Best Strawberry Cake Ever

Ingredients for Cake

1 box white cake mix
1 (3 oz) box strawberry flavored instant gelatin
1 (15 oz) pkg frozen strawberries in syrup, thawed and pureed
4 large eggs
1/2 c oil
1/4 c water

Ingredients for Frosting

1/4 c butter, softened
1 (8 oz) cream cheese, softened
1 (10 oz) pkg frozen strawberries in syrup, thawed and pureed (will have some left over)
1/2 tsp strawberry extract
7 c powdered sugar
sliced strawberries for garnish (optional)

Make cake:

Preheat oven to 350 degrees.
Lightly grease 2 9-inch round cake pans.
In large bowl, combine cake mix and gelatin.
Add pureed strawberries, eggs, oil and water. Beat at medium speed until smooth.
Pour into prepared pans and bake 20 minutes.
Let cool for 10 minutes and remove from pans. Cool completely.

Make frosting:

Beat butter and cream cheese at medium speed until creamy.
Beat in 1/4 c of strawberry puree and strawberry extract. (Use rest of strawberry puree in smoothie or on top of ice cream.)
Gradually add powdered sugar, beat until smooth.

Strawberry Cheesecake Lush

1 pkg Golden Oreo cookies, crushed
6 TBS butter, melted
8 oz cream cheese, softened
1 c powdered sugar
16 oz Cool Whip, divided
2 pkg (3.4 each) instant cheesecake pudding mix
3 c milk
3-1/2 c sliced strawberries

Mix crushed cookies and melted butter. Press into 9x13 pan and refrigerate while you make layers.

Beat powdered sugar and cream cheese until smooth. Fold in 1 c Cool Whip. Spread over cookie layer.

Mix pudding mix with milk and 1 c Cool Whip. Spread over cream cheese layer.

Layer fresh strawberries on top and spread remaining Cool Whip.

Refrigerate.

Banana Split Trifle

1 box yellow cake mix
1 large pkg banana pudding mix
3 large bananas, sliced
1-1/2 c sliced strawberries
6 oz can crushed pineapple, drained
1 8 oz Cool Whip, thawed
1 jar maraschino cherries, diced
1/2 c pecans, chopped
1/4 c chocolate syrup

Prepare cake according to directions and cool completely.
Cut cake into bite-sized pieces.
Prepare pudding. (Do not allow to completely set before assembling.)
In trifle dish, layer half cake pieces, then cover with half the pudding.
Then half of the bananas, half of the strawberries, half of the pineapple, half of the Cool Whip, half of the cherries, half of the chocolate syrup, and half of the nuts.
Repeat the layers.
Chill until ready to serve.

Strawberry Preserves (Sugar Free)

1-1/3 c strawberries, cup-up or crushed
1/3 c unsweetened fruit juice
1-1/2 TBS no-sugar needed pectin (I get from Amazon)
1/2 c Splenda (more if you like it sweet, so more)

Note - this makes four little jars, so make more!

Start with washed jars, lids and bands.
Put water in water-bath canner (enough to cover jars with at least 2" more water on top). This will be very HEAVY - may need to add water to canner after it's already on the stove.
Bring to boil - takes a long time for that much water to boil.
Meanwhile, wash and cut up strawberries.
In large sauce pan, add all ingredients together and bring to boil.
After jars have boiled a little bit, fill each jar, just below the rings of the jar. (Use funnel.)
Cover jars with lids and tighten bands.
Put jars back into canner, cover, and boil for at least 10 minutes.
Fish jars out of canner and listen for the lids to pop!
If a lid doesn't seal, it's OK, just eat that one right away.

To keep fruit from settling in bottom of jars, turn upside-down every 10 minutes or so for about an hour.

(I'll also try this with peaches.)

Strawberry Cake

 

2 cups white sugar

1 (3 ounce) package strawberry flavored Jell-O®

1 cup butter, softened

4 eggs (room temperature)

2 3/4 cups sifted cake flour

2 1/2 teaspoons baking powder

1 cup whole milk, room temperature

1 tablespoon vanilla extract

1/2 cup strawberry puree made from frozen sweetened strawberries

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
2. In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
3. Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.

Strawberry Cream Pie

1 pie crust (cooked)
1 c heavy whipping cram
8 oz cream cheese, softened
1/3 c sugar
1/2 tsp vanilla extract
18-20 strawberries, cut in halves
1 TBS shortening or oil
1/2 c chocolate chips

Beat heavy whipping cream until stiff peaks form.
In separate bowl, beat cream cheese until fluffy. Gradually add in sugar and vanilla.
Fold cream cheese mixture into whipped cream.
Spoon into cooled pie crust.
Arrange strawberries on top.
Melt shortening or oil and chocolate chips in microwave, stirring every 30 seconds, until smooth Drizzle over strawberries.
Refrigerate.

