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Posts Tagged ‘Strawberry’

Just a few short weeks ago, my strawberry plants were producing like crazy.  I froze some, made strawberry freezer jam with some, and enjoyed the rest.  I think I made strawberry shortcakes at least six times.  I had used biscuits and Redi-whip for my shortcakes, but really wanted a good strawberry short”cake” recipe so off to the internet I went. 

I had to look no further than the Food Network’s site, because that is where this Ina Garten beauty was located.  Her strawberry country cake filled my need for a wonderful, delicious, and moist cake with whipped cream and fresh berries.

Strawberry Country Cake

12 tbsp. unsalted butter, room temperature

2 cups granulated sugar

4 large eggs, room temperature

3/4 cup sour cream, room temperature

1/2 tsp. grated lemon zest

1/2 tsp. granted orange zest

1/2 tsp. vanilla extract

2 cups all purpose flour

1/4 cup cornstarch

1/2 tsp. salt

1 tsp. baking soda

1 cup heavy cream, chilled

3 tbsp. additional granulated sugar

1/2 tsp. additional vanilla extract

1 pint fresh strawberries, hulled and sliced

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Preheat your oven to 350 degrees.  Prepare two 8” cake pans with Baker’s Joy and wax paper.  Sift together the flour, cornstarch, salt and baking soda.  Set this aside.

Hull slice the strawberries and set aside.  If you want a little extra sweetness in the berries, sprinkle just a little sugar on them and let them set a while.  The juices and flavors will develop.

Cream the butter and 2 cups of sugar on high until light and fluffy. On medium speed, add the eggs 1 at a time, then the sour cream, zests, and vanilla.  Scrape down the sides of the bowl as needed. On low speed, slowly add the flour mixture to the butter mixture.  Combine just until smooth.

Pour the batter into the prepared pans and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean.  Cool in the pans for 15 minutes then remove and allow to cool completely.

After the cake has cooled, prepare the filling by whipping the cream with 3 tablespoons of sugar and 1/2 teaspoon of vanilla until stiff peaks form.  Slice one of the cake layers in half and spread 1/2 of the whipped cream on the bottom.  Scatter half of the sliced strawberries on top of the cream and replace the top of the cake.  Spread the remaining whipped cream on top and scatter the remaining strawberry pieces. You can freeze the other cake layer or just make a double helping of the whipped cream and strawberry topping.

 

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Strawberry Country Cake2

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One of my co-workers had a birthday back in February when it was absolutely frigid.  We usually get ice cream cakes for office birthdays, but the weather just would not allow it.  Knowing we all loved cheesecake, I volunteered to make one for her birthday and I knew just the one I wanted to try. 

The sweet tartness of the berries along with the sweet tart of the cream cheese really put this cake over the top flavor wise.  We loved it!! I found the recipe at recipetips.com

Strawberry Swirled Cheesecake

1 1/4 cups graham cracker crumbs

1/4 cup granulated sugar

1/2 cup butter, melted

2 pkgs. frozen strawberries, 10 oz. each (I still had frozen homegrown berries.)

1 tbsp. cornstarch

24 oz. cream cheese, room temperature

14 oz. can sweetened condensed milk

1/4 cup lemon juice

3 eggs, room temperature

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Combine the graham cracker crumbs, butter and sugar. Press this mixture in the bottom of a spring form pan and refrigerate for 30 minutes.

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Blend the strawberries and cornstarch together until smooth.  Pour this into a saucepan and bring to a boil over medium-high heat.  Boil and stir for 2 minutes.  Allow the sauce to cool.

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Beat the cream cheese until light and fluffy with an electric mixer.  Gradually beat in the sweetened condensed milk.  Add the lemon juice and mix well.  Add eggs and beat on low until just combined.

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Pour half of the cream cheese mixture over the cooled crust and drop half of the strawberry sauce over the cream cheese.

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Carefully spoon remaining cream cheese mixture over the top of the strawberries and drop the remaining strawberry sauce on top of the second layer of cream cheese.  Use a knife to swirl the strawberry sauce through the cream cheese to make a pretty design on top.

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Bake at 300 degrees for 45 to 50 minutes or until center is almost set.  Cool for 10 minutes then run a knife around the edge of the pan to loosen the cake.  Cool for an additional hour then refrigerate over night.

Remove the side of the pan.  Slice and eat up!  This cake keeps well in the refrigerator for 2 or 3 days.

Strawberry Swirled Cheesecake

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Lady Behind the Curtain Dessert Challenge

 

Welcome to the June edition of the Behind The Curtain Dessert Challenge hosted by Lady Behind The Curtain where every month we are given two ingredients to shine a spotlight on.  This month we are using strawberries and raspberries which are two of my favorite flavors.  Here is my very own recipe for Double Berry Turnovers.

Double Berry Turnovers

1 pkg. (2 sheets) puff pastry, thawed

3 cups sliced strawberries

4 tbsp. granulated sugar, divided

flour for dusting

4 tbsp. raspberry fruit spread, divided

1 egg

water

1 cup powdered sugar

2 tbsp. milk

1/2 tsp. vanilla

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Preheat oven to 400 degrees and line two baking sheets with foil then spray the foil with non-stick spray.  Slice the strawberries and stir in 3 tbsp. of sugar.  Set aside while you prepare your dough.

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On a lightly floured surface, roll out the puff pastry dough 1 sheet at a time.  Use a pizza cutter to trim the edges and cut into 4 squares.

