Strawberry Desserts
Today's post deals with Strawberry Desserts. Check out the Strawberry Layer Cake, the Strawberry Cheesecake Bars, and the rest of today's yumminess.
And just so you have something to listen to while looking through today's recipes, check out Strawberry Fields Forever, by the Beatles. Sorry, if it turns into today's ear worm! Enjoy!
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 CHEESECAKE BARS
This is from Erin Jeanne McDowell in The New York Times cooking newsletter. Erin wrote, “Great for picnics or potlucks, these portable cheesecake bars incorporate cooked berries directly into the custard, which means they take on a rosy hue. You can even add a few drops of red food coloring if you want to make up for out-of-season berries, which are less vibrantly colored, or if you just want a livelier result. Feel free to use frozen berries in place of fresh, though you’ll need to thaw them fully before beginning the process.”
Yield: One 9-by-13-inch pan (about 15 bars); Time: 1 hour 45 minutes, plus chilling
To view this online, go to https://cooking.nytimes.com/recipes/1020178-strawberry-cheesecake-bars.
Ingredients
For the Crust:
Nonstick cooking spray
10 1/2 ounces shortbread cookies
1/2 teaspoon fine sea salt
4 tablespoons unsalted butter (1/2 stick), melted
For the Filling:
1-1/2 pounds strawberries, hulled and halved (about 4 cups)
1-1/2 cups granulated sugar
3 (8-ounce) packages cream cheese, at room temperature
5 large eggs, at room temperature
1 tablespoon vanilla extract
Red food coloring, as needed
For the Topping:
1-1/4 cups heavy cream
1/2 cup confectioners’ sugar
3/4 pound strawberries, hulled and thinly sliced (about 2 cups)
Preparation
Heat the oven to 350 degrees and grease a 9-by-13-inch pan with nonstick cooking spray.
Make the crust: In a food processor, pulse the cookies until they form fine crumbs (you should have about 2 1/2 cups). Add the salt and pulse briefly to combine, then add the melted butter and pulse until uniformly incorporated. Press the crust into an even layer on the bottom of the prepared pan and wipe out the bowl of the food processor. Transfer the pan to the oven and bake until the crust has browned slightly and appears set, 10 to 12 minutes. Cool completely. Reduce oven temperature to 325 degrees.
Make the filling: In a medium pot, toss the strawberries with 1/4 cup granulated sugar. Cook over medium heat, stirring occasionally, until the strawberries begin to soften and the mixture becomes juicy, 4 to 8 minutes, depending on the firmness of the berries. Cool for 15 minutes.
Transfer the strawberries and their juices to the food processor and purée until smooth, about 1 minute. Transfer the berry purée to a large bowl and set aside. Add the remaining 1 1/4 cups granulated sugar and the cream cheese to the food processor bowl and blend until smooth. Add the eggs one at a time and pulse until incorporated, scraping down the sides of the food processor bowl as needed.
Add the vanilla and pulse to combine. Scrape the custard into the berry purée and stir to combine. The batter should be a pale pink. If it’s not, add 3 to 5 drops red food coloring and mix to combine. Pour the cheesecake custard into the cooled crust.
Bake the cheesecake until the edges appear set and the center still appears slightly jiggly, 45 to 50 minutes. Cool at room temperature for 45 minutes, then refrigerate until firm (at least 4 hours, and up to overnight).
Make the topping: In an electric mixer fitted with the whisk attachment, whip the cream and confectioners’ sugar to medium peaks, 3 to 4 minutes. Spread the whipped cream on the chilled cheesecake in an even layer. Arrange the sliced strawberries on top. (Arranging them in stripes makes it a bit easier to cut rows out of the bars later.) Use a sharp knife to release the edges of the cheesecake from the pan. Slice into 15 even pieces, wiping the knife clean between cuts for the clean, sharp edges.
SUPER STRAWBERRY FLUFF
This is from Everyday Diabetic Recipes, and begins, "Here's an easy, low-fat, strawberry dessert recipe that'll taste heavenly, but won't cost you any work at all. Our Super Strawberry Fluff combines two of our favorite fruity flavors to create an easy dessert that'll really satisfy your dessert cravings!"
Prep Time: 5 minutes; Serves: 12
To view this online, go to https://www.everydaydiabeticrecipes.com/Misc-Desserts/Super-Strawberry-Fluff.
