Summer Strawberry Delight


By: Deb Dunstan of Deerfield, WI

*Recipe contest winner at the 2nd annual Crave Brothers Farmstead Cheese recipe contest.

Notes from the author:
Inspired by a friend and her fresh strawberry bread, I created this dessert with fresh strawberries that I picked at a U-Pick farm.  With carrot cake frosting in mind, I tried the mascarpone with half of the sugar and added chopped strawberries to add to the batter. It can be delightful year-round!

 

Creamy Cheese Batter

8 oz. Crave Brothers Mascarpone Cheese at room temperature
¼ cup of white sugar
¼ cup fresh strawberries, finely chopped - or - unsweetened frozen berries, thawed, drained and mashed

Cream mascarpone cheese and sugar together until smooth.  Stir in strawberries.  Set aside.

Cake Batter

1 ½ cups all purpose flour
1 cup white sugar
1 ½ teaspoons cinnamon
½ teaspoon baking soda
½ teaspoon salt
¾ cup vegetable oil
2 eggs
1 cup fresh strawberries, sliced - or - unsweetened frozen berries, thawed, drained and chopped

Mix flour, sugar, cinnamon, baking soda and salt in a mixing bowl. Add the oil, eggs and strawberries. Beat until the dry ingredients are just moist.

Pour into greased and floured 9” round pan.

Spoon the creamy cheese over the top of the cake batter.  Gently swirl and fold the creamy cheese into the cake ensuring that it does not totally mix in but also gets to the bottom of the pan.

Bake at 350F for 55 – 60 minutes.  It is done when a toothpick comes out clean.  Serve with ice cream or when chilled, sprinkle with powdered sugar and dollop with whipped cream.

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