Strawberries And Cream Valentine Cake Recipes

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.

STRAWBERRIES AND CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
• In a large bowl, beat sugar, gelatin and butter until fluffy. Add eggs one at a time, beating well with each addition. Mix flour and baking powder, and beat alternately with the milk into the sugar mixture. Fold in 1 teaspoon vanilla and pureed strawberries. Divide equally into three 9 inch round cake pans.
• Bake 25 minutes in the preheated oven, or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely.
• To make the filling: Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla on high until stiff. Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries.
• To make the frosting: Beat the margarine, cream cheese, confectioners' sugar, and vanilla until creamy. Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake.
• Spread remaining whipped cream on cake top. Top with quartered strawberries.

STRAWBERRIES-AND-CREAM STACK CAKE

Steps:

• Combine granulated sugar and 3 tablespoons water in a small saucepan. Cover and bring to a boil over medium-high heat; continue boiling, covered, until sugar dissolves, about 1 minute. Uncover and continue boiling, swirling pan gently as color develops at edges of pan, until sugar turns medium amber and fragrant, 3 to 4 minutes more.
• Remove from heat; carefully add lemon zest and juice and 1/4 cup cold water (add water all at once and pull hand away immediately; mixture will splatter and steam). Stir until smooth; if necessary, return pan to low heat to liquefy completely. Transfer to a heatproof bowl; let cool until slightly warm to the touch, about 30 minutes.
• Whisk mascarpone, cream, confectioners' sugar, and salt on medium-high speed to stiff peaks. Working one at a time, dip 10 ladyfingers in caramel, turning to fully coat and allowing excess to drip back into bowl. Spread a very thin layer of cream mixture on bottom of each dipped ladyfinger (to prevent sliding); arrange on a platter in a snug row.
• Dollop one-third of remaining cream mixture on top; spread to edges in an even layer. Top with one-third of strawberries in a single layer. Repeat dipping and layering twice more (skipping the thin layer of cream mixture on bottom of cookies for remaining layers).
• Cover loosely but fully and refrigerate at least 24 hours and up to 2 days. Top with more halved or whole berries. To serve, slice between each row of ladyfingers.

STRAWBERRIES AND CREAM CAKE RECIPE

Steps:

• Prepare as directed on cake mix and divide batter into 2 round cake pans or one 9 x 13 inch glass baking dish. Bake according to directions on cake mix and let cool completely.
• Mix together cream cheese, powdered sugar, and 1 tsp vanilla until smooth. Fold in Cool Whip. Sread evenly over cake.
• Mix the Danish Dessert with 1 3/4 cups water. Cook according to package directions. Let cool slightly, then fold in the strawberries. Let cool completely before spreading over cakes (I usually put it in the fridge for about 30 minutes).
• Keep in the fridge until you are ready to serve it (I usually like to refrigerate it for about 2 hours before serving).