Type what you have

Ingredients

• ✓ strawberry extract
• white cake mix
• water
• egg
• vegetable oil
• strawberry gelatin
• strawberry
• cream cheese
• confectioners' sugar
• heavy cream
• confectioners' sugar
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line three 9-inch round cake pans with parchment paper.
2. 2 Beat cake mix, water, eggs, and oil in a large bowl with an electric mixer on medium speed for 2 minutes. Pour ⅓ batter into 1 prepared pan. Stir ½ strawberry gelatin and 2 teaspoons strawberry extract into remaining batter; divide between remaining 2 prepared pans.
3. 3 Bake cakes in the preheated oven until a toothpick inserted into centers comes out clean, 15 to 20 minutes. Line a large wire rack with parchment paper. Invert cakes onto the rack; cool completely.
4. 4 Set aside 9 to 12 whole strawberries for decoration; chop remaining strawberries and pat dry with a paper towel.
5. 5 Beat cream cheese with remaining ½ strawberry gelatin; add remaining 2 teaspoons strawberry extract and ½ cup confectioners' sugar and beat until filling is smooth. Fold in chopped strawberries.
6. 6 Place 1 pink layer on a cake plate; cover with ½ strawberry filling. Top with 1 plain cake layer; cover with remaining ½ strawberry filling. Position remaining pink layer on top.
7. 7 Beat cream, ½ cup confectioners' sugar, and vanilla extract together in a large bowl until stiff peaks form. Spread frosting over top and sides of cake. Place a piece of parchment paper on top; run spatula over the paper to smooth the top. Peel off the paper.
8. 8 Pipe 9 to 12 frosting swirls around cake rim; place whole strawberries on top.

By essensual911

Ingredients

• ✓ strawberry extract
• candy
• blue food coloring
• heavy cream
• vanilla extract
• confectioners' sugar
• butter
• cornstarch
• white sugar
• blueberry
• blue food coloring
• milk
• all-purpose flour
• raspberry extract
• egg
• white sugar
• butter

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
2. 2 Beat 1 cup butter and 2 cups white sugar together in a bowl using an electric mixer until creamy and smooth. Beat in eggs, one at a time, until just incorporated. Stir in raspberry extract. Gradually stir flour, alternating with milk, into creamed butter mixture until just combined; stir in 6 drops food coloring. Pour batter into prepared muffin cups, filling them 3/4 full.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
4. 4 Place blueberries, 1/4 cup white sugar, and cornstarch in a saucepan; bring to a boil. Cook, stirring constantly, until thickened, 3 to 5 minutes. Remove from heat and allow to cool to room temperature.
5. 5 Cut a small hole in the top center of each cupcake. Pipe the blueberry filling mixture into the holes.
6. 6 Place 1/2 cup butter in a bowl; beat confectioners' sugar, 1/2 cup at a time, into butter using an electric mixer until just combined. Beat in strawberry extract, vanilla extract, and cream. Gently stir about 4 drops blue food coloring into frosting only until a blue-white effect is created. Pipe the frosting on top of each cupcake.
7. 7 Cut the candies to look like a shark's fin. Place one fin on top of each cupcake.

By Saint Jimmy

Ingredients

• ✓ strawberry extract
• strawberry
• vanilla extract
• lemon juice
• lemon zest
• milk
• butter
• powdered sugar
• milk
• vanilla extract
• egg
• butter
• sugar
• salt
• baking powder
• cake flour
• white sugar
• strawberry

Instructions

1. 1 Place 12 ounces chopped strawberries in a bowl; cover with 1 ½ tablespoons white sugar. Refrigerate, 2 hours to overnight.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
3. 3 Mash chopped strawberry and sugar mixture with a potato masher, or pulse gently in the bowl of a food processor until strawberries are chunky. Strain strawberries over a bowl, reserving juice.
4. 4 Whisk flour, baking powder, and salt together in a bowl; set aside.
5. 5 Beat 1 ¼ cups white sugar and 1 cup butter in the bowl of a stand mixer fitted with the paddle attachment until pale yellow and fluffy. Add eggs, one at a time, beating for about 1 minute after each addition, scraping down the sides of the bowl; beat in 1 teaspoon vanilla extract and strawberry extract.
6. 6 Add flour mixture in 2 batches, alternating with ½ cup milk, blending well and scraping the sides of the bowl after each addition.
7. 7 Fold in mashed strawberries and 5 tablespoons strawberry juice with a wooden spoon until well incorporated; you can see strawberry bits showing throughout batter. Spoon batter into the prepared muffin cups, filling each ¾ full.
8. 8 Bake in the preheated oven until tops are golden color and tops spring back when pressed, about 18 minutes.
9. 9 Cool in muffin cups for 5 minutes; transfer cupcakes to a wire rack to finish cooling, about 30 minutes more.
10. 10 Combine confectioners' sugar, ½ cup butter, 1 tablespoon milk, lemon zest, lemon juice, and 1 teaspoon vanilla in the bowl of a stand mixer fitted with the paddle attachment; beat until creamy.
11. 11 Pipe frosting onto cupcakes; garnish each with 1 strawberry slice.

