Strawberry Icebox Cake

We love anything NO BAKE and this Strawberry Icebox Cake is scrumptious! The recipe calls for Graham Crackers and any digestive biscuit can be substituted. Cool Whip is simply heavy whipping cream and gelatine. This delicious dessert will be in high rotation in your home.

Ingredients:

Serves 8 to 12

2 pounds fresh strawberries, washed and patted dry
3 3/4 cups heavy cream, divided
1/3 cup powdered sugar
1 teaspoon vanilla
1/2 teaspoon rosewater, optional
4 sleeves (about 19 ounces, or 24 to 28 whole crackers) graham crackers
2 ounces dark chocolate, finely chopped

Directions:

Take out a few of the best-looking strawberries and set them aside for the garnish. Hull the remainder of the strawberries and cut each berry into thin slices.

With a hand mixer or in the bowl of a stand mixer, whip 3 1/2 cups of cream until it just holds stiff peaks. Add the confectioners sugar, vanilla, and rosewater(if using) and whip to combine.

Spread a small spoonful of whipped cream on the bottom of a 9x13-inch baking pan, or a similarly sized platter. Lay down 6 graham crackers. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat 3 times, until you have 4 layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.

To make the ganache, heat the remaining 1/4 cup cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.

Refrigerate for at least 4 hours, or until the crackers have softened completely. Garnish with additional berries.

Recipe Notes

• Building the cake on a platter instead of in a pan: You can build this cake in a 9x13-inch pan as I mention above, or you can build it up on a platter as shown here. Either way works nicely. The 9x13-inch pan makes it easier to transport the cake, but if you're staying at home, the platter makes it look a little fancier. You don't need to do anything differently when building it on a platter. I do, though, like to smear a bit of cream on the bottom of each cracker as I add it to the stack to keep it steady and in place.

Source: thekitchn.com

Elegant Fresh Berry Tart

This tart was my first original creation. If other fresh fruits are used, adjust simple syrup flavor to match.

Total Time Prep: 45 minutes  + chilling 

Bake: 10 minutes  + cooling

Makes: 16 servings

 
Ingredients:

1/2 cup of butter softened
1/3 cup sugar
1/2 teaspoon of grated orange peel 
1/4 teaspoon orange extract
1/8 teaspoon vanilla extract
1 cup all-purpose flour

Filling:  

1 package (8 ounces) cream cheese, softened 
1/4 cup sugar
1/2 teaspoon lemon juice

Syrup:   

1 tablespoon sugar
1/2 cup of water
1 tablespoon red raspberry or strawberry preserves
1/4 teaspoon lemon juice

Topping:    

1 cup fresh raspberries
1 pound of fresh strawberries, sliced
2 medium kiwi fruit, peeled and sliced  
1/2 cup of fresh blueberries 

Directions:

1. In a small bowl, cream butter and sugar until light and fluffy. Add the orange peel and extracts. Gradually add flour until mixture forms a ball. Press into a greased 11-in. fluted tart pan with a removable bottom. Bake at 375° for 10-12 minutes or until golden brown. Cool on a wire rack.
2. For filling, in a small bowl, beat the cream cheese, sugar and lemon juice until smooth. Spread over crust. Cover and refrigerate for 30 minutes or until set.
3. Meanwhile, in a small saucepan, bring the water, sugar, preserves and lemon juice to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Set aside to cool.
4. Arrange the strawberries, raspberries, kiwi and blueberries over filling. Brush with sugar mixture. Cover and refrigerate for at least 1 hour before serving.  
5. Yield: 16 servings.

Source: Denise Nakamoto of Elk Grove, California.

Berry Trifle

Fresh summer strawberries and blueberries make this spectacular dessert rich in vitamin C and full of flavor. It's easy to make and ready to chill in 25 minutes.

