I need a recipe for a Strawberries N Cream Cake. Can you help me?!
1 (18.25-ounce) package white cake mix
1/4 cup strawberry jam
2 large eggs
1/4 cup vegetable oil
1 (3.5-ounce) package instant vanilla pudding mix
1 cup milk
1 (8-ounce) package cream cheese, softened
1 (7-ounce) container non-dairy whipped topping
4 cups strawberries
Line a large bowl with two overlapping sheets of plastic wrap. Prepare cake mix according to the package directions except add strawberry jam. Add eggs and vegetable oil. Grease and flour two 9-inch round pans. Bake as directed on package, then cool. Slice each layer in half horizontally. In a large bowl, combine instant vanilla pudding mix and milk. Beat in softened cream cheese until smooth. Press one rounded-top layer into the plastic wrap lined bowl. Spread 1/3 of the pudding mixture over the cake. Repeat the layers, top-side down. Cover with plastic wrap and chill for 4 hours. Unmold onto a serving plate and frost with non-dairy whipped topping. Garnish with halved strawberries.
nfd?
Answers: Strawberries 'n Cream Cake
1 (18.25-ounce) package white cake mix
1/4 cup strawberry jam
2 large eggs
1/4 cup vegetable oil
1 (3.5-ounce) package instant vanilla pudding mix
1 cup milk
1 (8-ounce) package cream cheese, softened
1 (7-ounce) container non-dairy whipped topping
4 cups strawberries
Line a large bowl with two overlapping sheets of plastic wrap. Prepare cake mix according to the package directions except add strawberry jam. Add eggs and vegetable oil. Grease and flour two 9-inch round pans. Bake as directed on package, then cool. Slice each layer in half horizontally. In a large bowl, combine instant vanilla pudding mix and milk. Beat in softened cream cheese until smooth. Press one rounded-top layer into the plastic wrap lined bowl. Spread 1/3 of the pudding mixture over the cake. Repeat the layers, top-side down. Cover with plastic wrap and chill for 4 hours. Unmold onto a serving plate and frost with non-dairy whipped topping. Garnish with halved strawberries.
nfd?
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LEARN MOREStrawberries 'n' Cream Trifle
SUBMITTED BY: Pamela Gainer
"My mother-in-law gave me this recipe, which I lightened up by using less milk, reduced-fat whipped topping and angel food cake instead of pound cake. It's good made with fresh peaches or blueberries, too. --Pamela Gainer of Sand Ridge, West Virginia"
PREP TIME 20 Min
READY IN 20 Min
SERVINGS & SCALING
Original recipe yield: 12 servings
US METRIC
About scaling and conversions
INGREDIENTS
1/2 cup sweetened condensed milk
1 1/2 cups cold water
1 (1 ounce) package sugar-free instant vanilla pudding mix
1 (8 ounce) container frozen reduced-fat frozen whipped topping, thawed
1 (9 inch) prepared angel food cake
4 cups sliced fresh strawberries
3 whole fresh strawberries
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DIRECTIONS
In a bowl, whisk the milk and water. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping. Cut cake into 1/2-in. cubes.
Spoon a third of the pudding mixture into a 4-qt. trifle or glass bowl. Top with half of the cake cubes and sliced strawberries. Repeat layers once. Top with remaining pudding mixture. Garnish with whole strawberries.
Nutritional Analysis: One serving equals 156 calories, 3 g fat (3 g saturated fat), 4 mg cholesterol, 223 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.
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Cake
Ingredients
1(18 1/2ounce)box butter recipe cake mix
3 eggs
3/4 cup buttermilk
1/2 cup unsalted butter, room temperature
1 tablespoon vanilla extract
3/4 teaspoon almond extract
1(10ounce)package frozen sliced strawberries in syrup, thawed
4 cups heavy whipping cream
3/4 cup sugar
3 pints fresh strawberries, hulled and sliced
Directions
1Butter and flour 13x9x2 inch metal baking pan.
2Using electric mixer, beat cake mix, eggs, buttermilk, and butter in large bowl until moistened, about 30 seconds, and then beat on medium speed 4 minutes.
3Beat in both extracts.
4Transfer batter to pan; and bake cake at 350 degrees until golden and tester inserted into center comes out clean, about 28 minutes.
5Cool in pan on rack 20 minutes; turn cake out onto rack and cool completely.
6Puree thawed berries with syrup in food processor; if using just-picked strawberries, disregard this step.
7Beat cream with sugar in large bowl until peaks form.
8Using serrated knife, cut cake horizontally in half; transfer bottom half of cake, cut side up, to platter.
9Spread 1 cup strawberry puree over cake (puree will soak into cake); again, if using just-picked stawberries, disregard this step.
10Arrange 1 1/2 cups sliced berries in single layer atop strawberry puree on cake.
11Spread 2 cups whipped cream over strawberries.
