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Strawberry and Blueberry Summer Pudding

Strawberry and Blueberry Summer Pudding

Ingredients

  • 2 pounds strawberries, hulled, sliced (about 2 3/4 cups)
  • 6 tablespoons sugar, divided
  • 1 pound blueberries (generous 3 cups)
  • 4 tablespoons (1/2 stick) unsalted butter, room temperature
  • 12 slices firm-textured white bread (such as Pepperidge Farm Original), crusts removed
  • 2 cups chilled whipping cream
  • 1 teaspoon vanilla extract

Recipe Preparation

  • Place strawberries, 2 tablespoons sugar, and salt in large bowl. Mash to coarse purée. Stir blueberries and 4 tablespoons sugar in large saucepan over medium heat until sugar dissolves and berries release juices, about 7 minutes. Increase heat; boil until mixture thickens slightly, stirring often, about 5 minutes. Remove from heat; add strawberry mixture.

  • Line 6-cup bowl with 3 sheets plastic wrap, leaving 6-inch overhang. Generously butter 1 side of bread slices. Line bowl with bread, buttered side up, cutting pieces to cover bowl completely. Pour berry mixture into bread-lined bowl. Top with remaining bread, buttered side down, cutting pieces to cover completely. Fold plastic wrap over bread. Place plate slightly smaller than top of bowl atop pudding. Weigh down plate with 4 pounds of canned goods or dried beans and chill at least 12 hours and up to 36 hours.

  • Beat cream, powdered sugar, and vanilla in large bowl until peaks form. Remove weights and plate from pudding. Open plastic wrap. Place large plate atop bowl and invert pudding. Remove bowl, then plastic. Spoon pudding onto plates. Serve with whipped cream.

Recipe by Lori Longbottom,Photos by Pornchai MittongtareReviews Section

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What you need to make this strawberry pudding recipe:

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In addition to those tools, you&rsquoll need a few ingredients to make this stunning homemade pudding without gelatin, too:

  • Fresh strawberries&mdashgive &rsquoem a taste before you cook them down. If they&rsquore not sweet enough, you might want to consider drizzling extra maple syrup.
  • Orange juice&mdashfresh squeezed or from a container at the store both work here!
  • Cornstarch&mdashthis serves as our thickener for the mousse. If you don&rsquot eat corn, you could substitute arrowroot powder for it
  • Pure maple syrup&mdashplease don&rsquot use maple-flavored syrup. We want the flavors to sing and to use the real deal!
  • Greek yogurt&mdashmy original recipe called for French vanilla, but we used plain when we made this recently, and it was delish!

Cut a round out of one slice of bread, using the cutter. Remove crusts from the remaining slices. Reserve 4 slices to cover the top and cut the remaining slices into 3 strips each.

Prepare the fruit as necessary. Take redcurrants off stalks, using a fork, then wash and dry all fruits.

Pour 6 tbsp water into a pan and add the sugar. Place the pan over a medium heat and stir until the sugar dissolves. Add any redcurrants and blueberries to the pan and simmer gently for 1 min. Remove the pan from the heat and add the raspberries and sliced strawberries.

Leave until the fruits are cool, then strain the fruits through a nylon strainer, catching the juices in a bowl.

Dip the round piece of bread in the juice, then place in the base of the pudding basin. Dip each of the other bread slices in the juice and position around the sides of the bowl, making sure you don’t overlap them too much as you don’t want really thick layers of bread.

Spoon the fruit into the centre of the bowl, pressing it down quite firmly.

Cover the top with the remaining 4 slices of bread and tear away the excess around the edge of the bowl.

Peeling back the bread slightly, pour most of the remaining juice into the top of the bowl. Brush the remaining fruit juices over the bread on top.

Place the pudding basin in a shallow bowl to catch any juice that may leak out. Cover pudding with a layer of cling film and then put a plate on top with about 1kg weights on top. Chill overnight, or for up to 2 days.

To serve: Remove plate with the weights and take off the cling film. Place a serving plate, with a rim to catch any juices, over the top of the pudding and invert the plate shake hard to release the pudding, then place on work surface and take off the bowl. Decorate with strawberry leaves. Serve wedges of the pudding with cream.


