Repeat this 2 more times with each layer of cake. Use this cake recipe as a birthday sheet cake or for anytime you crave a simple classic dessert. Take out your strawberry filling and fill the cake layer up to the whipped cream edge. Use a spoon to stir and press the puree through the sieve. Let cakes cook in their pans on wire racks for 10 minutes. Strawberry frosting:. Chill for about 2-3 hours in the refrigerator until ready to use. Fresh juicy strawberries take center stage in this show-stopping strawberry cake and buttercream frosting. Whipped Cream and Cream Cheese Frosting. While the cakes were baking, I made the strawberry puree so that it would have time to cool. For the frosting, beat cream cheese and butter in a large bowl until smooth. Return them to the wire racks to cool completely. Instead, stop about 1/4 inch from the edge. Stabilized Whipped Cream Frosting: Strawberry shortcake has to have whipped cream (and not the kind in a can or that questionable whipped topping in a tub). Remove cakes from the pans and remove the parchment. 12 tablespoons unsalted butter, cut into tablespoon sized pieces, at room temperature, 3 tablespoons cornstarch, mixed with 3 tablespoons cold water, 3 cups (6 sticks) unsalted butter, cut into tablespoon sized pieces, at room temperature, 1 pint fresh strawberries, optional, for garnish. Give the batter a final stir by hand with a rubber spatula. After adding all the layers, frost the sides of the cake with Whipped Cream Frosting. Youâll love the light, whipped frosting on top. Strawberry frosting with a twist â our creamy, light and not-too-sweet Whipped Cream frosting is infused with fresh strawberries and boy is this recipe a winner. Add strawberries, sugar and salt; stir well. boiling water, white cake mix, jello, cool whip, strawberry pie filling and 1 more Strawberry Dump Cake The Slow Roasted Italian white cake mix, strawberry pie filling, vanilla ice cream, whipped cream and 3 more Using a pastry bag, pipe the buttercream around the top, but only around the edges of the cake, so you make a “wall” around the edge. In a large saucepan, whisk together water and cornstarch until smooth. Although it may seem like a lot to make it one go, you can either make it and serve it on the same day or make the different elements ahead of time and build it the day you want to serve it. Mix just until each addition is roughly incorporated. Whisking occasionally, heat the egg mixture until the temperature reaches 160 degrees. This is the real deal â freshly whipped cream, lightly sweetened with powdered sugar, and flavored with a touch of vanilla. I always leave my butter out overnight and my buttercream always comes out smooth. Add the next layer of cake and add the filling and frosting as before. Once the puree thickens, remove from the heat. Fold in the strawberries. Hop on in, folksâ itâs about to get all sweet and heavenly up in here! Add about ½ cup Fresh Strawberry Filling in the middle of the frosting and spread it out evenly to the frosting âbarricadeâ. Dirty ice your cake (roughly frost the top and sides and smooth it all out) 6. Adjust an oven rack to the center position and heat oven to 350 degrees. Beat butter and 1/2 cup sugar on high speed in a large bowl until light and fluffy. Garnish with whole strawberries if desired. Serves 12-15. Trim off any cake domes that may have formed during baking on each cake layer creating an even layer of cake. This was our Strawberry Sour Cream Cake with White Chocolate filling and frosting. https://www.yummly.com/recipes/strawberry-cake-with-cool-whip-icing Spread 2 tablespoons strawberry jam over ( I like to warm it slightly in microwave and add some boiling water so I can brush it on the cake), then 3/4 cup frosting, and 3/4 cup sliced berries, arranging in a single layer. Add vanilla and almond extracts and mix 30 seconds. Place thawed strawberries in a blender or food processor and puree until smooth. Place second layer of cake, flat side down, on the filling. For the top of the cake, arrange halved strawberries as desired. Hop on in, folks– it’s about to get all sweet and heavenly up in here! You should now have 2 halves of each chocolate cake and white cake. Thaw berries, place in a strainer. https://www.cupcakeproject.com/strawberry-whipped-cream-recipe Add sugar to strawberries and set aside. Butter (or oil) and flour 2 (8-inch) cake pans. How to use Soft Fillings in Cakes and Cupcakes . Beat cream in a separate, chilled, bowl until peaks form. Frost top and outside of cake ⦠Cook the strawberries in the cornstarch mixture with sugar and lightly mash them. If you are looking for a show stopping cake, this white layer cake is perfect! Set aside. May 11, 2012 - A recipe for a celebration cake, perfect for birthdays, or just because: white cake with strawberry filling and buttercream frosting. Continue cooking and stirring the mixture until thickened, about 15 minutes. Fit the mixer with the paddle attachment. In a bowl, whisk together milk, egg whites and vanilla extract. It makes a great alternative to vanilla buttercream or cream cheese frosting and is even more fun than your average whipped cream.. How to Make Strawberry Whipped Cream Beat the heavy whipping cream and vanilla until it starts to thicken. It doesn’t get better than strawberry desserts in the summer time. If you like the recipe below, be sure to check out our other fave cake recipes! Frost the entire cake ⦠Let’s be honest, cake is never a bad idea, and this white layer cake is such a treat! For the cake, preheat the oven to 350F. Place one cake, cut side up, on cake plate. Whisk together the flour, sugar, baking soda, and salt in a large bowl. Spread frosting between layers, sides and top of