Strawberry Dream Cake Recipes

STRAWBERRY DREAM CAKE

Steps:

• 1. Mix strawberries with 1/4 cup of sugar and let them set and juice up while putting cake mix together.
• 2. Preheat oven to 325 if using dark coated cake pans or 350 if using shiny cake pans.
• 3. Coat three 8 or 9 inch pans with shortening and shake with flour. Set aside
• 4. In a large mixing bowl, add the cake mix, Strawberry Jello and the Canola Oil. Add the milk, jello pudding mix and four large eggs, one at a time, beating well after each addition.
• 5. Divide batter evenly among the three pans. Bake for 30 minutes. Remove from oven and let set a few minutes before removing from pans.
• 6. Remove from pans and let cool completely on wire cake racks.
• 7. Drain the strawberries in a colander making sure no juice remains. This could make your icing too runny. Add one cup of the Cool Whip to the strawberries, along with the cup of sour cream, frozen coconut and 1 1/2 cup of granulated sugar. This goes in between the two layers. You should have a bit left. Add the rest of the Cool Whip to this and frost the top and sides.
• 8. Decorate the top with Whole Strawberries, plain or dipped in white chocolate.

STRAWBERRY DREAM CAKE

Steps:

• Set frozen strawberries out to thaw.
• Preheat oven to 350°F.
• Prepare cake (ie beat cake mix, water, oil and eggs in large bowl with mixer for about 2 minutes), or according to package directions.
• Bake in 13x9-inch glass pan at 350 for about 33 minutes.
• As soon as the cake is removed from the oven, pierce the top of the cake (all over) with a fork, until the top becomes very crumbly.
• Spread the strawberries, including juice, over the top of the cake.
• Refrigerate about 3 hours.
• Prepare the vanilla pudding with the milk, or according to package directions.
• Spread on top of cooled cake.
• Refrigerate again, overnight.
• Serve with whipped topping.
• Enjoy!

STRAWBERRY DREAM CAKE(COOK'S COUNTRY)

Steps:

• 1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line bottoms with parchment, grease parchment, and flour.
• 2. Transfer strawberries to bowl, cover, and microwave until strawberries are soft and have released their juice, about 5 minutes. Place in fine-mesh strainer set over small saucepan. Firmly press fruit dry (juice should measure at least 3/4 cup); reserve strawberry solids. Bring juice to boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup, 6 to 8 minutes. Whisk milk into juice until combined.
• 3. Whisk strawberry milk, egg whites, and vanilla in bowl. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.
• 4. Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pans halfway through baking. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.).
• 5. For the frosting: Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Add reserved strawberry solids and salt and mix until combined, about 30 seconds. Refrigerate until ready to use, up to 2 days.
• 6. Pat strawberries dry with paper towels. When cakes are cooled, spread 3/4 cup frosting over 1 cake round. Press 1 cup strawberries in even layer over frosting and cover with additional 3/4 cup frosting. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Garnish with remaining strawberries. Serve. (Cake can be refrigerated for 2 days. Bring to room temperature before serving.).

STRAWBERRY DREAM CAKE

Steps:

• In a large bowl, combine the eggs, 1/3 cup oil and 1 1/3 cups water; beating on medium speed until very frothy.
• Add the cake mix; beat on low speed until just blended; beat on medium speed 2 minutes.
• Pour into a greased 13x9 inch cake pan and bake for 35-40 minutes, or until wooden tooth pick inserted in the center comes out clean.
• Cool in pan 15 minutes.
• Dissolve Jell-O in 1 cup of boiling water in a small bowl. Mix in 1 cup of cold water.
• Beat the pudding mix into the 2 cups cold milk. Mix with electric mixer on low for 2 minutes. Refrigerate until ready to use.
• Gently prick cake with a fork by putting the fork in cake about three quarters of the way down and carefully pulling the cake back. While fork is still in cake, spoon about a tablespoon of the Jell-O in the prick mark. (You may find it easier to use a liquid measuring cup or a baster instead of spooning the Jell-O in.) Do this at 1/2 inch intervals over the whole cake.
• Pour remaining Jell-O over the cake.
• Spoon the pudding in the same place as the Jell-O by gently pulling the cake back again with the fork.
• Chill, covered, for 2 hours.
• Frost with cool whip. Chill again for at least 2 hours.
• It is best to make this cake the day before.

STRAWBERRY DREAM CAKE

Steps:

• Tear angel food cake into small pieces.
• Press firmly in 9x13 glass dish.
• Mix pudding with milk, folded in sour cream.
• Place on top of cake. Cover with sliced strawberries, folded into glaze.
• Place cool whip on top of strawberries.
• Refrigerate at least 3 hours before serving.
• Better the second day!

STRAWBERRY DREAM CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
• Make cake per directions except substitute the 1 1/2 cups of strawberries for the water and add 1 extra egg, (if cake mix calls for 2 eggs add 3), and 8 ounces of the cream cheese at room temperature. Beat well and pour into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for about 20 to 25 minutes or until golden brown. A toothpick inserted in the center will not come out clean when this cake is done since it is so moist. Let cake cool fully before frosting.
• To Make Frosting: Heat the heavy cream until just beginning to boil. Pour it over the white chocolate (chopped) and the remaining 4 ounces cream cheese. Mix well and let cool. Once cool fold into the whipped topping. Use to frost cooled cake and garnish with sliced fresh strawberries.