Strawberries
If you love Strawberries and dessert, today's post is sure to please. Check out the Strawberry S'mores Parfait Cups, the Strawberry Pie, and the rest of today's yummy strawberry desserts. Enjoy!
TUMBLE-JUMBLE STRAWBERRY TART
This is from Dorie Greenspan at The New York Times cooking e-newsletter. Dorie wrote, “I first had a strawberry tart like this one more than 10 years ago at the Paris cafe La Palette, and I’ve been making my own version of it ever since. It’s simply a crust slicked with some jam and then topped with an abundance of berries; whipped cream or crème fraîche is optional. The recipe is straightforward, but the construction is genius. You bake the crust, which is both crisp and tender, to a beautiful golden color and then set it aside. (Use the scraps of dough to make cookies; sprinkle with sugar before baking.) When you’re ready for dessert, you cut and finish only as many servings as you need, ensuring that the crust will always have great texture and the berries will always be fresh and bright. You could use a store-bought crust, but there are so few components in this dessert, it’s good to make each one count.”
Yield: 6 servings; Time: 45 minutes, plus chilling and cooling.
This was beautifully featured on “My Summer Jam: An Update of the French Fruit Tart”, and can be viewed online at https://cooking.nytimes.com/recipes/1020343-tumble-jumble-strawberry-tart.
Ingredients
For the Crust:
1-1/2 cups all-purpose flour
1/3 cup confectioners’ sugar
2 tablespoons granulated sugar
1/4 teaspoon fine sea salt
Grated zest of 1 lemon (optional)
9 tablespoons very cold unsalted butter, cut into small pieces, plus additional for greasing
1 large egg yolk
1/2 teaspoon pure vanilla extract
For the Topping:
1/2 cup strawberry jam
1 quart fresh strawberries, hulled
Granulated sugar, as needed (optional)
Whipped cream or crème fraîche, for serving (optional)
Preparation
Put the flour, both sugars, salt and lemon zest, if you’re using it, in the bowl of a food processor; pulse to blend. Scatter the butter on top; pulse the butter into the dry ingredients until you’ve got a bowlful of curds. At first the dough will look like cornmeal, but it will change as you go, so work in long pulses — you might need as many as 20 — and scrape the bottom and sides of the bowl often.
Whisk the yolk and vanilla together, and add in three additions, pulsing after each. Pulse just until the dough starts to come away from the sides of the bowl; it should form moist clumps and hold together when pinched. Turn it out onto a counter, knead it into a compact ball and flatten it into a disk between two sheets of parchment or wax paper.
Roll the dough into an 11-inch circle. If it’s cold enough, fit it into a 9- to 9½-inch tart pan with a removable bottom, prick the bottom with a fork and trim the top even with the pan’s rim; if it’s not cold, chill it until it’s workable. Refrigerate the crust in the pan for at least 1 hour (or cover and freeze up to 2 months; bake straight from the freezer).
Heat oven to 400. Place the dough in its pan on a baking sheet, cover with a piece of buttered foil or parchment and fill with rice.
Bake for 20 minutes, then carefully remove the foil or paper and rice. Bake, uncovered, until the crust is golden, another 8-10 minutes. Let cool, at least 30 minutes.
If you’re serving 6, cover the bottom of the crust with a layer of jam, and then cut the tart into wedges. (Otherwise, cut the number of wedges you need, and spread each portion with jam.) Halve or quarter as many berries as you’d like — be generous — and if you want, toss with a little granulated sugar. Place each wedge of crust on a plate, and spoon over berries, letting them tumble where they might. If you’d like, top each serving with whipped cream, or pass the cream at the table.
STRAWBERRY PIE
Several summers ago, my daughter and I checked out a local fruit stand and came away with a quart of strawberries. They were on sale for $3 for a quart, so how could we pass them up?
Of course, then we had to decide what to do with all these yummy strawberries. And what better use for them than in a pie? So, here goes what I made.
Ingredients
1 quart strawberries
1 C sugar
3 Tablespoons corn start
3/4 cup hot water
1 pie crust
Directions
Preheat oven to 325 degrees. Place pie crust in an ungreased pie pan. Using a fork, pierce crust a couple of times (though don't go overboard), and bake for 10 - 15 minutes, or until lightly brown.
