Tag Archives: strawberry

Neapolitan Bundt Cake

Neapolitan Bundt Cake

Why have one flavor of cake when you can have three?! This Neapolitan Bundt Cake has them all: vanilla, chocolate and strawberry.

Neapolitan Bundt Cake

All the flavors start together with a batch of my favorite go-to bundt base. It’s ridiculously easy: just dump everything in a mixer, then mix on low for 30 seconds before turning the speed to medium for 3 minutes. Easy easy easy.

Once the batter is ready, divide it in thirds. Leave one plain (vanilla), stir cocoa powder and melted chocolate into another (chocolate), and flavor the last with pulverized freeze-dried strawberries (strawberry).

Neapolitan Bundt Cake

I tried a few different methods for the cake assembly, including spooning them all in at random, but my favorite is the one you see here. I spooned one flavor at a time into the pan, then spread it around in a circle. It doesn’t matter if they’re all perfectly even—the layers of batter will produce a stripey marble effect. The imperfections are all part of the fun.

Neapolitan Bundt Cake
Neapolitan Bundt Cake

Neapolitan Bundt Cake takes just over an hour to bake and will need to cool completely before glazing…with three glazes! Gotta have one for each flavor, right? These glazes are all quick and easy to whisk together; the only thing you want to watch for is that they all have similar viscosity. Once mixed, drizzle to your heart’s content.

Neapolitan Bundt Cake

With a tight crumb, tender texture, and three flavors and colors, this Neapolitan Bundt will be a winner with everyone! It’s perfect for any occasion, including the first picnic or cookout back together after so many months apart.

Neapolitan Bundt Cake
Neapolitan Bundt Cake
makes one 10-cup capacity bundt

For the Cake:
2 cups granulated sugar
1 cup (2 sticks) unsalted butter, room temperature, cut into 16 pieces
4 large eggs, room temperature
2 teaspoons pure vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teasp Kosher or sea salt
1 cup milk (preferably whole), room temperature

For the Strawberry Batter:
1 1.2 ounce package freeze-dried strawberries, pulverized
red food coloring (I used 1 drop red gel), optional

For the Chocolate Batter:
2 tablespoons natural unsweetened cocoa powder
2 ounces dark chocolate, chopped

Place an oven rack in the center position. Preheat oven to 325F. Heavily grease a bundt pan with softened butter (or shortening) and dust well with flour. Set aside.

Make the cake. Make the cake. Combine all ingredients in a large mixing bowl. Use an electric mixer to mix on low for 30 seconds. Increase speed to medium and mix for 3 minutes. Batter will be thick.

Make the Strawberry and Chocolate batters. Divide batter into 3 medium bowls, with about 1 2/3 cups batter going in each. Leave one plain. This is the vanilla batter.

To make the strawberry batter, whisk pulverized freeze-dried strawberries and optional food coloring into one of the bowls of batter.

Make the chocolate batter. Whisk cocoa powder into the last bowl of batter. Put chopped dark chocolate in a microwave-safe bowl. Microwave in 15 second increments, stirring in between, until melted and smooth. Whisk into batter.

To assemble the cake, spoon half the vanilla batter into the pan and spread around in a circle. Top with half the strawberry batter, and spread around in a circle. Top with chocolate batter, and spread in a circle. Add remaining vanilla, strawberry and chocolate batters one-by-one, spreading in circles before adding the next. It’s okay if this isn’t perfect—it will look great when sliced, I promise!

When all batters are in the prepared pan, smooth the top with a silicone spatula or wooden spoon. Tap full pan on the counter five times to release any large air bubbles. Bake 65-75 minutes, or until a toothpick inserted in several places comes out clean.

Let cake cool in the pan for 15 minutes. Run a thin, flexible knife around all exposed edges. Invert cake onto a cooling rack and let cake cool completely. Cake may be made up to a day in advance; it will keep double-wrapped in plastic wrap until you are ready to glaze.

Vanilla Glaze:
1/2 cup confectioner’s sugar
pinch of salt
2 teaspoons whole milk
1/2 teaspoon pure vanilla extract

Strawberry Glaze:
1 tablespoon pulverized freeze-dried strawberries (from about 1/4 cup pieces)
1/3 cup confectioner’s sugar
pinch of salt
2 teaspoons whole milk

Chocolate Glaze:
1 tablespoon natural unsweetened cocoa powder
1/3 cup confectioner’s sugar
pinch of salt
2-3 teaspoons whole milk

Make your glazes. For the vanilla, combine confectioner’s sugar, salt, milk and vanilla in a small bowl. Use a fork to whisk ingredients together until very thick, but pourable. If it’s too thick, add more milk by the 1/2 teaspoon up to 1 teaspoons (1 tablespoon); if it’s too thin, add more confectioners sugar in 1 tablespoon increments.

