Strawberrygratin Recipes

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FRESH STRAWBERRY CAKE



Fresh Strawberry Cake image

Jam-packed with fresh strawberries, this strawberry cake is one of the simplest, most delicious cakes you'll ever make.

Categories     Desserts

Time 1h25m

Yield One 9-inch cake, 8-10 servings

Number Of Ingredients 9

1½ cups all-purpose flour, spooned into measuring cup and leveled-off
1½ teaspoons baking powder
½ teaspoon salt
6 tablespoons unsalted butter, softened, plus more for greasing the pan
1 cup plus 2 tablespoons sugar, divided
1 large egg
1 teaspoon vanilla extract
½ cup milk (low fat is fine)
About ¾ pound strawberries, hulled and halved

Steps:

  • Preheat the oven to 350°F and butter a 9-inch deep dish pie pan (or 9-inch round cake pan).
  • In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  • In the bowl of an electric mixer, beat the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be thick.)
  • Transfer the batter to the prepared pan and smooth with a spatula. Arrange the strawberries on top, cut side down, so that they completely cover the batter (the recipe calls for approximately ¾ pound of strawberries; use more or less if necessary). Sprinkle the remaining 2 tablespoons of sugar over the strawberries.
  • Bake for ten minutes, then reduce the heat to 325°F and bake until the cake is lightly golden and a tester comes out clean, about an hour. Let the cake cool in the pan on a rack. Serve with sweetened whipped cream or vanilla ice cream, if desired.
  • Cake can be stored at room temperature for several days, loosely covered.
  • Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, cover it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.

Nutrition Facts : Calories 241, Fat 8 g, Carbohydrate 40 g, Protein 3 g, SaturatedFat 5 g, Sugar 25 g, Fiber 1 g, Sodium 185 mg, Cholesterol 38 mg

STRAWBERRY BREAD



Strawberry Bread image

This is wonderful hot or cold, for breakfast or as a dessert. A definite family favorite!

Provided by Allrecipes

Categories     Breakfast and Brunch     Breakfast Bread Recipes

Time 1h25m

Yield 24

Number Of Ingredients 9

2 cups fresh strawberries
3 ⅛ cups all-purpose flour
2 cups white sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 ¼ cups vegetable oil
4 eggs, beaten
1 ¼ cups chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5-inch loaf pans.
  • Slice strawberries and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing batter.
  • Combine flour, sugar, cinnamon, salt and baking soda in large bowl; mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.
  • Bake in preheated oven until a tester inserted in the center comes out clean, 45 to 50 minutes (test each loaf separately). Let cool in pans on wire rack for 10 minutes. Turn loaves out of pans, and allow to cool before slicing.

Nutrition Facts : Calories 281 calories, Carbohydrate 31.2 g, Cholesterol 31 mg, Fat 16.6 g, Fiber 1.4 g, Protein 3.3 g, SaturatedFat 2.1 g, Sodium 161.5 mg, Sugar 17.6 g

STRAWBERRY GRATIN



Strawberry Gratin image

A recipe that looks very good and quite simple and also contains green chartreuse (alcohol). Maybe it can be substituted with Grand Marnier.

Provided by Boomette

Categories     Dessert

Time 13m

Yield 4 serving(s)

Number Of Ingredients 7

4 cups strawberries, washed, hulled and cut in half
3 limes, peeled and cut in quarters
1 lemon, juice of
2 teaspoons green chartreuse liqueur or 2 teaspoons Grand Marnier
3/4 cup heavy cream
3/4 cup pecans, halves
1/4 cup icing sugar

Steps:

  • Preheat oven at 400°F.
  • In a bowl, mix strawberries, lime, lemon juice and chartreuse.
  • In another bowl, whisk heavy cream until soft pics.
  • Spread the strawberry mixture in ramequins. Garnish with pecans.
  • Cover with whipped cream and sprinkle with icing sugar.
  • Cook 3 minutes. Serve now.

Nutrition Facts : Calories 388.4, Fat 31.8, SaturatedFat 11.6, Cholesterol 61.1, Sodium 19.6, Carbohydrate 28.9, Fiber 6.3, Sugar 16.1, Protein 4.2

STRAWBERRY BREAD



Strawberry Bread image

My husband and I are strawberry lovers, so each spring we pick about 30 quarts. This recipe makes two delicious loaves. One we eat right away; the other we freeze and pull out when family comes to visit.

Provided by Taste of Home

Time 1h25m

Yield 2 loaves.

Number Of Ingredients 9

3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1 egg plus 3 egg whites, lightly beaten
1-1/4 cups vegetable oil
2 cups chopped fresh or frozen strawberries
1-1/2 cups chopped walnuts

Steps:

  • In a large bowl, combine flour, baking soda, sugar, cinnamon and salt. Add egg, egg whites and oil; stir just until moistened. Fold in strawberries and nuts. Spoon into two greased 8x4-in. loaf pans. , Bake at 350° for 70 minutes or until bread tests done. Cool in pans 10 minutes before removing to a wire rack.

Nutrition Facts :

STRAWBERRY AND CRèME FRAîCHE GRATIN



Strawberry and Crème Fraîche Gratin image

Provided by Michael Kornick

Categories     Berry     Dairy     Fruit     Dessert     Broil     Strawberry     Kidney Friendly     Vegetarian     Pescatarian     Kosher

Yield Makes 8 servings

Number Of Ingredients 10

1/2 cup (1 stick) unsalted butter
1/2 cup panko (Japanese bread crumbs)
1 teaspoon ground cinnamon
1/2 teaspoon freshly ground black pepper
1 tablespoon turbinado sugar such as Sugar in the Raw
1 cup crème fraîche
4 cups (from about 2 pounds) strawberries, hulled and halved lengthwise
4 tablespoons wildflower or regular honey
Special Equipment
8 (6-inch) ovenproof dessert plates

Steps:

  • Preheat broiler.
  • In 10-inch heavy skillet over moderate heat, melt butter. Add panko and cook, stirring occasionally, until golden brown, 2 to 3 minutes. Add cinnamon, pepper, and sugar, and toss to combine. Transfer to medium bowl and set aside.
  • Spoon 2 tablespoons crème fraîche onto center of each ovenproof plate. Arrange 1/2 cup strawberries on top of each circle of crème fraîche. Drizzle each plate with 1 1/2 teaspoons honey and sprinkle with 1 tablespoon panko mixture. Working in batches, place plates on large rimmed baking sheet and broil until the crème fraîche starts to bubble and turn light golden brown, 3 to 4 minutes. Keep warm while broiling other batches and serve immediately.

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