strawberry dessert recipe

Strawberry Ice Cream Cake Roll

Strawberry Ice Cream Cake Roll

This is the perfect summer dessert. Fresh berries, a light, citrus-scented cake and ice cream. What more could you want?

When you say cake roll, I think a lot of people first think of a pumpkin roll or Buche de Noel (yule log).

There are so many more desserts you can make with them. Cake rolls can be made in many flavors and they can be filled with custard, frosting, fruit, ice cream and more.

For this sponge cake roll, I used homemade strawberry ice cream to fill it, recipe follows. You could use store bought ice cream, if you prefer.

Start with the sponge cake roll recipe below, and use whatever flavor ice cream you like. You’ll need about a quart of ice cream- or a little more.

Once finished, you just wrap it up and pop the cake in the freezer until needed. Great to have on hand for summer parties and cook outs. You can decorate with fresh berries when serving. Blueberries would make this a fun red, white and blue dessert for Memorial Day or the 4th of July.

Sponge Cake Roll

This sponge cake roll can be filled with whipped cream or ice cream, or use your favorite filling.
5 eggs, separated
2/3 cup granulated sugar
1 teaspoon lemon juice
1/2 teaspoon finely grated lemon zest
2/3 cup cake flour*
1/4 teaspoon salt
1 teaspoon baking soda
3 tablespoons melted butter
Beat egg yolks until thicken and lemon colored; gradually add 1/3 cup of the granulated sugar, the lemon juice and the lemon zest. Beat egg whites until almost stiff then gradually beat in the remaining 1/3 cup sugar. Beat until stiff peaks form. Fold yolk mixture into whites. Sift dry ingredients into a separate container; add to egg mixture, folding in carefully. Fold in melted butter. Pour batter into waxed paper-lined 10x15x1-inch jelly roll pan. Bake at 375° for 12 minutes. Sprinkle with confectioners’ sugar. Turn onto a clean kitchen towel which has been generously dusted with confectioners’ sugar. Trim edges, if necessary; roll cake up, towel and all, while still warm. Let cool completely. Unroll and fill with whipped cream or ice cream then re-roll cake. The trick is to let the ice cream soften up a few minutes before spreading it on the cake. But don’t wait too long. Rather than trying to let the ice cream get soft enough to spread I used a spatula to sort of cut slices of ice cream and place them on the cake.  Store ice cream cake roll in freezer until ready to slice and serve.

*If you don’t have cake flour you can make your own. Measure out a cup of all purpose flour, remove 2 tablespoons of flour and replace them with 2 tablespoons of cornstarch. For larger amounts place 7 cups of flour in a bowl and combine with 1 cup of cornstarch. Mix well or even sift together. Store in an airtight container.

Strawberry Ice Cream

2 c. chopped strawberries

1 c. sugar

1 T. vanilla

2 c. cream or  half and half or a combination. You can also use some milk or even almond or rice milk.

Additional sugar to taste

Place strawberries, vanilla  and sugar in saucepan and bring to a simmer, stirring occasionally. Remove from heat and chill. Combine chilled berry mixture with cream. Add additional sugar if you like. Remember that once it is frozen the ice cream will not taste as sweet so make this mixture a little sweeter than you want the final product to be. How much sugar you add varies with personal taste, and how sweet the berries are. Place in an ice cream maker and process according to manufacturer’s directions. Once finished put in an air- tight container and place in freezer. Makes about 1 quart.

Spread softened ice cream over cake and re-roll.

Strawberry and Lavender Ice Cream

Strawberry and Lavender Ice Cream

Strawberry and Lavender Ice Cream

I make a lot of homemade ice cream and sorbet this time of year. I am always looking to add a new flavor, to change things up a little. I add herbs and spices to other dishes, so why not ice cream?  If you are looking for a slightly different ice cream flavor you might think about spicing it up. I added lavender blossoms to my strawberry ice cream and ended up with a truly wonderful confection.  You can get creative and add other seasonings to make your homemade ice cream special. Cinnamon, nutmeg, allspice, basil, lemon peel, pepper and other spices and herbs can all add interest to your frozen desserts. Open your mind up to experimenting and see what you can come up with. I made this the other day and wanted to share the recipe with you.  Can’t wait to make it again.