Ingredients:

• 1 4-serving-size package instant vanilla pudding mix
• 2 cups milk
• 1 8 ounce package cream cheese, softened
• 1 6 ounce container vanilla yogurt
• 1 10 3/4 ounce frozen loaf pound cake, thawed and cubed (3/4-inch cubes)
• 6 cups strawberries, quartered
• 2 cups blueberries and/or raspberries
• 1 recipe Berry Sauce

Berry Sauce:

• 2 cups fresh or frozen (thawed) strawberries or raspberries
• 2 - 3 tablespoons sugar
• 1 tablespoon raspberry liqueur, rum, or orange juice

Directions:

1. Prepare pudding mix according to package directions using the milk; set aside. In a large mixing bowl beat cream cheese and yogurt with an electric mixer on medium speed until smooth; stir in pudding.

2. To assemble trifle, in a 2-1/2- to 3-quart glass bowl layer one-third of the cake cubes, one-third of the pudding mixture, and one-third of the strawberries and blueberries. Repeat layers twice. Cover and chill 4 to 24 hours. Spoon Berry Sauce onto individual serving plates; top with trifle. Makes 8 to 10 servings.

 

Berry Sauce:
 

1. In a blender or food processor combine fresh or frozen (thawed) strawberries or raspberries, sugar, and raspberry liqueur, rum, or orange juice. Cover and blend or process until smooth. If desired, press sauce through a fine-mesh sieve to remove seeds. Cover and chill until serving time or up to 24 hours. 

 

Source: recipe.com

Strawberries & Cream Cake

Ingredients:

For the cake:

• Your favorite 2, or preferably 3 layer cake. From a box mix is fine. I used White on White Buttermilk Cake

For the strawberry filling:

• 1½ - 2 c sliced fresh strawberries
• 1-2 t sugar (or more, depending on how sweet your strawberries are)

For the whipped cream:

• 1 pint heavy cream, well chilled
• ¼ c powdered sugar
• 1 t vanilla

To assemble the cake:

• Whole or sliced strawberries, as desired

Directions:

For the cake:

1. Prepare as per the instructions and set aside to cool.

For the strawberry filling:

1. Combine the strawberries and sugar in a small bowl, and set aside to allow the juices to release.

For the whipped cream:

1. Place the bowl and whisk attachment for your stand mixer or a metal or glass bowl and beaters for your hand mixer in the fridge or freezer until they are cold.
2. Add the cream, powdered sugar, and vanilla to the chilled bowl, and beat on medium-high to high speed until soft peaks form. Do not overbeat, or you will get butter.

To assemble the cake:

1. Place 1 layer of the cake on a plate, and spread with about a half cup of the whipped cream. Layer on the sliced strawberries (about half, if you are doing a 3 layer cake, all if you are doing 2 layers.
2. Spread about another half cup of whipped cream on top of the strawberries.
3. Top with the second cake layer, and, if you are doing 3 layers, repeat with the berries and whipped cream.
4. Top with the final cake layer, and spread the remaining whipped cream over the top and sides of the cake to cover completely.
5. Garnish with the whole and/or sliced strawberries, as desired.

Notes:

 

If you are making the cake in advance, store in the refrigerator.

Source: cupcakesandkalechips.com

Berries And Cream

This jelly-coated fruit-topped dessert is layered with a mixture of orange-flavored sour cream and whipping cream. Assemble the flag shortly before serving to prevent berries from coloring the cream filling.

Ingredients:

• 1/2  cup apple jelly
• 1 1/2  cups fresh blueberries
• 4   cups fresh strawberries, similar in size, with stems removed
• 1   cup whipping cream
• 2   tablespoons sugar
• 1/2  teaspoon finely shredded orange peel
• 1/2  teaspoon vanilla
• 1/3  cup dairy sour cream

Directions:

1. In a small saucepan cook and stir apple jelly over medium heat until melted; cool. Toss blueberries with half of the jelly.

2. On a large rectangular platter or tray (about 13x9 inches) arrange blueberries upper left-hand corner in a square. Place strawberries, stem side down, in horizontal rows (resembling a flag), leaving about 1 inch between each row for whipped cream filling. With a pastry brush, brush strawberries with remaining jelly.

