Best Strawberry Baked Alaska Recipes

STRAWBERRY BAKED ALASKA

Steps:

• For cake:
• Preheat oven to 325°F. Spray 9-inch-diameter springform pan with nonstick spray. Whisk eggs, sugar, and vanilla in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk constantly just until mixture is warm, about 2 minutes. Remove bowl from over water. Using electric mixer, beat mixture until very thick and ribbons form when beaters are lifted, about 7 minutes. Add flour in 3 additions, gently folding just to combine after each. Fold in poppy seeds, then quickly fold in butter in 2 additions (do not overfold). Pour batter into prepared pan.
• Bake cake until top is golden and tester inserted into center comes out clean, about 28 minutes. Cool completely in pan on rack. Remove pan sides.
• For filling:
• Line 4-quart 10-inch-diameter bowl with plastic wrap, leaving 8-inch overhang. Spread sorbet in even layer over bottom (not sides) of bowl. Spread ice cream over sorbet. Place cake atop ice cream, pressing slightly to compact. Cover with plastic wrap overhang; freeze at least 4 hours or overnight.
• For meringue:
• Using electric mixer, beat egg whites in large bowl until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time; beat until thick and glossy. Beat in vanilla.
• Unfold plastic wrap from over cake at top of bowl. Invert dessert onto 9-inch-diameter tart pan bottom; remove plastic wrap. Working quickly, spread meringue over dessert, swirling to form peaks and covering completely. Freeze at least 30 minutes. (Can be made 1 day ahead; keep frozen.)
• Preheat oven to 500°F. Place dessert on its tart pan bottom on heavy large baking sheet. Bake just until meringue is light golden, about 5 minutes. Transfer to platter. Serve immediately.

STRAWBERRY AND CHOCOLATE BAKED ALASKA

Steps:

• Preheat oven to 350°F. Butter 9x9x2-inch metal baking pan; line bottom with parchment paper. Stir bittersweet chocolate, butter, and unsweetened chocolate in small saucepan over low heat until chocolates melt and mixture is smooth. Cool 10 minutes. Whisk 3/4 cup sugar and eggs in large bowl until well blended, about 1 minute. Whisk in chocolate mixture. Sift flour, cocoa, baking powder, and salt over; stir to blend. Transfer batter to prepared pan. Bake cake until top looks dry and tester inserted into center comes out with some thick sticky batter attached, about 17 minutes. Cool cake in pan to room temperature.
• Cut around cake in pan. Place cutting board over pan and invert, tapping out cake. Peel off parchment. Using 3-inch round cutter, cut out 6 cake rounds (save remaining cake for another use). Line small baking sheet with parchment paper. Arrange cake rounds on prepared sheet. Using 2 1/4- to 2 1/2-inch-diameter ice cream scoop, place scoop of strawberry ice cream in center of each round, leaving about 1/4-inch plain border. Freeze until ice cream is solid, about 2 hours.
• Combine remaining 3/4 cup sugar and egg whites in large metal bowl. Set bowl over saucepan of gently simmering water and whisk until mixture is very warm, about 2 minutes. Remove bowl from over water. Using electric mixer, beat meringue at high speed until very thick and billowy, about 2 minutes. Place baking sheet with cake rounds on work surface. Mound 2 heaping tablespoons meringue atop ice cream on 1 cake round. Spread meringue evenly over to cover, sealing meringue to plain cake border and swirling decoratively. Repeat with remaining desserts. Freeze uncovered on baking sheet until meringue is solid, at least 2 hours and up to 2 days.
• Preheat oven to 500°F. Transfer desserts still on baking sheet from freezer directly to oven. Bake until meringue is deep brown in spots, turning sheet as needed for even cooking, about 3 minutes. Transfer to plates.

BAKED STRAWBERRY ALASKA

Steps:

• To make the shortcake, preheat the oven to 375 degrees. Sift the flour into the bowl of a food processor and add the sugar, baking powder and salt. Pulse to combine. Add the butter and pulse until the mixture resembles coarse bread crumbs. Pour in the cream and process just until the mixture begins to pull away from the sides of the bowl.
• Turn dough out onto a lightly floured surface and shape into a ball. Divide into 4 equal portions and shape each into a round about 4 inches in diameter and 1/2 inch thick. Transfer to a parchment-lined baking sheet and bake until just golden, about 15 to 20 minutes. Transfer to a wire rack to cool.
• To make the topping, combine the strawberries, 2 tablespoons of the sugar, the orange juice and port and set aside to marinate for 30 minutes. Meanwhile, preheat the oven to 450 degrees. Place the egg whites in the bowl of an electric mixer and beat until they hold soft peaks. Beat in the remaining sugar 1 tablespoon at a time. Set meringue aside.
• Place the shortcake rounds on a cookie sheet. Pile each with strawberries and spoon some of the strawberry juice over the shortcakes. Top each with a scoop of ice cream and cover each with a generous layer of meringue (you may have some meringue left over). Use the back of a spoon to make decorative swirls in the meringue. Bake immediately until the meringue is delicately browned, about 4 to 5 minutes. Serve at once with chocolate sauce (recipe follows) on the side.

