CREAM CHEESE STRAWBERRY RECIPES

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STRAWBERRY WHIPPED CREAM CHEESE FILLING - MY CAKE SCHOOL



Strawberry Whipped Cream Cheese Filling - My Cake School image

We LOVE this light and dreamy Whipped Cream Cheese Filling recipe! It is easy to make, flavorful, and makes the perfect filling for cakes and cupcakes!

Provided by Melissa Diamond

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 5

8 oz (226g) Full Fat Cream Cheese, softened (don't microwave)
1 1/2 Cup (156g) Sifted Powdered Sugar
1/4 Cup (46g) Strawberry Puree (puree about 5-6 medium strawberries)
1 Teaspoon(4g) Strawberry Extract
1 cup (232g) heavy cream

Steps:

  • Chill the whisk attachment or beaters of a handheld mixer in the freezer for about 10 minutes. In a medium sized bowl, add the cream cheese, powdered sugar, strawberry puree and strawberry extract. Mix until blended. Slowly add the heavy cream and beat until fluffy- this will take about 2 minutes. This is a soft filling and so you'll want to pipe a dam of frosting about 1/2 inch from the edge of the cake layers, then spread filling within the dam. Makes about 3 cups.

STRAWBERRY CAKE WITH STRAWBERRY CREAM CHEESE FRO…



Strawberry Cake With Strawberry Cream Cheese Fro… image

You won't recognize the white cake mix after adding strawberry gelatin and fresh berries. Add the rich cream cheese frosting, and this cake has blue ribbon potential. This is a superior cake, perfect for birthday parties and baby showers.

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 16 serving(s)

Number Of Ingredients 16

vegetable shortening, for greasing the pans
flour, for dusting the pans
1 (18 1/4 ounce) package plain white cake mix
1 (3 ounce) package strawberry gelatin
1 cup mashed fresh strawberries, with juice (1 1/2 cups whole berries)
1 cup vegetable oil
1/2 cup whole milk
4 large eggs
1 cup frozen grated unsweetened coconut, thawed
1/2 cup chopped pecans
1 (8 ounce) package cream cheese, at room temperature
8 tablespoons butter, at room temperature
3 1/2 cups confectioners' sugar, sifted
3/4 cup fresh ripe strawberry, rinsed, capped and mashed to make 1/2 cup, then drained well
1/2 cup frozen grated unsweetened coconut, thawed
1/2 cup chopped pecans

Steps:

  • Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly grease three 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
  • Place the cake mix, strawberry gelatin, mashed strawberries and juice, oil, milk and eggs in a large mixing bowl and blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The strawberries should be well blended into the batter. Fold in the coconut and pecans. Divide the batter among the prepared pans and place them in the oven; if your oven is not large enough, place two pans on the center rack and place the third pan in the center of the highest rack.
  • Bake the cakes until they are light brown and just start to pull away from the sides of the pan, 28 to 30 minutes. Be careful not to overcook the layer on the highest oven rack. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more.
  • Meanwhile, prepare the frosting. Combine the cream cheese and butter in a medium bowl with an electric mixer on low speed for about 30 seconds. Stop the machine and add the sugar and drained strawberries. Blend the frosting on low until the sugar has been incorporated. Then raise the speed to medium and mix the frosting another minute or until the frosting lightens and is well combined. Fold in the coconut and pecans.
  • To assemble, place one cake layer, right side up, on a serving platter. Spread the top with frosting. Add another cake layer, right side up, and frost the top. Repeat this process with the third layer and frost the top. Use the remaining frosting to frost the sides, working with clean, smooth strokes. Serve at once or chill the cake for later serving.
  • Place this cake uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store, in the refrigerator, for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

Nutrition Facts : Calories 696.3, FatContent 47.9, SaturatedFatContent 21.8, CholesterolContent 78.2, SodiumContent 367, CarbohydrateContent 64.7, FiberContent 4.7, SugarContent 51.5, ProteinContent 6.8

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