Strawberry Cream Cake (also strawberry glaze)

 

1 cake mix (vanilla or white)
4 eggs
1 c milk
1/3 c oil
1 (3 oz) pkg strawberry jello
1-1/2 c boiling water
1 (8 oz) pkg cream cheese, softened
1 (8 oz) container Cool Whip, thawed
1 (16 oz) pkg strawberries, sliced
1 (14 oz) pkg strawberry glaze (or homemade, below)


Preheat oven to 350 degrees.
Prepare cake mix according to box and pour into prepared 9x13 pan.
Bake 30-35 minutes until done.
Cool cake a few minutes.
Poke holes in cake with fork or wooden skewer.
Dissolve jello in boiling water, and pour over cake. Cool 15 minutes.
Cover and refrigerate 30 minutes.
Combine strawberries with glaze and set aside.
Beat cream cheese untl fluffy. Fold in Cool Whip. Spread over cake.
Top with strawberry mixture and spread evenly.
Refrigerate.

Strawberry Glaze:
1 c sugar
1 c water
3 TBS cornstarch
3 TBS strawberry jello

Combine first three ingredients and cook over medium high heat until it boils and thickens.
It should coat the back of a spoon.
Remove from heat, add jello and mix to combine.
Set aside to cool.

Cream Cheese Strawberries

 

1 dozen strawberries
3 oz cream cheese, softened
1/4 tsp vanilla
4-5 tsp powered sugar
Mini chocolate chips (optional, for garnish)

Whip cream cheese, vanilla and sugar.
Spoon into zip loc bag and seal.
Cut corner off bag to create piping bag.
Wash strawberries and cut off tops.
Cut an X in the narrow end of the strawberry (don't cut all the way through).
Pipe filling into each strawberry.
Top with chocolate chips.
Refrigerate.

Birthday Cheesecake

 

4 pkg (8 oz each) cream cheese
2 eggs
1 c sugar (less 2 TBSP to be used in crust)
1 tsp vanilla extract
2 TBS corn starch
1 c sour cream
1 tsp almond extract
graham cracker crust (or use recipe below)

Crust:
2 c graham cracker crumbs
1 stick butter, melted
2 TBS sugar (from 2 cups)
Add everything together and press into 9" pie crust, going up the sides. Chill in freezer while you make filling.

Filling:
Preheat oven to 450 degrees.
Beat cream cheese with sugar, eggs, vanilla and cornstarch. Beat until very smooth.
Add sour cream and almond extract.
Pour into chilled crust.
Bake 10 minutes. Reduce temperature to 200 and bake 45 minutes more.
Turn off oven and leave door slightly ajar while it cools, 2 or 3 hours.
Chill in refrigerator.

Strawberry Cream Cheese Bread

1/2 cup butter, softened
1 cup sugar
4 ounces cream cheese, softened
2 eggs
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 cups strawberries, rinsed, dried and chopped

Grease and flour a 9 x 5 inch loaf pan. With electric mixer cream butter, sugar and cream cheese until fluffy. Add eggs one at a time. Mix in vanilla.

In separate bowl, mix flour, baking powder, baking soda and salt. Blend flour mixture with butter mixture just until blended. Add buttermilk and only stir until just combined; do not over mix.
Carefully fold in strawberries. Dough mixture will be thick. Bake in a 350 degrees oven for 50 to 60 minutes.

For the Glaze:

4 tablespoons melted butter
2 cups powdered sugar
2 tablespoons milk
¼ tsp vanilla extract

Combine the powdered sugar, vanilla, and butter. Slowly add milk, stirring until smooth. Extra milk can be added to thin if desired.
 

Strawberry Santa Cake

 

1 lb large strawberries
1 (8 oz) pkg cream cheese, softened
3-4 TBS powdered sugar
1 tsp vanilla

Make any kind of cake and frost with cream cheese frosting. Then ...

Rinse strawberries and cut around top of the strawberry. Remove the top (enough for a hat).
Clean out the whole strawberry with a paring knife, if necessary (some may be hollow already).
Prepare all strawberries and set aside.

In mixing bowl, beat cream cheese, powdered sugar and vanilla until creamy.
Add cream cheese mix to a piping bag or Ziploc bag with corner snipped off.
Fill strawberries with cream cheese mixture.

Once strawberries are filled, top with hats and decorate according to photo.
Refrigerate.

Strawberry Upside Down Cake

 

2 c fresh strawberries, crushed
1 (6 oz) pkg strawberry jello
3 c miniature marshmallows
1 yellow cake mix

Pour strawberries in 9x13 baking dish.
Sprinkle strawberry jello on top.
Sprinkle marshmallows on top.
Prepare cake mix by package directions and pour on top.
Bake at 350 for 40 to 50 minutes.
Let sit 15 minutes and run knife around edges, and turn onto tray.
Refrigerate.