cake. If the Whipped Cream Frosting is too stiff to spread, leave it on the counter for about 15 minutes, stir or beat it for a few seconds and it should be good as new. Add a little bit of frosting on a cake board and place the first layer of cake over it. In the bowl of a stand mixer, with the ⦠You can use the same amount of ingredients. For the top of the cake,arrange halved strawberries as desired. Place one white cake layer over a cake plate/stand cut-side-down. Whisk together the flour, sugar, baking soda, and salt in a large bowl. Top the cake with whipped vanilla buttercream, a frosting made from butter, confectionersâ sugar, and heavy cream ⦠DIRECTIONS. In the bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream on medium-high speed until thickened. Add another layer of cake and continue layering until all 4 layers are in tact. After adding all the layers,frost the sides of the cake with Whipped Cream Frosting. Yum! Rough-chop 1½ pounds (about 3 cups) strawberries. Add the whipped cream and whisk, on low speed, until fully incorporated. We really do have wonderful berries this year. Beat at high speed for 7 minutes. A from-scratch Strawberry Cake Recipe! Strawberry whipped cream is so versatile and one of the most delicious flavors. If desired, add red food coloring; stir well. (If you decide not to create a dam, don’t spread the filling all the way to the edge of the cake. For the frosting, beat cream cheese and butter in a large bowl until smooth. For the cake, preheat the oven to 350F. Chop the strawberries in a food processor until they look thick and "liquidy". Thank you, Stella Parks! In the bowl of a stand mixer, with the paddle attachment attached, mix the flour, sugar, baking powder and salt on low speed until combined. Fold in the strawberries. Add the next layer of cake and add the filling and frosting as before. Set the mixer to low to moisten, then switch to medium speed and cream until light and fluffy, about 5 minutes, scraping as needed. Note: You must refrigerate Strawberry Whipped Cream Cake. Place cream cheese, ¼ cup confectioners’ sugar, vanilla, almond and salt in another mixing bowl. This is a light frosting and it is not super stable, so you have to be gentle with it, especially if you make it as a layer cake. sweet1122 Posted 14 May 2009 , … Add the remaining flour and milk, alternately, one-third of each at a time. 3 layers of white cake with blueberry and strawberry filling, this Patriotic Berry Cake is the perfect summer dessert! Turn off the mixer and use a rubber spatula to scrape all dry ingredients from the bottom. Summertime is the perfect season to bring out all things red, white ⦠Adjust the oven rack to lower-middle position and heat oven to 325°F. Use 3 8×3-inch aluminum pans for a 3 layer cake and 4 for a 4 layered. This white layer cake is best served within six hours of you constructing it. In a large bowl, beat sugar, gelatin and butter until fluffy. I made this a 2 layered cake, but you can easily turn it into 3 or even 4 layers. Be sure to upload an image below & tag. Beat in sugar, then jam. It will come apart in the heat. Cool for 5 minutes and then add fresh lemon juice and Chambord. Use this cake recipe as a birthday sheet cake or for anytime you crave a simple classic dessert. Enter your name and email and get our newsletter The Monthly Recap delivered to your inbox....you guessed it once a month! It is one of the most classic dessert combinations of all time. Sift the flour into a large mixing bowl; set aside. This was our Strawberry Sour Cream Cake with White Chocolate filling and frosting. You can find her book. Iâm back for Marchâs edition of Cake of The Month with a little elaboration on Januaryâs yellow layer cake⦠4. This Strawberry frosting is made with three ingredients: heavy cream, powdered sugar, and strawberry jello mix. Thank you Lindsay for the best white cake recipe Make sure your butter is at room temperature, maybe even a little warmer than room temperature, but not too warm. Mix in the sugar. Strawberries and Cream Cake has layers of classic white cake, homemade whipped cream, and fresh strawberry cake filling. Studio 5 at Hale Centre Theater. https://www.allrecipes.com/recipe/8378/strawberries-and-cream-cake Enjoy! Divide the batter evenly between the prepared cake pans and smooth tops with a rubber spatula. Then, start your Swiss buttercream frosting. Your email address will not be published. Spray 3 8-inch round cake pans with nonstick baking spray and set aside. This homemade Strawberry Whipped Cream Frosting lasts for days and holds its shape like buttercream. Place a cake layer on a plate or cake stand and spread the frosting evenly on top. The puree will be thick. Fresh Strawberry Cake with Strawberry Buttercream Frosting, the ultimate Southern dessert for any special occasion, or just for a delightful dinner with family. https://www.marthastewart.com/341816/white-layer-cake-with-lemon-curd-filling Chop the strawberries in a food processor until they look thick and "liquidy". Top with the last layer of cake (bottom side up) and cover the top and sides of the cake with the remaining buttercream. Spread it evenly while building a ½-inch “barricade” of frosting around the edge to keep the filling from leaking out. If you make this recipe be sure to upload a photo in the comment section below or leave a rating. A toothpick inserted in the middle of each cake should come out almost clean – with just a few crumbs attached. Slightly mash, and let drain to measure 2/3 cup strawberry pulp. Grease will cause your egg whites not to whip up. Flavors are perfect for warm weather and the mixture over medium heat, often... 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