Ingredients
1 (0.3-ounce) package sugar-free strawberry gelatin mix
1 (1-ounce) package sugar-free instant vanilla pudding mix
1 cup water
1 (8-ounce) container sugar-free frozen whipped topping
2 cups fresh strawberries, cut into quarters
1 (8-ounce) can crushed pineapple, well drained
1/4 cup mini marshmallows
Directions
In a large bowl, whisk gelatin mix, pudding mix, and water until smooth and thickened. Stir in whipped topping until thoroughly combined.
Fold in strawberries, pineapple, and marshmallows. Refrigerate until ready to serve.
Notes
If you love super strawberry recipes, then check out our collection of Healthy Strawberry Desserts!
HOMEMADE STRAWBERRY CRUMBLE
This is from Liv Dansky at allrecipes. For this recipe, Liv wrote, "This strawberry crumble recipe is simple and delicious. It's all about the crumble topping featuring ginger and walnuts in addition to oats. Serve with a scoop of vanilla ice cream to take this summer dessert over the top."
Prep Time: 15 minutes; Cook Time: 45 minutes; Additional Time: 10 minutes; Total Time: 1 hour 10 minutes; Servings: 8
To view this online, click here.
Ingredients
1 cup all-purpose flour
3/4 cup old-fashioned rolled oats
3/4 cup chopped walnuts
1-1/2 teaspoons ground ginger
1 cup packed light brown sugar, divided
1/2 cup salted butter, melted
2 tablespoons cornstarch
2 tablespoons white balsamic vinegar
2-1/2 pounds fresh strawberries, hulled and quartered
vanilla ice cream, for serving
Directions
Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking dish.
Stir flour, oats, walnuts, ginger, and 3/4 cup brown sugar together in a bowl. Add butter; using your hands, stir mixture until moistened and coarse crumbs form.
Stir cornstarch, vinegar, and remaining 1/4 cup brown sugar together in a large bowl until combined, then stir in the strawberries. Transfer to the prepared baking dish and top with crumble mixture.
Bake in the preheated oven until the strawberries are tender, mixture is rapidly bubbling around all edges, and top is golden, 45 to 50 minutes.
Remove from oven and let sit at room temperature, about 10 minutes. Serve warm with vanilla ice cream.
STRAWBERRY LAYER CAKE
This is from Lisa Donovan in The New York Times cooking enewsletter. For this recipe, Lisa wrote, "Summer is a soft, or strong, hue of pink in the South, depending on who is making the strawberry cake. When strawberries come alive, anywhere from early March down in Louisiana to as late as June as far up as East Tennessee, Southerners take to their strawberry cakes for as many celebrations as they can. Often referred to as church cakes in the South, layer cakes reign supreme. And strawberry layer cakes take the cake as the most sought-after style for many bakers. This recipe, with a soft and moist but sturdy crumb, uses store-bought preserves, but if you can roast your own high season strawberries, it is recommended you do so. The frosting is light and ethereal. And the color? That is all up to you and how heavy you pour the red food coloring. No matter the shade of pink you aspire to, you’ll get a regal and splendid cake worthy of any high celebration or common weekday luncheon."
Prep Time: 20 minutes; Cook Time: 2 hours 20 minutes; Total Time: 2 hours 40 minutes; Yield: 12 servings (one 9-inch layer cake)
This was featured in "This Impressive Cake Has Many Layers," and can be viewed online at https://cooking.nytimes.com/recipes/1025294-strawberry-layer-cake.
Also, check out Melissa Clark's wonderful guide, "How to Frost a Cake."
While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Why? Great recipes, great guides, and more.
Ingredients
For the Cake
Baking spray (such as Baker’s Joy) or softened butter and flour, for the pans
3-3/4 cups cake flour or all-purpose flour
2 teaspoons baking powder
1 teaspoon coarse kosher salt, such as Morton (or 1-3/4 teaspoons Diamond Crystal)
3/4 teaspoon baking soda
2-1/2cups strawberry preserves (see Tip)
3/4 cup buttermilk
2 teaspoons vanilla paste
1 cup plus 2 tablespoons salted butter, room temperature
2-1/4 cups granulated sugar
6 medium or large eggs
1 to 2 teaspoons red food coloring gel (optional)
For the Frosting
1-1/2 cups salted butter, softened but slightly chilled
1 cup/8 ounces cream cheese, room temperature
4 cups powdered sugar, sifted
2 teaspoons vanilla paste
1 cup strawberry preserves
1/2 to 3/4 teaspoon red food coloring gel (optional)
For the Layers
1 cup strawberry preserves
Preparation
Heat the oven to 350 degrees. Lightly coat the bottom and sides of 3 (9-inch) cake pans with baking spray or butter and flour. Line the bottoms with rounds of parchment paper then spray or butter and flour the top of the parchment.
