Tag Archives: strawberry puree

Strawberry Birthday Triffle

Strawberry Triffle

This Triffle was made for my hubsters birthday.  He wanted Strawberry Birthday cake, I told him this was my version of Strawberry Birthday Cake.  Below I have given you some quick tips to make this dessert easy peasy!

1 pound cake (store bakery brand or frozen pound cake-sliced into ½” slices.
1-3 oz. pkg. instant vanilla pudding-(I use Jello brand, use your favorite brand and you can use virtually any flavor to make this “pastry cream”)
1 pint of whipping cream
1/3 cup of half & half
2 pints of fresh strawberries or combination of your favorite berries
¾ cups sugar or to taste.

You’ll need a clear glass bowl to assemble the Triffle in.
For Pastry Cream:
In a deep bowl, dump the package of 3 oz. vanilla instant pudding, add the pint of whipping cream and the 1/3 cup of half & half.
Whip on high until thick and stiff peaks form.
Refrigerate until you need it to assemble the triffle.

In a medium sauce pan with a lid on low heat put 1 pint of cleaned & hulled fresh strawberries. Add the ¾ cups of sugar. Put the lid on the pan and let the berries become mushy about 10 minutes. With a hand held blender, pull the berries off the heat and use the hand held blender to puree them. Then push them through a fine sieve with the back of a large spoon, this will get all the seeds out and make the strawberry puree silky and delicious. Put the puree back on the heat without the lid on for another few minutes until thick. Keep an eye on the puree because it may stick.

At this point you are ready to assemble; in a triffle bowl or medium glass bowl start to layer the different components. Begin with the slices of pound cake, then spread a layer of pastry cream, a layer of fresh sliced strawberries, a drizzle of strawberry puree, then the pound cake, alternating ingredients in that order ending with a layer of pastry cream, fresh strawberries and the strawberry puree.

Cover and refrigerate for several hours. Serve with sweetened whip cream if desired.


Pan-fried Banana Bread with Peanut Butter and Stawberry Puree

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Home made Banana Bread is the best, it’s moist delicious with the taste of bananas throughout.  I use pecans in mine because I like them better than walnuts.

This morning for breakfast, the hubster and I had a delicious treat, pan-fried Banana Bread with peanut butter & strawberry puree.  I strain my strawberry puree through a sieve to get all the seeds out and it makes it velvety and divine!

The strawberry puree is a pint of fresh or frozen strawberries, since I am the Queen of frozen, mine were fresh frozen. I put them in a pan over low-heat with 1/2 cup of sugar (or to taste), and a pinch of sea salt.  Those get cooked over low heat until the strawberries are mushy, and the sugar is dissolved.  Turn heat to medium high and watching them very carefully, bring them to a gentle boil for about 2 minutes.  Remove them from the heat and with a hand held blender, blend them until smooth.  Have a fine sieve (not a colander)over a bowl ready.  Pour the now pureed strawberries into the sieve (over the bowl) and with the back of a spoon or spatula for the strawberries through the sieve.  When all that is left is the seeds (you may have some solids too) scrape the bottom of the sieve and place the strawberry puree back into the saucepan.  Over medium head stirring frequently, cook at a slow simmer until the consistency of a thick sauce.

Pull off the heat, pour into a bowl and let cook for 10 minutes on the counter and then refrigerate for up to 2 weeks.

Some uses for the Strawberry Puree:

Over ice cream, cheesecake, in Strawberry Triffle and as a sauce for french toast, pan fried banana bread, waffles or pancakes!

Pan-Fried Banana Bread

Take slices of banana bread and place in a non-stick skillet with melted butter or olive oil. Mine look small in the picture because I made mini loaves.

Cook over medium high heat until browned on the first side, flip and cook till browned on the other side.  Place on small plates- spread your favorite peanut butter on it (some peanut butter may cause the bread to tear, so be gentle if using peanut butter that has been ground fresh.) Drizzle your strawberry puree over the peanut butter and serve.

Note: Slices of bacon would be delish on this bread!

This could easily be made into french toast by dipping your banana bread in a mixture of cream & beaten eggs, cook as directed above.