Strawberry-Banana Pudding Icebox Cake

 

Here is a new fun twist on banana pudding. Add fresh strawberries and instead of vanilla wafers use graham crackers. Sure to be a great summer hit.

1 cup granulated sugar

1/4 cup cornstarch

1/8 teaspoon salt

4 large egg yolks

2 cups half-and-half

3 tablespoons butter

1 tablespoon lemon zest plus 1⁄4 cup fresh juice (from 2 lemons)

27 graham cracker squares (about 2 1⁄2 x 2 1⁄2 inches)

4 large bananas, sliced

1 (16-oz.) container fresh strawberries, sliced

1 cup heavy cream

1/4 cup powdered sugar

Crumbled graham crackers and halved strawberries for topping

Whisk together granulated sugar, cornstarch, and salt in a heavy saucepan. Whisk together egg yolks and half-and-half in a small bowl. Add to sugar mixture; whisk until smooth. Bring mixture just to a boil over medium, whisking constantly. Boil 1 more minute, whisking constantly; remove from heat. Add butter and zest; whisk until butter melts. Gradually whisk in juice just until blended. Fill a sink or large bowl halfway with ice. Pour custard mixture into a metal bowl; place bowl on ice. Let stand, stirring occasionally, until custard is cold and slightly thickened, 8 to 10 minutes.

Line the bottom and sides of an 8-inch square pan with plastic wrap, allowing 4 inches to extend over all sides. Place 9 graham cracker squares in a single layer in bottom of pan to form a large square. (Crackers will not completely cover bottom.) Place a layer of banana slices, with sides touching, on graham crackers; place a layer of strawberry slices on top of bananas. Spread half of custard on top of strawberries. Repeat layers once, beginning and ending with graham crackers. Pull excess plastic wrap at sides tightly over cake; chill 4 hours or overnight.

Lift cake from pan, using plastic wrap as handles.

Beat cream with an electric mixer on high speed until foamy; gradually add powdered sugar, beating until medium-soft peaks form. Spread on top of cake. Top with crumbled graham crackers and strawberry halves.

A Southern Living Recipe by Pam Lolley

Photo Credit AIN BAGWELL; PROP STYLING: MINDI SHAPIRO LEVINE; FOOD STYLING: HADAS SMIRNOFF

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Strawberry Shortcake Sheet Cake

 

Just stir and scoop is about what it takes to make this elegant Strawberry Shortcake Sheet Cake.

Strawberries are in both the tender biscuit and the topping. 

2 pounds fresh strawberries

2 ¼ cups soft wheat self-rising flour (such as White Lily Enriched Bleached Self-Rising Flour)

1 cup all-purpose flour, plus more for dusting

½ teaspoon kosher salt

¾ cup granulated sugar, divided

¼ cup cold unsalted butter, cut into ¼-inch cubes

1 cup whole buttermilk

2 teaspoons grated lemon zest (from 1 lemon)

1 ⅔ cups heavy whipping cream, divided

1 tablespoon vanilla extract, divided

1 ¼ tablespoons unsalted butter, melted

2 tablespoons sanding sugar

1 (8-oz.) container mascarpone cheese

¼ cup powdered sugar

Hull 1 pound of the fresh strawberries,

 and cut in half lengthwise; set aside. Hull and chop strawberries from remaining 1 pound berries to measure 1 cup; set aside. (Reserve remaining whole berries for another use.)

Preheat oven to 400°F. Coat a 13- x 9-inch rimmed baking sheet with cooking spray. 

Whisk together self-rising flour, all-purpose flour, salt, and ½ cup of the granulated sugar in a large bowl. Cut cold butter cubes into flour mixture until butter pieces are evenly coated and pea size. Gently fold in buttermilk, lemon zest, ⅔ cup of the whipping cream, and 1 teaspoon of the vanilla until mixture just comes together but is still lumpy. Gently fold in reserved chopped strawberries.

Using a ¼-cup measuring cup dusted with all-purpose flour to prevent sticking, 

scoop slightly rounded dough mounds onto prepared baking sheet in 3 rows of 6 side-by-side mounds, continuing to flour scoop after each mound to prevent sticking. Brush dough mounds evenly with melted butter, and sprinkle with sanding sugar. Bake in preheated oven until golden brown, 28 to 32 minutes. Transfer baking sheet with shortcake to a wire rack, and cool 10 minutes. Transfer shortcake to wire rack; cool completely, about 1 hour.