3. For the whipped cream filling, in a chilled mixing bowl combine whipping cream, sugar, finely shredded orange peel, and vanilla. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Fold in sour cream. Place filling in a pastry bag fitted with a large, grooved tip.

4. Pipe the whipped cream filling in rows between the strawberries. Serve immediately or cover and chill for up to 2 hours. Makes 10 to 12 servings.

Source:  recipe.com

Strawberry Cream Roll

Ingredients:

4 eggs
80 gram sugar
80 gram cake flour
20 gram custard powder or cornstarch
¼ tsp salt
50 gram butter – melted
A few drop of strawberry essence
A few drop of pink coloring

Filling:

200 ml whipping cream
3 tbsp confectioners’ sugar
Some fresh strawberry


Directions:

1. Line and grease a 10” x 14” sheet pan. Pre-heat the oven to 375 degree F. Sift cake flour, custard powder and salt together and set it aside.
2. Whisk eggs and sugar together till light and fluffy. Add in strawberry essence, pink coloring and gently fold in sifted flour mixture, add in melted butter and mix well until combined.
3. Pour into the baking pan and bake it for 15-17 minutes or till lightly brown and springy to the touch.
4. Remove the cake from oven and let it cool completely on wire rack. In the meantime whip the fresh cream with confectioners’ sugar until light and fluffy. Refrigerate it before using.
5. When the cake is cool, remove the lining, place the cake on a piece of large parchment paper. Trim the edges. Spread the fresh cream, place some strawberries on the wide ends of the cake.
6. Using the parchment paper as guide, gently roll up (from the strawberries side) the cake. Wrap the cake up with the parchment paper and refrigerate the cake for 30 minutes
7. Decorate the cake with some fresh cream and fresh strawberries before serving.

Source: howtoinstructions.us

Cream-Filled Strawberry-Brownie Cake

Ingredients:

Brownie Layer:

1         box (18.4 oz) Pillsbury® Family Size Chocolate Fudge Brownie Mix

2/3      cup Crisco® Pure Vegetable Oil

1/4      cup water

3         eggs

Cake Layer:

1         box Pillsbury® Moist Supreme® Strawberry Flavored Cake Mix

3/4      cup water

1/3      cup Crisco® Pure Vegetable Oil

3         eggs

1/2      cup diced fresh strawberries

Filling:

1         package (8 oz) cream cheese, softened

1/2     cup butter, softened

3        cups powdered sugar

1        container (8 oz) frozen whipped topping, thawed

Frosting and Garnish:

1        container (16 oz) frozen whipped topping, thawed

2/3     cup powdered sugar

3        cups sliced fresh strawberries* 

 

Directions: 

• 1 Heat oven to 350°F. Spray 3 (9-inch) round cake pans with Crisco® Original No-Stick Cooking Spray. Line bottoms of pans with cooking parchment paper; spray paper with cooking spray. In medium bowl, stir all brownie layer ingredients 50 strokes with spoon. Spread about 1 cup batter in each of 3 pans.
• 2 In large bowl, beat all cake layer ingredients except diced strawberries with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes or until blended. Fold in diced strawberries. Pour and spread about 1 1/3 cups mixture evenly over brownie batter in each pan.
• 3 Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Carefully invert cake layers from pans onto cooling racks; remove parchment paper. Cool completely, about 1 hour.
• 4 Meanwhile, to make filling, in medium bowl, beat cream cheese and butter with electric mixer on high speed until smooth and creamy. Beat in 3 cups powdered sugar until creamy. Carefully fold in 8 oz whipped topping.
• 5 To make frosting, in another medium bowl, beat 16 oz whipped topping and 2/3 cup powdered sugar with electric mixer on low speed until blended.
• 6 To assemble cake, place 1 cake layer, brownie side down, on serving plate. Spread half of filling to within 1/4 inch of edge; top with 3/4 cup of the strawberry slices. Repeat with second layer, remaining filling and 3/4 cup strawberry slices. Top with remaining cake layer, top side up. Frost sides and top of cake with frosting. Garnish with remaining 1 1/2 cups strawberry slices. Refrigerate 1 hour before serving. Store in refrigerator.

