Hi can any 1 please tell me a strawberry and lemon cream recipe to decorate a cake it is really urgent i need?!
Answers: it for tomorrow plaese tell me thanx
For the photo click this website... http://www.joyofbaking.com/StrawberryLem...
Strawberry & Lemon Curd Trifle
Pound Cake (home made or store bought)
1 1/2 cups (360 ml) Strawberry Sauce (one half the recipe)
1/2 pound (225 grams) fresh strawberries, sliced
1 1/2 cups (360 ml) Lemon Curd (home made or store bought)
1 1/2 cups (360 ml) heavy whipping cream
2 - 3 tablespoons (25 - 35 grams) granulated white sugar
1/2 teaspoon pure vanilla extract
4 crushed Amaretti Cookies or ginger cookies (home made or store bought)
Have ready the pound cake, the strawberry sauce, sliced strawberries, lemon curd, and whipping cream ready.
Make the whipping cream: In the bowl of your electric mixer, or with a hand mixer, beat the cream, sugar, and vanilla extract until stiff peaks form. Set aside.
Trifle: In the bottom of your trifle bowl place thick slices (about 1/3 inch thick) of the home made or store bought pound cake. Fill in any gaps with pieces of the cake. Pour half of the strawberry sauce over the pound cake. Top the strawberry sauce with half of the sliced strawberries. Then pour half of the lemon curd over the strawberries. Top with half of the whipped cream. Repeat the layers. Cover and refrigerate for 8 and up to 24 hours to allow the flavors to mingle. Just before serving sprinkle the top of the trifle with the crushed Amaretti cookies.
Serves 10 - 12 people
Strawberry Shortcakes with Meyer Lemon Cream
ACTIVE TIME: 40 MIN
TOTAL TIME: 1 HR 30 MIN
SERVES: 6
ingredients
BISCUITS
1 1/2 cups all-purpose flour, plus more for dusting
3/4 cup cake flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cubed, plus 1 1/2 tablespoons melted butter
1 cup heavy cream
1 1/2 tablespoons turbinado sugar
LEMON CREAM
Finely grated zest of 1 lemon
1/4 cup fresh lemon juice, preferably from Meyer lemons
2 1/2 tablespoons sugar
1 large egg
1 large egg yolk
Pinch of salt
3 tablespoons unsalted butter
1 cup heavy cream
STRAWBERRIES
2 pints strawberries, quartered
2 tablespoons sugar
directions
MAKE THE BISCUITS: Preheat the oven to 375°. In a large bowl, whisk the all-purpose and cake flours with the sugar, baking powder and salt. Using a pastry blender or 2 knives, cut in the cold butter until it is the size of small peas. Stir in the cream until a shaggy dough forms.
Turn the dough out onto a very lightly floured surface and knead 2 or 3 times, just until it comes together. Roll the dough into a 7-inch round, about 3/4 inch thick. Using a 2 3/4-inch or 3-inch biscuit cutter, stamp out 5 biscuits. Gently gather the scraps and reroll them; cut out 1 more round so you have a total of 6 biscuits.
Transfer the biscuits to a baking sheet and brush with the melted butter. Sprinkle the turbinado sugar on top and bake for 25 to 30 minutes, until the biscuits are golden. Let cool.
MEANWHILE, MAKE THE LEMON CREAM: Set a strainer over a medium bowl. In a small saucepan, combine half of the lemon zest with the lemon juice, sugar, egg, egg yolk, salt and 1 tablespoon of the butter. Cook over moderate heat, whisking constantly, until thickened, about 5 minutes. Immediately strain the curd into the bowl. Whisk in the remaining lemon zest and 2 tablespoons of butter. Press plastic wrap directly onto the surface and refrigerate until cool, about 15 minutes.
In a medium bowl, softly whip the cream. Fold the lemon curd into the whipped cream and refrigerate for at least 15 minutes.
PREPARE THE STRAWBERRIES: In a medium bowl, toss the strawberries with the sugar and let stand for 15 minutes.
Split the biscuits in half and arrange the bottom halves on plates. Mound the lemon cream on the biscuits, top with the strawberries and their juices and replace the tops. Serve right away.
MAKE AHEAD The biscuits can be stored in an airtight container overnight. Recrisp them in a warm oven and let cool before serving. The lemon curd can be refrigerated for up to 2 days. The lemon cream can be refrigerated for up to 2 hours.
Strawberry Cake With Strawberry Cream Cheese Frosting
2 cups sugar
1 3 oz package strawberry gelatin
1 cup butter, softened
4 eggs, room temperature
2 3/4 cups sifted cake flour
2 1/2 tsp. baking powder
1 cup whole milk, room temperature
1 tbs. vanilla extract
1/2 cup strawberry puree made from frozen, sweetened strawberries.
Directions
Preheat oven to 350 degrees. Grease and flour two 9" round cake pans.
In a large bowl, cream together butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Add vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
Bake for 25 to 30 minutes in the preheated oven or until tests done.
Allow cakes to cool in there pans on a wire rack for at least 10 minutes before tapping out to cool completely.
Strawberry Cream Cheese Frosting
1 8 ounce package cream cheese, softened
1 stick butter, softened
3 1/2 cups confectioners' sugar
3/4 cup fresh ripe strawberries, rinsed, capped and mashed to make 1/2 cup, then drain well.
Directions
Cream butter and cream cheese. Add sugar and strawberries and mix until well blended and smooth.