Strawberry Cake

Strawberry Cake

In addition to L’s deliciously moist chocolate cake that I wrote about earlier, L also has an easy strawberry cake recipe. I’m now calling L the “cake diva” as she always has wonderful and easy-to-make cake recipes. Like the chocolate cake recipe, this strawberry cake took almost no time to make at all.

I was a little disappointed on how my strawberry cake turned out though; it wasn’t as moist as it should be. I brought a piece for L to try and we both agreed the texture should be more fluffy and moist. Regardless, I will try this recipe again because L’s fluffy version proves that this recipe does work.

The cake is baked between two layers of sticky and sweet strawberry sauce. To make the strawberry sauce, you will need:

- 3 cups of chopped fresh strawberries
- 1/3 cup of sugar
- 1/4 cup of water
- 1 1/2 tsp cornstarch

Heat oven to 400F. Butter a 9” square glass baking dish.

Put 2 cups of strawberries, cornstarch, sugar and water into a quart pan. Cook the strawberries over medium heat until they are soften and reduced to a sauce. Stir occasionally. This takes about 20 minutes. Stir in remaining 1 cup of strawberry into the sauce at the end. Let the sauce to cool to room temperature.

To make the cake, you will need:

- 1 cup all-purpose flour
- 1/2 cup of sugar
- 1 3/4 tsp baking powder
- 1/2 tsp salt
- 1 large egg
- 1/2 cup whole milk
- 1/2 cup unsalted butter, melted and cooled slightly
- 1 tsp pure vanilla extract

Mix flour, sugar, baking powder and sugar in a bowl.

In another bowl, whisk together the egg, milk, melted butter and vanilla extract.

Mix the dry and wet ingredients together until just combined. Be careful not to over mix; otherwise, the cake will turn out tough. I suspect I over mixed my batter and my cake turned out a little too dense than I would like it to be.

Pour half of the strawberry sauce into the bottom of the glass dish. Spoon the cake batter on top of the sauce. Pour the remaining strawberry sauce on top of the batter. At this stage the cake batter looks very wet and L and I both thought it would never get baked! When we saw the cake rose in the oven, we knew we didn’t have to worry.

Bake in the oven for 30 minutes or until the skewer comes out clean after it is inserted into the cake.

via

Fresh Strawberry Cake

Fresh Strawberry Cake

Ingredients:

• 1 (18.25 oz.) White Cake mix
• 1 (4 serving size) strawberry jello mix
• 4 eggs, lightly beaten
• 1 cup oil
• 1/4 cup water
• 1 cup fresh strawberries, slice and mashed

Strawberry Frosting:

• 1 cup butter, softened
• 1 (16 oz.) box confectioners sugar
• 1/4 cup mashed strawberries

Cake Directions:

Preheat oven to 350 degrees. Grease or spray three 8″ pans, or two 9″ pans.

Combine cake mix and dry jello powder in mixing bowl, stir to combine. Add oil, water, eggs and strawberries. Mix thoroughly, about 2 minutes on medium. Pour evenly into prepared pans. Bake for 18 – 20 minutes, or until toothpick comes out clean. Cool for 10 minutes in pan then remove to cooling rack.

*I like to frost warm cake – the frosting kind of “oozes” all over the cake.

Frosting Directions:

Beat butter until smooth, then add confectioners sugar and mix well. Slowly mix in mashed strawberries until desired consistency.

Being frosting by placing the thickest cake layer, top side down, on serving dish. Pour frosting into center of layer and spreading to about 1″ from the sides. The frosting will spread to the edges when other layers are added. Repeat with top (or middle layer if using three 8″). Place top layer “topside” up and begin placing frosting only into middle of layer. If frosting warm cake, spread slightly to edges and allow frosting to seep over sides of cake.

Store cake in refrigerator for most flavorful results. Until frosting and cake has cools, you may need to scoop frosting from sides of cake and serving plate and place back in center of top layer.

via

Strawberry Shortcake

Yield

8 servings (serving size: 1 cake slice, about 1/2 cup berries, and about 2 tablespoons whipped cream)

Ingredients

• 4 cups quartered strawberries (about 1 1/2 pounds)
• 3/4 cup sugar, divided
• Cooking spray
• 2/3 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 5 egg whites
• 3 egg yolks
• 2 teaspoons grated lemon rind
• 1 teaspoon vanilla extract
• 2 tablespoons powdered sugar
• 1 (10-ounce) jar strawberry jam
• 1/2 cup whipping cream
• Orange rind strips (optional)

Preparation

Combine the strawberries and 1/4 cup sugar in a medium bowl. Cover and chill 1 hour; stir occasionally.

Preheat oven to 400°.

Coat a 15 x 10-inch jelly-roll pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt, stirring with a whisk. Set aside.

