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Am looking for a great strawberry dessert to do for my birthday next Thurs. (can you believe I don't
- Thread starter meryl
- Start date
This is in Tried and True and is really great!
CHAMPAGNE STRAWBERRY CASSATA (serves 6)
So easy but a real showstopper!
1 quart strawberries, hulled and cubed
2 T sugar
1 C dry champagne
1 quart strawberry sherbet
1 C stiffly whipped cream
Put strawberries in a bowl, sprinkle sugar over them, and pour champagne over all. Refrigerate. Chill a 10-cup mold (bread loaf pan) and push sherbet into bottom in even layer. Mix whipped cream into strawberries and champagne, and pour this over the sherbet layer. Cover and freeze six hours.
To serve, dip mold in hot water - quickly. Run knife around sides, and turn out onto a chilled plate. Slice and serve immediately
CHAMPAGNE STRAWBERRY CASSATA (serves 6)
So easy but a real showstopper!
1 quart strawberries, hulled and cubed
2 T sugar
1 C dry champagne
1 quart strawberry sherbet
1 C stiffly whipped cream
Put strawberries in a bowl, sprinkle sugar over them, and pour champagne over all. Refrigerate. Chill a 10-cup mold (bread loaf pan) and push sherbet into bottom in even layer. Mix whipped cream into strawberries and champagne, and pour this over the sherbet layer. Cover and freeze six hours.
To serve, dip mold in hot water - quickly. Run knife around sides, and turn out onto a chilled plate. Slice and serve immediately
Here it is Ang. I just went and got it. It's so beautiful I may make it for mine.
http://pghtasted.blogspot.com/2008/04/strawberry-cream-cake.html
http://pghtasted.blogspot.com/2008/04/strawberry-cream-cake.html
REC: Strawberry Rhubarb Amaretti Crisp...
STRAWBERRY RHUBARB AMARETTI CRISP
Fruit filling:
1 quart strawberries -- washed, hulled, quartered, patted dry
1 pound rhubarb -- (about 3 1/2 cups) washed, cut into 1-inch pieces
2 teaspoons fresh lemon juice
1/2 cup sugar
1 1/2 tablespoons cornstarch
1/2 teaspoon cinnamon
Amaretti topping:
1/2 cup cold butter -- unsalted
1/2 cup all-purpose flour
1/4 cup sugar
1/2 cup toasted almonds
1 2/3 cups Amaretti di Saronna cookies -- coarsely crushed
Vanilla ice cream -- optional
Preheat oven to 350 F; position oven rack in center of oven. Lightly butter a shallow, 2-quart baking dish.
To make fruit filling: In large mixing bowl, combine prepared strawberries and rhubarb with lemon juice. Sprinkle sugar, cornstarch and cinnamon over fruit, toss until covered evenly. Pour fruit mixture into prepared baking dish.
To make amaretti topping: In large mixing bowl, combine butter, flour and sugar using hand-held pastry blender. Add butter, toasted almonds and crushed amaretti. Mix well.
Spread amaretti topping over fruit filling. Bake in 350 F oven 40 to 45 minutes or until fruit is bubbly; rhubarb will be tender when pierced. If topping becomes too brown before rhubarb is tender, cover lightly with foil. Serve warm, with vanilla ice cream if desired.
STRAWBERRY RHUBARB AMARETTI CRISP
Fruit filling:
1 quart strawberries -- washed, hulled, quartered, patted dry
1 pound rhubarb -- (about 3 1/2 cups) washed, cut into 1-inch pieces
2 teaspoons fresh lemon juice
1/2 cup sugar
1 1/2 tablespoons cornstarch
1/2 teaspoon cinnamon
Amaretti topping:
1/2 cup cold butter -- unsalted
1/2 cup all-purpose flour
1/4 cup sugar
1/2 cup toasted almonds
1 2/3 cups Amaretti di Saronna cookies -- coarsely crushed
Vanilla ice cream -- optional
Preheat oven to 350 F; position oven rack in center of oven. Lightly butter a shallow, 2-quart baking dish.
