Best Strawberry Stacks Recipes

STRAWBERRIES-AND-CREAM STACK CAKE

Steps:

• Combine granulated sugar and 3 tablespoons water in a small saucepan. Cover and bring to a boil over medium-high heat; continue boiling, covered, until sugar dissolves, about 1 minute. Uncover and continue boiling, swirling pan gently as color develops at edges of pan, until sugar turns medium amber and fragrant, 3 to 4 minutes more.
• Remove from heat; carefully add lemon zest and juice and 1/4 cup cold water (add water all at once and pull hand away immediately; mixture will splatter and steam). Stir until smooth; if necessary, return pan to low heat to liquefy completely. Transfer to a heatproof bowl; let cool until slightly warm to the touch, about 30 minutes.
• Whisk mascarpone, cream, confectioners' sugar, and salt on medium-high speed to stiff peaks. Working one at a time, dip 10 ladyfingers in caramel, turning to fully coat and allowing excess to drip back into bowl. Spread a very thin layer of cream mixture on bottom of each dipped ladyfinger (to prevent sliding); arrange on a platter in a snug row.
• Dollop one-third of remaining cream mixture on top; spread to edges in an even layer. Top with one-third of strawberries in a single layer. Repeat dipping and layering twice more (skipping the thin layer of cream mixture on bottom of cookies for remaining layers).
• Cover loosely but fully and refrigerate at least 24 hours and up to 2 days. Top with more halved or whole berries. To serve, slice between each row of ladyfingers.

STRAWBERRY STACKS

Steps:

• Mix flour, 2 tablespoons sugar, orange peel and salt in medium bowl. Add butter and shortening and rub in, using fingertips, until mixture resembles coarse meal. Sprinkle orange juice over. Stir with fork until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate at least 30 minutes. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling out.)
• Preheat oven to 375°F. Butter heavy large baking sheet. Roll out dough on lightly floured surface to scant 1/4-inch-thick round. Using 3-inch round cookie cutter, cut out rounds. Reroll scraps and cut out additional rounds, forming 8 total. Transfer rounds to prepared baking sheet. Brush lightly with cream. Sprinkle with 1 tablespoon sugar, dividing equally. Bake cookies until light golden brown, about 15 minutes. Cool on baking sheet on rack.
• Combine quartered strawberries, 2 tablespoons sugar and Grand Marnier in medium bowl. Beat 1 cup whipping cream, vanilla and remaining 1 tablespoon sugar in another medium bowl until soft peaks form.
• Place 1 cookie on each of 4 plates. Top cookie with berry mixture, dividing equally and allowing mixture to spill over sides of cookies. Spoon large dollops of whipping cream over. Top each with second cookie. Garnish tops with small dollops of whipped cream and whole strawberries.

STRAWBERRY SHORTCAKE STACK

Steps:

• 1. Roll out pie crusts; cut in strips (about 1 /1/2 in. width). Place on sprayed (oil) baking sheet and sprinkle strips with Sparkling white sugar. Bake at 375 degree until strips are golden brown, about 7 - 10 minutes. Remove from oven and cool.
• 2. Wash strawberries and reserve one pint; cut the rest in halves and set aside. Process the one pint of berries in your food processor (for 1 cup of puree). In a microwavable bowl, combine the sugar and cornstarch; stir to blend. Add the puree and water. Microwave the mixture at 70% power for 9 minutes, stirring well with a wooden spoon every 3 minutes. The mixture will be thick and translucent. Add the butter and stir until it is melted; add vanilla. Cool.
• 3. Combine the strawberry halves (reserve a few for garnish) with sauce in a bowl. In individual serving dishes, layer broken pieces of the cooked crust, and a layer of the strawberry mixture; repeat layers; top with whipped cream and a reserved strawberry halve. Note: These can be made up as needed for serving.

STACKED STRAWBERRY SHORTCAKES

Steps:

• Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
• Combine the strawberries, sugar, balsamic vinegar and basil. Let sit for a few minutes, stirring occasionally, to allow the juices to come out of the berries.
• In a large bowl, combine the flour, milk and melted butter to make a batter. Spoon out dollops of batter onto the prepared baking sheets and shape into rounds. Space the batter dollops out about 1 1/2 inches apart. Do not overcrowd the sheets. You may have to bake in batches if all the batter does not fit on the 2 baking sheets. Bake the shortcakes until golden brown, 10 to 12 minutes. Remove from the oven and let cool on a wire rack.
• Slice each shortcake in half lengthwise and top the bottom half with some strawberries. Place other half of cake on top, and top with whipped cream. Serve immediately.
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

RED ALE AND STRAWBERRY STACK CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter three 8-inch round cake pans, then line the bottoms with parchment paper and butter and flour the paper (see Cook's Note).
• Whisk the flour, baking powder and salt in a bowl until evenly combined. Combine the sugar, oil, vanilla and eggs in another bowl. Pour 1 tablespoon red ale into a small bowl and reserve. Pour the remaining red ale into the egg mixture and whisk until smooth. Pour the egg and beer mixture over the flour mixture and whisk until the batter is just combined. Divide the batter among the prepared pans, shaking the pans to distribute the batter evenly, then bake until a cake tester inserted in the center of the cakes comes out clean, 30 to 35 minutes.
• Let the cakes cool in the pans for 20 minutes, then invert them onto a cooling rack and remove the parchment paper. Flip the cakes right-side up again and let cool completely.
• For the frosting and fruit: Meanwhile, combine the butter, confectioners' sugar, milk, lemon juice, vanilla and salt in a bowl and beat with an electric mixer on medium speed until lightened and creamy, about 3 minutes. In another bowl, toss the strawberries with the granulated sugar and the reserved red ale and refrigerate 15 minutes to 1 hour.
• Place a cake layer on a cake plate, then spread 1 cup of the frosting over the cake with an offset spatula or butter knife. Spoon about a quarter of the strawberries over the frosting, arranging them evenly over the top. Repeat with the second cake layer, another 1 cup frosting and third of the remaining strawberries. Top with the last cake layer and the remaining 1 cup frosting. (If not serving immediately, wrap the cake in plastic wrap and let stand at room temperature for up to 1 day.)
• When ready to serve, pile the remaining strawberries on top of the cake.