Many recipes for poke cakes call for boxed ingredients, but this made-from-scratch version is worth every minute. Fresh strawberries and ginger simmer down into a warm syrup that soaks right into the fluff y vanilla sheet cake.
ACTIVE 50 MIN. - TOTAL 1 HOUR, 30 MIN.
SERVES 18
CAKE
2 1∕2 cups cake flour
2 tsp. baking powder
1∕2 tsp. baking soda
1∕2 tsp. kosher salt
1 1∕4 cups granulated sugar
3∕4 cup unsalted butter, softened
2 large eggs, at room temperature
1 tsp. vanilla extract
1 1∕4 cups plain whole-milk strained (Greek-style) yogurt
STRAWBERRY SYRUP
3∕4 lb. fresh strawberries, stemmed and quartered
2∕3 cup packed dark brown sugar
1 (2-inch) piece fresh ginger, peeled and sliced
MERINGUE
1∕2 cup granulated sugar
3 large egg whites
1∕4 tsp. cream of tartar Halved strawberries for garnish
1. Prepare the Cake: Preheat oven to 350°F. Coat a 13- x 9-inch broiler-safe baking dish with cooking spray, and line with parchment paper, leaving a 1-inch overhang on 2 long sides. Set aside. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
2. Beat granulated sugar and butter with a stand mixer fitted with a paddle attachment on medium speed until light and fluff y, 3 to 4 minutes. Add eggs 1 at a time, beating until just combined after each addition. Beat in vanilla and yogurt until combined. Add the flour mixture in thirds, beating until smooth after each addition, about 2 minutes total.
3. Spread batter evenly in prepared baking dish. Bake in preheated oven until Cake is golden around the edges and a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool about 30 minutes.
4. Meanwhile, prepare the Strawberry Syrup: Place strawberries, brown sugar, 2∕3 cup water, and ginger in a saucepan. Bring to a simmer over medium; cook, stirring occasionally, until berries release their juices and liquid becomes syrupy, about 8 minutes. Let cool 30 minutes. Pour mixture through a fi ne mesh strainer into a bowl; discard solids.
5. Remove Cake from baking dish, and transfer to a platter. Using the wide end of a chopstick, poke holes 1 inch apart all over Cake. Pour Strawberry Syrup over Cake and into holes. Set aside.
6. Prepare the Meringue: Fill a saucepan with water to a depth of 1 inch. Set a heatproof bowl on top of pan, making sure bottom of bowl doesn’t touch water. Whisk together granulated sugar and egg whites in bowl; cook over medium, stirring occasionally, until sugar is dissolved, 2 to 3 minutes. Carefully remove bowl from heat, and add vanilla and cream of tartar. Beat with a hand mixer on medium-high speed until stiff peaks form, about 5 minutes.
7. Spoon Meringue onto Cake; spread Meringue using the back of a spoon to create decorative peaks and swirls. Using a kitchen torch, brown Meringue, holding torch 1 to 2 inches away and moving torch back and forth. Alternatively, broil topped Cake, watching closely, until topping is toasted, 2 to 3 minutes. Garnish with halved strawberries.
Inspired by the classic British dessert Eton mess, this layered trifle wows with macerated berries and crisp meringue cookies combined with lime-flecked whipped cream. It’s best to serve it right after assembling so guests can enjoy the mix of crunchy and creamy textures before the delicate cookies soften.
ACTIVE 20 MIN. - TOTAL 30 MIN.
SERVES 10
2 lb. fresh strawberries, hulled and halved lengthwise
1∕4 cup packed dark brown sugar
2 1∕4 cups heavy whipping cream
1∕3 cup cream of coconut (from 1 [13.66-oz.] can)
1 1∕2 tsp. grated lime zest (from 2 limes)
4 cups meringue cookies, broken into about 1∕2-inch pieces
1∕2 cup toasted sweetened flaked coconut
1. Stir together strawberries and brown sugar in a medium bowl; let stand 10 minutes. Using a fork, crush about half of the strawberries in bowl. Stir; set aside.
2. Beat whipping cream, cream of coconut, and lime zest in a stand mixer fitted with a whisk attachment on high speed until stiff peaks form, 2 to 3 minutes. Gently fold in meringue cookies.
3. Spoon one-third of the strawberry mixture (about 1 cup) into a 3-quart trifle dish. Top with half of the meringue mixture (about 3 cups). Repeat layers once. Top with remaining strawberry mixture. Sprinkle with toasted coconut. Serve immediately.
Cornmeal shortcake, berry sorbet, and strawberry ripple ice cream add up to one tasty dessert. The key to preparing this just right is to use two loaf pans that are the same size—one for baking the cake and the other for layering and freezing the ice cream and sorbet.
ACTIVE 25 MIN. - TOTAL 25 MIN., PLUS 7 HOURS FREEZING
SERVES 8
CAKE LAYER
1 cup all-purpose flour
3∕4 cup granulated sugar
1∕3 cup plain yellow cornmeal
1 1∕2 tsp. baking powder 1∕2 tsp. kosher salt
1∕2 cup whole buttermilk
1∕3 cup vegetable oil
1 large egg, at room temperature
ICE-CREAM LAYER
1 cup heavy whipping cream
3 large fresh strawberries, hulled and roughly chopped (2∕3 cup)
1∕4 cup strawberry preserves
1∕4 cup sweetened condensed milk (from 1 [14-oz.] can)
1∕2 tsp. vanilla extract
1 pt. strawberry sorbet, softened
TOPPING
1 lb. fresh strawberries, hulled and sliced (optional)
3 Tbsp. granulated sugar (optional)
1. Prepare the Cake Layer: Preheat oven to 375°F. Coat an 8 1∕2- x 4 1∕2-inch loaf pan with cooking spray; line with parchment paper, leaving a 1-inch overhang on 2 long sides. Whisk together flour, sugar, cornmeal, baking powder, and salt in a medium bowl. Add buttermilk, oil, and egg; whisk to combine. Pour batter into prepared pan. Bake until edges are golden and a wooden pick inserted into center comes out clean, about 30 minutes. Transfer loaf pan to a wire rack. Let Cake Layer cool completely, about 1 hour.
