Strawberry Upside Down Cake

 For the Strawberries:

3 cups sliced strawberries

1/2 cup sugar

2 Tbsp cornstarch

1/2 tsp vanilla

For the Cake:

2 cups self rising flour

1/4 tsp salt

4 eggs

1 & 1/2 cup sugar

1/2 cup melted butter

1 cup milk

1/2 cup canola or vegetable oil

1 tsp vanilla

1.  Preheat oven to 350 degrees.  Grease a bundt or tube pan with cooking spray.  Place berries in a medium size bowl.  Mix cornstarch and sugar together.  Sprinkle over and mix with berries.  Add vanilla and mix.  Set aside.

2.  Sift flour, salt, and sugar together in a large bowl.  In a separate bowl, beat eggs until foamy.  Add oil, butter and milk, mixing well.  Stir in vanilla.  Add wet ingredients to dry and mix just until it comes together with few lumps.  Taking care not to over mix.

3.  Spread strawberries in the bottom of prepared pan in a single layer.  Pour cake mixture over berries.

4.  Bake in preheated oven for 1 hour or until knife comes out clean then testing.  Cool in the pan for 15 minutes.  Turn out onto cake plate or board. Serve.

Recipe:  the buttered home

Strawberry Cake with Strawberry Sauce

 Prep Time:  10 minutes    Cook Time:  50 minutes    Total Time:  1 hour

2 large eggs, room temperature

1 cup granulated sugar

1 cup sour cream

1/2 cup light olive oil or vegetable oil

1 tsp vanilla extract

2 cups all-purpose flour

2 tsp baking powder

1/4 tsp salt

12 oz strawberries, hulled 

1 tsp powdered sugar, for dusting

Strawberry Sauce Ingredients:

16 oz strawberries , hulled and halved

1/4 cup granulated sugar or to taste

Cake Prep:

Butter a 9 inch spring form pan and line the bottom with parchment paper.  Preheat oven to 375 degrees. Prepare 12 oz of strawberries for the cake: dice 6 oz of strawberries and slice the second 6 oz into halves.

How to Make Strawberry Cake:

1.  In a large mixing bowl, using an electric hand mixer (or stand mixer), beat together 2 eggs with 1 cup sugar on high speed for 5 minutes or until light in color and thick.

2.  Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla and beat o low speed until well combined.

3.  In a small bowl, whisk together: 2 cups flour, 2 tsp baking powder and 1/4 tsp salt until well incorporated.  With the mixer on med/low speed, add flour mixture to the batter 1/3 at a time, letting the flour incorporate with each addition and continue mixing just until well combined.  Do not over-mix.

4.  Pour half of the batter into prepared pan.  Top with 6 oz of diced strawberries then spread remaining batter over the top.  Cover the surface with 6 oz  of halved strawberries (cut -side-down), pressing them down just slightly into the batter.  Bake at 375 degrees for 45-55 minutes, or until a toothpick inserted into center comes out clean. Let cake rest in pan 15-20 minutes then remove ring and cool to room temperature r until just lightly warm.

5.  Run a thin spatula around cake edges to loosen from pan, then transfer to a cake platter.  Cool until just warm or at room temperature.  To serve, dust with powdered sugar if desired.  Drizzle individual slices generously with strawberry syrup.

How to Make Strawberry Sauce:

While the cake is baking , make the strawberry sauce; In a blender or food processor, combine 16 oz strawberries and 1/4 cup sugar (or add sugar to taste) and blend until pureed.  

Recipe:  Natasha's Kitchen

Strawberry Banana Milkshake (protein shake)

 ice

milk, little bit

heavy cream, little bit

cold water

strawberry, sliced

12 banana, sliced

vanilla protein powder

 

Put all in a blender and mix up.  Can use as a meal replacement. 

Serves: 1

Recipe:  Mountain Cooking with Missy

Pavlova with Strawberries

 3/4 cup sugar

2 tsp cornstarch

3 egg whites, at room temperature

1 tsp vanilla

3/4 tsp white vinegar

2 cups heavy crream

3 Tbsp confectioners sugar

1 tsp vanilla

1 pint whole strawberries, stems removed

1.  Preheat oven to 250 degrees.

2.  Line a baking sheet with a silicone baking mat or parchmentpaper

3.  Whisk sugar and cornstarch in a bowl.  Set aside.

4.  Beat egg whites in a bowl until they are foamy and have a thick, ribbony texture, 2 to 3 minutes.

5.  Pour 1/4 of the sugar mixture into the egg whites; whisk until completely incorporated, about30 seconds.  Repeat for the rest of the sugar mixture, whisking after each addition, until all of the sugar mixture is incorporated and the egg whites are glossy and thick.

