STRAWBERRY SHEET CAKE PIONEER WOMAN RECIPES

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STRAWBERRY POKE CAKE RECIPE - FOOD NETWORK



Strawberry Poke Cake Recipe - Food Network image

We make this beloved dessert with not-too-sweet buttermilk cake and very lightly sweetened whipped cream. The cake tastes best just slightly chilled, so let it sit out to warm up a bit while you whip the cream for the topping.

Provided by Food Network Kitchen

Categories     dessert

Total Time 3 hours 5 minutes

Prep Time 5 minutes

Cook Time 30 minutes

Yield 15 servings

Number Of Ingredients 15

2 sticks (1 cup) unsalted butter, at room temperature, plus more for greasing the pan
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 1/4 cups buttermilk, well shaken
2 teaspoons pure vanilla extract
2 cups sugar
3 large eggs, at room temperature, lightly beaten
One 3-ounce box strawberry gelatin
2 pounds strawberries
3 tablespoons sugar
2 cups heavy cream, cold
1 tablespoon sugar
2 teaspoons pure vanilla extract

Steps:

  • For the cake: Position an oven rack in the lower third of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch pan.
  • Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermilk and vanilla in a spouted measuring cup; set aside.
  • Beat the sugar and butter in a stand mixer (or a large bowl if using a hand mixer) at medium speed until very light in color and fluffy, about 5 minutes, scraping down the side of the bowl as needed. Slowly add the eggs and beat until fully incorporated. Reduce the speed to the lowest setting; with the mixer running, alternate beating in the flour mixture in three additions and the buttermilk mixture in two, starting and ending with the flour mixture. Scrape down the side of the bowl, and beat until the batter is well mixed. Spread into the prepared pan.
  • Bake the cake until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes, rotating the pan halfway through. Let cool in the pan for 30 minutes. Using a fork, poke holes in the top and all the way through the cake.
  • Bring 1 cup water to a boil, pour over the gelatin in a small bowl and stir until completely dissolved, about 2 minutes. Stir in 1/2 cup cold water. Pour the mixture evenly over the cooled cake. Refrigerate for 2 hours. Put a large bowl (for whipping the cream) in the refrigerator.
  • For the sweetened berries: While the cake chills, hull and quarter the strawberries. Toss with the granulated sugar in a medium bowl, and set aside until soft and juicy, about 1 hour.
  • For the topping: Remove the cake from the refrigerator. Whip the cream with the sugar and vanilla in the chilled bowl until fluffy. Spread it over the cake, slice the cake and serve with the strawberries.

STRAWBERRY LOVE CAKE RECIPE | VALERIE BERTINELLI | FOOD ...



Strawberry Love Cake Recipe | Valerie Bertinelli | Food ... image

Provided by Valerie Bertinelli

Categories     dessert

Total Time 1 hours 15 minutes

Cook Time 15 minutes

Yield 8 to 10 servings

Number Of Ingredients 9

Nonstick cooking spray, for the baking pan
1 box strawberry cake mix (plus ingredients indicated on the box, such as eggs and vegetable oil) 
32 ounces part-skim ricotta cheese 
3/4 cup sugar 
1 teaspoon vanilla extract 
4 large eggs 
16 ounces mascarpone 
One 3.4-ounce box instant strawberry creme pudding 
1 cup milk 

Steps:

  • Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray.
  • Prepare the cake according to the directions on the box and pour it into the prepared pan. Set aside.
  • Combine the ricotta, sugar, vanilla, eggs and 4 ounces (1/2 cup) of the mascarpone in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Gently scoop the filling onto the cake batter and cover it completely.
  • Bake until a skewer inserted in the center of the cake comes out clean and the strawberry layer has risen to the top, 50 to 60 minutes. Cool completely on a rack.
  • Combine the remaining 12 ounces mascarpone with the pudding mix and milk in a clean bowl in the stand mixer fitted with a paddle attachment. Beat on low speed until incorporated. Increase the speed to medium and beat until smooth and creamy. Spread the frosting evenly over the cake. Serve.

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