Strawberryribboncake Food

BEST EVER STRAWBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease and flour two 8-inch cake pans.
• Mix pureed strawberries, milk, eggs, and 1 tablespoon vanilla extract together in a small bowl; transfer to the bowl of a stand mixer.
• Beat flour, white sugar, baking powder, and salt into strawberry mixture on Low; add butter and continue beating on Low until evenly combined.
• Stop mixer, scrape sides, and beat again for about 30 seconds.
• Divide batter evenly between the two prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, about 25 minutes. Cool the cakes in the pans for about 10 minutes; transfer to wire racks to completely cool, about 30 minutes.
• Beat cream cheese and butter together in a medium bowl until smooth. Gradually beat confectioners' sugar into cream cheese mixture until creamy and fluffy; stir in 1 teaspoon vanilla extract.
• Spread about 1/2 the frosting on top of 1 cake. Place second cake on top of frosting layer; spread the remaining frosting on top of second cake and around sides of both cakes.

STRAWBERRY RIBBON CAKE

Steps:

• For the cake:.
• Grease two baking pans, 8x8x2; dust with flour.
• Sift cake flour, baking powder, and salt onto wax paper. Cream butter until soft in a large bowl; beat in sugar gradually until fluffy. Beat in eggs, one at a time, until fluffy again, then flavorings.
• Stir in flour mixture, alternately with milk, just until blended. Spoon half the batter into one pan; stir food coloring into remaining batter; pour into second pan. Bake in moderate oven (375°F) 35 minutes, or until centers spring back when pressed with fingertip. Cool layers in pans on wire racks 10 minutes; turn out onto racks; cool completely.
• Split each cooled layer; put together, alternating pink and yellow, with part of the strawberry butter cream; frost sides and top with remaining.
• For the Strawberry Butter Cream:.
• Blend cream cheese with butter until fluffy in a medium-size bowl; beat in strawberries. Stir in 2 cups of the confectioners' sugar until smooth. Measure out 1 1/2 cups of the mixture for filling. Beat remaining confectioners' sugar into remaining mixture in bowl for frosting.

STRAWBERRY SHORTCAKE

Steps:

• For the Vanilla Cream:
• Pour the milk and heavy cream into a heavy bottomed saucepot and scrape the seeds from the vanilla bean into the pot (or add vanilla extract). *Cook's Note: If using a vanilla bean, put the vanilla pod in the pot as well. Add half the sugar and bring to a simmer. In a small bowl whisk together the egg yolks and the rest of the sugar. Temper it by adding a small amount of the heated milk mixture to the bowl, whisking constantly. Pour the egg mixture into the pot of milk, stirring constantly. Do not boil or cook the egg mixture, otherwise you will have scrambled eggs! The mixture should begin to thicken so that coats the back of a spoon. Remove from heat and allow to cool. Remove vanilla pod and discard, and refrigerate until chilled.
• For the Sponge Cake:
• Preheat oven to 325 degrees F. Grease and lay parchment paper over the bottom of a jelly roll size baking pan (17 1/2 inches by 11 1/2 inches by 1-inch deep). With an electric beater, beat together the egg yolks, just 1/4 cup of the sugar (reserving the rest), and vanilla until the mixture becomes a pale yellow and thickens. Sift cake flour over the egg yolk mixture and set aside briefly. Wash and dry the beaters.
• In a separate metal bowl, beat the egg whites and cream of tartar together and gradually beat in the balance of the sugar until stiff peaks form. To the egg yolk/flour bowl, fold in 1/3 of the beaten egg whites until just barely combined. Repeat two more times with each of the remaining 2/3 of the beaten egg whites.
• Spread into jelly roll pan and bake in oven for about 15 minutes or until the surface is golden brown and springs back when touched. Let cake cool in pan for 10 minutes and loosen the edges with a spatula or butter knife. Then, invert cake onto a similarly sized baking sheet without edges, by holding against the top edges of the jelly roll pan and flipping it over. Peel off parchment paper and let cool completely. Wash the jelly roll pan, to have ready for soaking the cake.
• For the Strawberries and Whipped Topping:
• Reserve 18 whole (but cleaned) berries. To begin the maceration process, slice the rest of the berries into a bowl, mix in the sugar, and refrigerate.
• Whip the heavy cream with an electric beater until stiff peaks form.
• Cook's Note: Each individual serving will have two layers of cake. You can adjust the serving size based on the way you slice the cake. If serving in martini glasses (as was done on the episode), cut the cake into rectangles which are approximately 3 inches square (a count of 4 across the width of the sheet cake and 6 along the length of the cake). This will yield 24 rectangles for 12 servings. You can also make slightly larger servings if using a flat serving plate by cutting into 12 rectangles which are about 4 inches square. Return the cake squares to the jelly roll pan and pour the cold tea over them allowing to soak.
• To assemble:
• Use a spatula to transfer a slice of cake to each of the serving glasses or plates. Spoon some of the macerated strawberries on top of each cake round and top with vanilla cream. Cover with the second layer of sponge cake, then more strawberries, then more vanilla cream, and top with a dollop of whipped cream around which you will arrange 3 whole strawberries and a sprig of fresh mint.