 

Strawberry and Lavender Ice Cream

2 c. chopped strawberries

1 c. sugar

1 T. lavender blossoms

1 T. vanilla

2 c. cream or  half and half or a combination. You can also use some milk or even almond or rice milk.

Additional sugar to taste

Place strawberries, lavender, vanilla  and sugar in saucepan and bring to a simmer, stirring occasionally. Remove from heat and chill. Combine chilled berry mixture with cream. Add additional sugar if you like. Remember that once it is frozen the ice cream will not taste as sweet so make this mixture a little sweeter than you want the final product to be. How much sugar you add varies with personal taste and how sweet the berries are. Place in an ice cream maker and process according to manufacturer’s directions. Once finished put in an sir- tight container and place in freezer. Makes about 1 quart.

Strawberry Won Tons

Strawberry Won Tons

Strawberry Won Tons

Still playing around with these won ton wrappers. I wanted a dessert recipe and decided a spin on strawberry pie might be fun. I started with a pound of strawberries. I used about a cup of sliced berries to make the glaze. Just placed the berries in a small saucepan with about 1/2 cup of water and brought to a boil. Simmered for 10 minutes or so- until the berries lost color and the liquid turned a pretty red color. I strained out the liquid and discarded the berries.  I put the berry liquid back on the stove, sweetened with sugar to taste- about 1/4 cup, maybe a bit more. I also made a slurry of water and tapioca starch to thicken it. I could have used corn starch but tapioca starch holds up better to reheating. I used about a tablespoon of tapioca starch and a couple of tablespoons of cold water and poured this into the simmering strawberry liquid until it got to the thickness I wanted. I removed the glaze from the stove and let it cool down. Once cooled I added about 2 cups of finely chopped strawberries. Now my filling was ready to go.

 

To make the little strawberry-wontons I just put a teaspoon of the filling in the middle of a wonton. I moistened the edges of the wrapper with water and folded it in half. I also folded some up like little eggs rolls. In small pan I heated the oil to 350 degrees. Less than half an inch of oil in the pan. Pan fried until crisp- about 30-60 seconds per side. Drained on paper towels and sprinkled with powdered sugar.

Spoon filling on center of won ton wrapper

Spoon filling on center of won ton wrapper

Pan fry until crisp.

Pan fry until crisp

Cool a little then dust with powdered sugar

Cool a little then dust with powdered sugar

Strawberry Cupcakes

Strawberry Cupcake

Strawberry Cupcake

We had a lot of fun in the cupcake class in Concord last night . I thought I’d share a couple of the recipes with you. Here is the strawberry cupcake with strawberry butter cream frosting. Perfect for any party. A very special cupcake with the addition of color and flavor from the berries.

Strawberry Cupcakes

2/3 cup whole fresh or frozen strawberries, thawed

1 1/2 cups all-purpose flour, sifted

1 teaspoon baking powder

1/4 teaspoon coarse salt

1/4 cup whole milk, room temperature

1 teaspoon pure vanilla extract

1/2 cup (1 stick) unsalted butter, room temperature

1 cup sugar

1 large egg, room temperature

2 large egg whites, room temperature

Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.

With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.

Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing. Makes 12.

Strawberry Frosting

1/2 cup whole frozen strawberries, thawed

1 cup (2 sticks) unsalted butter, firm and slightly cold

Pinch of coarse salt

3 1/2 cups confectioners’ sugar, sifted

1/2 teaspoon pure vanilla extract

Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not over-mix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream. Makes enough for 1 dozen cupcakes.