Tag: strawberries

Delicious Strawberry Frasier Dessert Box for V Day … desserts that win hearts

Eggless Strawberry Fraisier Dessert Box … You can never have enough strawberry desserts and here’s another favourite. Inspired by Fraisier, the classic French dessert, this dessert box is as simple as it is refreshing. Orange, strawberries and cream can only be delicious together, and this was no exception!

The eggless sponge flavoured with the zest of orange pairs with luscious, red strawberries to create a certain kind of magic. The flavours come together really beautifully and each spoon of the dessert is refreshing good! This dessert box will work beautifully with raspberries as well!

The cake itself is a simple sponge, one that you can whisk simply in a bowl OR if you make multiple portions like I do, whisk it in a stand mixer like my SMEG. You can find great deals for appliances like these and several more fabulous offers on CouponzGuru.

This eggless Strawberry Frasier Dessert Box is literally light as a cloud and bursting with fresh flavour, quite a refreshing start to the new year! I absolutely loved how bright and fun it turned out to be, each bite addictive good and light.

Strawberry Desserts
Dessert Boxes
Eggless Desserts

Do tag me on Instagram at Passionate About Baking if you make this, or any other recipe from the blog. I’d love to see it!

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Eggless Strawberry Fraisier Dessert Box

The one bowl, simple eggless sponge flavoured with the zest of orange pairs with luscious, red strawberries to create a certain kind of magic. The flavours come together really beautifully and each spoon of the dessert is refreshing good!
Course Dessert
Cuisine American, British
Keyword baking, cake, cream, dessert, eggfree, eggless, eggless baking, eggless cake, fruit, homemade, one bowl, simple, strawberries, sweet, vegetarian
Prep Time 15 minutes
Cook Time 30 minutes
1 hour
Total Time 1 hour 45 minutes
Servings 1 person

Equipment

  • 2 bowls
  • 1 balloon whisk
  • 1 Electric hand beater
  • 1 Piping bag
  • 1 2A nozzle
  • 4" Dessert box

Ingredients

Eggless orange sponge

  • 105 g buttermilk cultured
  • 25 g oil
  • 50 g castor sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp apple cider vinegar
  • Pinch of salt
  • Zest of 1 small orange
  • 85 g all purpose flour maida

Whipped cream

  • 150 g cream 25% fat , chilled
  • 2 tbsp icing sugar
  • 100 g cream cheese chilled

Strawberries for filling

  • 50 g strawberries similar size sliced for sides
  • 30 g strawberries chopped for filling
  • 15 ml Cointreau to moisten the sponge

Garnish

  • Strawberries, tangerines/kumquats, edible flowers, mint

Instructions

Eggless orange sponge

  • Preheat the oven to 180C. Lightly grease and line a 6″ tin with parchment.
  • In a large bowl, add all the ingredients and give them a good whisk.
  • Pour the batter into the tin. Bake for approximately 25-30 minutes, until the tester comes out clean. Cool completely, then trim the top.
  • Stamp out a 4″ square using the dessert box as a guide.

Whipped cream

  • In a large bowl whip the cream with icing sugar until light and slightly moussey.
  • In another bowl whip the cream cheese until smooth. Add the cream cheese to the whipped cream and beat at high speed until smooth and thick, 3-4 minutes. Transfer to a piping bag fitted with a 2A/round nozzle.

Assemble

  • Line the base of the dessert box with a layer of cake and drizzle with Cointreau. {You can alternatively use a sugar syrup}
  • Line the sides of the box with the strawberries slices.
  • Top with about 40g diced strawberries.
  • Pipe over with the cream filling.
  • Garnish with fresh strawberries etc.
  • Serve immediately or refrigerate until required.

Video

Eggless Strawberry Orange Tart Cake… fresh and exciting!

Eggless Strawberry Orange Tart Cake… A delicious burst of flavours and colours in a tart which is a cake OR a cake that looks like a tart! It’s now officially the season I love loads where luscious strawberries paint the bazaar red, and the best oranges are here too.

Up in the plains of North India, we see the strawberry season many times over, actually at least 6 months of the year. We are quite blessed to have a fresh local crop of the berries available so often and nothing pleases me more than this splash of red!

