Strawberry Infusion - Recipes for Your Sweet Tooth

Strawberry and Cream Cake - Cook Illustrater

Chocolate-Strawberry Chiffon Squares

Ingredients:

• 1 1/2 cups cake flour
• 1 1/2 cups granulated sugar - divided use
• 1/2 cup Cocoa
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk or sour milk
• 1/2 cup vegetable oil
• 2 large eggs, separated

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour 13 x 9 x 2-inch baking pan.
2. Take the flour, 1 cup sugar, cocoa, baking soda and salt in large bowl. Add buttermilk, oil and egg yolks; beat on medium speed of mixer until smooth.
3. Beat the egg whites in small bowl until soft peaks form; gradually add remaining 1/2 cup sugar, beating until stiff peaks form. Gently fold beaten egg whites into chocolate batter.
4. Pour into prepared pan.
5. Bake for 35 minutes or until top springs back when touched lightly. Cool in pan on wire rack.
6. Before serving, cover with Berry Cream; frost top of cake.
7. Cut into squares; garnish with strawberries. Makes 10 to 12 servings.

Chocolate Strawberry Whipped Cream Cake

Ingredient

• 3 large eggs
• 1 cup granulated sugar
• 1/3 cup water
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/4 cup dark Cocoa or normal Cocoa
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Whipped Cream Filling

1. Rinse, and slice fresh strawberries to equal 1 cup.
2. Puree strawberries with 1/4 cup Strawberry Syrup until liquid in food processor or blender.
3. Sprinkle 1 (1/4-ounce) envelope unflavoured gelatine over mixture. Let stand until gelatine is softened, about 5 minutes; puree again for several seconds.
4. Pour into medium microwave-safe bowl; microwave at High (100%) 30 seconds to 1 minute, until mixture is hot, not boiling, and gelatine is dissolved.
5. Cool to room temperature.
6. Beat 1 cup cold whipping cream until stiff; fold in strawberry mixture.

Instruction

1. Switch oven to 375°F (190°C). Grease 15 1/2 x 10 1/2 x 1-inch jelly roll pan. Line with wax paper; grease paper.
2. Place in medium bowl on high speed until very thick and cream coloured, about 5 minutes; gradually beat in sugar. Stir in water and vanilla.
3. Take the flour, cocoa, baking powder and salt; gradually add to egg mixture, beating just until blended. Pour into prepared pan.
4. Place in oven for 13 minutes until a wooden pick inserted in centre of mixture comes out clean. Immediately invert pan onto linen towel sprinkled with powdered sugar; carefully peel off wax paper. Invert onto wire rack covered with wax paper. Cool completely.
5. Add the Strawberry Whipped Cream Filling.
6. Cut into 4 equal rectangles, 10 x 3 1/2-inches.
7. Take the filling and three thirds and spread evenly on 3 rectangles, leaving 1 plain rectangle for the top. Cover and refrigerate until firm.
8. Stack layers on top of each other with plain cake layer on top.
9. Refrigerate until ready to serve. Cover; refrigerate leftover cake.

Makes 8 servings.

Strawberries and Cream Cake

Ingredients:

• 2 3/4 cups cake flour
• 2 1/2 teaspoons baking powder
• 2 cups granulated sugar
• 1 (3-ounce) package strawberry flavoured gelatine
• 1 cup butter, softened
• 4 large eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 1/2 cup pureed strawberries

Filling:

• 1 1/2 cups heavy whipping cream
• 2 tablespoons granulated sugar
• 1/2 teaspoon vanilla extract
• 1 1/2 cups strawberries, sliced
• 1 1/2 cups strawberries, quartered

Cream Cheese Frosting:

• 1 (8-ounce) package cream cheese, softened
• 1/2 cup butter, softened
• 1 (1-pound) box powdered sugar, sifted
• 1 teaspoon vanilla extract

Instructions:

1. Turn oven on to 350°F (175°C). Grease and flour three 9-inch round cake pans.
2. Add dry ingredients together with the baking powder and set aside.
3. Place in a small bowl, beat sugar, gelatin and butter until fluffy. Add eggs one at a time, beating well with each addition.
4. Mix with flour and milk alternately. Fold in 1 teaspoon vanilla and pureed strawberries. Divide equally into three 9-inch round cake pans.
5. Place in oven for 25 minutes or until wooden pick inserted into centre of cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely on wire racks.
6. Filling: Beat whipping cream, 2 tablespoons granulated sugar and 1/2 teaspoon vanilla extract on high with electric mixer until stiff.
7. Layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries.
8. For Cheese Frosting: Beat cream cheese until smooth. In separate bowl,combine sugar and butter; mix well. Add to cream cheese. Stir in vanilla and beat until smooth.
9. Cover the cake with Cream Cheese Frosting. Pipe an edge of frosting around cake top.
10. Use the remaining whipped cream on cake top. Top with quartered strawberries.

Eftihia Maria Kougianos - Eftihia Maria is a South African based lifestyle writer and photographer living in Durban. With her penchant for high heels and love of ...

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