STRAWBERRY ALMOND CREAM
Make and share this Strawberry Almond Cream recipe from Food.com.
Provided by Sharon123
Categories Dessert
Time 1h25m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- In a small bowl, fold strawberries into sour cream. Fold in yogurt. Gently stir in almond extract and sugar.
- Chill in the freezer for 20 minutes then move to the refrigerator for 1 hour.
- Serve with fluffy pieces of angel food cake and/or mixed berries.
Nutrition Facts : Calories 263.8, Fat 18.9, SaturatedFat 11.7, Cholesterol 44.4, Sodium 78.7, Carbohydrate 19.2, Fiber 1, Sugar 14.7, Protein 5.6
STRAWBERRY ALMOND POUND CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h
Yield 8 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 325 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add the eggs 1 at a time, mixing after each addition. Add the sour cream and almond extract and mix to combine. Turn the mixer to low and gradually add the flour and salt and mix until well combined, scraping the bowl. Fold in the sliced strawberries.
- For the topping: Combine the brown sugar, flour, butter and salt in a medium bowl and cut together using 2 knives or a pastry cutter until it resembles crumbs. Mix in the almonds.
- Generously butter a 10-inch cast-iron skillet. Pour the batter into the skillet and even out the surface. Press the remaining halved strawberries into the surface of the batter cut-side down, leaving them mostly exposed. Scatter the crumble over the top of the batter. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, about 1 hour. Let the cake sit in the skillet for 30 minutes. Meanwhile, make the glaze.
- For the glaze: Whisk together the confectioners' sugar and lemon juice. Using a fork or whisk, drizzle over the cake. Serve directly out of the skillet.
RHUBARB ALMOND GALETTE WITH STRAWBERRY WHIPPED CREAM
As a child, every spring my dad would crave a strawberry-rhubarb pie. But to me, this tart, pink vegetable existed only in the stories my parents told of the desserts they had as children. In Georgia, where I grew up, rhubarb is next to impossible to find. It wasn't until I was an adult that I got a taste of it and immediately understood the hype! This galette is my version of dad's favorite pie; the addition of almond paste adds a nice balance to the tartness of the rhubarb, and the strawberries made their way into a fun, pink whipped cream (which reminds me of strawberry ice cream!)
Provided by Food Network Kitchen
Categories main-dish
Time 4h
Yield 6 servings
Number Of Ingredients 18
Steps:
- For the galette: Shred the frozen butter in a food processor fitted with the shredding disc or on the large holes of a box grater. Place the shredded butter back in the freezer.
- Whisk together the flour, sugar and salt in a large bowl. Add the frozen shredded butter to the dry ingredients and toss together with your hands to evenly distributed. Add the 1/4 cup ice water. Begin folding the dough with the palms of your hands to incorporate the water. Continue adding the remaining water, 1 tablespoon at a time, until the dough just comes together when squeezed. Be careful not to overwork. Transfer the dough to a sheet of plastic wrap, press into a disc and wrap tightly. Refrigerate at least 2 hours. The dough can be made 1 day ahead.
- Arrange a rack in the center of the oven and preheat to 425 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
- Lightly flour your work surface. Roll the chilled dough disc out to about 14 inches in diameter. Roll up the dough disc on the rolling pin and carefully transfer to the prepared baking sheet. Refrigerate for at least 15 minutes.
- Mix together the rhubarb, sugar, salt, vanilla and cornstarch in a large bowl. Set aside.
- Place the almond paste between two 12-inch pieces of parchment and roll out to a disc about 10 inches in diameter.
- Remove the dough disc from the refrigerator. Remove one sheet of parchment from the almond paste disc. Center and flip the almond paste disc on top of the dough disc, then peel off the second sheet of parchment.
- Sprinkle the almond flour over the almond paste (this will help keep the bottom crust from getting soggy). Mound the rhubarb filling in the center of the dough and spread until it completely covers the almond paste. Fold the edges of the dough up and over, making sure the filling is still visible in the center. Brush the dough with the beaten egg, then sprinkle the turbinado sugar and sliced almonds.
- Bake until the dough is golden brown and the filling is bubbling, 35 to 40 minutes. Cool on a wire rack for 1 hour.
- For the strawberry whipped cream: Pulse the freeze-dried strawberries in a food processor into a fine powder. Add the heavy whipping cream and confectioners' sugar and process until medium-stiff peaks form, 1 to 2 minutes.
- Serve the galette with the Strawberry Whipped Cream.