STRAWBERRY SHORTCAKE BAKED ALASKA

Steps:

• Spoon ice cream into foil-lined 1-1/2-qt. bowl; pack firmly into bowl with back of spoon. Freeze 6 hours or overnight.
• Heat oven to 425ºF. Mix flour, 3 Tbsp. sugar and baking powder in medium bowl. Cut in cream cheese with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in milk until mixture forms dough. Pat dough onto bottom of 8-inch round pan sprayed with cooking spray. Bake 12 to 13 min. or until lightly browned. Meanwhile, toss strawberries with 1 Tbsp. of the remaining sugar.
• Cool cake 10 min.; remove from pan to wire rack. Cool completely.
• Heat oven to 500ºF. Beat egg whites and cream of tartar with mixer on high speed 1 min. or until foamy. Gradually add remaining sugar, beating 3 min. or until stiff peaks form.
• Place cake on ovenproof plate; top with strawberries and juice. Unmold ice cream; place, flat-side down, over cake. Frost ice cream with meringue; swirl with back of large spoon. Bake on lowest oven rack 3 min. or until meringue is golden brown. Serve immediately.

STRAWBERRY BAKED ALASKA

Steps:

• 1. Chill pastry shell well after baking.
• 2. Spread bottom with strawberry jam or topping. Reserve a little to drizzle on top.
• 3. Soften ice cream at room temperature. Beat with electric mixer until smooth and creamy.
• 4. Spread ice cream evenly over bottom of pie shell, mounding it in the center.
• 5. Place in freezer immediately while preparing the meringue topping.
• 6. Whip egg whites in mixer bowl until very frothy.
• 7. Add cream of tartar and continue beating until stiff peaks form.
• 8. Add sugar, 1 Tablespoon at a time and beat until stiff and glossy.
• 9. Spread meringue evenly over ice cream in shell to the edges to seal well.
• 10. Bake pie at 450 degrees F until slightly browned, 4 to 5 minutes.
• 11. Drizzle strawberry jam over top, if used.

STRAWBERRY-LEMON BAKED ALASKA

Steps:

• Preheat oven to 325°. Spray a 9-in. springform pan with cooking-oil spray and reserve. Pour 2 in. water into a medium saucepan and bring to a boil; reduce heat to a simmer. Put 4 eggs, 1/2 cup sugar, and the vanilla in the bowl of a stand mixer. Set bowl over simmering water, making sure bottom doesn't touch the water, and whisk egg mixture constantly just until the sugar is dissolved and mixture is no longer cool to the touch, 2 to 3 minutes.
• Add 2 tbsp. lemon zest to egg mixture and whip on high speed with whisk attachment until batter is pale in color, has thickened considerably, and drops in ribbons when whisk is lifted, 7 to 8 minutes.
• Sift flour over egg mixture in several batches, folding after each batch just to incorporate. Add butter in 2 batches, folding just until incorporated.
• Pour batter gently into prepared pan. Bake until cake is cooked through and a toothpick inserted into center comes out clean, 26 to 28 minutes. Let cool completely on a wire rack, then remove sides of pan.
• Meanwhile, line a metal mixing bowl (9- to 10-in. diameter) with enough plastic wrap to hang over rim. Chill in freezer 15 minutes. Put strawberry ice cream in cleaned bowl of stand mixer (now fitted with a paddle attachment) and beat on medium speed until ice cream is smooth and malleable (like taffy), about 1 minute. Using a rubber spatula, spread ice cream into chilled bowl, smoothing surface as flat as possible, and return to freezer.
• Put vanilla ice cream, lemon juice, and remaining 3 tbsp. lemon zest in cleaned bowl of stand mixer and beat on medium speed until smooth and malleable (like taffy), about 1 minute. Spread over strawberry ice cream. Press cake on top of lemon ice cream, trimming to fit if needed. Fold edges of plastic wrap over cake. Cover with more plastic wrap and freeze at least 6 hours and preferably overnight.
• Preheat oven to 475°. Put egg whites and cream of tartar in cleaned, dry bowl of stand mixer fitted with a whisk attachment; beat on high speed until whites are foamy, about 1 minute. Add remaining 1 cup sugar and continue to beat until whites are stiff and glossy, 2 to 3 minutes.
• Remove cake and ice cream from freezer and take off top layer of plastic wrap. Carefully dislodge ice cream layers from sides of bowl by pulling up on plastic-wrap liner. Invert bowl onto an ovenproof plate and peel off outer layer of plastic. Using an offset spatula, mound meringue on top of ice cream and then work downward, spreading meringue evenly over top and sides of cake and ice cream. Bake until meringue is browned and toasty, 6 to 7 minutes. Serve immediately.
• Note: Nutritional analysis is per serving.