Grannys Strawberry Cake With Cream Cheese Frosting Recipes

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GRANNY'S STRAWBERRY CAKE



Granny's Strawberry Cake image

This cake is a recipe I got from my grandmother when I first got married over 20 years ago. It is very rich and I still can't stay out of it until it is gone. Since you can make this in different size pans the cook time is estimated and prep time includes cooling and frosting. I like to make it in a half size steamtable aluminum pan to take for gatherings or picnics.

Provided by SwoR8193

Categories     Dessert

Time 2h

Yield 1 cake

Number Of Ingredients 11

1 box yellow cake mix or 1 box white cake mix
1 (3 ounce) box strawberry gelatin
1 1/4 cups frozen strawberries with sugar (thawed)
2/3 cup vegetable oil (I prefer olive oil)
4 eggs
1 dash salt
Crisco, for greasing cake pans
3/8 cup butter (room temperature)
1/2 cup drained frozen strawberries (Thawed)
1 (1 lb) box powdered sugar
1 dash salt

Steps:

  • Preheat oven to 375°.
  • Grease cake pans (2 OR 3- 8 inch or 2- 9 inch) with crisco.
  • Use two or three tablespoons of cake mix to dust the greased cake pans.
  • In a large mixing bowl, combine cake mix and gelatin and salt.
  • Add oil and start mixer, slowly adding strawberries then the eggs 1 at a time and mix until well blended.
  • Divide cake mix equally between two or three cake pans.
  • Quickly place cake pans in the oven and immediately reduce heat to 350º.
  • Follow cooking chart on cake mix box for pan size you choose, checking at shortest cooking time and watching carefully to prevent scorching.
  • Cool in pan, on wire rack for 15 minutes.
  • Remove from pan.
  • I like to place the layers on wax or parchment paper or paper towels for easier handling to prevent cracking.
  • For frosting: Mix butter on low speed for 1 or 2 minutes.
  • Add 1/2 the sugar and mix then the remaining sugar, strawberries and a dash of salt to the butter and mix until well blended.
  • About 4 minutes.
  • When cake is completely cool, place one layer on cake plate and put a thin layer of frosting on top.
  • Place the second layer on the first and put a thin layer of frosting on it.
  • Top with the third layer and frost top and sides with remaining frosting.
  • If you only make two layers use a thicker layer of frosting between the two layers.
  • Allow cake to sit for at least four to six hours before serving.
  • Overnight is much better.

Nutrition Facts : Calories 6580.4, Fat 295.7, SaturatedFat 78, Cholesterol 1039.5, Sodium 4925.9, Carbohydrate 949.6, Fiber 8.1, Sugar 750.9, Protein 56

STRAWBERRY CAKE WITH CREAM CHEESE FROSTING



Strawberry Cake with Cream Cheese Frosting image

Made this strawberry cake with cream cheese frosting around the holidays. Everyone seemed to enjoy it!

Provided by Brooke Jefferson

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h40m

Yield 12

Number Of Ingredients 16

1 ¾ cups white sugar
1 cup unsalted butter, softened
5 large egg whites
2 cups pureed strawberries
½ cup sour cream
2 teaspoons strawberry extract
3 cups cake flour
1 tablespoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 (8 ounce) package cream cheese, softened
¼ cup unsalted butter, softened
¼ cup pureed strawberries
½ teaspoon strawberry extract
6 ½ cups confectioners' sugar
1 cup sliced fresh strawberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
  • Beat sugar and butter together in a large bowl with an electric mixer on medium speed until fluffy. Add egg whites one at a time, beating well after each addition. Stir in pureed strawberries, sour cream, and strawberry extract.
  • Sift cake flour, baking powder, baking soda, and salt together in a medium bowl. Add gradually to the butter mixture, beating until combined. Pour batter evenly into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, 30 to 35 minutes. Let cool in the pans for 10 minutes before removing and cooling completely on wire racks, about 30 minutes more.
  • While cakes cool, beat cream cheese and butter together in a large bowl with an electric mixer on medium speed until smooth. Add pureed strawberries and strawberry extract. Gradually beat in confectioners' sugar until frosting is smooth.
  • Frost and assemble the cooled cake layers. Decorate the top with sliced strawberries.

