Strawberry Stacks Recipes

RED ALE AND STRAWBERRY STACK CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter three 8-inch round cake pans, then line the bottoms with parchment paper and butter and flour the paper (see Cook's Note).
• Whisk the flour, baking powder and salt in a bowl until evenly combined. Combine the sugar, oil, vanilla and eggs in another bowl. Pour 1 tablespoon red ale into a small bowl and reserve. Pour the remaining red ale into the egg mixture and whisk until smooth. Pour the egg and beer mixture over the flour mixture and whisk until the batter is just combined. Divide the batter among the prepared pans, shaking the pans to distribute the batter evenly, then bake until a cake tester inserted in the center of the cakes comes out clean, 30 to 35 minutes.
• Let the cakes cool in the pans for 20 minutes, then invert them onto a cooling rack and remove the parchment paper. Flip the cakes right-side up again and let cool completely.
• For the frosting and fruit: Meanwhile, combine the butter, confectioners' sugar, milk, lemon juice, vanilla and salt in a bowl and beat with an electric mixer on medium speed until lightened and creamy, about 3 minutes. In another bowl, toss the strawberries with the granulated sugar and the reserved red ale and refrigerate 15 minutes to 1 hour.
• Place a cake layer on a cake plate, then spread 1 cup of the frosting over the cake with an offset spatula or butter knife. Spoon about a quarter of the strawberries over the frosting, arranging them evenly over the top. Repeat with the second cake layer, another 1 cup frosting and third of the remaining strawberries. Top with the last cake layer and the remaining 1 cup frosting. (If not serving immediately, wrap the cake in plastic wrap and let stand at room temperature for up to 1 day.)
• When ready to serve, pile the remaining strawberries on top of the cake.

STRAWBERRY STACKS

Steps:

• Mix flour, 2 tablespoons sugar, orange peel and salt in medium bowl. Add butter and shortening and rub in, using fingertips, until mixture resembles coarse meal. Sprinkle orange juice over. Stir with fork until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 30 minutes. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.)
• Preheat oven to 375°F. Butter heavy large baking sheet. Roll out dough on lightly floured surface to scant 1/4-inch-thick round. Using 3-inch round cookie cutter, cut out rounds. Reroll scraps and cut out additional rounds, forming 8 total. Transfer rounds to prepared baking sheet. Brush lightly with cream. Sprinkle with 1 tablespoon sugar, dividing equally. Bake cookies until light golden brown, about 15 minutes. Cool on baking sheet on rack.
• Combine quartered strawberries, 2 tablespoons sugar and Grand Marnier in medium bowl. Beat 1 cup whipping cream, vanilla and remaining 1 tablespoon sugar in another medium bowl until soft peaks form.
• Place 1 cookie on each of 4 plates. Top cookie with berry mixture, dividing equally and allowing mixture to spill over sides of cookies. Spoon large dollops of whipping cream over. Top each with second cookie. Garnish tops with small dollops of whipped cream and whole strawberries.

STRAWBERRY CHEESECAKE COOKIE STACKS

Steps:

• Place milk in a small saucepan. Sprinkle with gelatin; allow to rest until gelatin absorbs and begins to puff up on the surface of milk, about 15 minutes. Heat on medium to medium-high heat, stirring constantly, until gelatin completely dissolves, 1 to 2 minutes. Remove from heat. Blend frozen strawberries, cottage cheese and sugar in a blender until smooth. Add cream cheese and lemon juice and blend until creamy. Add gelatin mixture and blend until smooth. Pour into a bowl; cover with plastic wrap. Refrigerate until firm, 1 to 2 hours. Heat oven to 350°F. Cover 2 large baking sheets with parchment paper. Grind almonds and sugar in a food processor. Lay out 1 phyllo sheet on a large cutting board; coat with a thin layer of cooking spray. Sprinkle with 2 tablespoon almond mixture. Stack another phyllo sheet on top and repeat. Continue until you have 5 layers, ending with almonds on top. Coat with a thin layer of cooking spray. Cut sheet into 4 even strips horizontally and then 3 even strips vertically to form 12 rectangles. Cut each rectangle diagonally to form triangles. Transfer cookies to 2 baking sheets. Bake until golden brown, 10 to 12 minutes. Transfer to a wire rack to cool. Spread 3 tablespoon cheesecake filling and a few strawberry slices on a cookie. Add another cookie on top and repeat filling and strawberry slices. Top with another cookie, and end with filling and strawberries. Serve immediately or store cookies and filling separately until you are ready to serve them.

STRAWBERRIES-AND-CREAM STACK CAKE

Steps:

• Combine granulated sugar and 3 tablespoons water in a small saucepan. Cover and bring to a boil over medium-high heat; continue boiling, covered, until sugar dissolves, about 1 minute. Uncover and continue boiling, swirling pan gently as color develops at edges of pan, until sugar turns medium amber and fragrant, 3 to 4 minutes more.
• Remove from heat; carefully add lemon zest and juice and 1/4 cup cold water (add water all at once and pull hand away immediately; mixture will splatter and steam). Stir until smooth; if necessary, return pan to low heat to liquefy completely. Transfer to a heatproof bowl; let cool until slightly warm to the touch, about 30 minutes.
• Whisk mascarpone, cream, confectioners' sugar, and salt on medium-high speed to stiff peaks. Working one at a time, dip 10 ladyfingers in caramel, turning to fully coat and allowing excess to drip back into bowl. Spread a very thin layer of cream mixture on bottom of each dipped ladyfinger (to prevent sliding); arrange on a platter in a snug row.
• Dollop one-third of remaining cream mixture on top; spread to edges in an even layer. Top with one-third of strawberries in a single layer. Repeat dipping and layering twice more (skipping the thin layer of cream mixture on bottom of cookies for remaining layers).
• Cover loosely but fully and refrigerate at least 24 hours and up to 2 days. Top with more halved or whole berries. To serve, slice between each row of ladyfingers.