2. Meanwhile, prepare the Ice-Cream Layer: Line another 8 1∕2- x 4 1∕2-inch loaf pan with parchment paper. Beat whipping cream in a large bowl with a hand mixer on high speed until stiff peaks form, 2 to 3 minutes. Gently fold in chopped strawberries, preserves, condensed milk, and vanilla (for a rippled appearance, stop stirring before berries and preserves are fully combined). Spread mixture evenly in pan. Freeze, uncovered, until firm, about 1 hour. Remove from freezer; spread sorbet evenly over ice cream. Return to freezer.
3. Remove cooled Cake Layer from loaf pan. Using a serrated knife, trim the domed top of Cake Layer to make it flat and even. Remove Ice-Cream Layer from freezer. Place Cake Layer, cut side down, on top of sorbet. Cover and freeze until Ice-Cream Layer is solid, about 6 hours.
4. If desired, prepare the Topping: Stir together strawberries and sugar in a medium bowl until combined. Let stand, stirring occasionally, until strawberries begin to release their juices, about 10 minutes. (If making the cake ahead of time, wait until just before serving to stir together the Topping.)
5. Remove ice-cream cake from freezer. Run a butter knife along the edges to loosen from pan. Invert onto a platter; top with strawberry mixture, if desired. Serve immediately, or cover tightly with plastic wrap and freeze up to 1 month.
Buttery biscuits serve as an irresistible substitute for sliced bread in this berry-filled delight brightened with a hint of orange. Store-bought biscuits (frozen or from the bakery) make this recipe a cinch to prepare for cooks of all skill levels.
ACTIVE 20 MIN. - TOTAL 2 HOURS
Unsalted butter, for greasing dish
5 large egg yolks
1 tsp. grated orange zest (from 1 orange)
1 tsp. vanilla bean paste
8 cups cubed (1-inch pieces) day-old biscuits (about 6 extra large)
3∕4 lb. fresh strawberries, hulled and diced (about 2 cups), plus halved strawberries for garnish
Powdered sugar
1. Preheat oven to 350°F. Grease an 8-inch baking dish with butter, and set aside. Whisk together egg yolks, whipping cream, granulated sugar, orange zest, vanilla bean paste, and salt in a large bowl. Add biscuit cubes; gently toss to coat.
2. Cover bottom of prepared baking dish with half of the soaked biscuit cubes. Sprinkle with half of the diced strawberries, and dot with half of the preserves. Repeat layers once. Pour remaining egg yolk mixture over contents in baking dish; let stand 10 minutes.
3. Bake in preheated oven until set in center, about 1 hour, 10 minutes, rotating baking dish from front to back halfway through bake time and loosely covering with aluminum foil after 45 minutes. Remove from oven; let cool slightly, about 15 minutes. Dust with powdered sugar, and garnish with halved strawberries just before serving.
This is a whimsical way to enjoy the best berries of the season without a lot of fuss. Store-bought ladyfinger cookies are layered with light and airy mascarpone whipped cream and lemony strawberries for an easy icebox cake that you can whip up in advance.
ACTIVE 20 MIN. - TOTAL 35 MIN., PLUS 8 HOURS CHILLING
1 1∕4 lb. fresh strawberries, hulled and sliced (about 21∕2 cups)
1∕4 cup granulated sugar
1∕2 tsp. grated lemon zest, plus 2 Tbsp. fresh juice (from 1 lemon), divided
1 cup mascarpone or cream cheese
1∕2 cup powdered sugar
2 1∕2 cups heavy whipping cream
2 (7-oz. pkg.) crunchy ladyfingers, as needed, divided
Mint leaves for garnish
1. Stir together strawberries, granulated sugar, and lemon juice in a medium bowl. Let stand, stirring occasionally, until berries have released their juices, about 15 minutes. Using a slotted spoon, transfer macerated berries to a separate medium bowl; reserve juices in original bowl.
2. Beat mascarpone and powdered sugar in a large bowl with a hand mixer on medium speed until light and airy, about 15 seconds. Add whipping cream, vanilla, and lemon zest. Beat on high speed until stiff peaks form, 2 to 3 minutes.
3. Trim away an inch from 1 end of about 25 ladyfingers; reserve cookie trimmings. Spread 1∕2 cup mascarpone whipped cream in the bottom of a 9-inch springform pan. Stand the trimmed cookies, cut sides down, around the pan edges. Dip leftover cookie trimmings into reserved strawberry juices, and cover mascarpone layer in pan with a single layer of cookie trimmings. Spread half of the remaining mascarpone whipped cream over trimmings, and top evenly with half of the berries.
4. For the next layer, top strawberries with dipped cookie trimmings (using additional cookies from second package as needed) and then remaining mascarpone; finish by topping with remaining berries. Drizzle cake with any remaining strawberry juices in bowl. Loosely cover cake with plastic wrap. Chill until firm, at least 8 hours or up to 12 hours. Cake may be covered and stored in refrigerator up to 2 days. Garnish with mint leaves just before serving.
ROBBY LOZANO