Best Strawberry Cream Filling Cake Recipes

ALMOND CAKE WITH CREAM CHEESE, GANACHE AND FRESH STRAWBERRY FILLING, VANILLA BUTTERCREAM ICING AND PINK POURED FONDANT

Steps:

• Preheat the oven to 325 degrees F.
• Prepare two 16-inch cake pans by greasing them and lining the bottoms with parchment paper.
• In the bowl of an electric mixer fixed with the paddle attachment, add the liquid shortening, inverted sugar and vanilla. Then add the cake flour, granulated sugar, milk powder, baking powder, sea salt and cream of tartar. Mix on speed 1 for 1 minute. Then add half of the egg whites and mix on speed 1 for 3 minutes.
• Add the remaining egg whites and mix on speed 1 for 1 minute. Then mix on speed 3 for 3 minutes. Stop the mixer, scrape the bowl, and add the whole eggs, water and almond extract. Mix on speed 1 for 1 minute. Then on speed 3 for 3 minutes. Lastly, mix on speed 1 for 10 minutes.
• Fill the cake pans two-thirds full and bake until golden and a tester such as a toothpick comes out clean, 35 to 45 minutes. Let the cakes cool completely.
• To assemble the cake: Torte the cooled cakes (level and split them horizontally into 2 layers each). Generously spread a layer of the Ganache on the first layer of cake, then a generous layer of Cream Cheese Filling. Layer some fresh strawberries on top of the Cream Cheese Filling. Repeat with the next 2 cake layers. Top with the last cake layer and ice the cake smooth with the Vanilla Buttercream Icing. Lastly, pour a thin layer of Pink Poured Fondant over the top of the cake, letting it drip down the sides.
• In a microwave-safe glass bowl, heat the chocolate in the microwave in 30-second intervals until melted, stirring between each intervals. Add the cream and mix with a spatula until smooth. Let cool.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the shortening and cream cheese until smooth. Then add the confectioners' sugar, sea salt, vanilla and butter emulsion. Mix it all on medium speed for 8 to 10 minutes.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the shortening until smooth. Then add the confectioners' sugar, sea salt, vanilla and butter emulsion.
• Mix it all on medium speed for 8 to 10 minutes.
• In the bowl of an electric mixer fitted with the paddle attachment, add the confectioners' sugar, then the water, corn syrup, almond extract, vanilla, liquid whitener and food coloring. Mix it all on medium speed until smooth, about 10 minutes. Yield: enough for one 16-inch layer cake.

STRAWBERRY CREAM CAKE FILLING

Steps:

• Add sugar to strawberries and set aside.
• Soften gelatin in cold water, then add boiling water and stir until gelatin is dissolved.
• Stir gelatin mixture into strawberries and allow to cool.
• Whip cream until stiff.
• Fold whipped cream into strawberries when it (the strawberry mixture) is the consistency of heavy syrup.
• Refrigerate until set.

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.

BANANA CREAM CAKE WITH STRAWBERRY CREAM FILLING

Steps:

• 1. Cake: Sift together flour, baking powder and salt; set aside.
• 2. Beat eggs until light and foamy; add flavorings, then sugar gradually.
• 3. Add flour mixture alternately with cream, beating after each addition until just smooth.
• 4. Pour batter into two 9\" greased round cake pans and bake in a preheated 350 degree oven 40 minutes or until done; cool on racks and then brush with Simple Syrup.
• 5. Simple Syrup: Combine sugar and water in a heavy small saucepan; bring to a boil over moderate heat, stirring constantly until sugar is dissolved.
• 6. Remove from heat and cool to room temperature; stir in creme de banana.
• 7. Strawberry Frosting: Whip cream in large chilled bowl on low speed until soft peaks form.
• 8. Add Grand Marnier and sugar and beat on high speed until spreading consistency; fold in mashed strawberries.
• 9. Spread this mixture between layers and add sliced banana on top of bottom layer.
• 10. Add remaining mixture on top and sides of cake.

BANANA CAKE- STRAWBERRY HONEY FILLING & CREAM CHEE

Steps:

• Preheat oven to 350 degrees. Grease and flour an 8 inch cake pan and an 8 inch metal mixing bowl. Line the cake pan with parchment paper. Set aside. Or grease and flour a 9x13 inch baking pan or two 9 inch layer cake pans.
• In a large bowl, cream butter, sugar and eggs. Sift flour several times, then add the salt and baking powder to the flour.
• To the creamed butter mixture, slowly add the milk and flour.
• Add vanilla, baking soda and pureed bananas
• Bake cakes for 25-30 minutes, for the 9x13 inch pan approximately 35-40 minutes.
• Remove from oven, place on cooling racks; allow to cool and remove from pans. Slice layers in half. While cake is baking prepare the filling.
• Strawberry Honey Filling: Puree half of the strawberries in a food processor with the honey, maple syrup, lemon juice, and vanilla until a smooth sauce is formed. Add the remaining strawberries and pulse until chopped, but not liquefied. Set aside.
• Cream Cheese Frosting: In a large mixing bowl combine cream cheese and butter, beat until smooth. Add sugar and vanilla, beat well.
• Marzipan Honey Bees: Take a small piece of the marzipan and roll it between the palms of your hands until a 1 inch sized rope is shaped. Paint the stripes on the marzipan with a clean paintbrush using black food coloring. Place them on a sheet of parchment allowing them to dry. When they are no longer tacky, press 2 almond slivers into the bees to make their wings. Twist a little crafting wire, insert one end into the bottom of the bees.** The bees can be made several days ahead and stored in a sealed container.
• To construct the cake: Place 1 8inch layer on cake plate, put a very thin layer of the cream cheese frosting (crumb coat thickness) over the cake first. This helps to keep the berry filling from seeping into your cake. (To make the crumb coat thickness: just thin a little of the cream cheese frosting with milk to an approximate consistency of mayonnaise.)
• ** Before applying the berry filling, use some of the cream cheese frosting to build a "dam" around the edge of cake. This keeps the filling in place so it doesn't squeeze out when you put on the next layer. Place some of the strawberry honey filling on the first layer. Repeat with the remaining layers.
• When all the layers are in place, swirl the remaining frosting on the cake in a beehive pattern. Insert the Marzipan Honey Bees Ta-Da... a wonderful, luscious springtime cake