Prepare the cakes: In a medium bowl, combine the flour, baking powder, salt and baking soda and whisk together until well incorporated. In a large measuring cup with a spout, combine the strawberry preserves, buttermilk and vanilla paste; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and granulated sugar on medium-high until well combined and incredibly fluffy, 3 to 4 minutes, scraping the sides and bottom of the bowl.
Add the eggs one at a time, beating well and scraping the bowl after each addition. After the last egg is added, scrape the bowl once more. Turn the speed up to medium-high and beat until fluffy, 3 to 4 minutes more.
Add one third of the dry ingredients to the bowl with the butter mixture. Mix on low to medium speed until incorporated, scrape the bottom and sides of the bowl well, then add one third of the wet ingredients, scraping well after the addition. Repeat adding the dry and wet ingredients twice more, ending with the wet mixture. Scrape the sides and bottom once more, then add food coloring gel, if using, tinting to your preferred color. Beat on medium-high for 30 to 45 more seconds, really giving it a good last spin.
Divide the batter evenly among the three prepared pans. (For uniform layers, use a scale to weigh the batter.) Bake until a cake tester inserted into the centers comes out clean and the layers are lightly colored, 35 to 40 minutes, rotating the pans on their racks midway through for even baking. Let cool on wire racks until completely cooled, about 1 hour. (The cake layers can also be made ahead: Place fully cooled layers between 9-inch cake boards and wrap well with plastic film. Refrigerate for up to 2 days or freeze for up to 2 months, bringing to room temperature before frosting.)
Make the frosting: In the bowl of a stand mixer, using the paddle attachment, cream the butter and cream cheese together on medium-high speed until well combined and slightly fluffy. Gradually add the powdered sugar, 1 cup at a time, scraping the bowl as needed. Switch to the whisk attachment and add the vanilla paste and strawberry preserves. Whisk until fluffy, 2 to 3 minutes. Add food coloring, if using, and tint to your preferred color, whisking until incorporated.
To assemble: Turn the cooled layers out onto a cutting board and, using a serrated knife, trim the domed tops off, making a level surface. Place 1 tablespoon frosting in the center of a serving platter or a cake board and top with 1 cake layer, cut side up. Spread 1/2 cup strawberry preserves on top of the first layer, then top with 1 generous cup frosting, spreading evenly over the preserves. If the frosting is soft, chill in the fridge or freezer for 10 minutes to allow the frosting to set and firm up slightly. Repeat with the second layer, cut side up, adding preserves and then frosting. Chill 10 minutes to set frosting and then top with the final layer, cut side down.
Using a large offset spatula, spread a crumb coat (a thin layer of frosting) on the entirety of the cake, making sure the sides and top are evenly covered. Chill to set the crumb coat, 10 to 15 minutes, then cover with the remaining frosting, decorating as you like. The assembled cake can be stored at room temperature, covered with a cake stand, overnight, or refrigerated in an airtight container for up to 5 days.
Tip
Look for a brand of strawberry preserves that uses sugar versus high-fructose corn-syrup, such as Bonne Maman.
EASY FRESH STRAWBERRY PIE
This is from Laurel Randolph at Simply Recipes. For this recipe, Laurel wrote, "My whole life, I’ve never had my fill of strawberries. When berry season rolls around, all I want is perfectly ripe, sweet strawberries day and night. As a kid, my mom would have to cut me off, knowing I’d eat the freshly picked berries from the farm down the road until my stomach ached. And my cravings don’t stop at plain berries, either—strawberry desserts, like strawberry cake and strawberry pie are equally welcome."