Place remaining 1/2 cup sugar, egg whites, and egg yolks in a large bowl; beat with a mixer at high speed until pale and fluffy (about 5 minutes). Stir in lemon rind and vanilla. Sift half of flour mixture over egg mixture; fold in. Repeat procedure with remaining flour mixture. Spoon batter into prepared pan; spread evenly.

Bake at 400° for 10 minutes or until cake springs back when touched lightly in center. Loosen cake from sides of pan; turn out onto a dishtowel dusted with powdered sugar. Carefully peel off wax paper; let cake cool 2 minutes. Starting at narrow end, roll up cake and towel together. Place, seam side down, on a wire rack; cool completely (about 1 hour). Unroll carefully; remove towel. Spread jam over cake, leaving a 1/2-inch border. Reroll cake, and place, seam side down, on a platter. Cut into 8 slices.

Beat cream with a mixer at high speed until stiff peaks form. Serve strawberries and whipped cream with cake. Garnish with orange rind, if desired.

Nutritional Information

Calories:

318 (22% from fat)

Fat:

7.6g (sat 4.1g,mono 2.4g,poly 0.6g)

Protein:

5.2g

Carbohydrate:

59.3g

Fiber:

2g

Cholesterol:

97mg

Iron:

1.1mg

Sodium:

179mg

Calcium:

69mg

Lorrie Hulston Corvin, Cooking Light,

Strawberry Shortcake

Strawberry Shortcake

Ingredients

• 2 quarts (32 ounces) fresh strawberries
• 1/2 cup plus 1 tablespoon sugar
• 1 12-ounce tube Pillsbury Golden Homestyle Buttermilk biscuits
• 1 7-ounce can whipped cream

Directions

• 1Wash and hull the strawberries, then slice them into a large bowl. Sprinkle with 1/2 cup of the sugar, toss, and set aside.
• 2Place the biscuits on a baking sheet, sprinkle the tops with the remaining tablespoon of sugar, and bake according to the package directions.
• 3Let cool for 3 to 5 minutes, then slice the biscuits in half. Place the bottom half of each biscuit on a plate and spray on some whipped cream. Spoon the berries, including some juices, over the whipped cream, then place the other half of the biscuit on top. Serve.

via

Strawberry Shortcake Recipe

strawberry shortcake recipe
2 cups flour
3 Tbs. sugar
3 tsp. baking powder
1/2 tsp. each baking soda and salt
6 Tbs. unsalted butter, chilled
2 Tbs. solid all-vegetable shortening, chilled
2/3 to 3/4 cup buttermilk

Filling :
2 pints fresh strawberries
2 Tbs. sugar
1/2 pint heavy cream, whipped
2 Tbs. powdered sugar, for garnish

Directions

Sift dry ingredients into a large bowl. Cut the butter into 1/2-inch slices. With a pastry blender, cut the butter into the dry ingredients until butter pieces are the size of lima beans. Cut in the shortening until mixture looks like coarse meal.

Slowly stir in the buttermilk with a fork until mixture forms a dough that leaves the sides of the bowl. Gently knead the dough on a lightly floured board about five to six times until the dough holds together (it should be soft).

With a lightly floured hand, pat to one-inch thickness and pat into ring mold. Bake about 18 to 20 minutes or until golden. Remove to rack to cool 5 minutes, then invert from pan onto another wire rack, baked bottom side up. Cool before filling.

Filling: Slice berries in half, sprinkle with two tablespoons sugar and allow to sit at least 30 minutes, stirring occasionally. Remove half the strawberries to another bowl and coarsely mash them with a pastry blender or fork. Let both bowls of strawberries sit at least an additional 30 minutes.

When cool, set shortcake ring on a serving plate. Carefully split it into two layers with a serrated knife. With the aid of another pan or baking sheet, lift the top shortcake portion and set it nearby. (The baking sheet bottom supports the shortcake ring and prevents it from breaking.)

Spoon the mashed berries with their juice over the biscuit bottom, spread the lightly whipped cream on top of the berries, then arrange the berry halves on top of the cream. With the aid of the baking sheet, set the shortcake ring half on top. Sprinkle powdered sugar lightly over the top. Serve immediately.
via

Strawberry Shortcake - by the Pound

Strawberry Shortcake by the Pound
Source: Queenie D herself!

Ingredients:

• 1 loaf of Vanilla Pound Cake
• Fresh Strawberries, 1 carton
• Heavy Whipping Cream, 1 pint
• Reddi-Wip, 1 can
• Sugar

Directions:
Cut Pound Cake into 1 inch thick slices.
Lay slice down on side on serving dish (bowl or plate).
Cut Strawberries into quarters. Scoop on top of Pound Cake.
Pour 1/4 cup of Heavy Whipping Cream over each slice.
Sprinkle sugar over Whipping Cream.
Top with Reddi-Whip.

Serve Immediately.