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Oh, happy day! Local strawberries are ready for picking. Red, ripe and sweet, there is almost no dish that doesn't benefit from the addition of a few berries. But of all the tasty uses for strawberries around this house, desserts top the list.
It's no surprise that many creative ideas for the berry best cakes, shortcakes, pies, tarts, sweet snack breads and elegantly layered trifles have sprung from a box of just-picked strawberries. Recipe collector that I am, I'm happy to share some of my newest finds, all easy to make and among the berry best.
One of my favorites is Glazed Strawberry Tart, an easy alternative to strawberry pie, but with a buttery sugar cookie pat-in-the-pan crust. Topped with sliced berries, a glaze of strawberry jam and mounds of whipped cream, it's a keeper.
Create an impressive layer cake with a white cake mix, a box of strawberry gelatin, fresh strawberries and a light cream cheese and whipped cream frosting.
Strawberry Trifle may sound difficult, but it's so easy you won't believe it. This dessert requires no cooking, no baking. Simply purchase an angel food tube cake, cut into cubes and layer with sliced fresh strawberries and prepared instant vanilla pudding enhanced with sour cream, whipped cream and orange zest. It's not only delicious, it's impressive, too; a real dream of a dessert.
Strawberry Cake
(Cool, refreshing and beautiful)
1 package white cake mix
1 (3-ounce) package strawberry gelatin
4 eggs
1 cup oil
1/4 cup water
1 cup mashed strawberries, divided
1 (8-ounce) package cream cheese, softened
1 cup powdered sugar
2 cups thawed whipped topping
Whole strawberries for garnish, if desired
Directions: In large bowl, combine cake mix and dry gelatin mix. Add eggs, oil, water and 3/4 cup strawberries; beat with mixer till well blended. Pour into 2 greased and floured 9-inch round pans. Bake in preheated 350-degrees F oven 30 minutes, or till toothpick inserted in centers comes out clean. Cool cakes in pans 10 minutes. Remove from pans to wire racks and cool completely. Meanwhile, drain remaining strawberries.
For frosting, in large bowl beat cream cheese with electric mixer till creamy. Gradually beat in sugar. Add drained berries; mix well. Whisk in whipped topping. Place 1 cake layer, rounded side down on plate; spread 1 cup frosting on layer. Top with remaining layer, rounded side up. Frost top and sides with remaining frosting mixture. Garnish top with whole strawberries, if desired. Store cake in refrigerator.
Glazed Strawberry Tart
(Sweet glazed berries in a buttery sugar cookie crust. It doesn't get any better.)
1 1/2 cups all-purpose flour
1/2 cups almonds, ground
1/3 cup sugar
1/2 tsp. salt
6 T. chilled butter, sliced
1 egg
1 tsp. almond extract
3/4 cup strawberry jam
1 tsp. lemon juice
2 pints strawberries, hulled and halved
Whipped cream and whole strawberries, for garnish, if desired
Directions: Combine flour, almonds, sugar and salt in large bowl. Cut in butter with pastry blender or 2 forks until mixture is crumbly. In another bowl whisk together egg and almond extract. Add to flour mixture, stirring till a dough forms. Shape into a flattened disc, wrap in plastic wrap and refrigerate several hours or overnight.
When ready to prepare place dough on a greased and floured baking sheet. Pat into a 10-inch circle; form a 3/4-inch rim around the outside edge. Prick bottom of dough with fork. Bake at 350-degrees F. for 25 minutes or till golden brown. Cool 10 minutes on baking sheet set on a wire rack. Remove crust from baking sheet and cool completely on wire rack.
Heat jam and lemon juice in a small saucepan over low heat until spreadable. Remove from heat. Spread 1/2 cup jam mixture over baked crust. Arrange berry halves over jam, cut sides down; brush with remaining jam mixture. Serve with whipped cream or drizzled with melted chocolate or dusted with powdered sugar, as desired. Serves 8.
Strawberry Trifle
(Beautiful layers of cake, red berries, pudding and whipped cream.)
1 (3.5-ounce) package vanilla instant pudding
1 cup sour cream
1 cup milk
1 tsp. grated orange peel
2 cups whipping cream, whipped OR frozen whipped topping, thawed
1/2 of a 10-inch angel food cake, cut into bite-size pieces (can also use pound cake)
2 pints fresh strawberries, hulled and sliced
Directions: In large mixing bowl combine pudding mix, sour cream, milk and orange peel. Beat with electric mixer on low speed, scraping bowl often, till thick and well mixed, 1 to 2 minutes. By hand, fold in whipped cream.
In trifle bowl or large clear glass bowl layer half of the cake pieces, a third of the strawberries and half the pudding mixture. Repeat layers. Arrange remaining berries on top. Cover and chill at least 2 hours. Serves 10.