The Strawberry Baking Contest was back this year, and excitement was running high as judges, contributors and expectant tasters gathered at the Welcome Center to kick off this year’s Strawberry Festival. While participation might have been a little off this year, compared to previous years, we were certainly not short on taste and lovely contributions both in the adult and the youth divisions!

So today I am sharing with you the recipes from this year’s contest and I know you will find something you will want to try. Enjoy the recipes and let me hear from you soon!

Strawberry Donuts

1st Place - Youth

2 cups flour

1/2 cup sugar

2 tsp. baking powder

1/2 tsp. salt

1/4 tsp. nutmeg

4 Tbs. butter melted

2 eggs

3/4 cup buttermilk

1 Tbs. vanilla

2 Tbs. strawberry jam

1 cup fresh strawberries diced small

Glaze:

1/2 cup fresh strawberries diced small

1 Tbs. heavy whipping cream

1 Tbs. strawberry jam

2 & 1/2 cups powdered sugar

Preheat oven to 425°. Lightly grease cake donut pans with non-stick cooking spray. (I used two Wilton doughnut pans that hold six doughnuts each.) In a large bowl combine flour, sugar, baking powder, salt, and nutmeg. Mix until well blended. In another bowl combine the melted butter, eggs, buttermilk, vanilla, and strawberry jam. Add the wet ingredients with the dry ingredients. Mix until combined, then fold in diced strawberries. Carefully spoon mixture into doughnut pans, filling three-fourth full. Bake for seven to nine minutes or until toothpick inserted comes out clean. Cool on a wire rack. Then make the glaze while the doughnuts are cooling.

Glaze:

Mix strawberries, whipping cream, and jam until blended. Then add powdered sugar and beat until smooth. Add more powdered sugar if you need to thicken the glaze more. You can drizzle the glaze over the doughnuts, or dip them into the glaze.

Strawberry Lemon Roll

2nd Place - Youth

Roll:

4 room temperature large eggs, separated.

2/3 cups granulated sugar, divided

1 Tbs. milk

1/2 cup all-purpose flour

1/4 tsp. cream of tarter

1 lemon zested

1 Tbs. fresh lemon juice

Filling:

1 cup unsalted butter, room temp

2 & 1/2 cup powdered sugar

8 oz. mascarpone cheese, room temp.

Splash of vanilla

1 cup fresh strawberries

Lemon zest to flavor

1 Tbs. fresh lemon juice

Preheat oven to 375°. Spray a 10x15 jelly roll pan with cooking spray. Line pan with parchment paper and spray again. In a large bowl, beat eggs yolks and one-third cup granulated sugar, milk, lemon juice and lemon zest. Gradually stir in flour. Set aside. Add cream of tartar to egg whites. Beat on medium speed until soft peaks form. Gradually beat in remaining sugar, a little at a time, on high until stiff peaks form and sugar is dissolved. Gradually fold into egg yolk mixture. Quickly spread batter into prepared pan, trying not to overwork batter. Bake about 10 to 12 minutes or until cake springs back. Cool for five minutes. Dust confectioners’ sugar into a 10x15-inch rectangle on a clean dishtowel or cheese cloth. Loosen cake and turn upside down on prepared towel/cloth. Peel off parchment paper. Starting at one short end, roll up cake and towel together and place seam side down on a wire rack. Allow to cool completely. Meanwhile, mix powdered sugar and unsalted butter in electric mixer. Start on low speed and increase to high until fluffy Add mascarpone cheese, vanilla, strawberries, and lemon zest. Mix on low until creamy, being careful not to overmix. Gently unroll cake and spread filling. Reroll cake without towel and refrigerate one hour before serving. Garnish with confectioners’ sugar, lemon, and strawberry if desired.

Chocolate Mousse with Strawberries and Cream

3rd Place – Youth

1 can of coconut cream

2 Tbs. raw sugar

3 Tbs. cocoa powder

Mix well until smooth and refrigerate until solid. Add whipped cream and top with strawberries. Serve cold.

Strawberry and Peaches Layered Dessert

1st Place - Adult

Crust:

1 pack of vanilla Oreos

3 Tbs. melted butter

Bake at 350° for 10 minutes

After it cools start making the cream cheese layer.

