Fresh Strawberry Muffins

From: Sandhills Children's Center cookbook

Ingredients:
2 cups fresh strawberries
2 cups flour
2 tsp. baking soda
1/2 tsp salt
1/2 cup butter
1 cup sugar
2 beaten eggs
1/4 cup milk
1 tsp vanilla

Wash and slice berries. Drain. Sprinkle with two tablespoons of sugar. Set aside.

Cream butter and sugar together. Add eggs, milk and vanilla. Mix well. Combine dry ingredients. Stir into butter mixture just until moistened. Fold in berries. Top with chopped walnuts and sugar if desired. Bake at 375 degrees for 20-25 minutes.

Verdict:
Thumbs up! These were really easy to make and they tasted incredible when they were just out of the oven. I will say they weren't nearly as good the next day. But I ate three within ten minutes when they were first made, and both the kids were cramming them down their throats, so it's safe to say they were a hit here!


 

Family-Size Strawberry Shortcake

From: An old index card

Ingredients:
1 package white cake mix
1 1/2 quarts fresh strawberries
1/4 cup granulated sugar
1 1/2 cups whipping cream
1/4 cup confectioners' sugar
1 tsp vanilla extract

Preheat oven to 350 degrees. Prepare cake according to package directions. Grease and flour two 9-inch cake pans; pour batter into pans. Bake cakes until done. Cool completely on wire racks.

Reserve 8-10 large strawberries for garnish. Slice remaining strawberries, place in a medium bowl. Sprinkle with granulated sugar. Mash slightly with potato masher. Chill until ready to assemble cake, at least 30 minutes.

Beat whipping cream in a medium bowl with an electric mixer on high speed until stiff peaks form. Add confectioners' sugar and vanilla; continue beating until just mixed.

Place one cake layer on serving plate. Cover with mashed strawberries. Top with about 1 1/2 cups whipped cream. Place second cake layer on top. Spread with remaining whipped cream. Garnish with reserved strawberries.

 Mash:

 Pour:

 Spread:

 Cheese:

 Taste test and approve:

Verdict:
Thumbs up! I've had this recipe for probably almost a decade. It was spotted by my four-year old two days ago and she begged me to make it, so we did! It is SO easy and it is delicious. Seriously going to be making this again. 

Strawberry Cake Roll

 From: Here


Ingredients:
4 eggs
¾ cup sugar
1 cup flour
1 teaspoon baking powder
1 tablespoon water
About 10 strawberries (add more to taste)
2 cups heavy cream

1. Preheat oven to 375°F. Grease a 17x11x1 inch pan and line with parchment paper.

2. Beat the eggs. Add the sugar while beating.

2. In a little bowl, sift the flour and the baking powder. Reserve.

3. After beating for 2-3 minutes, slowly add the flour and baking powder and mix with a spoon. When the batter is homogeneous, add the water. Combine slowly.

4. Pour the batter on the pan and spread evenly with a spatula.

5. Bake for about 10 minutes. Don’t over bake because it will be hard to roll.

6. While the cake is baking, whip the heavy cream. You can add sugar to taste, but it’s very good without it! Cut the strawberries into little pieces and mix with the heavy cream. Refrigerate.

7. Lay a waxed paper on your counter (or a clean kitchen towel). As soon as your cake is out of the oven take out the cake from the pan with the parchment paper, turn over on the waxed paper and remove the parchment paper, roll with the paper and let cool. 

8. When the cake is completely cool, unroll then spread the heavy cream with the strawberries on the cake. Roll again and you’re done!

Verdict:
Thumbs up!! I am starting to love cake rolls! This was super easy and very delicious! At first I thought it was a bit plain but within just a couple of bites it really grew on me! This cake lasted less than 12 hours after it was made, if that tells you anything.

I do recommend putting sugar in the whipping cream as you're making it. It just wasn't quite sweet enough on it's own, I thought. Also, in the original instructions you can see that she tells you to whip the cream, refrigerate it, and then you would end up putting it on the cake a couple of hours later. I didn't do that. I whipped it and then spread it on immediately. It still tasted the same, but I didn't give it time to thicken. I realized this later in the evening when I sliced a piece of cake and used some of my refrigerated leftover whipped cream. It was so much thicker than it had been earlier. As you can see I also topped mine with blueberries from our bushes! The mixture of strawberries and blueberries - delicious!

I definitely recommend this recipe to ANYONE. Totally yummy and I will certainly be making this again! By the way, I didn't use fresh strawberries. I had some frozen from last summer and used those. They were perfectly fine!