For the strawberry, combine freeze-dried strawberries, confectioner’s sugar, salt, and milk in a small bowl. Use a fork to whisk ingredients together until very thick, but pourable. If it’s too thick, add more milk by the 1/2 teaspoon up to 1 teaspoons (1 tablespoon); if it’s too thin, add more confectioners sugar in 1 tablespoon increments.

For the chocolate, combine cocoa powder, confectioner’s sugar, salt, and milk in a small bowl. Use a fork to whisk ingredients together until very thick, but pourable. If it’s too thick, add more milk by the 1/2 teaspoon up to 1 teaspoons (1 tablespoon); if it’s too thin, add more confectioners sugar in 1 tablespoon increments.

Pour or drizzle glazes over cake. Let sit for 20 minutes to set. Move cake to a serving plate before slicing and serving.

Leftover cake will keep covered at room temperature for up to two days or in the refrigerator for up to five.

Note:

This recipe may be halved and baked in a parchment-lined 9x5-inch loaf pan. Start checking the cake for doneness at the 55 minute mark.
Neapolitan Bundt Cake
Neapolitan Bundt Cake
Neapolitan Bundt Cake

No-Bake Strawberry Cream Pie

No-Bake Strawberry Cream Pie​

If you can’t tell, I am all about baking with berries right now. Or no-baking with them, in this case.

That’s right! This lush pink strawberry pie is a completely oven-free operation. It’s cold and creamy with huge strawberry flavor, and just enough chocolate to please anyone who says they don’t like fruit desserts. This is a recipe you’ll be delighted to have in the warmer months. Anything to keep the oven off, right?

No-Bake Strawberry Cream Pie​

No-Bake Strawberry Cream Pie starts with an Oreo crumb crust filled with dark chocolate ganache AKA a “black bottom.” Fresh strawberries are pressed into the chocolate for flavor an texture, though you can skip this particular adornment if you need to make the pie more than a day in advance.

Next up is the titular strawberry cream. I’m sure there are plenty of ways to do this by reducing fresh strawberries, but I took the easy way out and opted for freeze-dried. They’re my go-to for strawberry-flavored desserts; they’re always excellent quality, and I love that they can be crushed and added to anything for a hefty hit of fresh berry flavor. Here, they’re pulverized and mixed with cream cheese, confectioner’s sugar and vanilla before being lightened with fresh whipped cream. In addition to providing the flavor in the filling, the freeze-dried berries also give our pie the most vibrant pink color! I just love it.

No-Bake Strawberry Cream Pie​

As with many no-bake pies, this one needs a chill to set up properly. I prefer to plan ahead and chill overnight, but you can get away with three hours if you’re in a bind. Once the chill time is up, spoon or pipe whipped cream over the top and finish with fresh strawberries. ‘Tis the season after all.

No-Bake Strawberry Cream Pie​
No-Bake Strawberry Cream Pie
makes one 9-inch pie

Oreo Crust:
24 Oreos
5 tablespoons unsalted butter

Ganache Layer:
4 ounces dark chocolate, chopped
1/4 cup heavy cream
~8 ounces (1/2 box) fresh strawberries, trimmed & quartered

Filling:
2 1.2 ounce packages freeze dried strawberries
1 1/3 cup heavy cream, very cold
8 ounces (1 brick) full-fat brick-style cream cheese, room temperature
1 1/2 cups confectioner’s sugar
pinch of Kosher or sea salt
2 teaspoons pure vanilla extract

Topping:
3/4 cup heavy cream, very cold
2-3 tablespoons confectioner’s sugar
1 teaspoon pure vanilla extract
5-6 fresh strawberries, thinly sliced

Place Oreos in the bowl of a food processor and blitz until they are crumbs. Add melted butter and pulse until the mixture can be pinched together. Press it into the bottom and up the sides of the pie plate. Refrigerate for 15 minutes to set.

Make the ganache. Combine chopped chocolate and heavy cream in a small microwave-safe bowl. Heat in 15 second increments, stirring in between, until a smooth even ganache forms (about 45 seconds total). Pour it into the crust and use the back of a spoon to carefully spread it into an even layer on the bottom. Top with quartered fresh strawberries. Refrigerate crust and ganache while you prepare the filling. If making the pie more than a day in advance, skip adding the fresh strawberries. They may lose their freshness over a long period.

