Best 4 Delightfully Cool Summer Strawberry Torte Recipes
Indulge in a delightful summer treat with our delectable Strawberry Torte, a symphony of flavors and textures that will tantalize your taste buds. This impressive torte features a crisp almond crust, a luscious strawberry filling made from fresh, ripe strawberries, and a creamy whipped cream topping. It's the perfect dessert for any occasion, whether it's a summer party, a family gathering, or a special celebration. With its vibrant colors and irresistible taste, this Strawberry Torte is sure to be the star of the show.
This article provides you with all the necessary information to create this culinary masterpiece. We'll guide you through the process of making the almond crust, preparing the strawberry filling, and assembling the torte. Additionally, we've included a recipe for a homemade whipped cream topping that will elevate your torte to the next level.
Whether you're an experienced baker or just starting, our detailed instructions and helpful tips will ensure your Strawberry Torte turns out perfect. So gather your ingredients, preheat your oven, and let's embark on a delightful baking journey together!
STRAWBERRY TORTE
Light and fluffy, easy and elegant. This recipe is from my Mom!
Provided by Star Pooley
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Strain strawberries and set aside, reserving juices. In a saucepan bring cornstarch and strawberry juice to a gentle boil. Remove from heat and let cool.
- Whip cream cheese, sugar, and vanilla together.
- In a separate bowl beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
- Arrange ladyfingers around sides and bottom of the 8 or 9 inch springform pan, standing ladyfingers lengthwise around sides of pan. Pour 1/2 of the filling into the pan, then place a layer of ladyfingers on top of filling. Pour remaining filling over ladyfingers.
- Spread strawberry sauce over top of cake and place the whole strawberries on top. Refrigerate and remove from pan once thoroughly chilled.
Nutrition Facts : Calories 514.1 calories, Carbohydrate 56.3 g, Cholesterol 206.7 mg, Fat 28.9 g, Fiber 1.3 g, Protein 8.9 g, SaturatedFat 16.7 g, Sodium 174.8 mg, Sugar 19.6 g
STRAWBERRIES & CREAM TORTE
This festive strawberries and cream summer treat is one of my mom's favorites. It wows guests every time yet is simple to make. -Cathy Branciaroli, Wilmington, Delaware
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line bottoms of two greased 8-in. round baking pans with parchment; grease paper., In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Add egg yolks, beating well. Beat in vanilla., In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Transfer to prepared pans., With clean beaters, beat egg whites on medium speed until foamy. Add remaining sugar, beating on high until sugar is dissolved. Continue beating until soft peaks form. Spread over batter in pans., Bake 12-15 minutes or until a toothpick inserted in center comes out clean. Cool completely in pans on wire racks. (Cake layers will be thin.), In a large bowl, beat cream until stiff peaks form. Loosen edges of cakes from pans with a knife. Carefully remove one cake to a serving plate, meringue side up., Arrange sliced strawberries over top; sprinkle with sugar. Gently spread with half of the whipped cream. Top with remaining cake layer, meringue side up; spread with remaining whipped cream. Top with whole strawberries. Refrigerate until serving.
Nutrition Facts : Calories 267 calories, Fat 20g fat (12g saturated fat), Cholesterol 100mg cholesterol, Sodium 158mg sodium, Carbohydrate 20g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
STRAWBERRY TORTE
German Erdbeerkuchen (strawberry cake) with vanilla pudding
Provided by Maike
Categories Baked Goods Dessert
Time 1h10m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350° Fahrenheit. Grease the bottom of an 11" tart pan and lightly sprinkle with some flour. Be sure not to grease the sides of the tart pan as this will interfere with the batter rising.
- Use a large mixing bowl and a hand mixer and beat the softened butter, sugar, vanilla extract, and salt together on high speed until smooth. About 2-3 minutes.
- Reduce the speed to low and add in one egg at a time. Allow each egg to fully incorporate into the batter before adding the next egg.
- Slowly add the milk into the batter. Beat on low until the milk is well combined.
- Add the flour and baking powder to the batter and continue to beat on low speed. Use a spatula to scrape the sides. Beat until the dry ingredients are well combined.
- Pour batter into the tart pan. Use a spatula to spread the batter evenly.
- Bake for 20 minutes. Remove from the oven and transfer onto a cooling rack. Remove from the tart pan and allow it to cool completely.
- Use a medium mixing bowl and combine instant pudding with heavy whipping cream. Use a hand mixer and whisk until the mixture is creamy. Set aside.
- Use a small bowl and whisk 1 tablespoon cornstarch with 1/4 cup of water until there are no lumps. Set aside.
- Use a small saucepan and bring a ¼ cup of water and ½ cup of sugar to a boil. Once the water has reached a boil, reduce the heat to medium and whisk in the liquid cornstarch into the boiling sugar water.
- Whisk continuously for about 3-5 minutes until the mixture becomes thick and syrupy. Remove from heat and set aside.
- Once the cake has fully cooled. Spread the pudding cream mixture with a spatula or cake spreader evenly across the cake.
- Top the filling with sliced strawberries. Use a pastry brush to glaze the strawberries. Allow to harden for 30 minutes.
Nutrition Facts : Calories 353 kcal, Carbohydrate 40 g, Protein 4 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 108 mg, Sodium 200 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving
STRAWBERRY ANGEL FOOD DESSERT
Angel food pieces are topped with sweetened cream cheese, whipped topping and strawberries in glaze in this chilled, layered dessert.
Provided by TABKAT
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 15m
Yield 18
Number Of Ingredients 6
Steps:
- Crumble the cake into a 9x13 inch dish.
- Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
- In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.
Nutrition Facts : Calories 260.8 calories, Carbohydrate 36.3 g, Cholesterol 27.4 mg, Fat 11 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 7.6 g, Sodium 241.8 mg, Sugar 22.6 g
Tips:
- To ensure the best results, use fresh, ripe strawberries. Avoid berries that are bruised or have soft spots.
- Before assembling the torte, chill the pastry cream and ladyfingers in the refrigerator. This will help the torte set properly.
- When spreading the pastry cream onto the ladyfingers, use a thin layer. This will help prevent the torte from becoming too soggy.
- If you don't have a springform pan, you can use a 9-inch pie plate. Just be sure to trim the ladyfingers so that they fit snugly against the sides of the pan.
- To make slicing the torte easier, chill it in the refrigerator for at least 2 hours before serving.
Conclusion:
This delightfully cool summer strawberry torte is the perfect dessert for any occasion. It's easy to make and absolutely delicious. With its layers of ladyfingers, pastry cream, and fresh strawberries, this torte is sure to be a hit with everyone who tries it.
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