What are your plans for this weekend? This question often evokes a sense of dread on Friday evenings. At times, one may find themselves without any specific plans, and this is entirely acceptable. Not every weekend must be dedicated to elaborate activities. Even in the absence of plans, there is no need to succumb to feelings of self-pity or fear of missing out while scrolling through your friends' social media updates.

Certain weekends are meant for simple pleasures, and baking is an ideal activity for such occasions. Engaging in baking, whether alone or with friends and family, brings a delightful warmth to a tranquil weekend. The entire process of baking can be quite therapeutic.

Maximize your weekend so that by Monday, you feel rejuvenated and prepared to tackle the upcoming week. A fulfilling way to spend your time is by creating something new, whether it be baking treats this week or exploring painting next week.

Pastry Chef Rajesh Paramashivan of Péché Mignon, Novotel Mumbai Juhu Beach has shared five delectable strawberry dessert recipes.

Strawberry biscoff cheesecake

Ingredients:

• 2 cups (250g) cream cheese
• 1/2 cup (120ml) fresh cream
• 1/2 cup (62g) icing sugar
• 2 eggs
• 1 tbsp (5g) corn flour
• 2 tsp vanilla essence
• 1/2 cup (50g) Biscoff spread
• 1/2 cup (50g) fresh chopped strawberries

Method:

• In a bowl, cream the cheese until smooth. Add the fresh cream, icing sugar, and corn flour, mixing well until fully combined.
• Gradually add the eggs and vanilla essence, stirring continuously.
• Lastly, fold in the Biscoff spread and chopped strawberries until evenly incorporated.
• Bake at 150˚C for 40 minutes.
• Garnish with fresh strawberries and Biscoff biscuits before serving.

Strawberry velvet torte

Ingredients:

Vanilla Sponge

• 1 whole egg
• 1/4 cup (25g) castor sugar
• 1/4 cup (25g) refined flour
• 1/2 tsp (1g) vanilla extract

Strawberry Mascarpone Cream

• 1 cup (125g) mascarpone cheese
• 1/2 cup (120ml) fresh cream
• 2 tbsp (16g) icing sugar
• 3 tbsp (20g) condensed milk
• 3 tbsp (22g) melted white chocolate
• 2 tsp (3g) vanilla essence
• 1/2 cup (50g) fresh strawberry purée
• 1/2 cup (50g) fresh strawberries, chopped

Garnish

• Fresh strawberries
• Biscoff biscuits

Method

Vanilla Sponge

• In a mixing bowl, whip the whole egg and castor sugar together until the mixture reaches the ribbon stage (pale, thick, and leaves a trail when lifted).
• Sift the refined flour to remove lumps and aerate it.
• Gently fold the flour into the whipped egg mixture to retain air and keep the batter light.
• Pour the batter into lined cake ring moulds.
• Bake at 180°C for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Set aside to cool.

Strawberry Mascarpone Cream

• In a bowl, cream the mascarpone cheese until smooth. Add fresh cream, icing sugar, and condensed milk, mixing well.
• Stir in the melted white chocolate until fully combined.
• Lastly, fold in the fresh strawberry purée and chopped strawberries.
• Place the cooled vanilla sponge as the base.
• Spread the strawberry mascarpone cream evenly over the sponge.
• Garnish with fresh strawberries and Biscoff biscuits for added texture and flavour.

Strawberry almond tart

Ingredients:

Strawberry Mousse

• 2 tbsp (10ml) milk
• 1/4 cup (30ml) cream
• 1/4 cup (37g) white chocolate
• 1/2 cup (50g) fresh strawberry purée
• 1/4 cup (30g) whipped cream
• 1 tsp (1g) gelatine

Almond Cream

• 1/2 cup (50g) castor sugar
• 1 whole egg
• 1/2 cup (50g) almond powder
• 2/3 cup (62g) refined flour
• 1 tsp (2g) vanilla extract
• 1/4 tsp (1/2g) almond extract
• 1/4 tsp (1/2g) lemon reduction
• 1/4 cup (25g) fresh strawberries

Sweet Paste (Tart Base)

• 3/4 cup (82g) unsalted butter
• 1/3 cup (32g) icing sugar
• 1 tbsp (6g) heavy cream
• 1/4 tsp (3/4g) sea salt
• 1 tbsp (8g) vanilla cream powder
• 1 cup + 1 tbsp (117g) refined flour

Method:

Strawberry Mousse

• In a saucepan, bring milk and cream to a boil.
• Pour the hot mixture over the white chocolate and mix to create a smooth ganache.
• Semi-whip the cream, then fold in the fresh strawberry purée.
• Gently mix the strawberry cream with the ganache.
• Add the dissolved gelatine, mix well, and set in a mould.

