Brown Sugar Strawberry Shortcake

Do you eat strawberries with sour cream and brown sugar?  

The first time I heard about it a few years ago I thought it was crazy.  
Strawberries should be eaten with white sugar.  But then I started thinking about it and I wondered what I was missing.  

by jennaddenda

So I tried it.  

I dipped a clean strawberry in sour cream and then in brown sugar.  It was heavenly.   A little messy but really wonderful.

Recently I was in charge of the food for a meeting of a women’s group that I belong to.  It was suggested that we have strawberry shortcake for dessert.  But the more I thought about strawberries the more I thought about brown sugar and sour cream.   So after a little research and a few false starts Brown Sugar Strawberry Shortcake was born.  

If you don’t have Sour Cream Powder you can make this with fresh sour cream, just be sure to subtract the water (1/4 cup from the Brown Sugar Cream, and ½ cup from the cake).
 

When I make this cake I use the very best brown sugar I can find.  Which happens to be in my food storage.  I LOVE the THRIVE brown sugar.   There really is a difference in brown sugar.  If all you have is 3 years old and rock hard it is time to buy some new fresh flavorful brown sugar.  

I did serve this to the women’s group and they loved it.  I have had several requests for the recipe, which is a sure sign it was good.  

Brown Sugar Strawberry Shortcake

Printable Recipe


For the Strawberries:
1 Pint Strawberries (or 2 cups freeze dried strawberries rehydrated)
2 Tablespoons Brown Sugar, plus more for sprinkling just before serving.


For the Brown Sugar Cream:
1 cup THRIVE sour cream powder
1/4 cups plus 2 Tablespoons water
2 tablespoons THRIVE brown sugar, plus a little extra for garnish
1/2 teaspoon vanilla extract
1 Tablespoon Lemon Juice

1 Brown Sugar Bundt Cake (recipe below)

For the Strawberries:
Clean and hull the strawberries or if using Freeze Dried rehydrate in a little water.   Slice the strawberries and place in a small bowl.  Sprinkle with brown sugar.

For the Brown Sugar Cream:
Mix sour cream, water, brown sugar, lemon juice and vanilla extract together. Let stand in refrigerator for flavors to combine (at least an hour or two or even better overnight). Garnish with a sprinkling of brown sugar.

Cut the Brown Sugar Bundt Cake cake into slices.  Place a slice of cake on a dessert plate.  Spoon strawberries over the pound cake and dollop with a spoon of the brown sugar cream.  Garnish with a sprinkling of brown sugar.  Serve immediately.


Brown Sugar Bundt Cake
recipe adapted from Kraft

1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
4 Tablespoons powdered whole eggs plus ½ cup water, (or 4 eggs)
1 cup sour cream powder plus ½ cup water (or 1 cup sour cream)
2/3 cup water
1/2 cup oil
1 cup packed brown sugar

Preheat  oven to 350ºF.

Beat cake mix, pudding, powdered eggs, sour cream powder, water and oil  with mixer until blended. Add brown sugar; mix well.

Pour  into a  bundt pan (regular size)  or into a 9 x 13 inch cake pan, sprayed with cooking spray.

Bake  1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 15 min. Loosen cake from sides of pan; invert onto wire rack. Remove pan; cool cake completely.

Homemade Cake Mix

 

I love the convenience of store bought cake mixes but find them somewhat lacking.  They just don't make delicious cake. For a while now I have been looking for a great DIY cake mix recipe.  I really wanted one that was a complete mix, meaning that all I had to add was water.   I finally have one that I am happy with and guess what it is 100% food storage. 

Homemade Cake Mix

Needed to make the mix:

2 3/4 cup flour

1 3/4 cups  super fine sugar (see recipe below)

2 teaspoon baking powder

3/4 tsp salt

1 cup butter powder

5 Tablespoon Egg Powder

3 Tablespoons Dry Milk

Needed when baking: 

2 cups water

2 teaspoons vanilla

To make mix:

Sift together all dry ingredients.  Store in an airtight container. 

To Bake a Cake: 

Preheat oven to 325 degrees.

Prepare 2 8 inch round cake pans OR 1 9 by 13 rectangular cake pan by spraying well with PAM nonstick cooking spray.

Mix together cake mix, water and vanilla until well incorporated.

Fill cake pans.

Bake 325 for 20 to 30 minutes. Test doneness before removing from oven.

Cool completely before frosting.

Superfine Sugar

Pour 2 cups granulated sugar into a food processor fitted with a metal blade.