Meanwhile, stir together halved strawberries

 and remaining ¼ cup granulated sugar in a medium bowl, and let stand until berries start to release their juices, 10 to 15 minutes.


Gently stir together mascarpone cheese, powdered sugar, and remaining 2 teaspoons vanilla in a separate medium bowl until just combined. Pour remaining 1 cup whipping cream into a separate large bowl, and beat with an electric mixer fitted with a whisk attachment on high speed until stiff peaks form, 2 to 3 minutes. Gently fold whipped cream into mascarpone mixture until just combined.

Spread whipped cream-mascarpone mixture over top of cooled shortcake, 

leaving edges exposed. Top with strawberry mixture and any accumulated juices. Slice evenly into 12 pieces, and serve immediately.

Mascarpone (a spreadable Italian cheese that's sold in tubs in the dairy aisle) makes the whipped cream rich and tangy. If you don't have any on hand, you can substitute crème fraiche. While we love this recipe with strawberries, you can really use any berry in this dish. This dessert is best made and enjoyed day-of.

A Southern Living Recipe Here

Photo Credit Johnny Autry: Food and Prop Styling Charlotte L Autry

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Strawberry Cobbler Cake

 

Almost any type of berry will work well in this type of cobbler, but whether you use fresh or frozen, let it macerate (stand tossed in sugar) for a bit so it can release some of its juices. You can even substitute sliced stone fruit, like peaches, if you prefer. Once the cobbler has cooled and set, you can cut this cobbler into squares for serving, or scoop out portions into shallow bowls. However you choose to enjoy our Cakey Strawberry Cobbler, don’t forget to add vanilla ice cream or sweetened whipped cream on top.

2 quarts fresh strawberries, hulled and halved, with larger ones quartered (about 2 lb. strawberries)

1 tablespoon lemon zest plus 2 Tbsp. fresh lemon juice (from 1 large lemon)

1 cup granulated sugar, divided

1/2 cup butter

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon kosher salt

1/4 teaspoon baking soda

1 cup whole buttermilk

1 teaspoon vanilla extract

Sweetened whipped cream or vanilla ice cream

Preheat oven to 350°F. Gently stir sliced strawberries, lemon zest, lemon juice, and 1/4 cup of the sugar in a large bowl until totally combined. Let strawberry mixture stand, stirring occasionally, until juicy, about 15 minutes.

Place butter in a 13- x 9-inch baking dish, and put dish in pre-heated oven until butter is melted, 8 to 10 minutes. Remove dish from oven.

Whisk together flour, baking powder, salt, baking soda, and remaining 3/4 cup sugar in a medium bowl until combined. Whisk together buttermilk and vanilla in a glass measuring cup. Whisk buttermilk mixture into flour mixture, and continue to whisk until batter is smooth. Pour mixture evenly over melted butter in hot baking dish. (Do not stir.) Using a slotted spoon, scatter strawberry mixture evenly over batter. Drizzle 3 tablespoons of accumulated juice from bottom of bowl over strawberries. Discard any remaining juice, or reserve for another use.

Bake in preheated oven until batter is puffed and slightly golden in the center and dark golden brown around edges, 40 to 45 minutes. Cool on a wire rack at least 15 minutes. Serve warm with whipped cream or ice cream.

A Southern Living Recipe 

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Chocolate Strawberry Cake

Rich and fudgy dessert with buttercream frosting. The frosting gets its light pink from the fresh strawberries blended into the frosting. This cake makes birthdays extra special.

Cake Layers

Vegetable shortening, for greasing pans

1 (4-oz.) semisweet chocolate baking bar, chopped

1/2 cup boiling water

1 cup (8 oz.) salted butter, softened

1 cup granulated sugar

1 cup packed light brown sugar

4 large eggs, separated

1 teaspoon vanilla extract

2 cups (about 8 1/2 oz.) all-purpose flour, plus more for pans

1/4 cup unsweetened cocoa

1 teaspoon baking soda

1 teaspoon table salt

1 cup whole buttermilk

Frosting

1 cup (8 oz.) salted butter, softened

6 cups (about 1 1/2 lb.) unsifted powdered sugar

1 teaspoon vanilla extract

1/4 teaspoon table salt

1/2 cup chopped fresh strawberries (from 6 whole strawberries), divided

Additional Ingredient

Whole and halved fresh strawberries

Prepare the Cake Layers: Preheat oven to 350°F. Grease and flour 3 (8-inch) round cake pans; set aside. Place chopped chocolate in a small heatproof bowl; pour boiling water over chocolate. Whisk until chocolate is melted and smooth. Let stand until cooled to room temperature, about 20 minutes.


