NATIONAL STRAWBERRY DAY!
see various dessert recipes using strawberries here.
Yield: 6-12 pops
source : marshasbakingaddiction
1 pint (2 cups) heavy cream
1 (14 oz.) Sweetened Condensed Milk
2 oz. cream cheese, melted
2 Tablespoons butter, melted
8-10 drops red or pink food coloring, optional
1 cup finely chopped fresh strawberries
1/4 cup crushed graham crackers
Yield: 12 pcs
1 2/3 cup cake flour
3/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup + 2 Tbsp granulated sugar
1 large egg
2 large egg whites
1/3 cup fresh strawberry puree*
1/4 cup buttermilk**
1/2 tsp vanilla extract
5 drops red food coloring (optional)
3/4 cup diced strawberries (dice into about 1/4-inch pieces)
Diced and whole strawberries for topping (about 1 lb small strawberries)
1/2 cup + 2 Tbsp strawberry puree
1/2 cup unsalted butter, nearly at room temperature
1/4 cup salted butter, nearly at room temperature
2 1/2 – 2 3/4 cups powdered sugar
1/4 tsp vanilla extract
4 drops red food coloring (optional)
Yield : 9″ pie
Vanilla Cookie Crust:
5 Tablespoons Non-Dairy Margarine or Coconut Oil, Melted
1 1/2 Cups Finely Ground Vanilla Wafer Cookie Crumbs
Strawberry Cream Filling:
1 Pound Fresh Strawberries
1 1/2 Tablespoons Lime Juice
1 Teaspoon Lemon Zest
1 1/2 Teaspoons Agar Powder
1 Pint So Delicious Vanilla Coconut, Almond, or Soy Ice Cream, Melted
Preheat your oven to 350 degrees.
Combine the melted margarine or coconut oil with the cookies in a large bowl, stirring thoroughly to completely moisten every last crumb. Transfer the mixture to a 9-inch pie pan and use your hands to press it evenly across the bottom and up the sides. If it’s too sticky to handle with ease, lightly moisten your hands before proceeding. Bake for 10 – 15 minutes, until golden brown. Let cool while you move on to the filling.
Wash, hull, and roughly slice the strawberries before tossing them into your blender along with all of the remaining ingredients. Puree until mostly but not entirely smooth, leaving a few small chunks of berries intact. If you’d prefer a silkier texture, continue blending until no lumps remain, and pass the pink mixture through a fine mesh sieve, discarding the seeds. Transfer the mixture to a medium saucepan and set over moderate heat. Whisk frequently as it warms up, cooking until it comes to a full boil. Continue stirring vigorously for a full two minutes and then pour the hot filling into your prepared crust.
Tap the pan lightly on the counter to release any air bubbles, and let cool to room temperature. Only then is it safe to transfer to the fridge to continue cooling. Don’t rush this process, since an agar gel that’s cooled too quickly will weep and become watery later on.
Once fully chilled and solidified, slice and serve with additional fresh berries if desired- Or, additional scoops of ice cream!
Yield : 9″x 13″
Baker’s Note #1: Update based on readers’ comments In order for the whipped cream frosting to be stiff enough for the cake, the cream should be whipped longer than normal. You don’t want to create butter, but the cream should be whipped past the stiff peaks stage. Alternatively, you can either increase the amount of cream cheese by 4 oz. or reduce the amount of heavy cream by 1 cup. This will produce a frosting that is a bit more stable…making it easier to frost the cake. I hope this helps!
Baker’s Note #2: The cake pictured in this post actually has 3 layers. I normally make this cake in 2 layers, and the recipe below is for the 2-layer version. If you’d like to make the 3-layer version, just make 1.5x the recipe.
source : spicedblog
Yield : 9″ x 13″
Strawberry Gelatin layer covered by a Champagne layer is perfect way to enjoy your midnight toast!
½ C water
2 packets gelatin
2 C strawberries
½ C sugar
3 packets gelatin
2 C water
1 C sugar
1½ C Cold Champagne
1½ C Cold Ginger Ale
Yield : 9″ x 13″ (or 10″ square) pan
In the bowl of a mixer, beat together cream cheese and sugar. Add strawberries, pineapple, bananas, and pecans and turn on mixer to blend. Use a spatula to fold in cool whip.
Pour in a 9″ x 13″ (or 10″ square) pan. Freeze overnight. Thaw for half an hour before slicing and serving
source : hello-homebody
This fluffy, airy angel food cake with strawberry sauce is perfect when you’re craving a light dessert
For the cake
• 1 cup cake flour
• 1 ½ cup sugar
• 1 tablespoon orange zest
• 12 egg whites
• 1 teaspoon cream of tartar
• ½ teaspoon salt
• 2 teaspoon pure vanilla extract
1. Preheat the oven to 325 degrees F (160 degrees C).
2. Sift together cake flour and ¾ cup of sugar.
3. Zest one orange.
4. In a large mixing bowl, beat the egg whites until foamy on a low speed. Add cream of tartar and salt and continue to beat, gradually increasing the speed to high. When the egg whites get pretty white, stir in remaining ¾ cup of sugar one tablespoon at a time. Continue to beat on high speed until stiff peaks form. Add orange zest and pure vanilla extract. Transfer the whipped egg whites into a large bowl.
5. Add flour/sugar mixture and carefully mix everything together. Be careful not to deflate the batter.
6. Now transfer the batter to ungreased angel food cake pan. Even out the surface. Run a butter knife through the batter to remove any air bubbles. Bake for about 40-45 minutes. It’s ready if the inserted wooden stick comes out clean.
7. Invert the cake on a cup as pictured until the cake is completely cooled for 90-120 minutes. This will make sure the cake stays soft and fluffy while cooling.