Strawberry White Chocolate Muffins

1-1/2 sticks butter (12 TBS), room temperature
3/4 c brown sugar
1/3 c sugar
3 eggs, room temperature
1/2 c milk
1-1/2 tsp vanilla
1 c sour cream
2-1/2 c flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 c chopped strawberries
1 c white chocolate chips (for top)

Preheat oven to 350 degrees.
Line muffin pan with cupcake liners.
In large mixing bowl, cream butter and sugar until light and fluffy.
Add eggs, one at a time, beating on slow speed after each addition.
Add vanilla, sour cream, and milk. Beat until well combined.
Sift in flour, baking powder, baking soda, and salt. Beat on slow speed until just mixed.
Fold in strawberries.
Scoop batter into muffin pans, filling each cup until amost full (not completely).
Sprinkle muffins with white chocolate chips.
Bake 25 to 30 minutes.

Fourth of July Trifle (Weight Watchers)

Angel food cake, cut into cubes
2 pints strawberries, sliced
2 pints blueberries
6 TBS fat-free sweetened condensed milk
1-1/2 c cold water
1 pkg SF white chocolate instant pudding mix
12 oz Cool Whip Free, thawed

Whisk condensed milk and water in a bowl.
Whisk in pudding mix for 2 minutes.
Let stand for 2 minutes until soft-set.
Fold in Cool Whip.

Arrange half of angel food cake into bottom of trifle dish.
Sprinkle with layer of blueberries.
Spread half of cream mixture over blueberries.
Top with layer of strawberries.
Layer again with cake, blueberries, and cream.
Finish with strawberries and cream on top.
Cover with strawberries and blueberries, making it pretty.

Refrigerate at least an hour.

Strawberry Cake & Cream Cheese Icing

1 white cake mix (plus ingredients to make it)
12 oz cream cheese (room temperature)
1-1/2 c strawberry preserves
3/4 c sugar
12 oz Cool Whip
4 or 5 drops red food coloring
fresh strawberries

Make cake as directed, except reduce water by 1/3 cup.
Add 1 c strawberry preserves and red food coloring.
Bake as directed in two 9" cake pans.
Cool completely.

Cream cheese icing:
In a bowl, mix cream cheese, sugar and 1/2 c strawberry preserves.

Strawberry Angel Food Trifle

1 angel food cake
24 oz frozen strawberries, sliced with sugar added, thawed
3 c sugar free vanilla pudding (prepared)
16 oz whipped cream (slightly less than one container)
fresh strawberries for garnish

Tear angel food cake into medium pieces.
Layer cake, strawberries, pudding, and whip cream in a large clear glass bowl.
Layer all the way to the top of the bowl.
Top with whip cream.
Put strawberries on top for garnish.
Refrigerate at least 4 hours.

FOURTH OF JULY:  ADD BLUEBERRIES TO MAKE IT RED, WHITE & BLUE!

Strawberry Cream Cheese Cobbler

1 stick (1/2 c) butter
1 egg, lightly beaten
1 c milk
1 c all-purpose flour
1 c sugar
2 tsp baking powder
1/2 tsp salt
2 quarters whole strawberries, capped and washed
4 oz cream cheese, cut into small pieces

Preheat oven to 350 degrees. Melt butter and pour into 9x13 glass baking dish.
In small bowl, mix egg, milk, flour, sugar, baking powder, and salt.
Pour directly over butter in baking dish, but do not stir.
Add strawberries, arranging in single layer as much as possible.
Sprinkle cream cheese over strawberries.
Bake for 45 minutes.
Crust rises up around fruit.

Low Fat Strawberry No-Bake Cheesecake

8 oz Cool Whip Free
8 oz cream cheese (1/3 less fat)
1/4 c sugar
2 tsp vanilla
9 inch reduced fat graham cracker crust
12-14 strawberries, cut lengthwise

Whip cream cheese, vanilla and sugar until fluffy. Add Cool Whip. Spoon into crust and chill for a few hours. Arrange strawberries on top.

Calories:  233.5
WW Points Plus:  6

Strawberry Yogurt Cake

 

1 c (2 sticks) butter, softened
2 c sugar
3 eggs
3 TBS lemon juice, divided
Zest of 1 lemon
2 1/2 c all purpose flour, divided
1/4 tsp baking soda
1/4 tsp salt
8 oz plain or vanilla Greek yogurt
12 oz fresh strawberries, cut up
1 c powdered sugar

Preheat oven to 325 degrees. Grease and flour 10-inch Bundt pan. Sift together 2 1/4 c flour, baking soda and salt. Mix with lemon zest and set aside.

With electric mixer, cream butter and sugar. Beat in eggs one at a time. Stir in lemon juice. Alternate beating in flour mixture and yogurt, mixing just until incorporated.

Toss strawberries with remaining 1/4 c flour. Gently mix into batter.

Pour batter into Bundt pan. Bake for 60 minutes or until toothpick comes out clean.

Allow to cool 20 minutes in pan, then turn out onto wire rack. Once cooled, whisk remaining 2 TBS lemon juice and powdered sugar. Drizzle over top of cake.