Strawberry Cake
12 tablespoons unsalted butter
2 cups sugar
4 extra large eggs
¾ cup sour cream
½ teaspoon grated lemon zest
½ teaspoon pure vanilla extract
2 cups all-purpose flour
¼ cup cornstarch
½ teaspoon kosher salt
1 teaspoon baking soda
FILLING
1 cup heavy cream, chilled
3 tablespoons sugar
½ teaspoon pure vanilla extract
1 pint fresh strawberries, hulled & sliced
Cheesecake Tart with Berries
CRUST
1 cup all-purpose flour
½ cup pecans
3 tablespoons sugar
½ teaspoon fine salt
1 stick cold unsalted butter, cut into ½ inch pieces
FILLING
1 2/3 cups whole milk
4 large egg yolks
½ cup sugar
¼ cup cornstarch
8 ounces cream cheese, cut into 1 inch pieces
2 teaspoons fresh lemon juice
½ teaspoon vanilla extract
TOPPING
5 cups mixed fresh berries (raspberries & blackberries we prefer!)
2 tablespoons sugar
1 tablespoon dry sherry
Red, White & Blue Fruit Cup
1 pint fresh strawberries
1 pint fresh blueberries
1 pint fresh blackberries
¼ cup granulated sugar
1 pint heavy whipping cream
Patriotic Berry Trifle
¼ cup plus 2/3 cup sugar
¼ cup fresh lemon juice
1 premade angel food cake, cut into 1 inch slices
1 pound cream cheese
2 cups heavy cream
2 pint blueberries
2 pints strawberries, hulled & sliced
Berry Trifle
Berries
1 pint blueberries
1 pint strawberries, hulled & cut into thick slices
2 pint raspberries
1 lemon, juiced
¼ cup sugar
1 ½ teaspoons cornstarch
Lemon Cream
1 quart whipping cream
1 tablespoon sugar
½ teaspoon vanilla extract
1 (11 ounce) jar lemon curd
1 store bought pound cake, sliced ½ inch thick
