Best Strawberry Cream Cheese Frosting Recipes

STRAWBERRY CAKE WITH CREAM CHEESE FROSTING

Steps:

• For the puree: Pulse the strawberries in a food processor, scraping as needed, until a smooth puree forms. Add the strawberry puree to a small saucepan. Bring to a boil over medium heat. Reduce the heat to low and simmer until the puree reduces by half (to about 1 cup). Transfer the puree to a bowl and set aside to cool.
• For the cake: Position a rack in the center of the oven and preheat to 350 degrees F. Lightly coat two 9-inch round cake pans with nonstick baking spray. Line the bottoms with parchment rounds; lightly coat parchment with nonstick spray.
• Whisk together the flour, cornstarch, baking powder, salt and baking soda in a large bowl until combined. Beat the butter, granulated sugar, oil and vanilla in another bowl with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the whole eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl, until the batter is completely combined, smooth and creamy. With the mixer on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Fold in 1/2 cup of the cooled strawberry puree. Reserve the rest of the puree for the frosting.
• Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans halfway through, until the cakes are a light golden brown and a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 30 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.
• For the frosting: Beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy. Gradually beat in the butter, beating until smooth. Sift the confectioners' sugar into the bowl and beat until smooth. Add the vanilla and beat until light and fluffy. Remove 3 cups of the frosting to a medium bowl and set aside. Fold the reserved strawberry puree into the remaining frosting. Refrigerate both until slightly chilled and firm, about 20 minutes.
• To assemble the cake: Place one cake domed-side down on a platter. Spread 1 1/2 cups of the strawberry frosting evenly over the top. Place the remaining cake domed-side up on top. Spread the top and sides of the cake with 1 1/2 cups of the white frosting. Smooth out completely to make an even crumb coat. (It's okay if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
• Spread the remaining white frosting on the top of the cake and the upper half of the sides. There should be a band all around the bottom of the cake with the crumb coat exposed. Fill in the exposed area with 1 cup of the strawberry frosting. Use a large offset spatula to smooth the top and sides of the cake. The strawberry and white frostings should blend together during smoothing to create an ombre effect. Transfer the remaining strawberry frosting to a piping bag or resealable plastic bag fitted with a medium star tip. Pipe 8 rosettes evenly spaced along the top border of the cake.

EASY STRAWBERRY CREAM CHEESE FROSTING

Steps:

• Puree strawberries in a blender or food processor until smooth.
• Combine cream cheese and butter in a large bowl; beat with an electric mixer until creamy and smooth. Blend in vanilla extract. Gradually beat in confectioners' sugar until smooth. Fold in strawberry puree until frosting is desired flavor and consistency.

WHIPPED STRAWBERRY CREAM CHEESE FROSTING

Steps:

• Chill a large glass or metal bowl and the beaters from an electric mixer for 30 minutes.
• Beat heavy cream in the chilled bowl with the electric mixer until stiff peaks form, about 5 minutes.
• Beat cream cheese in a separate bowl until creamy, 1 to 2 minutes. Add butter; mix until well blended, 1 or 2 minutes. Stir in strawberry puree and vanilla extract. Add confectioners' sugar and mix until well blended.
• Fold the whipped cream into the cream cheese mixture; lift and fold gently until whipped cream is evenly incorporated.

GRANNY'S STRAWBERRY CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round pans.
• Muddle thawed strawberries in a bowl. Reserve 1/4 cup for frosting.
• Mix white cake mix and gelatin mix together in a bowl. Add strawberries, eggs, oil, and water and beat until well combined. Divide batter evenly between the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, 20 to 25 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• Beat cream cheese and butter together in a bowl; mix in reserved strawberries and vanilla extract. Beat in powdered sugar until combined.
• Sandwich cake layers with frosting; spread remaining frosting over the top and sides.

STRAWBERRY CAKE WITH STRAWBERRY CREAM CHEESE FROSTING

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees. Lightly grease three 9-inch round cake pans with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pans aside.
• Place the cake mix, strawberry gelatin, mashed strawberries and juice, oil, milk and eggs in a large mixing bowl and blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The strawberries should be well blended into the batter. Fold in the coconut and pecans. Divide the batter among the prepared pans and place them in the oven; if your oven is not large enough, place two pans on the center rack and place the third pan in the center of the highest rack.
• Bake the cakes until they are light brown and just start to pull away from the sides of the pan, 28 to 30 minutes. Be careful not to overcook the layer on the highest oven rack. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edge of each layer and invert each onto a rack, then invert again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more.
• Meanwhile, prepare the frosting. Combine the cream cheese and butter in a medium bowl with an electric mixer on low speed for about 30 seconds. Stop the machine and add the sugar and drained strawberries. Blend the frosting on low until the sugar has been incorporated. Then raise the speed to medium and mix the frosting another minute or until the frosting lightens and is well combined. Fold in the coconut and pecans.
• To assemble, place one cake layer, right side up, on a serving platter. Spread the top with frosting. Add another cake layer, right side up, and frost the top. Repeat this process with the third layer and frost the top. Use the remaining frosting to frost the sides, working with clean, smooth strokes. Serve at once or chill the cake for later serving.
• Place this cake uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store, in the refrigerator, for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake overnight in the refrigerator before serving.

