Strawberry Sour Cream Streusel Cake #41

                      Strawberry Sour Cream Streusel Cake (page 47)

1 cup hulled, sliced strawberries

3 Tbsp. strawberry preserves

2 tsp. cornstarch

2 tsp. vanilla extract

vegetable oil or butter for pan

3/4 cup granulated sugar

2 cups plus 2 Tbsp. all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

6 ounces (1 1/2 sticks) cold butter, in 1/2-inch cubes

1 cup sour cream

1 large egg

1 Tbsp. vanilla extract

2 tsp. turbinado or light brown sugar


1. In a blender, combine strawberries and preserves. Make a paste by mixing cornstarch and vanilla, and add. Puree and set aside.

2. Preheat oven to 375 degrees. Oil a 9-inch spring form pan and set aside. In a large bowl, whisk together granulated sugar, flour, baking powder and baking soda. Sprinkle in butter cubes and, using your fingertips, rub them in until mixture resembles large coarse crumbs. 

 3. Remove 1/2 cup and set aside. Add sour cream, egg and vanilla to crumbs in large bowl. Mix well.

4. Drop dollops of half the batter into the prepared pan. Pat batter across bottom of pan and about 1 inch up sides; mixture will be very sticky and somewhat uneven. Add strawberry puree, making an even layer across the layer of batter and leaving a 1/2 inch border. Cover with remaining batter.

5. In a medium bowl, combine reserves 1/2 cup crumbs and turbinado or light brown sugar. Stir lightly with a fork to mix. Sprinkle evenly over cake.

6. Bake cake until lightly golden, about 45 minutes. Cool on a rack completely before removing sides of pan and serving. Serves 8 people.

Strawberry Sour Cream Shortcake #14

                                             Strawberry Sour Cream Shortcake (page 226)  6 servings

  4 Tbsp. cold unsalted butter                      * This is one large cake, not individual portions*
  plus 1 Tbsp. softened and
  1 Tbsp. melted butter

 2 cups sifted all-purpose flour

 1 Tbsp. baking powder

 1/4 cup sugar, plus more
 for sweetening

3/4 tsp. salt

3 ounces cream cheese

1 large egg

1/2 cup milk

1 quart fresh strawberries, hulled and thinly sliced

1 cup sour cream

  1. Preheat oven to 450 degrees. Grease an 8-10 inch round cake pan with soft butter.

 2. Into a large mixing bowl, sift together the flour, baking powder, 1/4 cup of the sugar and salt. Add the
     cream cheese and chilled butter. Using a pastry blender, or two knives, cut the cream cheese and butter
     into the mixture until it resembles coarse cornmeal.

 3. Break the egg into a measuring cup, and beat lightly with a fork. Add enough milk to make 3/4 cup.
     Pour the egg mixture into the flour mixture, and stir. Knead the dough inside the bowl just until it
     is blended and cohesive, about 20 seconds.

 4. Shape half of the dough into the bottom of the pan. Pat the dough flat to the edges of the pan.
     Brush the top of the dough with the melted butter. Shape the remaining dough into another disc
    and place in the pan on the buttered dough, patting flat to the edges. Bake until golden brown-
   17-20 minutes. Remove from heat and allow to cool.

  5. Place strawberries in a bowl, add sugar to taste, and mix. Place sour cream in a small bowl, add sugar to
      taste, mixing well.

6. To serve, remove the cake from the pan, and use a large knife to pry the layers apart; they should
    split naturally. Place the bottom layer on a serving plate, and top with strawberries. Place the
    second layer over the strawberries, and top with sour cream. Serves six.

  

                                             The perfect dessert for an early summer evening!

Strawberry Pavlova #8

                                            Strawberry Pavlova  (page 196)



4 large egg whites                                       1 pound strawberries, about
Pinch of salt                                               2 pints, hulled and halved 
1 1/4 cups superfine sugar, plus more for berries       or quartered
2 tsp. cornstarch, sifted
1 tsp. white-wine vinegar                              1/2 tsp. balsamic vinegar
Vanilla extract                                             2 cups heavy cream

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper, and draw a circle on the paper, using an 8 or 9 inch cake pan as a guide.

2. In bowl of electric mixer, combine egg whites and salt. Begin beating at low speed, slowly increasing to high speed. Continue until satiny peaks begin to form. Gradually beat in 1 1/4 cups sugar a tablespoon at a time, until meringue is stiff and shiny.

3. Sprinkle in cornstarch, white-wine vinegar and a few drops of vanilla, and fold in gently. 

4. Mound onto parchment within circle, and shape into a disk, flattening top and smoothing sides. Place in oven and immediately reduce heat to 300 degrees.

Bake for 1 hour and 15 minutes. Turn off heat, and allow meringue to cool completely in oven.

5. Meanwhile, in a mixing bowl, combine strawberries, 1/2 tsp. vanilla, balsamic vinegar and sugar to taste. Cover with plastic wrap. Let sit at room temperature for at least 15 minutes, and up to 2 hours.

6. To serve, invert meringue onto a plate, and carefully peel off parchment. (Crisp top of meringue will now be against plate.) Whip the 2 cups of heavy whipping cream, until it is thick enough to hold peaks. Spread it evenly over meringue. Cover cream with strawberries. Serve immediately. Serves 6.