Strawberry Desserts
What's better than strawberries? When they become Strawberry Desserts. Check out the Strawberry Swirl Ice Cream, the Super Strawberry Fluff, and the rest of today's yumminess. Enjoy!
STRAWBERRY VANILLA CAKE
This yumminess is from Macrina Bakery. (If I'm ever lucky enough to end up in Seattle, Washington, I fully intend to stop in here. Also, you can get onto their monthly recipe subscription by clicking here.)
Anyway, Macrina Bakery's Leslie Mackie wrote, "Strawberries are available year-round, but those from your garden or local farmstand, ripened by warm days and sunshine, are the sweetest of all. Strawberries are best when they're simply allowed to shine. You can enjoy their natural sweetness without competing flavors. This cake is a perfect example of that philosophy, showcasing local strawberries layered with vanilla cake and lightly sweetened whipped cream. This recipe is from our forthcoming cookbook, Macrina at Home. Until then, bake it while local berries are at their peak."
To view this online, click here. Makes one 6-inch cake
Ingredients
2 cups cake flour
2-1/4 cups granulated sugar, divided
2 tsp baking powder
1/2 tsp kosher salt
6 egg yolks
1 Tbsp + 2 tsp pure vanilla extract, divided
3/4 cup whole milk, divided
12 Tbsp (1-1/2 sticks) unsalted butter, room temperature
6 cups fresh strawberries, divided
1 Tbsp cornstarch
2 cups heavy cream
Garnish: garden strawberries and leaves
Directions
Preheat oven to 325°F. Brush two 6-inch cake pans with neutral oil on base and sides, and line with cut-out circles of parchment paper, plus 3-inch strips on the sides. These will extend higher than the sides of your cake pans. The oil will adhere parchment to the pan and protect the cakes from sticking.
Sift flour, 1-3/4 cups of the sugar, baking powder and salt into a medium bowl. Stir to combine and set aside.
In a separate bowl add the egg yolks, 1 Tbsp vanilla and 1/4 cup of the milk. Mix with a whisk and set aside.
Add butter to the bowl of a stand mixer fitted with a paddle attachment. Cream for 4 to 5 minutes, until pale in color. Add the flour mixture, pulsing a few times, then mixing on low to fully combine. With mixer on low speed, slowly add the remaining milk. Increase to medium speed and mix for 30 seconds.
Add a third of the egg mixture and mix on medium speed for 20 to 30 seconds. Scrape bowl’s sides to make sure everything gets incorporated. Repeat the process 2 more times, until all egg mixture is incorporated.
Divide batter evenly between the prepared pans. Place on oven’s center rack. Bake for 30 to 32 minutes or until golden brown. A toothpick inserted in the center should come out clean.
Let cakes cool on a wire rack for 30 minutes, then invert and remove from pans. Peel off parchment and let cool completely.
Sort through your strawberries, choosing 1 cup of beauties for garnishing. Cut the remaining 5 cups into quarters. Place in a medium saucepan. Cook over low heat for 2 to 3 minutes to release the juices. In a small bowl combine 1/4 cup sugar and 1 Tbsp cornstarch. Add to the berries and cook for another 1 to 2 minutes to dissolve sugar and slightly thicken the cooked strawberries. Pour into a separate bowl and let cool to room temperature.
In the bowl of a stand mixer fitted with a whisk attachment, whip heavy cream with remaining 1/4 cup sugar and 2 tsp vanilla. Whip to medium-stiff peaks then keep cool in the refrigerator.
Cut each cake in half horizontally, creating a total of 4 layers. Set aside.
If you wish you can trim the golden-brown surface of each layer top and bottom, but truly it’s just for presentation purposes and reduces the size of your overall cake.
Place a cake layer onto your presentation plate and spread with ⅓ cup cooked strawberries. Top with 3/4 cup of sweetened whipped cream and level with a spatula. Repeat these steps with the second and third layers of cake, finishing with the final cake layer on top. Press down lightly on the top layer to level. Make sure sides are aligned for the final exterior frosting. Chill cake for 20 minutes to set up.
