Strawberry Dessert Recipe

Strawberry Dessert Recipe

Ingredients for Baked Crust:

* 1/2 cup flour
* 2 tablespoons brown sugar, packed
* 1/4 cup walnuts or pecans, coarsely chopped
* 1/4 cup butter, melted

Ingredients for Strawberry Filling:

* 1 egg white
* 1/2 cup white sugar
* 1 cup fresh strawberries, washed, trimmed and sliced
* 1 tablespoon fresh lemon juice
* 1/2 cup heavy cream, whipped
* Garnish suggestions: strawberry fan garnish, roses, mint sprig

What’s Next:

Go ahead & preheat your oven 350 F or 175 C.

In a small bowl mix together crust ingredients and spread thinly on a baking sheet to bake 15 to 20 minutes or until golden. Remove from oven and place the baked crust mixture in a spring form pan evenly distributing the baked crumbs; set aside to cool. Note: This can be made the day before and covered at room temperature.

With an electric mixer beat the egg white in a large bowl until frothy, gradually add white sugar and continue beating until soft peaks form. Add the sliced strawberries and lemon juice beating on high speed 7 to 10 minutes or until the strawberry dessert is light and fluffy; fold in the whipped cream in 3 additions and spread the strawberry dessert mixture over the cooled crust. Cover and freeze at least 4 hours or overnight.

When ready to serve cut into wedges or rounds, garnish with a baked crumbs, a sprig of mint and a strawberry fan garnish or a strawberry flower garnish and serve the strawberry dessert – frozen strawberry dessert.

Strawberry shortcake

FOR THE STRAWBERRIES 1 dry quart fresh strawberries, rinsed, hulled, and sliced 3 tablespoons sugar (or more to your taste) FOR THE WHIPPED CREAM 1 cup cold heavy cream 3/4 teaspoon pure vanilla extract 1 tablespoon plus 1 1/2 teaspoons sugar BEFORE YOU START Position a rack in the center of the oven. Preheat the oven to 350° F. Line a cookie sheet with parchment paper or aluminum foil. 

FOR THE SHORTCAKES 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 2 tablespoons sugar plus 1 tablespoon for glazing 1 teaspoon freshly grated lemon zest 4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/4-inch pieces 1 cup cold heavy cream 2 tablespoons whole milk or heavy cream, for glazing TO MAKE THE SHORTCAKES In a large bowl, whisk together flour, baking powder, salt, 2 tablespoons of the sugar, and the zest. Using a pastry blender, cut in the butter until it resembles a course meal. Little by little, stir in heavy cream until the dough starts to hold together (you may use a bit more cream if need be). Turn the dough out onto a lightly floured work surface. Pat together to form a rectangle 5 inches wide by 7 1/2 inches long that is about 1 inch thick. Cut the long side of the dough into thirds, and the width in half to form six 2 1/2-inch squares. Place the shortcakes 3 inches apart on the prepared cookie sheet. Brush the tops of the shortcakes with the milk or heavy cream and sprinkle with the remaining tablespoon of sugar. Bake for 20 to 25 minutes, or until light golden brown. Remove to a wire rack to cool to room temperature. While the shortcakes are cooling, prepare the strawberries. In a medium bowl, combine the sliced strawberries with the sugar. Set aside for 20 to 30 minutes to macerate. TO MAKE THE WHIPPED CREAM In the bowl of an electric mixer fitted with the whip attachment, beat the heavy cream and vanilla on medium speed. In a slow steady stream, add the sugar and beat until the mixture forms medium-stiff peaks. The whipped cream is best used when just made, but can be refrigerated in an airtight container overnight and beaten again before serving. TO COMPLETE THE SHORTCAKES Fork split each shortcake in half horizontally. Place one half on each of six plates. Spoon 2 tablespoons of berries on each with a large dollop of whipped cream. Spoon more berries on top. Place each of the remaining halves on top of the berries. Garnish with more cream and berries, if desired. Add a sprig of mint for garnish, if you’d like. PRO TIP: When whipping cream, the colder the cream the better. If the bowl, the whisk or beaters, and the heavy cream are all well-chilled, you will achieve the most volume. Prepare the strawberries and whipped cream no more than 30 minutes before serving. The shortcakes are best eaten the day they are made, but they can be tightly wrapped in plastic wrap and then aluminum foil and frozen for up to 3 weeks. Do not unwrap before defrosting.

Strawberry Ice_Cream

3 cups heavy cream ¾ cup sugar Pinch of salt 1 vanilla bean, split in half lengthwise ¾ teaspoon vanilla extract 1 shortcake 1/2 cup of chopped strawberries 1/2 cup of whipped cream Pour 1 cup of the cream into a medium saucepan and add the sugar and salt. Scrape the seeds from the vanilla bean into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved. Remove from the heat and add the remaining 2 cups cream and the vanilla extract. Chill the mixture thoroughly in the refrigerator. While mixture is chilling, chop up shortcake into 1/2-inch pieces. Place shortcake pieces and strawberries on a dinner plate, separating pieces and forming a single layer. Scoop rounded teaspoons of whipped cream on to plate. Place plate in freezer to chill mix-ins. When ready to churn, remove the vanilla bean, rinsing and reserving it for another use, and then freeze the mixture in your ice cream maker according to the manufacturer’s instructions. As you scoop churned ice cream into container, layer with mix-ins.