Tip:* Whole strawberries dipped in chocolate can be substituted for the sliced strawberries.

Bake-Off® Contest 45, 2012

Doris Wallace

Des Arc, Arkansas

Source:  pillsbury.com

Nutella Strawberry Footballs

Ingredients:

• 18 – 20 Large Strawberries
• 1 Cup Nutella
• 6 oz. Semi Sweet Chocolate
• 2 tbsp. Unflavored Gelatin
• Wax Paper
• 2 Tubes of White Decorating Icing Gels(or 1 tube if you are able to find a large one)

Directions:

• In a medium bowl, microwave the chocolate for about 1 minute, or until softened.
• In a separate bowl, microwave the Nutella for about 1 minute. Stir in the melted chocolate
• Mix in the unflavored gelatin and let set for about 5 minutes.
• Holding the stem, dip each strawberry in the chocolate. Twist and twirl so that any excess chocolate falls back into the bowl. Lay them down on a sheet of wax paper until cooled. You may refrigerate them to speed up the process, if necessary.
• Once cooled and set, take your tube of white icing and draw the lines of a football, as pictured.
• Leave to dry for about 10 minutes and enjoy

Source:  foodiesnetwork.tv

Strawberry Tart

A flaky homemade crust, silky-smooth custard, and fresh strawberries make for a refreshing dessert.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup sugar
• 1/3 cup cold butter or margarine, cut up
• 2 tablespoons cold shortening
• 3 tablespoons cold water
• 1/2 cup sugar
• 1/4 cup cornstarch
• 2 cups half-and-half
• 5 egg yolks
• 1 teaspoon rose water or orange-flower water (optional)
• 3 tablespoons butter or margarine
• 1 teaspoon vanilla extract
• 1 quart fresh strawberries, sliced
• Garnish: fresh mint sprig

Directions:

1. Pulse first 3 ingredients in a blender or food processor 3 or 4 times or until combined.
2. Add 1/3 cup butter and shortening; pulse 5 or 6 times or until crumbly. With blender or processor running, gradually add 3 tablespoons water, and process until dough forms a ball and leaves sides of bowl, adding more water if necessary. Wrap dough in plastic wrap, and chill 1 hour.
3. Roll dough to 1/8-inch thickness on a lightly floured surface. Press into bottom and up sides of a 9-inch tart pan. Line dough with parchment paper; fill with pie weights or dried beans.
4. Bake at 425° for 15 minutes. Remove weights and parchment paper, and bake 3 more minutes.
5. Combine 1/2 cup sugar and cornstarch in a medium saucepan.
6. Whisk together half-and-half, egg yolks, and, if desired, rose water. Gradually whisk half-and-half mixture into sugar mixture in saucepan over medium heat. Bring to a boil, and cook, whisking constantly, 1 minute. Remove mixture from heat.
7. Stir in 3 tablespoons butter and vanilla; cover and chill at least 4 hours. Spoon into prepared pastry shell; top with strawberry slices, and serve immediately. Garnish, if desired.

Southern Living
APRIL 2001

Strawberry Cream Pie

A dark-chocolate crust and jewel-bright berries brushed with jelly turn this down-home pie into a company-worthy fare.

