Strawberry cream filling recipe with using fresh strawberries for a cake?

Mix some fresh sliced strawberries with sweetened homemade whipped cream and spread this between the layers and on top of the cake then decorate with whole or halved fresh berries. It is very simple yet elegant and tasty.





STRAWBERRY CREAM FILLING:





2 pints fresh strawberries, hulled


2 cups heavy cream


1/4 cup sugar


1 teaspoon pure vanilla extract





Chop enough strawberries to make 1 cup. Slice remaining berries to decorate the cake. Combine cream, sugar and vanilla in a chilled bowl. Beat until soft peaks form. SET ASIDE 1 CUP OF WHIPPED CREAM. Fold the 1 cup berries into 1 cup of whipped cream. Use to fill the cake and frost with extra whipped cream and decorate the cake with the remaining berries.





WAStrawberry cream filling recipe with using fresh strawberries for a cake?
STRAWBERRY FILLING





2 cups hulled fresh strawberries


1/2 cup granulated sugar


1 tablespoon unflavored gelatin


2 tablespoons cold water


3 tablespoons boiling water


1/2 cup heavy (whipping) cream





Crush strawberries in a bowl, then add sugar and let stand.





Soften gelatin in cold water, then add boiling water and stir until gelatin is dissolved. Stir dissolved gelatin into strawberries and allow to cool.





Whip cream until stiff. When mixture is the consistency of heavy syrup, fold whipped cream into the strawberry mixture. Allow to set.





Makes 2 1/4 cups


Fills two (8-inch) layersStrawberry cream filling recipe with using fresh strawberries for a cake?
Strawberry Shortcake


';An old fashioned, tender shortcake with two layers of strawberries topped with whipped cream.';








鈥?3 pints fresh strawberries


鈥?1/2 cup white sugar


鈥?2 1/4 cups all-purpose flour


鈥?4 teaspoons baking powder


鈥?2 tablespoons white sugar


鈥?1/4 teaspoon salt


鈥?1/3 cup shortening


鈥?1 egg


鈥?2/3 cup milk


鈥?2 cups whipped heavy cream


DIRECTIONS


1. Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.


2. Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.


3. In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.


4. Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.


5. Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.
mix equal amounts of lightly whipped cream and mascarpone cheese together with as many strawberries as you like and a little sugar(if liked). Also a little vanilla is nice mixed in with it as well.
Go to


Jello.com


and in the search bar type in Angel Lush!!!!!!!!!!!


You can use Cool Whip or fresh crean.


YUMMY!!!!!!!!!!!


Have fun!!!!!!!!!!!


:-)
sounds good.... go to the foos network website to get recipes.
simple and tasty is the way to go.





just take some whipped cream and strawberries and mix em up!
http://www.recipestogo.com/cakefrost/cak鈥?/a>
thats my favorite
Strawberry Cream Cheese Pound Cake


3/4 pound butter, softened


1/2 pound cream cheese, softened


2 cups granulated sugar


1 pinch salt


6 eggs, room temperature


3 cups sifted flour


1 pint fresh strawberries, sliced





Cream the cheese, butter, and sugar together until light and fluffy. Add a pinch of salt and the butter flavoring, and beat the mixture well. Add the eggs, one at a time, beating thoroughly after each addition. Stir in the flour. Gradually add the sliced strawberries, gently folding them in after each addition. Spoon the batter into a buttered and floured cake pan (loaf pans or mini-loaf sizes for gift-giving), and bake the cake in a preheated 325 degrees F oven for 1 1/2 hours, until the cake begins to shrink from the sides of the pan. Place the pans on cooling racks until cooled; turn cakes gently onto wire racks























1 (10-inch) angel food cake


1 qt. (4 cups) strawberries, divided


1 Tbsp. milk


1 tub (12 oz.) COOL WHIP Whipped Topping, divided


8 strawberry fans (optional)


Fresh mint leaves (optional)











CUT cake horizontally into 3 layers. Place 1 cake layer on serving plate.