6.  Pour vanilla and vinegar into egg white mixture; whisk until you can lift you beater or whisk straight up and the egg whites form a sharp peak that holds its shape, 2 to 3 minutes.

7.  Spoon egg white mixture onto prepared baking sheet; spread out into a 2 inch high by 6 inch wide disc.

8.  Bake in the preheatedoven for 1 hour.

9.  Turn off the oven, crack open the oven door and let the Pavlova cool for one hour.

10. Whip cream, sugar, and vanilla extract in a bowl until soft peaks form, 3 to 4 minutes.

11.Transfer Pavlova to a serving plate.  Top with whipped cream and fresh strawberries.

4th of July Trifle

 14 oz angel food cake (store bought)

1/4 tsp almond extract

1/4 cup lemon juice

1/4 cup water

1/4 cup sugar

2 cups Heavy Whipping cream

2 pkg cream cheese

4 cups blueberries

4 cups sliced strawberries

In a sauce pan add the 1/4 cup sugar and water.  Add lemon juice and whisk.  Take off heat. Add the almond extract.  Brush the mixture into the cake and then cut the cake into cubes.  Set aside.

Using an electric mixer, mix the cream cheeses, 2/3 cup sugar and the whipping cream. Set aside.

In a glass trifle bowl add 1/2 of the angel food cake cubes to the bottom.  Press down.  Put in 1/2 the blueberries (2 cups).  Making sure to watch the edges so it looks good.  Add 1/2 the cream sauce and then 1/2 the strawberries (2 cups).  

Start the layers over with the cake cubes, blueberries, cream sauce.  Add sliced strawberries on top to end with. Serve.

Recipe:  six sister stuff

No-Bake Strawberry Blueberry Trifle

 17 oz angel food cake , cut into 1 inch cubes (I used 1 1/2 blocks)

1 lb fresh strawberries , hulled and sliced

1 lb fresh blueberries

Lemon Syrup Ingredients:

1/4 cup water

2 Tbsp sugar

2 Tbsp lemon juice, from 1/2 medium lemons

Frosting Ingredients:

2 Packages 8 oz each cream cheese, softened at room temp

3/4 cup granulated sugar

2 cups heavy whipping cream

1/2 tsp vanilla extract

Using a 4 or 5 quart trifle dish or us a 9x13 casserole dish.

How to make Lemon Syrup:

1.  In a measuring cup, combine 1/4 cup water, 2 Tbsp sugar ad 2 Tbsp lemon juice and stir until sugar is dissolved.  Set aside until needed.

How to make the Trifle Cream:

1.  Beat together 1 lb cream cheese and 3/4 cup sugar (with the whisk attachment) on medium speed until creamy and smooth, scraping the bowl a couple times.  With mixer on, pour in 2 cups heavy cream then turn mixer to medium/high and continue beating until until whipped and fluffy.  Add 1/2 tsp vanilla and beat until incorporated.

Assembling the Berry Trifle:

1.  Place 1/3 of your sliced angel food cake into the bottom of your trifle dish and brush with 1/3 of your syrup.  Add 1/3 of your cream and loosely spread it over cake pieces.  Add 1/2 of the sliced strawberries.  Repeat with remaining ingredients (adding 1/2 of the blueberries for the second fruit layer).  Frost the top with last 1/3 of cream and decorate with remaining fruit.  

Notes:  Important- This cake is best served the same day it's made.  Refrigerate until ready to eat.

Strawberry Lemonade

1 cup sugar

1 cup water

1 1/4 cups fresh lemon juice (from about 6 lemons)

1 pint strawberries, hulled and sliced

14-28 oz fresh cold water

 ice

 

 1.  Bring the sugar and water to a simmer in a small sauce pot stir so that sugar melts completely then remove from the heat and let cool to room temperature.

2.  Place the strawberries in a blender and process until smooth.  Pour pureed strawberries in the sugar water and stir well.  Add the lemon juice.

3.  Combine the strawberry lemon syrup and the cold water in a large pitcher.  Stir well and add lots of ice. 

4.  Serve lemonade with thin slices of lemons and strawberries.

 

Yield: six servings

Honey Sweetened Strawberry Lemonade

 1 1/2 lb strawberries, rinsed and halved

6 cups water

3/4 cu Meyer or regular lemon juice (about 3-4 lemons)

1/2 cup honey (or more to taste)

1.  Make sure you have a strong, powerful blender that will blend up the strawberries.

2.  Add the strawberries, 2 cups of water the lemon juice, and honey to the blender.  Blend on high for at least 2 minutes or until smooth.  Pour into a large pitcher and stir in the remaining water.  Taste.  Stir in more honey if you'd like it sweeter.

