Strawberry Corn Cakes Recipes

STRAWBERRY CHEESECAKE

Steps:

• Preheat oven to 160C/320F (standard) or 140C/295F (fan/convection).
• Get a 20cm/8" springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly and place a square piece of parchment/baking paper on the base. Then clip into the springform pan - excess paper will stick out, see photos in post and video.
• Butter and line the side of the pan.
• Break up biscuits roughly by hand and place in a food processor.
• Blitz until fine crumbs (Note 5). Add butter, briefly blitz until dispersed and it resembles wet sand.
• Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.
• Use something with a flat base and vertical edges (I used a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.
• Use a mixer or beater to beat the cream cheese until just smooth, no longer than 20 seconds on speed 4. (You do not want to aerate cheesecake filling as it causes cracks when it bakes)
• Add flour, beat for 5 seconds on speed 4 until just incorporated.
• Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 sec max, speed 5).
• Add eggs one at a time, beat in between until just combined (5 sec each), and after the last one, beat just until the egg is fully incorporated.
• Pour into prepared crust.
• Bake for 55 minutes. The top should be a very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan.
• Cool the cake in the oven with the door open 20 cm / 8" (Note 6), then refrigerate for 4 hours+ in the pan.
• Remove sides. Use overhang paper to slide cheesecake off the cake pan. Then slide the cheesecake off the paper.
• Place chopped strawberries, vanilla, sugar and lemon juices in a saucepan. Stir then bring to simmer over medium heat.
• Simmer for 10 minutes until strawberries breakdown.
• Mix cornflour with water, then add into saucepan and stir.
• Add halved strawberries and cook for 1 minute to soften.
• Sauce should be syrupy - remove from stove and cool. Will thicken as it cools.
• Once cool, stirl. Adjust thickness to make it the right "oozing" consistency (see video, Note 7) with a tiny touch of water (be careful!).
• Spoon onto cheesecake so it's covered with a single layer of strawberries. Flip strawberry halves so they are facedown. Refrigerate 2 hours+.
• Slice and serve with remaining Strawberry Sauce!

CORNMEAL STRAWBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round cake pan. Sift together the cornmeal, flour, salt and baking powder, set aside.
• In a medium bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Add the dry ingredients alternately with the yogurt, stirring after each addition. Finally, fold in the strawberries. Pour the batter into the prepared pan.
• Bake for 45 to 50 minutes in the preheated oven, until a toothpick or knife inserted, comes out clean. Cool cake in the pan on a wire rack for 30 minutes then invert onto a serving plate. Serve with ice cream or whipped cream.

STRAWBERRIES & CREAM POPCORN RECIPE - (4.3/5)

Steps:

• Preheat oven to 300°F. Line two baking sheets with silicone mats. Pour popped corn into an extra large heat-proof bowl, or two large bowls. In a medium saucepan combine corn syrup, sugar, strawberry jello and butter until it comes to a rolling boil. Remove from heat and pour over popped corn. Stir popcorn until most is evenly covered with jello mixture. Transfer popcorn evenly onto baking sheets. In a medium saucepan melt marshmallows and butter and drizzle over popcorn. Bake popcorn for 10 minutes rotating sheets half-way through. Remove popcorn from oven and immediately sprinkle crushed freeze dried strawberries over popcorn, stir to incorporate. Allow to cool break up into pieces and serve.

HOMEMADE STRAWBERRY CAKE

Steps:

• Make the reduced strawberry puree and allow it to cool completely. See note. You can make it a few days ahead of time and store it covered in the refrigerator or cover and freeze it for up to 3 months. Thaw before using in the recipe.
• Preheat the oven to 350°F (177°C). Grease and lightly flour two 9-inch cake pans.
• Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk *just* until combined. Do not overmix. Whisk in 1/2 cup of reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Stir in food coloring, if desired. (I use 1 small drop.)
• Pour batter evenly into cake pans. Bake for around 24-25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
• Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup crumbs. Set aside. In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners' sugar, strawberry powder, 1 Tablespoon milk, and vanilla and beat on medium-high speed until combined and creamy. Add 1 more Tablespoon of milk to slightly thin out, if desired. Taste, then add a pinch of salt if needed. Yields about 3 cups of frosting.
• First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread the remaining frosting all over the top and sides. Refrigerate for at least 45 minutes before slicing. This helps the cake keep its shape when cutting- it could slightly fall apart without time in the fridge.
• Cover leftover cake tightly and store in the refrigerator for 5 days.

