Tag: strawberry whipped cream

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
No-Bake White Chocolate Strawberry Mousse Cake Recipe
This white chocolate strawberry mousse is a delicate and elegant summer dessert that is refreshing and tastes great.
Just imagine, a crunchy crust, a soft white chocolate mousse, followed by a fruity mousse and everything topped with strawberries also brings out a bit of texture and flavor.

Home Cooking Adventure
Ingredients
Makes about 10 servings
Crust
9 oz (250 g) digestive biscuits/graham crackers
6 tbsp (80 g) coconut oil or butter, melted
White Chocolate Mousse
7 oz (200g) white chocolate
12 oz (350g) whipping cream (35% fat), cold, divided
1/2 tbsp (5g) gelatin powder
2 tbsp (30g) cold water
Strawberry Mousse
10 oz (300g) strawberries
1/4 cup (50g) sugar
1/2 tbsp (5g) gelatin powder
2 tbsp (30g) cold water
7 oz (200g) whipping cream (35% fat), cold
Topping
fresh strawberries, cut in thin slices
1. Prepare the strawberry sauce so it has time to cool before preparing the strawberry mousse. Cut the strawberries in quarters. Place the strawberries and sugar in a small saucepan and place over medium heat just until sugar is dissolved. Remove from heat and puree using a blender. Set aside while you prepare the gelatin.
2. Dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Place over low heat just until the gelatin dissolves and then pour it over strawberry puree. Let the strawberry mixture cool at room temperature while you prepare the rest.
3. Prepare the crust. Place the biscuits/graham crackers into the bowl of a food processor. Blend until crumbs form. Add melted
coconut oil or butter and process until completely combined.
4. Press the mixture into the bottom of a non-stick 8 inch (20 cm) springform pan using the back of a spoon. Refrigerate until you
prepare the white chocolate mousse.
5. Prepare the white chocolate mousse. In a heat proof bowl add the chocolate and 5 oz (150g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat until all the chocolate is melted. Meanwhile dissolve gelatin in 2 tbsp cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let cool completely.
6. Whip the remaining 7 oz (200g) cold whipping cream until stiff peaks form. Add melted chocolate mixture and mix until well combined.
7. Pour the chocolate mousse over the crust and refrigerate for about 15-20 minutes to set.
8. Prepare the strawberry mousse. Whip the cold whipping cream until stiff peaks form. Add the cooled strawberry mixture and mix until well combined. Pour over the set white chocolate mousse.
9. Refrigerate for about 4 hrs or overnight to set before serving. Run a warm knife around the edges of the cake to remove the sides of the pan.
June 1, 2021
How to make Strawberry Tart
This decadent tart with it’s almond crust, strawberries and ricotta filling makes the perfect dessert for summer.
Home Cooking Adventure
Ingredients:
Almond Sweet Pastry
1 1/4 cups flour
1/2 cup ground almonds
1 stick (110 g) cold unsalted butter, cut into small (1/2-inch) cubes
1/2 tsp salt
2 tbsp sugar
1 egg
1 tsp vanilla extract
1-2 tbsp ice water
Ricotta Filling
1 pound (500 g) ricotta cheese
1 tbsp minced fresh mint
juice of 1 lemon
zest of 1 lemon
1/2 cup powdered sugar
Almond extract
Strawberry Glaze
3 tbsp strawberry jam
1 tbsp water
Topping
1 1/2 pound fresh strawberries
1 tbsp chopped almonds
Directions
1. Prepare the sweet pastry. In a large bowl mix flour with sugar and salt. Incorporate butter to the flour, using a pastry blender, a fork or a pastry processor, until crumbs are formed. Add egg and vanilla extract and mix them in. Add water and incorporate into the dough. Wrap it with plastic, press slowly to form a disk and refrigerate for at least 30 minutes or overnight.
2. On o floured surface or over the plastic wrap roll the dough to a circle with about 1 1/2 inches larger than your tart pan. Lift up the rolled dough and place it on a greased 11 inch tart pan lined with parchment paper. Remove the edges and refrigerate for 30 minutes before baking.
3. Preheat the oven to 350 F (180C).
4. Prick the dough with a fork and line a parchment paper over the dough. Fill with dry beans, rice or pie weights.
5. Bake for 15 minutes. Remove the weights and the parchment paper. Return to oven for another 10 to 15 minutes.
6. Brush the shell with beaten egg and return to oven for 2 minutes more, to seal the shell.
7. Remove from the oven and let cool completely before removing the shell out of the tart pan.
8. Prepare the ricotta filling. In a large bowl place the ricotta cheese with sugar, lemon zest, lemon juice, almond extract and minced mint. Mix it well and refrigerate until ready to fill the tart.
9. Prepare the strawberry glaze. Heat the strawberry jam and water and strain it through a sieve. Set aside to cool.
10. Assemble the tart. After removing the tart shell from the pan (if desired) start filling it with ricotta mixture. Add halved strawberries on top and brush with strawberry glaze. Sprinkle chopped almonds on top and refrigerate to cool.

May 16, 2021