Best 4 Midsummer Swedish Strawberry Compote Jordgubbskräm Recipes
Indulge in the delightful flavors of Swedish summer with our Midsummer Strawberry Compote (Jordgubbskräm) recipe, a culinary tribute to the bountiful harvest of sweet, juicy strawberries. This traditional Swedish dessert is a symphony of flavors, featuring a luscious strawberry sauce swirled with whipped cream and delicate ladyfingers. It's a delightful treat that captures the essence of the Swedish Midsummer celebration and is perfect for any occasion that calls for a touch of sweetness.
In addition to the classic Jordgubbskräm, this article offers variations that cater to diverse preferences and dietary restrictions. For those who prefer a vegan alternative, the Vegan Midsummer Strawberry Compote recipe showcases the natural sweetness of strawberries without any animal-based ingredients. For those looking for a gluten-free option, the Gluten-Free Midsummer Strawberry Compote recipe uses almond flour ladyfingers to create a delicious and inclusive dessert. And for those with a sweet tooth, the Midsummer Strawberry Compote with Sugar-Free Whipped Cream recipe provides a guilt-free indulgence without compromising on flavor.
STRAWBERRY COMPOTE
A great alternative to fattening, sugary syrup for pancakes waffles, even ice cream! You can switch up the fruit too!
Provided by Born with a whisk
Categories Sauces
Time 7m
Yield 1 cup, 1-2 serving(s)
Number Of Ingredients 3
Steps:
- In a pot, mash strawberries. Pour in water. Turn on medium heat.
- Mix in 1 packet of Splenda (or 2 teaspoons of regular sugar if no alternative is available) and cinnamon.
- Keep heated for about 3-5 minutes.
- Pour over food and enjoy!
Nutrition Facts : Calories 52, Fat 0.5, Sodium 2.6, Carbohydrate 12.9, Fiber 4.1, Sugar 6.8, Protein 1.1
JORDGUBBSTåRTA SWEDISH STRAWBERRY MERINGUE CAKE
Bake the best gluten free Midsommar Jordgubbstårta. Homemade Swedish Midsommar strawberry meringue cake features cardamom & whipped cream.
Provided by Andrew Dobson
Categories Dessert
Time 3h30m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 F. Line three baking sheets with parchment paper; trace 5 8-inch circles on the sheets of paper and grease the sheets with butter and flour.
- In a large mixing bowl with electric egg beaters whip egg whites until they form gentle peaks. Add the sugar gradually, ¼ cup at a time, and the salt, and beat at high speed until the egg whites form stiff and glossy peaks. Gently fold in the cornstarch, almond flour and cardamom.
- Divide the pillowy meringue evenly among the five circles, and spread them to fit inside the circles, making sure that the layers are even.
- Place baking sheets in the oven, immediately reducing the heat to 250 F. Bake for 25 minutes, then reduce the heat further to 200 degrees and bake for an additional 2 hours.
- Turn off oven. Leave baking sheets in the oven until they reach room temperature. This prevents the meringue from cracking.
- Stem and slice the strawberries. Sprinkle 1 tbsp sugar over the sliced strawberries.
- In a large, chilled bowl, combine the whipping cream, remaining sugar, vanilla extract and cardamom. Beat until holding soft peaks. Add softened cream cheese and beat into the whipping cream.
- Place 1 layer of meringue cake on a plate. Top with whipped cream, ¼ of the strawberries, more whipped cream, and another layer of cake. Repeat. Frost the top layer with the last of the whipped cream and the reserved whole strawberries.
- Serve immediately if you want crisp layers. For a softer texture serve a couple of hours after assembly.
Nutrition Facts : Calories 452 kcal, Carbohydrate 37.2 g, Protein 6.9 g, Fat 32.5 g, SaturatedFat 19.8 g, Cholesterol 110 mg, Sodium 108 mg, Fiber 3.1 g, Sugar 28.2 g, ServingSize 1 serving
MIDSUMMER SWEDISH STRAWBERRY COMPOTE - JORDGUBBSKRäM
Midsummer would not be Midsummer without strawberries, and this is a simple Swedish recipe to make, to celebrate Midsummer, wherever you may be! In Scandinavia, the summer solstice is a magical time. The lavender twilight lasts until 11 p.m. and the day breaks again at about 2 a.m.; above the Arctic Circle, the sun doesn't sink below the horizon for weeks. This year, 2007, Midsummer Eve, the beginning of the three day official holiday, falls on June 25. Throughout Scandinavia, families and friends gather to decorate the maypole with birch leaves and wildflowers, make flower crowns for women and girls, dance around the maypole, sing summer songs and feast on pickled herring, new potatoes, and aquavit. In addition, many families have their own special foods that they traditionally serve as the Midsummer meal. These are usually dishes that can be prepared ahead of time and easily served outdoors.
Provided by French Tart
Categories Dessert
Time 8m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Clean and hull strawberries. Cut large ones into bite-sized pieces or slice.
- In a saucepan, combine strawberries and sugar. Mix a little of the water into the arrowroot (cornflour/starch) to create a thin paste. Add this mixture into saucepan. Add remaining water, and stir to combine. Bring to a gentle boil, stirring carefully & then take off the heat immediately.
- Pour the strawberries into a serving bowl, sprinkle with a little more sugar, and let them stand.
- Serve warm or cold with cream, milk or sour cream.
Nutrition Facts : Calories 149.2, Fat 0.3, Sodium 5, Carbohydrate 37.7, Fiber 2.3, Sugar 30.2, Protein 0.7
STRAWBERRY COMPOTE
This simple strawberry compote has the consistency of a chunky fruit syrup and will liven up yogurt, oatmeal, scones, and ice cream. It also makes the most delicious topping for crepes! The touch of balsamic gives it a pop of acidity and a deeper flavor. Feel free to mash the berries with a fork or potato masher for a smoother consistency. Refrigerate for up to 1 week.
Provided by France C
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 40m
Yield 16
Number Of Ingredients 4
Steps:
- Combine chopped strawberries, sugar, balsamic vinegar, and salt in a saucepan; stir to coat evenly. Let sit until berries have released their juices, about 10 minutes.
- Bring to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until strawberries are soft and compote has thickened, about 20 minutes. Remove from heat and let cool slightly; serve warm or cool. Compote will thicken further as it cools.
Nutrition Facts : Calories 37.9 calories, Carbohydrate 9.5 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 18.7 mg, Sugar 8.4 g
Tips:
- Use ripe, sweet strawberries for the best flavor.
- If you don't have time to hull the strawberries, you can use a strawberry huller to quickly remove the stems.
- Add a squeeze of lemon juice to the compote to brighten the flavor.
- Use a combination of granulated sugar and pectin to help the compote thicken.
- Bring the compote to a boil over medium heat, then reduce the heat and simmer for 15-20 minutes, or until the compote has thickened to your desired consistency.
- Let the compote cool completely before storing it in the refrigerator.
Conclusion:
Midsummer Swedish strawberry compote, or jordgubbsylt, is a delicious and versatile condiment that can be enjoyed in many different ways. It is perfect for topping pancakes, waffles, and ice cream, or for using as a filling for pies and tarts. It can also be used to make a refreshing strawberry lemonade or cocktail. No matter how you choose to enjoy it, this compote is sure to be a hit.
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