Ingredients:

• 3 tablespoons cornstarch
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 cup sugar, divided
• 3 cups half-and-half
• 6 egg yolks
• 2 teaspoons vanilla extract
• 1 (9-oz.) package chocolate wafer cookies
• 1/2 (4-oz.) semisweet chocolate baking bar, chopped
• 1/2 cup butter, melted
• 1 qt. fresh strawberries
• 1/4 cup red currant jelly
• 1 tablespoon orange liqueur

Directions:

1. 1. Whisk together first 3 ingredients and 2/3 cup sugar in a medium-size heavy saucepan. Whisk together half-and-half and next 2 ingredients in a small bowl; gradually add to cornstarch mixture, whisking constantly.
2. 2. Bring to a boil over medium heat, whisking constantly, and cook, whisking constantly, 1 minute. Remove from heat, and transfer to a bowl; cover and chill 4 to 24 hours.
3. 3. Preheat oven to 350°. Pulse wafer cookies and chopped chocolate in a food processor 8 to 10 times or until finely crushed. Stir together cookie crumb mixture, melted butter, and remaining 1/3 cup sugar; firmly press mixture on bottom, up sides, and onto lip of a lightly greased 9-inch pie plate.
4. 4. Bake at 350° for 10 minutes. Transfer to a wire rack, and cool completely (about 30 minutes).
5. 5. Spoon chilled half-and-half mixture into prepared crust. Cut 8 to 10 strawberries in half, and arrange around outer edge of pie (leaving tops on, if desired); hull and slice remaining strawberries, and arrange in center of pie.
6. 6. Cook jelly in a small saucepan over medium heat 2 to 3 minutes or until melted. Remove from heat, and stir in liqueur. Brush jelly mixture gently over strawberries. Chill, uncovered, 30 minutes.

Southern Living
APRIL 2012

Strawberry Mousse Cake

Strawberry-sweetened frosting surrounds the outside of the cake while creamy strawberry mousse divides the layers. This beautiful cake is ideal for brunch, baby showers, or any springtime celebration.

Ingredients:

• Cake Layers
• 1 1/4 cups butter, softened
• 2 1/4 cups granulated sugar
• 7 egg whites, at room temperature
• 3 1/2 cups cake flour
• 4 teaspoons baking powder
• 2 teaspoons vanilla extract
• 1/2 teaspoon almond extract
• Strawberry Mousse
• 1 envelope unflavored gelatin
• 2 cups sliced fresh strawberries
• 1/4 cup granulated sugar
• 1 cup whipping cream
• Strawberry Frosting
• 3/4 cup butter, softened
• 5 cups powdered sugar, sifted
• 3/4 cup finely chopped fresh strawberries
• Garnishes
• Halved fresh strawberries, edible flowers

Directions:

1. 1. Prepare Cake Layers: Preheat oven to 350°. Beat 1 1/4 cups softened butter and 2 1/4 cups granulated sugar at medium speed with a heavy-duty electric stand mixer until fluffy. Gradually add egg whites, one-third at a time, beating well after each addition.
2. 2. Sift together cake flour and baking powder; gradually add to butter mixture alternately with 1 cup water, beginning and ending with flour mixture. Stir in vanilla and almond extracts. Pour batter into 4 greased and floured 8-inch round cake pans.
3. 3. Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 30 minutes).
4. 4. Prepare Strawberry Mousse: Sprinkle gelatin over 1/4 cup water in a small bowl; let stand 5 minutes. Process 2 cups sliced strawberries and 1/4 cup granulated sugar in a blender or food processor until smooth, stopping to scrape down sides as needed. Transfer strawberry mixture to a small saucepan; bring to a boil over medium-high heat. Remove from heat. Add gelatin to strawberry mixture, stirring constantly until gelatin dissolves. Cover and chill until consistency of unbeaten egg whites, stirring occasionally (about 30 minutes).
5. 5. Beat cream at low speed until foamy; increase speed to medium-high, and beat until soft peaks form. Fold whipped cream into strawberry mixture until well blended. Cover and chill 30 minutes or just until mixture is thick enough to hold its shape when mounded.
6. 6. Spread about 1 cup Strawberry Mousse between each cake layer, leaving a 1/4-inch border around edges; cover and chill 3 hours or until mousse is set.
7. 7. Prepare Strawberry Frosting: Beat 3/4 cup softened butter at medium speed 20 seconds or until fluffy. Gradually add powdered sugar and 3/4 cup finely chopped strawberries, beating at low speed until creamy. Spread frosting on top and sides of cake.

