I made this wonderful Strawberry Sauce yesterday. I used it as a filling in jumbo gourmet cupcakes, but I also made a great strawberry cream cheese icing as follows with it:
about 1/2 cup pureee’d strawberry sauce in the blender
1 and 1/2 boxes of cream cheese
1 stick butter
2 tsp vanilla extract
4 cups confectioner’s sugar
This made an awesome gourmet jumbo cupcake by adding the strawberrysauce as a filling in the jumbo cupcakes and piping the cream cheese icing on top. For the jumbo cupcakes, I used a classic vanilla cupcake recipe also found here on my blog. Here is link to the Chunky Strawberry Sauce:
I also used the vanilla cupcake recipe to make a one layer cake (double for two layer) and I cut a wedge out of top, carefully removed onto a plate without breaking it and filled baked and cooled cake with strawberry sauce. Then I put the top that I cut back on the cake and piped the remaining strawberry icing onto the cake. Picture of finished result follows…keep in mind it was just for my hubby and me so was not too fancy.
This entry is from the kitchen of my middle sister Lavonda and her husband Tim. Lavonda did all the baking and prep. for the strawberry pizza. Tim decorated it with chocolate to give it the perfect finishing touch! I have put two pictures, one appropriate for 4th of July celebrations, and one for Strawberry lovers. Not that I would EVER smack my mother, but this dessert brings to mind that old saying “this will make you wanna smack you’re momma!” Enjoy!
Prep Time 30 minutes
Cooking Time 15-20 minutes
Shortbread crust (this covered a whole baking sheet, so you can adjust the measurements depending on how big you want to make it):
3 cups all purpose flour
3/4 cup confectioners sugar
3 sticks cold butter cut into small pieces (or you can freeze it and grate it into the flour)
couple pinches of salt (if you are using unsalted butter)
Preheat the oven to 350 degrees. Mix the flour and sugar with a wire whisk and cut the butter into the mixture (I use my fingers, but you could use a fork or pastry cutter). Place parchment paper on baking sheet or pizza pan and press the dough out to cover the pan evenly. Bake for 15 to 20 minutes until lightly browned.
Cream Cheese Mixture (again, adjust according to how big your pizza is):
2 8 oz. packages cream cheese, softened to room temperature
1/2 cup sugar
1 teaspoon almond extract (or vanilla if you don’t have almond)
Mix all ingredients well in a mixing bowl using a wire whisk and spread over the cooled shortbread crust.
Strawberries and Chocolate:
1-2 quarts whole fresh strawberries (or for 4th of July, try half blueberries and half strawberries…both are pictured)
2 bars Bakers Chocolate (we used one white and one dark, but I’d like to try the recipe with only white next time)
Wash strawberries, core them and cut them in half, placing the cut sides face down on paper towels as you cut them. Thoroughly dry the tops of the strawberries with paper towels. Arrange strawberries in a circular patter on the crust.
Melt chocolate in microwave an place in ziploc bag. Cut the tip from the bag and pipe chocolate over strawberries. Chill for about 30 minutes and serve!