Strawberry Cake With White Chocolate Cream Cheese Frosting Recipe

Listing Results Strawberry Cake With White Chocolate Cream Cheese Frosting Recipe

WebPreheat oven to 325° F. Grease and flour three 9-inch cake pans lined with parchment paper. In a large bowl, whisk together cake

Rating: 5/5(1)
Total Time: 4 hrsCategory: DessertCalories: 586 per serving1. Preheat oven to 325° F. Grease and flour three 9-inch cake pans lined with parchment paper.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, cream cheese and vanilla until light and fluffy, about 3 minutes. Gradually add the confectioners’ sugar and beat until smooth, about 3 more minutes. Add the strawberries and mix on low just until combined. Cover and chill in the refrigerator for at least 1 hour, or until ready to use.
3. Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard the extra cake.

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WebIn a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Add …

Rating: 4.9/5(47)
Total Time: 10 minsCategory: Frosting1. Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup. Set aside.
2. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Add confectioners’ sugar, strawberry powder, heavy cream/milk, and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. Add 1-2 more Tablespoons of heavy cream/milk if needed to thin out, if desired. (I usually add at least 1 more.) Add a pinch of salt if frosting is too sweet.
3. Use immediately or cover tightly and store for up to 1 week in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting on medium speed for a few seconds so it’s creamy again. After thawing or refrigerating, beating in a splash of heavy cream or milk will help thin the frosting out again, if needed. (It stiffens in the refrigerator.)

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WebAdd the confectioners’ sugar, strawberry powder, 1 Tablespoon milk, and vanilla and beat on medium-high speed until …

Rating: 4.8/5(552)
Category: CakesCuisine: AmericanTotal Time: 6 hrs1. Make the reduced strawberry puree and allow it to cool completely. See note. You can make it a few days ahead of time and store it covered in the refrigerator or cover and freeze it for up to 3 months. Thaw before using in the recipe.
2. Preheat the oven to 350°F (177°C). Grease and lightly flour two 9-inch cake pans.
3. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
4. Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk *just* until combined. Do not overmix. Whisk in 1/2 cup of reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Stir in food coloring, if desired. (I use 1 small drop.)

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WebLine the bottom of a 9 in (23 cm) round springform pan with parchment paper. In a large bowl, beat together the Besti and butter, until fluffy with a hand mixer. Beat in the eggs, one at a time, then the

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WebIn a large mixing bowl, beat your powdered sugar and butter until combined, and smooth. Add in your vanilla extract. Add your flavor ingredients and continue beating until the desired texture is …

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WebDirections. Step 1. Place the cream cheese and strawberries in a stand mixer or mixing bowl and blend with an electric hand mixer until combined. Step 2. Add in remaining ingredients and blend until smooth. …

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WebFirst, preheat the oven to 375℉. Second, make the cake by whisking together the flour, sugar, and salt. Next, heat the butter, water, and cocoa in a saucepan over medium heat. Bring the mixture to a boil and …

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WebLine two 9-inch cake pan with parchment paper and coat with nonstick spray. Puree the strawberries. Set aside a portion for the cake and for the strawberry cream cheese frosting. Whisk together the dry ingredients. …

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WebBake at 350 for 25-30 minutes or until toothpick inserted in center comes out clean. If using two round pans, allow to sit for ten minutes before turning out of pans to cool completely. …

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WebFrosting: Three 8-ounce packages cream cheese, at room temperature. 3 1/2 sticks (1 3/4 cups) unsalted butter, cubed, at room temperature. 3 cups confectioners' sugar. 2 …

Author: Food Network KitchenSteps: 7Difficulty: Intermediate

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WebStep 1: Blend the first four ingredients. Nancy Mock for Taste of Home. Beat the softened cream cheese, softened butter, vanilla extract and salt on medium-high …

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WebDivide the batter between greased, floured, and lined baking pans. Bake for 28 minutes at 350F or until a toothpick inserted in the center comes out with a few moist …

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WebInstructions. Thirty minutes before making the frosting, place the cream cheese and butter on the counter. Cut the butter into four pieces and coarsely chop the white chocolate. …

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WebPreheat oven to 350°F. Spray a 9×13-inch baking pan with cooking spray. In a large bowl, beat together cake mix, 1 cup water, the eggs, oil, lemon zest, and juice …

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Web1 Stir together the flour, cornmeal, baking powder, baking soda, and salt in a medium bowl. Set aside. Step. 2 Preheat the oven to 350°. Butter a 9-inch deep dish pie …

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WebLine 12 muffin molds with cupcake liners. In large mixing bowl, combine the almond flour, coconut flour, sweetener, baking powder, xanthan gum and salt. Beat in

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