12Top with second half of cake, cut side down; spread remaining strawberry puree over top of cake or place a single layer of just-picked strawberries.
13Spread remaining whipped cream over top and sides of cake.
14Garnish cake top and sides with sliced berries.
15Can be prepared eight hours ahead; refrigerate.
Rolls
Ingredients
1(18ounce)box yellow cake mix
4 eggs
1/2 cup water
powdered sugar
4 cups sliced strawberries
7 tablespoons sugar, divided
2 cups whipping cream
1/2 teaspoon vanilla extract
Directions
1 Cake:.
2 Preheat oven to 350 degrees.
3 Coat two 15x10-inch jelly roll pans with cooking spray; line with wax paper and set aside.
4 With electric mixer at high speed, beat eggs for 5 minutes.
5 Add water and beat at low speed until blended.
6 Gradually add cake mix, beating at low speed until moistened.
7 Beat at medium speed for 2 minutes.
8 Pour batter into pans and bake at 350 degrees for 10 to 13 minutes or just until cake is light golden brown and springs back when touched.
9 Do not over bake.
10 Sift powdered sugar in a 15x10-inch rectangle on a linen towel.
11 Immediately turn cake out onto sugar.
12 Peel off wax paper and roll up cake and towel together; cool on wire rack, seam side down.
13 Repeat with other cake.
14 Filling:.
15 Combine strawberries and 4 tablespoons sugar in small bowl; set aside.
16 Beat whipping cream until foamy; gradually add 3 tablespoons sugar, beating until soft peaks form.
17 Stir in vanilla extract.
18 Unroll one cooled cake and remove towel.
19 Spread cake with half of sliced strawberries and half of the whipped cream.
20 Reroll cake and set on platter.
21 Sprinkle with powdered sugar and garnish with whole strawberries.
22 Repeat with other cake.
Strawberry Cream Cake
Ingredients:
-----------------------------FOR THE SPONGECAKE-----------------------------
6 lg Eggs
1 c Sugar
1 c All-purpose flour; sifted
1/4 ts Salt
1 tb Grated orange peel
6 tb Clarified butter; melted and
-cooled
1 1/2 ts Vanilla extract
Instructions:
------------------------FOR THE WHIPPED CREAM FROSTI------------------------
1 1/2 c Chilled heavy cream
1 1/2 ts Vanilla
1/2 ts Gelatin softened in 1
-tablespoon water
3 c Fresh strawberries; hulled
-and halved
Toasted sliced almonds to
-taste
----------------------------FOR THE SUGAR SYRUP----------------------------
1/2 c Sugar
1/2 c Water
1/4 c Orange-flavored liqueur
Make the genoise: Preheat the oven to 350 degrees. Butter two 9-inch cake
pans, line them with wax paper and butter and flour the paper, shaking out
the excess.
In a metal bowl set over simmering water combine the eggs and sugar and
whisk the mixture until the sugar is dissolved. With an electric mixer beat
the eggs at moderate speed for 8 to 10 minutes, or until the batter triples
in volume and forms a ribbon when the beaters are lifted.
Onto a piece of wax paper sift the flour and salt. Sift and fold the flour
mixture, in batches, into the egg mixture until just combined. In a small
bowl combine the orange peel, clarified butter and vanilla. Stir 1/4 of
batter into butter mixture and fold butter mixture quickly into batter.
Evenly divide batter between pans, spooning it into pans and hollowing
center slightly. Rap pans on table to knock out any large air bubbles.
Bake for 20 to 25 minutes, or until golden and cake tester inserted in
center comes out clean. If top browns too quickly cover loosely with foil.
Let rest in pan for 5 minutes, invert onto racks to cool completely.
Make the whipped cream frosting:
In a chilled bowl with chilled beaters whip cream to very soft peaks. Add
the confectioner's sugar, gelatin, heated until clear, and vanilla and beat
the cream to firm peaks.
Make sugar syrup:
In a saucepan set over moderate heat combine sugar, water and liqueur.
Simmer until clear. Cool.
Split cake layers horizontally. Dab a round of cardboard with some of the
cream.
Cut each layer horizontally to make 4 layers. Arrange one half-layer, cut
side up, on cardboard and brush with some of the sugar syrup. Cover with a
layer of cream (about 1/4-inch thick), layer of berries and sprinkle with
some toasted sliced almonds. Set second half layer, bottom side up, on
cream, moisten top with sugar syrup and spread with cream. Top with berries
and almonds and set third cake layer on cream, cut side up, moisten top
with sugar syrup and spread with cream. Top with berries and almonds and
set fourth cake layer, bottom side up, on cream.
Spread cream on top and sides of cake, reserving some for decoration. Press
toasted almonds around sides of cake and decorate top with rosettes and
berries. Chill until ready to serve
I have never made this.looks like too much work!!