As you can see, these are one of my favourite berries to play with because they are priced quite economically in season and are quite hardy too. I use strawberries as much as I can and just can’t get enough of them. From desserts in glasses, to cake toppers, to crumbles, tarts, cheesecakes and puddings, that luscious red really adds colour to my desserts.

This time around, I’m back to making my current favourite bake, a cake in my new tart tin, and I’m loving it. It’s an interesting tart tin so I’ve shared a link since I always get asked where I found it.

The cake itself is as simple as can be. A one bowl, part wholegrain eggless sponge to which I added orange zest. I loved the natural orange hue the strawberry cake took on. The rest is as fuss free as can be…

Strawberry season always means a burst of colour and these flavours pair beautifully together. This Eggless Strawberry Orange Tart Cake is a great cake for high tea, for birthdays, as a gift or then as a snack. Play around with the flavours, use a chocolate ganache filling, perhaps a layer of bitter orange marmalade … so many variations for one simple one bowl cake!

Do tag me on Instagram at passionateaboutbaking if you make this cake or any other recipe from the blog. I’d love to see it! Thank you for stopping by!

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Eggless Strawberry Orange Tart Cake

… a delicious burst of flavours and colours in a tart which is a cake OR a cake that looks like a tart! Makes one 8" tart cake
Course Dessert
Cuisine Italian
Keyword agar agar, baking, cake, chocolate, cream, dessert, eggfree, eggless, eggless baking, eggless cake, eggless layered cake, fruit, homemade, simple, strawberries, sweet, tart
Prep Time 30 minutes
Cook Time 45 minutes
6 hours
Servings 6 people

Ingredients

Eggless orange sponge

  • 210 g buttermilk room temperature
  • 35 g oil
  • 15 g clarified butter/ghee melted
  • Zest of 1 orange
  • 100 g castor sugar
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1 tsp apple cider vinegar
  • Pinch salt
  • 50 g wholewheat flour/aata
  • 115 g plain flour/maida

To moisten

  • 20 ml Cointreau or simple orange sugar syrup

Cream filling

  • 105 g 25% fat cream
  • 1 tsp agar agar
  • 15 g sugar {to taste)
  • 50 g white chocolate chopped
  • 100 g cream cheese softened
  • 100 g strawberries chopped

To top

  • 75 g fresh strawberries
  • 1 tsp castor sugar
  • Strawberries mint, edible flowers to garnish

Instructions

Eggless orange sponge

  • Preheat the oven to 180C. Lightly grease an 8" loose bottom flan tin.
  • In a large bowl, add all the ingredients and give them a good whisk with a balloon whisk.
  • Pour the batter into the prepared tin, and tap on the counter to level.
  • Bake for 30 minutes, until the tester comes out clean.
  • Cool completely, then demold the cake and place it upside-down on the serving platter. Trim the base if desired.

Cream filling

  • Place the cream, sugar and agar agar in a saucepan and whisk until smooth. Simmer over low heat for 2-3 minutes stirring often to activate the agar agar.
  • Pour this over the white chocolate and leave to stand until the chocolate melts. Whisk until smooth. Stand over warm water if required.
  • Whisk in the cream cheese just before you need to pour it in. Taste and adjust sweetness as desired.

Topping

  • Dice the strawberries and toss them in sugar. Mix around a minute until glossy, then top the cake with them.

Assemble

  • Moisten the cake with Cointreau or a simple orange sugar syrup.
  • Fill the cavity with diced strawberries, then pour the cream filling over.
  • Place the cake in the fridge to set overnight.
  • Top with the macerated strawberries. Garnish with freshly halved strawberries, mint and edible flowers.

Video

Eggless Chocolate Tart Cake … delicious holiday desserts

Eggless Chocolate Tart Cake … deeply delicious and very indulgent, and oh so pretty as well, we absolutely loved how the tart cake turned out. With the holiday season here, this is a great option for your dessert corner. It ticks off all the boxes, the first of course being it’s show stopper good looks! It’s egg free, it’s a one bowl cake recipe, it’s quite easily made vegan and it’s drop dead simple!

As you might have guessed, I love everything about tarts. I got this new tart tin that I’ve been dying to use. I was so pleased to see how well the cake baked up in it, left the sides and base so easily and looked so pretty! You’ll see me using it often!!

