Best Strawberry Cream Filled Yellow Cake Recipes

STRAWBERRY CREAM FILLING CAKE

Steps:

• Prepare cake batter as directed on package. Add dry pudding mix and milk; beat 2 min.
• Pour into greased and floured 12-cup fluted tube pan and bake as directed on package. Cool in pan 10 min. Loosen cake from sides of pan with knife. Invert onto wire rack; gently remove pan. Cool cake completely.
• Beat cream cheese in large bowl with mixer until creamy. Reserve 1/2 tsp. sugar for garnish. Add remaining sugar to cream cheese; beat until blended. Gently stir in COOL WHIP. Stir in strawberries.
• Cut cake into 3 layers. Stack layers on plate, spreading cream cheese mixture between layers. Sift reserved sugar over cake. Refrigerate 2 hours.

STRAWBERRY CREAM CAKE

Steps:

• Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and line with parchment paper. Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
• Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.
• Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.
• Make topping: In a large bowl, combine strawberries and 1/4 cup sugar; set aside. Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften 5 minutes. Place saucepan over very low heat, and stir until gelatin is dissolved. Remove from heat; let cool.
• Using an electric mixer, beat cream and remaining 1/4 cup sugar in a large bowl until very soft peaks form. Continue to beat, and gradually add gelatin mixture; beat until soft peaks form.
• Arrange half of strawberries over bottom cake layer; top with half of whipped cream, leaving a 1-inch border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border. Refrigerate cake and remaining strawberries separately, at least 1 hour (or up to 1 day). Just before serving, spoon strawberries over cake.

STRAWBERRIES AND CREAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans.
• In a large bowl, beat sugar, gelatin and butter until fluffy. Add eggs one at a time, beating well with each addition. Mix flour and baking powder, and beat alternately with the milk into the sugar mixture. Fold in 1 teaspoon vanilla and pureed strawberries. Divide equally into three 9 inch round cake pans.
• Bake 25 minutes in the preheated oven, or until toothpick inserted into cake comes out clean. Cool for 10 minutes in the pans, then remove from pans and cool completely.
• To make the filling: Beat whipping cream, 2 tablespoons sugar and 1/2 teaspoon vanilla on high until stiff. Fill each layer with 1/3 of the whipped cream and 3/4 cup sliced strawberries.
• To make the frosting: Beat the margarine, cream cheese, confectioners' sugar, and vanilla until creamy. Spread over the sides of the cake, and pipe an edge of frosting around the top of the cake.
• Spread remaining whipped cream on cake top. Top with quartered strawberries.

STRAWBERRY CREAM CAKE

Steps:

• Cake InstructionsPreheat oven to 325 degrees F. Spray 4 6-inch round cake pans with cooking spray. Alternatively, cake batter can be equally divided and baked in twos or ones if you don't have enough cake pan. Cut parchment paper circles to cover the bottom of cake pans then spray again with cooking spray.2. In a bowl fitted with the paddle attachment, whisk together flour, sugar, baking soda, baking powder, and salt.3. With the mixer on low, slowly beat in chunks of shortening and butter. Turn mixer to medium and beat until mixture has small crumbs.4. In a medium bowl, whisk together sour cream, milk, eggs, vanilla extract, and almond extract.5. With the mixer on low, slowly pour the mixture into dry ingredients. Turn mixer to medium and beat until incorporated; about 1 minute. Whip down the sides of the bowl with a spatula and stir to mix. 6. Evenly pour cake batter into the 3 prepared cake pans. Bake in oven 30-45 minutes OR until a toothpick inserted in the center comes out clean.7. Allow cakes to cool then remove from cake pans and place on a cooling rack. Level cake tops with a long serrated knife; removing dome tops. The knife should be as parallel as possible. For the Frosting 1. Cream butter, cream cheese, and mascarpone until light and fluffy. Then add the salt, vanilla extract, almond extract, and confectioners' sugar and mix to combine.2. In a separate bowl, whip together the heavy whipping cream until stiff peaks form. Make sure not to over mix because it will become grainy and change the texture and appearance of your frosting.3. Gently fold the whipped cream into the mascarpone cream cheese mixture until fully incorporated.4. If not using immediately, cover and refrigerate and take out 10 minutes to bring to room temperature before applying to the cake.5. For the strawberry filling, pour the 2 13.5 ounce containers in a bowl. Reserve the remaining 13.5-ounce container to dip the strawberries in later.Cake Assembly1. Place cake on cake board. This will make it easy to chill in the refrigerator instead of making room for an entire cake stand.2. Pipe or spread a thin layer of frosting on top of the cake layer. 3. Fill a pastry bag with strawberry glaze. In the center of the cake, make a small circle with the glaze. 4. Fill a pastry bag with cream frosting. Next, make a circle with the cream frosting around the glaze. Repeat with strawberry glaze and once more with cream frosting. 5. Repeat frosting/glaze technique with cake layers 2 and 3. Add the top cake layer.6. Roughly spread frosting all over the cake to create crumb coating. Refrigerate cake; 30 minutes. 7. Frost cake with frosting, using a cake spatula to evenly spread frosting. Use a cake comb to create the pattern on the cake.8. With any remaining frosting, pipe frosting around cake bottom. Use a medium frosting tip to pipe 6 dollops on top. 9. Dip 7 strawberries in the strawberry glaze. Place around cake top and one in the center. Garnish with mint leaves if desired.10. Refrigerate until ready to serve.