Strawberry-White Chocolate Muffins

From: Betty Crocker website

Ingredients:
1 egg
2 cups Bisquick
2/3 cup milk
1/2 cup white baking chips
1/3 cup sugar
2 Tbsp vegetable oil
1 cup raspberries (I substituted strawberries)

Heat oven to 400. Grease bottoms of muffin tin or place baking cups in each muffin cup. Beat egg slightly in medium bowl. Stir in remaining ingredients except raspberries just until moistened. Gently stir in raspberries. Divide batter evenly among cups. Bake 15-18 minutes or until golden brown. Cool 5 minutes; remove from pan.

What I did differently from the recipe:
Substituted strawberries because I had some I needed to use. Also, instead of using baking chips I used chocolate chips. They melt faster but the taste is the same.

What I'll do differently next time:
Nothing.

Verdict:
Thumbs up! Ooh, these looked and smelled delicious and definitely lived up to that. The combination of strawberries and white chocolate is just divine, but it's not overwhelmingly sweet either. I love muffins anyway, so I'm always glad to add a new muffin recipe! Do take note - I know my strawberries melted into mush in the muffin tins so I kept thinking the bottoms of the muffins weren't cooking. But I did mine about 18 minutes and taste tested a couple just to be sure (ahem) and they were definitely done all the way through. So don't fear that, just tear open one or two to be sure but then have faith! (Oh, please pay no attention to the bad picture, it doesn't do justice!)

Strawberry White-Chocolate Muffins

Ingredients:
1 egg
2 cups Bisquick
2/3 cup milk
1/2 cup white baking chips
1/3 cup sugar
2 Tbsp vegetable oil
1 cup raspberries (I substituted strawberries)

Heat oven to 400. Grease bottoms of muffin tin or place baking cups in each muffin cup. Beat egg slightly in medium bowl. Stir in remaining ingredients except raspberries just until moistened. Gently stir in raspberries. Divide batter evenly among cups. Bake 15-18 minutes or until golden brown. Cool 5 minutes; remove from pan.

Strawberry Pound Cake

From: Taste of Home

Ingredients:
1 package (16 oz) frozen sweetened sliced strawberries, thawed
1 cup butter-flavored shortening
2 cups sugar
4 eggs
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2/3 cup buttermilk
1/2 cup chopped pecans
1 tsp vanilla extract
1/4 tsp almond or strawberry extract
STRAWBERRY SAUCE:
1 cup sugar
1/2 cup sliced fresh strawberries
1/2 tsp vanilla extract
1/4 tsp almond or strawberry extract

Drain strawberries, reserving 1/2 cup juice. Chop the strawberries; set juice and berries aside. In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; add to creamed mixture alternately with buttermilk. Stir in the pecans, chopped strawberries and extracts.

Pour into a greased and floured 10-in fluted tube pan. Bake at 325 for 1-1/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

In a small saucepan, combine the sugar and reserved strawberry juice. Add the sliced strawberries. Bring to a boil; cook and stir for 1 minute. Remove from the heat; stir in extracts. Brush some of the sauce over the warm cake. Serve cake with remaining sauce.

What I did differently from the recipe:
I used fresh strawberries instead of frozen. Therefore, I didn't have "juice" from them, so I used 1/2 cup of water when it called for the juice. I also didn't have enough shortening to complete the job so I used 1/2 cup shortening and 1/2 cup butter. I left out the pecans.

What I'll do differently next time:
Substitute anything I'm out of!!

Verdict:
Thumbs UP! This was soooo good. After eating this for dessert I munched on it for breakfast and snacks warmed in the microwave and then topped it with whipped cream. Yum! I will definitely make this again!!

Printable version:

Ingredients:
1 package (16 oz) frozen sweetened sliced strawberries, thawed
1 cup butter-flavored shortening
2 cups sugar
4 eggs
3 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2/3 cup buttermilk
1/2 cup chopped pecans
1 tsp vanilla extract
1/4 tsp almond or strawberry extract
STRAWBERRY SAUCE:
1 cup sugar
1/2 cup sliced fresh strawberries
1/2 tsp vanilla extract
1/4 tsp almond or strawberry extract

Drain strawberries, reserving 1/2 cup juice. Chop the strawberries; set juice and berries aside. In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Combine the dry ingredients; add to creamed mixture alternately with buttermilk. Stir in the pecans, chopped strawberries and extracts.

Pour into a greased and floured 10-in fluted tube pan. Bake at 325 for 1-1/4 hours or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

In a small saucepan, combine the sugar and reserved strawberry juice. Add the sliced strawberries. Bring to a boil; cook and stir for 1 minute. Remove from the heat; stir in extracts. Brush some of the sauce over the warm cake. Serve cake with remaining sauce.