Strawberry Field Recipes: Easy Whipped Cream Cake

Strawberry Field Recipes: Easy Whipped Cream Cake

Strawberry Recipes for Desserts

You can just never have too many strawberries! Pick too many and turn excess into opulence with this luscious strawberry whipped cream cake.

I hope there are strawberry fields forever because the strawberries that you harvest from their growing green vines are the reddest, ripest, juiciest, sweetest, most flavorful berries you are ever going to eat.

Add the wonder of youngsters plucking for the first time, and you have a moment to remember…forever.

When you get to the farmer and he weighs your overfilling baskets and you find out you have collected eighteen pounds of strawberries, the wonderment retreats just a bit.

Until the lightbulb goes off and you’re able to prolong the day by making EVERYTHING strawberry. 

Strawberry Whipped Cream Cake

The cake is simple. I start with a box of white cake.

The recipe calls for 3 egg whites. If you have the time, you can beat these and fold them into the batter for a fluffier cake. Pour into 2 round (or square cake pans).

Chop about 4 cups of strawberries and sprinkle them with just a bit of granulated sugar. Let these sit while you bake the cake. When the cakes are cooled, use your electric mixer to whisk together a block (8 ounces) of cream cheese with 1 cup of confectioner’s sugar.

When blended, add 1 tablespoon of vanilla and 1 ½ heavy whipping cream. Continue mixing on high speed until the frosting comes together to form stiff peaks. Assemble the cake by placing one cake onto a platter. Spread a layer of frosting on the cake.

Use a slotted spoon to sprinkle chopped strawberries on the frosting. Cover the strawberries with another layer of frosting. Place the second cake on top and slather the remaining frosting all over the top and sides.

Spoon the remaining strawberries over the top. Chill the cake in the fridge until you are ready to serve.

Here’s the recipe for some really FUN ice cream!

 

Strawberry Ice Cream

Strawberry Recipes for Desserts

Serves:

4 to 6

Ready In:

30 minutes ‘til it’s ready to go into the ice cream machine

Ingredients

1 ½ cups half and half

1 cup granulated sugar

⅛ teaspoon salt

4 large egg yolks

1 ½ cups heavy whipping cream

2 teaspoons vanilla extract

2 cups chopped strawberries

Directions

Stir together the half and half, sugar, and salt in a saucepan over medium-low heat until the sugar dissolves, about 3 to 5 minutes.

Whisk the eggs in a bowl until pale and frothy. Continue whisking while you slowly pour about ½ cup of the hot half and half mixture into the eggs. This “tempering” of the eggs will prevent them from scrambling. Pour the egg liquid from the bowl back into the pan and place it on the heat. Continue stirring until the liquid thickens enough to coat the back of a spoon, about 5 to 7 minutes more. 

Place a bowl into a larger bowl that is filled with ice cubes. Pour the thickened custard from the pan through a fine-mesh strainer (or colander) and into the bowl. This will catch any solid pieces. Whisk in the heavy whipping cream and continue whisking until the mixture is cool. 

Pour the custard into an ice cream machine and freeze according to the manufacturer’s directions, adding the chopped strawberries at the end of the cycle. Serve soft, right from the machine, or transfer to an air-tight container and place into the freezer.

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Woo-hoo! Watauga Farmers Market to Reopen May 5th!

Woo-hoo! Watauga Farmers Market to Reopen May 5th!

I live in the Blue Ridge Mountains in the summer time, where the farmers markets brighten up the road sides with in season produce, fresh flower bouquets, and vending stations offering all kinds of goodies. As a cookbook author, it’s a chance to run wilder than the azaleas in bloom– and my favorite place to do it is the Watauga Farmers Market in Boone, NC.

I always load up on beets, blueberries, bok choy, broccoli, cabbage, collards, green peas, lettuces of all kinds, and loads of delicious strawberries this time of year.

My Kale Salad with Strawberries and Goat Cheese takes advantage of the freshest kale, sweetest strawberries and creamy artisanal cheese found in the market. There’s a cheese maker at the Watauga Farmer’s Market in the mountains of North Carolina that makes so many variations of goat cheese that it’s hard to choose. You can taste them all, if you are patient enough to wait your turn.

I also like to create super granola with the seeds and nuts I find at the market. Look for the super granola recipe at the bottom of this recipe. All kinds of possibilities lay in wait under those farmer’s market tents! See you around…

Kale Salad with Strawberries and Goat Cheese
& a Nutty Topper
Serves 4 to 6 as a side salad
30 Minute Cuisine

For Nutty Topper:
1 tablespoons butter
1 tablespoon brown sugar
¼ cup roasted, salted and shelled pistachios
¼ cup roasted, salted sunflower seeds
¼ cup roasted, and salted Pepitas

For Dressing:
½ large lemon juiced, about 2 tablespoons
1 tablespoon Dijon mustard
1 teaspoons honey
½ teaspoon kosher salt
½ teaspoon coarse black pepper
½ cup olive oil

For Salad:
1 bunch kale, stems removed, leaves chopped, about 3 to 4 cups
1 pint fresh strawberries, stems removed and sliced, about 2 cups
4 to 5 medium radishes, sliced thin, about 1 cup
4 ounces goat cheese, crumbled, about ½ cup

Melt the butter and brown sugar in a medium skillet pan over medium-high heat. Stir in the pistachios, sunflower seeds and pepitas. Cook until the nuts are just beginning to toast, about 2 to 3 minutes. Pour the nuts and seeds onto a parchment paper lined rimmed baking sheet to cool.

Place the lemon juice, mustard and honey in a small bowl. Season with salt and pepper. Whisk in the olive oil. Place the kale into a salad bowl and pour the dressing over the top. Let the salad sit on the counter at room temperature for 20 to 30 minutes to allow the leaves to soften.

Add the strawberries, radishes and goat cheese to the salad bowl. Toss with the kale and dressing and sprinkle the nutty topper over the top.

To make super granola: Just place nuts and/or seeds into a bowl with 1 cup old-fashioned rolled oats, ½ cup dried fruit (like cranberries or blueberries), and a tablespoon of honey. Toss with a beaten egg white, a tablespoon of honey and a pinch of salt. Pour the granola mixture onto a parchment paper lined rimmed baking sheet. Bake at 350°until the oats are golden and toasted, about 10 minutes. Cool and store in an airtight container. Spoon granola over yogurt and berries for a fast and yummy breakfast starter!