Hazels Frozen Strawberry Cake Recipes

FROZEN STRAWBERRY CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Mix flour, sugar, baking soda, and salt together in a bowl. Add shortening, sour cream, eggs, and vanilla extract and beat with an electric mixer on medium speed for 3 minutes. Fold in strawberries. Pour into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• While cake cools, pour reserved strawberry juice in a pan and bring to a boil. Mix water and cornstarch together and add to the juice; cook and stir until sauce thickens. Serve over cake.

FROZEN STRAWBERRY TORTE

Steps:

• In a bowl, mash 1 cup strawberries with sugar; let stand for 30 minutes. Add milk and food coloring if desired. Sprinkle with pudding mix; stir until well blended. Fold in whipped topping. Split cake into three horizontal layers. Place bottom layer on a serving plate; spread with 1/2 cup strawberry mixture. Repeat layers. Top with third cake layer; spread remaining strawberry mixture over top and sides of cake., Cover and freeze for at least 1 hour or overnight. Remove from the freezer 15 minutes before slicing. Garnish with remaining strawberries.

HAZELNUT AND STRAWBERRY CAKE

Steps:

• Sift the flour and salt into a warm mixing bowl and make a hollow in the centre.
• Warm the milk, add the yeast and 1 teaspoon of the sugar, and leave until frothy, about 10 minutes.
• Pour into the hollow and mix to a soft batter with some of the surrounding flour.
• Cover the bowl with a cloth and stand in a warm place until the batter is spongy and full of bubbles.
• Cream the butter with the rest of the sugar and add to the flour and the sponge in the bowl.
• Mix by hand to a soft dough, using a little more warm milk if required.
• Add the cardamom and knead well in the bowl until the dough is smooth and elastic and leaves the sides of the bowl cleanly.
• Press the dough in the bottom of the bowl, sprinkle with a little flour, cover the bowl with a cloth, and stand in a warm place until the dough doubles in bulk.
• Punch the dough down and knead lightly.
• Turn out the dough onto a floured board and divide into 2 pieces.
• Shape each piece into a smooth"sausage".
• Place one sausage in the bottom of a greased 8-inch tube pan.
• Make a hollow in the centre and fill with strawberry jam.
• Sprinkle with half of the sugar/cinnamon mixture and half the chopped nuts.
• Cover with the second sausage of dough, spread with strawberry jam, and sprinkle with the remaining sugar and nuts.
• Stand, covered, in a warm place until the dough rises almost to the top of the pan.
• Bake in a 400 degree F oven for 20 minutes, reduce the temperature to 350 degrees F, and bake for a further 20 minutes.
• Cool on a wire rack.
• Serve with whipped cream.

HAZEL'S CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix together the cocoa and hot water and set aside.
• In a large bowl, beat together the sugar and shortening until smooth. Beat in the egg and stir in the vanilla. Sift together the flour, baking soda and salt. Beat in the flour mixture alternately with the sour milk. Stir in the cocoa and water mixture. Pour batter into prepared pan.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

STRAWBERRY HAZELNUT CAKE

Steps:

• Preheat oven to 180 degrees.
• Grease a deep 20cm round cake tin, line bse with baking paper.
• Beat eggs and sugar in a bowl with an electric mixer until thick and creamy.
• Fold in sifted flour and hazelnuts, pour into prepared tin, bake for 30 minutes or until golden brown and firm in the centre.
• Turn onto wire rack to cool.
• Combine ricotta, jam and strawberries in a food processor or blender, blend until smooth, but with still some strawberry chunks.
• Cut cake horizontially into two, put ricotta mixture on bottom layer, place top on cake.
• Dust top of cake with icing sugar on completion.

HAZEL'S FROZEN STRAWBERRY CAKE

Steps:

• Line sheet cake pan with 1/2 of crumbs.
• Mix and cook until thick the eggs, butter, and powdered sugar.
• Cool above mixture and add 2 teaspoons vanilla.
• Spread over crumbs in pan.
• Sprinkle one cup of chopped pecans over this.
• Take 1/2 carton of Cool Whip and spread over pecans.
• Add strawberries over all.
• Spread remaining half of Cool Whip over all.
• Sprinkle remainder of crumbs over Cool Whip.
• Freeze.
• Let thaw slightly before serving.