3.  Lemonade is frothy right out of the blender so if you'd like the froth/foam to settle down before dirinking, place the lemonade in the refrigerator for about 1-2 hours before serving. Serve over ice.

Strawberry Oatmeal Bars

 1 1/4 cups all-purpose flour

1 1/4 cups quick-cooking oats

1/2 cup sugar

1/2 tsp baking powder

1/4 tsp salt

3/4 cup butter, melted

2 tsp vanilla

1 cup strawberry preserves

1/2 cup sweetened shredded coconut

1.  In a bowl, combine first five ingredients.  Add butter and vanilla; stir until crumbly. Set aside 1 cup.  Press remaining crumb mixture evenly into an ungreased 13x9 inch baking pan.  Spread preserves over crust.  Combine coconut and reserved crumb mixture; sprinkle over preserves.

2.  Bake at 350 degrees for 25-30 minutes or until coconut is lightly browned.  Cool.

Strawberry and Rhubarb Pie

 Crust:

1 2/3 cup flour

1 Tbsp sugar

1 tsp salt

2 sticks butter, cold, break into small cubes

1/2 cup cold water 

In a bowl combine flour, sugar and salt. Add butter cubes.  Using a pastry blender or your hands break up the butter into the flour mixture to combine the butter through out.  Add the cold water.  Stir and knead.  Fold into 1/3 and fold into 1/2. Cut in half, one for the bottom and the other for the pie top.  Roll out onto a floured surface until a 10x15 rectangle. Place into a pie dish. Rest for 2 hours or overnight. 

Filling:

2 1/2 cups Rhubarb, cut into 1/2 inch cubes

2 1/2 cups strawberries, cut into 1/2 inch cubes

1/4 cup corn starch

1 cup sugar

1/4 tsp salt

In a bowl combine all filling ingredients and pour into pie crust.  Can make a lattice top to pie ( cut into strips) or just a crust, cutting slits for air to escape while baking.  Brush on an egg wash on top.  (1 eggs, 1 Tbsp water).  Bake in a 425 degree oven for 30 minutes.  Then turn down the temperature to 350 degrees for another 30 minutes. 

Recipe:  Emmymade

Strawberry and Banana Sherbet

1 qt strawberries, smashed

4 bananas, smashed

1/2 cup sugar

1 cup orange juice

3 Tbsp lemon juice

2 cups milk

4 ice cube trays

 

Mix all ingredients in a bowl and pour into ice cube trays.  Freeze.  To serve, put a few into a serving glass.

 

Recipe:  Martha Stewart

Strawberry Dole Whip

 2 hours 15 minutes

Serves 3

Equipment:

blender

Ziploc bag

 

Ingredients:

3 cups frozen strawberries

1/2 cu pineapple juice

1/2 cup almond milk

1 Tbsp lemon juice

Instructions:

1.  In a large blender, blend together strawberries, pineapple juice, almond milk, and lemon juice.

2.  Place strawberry blend into a large Ziploc bag and place it in the freezer for two hours, or until slightly firm.

3.  Cut the corner of your Ziploc bag and squeeze out Strawberry Dole Whip into your glasses.  Top with additional pineapple juice if desire.

Notes:

If almond milk isn't for you, coconut milk or a low fat cow's milk will also work in this recipe.  Just keep in mind the flavoring and texture may be slightly different.

Recipe: six sisters stuff

Frozen Strawberry Lemonade

 Frozen strawberries

lemonade ( Simple Light Lemonade)

Blend until smooth.  Add more frozen strawberries to make it slushier and more lemonade to make it more liquidy.

*Note: Also delicious with frozen raspberries or any other frozen fruit.

All Natural Strawberry Lemonade

 8 large strawberries, halved

2 Tbsp white sugar

7 cups wataer, divided

1 cup white sugar

2 cups freshly squeezed lemon juice

blender

1.  Place strawberries in a blender; top with 2 Tbsp sugar.  Pour 1 cup water over sugared strawberries.  Blend until strawberry chunks transform into juice

2.  Combine strawberry juice, 6 cups water, 1 cup sugar, and lemon juice in a large pitcher; stir until blended.  Chill before serving.  Garnish with any leftover strawberries.

Serves 12

Strawberry Banana Frozen Yogurt

 3 cups frozen strawberry

2 banans, frozen, sliced

1/2 cup Greek yogurt

Combine ingredients into a food procesor or high speed blender, process until consistently pink and completely smooth.  