By Jody Rigdon

Ingredients

• ✓ strawberry extract
• butter
• white sugar
• egg
• self-rising flour
• salt
• strawberry

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease 12 cupcake pan cups or line with paper liners.
2. 2 In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the strawberry extract. Combine the self-rising flour and salt; stir into the batter just until blended. Fold in strawberries last. Spoon the batter into the prepared cups, dividing evenly.
3. 3 Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.

By Aini

Ingredients

• ✓ strawberry extract
• heavy cream
• white sugar
• milk
• strawberry sandwich cookie
• milk chocolate
• strawberry

Instructions

1. 1 Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add sugar gradually, continuing to beat until soft peaks form. Mix in strawberry extract. Spread a little strawberry cream on the bottom of a rectangular dish.
2. 2 Pour milk into a bowl and dip each side of the Oreo into the milk for a couple of seconds then shake off excess.
3. 3 Sandwich cookies together with a heaped teaspoon of strawberry cream each. Lay them into the dish, working lengthwise about 10 across the dish. Continue laying cookies into the dish to create about 4 rows.
4. 4 Cover the top and sides of the cookies with the rest of the cream. Sprinkle grated chocolate on top.
5. 5 Place a sheet of parchment paper over the top of the cake to prevent it from sticking. Cover icebox cake and dish with aluminum foil.
6. 6 Refrigerate until cookies have turned soft, at least 8 hours to overnight. Garnish with strawberries before serving.

By shazzieau

Ingredients

• ✓ strawberry extract
• all-purpose flour
• baking powder
• salt
• butter
• sugar
• egg
• vanilla extract
• milk
• strawberry

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Cover the bottoms of one 8-inch springform pan and one 9-inch spring form pan with parchment paper or grease and lightly flour.
3. 3 Mix flour, baking powder, and salt in a large measuring cup.
4. 4 Beat butter, sugar, eggs, strawberry extract, and vanilla extract together in a large mixing bowl until smooth.
5. 5 Stir flour mixture, 1 cup at a time, and milk, 1/3 cup at a time, into butter mixture until a well-blended batter forms; stir strawberry puree into batter.
6. 6 Pour batter into prepared springform pans.
7. 7 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 55 minutes.

By ByronTheCook

Ingredients

• ✓ strawberry extract
• white cake mix
• water
• vegetable oil
• egg
• chocolate syrup
• red food coloring
• confectioners sugar
• chocolate syrup

Instructions

1. 1 Grease and flour a 12-cup bundt pan. Preheat oven to 350 degrees F (175 degrees C).
2. 2 Blend the cake mix, water, oil, and eggs on low speed until moistened. Beat 3 minutes on medium speed. Pour 1/2 of the batter into the bundt pan.
3. 3 Measure 1/2 of the remaining batter into a small bowl and stir in the strawberry extract and food color (as much as you want to make a pretty, dark pink color). Carefully pour this into the pan.
4. 4 Stir 1/4 cup chocolate syrup into the remaining batter and carefully pour this into the pan on top of the strawberry batter.
5. 5 Bake for about 40 minutes in a 350 degree F (175 degrees C) oven. Cool 15 minutes.
6. 6 Remove from pan and drizzle chocolate glaze over the top.
7. 7 To make chocolate glaze: Mix together confectioners' sugar and 3 tablespoons chocolate syrup until smooth. If necessary, a few drops of water or a small amount of additional confectioners' sugar may be added until the desired consistency is obtained. Drizzle over top of the bundt cake.

