Recipe(tried): Strawberry Desserts (3)

Here are our family favorites.

Strawberry Roll

veg oil
1 (14.5oz) pkg angel food cake mix
powdered sugar
1 quart strawberries -- sliced
1/4 cup sugar
2 cups whipping cream or large cool whip
whole strawberries

Grease a 17x11-1/2x 1 jelly roll pan with veg. oil and line with waxed paper. Grease paper, and set aside. Prepare cake as directed. Spread batter in pan. Bake at 375 degrees for 10-12 min. Sift powdered sugar in a 17x11-1/2" rectangle on a linen towel. When cake is done, loosen from sides of pan, turn out onto powdered sugar. Peel off waxed paper. Starting from narrow end, roll up cake and towel together. Cool on wire rack 20 min.; seam side down. Combine strawberries and sugar; set aside. Beat whipping cream until foamy; gradually add 3 tbl powdered sugar, beating till soft peaks form. Drain berries. Unroll cake and remove towel. Spread cake with 1/2 of the whipped cream. Top with berries. Reroll cake. Place on serving platter, seam side down. Spread with remaining whipped cream. Garnish with whole berries and chill.

Strawberry Banana Bread

3 large, ripe bananas, well-mashed
1 cup (2 sticks) softened margarine
1 cup light brown sugar
6 egg whites, well-beaten
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon ground mace or nutmeg
1 teaspoon salt
1 1/2 cups King Arthur Unbleached All-Purpose Flour
2 1/4 cups King Arthur Stone Ground Whole Wheat Flour or 100% White Whole Wheat Flour
1 cup chopped fresh strawberries
To sprinkle on tops of loaves: 2 tablespoons granulated sugar mixed with 1/4 teaspoon ground mace or nutmeg

Preheat the oven to 350 F. Grease and flour two standard 8 1/2" x 4 1/2" bread pans. Set aside. Cream the bananas and the margarine together and beat in the brown sugar. Mix in the egg whites. In a separate bowl, use a whisk to stir together the baking soda, baking powder, mace, salt, and flours. Add to the creamed mixture. Gently stir in the strawberries. Divide the dough evenly between the two prepared pans and sprinkle with the seasoned sugar. Bake for approximately 50 minutes, or until a cake tester inserted into the center of a loaf comes out clean. Let cool in pans for 10 minutes and finish cooling on racks. These are fragile while still hot. Yield: 2 loaves, 16 half-inch slices per loaf.

And here is one I haven't tried

Strawberry Butter

1/2 Pt Fresh Strawberries
2 Sticks Butter -- Softened
3 Tbsp Powdered Sugar

About 30 minutes before serving ( or up to 3 days ahead of time )
In a small bowl mash the strawberries until crushed well. Set aside. In a seperate bowl beat the butter at high speed. Add powdered sugar and beat until fluffy. Beat in berries until smooth.
Cover and refrigerate. Makes 1 1/4 cups.

NOTES : Serve on your favorite toasted breads and pastries.

Strawberry Angel Pie

4 eggs at room temperature, separated
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1 1/2 cups sugar
1/4 cup fresh lemon juice
1 tablespoon grated lemon zest
1 1/2 cups heavy cream
1/3 cup powdered sugar
2 cups strawberries, hulled and sliced

Preheat the oven to 275 degrees. Butter a 9-inch pie pan.

Combine the egg whites, salt and cream of tartar in a large mixing bowl. Beat with an electric mixer until soft peaks form. Slowly add 1 cup of the sugar and beat until shiny stiff peaks form. Spread the mixture in the pie pan, building a rim about 1 inch higher than the edge of the pan.

Bake for about 1 hour, or until the meringue is lightly golden and firm to the touch. Let cool in the turned-off oven with the door open.

While the crust is cooling, beat the egg yolks until they are thick and pale yellow. Slowly beat in the remaining 1/2 cup sugar. Add the lemon juice and zest. Cook over low heat, stirring constantly, until the mixture thickens. Be patient; this takes about 5 minutes, but you don't want the yolks to burn. Remove from the heat and let cool to room temperature.

Beat the cream until it is stiff enough to hold peaks (you should have about 3 cups). Refrigerate until time to assemble the pie.

Sprinkle the powdered sugar over the strawberries; gently toss so they are evenly sweetened.

To assemble: Gently fold 1 cup of the whipped cream into the lemon custard, mixing only until well blended. Spread the mixture over the bottom of the meringue shell.

Fold the strawberries into the remaining 2 cups whipped cream and pile on top of the lemon filling. If desired, decorate the pie with whole berries, or a little strawberry juice drizzled on top.

Serves 8 to 10

from The San Francisco Chronicle Cookbook