Strawberry Dream Cake(Cook's Country) Recipe

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Strawberry Dream Cake(Cook's Country)
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Ingredients:

Directions:

  1. 1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line bottoms with parchment, grease parchment, and flour.
  2. 2. Transfer strawberries to bowl, cover, and microwave until strawberries are soft and have released their juice, about 5 minutes. Place in fine-mesh strainer set over small saucepan. Firmly press fruit dry (juice should measure at least 3/4 cup); reserve strawberry solids. Bring juice to boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup, 6 to 8 minutes. Whisk milk into juice until combined.
  3. 3. Whisk strawberry milk, egg whites, and vanilla in bowl. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.
  4. 4. Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pans halfway through baking. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.).
  5. 5. For the frosting: Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Add reserved strawberry solids and salt and mix until combined, about 30 seconds. Refrigerate until ready to use, up to 2 days.
  6. 6. Pat strawberries dry with paper towels. When cakes are cooled, spread 3/4 cup frosting over 1 cake round. Press 1 cup strawberries in even layer over frosting and cover with additional 3/4 cup frosting. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Garnish with remaining strawberries. Serve. (Cake can be refrigerated for 2 days. Bring to room temperature before serving.).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1432.08 Kcal (5996 kJ)
Calories from fat 557.69 Kcal
% Daily Value*
Total Fat 61.97g 95%
Cholesterol 174.93mg 58%
Sodium 666.34mg 28%
Potassium 671.36mg 14%
Total Carbs 212.76g 71%
Sugars 167.08g 668%
Dietary Fiber 2.8g 11%
Protein 13.43g 27%
Vitamin C 34.4mg 57%
Vitamin A 0.5mg 17%
Iron 4.2mg 24%
Calcium 269.7mg 27%
Amount Per 100 g
Calories 310.21 Kcal (1299 kJ)
Calories from fat 120.8 Kcal
% Daily Value*
Total Fat 13.42g 95%
Cholesterol 37.89mg 58%
Sodium 144.34mg 28%
Potassium 145.43mg 14%
Total Carbs 46.09g 71%
Sugars 36.19g 668%
Dietary Fiber 0.61g 11%
Protein 2.91g 27%
Vitamin C 7.5mg 57%
Vitamin A 0.1mg 17%
Iron 0.9mg 24%
Calcium 58.4mg 27%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 33.2
    Points
  • 40
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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