Place freeze dried strawberries in a food processor and process until they are powder, about 30 seconds. Set aside.

In a large mixing bowl, use an electric mixer to whip heavy cream until stiff peaks form. Do not overwhip. Set aside.

In a separate large mixing bowl, use an electric mixer to beat strawberry powder, cream cheese, and confectioner’s sugar until combined and fluffy. Use a silicone spatula or wooden spoon to stir in 1/3 of the whipped cream. Working in 2 installments, carefully fold in remaining whipped cream until combined. Transfer to chilled pie crust and use a silicone spatula to spread to the edges. Press plastic wrap to the top. Chill for 3 hours or overnight.

Make whipped cream topping. In a medium-large mixing bowl, combine heavy cream, sugar, and vanilla. Use an electric mixer to whip cream until stiff peaks form. If you want to pipe, load it into a piping bag fitted with a star tip. Remove pie from the refrigerator and discard plastic wrap. Spoon or pie whipped cream over the top. Finish with sliced fresh strawberries.

Slice and serve. Leftover pie will keep covered in the refrigerator for a couple of days.
No-Bake Strawberry Cream Pie​
No-Bake Strawberry Cream Pie​
No-Bake Strawberry Cream Pie​

Double Chocolate Berry Shortcakes

Double Chocolate Berry Shortcakes​

I’m generally not a fruit and chocolate gal, but I’ll make an exception for these Double Chocolate Berry Shortcakes. Made with dark chocolate biscuits, chocolate whipped cream and fresh berries, this spin on the classic dessert has “delicious” written all over it!

Getting deep chocolate flavor into these biscuits was more challenging than just adding some cocoa powder. My starting point was my five ingredient cream biscuit base, but you’ll see that I deviated pretty significantly. I added cocoa, of course, but also chopped dark chocolate, granulated espresso and brown sugar for a good bittersweet flavor. Butter and heavy cream provide just enough moisture to bind the dough. Baking powder and baking soda leaven everything and produce good crackly tops, which are made all the better with crunchy coarse sugar.

I would normally encourage you to bake your biscuits close together so that they rise up instead of out, but I prefer to bake them separately here. Because cocoa powder doesn’t play by the rules of gluten, these will expand pretty dramatically. The results have distinct, crisp exteriors and tender interiors, perfect for splitting and layering with berries and cream. I tested this recipe seventeen times, and while these are not the tallest chocolate biscuits I made, they are by far the most delicious. I don’t know about your kitchen, but in mine, delicious beats aesthetic perfection every time. Craggy tops and soft centers for the win!

Double Chocolate Berry Shortcakes​

As far as assembly goes, this is a pretty run-of-the-mill shortcake operation. I like to use a fork to gently split the cooled biscuits into two thin layers, then sandwich them with chocolate whipped cream, berries and chopped dark chocolate. I add an extra flourish on top because I think it’s pretty, but feel free to leave your shortcakes unadorned if that’s more your style.

Double Chocolate Berry Shortcakes​

You’ll notice that I didn’t specify any particular berry for these shortcakes. Why limit yourself, you know? I used a mix of strawberries and raspberries because that’s what sounded good at the time. Feel free to use any berry (or other fruit) you like. We’re already twisting a classic—might as well do away with all the rules.

Double Chocolate Berry Shortcakes​
Double Chocolate Berry Shortcakes​
Double Chocolate Berry Shortcakes
makes about 12 shortcakes

1 3/4 cup + 2 tablespoons all-purpose flour
6 tablespoons natural unsweetened cocoa powder
1 1/2 teaspoons granulated espresso (optional)
6 tablespoons light or dark brown sugar, packed
2 1/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon Kosher or sea salt
6 tablespoons unsalted butter, very cold
2.5 ounces dark chocolate, finely chopped
1 cup + 2 tablespoons heavy cream + more for brushing, very cold
1 tablespoon coarse sugar

Berries:
20-24 ounces fresh berries (about 4-5 cups)
1/4 cup granulated sugar

For assembly:
Chocolate Whipped Cream (recipe below)
2 ounces dark chocolate, finely chopped

Preheat oven to 425F. Line a rimmed baking sheet with parchment.

In a medium mixing bowl, stir together flour, cocoa powder, espresso granules, brown sugar, baking powder, baking soda and salt. Using your fingertips (not your palms!) or a pastry blender, cut cold butter into flour mixture until it is roughly the size of peas. Stir in chopped dark chocolate.

