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Strawberry Dream
Strawberry Dream





Print This Delicious and Healthy Strawberry Dream Cake Recipe

Strawberry Dream Cake Recipe

If you could take all the flavor of homemade strawberry ice cream and turn it into a cake, the end result would be strawberry dream cake. It's a cake that tastes just as good as the name implies. Cool and creamy, pink and dreamy.

Strawberry Dream Cake with a big strawberry on top, on a real cake plate

3 1/2 Cups Sifted cake flour
2 Cups Granulated sugar
4 tsp Baking powder
1 tsp Salt
6 Tablespoons Unsalted butter
1 1/4 Cups Half and half
4 tsp Vanilla
4 Eggs

Strawberry Filling

4 tsp Unflavored gelatin
5 Tablespoons Water
1 1/4 Cups Raspberry jam
3 1/2 Cups Whipping cream, cold
5 Tablespoons Granulated sugar
2 1/2 pints Fresh Strawberries

Oven Temp ~ 350°
Baking Time ~ 45 -
Cake Pan Type ~ 10 inch springform pan
Preheat oven, butter a springform pan.
Strawberry Cake Directions:
Sift the flour, sugar, baking powder and salt into a bowl. Add the butter and 3/4 of the half-and-half. Add the vanilla, beat on high speed for 2 minutes. Scrape bowl, add remaining half-and-half and eggs. Beat for two more minutes. Pour strawberry dream cake batter into prepared pan and bake until a toothpick inserted in the center of cake comes out clean. Cool in pan ten minutes, then remove strawberry dream cake from pan and cool completely on wire rack.
Filling Directions:
Reserve enough of the best strawberries to decorate the top. Slice the remaining strawberries, set aside. In a small bowl, sprinkle the gelatin over the water and allow it sit for five minutes. Place the bowl in a pan of simmering water, stirring occasionally until the gelatin is dissolved. Add the raspberry jam. In a large bowl, beat the cream just until soft peaks form. Add sugar and gelatin-mixture, beat until stiff peaks form. Taste and add more sugar if desired.

Strawberry Dream Cake Assembly:

Slice the strawberry cake into three layers. Spread 1/4 of the cream on top of bottom layer, cover with 1/2 of the sliced strawberries. Repeat with second layer and place third layer on top. Cover top and sides of cake with cream. With a pastry bag, pipe rosettes out of the remaining cream, positioning around the top edge of the cake. Completely fill the center of dream cake with whole strawberries, flat side down. Refrigerate cake until ready to serve.
12 Servings
Nutrition facts:
Serving Size 267 g
Calories 605
Calories from Fat 192
Total Fat 21.3g 33%
Saturated Fat 12.7g 64%
Cholesterol 118mg 39%
Sodium 281mg 12%
Total Carbohydrates 96.8g 32%
Dietary Fiber 2.0g 8%
Sugars 58.1g
Protein 8.4g
Vitamin A 14% • Vitamin C 82% • Calcium 15% • Iron 13%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!