Southern Living
APRIL 2012

Strawberry Meringue Cake

This strawberry meringue cake features layers of sweet cream and fresh strawberries sandwiched between thin rounds of homemade meringue.  Serve this dessert in the springtime when strawberries are at their peak.

Ingredients:

• 1 cup chopped pecans
• Parchment paper
• Masking tape
• 2 tablespoons cornstarch
• 1/8 teaspoon salt
• 2 cups sugar, divided 
• 7 egg whites, at room temperature 
• 1/2 teaspoon cream of tartar
• 2 (8-oz.) containers mascarpone cheese
• 2 teaspoons vanilla extract
• 3 cups whipping cream
• 4 1/2 cups sliced fresh strawberries
• Halved fresh strawberries

Directions:

1. 1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 10 to 12 minutes or until toasted and fragrant, stirring halfway through. Remove from oven, and cool completely (about 10 minutes). Reduce oven temperature to 250°.
2. 2. Cover 2 large baking sheets with parchment paper. Draw 2 (8-inch) circles on each piece of paper. Turn paper over; secure with masking tape.
3. 3. Process cornstarch, salt, toasted pecans, and 1/2 cup sugar in a food processor 40 to 45 seconds or until pecans are finely ground.
4. 4. Beat egg whites and cream of tartar at high speed with an electric mixer until foamy. Gradually add 1 cup sugar, 1 Tbsp. at a time, beating at medium-high speed until mixture is glossy, stiff peaks form, and sugar dissolves (2 to 4 minutes; do not overbeat). Add half of pecan mixture to egg white mixture, gently folding just until blended. Repeat procedure with remaining pecan mixture.
5. 5. Gently spoon egg white mixture onto circles drawn on parchment paper (about 1 1/2 cups mixture per circle), spreading to cover each circle completely.
6. 6. Bake at 250° for 1 hour, turning baking sheets after 30 minutes. Turn oven off; let meringues stand in closed oven with light on 2 to 2 1/2 hours or until surface is dry and meringues can be lifted from paper without sticking to fingers.
7. 7. Just before assembling cake, stir together mascarpone cheese and vanilla in a large bowl just until blended.
8. 8. Beat whipping cream at low speed until foamy; increase speed to medium-high, and gradually add remaining 1/2 cup sugar, beating until stiff peaks form. (Do not overbeat or cream will be grainy.) Gently fold whipped cream into mascarpone mixture.
9. 9. Carefully remove 1 meringue from parchment paper; place on a serving plate. Spread one-fourth mascarpone mixture (about 2 cups) over meringue; top with 1 1/2 cups sliced strawberries. Repeat layers 2 times; top with remaining meringue, mascarpone mixture, and halved strawberries. Serve immediately, or chill up to 2 hours. Cut with a sharp, thin-bladed knife.

Southern Living
APRIL 2012

Strawberries, Peaches, and Basil with Orange Vinaigrette

Ingredients:

1 cup fresh orange juice
1 1/2 tablespoons sugar
1 1/2 tablespoons champagne vinegar or white wine vinegar
1 tablespoon extra-virgin olive oil
Dash of salt
1 1/2 cups fresh blueberries
1 pound fresh strawberries, halved
1 large ripe peach or nectarine, cut into 16 wedges
1/4 cup small fresh basil leaves

Direction:

1. Combine first 3 ingredients in a small saucepan; bring to a boil. Cook until reduced to 1/2 cup (about 15 minutes). Add oil and salt to pan, stirring with a whisk. Let stand 2 minutes.
2. Combine berries and peach in a large bowl. Add juice mixture, stirring gently. Sprinkle with basil.

