fresh strawberries

Easy Strawberry Cake tastes and looks like a bakery cake, but is easier than from-scratch! It's full of fresh strawberries in the cake and the icing. This cake is 'easy' because it starts with a cake mix, but don't worry unless you tell noone will ever know!

Easy Strawberry Cake

white cake mix

-ounce box strawberry jello (you'll use the powder)

strawberries (fresh or frozen mashed

vegetable oil

whole milk (or 2% milk)

eggs (at room temperature)

-ounces cream cheese (at room temperature)

butter (room temperature)

confectioners' sugar

heavy whipping cream (more if needed)

strawberries (fresh

Preheat oven to 350°F. Lightly spray pan(s) with non-stick spray or Wilton cake release.

Add cake mix, eggs, and vegetable oil to a mixing bowl. Use a hand mixer or stand mixer and mix well. Mix in the 1 cup of mashed strawberries and the (dry) strawberry gelatin.

Mix 3 minutes, stopping to scrape the sides of the bowl a couple of times.

Divide the batter evenly among layer pans or pour into a 9x13-inch baking pan. Cool the cake layers for 10 minutes in the pan before removing them to a wire rack. Wait until the cake is completely cool before frosting.

For the Cake

Beat the cream cheese and butter until smooth. Sift sugar and add one cup at a time to the cream cheese mixture. Add heavy whipping cream and strawberries and incorporate completely.

For a more professional cake, remove the domes from the tops of the cake layers with a cake leveler or large serrated knife.

Place one layer of cake on a serving plate. Spread about 1 cup of the frosting on top in an even layer. Repeat with the next layer of cake and frosting, then top the cake with the final layer of cake (if you have 3 layers).

Frost the outside of the cake. An offset spatula makes it really easy to get an even layer.

For Cream Cheese Frosting:

https://www.youtube.com/watch?v=LBbdiScTg7k

Easy Strawberry Cake tastes and looks like a bakery cake, but is easier than from-scratch! It’s full of fresh strawberries in the cake and the icing. This cake is ‘easy’ because it starts with a cake mix, but don’t worry
unless you tell noone will ever know, it taste like homemade.

https://www.callmepmc.com/easy-strawberry-cake/

Easy Strawberry Cake REC

Fresh strawberries and prepared strawberry preserves are rolled up and baked in sweet yeast dough. Topped with swirls of light and fluffy cream cheese frosting. It&#39;s the perfect spring brunch pastry!

Strawberries and Cream Sweet Rolls

milk

sugar

salt

dry yeast

water

eggs (room temperature)

all-purpose flour (sifted)

unsalted butter (melted)

strawberry preserves (divided)

vanilla extract

red food color (optional)

strawberries

salted butter (at room temperature)

cream cheese (at room temperature)

confectioners’ sugar

Heat the milk, 1/2 cup sugar and salt in a saucepan over medium-high heat. Stir until sugar melts and a few small bubbles appear at the edges of the pan. Remove from heat and let cool to lukewarm.

Meanwhile, dissolve yeast and 1 teaspoon sugar in very warm water (90°F to 110°F) in the bowl of a standing mixer (or a large bowl if you don’t have a stand mixer). Stir the mixture with the paddle attachment or a wooden spoon until well blended. Let stand for 5 minutes or until the mixture foams and bubbles.

Beat the eggs into the yeast mixture. Stir in the lukewarm milk.  Switch to the dough hook then add in flour a little at a time until a shaggy dough forms. Mix in the melted butter then add in more flour until the dough is elastic and pulls away from the sides of the mixer. Note: you may not have to use all the flour. Do not add so much flour that the dough does not stick to your hands.

Set a timer and mix with the dough hook for 5 minutes. If you are kneading by hand, work the dough on a lightly floured surface for 5 minutes.

Place the dough in a buttered bowl and turn it over to coat the entire surface. Cover with plastic wrap and let rise in a warm place for 1 hour or until doubled.

Punch down dough and turnout onto a lightly floured surface. Knead a few times and cut into two pieces. Roll out each piece to roughly 1/8-inch thickness, about 15x12-inch rectangles.

Dough

Stir together the strawberry preserves, vanilla extract, and food color, if using.

