STRAWBERRY DESSERTS RECIPES RECIPES

STRAWBERRY RECIPES | BBC GOOD FOOD

Strawberry recipes | BBC Good Food image

The cream of the British summer fruit crop, you can serve strawberries in cakes and desserts, ice cream and cocktails. Let Good Food inspire you.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

STRAWBERRY & CREAM SANDWICH SPONGE | FRUIT RECIPES | JAMIE ...

Strawberry & cream sandwich sponge | Fruit recipes | Jamie ... image

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

Ingredients

225 g unsalted butter (at room temperature) plus extra for greasing
225 g white caster sugar
1 teaspoon vanilla extract
4 large free-range eggs
225 g self-raising flour
1 teaspoon baking powder
1 splash of milk
200 ml double cream
1 vanilla pod
1½ tablespoon of icing sugar plus extra for dusting
250 g fresh strawberries

Steps:

1. Preheat the oven to 180ºC/gas 4. Grease and line the bases of 2 round 20cm sandwich tins.
2. Cube up the butter, then cream together with the sugar in a large mixing bowl until pale and fluffy. Mix in the vanilla extract.
3. 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).
4. Stir in 1 splash of milk to loosen the batter, then evenly divide it between the 2 cake tins.
5. 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.
6. Once completely cool, pour the cream into a large bowl, scrape in the vanilla seeds and whisk until you have soft peaks.
7. 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.
8. 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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HOMEMADE STRAWBERRY JAM RECIPE | JAMIE OLIVER FRUIT RECIP…

From jamieoliver.com
Total Time 35 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 34 calories per serving

1. Making jam is actually pretty easy once you've sterilized your jars ready to go. This is a soft set jam and tastes like you wouldn't believe – it makes a great gift too. Get creative and make nice labels for the different jars. It’s absolutely delicious simply spread on fresh buttered toast, dolloped onto a portion of rice pudding, used as a filling for a homemade Victoria sponge or, as an extra special treat, enjoyed with scones and clotted cream. Give it a go!
2. Before you start, sterilize the jars and their lids to get rid of any bacteria. Either put them in the sink (lids unscrewed from jars) and cover them with boiling water from the kettle, filling the jars with the water; or simmer them, completely immersed, in a very large pan of boiling water for 10 minutes; or lay the jars and lids on a baking tray in the oven and heat them at around 100°C/225°F/gas ¼. And if you have a good dishwasher with a very hot cycle you can sterilize them in there as well.
3. Halve the vanilla pod lengthways and scrape out the seeds. Put the seeds in a saucepan with the strawberries and the sugar. Mush it up with a potato masher to make a lovely slurry, leaving a few chunky bits of strawberry in there to add a bit of texture.
4. Place the pan on a medium heat, bring it to the boil then simmer for about 5 minutes. Turn the heat off, carefully skim any foam off the top of the jam then leave it to cool a little. After about 15 minutes, divide the jam between your sterilized jam jars. Leave to cool completely then cover the jars and pop them in the fridge. Once sealed, the jam will keep for about a week, but is sure to be long gone before that!

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STRAWBERRY RECIPES | BBC GOOD FOOD

The cream of the British summer fruit crop, you can serve strawberries in cakes and desserts, ice cream and cocktails. Let Good Food inspire you.
From bbcgoodfood.com

See details

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!
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 384 calories per serving

1. Preheat the oven to 180ºC/gas 4. Grease and line the bases of 2 round 20cm sandwich tins.
2. Cube up the butter, then cream together with the sugar in a large mixing bowl until pale and fluffy. Mix in the vanilla extract.
3. 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).
4. Stir in 1 splash of milk to loosen the batter, then evenly divide it between the 2 cake tins.
5. 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.
6. Once completely cool, pour the cream into a large bowl, scrape in the vanilla seeds and whisk until you have soft peaks.
7. 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.
8. 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.

See details

HOMEMADE STRAWBERRY JAM RECIPE | JAMIE OLIVER FRUIT RECIP…

1. Making jam is actually pretty easy once you've sterilized your jars ready to go. This is a soft set jam and tastes like you wouldn't believe – it makes a great gift too. Get creative and make nice labels for the different jars. It’s absolutely delicious simply spread on fresh buttered toast, dolloped onto a portion of rice pudding, used as a filling for a homemade Victoria sponge or, as an extra special treat, enjoyed with scones and clotted cream. Give it a go!
2. Before you start, sterilize the jars and their lids to get rid of any bacteria. Either put them in the sink (lids unscrewed from jars) and cover them with boiling water from the kettle, filling the jars with the water; or simmer them, completely immersed, in a very large pan of boiling water for 10 minutes; or lay the jars and lids on a baking tray in the oven and heat them at around 100°C/225°F/gas ¼. And if you have a good dishwasher with a very hot cycle you can sterilize them in there as well.
3. Halve the vanilla pod lengthways and scrape out the seeds. Put the seeds in a saucepan with the strawberries and the sugar. Mush it up with a potato masher to make a lovely slurry, leaving a few chunky bits of strawberry in there to add a bit of texture.
4. Place the pan on a medium heat, bring it to the boil then simmer for about 5 minutes. Turn the heat off, carefully skim any foam off the top of the jam then leave it to cool a little. After about 15 minutes, divide the jam between your sterilized jam jars. Leave to cool completely then cover the jars and pop them in the fridge. Once sealed, the jam will keep for about a week, but is sure to be long gone before that!

See details

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