STRAWBERRY CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
• Beat sugar and butter together in a large bowl with an electric mixer on medium speed until fluffy. Add egg whites one at a time, beating well after each addition. Stir in pureed strawberries, sour cream, and strawberry extract.
• Sift cake flour, baking powder, baking soda, and salt together in a medium bowl. Add gradually to the butter mixture, beating until combined. Pour batter evenly into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, 30 to 35 minutes. Let cool in the pans for 10 minutes before removing and cooling completely on wire racks, about 30 minutes more.
• While cakes cool, beat cream cheese and butter together in a large bowl with an electric mixer on medium speed until smooth. Add pureed strawberries and strawberry extract. Gradually beat in confectioners' sugar until frosting is smooth.
• Frost and assemble the cooled cake layers. Decorate the top with sliced strawberries.

STRAWBERRY (JAM!) CREAM CHEESE FROSTING

Steps:

• Beat butter and cream cheese together in a bowl using an electric mixer until creamy and smooth. Add confectioners' sugar, 1 cup at a time, to creamed butter with the mixer on low speed until smooth and creamy; beat in strawberry jam and vanilla extract.

STRAWBERRY VANILLA MUFFINS WITH TOASTED COCONUT CREAM CHEESE FROSTING

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a muffin tin with paper liners.
• Mix flour, baking powder, and salt together in a large bowl.
• Mix Greek yogurt, coconut oil, oat milk, and 2 teaspoons vanilla extract in a bowl until smooth. Add 1/2 cup honey and egg; stir thoroughly.
• Stir Greek yogurt mixture into flour mixture until just combined. Fold in strawberries until evenly distributed in the batter.
• Divide batter among lined muffin cups, filling each 1/2 to 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 16 to 22 minutes. Transfer muffins to a cooling rack; let cool completely, 20 to 30 minutes.
• Reduce oven temperature to 350 degrees F (175 degrees C). Spread coconut on a baking sheet lined with parchment paper.
• Toast coconut in the preheated oven until lightly browned, about 5 minutes.
• Whisk cream cheese with a fork in a small bowl until light and fluffy. Stir in 1 tablespoon honey and 1 teaspoon vanilla extract. Spread frosting over muffins; sprinkle toasted coconut on top.

STRAWBERRY CREAM CHEESE FROSTING

Steps:

• Beat cream cheese, butter, and strawberries together in a bowl using an electric mixer until smooth and creamy; gradually beat in confectioners' sugar until desired consistency is reached.

STRAWBERRY CREAM CHEESE FROSTING

Steps:

• Blend together the cream cheese and butter using an electric mixer on low speed until combined, about 30 seconds.
• Add 3 cups powdered sugar, gradually, and the mashed strawberries; blend frosting again on low speed until the sugar is incorporated, 1 minute.
• Increase mixer speed to medium and blend frosting until fluffy, 30-45 seconds more, adding up to 1/2 cup more sugar to make desired spreading consistency.
• Use as desired.

QUICK AND EASY STRAWBERRY CREAM CHEESE FROSTING

Steps:

• Combine cream cheese, confectioners' sugar, butter, gelatin, milk, and vanilla extract in a bowl using an electric mixer on low speed. Continue to mix, pausing to scrap sides down as needed, until frosting is evenly mixed and fluffy.

WHIPPED STRAWBERRY CREAM CHEESE FROSTING

Steps:

• In a large bowl, cream the butter and cream cheese together.
• Add the strawberry preserves, vanilla, lemon extract, salt and food coloring and beat until incorporated.
• Add powdered sugar, half a cup at a time, and continue to beat while adding the cream.
• Once the ingredients are well mixed, turn the mixer to high and beat for 5-7 minutes until fluffy.

STRAWBERRY CAKE MIX COOKIES WITH VANILLA CREAM CHEESE FROSTING RECIPE - (4.5/5)

Steps:

