Tag: berrylicious strawberries

How to make Strawberry Puff Pastry Braid
A quick and delicious sweet treat, you can consider this Strawberry Puff Pastry Braid for any occasion. It looks amazing and is quite fancy as if it takes a lot of time to prepare but really takes no more than 10 minutes to finish and be ready to bake.

Home Cooking Adventure
Ingredients
Makes about 6 servings
9.5 oz (270g) puff pastry sheet, thawed
4oz (120g) cream cheese
¼ cup (50g) sugar
8 oz (230g) fresh strawberries, cut into slices
1 tsp (5g) vanilla extract
1 small egg, beaten, for brushing
1 tsp sugar, on top

1. Preheat the oven to 400F (200C). Line a baking sheet with parchment paper.
2. In a small bowl, beat the cream cheese until smooth. Add sugar and vanilla and mix until well combined.
3. Transfer the pastry dough into the prepared baking sheet. Try to work quickly as you want to keep the dough chilled.
4.Draw a rectangle into the center of the sheet leaving about 5 in (12cm) border on each side and a 1 in (2.5 cm) border at top and bottom of rectangle. Start making diagonal cuts about 1 inch apart on both sides of the rectangle. Discard the 4 corners of the dough.
5. Spread cream cheese mixture down into the center and arrange strawberry slices on top.
6. Fold the top and bottom parts of the dough over the filling. Fold the diagonal strips of dough over the filling, alternating sides until all loaf is braided. Press ends to seal.
7. Brush the braid with beaten egg and sprinkle sugar on top.
8. Bake for 25-30 minutes until puffed and golden brown.
9. Cool completely to a wire rack before serving.

June 24, 2021
How to make Strawberry Swiss Roll
Strawberry Swiss Roll – a refreshing pastry suitable for the warm days of spring and summer. It’s super easy to make and looks absolutely stunning, not to mention it tastes great and completely melts in your mouth.

Home Cooking Adventure
Ingredients
Makes about 10-12 servings
Cake
3/4 cup (95g) all-purpose flour
1 tsp (4g) baking powder
1/2 tsp (2g) salt
4 eggs
3/4 cup (150g) sugar
1 tsp (5g) vanilla extract
2 tbsp (28g) vegetable oil, like canola oil, etc
Strawberry Jam Filling
10 oz (300g) strawberries, cut into smaller pieces
1/4 cup (50g) sugar
1 tbsp (15ml) water
Cream Cheese Filling
9 oz (250g) cream cheese, room temperature
1 cup (240g) whipping cream, chilled
1/2 cup (60g) powdered sugar
1 tsp (5g) vanilla extract
For dusting
Powdered sugar
1. Prepare the strawberry jam filling. In a small saucepan put the strawberries, sugar and water. Bring to a simmer, stirring occasionally. Press the strawberries with the back of the spoon to speed up the process. Simmer until the mixture is thick, for about 15-20 minutes. Remove from heat and let cool completely before using.
2. Prepare the cake. Preheat the oven to 350F (180C). Butter a 12X16 inch (30×40 cm) baking tray and line it with parchment paper.
3. In a medium bowl whisk flour with baking powder and salt. Set aside.
4. In a large bowl add eggs, sugar and vanilla extract. Beat with an electric mixer until lemon yellow and foamy. Add oil and mix until well incorporated. Gradually add flour mixture.
5. Pour the batter into the prepared baking tray and spread evenly into the corners using the back of the spatula.
6. Bake for 12-15 minutes until a toothpick inserted into the center comes out clean. Take a kitchen towel and generously sprinkle with powdered sugar. This helps the cake not stick to the towel. Flip the cake over the towel. Remove the parchment paper and dust with powdered sugar.
7. While still hot roll the cake up in the towel. You will have to do it while is still hot/warm otherwise it cracks. Let cool completely.
8. Prepare the cream cheese filling. In a bowl, beat cream cheese with powdered sugar and vanilla. In another bowl whip the cream with an electric mixer until it forms stiff peaks. Fold together.
9. Unroll the cake and spread the strawberry filling evenly over the cake.
10. Spread the cream cheese filling on top of the strawberry filling.
11. Roll the cake back up. Refrigerate for at least 1 hour before serving.
12. Sprinkle with more powdered sugar before serving and decorate with fresh strawberries.
June 23, 2021
How to make Strawberry Cardamom Linzer Cookies
These mouthwatering strawberry and cardamom flavored cookies always make a good impression on holiday tables, they melt completely in your mouth and are even tastier than they look.

