Category Archives: strawberry

Strawberry Rice Krispies Treats

Strawberry Rice Krispies Treats​

I’m on a bit of a freeze dried strawberry kick these days. While fresh are delicious and plentiful this time of year, they can be finicky in baking due to their high moisture content, so I tend to keep bags of freeze dried around no matter the season. Want a big burst of strawberry flavor in a cookie or cake or pastry without reformulating the recipe? Freeze dried strawberries to the rescue!

Strawberry Rice Krispies Treats​

Now, we’re not actually baking today—just making a pan of Rice Krispies Treats—but freeze dried strawberries still give these sweets a huge punch of flavor. And that’s to say nothing of their berry pink color! Oh yes, these are about as strawberry as it gets.

Strawberry Rice Krispies Treats​

Strawberry Rice Krispies Treats are a snap (…crackle…pop?) to put together. Their ingredients list is short and sweet, as is the amount of time you’ll need to make them. Like the classic recipe, these treats come together in a single pot on the stove in less than ten minutes.

Start by melting some butter with some crushed freeze dried strawberries and salt. Add some marshmallows and let them melt before folding in the Rice Krispies cereal and a cup of white chocolate chips. The white chocolate will mostly melt, leaving the treats with a creamy texture…and the occasional pocket of white chocolate nestled in all that strawberry crunch.

Strawberry Rice Krispies Treats​

The most time consuming portion of this whole operation is waiting for the treats to cool enough to slice. I used an 8” square pan for thicker treats, so cooling takes a bit longer than it would if you went for a 9×13” pan. Whatever your preference, I highly encourage you to decorate the tops of your treats with more freeze dried strawberries and white chocolate chips—pretty food is just more fun to eat, ya know?!

Strawberry Rice Krispies Treats are perfect for picnics and cookouts, but quick and easy enough to whip up the minute a craving strikes. And, oh, the craving will strike.

Strawberry Rice Krispies Treats​
Strawberry Rice Krispies Treats
makes one 8- or 9-inch square pan, about 16 treats

6 tablespoons unsalted butter, cut into pieces
1 1.2 ounce bag freeze dried strawberries (~1 1/2 cups pieces), pulverized
pinch of Kosher or sea salt
1 10-ounce bag marshmallows (mini or regular)
5 cups Rice Krispies cereal
1 cup white chocolate chips

For garnish (optional):
1/2 cup freeze dried strawberry pieces, whole
white chocolate chips

This recipe makes thick Rice Krispies treats. For thin treats, use a 9x13-inch pan.

Heavily butter an 8-or 9-inch square pan. Line with parchment, leaving overhang on two sides for removal.

Place butter and pulverized freeze dried strawberries in a medium heavy-bottomed pot. Place pot over medium heat, stirring frequently until butter is melted and strawberries have soaked much of it up. Add mini marshmallows and salt, and stir constantly until melted. Remove pan from heat and stir in Rice Krispies cereal. Fold in white chocolate chips.

Transfer cereal to prepared pan. Use greased implements or hands (be careful—the mixture is hot!) to press the mixture into an even layer. Immediately garnish by pressing in freeze dried strawberries and/or scattering on white chocolate chips. Let cool completely.

When ready to serve, run a thin knife along the edges of the pan for easy release. Use the parchment overhang to lift the treats onto a cutting board and use a sharp knife to slice them into squares. Serve.

Leftovers will keep in an airtight container at room temperature for up to 5 days. Freeze dried strawberry garnish will soften over time, but not in an unpleasant way.

Neapolitan Icebox Cake

Neapolitan Icebox Cake​

Beautifully baked, elaborately frosted layer cakes are all fine and good, but have you ever skipped the oven entirely, stacked Oreos with three different flavors of whipped cream, let the whole thing set up in the fridge and called it a cake?

Neapolitan Icebox Cake​

Oh yes, Neapolitan Icebox Cake is where it’s at. This triple-layered, triple-flavored no-bake cake hits all the buttons you want in a summer dessert, including keeping the kitchen cool. Even mixing vanilla, chocolate, and strawberry whipped creams, it takes less than 45 minutes to assemble and slide into the fridge to set up.

There are two secrets to perfecting this icebox cake. The first is dipping each Oreo in milk before assembling the cake. This allows the cookies to soften all the way through by adding moisture to the creme centers. If you skip the dipping, you will still be able to slice the cake, but the areas near the Oreos’ creme filling will stay a bit tough instead of softening to a cake-like texture.

