Photo by Family Features Editorial Syndicate
From Denny: The weather is turning hotter and more humid now that pollen season is gone so what do our minds turn to thinking? Ice cream and frozen cakes! This cake is made with frozen pound cake, ice cream and sorbet. If you don't have any raspberries then substitute strawberries and strawberry sorbet. Isn't it just beautiful?
You could even make this cake for the special daughter or granddaughter in your life who loves the color pink. It's also a very pretty and showy cake for entertaining as school graduations are coming up along with weddings.
And check out this sour cream cupcake recipe from Redbook. Are these guys not clever or what? They updated the strawberry shortcake idea by turning it into a cupcake where you poke holes in the cupcake and drizzle strawberry syrup juice over it to flavor the cake, then top with whipped cream and strawberries. Awesome! Great for parties too.
Frozen Raspberry Layer Cake
From: Country Living
Serves: 8 to 10
Ingredients:
2 (10-3/4-oz.) frozen pound cakes, crusts removed, sliced into 1/4-inch-thick slices
3 cups vanilla ice cream, slightly softened
4 cups raspberry sorbet, slightly softened
1 pint fresh raspberries, rinsed and picked over
3 tbls. Chambord, or other raspberry-flavored liqueur
(From Denny: I love Chambord as it's flavor is more mellow yet intense berry flavor compared to other liqueurs. The expensive is worth the price but do try to use it up inside 6 to 8 months or refrigerate it after opening. Goes great in dark roast coffee too.)
Directions:
1. Prepare the pan: Trace and cut out a 9-inch circle from parchment paper and fit it into the bottom of a 9-inch springform pan. Cut out a 3x27-inch strip of parchment and fit around inside of pan. Tape to secure parchment paper and set aside.
2. Assemble the cake: Cover bottom of pan with a single layer of pound cake slices and spread ice cream evenly over cake. Freeze until ice cream hardens — about 25 minutes.
3. Spread 2 cups sorbet over ice cream, followed by another layer of pound cake slices. Return cake to freezer for 10 minutes.
4. Combine raspberries and Chambord in small bowl. Remove cake pan from freezer and place berries evenly over cake.
5. Top with a final layer of pound cake and remaining sorbet. Wrap tightly with plastic wrap and freeze until firm — at least 4 hours.
Strawberry Shortcake Cupcakes
From: Redbook
Serves: 12
Ingredients:
Cupcakes:
1 1/3 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup unsalted butter, softened
2/3 cup granulated sugar
2 large eggs
1-1/2 tsps. vanilla extract
2/3 cup sour cream
Topping:
1 quart strawberries, cleaned, hulled, thickly sliced
1/3 cup granulated sugar
1 tbl. lemon juice
1-1/2 cups cold heavy cream
3 tbls. confectioners’ sugar
1 tbl. vanilla extract
Directions:
1. Heat oven to 350 degrees. Line 12 standard muffin cups with paper liners.
2. In medium bowl, whisk to blend flour, baking powder, baking soda and salt.
3. In large bowl with mixer on medium, beat butter and sugar until creamy. Beat in eggs, 1 at a time, then vanilla. With mixer on low, alternately beat in flour mixture and sour cream until combined. Continue to beat until batter is smooth.
4. Spoon batter into a zip-top bag. Snip a 1/2-inch corner from bag and fill liners slightly less than 2/3 full. Bake 24 to 26 minutes or until a pick inserted in the center comes out clean. Cool in pan on a wire rack 5 minutes; remove cupcakes from pan and cool completely.
5. Toss strawberries several times in a bowl with sugar and lemon juice until very syrupy.
6. In large bowl, beat cream, confectioners’ sugar and vanilla until soft peaks form.
7. Use a skewer to poke holes in top of each cupcake. Spoon some syrup from strawberries over top, allowing it to absorb into cupcakes. Top with berries and whipped cream. Put a few sliced berries in the whipped cream and drizzle with remaining strawberry syrup.
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