Tag Archives: Strawberry

Strawberry Cheesecake Tacos

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Makes 20

Ingredients

  • 5x 8 inch soft tortillas
  • 1 cup graham cracker crumbs
  • 1 teaspoon ground cinnamon
  • ¼ cup salted butter, melted
  • 1 cup strawberries, roughly chopped
  • ¼ granulated cup sugar
  • 2 teaspoons water
  • 1 Tablespoon corn starch
  • 2 Tablespoons cold water
  • ½ cup cream cheese, softened
  • ½ tsp lemon zest
  • 1 teaspoon vanilla extract
  • 2 Tablespoons powdered sugar
  • ½ cup whipping cream

Method

  1. Pre-heat oven to 350°F. In a large flat dish mix together the graham cracker crumbs and ground cinnamon
  2. Cut 4 rounds out of each tortilla shell with a cookie cutter to get 20 shells*. Dip each into melted butter then coat in graham cracker crumb mixture
  3. Flip a muffin tin upside down. Place the tortilla pieces in between muffin cups. Bake 10 minutes until just golden brown. Let cool in pan
  4. In a small pot pour water, add sugar and strawberries. Bring to a boil and reduce to a simmer to soften the strawberries. Occasionally stir to break down the strawberries
  5. Dissolve cornstarch in water and pour into strawberry mix and bring to a boil, stirring constantly (mixture will be slightly chunky). Remove from heat and set aside to cool completely.
  6. In a medium bowl, beat together the cream cheese, powdered sugar, lemon zest and vanilla until smooth. Add in the whipping cream and beat on medium speed, until it thickens. Chill in the fridge for 10 minutes. Transfer to a piping bag
  7. Fill the taco shells with cream cheese filling and top with 1/2 tsp strawberry filling. Sprinkle with additional graham cracker crumbs. Any remaining strawberry sauce can be used for dipping
  8. Serve and enjoy!

Strawberry & Rhubarb Coffee Cake

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(paid partnership post with Gay Lea Foods, recipe contains affiliate links)

Makes 1 sheet cake 9 x 13″

Ingredients

Strawberry & Rhubarb Filling

  • 5 cups frozen strawberry & rhubarb fruit pieces
  • 1/2 cup sugar
  • 1/3 cup cornstarch
  • 2 Tbsp lemon juice
  • 2 Tbsp cold water
  • pinch salt

Streusel Topping

Cake Layer

  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • pinch salt
  • 2 large eggs
  • 1 1/2 cups Gay Lea Gold Premium Sour Cream*
  • 2/3 cup whole milk*
  • 1 tsp vanilla extract

To finish

*Gay Lea Original Sour Cream can be used. If doing so omit 2/3 cup whole milk from the ingredients

Method

  1. Heat oven to 350 degrees F.  Line a 9x13x 3 inch high baking pan with parchment paper and set aside

Strawberry & Rhubarb Filling

  1. In a medium-size saucepan over medium heat, combine the rhubarb & strawberries, sugar, cornstarch, lemon juice and water.  Stir frequently until the cornstarch begins to thicken and the fruit has softened – about 10-15 minutes.  Remove from heat and set aside to cool

Streusel Topping

  1. In a large bowl, combine the brown sugar, flour, and cinnamon.  Using a pastry cutter, or your fingers, the butter into the sugar and flour mixture until it resembles coarse sand.  Use your hands to squeeze handfuls of topping together, creating some larger clumps, then place on the fridge to firm up

Cake Layer

  1. Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Using a pastry knife or your fingers, cut butter into flour mixture until it resembles coarse sand. In a separate bowl, mix eggs, sour cream*, milk* and vanilla. Pour into flour mixture; stir until just combined. Try not to over-mix. The mixture will be quite thick and similar to a loose biscuit batter
  2. Spread half the cake batter evenly into the prepared pan. Top with the strawberry & rhubarb filling. Carefully spread the remaining batter over the fruit. Sprinkle with the chilled streusel topping, squeezing handfuls of topping to make sure there are at least some larger chunks of topping
  3. Bake until cake is golden brown and springs back when touched in the center, about 1 hour. Transfer pan to a wire rack to cool slightly. Dust the top with powdered sugar. Serve warm or at room temperature, cut into squares, with a good squirt of Gay Lea Real Whipped Cream on the side