Almond Cream

• In a bowl, combine all ingredients except the egg and beat until light.
• Gradually add the egg and mix until fully incorporated.
• Cover and store in the fridge.

Sweet Paste (Tart Base)

• Using a paddle attachment, mix butter, icing sugar, cream, and salt until smooth.
• Add sieved flour and vanilla cream powder, mixing until a dough forms.
• Wrap the dough and refrigerate for 1 hour before using.
• Now, finally to assemble the tart, start by spreading the almond cream atop the baked tart base. Pipe or spread the strawberry mousse on top. Garnish with fresh strawberries.

Strawberry macarons

Ingredients:

Strawberry Cream

• 1/4 cup (30g) fresh cream
• 1/2 cup (50g) white chocolate
• 1 tbsp (5g) cream cheese
• 1/4 cup (37ml) strawberry purée
• 1/2 tsp (1g) red food colour

Macaron Shells

• 1/2 cup (50g) almond flour
• 1/4 cup (25g) icing sugar
• 1/4 cup (25g) egg whites
• 1/4 cup (25g) icing sugar (for meringue)
• 1 tbsp (5g) strawberry purée

Method:

Strawberry Cream

• In a saucepan, bring the fresh cream and strawberry purée to a boil.
• Pour the hot mixture over the white chocolate and cream cheese, stirring until smooth.
• Let the mixture rest for 1 hour before using.

Macaron Shells

• Sift almond flour and icing sugar together.
• In a separate bowl, whip the egg whites and icing sugar until soft peaks form.
• Gently fold the dry mixture into the whipped egg whites.
• Pipe the macaron batter onto a Silpat mat in even rounds.
• Bake at 150°C for 20 minutes.
• Lastly, once cooled, make sure to pipe the strawberry cream onto one macaron shell and sandwich it with another.

Strawberry eclair

Ingredients:

Elair Dough

• 1/2 cup (250ml) milk
• 1/3 cup (66g) butter
• 1/2 tsp (2g) salt
• 2 tsp (8g) sugar
• 1 and 1/2 cup (150g) refined flour
• 2 eggs (130g)

Strawberry Mousse Filling

• 3 tbsp (20ml) milk
• 1 tbsp (7g) sugar
• 1/4 cup (30ml) cream
• 1/4 cup (37g) white chocolate
• 1/2 cup (50g) fresh strawberry purée
• 1/4 cup (30g) whipped cream
• 1 tsp (1g) gelatine

Method:

Eclair Dough

• Combine all dry ingredients together.
• In a saucepan, bring the milk and butter to a boil.
• Add the flour and cook until the mixture comes together into a smooth dough.
• Let the mixture cool slightly, then incorporate the eggs.
• Pipe the dough onto a Silpat mat or lined baking tray.
• Bake at 200°C for 10 minutes, then reduce the temperature to 160°C and bake for another 45 minutes.

Strawberry Mousse Filling

• In a saucepan, bring the milk and cream to a boil.
• Pour the hot mixture over the white chocolate, stirring to make a smooth ganache.
• Semi-whip the cream and mix in the fresh strawberry purée.
• Add the whipped mixture to the ganache, then incorporate the gelatine.
• Let the mousse cool before piping it into the eclairs.
• Lastly, pipe the strawberry mousse filling into the cooled eclairs. Garnish with a chocolate stick.

Strawberries infuse the right balance of sweet and tarty flavours in the dish. Impress yourself with your baking skills by trying these strawberry recipes at home.

A little ‘me’ time in the kitchen, whisking, folding, icing as you sing your heart out, to make freshly baked goodies, can be just as rewarding as a night out.

Read Also: Are You Always Giving in Relationships? Expert Explains the Hidden Paradox

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