strawberry dessert recipe

This Strawberries and Cream Cheesecake Cake is perfect in every way! With two layers of strawberry cake and a creamy layer of vanilla cheesecake in the middle, this cake is no joke.

Strawberries and Cream Cheesecake Cake

oz (678 grams) cream cheese, room temperature

(207 grams) sugar

tbsp (24 grams) all purpose flour

(230 grams) sour cream

tbsp vanilla extract

eggs, room temperature

(168 grams) unsalted butter, room temperature

(310 grams) sugar

(173 grams) sour cream

tbsp strawberry extract

(325 grams) all purpose flour

tsp (18 grams) baking powder

salt

(120 milliliters) milk

(120 milliliters) strawberry puree

pink food color

(452 grams) cream cheese, room temperature

(144 grams) powdered sugar

6-10 strawberries, sliced

strawberries,

Preheat oven to 300°F (148°C). Line the entire inside of a 9-inch (23cm) cake pan with aluminum foil. Press it into the pan to get it as flat as you can. You’ll use the aluminum foil to lift the cheesecake out of the pan when it’s baked and cooled.
2. In

a large mixer bowl, mix the cream cheese, sugar and flour together until combined. Use low speed to keep less air from getting into the batter, which can cause cracks. Scrape down the sides of the bowl.
3. A

d the sour cream, and vanilla extract and mix on low speed until well combined.
4. A

d the eggs one at a time, mixing slowly and scraping the sides of the bowl after each addition.
5. P

ur the cheesecake batter into the lined cake pan.
6. P

ace the cake pan inside another larger pan. I use a larger cake pan, but you can use a roasting pan or any other larger baking pan. Fill the outside pan with enough warm water to go about halfway up the sides of the cake pan. Bake for 1 hour.
7. T

rn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes. Do not open the door or you’ll release the heat.
8. Cra

k oven door and leave the cheesecake in the oven for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
9. Rem

ve cheesecake from oven and chill until firm, 5-6 hours.
10. 

rong>To make the cake layers, preheat the oven to 350°F (176°C). Line the bottoms of two 9-inch (23cm) cake pans with parchment paper and grease the sides.
11. In a l

rge mixer bowl, cream the butter and sugar together on medium speed until light in color and fluffy, about 3-4 minutes.
12. Add th

sour cream and strawberry extract and mix until combined.
13. Add th

egg whites in two batches, mixing until well combined after each addition. Scrape down the sides of the bowl as needed to make sure everything is combined.
14. Combin

the flour, baking powder and salt in a medium bowl. Combine the milk and strawberry puree in a measuring cup.
15. Add ha

f of the flour mixture to the batter and mix until combined.
16. Add th

milk mixture to the batter and mix until combined.
17. Add th

remaining flour mixture and mix until smooth. Scrape down the sides of the bowl as needed to ensure everything is being combined. Stir in the food coloring.
18. Divide

the batter evenly between the prepared cake pans. Bake for 27-30 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.
19. Remove

the cakes from the oven and allow to cool for 2-3 minutes, then remove from pans to a cooling rack to finish cooling.
20. 

>To build the cake, make the frosting. Add the cream cheese to a large mixer bowl and beat until smooth, then set aside.
21. Add the

heavy whipping cream, powdered sugar and vanilla extract to another bowl and whip until soft peaks form.
22. Add the

cream cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly. Set whipped frosting in the refrigerator.
23. Use a l

rge serrated knife to remove the domes from the top of the cakes.
24. Place t

e first layer of cake on a serving plate or a cardboard cake round. Spread about 1 cup of frosting evenly on top of the cake layer.
25. Use the

aluminum foil to lift the cheesecake out of the cake pan, remove the foil and place the cheesecake on top of the cake.
26. Spread

nother cup of frosting evenly on top of the cheesecake, then add the second layer of cake on top. If the sides of the cake don’t line up, use a serrated knife to trim off the excess cake or cheesecake.
27. Frost the

s of the whipped frosting around the top edge of the cake. I used the Ateco 844 icing tip.
29. Place slic

d strawberries around the bottom edge of the cake. Place strawberry halves on top of the cake around the inside of the swirls.
30. Pip a smal

shell border around the bottom edge of the cake.
31. Store the

ake (in an airtight containter, if possible) in the refrigerator until ready to serve. Cake is best for 2-3 days.

Made this but substituted raspberry for strawberry. It was so good!