Pour in heavy cream. Stir with a rubber spatula or wooden spoon until a shaggy dough forms. You may need to knead it in the bowl a couple of times. If it seems too dry (“dusty”), add more cream by the tablespoon.

Turn dough out onto a floured (or cocoa powdered) surface. Give it 1-2 kneads before patting into a 1-inch thick rectangle. Flour a large, sharp chef’s knife before slicing the rectangle into 12 biscuits. Be sure to slice directly down—do not saw.

Evenly space biscuits on prepared pan, leaving 2.5 inches between each. Brush the tops with more heavy cream and sprinkle each with coarse sugar. Bake for 14-15 minutes, or tops are craggy and they have spread somewhat dramatically. Let biscuits cool completely the pan.

While the biscuits are cooling, fold berries and sugar together in a medium mixing bowl. Cover the bowl with plastic wrap and let sit (macerate) at room temperature for up to an hour.

When the biscuits are cool and the berries are ready, make the chocolate whipped cream (recipe below).

Assemble shortcakes. Use a fork to gently split biscuits in half equatorial (it’s okay if they’re not perfect). Gently move the bottom half of a biscuit to a plate. Top with chocolate whipped cream and berries. Place the top half of the biscuit over the top. Garnish with more chocolate whipped cream and berries, if desired. Serve immediately.

Leftovers are best eaten within a day or so.

Chocolate Whipped Cream
makes ~1 1/2 cups (enough for 6-8 desserts)

2 cups heavy cream, very cold
4 tablespoons natural unsweetened cocoa powder
4 tablespoons confectioner’s sugar, depending on preference

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).

Load whipped cream into a piping bag fitted with a tip or scoop with a spoon and use as desired.
Double Chocolate Berry Shortcakes​
Double Chocolate Berry Shortcakes​

Brown Butter Strawberry Torte

Brown Butter Strawberry Torte

I firmly believe that you can never, ever have too many everyday cake recipes. Ever. And even if you can, you should add this Brown Butter Strawberry Torte to the list anyway.

Brown Butter Strawberry Torte

This is one hell of a cake, y’all. Rich brown butter batter is topped with tons of quartered fresh strawberries, then baked until golden and studded with little jammy berry pockets. Jammy berry pockets!!!

Brown Butter Strawberry Torte comes together with minimal effort. That’s the appeal of everyday cakes, after all: you can make them without thinking too hard or dirtying too many dishes, and then you have cake on a Tuesday or a Saturday or a Thursday or whatever. They’re great for eating in your pajamas or serving to company—a utility dessert if you will.

The most taxing part of this recipe is browning the butter, which requires five whole minutes of staring at a pan and occasionally swirling it until the butter is dark and nutty and wonderful. After that, it’s just whisking up batter, pressing in sliced strawberries and throwing it in the oven for an hour. In that time, the fruit softens and buckles into the batter, resulting in a rustic craggy little cake. I know I’m biased, but I think it’s really beautiful.

Brown Butter Strawberry Torte

I think this goes without saying, but you can use any fruit you like in this cake with excellent results. I chose strawberries because they’re right on the verge of being in season, but blueberries, blackberries, mango, pineapple or any other fruit that goes with brown butter would all be good variations.

Pro tip: pretty much everything goes with brown butter.

Brown Butter Strawberry Torte
Brown Butter Strawberry Torte
makes one 9-inch torte

1/2 cup (1 stick) unsalted butter, cut into pieces
2/3 cup granulated sugar + 1 tablespoon, for sprinkling
1/3 cup light brown sugar, packed
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon Kosher or sea salt
12 ounces fresh strawberries, hulled & quartered (about 3/4 of a 16 oz box)

For serving (optional):
whipped cream
fresh strawberries, quartered

Preheat oven to 350F. Grease a 9-inch springform pan. Line the bottom with parchment and grease again. Set aside.

Brown the butter. Place butter in a light-colored saucepan over medium heat. Let butter melt. Butter will bubble and crackle as the water content evaporates. Swirl the pan frequently for 5-7 minutes, keeping an eye on the color. When the solids are turning brown and the butter is nutty and fragrant, remove the pot from the heat and immediately pour the brown butter into a large mixing bowl and let cool 5 minutes.

Meanwhile, In a small-medium bowl, whisk together flour, baking powder, and salt. Set aside.

Returning to the large mixing bowl, whisk granulated and brown sugars into the brown butter. Mix in eggs one at a time, followed by vanilla. Add dry ingredients and whisk until combined.