Neapolitan Icebox Cake​

As with all icebox cakes, the second secret is time! Though it only takes minutes to assemble, this cake has to be refrigerated for at least 8 hours before serving. Luckily, we here at E2 Bakes love a make-ahead recipe almost as much as we love cake. And that’s really saying something because we love cake a lot.

Neapolitan Icebox Cake​
Neapolitan Icebox Cake
makes one cake ~9 inch cake

1 batch chocolate whipped cream (recipe below)
55-60 regular Oreos, divided (I used 57)
~1 cup milk
1 batch vanilla whipped cream (recipe below)
1 batch strawberry whipped cream

For garnish (optional):
Chocolate Shell
crushed freeze dried strawberries
crushed Oreos

Use an offset icing spatula to smear a thin layer of chocolate whipped cream onto a 11-12 inch round plate or platter.

Create the first Oreo layer. Take one Oreo, dunk it in milk, then place it in the center of the plate. Repeat this process, arranging the Oreos so that they are touching and make a vaguely circular shape (mine is technically a hexagon). I used 19 Oreos per layer.

Top the first layer with the chocolate whipped cream, spreading it all the way to the edges.

Repeat the Oreo dunking and arranging process. Top with the vanilla whipped cream. Repeat the Oreo dunking and arranging one more time, then top with the strawberry whipped cream.

Refrigerate the cake uncovered for 2 hours. Then, gently cover the cake with plastic wrap and let refrigerate for 6-20 more hours, until ready to serve.

About 30 minutes before serving, gently remove and discard the plastic wrap. Drizzle the cake with chocolate shell and other toppings, if desired. Refrigerate the cake for 10 more minutes to ensure a hard shell.

To serve, cut slices with a large, sharp chef’s knife, wiping it clean between cuts. Leftovers will keep covered in the refrigerator for up to 48 hours. The freeze dried strawberry garnish will soften over time.


Chocolate Whipped Cream

1 1/3 cup heavy cream, very cold
2 tablespoons natural unsweetened cocoa powder
1/3 cup confectioner’s sugar

In a medium-large mixing bowl, combine heavy cream, cocoa powder and confectioner’s sugar. Use an electric mixer to whip cream until stiff peaks form. Do not over whip (but if you do, just add a little more cream). Store in the refrigerator until needed for cake assembly.

Vanilla Whipped Cream

1 1/3 cup heavy cream
1 teaspoon pure vanilla extract
1/3 confectioner’s sugar

In a medium-large mixing bowl, combine heavy cream, vanilla, and confectioner’s sugar. Use an electric mixer to whip cream until stiff peaks form. Do not over whip (but if you do, just add a little more cream). Store in the refrigerator until needed for cake assembly.

Strawberry Whipped Cream

~2/3 cup freeze dried strawberries
1 1/3 cup heavy cream, very cold
1/2 teaspoon pure vanilla extract
1/4 cup confectioner’s sugar

Place freeze dried strawberries in a food processor and process until they are powder, about 45-60 seconds. Alternatively, place the berries in a sealed zip-top bag and crush well with a rolling pin or other heavy object.

In a medium-large mixing bowl, combine heavy cream, vanilla, confectioner’s sugar, and pulverized berries. Use an electric mixer to whip cream until stiff peaks form. Do not over whip (but if you do, just add a little more cream). Store in the refrigerator until needed for cake assembly.

Chocolate-Covered Strawberry Mousse Cake

Chocolate-Covered Strawberry Mousse Cake​

I am not a fan of strawberry desserts in February. They make exactly zero sense. We’ve got months before fresh berries are worth eating! That doesn’t seem to stop everyone from wanting them for Valentine’s Day though.

As a blogger, I can either resist or lean into situations like this. It’s safe to say that, in the case of this Chocolate-Covered Strawberry Mousse Cake, I’m leaning all the way in—all the way. With my favorite flourless chocolate cake base, a thick layer of strawberry mousse in the middle and a rich ganache topping, this is a Valentine’s Day dessert even I can’t resist!

Chocolate-Covered Strawberry Mousse Cake​

This recipe looks fancy, but is actually very simple. The flourless chocolate cake base is a one-bowl whisk & bake situation that turns out fudgy and decadent every time. With a texture somewhere between an excellent brownie and the center of a chocolate truffle, this cake is fantastic all on its own, but today, it’s just the beginning.

Next up: the strawberry mousse—the star of the show! It’s airy and creamy, but still stable enough to layer thanks to a tiny bit of cream cheese and a whole lot of pulverized freeze dried strawberries. Why freeze dried? Because unlike February strawberries, they have a super-concentrated flavor and are delicious year-round. I buy mine at Trader Joe’s and Target, but I am sure there are plenty of places to procure them online.

