Strawberries and Cream Birthday Cake

This is a white cake layered with custard, strawberries and whipping cream.

FRUIT FILLING:

1.5 c (8 0z) raspberries, strawberries or blueberries
2 tbsp sugar
1 tsp fresh lemon juice

Mix and let sit 1 hour.

WHITE CAKE:

2 c flour
1 tsp salt
1 c sugar
1 c heavy cream
2 tbsp milk
2 tsp baking powder
4 egg whites, room temperature
1 tsp vanilla extract
1/4 tsp almond extract

1. Preheat oven to 325 F.
2. Butter 8 in round pans. Add parchment. Butter and flour that too.
3. Mix dry ingredients.
4. Mix wet ingredients in kitchenaid, whip till thickens.
5. Add dry ingredients to wet ingredients.
6. Divide batter amongst 3 pans.
7. Bake 20-25 min.
8. Let cool COMPLETELY.

CUSTARD / PASTRY CREAM FILLING:

2.5 c whole milk
3/4 c sugar
1/4 tsp salt
2 tsp vanilla extract
1/4 c cornstarch
1 tbsp flour
4 egg yolks
1/2 c whole milk
4 tbsp (1/2 stick) butter
1 c heavy cream, whipped to soft peaks

1. In medium saucepan, mix 2.5 c milk, sugar and salt. BOIL over med heat.
2. In separate bowl, whisk cornstarch, flour and egg yolks with 1/2 c milk.
3. TEMPERING: whisk some of the boiling mixture with the egg yolks, then pour back into hot milk and return to heat. Do it little by little so the eggs don’t curdle.
4. Bring to a boil and boil for 30 sec.
5. Remove from heat, STRAIN (if it curdled), and stir in butter and vanilla extract.
6. Rub a piece of butter over the surface of the cream, top with plastic wrap, and fridge till cool.
7. To complete, fold in whipping cream.

WHIPPING CREAM FROSTING:

2 c whipping cream
1 c confectioner’s sugar
2 tsp vanilla extract
1 tsp almond extract

Mix well.

 

Strawberry Yogurt Bundt Cake

From Food.com.

Ingredients:

1 cup butter, softened
2 cups sugar
3 eggs
1 tablespoons lemon juice
1 lemon, zested
2 1⁄4 cups all-purpose flour
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
8 ounces plain Greek yogurt or 8 ounces vanilla, greek yogurt

Fruit:

1/4 c flour
12 ounces fresh strawberries, diced

Glaze:

1 cup powdered sugar
2 tbsp lemon juice

Directions:

1. Preheat oven to 325 F. Grease and flour a 10 inch Bundt pan. Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
2. With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
3. Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
4. Pour the batter into the Bundt pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.

Martha Stewart Strawberry Cake

From Martha Stewart.

Ingredients:

6 tablespoons unsalted butter, softened, plus more for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1 large egg
1/2 c milk
1 tsp vanilla extract
1 lb fresh strawberries, hulled and halved

Garnish:

2 tablespoons sugar

Directions:

1. Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.
2. Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to medium-low; mix in egg, milk, and vanilla.
3. Reduce speed to low; gradually mix in flour mixture. Transfer batter to buttered pie plate. Arrange strawberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries.
4. Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges.

Strawberry Cake

 

I want something that I can make in pieces, and then assemble when company comes.

SO: Vanilla cupcakes, custard, strawberry compote, and whipping cream.

To serve: Slice the vanilla cupcake in half, add a dollop of custard and a dollop of strawberry compote. Replace the top of the cupcake. Top with whipping cream. Serve with meringue crumble.

NOTE: These ingredients can also be arranged in a trifle. Find a tall container. Layer first cake, then compote, then custard, then cream. Alternate attractively. Serve.

Custard Recipe (makes 3 cups):

4 large egg yolks
1/2 c sugar
1/4 c cornstarch
pinch salt
2 c milk
1 1/4 tsp vanilla extract

Directions:

1. Whisk egg yolks until smooth in large bowl. Combine sugar, corn starch, and salt in medium saucepan and heat on medium heat. Stir constantly, adding milk gradually in a slow, steady stream. Cook until mixture thickens and begins to bubble, about 5 min.
2. Whisking constantly, slowly pour 1/3 of the milk mixture into the egg yolks (this is called tempering, which keeps the yolks from curdling). Pour remaining milk mixture in saucepan. Cook over medium heat, whisking constantly, until mixture comes to full boil and is thick enough to hold its shape when lifted with a spoon, 2 to 4 min. Remove from heat, stir in vanilla.
3. Strain mixture through fine sieve into heatproof bowl. Cover with parchment paper or plastic wrap, pressing directly onto surface to prevent skin from forming. Refrigerate until chilled and firm, at least 2 hours, up to 2 days.