• COOKIES: Preheat oven to 350°F. In a mixing bowl combine the softened butter, egg, vanilla and stir by hand or with a mixer until combined. Add the cake mix and stir until smooth. If the dough seems too wet to be cookie dough, add a bit more cake mix, one tablespoon at a time, until it's less wet. Conversely, if the dough seems dry and it's not combining, add a tablespoon or two of water. If time permits, I recommend chilling the dough by placing the mixing bowl in the freezer for 15 to 20 minutes. Chilled dough spreads less during the baking process. Form 1 inch balls on a Silpat-lined, parchment paper-lined, or cookie sheet that has been sprayed with cooking spray. Allow for adequate spacing because they do spread; which is why I recommend chilling the dough and do not exceed 1 rounded tablespoon-sized or 1 inch sized balls (I only placed 9 cookies on one cookie sheet and do not recommend trying to fit the batch on one cookie sheet). Bake at 350°F for 8 to 10 minutes or until cookies are barely browned. They make look a bit loose and jiggly after only 8 to 10 minutes but they will continue to cook on the sheets after you remove the from the oven and will firm up as they cool. Do not overbake. Allow the cookies to cool well (on the cookie sheets is fine) before attempting to move them. While the cookies are baking, make the frosting. FROSTING: In a large mixing bowl, beat together the butter and cream cheese with an electric mixer or whisk by hand. Add the vanilla extract and add two cups of powdered sugar and mix until smooth. If you like thick(er) frosting, add more powdered sugar until desired consistency is reached. I used nearly 4 cups of powdered sugar in mine because I like very thick frosting (shown in the photos). After the cookies have cooled, frost them (I applied a thick layer). Finish with sprinkles, sanding sugar, or other garnishes such as coconut flakes or chocolate shavings, as desired. Optionally, make sandwich cookies. Because these cookies are frosted with cream cheese frosting, you may want store them in the refrigerator if they're going to be out more than a day or so.

LIME CUPCAKES WITH STRAWBERRY CREAM CHEESE FROSTING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. In medium bowl, stir together flour, baking powder and salt; set aside.
• In large bowl, beat shortening with electric mixer on medium speed 30 seconds. Gradually add granulated sugar, about 1/3 cup at a time, beating after each addition and scraping bowl occasionally. Beat 2 minutes longer. Add egg whites, one at a time, beating well after each addition. Beat in lime peel and vanilla. On low speed, alternately add flour mixture, about 1/3 at a time, with milk, about 1/2 at a time, beating just until blended. Stir in lime juice. Divide batter evenly among muffin cups, fill each about 2/3 full.
• Bake 20 to 25 minutes or until light golden brown and toothpick inserted in center of cupcake comes out clean. Cool 5 minutes. Remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
• Meanwhile, in large bowl, beat cream cheese and butter until smooth and fluffy. Beat in strawberries until well blended. On low speed, beat in powdered sugar until smooth and spreadable.
• Frost cooled cupcakes. Refrigerate 1 hour. Before serving, garnish each cupcake with strawberry. Store in refrigerator.

STRAWBERRY CAKE WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350°F degrees. Lightly grease three 9 inch round pans. Set pans aside. Prepare Cake: 1. Place cake mix, strawberry gelatin, mashed strawberries, oil, milk, and eggs in large mixing bowl and beat on low speed for 1 minute. 2. Strawberries should be well-blended. 3. Divide batter among pans and place in oven. 4. Bake cakes until lightly brown (about 28-30 minutes). 5. Remove from oven and allow to cool for 40 minutes. Prepare frosting: 1. Combine cream cheese, and butter and mix on low speed for a minute. 2. Add sugar and strawberries. Blend frosting on low until sugar is incorporated. 3. To assemble: place one cake layer on plate and spread top with frosting, add another cake layer and frost the top, add last cake layer and frost the top. Use remaining frosting for the sides of the cake. Optional: Place fresh strawberries on top of frosting for decoration Read more about it at www.cooks.com/rec/view/0,166,132181-253192,00.html Content Copyright © 2011 Cooks.com - All

DELICIOUS STRAWBERRY CAKE AND STRAWBERRY CREAM CHEESE FROSTING

Steps:

• Preheat Oven to 350'.
• Lightly grease 2 round 9 inch cake pans and lightly flour insides.
• In a large mixing bowl, combine cake mix and strawberry gelatin.
• Add strawberries, eggs,oil, and water.
• Using a electric hand mixer ( or a Kitchen Aid Mixer) beat on medium speed until smooth.
• Pour into greased prepared pans and bake in oven for 20 minutes or until a tooth pick inserted in center comes out clean.
• Let cool in pans for 10 minutes.
• Remove from pans and let cool completely on a wire rack.
• When the cakes are cooling prepare the Strawberry Cream Cheese Frosting.
• In another large mixing bowl using a electric hand mixer (or Kitchen Aid Mixer), beat together butter and cream cheese on medium speed until creamy.
• Add in 1/4c. strawberry puree, reserving the remaining for another use.
• Add in the strawberry extract.
• Slowly add in the confectioners sugar and beat until smooth.
• When the cake rounds have cooled spread the strawberry frosting in between layers and on top and sides of cake.
• Garnish with sliced fresh strawberries, if desired.
• Note: For pinker frosting add 2 to 3 drops of red food coloring to the frosting.

STRAWBERRY CREAM CHEESE FROSTING

Steps:

• In large bowl beat butter and cream cheese until creamy.
• Beat in 1/4 cup of the pureed strawberries.(Reserve the rest for another use).
• Gradually add the confectioners sugar until smooth.
• Add 2 or 3 drops of red food coloring if you want a pinker frosting.