Prep Time 15 minutes; Cook Time 10 minutes; Chill Time 4 hours; Total Time 4 hours 25 minutes; Servings 8 servings; Yield 1 (9-inch) pie
To view this online, go to https://www.simplyrecipes.com/fresh-strawberry-pie-recipe-8654730.
Ingredients
1 (9-inch) graham cracker or deep dish pastry pie crust
2 pounds fresh strawberries, divided, plus a few extra for garnish
3/4 cup granulated sugar
1/3 cup water
3 tablespoons cornstarch
1 tablespoon fresh lemon juice, optional
2 cups whipped cream (made from 1 cup of heavy whipping cream) or whipped topping
Directions
Prepare the crust, if needed:
If you’re using a store-bought graham cracker crust, then all you need to do is unwrap it. If you’re using a frozen or refrigerated pastry pie crust, bake according to the package directions and let cool before using.
Prep the strawberries:
Cap the strawberries and slice them in half; you should have 6 to 7 cups. If your strawberries are huge, you may want to quarter them. Add about 4 cups of them to a medium pot, and set the remaining strawberries aside.
Mash the strawberries in the pot slightly with a potato masher or fork. Add the sugar to the pot and stir.
Cook the pie filling:
Turn on the heat to medium and stir occasionally until the sugar dissolves.
Meanwhile, combine the water and cornstarch in a small bowl. Whisk together with a fork until fully combined.
Once the strawberry mixture is boiling and the sugar has dissolved, add the cornstarch and water mixture while stirring. Stir continuously as the mixture comes up to a boil, then boil while stirring for 1 to 2 minutes. The filling will thicken and turn from opaque to clear when it’s ready. Turn off the heat.
Fill the pie:
Add the remaining strawberries to the pot along with the lemon juice, if using, and stir to coat all of the berries. Add the filling to the prepared crust and place it in the fridge to chill for at least 4 hours; 12 to 24 hours is even better.
Simple Tip!
Depending on the size of your pan and pie crust, you might end up with a little extra filling. Reserve the extra in a covered container and refrigerate, enjoying it later with vanilla ice cream or yogurt.
Serve:
When ready to serve, pipe or mound whipped cream onto the center of the top of the pie and garnish with a few halved strawberries, or serve the whipped cream alongside for dolloping on each slice.
And just so you have something to listen to while looking through today's recipes, check out Strawberry Fields Forever, by the Beatles. Sorry, if it turns into today's ear worm! Enjoy!
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 CHEESECAKE BARS
This is from Erin Jeanne McDowell in The New York Times cooking newsletter. Erin wrote, “Great for picnics or potlucks, these portable cheesecake bars incorporate cooked berries directly into the custard, which means they take on a rosy hue. You can even add a few drops of red food coloring if you want to make up for out-of-season berries, which are less vibrantly colored, or if you just want a livelier result. Feel free to use frozen berries in place of fresh, though you’ll need to thaw them fully before beginning the process.”
Yield: One 9-by-13-inch pan (about 15 bars); Time: 1 hour 45 minutes, plus chilling
To view this online, go to https://cooking.nytimes.com/recipes/1020178-strawberry-cheesecake-bars.
Ingredients
For the Crust:
Nonstick cooking spray
10 1/2 ounces shortbread cookies
1/2 teaspoon fine sea salt
4 tablespoons unsalted butter (1/2 stick), melted
For the Filling:
1-1/2 pounds strawberries, hulled and halved (about 4 cups)
1-1/2 cups granulated sugar
3 (8-ounce) packages cream cheese, at room temperature
5 large eggs, at room temperature
1 tablespoon vanilla extract
Red food coloring, as needed
For the Topping:
1-1/4 cups heavy cream
1/2 cup confectioners’ sugar
3/4 pound strawberries, hulled and thinly sliced (about 2 cups)
Preparation
Heat the oven to 350 degrees and grease a 9-by-13-inch pan with nonstick cooking spray.
Make the crust: In a food processor, pulse the cookies until they form fine crumbs (you should have about 2 1/2 cups). Add the salt and pulse briefly to combine, then add the melted butter and pulse until uniformly incorporated. Press the crust into an even layer on the bottom of the prepared pan and wipe out the bowl of the food processor. Transfer the pan to the oven and bake until the crust has browned slightly and appears set, 10 to 12 minutes. Cool completely. Reduce oven temperature to 325 degrees.