Note: If you're using a store-bought pie crust, bake until brown according to the package directions.
Wash strawberries. Cut up half of the berries (about 1 pint) and arrange in pie crust. You don't need to cut the strawberries too small; maybe in half or, for larger strawberries, in fourths.
Mash the remaining berries and place in a medium saucepan. Pour sugar over the strawberries in the pan and combine. Cook over medium heat and bring to a boil, stirring frequently.
In a small bowl, whisk hot water and cornstarch together, then stir into boiling strawberry mixture. Reduce heat, then simmer until mixture has thickened, about 10 minutes, stirring constantly. Pour thickened mixture over berries in pie crust. Chill for several hours before serving. Oh, and be sure to share!
STRAWBERRY S'MORES PARFAIT CUPS
This is from WW (formerly known as Weight Watchers). It begins, "These make-ahead parfaits combine the best elements of trifles and s’mores. You get soft cake, fresh fruit, and creamy “custard” just like in a trifle. And you also get hits of chocolate, graham cracker, and marshmallow as in a s’more. These hold up well in the fridge for up to a day, so you can make them ahead and enjoy them later."
Prep Time: 15 minutes; Total Time: 15 minutes; Serves: 4; Difficulty: Easy; 5 personal points
To view this online, click here.
Ingredients
1 cup plain fat free Greek yogurt
2 Tbsp powdered sugar (confectioner's)
2 Tbsp unsweetened cocoa powder
3 oz Angelfood cake, cubed
1 cup strawberries, raw, chopped
1/4 cup Graham cracker crumbs
1/2 cup Mini marshmallows
Instructions
In a medium bowl, stir together the yogurt, sugar, and cocoa until well combined. Into 4 parfait glasses, evenly divide the cake cubes. Top evenly with the yogurt mixture. Divide the strawberries evenly over the yogurt mixture; sprinkle evenly with the graham cracker crumbs and marshmallows.
Serving size: 1 parfait
STRAWBERRY SLAB PIE
This is from Betty Crocker, and begins, "If summer were a dessert, this would be it. Easy to assemble with store-bought crust, layered with lemony cream cheese, and loaded with fresh strawberries, this slab pie is perfect in every way."
Prep Time: 45 minutes; Total Time: 4 hours; Makes 16 servings
To view this online, click here.
Ingredients
Crust
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Filling
3/4 cup sugar
1/4 cup cornstarch
1/2 cup water
1 tablespoon fresh lemon juice
6 cups sliced fresh strawberries (about 2 lb)
1 package (8 oz) cream cheese, softened
1 tablespoon finely grated lemon peel
Sweetened whipped cream, if desired
Directions
Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides. Fold extra crust under, even with edges of pan. Using fork, prick all over bottom and sides.
Bake 9 to 12 minutes or until golden brown and completely baked. Cool completely on cooling rack, about 15 minutes.
Meanwhile, in 2-quart saucepan, beat sugar, cornstarch, water and lemon juice with whisk. In small bowl, mash 1-1/2 cups of the sliced strawberries with bottom of whisk or fork to make 1 cup finely mashed strawberries; stir into pan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Pour into medium bowl; cool 5 minutes. Stir remaining sliced strawberries into cooked strawberry mixture.
In small bowl, mix cream cheese and lemon peel until well blended. Spread in bottom of cooled baked crust. Spoon strawberry mixture into pan; spread evenly.
Refrigerate until set, about 3 hours. Just before serving, top pieces with sweetened whipped cream. Cover and refrigerate any remaining pie pieces.
Tips from the Betty Crocker Kitchens
tip 1
Be sure to soften cream cheese to room temperature; if cold, filling will be hard to spread.
tip 2
You can use cooking parchment paper or waxed paper to roll out the dough for easier cleanup.
STRAWBERRY PARFAIT
This is from David Tanis in The New York Times cooking enewsletter. For this recipe, David wrote, "Ricotta cream — sweetened fresh ricotta, lightly whipped — is used in Sicily to fill cannoli or frost traditional cakes. Here, it’s combined with whipped cream and strawberries for a layered “parfait” and a very simple but impressive dessert."