Vanilla Cake Recipe:

Ingredients:

1.5 c all purpose flour
1/4 tsp baking soda
1 tsp baking powder
1/2 tsp salt
6 tbsp room temperature butter
1 1/8 c sugar
2 eggs
2/3 c buttermilk
1 tsp vanilla extract

Directions:

1. Mix butter and sugar on high in kitchenaid until fluffy.

2. Add eggs. Blend on high until fluffy.

3. Add baking soda, baking powder, salt. Blend on low until fluffy.

4. Add buttermilk and vanilla extract. Blend on low until fluffy.

5. Add flour. Blend on low until cohesive dough forms.

6. Bake 350 degrees for 25 min.

7. Remove from pan, let cool.

Strawberry Compote:

1/2 cup unsweetened cranberry juice
2 quarts strawberries, hulled and thinly sliced (a few whole berries reserved for garnish)
1/4 cup cornstarch
1/4 teaspoon salt
3/4 c sugar

Directions:

1. In a medium saucepan, combine 3/4 cup sugar, cranberry juice, 2 cups strawberries, cornstarch, and salt.
2. Using a potato masher, gently mash strawberries.
3. Bring to a boil; reduce to a simmer and cook, stirring frequently, until very thick, about 1 minute.
4. Remove from heat and let cool slightly.
5. Stir in remaining strawberries.
6. Refrigerate until set, at least 4 hours (or up to 1 day).

Whipping Cream:

2 c heavy cream
1/4 c confectioner’s sugar, sifted

1. Whisk heavy cream until soft peaks form.
2. Add sugar, whisk until combined.
3. If not being used immediately, cover tightly and refrigerate for up to 3 hours in airtight container.

Meringues:

2 large egg whites
1/4 tsp cream of tartar
dash salt
1/2 c sugar
1/2 tsp vanilla extract

1. Preheat oven to 200F.
2. In large bowl, combine egg whites, cream of tartar, and salt.
3. Beat until soft peaks form, THEN gradually add the sugar, continuing to beat until the mixture is stiff and glossy. Add vanilla extract at the end.
4. Line cookie sheet with parchment paper or aluminum foil, shiny side up. Drop the meringue by large teaspoonfuls.
5. Bake 1.5 hours. THEN turn off the heat and leave the meringues in the oven until they are completely cool, 3 hours or more (best done overnight..).
6. Store in airtight container to keep crisp.

 

Knox Strawberry Jam (small batch)

Yield: 2 cups

Fresh ‘N Easy Berry Jam

INGREDIENTS:

1 envelope Knox Unflavored Gelatine
1/2 cup water
2 c chopped strawberries
1/4 cup sugar
1/8 cup lemon juice OR juice of 1/2 lemon
2 to 3 tablespoons raspberry or orange liqueur (Chambord or Grand Marnier)

DIRECTIONS:

1. In large saucepan, sprinkle unflavored gelatine over water; let stand 1 minute.
2. Stir over low heat until gelatine is completely dissolved, about 5 minutes.
3. Add strawberries, sugar and lemon juice.
4. Bring to a boil, then simmer, stirring occasionally and crushing berries slightly, 10 minutes.
5. Stir in liqueur.
6. Spoon into jars; cool slightly before refrigerating.
7. Chill until set. Makes about 2 cups jam.

NOTE: This turned out really well. Keep in mind that it’s a really solid jam.

Knox Strawberry Jam

Yield: 4 c Jam

Fresh ‘N Easy Berry Jam

2 envelopes Knox Unflavored Gelatine
1 cup water
2 pints strawberries, sliced, or blueberries (about 4 1/2 cups)
1/2 cup sugar or 12 packets aspartame sweetener*
1/4 cup lemon juice
2 to 3 tablespoons raspberry or orange liqueur (optional)

In large saucepan, sprinkle unflavored gelatine over water; let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 5 minutes. Add strawberries, sugar and lemon juice. Bring to a boil, then simmer, stirring occasionally and crushing berries slightly, 10 minutes. Stir in liqueur. Spoon into jars; cool slightly before refrigerating. Chill until set. Makes about 4 cups jam.
*NOTE: Use more or less according to ripeness of fruit.

British Strawberry Jam (big batch)

From Daily Mail

Yield: 2.5 kg jam (5 lbs 8 oz)

Ingredients:

1 kg fresh strawberries
1 lemon
450 g jam sugar with pectin

Directions:

1. To make 2.5kg (5lb 8oz) of jam, first wash, hull and pick through 1kg (2lb 4oz) fresh strawberries, discarding any blemished or overripe fruit. Handle carefully so as not to bruise them. To remove the hull, or calyx (the green leafy top), angle a sharp knife and cut in a circular motion around the hull and into the flesh beneath.
2. Chop the strawberries into quarters and place in a large, heavy-based pan and add the juice of ½ a lemon.

3. Add 450g (1lb) of jam sugar with pectin and stir together. Leave for 1 hour.

4. Freeze a few saucers to test for the setting process later. Bring the pan to a rapid boil, skimming off any scum. After 15-20 minutes, take a frozen saucer and drop some jam on to it. Allow to cool for a minute, then push your finger in – if it wrinkles, it’s ready; if not, continue boiling. Keep testing until the jam has set. Leave for 15-20 minutes to stop it rising in the jars. [Or just use a thermometer – when the jam reaches 220F/105C, it has set).

