Strawberry Oatmeal Cookie Cobbler

Strawberry filling:
6-7 cups fresh or frozen strawberries, halved (about 3 pounds)
1/4 cup brown sugar
1 tablespoon cornstarch
3 tablespoons salted butter
2 teaspoons vanilla extract
 
Cookie topping:
1 stick (8 tablespoons) salted butter, melted
3/4 cup brown sugar
1 large egg
2 teaspoon vanilla extract
1 cup all-purpose flour
1 cup old-fashioned oats
1/2 teaspoon baking soda
1/2 teaspoon salt
 
Heat the oven to 350° F.
 
Make the strawberry filling:
Combine the strawberries, brown sugar, cornstarch, and butter in a large, oven-safe skillet set over high heat. Bring the berries to a boil and cook for 5-10 minutes until their juices are bubbling. Remove from the heat and add the vanilla, tossing to combine.
 
Make the cookie topping:
In a bowl, whisk together 8 tablespoons of melted butter, brown sugar, an egg, and vanilla. Add the flour, oats, baking soda, and salt.
 
Sprinkle the cookie dough over the fruit. Bake for 30-40 minutes.
 
Serves 8.
 
From Half-Baked Harvest blog

Strawberry Cream Cheese Frosting

8 ounces cream cheese, at room temperature

8 tablespoons (1 stick) unsalted butter, cut into pieces, at room temperature

1 cup confectioners' sugar

1 package (1 ounce) freeze-dried strawberries, processed in food processor until powdery

1 teaspoon pure vanilla extract

Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar and strawberry powder, and continue beating until smooth. Add vanilla, and stir to combine.

Makes about 2 cups.

From MarthaStewart.com with change

Strawberry Meringue Buttercream

1 1/2 cups fresh strawberries (about 8 ounces), rinsed, hulled, and coarsely chopped

4 egg whites

1 1/4 cups granulated sugar

1 1/2 cups unsalted butter, cut into tablespoons, at room temperature

Puree the strawberries in a food process or blender; set aside.

Combine the egg whites and sugar in the bowl of a stand mixer set over a pan of simmering water.  Whisk constantly by hand until the mixture reaches 140 F on an instant-read thermometer and the sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).  

Attach the bowl to the mixer fitted with the whisk attachment.  Starting on low and gradually increasing to medium-high speed, mix until stiff (but not dry) peaks form.  Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.

Reduce the mixer speed to medium-low and add the butter a few tablespoons at a time, mixing well after each addition.  Once all the butter has been added, scrape down the sides of the bowl with a spatula and switch to the paddle attachment; continue beating on low speed until all air bubbles are eliminated, about 2 minutes.  Add the strawberry puree and beat until combined. 

Stir the frosting with a rubber spatula until the frosting is smooth. Keep the buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

Makes enough frosting for 34 cupcakes.

From Brown Eyed Baker blog, originally from Martha Stewart’s Cupcakes

Strawberry Frosting

1 cup (10-12 grams) freeze-dried strawberries
1 cup (235 grams) unsalted butter, softened to room temperature
4 cups (480 grams) confectioners' sugar
3 tablespoons (45 ml) heavy cream
1 teaspoon vanilla extract
Salt to taste

Using a blender or food processor, process the freeze-dried strawberries into powder.  You should have around 1/2 cup.  Set aside.

In a large bowl using a handheld mixer, or in the bowl of a stand mixer fitted with a paddle or whisk attachment, beat the butter on medium-high speed until creamy, about 2 minutes.  Add the confectioners' sugar, strawberry powder, cream, and vanilla.  Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes.  Taste, and add a pinch of salt if the frosting is too sweet.

Cover and store leftover frosting for up to 5 days in the refrigerator.  

Makes enough to frost 12-18 cupcakes, or one 9x13-inch sheet cake.  Make 1 1/2 times the recipe for a double layer cake.

From Sally's Baking Addiction blog

Hot Milk Cakes

Serve with sliced strawberries and whipped cream.

Oil
2 extra-large eggs
2/3 cup sugar
3/4 teaspoon vanilla extract, divided
1 cup plus 2 tablespoons self-rising flour
2/3 cup whole milk
5 tablespoons unsalted butter

Heat oven to 425° F.  Oil six 3/4-cup custard cups.  Using electric mixer, beat eggs at high speed until thick, about 3 minutes.  Gradually beat in 2/3 cup sugar; beat until thick and pale yellow, about 1 minute longer.  Beat in 1/2 teaspoon vanilla.  Add the flour and beat for 30 seconds.

Bring milk and butter just to boil in a small saucepan, stirring until the butter melts.  Add the hot milk mixture to the batter.  Beat until blended and smooth, about 30 seconds.  Divide batter among prepared cups.  Place cups on rimmed baking sheet.

Bake cakes until tops rise (tall rounded peak will form in center of each), turn pale golden, and are firm to the touch, about 16 minutes.  Cool in cups for at least 20 minutes. (Can be made 8 hours ahead.  Cool completely in cups, then cover and let stand at room temperature.)

If serving with strawberries, toss 1 pound sliced strawberries with 1/2 cup sugar in a medium bowl to coat. Let stand for 20 minutes for juices to form. 

Makes 6 servings.


From Bon Appetit

Fruit Salad with Strawberry Dressing

1 honeydew melon, cubed
16 ounces strawberries, hulled and sliced
1 cup blueberries
1 cup Strawberry Sauce

Mix together fruit and strawberry sauce.

Makes about 4 to 6 servings.