To make fruit filling: In large mixing bowl, combine prepared strawberries and rhubarb with lemon juice. Sprinkle sugar, cornstarch and cinnamon over fruit, toss until covered evenly. Pour fruit mixture into prepared baking dish.
To make amaretti topping: In large mixing bowl, combine butter, flour and sugar using hand-held pastry blender. Add butter, toasted almonds and crushed amaretti. Mix well.
Spread amaretti topping over fruit filling. Bake in 350 F oven 40 to 45 minutes or until fruit is bubbly; rhubarb will be tender when pierced. If topping becomes too brown before rhubarb is tender, cover lightly with foil. Serve warm, with vanilla ice cream if desired.
This is the same cake posted by cheezz in T&T. It sounds great!
http://www.finerkitchens.com/swap/forum6/57_Strawberry_Cream_Cake
http://www.finerkitchens.com/swap/forum6/57_Strawberry_Cream_Cake
Meryl, Check the Strawberry Cake I posted at 10379 from Taste of The South Magazine
http://www.tasteofthesouthmagazine.com/recipes/view.php?id=1204
http://www.tasteofthesouthmagazine.com/recipes/view.php?id=1204
cynupstateny
Well-known member
My all time fav Boccone Dolce by way of Michael in Phoenix. Has both chocolate and berries.
by way of Vincent Price and his wife (at the time) Mary. I posted this on Gail's awhile back and just can't resist posting it here.
***************
A lurking swapster sent me an email
requesting a copy of this recipe. She had
read about my infatuation with my Vincent
Price Cookbook, and had lost this recipe
from it. When I looked it up, I found it
was from Sardi's Restaurant, circa 1965:
Boccone Dolce
Preheat oven to very slow (250 degrees).
MERINGUE:
4 egg whites
salt
1/4 tsp. cream of tartar
1 cup sugar
FILLING:
hot water
6 ounces semi-sweet chocolate pieces
3 tbsp water
3 cups cream
1/3 cup sugar
1 pint fresh strawberries, sliced
MERINGUE LAYERS:
Beat until stiff: 4 egg whites, a pinch of
salt and 1/4 tsp cream of tartar.
Gradually beat in: 1 cup sugar and continue
to beat until the meringue is stiff and
glossy.
Line baking sheets with waxed paper, and on
the paper trace 3 circles, each 8 inches in
diameter. Spread the meringue evenly over
the circles, about 1/4 inch thick, and bake
in the very slow oven for 20 to 25 minutes,
or until meringue is pale gold but still
pliable.
Remove from oven and carefully peel waxed
paper from bottom. Put on cake racks to dry.
FILLING
Melt over hot water: 6 ounces semi-sweet
chocolate pieces and 3 tbsp water.
Whip: 3 cups cream until stiff. Gradually
add: 1/3 cup sugar, and beat until very
stiff.
Slice 1 pint fresh strawberries
PRESENTATION
Place a meringue layer on serving plate and
spread with a thin coating of melted
chocolate. Then spread a layer about 3/4
inch thick of the whipped cream and top this
with a layer of the sliced strawberries.
Put a second layer of meringue on top,
spread with chocolate, another layer of the
whipped cream and sliced strawberries, then
top with a third layer of meringue. Frost
sides smoothly with remaining whipped
cream. Decorate top meringue layer in an
informal pattern, using remaining melted
chocolate squeezed through a pastry cone
with a tiny round opening. Or you may
decorate with whole ripe strawberries.
Refrigerate for 2 hours before serving.
by way of Vincent Price and his wife (at the time) Mary. I posted this on Gail's awhile back and just can't resist posting it here.
***************
A lurking swapster sent me an email
requesting a copy of this recipe. She had
read about my infatuation with my Vincent
Price Cookbook, and had lost this recipe
from it. When I looked it up, I found it
was from Sardi's Restaurant, circa 1965:
Boccone Dolce
Preheat oven to very slow (250 degrees).
