Strawberry Amaretto Cake Recipe 45

STRAWBERRY-AMARETTO CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour two 8- or 9-inch round cake pans. Place almonds in food processor or blender. Cover; process until almonds are finely ground.
• In large bowl, beat almonds and remaining cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
• Bake and cool as directed on box for 8- or 9-inch rounds.
• In chilled large bowl, beat amaretto cream ingredients with electric mixer on high speed until soft peaks form.
• Place 1 cake layer, rounded side down, on serving plate. Spread with 1/2 cup amaretto cream; arrange sliced strawberries evenly on top. Top with second cake layer, rounded side up. Frost side and top of cake with remaining amaretto cream. Just before serving, garnish with strawberry halves. Store loosely covered in refrigerator.

STRAWBERRY AMARETTO CAKE RECIPE - (4/5)

Steps:

• Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans Mix flour and baking powder together and set aside In a large bowl, beat sugar, pudding and butter until fluffy. Add eggs one at a time, beating well with each addition Combine milk an Amaretto and add alternately with the flour mixture to the creamed mixture. Fold in 1 teaspoon vanilla extract and the pureed strawberries. Divide batter equally into three 9-inch round cake pans Bake for 25 minutes or until wooden pick inserted into center of cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely on wire racks To make the filling: Beat whipping cream, 1/4 cup powdered sugar and 1/2 teaspoon almond extract on high with electric mixer until stiff Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries. Frost sides of cakes with Cream Cheese Frosting. Pipe an edge of frosting around cake top Spread remaining whipped cream on cake top. Top with quartered strawberries **CREAM CHEESE FROSTING** 8 ounces cream cheese, softened 1/2 cup butter, softened 1 (1 pound) box powdered sugar, sifted 1 teaspoon vanilla extract In separate bowl, combine sugar and butter; mix well. Add to cream cheese. Stir in vanilla extract and beat until smooth

BISQUICK AMARETTO STRAWBERRY SHORT CAKE

Steps:

• 1. Preheat oven to 325 degrees F. Add all of the ingredients for recipe into a medium size bowl. Beat on low for about half minute, then increase speed to medium and beat till blended together. Add optional food color if desired and beat again.
• 2. Prep a 9 inch cake pan by greasing with butter and dusting lightly with flour or use Baker's Joy, (it has flour in the spray. Pour cake batter into prepared pan & bake in preheated oven for about 40 minutes or until toothpick inserted into center comes out clean.
• 3. Remove cake from oven allow to cool about 10 minutes then invert onto a wire rack and allow to cool completely.
• 4. Using a LONG serrated knife, split cake width wise, and place one half of cake on large platter. If cake puffs up on top during baking, cut away the puffed top portion, and use it as a third layer.
• 5. I like to use a CAKE SPATULA, WHEN I SPLIT A CAKE TO PREVENT IT FROM BREAKING INTO PIECES.
• 6. Prepare strawberry glaze by adding washed hulled and sliced strawberries into a large bowl, add glaze then stir till mixed together.
• 7. Pour 1/3 of strawberry glaze mixture on bottom portion of cake. Then top with second portion of cake, add another third of glaze if there are 3 cake portions, otherwise use the remaining glaze mixture on top. Top with cool whip if desred, or add additional cool whip to each served portion.

STRAWBERRY AMARETTO CHEESECAKE

Steps:

• You will also need: 9-inch springform pan.
• To prepare crust place graham crackers, sugar and butter in a small mixing bowl. Blend well with fingers or a pastry blender. Press into the bottom of a well-buttered 9" springform pan. Chill in the freezer or refrigerator for about 30 minutes while you prepare the batter and strawberries.
• In a large bowl, beat the cream cheese, sugar and heavy cream until smooth. Add the eggs, one at a time, making sure that the mixture is smooth after beating in each egg.
• Add the lemon juice, brandy extract, sour cream, vanilla, and flour and continue beating until very smooth and creamy.
• Fold in the chopped strawberries. Pour the mixture into the chilled springform pan that you have placed on a cookie sheet (the batter will come to the top of the pan so do not be alarmed).
• Bake in a preheated 425° oven for 15 minutes, then reduce the temperature to 275° and continue to bake for 1 hour.
• Transfer to a wire rack and allow to cool for 3 hours. While the cake is cooling, marinate the sliced strawberries in the Amaretto and sugar for about 3 to 4 hours.
• Arranges the slices decoratively on top of the cooled cheesecake and bake in a 350° oven for 7 minutes.
• Transfer to a wire rack and allow to cool completely for 2 hours. Remove the sides of the springform pan and refrigerate overnight.
• Remove the cake from the refrigerator for at least 2 hours before serving.