Home Cooking Adventure
Ingredients
Makes about 30-35 sandwiched linzer cookies
1 cup (226 g) unsalted butter
2/3 cup (135g) sugar
2 eggs
1 tsp (5g) vanilla extract
1 cup (100g) ground almonds, toasted or plain
3 cups (380 g) flour
1 tsp (4g) baking powder
1/2 tsp (3g) salt
1/2 tsp (1g) ground cardamom
Strawberry Cardamom Jam
14 oz (400g) fresh or frozen strawberries
1/2 cup (100g) sugar
1 tbsp (15ml) water
1 tbsp (15ml) lemon juice
1/2 tsp (1g) ground cardamom
For Dusting
powdered sugar
1. In a medium bowl combine flour with baking powder, ground almonds, salt and cardamom.
2. In a large bowl mix butter and sugar at medium-high speed until light and creamy. Add eggs, and beat until smooth. Beat in vanilla extract. Add flour mixture and stir to incorporate.
3. Divide the dough into 2 pieces, wrap in plastic wrap, press into small disks and refrigerate for at least 2 hours or if in a hurry freeze for 30 mins to 1 hr. The dough needs to be cold for easier rolling as this help the cookies keep their shape.
4. Meanwhile you can prepare the strawberry jam. The jam can also be made a day or two before to save time. Refrigerate until ready to use. In a small saucepan put the strawberries, sugar, cardamom, lemon juice and water. Bring to a simmer, stirring occasionally. My strawberries were pretty big and I pressed them with a fork to speed up the process. Simmer until the mixture is thick, for about 25-30 minutes. Remove from heat and let cool completely before using.
5. Preheat oven to 350F (180C) and line two baking sheets with parchment paper.
6. On a well floured surface roll the first disk 1/8 inch (3 mm) thick. Cut the dough for the bottoms with a 2 inch (5 cm) linzer cutter. Transfer the cookies to the prepared baking sheet. Re-roll scraps and repeat.
7. Bake for 10 minutes until the cookies are lightly browned on the edges. Remove and let them cool on baking sheet for 2 minutes; remove from sheet and cool completely on wire rack.
8. Work the other dough and roll 1/8 inch (3 mm) thick. Assemble the small cutter into the linzer cutter and cut the tops of the linzer cookies. Transfer the top cookies to the prepared baking sheet. Re-roll scraps and repeat.
9. Bake the tops for 9 minutes until lightly browned. Again let them cool for 2 minutes on baking sheets; remove and cool completely on wire rack.
10. Invert the bottom cookies and add strawberry jam. Lightly dust with powdered sugar the top cookies.
11. Gently sandwich cookies together and let stand for several hours before serving.

June 15, 2021
How to make Strawberry Scones Recipe
This strawberry cake recipe is very easy, it only takes 10 to 15 minutes to prepare and you have a memorable breakfast. These cupcakes are best served warm right out of the oven. The sugar sprinkled on top creates a crispy crust while the inside is soft and sweet strawberries.

Home Cooking Adventure
Ingredients
Makes about 8 scones
1 1/2 cups (250g) strawberries, stemmed and cut into small pieces
2 1/4 cups (280g) all purpose flour
1/4 cup (50g) sugar
2 tsp (10g) baking powder
1/4 tsp salt
6 tbsp (80g) butter, cold and cut into cubes
1 egg
1/2 cup (120g) buttermilk
Topping
1 egg
sugar, optional
Directions:
1. Preheat the oven to 400 F (200C). Line a baking sheet with parchment paper.
2. In a large whisk the flour with sugar, baking powder and salt.
3. Add the butter cubes, and using a pastry cutter or fork cut the butter until the pieces are no bigger than peas.
4. Add chopped strawberries and toss until are coated in flour mixture.
5. Combine egg with buttermilk and add over the flour mixture and stir until just combined.
6. Transfer dough onto a floured surface. Shape into a circle of about 8 inch (20 cm) in diameter, then cut into 8 triangles.
7. Transfer the scones on the baking sheet and brush with egg. Sprinkle with some sugar to get a crispy top.
8. Bake for 20-30 minutes until golden brown.
9. Transfer to cooling rack. The scones are best served warm.
June 1, 2021