Midsummer Swedish Strawberry Compote Jordgubbskräm Recipes

MIDSUMMER SWEDISH STRAWBERRY COMPOTE - JORDGUBBSKRäM

Steps:

• Clean and hull strawberries. Cut large ones into bite-sized pieces or slice.
• In a saucepan, combine strawberries and sugar. Mix a little of the water into the arrowroot (cornflour/starch) to create a thin paste. Add this mixture into saucepan. Add remaining water, and stir to combine. Bring to a gentle boil, stirring carefully & then take off the heat immediately.
• Pour the strawberries into a serving bowl, sprinkle with a little more sugar, and let them stand.
• Serve warm or cold with cream, milk or sour cream.

GREAT-GRANDMA ELLEN'S JORDGUBBSTåRTA (SWEDISH STRAWBERRY CAKE) RECIPE - (4/5)

Steps:

• Turn the oven to 350F. Butter and flour a 9" spring foam pan. In a bowl melt butter, then add milk and let it sit. Then in another bowl add eggs and butter and mix those together. Then add the butter milk mixture and then the vanilla. Lastly add the flour and baking powder. Pour the batter into the pan. Bake for 35-40 minutes. Let it cool before you cut into it. Cut the sugar cake in half so you have a top and bottom. In a large bowl, whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like. Place half the whipped topping and 3/4ths of the strawberries over the bottom layer of the cut cake. Then add the top of the cake and cover with the remaining whipped cream and strawberries.

STRAWBERRY COMPOTE

Steps:

• Combine chopped strawberries, sugar, balsamic vinegar, and salt in a saucepan; stir to coat evenly. Let sit until berries have released their juices, about 10 minutes.
• Bring to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until strawberries are soft and compote has thickened, about 20 minutes. Remove from heat and let cool slightly; serve warm or cool. Compote will thicken further as it cools.

FANTASTIC STRAWBERRY COMPOTE

Steps:

• In a non-reactive saucepan, over medium heat, combine 2 pints of the strawberries, sugar and liquor.
• Bring the liquid to a boil, reduce the heat to medium and simmer until the fruit is soft, about 8 to 10 minutes.
• Remove from the heat and cool.
• In a food processor, fitted with a metal blade, puree the strawberries until smooth.
• Turn into a mixing bowl, and add the remaining sliced strawberries.
• Mix well.