STRAWBERRY SOCIAL

PHOTOGRAPHY, JEFF COULSON. FOOD STYLING, ASHLEY DENTON. PROP STYLING, SASHA SEYMOUR Three easy-to-make berry desserts for any occasion.

BY AMANDA BARNIER & THE TEST KITCHEN

Saucy Strawberry Cake, p. 122

TESTED TILL PERFECT

Saucy Strawberry Cake

Hands-on time: 15 minutes Total time: 1 hour Makes: 6 servings

Similar to pudding cake, this simple dessert consists of two delicious layers: a warm and saucy strawberry bottom and a tender orange-flavoured cake on top. Serve warm with a scoop of vanilla ice cream or whipped cream.

4 cups hulled strawberries, quartered ¼ cup granulated sugar 2 tsp cornstarch 1 cup all-purpose flour ½ cup packed brown sugar 1 tbsp grated orange zest 1½ tsp baking powder ½ tsp baking soda ½ tsp salt 1 cup milk 2 eggs ⅓ cup butter, melted and cooled 1 tsp cider vinegar 1 tsp vanilla

In saucepan, bring strawberries, granulated sugar and 1 tbsp water to boil over medium-high heat. Cook, stirring occasionally, until berries begin to break down, about 5 minutes. Whisk cornstarch with 2 tsp water; stir into berry mixture. Cook, stirring, until thickened, about 20 seconds. Scrape into greased 8-inch (2 L) square baking dish. Set aside. While strawberries are cooking, in large bowl, whisk together flour, brown sugar, orange zest, baking powder, baking soda and salt. In separate bowl, whisk together milk, eggs, butter, vinegar and vanilla; stir into flour mixture just until combined. Scrape batter over strawberry mixture, spreading evenly. Bake in 375°F (190°C) oven until centre of cake appears dry and no longer jiggles, about 35 minutes. Let cool for 10 minutes before serving.

PER SERVING: about 347 cal, 7 g pro, 14 g total fat (7 g sat. fat), 51 g carb (3 g dietary fibre, 33 g sugar), 95 mg chol, 492 mg sodium, 258 mg potassium. % RDI: 12% calcium, 13% iron, 15% vit A, 60% vit C, 24% folate.

HOW-TO VIDEO

Strawberry Cheesecake Ice Pops

Hands-on time: 20 minutes Total time: 3½ hours Makes: 8 ice pops

Slices of fresh berries, chunks of graham crackers and velvety cream cheese give these pops a nice, satisfying texture. Bonus: The cream cheese drastically slows down melting time, making these frozen treats ideal for a super-hot day.

2 cups hulled strawberries, thinly sliced ¼ cup granulated sugar 1 tsp lemon juice half pkg (250 g pkg) cream cheese, softened ½ cup whipping cream (35%) 4 graham crackers (4¾ inches x 2¼ inches/12 cm x 6 cm), broken in bite-size pieces FROM THE TEST KITCHEN Once frozen, store ice pops in a resealable freezer bag to prevent them from absorbing any odours from your freezer.

In bowl, stir together strawberries, sugar and lemon juice; let stand for 15 minutes.

Meanwhile, in separate bowl, beat cream cheese with cream until stiff, about 2 minutes. Stir in graham crackers and strawberry mixture. Spoon scant ½ cup into each of 8 ice pop moulds, leaving ¼-inch (5 mm) headspace. Insert pop sticks into centres; freeze until firm, about 3 hours.

PER ICE POP: about 170 cal, 2 g pro, 11 g total fat (6 g sat. fat), 16 g carb (1 g dietary fibre, 11 g sugar), 36 mg chol, 104 mg sodium, 91 mg potassium. % RDI: 3% calcium, 4% iron, 11% vit A, 30% vit C, 6% folate.

Dinner is ready: 135 delicious recipes

Strawberry Buttermilk Panna Cotta

Hands-on time: 30 minutes Total time: 3½ hours Makes: 6 servings

Buttermilk makes this cool no-bake custard wonderfully tangy and creamy. The flavour of the berries is key, so use local in-season fruit.

3 cups hulled strawberries, quartered 2 tbsp crème de cassis (black currant liqueur) 1 cup whipping cream (35%) 1 pkg unflavoured gelatin 1 cup buttermilk ½ cup granulated sugar 1 tsp vanilla

In saucepan, cook strawberries and 1 tbsp water over medium heat, stirring, until berries begin to break down, about 4 minutes. Strain through fine-mesh sieve into large glass measure, pressing on solids with back of spoon; discard solids. Stir in crème de cassis. (Makeahead: Refrigerate in airtight container for up to 2 days.) While strawberries are cooking, in small saucepan, add half of the cream; sprinkle with gelatin and let stand for 5 minutes. Heat over medium-low heat, stirring often, until gelatin is dissolved, about 3 minutes.

In separate saucepan, heat together buttermilk, remaining cream, sugar and vanilla over medium-high heat, stirring occasionally, until sugar is dissolved, about 3 minutes. Stir in gelatin mixture. Remove ⅓ cup of the strawberry sauce to small bowl; set aside. Whisk buttermilk mixture into remaining strawberry sauce. Divide among six 6-oz (175 mL) ramekins. Cover with plastic wrap and refrigerate until set, about 3 hours. (Make-ahead: Refrigerate for up to 24 hours.) Run knife around edge of each panna cotta; invert onto serving plates. Spoon reserved strawberry sauce over top.

PER SERVING: about 253 cal, 4 g pro, 15 g total fat (9 g sat. fat), 26 g carb (1 g dietary fibre, 24 g sugar), 54 mg chol, 53 mg sodium, 175 mg potassium. % RDI: 8% calcium, 1% iron, 14% vit A, 32% vit C, 4% folate.

FROM THE TEST KITCHEN To easily remove the finished panna cotta from the ramekins, dip the bottoms in hot water for a few seconds to loosen the edges, then invert onto serving plates.

No time? No worries! New Slow Cooker Favourites provides the inspiration and easy how-tos that let you enjoy a delicious, homemade meal that’s ready to eat the moment you walk in the door.