Make the filling: In a medium pot, toss the strawberries with 1/4 cup granulated sugar. Cook over medium heat, stirring occasionally, until the strawberries begin to soften and the mixture becomes juicy, 4 to 8 minutes, depending on the firmness of the berries. Cool for 15 minutes.
Transfer the strawberries and their juices to the food processor and purée until smooth, about 1 minute. Transfer the berry purée to a large bowl and set aside. Add the remaining 1 1/4 cups granulated sugar and the cream cheese to the food processor bowl and blend until smooth. Add the eggs one at a time and pulse until incorporated, scraping down the sides of the food processor bowl as needed.
Add the vanilla and pulse to combine. Scrape the custard into the berry purée and stir to combine. The batter should be a pale pink. If it’s not, add 3 to 5 drops red food coloring and mix to combine. Pour the cheesecake custard into the cooled crust.
Bake the cheesecake until the edges appear set and the center still appears slightly jiggly, 45 to 50 minutes. Cool at room temperature for 45 minutes, then refrigerate until firm (at least 4 hours, and up to overnight).
Make the topping: In an electric mixer fitted with the whisk attachment, whip the cream and confectioners’ sugar to medium peaks, 3 to 4 minutes. Spread the whipped cream on the chilled cheesecake in an even layer. Arrange the sliced strawberries on top. (Arranging them in stripes makes it a bit easier to cut rows out of the bars later.) Use a sharp knife to release the edges of the cheesecake from the pan. Slice into 15 even pieces, wiping the knife clean between cuts for the clean, sharp edges.
SUPER STRAWBERRY FLUFF
This is from Everyday Diabetic Recipes, and begins, "Here's an easy, low-fat, strawberry dessert recipe that'll taste heavenly, but won't cost you any work at all. Our Super Strawberry Fluff combines two of our favorite fruity flavors to create an easy dessert that'll really satisfy your dessert cravings!"
Prep Time: 5 minutes; Serves: 12
To view this online, go to https://www.everydaydiabeticrecipes.com/Misc-Desserts/Super-Strawberry-Fluff.
Ingredients
1 (0.3-ounce) package sugar-free strawberry gelatin mix
1 (1-ounce) package sugar-free instant vanilla pudding mix
1 cup water
1 (8-ounce) container sugar-free frozen whipped topping
2 cups fresh strawberries, cut into quarters
1 (8-ounce) can crushed pineapple, well drained
1/4 cup mini marshmallows
Directions
In a large bowl, whisk gelatin mix, pudding mix, and water until smooth and thickened. Stir in whipped topping until thoroughly combined.
Fold in strawberries, pineapple, and marshmallows. Refrigerate until ready to serve.
Notes
If you love super strawberry recipes, then check out our collection of Healthy Strawberry Desserts!
HOMEMADE STRAWBERRY CRUMBLE
This is from Liv Dansky at allrecipes. For this recipe, Liv wrote, "This strawberry crumble recipe is simple and delicious. It's all about the crumble topping featuring ginger and walnuts in addition to oats. Serve with a scoop of vanilla ice cream to take this summer dessert over the top."
Prep Time: 15 minutes; Cook Time: 45 minutes; Additional Time: 10 minutes; Total Time: 1 hour 10 minutes; Servings: 8
To view this online, click here.
Ingredients
1 cup all-purpose flour
3/4 cup old-fashioned rolled oats
3/4 cup chopped walnuts
1-1/2 teaspoons ground ginger
1 cup packed light brown sugar, divided
1/2 cup salted butter, melted
2 tablespoons cornstarch
2 tablespoons white balsamic vinegar
2-1/2 pounds fresh strawberries, hulled and quartered
vanilla ice cream, for serving
Directions
Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 11x7-inch baking dish.
Stir flour, oats, walnuts, ginger, and 3/4 cup brown sugar together in a bowl. Add butter; using your hands, stir mixture until moistened and coarse crumbs form.
Stir cornstarch, vinegar, and remaining 1/4 cup brown sugar together in a large bowl until combined, then stir in the strawberries. Transfer to the prepared baking dish and top with crumble mixture.
Bake in the preheated oven until the strawberries are tender, mixture is rapidly bubbling around all edges, and top is golden, 45 to 50 minutes.
Remove from oven and let sit at room temperature, about 10 minutes. Serve warm with vanilla ice cream.
