Strawberry Gingercake Recipes

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STRAWBERRY GINGERSNAP ICEBOX CAKE



Strawberry Gingersnap Icebox Cake image

Fluffy swirls of strawberry cream are layered with spicy gingersnaps in this summery, no-bake confection. The deep strawberry flavor comes through twice here: once in the mascarpone cream, which is whipped with berry purée, and in a scarlet topping spiked with lime zest and grated fresh ginger. We used Nabisco gingersnaps, but any brand should work, as could vanilla wafers. This cake is best made the day before you want to serve it, giving the gingersnaps a chance to soften into a luscious, soft cake.

Provided by Melissa Clark

Categories     cakes, ice dishes, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 9

1 pound/455 grams strawberries
12 ounces/340 grams mascarpone
1/4 cup/28 grams confectioners' sugar, more as needed
1 teaspoon vanilla extract
1 1/4 teaspoons finely grated lime zest, more to taste
1/2 teaspoon fresh lime juice, more to taste
32 gingersnaps (about 8 ounces)
1 tablespoon granulated sugar
3/4 teaspoon grated fresh ginger, more to taste

Steps:

  • Set aside half the strawberries, choosing the smallest, prettiest ones. They'll be used for serving. Hull the remaining berries.
  • Using a blender or food processor, purée the hulled strawberries, then strain through a fine mesh strainer. You should have about 2/3 cup of purée.
  • In the bowl of an electric mixer set on low speed, whisk together strawberry purée, mascarpone, confectioners' sugar, vanilla, 3/4 teaspoon lime zest and the lime juice. Once the cream mixture is combined, but not fully whipped, taste and add more confectioners' sugar if necessary (this will depend on how sweet your strawberries are). Whip to medium-stiff peaks.
  • On a serving platter, lay 2 rows of 4 cookies (for a total of 8) in a rectangle. Spread 1/2 cup cream mixture over the cookies, spreading it to the edges. Top with another 8 cookies, and spread with another 1/2 cup cream. Repeat 2 more times, so you have 4 layers of cookies. Top with remaining cream, spreading it along the sides like frosting. Cover loosely with plastic wrap and chill for at least 8 hours, and preferably overnight.
  • Half an hour before serving, hull and quarter remaining strawberries (cut them in eighths, if they're large). Toss berries in a medium bowl with granulated sugar, remaining 1/2 teaspoon lime zest and the ginger. Let sit for at least 30 minutes, and up to 1 hour; they should release their juices, which will turn syrupy from the sugar. Taste and add more lime zest, ginger and a squeeze of lime juice, if you like.
  • Just before serving, arrange strawberries on top of the cake and drizzle with accumulated syrupy juices. Serve at once, cutting cake into slices.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 6 grams, Carbohydrate 33 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 9 grams, Sodium 271 milligrams, Sugar 20 grams, TransFat 1 gram

GINGER CRUNCH CAKE WITH STRAWBERRY SAUCE



Ginger Crunch Cake with Strawberry Sauce image

Categories     Cake     Milk/Cream     Food Processor     Mixer     Ginger     Dessert     Bake     Freeze/Chill     Kid-Friendly     Strawberry     Pecan     Chill     Gourmet     Small Plates

Yield Makes 1 Cake

Number Of Ingredients 22

Crunch Topping
1 cup pecans, toasted and chopped fine
1/2 cup gingersnap cookie crumbs (from about eight 2-inch gingersnaps)
1/2 cup firmly packed light brown sugar
1/2 stick (1/4 cup) unsalted butter, melted
Ginger Cake
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon ground ginger
3/4 teaspoon cinnamon
3/4 teaspoon salt
3/4 cup unsulfured molasses
2/3 cup buttermilk
1/3 cup granulated sugar
3/4 stick (6 tablespoons) unsalted butter, softened
1 large egg, beaten lightly
3 cups well-chilled heavy cream
1 teaspoon vanilla extract
4 tablespoons granulated sugar
1 pint strawberries
1 tablespoon fresh lemon juice
Garnish: strawberries, with leaves and blossoms if desired (not recommended for eating)

Steps:

  • Preheat oven to 350°F. Grease three 8- by 2-inch cake pans.
  • For crunch topping:
  • In a small bowl combine crunch topping ingredients, stirring until combined. Divide topping among pans and press evenly onto bottom.
  • For ginger cake:
  • In a large bowl whisk together flour, baking soda, ginger, cinnamon, and salt. Add remaining ginger cake ingredients and with an electric mixer beat on high speed 2 minutes. Carefully spread batter over crunch topping in pans and bake in upper and lower thirds of oven, switching position of pans in oven halfway through baking, 20 minutes, or until a tester inserted in center of each layer comes out clean.
  • Immediately invert cake layers onto racks lined with wax paper and cool completely. Cake layers may be made 2 weeks ahead and frozen, wrapped separately in plastic wrap. Thaw layers in refrigerator before proceeding with recipe.
  • In a chilled bowl with chilled beaters of an electric mixer beat 2 cups cream with vanilla and 2 tablespoons granulated sugar until it just holds stiff peaks.
  • Cake Assembly:
  • Arrange 1 cake layer, crunch side up, on a cake plate and spread with a heaping cup whipped cream. Repeat with another cake layer and another heaping cup whipped cream and top with third cake layer, crunch side up. Leaving top plain, spread remaining whipped cream on side of cake to coat (a final coating will be added later). Chill cake, covered loosely with plastic wrap, at least 4 hours (to facilitate slicing) and up to 24.
  • Hull strawberries and slice half of them. In a bowl with a potato masher mash sliced berries with lemon juice and remaining 2 tablespoons granulated sugar. In a food processor purée remaining berries and strain through a fine sieve into bowl with mashed berry mixture. Sauce may be made 1 day ahead and chilled, covered.
  • In a chilled bowl with chilled beaters of an electric mixer, beat remaining cup cream until it just holds stiff peaks and spread decoratively on side of cake. Arrange some whole strawberries on top of cake and garnish plate with additional whole strawberries.
  • Serve cake with strawberry sauce.

