Beautiful Strawberry Cream Cake Recipes

STRAWBERRY CREAM CAKE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , In another bowl, beat egg yolks until slightly thickened. Gradually add 3/4 cup sugar, beating until thick and lemon-colored. Beat in the lemon juice, oil and water. Combine flour and salt; add to yolk mixture., Beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form. Fold a fourth of the egg whites into the batter, then fold in remaining whites. , Gently spoon into an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 325° for 35-40 minutes or until or until cake springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour. , In a large bowl, beat cream until it begins to thicken. Add the confectioners' sugar and vanilla; beat until stiff peaks form. , Run a knife around sides and center tube of pan; remove cake. , Cut into three horizontal layers. Place one layer on a serving plate; top with some of the whipped cream and sliced strawberries. Repeat. Top with remaining cake layer; spread remaining whipped cream over top and sides of cake. Arrange remaining sliced berries on sides of cake. , Cut whole berries in half; arrange on cake top. Store in the refrigerator.

STRAWBERRY CREAM CAKE

Steps:

• Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and line with parchment paper. Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
• Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.
• Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.
• Make topping: In a large bowl, combine strawberries and 1/4 cup sugar; set aside. Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften 5 minutes. Place saucepan over very low heat, and stir until gelatin is dissolved. Remove from heat; let cool.
• Using an electric mixer, beat cream and remaining 1/4 cup sugar in a large bowl until very soft peaks form. Continue to beat, and gradually add gelatin mixture; beat until soft peaks form.
• Arrange half of strawberries over bottom cake layer; top with half of whipped cream, leaving a 1-inch border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border. Refrigerate cake and remaining strawberries separately, at least 1 hour (or up to 1 day). Just before serving, spoon strawberries over cake.

STRAWBERRIES & CREAM CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour 3 (9-inch) round cake pans.
• In a large bowl, combine cake ingredients. Beat with an electric mixer on medium speed until smooth.
• Divide the batter evenly between the prepared pans. Bake for 17-20 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before turning onto wire racks to cool completely.
• Meanwhile, make the frosting: in a medium bowl, beat the heavy cream until very stiff peaks form.
• In a separate large bowl, beat the softened cream cheese with an electric mixer on high speed until light and fluffy.
• Add the sugar and vanilla to the cream cheese and beat until well combined.
• Gently fold the strawberries into the cream cheese mixture. The frosting will turn slightly pink. Mix until the frosting is a uniform color.
• Fold the whipped cream into the frosting in two batches.
• Spread 1 1/2 to 2 cups frosting over the top of one cake layer (don't be afraid to be generous). Place another cake layer on top and repeat.
• Place the third cake layer on top and frost the top and sides of the cake with the remaining frosting. Garnish with additional fresh strawberries, if desired.
• Refrigerate until serving. Keep leftover cake in the refrigerator.

STRAWBERRY CREAM CAKE

Steps:

• FOR THE CAKE:.
• Adjust oven rack to lower-middle position and heat oven to 325 degrees.
• Grease and flour round 9 by 2-inch cake pan (pan must be at least 2" high!) or 9-inch springform pan and line with parchment paper.
• Whisk flour, baking powder, salt, and all but 3 tablespoons sugar in mixing bowl.
• Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla; whisk until smooth.
• In clean bowl of standing mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes.
• With machine running, gradually add remaining 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds.
• Stir one-third of whites into batter to lighten; add remaining whites and gently fold into batter until no white streaks remain.
• Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes.
• Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment.
• Invert cake again; cool completely, about 2 hours.
• FOR THE STRAWBERRY FILLING:
• Halve 24 of best-looking berries and reserve.
• Quarter remaining berries; toss with 4 to 6 tablespoons sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour, stirring occasionally.
• Strain juices from berries and reserve (you should have about 1/2 cup).
• In workbowl of food processor fitted with metal blade, give macerated berries five 1-second pulses (you should have about 1 1/2 cups).
• In small saucepan over medium-high heat, simmer reserved juices and Kirsch until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes.
• Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine.
• Set aside until cake is cooled.
• FOR THE WHIPPED CREAM:.
• When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment.
• Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed.
• Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups).
• TO ASSEMBLE THE CAKE:
• Using large serrated knife, slice cake into three even layers.
• Place bottom layer on cardboard round or cake plate and arrange ring of 20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer.
• Pour 1/2 of pureed berry mixture (about 3/4 cup) in center, then spread to cover any exposed cake.
• Gently spread about one-third of whipped cream (about 1 1/2 cups) over berry layer, leaving 1/2-inch border from edge.
• Place middle cake layer on top and press down gently (whipped cream layer should become flush with cake edge).
• Repeat with 20 additional strawberry halves, remaining berry mixture, and half of remaining whipped cream; gently press last cake layer on top.
• Spread remaining whipped cream over top; decorate with remaining cut strawberries.
• Serve, or chill for up to 4 hours.

