Strawberry Walnut Cream Cake 1956 Recipes

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STRAWBERRY WALNUT CREAM CAKE 1956



Strawberry Walnut Cream Cake 1956 image

Make and share this Strawberry Walnut Cream Cake 1956 recipe from Food.com.

Provided by andypandy

Categories     Dessert

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

4 whole large eggs
1/2 cup white sugar
1 tablespoon instant coffee granules
3/4 cup flour
1/2 cup finely chopped walnuts
1 1/2 pints strawberries, washed hulled sliced
1 1/2 cups heavy whipping cream

Steps:

  • Make 8 inch spring form cake;.
  • Grease with butter an 8 inch spring form pan.
  • Sprinkle first with granulated sugar.
  • Then dust with flour, removing by tapping excess out.
  • Set oven to 350 degrees.
  • Beat the eggs and sugar, and coffee granules over a saucepot of hot water on medium heat.
  • Beating with a rotary beater until mixture is thickend and leaves a ribbon like effect with beaters are lifted.
  • Take from the heat and beat until cool.
  • If you are using an electric beater, than the cooking process is not really necessary.
  • Sift the measured flour and fold into the cooled egg mixture, alternating with the walnuts in three batches.
  • Pour into the prepared sugared floured pan.
  • Bake 350 degrees for 30 minutes or until tester comes away clean.
  • Turn onto a wire rack and cool.
  • Slice the berries reserving a few for decorations.
  • Whip the heavy cream until it holds its shape.
  • Can sweeten if desired with a tablespoon corn syrup.
  • As you will notice the berries and cream is not sweetened.
  • When the cake is cooled and about ready to serve, split cake into three layers.
  • Remove 1/3 of the whipped cream for the top plain layer.
  • Combine the remaining whipped cream with the berries.
  • Place first layer onto serving dish and place 1/2 of filling .
  • Top with second layer and another of filling.
  • Top with final layer and and last of the whipped cream, garnish with a few whole berries.

Nutrition Facts : Calories 464.3, Fat 31.7, SaturatedFat 15.2, Cholesterol 205.6, Sodium 65.4, Carbohydrate 39, Fiber 2.9, Sugar 21.4, Protein 8.7

STRAWBERRIES AND CREAM CAKE RECIPE



Strawberries and Cream Cake Recipe image

Yield 20

Number Of Ingredients 10

1 (15.25 ounce) white cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
1 package (8 oz) cream cheese, softened
1 cup powdered sugar
1 tsp vanilla
1 container (8 oz) Cool Whip (lite is fine if you want to use it!)
1 quart fresh strawberries, sliced
1 package Strawberry Danish Dessert

Steps:

  • Prepare as directed on cake mix and divide batter into 2 round cake pans or one 9 x 13 inch glass baking dish. Bake according to directions on cake mix and let cool completely.
  • Mix together cream cheese, powdered sugar, and 1 tsp vanilla until smooth. Fold in Cool Whip. Sread evenly over cake.
  • Mix the Danish Dessert with 1 3/4 cups water. Cook according to package directions. Let cool slightly, then fold in the strawberries. Let cool completely before spreading over cakes (I usually put it in the fridge for about 30 minutes).
  • Keep in the fridge until you are ready to serve it (I usually like to refrigerate it for about 2 hours before serving).

Nutrition Facts : Servingsize 1 serving, Calories 572 kcal

STRAWBERRY AND CREAM LAYER CAKE



Strawberry and Cream Layer Cake image

This delicate cake is inspired by fraisier, a French cake made from layers of sponge, strawberries and cream. Fraisier cakes are elaborately constructed and typically combine several components to make the cream filling, but this strawberry cake is lighter, looser and much more casual. To avoid squishing the cake when slicing, use a serrated knife in long, even strokes to cut clean slices. (Watch Claire make this cake and two others on YouTube.)