Cream Cheese layer:

2 pkgs. cream cheese

1 pkg. powdered sugar

1 Tbs. vanilla extract

Mix together and the fold in one large package of cool whip

Peach layer:

6 whole peaches

1/2 cup sugar

2 Tbs. fresh lemon juice

1 zest of lemon

1 Tbs. cornstarch

Strawberry layer:

3 cups strawberries

1/2 cup sugar

2 Tbs. lemon juice

1 zest of a lemon

1 Tbs. cornstarch

When fruit cools to room temp add to the dessert. Top with cool whip and a fresh strawberry.

Untitled Strawberry Cake

2nd Place - Adult

Cake:

1 & 1/2 cups flour

1 cup cocoa powder

1 tsp. salt

1 & 1/2 tsp. baking soda

1/2 tsp. baking powder

1 & 1/2 cup potato water

1 Tbs. vanilla extract

1 cup butter

1 & 1/2 cup sugar

3 eggs

1/2 mayonaise

1/3 cup strawberry puree

Grease two round cake pans and preheat oven to 325°. In a large bowl, sift flour, cocoa, salt, baking soda, and baking powder. Set aside. In a large measuring glass combine water and vanilla - set aside. In a large mixing bowl cream together butter and sugar until light & fluffy. Beat in eggs one at a time ensuring each one is fully incorporated before adding the next egg. Add mayo and beat until smooth. Alternate adding prepared dry and wet ingredients to batter, starting with one-third of the dry ingredients. Continue until all is mixed. Add in strawberry puree. Pour batter into pans and bake for 35 minutes.

Frosting:

1 cup butter

1 & 1/2 cup peanut butter

3 cups powdered sugar

1/4 cup milk

Add butter & peanut butter to a large mixing bowl. Add in sugar a little at a time until all is mixed. Add milk. Spread on cake. To add decoration, use strawberries and mint leaves

Charlie’z Strawberry Shortcake With a Twist

3rd Place – Adult

Strawberry filling:

1 lb. of strawberries

1 & 1/4 sugar

2 Tbs. lemon juice

In a medium pot mix berries sugar and lemon juice and bring to a boil once the mixture is heated to 225° using a candy thermometer pull form the stove and pour in a jar to set

Cake:

Strawberries

Eggs

Heavy whipping cream

Butter

Water

Lemon juice

Sugar

Powdered sugar

Flour

Baking soda

Baking powder

Preheat oven to 350°. (This recipe uses the reverse creaming method as is explained above.) Grease and flour three 8-inch round cake pans. (I like three layers because it gives us an extra layer of filling. *We also like to line our prepared pans with parchment circles.) In a separate bowl, combine room temperature eggs, strawberry puree, vanilla, strawberry extract, pink food coloring (if desired). Blend together with a fork. In the mixing bowl for your stand mixer, hand-whisk the dry ingredients (cake flour, granulated sugar, baking powder, and salt) for 30 seconds to combine. With your mixer on low to medium speed, and using the paddle attachment, add the pieces of butter, a few pieces at a time, also add the oil at this time. Mix until the dry ingredients form moist crumbs that look like coarse sand. Scrape the sides and bottom of the bowl. With the mixer on LOW speed, SLOWLY add one-half of the egg mixture/wet ingredients to the dry ingredients, increase the mixer to medium speed and beat for one and one-half minutes, the batter will be thick and fluffy. Scrape the bottom and sides of the bowl, then add the remaining egg mixture in two pourings, beating 20 seconds after each. Scrape the sides and bottom of the bowl and pour the cake batter into prepared pans. Bake at 350° for 30 to 35 minutes or until a toothpick inserted in the center of the cake layer comes out clean. Let the cake cool in the pans on wire racks for 10 minutes then turn out. This recipe makes about seven and one-half cups of batter

Buttercream Icing:

Cream room temperature butter with a hand mixer, the paddle attachment of a stand mixer, or a wooden spoon until smooth and fluffy. Gradually beat in confectioners’ sugar until fully incorporated. Beat in vanilla extract. Pour in milk and beat for an additional three to four minutes. Add food coloring, if using, and beat for thirty seconds until smooth or until desired color is reached.