Time: 15 minutes; Yield: 4 servings
This was featured in "A ‘Steak’ Dinner With Vegetarians in Mind", and can be viewed online at https://cooking.nytimes.com/recipes/1024148-strawberry-parfait.
Ingredients
1 pint strawberries, trimmed and sliced (about 2 cups)
1 lemon, zested, plus 1 tablespoon lemon juice
1/4 cup confectioners’ sugar
1/2 cup whipping cream
1 cup fresh ricotta
Preparation
Put strawberries in a bowl and add 1 tablespoon lemon juice. Toss with 2 tablespoons confectioners’ sugar and set aside.
Make the ricotta cream: In a medium bowl, beat whipping cream with a whisk until soft peaks form. Add the remaining 2 tablespoon confectioners’ sugar, then fold in ricotta and lemon zest.
Spoon the strawberries into 4 dessert glasses. Top with ricotta cream and smooth to cover. Refrigerate for up to 6 hours, but serve at cool room temperature.
STRAWBERRY SHORTCAKE ICE CREAM CAKE
This recipe is from the Food Network.
Active Time: 1 hour; Total Time: 2 hours (plus 2-1/2 hour freezing); Yield: 8 servings; Level: Easy
To view this online, click here.
Ingredients
2 sticks unsalted butter, at room temperature, plus more for the pans
2-1/4 cups cake flour, plus more for the pans
2 teaspoons baking powder
1/2 teaspoon salt
1 cup packed light brown sugar
1/2 cup plus 2 tablespoons granulated sugar
4 large eggs
1 tablespoon plus 2 teaspoons pure vanilla extract
3/4 cup whole milk
1 pint strawberry ice cream
1 pint vanilla chocolate chip ice cream
4 cups strawberries (about 2 pints), hulled and quartered
1 tablespoon fresh lemon juice
2 cups cold heavy cream
1/2 cup confectioners' sugar
Directions
Preheat the oven to 325 degrees F. Butter two 9-inch round cake pans, line the bottoms with parchment and butter the parchment. Lightly dust the pans with flour and tap out any excess.
Whisk the cake flour, baking powder and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until creamy, about 1 minute. Add the brown sugar and 1/2 cup granulated sugar and beat until light and fluffy, about 5 minutes. Scrape down the sides and beat in the eggs one at a time. Beat in 1 tablespoon vanilla. Reduce the speed to low and beat in the flour mixture in 3 batches, alternating with the milk. Increase the speed to medium high and beat until the batter is just combined, about 20 seconds (do not overbeat).
Divide the batter between the prepared pans. Bake until the cake is just golden and springs back when gently pressed, 30 to 35 minutes. Transfer to a rack and let cool 20 minutes in the pans, then turn out onto the rack, remove the parchment and let cool completely.
Meanwhile, remove the ice cream from the freezer and let soften slightly. Combine both flavors in a large bowl and stir together with a rubber spatula. Line one of the cooled cake pans with plastic wrap and fill with the ice cream in an even layer. Cover with plastic wrap and freeze until firm but not rock solid, about 45 minutes.
Uncover the ice cream and invert onto one of the cake layers; discard the plastic wrap. Top with the second cake layer, gently pressing it into the ice cream. Smooth the sides with an offset spatula. Freeze until firm, at least 1 hour.
Meanwhile, pulse 2 cups strawberries in a food processor until liquefied. Strain through a fine-mesh sieve, pressing with a rubber spatula; set the puree aside. Combine the remaining 2 cups strawberries, remaining 2 tablespoons granulated sugar and the lemon juice in a small bowl; toss.
Combine the heavy cream, confectioners' sugar and remaining 2 teaspoons vanilla in a large bowl. Beat with a mixer on medium-high speed until stiff peaks form, about 3 minutes. Beat in the strawberry puree.
Remove the cake from the freezer and frost with the strawberry whipped cream. Return to the freezer until the whipped cream hardens, at least 45 minutes or overnight. Top with the macerated strawberries. Let the cake soften 10 to 15 minutes before slicing.
