Best 6 Strawberry Filled Take Along Cake With Brown Sugar Frosting Recipes

STRAWBERRY-FILLED TAKE-ALONG CAKE WITH BROWN SUGAR FROSTING

Steps:

• In heavy 1-quart saucepan, heat 1/3 cup butter over medium heat, moving and turning pan occasionally, just until butter is light brown. (Watch carefully; butter can brown and then burn quickly.) Cool 15 minutes.
• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan.
• In large bowl, beat browned butter, cake mix, water and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake and cool as directed on box for 13x9-inch pan.
• Spread jam evenly over top of cake. Freeze at least 15 minutes or until jam is set.
• Meanwhile, in 2-quart saucepan, melt 1/2 cup butter over medium heat. Stir in brown sugar. Heat to boiling, stirring constantly; reduce heat to low. Boil and stir 2 minutes; remove from heat. Stir in milk. Heat to boiling over medium heat, stirring constantly. Cool to lukewarm, about 20 minutes.
• Gradually stir powdered sugar into brown sugar mixture. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time, or heat over low heat, stirring constantly. Spread frosting over jam. Store loosely covered.

STRAWBERRY CAKE AND FROSTING I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round pans.
• In a large bowl, stir together cake mix, gelatin mix and flour. Make a well in the center and pour in water, oil, and eggs. Stir in half of the container of strawberries. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pans.
• Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the Strawberry Frosting: In a large bowl combine butter, confectioners' sugar and the remaining half of the frozen strawberries. Beat on high speed until creamy.

STRAWBERRY CAKE WITH FROSTING

Steps:

• Combine cake mix, jello, and eggs.
• Mix well.
• Add oil, water, and 1/2 the strawberries.
• Beat on med for 2 minutes.
• Pour into greased 12x9 pan.
• Bake at 350* for 30 minutes.
• Cool.
• Frosting: Combine powdered sugar, butter and remaining strawberries.
• Mix well.
• Spread on cooled cake.

WHITE LAYER CAKE WITH WHIPPED CREAM FROSTING AND STRAWBERRY FILLING

Steps:

• Rough-chop 1½ pounds (about 3 cups) strawberries.
• Halve the remaining 1 pound of strawberries and reserve for the topping.
• In a large saucepan, whisk together the water and cornstarch until smooth.
• Add strawberries, sugar, and salt; stir well.
• Cook the mixture over medium heat, stirring often. After the strawberries cook about 3 minutes, mash about half of them.
• Continue cooking and stirring the mixture until thickened, about 15 minutes.
• Remove from heat.
• Add lemon juice and stir well.
• If desired, add red food coloring; stir well.
• Pour the mixture into a heat-resistant, airtight refrigerator container. Cool to room temperature, stir, cover and refrigerate until ready to use (at least 2 hours and up to 5 days).
• In the bowl of a stand mixer fitted with the whisk attachment, beat the whipping cream on medium-high speed until thickened. Add ½ cup powdered sugar and whisk until very stiff peaks form. Set aside.
• Place cream cheese, ¼ cup powdered sugar, vanilla, almond, and salt in another mixing bowl. Whisk on medium-high speed for 4 minutes, scraping downs the sides as needed, until creamy and fluffy.
• Add the whipped cream and whisk, on low speed, until fully incorporated.
• Increase the speed to medium-high and whisk until light and fluffy and the mixture has firm peaks.
• Keep refrigerated in an airtight container up to 24 hours
• Adjust the oven rack to lower-middle position and preheat oven to 325°F.
• Line 2 (if making a 4-layer cake) and 3 (if making a 3-layer cake) 8x3-inch aluminum cake pans with parchment and spray with nonstick cooking spray.
• Sift the flour into a large mixing bowl; set aside.
• Add butter, coconut oil, sugar, baking powder, baking soda, and salt in the bowl of a stand mixer. Fit the mixer with the paddle attachment. Set the mixer to low to moisten, then switch to medium speed and cream until light and fluffy, about 5 minutes, scraping as needed.
• With the mixer running, add egg whites, one at a time.
• Add vanilla and almond extracts and mix 30 seconds.
• Scrape down the bowl and paddle.
• Set mixer to low speed and slowly add one-third of the flour, followed by one-third of the buttermilk. Mix just until each addition is roughly incorporated. Add the remaining flour and milk, alternately, one-third of each at a time. Mix just until smooth.
• Turn off the mixer and use a rubber spatula to scrape all dry ingredients from the bottom. Mix on low speed just until dry ingredients are incorporated.
• Divide batter evenly between the prepared cake pans and bake about 40 minutes or until the cakes internal temperature registers 210°F. The cakes should be pale, brown around the edges and firm. A toothpick inserted in the middle of each cake should come out almost clean - with just a few crumbs attached.
• Transfer cakes to a wire rack and cool 15 minutes. Remove cakes from the pans and remove the parchment. Return them to the wire racks to cool completely.
• If not serving the cake within a couple of hours, wrap the cake layers tightly with plastic wrap up to 24 hours ahead. Keep the frosting and filling refrigerated until ready to frost.
• 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.
• Place one cake layer on a plate or cake stand and spread about 1½ cups Whipped Cream Frosting on top. Spread it evenly while building a ½-inch "barricade" of frosting around the edge to keep the filling from leaking out.
• Add about ½ cup Fresh Strawberry Filling in the middle of the frosting and spread it out evenly to the frosting "barricade".
• Add the next layer of cake and add the filling and frosting as before.
• After adding all the layers, frost the sides of the cake with Whipped Cream Frosting.
• For the top of the cake, arrange halved strawberries as desired.
• Refrigerate until ready to serve and serve within 6 hours.

