Strawberry Milk Cake

4th iteration
Cake
3 eggs
1 1/2 c. sugar
1 tsp vanilla

2 1/2 c. cake flour
2 tsp baking powder
1/2 tsp salt

2/3 c. scalded milk
1/4 c. butter

3 c. fresh strawberry puree
2 tsp sugar
1/8 tsp pink food dye powder

Frosting
1 package cream cheese
1/4 c. sugar
1/2 tsp vanilla
1 tsp almond extract
2 c. heavy whipping cream
1 package gelatin

Oven at 350°
Butter and grease 2 9-inch round cake pans.
Wash and hull the strawberries.  Use a blender or food processor to puree them until you have 3 c. of puree.  From that take 1/3 c. and set aside. This will be mixed into the milk for the liquid part of the cake.
Cream the eggs, sugar and vanilla.
In separate bowl, sift together the flour, baking powder, salt, pink food dye powder.
Measure a half cup of milk and combine with the half cup of strawberry puree.  In a small pot, heat until it's nearly boiling, then remove from heat.  Cut in the butter and let it melt.

Beat the flour mix into the egg mix.  Add in the milk and strawberry mixture.  Blend well until it's a thick batter.  Pour evenly between the two pans.

Bake for 35 minutes or until firm

Remove from heat and pans, let the cakes cool completely before preparing the frosting.

Frosting Preparation
This frosting uses the gelatin as a stabilizer.  It will set sort of like jell-o and needs to be sculpted onto the cake relatively soon after mixing.  Once it sets, you can't really un-set it and re-sculpt.

Begin beating the cream cheese with the sugar, almond extract and vanilla until it's loose and whipped.  Pour in the cream and beat on high until stiff peaks start forming.  In a separate bowl, put 2 tbsp of water and gently sprinkle the contents of the gelatin pouch into it.  Let it sit for a minute or two and 'bloom'.  Mix it around, add another tsp of water if needed to get it into a semi-paste like consistency.  Microwave for 8-10 seconds to liquefy it.  Do NOT get this too hot!

Mix the liquified gelatin into the whipped cream frosting mix and continue beating on high until it starts stiffening up and not running.  It's now ready to frost the cake.

Assembly
Using a long bread knife, carefully slice the two cakes in half length-wise.  This will give you 4 thin layers of cake.  Place the first layer on the serving platter and then pour half of the remaining strawberry puree over it.  spread it evenly.  Place another layer of cake.

Put a generous layer of frosting on top of the second layer of cake.  I make it about 1/2 an inch thick.  spread evenly.  Place another layer of cake (the third).  On top of that spread the remaining strawberry puree.  Add the last layer of cake.  Dollop-out the rest of the frosting.  It should be light and easily spreadable, but hold its shape thanks to the gelatin.  Spread evenly over the top and coat the sides. 

Slice up whole strawberries and decorate the top of the cake with them.  Serve after chilling for an hour.  

This cake freezes exceptionally well.  Slice it up into pieces and it can be stored for several months with pieces of wax paper separating the pieces.

3rd iteration

Cake
3 eggs
1 1/2 c. sugar
1 tsp vanilla

2 1/2 c. flour
2 tsp baking powder
1/2 tsp salt

1/2 c. scalded milk
1/4 c. butter

3 c. fresh strawberry puree (minus 1/2 c. to be mixed w/ milk)
2 tsp sugar
1/8 tsp pink food dye powder

Frosting
1 package cream cheese
1/4 c. sugar
1/2 tsp vanilla
1 tsp almond extract
2 c. heavy whipping cream
1 package gelatin

2nd iteration

Cake
2 eggs
1 3/4 c. sugar
1 tsp vanilla

2 1/2 c. flour
2 tsp baking powder
1/2 tsp salt

1 c. scalded strawberry milk
1/4 c. butter

3 c. fresh strawberry puree
2 tsp sugar
1/8 tsp pink food dye powder

Frosting
1 package cream cheese
1/4 c. sugar
1/2 tsp vanilla
1 tsp almond extract
2 c. heavy whipping cream

Strawberry & Avocado Salsa

http://www.myrecipes.com/recipe/strawberry-avocado-salsa-10000001891907/

1 cup finely chopped strawberries
1 large avocado, diced
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
1/2 teaspoon grated lime rind
2 tablespoons fresh lime juice
1 red jalapeño pepper seeded and finely diced
1/4 teaspoon sugar

Mix all ingredients together

Strawberry Watermelon Cake

http://www.gourmettraveller.com.au/recipes/recipe-search/fare-exchange/2010/11/strawberry-and-watermelon-cake/

• 250 gm
• seedless watermelon, thinly sliced
• 60 ml (¼ cup)
• rosewater
• 4 tbsp
• caster sugar
• 40 gm
• almond meal
• 500 gm
• strawberries (about 2 punnets), halved
• 10
• seedless red grapes, halved
• 1 tbsp
• slivered pistachios (see note)
• 1 tbsp
• dried rose petals (see note)
•  
• Almond dacquoise
• 150 gm
• almonds, coarsely chopped
• 150 gm
• pure icing sugar, sieved
• 5
• eggwhites
• 135 gm
• caster sugar
•  
• Rose-scented cream
• 300 ml
• thickened cream
• 30 gm
• caster sugar
• 2 tbsp
• rosewater
• For almond dacquoise, preheat oven to 200C. Process almonds in a food processor until finely ground, then combine in a bowl with icing sugar. Whisk eggwhites in an electric mixer until soft peaks form (3-4 minutes), then gradually add caster sugar and whisk until stiff peaks form (1-2 minutes). Gently fold through almond mixture, spread on a 30cm x 40cm oven tray lined with baking paper and bake until golden (10-15 minutes). Set aside to cool on tray, then cut in half lengthways.
• Arrange watermelon slices in a single layer on a wire rack. Sprinkle with 20ml rosewater, then scatter with 2 tbsp sugar. Stand to macerate (30 minutes), then pat dry with absorbent paper.
  
  
  Meanwhile, for rose-scented cream, whisk cream and sugar in an electric mixer until soft peaks form, gradually add rosewater and whisk until stiff peaks form (do not over-whisk).
  
  
  Spread one-third of rose cream evenly over one half of dacquoise, scatter with half the almond meal, then top with watermelon, trimming to fill any gaps. Scatter over remaining almond meal, spread over half remaining cream. Top with remaining dacquoise, spread over remaining cream and refrigerate until firm (1-2 hours).
  
  
  Combine strawberries, remaining rosewater and remaining sugar in a bowl, toss to combine and set aside to macerate (15 minutes). Carefully arrange on top of cake, gently pushing into cream. Trim edges of cake, scatter over grapes, pistachios and petals, and serve.
  
  
  Note Slivered pistachios and dried rose petals are available from David Jones food halls, select delicatessens and Pariya Food.
  
  
  Thiss recipe is from the December 2010 issue of Australian Gourmet Traveller.
  
  

Watermelon Lemonade

http://twolooniesandapenny.blogspot.com/2012_05_01_archive.html