Add remaining cooked strawberries to the last of the whipped cream. Mix them only partially. It’s nice to see some pieces of strawberry in the frosting. Frost the cake’s exterior with the whipped cream, smoothing surfaces with a spatula. Garnish by placing the remaining strawberries on top and around the plate. To complete the summer cake presentation, I like to add garden strawberries and leaves also. Chill cake until ready to serve.
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!
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.
STRAWBERRY BALSAMIC ICE CREAM
This comes from Audra (otherwise known as The Baker Chick). I absolutely love her site; it’s one of the ones that I go back to time and again. If you haven’t signed up for her emails, I highly recommend doing so. Go ahead, I’ll wait…
Yield: about 1 quart
To view this online, click here.
Ingredients
For the strawberries:
3 cups strawberries, hulled and quartered
2-1/2 tablespoons of sugar
2 tsp. balsamic vinegar
For the custard base:
5 egg yolks
1/2 cup sugar
1-3/4 cups heavy cream
3/4 cup milk (any fat content besides skim will be fine, but I used whole.)
1/4 teaspoon salt
2 tsp. balsamic vinegar
1 tablespoon vodka (optional but recommended)
Instructions
In a small saucepan, combine the strawberries and 2-1/2 tablespoons of sugar. Stir until berries are cooked and soft, about 5 minutes, stir in 2 teaspoons of balsamic and pureé with an immersion blender or in a regular blender. Set aside.
In a larger saucepan combine the egg yolks, 1/2 cup sugar, heavy cream, milk and salt. Cook on low heat, stirring with a whisk constantly until it starts to thicken.
Continue to stir with a spoon until the custard coats the back and a line remains when you run your finger down the spoon.
Stir in the strawberry pureé and the remaining 2 teaspoons of balsamic and the vodka if using. (It helps keep the ice cream from getting too frozen.)
Cool thoroughly (ideally overnight.)
Churn according to your ice cream maker's instructions and enjoy right away (soft serve consistency,) or freeze for a few hours to firm it up.
Notes: Recipe adapted from the cookbook: Sweet Cream and Sugar Cones.
STRAWBERRY SWIRL ICE CREAM
This is from the Vegetarian Times website (from June 4, 2008), and begins, “Thanks to the chilling effect of frozen strawberries, this recipe freezes faster than other homemade ice creams. The strawberry jam makes a beautiful swirl of sweetness, but you can leave it out if you prefer.”
Makes 6 servings.
To view this online, click here.
Ingredients
1 10-oz. bag frozen strawberries
6 oz. silken tofu, drained
1/2 cup plain soy creamer
1/2 cup agave nectar or maple syrup
1 Tbs. vanilla extract
1 Tbs. lemon zest
1/4 cup all-fruit strawberry jam
Preparation
Purée strawberries and tofu in blender or food processor until smooth. Add soy creamer, agave nectar, vanilla, and lemon zest; purée until smooth.
Freeze in ice cream maker according to manufacturer’s directions. When ice cream is ready, swirl in strawberry jam while machine paddles are still going, then serve, or transfer to tub to freeze.
Nutrition Information: Calories: 169; Carbohydrate Content: 34 g; Fat Content: 2 g; Fiber Content: 1 g; Protein Content: 2 g; Sodium Content: 20 mg; Sugar Content: 30 g
FROZEN STRAWBERRY LEMONADE PIE
This is from the Food Network, and begins, "This frozen strawberry lemonade pie just might be the ultimate summer dessert."
Active Time: 1 hour; Total Time: 1 hour (plus 4-hour freezing); Yield: 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/frozen-strawberry-lemonade-pie-7116766.