Cover the food processor with a kitchen towel--making superfine sugar produces sugar dust, and it can get the kitchen a little messy if you don't cover the processor.

Turn the processor to high speed and process the sugar for about 1-2 minutes.

After you process it, let the dust settle back into the processor for 10-20 seconds, then remove the lid. Your superfine sugar is now ready to be used!

Store it as you would regular sugar.  Be sure to measure it when adding to your recipe. 

Chocolate Lover’s Bunt Cake Coconut Whipped Cream

I started storing coconut milk as part of my food storage last summer.   I had found that I was using it more and more in my cooking and that I was always out.  So I bought a case of coconut milk.  Why did it take me so long to add it to my food storage?  It is now one of my go to ingredients.  

 I bought mine at Macey’s  (My local grocery store) during the case lot sale and keep it in my cold storage.  It doesn’t have to be kept cold but if you have the space to store it somewhere cool you will always be ready to make coconut whipped cream.  Yum!  I didn’t come up with the idea of coconut whipped cream, but when I first read about it on The Kitchn.  I knew it was an idea I would love.

 
Chocolate Lover’s Bunt Cake Coconut Whipped Cream

1 package chocolate cake mix

1  3-oz. package chocolate pudding mix

1 C. sour cream powder

4 eggs (1/4 cup powdered eggs plus 1/2 cup water)

1 C. water

½ C. oil

12 oz. chocolate chips

¾ C. walnuts, chopped (optional)

Coconut Whipped Cream-recipe follows

Shredded Coconut

Beat together all ingredients (except chocolate chips and nuts) for 10 min. Preheat oven to 350º. Stir in chips and nuts. Grease a Bunt pan and then sprinkle with cocoa to “flour” it, mainly on the bottom of the pan. Pour in batter; bake 50-55 minutes or until done. Invert cake on plate. Sprinkle with shredded coconut. Serve with coconut whipped cream.

Coconut Whipped Cream

One 15-ounce can full-fat coconut milk
¼ cup sugar
1 teaspoon vanilla

1. Place the can of coconut milk in the refrigerator and leave it there until well-chilled; Several hours or overnight. (Or store your coconut milk in your cold storage and it will always be ready)

2. Open the can of coconut milk. Scoop out the firm layer coconut cream that has solidified at the top of the can.  Stop as soon as you reach the water at the bottom of the can; don't include anything but the solid cream. (You can use the water in smoothies, or just drink it straight.)

3. Place this cream in the bowl of a stand mixer, or a large bowl.  Turn your mixer or hand beaters to high speed, and whip the coconut cream for 3 to 5 minutes or until it becomes fluffy and light, with soft peaks. Mix in sugar or vanilla, if using.

 

Two Non-Pie Holiday Desserts Gingerbread Cake and Eggnog Cake

Are you looking for something besides pie to serve with your holiday feast?  These two cakes are festive, easy and super tasty. My birthday is very close to Thanskgivng and for the past couple of years I have made the Buttermilk Gingerbread cake for my birthday party.  I've been looking forward to it for months.  It is that good.  

Both of these cakes can be doubled for a large group.  I have served both at church holiday functions with great success.

Buttermilk Gingerbread with Streusel Topping and Butter Cream Sauce

1 cup sugar

½ cup butter, softened

2 cups flour

2 teaspoons ground ginger

2 teaspoons ground cinnamon

1 teaspoon ground allspice

½ teaspoon salt

Mix until crumbly.  Reserve ½ cup of the above mixture for the streusel topping.  To this, add ½ cup chopped pecans, if desired.

To the remainder, mix in

1 teaspoon baking soda

1 cup buttermilk

½ cup molasses

2 eggs

Pour batter into a well-greased 13 x 9 baking pan.  Sprinkle with the reserved streusel topping.  Bake at 350° for 28 minutes, or until toothpick comes out clean.  Watch carefully so you don’t over bake.  Let cool slightly, and serve warm with Butter Cream Sauce and sliced bananas, if desired.

Butter Cream Sauce

1 cup sugar

1 cup heavy cream

½ cup butter

dash of ginger

Combine and bring to a gentle boil over medium heat.  Stir 4 minutes.  Serve warm sauce over gingerbread.  Refrigerate any remaining sauce. 

Eggnog Cake with Caramel Sauce and Whipped Cream

Recipe adapted from The Sisters Cafe

1 yellow cake mix

3 T. flour

2 c. eggnog

¼ c. butter, softened

2 eggs, slightly beaten

¼ tsp. rum extract

1/8 tsp. nutmeg

Beat until smooth and creamy. Pour into greased cake pan. Bake at 350 for 35-45 minutes.