Pour into a pan and smooth into an even layer.  Freeze for 2 hours, or until frozen but still a little soft for scooping.  (If freeing overnight, cover with a lid or plastic wrap, but let it sit out at room temperature for about 5-10  minutes before scooping).

Scoop into a bowl and top with your favorite toppings,

Watermelon, Strawberry and Arugula Salad

4 cups arugula

3 cups sliced fresh strawberries

3 cups diced seedless watermelon

3/4 cup thinly sliced fresh basil (optional)

1/4 red onionk very thinly sliced

1/3 cup extra virgin olive oil

1 1/2 Tbsp balsamic vinegar

1 tsp agave nectar

salt and ground black pepper to taste

1/2 cup crumbled feta cheese, or more to taste 

1.  Gently onbine arugula, strawberries, watermelon, basil, and red onion in a large bowl.

2.  Mix olive oil, balsamic vinegar, agave nectar,salt and pepper together until dressing is uniform.  Pour over salad; top with feta cheese.

Note: You can substitute honey for the agave nectar

Serves 6

Strawberry and Spinach Salad with Honey Balsamic Vinaigrette

 1 bunch fresh spinach

1 cup sliced fresh strawberries

1/2 cup crumbled Gorgonzola cheese

1/2 cup raw pecans

1/4 cup balsamic vinegar

2 Tbsp honey

1/2 cup olive oil

salt and ground black pepper to taste

1.  Combine the spinach, strawberries, Gorgonzola cheese, and pecans in a large bowl.

2.  Stir the balsamic vinegar and honey together in a a bowl; slowly stream the olive oil into the mixture while whisking continuously.  Season with salt and pepper.  Drizzle the dressing over the salad just before serving.

Punch Bowl Cake

 Angel Food cake, cut up (store bought)

2 packages frozen strawberies

1 cup sugar

Cool Whip (8 oz)

Cut up Angel Food cake into small pieces and place 1/3 in bottom of a punch bowl. Mix strawberries with sugar and pour 1/2 over the cake pieces.  Add 1/2 of the Cool Whip. Continue layering and end with Cool Whip.  Garnish with some strawberries. 

Strawberry Cake

 Cake:

1 white box cake mix (Dunkin Hines)

1 strawberry jello box (3 oz)

1/2 cup whole milk

1 cup vegetable oil (or canola oil)

4 eggs

1 cup mashed strawberries with juice

 

Mix together using a mixer.  Preheat oven to 350 degrees. Add strawberries.  Mix well.  Spray 3  8- inch  cake pans with Bakers Joy (nonstick spray with flour). Slap down each cake pan to get out the air bubbles.  Bake for 25 minutes or until a toothpick comes out clean.

Cream Cheese Frosting:

8 oz brick of soft cream cheese

1 stick butter

3 1/2 cups powdered sugar (divided)

1/2 cup mashed strawberries (drained)

Mix cream cheese and butter together in a mixer.  Add 2 cups of powdered sugar and mix.  Add the mashed strawberries.  Mix together.  Add another cup of powdered sugar. If need for consistency add 1/2 cup powdered sugar.  Frost the cake.  Refrigerate for an 1 1/2 hour to set up.

Pavlova with Strawberries

Prep Time: 30 minutes Total Time: 3 hours

Serves: 12

4 large egg whites, room temperature

1 cup + 4 Tbsp sugar, divided

1 tsp white vinegar

1 tsp cornstarch

1 tsp vanilla extract

1 lb strawberries, quartered

¼ cup strawberry jam

1 cup heavy cream

1. Preheat oven to 250 degrees. Draw 9-inch circle on piece of parchment paper. Place paper ink-side down on baking sheet.
2. Place egg whites in bowl of stand mixer fitted with whisk attachment. Whisk at high speed 1 minutes, until frothy. Slowly add 1 cup sugar and continue whisking until meringue reaches glossy, stiff peaks, about 3 minutes. Using rubber spatula, fold in vinegar, cornstarch and vanilla.
3. Mound meringue in center of parchment circle and use spatula to evenly spread out toward edges, forming a large disk. The top doesn't need to be smooth; waves and swirls are okay. Bake 90 minutes, then turn oven off and allow meringue to cool completely in oven, about 1 hour.
4. Meanwhile, combine strawberries, jam and 2 Tbsp sugar in bowl. Then whip heavy cream with remaining 2 Tbsp sugar until firm peaks form. Gently transfer cooled meringue to serving plate, top with whipped cream, then strawberries. Refrigerate leftovers in an airtight container.