STRAWBERRY CREAM CAKE

Steps:

• Adjust oven rack to lower-middle position and heat oven to 325°F. Grease and flour round 9 by 2-inch cake pan or 9-inch springform pan and line with parchment paper.
• Whisk flour, baking powder, salt, and all but 3 tablespoons sugar in mixing bowl. Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla; whisk until smooth.
• In clean bowl of standing mixer fitted with whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes.
• With machine running, gradually add remaining 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds.
• Stir one-third of whites into batter to lighten; add remaining whites and gently fold into batter until no white streaks remain.
• Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes.
• Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment. Invert cake again; cool completely, about 2 hours.
• Halve 24 of best-looking berries and reserve. Quarter remaining berries; toss with 4 to 6 tablespoons sugar (depending on sweetness of berries) in medium bowl and let sit 1 hour, stirring occasionally. Strain juices from berries and reserve (you should have about 1/2 cup).
• In work bowl of food processor fitted with metal blade, give macerated berries five 1-second pulses (you should have about 1 1/2 cups).
• In small saucepan over medium-high heat, simmer reserved juices and Kirsch until syrupy and reduced to about 3 tablespoons, 3 to 5 minutes.
• Pour reduced syrup over macerated berries, add pinch of salt, and toss to combine. Set aside until cake is cooled.
• WHIPPED CREAM FROSTING:
• When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed.
• Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups).
• ASSEMBLE THE CAKE:
• Using large serrated knife, slice cake into three even layers. Place bottom layer on cardboard round or cake plate and arrange ring of 20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer.
• Pour one half of pureed berry mixture (about 3/4 cup) in center, then spread to cover any exposed cake.
• Gently spread about one-third of whipped cream (about 1 1/2 cups) over berry layer, leaving 1/2-inch border from edge. Place middle cake layer on top and press down gently (whipped cream layer should become flush with cake edge). Repeat with 20 additional strawberry halves, remaining berry mixture, and half of remaining whipped cream; gently press last cake layer on top. Spread remaining whipped cream over top; decorate with remaining cut strawberries.
• Serve, or chill for up to 4 hours.

STRAWBERRY ICE CREAM CAKE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Grease two 8 inch cake pans (preferably springform pans, see above) and line the bottoms with parchment paper.
• 3. Whisk together flour, sugar and baking powder in a large mixing bowl.
• 4. Add butter, egg whites, vanilla extract, sour cream and milk and mix on medium speed until smooth.
• 5. Split batter evenly between the two cake pans.
• 6. Bake 19-21 minutes or until a toothpick comes out with a just a few crumbs.
• 7. Allow to cool for 3-5 minutes, then remove to cooling rack to finish cooling.
• 8. Once cooled, level the cake by removing the dome from the top of the cake using a large serrated knife.
• 1. Add water to strawberry puree.
• 2. Combine sugar and cornstarch in a saucepan. Stir in strawberry puree.
• 3. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil, about 15 to 20 minutes.
• 4. Allow to boil for 1 minute, then remove from heat.
• 5. Allow to cool for about 5 minutes.
• 6. Once pie filling has cooled, mix cream cheese, sugar, milk, vanilla extract, strawberry extract and pie filling together until well combined.
• 7. Fold in the Cool Whip and red food color.
• 1. Line the sides of an 8-inch springform pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. Put a cardboard cake circle in the bottom of the pan. If not using a springform pan, you can put some plastic wrap in the bottom of the pan and up the sides and use it to lift the cake out of the pan when it's done.
• NOTE: You should be using the same 8-inch pan you used for the cake. Not all 8-inch pans are exactly the same size. Your cake needs to fit in this pan.
• 2. Put the first cake layer in the bottom of your pan.
• 3. Place thinly slice strawberries around the outer edge of the cake. They should be standing up, leaning against the sides of the cake pan, in line the out edge of the bottom cake layer.
• 4. Spoon the ice cream on top of the cake and spread into an even layer, keeping the strawberries in place.
• 5. Top ice cream with the second layer of cake.
• 6. Allow ice cream cake to freeze completely, 6-8 hours.
• 7. When frozen, remove from springform pan and remove parchment paper from sides. OR lift cake out of pan using clear wrap and remove parchment paper from side. Place cake on cake plate.
• 8. Top cake with additional Cool Whip and sliced strawberries. To make the flower pattern shown in the pictures, start by creating the outer circle of strawberries, then work your way into the center one circle at a time, with each one overlapping the previous one a bit.
• 9. Freeze until ready to serve. Best after 3-5 days.