Caramel sauce:

1 1/8 cup brown sugar

1 cup butter, no substitutions

2 cups powdered sugar

½ T. cinnamon

½ qt. rich vanilla ice cream

Melt together over medium heat. Pour warm over individual servings immediately before serving.

Holiday Whipped Cream:

1 cup heavy whipping cream

½ cup powdered sugar

½ teaspoon nutmeg

Place whipping cream, powdered sugar and nutmeg in the bowl of a stand mixer and whip on high speed until stiff peaks form.  Do not over whip. 

To Assemble

Place a slice of cake on a plate, pour warm caramel sauce over the cake.  Top with a large spoonful of holiday whipped cream.  Serve immediately.  

Beat the Heat 12 Minuet Microwave Cake

So this cake is not beautiful but it is tasty

I am teaching my son to cook.  He is 6 and has been helping me in the kitchen since he was tiny.  Right after school got out he asked me to teach him how to cook in the microwave.  So we taught him how to make instant oatmeal, and then I realized that he really wanted to learn how to cook! 

(Rant about teaching children to cook, you can skip to the ***** to see the recipe if you want)

I am so excited.  I feel strongly that one of the my responsibilities I have is to teach my children life skills.  You know how to cook, do laundry, balance a check book, register to vote, buy a major appliance etc.  

When I was in college I was seriously dating a boy (who I did not marry)  and after we had dated for a long time and I had cooked for him a LOT I was leaving to do a semester abroad and he asked that if before I went if I would help teach him how to cook some of the foods I made that he really liked.  I thought that was a great idea.  By this point in the relationship I knew that if I did not cook for him he would eat the same thing every day (and I am not making this up) 

Breakfast:  Cold Cereal (usually Lucky Charms)

 Lunch: Ham Sandwiches (yes everyday)

Dinner: Popcorn (or sometimes waffles but usually popcorn)

Do you notice anything wrong with this menu?   Beside the fact that popcorn alone does not in my book constitute a meal there is a distinct lack of fruits and vegetables. 

So what amazing things did he want to know how to cook? 

Spaghetti: (boil noodles, heat sauce from a can, grate cheese, and assemble)

Burritos: (tortilla, refried beans, cheese, salsa)

Not earth shattering I know. But for him it changed his life.  And the experience changed mine. He was eating terribly not because he was poor (he was) but because he lacked BASIC cooking skills.  I know his sweet mother and honestly I view his lack of cooking skills as a parenting fail on her behalf. (I know I am judgmental, but that is how I feel) His sister who was later my roommate know how to cook but somehow he did not. 

To make this very long story short.  I decided then and there that my sons would know how to cook.  So I am super excited that my son is interested in cooking. 

(*******Okay if you skipped the rant about teaching your kids to cook you can start reading again)

Our first big lesson was today.  He very successfully make 12 minuet microwave cake (with a little help)

12 Minute Chocolate Lemon Yogurt Cake

1    cup frosting (we used lemon curd)

1 chocolate cake mix 

3 eggs

2 cups  yogurt

Spray microwave safe bunt pan with non-stick spray. (NOTE: You may substitute 2-qt microwave safe bowl. Place a microwave safe glass or cup in center of bowl to create a bunt pan. Spray glass and bowl with non-stick spray.)  Spread frosting in bottom of bunt pan.  Combine cake mix, eggs, and yogurt. Beat until smooth, batter will be thick. Spread cake batter in bunt pan; microwave on high, 12 minutes. If microwave is not equipped with an automatic turntable - microwave 3-4 minutes, turn bowl one quarter turn; repeat process until cake is down. If low-wattage microwave is used, cook until done (a toothpick inserted in center should come out clean).

Allow cake to set 5-10 minutes to absorb frosting. Remove glass and invert on serving plate. Serve warm with ice cream. Serves 12

NOTES: Experiment with your favorite cake mixes and frosting flavors for variety. I have substituted sour cream for the yogurt. I have also substituted a 21 oz can fruit pie filling for yogurt and sour cream. Cherry pie filling goes well in chocolate and served up with chocolate ice cream.