STRAWBERRY LAYER CAKE
This is from Lisa Donovan in The New York Times cooking enewsletter. For this recipe, Lisa wrote, "Summer is a soft, or strong, hue of pink in the South, depending on who is making the strawberry cake. When strawberries come alive, anywhere from early March down in Louisiana to as late as June as far up as East Tennessee, Southerners take to their strawberry cakes for as many celebrations as they can. Often referred to as church cakes in the South, layer cakes reign supreme. And strawberry layer cakes take the cake as the most sought-after style for many bakers. This recipe, with a soft and moist but sturdy crumb, uses store-bought preserves, but if you can roast your own high season strawberries, it is recommended you do so. The frosting is light and ethereal. And the color? That is all up to you and how heavy you pour the red food coloring. No matter the shade of pink you aspire to, you’ll get a regal and splendid cake worthy of any high celebration or common weekday luncheon."
Prep Time: 20 minutes; Cook Time: 2 hours 20 minutes; Total Time: 2 hours 40 minutes; Yield: 12 servings (one 9-inch layer cake)
This was featured in "This Impressive Cake Has Many Layers," and can be viewed online at https://cooking.nytimes.com/recipes/1025294-strawberry-layer-cake.
Also, check out Melissa Clark's wonderful guide, "How to Frost a Cake."
While you're at it, if you haven't already signed up for The New York Times cooking enewsletter, I highly recommend doing so. Why? Great recipes, great guides, and more.
Ingredients
For the Cake
Baking spray (such as Baker’s Joy) or softened butter and flour, for the pans
3-3/4 cups cake flour or all-purpose flour
2 teaspoons baking powder
1 teaspoon coarse kosher salt, such as Morton (or 1-3/4 teaspoons Diamond Crystal)
3/4 teaspoon baking soda
2-1/2cups strawberry preserves (see Tip)
3/4 cup buttermilk
2 teaspoons vanilla paste
1 cup plus 2 tablespoons salted butter, room temperature
2-1/4 cups granulated sugar
6 medium or large eggs
1 to 2 teaspoons red food coloring gel (optional)
For the Frosting
1-1/2 cups salted butter, softened but slightly chilled
1 cup/8 ounces cream cheese, room temperature
4 cups powdered sugar, sifted
2 teaspoons vanilla paste
1 cup strawberry preserves
1/2 to 3/4 teaspoon red food coloring gel (optional)
For the Layers
1 cup strawberry preserves
Preparation
Heat the oven to 350 degrees. Lightly coat the bottom and sides of 3 (9-inch) cake pans with baking spray or butter and flour. Line the bottoms with rounds of parchment paper then spray or butter and flour the top of the parchment.
Prepare the cakes: In a medium bowl, combine the flour, baking powder, salt and baking soda and whisk together until well incorporated. In a large measuring cup with a spout, combine the strawberry preserves, buttermilk and vanilla paste; set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and granulated sugar on medium-high until well combined and incredibly fluffy, 3 to 4 minutes, scraping the sides and bottom of the bowl.
Add the eggs one at a time, beating well and scraping the bowl after each addition. After the last egg is added, scrape the bowl once more. Turn the speed up to medium-high and beat until fluffy, 3 to 4 minutes more.
Add one third of the dry ingredients to the bowl with the butter mixture. Mix on low to medium speed until incorporated, scrape the bottom and sides of the bowl well, then add one third of the wet ingredients, scraping well after the addition. Repeat adding the dry and wet ingredients twice more, ending with the wet mixture. Scrape the sides and bottom once more, then add food coloring gel, if using, tinting to your preferred color. Beat on medium-high for 30 to 45 more seconds, really giving it a good last spin.
Divide the batter evenly among the three prepared pans. (For uniform layers, use a scale to weigh the batter.) Bake until a cake tester inserted into the centers comes out clean and the layers are lightly colored, 35 to 40 minutes, rotating the pans on their racks midway through for even baking. Let cool on wire racks until completely cooled, about 1 hour. (The cake layers can also be made ahead: Place fully cooled layers between 9-inch cake boards and wrap well with plastic film. Refrigerate for up to 2 days or freeze for up to 2 months, bringing to room temperature before frosting.)