STRAWBERRIES WITH AMARETTO SAUCE

Steps:

• Wash, dry , and hull strawberries.
• In a small bowl mix together sugar, vanilla, and ground almonds.
• In a separate bowl, beat egg whites until frothy.
• Dip strawberries in egg white, then roll in almond mixture to coat.
• Place strawberries on a plate, cover and freeze for 15-20 minutes (Do not freeze longer than 20 minutes).
• Remove from freezer, and let thaw about 20 minutes while you prepare the sauce.
• Whisk egg yolks, grated lemon peel, and sugar together in top of a double boiler over simmering water.
• Add amaretto gradually to egg yolk mixture.
• Whisk until sauce is foamy. Remove from heat.
• Spoon sauce into 6 individual bowls.
• Divide thawed strawberries among bowls.
• Garnish with a few strawberry leaves and serve.

STRAWBERRY CHEESECAKE

Steps:

• Preheat the oven to 350 F and place the rack in lower third.
• Place double layer of extra-large aluminum foil under your 9 inch springform pan and cover the bottom and sides of the pan, wrap it tightly around the sides to make sure no water gets in during baking in water bath.
• To make the crust mix together graham cracker crumbs, sugar, melted butter and salt. Press the mixture into the bottom and sides of springform pan. Bake for 10-12 mins, then set aside to cool.
• Turn down the oven temperature to 325 F!!!
• To make the filling beat softened cream cheese until smooth and creamy.
• Gradually beat in sugar until light and fluffy. Then, beat in salt, vanilla, lemon juice and cornstarch.
• Beat in eggs one at a time running your mixer on low speed and just slowly combine ingredients until smooth. You don't want to incorporate a lot of air into the batter.
• Finally, beat in sour cream.
• Place springform pan into roasting pan. Pour the batter into springform pan and smooth the top. Pour boiling water in roasting pan halfway up the side of the springform pan make sure no water drip on the batter.
• Place in the oven and bake at 325 F for 1 hour and 40-50 minutes.
• When the cheesecake is baked let it sit in the oven with the door slightly open for 1 hour (don't forget to turn off the oven!!!)
• Remove the cheesecake from the water bath, dry the bottom of the pan, run a thin knife around the edges to loosen the cake and let it cool to room temperature. Cover the top and place it in the fridge to chill for at least 5 hours or overnight before you add strawberry topping. When the cake is cooled, run a thin knife around the cake and release the ring from springform pan. Transfer the cake onto serving plate.

RICOTTA POUND CAKE WITH STRAWBERRIES

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 by 5 by 3-inch loaf pan with butter. In a medium bowl combine the flour, baking powder, and salt. Stir to combine.
• Using an electric mixer, cream together the butter, ricotta, and sugar until light and fluffy, about 3 minutes. With the machine running, add the eggs 1 at a time. Add the vanilla, orange zest, and Amaretto until combined. Add the dry ingredients, a small amount at a time, until just incorporated. Pour the mixture into the prepared pan and bake until a toothpick comes out clean and the cake is beginning to pull away from the sides of the pan, about 45 to 50 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. Using a mesh sieve, dust the cooled cake with powdered sugar.
• Meanwhile, place the strawberries (or orange supremes) in a small bowl with the remaining 1 tablespoon sugar. Let sit until the juices have pooled around the strawberries.
• To serve, slice the cake and serve with a spoonful of strawberries and their juices over the top of the cake.

STRAWBERRY AMARETTO CHEESECAKE

Steps:

• 1. In a small mixing bowl, combine the crumbs, sugar and butter.
• 2. Blend well with fingers, fork or pastry blender.
• 3. Press onto the bottom of a well-buttered springform pan.
• 4. Chill for 30 minutes.
• 5. FILLING: In a large bowl, beat the cream cheese, sugar and cream until smooth.
• 6. Add the eggs, one at a time, making sure that the mixture is smooth and creamy.
• 7. Fold in the strawberries.
• 8. Pour mixture into the chilled pan and bake in a pre-heated 425 degree oven for 15 minutes, then reduce the temperature to 275 and continue to bake for 1 hour.
• 9. Transfer to a wire rack and allow to cool for 3 hours.