Provided by Claire Saffitz

Categories     cakes, dessert

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 6

1 1/2 pounds fresh strawberries, hulled
1/2 cup/100 grams granulated sugar
1 cup/240 grams heavy cream, chilled
1 cup/240 grams crème fraîche, mascarpone or sour cream, chilled
Pinch of kosher salt
1 Sponge Cake recipe, baked in a 9-inch springform pan and cooled

Steps:

  • Fill a small saucepan with about 1 inch of water and set over medium heat until the water steams.
  • Meanwhile, coarsely chop about a quarter of the strawberries and combine in a medium heatproof bowl with the sugar. Cover the bowl tightly and set it over the saucepan. Reduce the heat if necessary to keep the water just below a simmer and allow the berries to sit, swirling the bowl once or twice to dissolve any stubborn sugar clumps, until they've released all their juices, are mushy, and swim in a translucent red liquid, 35 to 45 minutes. Remove the bowl from the heat, uncover and strain through a fine-mesh strainer. (You should have 1/2 to 3/4 cup of strawberry syrup.) The mushy berries will have given off their color and flavor, and even though you won't use them in the cake, they're still tasty. Reserve the berries for spooning over pancakes or yogurt.
  • In a separate medium bowl, combine the heavy cream, crème fraîche and salt. Whisk the mixture vigorously by hand, or beat with a hand mixer on medium-high, until thick, light and holding a medium peak. Chill the bowl of whipped cream. Thinly slice the remaining raw strawberries lengthwise.
  • Invert the sponge cake on a flat serving plate or cake stand. Holding a long serrated knife horizontally and parallel to the work surface, use it to lightly score all around the side of the cake at the midway point. Then, using long, even strokes and still holding the knife parallel to the surface, slice clean through the cake, using the score marks as a guide, to cut it into two even layers. Set the top layer aside.
  • Use a pastry brush to dab several tablespoons of the strawberry syrup across the bottom layer, lightly soaking the entire surface. Pull the bowl of cream from the refrigerator and dollop about half of it across the soaked layer, then spread in an even layer all the way to the edges. Arrange half of the sliced strawberries on top of the cream, then place the second cake layer on top of the first, cut side up. Lightly soak the top layer of cake with the strawberry syrup, reserving any remaining syrup for serving. Spread the remaining cream on top of the cake, then pile the remaining sliced strawberries over top. (If not serving immediately, cover loosely and refrigerate until ready to serve.)
  • Slice the cake with a serrated knife and serve. Drizzle the slices with any remaining strawberry syrup. The cake is best served the day it's made, but will keep, covered and chilled, for up to 3 days.

STRAWBERRIES AND CREAM CAKE



Strawberries and Cream Cake image

Makes an elegant presentation without too much fuss.

Provided by JJ

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h25m

Yield 12

Number Of Ingredients 18

2 ¾ cups cake flour
2 ½ teaspoons baking powder
2 cups white sugar
1 (3 ounce) package strawberry flavored Jell-O®
1 cup butter, softened
4 eggs
1 cup milk
1 teaspoon vanilla extract
½ cup strawberries, pureed
1 ½ cups heavy cream
2 tablespoons sugar
½ teaspoon vanilla extract
1 ½ cups fresh strawberries, sliced
½ cup margarine, softened
1 (8 ounce) package cream cheese, softened
4 cups confectioners' sugar
2 teaspoons vanilla extract
1 ½ cups quartered strawberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
  • In a large bowl, beat sugar, gelatin and butter until fluffy. Add eggs one at a time, beating well with each addition. Mix flour and baking powder, and beat alternately with the milk into the sugar mixture. Fold in 1 teaspoon vanilla and pureed strawberries. Divide equally into three 9 inch round cake pans.
  • Bake 25 minutes in the preheated oven, or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely.
  • To make the filling: Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla on high until stiff. Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries.
  • To make the frosting: Beat the margarine, cream cheese, confectioners' sugar, and vanilla until creamy. Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake.
  • Spread remaining whipped cream on cake top. Top with quartered strawberries.

Nutrition Facts : Calories 866.7 calories, Carbohydrate 115.1 g, Cholesterol 165.6 mg, Fat 42.9 g, Fiber 1.5 g, Protein 8.7 g, SaturatedFat 22.8 g, Sodium 426.7 mg, Sugar 86.1 g

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