Strawberries ‘n Cream Bites

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Strawberries 'n Cream Bites-10Happy Strawberries and Cream Day!

Today, I have just the recipe to commemorate the occasion. These little puppies are delicate bites of tender cake, refreshing berry, and an airy filling of your choice – traditional cream or chocolate cream, I’ve got you covered!

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Have you ever absolutely needed to satisfy a sweet tooth? I mean, stop-what-you’re-doing-and-give-me-something-sweet-NOW-otherwise-I-can’t-go-on type of a craving? It’s OK, we’ve all been there. These will remedy that little problem so that you can move on with your life. You can put them together quickly and can make loads in advance so that you’re set for days at a time (if they last that long). No need to feel guilty about eating more than one because it is mostly fruit ;)

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Let’s start with the whipped cream. Simply add some sugar to heavy whipping cream and whip until stiff peaks form.

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Now, for the chocolate version. Heat some heavy whipping cream until steamy and right before boiling. Pour it over dark chocolate wafers or chips and let it sit for a few minutes before whisking until smooth. Then, chill in the refrigerator for an hour and whip until stiff peaks form.

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For the base, slice your favorite store-bought pound cake into half-inch slices and use a round cookie cutter to cut out identical pieces. I grew up having Sara Lee’s pound cake as a staple in our freezer and have never been able to find a comparable cake that can mimic it’s dense yet soft crumb.  

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Now, cut off the stem and leaves of freshly rinsed and dried strawberries. Starting at the tip, make a slit down three-quarters of the strawberry. Rotate 90 degrees and make another slit three-quarters down. Slightly part the wedges of each strawberry to make it easier to fill later.

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To assemble, simply place a dollop of the cream of your choice onto the cake and top with a strawberry, base side down. Pipe your chosen cream into the parted strawberry and just for fun, garnish with some sprinkles. That’s it! Repeat with the remaining strawberries and cake pieces.

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Strawberries 'n Cream Bites
Yields 20 bite-sized pieces
Print
Ingredients
  1. 20 strawberries, rinsed and dried
  2. 10 half-inch slices of Sara Lee pound cake, cut into rounds
Whipped Cream
  1. 1 cup heavy whipping cream
  2. 1 tablespoon granulated sugar
Whipped Chocolate Ganache
  1. 1 cup heavy whipping cream
  2. 1/2 cup (4 oz.) dark chocolate wafers or chips
Optional
  1. Sprinkles for garnish
Strawberry Preparation
  1. Cut off the leaves and stem
  2. Place the cut side of the strawberry onto a cutting board and cut a slit from the tip down to about three-quarters of the strawberry. Make sure not to cut all the way through.
  3. Rotate the strawberry 90 degrees and cut a slit from the tip down to about three-quarters of the strawberry. Make sure not to cut all the way through.
  4. Lightly part the strawberry wedges while keeping the wedges intact with the base.
Whipped Cream
  1. Combine the heavy cream and sugar into the bowl of an electric mixer fitted with the whisk attachment.
  2. Whisk on 2nd to highest (I set my Kitchen Aid to 8) speed until soft peaks begin to form. Then, increase the speed to the highest setting (my Kitchen Aid was set to 10) until stiff peaks form.*
Whipped Ganache
  1. Heat the heavy whipping cream in a saucepan over medium heat until steamy and right before boiling.
  2. Remove from heat and pour over the chocolate wafers or chips and set aside for about 2 minutes to allow the cream to seep between all spaces.
  3. Whisk gently until all the chocolate is uniformly incorporated and a smooth consistency is formed.
  4. Chill covered for 1 hour in the refrigerator.
  5. Pour into the bowl of an electric mixer fitted with the whisk attachment.
  6. Whisk on 2nd to highest (I set my Kitchen Aid to 8) speed until soft peaks begin to form. Then, increase the speed to the highest setting (my Kitchen Aid was set to 10) until stiff peaks form.*
Assembly
  1. Place a dollop of either the whipped cream or whipped ganache onto a disc of pound cake.
  2. Place a strawberry, base side down, on top of the dollop, and press down lightly to secure.
  3. Pipe the whipped topping into the opening of the strawberry.
  4. Garnish with sprinkles
  5. Repeat with remaining strawberries and pound cake discs.
Notes
  1. *If you can invert the bowl over your head without anything falling on your head, it's ready!
Adapted from Whipped Ganache from Handle the Heat
The PKP Way http://www.thepkpway.com/
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