You’ll notice that I introduce heavy cream into the mousse in two phases. First, I add a cup of liquid cream to the strawberries and cream cheese to help them become one mass. Then, I whip two more cups of cream and gently fold them into the strawberry mixture until it’s mousse. This may seem like a lot of fuss, but it results in a super light texture, which is exactly what we want. Layer the mousse on top of the cake, smooth it to the edges of the pan, and refrigerate for a few hours to set.

The last step in making Chocolate-Covered Strawberry Mousse Cake? Making the chocolate covering, of course! In this case, it’s just a soft ganache (mix of dark chocolate and heavy cream) that is poured over the mousse, then coaxed over the edges so that it drips down to the cake layer. I am sure there is some very fancy and precise way to do this, but I like it a little irregular.

Once fully assembled, the cake needs to be refrigerated just a little longer so that it slices well. I threw some styrofoam-flavored February strawberries on mine for flair, but feel free to decorate (or not) however you like. This thing is going to look gorgeous and taste like chocolate-strawberry magic no matter what.

Chocolate-Covered Strawberry Mousse Cake​

Would you look at those layers? They’re a thing of beauty! And that’s to say nothing of the flavor, which is outstanding. The rich chocolate and creamy strawberry mousse balance each other perfectly, and are truly irresistible. And that’s coming from someone who doesn’t like fruit with chocolate anytime of year.

Yeah, I know. I’m no fun. But I’m leaning in.

Chocolate-Covered Strawberry Mousse Cake​
Chocolate-Covered Strawberry Mousse Cake
makes one 9-inch round cake

Cake:
7 ounces bittersweet chocolate, chopped
7 ounces unsalted European-style butter*, cut into small pieces
1 1/3 cups granulated sugar
5 large eggs, room temperature
1/2 teaspoon pure vanilla extract
1 tablespoon cocoa powder (natural or Dutch process)
1/2 teaspoon Kosher or sea salt

Mousse:
2 ounces (1/4 brick) full-fat brick-style cream cheese
2 1.2-ounce packages freeze dried strawberries, pulverized
1 1/3 cups confectioner’s sugar
2 teaspoons pure vanilla extract
3 cups heavy cream, very cold, divided

Ganache:
8 ounces dark chocolate, finely chopped
1 cup heavy cream

Garnish:
fresh strawberries, if desired

READ THE ENTIRE RECIPE BEFORE PROCEEDING.

Make the cake. Preheat oven to 375F. Grease a 9-inch springform pan with butter. Set aside.

In a double boiler or the microwave, melt dark chocolate and butter together, stirring occasionally, until smooth. Whisk in sugar. Allow to cool slightly.

Whisk in one egg at a time, combining completely after each addition. Stir in vanilla. Whisk in cocoa powder and salt, scraping down the bowl as necessary. Pour batter into prepared pan. Bake for 20-25 minutes, until the center jiggles just slightly when the pan is jostled. Let cool completely in the pan on a rack, about 90 minutes to 2 hours. Do not remove the springform. Cake may be made up to a day in advance.

Make the mousse. In a medium mixing bowl, use an electric mixer to beat cream cheese until fluffy (1-2 minutes). Add pulverized strawberries, confectioner’s sugar and salt, and mix again. It will be very powdery. Add 1 cup heavy cream and mix on high until combined.

In a separate mixing bowl, use an electric mixer to whip 2 cups heavy cream on low for 30 seconds before whipping on high for 1-2 minutes, until stiff peaks form.

Stir 1/4 of the whipped cream into the strawberry mixture. Working with 1/4 at a time, gently fold remaining whipped cream into the strawberry mixture, until very fluffy with no white streaks remaining.

Pile the mousse on top of the cooled cake (still in the pan). Spread it into an even layer and tap the pan on the counter a few times to release any large air bubbles. Stick a layer of plastic wrap to the surface of the mousse. Refrigerate for at least 3 hours or overnight.

Remove cake from the refrigerator. Remove plastic wrap. Run a thin, flexible knife dipped in warm water around the edge of the pan before removing the springform. Smooth the sides of the released cake as needed. Refrigerate if not topping immediately.

Make the ganache. Place bittersweet chocolate in a small bowl. Pour heavy cream into a small saucepan over medium heat. When it just barely starts to boil, remove it from the heat and pour the cream over the chocolate. Once the chocolate looks soft (2-3 minutes), stir it together with a fork until you have a smooth chocolate sauce. Let cool 10 minutes.

Place a cooling rack over a rimmed sheet pan. Top with the cake. Gently pour ganache over the top of the cake, then use an offset icing spatula (or the back of a spoon) to coax the chocolate over the edges.