STRAWBERRY CORN CAKES

Steps:

• Preheat the oven to 375 degrees F. Lightly coat a 6-cup muffin pan with cooking spray. Prepare the corn muffin batter as the label directs, then stir in the flour, lemon zest and vanilla. Divide the batter evenly among the muffin cups. Bake until the edges are set and the centers are soft but not wet, 10 to 12 minutes. Meanwhile, toss the strawberries and strawberry preserves in a bowl and set aside. Remove the corn cakes from the oven. Gently press the back of a teaspoon into the center of each to make an indentation about one-third of the way into the cake. Spoon about 2 teaspoons of the strawberry mixture into each indentation, pressing to tightly fill. (Reserve the remaining berry mixture for topping.) Return the cakes to the oven and continue baking until just golden, about 5 more minutes. Let the cakes cool in the pan on a rack, 5 minutes, then remove from the pan and let cool 10 more minutes. Meanwhile, beat the cream and confectioners' sugar with a mixer until soft peaks form. Top the cakes with the remaining berry mixture and serve with the whipped cream.
• Photograph by Antonis Achilleos

STRAWBERRY BABY CAKES

Steps:

• Make the cakes: Center a rack in the oven and heat oven to 400 degrees. Line a 24-hole mini-muffin pan with cupcake papers or use baker's spray to coat the inside of the pan.
• You need 24 chunks of strawberry for the centers of the cakes, so slice the berries into small pieces and set aside. (The chunks should be about 1/4-inch wide and short enough to drop easily into the muffin cups.)
• Working in a large bowl, whisk together the sugar and salt. Drop in the eggs and beat with a mixer on medium speed (or continue with a whisk) for about 2 minutes, or until foamy and slightly thickened. Stir in the vanilla extract and the rose extract, if you're using it, followed by the corn syrup.
• Switch to a flexible spatula, and blend in the flour in two or three additions. You'll have a thick batter. Mix the butter into the batter in three or four additions, stirring gently until well incorporated. The batter will be stretchy and a bit slippery. Pour the melted chocolate over the mixture, stir it in gently and, when it's fully blended into the batter, stir in the milk.
• Spoon about 1 teaspoon of batter into each muffin cup, and then drop in a piece of strawberry. Divide the remaining batter evenly among the cakes, covering each berry.
• Bake the cakes for 11 to 13 minutes, or until a slender tester poked into the center of a cake comes out clean. Transfer the pan to a rack, and let rest for 2 minutes before carefully removing the cakes; cool to room temperature on the rack.
• Make the topping (optional): In a small microwave-safe bowl, melt together the chocolate and oil in a microwave set to half power, or in a small pan over very low heat. White chocolate is fragile and finicky - it burns quickly - so stay close. Stir the mixture to make sure it's smooth.
• One by one, dip the tops of the baby cakes into the chocolate, swirling the cakes to even out the topping and allowing the excess to drip back into the bowl or pan. Return the cakes to the rack and, if you'd like, finish with sprinkles.
• You can refrigerate the cakes for about 10 minutes to set the chocolate or leave them at room temperature. Chilled or not, the chocolate will remain a tad soft, and that's nice. Kept in a covered container, the cakes will hold for a day or two.

THE ULTIMATE FRESH STRAWBERRY CAKE

Steps:

