STRAWBERRY CAKE CREAM CHEESE ICING RECIPES

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STRAWBERRY CAKE WITH STRAWBERRY CREAM CHEESE FROSTING ...



Strawberry Cake With Strawberry Cream Cheese Frosting ... 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

STRAWBERRY CREAM CHEESE POUND CAKE RECIPE - FOOD.COM



Strawberry Cream Cheese Pound Cake Recipe - Food.com image

Make and share this Strawberry Cream Cheese Pound Cake recipe from Food.com.

Total Time 1 hours 35 minutes

Prep Time 20 minutes

Cook Time 1 hours 15 minutes

Yield 12 serving(s)

Number Of Ingredients 8

3/4 lb butter, softened
1 (8 ounce) package cream cheese, softened
2 cups sugar
1/2 teaspoon salt
2 teaspoons butter flavoring
6 eggs, room temperature
3 cups sifted flour
1 pint fresh strawberries, sliced

Steps:

  • Mix together cream cheese, butter, and sugar in mixer bowl until light and fluffy.
  • Add salt and the butter flavoring, and beat the mixture well.
  • Add the eggs, one at a time, beating thoroughly after each addition.
  • Stir in the flour.
  • Gradually add the sliced strawberries, gently folding them in after each addition.
  • Spoon the batter into a greased and floured bundt cake pan and bake in a preheated 325° oven for 1 1/4 hours, until the cake begins to shrink from the sides of the pan or until cake tests done.
  • Remove cake from oven and place on cooling racks for 15 minutes to cool.
  • Gently remove cake from pan and allow to cool thoroughly on wire rack.
  • Dust with powdered sugar to serve.

Nutrition Facts : Calories 558.4, FatContent 32.5, SaturatedFatContent 19.6, CholesterolContent 187.6, SodiumContent 352.2, CarbohydrateContent 60.2, FiberContent 1.4, SugarContent 35, ProteinContent 8.2

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STRAWBERRY CREAM CHEESE POUND CAKE RECIPE - FOOD.COM
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