Strawberry Fields Forever

You guys, strawberries.

We’ve made some super delicious deserts. I’ve been living on them. First I made an angel food cake to eat with the strawberries and whipped cream. If you’ve never had one from scratch you haven’t lived. SO YUMMY. It melts in your mouth, and it’s so light. Perfect for grilling out. I used this Alton Brown recipe, with the following changes.

Angel Food Cake

Ingredients

1 3/4 cups sugar

1/4 teaspoon salt

1 cup cake flour, sifted

12 egg whites (the closer to room temperature the better)

1/3 cup warm water

1 teaspoon vanilla extract, or extract of your choice

1 1/2 teaspoons cream of tartar 

Directions

Preheat oven to 350 degrees F.

In a food processor or blender (I used my Ninja) spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.

In the bowl of a stand mixer, using the balloon whisk attachment, beat the egg whites until very foamy, but not quite forming soft peaks. Add water, vanilla extract, salt, and cream of tartar. Mix on high for 2 minutes. Slowly sift the reserved sugar, beating continuously on low. Beat until you have achieved medium peaks, slowly add the sifted flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.

Carefully spoon mixture into an ungreased tube pan. Bake for 35 minutes, on the lowest rack of the oven. 

Cool upside down on cooling rack for at least an hour before removing from pan. Serve with strawberries and whip cream (I prefer homemade, like the recipe below)

Strawberry Icebox Pie

Based off of this recipe from Bake or Break. 

Ingredients

For the crust:

1 & 1/2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

1/3 cup granulated sugar

Pinch of salt

For the filling:

12 ounces cream cheese, softened

1/2 cup + 4 tablespoons granulated sugar, divided

4 tablespoons heavy whipping cream

1 pound strawberries, hulled

1 & 1/2 tablespoons cornstarch

For the whipped cream:

2 cups heavy whipping cream

3 tablespoons granulated sugar

1 teaspoon vanilla extract

Instructions

For the Crust:

Preheat oven to 350 degrees F. Combine ingredients and press into bottom and sides of 9 inch pie plate. Bake for 8-10 minutes. Cool to room temperature before filling

For the filling:

Beat cream cheese, 4 tablespoons granulated sugar, and whipping cream using a hand mixer until well mixed. Spread into bottom of cooled crust, cover, and refrigerate while preparing strawberries.  Cut strawberries into fourths. Put half the strawberries into a medium saucepan and mash.   Add 1/2 cup of sugar and cornstarch. Cook over medium heat until boiling. Remove from heat and add remaining strawberries. Cool completely, if you're in a rush you can put the mixture in the freezer for a few minutes to speed up the process. Spread strawberry mixture over cream cheese layer. Freeze for at least 2 hours

For the whipped cream:

Beat whipping cream, sugar, and vanilla on high until firm peaks form.

To Serve:

Set pie out to thaw to your desired temperature and serve with whipped cream.

ENJOY!!

Gigi really wanted some pie too! 

Me and Rachael in Cullman

Note from Michelle: All of the strawberry dessert frenzy started when we decide to hit up the Cullman Strawberry Festival two weekends ago. We both bought two huge things of strawberries so then of course we had to decide what to do with them! Kayla's version of the Strawberry Ice Box Pie is seriously divine! The perfect ratio of whipped cream to strawberries! 

Great little bakery and cafe in Cullman

What's your favorite strawberry dessert??