Lift the cake off the cooling rack and refrigerate for at least 1 hour before serving. Garnish with fresh strawberries, if desired. Serve cake.

For clean slices, dip the knife in warm water and wipe dry between cuts. Leftovers will keep for up to 4 days in the refrigerator, though fresh strawberries may degrade over time.

Strawberry Lemon Bars

Strawberry Lemon Bars

I feel like I’ve been throwing freeze-dried strawberries in everything lately, but who can blame me? They’re pretty readily available at your local Target or Trader Joe’s, are consistently tasty, and can be eaten as a snack or pulverized into powder and tossed into anything that you wish to look and taste like summer. You know, like these Strawberry Lemon Bars.

Strawberry Lemon Bars

These are simply Lemon Bars with two tablespoons of pulverized strawberry powder in the filling and a tiny bit more in the confectioner’s sugar topping. Seriously, that’s it—no other changes. Easy peasy.

The primary flavor here is lemon, but there’s just a *little* hint of strawberry—think something akin to pink lemonade. It’s a subtle thing, to be sure, but it’s there and it’s delicious.

Strawberry Lemon Bars

The color, as you can see is anything but subtle. It’s bright as can be, in fact, and I totally dig it. I mean, why make another batch of regular old lemon bars when you can add one ingredient and get to show up to the party/picnic/cookout/your couch with these gems? I think we can call agree that pink, summery desserts just taste better.

Strawberry Lemon Bars
Strawberry Lemon Bars
makes 16 bars

Shortbread Crust:
1 cup all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter, very cold, cut into cubes

Strawberry Lemon Filling:
1 cup granulated sugar
2 tablespoons fresh lemon juice (about 1 medium lemon)
2 tablespoons pulverized freeze-dried strawberries, from about 1/2 cup pieces
2 tablespoons all-purpose flour
1/4 teaspoon Kosher or sea salt
1/2 cup fresh lemon juice, from about 3 medium lemons
2 large eggs + 1 large egg yolk, room temperature
4 tablespoons unsalted butter, melted
1 drop red food coloring (optional)

Topping:
3-4 tablespoons confectioner’s sugar
1 teaspoon pulverized freeze-dried strawberries (optional)

Preheat the oven to 350F. Grease and line an 8- or 9-inch square pan with parchment or aluminum foil, leaving overhang on two sides for removal. Grease again. Set aside.

Make the shortbread crust. In a large mixing bowl, mix together flour, sugar, and salt. Using a pastry blender or two forks, cut butter into dry ingredients until the largest pieces are the size of small peas. Mixture will be very crumbly and dry. Transfer mixture to prepared pan and use your fingertips to press it into one even layer on the bottom of the pan. Bake for 10 minutes. Cool on a rack for a few minutes while you prepare the filling.

In a large mixing bowl, combine sugar, lemon zest and pulverized strawberry powder. Use your fingertips to rub zest and powder into sugar until combined. Mix in all-purpose flour and salt. Whisk in lemon juice, followed by eggs and egg yolk, and melted butter. Add food coloring, if using. Mixture will be thin.

Pour filling over the shortbread crust. Bake for 22-25 minutes, until center is set. Let cool completely on a rack before chilling for at least four hours.

Use the foil overhang to remove bars from the pan to a cutting board. Peel parchment (or foil) from the edges. Use a large, sharp chef's knife to slice bars.

In a small bowl, stir together confectioner’s sugar and pulverized strawberry powder. Sift confectioner's sugar over the tops of the bars before serving.

Serve bars immediately or refrigerate for up to three days. Confectioner’s sugar will degrade over time—this can be remedied by sifting more over the tops.
Strawberry Lemon Bars
Strawberry Lemon Bars
Strawberry Lemon Bars

Pavlova with Lemon Curd & Berries

Pavlova with Lemon Curd & Berries

If you’ve never had pavlova, your life summer dessert game might be about to change. This naturally gluten-free meringue cake has a crisp, glossy exterior and marshmallow-soft interior, and is a vehicle for all sorts of good things, including but not limited to whipped cream, lemon curd and fresh summer berries. It’s a perfect rustic-but-classy dessert to have in your warm weather recipe arsenal. I don’t have a roof deck or a backyard, but one day when I do, I’m going to have friends over for mocktails and pavlova all summer long, just because I can. In fact, my maternal grandparents’ backyard is the first place I ever remember eating pavlova.

