Best 2 Stuffed Strawberry Cake Recipes

Indulge in a delightful culinary creation that combines the vibrant flavors of strawberries and the rich, moist texture of cake. This stuffed strawberry cake is a true masterpiece, featuring layers of fluffy vanilla cake filled with a luscious strawberry cream cheese mixture. Each bite offers a symphony of flavors, with the sweetness of the strawberries perfectly complementing the tangy cream cheese and the delicate vanilla cake. This recipe provides step-by-step instructions for creating this stunning dessert, ensuring that even novice bakers can achieve perfect results. Whether you're preparing for a special occasion or simply seeking a sweet treat, this stuffed strawberry cake is sure to impress and tantalize your taste buds.

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STRAWBERRY CHEESECAKE-STUFFED POUND CAKE RECIPE BY TASTY

Strawberry Cheesecake-Stuffed Pound Cake Recipe by Tasty image

Here's what you need: pound cake, cream cheese, powdered sugar, lemon zest, strawberry

Provided by Joey Firoben

Categories Bakery Goods

Yield 10 servings

Number Of Ingredients 5

Ingredients

1 pound cake, store-bought
8 oz cream cheese, 1 block, softened
½ cup powdered sugar
1 teaspoon lemon zest
1 cup strawberry, diced

Steps:

Cut the center out of the pound cake, leaving a half-inch border on the bottom and along each side.
In a medium bowl, use a hand mixer to beat together the cream cheese, powdered sugar, and lemon zest until the mixture is smooth.
Add the strawberries and beat until the mixture has turned a light pink color but there are still nice strawberry chunks.
Pour the cream cheese mixture into the hollowed-out pound cake shell.
Using the removed pieces of pound cake, crumble bits of cake on top of the cheesecake mixture to form a thick layer of crumbs. Refrigerate for at least 8 hours.
Be careful when filling the pound cake and when transferring to the refrigerator. Cutting the border too thin may cause the sides to spread too far once the cheesecake mixture is added. You can simply place the pound cake on a plate or tray before filling to make the transfer to the refrigerator easier. Use something to prop up the sides in case they've bowed out too much, to prevent breaking. Once the filling has set in the fridge, it will hold its shape.
Slice into 10 half-inch (1 cm) slices and serve.
Enjoy!

Nutrition Facts : Calories 211 calories, Carbohydrate 24 grams, Fat 11 grams, Fiber 0 grams, Protein 2 grams, Sugar 17 grams

STUFFED STRAWBERRY CAKE

STUFFED STRAWBERRY CAKE image

My family loves this cake. My oldest daughter has had this cake for her birthday the last 42 years. LOL and any time she can get me to bake it for her. It makes a beautiful cake.Hope you will enjoy it.

Provided by Linda Woodham

Categories Fruit Desserts

Time 1h10m

Number Of Ingredients 7

Ingredients

1 box duncan hines yellow cake mix w/pudding
4 eggs
1/3 c oil
1/3 c water
1 box small instant vanilla pudding mix
1 box dream whip topping mix
2 c fresh or frozen strawberry's

Steps:

1. Mix first 5 ingredients,add 1 envelope of dream whip. Beat total 2 min. Pour into a prepared tube pan.
2. Bake cake in a tube pan at 350 for 45 to 50 min.or until top springs back when touched.Let cool completely.
3. While cake cools mix whipped topping according to package directions,refrigerate until needed.
4. Take a very sharp knife or bread knife and cut the top off cake,lay to the side.
5. Scoop out inside of cake leaving about 1/4" on sides and bottom. Put cake(what you scooped out) in med. bowl put in 1 1/2cups of strawberry's mix together,add 1/2 whipped topping and fold in.
6. Stuff strawberry mixture into cake cavity,do not over fill or your sides will split. Place top on cake. Decorate top with rest of whipped topping and strawberries. Refrigerate for 2-4 hours before serving.
7. NOTE: I like to use the filling thats left to fill up the hole in center then frost cake with whipped topping with strawberries on top.Also extra strawberry's on the side.

Tips:

Select ripe, firm strawberries: Choose strawberries that are bright red and free of blemishes. Avoid any strawberries that are soft or bruised.

Hull the strawberries properly: To hull the strawberries, use a sharp knife to remove the green cap and the white core. Be careful not to cut too deeply into the strawberry, as this will cause the strawberry to lose its shape.

Chill the cake layers before assembling: Chilling the cake layers will help to prevent them from crumbling when you are assembling the cake. You can chill the cake layers for at least 30 minutes or up to overnight.

Use a serrated knife to cut the cake: A serrated knife will help to prevent the cake from tearing when you are cutting it. You can also use a sharp paring knife to cut the cake, but be careful not to apply too much pressure.

Serve the cake immediately or store it in the refrigerator: The cake can be served immediately after it is assembled, or it can be stored in the refrigerator for up to 3 days. If you are storing the cake in the refrigerator, cover it with plastic wrap or place it in a cake carrier.

Conclusion:

This stuffed strawberry cake is a delicious and festive dessert that is perfect for any occasion. The cake is made with a moist and fluffy vanilla cake batter, which is filled with a sweet and tangy strawberry filling. The cake is then topped with a whipped cream frosting and more fresh strawberries. This cake is sure to be a hit with everyone who tries it.