Strawberry Cake

Strawberry Cake

Karri Perry, Blue Ribbon Kitchen

Strawberry Cake

Ingredients:

3 1/2  cups all-purpose flour

1 Tablespoon baking powder

1 teaspoon fine salt
2 sticks unsalted butter-softened

1/4 cup vegetable oil

3 eggs

2 cups granulated sugar

1 teaspoon vanilla extract

1 cup buttermilk 

1 1/2 cups finely chopped strawberries (chop just before adding to the batter)
1 Tablespoon fresh lemon juice

***

Directions:

Preheat oven 350 degrees. Place rack in middle position.

Spray with non-stick spray and line cake pans with parchment paper.

Measure the flour, salt, baking powder, set aside.

Cream the butter for 2-3 minutes until light and fluffy. Add the sugar and eggs, beating on medium 3-4 minutes until mixture is light yellow, glossy and airy. Add the oil and vanilla extract.

Add 1/2 of the flour mixture to the egg/sugar mixture, mix well, and be sure to scrape the sides of the bowl. Add 1/2 of the buttermilk, mix to combine.  Add the remaining flour, followed by the remaining buttermilk. Mix just enough to combine, but do not over mix.  Be gentle.  Give the chopped strawberries a drizzle of lemon juice, and fold in the freshly chopped strawberries.

Pour batter evenly into two parchment lined and greased 8

or 9-inch cake pans.
or 24 cupcake liners in muffin tins (filling cupcakes 3/4 of the way)

Bake cakes on middle rack of oven, 40 minutes or until cake is set and very lightly browned around edges and a toothpick comes out cleanly.

After 3 minutes, run a paring knife around edges to loosen any sticky cake from the sides. Turn the cake out onto a cooling rack, removing parchment paper. Allow cake to cool completely before frosting.

For Cupcakes: Bake in cupcake liners. Bake on the middle rack of a preheated 350 degree oven for 20 minutes or until cupcakes are set in the middle and a toothpick comes out cleanly.  Be sure to fill cupcake liners equally and only fill 1/2 way to 3/4 way full to keep the cupcakes uniform in size.  

Optional: Add the strawberry frosting to the the center of each cupcake, use an apple corer to create a small hollow in the center of each cupcake.

Quick Butter Cream Frosting & Strawberry Filling/Frosting

2 sticks of unsalted butter softened to room temperature

1-2 Tablespoons heavy whipping cream
1 tsp salt

16 ounces (1 pound) confectioner’s sugar

1 cup of dehydrated strawberries-pulverized to a powder or dust (I picked mine up at Target near the dried fruits and nuts

Directions: Beat butter on medium until thick and fluffy for 3 minutes.  Add the vanilla, salt, and half of the confectioner's sugar.  Beat until combined (2 minutes)  Add the second half of the confectioner's sugar and add the whipping cream Whip until light and spreadable.  Thin with more cream if needed.  Add a few tablespoons more of confectioner's sugar is you prefer a thicker frosting for piping.  Reserve 1-2 cups of the vanilla frosting to create the strawberry filling/frosting.

For Strawberry filling/frosting:  Us the reserved 1-2 cups of the vanilla frosting.  In a food processor, measure 1 cup of dehydrated strawberries.   Pulverize 1 cup of the dehydrated strawberries--to a fine dust. (or...use a zip top bag and a rolling pin or a small smoothie blender to accomplish the crushing of the dehydrated strawberries) Add the pulverized dehydrated strawberries to the reserved frosting and stir well.  Use the strawberry frosting as a filling between the layers of the cake.

For a stacked cake, place a cake round on a platter.  Top bottom cake layer evenly with  strawberry filling, add the second cake round on top.  Frost cake with the vanilla buttercream frosting.  Garnish with fresh strawberries or make marshmallow fondant strawberries (see below)

Marshmallow Fondant (for added design work)
(Yes, you can make a smaller batch, just cut in half)

 1 Bag good quality mini marshmallows 16 ounces

2 lbs- confectioner’s sugar

¼ cup water

Gel food coloring

Non-stick spray

In a large microwave safe bowl, melt the marshmallow with the water, stirring until smooth with no lumps.  (If you want all one color- add gel food coloring now)  (If you want white fondant, or want multiple colors you can knead in gel coloring later, before rolling.)

When smooth and silky, transfer melted marshmallow to a mixing bowl of a stand mixer, lightly spray bowl with non stick spray before adding melted marshmallow.