BEAUTIFUL STRAWBERRY CREAM CAKE

Steps:

• Place egg whites in a large mixing bowl; let stand at room temperature for 30 minutes.
• Preheat oven to 325 degrees F (165 degrees C).
• Beat yolks in bowl until slightly thickened. Gradually add 3/4 cup white sugar, beating until thick and lemon-colored. Beat in lemon juice, vegetable oil, and water.
• Mix flour and salt in a bowl; add to yolk mixture and stir to incorporate into batter.
• Beat egg whites using an electric mixer on medium speed until soft peaks form. Gradually add remaining 3/4 cup white sugar, 1 tablespoon at at time, beating on high speed until stiff, glossy peaks form. Fold 1/4 of the egg whites into batter, then fold in remaining whites. Gently spoon batter into an ungreased 10-inch tube pan and smooth the top.
• Bake in the preheated oven until cake springs back when lightly touched, 35 to 40 minutes. Immediately invert pan onto a plate; let cool completely, about 30 minutes.
• Beat heavy cream in a large mixing bowl until it begins to thicken. Add confectioners' sugar and vanilla extract; beat whipped cream until stiff peaks form.
• Run a knife around the sides and center tube of the pan; remove cake and slice into 3 horizontal layers. Place bottom layer on a serving plate, top with about 1/4 of the whipped cream and 1/2 of the sliced strawberries; repeat with middle layer. Place top layer on cake, spread remaining whipped cream over top and sides of cake. Arrange halved strawberries on top of cake.

STRAWBERRIES & CREAM CAKE

Steps:

• Pre-heat the oven to 180°C/Fan 160°C/gas 4. Grease the two cake tins and set aside.
• Pour the eggs, butter, sugar, flour and baking powder into a big bowl & beat together until thoroughly combined. Divide the mixture evenly between the two tins and place in the oven for around 20-25 minutes.
• Whilst the cakes are baking, start by slicing your strawberries (top downwards) - into about 4-5 slices per strawberry and then set aside. Leave 1 or 2 whole strawberries & about 6-8 good slices for the topping.
• In a clean glass or metal bowl, pour the cream and and whisk on low speed for about 30 seconds before increasing to medium speed until the cream begins to form stiff peaks (this should take a couple of minutes). Stop as soon as the peaks are formed, otherwise you will over-whisk.
• When the cakes are ready, transfer onto a cooling rack and using a knife/cake leveller, slice the rounded tops off to create a smooth surface. Allow to completely cool before assembling.
• In a new bowl, add the milk, butter, half the icing sugar, strawberry essence and colouring and whisk on medium speed until combined. Gradually add the remaining icing sugar until it combines to create a light and fluffy pink buttercream.
• Next, spread a generous layer of jam on the base of one cake. Add the sliced stawberries in a circular pattern and then top with just over half the whipped cream (save the rest) to create a thick inner layer. Place the second cake on top and carefully spread the icing on top
• Finally, add the remaining cream to a piping bag with an izing nozzle or ziplock bag with the end snipped off & pipe 6-8 cream 'nests' around the edges. Add a sliced strawberry to the top of each. Add a final whole strawberry in the middle - there are lots of online video tutorials for creating strawberry rose shapes! Dust with icing sugar & serve on the day.