Nutrition Facts : Calories 785.2 calories, Carbohydrate 129.4 g, Cholesterol 75.6 mg, Fat 28.2 g, Fiber 1.4 g, Protein 6.6 g, SaturatedFat 17.6 g, Sodium 362.9 mg, Sugar 98.1 g

STRAWBERRY CAKE WITH CREAM CHEESE FROSTING



Strawberry Cake with Cream Cheese Frosting image

The fresh, natural flavors you get from making your own strawberry puree is worth the time. This cake and its frosting also gets its rosy hue from fresh strawberries rather than food coloring.

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield One 9-inch cake

Number Of Ingredients 17

1 pound fresh strawberries, hulled
Nonstick cooking spray
3 1/2 cups all-purpose flour (see Cook's Note)
2 tablespoons cornstarch
2 teaspoons baking powder
2 teaspoons kosher salt
1 teaspoon baking soda
2 sticks (1 cup) unsalted butter, at room temperature
2 cups granulated sugar
3 tablespoons vegetable oil
1 1/2 teaspoons pure vanilla paste or extract
2 large eggs, plus 2 large yolks, at room temperature
1 1/2 cups buttermilk, well-shaken
Three 8-ounce packages cream cheese, at room temperature
3 1/2 sticks (1 3/4 cups) unsalted butter, cubed, at room temperature
3 cups confectioners' sugar
2 teaspoons pure vanilla extract

Steps:

  • For the puree: Pulse the strawberries in a food processor, scraping as needed, until a smooth puree forms. Add the strawberry puree to a small saucepan. Bring to a boil over medium heat. Reduce the heat to low and simmer until the puree reduces by half (to about 1 cup). Transfer the puree to a bowl and set aside to cool.
  • For the cake: Position a rack in the center of the oven and preheat to 350 degrees F. Lightly coat two 9-inch round cake pans with nonstick baking spray. Line the bottoms with parchment rounds; lightly coat parchment with nonstick spray.
  • Whisk together the flour, cornstarch, baking powder, salt and baking soda in a large bowl until combined. Beat the butter, granulated sugar, oil and vanilla in another bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the whole eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl, until the batter is completely combined, smooth and creamy. With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Fold in 1/2 cup of the cooled strawberry puree. Reserve the rest of the puree for the frosting.
  • Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans halfway through, until the cakes are a light golden brown and a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 30 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.
  • For the frosting: Beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy. Gradually beat in the butter, beating until smooth. Sift the confectioners' sugar into the bowl and beat until smooth. Add the vanilla and beat until light and fluffy. Remove 3 cups of the frosting to a medium bowl and set aside. Fold the reserved strawberry puree into the remaining frosting. Refrigerate both until slightly chilled and firm, about 20 minutes.
  • To assemble the cake: Place one cake domed-side down on a platter. Spread 1 1/2 cups of the strawberry frosting evenly over the top. Place the remaining cake domed-side up on top. Spread the top and sides of the cake with 1 1/2 cups of the white frosting. Smooth out completely to make an even crumb coat. (It's okay if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
  • Spread the remaining white frosting on the top of the cake and the upper half of the sides. There should be a band all around the bottom of the cake with the crumb coat exposed. Fill in the exposed area with 1 cup of the strawberry frosting. Use a large offset spatula to smooth the top and sides of the cake. The strawberry and white frostings should blend together during smoothing to create an ombre effect. Transfer the remaining strawberry frosting to a piping bag or resealable plastic bag fitted with a medium star tip. Pipe 8 rosettes evenly spaced along the top border of the cake.

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