I bought 2 pounds of strawberries this morning, thinking I could make Starberry Shortcake or something else like it for dessert. When I got home an email came accross my screen from The Naptime Chef with a lovely looking recipe for Coconut Pound Cake- I could not resist! Find the recipe here.
My pound cake needed quite a bit more time in the oven (about 20 minutes extra) and was a bit undercooked in the middle. However it was super tasty and wonderful with sliced berries and whipped cream!
We love strawberries. And it doesn’t get much better than homemade strawberry ice cream. You can do this in any kind of ice cream maker (you may need to scale the ingredients), we have an attachment for the Kitchen Aid Mixer that you leave in the freeze and use to make a batch of ice cream.
Use local strawberries if you can get them!
Strawberry Ice Cream
1 quart of fresh berries
2 cups of heavy cream
1 cup milk
1/2 cup sugar (adjust to taste/sweetness of your berries)
pinch of salt
Dice 2/3 of the strawberries into very small pieces. Puree the other 1/3. Mix together in a large bowl or container that can go in the freezer. Add sugar and stir well. Place berries in freezer for about 1 hour.
Mix chilled berries with cream, milk and salt. Put in ice cream maker and run until frozen. If you eat this right away (and who can resist!) it is more like soft serve. If you want harder ice cream, place in freezer for several hours.