Make the frosting: In the bowl of a stand mixer, using the paddle attachment, cream the butter and cream cheese together on medium-high speed until well combined and slightly fluffy. Gradually add the powdered sugar, 1 cup at a time, scraping the bowl as needed. Switch to the whisk attachment and add the vanilla paste and strawberry preserves. Whisk until fluffy, 2 to 3 minutes. Add food coloring, if using, and tint to your preferred color, whisking until incorporated.
To assemble: Turn the cooled layers out onto a cutting board and, using a serrated knife, trim the domed tops off, making a level surface. Place 1 tablespoon frosting in the center of a serving platter or a cake board and top with 1 cake layer, cut side up. Spread 1/2 cup strawberry preserves on top of the first layer, then top with 1 generous cup frosting, spreading evenly over the preserves. If the frosting is soft, chill in the fridge or freezer for 10 minutes to allow the frosting to set and firm up slightly. Repeat with the second layer, cut side up, adding preserves and then frosting. Chill 10 minutes to set frosting and then top with the final layer, cut side down.
Using a large offset spatula, spread a crumb coat (a thin layer of frosting) on the entirety of the cake, making sure the sides and top are evenly covered. Chill to set the crumb coat, 10 to 15 minutes, then cover with the remaining frosting, decorating as you like. The assembled cake can be stored at room temperature, covered with a cake stand, overnight, or refrigerated in an airtight container for up to 5 days.
Tip
Look for a brand of strawberry preserves that uses sugar versus high-fructose corn-syrup, such as Bonne Maman.
EASY FRESH STRAWBERRY PIE
This is from Laurel Randolph at Simply Recipes. For this recipe, Laurel wrote, "My whole life, I’ve never had my fill of strawberries. When berry season rolls around, all I want is perfectly ripe, sweet strawberries day and night. As a kid, my mom would have to cut me off, knowing I’d eat the freshly picked berries from the farm down the road until my stomach ached. And my cravings don’t stop at plain berries, either—strawberry desserts, like strawberry cake and strawberry pie are equally welcome."
Prep Time 15 minutes; Cook Time 10 minutes; Chill Time 4 hours; Total Time 4 hours 25 minutes; Servings 8 servings; Yield 1 (9-inch) pie
To view this online, go to https://www.simplyrecipes.com/fresh-strawberry-pie-recipe-8654730.
Ingredients
1 (9-inch) graham cracker or deep dish pastry pie crust
2 pounds fresh strawberries, divided, plus a few extra for garnish
3/4 cup granulated sugar
1/3 cup water
3 tablespoons cornstarch
1 tablespoon fresh lemon juice, optional
2 cups whipped cream (made from 1 cup of heavy whipping cream) or whipped topping
Directions
Prepare the crust, if needed:
If you’re using a store-bought graham cracker crust, then all you need to do is unwrap it. If you’re using a frozen or refrigerated pastry pie crust, bake according to the package directions and let cool before using.
Prep the strawberries:
Cap the strawberries and slice them in half; you should have 6 to 7 cups. If your strawberries are huge, you may want to quarter them. Add about 4 cups of them to a medium pot, and set the remaining strawberries aside.
Mash the strawberries in the pot slightly with a potato masher or fork. Add the sugar to the pot and stir.
Cook the pie filling:
Turn on the heat to medium and stir occasionally until the sugar dissolves.
Meanwhile, combine the water and cornstarch in a small bowl. Whisk together with a fork until fully combined.
Once the strawberry mixture is boiling and the sugar has dissolved, add the cornstarch and water mixture while stirring. Stir continuously as the mixture comes up to a boil, then boil while stirring for 1 to 2 minutes. The filling will thicken and turn from opaque to clear when it’s ready. Turn off the heat.
Fill the pie:
Add the remaining strawberries to the pot along with the lemon juice, if using, and stir to coat all of the berries. Add the filling to the prepared crust and place it in the fridge to chill for at least 4 hours; 12 to 24 hours is even better.
Simple Tip!
Depending on the size of your pan and pie crust, you might end up with a little extra filling. Reserve the extra in a covered container and refrigerate, enjoying it later with vanilla ice cream or yogurt.
Serve:
When ready to serve, pipe or mound whipped cream onto the center of the top of the pie and garnish with a few halved strawberries, or serve the whipped cream alongside for dolloping on each slice.
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