THE BEST CLASSIC STRAWBERRY SHORTCAKE

Steps:

• For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Pour in the chilled heavy cream mixture and pulse until just combined.
• Lightly flour a work surface and dump the dough onto it. Pat out the dough 1/2-inch thick. Cut out as many biscuits as you can with a 2 1/2-inch biscuit cutter. Then pat the remaining dough out to 1/2-inch thick again. Cut more biscuits; you should get 12.
• Put 6 of the biscuits on the prepared baking sheet. Brush the tops generously with cream, then top each cream-brushed biscuit with one of the remaining biscuit rounds. (This makes it easier to split once they are baked.) Brush the top of each biscuit stack with more heavy cream and sprinkle 1 teaspoon granulated sugar on each biscuit.
• Bake the biscuits until golden and puffed, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
• Meanwhile, for the topping: Toss the strawberries and 2 tablespoons of the brown sugar in a medium bowl.
• Just before serving, beat the heavy cream, sour cream, the remaining 2 tablespoons brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
• Split the shortcakes in half. Spoon half the cream on the bottom of the biscuits, top evenly with the strawberries and top with the remaining cream. Put each biscuit top on and serve.

RIBBON CAKE

Steps:

• Mix the ingredients together. Take out one half of mixture for the dark part. Add molasses, raisins, nutmeats, cinnamon, cloves, nutmeg, and vanilla.
• Drop by Tbsp, into pan, alternating dark and light into 8x8-inch pan. Bake 350F for approximately 1 hour.

RASPBERRY RIBBON CAKE

Steps:

• In a small saucepan, heat 2 cups cream over medium heat until bubbles form around side of saucepan. Pour over chocolate, whisking until melted; whisk in remaining cream. Cover and refrigerate until chilled. For filling, using a fine sieve, press raspberries into a large bowl. Discard seeds. Cover and refrigerate until chilled. , Let egg yolks and egg whites stand at room temperature for 30 minutes. Sift flour and salt; set aside. For each cake, in a large bowl, beat 6 egg yolks until slightly thickened. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Beat in 1 teaspoon vanilla. Add 1/2 cup of the flour mixture; mix well. , In another bowl, beat 3 egg whites and 1/4 teaspoon cream of tartar on medium speed until soft peaks form. Gradually beat in 1/4 cup sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of egg whites into the batter, then fold in remaining whites. Gently spoon into parchment-lined 15x10x1-in baking pan; spread evenly. Bake at 350° for 12-15 minutes or cake springs back when lightly touched. Cool on a wire rack. Repeat for second cake., In a large bowl, beat 3 cups chilled white chocolate mixture until stiff peaks form; refrigerate. In a bowl, refrigerate the remaining white chocolate mixture. In a small saucepan, sprinkle gelatin over cold water; let stand 5 minutes. Dissolve gelatin over medium-low heat, stirring frequently. Stir gelatin into strained raspberries. Place bowl into a large bowl filled with ice water. Let cool until mixture is syrupy, stirring occasionally. Remove from water bath. Stir a fourth of reserved 3 cups whipped chocolate mixture into raspberry mixture; fold in remaining three-fourths of whipped chocolate mixture. Cover and refrigerate for 30 minutes or until set. , Invert cooled cakes onto wire racks. Trim edges; cut each lengthwise into thirds. Spread one strip with a heaping cup of raspberry mixture to within 1 in. of short sides and 1/2 in. of long sides. Starting at the short end, roll up. Stand on end in center of serving plate. Spread remaining raspberry mixture over remaining strips. Working with one strip at a time, and starting at the edge of the last strip, coil around center roll. Cover and refrigerate., Beat reserved white chocolate until stiff peaks form. Spread over top and sides of cake. Refrigerate for 1-2 hours. Garnish with raspberries and mint., ,