STRAWBERRY CREAM FILLED YELLOW CAKE

Steps:

• Grease and flour 2 round 9 x 1 1/2" pans.
• Beat all ingredients except sweetened cream and strawberries in a large bowl on low speed for 30 seconds, scraping the bowl constantly.
• Beat on medium speed 3 minutes, scraping the bowl occasionally; pour into pans.
• Bake in preheated 350 degree oven for 25 to 30 minutes or until wooden pick inserted in center comes out clean; cool 10 minutes.
• Remove from pans; cool layers completely.
• Spread about 1/2 cup sweetened whipped cream over bottom layer.
• Place chopped strawberries on whipped cream; top with remaining cake layer.
• Frost side and top with remaining sweetened whipped cream.
• Garnish with additional strawberries and serve immediately or refrigerate until ready to serve - Refrigerate remaining cake.
• Sweetened Whipped Topping: Beat 2 cups whipping cream and 1/3 cup sugar in chilled bowl on high speed until stiff.

STRAWBERRY AND CREAM LAYER CAKE

Steps:

• Fill a small saucepan with about 1 inch of water and set over medium heat until the water steams.
• Meanwhile, coarsely chop about a quarter of the strawberries and combine in a medium heatproof bowl with the sugar. Cover the bowl tightly and set it over the saucepan. Reduce the heat if necessary to keep the water just below a simmer and allow the berries to sit, swirling the bowl once or twice to dissolve any stubborn sugar clumps, until they've released all their juices, are mushy, and swim in a translucent red liquid, 35 to 45 minutes. Remove the bowl from the heat, uncover and strain through a fine-mesh strainer. (You should have 1/2 to 3/4 cup of strawberry syrup.) The mushy berries will have given off their color and flavor, and even though you won't use them in the cake, they're still tasty. Reserve the berries for spooning over pancakes or yogurt.
• In a separate medium bowl, combine the heavy cream, crème fraîche and salt. Whisk the mixture vigorously by hand, or beat with a hand mixer on medium-high, until thick, light and holding a medium peak. Chill the bowl of whipped cream. Thinly slice the remaining raw strawberries lengthwise.
• Invert the sponge cake on a flat serving plate or cake stand. Holding a long serrated knife horizontally and parallel to the work surface, use it to lightly score all around the side of the cake at the midway point. Then, using long, even strokes and still holding the knife parallel to the surface, slice clean through the cake, using the score marks as a guide, to cut it into two even layers. Set the top layer aside.
• Use a pastry brush to dab several tablespoons of the strawberry syrup across the bottom layer, lightly soaking the entire surface. Pull the bowl of cream from the refrigerator and dollop about half of it across the soaked layer, then spread in an even layer all the way to the edges. Arrange half of the sliced strawberries on top of the cream, then place the second cake layer on top of the first, cut side up. Lightly soak the top layer of cake with the strawberry syrup, reserving any remaining syrup for serving. Spread the remaining cream on top of the cake, then pile the remaining sliced strawberries over top. (If not serving immediately, cover loosely and refrigerate until ready to serve.)
• Slice the cake with a serrated knife and serve. Drizzle the slices with any remaining strawberry syrup. The cake is best served the day it's made, but will keep, covered and chilled, for up to 3 days.