STRAWBERRY BUTTER RECIPES
EASY STRAWBERRY BUTTER RECIPE: HOW TO MAKE IT
After picking strawberries for the first time, I developed this fruity, spreadable butter. Try making other fruit spreads using raspberries or blackberries, or a seedless jam like apricot, my favorite. —Julie Herrera-Lemler, Rochester, Minnesota
Provided by Taste of Home
Total Time 5 minutes
Prep Time 5 minutes
Cook Time 0 minutes
Yield 2-1/4 cups.
Number Of Ingredients 3
Steps:
- Pulse strawberries in a food processor until chopped. Add butter and 1/2 cup confectioners' sugar; process until blended. Add enough remaining confectioners' sugar to reach a spreading consistency and desired level of sweetness. Store in the refrigerator for up to 1 week.
Nutrition Facts : Calories 56 calories, FatContent 5g fat (3g saturated fat), CholesterolContent 14mg cholesterol, SodiumContent 41mg sodium, CarbohydrateContent 3g carbohydrate (3g sugars, FiberContent 0 fiber), ProteinContent 0 protein.
STRAWBERRY & CREAM SANDWICH SPONGE | FRUIT RECIPES | JAMIE ...
This classic cake is, of course, named after Queen Victoria, the only monarch to reign longer than the current Queen. It’s relatively easy to make but does have a few quirks: you need to get as much air into it as possible, and be mindful of its sensitivity to variations in heat. Know your oven well and invest in an oven thermometer!
Total Time 50 minutes
Yield 14
Number Of Ingredients 11
Steps:
- Preheat the oven to 180ºC/gas 4. Grease and line the bases of 2 round 20cm sandwich tins.
- Cube up the butter, then cream together with the sugar in a large mixing bowl until pale and fluffy. Mix in the vanilla extract.
- Beat the eggs, then gradually mix into the creamed butter and sugar. Sift, then fold in the flour, baking powder and ¼ of a teaspoon of sea salt with a large metal spoon until just incorporated (don’t overmix).
- Stir in 1 splash of milk to loosen the batter, then evenly divide it between the 2 cake tins.
- Bake the cakes in the oven for 22 to 25 minutes, or until golden and cooked through. To test, insert a skewer into the middle of a cake; it’s ready when the skewer comes out clean. Leave to cool in the tins for 5 minutes, then turn onto a wire rack to cool completely.
- Once completely cool, pour the cream into a large bowl, scrape in the vanilla seeds and whisk until you have soft peaks.
- Sift in icing sugar and gently fold through. Place one of the cakes on your chosen plate or cake stand and spread over the vanilla cream, but not right to the edges or it will spill later.
- Hull and roughly slice the strawberries, then scatter on top of the second cake. Dust with icing sugar and decorate with extra strawberries, if you like.
Nutrition Facts : Calories 384 calories, FatContent 24.7 g fat, SaturatedFatContent 14.7 g saturated fat, ProteinContent 4.9 g protein, CarbohydrateContent 35.5 g carbohydrate, SugarContent 22.4 g sugar, SodiumContent 0.3 g salt, FiberContent 0 g fibre
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