DOUBLE-GINGER SOUR CREAM AND BUNDT CAKE WITH GINGER-INFUSED STRAWBERRIES



Double-Ginger Sour Cream and Bundt Cake with Ginger-Infused Strawberries image

Provided by Abigail Johnson Dodge

Categories     Cake     Mixer     Egg     Ginger     Dessert     Bake     Valentine's Day     Sour Cream     Butter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 to 14 servings

Number Of Ingredients 20

Softened butter (for brushing pan)
1/2 cup raw sugar*
2 1/4 cups all purpose flour
4 teaspoons ground ginger
2 teaspoons baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs
1 large egg yolk
2 teaspoons vanilla extract
1 cup sour cream
1 cup chopped crystallized ginger
Ginger-Infused strawberries:
1 2-inch piece fresh ginger, peeled, very thinly sliced
2/3 cup water
1/2 cup sugar
2 teaspoons fresh lemon juice
2 quarts fresh strawberries, hulled, halved (about 8 cups)
Sliced fresh mint leaves (optional)

Steps:

  • For cake:
  • Position rack in center of oven and preheat to 350°F. Brush softened butter generously all over inside of 12-cup Bundt pan. Sprinkle raw sugar over butter in pan, tilting pan to coat completely.
  • Whisk flour, ground ginger, baking powder, and salt in medium bowl. Using electric mixer, beat 1 cup butter in large bowl until smooth. Add 2 cups sugar; beat on medium-high speed until blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in 1 egg yolk and vanilla, stopping to scrape down bowl as needed. Add flour mixture in 3 additions alternately with sour cream in 2 additions, beating on low speed just until blended after each addition. Mix in crystallized ginger. Spread batter in pan, being careful not to dislodge raw sugar.
  • Bake cake until top is light brown and tester inserted near center comes out with a few small crumbs attached, about 55 minutes. Transfer to rack; cool in pan 15 minutes. Gently tap bottom edge of pan on work surface while rotating pan until cake loosens. Place rack atop pan and invert cake onto rack; remove pan. Cool completely.
  • For ginger-infused strawberries:
  • Combine first 4 ingredients in small saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Boil until mixture is reduced to scant 1 cup, about 4 minutes. Remove from heat; cool ginger syrup to room temperature (do not strain). DO AHEAD: Can be made 2 days ahead. Cover and chill.
  • Place berries in medium bowl. Strain ginger syrup. Pour over berries and toss. Cover; chill at least 1 hour. DO AHEAD: Can be made 2 hours ahead. Keep chilled. Cut cake into slices and place on plates. Spoon berries with syrup alongside. Sprinkle with mint, if desired, and serve.
  • Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.

STRAWBERRY GINGERCAKE



Strawberry Gingercake image

Make and share this Strawberry Gingercake recipe from Food.com.

Provided by carolinafan

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12

1/2 cup butter or 1/2 cup margarine, softened
1 1/2 cups powdered sugar
2 tablespoons ground ginger
2 eggs
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup water
2 pints fresh strawberries, stemmed and halved
1 cup whipping cream
1 teaspoon sugar
1 teaspoon ground ginger

Steps:

  • Preheat oven to 350.
  • Grease and flour 8-inch round cake pan. Beat butter in large bowl with electric mixer until creamy. Gradually add sugar; beating until well blended.
  • Add ginger and eggs; beat well.
  • Beat in combined dry ingredients alternately with water.
  • Spoon batter into prepared pan. Bake 45 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan 5 minutes. Turn out onto wire rack to cool completely.
  • Prepare Gingercream by beating whipping cream, sugar and ginger in medium bowl with electric mixer until soft peaks form.
  • To assemble, slice cake in half horizontally. Place one layer on serving plate, cut side up. Spread with half of Gingercream; top with one fourth of the strawberries. Top with second cake layer, cut side down. Spoon remaining Gingercream over top; garnish with one fourth of the strawberries. Dust with additional ground ginger. Cut cake into wedges; serve with remaining strawberries.

Nutrition Facts : Calories 432.2, Fat 24.4, SaturatedFat 14.6, Cholesterol 124.1, Sodium 276.4, Carbohydrate 50, Fiber 2.6, Sugar 27, Protein 5.5

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