MERINGUE:
4 egg whites
salt
1/4 tsp. cream of tartar
1 cup sugar
FILLING:
hot water
6 ounces semi-sweet chocolate pieces
3 tbsp water
3 cups cream
1/3 cup sugar
1 pint fresh strawberries, sliced
MERINGUE LAYERS:
Beat until stiff: 4 egg whites, a pinch of
salt and 1/4 tsp cream of tartar.
Gradually beat in: 1 cup sugar and continue
to beat until the meringue is stiff and
glossy.
Line baking sheets with waxed paper, and on
the paper trace 3 circles, each 8 inches in
diameter. Spread the meringue evenly over
the circles, about 1/4 inch thick, and bake
in the very slow oven for 20 to 25 minutes,
or until meringue is pale gold but still
pliable.
Remove from oven and carefully peel waxed
paper from bottom. Put on cake racks to dry.
FILLING
Melt over hot water: 6 ounces semi-sweet
chocolate pieces and 3 tbsp water.
Whip: 3 cups cream until stiff. Gradually
add: 1/3 cup sugar, and beat until very
stiff.
Slice 1 pint fresh strawberries
PRESENTATION
Place a meringue layer on serving plate and
spread with a thin coating of melted
chocolate. Then spread a layer about 3/4
inch thick of the whipped cream and top this
with a layer of the sliced strawberries.
Put a second layer of meringue on top,
spread with chocolate, another layer of the
whipped cream and sliced strawberries, then
top with a third layer of meringue. Frost
sides smoothly with remaining whipped
cream. Decorate top meringue layer in an
informal pattern, using remaining melted
chocolate squeezed through a pastry cone
with a tiny round opening. Or you may
decorate with whole ripe strawberries.
Refrigerate for 2 hours before serving.
Here's an old thread with lots of options
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=56272
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=56272
REC: strawberry icebox pie with almond crust
Funny, I made this last night and was going to post this morning. So easy! I subbed splenda for sugars.
strawberry icebox pie with almond crust
Bon Appétit | April 2003
An easy press-in crust of ground graham crackers and toasted almonds is topped with a fresh strawberry filling and whipped cream. Chill the pie at least two hours before serving.
Makes 6 servings.
Crust
1 cup slivered almonds, toasted
1/2 cup graham cracker crumbs
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
Filling
5 cups quartered hulled strawberries (about 24 ounces)
1 cup sugar
1/4 cup cornstarch
2 tablespoons fresh lemon juice
2 teaspoons grated orange peel
1 1/2 cups chilled whipping cream
For crust:
Position rack in center of oven; preheat to 350°F. Butter 9-inch-diameter glass pie dish. Coarsely chop almonds in processor. Add graham cracker crumbs and sugar; process until finely ground. Add butter; process until evenly moistened. Press crumb mixture onto bottom and up sides of prepared pie dish.
Bake crust until set, about 12 minutes.
Cool completely on rack.
For filling:
Place 2 cups strawberries in medium saucepan.
Mash strawberries with potato masher until chunky. Add sugar, cornstarch, and lemon juice. Stir over medium-high heat until sugar dissolves and mixture boils and thickens, about 3 minutes. Transfer mixture to bowl. Cool to room temperature. Stir in remaining 3 cups strawberries and grated orange peel. Mound filling in crust. Chill pie until cold and set, at least 2 hours and up to 6 hours.
Using electric mixer, beat cream in large bowl until peaks form.
Spread whipped cream decoratively over filling. Cut pie into wedges and serve.
Funny, I made this last night and was going to post this morning. So easy! I subbed splenda for sugars.
strawberry icebox pie with almond crust
Bon Appétit | April 2003
An easy press-in crust of ground graham crackers and toasted almonds is topped with a fresh strawberry filling and whipped cream. Chill the pie at least two hours before serving.
Makes 6 servings.
Crust
1 cup slivered almonds, toasted
1/2 cup graham cracker crumbs
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted
Filling
5 cups quartered hulled strawberries (about 24 ounces)
1 cup sugar
1/4 cup cornstarch
2 tablespoons fresh lemon juice
2 teaspoons grated orange peel
1 1/2 cups chilled whipping cream
For crust:
Position rack in center of oven; preheat to 350°F. Butter 9-inch-diameter glass pie dish. Coarsely chop almonds in processor. Add graham cracker crumbs and sugar; process until finely ground. Add butter; process until evenly moistened. Press crumb mixture onto bottom and up sides of prepared pie dish.