By Cathy

Ingredients

• ✓ strawberry extract
• vanilla cake mix
• instant strawberry pudding mix
• water
• egg
• canola oil
• strawberry
• powdered sugar
• butter
• milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
2. 2 Stir cake mix and pudding mix together in a large bowl to remove any large lumps. Stir in water, eggs, and oil, then stir in strawberries. Pour into the prepared pan.
3. 3 Bake in the preheated oven until a skewer inserted into the center comes out clean, 40 to 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
4. 4 Combine powdered sugar, butter, and strawberry extract for icing in a bowl. Mix in just enough milk to make a spreadable paste.
5. 5 Pour icing over the cooled cake.

By shazzieau

Ingredients

• ✓ strawberry extract
• strawberry
• all-purpose flour
• baking soda
• salt
• baking powder
• butter
• brown sugar
• white sugar
• egg
• vanilla extract
• white chocolate chip

Instructions

1. 1 Place a rack in the center of the oven and preheat to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper. Crush freeze-dried strawberries to a fine consistency.
2. 2 Sift flour, baking soda, salt, and baking powder together in a bowl.
3. 3 Beat butter, brown sugar, and white sugar together in a larger mixing bowl until fluffy. Add eggs, crushed strawberries, vanilla extract, and strawberry extract. Mix in dry ingredients in three additions, adding white chocolate chips with the last addition.
4. 4 Scoop cookies with a 1 1/2 tablespoon-sized scoop and place onto the prepared baking sheets, 2 inches apart.
5. 5 Bake in the preheated oven until lightly golden, about 14 minutes. Remove from the oven and let cool on the cookie sheets for 3 to 5 minutes before removing to wire racks to cool completely.

By Tricia

Ingredients

• ✓ strawberry extract
• strawberry
• white sugar
• sugar
• butter
• vanilla extract
• egg
• vegetable oil
• red food coloring
• all-purpose flour
• confectioners' sugar
• butter
• heavy cream
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 round 9-inch cake pans that are at least 1 1/2 inches high.
2. 2 Sprinkle strawberries with sugar in a bowl and let sit for at least 20 minutes, or until juices accumulate.
3. 3 Puree strawberries in a blender until smooth and set aside.
4. 4 Combine sugar, butter, and vanilla extract in a separate bowl and beat with an electric mixer. Add eggs and beat until smooth. Add 1 cup strawberry puree, oil, strawberry extract, and food coloring. Mix well. Add flour, gently folding until well mixed. Pour batter evenly into the prepared cake pans.
5. 5 Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
6. 6 Make the frosting while the cakes cool. Combine confectioners' sugar, butter, heavy cream, 4 tablespoons of strawberry puree, and vanilla extract in a bowl. Whip thoroughly, adding more puree to color and taste as needed.
7. 7 Sandwich cake layers with frosting. Cover the top and sides with remaining frosting.

By Jennifer Meyer Bielli

Ingredients

• ✓ strawberry extract
• ✓ strawberry extract
• white sugar
• butter
• egg white
• strawberry
• sour cream
• cake flour
• baking powder
• baking soda
• salt
• cream cheese
• butter
• strawberry
• confectioners sugar
• strawberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
2. 2 Beat sugar and butter together in a large bowl with an electric mixer on medium speed until fluffy. Add egg whites one at a time, beating well after each addition. Stir in pureed strawberries, sour cream, and strawberry extract.
3. 3 Sift cake flour, baking powder, baking soda, and salt together in a medium bowl. Add gradually to the butter mixture, beating until combined. Pour batter evenly into the prepared pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, 30 to 35 minutes. Let cool in the pans for 10 minutes before removing and cooling completely on wire racks, about 30 minutes more.
5. 5 While cakes cool, beat cream cheese and butter together in a large bowl with an electric mixer on medium speed until smooth. Add pureed strawberries and strawberry extract. Gradually beat in confectioners' sugar until frosting is smooth.
6. 6 Frost and assemble the cooled cake layers. Decorate the top with sliced strawberries.