Evenly spread 1/2 cup of the preserves onto one of the dough pieces. Scatter 1 cup of the quartered strawberries across the dough. Starting at a long end, carefully roll up the dough. Trim away about 1&quot; of the tapered ends to even the roll (discard). Cut the dough into 12 buns using light sawing motions with a serrated knife.  Wipe the blade with a damp towel between each cut. Repeat the process with the remaining dough and filling ingredients.

Coat two 9-inch round cake pans with flour-based baking spray.  Place 12 slices in each pan, just touching. Cover and let rise for about 45 minutes or until well puffed.

Meanwhile, preheat the oven to 375°.

Bake rolls for 22-26 minutes or until golden on top. Keep a close eye on them so they don’t over-bake!  Remove from the oven and let cool for 10 minutes before frosting.

Filling

Beat the butter and cream cheese together in the bowl of an electric mixer. Mix in the confectioners’ sugar until just combined. Add the vanilla extract and beat again. Turn the mixer to high and beat until light and billowy, about 3 minutes with a timer set. Spread the frosting over the warm sweet rolls in the pans. The frosting will melt slightly.

Serve warm.

Frosting

Old Fashioned Strawberry Shortcake is a classic American summertime dessert. This recipe is for a homemade shortcake, and homemade whipped cream. It&#039;s fresh and delicious!

Old Fashioned Strawberry Shortcake

Tablespoons Whole Milk

White Vinegar

+ 2 Tablespoons All-Purpose Flour

Tablespoons Cornstarch

Tablespoons Granulated Sugar

Baking Powder

Salt

Baking Soda

Tablespoons Unsalted Butter, (chilled and diced small)

Sugar ((for topping))

Strawberries,

Heavy Whipping Cream

Preheat the oven to 425°F. Line a baking tray with a silpat liner or parchment paper.

Add the milk to a small bowl and drizzle the vinegar on top. Let it sit without stirring for 10 minutes to curdle*.

Whisk together the flour, cornstarch, sugar, baking powder, salt, and baking soda in a large bowl.

Add the butter to the dry ingredients and use your hands or a pastry cutter to cut in the butter until it forms a coarse meal (coarse crumbs). If you’re using your hands, rub the butter into the flour with your fingertips, leaving some pieces of butter the size of peas.

Add the curdled milk to the dry ingredient/butter mixture, and use a rubber spatula to stir it in. You will end up with a shaggy dough, and some streaks of flour are fine.

Divide the dough into 4 equal portions, roll each into a ball, and arrange them on the prepared baking tray. Sprinkle the 1 teaspoon of sugar on the tops.

Bake until the shortcake is puffed and light golden, about 12 to 15 minutes. Cool.

For the Shortcake

Combine the sliced strawberries and sugar in a large bowl and stir well to combine. Let it sit for 10 to 15 minutes at room temperature so the berries give off their juices.

For the Macerated Strawberries

Add the heavy whipping cream and sugar to a large bowl. Use a handheld electric mixer to beat until the cream is thickened and holds soft peaks.

For the Sweet Whipped Cream

Slice each shortcake in half horizontally. Spoon some macerated berries and whipped cream onto the bottom half of each shortcake, and then place the top half of each shortcake on top. Top with more whipped cream and strawberries. Serve immediately.

To Serve**

This Easy Strawberry Sorbet recipe is a fresh and fruity frozen treat and you don't need an ice cream maker to make it!

Strawberry Sorbet (without an ice cream maker)

lemon juice

vodka (optional)

In a medium saucepan, combine water and sugar. Over medium heat, bring mixture to a boil and simmer, stirring frequently, until sugar is completely dissolved. Remove from heat and allow to cool almost completely.

In a food processor, pulse strawberries until broken down, but still somewhat chunky. Turn power on strawberries and add cooled syrup and remaining ingredients. Continue to process until very smooth.

Pour sorbet mixture into a 9&#8243; metal cake pan or other shallow, freezer safe container. Place in freezer. Every 30 minutes or so, remove sorbet pan from freezer and use a fork to break up, stir, and smash chunks of sorbet. Smooth and even out sorbet before returning to the freezer. Repeat stirring process until mixture is complete frozen.

