The Ultimate Strawberry Baked Alaska: A Daringly Delicious Dessert Masterpiece
Do you ever have those vivid childhood memories tied to food, even if you hadn’t tasted that food yet? For me, that memory is inextricably linked to the 1982 movie musical, “Annie.” I absolutely adored that film – the catchy songs, the lively dancing, and of course, those spirited orphans. In one particular scene, during Annie’s enchanting first night at Mr. Warbucks’ opulent mansion, the cook grandly announces that Baked Alaska will be part of their lavish meal. As a wide-eyed child, I had no earthly idea what Baked Alaska truly was, but the name itself sounded utterly fun, exotic, and sophisticated. It was clearly the kind of fancy dessert that only rich and powerful people like Mr. Warbucks could afford to enjoy, instantly sparking a fascination that would last for years.
Years passed, and somewhere along my culinary journey, I finally uncovered the mystery of Baked Alaska. It wasn’t just a whimsical name; it was a magnificent dessert, a thrilling combination of a cake base, a frozen ice cream center, all enveloped in a cloud of perfectly baked (or torched!) meringue. The concept itself was intriguing: how could ice cream survive being exposed to intense heat? This revelation only intensified my fascination. The idea of preparing such a showstopping dessert lingered in my mind, a challenge I eagerly wanted to undertake to truly understand its magic and savor its unique blend of hot and cold.
My opportunity finally arrived when I saw that Baked Alaska was selected as an option for this month’s Daring Bakers Challenge. My excitement was palpable! This wasn’t just a chance to try a new recipe; it was an invitation to recreate a childhood fantasy, to conquer a dessert that seemed both impossible and utterly delightful. The Daring Bakers Challenge is known for pushing boundaries and encouraging bakers to tackle complex, classic recipes, and Baked Alaska fit the bill perfectly. It’s a dessert that demands a certain level of precision and confidence, but the reward is undeniably worth the effort, promising a grand finale for any meal.
The beauty of Baked Alaska lies in its ingenious construction and contrasting textures. At its heart, it’s a study in culinary paradox: a cold interior protected by a warm exterior. The cake base provides a sturdy, flavorful foundation, the ice cream offers a refreshing chill, and the meringue acts as an insulator, creating a perfectly browned, marshmallowy crust while miraculously keeping the ice cream frozen solid beneath its airy exterior. This delicate balance is what makes Baked Alaska such an enduring classic and a true testament to the art of dessert making. It’s a dish that never fails to impress and spark conversation.
Beyond the challenge itself, this project also presented a fantastic excuse to finally break out my brand new kitchen torch. For any enthusiastic home baker, a kitchen torch is more than just a gadget; it’s a tool of transformation, perfect for achieving that beautiful, caramelized finish on crème brûlée or, in this case, perfectly browning a meringue. There’s something undeniably satisfying about wielding a torch, watching the pristine white peaks of meringue turn a glorious golden brown, creating those dramatic, delicious scorched tips. It adds a touch of theatricality to the dessert presentation, making the final reveal and serving experience even more special and memorable.
Now that I’ve ventured into the delightful world of crafting this dessert, let me assure you: it is absolutely *awesome*. This particular Strawberry Baked Alaska recipe, designed for the Daring Bakers Challenge, is a culinary triumph that exceeds all expectations. Each component is meticulously crafted and contributes to an unforgettable experience. The base is a wonderfully rich and moist brown butter pound cake, whose nutty, caramelized notes provide a complex counterpoint to the fruity ice cream. This isn’t just any pound cake; the browned butter infuses it with a depth of flavor that is truly exceptional, making it a stellar and robust foundation capable of holding up to the chilled layers above.
Layered atop this exquisite cake is the most incredible strawberry ice cream I have ever tasted. The inclusion of sour cream in the ice cream recipe is a stroke of genius, adding a subtle tanginess that perfectly balances the sweetness of the fresh strawberries. It’s wonderfully creamy, vibrantly colored, and bursting with natural fruit flavor, creating a refreshingly bright contrast to the richer cake. The hint of vodka also plays a crucial role, not for alcoholic content, but to prevent ice crystal formation, ensuring a smoother, almost gelato-like texture that truly elevates the ice cream component. This homemade strawberry ice cream is a star in its own right, making this Baked Alaska truly exceptional.
Finally, the entire creation is crowned with a magnificent dome of perfectly scorched meringue. The meringue is whipped to stiff peaks, light as air, and then artfully browned with the kitchen torch, creating beautiful, caramelized tips that add both visual appeal and a delightful, slightly toasted flavor. The juxtaposition of the warm, fluffy meringue with the cold, creamy ice cream and the dense, flavorful cake makes every bite a symphony of textures and temperatures. It’s a dessert that doesn’t just taste good; it tells a story, evokes wonder, and truly impresses anyone lucky enough to try it, making it a perfect center-piece for any celebration.