Ingredients
For the Crust:
12 graham cracker sheets
2 tablespoons sugar
5 tablespoons unsalted butter, melted
For the Filling:
1 cup chopped strawberries
1/2 cup raspberries
1/4 cup sugar
1 tablespoon water
4 ounces cream cheese, at room temperature
3/4 cup sweetened condensed milk
1 tablespoon finely grated lemon zest plus 1/3 cup fresh lemon juice (from 2 to 3 lemons)
1 cup cold heavy cream
For the Topping:
3 tablespoons strawberry jelly
1 cup strawberries, halved
Directions
Preheat the oven to 350 degrees F. Pulse the graham crackers and sugar in a food processor until finely ground. Add the melted butter and pulse until the mixture looks like wet sand. Press into the bottom and up the sides of a 9-inch fluted tart pan. Place on a baking sheet and bake until lightly browned and set, 12 to 14 minutes. Let cool completely on the baking sheet.
Meanwhile, make the filling: Bring the strawberries, raspberries, sugar and water to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer until the liquid is syrupy and the fruit is very soft, 4 to 5 minutes. Strain through a fine-mesh sieve, pressing gently on the solids with a rubber spatula; discard the solids. Let the syrup cool.
If the cream cheese is a little stiff, soften it in the microwave in 10-second intervals. Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and creamy, about 30 seconds. Add the condensed milk and beat until smooth. Add the berry syrup and the lemon zest and juice and beat until smooth.
In a separate large bowl, beat the heavy cream with clean beaters until medium peaks form. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no streaks remain. Spoon the filling into the crust and spread with the back of a spoon. Cover with plastic wrap and freeze until firm, at least 4 hours.
About 10 minutes before serving, remove the pie from the freezer to soften slightly. Make the topping: Microwave the jelly in a medium microwave-safe bowl until runny, 20 to 30 seconds, then whisk until smooth. Add the strawberries and gently stir to coat. Let macerate 10 to 15 minutes. Remove the tart from the pan and transfer to a plate. Top with the strawberry mixture.
Cook’s Note
Remove the pie from the freezer and let it sit for about 10 minutes before slicing.
STRAWBERRY VANILLA CAKE
This yumminess is from Macrina Bakery. (If I'm ever lucky enough to end up in Seattle, Washington, I fully intend to stop in here. Also, you can get onto their monthly recipe subscription by clicking here.)
Anyway, Macrina Bakery's Leslie Mackie wrote, "Strawberries are available year-round, but those from your garden or local farmstand, ripened by warm days and sunshine, are the sweetest of all. Strawberries are best when they're simply allowed to shine. You can enjoy their natural sweetness without competing flavors. This cake is a perfect example of that philosophy, showcasing local strawberries layered with vanilla cake and lightly sweetened whipped cream. This recipe is from our forthcoming cookbook, Macrina at Home. Until then, bake it while local berries are at their peak."
To view this online, click here. Makes one 6-inch cake
Ingredients
2 cups cake flour
2-1/4 cups granulated sugar, divided
2 tsp baking powder
1/2 tsp kosher salt
6 egg yolks
1 Tbsp + 2 tsp pure vanilla extract, divided
3/4 cup whole milk, divided
12 Tbsp (1-1/2 sticks) unsalted butter, room temperature
6 cups fresh strawberries, divided
1 Tbsp cornstarch
2 cups heavy cream
Garnish: garden strawberries and leaves
Directions
Preheat oven to 325°F. Brush two 6-inch cake pans with neutral oil on base and sides, and line with cut-out circles of parchment paper, plus 3-inch strips on the sides. These will extend higher than the sides of your cake pans. The oil will adhere parchment to the pan and protect the cakes from sticking.
Sift flour, 1-3/4 cups of the sugar, baking powder and salt into a medium bowl. Stir to combine and set aside.
In a separate bowl add the egg yolks, 1 Tbsp vanilla and 1/4 cup of the milk. Mix with a whisk and set aside.