Beat butter with a heavy-duty stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add granulated sugar and brown sugar, beating until light and fluffy, 3 to 4 minutes. Add egg yolks 1 at a time, beating until just blended after each addition. Add vanilla and cooled melted chocolate, beating until blended. Whisk together flour, cocoa, baking soda, and salt in a separate bowl. Add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating on low speed until just blended after each addition.


Beat egg whites in a separate bowl with an electric mixer on medium speed until soft peaks form, about 5 minutes. Gently fold into chocolate batter. Pour batter evenly into prepared pans.


Bake in preheated oven until a wooden pick inserted in centers of Cake Layers comes out clean, 20 to 30 minutes. Cool in pans on wire racks 10 minutes. Remove Cake Layers from pans; let cool completely on wire racks, about 40 minutes.


Prepare the Frosting: Beat butter with a heavy-duty stand mixer fitted with a paddle attachment on medium speed until creamy, about 1 minute. Gradually add powdered sugar, vanilla, salt, and 2 tablespoons of the chopped strawberries, beating on medium speed until mixture is creamy with streaks of strawberries throughout. Increase speed to medium-high; beat until light and fluffy, about 1 minute. Gently fold in remaining strawberries.


Place 1 Cake Layer on a platter; spread about 1/2 cup Frosting over top of layer. Repeat process with 1 additional Cake Layer and 1/2 cup Frosting. Top with remaining Cake Layer; spread remaining Frosting over top and sides of cake. Garnish with whole and halved strawberries.

A Southern Living Recipe Found Here

Credit: Caitlin Bensel; Food Styling: Melissa Gray; Prop Styling: Missie Neville Crawford

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Strawberry Country Cake

Sour cream, lemon zest, orange zest makes this cake scream spring.

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

2 cups sugar

4 extra-large eggs, at room temperature

3/4 cup sour cream, at room temperature

1/2 teaspoon grated lemon zest

1/2 teaspoon grated orange zest

1/2 teaspoon pure vanilla extract

2 cups all-purpose flour

1/4 cup cornstarch

1/2 teaspoon kosher salt

1 teaspoon baking soda

For the filling for each cake:

1 cup (1/2 pint) heavy cream, chilled

3 tablespoons sugar

1/2 teaspoon pure vanilla extract

1 pint fresh strawberries, hulled and sliced

Preheat the oven to 350 degrees F.

Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.

Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.

Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. If using 1 cake, wrap the second well and freeze.

To make the filling for one cake, whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with 1/2 the whipped cream and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.

Ina Garten Recipe Found HERE

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Strawberry-Rhubarb Crumble

Rhubarb can be tart for most to enjoy, but pair it with sweet strawberries and you'll have a perfectly balanced flavor. Oh, a may I add hubby's favorite is rhubarb and strawberries.

Almond Crumble Topping:

3/4 cup slivered almonds, toasted

1 cup all-purpose flour 

1/3 cup sugar 

1/4 teaspoon kosher salt

1 stick butter

Crumble:

6 cups rhubarb, cut into 1/2-inch pieces

1 cup roughly chopped strawberries

1/2 cup sugar

2 tablespoons cornstarch 

Zest and juice of 1/2 lemon

Topping:

1 cup mascarpone cheese

For the almond crumble topping: In a food processor, pulse the almonds until finely ground. Add the flour, sugar, and salt. Pulse to incorporate. Add the butter and pulse until the butter is dispersed in walnut-sized pieces throughout. Set aside at room temperature. 

For the crumble: Mix the rhubarb, strawberries, sugar, cornstarch, lemon zest and lemon juice in a large mixing bowl. Fill four 4-inch ramekins almost to the top. Sprinkle about 2 tablespoons of the almond crumble on the top and place in the oven. Bake until the filling bubbles and the topping is golden brown, about 20 minutes. Let stand for 5 minutes. 

For the topping: Using a whisk or whisk attachment and stand mixer, whip the mascarpone on medium-high speed for about 2 minutes, to increase the volume. Reserve and refrigerate until ready for use. 

To serve: Once rested, top each ramekin with 2 tablespoons of whipped mascarpone.

GUY FIERI Recipe

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