Transfer batter into the prepared pan, then use a silicone spatula or wooden spoon to smooth it to the edges. Scatter strawberries over the top and lightly press them into the batter. Sprinkle the additional tablespoon of granulated sugar over the top. Bake 60-65 minutes, or until a toothpick inserted near the center comes out with only a few moist crumbs (not batter). Let cake cool in the pan on a rack for 15 minutes before running a small, thin knife around the edge and releasing the springform.

Serve warm or room temperature with whipped cream and/or fresh strawberries, if desired. Leftovers will keep covered in the refrigerator for a few days.
Brown Butter Strawberry Torte
Brown Butter Strawberry Torte
Brown Butter Strawberry Torte

Double Strawberry Linzer Cookies

Double Strawberry Linzer CookiesTwo cookie recipes in a week? Sure, why not. With Valentine’s Day coming up, these Double Strawberry Linzer Cookies just couldn’t wait.Double Strawberry Linzer CookiesThey’re filled to the brim strawberry flavor, and even I—an avowed midwinter strawberry hater—can’t resist them. Oh yes, I’m that person. Every year I get on my soapbox about strawberries not being in season in the dead of winter, and yet every year I make a strawberry baked good in the middle of February. I’m full of contradictions.

Thing is, I don’t do my midwinter baking with fresh strawberries, instead relying on flavorful and consistent freeze dried strawberries. I buy them in 1.2-ounce bags, grind them up and throw them in cakes, cookies, bars, buttercream candies, and anything else I can imagine. Here I swapped freeze dried strawberry powder for the ground nuts usually found in linzer cookie dough, yielding a batch of gorgeous pink strawberry roll-out cookies.Double Strawberry Linzer CookiesThe cookie dough is rolled very thin, cut in two-inch circles (some with little windows), and baked for just six minutes. The results are firm, but on the soft side, something that makes these linzers irresistible when doused with confectioner’s sugar and sandwiched with strawberry jam. Yum.Double Strawberry Linzer CookiesWhile these little treats are unapologetically strawberry, they can be made with any freeze dried berries and jam you like! I’ve even been toying with the idea of using freeze dried mango in this dough (maybe with this filling?) for a little tropical flair. The possibilities are endless.Double Strawberry Linzer Cookies

Double Strawberry Linzer Cookies
makes about 4 dozen sandwich cookies

Cookie Dough:
1 1.2-ounce package freeze dried strawberries
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon Kosher or sea salt
1 cup (2 sticks) unsalted butter, softened to room temperature
1 cup granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract

For Assembly:
3 tablespoons confectioner’s sugar
~6 ounces strawberry jam

Special Equipment:
rolling pin
2-inch round cookie cutter
smaller round cookie cutter (I used the wide end of a piping tip)
sifter or wire mesh strainer

Make the cookie dough. Place freeze dried strawberries in a food processor and process until they are powder, about 30 seconds. Add flour, baking powder and salt, and pulse to combine. Set aside.

In a large mixing bowl, use an electric mixer to beat butter until light and fluffy, about 2 minutes. Cream in granulated sugar, followed by the egg and vanilla. Add dry ingredients in 3 installments, combining completely after each. Divide dough into quarters.

Working with one quarter at a time, sandwich dough between two pieces of parchment paper and roll until 1/8-inch thick. Transfer to the freezer (on a baking sheet) for 15 minutes. Repeat with remaining dough. It is okay to stack the sheets of dough in the freezer.

While the dough is freezing, place racks in the center positions. Preheat the oven to 350F. Line two baking sheets with parchment.

Remove one sheet of dough from the freezer. Peel on of the pieces of parchment off. Use a lightly floured 2-inch round cookie cutter to cut cookies. Use a smaller cookie cutter to punch the centers out of half the cookies. Place them 2 inches apart on prepared pans. Repeat with remaining dough. Scraps can be re-rolled, frozen, and cut.

Bake cookies 6-7 minutes, until tops are no longer raw-looking. Let cookies cool on the pans for five minutes before removing to a rack to cool completely. Repeat rolling, cutting, and baking with any remaining dough.

Set a cooling rack over a piece of parchment. Once all cookies are baked and cooled, set the cookies with the centers cut out on a prepared rack. Sift confectioners sugar over the tops.

Spread each whole cookie with 1/2-1 teaspoon of jam (amount is based on your preference). Carefully sandwich cookies together. Serve.

Strawberry Linzer Cookies will keep in an airtight container in the refrigerator for several days. Place wax paper between layers for best storage. Cookies will keep in an airtight container at room temperature for up to a week.

Double Strawberry Linzer CookiesDouble Strawberry Linzer CookiesDouble Strawberry Linzer Cookies