STRAWBERRIES CAKE RECIPES

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CHAMPAGNE AND STRAWBERRIES CAKE RECIPE | MY CAKE SCHOOL



Champagne and Strawberries Cake Recipe | My Cake School image

This sophisticated Champagne and Strawberries Cake is amazingly moist and flavorful!

Provided by Melissa Diamond

Total Time 0S

Prep Time 0S

Cook Time 0S

Number Of Ingredients 24

3 cups (342 g) cake flour
1 Tablespoon (15g) baking powder
1/2 teaspoon (2g) salt
6 egg whites (194g)
1 cup (242 g) champagne
2 teaspoons (8g) vanilla
2 tablespoons vegetable oil (18g)
1 teaspoon (4g) strawberry extract
2 cups (400g) sugar
1 cup (2 sticks) (226g) unsalted butter
3/4 cup of finely chopped strawberries
1/2 cup (100g) sugar
1/2 cup (116g) champagne
8 oz (226g) Full Fat Cream Cheese, softened (don't microwave)(must be full fat or the filling will be too soft)
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
3 sticks (339g) Unsalted Butter slightly softened
1/4 Cup Pureed Strawberries (approximately 5-6 medium strawberries)
1/4 Cup Champagne
1/2 teaspoon (3g) Salt (optional) this will cut the sweetness (popcorn salt will dissolve more quickly)
7 1/2 -8 cups (863g) Powdered Sugar
1 teaspoon (4g) strawberry extract

Steps:

  • In a medium size bowl whisk together the flour, baking powder and salt. Set aside
  • In another bowl combine the egg whites, champagne, vanilla, strawberry extract, and vegetable oil. Whisk until blended and set aside.
  • In the bowl of your mixer, cream the butter and sugar 3 to 5 minutes. When it is light and fluffy add approximately 1/3 of the dry ingredients and mix until blended. Then add 1/2 of the liquid ingredients mixing until blended. Continue alternating dry and wet ingredients. Begin and end with dry ingredients (3 additions of dry and 2 wet). *Makes 7 1/2 cups of batter.
  • Pour into prepared pans and sprinkle finely chopped strawberries over the batter, trying to avoid clumping the strawberries together. Bake 25 to 30 minutes. The cake is done when a toothpick inserted the center comes out clean. Cool in baking pans 10 min. then turn out.
  • In the bowl of your mixer, cream the softened butter until smooth. Blend in strawberry extract.
  • Gradually add the powdered sugar along with the champagne and strawberries until the powdered sugar is incorporated. Beat at medium speed 3 to 4 minutes. The texture will become very smooth. If you are tinting the entire batch of buttercream light pink, you can add a very small amount of coloring gel while it is mixing.
  • If the buttercream is too thin add more powdered sugar.

RICOTTA ORANGE POUND CAKE WITH STRAWBERRIES RECIPE | GIA…



Ricotta Orange Pound Cake with Strawberries Recipe | Gia… image

Provided by Giada De Laurentiis

Categories     dessert

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 6 to 8 servings

Number Of Ingredients 12

1 1/2 cups cake flour
2 1/2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) butter, room temperature, plus more to grease the baking pan
1 1/2 cups whole milk ricotta cheese
1 1/2 cups sugar, plus 1 tablespoon
3 large eggs
1 teaspoon vanilla extract
1 orange, zested
2 tablespoons Amaretto
Powdered sugar, for dusting
1 pint strawberries, hulled and quartered or 3 oranges, cut into supremes

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine.
  • Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest, and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.
  • Meanwhile, place the strawberries (or orange supremes) in a small bowl with the remaining 1 tablespoon sugar. Let sit until the juices have pooled around the strawberries.
  • To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake.

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