That looks amazing...and easy to make - I love it!! Thank you for sharing with us at the #HomeMattersParty

I did it this week and the result was amazing! I removed it from the freezer to break it up three or four times and the result was perfect!

The recipe was good as a machine free option but I found it waaaay too sweet.  I put half the recommended sugar in as I live in Australia and have always found American food to be super sweet (So assumed the recipe by someone in America would be too). I would probably reduce the sugar even further.  I also added a kick of chilli, lemongrass and ginger which was great!

Fresh Strawberry Cake is a must have when berries are in season! This strawberry cake is perfectly balanced with a semi-dense, but moist and buttery yellow cake that&#039;s lightened up by fluffy whipped cream icing. It&#039;s filled with homemade strawberry filling and sliced strawberries for a sweet and fresh contrast.

Fresh Strawberry Cake

all-purpose flour

baking powder

unsalted butter (, softened (or 1½ sticks))

strawberries (, divided)

heavy whipping cream (, divided)

Tablespoon sugar

vanilla ((optional))

Preheat oven to 350°F, and prepare two 8 inch cake pans lined with parchment paper and very lightly grease the sides with oil.

In a bowl, whisk together all-purpose flour and baking powder. Set aside.

In a large mixing bowl, cream together softened butter and sugar until pale and fluffy. Beat in the oil to incorporate. Adding one egg at a time, fulling mix and incorporate each egg before the next addition. Once the eggs are incorporated, stir in the vanilla extract.

Mixing on medium low speed and alternating between the flour mixture and milk, beat in ⅓ of the flour and ½ the milk. Repeat this step until all flour and milk has been incorporated. Make sure to only mix the batter until everything looks just incorporated and no lumps remain. Overmixing will result in tough cakes.

Divide the cake batter into the two prepared cake pans and smooth the batter as evenly as possible. Bake the cake for about 30-35 minutes, until the cake is golden brown on top and an inserted toothpick comes out with just a few crumbs.

Let the cake cool in the pan for about 10-15 minutes, until comfortable to handle. Remove the cakes from the pan and let the cakes cool completely on a wire rack.

For the yellow cake:

While the cake is baking, hull and roughly chop up 1 pint of strawberries. Place the chopped strawberries and sugar in a medium sauce pan over medium high heat. Stir the strawberry filling every so often, and let it cook until the filling is a thick syrup, about 10 minutes.Transfer the strawberry filling into a clean bowl and let it cool completely before applying on the cake.

For the other pint of strawberries, hull and thinly slice half of them. Save the other half to garnish the cake. Keep the strawberries chilled until needed.

For the strawberry filling:

In a medium mixing bowl, combine 2 cups of heavy cream and 5 Tablespoons of sugar. Whisk the heavy cream until it becomes stiff peak. Transfer ¼ of the whipped cream into a pipping bag or ZipLoc bag. Keep the whipped creams chilled until needed.

In another mixing bowl, combine the remaining 1½ cups of heavy cream, 4 Tablespoons of sugar, and vanilla. Whisk the cream until it reaches something between a soft and medium peak. The cream should be thick enough to hold its shape but should not be lumpy. Chill until needed.

For the whipped cream icing:

*Feel free to decorate the cake however you like. The following steps are for assembling the cake to look like the pictures above.*Remove the parchment off the cakes and flatten the cake top, if needed, by trimming of the excessive dome. The cake tops do not need to be perfectly flat, just flat enough for the cake to stack straight.Next, slice each cake evenly in half to create 4 layers.

Starting with the first layer, well the cake by pipping a thick rope of whipped cream to line the edge of the cake. Place half of the homemade strawberry filling inside the well and evenly spread the filing with an offset spatula. Top the filling with the stiff peak whipped cream, enough to fill the well. Spread the whipped cream as evenly as possible. Arrange the fresh sliced strawberries on the whipped cream, keeping a ¼ inch border.

Top the first layer with the matching half of the cake. Gently press down to adhere the cake to the whipped cream. Fill this layer with ¼ of the whipped cream. Spread the cream out evenly to fill the cake, trying to keep it as leveled as possible. Arrange sliced strawberries on the whipped cream, ¼ inch from the border.