STRAWBERRY CAKE WITH STRAWBERRY FROSTING

Steps:

• To make the strawberry reduction, rinse the berries and pulse in a food processor or blender until pureed. You should have about 2 cups of puree.
• In a medium-sized saucepan cook the puree over medium-low heat. Stir frequently and allow the mixture to come to a slow rolling boil. Continue cooking until it has thickened and reduced to 3/4 cup. This should take about 20-30 minutes. Remove from heat and transfer to a bowl and cool to room temperature.
• Preheat the oven to 350°F. Prepare three 8-inch round baking pans line the bottom with parchment paper and grease the sides.
• In a large mixing bowl combine the wet ingredients: oil, butter, eggs, sour cream and vanilla. Beat until very well combined.
• Next, beat in the sugar until it's been well mixed. Then add the strawberry puree and a couple of drops of pink food coloring and beat until well combined.
• In a separate bowl, combine the remaining dry ingredients. Alternate adding the dry ingredients with the milk, half at a time, and beat just until combined. Then stir the batter with a spatula to ensure it's well mixed.
• Divide the batter evenly between the prepared pans, about 1 2/3 cup of batter per pan. Bake at 350°F for 18-20 minutes. Cool completely.
• Pulse the freeze-dried strawberries in a food processor and grind into a fine powder.
• Place your mixing bowl in the freezer or refrigerator for 5-10 minutes before starting.
• Cut the cream cheese into 1-inch cubes and beat on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally. Slowly add in one cup of heavy whipping cream and continue beating until the cream cheese resembles a liquid mixture.
• Continue to add the remaining heavy whipping cream and beat on medium-high speed until soft peaks form.
• Finally, add the powdered strawberries, powdered sugar and vanilla extract and beat until stiff peaks form.
• Use a cake leveler to cut the domes off the top of the cake. Place a dollop of frosting on your cake board and place the bottom layer of cake on top of that.
• Place about 2 cups of frosting in a large piping bag fitted with a large open round tip, or simply cut off the end of the piping bag. Pipe a layer of frosting on top of the leveled cake, starting at the outside edge and working your way into the middle. Spread evenly with an offset spatula. Place another layer on top and repeat the frosting with the second layer, then place the final layer on top.
• Use your piping bag to fill in any gaps between the layers and to create a rough crumb coat. Using an offset spatula, wipe away the excess frosting, leaving just enough to coat the outside of the cake. Do not mix your crumb coating frosting back into your icing if it has cake debris in it.
• Separate out 1 ¼ cups of frosting to decorate with. Use the remaining frosting to decorate the sides. Fill a large piping bag, cut off the edge of the bag and pipe around the outside edge of the cake, working from the bottom up. Gently smooth with an offset spatula. Decorate and garnish with fresh strawberries.

STRAWBERRY CAKE AND FROSTING II

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan.
• In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in 1 cup mashed strawberries, oil, eggs and sweetened condensed milk. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in 1/2 cup coconut and chopped nuts. Pour batter into prepared pan.
• Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the frosting: In a large bowl, combine the confectioners' sugar, melted margarine, 1/4 cup mashed strawberries and 1/4 cup coconut. Beat until smooth and spread over cake.