STRAWBERRY ALMOND CREAM SHORTCAKE
Make and share this Strawberry Almond Cream Shortcake recipe from Food.com.
Provided by Mom2Rose
Categories Dessert
Time 4h
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350°F
- Combine 1/2 cup sugar and butter in large bowl at medium speed until creamy.
- Add 1 egg and 1 teaspoon almond extract.
- Continue beating, scraping bowl often, until creamy.
- Reduce speed to low; add flour and baking powder.
- Continue beating, scraping bowl often, until well mixed.
- Gently press dough onto bottom of greased 9-inch springform pan.
- Sprinkle almonds over dough; set aside.
- Combine all filling ingredients in small bowl.
- Beat with wire whisk until smooth; pour over almonds.
- Bake for 60 to 70 minutes or until edges are lightly browned (Surface of filling will be cracked).
- Cool completely on wire rack; remove sides of pan.
- Arrange strawberry halves on top of cake.
- Drizzle melted jelly over strawberries.
- Refrigerate at least 2 hours before serving.
- TIP: Substitute a 9-inch round cake pan for a 9-inch springform pan.
- Line with aluminum foil, leaving a 1-inch overhang; Grease foil.
- Cool completely on wire rack; remove from pan, using aluminum foil as handles.
- Remove aluminum foil.
Nutrition Facts : Calories 322.4, Fat 19.1, SaturatedFat 10.4, Cholesterol 90.1, Sodium 108.5, Carbohydrate 33.4, Fiber 1.1, Sugar 18.6, Protein 5.4
STRAWBERRY AND ALMOND CREAM PARFAIT
Provided by Alex Guarnaschelli
Categories dessert
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, whisk together sugar, flour and egg yolks until thick and smooth, 3 to 5 minutes.
- In a medium pot, bring the milk and vanilla bean to a gentle boil. Pour about half of the milk mixture over the eggs whisking constantly. Pour the whole mix back into the pot and place the pot back over low heat, stirring with a wooden spoon, until the mixture thickens, 3 to 5 minutes. Note: you must stir this mixture constantly, scraping the bottom as you stir, so the flour doesn't stick to the bottom and burn.
- Remove the pot from the stove and whisk in the marzipan. Pour the mixture onto a baking sheet lined with plastic wrap and cover it with a coating of plastic wrap. Place the tray in the refrigerator to cool.
- In a medium skillet over low heat, melt the granulated sugar. Spray a tray with a light coating of nonstick spray. Spray the end of a wooden spoon as well. When the sugar turns light brown, add the almonds and stir to coat them with the sugar. Spoon the almonds on to the baking sheet and sprinkle lightly with salt.
- When the almond cream has cooled, remove and discard the vanilla bean and place the pastry cream in a medium bowl. Whisk until it is smooth. In another medium bowl, toss the strawberries and brown sugar together.
- Place 4 to 6 glasses on a flat surface. Begin by spooning a thin layer of almond cream in the bottom of each. Sprinkle with a few almonds. Add a layer of the whipped cream. Top with a layer of strawberries. Repeat the layers until the glasses are full. Refrigerate for a while before serving or enjoy immediately.
STRAWBERRY ALMOND CREAM ROLL RECIPE
There is nothing better than baking with fresh strawberries. Fresh-picked strawberries and almond-flavored whipped cream make a mouthwatering filling for this special summertime cake roll dessert. This recipe is from Kim's New England Kitchen. You can make the cake ahead of time, refrigerate and fill an hour or so before serving. You can even freeze the unfilled cake roll for three to four weeks before using. Shaved chocolate or toasted sliced almonds are excellent as additional toppings.
Provided by NcMysteryShopper
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Line pan with aluminum foil and generously grease foil with margarine.
- Beat eggs in bowl at high speed for at least 5 minutes until thick and the color of lemons.
- Gradually add sugar, then reduce to low speed and add water and almond extract. Combine remaining dry ingredients and add to mixture slowly.
- Beat at low speed until batter is smooth.
- Pour into greased, foil-lined pan.
- Bake 12 to 15 minutes until toothpick inserted in center comes out clean; Remove immediately from pan and carefully invert onto towel that has been dusted abundantly with confectioners sugar; Carefully remove foil and trim any hard edges;Lightly dust cake bottom with additional powdered sugar.
- While still hot, carefully roll cake and towel to form a 10 1/2" roll and Cool 30-40 minutes on wire rack.
- While cake is cooling, slice strawberries and prepare almond whipped cream by beating remaining filling ingredients at medium speed until stiff.
