Best 6 Strawberry Surprise Cake____bebita Recipes

STRAWBERRY SURPRISE CUPCAKES

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, sour cream and eggs. Beat on low speed 30 seconds. Beat on medium 2 minutes., Fill prepared cups half full. Drop 1/2 teaspoon preserves into center of each cupcake; cover with remaining batter., Bake until a toothpick inserted in the cake portion comes out clean, 22-27 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., Pipe frosting over cupcakes and top each with a strawberry half.

STRAWBERRY SURPRISE CAKE____BEBITA

Steps:

• 1. Heat oven to 350^. Butter bottom only of 9x13-inch pan. Pour strawberry pie filling in bottom of pan and spread out evenly.
• 2. Sprinkle whole box of cake mix dry over berry filling. Drizzle melted butter over cake mix. Bake in oven for 30-35 minutes.
• 3. Bake in oven for 30-35 minutes.
• 4. While cake is baking: In a mixer bowl combine instant pudding and coconut milk, beat until blended, add softened cream cheese (PLEASE MAKE SURE CREAM CHEESE IS VERY SOFT) and beat until very smooth. Refrigerate until cake is done and cake is completely cooled. Spread on completely cooled cake.
• 5. Add SOFTENED cream cheese to whipped cream and mix together until soft. Add over pudding and refrigerate for about an hour or 2.. Cut and enjoy!! NOTE I myself left it over night!

STRAWBERRY SURPRISE CAKE

Steps:

• Spread marshmallows on the bottom of a lightly greased 13x9" baking pan -- set aside.
• Combine strawberries and their juices with jello -- set aside.
• Blend remaining ingredients and pour over marshmallows.
• Spoon strawberry mixture over the top.
• Bake at 350° for 30 minutes.
• Reduce heat to 300° and continue baking for 15 minutes longer.

STRAWBERRY CAKE

Steps:

• Preheat the oven to 375 degrees F. Spray a 9-inch springform pan with nonstick cooking spray; line the bottom with parchment paper.
• Combine the eggs and 1 cup of the sugar in a medium bowl and beat on high speed with a handheld mixer until thick, pale and doubled in size, about 4 minutes. Add the yogurt, melted butter and vanilla; beat for another minute. Add the flour, baking powder and salt; mix until just combined, 30 seconds. Pour half of the batter into the prepared pan and spread evenly to the edges. Sprinkle the sliced berries on top. Pour the remaining batter over the berries; spread evenly once again. Top decoratively with the strawberry halves and sprinkle with the remaining 1 tablespoon sugar.
• Bake until a toothpick inserted in the center comes out clean, 45 minutes. Cool completely on a wire rack. Serve with honey whipped cream.

FRESH STRAWBERRY BUNDT CAKE

Steps:

• Make the cake: Position a rack in the center of the oven and heat oven to 325 degrees. Carefully butter and flour a 16-cup Bundt pan, making sure to get in all of the cracks and crevices.
• In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar until combined. Add lemon zest, and then cream the mixture until light and fluffy on medium-high speed, about 5 minutes.
• With the mixer on low, add the eggs one at a time, making sure each egg is completely incorporated before adding the next. Add the yogurt, lemon juice and vanilla, and stir on medium speed to combine, scraping the sides of the bowl as necessary to incorporate all the ingredients. The mixture may curdle a bit, but don't worry too much about it.
• Add the flour mixture all at once and mix on low until almost completely combined.
• Remove the bowl from the mixer, scrape and fold any excess flour into the batter, and scoop out roughly 1/2 cup/100 grams of batter. Drop tablespoons of batter into the bottom of the prepared pan, and smooth into the bottom of the pan. (This batter will prevent the strawberries from sinking to the bottom of the pan and sticking.) Add the chopped strawberries to the remaining batter in the bowl and gently fold in until the strawberries are evenly distributed. The batter will be thick.
• Spoon the batter evenly into the pan, smooth the top and tap the pan firmly on the counter a few times to release any large air bubbles. Bake the cake until golden brown and a skewer inserted into the center comes out clean (a few small crumbs are O.K.), about 70 minutes. Cool the pan on a rack for 15 minutes, then turn the cake out onto the rack to cool completely.
• When the cake is cool, make the glaze: In a medium bowl, use a fork to mash the reserved 1/4 cup/40 grams of strawberries. Whisk in the confectioners' sugar and 2 teaspoons of lemon juice. The glaze should be thick but just pourable. If it seems thin, add a bit more confectioners' sugar; if it is too thick to stir, add a bit more lemon juice. Pour the glaze evenly over the cake (you can glaze it over a rack if you prefer to let the excess glaze drip off), let it set for a few minutes and serve. Once the glaze has dried completely, refrigerate any leftover cake, loosely draped with plastic wrap.

TWINKIE STRAWBERRY SURPRISE

Steps:

• Slice twinkies in half lengthwise and lay evenly flat side up in a 9 x 13 inch pan.
• Pour strawberries all over the top.
• In a large bowl, mix pudding, milk and whipped topping until well combined.
• Spread over strawberries.
• Cover and refrigerate several hours overnight.