Slowly add the confectioner’s sugar on low.  Mix on lowuntil most of the sugar is incorporated.  Remove from bowl and knead with hands …adding a small amount of water if too dry, or a small amount of confectioner’s sugar if a little sticky.

Place kneaded fondant onto plastic wrap, lightly spray wrap with non-stick spray before wrapping fondant.  Double wrap the fondant with plastic wrap to make sure the fondant is safe from air while it rests.  Fondant may be a little sticky, but looking very much like Play-Doh, smooth and uniform.  Let fondant rest for 24 hours before rolling.  Fondant may be kept in refrigerator, wrapped for up to 2 weeks.  Let come to room temperature before using.

**The fondant can be made by hand without using a mixer, simply stir in confectioner’s sugar and knead the fondant by hand on a large work surface.  

***Can be made on the stove-top, without a microwave, simply melt marshmallows and water in a nonstick pan on low until smooth.

Strawberry-Almond Crumble Bars

Strawberry-Almond Crumble Bars

9x13 pan

350 degrees

Filling

3 cups fresh strawberries-cleaned and chopped

1/2 cup sugar

1 tsp lemon zest

1 tsp lemon juice

2 tsp cornstarch

Crust and Crumble

2 sticks (1 cup unsalted butter)-cubed

1 1/4  cup all purpose flour

2 1/2 cups rolled oats

1 cup light brown sugar

1/2 tsp almond extract

1/2 tsp vanilla

1/2 tsp salt

1/2 tsp ground cinnamon 

4 ounces marzipan almond paste-cut into small bits

1/2 cup sliced almonds reserved.

In a medium saucepan make a quick strawberry jam.

Add chopped berries, sugar, lemon juice, zest and cornstarch. Cook over medium heat for about 10-15 minutes-until it becomes a thick sauce-stirring often.  Once thickened, remove from heat, allow to cool.

For crust and crumble: with a stand or handheld mixer-add flour, sugar, salt, cinnamon, extracts, cubed butter and oats. Mix together until combined and crumbly-it will be dough-like.

In a 9x13 baking dish, lined with parchment. Add about 1/2 of the mixture into the pan and press out a crust evenly, about 1/4 inch thick.  Spread the cooled strawberry jam on the crust layer. Top with bits of marzipan and lightly add remaining crumble topping on strawberry layer. Lastly, sprinkle with the sliced almonds. 

Bake in a 350 degree preheated oven on middle rack for 40-50 minutes-until top is golden and berry layer is bubbling.  Allow to cool completely before cutting.

Use parchment to lift bars to a cutting board for easy slicing. Sprinkle with powdered sugar for an extra touch of flavor.

Tea Cookies

Bakery Style Tea Cookies 

Cookie Dough

1 1/2 sticks unsalted softened butter (12 Tbs)

4 ounces softened cream cheese (1/2 brick)

1 tsp finely grated lemon zest

1 Tbs lemon juice

1 tsp vanilla extract 

1 cup granulated sugar 

1 large egg

2 cups all-purpose flour 

1/2 tsp salt

1/2 tsp baking powder

1/4 tsp baking soda

In a mixer, cream the butter and cream cheese until light fluffy. Scrape sides.

Add sugar, extract, zest and lemon juice. Mix well, creaming 2-3 minutes on medium high. 

Add 1 egg, mix to combine.

Add flour, baking powder, baking soda, and salt.

Mix until just combined.

Cookies can be made two ways: piping, or slicing.  Piping requires a decorator tip and a piping bag and slicing requires chilling the dough in a 1.5 inch log, for about 2 hours.

For piping cookies-Use a large open star decorator tip-I used Ateco 866.  Working in batches, add the star-tip to the piping bag, use about 1-2 cups of dough at a time.  Pipe 1 inch medallions on a parchment lined baking sheet. Space the cookies about 1 inch apart to allow room for a little spreading during baking.  (I fit about 30 cookies on a 13 x 15 baking sheet.). Bake in a preheated 350 degree oven-on the middle rack for about 9-10 minutes-until lightly golden and edges just starting to brown.  Allow cookies to cool completely before adding a dollop of frosting. 