There’s something about the pairing, strawberries with chocolate, that makes dessert seem all the more special. The sweet luscious berries compliment the deep, smooth chocolate, while the pop of colour makes you want to dive right in! It’s pairing I use often, perhaps too often, but I’m not complaining!

This eggless chocolate tart cake is inspired by a dark chocolate strawberry pudding from my cookbook, that I published with Penguin in October last year.

Buy my cookbook …. Passionate About Baking, Chocolate

That book is my little labour of love, and I’m constantly diving into it to recreate my own recipes, or use bits and bobs from it for inspiration. The tart cake is one such example and it turned out just great! With 75% of the recipes eggfree, my recipes use simple everyday ingredients, things you will probably already have in your pantry. I also love that you can mix and match elements from it to create new desserts, something that I do often myself.

It’s drop dead easy too. Put all the ingredients for the cake into a large bowl and give them a good whisk. That’s it; the eggless chocolate cake batter is ready. Pop it into the oven for 30 minutes, cool, trim the base if you like, turn it upside down and voila, you have the perfect indentation for a filling! Moisten with Cointreau and top with the luscious 2 ingredient chocolate filling. The longest wait is for it the filling to set …

Do tag me on Instagram at passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it! Thank you for stopping by!

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Chocolate Tart Cake

Deeply delicious and very indulgent. Makes one 8″ tart cake
Course Dessert
Cuisine American, British
Keyword baking, cake, chocolate, dessert, eggfree, eggless, eggless baking, eggless cake, fruit, homemade, one bowl, simple, strawberries, sweet, tart, tart cake
Prep Time 15 minutes
Cook Time 45 minutes
4 hours
Total Time 5 hours
Servings 6 people

Ingredients

Eggless chocolate sponge

  • 210 g buttermilk
  • 35 g oil
  • 15 g clarified butter/ghee
  • 100 g castor sugar
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1 tsp apple cider vinegar
  • Pinch salt
  • 1 tsp coffee powder
  • 15 g cocoa powder
  • 50 g wholewheat flour/aata
  • 100 g plain flour

To moisten

  • 25 ml Cointreau

Chocolate filling

  • 150 g 25% fat cream
  • 150 g 54% dark couverture chocolate chopped

Topping

  • 75 g fresh strawberries
  • 1 tsp castor sugar
  • Strawberries mint, edible flowers to garnish

Instructions

Eggless chocolate sponge

  • Preheat the oven to 180C. Lightly grease an 8″ loose bottom flan tin.
  • In a large bowl, add all the ingredients and give them a good whisk with a hand blender or balloon whisk.
  • Pour the batter into the prepared tin.
  • Bake for 30 minutes, until the tester comes out clean.
  • Cool completely, then demold the cake and place it upside-down on the serving platter.

Chocolate filling

  • Place the chocolate and cream in a glass bowl and place over a double boiler until the chocolate melts. Stir gently until smooth. {or melt it in the microwave in short bursts}

Topping

  • Dice the strawberries and toss them in sugar. Mix around for 4-5 minutes until glossy, then top the cake with them.

Assemble

  • Moisten the cake with Cointreau or a simple sugar syrup.
  • Fill the cavity with the chooclate filling. Place the cake in the fridge to set for 4-5 hours/overnight.
  • Top with the macerated strawberries. Garnish with freshly halved strawberries, mint and edible flowers.

Video

Strawberry Swirl Vanilla Eggless Cheesecake Recipe … ’tis the season!

Strawberry Swirl Vanilla Eggless Cheesecake Recipe … Simple, festive goodness with a delicious eggless baked cheesecake! Strawberries and vanilla really shine in this cheesecake. Creamy, indulgent, delicious, it turned out surprisingly well, quite like a NY cheesecake but eggless, a recipe well worth the share! And the roasted strawberries, oh my!

I have always loved the berry season and you’ll find loads of berry desserts on my blog, and on my recipe feed on Instagram. This particular Strawberry Swirl Vanilla Eggless Cheesecake Recipe is actually based on an old recipe that never saw the light of day. I made it way back in 2019, shared a video on Instagram, saved the recipe in drafts to blog later, then life got the better of me.