For the next layer, use the half of the cake with the leveled top. Place the leveled side down on the strawberries and cream. Repeat the same step as the first layer.

Top the third layer with the last and final half of the cake, bottom side up. Gently press down on the cake to compact and adhere. Make sure the cake is not lopsided. Use the rest of the stiff peak whipped cream to seal up the cake and the crumbs by applying a &quot;crumb coat.&quot; The cake should look kind of like a naked cake at time point.

Next, with the soft-medium peak whipped cream, reserve ¼ for pipping and use the rest to coat the cake generously. The cake should have about ¼ inch thick whipped cream icing all around.

Garnish the top of the cake with the remaining ½ pint of strawberries and pipe the border around the cake with the reserved whipped cream icing.Enjoy the cake or keep it chilled until needed.

The fresh strawberry cake assembly:

Easy Strawberry Bread

baking soda

cinnamon

pecans

eggs, lightly beaten

Preheat the oven to 350°.  Lightly grease two light-colored loaf pans with non-stick cooking spray.

In a large bowl, whisk together the flour, salt, sugar, baking soda, and cinnamon until combined. Stir in the pecans, strawberries, oil, and eggs. Mix until just combined. Do not overmix.

Pour into the loaf pans and bake 55 minutes to 1 hour, or until a toothpick inserted into the center of the loaves comes out clean.

These waffles are naturally sweetened and speckled with red ripe strawberries. Crispy on the outside and soft &amp; fluffy on the inside!

Strawberry Waffles (Vegan & Gluten-Free)

plant milk

Tbsp. ground flaxseed

Tbsp. maple syrup

almond extract

gluten-free all-purpose flour*

almond flour** (super-fine)

Tbsp. baking powder

ground cinnamon (or more to taste)

strawberries (about 1 cup finely diced)

In a large mixing bowl, add all wet ingredients. Whisk and set aside.

In a separate medium bowl, add all dry ingredients. Stir well.

Add dry ingredients to wet. Whisk until just combined.

Finely dice strawberries, stems removed. (I dice mine extra-fine to seamlessly combine with the batter.) Fold strawberries into the mixture.

Turn on and preheat waffle iron to desired setting. (I set mine to medium/medium-high.)

When iron is fully heated, scoop out batter and place in the middle of waffle iron. (I use a 1/2-cup measuring cup.)

Close lid and let cook 5-7 minutes or until steam has completely stopped. Be sure not to open during cooking!

When fully cooked, carefully remove waffle and continue process with the remaining batter.

These were a fabulous treat!  Usually on Sunday mornings we have your regular recipe waffles, but today I switched it up a bit to take advantage of some fresh strawberries that I bought.  Thanks for sharing this recipe!

These came out great!! Kids enjoyed them too.

A delightfully sweet baked oatmeal with fresh strawberries, maple syrup, vanilla, and tender almonds. A wholesome breakfast that&#39;s easy to assemble!

Strawberry Baked Oatmeal (Vegan)

maple syrup

Tbsp. chia seeds

Tbsp. pure vanilla extract

pure almond extract

old-fashioned rolled oats (gluten-free if needed)

strawberries (about 1.5 cups diced)

almonds (sliced)

Preheat oven to 350°F (176°C).

Dice strawberries (stems removed) and set aside.

In a large mixing bowl, combine all wet ingredients. Gently stir to combine.

Add oats and baking powder to the bowl. Stir well.

Fold in diced strawberries and almonds. Then pour mixture into an 8 x 8 glass baking dish. Press down lightly with a spoon or spatula to submerge the oats.

Bake for about 35-40 minutes.

Either serve immediately, or let rest 10-15 minutes to allow the oatmeal to firm/thicken first.

This was a lovely breakfast and enjoyed by all!

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Top 8 fresh strawberries recipes from across the web

The most viewed fresh strawberries recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Strawberry Cake

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Strawberry Sorbet (without an ice c...

Fresh Strawberry Cake

Easy Strawberry Bread

Strawberry Waffles (Vegan & Gluten-...

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The most viewed fresh strawberries recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine