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Jorj Morgan

Signature Strawberry Fields Desserts

A vibrant celebration of seasonal berries, featuring a luxurious strawberry whipped cream sponge cake and a rich, tempered custard strawberry ice cream.
Print Recipe
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings: 8 people
Course: Dessert
Ingredients Method

Ingredients
  

Strawberry Whipped Cream Cake
  • box white cake mix and required ingredients listed on the box
  • 3 egg whites optional, for folding into batter
  • 4 cups fresh organic strawberries chopped (about 2 lbs)
  • 1 tablespoon granulated sugar
  • 8 ounces cream cheese softened
  • 1 cup confectioner’s sugar
  • 1 tablespoon vanilla extract
  • 1 ½ cups heavy whipping cream
Strawberry Ice Cream
  • 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 fresh organic strawberries chopped

Method
 

The Strawberry Cream Cake
  1. Prepare the white cake mix according to the package directions.
  2. If time permits, whip the 3 egg whites until stiff and gently fold them into the batter for a fluffier texture.
  3. Pour the batter into two round or square cake pans and bake as directed.
  4. While the cake bakes, toss the 4 cups of chopped strawberries with 1 tablespoon of granulated sugar in a bowl and let them sit to release their juices.
  5. Allow the baked cakes to cool completely.
  6. In a large bowl, use an electric mixer to whisk together the softened cream cheese and confectioner’s sugar until smooth.
  7. Add the vanilla extract and 1 ½ cups of heavy whipping cream to the cream cheese mixture.
  8. Continue mixing on high speed until the frosting comes together to form stiff, luxurious peaks.
  9. Place one cooled cake layer onto a serving platter and spread a thick layer of frosting over the top.
  10. Use a slotted spoon to sprinkle a layer of the macerated chopped strawberries over the frosting.
  11. Cover the strawberries with another thin layer of frosting, then place the second cake layer on top.
  12. Slather the remaining frosting completely over the top and sides of the cake.
  13. Spoon the remaining syrupy strawberries over the very top of the frosted cake.
  14. Chill the cake in the refrigerator until you are ready to serve.
The Strawberry Ice Cream
  1. Stir together the half and half, 1 cup of granulated sugar, and salt in a saucepan over medium-low heat until the sugar dissolves, about 3 to 5 minutes.
  2. Whisk the 4 large egg yolks in a bowl until pale and frothy.
  3. Continue whisking vigorously while you slowly pour about ½ cup of the hot half and half mixture into the eggs to temper them and prevent scrambling.
  4. Pour the tempered egg liquid from the bowl back into the saucepan and return it to the heat.
  5. Continue stirring until the liquid thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  6. Place a clean bowl into a larger bowl filled with ice cubes to create an ice bath.
  7. Pour the thickened custard from the pan through a fine-mesh strainer or colander into the chilled bowl to catch any solid pieces.
  8. Whisk in the 1 ½ cups of heavy whipping cream and the vanilla extract, continuing to whisk until the mixture is completely cool.
  9. Pour the cooled custard into an ice cream machine and freeze according to the manufacturer’s directions.
  10. Add the 2 cups of chopped strawberries during the final minutes of the churning cycle.
  11. Serve soft right from the machine, or transfer to an airtight container and freeze until firm.