Bake crust until set, about 12 minutes.
Cool completely on rack.
For filling:
Place 2 cups strawberries in medium saucepan.
Mash strawberries with potato masher until chunky. Add sugar, cornstarch, and lemon juice. Stir over medium-high heat until sugar dissolves and mixture boils and thickens, about 3 minutes. Transfer mixture to bowl. Cool to room temperature. Stir in remaining 3 cups strawberries and grated orange peel. Mound filling in crust. Chill pie until cold and set, at least 2 hours and up to 6 hours.
Using electric mixer, beat cream in large bowl until peaks form.
Spread whipped cream decoratively over filling. Cut pie into wedges and serve.
Meryl, Here is a recipe from California Strawberry Commission - Coconut Strawberry Cake - Different
http://www.calstrawberry.com/recipes/recipeCard.asp?recID=240&catID=4#
http://www.calstrawberry.com/recipes/recipeCard.asp?recID=240&catID=4#
susankentfieldca
Well-known member
Strawberry Pie strawberries and chocolate
Strawberry Pie
Glaze:
1 T cornstarch
1/2 cup water
1/4 cup sugar
1/4 cup mashed strawberries
few drops red food coloring
Pie:
graham cracker crust or ready made pie crust, baked
2 oz Ghiradelli dipping chocolate
8 oz cream cheese, softened
1 (14 oz) can sweetened condensed milk
1/3 cup lemon juice
1 T vanilla
2-3 cups whole cleaned strawberries.
For the glaze, heat the first 3 ingredients in small saucepan. Heat until it becomes clear. Add food coloring. Set aside to cool.
Nuke chocolate and then carefully cover the bottom and sides of crust with the chocolate. Put in fridge to harden.
Beat the cream cheese until fluffy. Gradually beat in the condensed milk. Beat until smooth. Stir in lemon juice and vanilla. Pour into crust.
Insert strawberries large end down into the filling. Use as many as needed to cover. When glaze has cooled, pour over berries. Keep refrigerated. Let sit at least 4-6 hrs. to set.
Strawberry Pie
Glaze:
1 T cornstarch
1/2 cup water
1/4 cup sugar
1/4 cup mashed strawberries
few drops red food coloring
Pie:
graham cracker crust or ready made pie crust, baked
2 oz Ghiradelli dipping chocolate
8 oz cream cheese, softened
1 (14 oz) can sweetened condensed milk
1/3 cup lemon juice
1 T vanilla
2-3 cups whole cleaned strawberries.
For the glaze, heat the first 3 ingredients in small saucepan. Heat until it becomes clear. Add food coloring. Set aside to cool.
Nuke chocolate and then carefully cover the bottom and sides of crust with the chocolate. Put in fridge to harden.
Beat the cream cheese until fluffy. Gradually beat in the condensed milk. Beat until smooth. Stir in lemon juice and vanilla. Pour into crust.
Insert strawberries large end down into the filling. Use as many as needed to cover. When glaze has cooled, pour over berries. Keep refrigerated. Let sit at least 4-6 hrs. to set.
amanda_pennsylvania
Well-known member
This isn't baked, but...
you could make chocolate-covered strawberries and have a great bottle of champagne. Might be a little different.
you could make chocolate-covered strawberries and have a great bottle of champagne. Might be a little different.
amanda_pennsylvania
Well-known member
Didn't someone post an upside down strawberry and rhubarb cake a while ago?
I've been trying to find it. As I recall, it was a one layer cake (9" round pan), with a layer of cut strawberries on the bottom (which would become the top when turned out of the pan). It looked like a good way to use up tired strawberries.
Ring a bell for anyone?
I've been trying to find it. As I recall, it was a one layer cake (9" round pan), with a layer of cut strawberries on the bottom (which would become the top when turned out of the pan). It looked like a good way to use up tired strawberries.
Ring a bell for anyone?