Elise's Strawberry Cake with Strawberry Frosting

A little while ago I was making a cake for a friends birthday and my 4 year old daughter was helping.  I asked her what kind of cake she wanted to make and she said "Pink".  I think we have maybe read the book Pinkalicious too many times.  I decided that pink meant strawberry.  I didn't have any fresh strawberries but I did have freeze dried. Even better I had some strawberry powder I had been saving from the end of a can.  I added it to my favorite white cake mix (thanks to I am a baker)  It turned my white cake into an excellent strawberry cake.  The flavor was clear, strong, and definitely strawberry.  As the cake was baking I thought this would be awesome if I had some great strawberry frosting.  I hate the strawberry frosting you buy in the tub it is so fake tasting.  I tried my favorite frosting recipe (thanks Ann for sharing it with me) and adding some more of the freeze dried strawberry powder.  It made an awesome frosting.  

I took the "Pink" cake my daughter helped me make to a celebrate a friends birthday.  It was gobbled up and I had a ton of people asking for the recipe. 

By the way this cake is named after my friend I made the cake for not my daughter who choose it.

Elise's Strawberry Cake:

I love the cake mix recipe developed by I am a Baker. This recipe is based loosely on her great recipe. Please go check out her original post.

Dry Ingredients:

2 3/4 cup flour

1 3/4 cups SUPER fine sugar (you can buy this or make it)

2 teaspoon baking powder

3/4 tsp salt

½ cup freeze dried Strawberry Powder *see note below

Wet Ingredients:

¾ cup butter, softened

5 egg whites

1 cup milk

2 teaspoons vanilla

½ teaspoon almond extract

Sift together all dry ingredients. Cream butter, add dry ingredients. Add eggs one at a time until incorporated. Add milk, vanilla,and almond extract, mix well.

Fills 2 8 inch round cake pans or 1 9 by 13 rectangular pan. Spray well with cooking spray.

Bake 325 for 20 to 30 minutes. Test doneness before removing from oven. Cool completely before frosting.

Strawberry  Butter Cream Frosting

½ cup butter or margarine, softened

¼ cup shortening

3 cups powdered sugar

2 Tbsp. corn syrup

2 tsp. milk
20 drops red food coloring

½ cup freeze dried strawberry powder * see note

Mix butter and shortening together with hand mixer until creamy. Gradually add powdered sugar, food coloring and strawberry powder. Beat until smooth. Add corn syrup and milk. Beat until smooth.

* Note:  When you use a can of freeze dried fruit there is often some powder at the end.  This is amazing stuff.  It is instant intense flavor that you can add to anything.  I love to add it to frosting.  I find that adding about ½ cup of the powder is perfect in this recipe.  If you don’t have any powder from the bottom of the can you can crush some freeze dried strawberries in the food processor, blender, or put it is a zip lock and hit it with your rolling pin until crushed to fine powder.  I also find that the  flavor develops a little as you let this frosting sit.

Help for the Holidays: Buttermilk Gingerbread with Streusel Topping and Butter Cream Sauce

As the holidays approach I think I always have a moment of oh no what am I going to feed these people?  I want it to be something amazing yet easy. In this series I will post some of the best recipes I have to help you have a delicious and lower stress holiday.

A friend sent me this recipe and I tried it and I must say it is delicious! I’m not really that into gingerbread but this is a moist flavorful easy cake. 

1 cup sugar

½ cup butter, softened (1/2 cup butter powder plus 1/2 cup water)

2 cups flour

2 teaspoons ground ginger

2 teaspoons ground cinnamon

1 teaspoon ground allspice

½ teaspoon salt

½ cup pecans (optional)

1 teaspoon baking soda

1 cup buttermilk (2 T dry milk plus 1 cup water plus 1 Tablespoon lemon juice)

½ cup molasses

2 eggs (2 T egg powder plus 4 T water)

bananas (1 cup freeze dried bananas rehydrated in hot water)

Mix  sugar, butter, flour, ginger, cinnamon, allspice, and salt until crumbly.  Reserve ½ cup of the above mixture for the streusel topping.  To this, add ½ cup chopped pecans, if desired.

To the remainder, mix in baking soda, buttermilk, molasses, and eggs.

Pour batter into a well-greased 13 x 9 baking pan.  Sprinkle with the reserved streusel topping.  Bake at 350° for 28 minutes, or until toothpick comes out clean.  Watch carefully so you don’t over bake.  Let cool slightly, and serve warm with Butter Cream Sauce and sliced bananas, if desired.

Butter Cream Sauce

1 cup sugar

1 cup heavy cream

½ cup butter

dash of ginger

Combine and bring to a gentle boil over medium heat.  Stir 4 minutes.  Serve warm sauce over gingerbread.  Refrigerate any remaining sauce.  Enjoy!