HOW TO USE STRAWBERRY BUTTERCREAM FROSTING:

This frosting recipe ends up making about 2 1/2 cups. If you’re using one boxed cake mix, and making a double layer cake- it’s the perfect amount. If you’re going for a triple layer cake like I did, or even quadruple- you will want to double this frosting recipe.

This frosting isn’t just good on cake, it’s good on so many things. We’ve piped it onto brownie bites, and even spread it on sugar cookies. It’s also a super tasty way to top shortcakes, just make sure to finish it off with a dollop of fresh cream, and a drizzle of syrup.

Otherwise, use it as instructed in this cake recipe- or pipe it onto a batch of chocolate, vanilla, even red velvet cupcakes. That’s it, this strawberry cake is ready to be ganached & enjoyed.

Just like it’s good on different cupcake flavors, the same is true with the cake flavor of the box mixed. We’ve swapped out the vanilla for lemon, coconut, and even angel food.

You can serve it as is, and it will be delicious, but I highly recommend following through with the ganache drip topping. It adds an extra element, and really infuses every bite with Summer flavor.

While everything’s pretty straight forward in this strawberry cake recipe, there’s always things to be improved or little hints to make things easier. This may be a lengthier tips & tricks section, but bear with me- the information in it is worth it.


Our best pudding, parfait and panna cotta recipes for cool summer desserts

Ice cream is the first thing to come to mind for many of us when we’re craving cool, refreshing treats for summer. And while I love it (and have written extensively on the topic, along with developing multiple recipes!), that dessert is only the tip of the iceberg. Sorbets and granitas are top of the table, too, but let’s not forget a few other options that don’t even need the freezer: parfaits, pudding and panna cotta.

This trifecta often, but not always, contains dairy. They have great make-ahead potential if you’re just dipping your toes back into having people over post-vaccination. They can be layered or garnished for maximum visual appeal yet still retain a simple elegance. If those sound like worthy traits to you, have a look at these ideas from our archives:

Balsamic Berry Parfait, above. A short ingredient list means all of them can shine in this colorful, attractive dessert. Go for fresh, local berries and a balsamic vinegar (preferably more aged) that you like, then step back and appreciate the flavor combination when paired with lightly sweetened ricotta.


Strawberry-Blueberry Tapioca Parfaits

Ingredients

  • ▢ 3 cups almond milk divided
  • ▢ 1/3 cup small tapioca pearls
  • ▢ 1 1/2 teaspoons cornstarch (or 1 tsp. arrowroot)
  • ▢ 3 tablespoons sugar or substitute (such as stevia or monk fruit)*
  • ▢ 1/2 vanilla bean split lengthwise
  • ▢ 1 pound strawberries washed and stemmed
  • ▢ 2 tablespoons agave nectar*
  • ▢ 1 pint blueberries rinsed and drained

Instructions

Notes

Nutritional info is approximate.

Have you made this recipe? Mention @SusanFFVK and tag #fatfreevegankitchen in your photos on Instagram.

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How To Make Strawberry Blueberry Cake

Strawberry and Blueberry Cake Ingredients

  • Butter
  • Caster Sugar
  • Eggs
  • Vanilla Extract
  • Self-raising Flour
  • Baking Powder
  • Salt
  • Strawberries
  • Blueberries
  • Whipping Cream
  • Icing Sugar

Strawberry Blueberry Cake Instructions

  1. Preheat oven to 350 F / 180 C / Gas 4.
  2. In a large bowl, beat together the butter and sugar using an electric whisk until light and fluffy, then beat in the eggs a little bit at a time.
  3. Then mix in the flour, vanilla, baking powder and salt before folding in the strawberries and blueberries.
  4. Divide the strawberry blueberry cake batter between the two cake pans and gently level with a spatula. Bake for 30-35 minutes until a skewer comes out clean.
  5. Allow the strawberry and blueberry cake to stand for 5 minutes before turning them on to a wire rack to cool.
  6. Make the whipped cream by mixing the cream and together in a large bowl and whipping till the cream forms soft peaks.
  7. Then transfer one cake onto the serving tray, and spread half of the whipped cream on top.
  8. Place the second cake on top and cover with the remaining whipped cream.
  9. Decorate your strawberry blueberry cake with extra berries before serving.

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  • milk
  • whipped topping
  • blueberry pie filling
  • strawberry pie filling
  • angel food cake
  • fresh blueberries
  • fresh strawberries

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