By Brooke Jefferson

Ingredients

• ✓ strawberry extract
• all-purpose flour
• baking powder
• baking soda
• salt
• butter
• white sugar
• egg
• milk
• buttermilk
• raspberry jam
• peanut butter
• butter
• confectioners' sugar
• milk

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Line a 12 cup muffin pan with paper baking cups. Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
2. 2 Beat the butter and sugar with an electric mixer in a large bowl until fluffy, about 1 to 2 minutes. Add the egg and strawberry extract, continue beating. Beat in the milk and buttermilk, then beat in the jam. The batter should be pink.
3. 3 Stir in 1/3 of the flour mixture, mixing until just incorporated. Stir in 1/2 of the remaining flour and then add the remaining flour; mixing just enough to evenly combine. Pour the batter into prepared baking cups.
4. 4 Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 15 to 20 minutes. Cool before frosting.
5. 5 Beat the peanut butter and butter until smooth in a large bowl. Mix in 2 cups of the confectioners' sugar, 1/4 cup at a time; then stir in 1/4 cup milk. Gradually add the remaining 2 cups of sugar. If the frosting is too dry add a tablespoon of milk. Frost the tops of the cooled cupcakes.

By rapunzelbing

Ingredients

• ✓ strawberry extract
• ✓ strawberry extract
• lemon curd
• confectioners' sugar
• kosher salt
• butter
• strawberry
• butter
• red food coloring
• lemon extract
• egg
• milk
• pink lemonade
• kosher salt
• baking powder
• white sugar
• cake flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch cake pans.
2. 2 Place cake flour, sugar, baking powder, and 1/2 teaspoon kosher salt into the bowl of an electric mixer and stir to combine.
3. 3 Stir lemonade concentrate, milk, eggs, 2 teaspoons strawberry extract, lemon extract, and food coloring together in a separate bowl.
4. 4 Add 12 tablespoons cubed butter to the flour mixture, 2 to 3 pieces at a time, and mix on low speed until all butter is added and the mixture resembles coarse meal. Stop the mixer and scrape the sides and bottom of the bowl.
5. 5 Resume mixing at medium speed; add 1/2 of the egg mixture slowly and mix, about 20 seconds. Scrape the sides and bottom of the bowl. Resume mixing at medium speed; add remaining egg mixture in 2 batches, about 20 seconds after each addition, scraping the sides and bottom of the bowl after each addition. Pour batter evenly into the prepared cake pans.
6. 6 Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 28 to 33 minutes.
7. 7 Remove cakes from the oven and let cool on cooling racks for 10 minutes. Turn cake layers out onto the racks to cool completely, 15 to 30 minutes.
8. 8 While cakes cool, place 8 strawberries into a small food processor or an electric blender. Blend to make 1/4 cup puree.
9. 9 Place 10 tablespoons softened butter and a pinch of kosher salt into the bowl of an electric mixer and beat on medium speed until light and fluffy, about 2 minutes. Mix in 1/8 teaspoon strawberry extract. Gradually add about 1/3 of the confectioners' sugar to the butter while continuing to mix. Add 1/2 of the strawberry puree, scraping the sides and bottom of the bowl, and continue mixing.
10. 10 Add the next 1/3 of the confectioners' sugar, scraping the sides and bottom of the bowl. Mix in remaining strawberry puree. Sprinkle in the remaining confectioners' sugar and mix until desired consistency is reached, adding more confectioners' sugar or strawberry puree as needed.
11. 11 Place the cooled bottom cake layer on a serving plate and spread the top with lemon curd. Place the second layer on top of the first and frost with strawberry buttercream starting with the sides, then the top of the cake.

By Bibi

Ingredients

• ✓ strawberry extract
• strawberry
• egg
• white sugar
• cream cheese
• bittersweet chocolate
• vanilla
• egg
• white sugar
• cream cheese
• vanilla extract
• egg
• white sugar
• cream cheese
• white chocolate
• butter
• chocolate cookie crumb