Strawberry Rose’ Roll

Overall Winner

Cake:

1 cup cake flour

1/4 tsp. salt

1/2 tsp. baking powder

1/2 cup white sugar, for egg yolk mixture

11/3 cup white sugar, for egg white meringue

2 tsp. corn syrup

6 eggs, whites and yolks separated

1/2 tsp. vanilla extract

2 Tbs. water

1/3 cup avocado oil

Filling:

3/4 cup homemade strawberry jam without pectin

Preheat oven to 350°

Egg Yolk Mixture:

In a medium bowl, add together egg yolks, one-half cup of sugar, salt, corn syrup, vanilla, and water. Set this bowl inside a larger bowl filled with warm water and beat on high until pale yellow with ribbons form. Remove from the warm water bath and set aside.

Egg White Meringue:

In a large bowl, add the egg whites and beat on high until soft peaks form. Start adding the one-third cup of sugar in three equal parts, beating each time to incorporate. Beat the egg whites on high until stiff peaks form.

Roll Cake Batter:

Add one-half of the egg white meringue to the egg yolk mixture and gently fold it in until it’s mostly mixed in. The batter should be light and airy. Next, sift the flour and baking powder together and add this into the batter in three equal parts, gently folding after each time. In a small bowl, microwave the oil until it’s warm to the touch. Take out one-fourth cup of the combined batter from the previous step and completely mix this into the warm oil. Fold this back into the combined batter. Next, add the entire batter to the remaining egg white meringue and fold it in gently.

Baking & Filling the Roll Cake:

Pour the batter into a parchment lined pan. Bang the pan twice to remove large air bubbles and bake for 15 to 20 minutes. A toothpick inserted in the center should come out clean when it’s done. Take out the cake, invert the pan onto a clean, slightly damp kitchen cloth, and remove the parchment paper from the bottom. Roll up the cake and hold it in place. Once the cake is slightly warm to the touch, unroll the cake and spread with your jam or jelly filling. If filling with custard or cream, wait until the cake is completely cooled so the filling doesn’t melt. Top with powdered sugar and berries.

Buttercream Recipe

1 cup (16 Tbs, 8 oz.) butter, softened to room temperature (see note)

1 tsp. pure vanilla extract

4 cups (16 oz.) powdered sugar

2 to 4 Tbs. heavy cream

In a large bowl using a handheld mixer or the bowl of an electric stand mixer fitted with the paddle attachment, beat the softened butter and vanilla extract until the butter is light in color and creamy, about three minutes, scraping down the sides and bottom of the bowl as needed. Add the powdered sugar gradually, about one-half cup at a time, mixing completely after each addition and scraping the sides of the bowl often. Increase the mixer speed to medium-high, and continue mixing while adding the heavy cream (start with the lesser amount and add more as needed until the desired consistency is reached). Add more powdered sugar for a thicker frosting. Whip until the frosting is light and fluffy, about three to four minutes. If using food coloring, add it now (gel coloring is preferred so it doesn’t thin out the frosting), and mix until combined.

Strawberry Jam Without Pectin

5 cups fresh berries (about 1 lb.), such as blueberries, blackberries, or strawberries

1/2 cup granulated sugar

2 Tbs. freshly squeezed lemon juice

Pinch of salt

Prepare the berries. Cut the berries into large chunks, discarding any heavily bruised sections. Place a few clean metal spoons in the freezer. Combine the fruit and sugar in a saucepan. Place the fruit, sugar, lemon, and salt in a 2- to 3-quart heavy-bottomed saucepan over medium heat and mash the fruit a little with a potato masher or large fork into a chunky texture. Cook the fruit and sugar. Bring the mixture up to a boil, stirring frequently. Continue to boil while keeping an eye on it, still stirring frequently, until the fruit is jammy and thick, about 20 minutes. Begin checking the fruit for doneness. Start checking to see if the jam is set. Remove a spoon from the freezer and dribble several drops of the jam onto the spoon. Wait a few seconds, and then run a finger through the jam. If it leaves a distinct track in the jam, it is done. If it runs back in on itself, keep cooking the jam and test again a few minutes later.Cool the jam and move it to two jars. Turn off the heat and carefully transfer the jam into two clean, 8-ounce glass jars. Cool to room temperature.