Add butter to the bowl of a stand mixer fitted with a paddle attachment. Cream for 4 to 5 minutes, until pale in color. Add the flour mixture, pulsing a few times, then mixing on low to fully combine. With mixer on low speed, slowly add the remaining milk. Increase to medium speed and mix for 30 seconds.
Add a third of the egg mixture and mix on medium speed for 20 to 30 seconds. Scrape bowl’s sides to make sure everything gets incorporated. Repeat the process 2 more times, until all egg mixture is incorporated.
Divide batter evenly between the prepared pans. Place on oven’s center rack. Bake for 30 to 32 minutes or until golden brown. A toothpick inserted in the center should come out clean.
Let cakes cool on a wire rack for 30 minutes, then invert and remove from pans. Peel off parchment and let cool completely.
Sort through your strawberries, choosing 1 cup of beauties for garnishing. Cut the remaining 5 cups into quarters. Place in a medium saucepan. Cook over low heat for 2 to 3 minutes to release the juices. In a small bowl combine 1/4 cup sugar and 1 Tbsp cornstarch. Add to the berries and cook for another 1 to 2 minutes to dissolve sugar and slightly thicken the cooked strawberries. Pour into a separate bowl and let cool to room temperature.
In the bowl of a stand mixer fitted with a whisk attachment, whip heavy cream with remaining 1/4 cup sugar and 2 tsp vanilla. Whip to medium-stiff peaks then keep cool in the refrigerator.
Cut each cake in half horizontally, creating a total of 4 layers. Set aside.
If you wish you can trim the golden-brown surface of each layer top and bottom, but truly it’s just for presentation purposes and reduces the size of your overall cake.
Place a cake layer onto your presentation plate and spread with ⅓ cup cooked strawberries. Top with 3/4 cup of sweetened whipped cream and level with a spatula. Repeat these steps with the second and third layers of cake, finishing with the final cake layer on top. Press down lightly on the top layer to level. Make sure sides are aligned for the final exterior frosting. Chill cake for 20 minutes to set up.
Add remaining cooked strawberries to the last of the whipped cream. Mix them only partially. It’s nice to see some pieces of strawberry in the frosting. Frost the cake’s exterior with the whipped cream, smoothing surfaces with a spatula. Garnish by placing the remaining strawberries on top and around the plate. To complete the summer cake presentation, I like to add garden strawberries and leaves also. Chill cake until ready to serve.
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!
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.
STRAWBERRY BALSAMIC ICE CREAM
This comes from Audra (otherwise known as The Baker Chick). I absolutely love her site; it’s one of the ones that I go back to time and again. If you haven’t signed up for her emails, I highly recommend doing so. Go ahead, I’ll wait…
Yield: about 1 quart
To view this online, click here.
Ingredients
For the strawberries:
3 cups strawberries, hulled and quartered
2-1/2 tablespoons of sugar
2 tsp. balsamic vinegar
For the custard base:
5 egg yolks
1/2 cup sugar
1-3/4 cups heavy cream
3/4 cup milk (any fat content besides skim will be fine, but I used whole.)
1/4 teaspoon salt
2 tsp. balsamic vinegar
1 tablespoon vodka (optional but recommended)
Instructions
In a small saucepan, combine the strawberries and 2-1/2 tablespoons of sugar. Stir until berries are cooked and soft, about 5 minutes, stir in 2 teaspoons of balsamic and pureé with an immersion blender or in a regular blender. Set aside.
In a larger saucepan combine the egg yolks, 1/2 cup sugar, heavy cream, milk and salt. Cook on low heat, stirring with a whisk constantly until it starts to thicken.
Continue to stir with a spoon until the custard coats the back and a line remains when you run your finger down the spoon.
Stir in the strawberry pureé and the remaining 2 teaspoons of balsamic and the vodka if using. (It helps keep the ice cream from getting too frozen.)
Cool thoroughly (ideally overnight.)
