Strawberry Ripple Cake Recipes

STRAWBERRY SWIRL CHEESECAKE

Steps:

• Preheat the oven to 160C / 325F / 140C fan forced. Grease and line the base and sides of an 8 inch round spring form tin with baking paper.
• Use a food processor to process the cookies / biscuits to fine crumbs. Add the cinnamon and ginger and pulse to combine (notes)
• Tip the crumbs into a bowl, then mix through the melted butter.
• Press firmly into the bottom of the prepared tin. Bake for 10 minutes then set aside while you make the filling.
• Using a stand mixer with the paddle attachment (notes), beat the cream cheese on low-med speed for about 2 minutes until smooth and creamy. Scrape down the sides of the bowl as required.
• Add the sugar and vanilla and beat well, again scrape down the sides as necessary.
• Add the eggs and extra yolk, one at a time beating until each is incorporated.
• Add the sour cream, salt, lemon juice and zest and beat well. The mixture should now be looking completely smooth and glossy.
• Pour half of cheesecake mixture over the base. With a teaspoon, dollop small blobs of strawberry sauce over the top. With a spoon or spatula, carefully spoon over the remaining cheesecake mixture. Smooth out the top just a little, then again use a teaspoon to dollop over the remaining strawberry sauce. Use a knife to run through the little strawberry patches to give it a swirl effect.
• Bake for 45-50 minutes on the middle shelf of the oven. There should be a slight wobble in the centre.
• Turn the oven off and allow the cheesecake to cool in the oven for half an hour with the door closed.
• Remove it from the oven and let it cool at least a further 45 minutes at room temperature before covering (a plate over the top of the tin is finand placing in the fridge to set completely. Let it cool and set for at least 2-3 hours.

WHIPPEE RIPPLE STRAWBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
• Blend together cake mix, egg whites, 2 cups whipped topping and 1 cup of water. Pour 1/2 the batter into the prepared pan. Sprinkle 1 1/2 cups of the dry frosting mix over batter. Spread remaining batter over frosting mix.
• Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes or until cake tests done. Let cake cool then frost with Strawberry Frosting.
• To Make Frosting: Blend remaining frosting mix with remaining whipped topping and 1 tablespoon water until easy to spread. Frost cooled cake in pan. If desired you can add 1/2 cup strawberry slices, fresh or frozen (drained) to the prepared frosting.

STRAWBERRY RIPPLE CAKE

Steps:

• Cream butter and sugar. Add beaten egg and mix.
• Sift together flour, baking powder and salt. Add alternately with milk. Do not beat -- just fold lightly together. Pour one-half of batter into a greased 8 x 8 inch pan.
• Combine crushed strawberries, pecans, 1/4 cup sugar and nutmeg.
• Pour one-half of strawberry mixture over the batter in pan. Top with remaining cake batter, then the remaining strawberry mixture.
• Bake in a 375 degree oven for 35 to 40 minutes. Suggestion: Serve warm topped with whipped cream or cool whip.

STRAWBERRY RIPPLE TEA CAKE

Steps:

• 1. Grease and flour a 10x2" round tart pan with a removable bottom, or a 11x7x1-1/2" baking pan. Set aside.
• 2. For filling, in a small saucepan, stir together UNDRAINED berries and the cornstarch until well combined. Cook and stir until tickened and bubbly. Remove from heat. sieve the mixture to remove any seeds. Set filling aside to cool slightly.
• 3. In a large mixing bowl, stir together flour and sugar. Using a pastry blender, cut in butter tillmixture resembles coarse crumbs. Set 1/2 CUP of this mixture aside for crumb topping.
• 4. Into the remaining flour mixture, stir in baking powder, baking soda, and sale. Mix well. Make a well in the center to add the next step.
• 5. In a small bowl, combine egg and buttermilk. Add the egg mixture all at once to the dry mixture. Stir until JUST MOISTENED.
• 6. Spread TWO-THIRDS of the batter over the bottom and about 1" up the sides of the prepared pan. Carefully spread the fruit filling over the top of the batter in the pan. Spoon the remaining batter in small mounds on top of the entire surface. Sprinkle with the crumb topping.
• 7. Bake in 350 oven for 30-35 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a rack for 15 minutes. Remove coffee cake from tart pan (however, leave it IN the baking pan if that is what you are using). Cut into wedges or squares. Serve warm.