TUMBLE-JUMBLE STRAWBERRY TART
This is from Dorie Greenspan at The New York Times cooking e-newsletter. Dorie wrote, “I first had a strawberry tart like this one more than 10 years ago at the Paris cafe La Palette, and I’ve been making my own version of it ever since. It’s simply a crust slicked with some jam and then topped with an abundance of berries; whipped cream or crème fraîche is optional. The recipe is straightforward, but the construction is genius. You bake the crust, which is both crisp and tender, to a beautiful golden color and then set it aside. (Use the scraps of dough to make cookies; sprinkle with sugar before baking.) When you’re ready for dessert, you cut and finish only as many servings as you need, ensuring that the crust will always have great texture and the berries will always be fresh and bright. You could use a store-bought crust, but there are so few components in this dessert, it’s good to make each one count.”
Yield: 6 servings; Time: 45 minutes, plus chilling and cooling.
This was beautifully featured on “My Summer Jam: An Update of the French Fruit Tart”, and can be viewed online at https://cooking.nytimes.com/recipes/1020343-tumble-jumble-strawberry-tart.
Ingredients
For the Crust:
1-1/2 cups all-purpose flour
1/3 cup confectioners’ sugar
2 tablespoons granulated sugar
1/4 teaspoon fine sea salt
Grated zest of 1 lemon (optional)
9 tablespoons very cold unsalted butter, cut into small pieces, plus additional for greasing
1 large egg yolk
1/2 teaspoon pure vanilla extract
For the Topping:
1/2 cup strawberry jam
1 quart fresh strawberries, hulled
Granulated sugar, as needed (optional)
Whipped cream or crème fraîche, for serving (optional)
Preparation
Put the flour, both sugars, salt and lemon zest, if you’re using it, in the bowl of a food processor; pulse to blend. Scatter the butter on top; pulse the butter into the dry ingredients until you’ve got a bowlful of curds. At first the dough will look like cornmeal, but it will change as you go, so work in long pulses — you might need as many as 20 — and scrape the bottom and sides of the bowl often.
Whisk the yolk and vanilla together, and add in three additions, pulsing after each. Pulse just until the dough starts to come away from the sides of the bowl; it should form moist clumps and hold together when pinched. Turn it out onto a counter, knead it into a compact ball and flatten it into a disk between two sheets of parchment or wax paper.
Roll the dough into an 11-inch circle. If it’s cold enough, fit it into a 9- to 9½-inch tart pan with a removable bottom, prick the bottom with a fork and trim the top even with the pan’s rim; if it’s not cold, chill it until it’s workable. Refrigerate the crust in the pan for at least 1 hour (or cover and freeze up to 2 months; bake straight from the freezer).
Heat oven to 400. Place the dough in its pan on a baking sheet, cover with a piece of buttered foil or parchment and fill with rice.
Bake for 20 minutes, then carefully remove the foil or paper and rice. Bake, uncovered, until the crust is golden, another 8-10 minutes. Let cool, at least 30 minutes.
If you’re serving 6, cover the bottom of the crust with a layer of jam, and then cut the tart into wedges. (Otherwise, cut the number of wedges you need, and spread each portion with jam.) Halve or quarter as many berries as you’d like — be generous — and if you want, toss with a little granulated sugar. Place each wedge of crust on a plate, and spoon over berries, letting them tumble where they might. If you’d like, top each serving with whipped cream, or pass the cream at the table.
STRAWBERRY PIE
Several summers ago, my daughter and I checked out a local fruit stand and came away with a quart of strawberries. They were on sale for $3 for a quart, so how could we pass them up?
Of course, then we had to decide what to do with all these yummy strawberries. And what better use for them than in a pie? So, here goes what I made.
Ingredients
1 quart strawberries
1 C sugar
3 Tablespoons corn start
3/4 cup hot water
1 pie crust
Directions
Preheat oven to 325 degrees. Place pie crust in an ungreased pie pan. Using a fork, pierce crust a couple of times (though don't go overboard), and bake for 10 - 15 minutes, or until lightly brown.