Churn according to your ice cream maker's instructions and enjoy right away (soft serve consistency,) or freeze for a few hours to firm it up.
Notes: Recipe adapted from the cookbook: Sweet Cream and Sugar Cones.
STRAWBERRY SWIRL ICE CREAM
This is from the Vegetarian Times website (from June 4, 2008), and begins, “Thanks to the chilling effect of frozen strawberries, this recipe freezes faster than other homemade ice creams. The strawberry jam makes a beautiful swirl of sweetness, but you can leave it out if you prefer.”
Makes 6 servings.
To view this online, click here.
Ingredients
1 10-oz. bag frozen strawberries
6 oz. silken tofu, drained
1/2 cup plain soy creamer
1/2 cup agave nectar or maple syrup
1 Tbs. vanilla extract
1 Tbs. lemon zest
1/4 cup all-fruit strawberry jam
Preparation
Purée strawberries and tofu in blender or food processor until smooth. Add soy creamer, agave nectar, vanilla, and lemon zest; purée until smooth.
Freeze in ice cream maker according to manufacturer’s directions. When ice cream is ready, swirl in strawberry jam while machine paddles are still going, then serve, or transfer to tub to freeze.
Nutrition Information: Calories: 169; Carbohydrate Content: 34 g; Fat Content: 2 g; Fiber Content: 1 g; Protein Content: 2 g; Sodium Content: 20 mg; Sugar Content: 30 g
FROZEN STRAWBERRY LEMONADE PIE
This is from the Food Network, and begins, "This frozen strawberry lemonade pie just might be the ultimate summer dessert."
Active Time: 1 hour; Total Time: 1 hour (plus 4-hour freezing); Yield: 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/frozen-strawberry-lemonade-pie-7116766.
Ingredients
For the Crust:
12 graham cracker sheets
2 tablespoons sugar
5 tablespoons unsalted butter, melted
For the Filling:
1 cup chopped strawberries
1/2 cup raspberries
1/4 cup sugar
1 tablespoon water
4 ounces cream cheese, at room temperature
3/4 cup sweetened condensed milk
1 tablespoon finely grated lemon zest plus 1/3 cup fresh lemon juice (from 2 to 3 lemons)
1 cup cold heavy cream
For the Topping:
3 tablespoons strawberry jelly
1 cup strawberries, halved
Directions
Preheat the oven to 350 degrees F. Pulse the graham crackers and sugar in a food processor until finely ground. Add the melted butter and pulse until the mixture looks like wet sand. Press into the bottom and up the sides of a 9-inch fluted tart pan. Place on a baking sheet and bake until lightly browned and set, 12 to 14 minutes. Let cool completely on the baking sheet.
Meanwhile, make the filling: Bring the strawberries, raspberries, sugar and water to a boil in a small saucepan over medium-high heat. Reduce the heat and simmer until the liquid is syrupy and the fruit is very soft, 4 to 5 minutes. Strain through a fine-mesh sieve, pressing gently on the solids with a rubber spatula; discard the solids. Let the syrup cool.
If the cream cheese is a little stiff, soften it in the microwave in 10-second intervals. Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth and creamy, about 30 seconds. Add the condensed milk and beat until smooth. Add the berry syrup and the lemon zest and juice and beat until smooth.
In a separate large bowl, beat the heavy cream with clean beaters until medium peaks form. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no streaks remain. Spoon the filling into the crust and spread with the back of a spoon. Cover with plastic wrap and freeze until firm, at least 4 hours.
About 10 minutes before serving, remove the pie from the freezer to soften slightly. Make the topping: Microwave the jelly in a medium microwave-safe bowl until runny, 20 to 30 seconds, then whisk until smooth. Add the strawberries and gently stir to coat. Let macerate 10 to 15 minutes. Remove the tart from the pan and transfer to a plate. Top with the strawberry mixture.
Cook’s Note
Remove the pie from the freezer and let it sit for about 10 minutes before slicing.
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