Best 10 Strawberry Torte Recipes Desserts Recipes

STRAWBERRY TORTE

Steps:

• Preheat oven to 350 degrees. Butter and line a rimmed 15-by-10-by-1-inch jelly roll pan with parchment paper; set aside.
• In a large bowl, beat egg yolks and sugar together until light in color, about 1 minute; stir in 1/2 teaspoon vanilla. Add cake flour and baking powder; stir until well combined.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold into flour mixture.
• Pour cake batter in prepared pan and spread evenly with a spatula or the back of a spoon. Transfer baking sheet to oven and bake until cake springs back when touched, about 20 minutes.
• Meanwhile, set 6 strawberries aside for garnish. Thinly slice remaining strawberries. Place heavy cream in the bowl of an electric mixer fitted with the paddle attachment; beat on medium speed. Slowly add remaining teaspoon vanilla and 2 tablespoons confectioners' sugar. Continue beating until soft peaks form. Set half of the whipped cream aside. Gently fold sliced strawberries into remaining half; set aside.
• Lay a clean kitchen towel flat on a work surface with one of the short ends facing you. Generously sprinkle dish towel with confectioners' sugar. Flip cake onto towel, remove baking sheet, and peel off parchment paper. Using the dish towel, roll cake away from you; let cool.
• Unroll cake. Evenly spread strawberry whipped-cream mixture over surface of the cake and re-roll. Transfer cake to a serving plate and evenly spread top and sides of cake with reserved whipped cream. Cut reserved whole strawberries in half lengthwise and place on top of cake for garnish.

STRAWBERRY TORTE

Steps:

• Strain strawberries and set aside, reserving juices. In a saucepan bring cornstarch and strawberry juice to a gentle boil. Remove from heat and let cool.
• Whip cream cheese, sugar, and vanilla together.
• In a separate bowl beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
• Arrange ladyfingers around sides and bottom of the 8 or 9 inch springform pan, standing ladyfingers lengthwise around sides of pan. Pour 1/2 of the filling into the pan, then place a layer of ladyfingers on top of filling. Pour remaining filling over ladyfingers.
• Spread strawberry sauce over top of cake and place the whole strawberries on top. Refrigerate and remove from pan once thoroughly chilled.

EASY STRAWBERRY TORTE

Steps:

• 1. Mix together the crushed chocolate graham crackers, butter, walnuts and brown sugar and press into the bottom of an 8 by 8 pan/glass baking dish.
• 2. Beat together cream cheese, powdered sugar and milk, then pour on top of the crust.
• 3. Pour strawberry pie filling on top and add fresh strawberries in a single layer on top of the pie filling.
• 4. Top with the whipped cream topping of your choice-homemade or store bought.
• 5. Cover and refrigerate over night to set.

FLUFFY FROZEN STRAWBERRY DESSERT RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a bowl, combine the flour, brown sugar, butter, and walnuts. Mix together and spread out on a large cookie sheet I used a 15 x 10 x 1 baking sheet.
• Cook for about 15 minutes, stirring 2-3 times during baking. Let cool for about 5-10 minutes, remove 1/2 cup to use for later, and press the rest of the nut mixture into a 9 x 13 baking pan that has been sprayed with non-stick cooking spray.
• In another bowl, mix together strawberries, sugar, and lemon juice. Fold in the Cool-Whip and spread over the cooled crust.
• Top with the reserved 1/2 cup of nut mixture, sprinkled over the strawberry filling.
• Cover and place in the freezer for at least 6 hours.

STRAWBERRY TORTE

Steps:

• Preheat the oven to 325°F.
• *Prepare an 8" or 9" cake pan lining it with parchment paper (or grease the pan).
• Cream the butter and the 1/2 cup of sugar.
• Add the egg yolks and vanilla, mixing well.
• In a seperate bowl, mix together the flour, salt and baking powder.
• Blend the dry ingredients and milk alternately into the butter mixture.
• Pour the batter into the prepared pan and set aside.
• With clean beaters, whip the egg whites, adding the 1 cup of sugar a little at a time, until stiff peaks form.
• Spoon the egg whites over the top of the unbaked batter and sprinkle with walnuts (whole or pieces).
• Bake at 325F about 40 minutes or until cake tests done (cooking time will depend on your oven and pan size).
• *Using the parchment paper will allow you to easily lift the torte from the pan to test for doneness by piercing through the bottom of the cake with a toothpick.
• Cool the torte completely.
• Whip the cream and sweeten to taste.
• *You can substitute the cream with Cool Whip (or other) to lessen the calories and fat.
• Top off the torte with the whipped cream just before serving, adding whole (or cut) strawberries as your final layer.
• This torte should be made and enjoyed on the same day as the cream will soften the crispy meringue layer - still good but not the same!

