Strawberry Stacks Recipes

Steps:

• Whisk 3/4 cup sugar, egg yolks, and 1 tablespoon lemon zest together in a saucepan over medium heat. Cook until sugar dissolves and mixture is light in color, about 3 minutes. Stir in 2/3 cup lemon juice and 3 tablespoons butter. Cook, whisking constantly, until lemon curd coats the back of a spoon, about 5 minutes. Remove from heat; cover and let cool.
• Preheat oven to 350 degrees F (175 degrees C). Coat two 9x13-inch baking pans with cooking spray and dust each with 1 teaspoon flour.
• Place 1 cup butter in a microwave-safe bowl; heat in the microwave until melted, 2 to 3 minutes. Mix together with graham cracker crumbs and 1/2 cup sugar. Press the crust into the bottom of 1 prepared pan.
• Bake in the preheated oven until slightly browned, about 10 minutes. Leave oven on.
• Beat cake mix, water, 3 eggs, vegetable oil, and 2 tablespoons lemon juice together in a bowl using an electric mixer until smooth. Mix in sour cream; fold in blueberries, blackberries, and raspberries. Pour 1/2 the batter on top of the crust; pour the rest into the second prepared pan.
• Bake the batter-filled pan in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Let cool.
• Beat cream cheese in a bowl with an electric mixer until fluffy. Beat in condensed milk until smooth and fluffy. Add lime juice and zest; mix well. Fold in whipped topping.
• Scatter dollops of lemon curd over every few inches of the crusted cake. Spread half the cream cheese mixture over the lemon curd. Flip the second cake onto a cake rack; gently place on top of the cheese layer. Smooth the remaining cream cheese mixture on top.
• Melt chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Drizzle on top of the cake. Cover cake; refrigerate until chocolate and cheese layer are set, about 3 hours.

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.

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.

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.