Note: If you're using a store-bought pie crust, bake until brown according to the package directions.
Wash strawberries. Cut up half of the berries (about 1 pint) and arrange in pie crust. You don't need to cut the strawberries too small; maybe in half or, for larger strawberries, in fourths.
Mash the remaining berries and place in a medium saucepan. Pour sugar over the strawberries in the pan and combine. Cook over medium heat and bring to a boil, stirring frequently.
In a small bowl, whisk hot water and cornstarch together, then stir into boiling strawberry mixture. Reduce heat, then simmer until mixture has thickened, about 10 minutes, stirring constantly. Pour thickened mixture over berries in pie crust. Chill for several hours before serving. Oh, and be sure to share!
STRAWBERRY S'MORES PARFAIT CUPS
This is from WW (formerly known as Weight Watchers). It begins, "These make-ahead parfaits combine the best elements of trifles and s’mores. You get soft cake, fresh fruit, and creamy “custard” just like in a trifle. And you also get hits of chocolate, graham cracker, and marshmallow as in a s’more. These hold up well in the fridge for up to a day, so you can make them ahead and enjoy them later."
Prep Time: 15 minutes; Total Time: 15 minutes; Serves: 4; Difficulty: Easy; 5 personal points
To view this online, click here.
Ingredients
1 cup plain fat free Greek yogurt
2 Tbsp powdered sugar (confectioner's)
2 Tbsp unsweetened cocoa powder
3 oz Angelfood cake, cubed
1 cup strawberries, raw, chopped
1/4 cup Graham cracker crumbs
1/2 cup Mini marshmallows
Instructions
In a medium bowl, stir together the yogurt, sugar, and cocoa until well combined. Into 4 parfait glasses, evenly divide the cake cubes. Top evenly with the yogurt mixture. Divide the strawberries evenly over the yogurt mixture; sprinkle evenly with the graham cracker crumbs and marshmallows.
Serving size: 1 parfait
STRAWBERRY SLAB PIE
This is from Betty Crocker, and begins, "If summer were a dessert, this would be it. Easy to assemble with store-bought crust, layered with lemony cream cheese, and loaded with fresh strawberries, this slab pie is perfect in every way."
Prep Time: 45 minutes; Total Time: 4 hours; Makes 16 servings
To view this online, click here.
Ingredients
Crust
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Filling
3/4 cup sugar
1/4 cup cornstarch
1/2 cup water
1 tablespoon fresh lemon juice
6 cups sliced fresh strawberries (about 2 lb)
1 package (8 oz) cream cheese, softened
1 tablespoon finely grated lemon peel
Sweetened whipped cream, if desired
Directions
Heat oven to 450°F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing firmly into corners and sides. Fold extra crust under, even with edges of pan. Using fork, prick all over bottom and sides.
Bake 9 to 12 minutes or until golden brown and completely baked. Cool completely on cooling rack, about 15 minutes.
Meanwhile, in 2-quart saucepan, beat sugar, cornstarch, water and lemon juice with whisk. In small bowl, mash 1-1/2 cups of the sliced strawberries with bottom of whisk or fork to make 1 cup finely mashed strawberries; stir into pan. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Pour into medium bowl; cool 5 minutes. Stir remaining sliced strawberries into cooked strawberry mixture.
In small bowl, mix cream cheese and lemon peel until well blended. Spread in bottom of cooled baked crust. Spoon strawberry mixture into pan; spread evenly.
Refrigerate until set, about 3 hours. Just before serving, top pieces with sweetened whipped cream. Cover and refrigerate any remaining pie pieces.
Tips from the Betty Crocker Kitchens
tip 1
Be sure to soften cream cheese to room temperature; if cold, filling will be hard to spread.
tip 2
You can use cooking parchment paper or waxed paper to roll out the dough for easier cleanup.
STRAWBERRY PARFAIT
This is from David Tanis in The New York Times cooking enewsletter. For this recipe, David wrote, "Ricotta cream — sweetened fresh ricotta, lightly whipped — is used in Sicily to fill cannoli or frost traditional cakes. Here, it’s combined with whipped cream and strawberries for a layered “parfait” and a very simple but impressive dessert."
