Pancake Soufflé Muffins with Strawberry-Maple Syrup

These slightly sweet treats are a delicious cross between a muffin, a pancake, and a soufflé. Egg whites beaten to stiff peaks help them rise, and buttermilk gives them tang.

For the muffins

• 
  
  Nonstick cooking spray
  
  


• 
  
  10-1/2 oz. (2-1/3 cups) all-purpose flour
  
  


• 
  
  4-1/2 oz. (1 cup plus 2 Tbs.) cake flour
  
  


• 
  
  2 tsp. baking soda
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  6 large eggs, separated and at room temperature
  
  


• 
  
  3/4 tsp. cream of tartar
  
  


• 
  
  3 oz. (6 Tbs.) unsalted butter, melted and cooled slightly
  
  


• 
  
  6 T bs. granulated sugar
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  3-1/3 cups buttermilk, at room temperature
  
  


• 
  
  Confectioners’ sugar, for sprinkling
  
  

For the strawberry syrup

• 
  
  1 cup pure maple syrup
  
  


• 
  
  1 cup quartered, hulled ripe strawberries
  
  

Make the Muffins

Position a rack in the center of the oven and heat the oven to 400°F. Liberally spray two 12-cup muffin pans with the cooking spray.


In a medium bowl, mix the all-purpose flour, cake flour, baking soda, baking powder, and salt; set aside.


In a large, clean mixing bowl, beat the egg whites and cream of tartar with an electric hand mixer on medium-high speed to firm (but not dry) peaks, 2 to 3 minutes. Set aside.


In another large bowl, beat the egg yolks with the mixer on medium-high speed until thick, ribbony, and lemon-yellow, about 6 minutes. Add the melted butter, sugar, and vanilla; mix on medium-low speed until combined, about 30 seconds. Add one-third of the dry ingredients and mix on low speed. Add one-third of the buttermilk and mix to combine. Alternate adding the remaining dry ingredients and buttermilk, ending with the buttermilk and mixing until just combined.


With a large rubber spatula, gently fold the whites into the batter, leaving some streaks.

Scoop about 1/2 cup of the batter into each muffin cup—you can fill the cups to the rims. Bake, rotating the pans after 10 minutes, until browned on top and puffed, and a toothpick inserted in the centers comes out dry, 20 to 25 minutes total.

Make the syrup

While the muffins are baking, bring the maple syrup to a boil in a small pot over medium-high heat. Put the strawberries in a medium serving bowl. Pour the syrup over the berries and set aside in a warm spot.

Serve

With an offset spatula, pop the muffins out of the cups and arrange on a platter. Sprinkle with confectioners’ sugar and serve with the syrup.

Strawberry-Rhubarb Cobbler with Honey

In this rustic dessert, honey flavors both the tender biscuit topping and the sweet-tart fruit. To ensure that the filling is thickened and fully cooked, bake the cobbler until it bubbles in the center.

For the filling:

• 
  
  1 lb. fresh strawberries, hulled and cut into 1/2-inch pieces (about 2-1/2 cups)
  
  


• 
  
  12 oz. fresh or thawed frozen rhubarb, cut into 1/2-inch pieces (about 2-1/2 cups)
  
  


• 
  
  1 large lemon, finely grated to yield 1/2 tsp. zest, squeezed to yield 2 Tbs. juice
  
  


• 
  
  3/4 cup mild honey (such as clover)
  
  


• 
  
  2 Tbs. instant tapioca
  
  


• 
  
  1 Tbs. cornstarch
  
  


• 
  
  1 Tbs. finely chopped fresh basil
  
  


• 
  
  1/2 tsp. kosher salt
  
  

For the topping:

• 
  
  9 oz. (2 cups) unbleached all-purpose flour; more as needed
  
  


• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  4 tsp. baking powder
  
  


• 
  
  1/2 tsp. kosher salt
  
  


• 
  
  3 oz. (6 Tbs.) cold unsalted butter, cut into 1/2-inch pieces; more, softened, for the dish
  
  


• 
  
  2/3 cup plus 1 to 2 Tbs. heavy cream
  
  


• 
  
  1 Tbs. mild honey (such as clover)
  
  


• 
  
  1 Tbs. turbinado (raw) sugar
  
  


• 
  
  1/4 tsp. ground cinnamon
  
  

Position a rack in the center of the oven and heat the oven to 375°F.

Make the filling:

In a large bowl, thoroughly mix all of the filling ingredients; set aside.

Make the topping:

In another large bowl, sift together the flour, sugar, baking powder, and salt. Using your fingers, work the cold butter into the flour until the mixture resembles coarse meal. Add 2/3 cup of the cream and mix the dough with your fingers until it just comes together (if the dough seems dry, add an additional tablespoon of cream). On a well-floured surface, roll the dough out to a 14x18-inch rectangle that’s 1/8 inch thick. Using a 1-3/4-inch round cutter, cut the dough into approximately 50 rounds, pushing the cutter down and pulling it up without twisting it as you cut each round.

Prepare the cobbler:

Butter a shallow 2-quart dish. Transfer the filling to the dish and arrange the rounds on top, overlapping slightly. In a small bowl, combine the remaining tablespoon cream with the honey and brush the mixture over the rounds. In another small bowl, combine the turbinado sugar and cinnamon and sprinkle on top.

Bake until the biscuits are deep golden-brown on top and the filling is bubbling in the center, 20 to 25 minutes. If the biscuits brown too quickly, cover loosely with aluminum foil. Let cool for at least 20 minutes before serving.
 

Kiwi-Strawberry Ice Pops

The kiwi's black seeds not only make this speckled pop gorgeous, they add a little bit of crunch. Create your own customized ice pop recipe with the Recipe Maker.

• 
  
  1/2 cup granulated sugar
  
  


• 
  
  Pinch of kosher salt
  
  


• 
  
  1 tsp. coriander seeds, crushed
  
  


• 
  
  1-1/2 lb. kiwi, peeled
  
  


• 
  
  1 cup quartered strawberries (or cut into smaller pieces if large)
  
  

Combine the sugar, salt, and 1/2  cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the coriander seeds. Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.

Puree the kiwi in batches in a blender. Measure out 2 cups of puree (save any extra for another use) and combine it with the syrup.

Distribute the strawberries among ten 1/3-cup pop molds. Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Stir gently with a Popsicle stick to distribute the strawberries. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.

To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they’re best eaten within 3 weeks.

Homemade Fruit Leather

Summer berries and stone fruit make great jellies and jams, but dehydration is an equally delicious way to preserve them; it transforms your favorite fruit into a sweet, chewy snack that’s amazingly easy to make and lasts for months.Video:Watch our Homegrown/Homemade team demonstrate how to make fruit leather with their crop of fresh strawberries.

• 
  
  2 lb. strawberries, hulled and halved (6 cups); sweet cherries, pitted and halved (5 1/2 cups); apricots, pitted and halved (6 cups); or blueberries, stemmed (6 cups) 
  
  


• 
  
  2 to 6 Tbs. honey
  
  

Purée the fruit in a food processor until it’s completely smooth, 2 to 3 minutes, scraping down the sides occasionally. If using strawberries, strain the purée through a fine sieve to remove the seeds (press hard with a rubber spatula to extract as much liquid and pulp as possible).

Pour the fruit purée into a medium saucepan and bring to a boil over medium heat, stirring occasionally. Reduce the heat to a simmer and cook, stirring often and scraping the sides and bottom of the saucepan with a heatproof spatula, until any foam subsides and the purée turns glossy, 8 to 12 minutes for blueberry, 20 to 25 minutes for apricot, 35 to 40 minutes for cherry, or 35 to 55 minutes for strawberry. You should have about 1-3/4 cups.

Remove the saucepan from the heat and stir in the honey to taste. (The purée can be refrigerated for up to 3 days at this point. Cover tightly, placing plastic wrap directly on the surface of the purée. Bring to room temperature before proceeding.)

Position a rack in the center of the oven and heat the oven to 170°F, using a convection mode, if available. Line a large rimmed baking sheet (18x13 inches) with a nonstick baking iner, such as a Silpat (16-1/2 x 11-5/8 inches). Pour the purée down the center of the baking liner and spread it evenly with a large offset spatula to a 1/8-inch thickness, leaving a 1/2-inch border all around. The edges should be slightly thicker than the middle, as they dry out faster.

Dry the purée in the oven, rotating the pan halfway through, until it looks leathery and feels somewhat firm to the touch but is still tacky and not completely dried, 6 to 7 hours (or 3-1/2 to 4-1/2 hours on a convection setting). Transfer the baking liner to a cooling rack and let the leather sit at room temperature until it separates easily from the baking liner and is mostly dry on top, 24 to 72 hours. The strawberry leather may still be slightly tacky,and the blueberry leather may have a bit of moisture on top—blot it with a paper towel before wrapping.

Place a piece of parchment over the leather. Flip the leather parchment side down and peel off the baking liner. Starting with a long side, roll the leather and parchment into a cylinder. Using kitchen shears or a sharp knife, cut the leather into 1-inch segments. Wrap each segment in plastic wrap and store them in an airtight zip-top plastic bag at room temperature.

Pineapple, Strawberry, and Lychee Parfaits

Crushed fresh pineapple infused with mint serves as a refreshing base for summer berries and lychees in this cool parfait. The leftover pineapple syrup would be great in rum cocktails or mixed with seltzer for a nonalcoholic drink.

• 
  
  2 medium ripe pineapples (about 3 lb. each)
  
  


• 
  
  3/4 cup plus 2 Tbs. granulated sugar
  
  


• 
  
  1/2 cup small fresh mint sprigs; more for garnish
  
  


• 
  
  4 cups ripe strawberries, hulled, halved lengthwise if large
  
  


• 
  
  16 fresh lychees, shelled and pitted, or one 20-oz. can lychees, drained, rinsed, and halved lengthwise if large
  
  

Trim the pineapples and quarter them lengthwise. Cut away the cores and rinds of each quarter and cut the pineapple into 1-1/2-inch pieces. Working in batches, pulse the pineapple in a food processor until crushed or about the size of grains of rice (it’s fine if a few pieces are larger or smaller).

In a large nonreactive saucepan, bring 3/4 cup of the sugar and 2 cups of water to a boil over high heat. Add the pineapple and let the mixture return to a hard boil. With a spoon, skim away and discard any foam that rises to the surface. Boil for 1 minute and then remove the pan from the heat. Add the mint sprigs and let the mixture cool to room temperature. Remove and discard the mint. Cover and refrigerate until well chilled, at least 4 hours and up to 2 days.

One hour before serving, in a small bowl, mix the strawberries with the remaining 2 Tbs. sugar and refrigerate.

To serve, drain the liquid from the pineapple in a sieve set over a bowl. Divide the pineapple into clear glasses, saving the syrup for another use. Top with the strawberries and lychees and garnish with a sprig of fresh mint.

Balsamic Strawberry Ice Cream Cake

This ice cream cake is about two parts ice cream to one part cake, which we think is the optimal ratio. The easiest way to make an ice cream cake is to have the baked, trimmed cake base in the pan and ready to go before you churn your ice cream. That way, you can transfer the ice cream directly from the machine onto the cake base. If your ice cream is already frozen, you’ll just need to soften it in the refrigerator and mix it in a stand mixer to get it to optional spreading consistency.

• 
  
  Nonstick cooking spray, or butter or oil
  
  


• 
  
  1 single 8-inch round layer of Great Yellow Cake (1/2 recipe), baked and cooled completely
  
  


• 
  
  2 quarts (2 batches) Balsamic-Strawberry Ice Cream 
  
  

For the topping:

• 
  
  1 pint strawberries (2 cups), preferably organic
  
  


• 
  
  2 to 3 Tbs. sugar
  
  


• 
  
  1/4 tsp. pure vanilla extract or seeds from 1/2 vanilla bean
  
  


• 
  
  1 tsp. balsamic vinegar (optional)
  
  


• 
  
  Sweetened whipped cream
  
  

Assemble and freeze the cake:

Spray a cake pan that’s 8 inches in diameter and at least 3 inches deep with nonstick cooking spray. (You can also use a springform pan of the same dimensions. Wrap the outside bottom and sides of the pan tightly with aluminum foil to prevent water from seeping in during the unmolding step.) This will make it easier to get the finished cake out of the pan. Line the bottom of the cake pan with a circle of parchment or waxed paper. Then cut two strips of parchment that are 3 inches wide by 14 inches long. Line the sides of the pan with the parchment strips, overlapping them slightly. Spray a bit of nonstick spray (or dot with butter or mist with oil) where the ends overlap to help them adhere.

You will need a 1-inch-high layer of cake for the base of your ice cream cake. To achieve this, take the 8-inch baked cake, place it on a flat work surface, and trim off the domed top portion with a long serrated knife to achieve a level surface. If the cake is more than 2 inches high, split it horizontally to achieve two layers. Place one of the layers in the bottom of the prepared cake pan for the base of your ice cream cake and wrap and freeze the remaining layer for another cake.

If you have just-churned, soft ice cream, transfer it directly from the machine into the cake pan. If your ice cream has been stored in the freezer, allow it to soften in the refrigerator for 20 to 30 minutes; at the same time, put the bowl of your stand mixer, the paddle attachment, and the cake and pan in the freezer to chill while the ice cream softens. When it’s slightly softened, put the ice cream in the mixer bowl and beat on low speed,  just until the ice cream is malleable, about 30 seconds. (It doesn’t need to be completely smooth, just spreadable.) Transfer the ice cream to the cake pan.

Use an offset spatula to nudge the ice cream all the way to the sides of the pan, filling any gaps or holes, including any space between the cake and the pan. Rap the filled cake pan sharply on the counter a few times to encourage any air bubbles to rise to the surface and smooth the top. Put the assembled cake in the freezer as soon as it’s filled and freeze overnight.

Unmold the cake:

At least 1 hour (and no more than 12 hours) before serving, unmold the cake. To release the cake from the pan, invert the cake onto a plate or
cardboard round the same size or smaller than the cake pan and run the
pan under warm tap water until the cake loosens. (If you are using a
springform pan, be sure to wrap the seams tightly in aluminum foil
before running under the warm water to prevent water from leaking into
in the cake and ice cream.) Remove the parchment. Top with a serving
plate (or 8-inch round of cardboard) and turn the cake right side up.
Return to the freezer until ready to decorate and serve.

Make the strawberry topping:

Trim and discard the tops of the berries, then quarter the berries lengthwise and transfer to a medium bowl, Sprinkle with the sugar (the amount needed will depend on the sweetness of the berries), vanilla and balsamic and toss gently to combine.

Let stand at least 20 minutes at room temperature to allow the sugar to dissolve.

Decorate and serve the cake:

Remove the cake from the freezer 5 minutes before serving to soften it slightly. Spread the whipped cream over the top of the cake, and pile the strawberries on top.

To slice the cake, hot, dry knife will yield the cleanest cuts. Dip your knife in a glass of hot water, wipe it clean with a towel, and cut a slice. Repeat between every slice.

Strawberries and Cream Semifreddo

Semifreddo means “half-cold” in Italian and refers to a chilled or half-frozen dessert containing whipped cream or meringue. This creamy version is like a frozen strawberry mousse.

For the semifreddo

• 
  
  1/2 lb. fresh strawberries, hulled and sliced 1/4 inch thick (1-1/2 cups)
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  3 large egg yolks plus 1 large egg
  
  


• 
  
  1-3/4 cups heavy cream, chilled
  
  

For serving

• 
  
  1-1/2 lb. fresh strawberries, hulled and quartered (4 cups)
  
  


• 
  
  2 to 3 Tbs. granulated sugar
  
  


• 
  
  2 to 3 tsp. Grand Marnier (optional)
  
  

Make the semifreddo

Line an 8-1/2x4-1/2-inch loaf pan with plastic wrap. In a 2-quart saucepan over medium heat, cook the sliced strawberries with 1/4 cup of the sugar, stirring occasionally, until the berries soften and begin to break apart, 5 to 7 minutes. Set aside.


Choose a medium stainless-steel bowl that can rest just inside a medium saucepan. Pour about 1 inch of water in the saucepan and bring to a boil. Reduce the temperature to maintain a gentle simmer. Choose another bowl large enough to hold the medium bowl. Fill the large bowl with about 2 inches of ice water; set aside. Put the egg yolks, whole egg, and the remaining 1/4 cup sugar in the medium bowl and whisk until well combined and pale yellow, about 2 minutes. Add the reserved strawberry mixture and whisk to combine. Set the bowl over the saucepan without letting it touch the water and whisk constantly until the mixture is thick and leaves a trail when you lift the whisk, 3 to 4 minutes. Set the bowl in the ice water and whisk occasionally until cool, about 5 minutes.


Meanwhile, in a large chilled metal mixing bowl with a hand mixer on medium-high speed (or in a stand mixer fitted with the whisk attachment), beat the cream to medium peaks, 2 to 3 minutes.


Gently fold the whipped cream into the strawberry mixture until just combined. Pour the mixture into the loaf pan, smooth the surface, cover with plastic, and freeze for at least 6 hours and up to overnight.

Serve

Toss the quartered strawberries with the sugar and Grand Marnier (if using) to taste. Let sit until the berries release some of their juices, 5 to 10 minutes.


Meanwhile, remove the semifreddo from the freezer and let it sit at room temperature for 5 to 10 minutes to soften slightly. Invert onto a cutting board, remove the plastic, and slice. Serve topped with the quartered berries.

Balsamic Strawberry Ice Cream

In the United States, peanut butter and jelly are considered a perfect match. In Italy, it's the same thing with strawberries and balsamic vinegar, a classic combination that makes a simple, refreshing dessert. If you've never had this stellar pairing, give this frozen version a shot. The vinegar is subtle and adds depth to the bright sweetness of the strawberries.

For the strawberry purée:

• 
  
  1-1/2 pints strawberries (3 cups), preferably organic, hulled and halved or quartered
  
  


• 
  
  2-1/2 Tbs. sugar
  
  


• 
  
  2 tsp. balsamic vinegar
  
  

For the base:

• 
  
  5 large egg yolks
  
  


• 
  
  1/2 cup sugar
  
  


• 
  
  1-3/4 cups heavy cream
  
  


• 
  
  3/4 cup 1% or 2% milk
  
  


• 
  
  1/4 tsp. kosher salt
  
  


• 
  
  2 tsp. balsamic vinegar
  
  

Cook the berries:

Combine the berries with the 2-1/2 Tbs. sugar and 2 tsp. vinegar in a large nonreactive skillet. Put the skillet over medium heat and cook, stirring frequently, until the strawberries are soft and the liquid they release has reduced somewhat, 6 to 8 minutes.

Let cool slightly, then transfer the berries and their juice to a blender or food processor. Purée until smooth and refrigerate until ready to use.

Make the base:

In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of sugar (1/4 cup). Set aside.

In a heavy nonreactive saucepan, stir together the cream, milk, salt, and the remaining sugar (1/4 cup) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.

Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.

Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.

Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.

Freeze the ice cream:

Whisk the strawberry purée and the remaining 2 tsp. vinegar into the chilled base.

Freeze in your ice cream machine according to the manufacturer’s instructions. While the ice cream is churning, put the container you’ll use to store the ice cream into the freezer. Enjoy right away or, for a firmer ice cream, transfer to the chilled container and freeze for at least 4 hours.

Spinach Salad with Chicken, Strawberries, Blue Cheese and Almonds

This salad is a great way to celebrate strawberry season. Buy the freshest fruit you can find and rinse it just before using.

• 
  
  2 Tbs. plus 1/3 cup extra-virgin olive oil
  
  


• 
  
  4 boneless, skinless chicken breast halves (about 1-3/4 lb.), tenders removed
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/2 cup sliced almonds
  
  


• 
  
  1/4 cup red wine vinegar
  
  


• 
  
  2 tsp. honey
  
  


• 
  
  1 medium shallot, minced
  
  


• 
  
  6 oz. loosely packed baby spinach leaves (about 6 cups)
  
  


• 
  
  8 oz. strawberries, stemmed and quartered (about 1-1/2 cups)
  
  


• 
  
  3 oz. crumbled blue cheese (about 3/4 cup)
  
  

Heat 2 Tbs. of the oil in a 12-inch skillet over medium heat until shimmering hot. Pat the chicken dry and season with 2 tsp. salt and 1 tsp. pepper. Cook, turning once, until just cooked through, about 10 minutes total. Transfer the chicken to a cutting board and let rest, loosely covered with foil, for 5 minutes.

While the chicken cooks, toast the almonds in a dry 10-inch skillet over medium heat, stirring occasionally, until evenly browned, 3 to 5 minutes. Transfer to a plate to cool.

In a small bowl, whisk the remaining 1/3 cup olive oil with the vinegar, honey, shallot, 1/2 tsp. salt, and 1/2 tsp. pepper. In a large bowl, combine the spinach, strawberries, blue cheese, and almonds and toss with enough of the dressing to coat. Arrange the salad on a platter or plates. Slice the chicken and arrange on the salad. Drizzle with some of the remaining vinaigrette, if desired, and serve.

Strawberry and Spinach Salad with Herbs and Goat Cheese

Spinach salad with strawberries and goat cheese is a classic starter that becomes vibrant and complex with the addition of fresh herbs. While tinkering with the proportions of herbs is encouraged, the tarragon can become overpowering if increased.

• 
  
  3 cups baby spinach
  
  


• 
  
  1 cup packed small mixed fresh herb leaves such as basil, mint, and parsley
  
  


• 
  
  2 Tbs. packed tarragon leaves
  
  


• 
  
  1 cup quartered strawberries
  
  


• 
  
  Kosher salt and freshly ground pepper
  
  


• 
  
  3 Tbs. extra-virgin olive oil
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  3 oz. fresh goat cheese
  
  

In a large salad bowl, combine the spinach, mixed herbs, and tarragon leaves. Gently toss with the strawberries and a few pinches of salt and pepper.

In a small bowl, whisk together the olive oil, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Toss the salad with enough vinaigrette to coat and crumble the goat cheese on top.

Crushed Strawberry-Balsamic Fool Parfait

Strawberries, brown sugar, and balsamic vinegar are one of the dessert world's perfect combinations. Each element echoes the others and the sweet-sour-savory dynamic is irresistible. Your balsamic vinegar should be decent, but not artisanal, quality.

For the strawberry-balsamic sauce

• 
  
  1/4 cup balsamic vinegar
  
  


• 
  
  1/4 cup lightly packed light or dark brown sugar
  
  


• 
  
  12 oz. strawberries, hulled and halved or quartered lengthwise if large
  
  


• 
  
  1⁄8 tsp. pure vanilla extract
  
  


• 
  
  Tiny pinch of kosher salt
  
  

For the parfait

• 
  
  1 cup heavy cream
  
  


• 
  
  4 oz. mild fresh goat cheese or fromage blanc, at room temperature
  
  


• 
  
  1⁄3 cup lightly packed light brown sugar
  
  


• 
  
  1/4 tsp. kosher salt
  
  


• 
  
  2-1/4 cups coarsely crushed amaretti or gingersnaps
  
  


• 
  
  6 strawberries, hulled and halved lengthwise
  
  

Make the strawberry-balsamic sauce

In a large frying pan, combine the vinegar and sugar over medium heat, bring to a simmer, and cook, stirring, until syrupy, about 1 minute or so once it’s come to a simmer. Watch out for the vinegar fumes, which can be startlingly potent! Add the berries and simmer, stirring gently, until they start to collapse and the juices are running but the berries have not turned to mush, 6 to 8 minutes.

Remove the pan from the heat and gently stir in the vanilla and salt. Taste and adjust the seasoning. You want a balance that is fruity and sweet, with just an intriguing edge of vinegar. Chill until cold.

Make the parfait

Have ready six parfait glasses or wineglasses.

Set aside about 1/2 cup of the sauce. Scrape the remaining sauce into a food processor and pulse until the berries are crushed. (I like to leave some texture to the berries, but you can pulse until smooth, too.)

In a large bowl, using a handheld electric mixer, beat together the cream, goat cheese, sugar, and salt on medium-low speed until smooth, about 1 minute. Increase the speed to high and beat until firm peaks form when the beaters are lifted (don’t forget to stop the mixer before lifting), about 2 minutes. Add the reserved sauce and the processed sauce and, using a rubber spatula, fold just until blended. (The mixture can be covered and refrigerated for up to 1 day before continuing.)

Spoon about 3-1/2 Tbs. of the cream mixture into each glass. Top with about 3 Tbs. of the cookie crumbs. Spread about 3-1/2 Tbs. of the cream mixture over the cookie crumbs in each glass. Top with the remaining crumbs and then with the remaining cream mixture.

Serve immediately or cover and refrigerate up to 3 hours (the cookie crumbs will soften a bit). Top with the strawberry halves just before serving.

Almost-Instant Yellow Cupcakes with Strawberry Cream Frosting

Perfect for last-minute desserts yet still from-scratch delicious, these cupcakes can be whipped up in the time it takes the oven to heat. The frosting base is a combination of lightly sweetened heavy cream and mascarpone, which stabilizes the heavy cream so the frosting will keep its shape and not weep like ordinary whipped cream.

For the condensed strawberry purée

• 
  
  1 lb. fresh strawberries, rinsed, dried, and stemmed
  
  

For the cupcakes

• 
  
  1-1/4 cups (5-1/2 oz.) unbleached all-purpose flour
  
  


• 
  
  3/4 cup granulated sugar
  
  


• 
  
  2 tsp. baking powder
  
  


• 
  
  1/2 tsp. table salt
  
  


• 
  
  6 Tbs. (3 oz.) unsalted butter, melted
  
  


• 
  
  1/2 cup water
  
  


• 
  
  1 large egg, at room temperature
  
  


• 
  
  1 yolk from a large egg
  
  


• 
  
  1 Tbs. pure vanilla extract or paste
  
  

For the frosting

• 
  
  1 cup heavy cream
  
  


• 
  
  1/2 cup mascarpone
  
  


• 
  
  3/4 cup (3 oz.) confectioners’ sugar
  
  


• 
  
  1 tsp. pure vanilla extract
  
  


• 
  
  Pinch of table salt for serving
  
  


• 
  
  12 small fresh strawberries, rinsed and dried
  
  

Make the purée

Put the strawberries in a food processor (a blender also works) and whiz until completely smooth, 1 to 2 minutes. Pour the purée into a medium saucepan and bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to low and cook, stirring often, until very thick and reduced to 3/4 cup, 18 to 22 minutes. Slide the pan from the heat and let cool completely.

Make the cupcakes

Position an oven rack in the center of the oven and heat oven to 375°F. Line 12 regular-sized (2-3/4-inch diameter) muffin cups with paper or foil liners. Put the flour, sugar, baking powder, and salt in a medium bowl and whisk until well blended.

Put the melted butter, water, egg, egg yolk, and vanilla in a small bowl and whisk until well blended. Pour over the dry ingredients and whisk until well blended and smooth, about 1 minute.

Portion the batter evenly among the prepared muffin cups (3 Tbs. batter per cup will be about two-thirds of the way full). Bake until a toothpick inserted in the center comes out clean, 14 to 16 minutes. Move to a wire rack and let cool for 15 minutes. Carefully remove the cupcakes from the pan, set them on a wire rack, and let cool completely.

Make the frosting

Put the heavy cream and mascarpone in a large bowl. Beat with an electric mixer fitted with the whip attachment on medium-low speed until well blended and smooth, about 1 minute. Add the confectioners’ sugar, vanilla, and salt. Beat on medium-high speed until thick enough to hold firm peaks when the beater is lifted, about 2 minutes. Add 3/4 cup of the cooled, reduced strawberry purée and beat on medium until well blended.

Assemble the cupcakes

Portion the frosting evenly among the cooled cupcakes (about 2 Tbs. per cupcake). Using a small metal spatula, mound and swirl the frosting on top of the cupcakes, leaving a border of cake around each one.

Top each cupcake with a small strawberry. Serve immediately or chill for 30 minutes.

Balsamic Strawberry Ice Cream

In the United States, peanut butter and jelly are considered a perfect match. In Italy, it's the same thing with strawberries and balsamic vinegar, a classic combination that makes a simple, refreshing dessert. If you've never had this stellar pairing, give this frozen version a shot. The vinegar is subtle and adds depth to the bright sweetness of the strawberries.

For the strawberry purée:

• 
  
  1-1/2 pints strawberries (3 cups), preferably organic, hulled and halved or quartered
  
  


• 
  
  2-1/2 Tbs. sugar
  
  


• 
  
  2 tsp. balsamic vinegar
  
  

For the base:

• 
  
  5 large egg yolks
  
  


• 
  
  1/2 cup sugar
  
  


• 
  
  1-3/4 cups heavy cream
  
  


• 
  
  3/4 cup 1% or 2% milk
  
  


• 
  
  1/4 tsp. kosher salt
  
  


• 
  
  2 tsp. balsamic vinegar
  
  

Cook the berries:

Combine the berries with the 2-1/2 Tbs. sugar and 2 tsp. vinegar in a large nonreactive skillet. Put the skillet over medium heat and cook, stirring frequently, until the strawberries are soft and the liquid they release has reduced somewhat, 6 to 8 minutes.

Let cool slightly, then transfer the berries and their juice to a blender or food processor. Purée until smooth and refrigerate until ready to use.

Make the base:

In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of sugar (1/4 cup). Set aside.

In a heavy nonreactive saucepan, stir together the cream, milk, salt, and the remaining sugar (1/4 cup) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.

Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.

Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.

Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.

Freeze the ice cream:

Whisk the strawberry purée and the remaining 2 tsp. vinegar into the chilled base.

Freeze in your ice cream machine according to the manufacturer’s instructions. While the ice cream is churning, put the container you’ll use to store the ice cream into the freezer. Enjoy right away or, for a firmer ice cream, transfer to the chilled container and freeze for at least 4 hours.

Balsamic Strawberry Ice Cream Cake

This ice cream cake is about two parts ice cream to one part cake, which we think is the optimal ratio. The easiest way to make an ice cream cake is to have the baked, trimmed cake base in the pan and ready to go before you churn your ice cream. That way, you can transfer the ice cream directly from the machine onto the cake base. If your ice cream is already frozen, you’ll just need to soften it in the refrigerator and mix it in a stand mixer to get it to optional spreading consistency.

• 
  
  Nonstick cooking spray, or butter or oil
  
  


• 
  
  1 single 8-inch round layer of Great Yellow Cake (1/2 recipe), baked and cooled completely
  
  


• 
  
  2 quarts (2 batches) Balsamic-Strawberry Ice Cream 
  
  

For the topping:

• 
  
  1 pint strawberries (2 cups), preferably organic
  
  


• 
  
  2 to 3 Tbs. sugar
  
  


• 
  
  1/4 tsp. pure vanilla extract or seeds from 1/2 vanilla bean
  
  


• 
  
  1 tsp. balsamic vinegar (optional)
  
  


• 
  
  Sweetened whipped cream
  
  

Assemble and freeze the cake:

Spray a cake pan that’s 8 inches in diameter and at least 3 inches deep with nonstick cooking spray. (You can also use a springform pan of the same dimensions. Wrap the outside bottom and sides of the pan tightly with aluminum foil to prevent water from seeping in during the unmolding step.) This will make it easier to get the finished cake out of the pan. Line the bottom of the cake pan with a circle of parchment or waxed paper. Then cut two strips of parchment that are 3 inches wide by 14 inches long. Line the sides of the pan with the parchment strips, overlapping them slightly. Spray a bit of nonstick spray (or dot with butter or mist with oil) where the ends overlap to help them adhere.

You will need a 1-inch-high layer of cake for the base of your ice cream cake. To achieve this, take the 8-inch baked cake, place it on a flat work surface, and trim off the domed top portion with a long serrated knife to achieve a level surface. If the cake is more than 2 inches high, split it horizontally to achieve two layers. Place one of the layers in the bottom of the prepared cake pan for the base of your ice cream cake and wrap and freeze the remaining layer for another cake.

If you have just-churned, soft ice cream, transfer it directly from the machine into the cake pan. If your ice cream has been stored in the freezer, allow it to soften in the refrigerator for 20 to 30 minutes; at the same time, put the bowl of your stand mixer, the paddle attachment, and the cake and pan in the freezer to chill while the ice cream softens. When it’s slightly softened, put the ice cream in the mixer bowl and beat on low speed,  just until the ice cream is malleable, about 30 seconds. (It doesn’t need to be completely smooth, just spreadable.) Transfer the ice cream to the cake pan.

Use an offset spatula to nudge the ice cream all the way to the sides of the pan, filling any gaps or holes, including any space between the cake and the pan. Rap the filled cake pan sharply on the counter a few times to encourage any air bubbles to rise to the surface and smooth the top. Put the assembled cake in the freezer as soon as it’s filled and freeze overnight.

Unmold the cake:

At least 1 hour (and no more than 12 hours) before serving, unmold the cake. To release the cake from the pan, invert the cake onto a plate or
cardboard round the same size or smaller than the cake pan and run the
pan under warm tap water until the cake loosens. (If you are using a
springform pan, be sure to wrap the seams tightly in aluminum foil
before running under the warm water to prevent water from leaking into
in the cake and ice cream.) Remove the parchment. Top with a serving
plate (or 8-inch round of cardboard) and turn the cake right side up.
Return to the freezer until ready to decorate and serve.

Make the strawberry topping:

Trim and discard the tops of the berries, then quarter the berries lengthwise and transfer to a medium bowl, Sprinkle with the sugar (the amount needed will depend on the sweetness of the berries), vanilla and balsamic and toss gently to combine.

Let stand at least 20 minutes at room temperature to allow the sugar to dissolve.

Decorate and serve the cake:

Remove the cake from the freezer 5 minutes before serving to soften it slightly. Spread the whipped cream over the top of the cake, and pile the strawberries on top.

To slice the cake, hot, dry knife will yield the cleanest cuts. Dip your knife in a glass of hot water, wipe it clean with a towel, and cut a slice. Repeat between every slice.

Strawberries and Cream Semifreddo

Semifreddo means “half-cold” in Italian and refers to a chilled or half-frozen dessert containing whipped cream or meringue. This creamy version is like a frozen strawberry mousse.

For the semifreddo

• 
  
  1/2 lb. fresh strawberries, hulled and sliced 1/4 inch thick (1-1/2 cups)
  
  


• 
  
  1/2 cup granulated sugar
  
  


• 
  
  3 large egg yolks plus 1 large egg
  
  


• 
  
  1-3/4 cups heavy cream, chilled
  
  

For serving

• 
  
  1-1/2 lb. fresh strawberries, hulled and quartered (4 cups)
  
  


• 
  
  2 to 3 Tbs. granulated sugar
  
  


• 
  
  2 to 3 tsp. Grand Marnier (optional)
  
  

Make the semifreddo

Line an 8-1/2x4-1/2-inch loaf pan with plastic wrap. In a 2-quart saucepan over medium heat, cook the sliced strawberries with 1/4 cup of the sugar, stirring occasionally, until the berries soften and begin to break apart, 5 to 7 minutes. Set aside.


Choose a medium stainless-steel bowl that can rest just inside a medium saucepan. Pour about 1 inch of water in the saucepan and bring to a boil. Reduce the temperature to maintain a gentle simmer. Choose another bowl large enough to hold the medium bowl. Fill the large bowl with about 2 inches of ice water; set aside. Put the egg yolks, whole egg, and the remaining 1/4 cup sugar in the medium bowl and whisk until well combined and pale yellow, about 2 minutes. Add the reserved strawberry mixture and whisk to combine. Set the bowl over the saucepan without letting it touch the water and whisk constantly until the mixture is thick and leaves a trail when you lift the whisk, 3 to 4 minutes. Set the bowl in the ice water and whisk occasionally until cool, about 5 minutes.


Meanwhile, in a large chilled metal mixing bowl with a hand mixer on medium-high speed (or in a stand mixer fitted with the whisk attachment), beat the cream to medium peaks, 2 to 3 minutes.


Gently fold the whipped cream into the strawberry mixture until just combined. Pour the mixture into the loaf pan, smooth the surface, cover with plastic, and freeze for at least 6 hours and up to overnight.

Serve

Toss the quartered strawberries with the sugar and Grand Marnier (if using) to taste. Let sit until the berries release some of their juices, 5 to 10 minutes.


Meanwhile, remove the semifreddo from the freezer and let it sit at room temperature for 5 to 10 minutes to soften slightly. Invert onto a cutting board, remove the plastic, and slice. Serve topped with the quartered berries.

Eton Mess

Named after a prestigious English boarding school, this mash-up of strawberries, whipped cream, and meringue crumbles is served at an annual cricket match there. A splash of liqueur is a grown-up touch that cuts the sweetness.

• 
  
  2 cups chilled heavy cream
  
  


• 
  
  2 Tbs. granulated sugar
  
  


• 
  
  1 lb. strawberries, hulled (about 4 cups)
  
  


• 
  
  2 Tbs. plus 1 tsp. strawberry eau de vie or kirsch
  
  


• 
  
  2 oz. meringue cookies, crumbled into 1/2- to 3/4-inch pieces
  
  

Place the cream and sugar in a blender and blend until the cream just forms stiff peaks, about 10 seconds.

Add 3 cups of the strawberries to the blender along with 2 Tbs. of the eau de vie and blend briefly until the strawberries are incorporated but still chunky, about 5 seconds.

Divide three-quarters of the meringue crumbles among 6 to 8 glass dessert dishes. Top evenly with the strawberry cream. Slice the remaining 1 cup strawberries and toss with the remaining 1 tsp. eau de vie. Spoon the sliced berries on top of the strawberry cream and sprinkle with the remaining meringue cookies.

Crushed Strawberry-Balsamic Fool Parfait

Strawberries, brown sugar, and balsamic vinegar are one of the dessert world's perfect combinations. Each element echoes the others and the sweet-sour-savory dynamic is irresistible. Your balsamic vinegar should be decent, but not artisanal, quality.

For the strawberry-balsamic sauce

• 
  
  1/4 cup balsamic vinegar
  
  


• 
  
  1/4 cup lightly packed light or dark brown sugar
  
  


• 
  
  12 oz. strawberries, hulled and halved or quartered lengthwise if large
  
  


• 
  
  1⁄8 tsp. pure vanilla extract
  
  


• 
  
  Tiny pinch of kosher salt
  
  

For the parfait

• 
  
  1 cup heavy cream
  
  


• 
  
  4 oz. mild fresh goat cheese or fromage blanc, at room temperature
  
  


• 
  
  1⁄3 cup lightly packed light brown sugar
  
  


• 
  
  1/4 tsp. kosher salt
  
  


• 
  
  2-1/4 cups coarsely crushed amaretti or gingersnaps
  
  


• 
  
  6 strawberries, hulled and halved lengthwise
  
  

Make the strawberry-balsamic sauce

In a large frying pan, combine the vinegar and sugar over medium heat, bring to a simmer, and cook, stirring, until syrupy, about 1 minute or so once it’s come to a simmer. Watch out for the vinegar fumes, which can be startlingly potent! Add the berries and simmer, stirring gently, until they start to collapse and the juices are running but the berries have not turned to mush, 6 to 8 minutes.

Remove the pan from the heat and gently stir in the vanilla and salt. Taste and adjust the seasoning. You want a balance that is fruity and sweet, with just an intriguing edge of vinegar. Chill until cold.

Make the parfait

Have ready six parfait glasses or wineglasses.

Set aside about 1/2 cup of the sauce. Scrape the remaining sauce into a food processor and pulse until the berries are crushed. (I like to leave some texture to the berries, but you can pulse until smooth, too.)

In a large bowl, using a handheld electric mixer, beat together the cream, goat cheese, sugar, and salt on medium-low speed until smooth, about 1 minute. Increase the speed to high and beat until firm peaks form when the beaters are lifted (don’t forget to stop the mixer before lifting), about 2 minutes. Add the reserved sauce and the processed sauce and, using a rubber spatula, fold just until blended. (The mixture can be covered and refrigerated for up to 1 day before continuing.)

Spoon about 3-1/2 Tbs. of the cream mixture into each glass. Top with about 3 Tbs. of the cookie crumbs. Spread about 3-1/2 Tbs. of the cream mixture over the cookie crumbs in each glass. Top with the remaining crumbs and then with the remaining cream mixture.

Serve immediately or cover and refrigerate up to 3 hours (the cookie crumbs will soften a bit). Top with the strawberry halves just before serving.

Balsamic Strawberry Ice Cream

In the United States, peanut butter and jelly are considered a perfect match. In Italy, it's the same thing with strawberries and balsamic vinegar, a classic combination that makes a simple, refreshing dessert. If you've never had this stellar pairing, give this frozen version a shot. The vinegar is subtle and adds depth to the bright sweetness of the strawberries.

For the strawberry purée:

• 
  
  1-1/2 pints strawberries (3 cups), preferably organic, hulled and halved or quartered
  
  


• 
  
  2-1/2 Tbs. sugar
  
  


• 
  
  2 tsp. balsamic vinegar
  
  

For the base:

• 
  
  5 large egg yolks
  
  


• 
  
  1/2 cup sugar
  
  


• 
  
  1-3/4 cups heavy cream
  
  


• 
  
  3/4 cup 1% or 2% milk
  
  


• 
  
  1/4 tsp. kosher salt
  
  


• 
  
  2 tsp. balsamic vinegar
  
  

Cook the berries:

Combine the berries with the 2-1/2 Tbs. sugar and 2 tsp. vinegar in a large nonreactive skillet. Put the skillet over medium heat and cook, stirring frequently, until the strawberries are soft and the liquid they release has reduced somewhat, 6 to 8 minutes.

Let cool slightly, then transfer the berries and their juice to a blender or food processor. Purée until smooth and refrigerate until ready to use.

Make the base:

In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half of sugar (1/4 cup). Set aside.

In a heavy nonreactive saucepan, stir together the cream, milk, salt, and the remaining sugar (1/4 cup) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium.

Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with the egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the egg-and-cream mixture from the bowl into the pan.

Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1 to 2 minutes longer.

Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.

Freeze the ice cream:

Whisk the strawberry purée and the remaining 2 tsp. vinegar into the chilled base.

Freeze in your ice cream machine according to the manufacturer’s instructions. While the ice cream is churning, put the container you’ll use to store the ice cream into the freezer. Enjoy right away or, for a firmer ice cream, transfer to the chilled container and freeze for at least 4 hours.

Buttermilk Panna Cotta with Rhubarb-Strawberry Compote

This silky vanilla-flavored Italian custard, which uses buttermilk for a slightly tangy flavor, is the perfect companion to a sweet and tart rhubarb and strawberry compote. The compote, in turn, is excellent as well with yogurt or ice cream.

For the panna cotta

• 
  
  2 tsp. unflavored gelatin
  
  


• 
  
  1 cup heavy cream
  
  


• 
  
  1/2 cup sugar
  
  


• 
  
  1/2 tsp. vanilla extract
  
  


• 
  
  2 cups buttermilk
  
  

For the compote

• 
  
  1/2 cup sugar
  
  


• 
  
  4 cups thinly sliced rhubarb
  
  


• 
  
  2 cups quartered hulled strawberries
  
  

Make the panna cotta

In a small bowl, sprinkle the gelatin over 1/2 cup of the cream. Let stand until softened, about 5 minutes.

Bring the remaining 1/2 cup cream, the sugar, and vanilla to a simmer in a saucepan over medium-high heat, whisking to dissolve the sugar. Remove from the heat and let cool for 1 minute, then whisk in the cream-gelatin mixture until the gelatin dissolves. Stir in the buttermilk.

Strain the mixture through a fine-mesh strainer into a large measuring cup. Divide the mixture among six 4-ounce ramekins or pour into a small serving bowl. Cover with plastic wrap and refrigerate for at least 5 hours, until set.

Make the compote

Preheat the oven to 325°F.

Combine the sugar and 1/2 cup water in a small saucepan and bring to a boil, stirring to dissolve the sugar. Remove from the heat.

Combine the rhubarb and sugar syrup in a 9-x-13-inch baking dish. Bake, uncovered, until the rhubarb is tender, about 15 minutes.

Add the strawberries, stir, and bake for 5 minutes longer, until the strawberries have softened. Let cool to room temperature, then refrigerate until ready to use.

To serve

Run a sharp knife around the edges of the ramekins and unmold the panna cotta onto plates, or serve it right in the ramekins or scoop out of the bowl. Top with the fruit compote.

Strawberries and Corn-Cream Layer Cake with White Chocolate Cap’n Crunch Crumbs

New York pastry chef Christina Tosi of Momofuku Milk Bar turns the classic strawberry shortcake on its head by pairing strawberries and cream with fresh summer corn in an outrageous cake. It's got layers of  vanilla buttermilk cake, white-chocolate-dipped Cap'n Crunch crumbs, corn-infused cream, strawberry jam, and of course, lots of fresh strawberries. A production this big does require some lead time. It needs to be frozen so the layers can set up properly, and then defrosted completely before serving. Plan on making it at least 4 days ahead.

For the cake

• 
  
  Cooking spray
  
  


• 
  
  4 oz. (1/2 cup) unsalted butter, softened
  
  


• 
  
  1 cup plus 2-1/2 Tbs. granulated sugar
  
  


• 
  
  1/4 cup packed light brown sugar
  
  


• 
  
  3 large eggs, at room temperature
  
  


• 
  
  1/2 cup buttermilk, at room temperature
  
  


• 
  
  6 Tbs. grapeseed or canola oil
  
  


• 
  
  2-1/2 tsp. pure vanilla extract
  
  


• 
  
  6 oz. (1-1/2 cups) cake flour
  
  


• 
  
  1 tsp. baking powder
  
  


• 
  
  1 tsp. kosher salt
  
  

For the corn crumbs

• 
  
  8 oz. (6 cups) Cap’n Crunch cereal
  
  


• 
  
  3/4 oz. (2 Tbs.) cornstarch
  
  


• 
  
  4 tsp. granulated sugar
  
  


• 
  
  1/2 tsp. kosher salt 
  
  


• 
  
  5-1/2 oz. (11 Tbs.) unsalted butter, melted and cooled slightly
  
  


• 
  
  3-1/2 oz. white chocolate, chopped (1/2 cup)
  
  

For the corn cream

• 
  
  3 cups fresh or thawed frozen yellow corn kernels (from about 4 ears of corn)
  
  


• 
  
  1 tsp. unflavored gelatin powder
  
  


• 
  
  5 Tbs. granulated sugar
  
  


• 
  
  1 tsp. kosher salt
  
  


• 
  
  5 Tbs. sour cream
  
  


• 
  
  5 Tbs. heavy cream
  
  


• 
  
  3/4 oz. (3 Tbs. plus 2 tsp.) confectioners’ sugar
  
  

For assembly

• 
  
  2 cups best-quality strawberry preserves 
  
  


• 
  
  1 1/3 cups hulled and quartered ripe strawberries; more for garnish
  
  

Tip:

Use homemade strawberry preserves or all-natural, store-bought preserves made with sugar, not high fructose corn syrup.

Make the Cake

Position racks in the upper and lower thirds of the oven and heat the oven to 350°F. Spray three 8x2-inch round cake pans with cooking spray and line the bottoms with parchment.


In a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until fluffy, 2 to 3 minutes. Scrape down the bowl with a rubber spatula.


On low speed, add the eggs one at a time, mixing for about 20 seconds after each addition. Return the mixer to medium speed and beat until homogenous and fluffy, about 3 minutes. Scrape down the bowl.


Combine the buttermilk, oil, and vanilla in a 1-cup measuring cup. With the mixer on low speed, slowly add the buttermilk mixture. Increase the speed to medium and beat until the batter is almost white and twice the volume of the original fluffy butter and sugar mixture, 4 to 6 minutes. Scrape down the bowl.


With the mixer on low speed, slowly add the cake flour, baking powder, and salt. Mix just until incorporated, 45 to 60 seconds. Divide the batter evenly among the cake pans and smooth with a spatula.


Bake the cakes until they’re golden-brown, bouncy to the touch, and a tester inserted in the center of each comes out clean, 18 to 20 minutes (rotate and swap the pans’ positions after 10 minutes). Cool the cakes in their pans on wire racks.

Make the Corn Crumbs

Reduce the oven temperature to 300°F. Line 2 rimmed baking sheets with parchment.


In a food processor, grind the cereal to a powder. Combine the cereal, cornstarch, sugar, and salt in a large bowl and mix with your hands. Add the melted butter and toss with a rubber spatula until the mixture is evenly moistened. Squeeze the crumbs with your hands to make small clumps no bigger than peas and sprinkle them evenly on the prepared baking sheets.


Bake until the crumbs are a shade darker, about 15 minutes (rotate the sheets after 8 minutes). Cool completely on racks.


While the crumbs cool, melt the white chocolate in a small microwave-safe bowl in the microwave, using 15-second high-power intervals. Let the melted chocolate cool until no longer hot to the touch.


Transfer the cooled crumbs to a large bowl and pour the melted white chocolate over them. Toss with your hands until the crumbs are enrobed in the chocolate. Continue tossing with your hands every 5 minutes until the white chocolate hardens and the crumbs are no longer sticky, 30 to 40 minutes total. Break up any clumps that are larger than peas.

Make the Corn Cream

Purée the corn with 1/3 cup water in a blender until smooth. Strain through a fine sieve set over a measuring cup, pressing on the solids, until you have 9 fl. oz. of corn juice.


Put 1 Tbs. water in a small bowl. Sprinkle the gelatin over the water and let bloom for 5 minutes.


Meanwhile, combine the corn juice, sugar, and salt in a small saucepan over mediumlow heat. Bring the mixture to a simmer and whisk for 2 minutes to cook out the starch in the corn. (The mixture will thicken as it heats.) Remove from the heat, stir in the gelatin, transfer to a heatproof container, and freeze until set to a pudding-like consistency, 1 to 1-1/2 hours.


In a large bowl, whip the sour cream, heavy cream, and confectioners’ sugar with a whisk to very soft peaks, 2 to 3 minutes. Add the cold corn mixture and slowly whisk until the color is even. Refrigerate until ready to use.

Assemble the Cake

Assemble an 8-inch springform pan. Cut two 12x14-inch rectangular strips of parchment. Fold the two strips lengthwise to get two 6x14-inch strips. Line the inside of the pan with the strips, nestling them into each other with the folded edge on the top.


Release the edges of the cakes with a paring knife. Turn the cakes out onto a clean work surface. Fit one of the cake layers into the springform pan, trimming it to fit snugly if necessary. Use the back of a spoon to spread half the corn cream over the cake base in an even layer. Sprinkle half of the corn crumbs evenly over the corn cream.


In a medium bowl, whisk the strawberry preserves to loosen them. Use the back of a spoon to spread one-third of the strawberry jam as evenly as possible over the corn crumbs. Sprinkle 2/3 cup of the fresh berries evenly across the jam.


Set another cake round (trimmed as needed to fit) on top of the berries and gently press it down. Repeat the process with the remaining corn cream and corn crumbs, half of the remaining preserves, and the remaining 2/3 cup berries.


Fit the remaining cake round atop the fresh berries and spread the remaining preserves over the cake.


Freeze the cake for a minimum of 12 hours to set it.

One to two days before serving, remove the side of the pan and let the cake completely defrost in the refrigerator—this will take about 36 hours. Do not thaw at room temperature.


Just before serving, carefully remove the parchment collar and garnish the top of the cake with freshly hullled and quartered strawberries. Serve cold.