5.  Spoon the jam into sterilised jars. Seal tightly with screw-top lids while the jam is still hot, and write labels with the date when they were filled.
6. If the jars have been sterilised properly, the jam should keep for 6 months in a cool, dry place. (To sterilise jars, wash with very hot water or put through the hot cycle of a dishwasher. Place the jars on a baking tray and bake at 160C/gas 3 for 10-15 minutes. Keep them warm until you fill them). [Or just put them in the pressure cooker].

Fresh Strawberry Muffins (6)

Yield: 6 muffins

Ingredients:

1/4 cup butter (1/2 stick)
3/4 cup sugar (or 3/8 c sugar if berries are very sweet)
1 large egg
1 cup flour
1 tsp baking powder
1/4 tsp salt
1 1/4 cup strawberries
1/4 cup milk
1/8 c sugar for topping
1/2 tsp vanilla extract, almond extract
1/2 tsp lemon and/or orange zest

Instructions:

1. Cream butter and sugar. Add eggs and mix to incorporate.
2. Sift dry ingredients together. Add to creamed mixture alternately with milk. Gently fold in strawberries.
3. Spoon into paper-lined muffin pan, filling each cup 2/3 full. Sprinkle with sugar.
4. Bake at 375 degrees for 20 to 25 minutes.
5. Cool in pan.

NOTE: Tastes great. I wanted to make this recipe because of all the rave reviews (this is the Macy’s Blueberry Muffin recipe made with strawberries instead). It tastes great, is moist and delicious, but.. meh. I think New Englanders are easily pleased. There used to be an old muffin store in downtown Chicago in the 1980s.. they made the best muffins. They went out of business, I forgot the store’s name, but… I am still looking for THAT recipe.

Fresh Strawberry Muffins (12)

Yield: 12 muffins

Ingredients:

1/2 cup butter
1 1/2 cups sugar (or 1 c sugar if berries are very sweet)
2 large eggs
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 1/2 cups strawberries
1/2 cup milk
1/4 c sugar for topping

Instructions:

1. Cream butter and sugar. Add eggs and mix to incorporate.
2. Sift dry ingredients together. Add to creamed mixture alternately with milk. Gently fold in strawberries.
3. Spoon into paper-lined muffin pan, filling each cup 2/3 full. Sprinkle with sugar.
4. Bake at 375 degrees for 20 to 25 minutes.
5. Cool in pan.

Strawberry, Chocolate, and Caramel Toppings

This is to top the cheesecake, chocolate cake, and waffles.
And ice cream. And… anything, really.

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CARAMEL SAUCE:

Yield: 3/4 cup

1 packed cup brown sugar
1/2 cup half-and-half
4 tablespoons butter
Pinch salt
1 tablespoon vanilla extract

DIRECTIONS

Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat.

Cook while whisking gently for 5 to 7 minutes, until it gets thicker.

Add the vanilla and cook another minute to thicken further.

Turn off the heat, cool slightly and pour the sauce into a jar. Refrigerate until cold.

VERDICT: Best caramel sauce IN THE WORLD. Stop searching for any other recipe. I’m deleting Emeril’s recipe off this blog. With this perfection, you’ll never need another caramel sauce in your life. Never never.

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EMERIL’s CHOCOLATE SAUCE:

Yield: 1.5 cups

1.5 cups half and half
2 tablespoons butter
2 c semisweet chocolate chips (= one 12 oz bag)
1/2 teaspoon pure vanilla extract

DIRECTIONS:

Combine the half-and-half and butter in a small heavy-bottomed saucepan over medium heat.

Heat the mixture until a thin paperlike skin appears on the top. Do not boil.

Add the chocolate and vanilla and stir until the chocolate melts and the mixture is smooth.

Remove from the heat and let cool.

VERDICT: This is weird. It has poor color, doesn’t thicken well. I don’t know. Maybe with a little time it’ll be better? It has no sugar, so it feels like the sweetness is off.

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STRAWBERRY TOPPING, BLUEBERRY TOPPING:

Yield: 1 cup

1 pound fresh and frozen strawberries, chopped roughly (can also use blueberries, or raspberries, or any fruit you particularly like or have on hand)
1/2 c white sugar
1/4 tsp lime zest

DIRECTIONS:

In medium saucepan, over medium heat, combine above ingredients.

Stir and gently mash some strawberries and not others. Takes about 15-20 minutes for the sauce to thicken. (The more frozen fruits you have, the longer the cooking time on the stove – closer to a half hour than 20 min).

Remove from heat. Let cool. Sauce thickens as it cools.

VERDICT: Excellent. No need for another fruit compote recipe. This is perfect. Don’t overcook, you’ll end up making jam.