SLICE 2 cups of the strawberries; set aside. Crush remaining strawberries. Stir crushed strawberries and milk into 1-1/2 cups of the whipped topping in large bowl.


SPREAD 1/2 of the strawberry mixture on cake layer. Arrange 1/2 of the sliced strawberries on top of strawberry mixture. Repeat layers, ending with cake. Frost top and side of cake with remaining whipped topping.


REFRIGERATE at least 1 hour or until ready to serve. Garnish with strawberry fans and mint leaves. Store leftover cake in refrigerator.














KRAFT KITCHENS TIPS








Healthy Living


Trim 1.5 grams of fat per serving by preparing with COOL WHIP LITE Whipped Topping.





How To Make Strawberry Fans


With sharp knife, cut whole strawberries into thin slices, cutting up to, but not through, stem ends. Hold stem end in place and gently fan out slices from stem.




















Strawberries and Cream Angel Cake








Ingredients for 1 Cake


1 (10-inch) prepared angel food cake


6 ounces cream cheese, softened


1 (14 ounce) can Eagle庐 Brand Sweetened Condensed Milk


(NOT evaporated milk)


1/3 cup ReaLemon庐 Lemon Juice from Concentrate


1 teaspoon almond extract


3 drops red food coloring, optional


1 cup whipping cream, whipped


1 cup chopped fresh strawberries


Additional fresh strawberries, optional





This beautiful angel cake makes a great centerpiece at any occasion. The creamy blend of strawberries and cream will have your guests and family asking for seconds.





Cut 1-inch slice crosswise from top of cake; set aside.





With sharp knife, cut around cake 1 inch from center hole and 1 inch from outer edge, leaving cake walls 1 inch thick. Remove cake from center, leaving 1-inch base on bottom of cake. Reserve cake pieces.





In large mixer bowl, beat cheese until fluffy. Gradually add Eagle Brand beat until smooth. Stir in ReaLemon extract and food coloring if desired; mix well. Fold in whipped cream. Reserve two-thirds of mixture; refrigerate.





Fold strawberries and reserved torn cake pieces except top into remaining one-third of mixture; fill cake cavity. Replace top slice of cake; frost with reserved whipped cream mixture. Chill 3 hours or until set.





Garnish cake with additional strawberries if desired. Store in refrigerator.














STRAWBERRY CREAM-FILLED ANGEL CAKE





1 (15 oz.) pkg. angel food cake mix


1 1/3 c. (15 oz.) can sweetened condensed milk


1/3 c. lemon juice


1 tsp. almond extract


2 pkgs. Dream Whip, prepared to pkg. directions


2 pts. fresh strawberries, washed %26amp; hulled or 2 boxes frozen berries, drained





Prepare and bake angel food cake according to package directions in a 10';x4'; tube pan. Invert cake on wire rack until cold, carefully remove from pan and place, top side down, on a serving plate.


In medium sized bowl, combine sweetened condensed milk, lemon juice and almond extract. Blend well. Whip cream until cream forms stiff peaks. Gently fold into sweetened condensed milk mixture. Chill 10 to 15 minutes.





Slice a 1'; horizontal layer from top of cake. Carefully lift off and set aside. Measure an inch in from outer edge of cake and an inch from center hole and mark with toothpicks. With sharp knife, cut a pick mark down to within an inch from bottom.





Slowly cut around the entire cake. Start to cut an inch in from center hole and again cut down to within one inch from cake bottom and around entire cake. With fork carefully remove the center cut of cake.





This will leave a hollow shell of cake with inner and outer walls about one inch thick with a base of equal thickness. Tear or cut the removed portion of cake into 1'; cubes. Pour 1 1/2 cups of the chilled condensed milk-whipped cream mixture into a medium size bowl.





Stir in cake pieces until well blended. Gently fold in one pint of whole strawberries. Lightly spoon this mixture into the cake shell. Place layer cut for top over filling and press on gently. Use remaining whipped cream mixture to swirl over entire cake.





Place in freezer and chill about two hours or until frosting is firm. At serving time, garnish top and sides of cake with remaining strawberries