Summer Strawberry Therapy

It’s a sure sign of summer when bright, red berries begin to peek out from underneath the green leaves at the strawberry farm. Picking strawberries is a highlight of the season. Whether from the u-pick farm or the grocery store, strawberries star in these two nostalgic desserts – Fresh Strawberry Glaze Pie and Schaum Tortes. These are both perfect ways to make the most of the fleeting strawberry season.

The nutritional benefits of the berries almost make the cream, sugar, cream cheese and eggs in these recipes worth the infrequent splurge. Strawberries provide calcium, dietary fiber and vitamin C. Studies have shown that polyphenol antioxidants in strawberries might help to prevent the development of some diseases.

Schaum Tortes are tiny, baked meringues topped with macerated berries and cream. Immigrants from Pomerania, Prussia and Westphalia, in Germany, are widely credited for bringing the traditional German dessert with them when they settled in Wisconsin between 1839 and 1850. It’s been a favorite summer dessert in this area ever since as a much lighter option than a strawberry shortcake or other treats.

 

Fresh Strawberry Glaze Pie

YIELD: 8 SERVINGS

For the Pie

1 Tbsp butter for greasing pie plate

1 frozen pie crust

2 packages of cream cheese, softened

Juice from 2 fresh oranges

4 cups chopped strawberries

2 Tbsp granulated sugar or sugar substitute

 

For the Glaze

½ cup sugar

2 Tbsp corn starch

⅛ tsp salt

6 Tbsp cold water

1½ cups crushed strawberries

 

To make the pie: Preheat the oven to 350º F.

Grease a pie plate. Let the pie shell thaw until it is soft enough to roll with a rolling pin, about 20 to 25 minutes. Use a rolling pin to roll out the pie crust dough, and line the inside or the pie plate. Bake the pie crust until lightly brown, about 15 to 20 minutes. Remove the pie crust from the oven and set it on the countertop to cool.

In the bowl of a stand mixer or with a handheld mixer, beat the cream cheese and fresh orange juice on medium until the ingredients are combined, about 3 to 5 minutes. Set aside until ready to use. When the pie crust is cool, use a butter knife to spread the cream cheese mix in the pie shell. Add 2 cups of chopped strawberries.

 

To make the glaze: In a saucepan over medium heat, mix together the sugar, cornstarch and salt. Slowly add the cold water. Stir until smooth, about 12 to 14 minutes. Add the crushed strawberries. Continue to stir the mixture while bringing it to a boil; then stir 1 minute. Remove the mixture from the stovetop and set it aside on the countertop to cool.

When the strawberry mixture is cool, pour it over the berries in the pie shell.

Place this in the refrigerator to set for at least 2 hours.

Serve with fresh whipped cream.

 

 

Strawberry Schaum Tortes

YIELD: 12 SERVINGS

For the Strawberry Sauce

4 cups cleaned and chopped
    fresh strawberries

¼ cup granulated sugar

 

For the Meringues

4 large egg whites

½ cup sugar

¼ tsp cream of tartar

⅛ tsp purple food coloring

 

For the Cream

2 cups heavy whipping cream

½ cup sugar or sugar substitute

½ tsp fresh lemon juice

 

To make the strawberry sauce: In a large mixing bowl, use a potato masher to mash the strawberries and sugar. Mash until a syrup is formed with chunks of strawberries.

 

To make the meringues: In a stand mixer or with a hand mixer, beat ingredients on high until thickened and peaks form, about 15 to 20 minutes.

Pre-heat the oven to 250º F.

On a parchment paper-lined baking sheet, pipe the meringue into 12, 2-inch ovals. Squeeze a circle on top in the front of each one, lifting up the piping bag quickly to create a “bird’s beak”.

Bake these in the oven for until brown on top and firm, about 50 minutes.

When the meringues are finished baking, remove them from the oven and set them aside on the countertop to cool.

When the meringues are cool, use a toothpick to apply to drops of the food coloring on the round top of each meringue to make eyes. The meringues will look like birds.

To make the cream: In a stand mixer or in a large bowl, using a hand-held mixer, combine the ingredients and beat until stiff peaks form, approximately 10 to 12 minutes.

To assemble: Place ½ cup of cream in a small bowl. Set a meringue bird on a cream “nest.” Top each dessert with a spoonful of macerated strawberries. Garnish with fresh mint.

Veronica Hinke is an author, speaker, journalist, coach and expert on Titanic stories, food, history and style; and author of The Last Night on the Titanic. Learn more at VeronicaHinke.com.