Source: Metabolic Cooking Book

Danish Heirloom Layer Cake

So Light and moist ~ Not Too Sweet ~Perfect after a heavy meal

Ingredients:

1/2 cup vanilla yogurt
1/2 cup sour cream
1 cup of sugar
pinch salt
1 egg
1/2 tsp. baking soda
1 tsp. baking powder
1 + 1/2 cups flour
1 tsp. vanilla

1 pint whipping cream - whipped and sweetened with 1 Tbsp. icing sugar
1 - 2 pounds sliced slightly sweetened strawberries - or fruit of choice

Directions:

In a medium bowl, mix together with a whisk or wooden spoon, yogurt, sour cream, egg, salt, baking soda, baking powder. Add flour and vanilla.

Grease or spray 3 - 9" layer pans and divide batter evenly between pans. (the batter will seem skimpy....but spread as evenly as you can with a spatula in each pan - layers will rise on baking).

Bake at 350 oven (325 if using Convection oven 325 oven) Bake for only 10 - 12 minutes....till Very Light Brown. Cool on racks...and remove from pans with a plastic spatula onto racks to finish cooling as soon as you can handle the cakes. 

IMPORTANT: Do NOT over bake!! If not using immediately - put wax paper between layers, cover with plastic and refrigerate or freeze till ready to assemble cake.

Layer cake layers: 1/3 whipped cream and 1/2 sweetened sliced strawberries, or fruit of choice - then 1/3 whipped cream and 1/2 berries. Last layer - just whipped cream. Decorate with berries.

This cake tastes even better the next day and the day after that....if there is any left!! The Trick is Not to Over bake the layers...or it will be dry and not nice and moist. 

Source:  The Recipe Graveyard

Old-Fashioned Ice Cream Sundae Cake

Ingredients:

• 2   cups all-purpose flour
• 2   teaspoons baking powder
• 3/4  teaspoon salt
• 3/4  cup shortening
• 1 1/2  cups sugar
• 1   tablespoon vanilla
• 1   cup whole milk
• 5   egg whites
• 1   pint chocolate ice cream, softened (see note)
• 2/3  cup finely chopped firm banana (1 small)
• 1   pint vanilla ice cream, softened*
• 1  8  ounce can crushed pineapple, well-drained
• 1   pint strawberry ice cream, softened (see note)
• 2/3  cup finely chopped strawberries
• 1  12  ounce carton frozen whipped dessert topping, thawed
• 1/2  cup shredded coconut, toasted
•  Maraschino cherries with stems

   

  Directions:

   

  1. Grease and lightly flour two 9x1-1/2-inch round baking pans. In a medium bowl, combine flour, baking powder and salt; set aside.

  2. In a large mixing bowl, beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until combined. Alternately add flour mixture and milk, beating on low to medium speed after each addition just until combined. Thoroughly wash beaters.

  3. In another large mixing bowl, beat egg whites on medium to high speed until stiff peaks form (tips stand straight). Gently fold egg whites into beaten mixture. Pour batter into prepared pans.

  4. Bake in a 350 degree F oven for 25 to 30 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks. Slice each cake layer in half horizontally with a long-bladed, serrated knife.

  5. Place a 9-inch springform pan in a 15x10x1-inch baking pan. Place one layer of cake in the springform pan. Gently stir together chocolate ice cream and banana; spread over cake in pan. (It is okay if some ice cream runs down sides of cake.) Cover and freeze 30 minutes. Top with a second cake layer. Gently stir together vanilla ice cream and pineapple; spread atop second cake layer. Cover and freeze 30 minutes. Top with a third cake layer. Gently stir together strawberry ice cream and strawberries; spread atop third cake layer. Top with remaining cake layer. (Cake layer will rise above the top of springform pan.) Cover and freeze for 12 to 24 hours.

  6. To serve, remove cake from freezer. Remove from springform pan and place on a serving platter. Frost top and sides with dessert topping. Sprinkle with coconut and top with maraschino cherries. Let stand 20 minutes before serving. Cut into wedges. Store any remaining cake covered in the freezer. Makes 16 servings.

   

  Note

   

  To soften ice cream: Place ice cream in a large bowl. Let stand 5 minutes; stir with a wooden spoon until just softened and spreadable but not melted.

