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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When Life Gives You Lemons….. Make Lemon Curd!

When Life Gives You Lemons….. Make Lemon Curd!

If there is a Facebook Quiz that analyzes your personality traits and tells you what color you are, I would be YELLOW. It’s my favorite color. I love all things yellow; yellow blouses, yellow tulips, yellow dishes, yellow gift wrap, yellow lemons…… yellow everything! Yellow is so not brown. Yellow is not red hot. Yellow is not calmingly green. Yellow is not a sad shade of blue. Yellow is perky and optimistic and bright and personable and…. well… me!

So, while others were hording toilet tissue, I was hording sunflowers (for my kitchen vase), eggs (sunny side up of course), semolina flour (that’s for my brand new pizza oven) and lemons. Lots and lots of lemons. Sure, lemons are sour, which is why God gave us sugar!

The combination of egg yolks with the zest and juice of lemons, produces a custard with a consistency between pudding and jam. You can spread lemon curd on your English muffin, swirl it in the center of a pound cake, whip it into a mousse, transform it into ice cream or make lemon curd parfaits for a light, airy and bright spring dessert.

And that’s what I did here. Enjoy!

Lemon Curd Parfaits

with Strawberries and Mascarpone Cream

makes 6

30 minute cuisine, plus 20 minutes for biscuits

For lemon curd

3 large lemons, about 2 tablespoons zest and ½ cup juice

1 ½ cups granulated sugar

¼ pound butter, room temperature, 1 stick

5 large egg yolks

½ teaspoon kosher salt

For berries

1 pint strawberries, stemmed and cut in half

For mascarpone cream

1 (8-ounce) container mascarpone cream

¼ cup sour cream

1 teaspoon vanilla

For biscuits

¾ cup buttermilk

1 egg

2 ¼ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon kosher salt

¼ teaspoon baking soda

½ cup granulated sugar

⅓ cup shortening

3 tablespoons butter, melted

Zest the lemons and place into a bowl with the sugar. Use a fork to combine. Reserve 3 tablespoons of the lemon-sugar, which you will need later when you assemble the parfaits. Pour the remaining lemon-sugar blend into the bowl of an electric mixer. Add the butter and mix until creamy. Add the egg yolks, the juice from the lemons and the salt.

Heat water to a simmer in a pan (some bubbling, but not a mad boil). Place a heat proof bowl over the simmering water. You can use a double boiler for this. Pour the mixture into the bowl. Stir and simmer until the curd thickens, about 10 minutes. If you have a candy thermometer, you can make sure your curd is plenty thick when it reaches 170°. Cool the curd and then transfer it to a jar or plastic container. You can refrigerate the curd for up to 2 weeks.

Place the strawberries into a bowl. Sprinkle with 1 tablespoon of the reserved lemon-sugar. Stir and set aside. You can chill the berries for up to several days.

Place the mascarpone cheese, sour cream and vanilla into a small bowl. Use a wooden spoon to stir the mixture together until smooth and creamy.

Preheat the oven to 400°. Line a baking sheet with parchment paper. Whisk together the buttermilk and egg in a small bowl. Place the flour, baking powder, salt, baking soda and ½ cup sugar into the bowl of a food processor. Pulse once or twice to mix together. Take off the lid of the machine. Pinch the shortening into small pieces on top of the flour mixture. Return the top to the machine. Pulse until the flour turns into coarse crumbs and begins to climb up the side of the bowl. With the machine running, slowly pour in the buttermilk/eggs. The dough will clump together and begin to wrap around the blade.

Dump the dough onto your floured work surface. It will be soft and sticky! Dust the top of the dough with additional flour. Use your hands to pat the dough down to about ½-inch thickness. Use a 3-inch round biscuit cutter (or top of a glass) to cut 12 circles from the dough, reusing the scraps. Place the dough circles onto the baking sheet. Bake until the biscuits begin to rise and turn golden brown, about 12 to 15 minutes. Melt 3 tablespoons butter. Stir in 2 tablespoons of the reserved lemon-sugar into the melted butter. Remove the biscuits from the oven and brush with the sugared butter. Cool to room temperature.

To assemble the parfaits, cut one biscuit in half. Break a biscuit half into pieces and place into the bottom of a glass (or container of your choice). Spoon some of the strawberries over the biscuit. Add a spoonful of mascarpone cream and a large spoonful of lemon curd. Repeat with the other half of the biscuit, strawberries, cream and curd. You can drizzle some of the sugared berry juice on the top. Place the remaining 6 biscuits into a resealable plastic bag. You can keep these in the fridge or freezer.