• Make the 1 x batch strawberry compote according the recipe instructions. Reserve 1/2 cup (118 g) prepared compote for the cake batter, another 1/2 cup (118 g)for the frosting, and the remaining approximate heaping 1 Tbsp for layering the cake. If you make the compote in advance, keep refrigerated until using.
• Preheat oven to 325 degrees. Line 1/4 sheet pan with parchment paper, then spray the bottom (on top of the parchment) and sides of the pan with cooking spray.
• Heat the Salted Butter in the microwave in a microwave safe dish until just melted.
• Make strawberry puree by heating the 3 oz (3/4 cup) Frozen Strawberries until thawed in the microwave. Then puree the thawed strawberries in the food processor until it's a smooth puree. It should make about 1/4 cup puree.
• Combine the Strawberry Puree with the remaining Wet Ingredients in a large bowl and whisk until smooth and well-blended.
• Using a sifter or fine mesh strainer, sift the Dry Ingredients into a separate large bowl. Whisk until well blended.
• Pour Wet Ingredients into Dry Ingredients and whisk until incorporated. Pour Melted Salted Butter over batter and whisk in until incorporated. Add 1/2 cup Prepared Strawberry Compote and whisk until batter looks uniform and shiny.
• Pour batter into the prepared sheet pan and smooth out batter until even (an offset icing spatula works well for this). The batter will be about 1/4 inch from the top of a 1" tall sheet pan. (You can also bake in round pans or sheet-cake pans--see Note #3).
• Allow pan to set for 5-10 minutes before putting it in the oven. This will give time for the instant clearjel (or instant pudding mix) to thicken the cake batter before it bakes, allowing for a better rise.
• Bake in the middle or top rack (avoid bottom rack) of a preheated 325-degree oven for 16 minutes. Without opening the oven, turn the temperature down to 300 degrees and bake for another 8-10 minutes. Check the cake at this point. See if it is done by lightly touching the top of the cake--try to avoid moving the cake pan or baking rack, which could cause an underdone cake to sink. If jiggly at all to your touch, bake for another 1-5 minutes. The cake is done when a toothpick or small paring knife comes out clean when quickly stuck in the cake. A few moist crumbs on your knife are fine, but they shouldn't look wet.
• Allow cake to cool completely. To make a sheet cake, follow the Baker's Shortcut (Note #5), or choose your round cake size using the Cut and Stack method. Leave the cake in the sheet pan, and using a slight sawing motion, cut the cooled cake into your desired cake size with cake rings (You can use a knife and the cake rings as a guide for any halve pieces that you cut.) Brush lightly with simple syrup (optional, Note #4).
• Wrap thoroughly in plastic wrap and freeze cake in the pan for 2 hours or overnight. (You can even bake the cake up to a week ahead of time and freeze). The cake will be much easier to layer if it is cold or frozen. To wrap the cake, place another sheet of parchment on top of the cake (this will prevent the plastic wrap from sticking to the cake), and wrap the whole pan with plastic wrap. (I pull the plastic wrap out and place the pan on top of it. Then I wrap two ways horizontally and one way vertically so that there are two layers of wrap on all sides of the pan including the bottom).
• If using instant clearjel, whisk it thoroughly with the powdered sugar and set aside.
• Using a stand mixer (preferred) or handheld mixer and a large bowl, beat the cream cheese until broken up and softened. Add the room temperature salted butter and continue to beat until there are no lumps, scraping the sides of the bowl as needed.
• Once the cream cheese/butter mixture is very smooth and creamy without lumps, slowly sprinkle in the powdered sugar mixture while the mixer is on low. The mixture will be thick, but continue to slowly blend on low until it is fully incorporated.
• Add the pure vanilla, strawberry extract, and 1/2 reserved strawberry compote. Scrape down the sides of the bowl. Then beat the buttercream on high for two-three minutes. This important step will add air into the buttercream and make it light and fluffy. The instant clearjel will cause the buttercream to thicken over the next 10 minutes. If you didn't use instant clearjel, you may wish to add up to an additional 1 cup(s) of powdered sugar to reach a thicker frosting. The frosting can be made a day or two in advance and refrigerated, but remove it from the fridge 1-2 hours before decorating your cake so it can be easily spread.
• The easiest way to layer the cake is to layer the cake from frozen the day before you plan to serve it. If serving the cake the same day you are layering it, use refrigerated cake layers instead of frozen.
• Use your two half-circles of cake to make the bottom cake layer (fill in with scraps if needed to make a level surface). Before topping with buttercream, spread each cake layer with a thin layer of your remaining strawberry compote. This just adds a little moisture and flavor boost. Fill your cake layers with around 1/4 inch strawberry buttercream. An offset icing spatula (I use the small and medium size on all my cakes) helps with this. I recommend frosting a thin crumb coat of buttercream on the outside of the cake which will catch all the crumby edges, then allow it to set up in the freezer for about 10 minutes until the buttercream is firm. Read more in my article: How to Bake and Layer Cakes Like a Pro: 5 Easy Steps. Remaining cake scraps can be used for cake truffles, cake parfaits or trifles.
• Spread a final layer of buttercream over your set-up crumbed cake, and decorate as desired. I used a small offset icing spatula to make a horizontal texture, then topped the cake with strawberry buttercream rosettes using a disposable piping bag and 1M star tip. Decorate the top of your cake with Fresh Strawberries.
• You can let the cake set up in the fridge, but remove it from the fridge 2-3 hours before serving so it can come back to room temperature (avoid warm temperatures). This cake has the best texture at room temperature. Enjoy!