I was a tad nervous to try this cheesecake layer but it was awesome.  Came out beautiful.  Definitely going to make again

Recipe looks really good. I have a question though. Can I colour the icing ? If yes then at what stage can I add the colour?

https://www.youtube.com/watch?v=RLGfLne_k5o

This Strawberries and Cream Cheesecake Cake is the stuff cake dreams are made of! With two layers of strawberry cake and a creamy layer of vanilla cheesecake in the middle, this cake is delicious and hardcore! Recipe: https://www.lifeloveandsugar.com/strawberries-cream-cheesecake-cake/

Strawberries And Cream Cheesecake Cake

Strawberry Champagne Trifle from Delish.com.

Strawberry Champagne Trifle

vanilla cake mix

champagne,

c. butter

lb. strawberries, sliced

c. champagne

heavy cream

sugar

Bake cake: Preheat oven to 350° and line a 9”-x-13” baking sheet with parchment paper. In a large bowl, beat cake mix, champagne, melted butter, and egg whites. Pour into prepared pan and bake until a toothpick inserted into the center comes out clean, about 25&nbsp;minutes. Let cool completely.&nbsp;

Make champagne syrup: In a small saucepan over medium heat, add champagne and simmer until reduced to about ¼ cup. Let cool completely.&nbsp;

Yes yes yes.  Added more strawberries but yes

https://streaming.hearstdigitalstudios.com/b0dc3f18-7961-4787-b62e-4a3dbb3abed5/video_rover_16x9_1080p_hd_1532702172_42441.mp4

There's A Shocking Amount Of Bubbly In This Strawberry Champagne Trifle

These Strawberry Dumplings served with a scoop of vanilla ice cream are perfect for spring and summer. Crescent rolls filled with strawberries and baked in butter &amp; brown sugar sauce. They're the perfect balance between soft and crispy!

Strawberry Dumplings

(8 ounce) can crescent rolls

butter

brown sugar

vanilla

cinnamon

lemon juice

lemon soda

srawberries-diced

Preheat the oven at 350 F ; butter 8&#215;8 inch baking dish and set aside.

Roll diced strawberries in a crescent roll and place in a buttered dish.

Melt butter, stir in brown sugar, cinnamon, lemon juice and vanilla, remove from heat and pour over the dumplings.

Pour the soda in the middle and along the edges of a pan (not over the rolls)

Bake for 30-35 minutes, or until they become golden brown.

Made these with my granddaughter Lilly using croissant pastry by Jus-rol and they were really good and had the thumbs up from the whole family will be doing them again and might try Apple next time

I have made this with Apple's but I will make this with the strawberries. I like  that you made this with them.
Thanks,

Made this for my husband's birthday to rave reviews.  Making it for company tonight.  Making it again for a back sale next week.  Using dark sweet cherries (not pie filling).  Easy, yummy, and impressive!!

Your recipe is superb.  I have made apple dump.ings for a long time this way..now I have a recipe fostrawberry.   I made them and received rave reviews from all who ate them.  As for your comment that you received claiming the recipe was poorly written..well thats just pure BS... you use a can of Cresent rolls which have 8 in the, hence..8 serving..... but some folk will complain no matter what.  I use splenda brown sugar just to help cut the calorie intake and they were excellent
??.thats just fyi.. Thank you

I wish I could share a picture of how mine turn out! I made this recipe twice. Once for my boyfriends birthday breakfast and the other for a dessert for a relative birthday party. I wonder if anyone has tried to add cream cheese to the wrap? The next time I make it I think I will try it! 

For my oven it was finished in 25 minutes.  Yum yum yum!

One delicious serving of strawberry cobbler for those times you&#x27;re craving a sweet fruity treat. Make it for dessert or breakfast!

Single-Serve Strawberry Cobbler

gluten-free all-purpose flour

Tbsp coconut oil (melted)

Tbsp maple syrup

sea salt

strawberries (chopped)

tsp coconut oil (melted)

Preheat the oven to 350 degrees Fahrenheit.

Wash the strawberries and pat them dry with a paper towel. Remove the stems then chop them into small pieces. You will need 1 cup of fresh berries.

Transfer the ingredients for the strawberry filling to an oven-safe mug, bowl, small baking dish, or ramekin and stir until combined. I use an 8-ounce ramekin.

In a separate small bowl or measuring cup, stir together all of the ingredients for the cobbler topping (both the wet ingredients and the dry ingredients) until a thick dough forms.

Transfer the biscuit dough to the ramekin on top of the strawberry layer. You can form a biscuit shape out of the dough if you’d like, or do as I do and leave it crumbly.

Place the ramekin on top of a baking sheet (in case there is any overflow from the strawberry juices), and transfer it to the oven. Bake for 25 to 28 minutes in the preheated oven, or until the topping is golden brown and the strawberry filling is bubbly.