Time: 15 minutes; Yield: 4 servings
This was featured in "A ‘Steak’ Dinner With Vegetarians in Mind", and can be viewed online at https://cooking.nytimes.com/recipes/1024148-strawberry-parfait.
Ingredients
1 pint strawberries, trimmed and sliced (about 2 cups)
1 lemon, zested, plus 1 tablespoon lemon juice
1/4 cup confectioners’ sugar
1/2 cup whipping cream
1 cup fresh ricotta
Preparation
Put strawberries in a bowl and add 1 tablespoon lemon juice. Toss with 2 tablespoons confectioners’ sugar and set aside.
Make the ricotta cream: In a medium bowl, beat whipping cream with a whisk until soft peaks form. Add the remaining 2 tablespoon confectioners’ sugar, then fold in ricotta and lemon zest.
Spoon the strawberries into 4 dessert glasses. Top with ricotta cream and smooth to cover. Refrigerate for up to 6 hours, but serve at cool room temperature.
STRAWBERRY SHORTCAKE ICE CREAM CAKE
This recipe is from the Food Network.
Active Time: 1 hour; Total Time: 2 hours (plus 2-1/2 hour freezing); Yield: 8 servings; Level: Easy
To view this online, click here.
Ingredients
2 sticks unsalted butter, at room temperature, plus more for the pans
2-1/4 cups cake flour, plus more for the pans
2 teaspoons baking powder
1/2 teaspoon salt
1 cup packed light brown sugar
1/2 cup plus 2 tablespoons granulated sugar
4 large eggs
1 tablespoon plus 2 teaspoons pure vanilla extract
3/4 cup whole milk
1 pint strawberry ice cream
1 pint vanilla chocolate chip ice cream
4 cups strawberries (about 2 pints), hulled and quartered
1 tablespoon fresh lemon juice
2 cups cold heavy cream
1/2 cup confectioners' sugar
Directions
Preheat the oven to 325 degrees F. Butter two 9-inch round cake pans, line the bottoms with parchment and butter the parchment. Lightly dust the pans with flour and tap out any excess.
Whisk the cake flour, baking powder and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until creamy, about 1 minute. Add the brown sugar and 1/2 cup granulated sugar and beat until light and fluffy, about 5 minutes. Scrape down the sides and beat in the eggs one at a time. Beat in 1 tablespoon vanilla. Reduce the speed to low and beat in the flour mixture in 3 batches, alternating with the milk. Increase the speed to medium high and beat until the batter is just combined, about 20 seconds (do not overbeat).
Divide the batter between the prepared pans. Bake until the cake is just golden and springs back when gently pressed, 30 to 35 minutes. Transfer to a rack and let cool 20 minutes in the pans, then turn out onto the rack, remove the parchment and let cool completely.
Meanwhile, remove the ice cream from the freezer and let soften slightly. Combine both flavors in a large bowl and stir together with a rubber spatula. Line one of the cooled cake pans with plastic wrap and fill with the ice cream in an even layer. Cover with plastic wrap and freeze until firm but not rock solid, about 45 minutes.
Uncover the ice cream and invert onto one of the cake layers; discard the plastic wrap. Top with the second cake layer, gently pressing it into the ice cream. Smooth the sides with an offset spatula. Freeze until firm, at least 1 hour.
Meanwhile, pulse 2 cups strawberries in a food processor until liquefied. Strain through a fine-mesh sieve, pressing with a rubber spatula; set the puree aside. Combine the remaining 2 cups strawberries, remaining 2 tablespoons granulated sugar and the lemon juice in a small bowl; toss.
Combine the heavy cream, confectioners' sugar and remaining 2 teaspoons vanilla in a large bowl. Beat with a mixer on medium-high speed until stiff peaks form, about 3 minutes. Beat in the strawberry puree.
Remove the cake from the freezer and frost with the strawberry whipped cream. Return to the freezer until the whipped cream hardens, at least 45 minutes or overnight. Top with the macerated strawberries. Let the cake soften 10 to 15 minutes before slicing.
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