The filling for the eggless cheesecake was an attempt to finish all the little bits & bobs of soft cheese & dairy in the fridge. Since I use quite a bit of dairy, I always have half and quarter tubs leftover. Not one to waste food, read frugal upbringing & no wastage policy, I like to finish off all the remaining stuff in the fridge before adding more to the grocery list. Same situation back then, and the same now. Did I mention the topping? The Strawberry Swirl Vanilla Eggless Cheesecake Recipe has the seasons best strawberries that I roasted to a deep red.

The filling then was a mix of cream cheese, mascarpone, condensed milk & Greek yogurt. It was just a random selection based on what was in the fridge. Quite luckily, the random turned out to be spot on! The only difference this time is that I used hung yogurt, AND that I’m definitely not procrastinating. I’m sharing the recipe right away because it’s so good! A quick ‘everything blended in a bowl cheesecake batter‘ with roasted strawberry puree swirled through that slow bakes for just over an hour, the longest wait is the overnight rest.

I love how the colours scream Christmas. Did I tell you I got this gorgeous red berry puree from roasting the strawberries, then blending them? They taste as divine as they look and added a magical swirl to the Strawberry Swirl Vanilla Eggless Cheesecake Recipe. I swirled some into the mascarpone piping too. Such fun! Hope you like the recipe. Happy holidays!

Do tag me on Instagram @passionateaboutbaking if you make this, or any other recipe from the blog. I’d love to see it!

More Christmas recipes here
My favourite eggless recipes here
Find more cheesecakes here
Looking for recipes with strawberries – right here!

Also, make your own mascarpone

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Strawberry Swirl Vanilla Eggless Cheesecake Recipe

Simple, festive goodness with a delicious NY style eggless baked cheesecake. Swirl some deep roasted strawberry puree through it for a special pop of colour & flavour!
Course Dessert
Cuisine American
Keyword baking, cheesecake, dessert, eggless, fruit, simple, summer dessert, vegetarian
Prep Time 30 minutes
Cook Time 1 hour 45 minutes
Servings 6 people

Equipment

  • Oven

Ingredients

Biscuit base

  • 150 g Digestive biscuits
  • 50 g clarified butter / ghee

Vanilla bean cheesecake filling

  • 215 g cream cheese room temperature
  • 125 g mascarpone
  • 150 g Greek yogurt/hung yogurt
  • 215 g sweetened condensed milk
  • 1/2 vanilla bean scraped
  • 20 g corn flour

Roasted strawberry puree

  • 200 g strawberries sliced
  • 2 tbsp brown sugar
  • 2 tbsp whiskey OR 1 tbsp balsamic vinegar
  • 2 tbsp castor sugar

Instructions

Biscuit base

  • Preheat the oven to 180C. Line the base of a loose bottom 6″ tin with parchment.
  • Blend the biscuits to fine crumbs, stir in the ghee and transfer the biscuit mix to the baking tin. Using the back of a spoon, firmly pat the crumbs to form a base.
  • Bake for 8-10 minutes until lightly browned. Cool completely.
  • Reduce the oven temperature to 150C, then make the filling.

Vanilla bean cheesecake filling

  • Place all the ingredients in the bowl of a stand mixer or a large bowl and gently begin whisking at low speed, increasing to medium until you have a smooth batter. {taste and adjust sweetness if desired}.
  • Spoon the batter over the cooled biscuit base, level out and top with the roasted strawberry puree and swirl using a chopstick.
  • Wrap the base of the tin with a double sheet of foil and bake in a water bath at 150C for an hour and fifteen minutes approximately, then leave to cool completely in the oven.
  • Cover and refrigerate overnight.
  • Top with piped cream, strawberries etc.

Roasted strawberry puree

  • Heat the oven to 180C. Place the strawberries, brown sugar, and whiskey in a flat glass baking dish and roast for about 30 minutes until deep red, soft and fragrant. Stir a couple of times.
  • Cool slightly and blend until smooth.
  • Add the remaining sugar {as per taste} and simmer for 4-5 minutes stirring constantly. Cool.

