Strawberry Love Cake Recipes
STRAWBERRY CHEESECAKE TRIFLE
This strawberry cheesecake trifle is a simple dessert that can easily feed a crowd. This recipe uses a boxed cake mix, cheesecake pudding, whipped topping, and fresh strawberries to create a refreshing summer dessert.
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 5
Steps:
- Prepare the strawberry cake according to the box instructions. Bake the cake and set it aside to cool. This can be done a day or two in advance if you'd like.
- Once the cake is cool, cut into 2 inch by 2 inch bite-sized pieces.
- In a medium bowl, whisk together the pudding and milk until smooth. Place in the refrigerator until you are ready to assemble.
- Set aside 4-5 whole berries. Wash the remaining berries, remove the tops, and cut into small pieces. Set aside.
- Place 1/3 of the cake pieces in a single layer on the bottom of a trifle dish. Top with 1/3 of the cheesecake pudding and smooth into an even later.
- Add 1/3 of the whipped topping on top of the pudding and smooth. Top with about 1/3 of your slices strawberries. Repeat for 2 more layers.
- Top the trifle with the remaining whipped topping and halved strawberries.
- Refrigerate for 2-3 hours before serving.
- Store leftovers in an airtight container in the refrigerator for up to 24 hours.
Nutrition Facts : Calories 345 kcal, Carbohydrate 60 g, Protein 4 g, Fat 9 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 5 mg, Sodium 521 mg, Fiber 1 g, Sugar 45 g, UnsaturatedFat 2 g, ServingSize 1 serving
STRAWBERRY LOVE CAKE
Provided by Valerie Bertinelli
Categories dessert
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray.
- Prepare the cake according to the directions on the box and pour it into the prepared pan. Set aside.
- Combine the ricotta, sugar, vanilla, eggs and 4 ounces (1/2 cup) of the mascarpone in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Gently scoop the filling onto the cake batter and cover it completely.
- Bake until a skewer inserted in the center of the cake comes out clean and the strawberry layer has risen to the top, 50 to 60 minutes. Cool completely on a rack.
- Combine the remaining 12 ounces mascarpone with the pudding mix and milk in a clean bowl in the stand mixer fitted with a paddle attachment. Beat on low speed until incorporated. Increase the speed to medium and beat until smooth and creamy. Spread the frosting evenly over the cake. Serve.
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- Beat the ricotta and 4 oz mascarpone with electric mixer at medium-low speed until smooth. Add the eggs, one at a time, beating just until combined after each addition. Add the sugar and vanilla and beat until smooth. Gently spread the ricotta mixture evenly over the cake batter.
- Bake until a wooden pick inserted in the center of the cake comes out clean and the strawberry layer has risen to the top, 50 to 60 minutes. Cool completely, about 30 minutes.
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Estimated Reading Time 8 mins
- NOTE: Strawberry puree is reduced down for both the cake layers and frosting. They are written out separately in the instructions, but you can cook it all at the same time, if you’d like. To make the cake layers:
- Add the strawberry puree to a saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced by half to 3/4 cup, about 15-20 minutes. To measure, pour the puree into a measuring cup. If it’s more than 3/4 cup, add it back to the pan and continue cooking.
- . When the puree has thickened and reduced, pour into a measuring cup and allow to cool to at least room temperature. This strawberry mixture can be made ahead, if you like, and stored in the fridge.
- . Prepare four 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C). 4.
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- Get all your ingredients ready, i.e mash the strawberries, sieve the flour, and add the salt and baking powder to the flour etc.
- Slowly add the beaten eggs to the mixer, on a low-speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary until all the eggs are added.
- Add half the milk with half of the flour, keeping the mixer at a slow speed. Once combined, add the vanilla extract, the rest of the milk, and flour. Right at the end, fold in the mashed strawberries.
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- To make the strawberry reduction, add the strawberries to a food processor or blender and puree until smooth. You should have about 1 1/2 cups of puree.
- 2. Add the puree to a medium sized saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced to 3/4 cup, about 20-25 minutes. To measure, pour the puree into a measuring cup. If it’s more than 3/4 cup, add it back to the pan and continue cooking.
- . When the puree has thickened and reduced, pour into a large measuring cup and allow to cool to at least room temperature. This strawberry mixture can be made ahead, if you like, and stored in the fridge.
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- Using a mixer with the whisk attachment, whip the heavy cream, powdered sugar, pudding powder and vanilla extract together on high until you have stiff peaks.
- In the bottom of a 9x13 pan, spread a thin layer of whipped cream over the bottom. Add a layer of graham crackers followed by about ½ cup of strawberries, enough that there is an even layer. Top with 1/3 of the remaining whipped cream.
- Repeat the layers two more times—graham crackers, whipped cream, and strawberries. You may add additional strawberries sliced as desired on top to make it look just to your liking.
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- Bring the strawberry mixture to a boil and then continue simmering, stirring frequently, until nearly all liquid has evaporated.
- Use a potato masher to break down strawberries as they cook, if you’ve added strawberry pieces. This process takes approximately 20 minutes, and the 3 cups of strawberries should reduce to about 3/4 cup.
- Remove puree reduction from heat and cool to room temperature in the refrigerator before adding to cake batter, approximately 1 hour.
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