Simply Cake recipes

Ingredients:

• 1 pie crust (9 inch), baked
• 3 ounces cream cheese, softened
• 2 pints fresh strawberries
• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1/3 cup water
• 1/2 pint whipping cream, whipped

Preparation:

Spread softened cream cheese over the bottom of the cooled pie crust. Hull, wash, and drain berries, reserving 8 whole berries for topping; halve the remaining berries. Place half of the berries over the cream cheese.

In a 2-quart saucepan, combine sugar, cornstarch, and water; add remaining halved berries. Over medium heat, bring to a simmer and cook until thickened; cool thoroughly and pour over strawberries in the pie crust. Top with whipped cream and garnish with the remaining 8 whole strawberries. Chill thoroughly before serving.

The berries should chill for some time, so prepare the berries 2 to 4 hours before serving.

Ingredients:

• 3 to 4 cups strawberries
• 1/4 cup sugar
• 1 cup heavy cream
• 1 cup good quality vanilla ice cream
• 3 to 4 tablespoons Cointreau, or orange juice

Preparation:

Wash and hull strawberries; halve large berries. Sprinkle with the sugar and chill thoroughly in refrigerator. Just before serving, beat cream until stiff. Beat ice cream until fluffy; fold ice cream into whipped cream. Add Cointreau, blending until smooth. Arrange strawberries in serving dishes and spoon cream mixture over them. Or, save a few berries for garnish and combine cream mixture with remaining berries. Serve with a garnish of strawberry slices and mint, if desired.
Strawberries Romanoff serves 6.

hese pretty strawberries are cut to resemble flower petals then stuffed with sweetened cream cheese.

Ingredients:

• 32 fresh whole strawberries, large
• 11 to 12 ounces cream cheese, softened
• 1/2 cup confectioners' sugar
• 1/4 teaspoon almond extract
• 2 tablespoons semisweet or milk chocolate, grated

Preparation:

Cut a thin slice from the stem end of each strawberry, allowing the berries to stand upright on flattened end. Place berries, cut side down, on a serving platter. Cut each berry carefully into 4 wedges, cutting almost to, but not through, bottoms. Fan wedges just slightly, taking care not to break; set berries aside.

In a mixing bowl, beat together the cream cheese, confectioners' sugar, and almond extract until light and fluffy. Gently fold in grated chocolate. Using a teaspoon or decorating bag with decorative tip, fill the strawberries. If desired, sprinkle with a little more grated chocolate. Cover and chill until ready to serve.
Makes about 32 filled strawberries.

Ingredients:

• 2 cups granulated sugar
• 6 tablespoons cornstarch
• 1 package strawberry flavored gelatin, 4-serving size
• 2 cups water
• 4 pints strawberries, hulled
• 2 9-inch baked pie shells, cooled

Preparation:

Cook sugar, cornstarch, jello and water until thick; cool. Place whole berries the baked pie shells. Pour sauce over berries and refrigerate until thoroughly chilled.
Serve with lightly sweetened whipped cream or whipped topping.

Cook Time: 20 minutes

Ingredients:

• 1/2 cup butter or margarine, room temperature
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon finely grated lemon peel
• 1 cup buttermilk
• 1 cup fresh or frozen strawberries, sliced
• granulated sugar for topping

Preparation:

Grease 12 muffin cups or line with paper muffin liners.

In a large mixing bowl with an electric hand-held mixer on high setting, cream butter and sugar; beat in eggs, one at a time, beating after each addition. Blend in vanilla extract.

In a separate bowl, stir together the flour, baking powder, baking soda, and salt.

With a wooden spoon, stir flour mixture into creamed mixture. Gradually stir in lemon peel and buttermilk until dry ingredients are just moistened; do not over-mix. Spoon batter into prepared muffin pan, filling each muffin cup about 2/3 full. Evenly spoon sliced strawberries onto the center of each muffin and sprinkle each with a little granulated sugar.

Bake strawberry muffins at 350° for 18 to 20 minutes. Cool in pan on rack for 5 minutes. Gently turn strawberry muffins onto the rack. Serve strawberry muffins warm.

Strawberry cake made with a mix and coconut, along with strawberry gelatin and fresh or frozen strawberries.

Ingredients:

• 1 box white or yellow cake mix (approx. 18 to 21 ounces)
• 1 cup vegetable oil
• 4 large eggs
• 1 cup flaked coconut
• 1 package (3 oz) strawberry flavored gelatin
• 1/2 cup milk
• 1 cup mashed fresh or frozen strawberries (if using frozen, drain some of the juice off and reserve)
• 1 cup chopped pecans
• Strawberry Cream Cheese Icing:
• 1 package (8 oz) cream cheese, room temperature
• 1/2 stick margarine (2 ounces), room temperature
• 1 teaspoon vanilla
• 1/2 cup chopped pecans
• 1/2 cup strawberries, mashed (drain and reserve juice)
• 5 to 6 cups sifted powdered sugar (1 to 1 1/2 pounds)

Preparation:

Mix cake mix with strawberry flavored gelatin. Add oil, eggs, coconut, gelatin, and milk; and beat until well blended. Stir in 1 cup mashed strawberries and 1 cup pecans. Bake in 3 generously greased and floured 8- or 9-inch round layer pans at 350° for 35 minutes, or until cake tests done*.
To make the frosting, cream together cream cheese and butter; mix in vanilla and powdered sugar until firm but spreadable. Stir in drained strawberries and pecans. Drizzle cooled layers with reserved juice then spread with a layer of icing; ice sides and top.
Store cake in an airtight container or wrapping; refrigerate.

I found this recipe on the side of a Duncan Hines® Moist Strawberry cake mix. It is luscious!

Ingredients:

1 Duncan Hines® Moist Strawberry cake mix
2 10-ounce packages frozen sweetened strawberries, thawed
1 small box vanilla pudding
1 c. milk
2 c. Cool Whip®

Directions:

Follow directions for making the strawberry cake in a 9x13-inch pan. Remove from oven when cake is done and wait for cake to cool. Then poke holes in the entire top of the cake. Puree strawberries in a blender or food processor and pour over the entire top of the cake. Combine vanilla pudding mix and milk. Mix until all is dissolved and appears thickened. Fold in Cool Whip®. Spread on top of cake and refrigerate overnight. This cake is delicious!