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the chocolate cookie crumbs and melted butter. Press into the bottom of a 9 inch springform pan. Bake for 8 minutes; cool on wire rack.
2. 2 For the vanilla-white chocolate filling: Melt white chocolate in a metal bowl over barely simmering water, or in a glass bowl in the microwave, stirring frequently; set aside. In a medium bowl, beat 8 ounces of cream cheese and 1/4 cup sugar until smooth. Mix in 1 egg and 1/2 teaspoon of vanilla until blended. Mix white chocolate into the batter and set aside.
3. 3 For the dark chocolate filling: Melt chocolate in a metal bowl over barely simmering water, or in a glass bowl in the microwave, stirring frequently; set aside. In another bowl, beat 8 ounces of cream cheese and 1/4 cup sugar until smooth. Mix in 1 egg and 1/4 teaspoon of vanilla until blended. Stir in melted chocolate.
4. 4 For the strawberry filling: In a third bowl, mix together 8 ounces cream cheese and 1/4 cup sugar until smooth. Blend in 1 egg and 1/2 teaspoon of strawberry extract; stir in mashed strawberries.
5. 5 Preheat the oven to 400 degrees F (200 degrees C).
6. 6 Pour the white-chocolate vanilla cheesecake batter into the prepared crust. Layer with the dark chocolate and strawberry batters (see Cook's Notes).
7. 7 Bake for 10 minutes in the preheated oven, then reduce the temperature to 300 degrees F (150 degrees C), and continue baking for 50 minutes, or until center is nearly set when jiggled.
8. 8 Remove pan from the oven, immediately run a paring knife around the edge to loosen, and let cool completely. Refrigerate until chilled before removing from the pan.

By bme

Ingredients

• ✓ strawberry extract
• strawberry
• red food coloring
• vanilla extract
• milk
• butter
• cream cheese
• confectioners' sugar
• red food coloring
• buttermilk
• vanilla extract
• egg
• butter
• white sugar
• salt
• baking soda
• all-purpose flour
• strawberry

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line the bottoms of three 8-inch cake pans with parchment paper; grease and flour the sides.
2. 2 Puree whole strawberries in the bowl of a food processor or electric blender and set aside.
3. 3 Mix flour, baking soda, and salt together in a bowl. Beat sugar and butter together in a large bowl with an electric mixer on medium speed until light and fluffy. Add egg yolks one at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture, alternating with buttermilk, beating well after each addition.
4. 4 Beat egg whites in another large bowl with an electric mixer on high speed until peaks form. Gently stir into the batter.
5. 5 Pour 1/2 of the batter in a medium bowl and set aside. Add pureed strawberries and food coloring to the remaining batter and mix well.
6. 6 Pour batters evenly into the prepared cake pans, alternating between red and white batter in each pan.
7. 7 Bake in the preheated oven until a toothpick inserted into the center of each layer comes out clean, about 30 minutes. Immediately run a spatula between the cakes and the sides of the pans. Let cool for 15 minutes; remove cakes from the pans. Remove paper. Cool completely on wire racks.
8. 8 While cakes are cooling, mix confectioners' sugar, cream cheese, butter, milk, strawberry extract, vanilla extract, and food coloring together in a bowl. Let sit for 15 to 30 minutes.
9. 9 Frost the bottom cooled cake layer and add 1/2 of the sliced strawberries evenly. Repeat for second layer. Add the top layer. Frost the top and sides, covering any trace of strawberries in the layers.

By JuniaS63

Ingredients

• ✓ strawberry extract
• cream cheese
• butter
• confectioners' sugar
• strawberry
• vanilla extract
• red food coloring

Instructions

1. 1 Beat cream cheese and butter together in a mixing bowl using an electric mixer until smooth and creamy. Add 1 cup confectioner's sugar, strawberries, strawberry extract, vanilla extract, and red food coloring. Mix on medium speed until smooth. Gradually add remaining confectioner's sugar, 1 cup at a time as needed, until desired consistency is reached.

By Sarah Dipity

Ingredients

• ✓ strawberry extract
• ✓ strawberry extract
• all-purpose flour
• baking soda
• salt
• cinnamon
• strawberry
• egg
• sugar
• canola oil
• strawberry
• syrup
• sugar
• water

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 5x9 inch loaf pans.
2. 2 In a bowl, mix the flour, baking soda, salt, and cinnamon. In a separate bowl, beat together the 1 3/4 cups strawberries, 2 tablespoons strawberry extract, eggs, sugar, and oil. Gradually beat the flour mixture into the strawberry mixture. Transfer to the prepared loaf pans.
3. 3 Bake 45 minutes in the preheated oven, or until a toothpick inserted in the center of a loaf comes out clean. Cool on wire racks.
4. 4 In a saucepan, mix the 1/4 cup strawberries with syrup, sugar, water, and 1 tablespoon strawberry extract. Bring to a boil, and stir constantly until sugar is dissolved, about 5 minutes. Pour over the bread while still warm.

By KIMBER