Ina Garten Strawberry Cake Recipe

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WebThis keto strawberry cake is so moist, fluffy, and bursting with strawberries, you won't believe it is low carb! Made in just one bowl, this cake takes minutes to prep! …

Ratings: 251Category: DessertCuisine: AmericanTotal Time: 30 mins1. Preheat the oven to 160C/320F. Grease an 8-inch springform cake pan and set aside.
2. In a small bowl, add your almond flour and baking powder and mix until combined. In a separate bowl, whisk together the eggs, coconut oil, vanilla extract, and sweetener, until glossy and combined. Gently add in the dry ingredients and mix well. Fold through the strawberries.
3. Transfer the cake batter into the greased cake pan. Bake for 25-27 minutes, or until a skewer comes out mostly clean.
4. Remove the cake from the oven and let cool in the pan completely, before removing and frosting.

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WebReduce the heat to low and simmer until the puree reduces by half (to about 1 cup). Transfer the puree to a bowl and set aside to …

Rating: 5/5(14)
Author: Food Network KitchenServings: 1Category: Dessert1. For the puree: Pulse the strawberries in a food processor, scraping as needed, until a smooth puree forms. Add the strawberry puree to a small saucepan. Bring to a boil over medium heat. Reduce the heat to low and simmer until the puree reduces by half (to about 1 cup). Transfer the puree to a bowl and set aside to cool.
2. For the cake: Position a rack in the center of the oven and preheat to 350 degrees F. Lightly coat two 9-inch round cake pans with nonstick baking spray. Line the bottoms with parchment rounds; lightly coat parchment with nonstick spray.
3. Whisk together the flour, cornstarch, baking powder, salt and baking soda in a large bowl until combined. Beat the butter, granulated sugar, oil and vanilla in another bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the whole eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl, until the batter is completely combined, smooth and creamy. With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Fold in 1/2 cup of the cooled strawberry puree. Reserve the rest of the puree for the frosting.
4. Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans halfway through, until the cakes are a light golden brown and a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 30 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.

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WebHow to make the Low Carb Strawberry Pound Cake. STEP 1: Using a stand mixer or a large bowl with a hand mixer, cream together the erythritol and butter. STEP …

Ratings: 33Calories: 220 per servingCategory: Dessert1. Using a stand mixer or a large bowl with a hand mixer, cream together the erythritol and butter.
2. Add the cream cheese in chunks and mix until creamy
3. Add the 6 eggs one at a time and then add the vanilla extract until combined
4. Stop the mixer and scrape down the sides to make sure everything is fully incorporated. Then slowly add the almond flour and baking powder with the mixer on low/medium speed, onced mixed through increase speed to high for 1 minute. Scrape down the sides once again and then mix on high speed for another minute. At this point you can add the optional coconut extract if you wish to use it.

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Web4 oz Pureed Strawberries (fresh or frozen) 2/3 cup Lakanto Baking Sweetener (see substitutes below) 1/2 dropper Sweetleaf Stevia Pinch of Salt 2 Eggs 1/4 cup Butter, softened 1 tsp. Vanilla Extract For the Cool Whip Frosting 1 cup Heavy Cream 1/4 cup Lakanto Baking Sweetener 1/2 tsp. Cream of Tartar Instructions Preheat oven to 350.

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WebWhisk in the melted butter. In a separate container (a large pourable liquid measuring cup works great for this), whisk the sour cream, then whisk in the eggs, one at a time. Whisk in the whiskey, vanilla extract, and almond extract. Pour the wet ingredients into the dry mixture and stir until batter is smooth.

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WebCake Preheat the oven to 365°F (185°C). Grease a springform cake pan (about 8 inches / 20 cm in diameter) with butter. Separate the eggs. Place the yolks in a small saucepan and set aside. In a large bowl, …

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WebIna Garten Serves Her Celeb Guests This Easy Berry Breakfast Cake That Fans Call "A Beautiful Slice of Breakfast Heaven" The culinary icon asks, "Even if you're having breakfast for dinner, you still need to have dessert, right?" By Karla Walsh Karla Walsh Instagram Website

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Webflour, water, pure vanilla extract, baking powder, strawberry puree and 14 more Strawberry Poppy Seed Ice Cream KitchenAid sugar, milk, strawberries, lemon juice, sugar, poppy seeds, egg yolks and 1 more

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WebAdd the eggs in one at a time, then mix in the sour cream, grated lemon and orange zest, and vanilla extract. In a separate bowl, sift together flour, cornstarch, salt, and baking soda. Gradually add the dry ingredients to the wet ingredients, then pour the batter into the cake pans and use a spatula to smooth the tops.

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WebBe sure to pick up some beautiful, bright red strawberries to layer on top, too. While you could bake just one layered cake, Garten's recipe makes enough for two separate eight-inch cakes.

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Web87,596 likes. Red Berry Shortcakes with Honey Yogurt are the ultimate summer dessert for my Memorial Day dinner! I took my flaky shortcakes and piled them high with strawberries, raspberries, and

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WebThis is my love letter to Ina Garten, written through the preparation of her famed Strawberry Country Cake. Buy her cookbook, not that she needs my plug (!)

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WebIna Garten's Strawberry Muffins Barefoot Contessa Food Network Food Network 2.2M subscribers Subscribe 2.2K Share 116K views 1 year ago Ina uses fresh strawberries to make homemade

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WebPlace the strawberries in a medium pot. Sprinkle on sweetener and pour in water. Heat over medium heat for 10 to 15 minutes to soften strawberries. Remove from heat and allow to cool. Store covered in the refrigerator for up to a week. Use to flavor plain yogurt, or as a topping for ice cream and waffles. Notes

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