STRAWBERRY & CINNAMON TORTE

Steps:

• Preheat the oven to 180C/gas4/ fan 160C. Line the base of a loose-bottomed 23cm cake tin with greaseproof paper and butter the sides.
• Mix almonds, butter, sugar, flour, cinnamon, egg and egg yolk in a food processor just until the ingredients are evenly combined.
• Spread half the mixture over the base of the tin in a smooth layer with no gaps - easiest to do this with two forks. Lay the sliced strawberries on top. Add the remaining cake mixture and spread it as best you can, but don't worry if a few strawberries peep through.
• Bake for 1 hour (it may need an extra 5 minutes), but check after 40 minutes - if it is getting too brown, cover loosely with foil. The torte should be slightly risen and dark golden brown when cooked.
• Cool in the tin slightly, then loosen the edges with a knife and remove from the tin. Slide the torte onto a plate and sprinkle with a dusting of icing sugar. Serve warm or cold, in wedges with dollops of cream and Greek yogurt.

STRAWBERRY CUSTARD TORTE

Steps:

• Prepare and bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes; remove from pans to wire racks to cool completely., In a saucepan, combine the sugar, cornstarch and salt; gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in butter and vanilla. Cover and refrigerate until chilled., Place half of the whipped topping in a large bowl; add strawberries. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of the strawberry mixture. Top with a second cake layer; spread with custard. Top with a third cake layer; spread with remaining strawberry mixture. Top with remaining cake layer and whipped topping. Refrigerate overnight. Garnish with strawberries and mint if desired.

24 BEST STRAWBERRY DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious strawberry dessert in 30 minutes or less!

STRAWBERRY TORTE

Steps:

• Preheat the oven to 350° Fahrenheit. Grease the bottom of an 11" tart pan and lightly sprinkle with some flour. Be sure not to grease the sides of the tart pan as this will interfere with the batter rising.
• Use a large mixing bowl and a hand mixer and beat the softened butter, sugar, vanilla extract, and salt together on high speed until smooth. About 2-3 minutes.
• Reduce the speed to low and add in one egg at a time. Allow each egg to fully incorporate into the batter before adding the next egg.
• Slowly add the milk into the batter. Beat on low until the milk is well combined.
• Add the flour and baking powder to the batter and continue to beat on low speed. Use a spatula to scrape the sides. Beat until the dry ingredients are well combined.
• Pour batter into the tart pan. Use a spatula to spread the batter evenly.
• Bake for 20 minutes. Remove from the oven and transfer onto a cooling rack. Remove from the tart pan and allow it to cool completely.
• Use a medium mixing bowl and combine instant pudding with heavy whipping cream. Use a hand mixer and whisk until the mixture is creamy. Set aside.
• Use a small bowl and whisk 1 tablespoon cornstarch with 1/4 cup of water until there are no lumps. Set aside.
• Use a small saucepan and bring a ¼ cup of water and ½ cup of sugar to a boil. Once the water has reached a boil, reduce the heat to medium and whisk in the liquid cornstarch into the boiling sugar water.
• Whisk continuously for about 3-5 minutes until the mixture becomes thick and syrupy. Remove from heat and set aside.
• Once the cake has fully cooled. Spread the pudding cream mixture with a spatula or cake spreader evenly across the cake.
• Top the filling with sliced strawberries. Use a pastry brush to glaze the strawberries. Allow to harden for 30 minutes.

STRAWBERRY CHEESECAKE TORTE

Steps:

• 1. Preheat oven to 400. Line a cookie sheet with parchment paper. (I have a Pampered Chef Stoneware Bar Pan I use) Prepare cake mmix according to package directions; pour onto cookie sheet and spread evely. Bake 15-18 minutes or until toothpick comes out clean. Cool 10 minutes. Lift cake onto a cooling rack and cool completely.
• 2. In a small microwave safe bowl microwave water on high 1-2 minutes or until boiling. Add jello and stir until dissolved. Add jam and whisk until smooth.
• 3. Turn cake over and remove the parchment paper. Prick the cake all over with a fork (like you would a potatoe to bake it). Brush cake evenly with all but 2tbsp of jello mixture. Trim 1/4 inch around the edge of the cake (this isn't used for anything so I normally snack on it)Now cut cake crosswise into 3 equal pieces.
• 4. Zest the lemon and set zest aside. Juice the lemon to measure 2tbsps of juice. In a mixing bowl combine softened cream cheese and lemon juice. Whisk until smooth. Add milk and whisk again.
• 5. Spoon cool whip over cream cheese mixture but DO NOT MIX. Sprinkle with the pudding mix first then mix well. Mixture will be very thick.
• 6. Place one cake piece on desired serving plate, dry side down,then spread cream cheese mixture over moist side. (I use a cake decorator for this part) Repeat with two remaining cake pieces making to border look nice.
• 7. Slice kiwi; cut slices in half and arrange on top of cake. Place strawberries and reserved jello mixture in a small bowl and mix gently. (If jello mixture has set you can microwave it 5-10 seconds or until softened) Spoon strawberries over cake top and sprinkle with reserved lemon zest.
• 8. I know it sounds like a lot of work but the end result is more then worth it.