STRAWBERRY CREAM CHEESE CAKE RECIPES RECIPES

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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

STRAWBERRY CREAM CHEESE PIE RECIPE - PILLSBURY.COM



Strawberry Cream Cheese Pie Recipe - Pillsbury.com image

Talk about a triple threat! This five-star pie is a delicious combination of cheesecake, cream pie and fruit pie all in one, topped with a kiss of chocolate drizzle for even more yum. Use strawberries, blueberries, raspberries or a combination of fruit for the top layer, and make quick work of the crust with our premade refrigerated pie dough. Fair warning: This pie might disappear even faster than it took you to prepare it!

Provided by Pillsbury Kitchens

Total Time 2 hours 0 minutes

Prep Time 30 minutes

Yield 12

Number Of Ingredients 8

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 package (8 oz) cream cheese, softened
1/3 cup sugar
1/4 to 1/2 teaspoon almond extract
1 cup whipping cream
2 pints (4 cups) strawberries
1/2 cup semisweet chocolate chips
1 tablespoon shortening

Steps:

  • Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan or 10-inch tart pan with removable bottom. If using tart pan, trim edge if necessary. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.
  • In large bowl with electric mixer, beat cream cheese on medium speed until fluffy. Gradually beat in sugar and almond extract until well blended.
  • In small bowl with electric mixer, beat whipping cream on high speed until soft peaks form. Fold whipped cream into cream cheese mixture. Spoon into cooled baked shell.
  • Arrange strawberries, pointed side up, over cream cheese mixture. Refrigerate while preparing garnish.
  • In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring constantly, until smooth. Drizzle over strawberries and cream cheese mixture. Refrigerate at least 1 hour or until set. Store in refrigerator.

Nutrition Facts : Calories 280 , CarbohydrateContent 23 g, CholesterolContent 45 mg, FatContent 4 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 11 g, ServingSize 1 Serving, SodiumContent 160 mg, SugarContent 13 g, TransFatContent 1/2 g

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