- Unroll cake, remove towel, and spread cake with half of whipped cream.
- Arrange sliced strawberries on top and re-roll. Dust with powdered sugar, cover with plastic wrap and refrigerate about an hour before serving.
- Slice and top with additional whipped cream.
- Note: Chill bowl and beaters before preparing whipped cream filling.
Nutrition Facts : Calories 248.6, Fat 10.5, SaturatedFat 6, Cholesterol 96.1, Sodium 125.3, Carbohydrate 35.5, Fiber 0.8, Sugar 23.1, Protein 3.7
STRAWBERRY ALMOND CREAM NAPOLEONS
These are just as good or if not better than the ones you buy at a bakery! They are best if eaten the same day they are made. This recipe is for 6 napoleons, you can double the recipe and use the two puff pastry sheets to make 12. If you prefer a sweeter filling then add in a about 3 tablespoons or more sugar while beating the pudding with the half and half. Prep time includes 30 minutes chilling time.
Provided by Kittencalrecipezazz
Categories Dessert
Time 1h25m
Yield 6 pastries
Number Of Ingredients 8
Steps:
- Set oven to 400 degrees.
- Thaw the folded pastry sheet for about 25 minutes.
- Open the sheet and cut along folds to make three equal strips.
- Half each strips to make six rectangles.
- Space apart on a baking sheet.
- Bake in the center of the oven for about 15 minutes, or until well browned and baked through; remove to a rack to cool.
- Meanwhile in a bowl, using the low speed of a electric mixer combine the pudding, half and half cream; beat for about 2-3 minutes.
- Using a spatula fold in the thawed Cool Whip topping; cover and refrigerate for about 30 minutes.
- Carefully split each pieces of baked puff pastry in half horizontally.
- Cover the bottom halves with almonds, then the pudding mixture and then sliced strawberries (dividing equally).
- Cover the the pastry tops.
- Dust with powdered sugar.
- Store in the refrigerator until ready to serve.
Nutrition Facts : Calories 468.8, Fat 29.7, SaturatedFat 10.1, Cholesterol 14.9, Sodium 353.4, Carbohydrate 44.9, Fiber 3.2, Sugar 21.6, Protein 7.3
STRAWBERRY ALMOND CREAM TART
From Cooking Light "Prepare the crust and filling up to 2 days ahead; assemble the morning of your brunch. You'll have extra glaze--try it on ice cream or pound cake."
Provided by Mom2Rose
Categories Tarts
Time 30m
Yield 10 pieces, 10 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- To prepare crust, place crackers in a food processor; process until crumbly.
- Add 2 tablespoons sugar, butter, and water; pulse just until moist.
- Place mixture in a 9-inch round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch.
- Bake at 350° for 10 minutes or until lightly browned.
- Cool completely on a wire rack.
- To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth.
- Spread mixture evenly over bottom of tart shell.
- To prepare topping, place 2 cups strawberries in food processor; process until pureed.
- Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk.
- Bring to a boil, stirring constantly.
- Reduce heat to low; cook 1 minute.
- Remove glaze from heat, and cool to room temperature, stirring occasionally.
- Combine 4 cups strawberries and juice; toss to coat.
- Arrange berries, bottoms up, in a circular pattern over filling.
- Spoon half of glaze evenly over berries (reserve remaining glaze for another use).
- Sprinkle nuts around edge.
- Cover and chill 3 hours.
- Note: You can use either an 8 x 12-inch rectangular pan or a 9-inch round tart pan. The recipe also works with a 9-inch springform pan and a 10-inch pie plate.
Nutrition Facts : Calories 284.6, Fat 9.1, SaturatedFat 3.8, Cholesterol 17.3, Sodium 192.3, Carbohydrate 48.5, Fiber 2.6, Sugar 33.5, Protein 4
More about "strawberry almond cream food"
STRAWBERRY-ALMOND CREAM TART RECIPE
From myrecipes.com
5/5 (26)Calories 289 per servingServings 10
- To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and water; pulse just until moist. Place mixture in a 9-inch round removable-bottom tart pan coated with cooking spray, pressing into bottom and up sides of pan to 3/4 inch. Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack.
- To prepare filling, combine cream cheese, 1/4 cup sugar, and extracts in a medium bowl; stir until smooth. Spread mixture evenly over bottom of tart shell.
- To prepare topping, place 2 cups strawberries in food processor; process until pureed. Combine strawberry puree, 2/3 cup sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat, and cool to room temperature, stirring occasionally.
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