  
  

  
  

Banana Split Cake

Ingredients:
 
For The Crust:

2 cups Graham Cracker Crumbs
½ cups Butter (1 Stick)
¼ cups Granulated Sugar
 
For The Filling:

1-½ stick Butter, Softened
3 cups Confectioners Sugar
1-½ Tablespoon Milk
1-½ teaspoon Vanilla

For The Topping:

1 pound Fresh Strawberries, Hulled And Sliced
2 whole Bananas, Sliced
1 can Crushed Pineapple (20 Oz) -drained
16 ounces, fluid Whipped Topping

Optional Toppings: Shredded Coconut, Chocolate Syrup, Etc

Preparation Instructions:

For the crust: combine the graham cracker crumbs, butter and sugar in a bowl and then press into an ungreased 13x9x2 dish. Chill for 1/2 hour.

In a mixing bowl, cream butter, confectioners’ sugar, milk & vanilla. Spread over crust, chill for 1/2 hour.

Layer strawberries, bananas, pineapple, and coconut (if desired). Any fruit can be substituted and chocolate syrup can be added also. Spread Cool Whip over the fruit. Top with nuts or toasted coconut. Keep refrigerated.

Frozen Strawberries And Cream Dessert

Ingredients:

¼ cup pecans, toasted
4 whole graham crackers,
broken into pieces
10 tablespoons butter, melted
1 cup all-purpose flour
1/3 cup brown sugar
2 egg whites
½ cup sugar
1 cup heavy whipping cream
Juice from 1 lemon
4 oz. cream cheese, softened
2 cups strawberries, hulled and chopped 

Directions:

1. Preheat oven to 325 degrees F. Coat an 8x8-inch square baking dish with cooking spray
and set aside. In a food processor, combine the pecans and graham cracker pieces.
Process until finely ground. Add the crumbs to a large bowl, along with the butter, flour and
brown sugar. Mix well. Spread the crumbs evenly on a rimmed baking sheet lined with
parchment paper. Bake in the preheated oven for 20 minutes, stirring once half way.

2. Meanwhile, in a medium bowl, combine egg whites and sugar. Using a hand-held mixer, mix
on medium speed for 3 minutes. Add whipping cream and mix on medium speed for an
additional 6 minutes. Add lemon juice and cream cheese and mix on low speed until
creamy. Gently fold in strawberries with a spoon.

3. Press half of the crumb mixture into the bottom of the prepared baking dish. Top with
strawberry-cream mixture, followed by the remaining crumbs. Cover with foil and freeze for a
minimum of 3 hours before serving.

Servings: 9-12 Ready in: 40 minutes, plus 3 hours freezing

Soda Fountain Ice Cream Pie

Ingredients:

1-1/2 cups crushed rolled sugar ice cream cones (one 5-ounce package or 12 cones)

1/2 cup margarine or butter, melted 

1/4 cup sugar 

3-1/2 cups fresh strawberries 

1 quart vanilla ice cream, softened 

1/3 cup malted milk powder

1-1/2 cups hot fudge ice cream topping

Whipped Topping (Optional)

Sliced Almonds (Optional)

Whole Strawberries (Optional)

Directions:

 

1. In a small bowl combine crushed cones, margarine or butter, and sugar. Press onto the bottom and 1 inch up the sides of a 9-inch springform pan or into a 10-inch pie plate; set aside.

2. Place 3 cups of the strawberries in a blender container. Cover; blend until smooth (should have 1-1/2 cups puree). Chop remaining 1/2 cup strawberries; set aside.

3. In a large mixing bowl stir together strawberry puree, ice cream, chopped strawberries, and malted milk powder. Pour into prepared crust. Cover; freeze 8 hours or until firm. Spread fudge topping over pie; freeze at least 2 hours more.

4. To serve, let pie stand at room temperature 30 minutes before cutting into wedges. If desired, top each serving with whipped cream, sliced almonds, and additional whole strawberries. Makes 10 servings