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Prepare the egg wash by whisking the egg with a tablespoon of water and set aside.  In the center of each dough square, place 1/2 tbsp. of the raspberry spread and a scant 1/4 cup of strawberry slices.  Drain as much of the juice from the strawberries as possible.  Coat 2 edges of the square with the egg wash.  Fold the dough to form a triangle and crimp the edges with a fork.  Poke two holes in the top of the turnover with the fork to let steam escape.  Brush the entire pastry with a little of the egg wash and sprinkle granulated sugar on top.

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Bake for 20 minutes then remove to a wire rack to cool completely.  When cooled, prepare the frosting by combining the powdered sugar, milk and vanilla.  Pour this into a small zip top bag and cut a small hole in one corner of the bag.  Drizzle the icing onto the cooled turnovers and then eat up!

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C and I both love strawberries and there has been a bumper crop this year.  I was cruising Pinterest one day and C even saw something on there that caught his eye.  It was a fresh strawberry pie and, for the life of me, I can’t find the link for it so please forgive me!  I don’t have the original source, but I tweaked it a little so I guess it is my recipe now.  If anyone recognizes the filling recipe, give me a shout out as to where it originated.  I hate not knowing. (Finally found it…it was from Hoosier Homemade.)

Anyway, one word of warning regarding the glaze…DO NOT leave it cooking on the stove unattended.  Stir it constantly or it will burn.  I learned this the hard way TWICE!

strawberrypie

1/3 package Oreo cookies, crushed

1/2 stick butter, melted

2 lbs. fresh strawberries

1 cup water

1 cup granulated sugar

4 tbsp. cornstarch

4 tbsp. strawberry gelatin powder

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Crush the cookies in a food processor and mix with the melted butter.  Press the crumb mixture into a greased pie pan and refrigerate until chilled, about an hour.

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Pile those delicious strawberries in the crust and set aside.  In a small saucepan over medium-high heat combine the water, sugar and cornstarch.  Cook, STIRRING CONSTANTLY, until the mixture boils and becomes clear.  Remove from the heat and add the strawberry gelatin.  Stir to combine and pour over the strawberries.  Chill for an hour or two until the glaze is set.

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C & I have a small strawberry patch that, in a good year, produces plenty for us to eat on and a few to freeze.  Last year was a terrible strawberry year so we had none left over in the freezer.  Thankfully, the same can’t be said for this season.  Our little plants are loaded down with berries and I am picking a good sized bowl every day.  Still, that wasn’t quite enough to please us so, in the last week, I have worked up 5 GALLONS of berries bought from a family friend.

I also have a new toy in my food arsenal that has been on my wish list for a while…a chest freezer! I am so happy with it.  I bought it on Lowes.com and they delivered it for free from my local store.  How easy is that?  Now I can freeze all sorts of things.

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Anyway, back to today’s recipe.  I made peach freezer jam last year so I had to make some strawberry this year.  The recipe is from Our Best Bites, but it seems to be just the basic freezer jam recipe that is very popular.  Here goes…

strawberryfreezerjam

2 cups crushed strawberries

4 cups granulated sugar

1 box Surejell

3/4 cup water

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Mash the strawberries and measure out two cups.  Mix the sugar in the berries and let them sit for about 10 minutes.

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During this time, mix the water and Surejell together in a small saucepan over medium heat.  Bring to a boil and let cook for 1 minute.  Pour the Surejell into the berries and stir for 3 minutes.

Ladle the strawberries into sanitized jars leaving about 1/2 inch headspace and put on the tops.  Let these stand at room temperature for 24 hours and then refrigerate.  These will keep in the fridge for about a month or in the freezer for a whole year.  I have been loving this on a buttered bagel in the mornings.  It is so much better than anything you can buy at the store.

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strawberryfreezerjam

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A little while ago, C’s family hosted a baby shower for his cousin and wife who now have a precious baby boy so, of course, I offered to bring a sweet treat.  I had been wanting to make this beautiful fruit trifle from Chef In Training and this was a great opportunity.

I love fruit and dip and this is just another pretty way of having that.  I kept the types of fruit pretty close to the original, but you could use any that you like.  It is a very versatile recipe

FruitTrifle

Strawberries

Green grapes

Red grapes

Pineapple chunks (fresh or canned)

1 1/4 cups milk

1/2 cup sour cream

8 oz. crushed pineapple

1 3.25oz box instant banana cream pudding

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Layer fruit in a large bowl or trifle dish.

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Whisk the remaining ingredients together to form the topping.  Pour this mixture over the fruit and use a little leftover fruit to make a pretty design on the top.

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FruitTrifle

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This is my first new recipe for dairy free ice cream this spring, but it probably won’t be my last.  I tried to make a strawberry flavor last year, but the coconut milk seemed to overpower the strawberry.  This recipe seems to be much more strawberry-er (not a word, I know) than the last one.  I think the addition of the strawberry preserves really help.

I found this recipe by doing a Google search and it is from chiliving.com.

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2 cans coconut milk

2-3 cups strawberries (I used frozen and just let them thaw before using.)

1/2 cup honey

1/4 cup strawberry fruit spread (unsweetened)

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Put all of the ingredients in a blender and process until smooth.  Pour most of the mixture into the bowl of an ice cream maker and process according to the directions of the ice cream maker.  I had about a cup of the mixture left over.

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Since dairy free ice creams freeze to an extremely hard texture, it can be difficult to scoop out of the container.  I decided to try a trick I saw on Pinterest of scooping the ice cream into cupcake liners and freezing them that way.  It worked!  Now I have several scoops of ice cream in the freezer ready to eat at a moment’s notice.  Love it!

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