Remove the cobbler from the oven and allow it to cool for 10 minutes, or until it is cool enough to handle.

Enjoy as is, or top with a small scoop of vanilla ice cream, whipped cream, or Greek yogurt.

These Fresh Strawberry Cupcakes are moist, tender and totally addicting! There are pieces of chopped strawberry in the cupcake and they are topped with strawberry buttercream! So much flavor and perfect for spring and summer!

Fresh Strawberry Cupcakes

(217 grams) all purpose flour

tsp baking powder

tsp baking soda

tsp salt

cup (168 grams) unsalted butter, melted

(207 grams) sugar

tsp vanilla extract

eggs

cup (115 grams) sour cream

cup + 2 tbsp milk

strawberries

(200 grams) chopped strawberries

(280 grams) unsalted butter, room temperature

(575 grams) powdered sugar

tsp vanilla extract

Strawberries,

Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.

Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside.

In a large bowl, whisk the melted butter, sugar and vanilla extract together until well combined.

Add the eggs and whisk together until well combined.

Add the sour cream and whisk together until well combined.

Add the milk and whisk together until well combined.

Add the dry ingredients and whisk together until combined, but do not over mix.

Fill the cupcake liners a little more than half full and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Remove cupcakes from the oven and place on a cooling rack to cool.

To make the strawberry buttercream, make the strawberry reduction. Add the strawberries to a food processor or blender and puree until smooth. You should have about 3/4 cups of puree.

Add the puree to a small sized saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently to keep it from burning, until it has thickened and reduced to about 6 tbsp, about 10-15 minutes. To measure, pour the puree into a measuring cup. If it’s more than 6 tbsp (between 1/4 and 1/2 cup), add it back to the pan and continue cooking.

When the puree has thickened and reduced, pour into a large measuring cup and allow to cool to at least room temperature. This strawberry mixture can be made ahead, if you like, and stored in the fridge.

Add the butter to a large mixer bowl and beat until smooth.

Carefully add about half of the powdered sugar and mix until smooth and well combined.

Add 4 tablespoons of the strawberry reduction, vanilla extract and the salt to the frosting and mix until well combined.

Add the remaining powdered sugar and mix until smooth. Add additional strawberry reduction as needed to get the right consistency and flavor.

Pipe the frosting onto the cupcakes. I used Ateco tip 844. Decorate with a strawberry half, if desired.

Cupcakes are best when stored well covered in the fridge for 2-3 days. Serve at room temperature

I have made these countless times! I use gluten free flour everytime and they tate awesome! My 7 yr old daughter absolutely loves them ❤

These were ridiculously easy and delicious. Why did I ever use cake batter? Thank you for some delicious fun with my four year old (she helped!) Oh also—I used yogurt instead of sour cream (I just had it on hand) and it worked great!

Ok... So my husband and I aren't big on cupcakes (or cake in general). I only make cake/cupcakes twice a year for my kids birthdays because of this. Yesterday was my daughter's birthday, and she has been requesting strawberry cupcakes for her birthday dessert... And the cupcakes from this recipe were both really easy to make and turned out amazing! Even my husband and I loved them, and I'll be making more soon! The only changes I made were adding some pink food coloring to the cupcakes (daughter's favorite color), and I used a cream cheese frosting instead of buttercream.

Turned out deliciously!! I would def recommend a beater for the frosting because it would've been difficult without it. Would make again!

OMG I never had or made a strawberry cake or cupcake. Why have I not? Waited for your recipe I guess and I loved them, whole family loved them. Made enough frosting made a second batch of cupcakes and fed my coworkers. All wanted the recipe. Used full fat mayo for second batch turned out good. Don’t make the strawberry chunks too small, I did first batch. Tasted good but better with second batch.

https://content.jwplatform.com/videos/vuchQ1Vu.mp4

Top 6 strawberry dessert recipe recipes from across the web

The most viewed strawberry dessert recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Strawberries and Cream Cheesecake C...

Strawberry Champagne Trifle

Strawberry Dumplings

Single-Serve Strawberry Cobbler

Fresh Strawberry Cupcakes

Fresh Strawberry Cupcakes

Top 6 strawberry dessert recipe recipes from across the web

The most viewed strawberry dessert recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Strawberries and Cream Cheesecake C...

Strawberry Champagne Trifle

Strawberry Dumplings

Single-Serve Strawberry Cobbler

Fresh Strawberry Cupcakes

Fresh Strawberry Cupcakes

The most viewed strawberry dessert recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine