This delectable recipe was developed by Ricardo Larrivee, the Montreal-based host of "Ricardo and Friends," which aired on Food Network Canada.
You can also make this cake with other berries, such as raspberries, blueberries, blackberries and ground cherries.
Preparation Time: 25 minutes
Cooking Time: 25 minutes
Refrigeration Time: 1 hour
175 ml (3/4 cup) unsalted butter
175 ml (3/4 cup) water
500 ml (2 cups) unbleached all-purpose flour
10 ml (2 tsp) baking powder
300 ml (1 1/4 cups) sugar
5 ml (1 tsp) vanilla extract
175 ml (3/4 cup) sour cream
1.5 l (6 cups) fresh strawberries, hulled and quartered
125 ml (1/2 cup) sugar, divided
15 ml (1 tbsp) Grand Marnier
500 ml (2 cups) 35 per cent cream
With rack in the middle position, heat oven to 180 C (350 F). Line a 30-by-43-cm (12-by-17-inch) baking sheet with parchment paper, allowing the paper to overhang 2 opposite sides. Butter the paper.
In a small saucepan, melt butter in water. Let cool partially.
In a bowl, combine flour, baking powder and salt. Set aside.
In another bowl, beat eggs with sugar and vanilla using an electric mixer until mixture is thick and falls from the beaters in ribbons. With mixer on low, add dry ingredients, alternating with butter mixture and sour cream.
Spread batter evenly over baking sheet. Bake until lightly browned and a toothpick inserted in the centre comes out clean, about 25 minutes. Let cool partially. Unmould with paper (to help keep cake moist). Let cool on a rack.
Trim edges of cake to straighten them. Cut into 2 rectangles (30 cm/12 inches on their longest side).
Filling: In a bowl, toss strawberries with 30 ml (2 tbsp) sugar and Grand Marnier. Let macerate for about 15 minutes.
In another bowl, whip cream with remaining sugar until stiff peaks form.
Assembly: Lay 1 cake rectangle on a rectangular serving plate, paper side up. Remove paper. Top with half the whipped cream and strawberries. Cover with second cake rectangle. Remove paper. Top with remaining whipped cream and strawberries.
Makes 12 servings.
Source: Food Network Canada, foodnetwork.ca.
Creamy Strawberry Bagels
Start the day with bagels spread with cream cheese accented with strawberries.
Preparation Time: 5 minutes
Cooking Time: 1 minute
125 ml (1/2 cup) crushed strawberries
250 ml (1 cup) ricotta or cottage cheese
10 ml (2 tsp) maple syrup
2 bagels, sliced
Whole strawberries, for garnish
In a bowl, mix crushed strawberries, cheese and maple syrup. Spread mixture on halved bagels.
Slice remaining strawberries finely and use to decorate bagels.
Makes 2 servings.
Source: Quebec Strawberry and Raspberry Growers Association, www.lesfraichesduquebec.com.
For variety, sprinkle each layer with finely chopped toasted coconut, walnuts, macadamia nuts or pecans.
Preparation Time: 30 minutes
500 ml (2 cups) fresh strawberries, cut in quarters, plus extra whole berries for garnish
45 ml (3 tbsp) packed brown sugar
15 ml (1 tbsp) granulated sugar
250 ml (1 cup) vanilla no-fat yogurt
50 ml (1/4 cup) low-fat sour cream
2 ml (1/2 tsp) orange zest, grated
Mint leaves, for garnish
In a medium bowl, thoroughly mix strawberries and brown and granulated sugars. Let sit for 20 minutes or so, stirring occasionally, until sugar is completely dissolved and juice is drawn from strawberries.
Meanwhile, in a small bowl, mix yogurt, sour cream and orange zest.
Divide a third of the strawberry mixture among 4 parfait or sherbet cups. Cover with 30 ml (2 tbsp) of the yogurt mixture. Continue with another layer of strawberry and yogurt mixture. Divide remaining strawberry mixture evenly among cups. Top with 15 ml (1 tbsp) of the yogurt mixture.
Garnish with whole strawberries and fresh mint leaves and serve immediately.
Makes 4 servings.
Source: Quebec Strawberry and Raspberry Growers Association, www.lesfraichesduquebec.com.Suggest a correction