Video

Strawberry Almond Roulade with a Burnt Honey Mascarpone

Here’s a Strawberry Almond Roulade with a Burnt Honey Mascarpone to make things even sweeter! Life is sweet, made sweeter with honey. This roulade also turned out great, the burnt honey mascarpone adding special flavour. If you don’t have time to make the burnt honey, you can always use the honey as is, adjusted to taste.

Honey has been a part of my growing up years, that mandatory spoon of honey winter through that we were chased with. A bad throat meant honey, a medicine that didn’t go down also meant honey.

Cut to now, I use a load of honey at home. That weekly batch of granola loves a dose of honey. Layering the granola parfait too every morning with Greek yogurt & berries begs for another pretty golden drizzle. The Anzac cookies are the result of another favourite recipe that uses honey.

This roulade also turned out great, the burnt honey mascarpone adding special flavour You could use any seasonal fruit, even a bitter orange marmalade to roll into this dessert. Everything pairs sowell with mascarpone!

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Strawberry Almond Roulade with a Burnt Honey Mascarpone

Life is sweet, made sweeter with honey. Strawberry Almond Roulade with a Burnt Honey Mascarpone to make things even sweeter! This roulade also turned out great, the burnt honey mascarpone adding special flavour. If you don't have time to make the burnt honey, you can always use the honey as is, adjusted to taste.
Keyword baking, chocolate, dessert, fruit, homemade, sweet
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 2 hours 35 minutes
Servings 6

Ingredients

Swiss roll sponge/Roulade

  • 3 egg whites
  • 2 egg yolks
  • 1/4 cup sugar
  • 1/2 tsp vanilla bean scraped {or 1vanilla extract}
  • Few drops almond extract
  • 1/2 cup plain flour
  • 1/2 tsp baking powder
  • Pinch salt
  • 2 tbsp milk
  • 1 tbsp oil

Filling

  • 200 g strawberries chopped
  • Honey chocolate ganache
  • 2/3 cup cream
  • 1 cup dark chocolate chips
  • 1 tbsp honey

Burnt honey mascarpone

  • 1 cup mascarpone chilled
  • 2/3 cup honey
  • 2 tbsp Water

Instructions

Swiss roll sponge/Roulade

  • Preheat oven to 180C. Line a swiss roll tray with baking parchment.
  • Beat whites, sugar, almond extract and vanilla bean to stiff peaks.
  • Fold in yolks to mix, then beat in on low.
  • Sift over flour, baking powder and salt.
  • Fold in gently making sure you don't lose volume.
  • Mix together the oil and milk in a small bowl, then whisking in 2 tbsp of the batter.
  • Now fold this oil milk mix into the remaining batter.
  • Spread on Swiss roll tin. Tap sharply once to release bubbles.
  • Bake for 20 minutes. Sprinkle over icing sugar. Flip upside down on a kitchen towel and gently peel
  • paper off. Cover with parchment and roll along long side with kitchen towel. Cool until ready to fill.
  • Spread a layer of ganache over the roll, followed by a layer of burnt honey mascarpone.
  • Scatter over chopped strawberries {reserve 1-2 for garnish}
  • Roll gently and firmly. Place on serving platter with fold underneath.
  • Chill for an hour for flavours to mature.
  • Pipe reserved ganache over the top and sides. Garnish with strawberries and a sprig of fresh mint.

Filling

  • Place chocolate & cream in a heatproof bowl. Microwave for 1 minute. Stir to mix. Repeat for 30 seconds if required. Whisk until smooth, then whisk in the honey. Stand to cool. Whisk again before use.
  • Put about 2-3 tbsp in a piping bag to pipe over the roll.

Burnt honey mascarpone

  • Place honey in a saucepan and simmer until dark amber. Take off heat, add the water {will splutter for 30 seconds, so be careful}, stir in. Cool and use. If it is too thick once cool, run in microwave for 30 seconds, stir in 1 tsp of water to fix. Can repeat.

Flourless GF Mini Dark Chocolate Layered Cake

“When you celebrate, there is sure to be cake.”
Florence Ditlow

Flourless GF Mini Dark Chocolate Layered Cake … it was a cake that was meant to be a Swiss roll. As it often happens, there was a last minute change as it popped out. Wasn’t sure if it was malleable enough to roll, the dessert rings caught my glad eye. Before I knew it, I was stamping out circles to create the sweetest mini layered cake I have ever made!