Look how absolutely beautiful it is! The striking contrast of the golden-brown meringue against the pale pink of the strawberry ice cream and the rich hue of the pound cake makes for an incredibly photogenic dessert. It’s a showstopper, perfect for special occasions, holiday gatherings, or simply when you want to treat yourself and your loved ones to something truly extraordinary. Few desserts possess such visual grandeur combined with such delectable flavors. It’s an experience, from the moment you begin assembling to the joyous act of serving and tasting, ensuring that every effort put into its creation is generously rewarded.
Making Baked Alaska might seem intimidating at first, with its multiple components and the dramatic torching step. However, by breaking it down into manageable stages – baking the cake, preparing the ice cream, and finally making and applying the meringue – it becomes a thoroughly enjoyable and approachable baking project. The satisfaction of pulling off such a complex yet elegant dessert is immense, and the reactions from those who taste it are pure gold. This particular recipe, with its thoughtful combination of brown butter cake and tangy strawberry sour cream ice cream, truly stands out as a superior rendition of a classic dessert.
If you’ve ever dreamt of tackling this classic dessert, or if you simply adore the combination of cake, ice cream, and meringue, this Strawberry Baked Alaska recipe is a must-try. It promises not only a delicious treat but also a rewarding baking adventure that will hone your culinary skills. The rich history, the clever science, and the sheer indulgence of this dessert make it a truly unique offering in the world of sweets. Get ready to impress your guests and delight your taste buds with this unforgettable Strawberry Baked Alaska. It’s an edible work of art that’s surprisingly accessible for the home baker, yielding results that taste as good as they look.
Strawberry Baked Alaska
Pin Recipe
Leave a Review
Ingredients
For the brown butter pound cake:
- 19 tablespoons unsalted butter
- 2 cups cake flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup packed light or dark brown sugar
- ⅓ cup granulated sugar
- 4 large eggs
- ½ teaspoon vanilla extract
For the strawberry sour cream ice cream:
- 1 lb fresh strawberries
- ¾ cup granulated sugar
- 1 tablespoon vodka
- 1 cup sour cream
- ½ teaspoon freshly squeezed lemon juice
For the meringue:
- 8 large egg whites
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- 1 cup granulated sugar
Instructions
To make the cake:
-
Preheat oven to 325°F. Cut out a round of parchment paper to fit the bottom of an 8 inch cake pan. Butter and flour the cake pan and line with the parchment circle.
-
Place the butter in a skillet over medium low heat. Brown the butter until golden brown and it smells nutty, but be sure to watch it so it doesn’t burn. Pour into a shallow bowl and chill in the freezer for 10-15 minutes until the butter is slightly solidified.
-
In a medium bowl, mix together the cake flour, baking powder and salt. Beat the brown butter, light brown sugar, and sugar in the bowl of an electric mixer until light and fluffy, about 2-3 minutes. Beat in the eggs, mixing after each, then mix in the vanilla extract. Stir in the flour mixture and mix until just combined.
-
Pour into the prepared cake pan and smooth the top with a spatula. Bake until golden brown and a toothpick inserted in the center comes out clean, about 35-40 minutes.
-
Cool in the pan 10 minutes, then invert onto a cooling rack and allow to cool completely.
To make the ice cream:
-
Combine the sliced strawberries, sugar and vodka. Stir until mixed, cover, and let stand at room temperature for 1 hour, stirring occasionally.
-
Pour the mixture into the bowl of a blender, add the sour cream, heavy cream, and lemon juice. Pulse briefly until almost smooth but still slightly chunky. Chill in the refrigerator for 1 hour. Freeze in an ice cream machine according to the manufacturer’s instructions.
To make the meringue:
-
Beat the egg whites, cream of tartar, and salt on high speed in an electric mixer until soft peaks form. Beat in the sugar gradually in a slow stream until stiff peaks form.
To assemble the baked alaska:
-
Put the ice cream in a medium sized bowl with an eight inch wide mouth that’s been lined with plastic wrap. Place the cake upside down on top of the ice cream and cover with plastic wrap. Freeze for 3 hours or overnight.
-
When ready to serve, remove the plastic wrap from the top and invert onto a serving platter. If the ice cream is sticking to the bowl, soak for a few minutes in hot water. Remove the plastic wrap lining.
-
Immediately cover with meringue, making peaks with a spatula. Using a blow torch, brown the peaks of the meringue, or bake the meringue-topped Baked Alaska in a 500 degrees for 5 minutes until golden brown.
-
Slice and serve. Store in the freezer.