If rolling into a log for slicing— dollop 1 cup of dough onto a piece of waxed paper. (You will make about 3-4 logs.) Spread dough out to create a slender 1.5 inch roll. Roll into a log-wrapping with waxed paper and refrigerate for 2 hours to overnight.  Once dough is well chilled-remove waxed paper. Slice 1/4 inch slices, placing them about 1 inch apart on a parchment lined baking sheet.  Bake 10-12 minutes in a preheated 350 degree oven on middle rack. Allow cookies to cool before adding a dollop of frosting. (Bake time can be 1-2 minutes longer because dough starts out chilled)

Frosting

2 sticks softened unsalted butter 

1 tsp vanilla extract 

1/4 tsp salt 

3-4 cups confectioners sugar 

Whisk together butter in a stand mixer until light and fluffy-3-4 minutes on high. Add salt and vanilla. On low, add confectioners sugar.  Add a little heavy cream to thin if necessary or add a little extra confectioners sugar to thicken. 

To color frosting, add a drop or two  of food coloring or food coloring gel and mix well. If using white frosting, divide batch in half and only add color to half.  Pipe a dollop onto each cookie. If adding sprinkles, add them as you pipe, or they won’t stick after a minute or two.

Store cookies in an airtight container for up to 3 days-or freeze well wrapped finished cookies for up to 2 weeks. Allow  frozen cookies to thaw on counter for 2 hours before using.

Lemon-Garlic Tahini Rainbow Pasta Salad

Lemon-Garlic Tahini Rainbow Pasta Salad

Tahini Dressing

1/4 cup tahini (Simple Truth brand from Kroger-find it near the peanut butter)

1 tsp lemon zest

2 Tbs fresh lemon juice

1 Tbs red wine vinegar 

1 tsp salt 

1/2 tsp pepper

1 garlic clove minced

1 tsp Dijon mustard 

1-4 tablespoons water-use enough to reach desired consistency for a pourable dressing. 

8 ounces cooked pasta (I like mini farfalle or small elbow noodles)

1/2 cup chopped tomato 

1/2 cup orange pepper

1/2 cup corn kernels 

1/2 cup diced cucumber (English for less seeds/liquid)

1/2 cup diced red onion

Optional— add other chopped favorite vegetables 

Stir together dressing-can be made ahead and refrigerated-flavors will build.

In a large bowl, add the cooked and drained pasta. Add the vegetables—I like to add them in a colorful pattern around the edge of bowl.  Just before serving, drizzle the lemon-garlic tahini dressing and stir to coat pasta and vegetables.

Add additional salt and pepper to taste.  Can be made ahead covered and refrigerated until ready to serve.

My favorite corn peeler… it makes quick work of taking corn kernels off the cob.  Affiliate Link: Corn Peeler. Affiliate links may earn a small commission. 

Variation: used roasted vegetables-broccoli, carrots, squash, zucchini and onion-for a different flavor profile.

Waldorf Chicken Salad

Waldorf Chicken Salad-Blue Ribbon Favorites

1-2 Cups cooked chopped or shredded chicken (can be rotisserie)

3/4 Cup red grapes washed and halved

3/4 Cup-1 medium Honeycrisp apple

3/4 chopped celery

1/2 Cup toasted chopped pecans

1/2 cup mild shredded cheddar cheese-optional

1/2 Cup good Mayonnaise (I used Duke’s)

1/4 Cup sour cream

1/4 teaspoon each: garlic powder, onion powder, salt, black pepper, lemon zest

1 tsp Dijon mustard 

2 Tbs red wine vinegar

2 teaspoons brown sugar

Prepare and set aside first five ingredients in a medium bowl.

In a small bowl stir together the mayonnaise, sour cream, mustard, red wine vinegar, seasonings and brown sugar.

Pour sauce over waiting chicken, grapes, celery, apple and optional shredded cheese and pecans. Stir and refrigerate chicken salad until ready to serve. Serve on croissants, small rolls, crackers or in a lettuce leaf.

Tip: use a mixer, a stand or hand mixer-to make quick work of shredding the chicken.  Place cooked and cooled chicken breasts in a large bowl. Use the mixer (regular blade) to shred chicken.  The longer you mix, the more fine the shred will become. 

**I use baked chicken breasts for this recipe. I bake in a shallow casserole. Sprinkle with 1/4 teaspoon each of: garlic salt, smoked paprika and pepper. Drizzle each breast with 1-2 tsps of olive oil. Bake in a 375 degree oven for about 30 minutes or until the thickest part of the meat registers 165 degrees.  

Cool before shredding with a mixer.

***If your prepared chicken ends up being more than 2 cups worth—consider doubling the dressing so the chicken salad is well coated with sauce. A dry chicken salad is never a winning dish. ;)