So if your skills at baking are minimal, if you are scared the sponge might crack up and laugh at you, if you are a sucker for punishment like me and insist that cakes must be dark chocolate and flourless, here’s the perfect answer. STAMP IT OUT! Being experimental at times can throw up the most amazing of options.

Whoever said that dark chocolate is the only therapy you need, is a 100% spot on! This is the prefect little sweet treat, big enough for 3-4 servings, small enough to control temptation. Blink and it’s gone; but oh my, leaves you satiated with quite a happy feeling in the tummy.

I also did a festive version of the cake, Chocolate Sparkler Cake {GF} for this months Diwali issue of Femina, with DIY steps and all. This version had rose petals and pistachios and was  great fun to put together.

Recipe: Flourless GF Mini Dark Chocolate Layered Cake

Summary: Deep, intense, chocolaty and sinful, this Flourless GF Mini Dark Chocolate Layered Cake makes for a creative and fun holiday bake.

Prep Time: 20 minutes
Total Time: 1 hour 30 minutes
Ingredients:

  • Flourless Chocolate Cake
  • 130g dark chocolate
  • 2 tbsp orange juice or water
  • 4 eggs, separated
  • 1/3 cup brown sugar, divided
  • 1 tsp vanilla extract
  • Mousse filling and frosting
  • 100g dark chocolate
  • 200ml cream
  • 15g raw sugar {boora} or icing sugar
  • Garnish
  • Fresh mint leaves, seasonal fruit, cocoa powder

Method:

  1. Flourless Cake
  2. Preheat the oven to 180C. Line a jelly roll pan with parchment paper.
  3. Melt the chocolate with orange juice {or water} either over a double boiler, or in the microwave. Stir until smooth. Leave to cool.With an electric hand beater, beat the egg whites and 1 tbsp brown sugar in a large clean bowl until stiff peaks form. Reserve.
  4. Place egg yolks and remaining sugar with vanilla into a big bowl. With the same beaters, beat yolks until tripled and mousse like, 5-7 minutes.
  5. Drizzle in the melted chocolate and gently fold in, and then add 2 tbsp of beaten whites. Fold gently so that the beaten air is not released.
  6. Gently fold in 1/3rd of the egg whites, then another third, then the remaining whites.
  7. Turn batter into prepared pan. Bake at 180C for 18-20 minutes, until firm to touch.
  8. Take out of oven. Sift over 1 tbsp cocoa thick, and then swiftly yet gently turn the warm cake onto a sheet of parchment paper. Peel off lower parchment gently, and sift more cocoa over it.
  9. Allow to cool, and then cut into shapes. 3 X 4.5″ circles and 3 X 3″ circles. {use a cookie cutter, doughnut cutter, katori etc}
  10. Mousse filling and frosting
  11. This can be made first so that it chills while the cake is being made.
  12. Melt chocolate with 50g cream over a double boiler or in the microwave. Whisk until smooth. Cool completely.
  13. Whip remaining cream with icing sugar. Fold into chocolate mix gently. Leave to chill in the fridge. The mousse should be quite firm, yet spreadable.
  14. Assemble
  15. Place one 4.5″ circle in base of tin top with 1/2 layer of mousse filling, top with next layer, mousse filling, then third layer. Repeat for smaller circles.
  16. Place bigger stacked layer on serving platter and gently remove the ring mold using a sharp knife to free the sides. Use 2/3rd of the remaining mouse to frost the cake, and then top it gently with the smaller cake stack. Frost the smaller cake with remaining mousse and leave to chill for 30minutes.
  17. Chocolate Lace Collar
  18. Cut out parchment paper borders to fit around the base cake. Place the melted chocolate in a ziploc bag and snip off a corner. Doodle designs over the border and place flat in the fridge for 5 minutes until just set but malleable. When just about to set, place snugly around the cake, pressing into place ever so gently.
  19. Leave the cake in the fridge for about 15-20 minutes for the chocolate to harden, and then gently peel off the parchment.
  20. Sift the cake with a little cocoa powder. Garnish with sliced strawberries and fresh mint leaves.
  21. Refrigerate until ready to serve.

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