STRAWBERRY RHUBARB COFFEE CAKE

Steps:

• In a large saucepan, combine rhubarb, strawberries and lemon juice. Cover and cook over medium heat about 5 minutes. Combine sugar and cornstarch; stir into saucepan. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat and set aside. , Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Beat buttermilk, eggs and vanilla; stir into crumb mixture. , Spread half of the batter evenly into a greased 13x9-in. baking dish. Carefully spread filling on top. Drop remaining batter by tablespoonfuls over filling. , For topping, melt butter in a saucepan over low heat. Remove from heat; stir in flour and sugar until mixture resembles coarse crumbs. Sprinkle over batter. Lay foil on lower oven rack to catch any juice spillovers. , Place coffee cake on middle rack; bake 40-45 minutes. Cool on a wire rack.

3-INGREDIENT STRAWBERRY ICEBOX CAKE RECIPE BY TASTY

Steps:

• Spread a thin layer of whipped cream in a square glass baking dish.
• Layer graham crackers on top, then cover with a layer of whipped cream.
• Sprinkle ⅓ of the strawberries on top, then layer with cream again.
• Repeat steps 2 and 3 until no more ingredients remain. (The top layer should be strawberries and should not be covered with cream.)
• Refrigerate for at least 3 hours.
• Enjoy!

FRESH STRAWBERRY BUNDT CAKE

Steps:

• Make the cake: Position a rack in the center of the oven and heat oven to 325 degrees. Carefully butter and flour a 16-cup Bundt pan, making sure to get in all of the cracks and crevices.
• In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar until combined. Add lemon zest, and then cream the mixture until light and fluffy on medium-high speed, about 5 minutes.
• With the mixer on low, add the eggs one at a time, making sure each egg is completely incorporated before adding the next. Add the yogurt, lemon juice and vanilla, and stir on medium speed to combine, scraping the sides of the bowl as necessary to incorporate all the ingredients. The mixture may curdle a bit, but don't worry too much about it.
• Add the flour mixture all at once and mix on low until almost completely combined.
• Remove the bowl from the mixer, scrape and fold any excess flour into the batter, and scoop out roughly 1/2 cup/100 grams of batter. Drop tablespoons of batter into the bottom of the prepared pan, and smooth into the bottom of the pan. (This batter will prevent the strawberries from sinking to the bottom of the pan and sticking.) Add the chopped strawberries to the remaining batter in the bowl and gently fold in until the strawberries are evenly distributed. The batter will be thick.
• Spoon the batter evenly into the pan, smooth the top and tap the pan firmly on the counter a few times to release any large air bubbles. Bake the cake until golden brown and a skewer inserted into the center comes out clean (a few small crumbs are O.K.), about 70 minutes. Cool the pan on a rack for 15 minutes, then turn the cake out onto the rack to cool completely.
• When the cake is cool, make the glaze: In a medium bowl, use a fork to mash the reserved 1/4 cup/40 grams of strawberries. Whisk in the confectioners' sugar and 2 teaspoons of lemon juice. The glaze should be thick but just pourable. If it seems thin, add a bit more confectioners' sugar; if it is too thick to stir, add a bit more lemon juice. Pour the glaze evenly over the cake (you can glaze it over a rack if you prefer to let the excess glaze drip off), let it set for a few minutes and serve. Once the glaze has dried completely, refrigerate any leftover cake, loosely draped with plastic wrap.