Pavlova with Lemon Curd & Berries

You might be wondering “Is pavlova popular in North Texas?” The answer is a hard “no.” To tell you the truth, I don’t know how my grandma learned about it, aside from the part where she just *knew* how to throw together simple dinner party foods. If she ever told me, I’ve forgotten…probably because I was trying to get a whole bunch of fruit, whipped cream and meringue in my face as efficiently as possible. My best guess is our friends-who-are-family from Australia taught her about it during one of their visits.

Pavlova with Lemon Curd & Berries

So how did I go from eating pavlova exactly once during my Texan childhood to making it thirty-odd years later? Well, the answer is simple. I had leftover egg whites, a fresh jar of Lazy Lemon Curd, got a little over-ambitious with my berry purchasing, and I always have heavy cream. When life gives you those things, make Pavlova with Lemon Curd & Berries.

Like most things that rely whipped egg whites and sugar for structure, pavlova is incredibly simple to make. The most important step in the whole process is ensuring that your mixing bowl and mixer attachment are super clean and dry so that you end up with airy results and not sad egg white soup.

The actual work of making meringue is just gradually combining egg whites, salt, sugar, cornstarch, vanilla and vinegar while your mixer works overtime to create stiff peaks. After that, form your meringue into a cake on a parchment-lined sheet pan and bake it very low and slow before letting it cool completely in the oven.

Now, I have good news and bad news. The good news is that baked, cooled pavlova meringue can be made up to three days before you serve it. The bad news is that once you start piling toppings on it, your pavlova isn’t long for this world. Glossy, crisp, marshmallowy meringue is fleeting, so don’t assemble your pavlova until right before you want to serve it. But then, do it up!

Pavlova with Lemon Curd & Berries

Obviously, I went the lemon curd/whipped cream/fresh berries route here, but feel free to go wild with your pavlova toppings. Change the fruit to mango, pineapple, cherries or peaches! Grate on chocolate! Scatter toasted coconut over the top! Use key lime curd in place of lemon and sprinkle crushed graham crackers on there. Key Lime Pie-vlova, anyone?!

But back to the point, which is, as always, to take my recipe and make it yours. Like I said, your life summer dessert game might be about to change.

Pavlova with Lemon Curd & Berries
Pavlova with Lemon Curd & Berries
makes one pavlova, about 8 servings

Pavlova:
1 cup granulated sugar
2 teaspoons cornstarch
1 teaspoon pure vanilla extract
1 teaspoon white or apple cider vinegar
4 large egg whites, room temperature
1/4 teaspoon Kosher or sea salt

Whipped Cream:
1 cup heavy cream, very cold
2 tablespoons confectioner’s sugar

For Assembly:
1 cup Lazy Lemon Curd or other lemon curd
2-3 cups fresh berries of choice (I used strawberries, raspberries & blueberries)

Preheat oven to 250F. Draw an 8-inch circle on a sheet of parchment big enough for a rimmed sheet pan. Turn the parchment over (so the drawn circle side is facing down) and place on the pan. Set aside.

In a small bowl, use a fork to whisk together sugar and cornstarch. Set aside.

In a separate very small bowl, combine vanilla and vinegar. Set aside.

Add egg whites and salt to a very clean, dry mixing bowl. Starting at the lowest setting and gradually ramping up to medium-high, use an electric mixer to beat egg whites until foamy (about 2-3 minutes). With the mixer running, add sugar-cornstarch mixture a tablespoon at a time until incorporated. Then add the vanilla-vinegar mixture. Turn the speed up to high and whip until stiff peaks form (about 5 minutes).

Turn the mixture (now a meringue) out onto the prepared baking sheet, using an offset spatula or the back of a spoon to gently spread it to the edges of the circle. Make it taller at the edges than the center so you have a logical place for the toppings.

Place pavlova in the oven and bake for 75 minutes (1:15) until puffed, glossy, and slightly cream-colored. Turn off the oven and wedge a wooden spoon in the door to keep it slightly ajar. Let the pavlova cool completely in the oven (a couple of hours or overnight).

If not using immediately, carefully remove the pavlova from the parchment and double wrap with plastic wrap. Keep at room temperature for up to three days.

Assemble the pavlova immediately before serving. If wrapped, gently remove and discard plastic wrap. Place pavlova on a serving plate.

Make whipped cream topping. In a medium-large mixing bowl, combine heavy cream and confectioner’s sugar. Use an electric mixer to whip cream until stiff peaks form.

Spread the top of the pavlova with lemon curd. Spoon/spread whipped cream over the top. Finish with berries of choice. Serve immediately.
Pavlova with Lemon Curd & Berries
Pavlova with Lemon Curd & Berries
Pavlova with Lemon Curd & Berries