Red, White and Berry
Sweet Summertime Favorites from Domino® Sugar
July 2023 Issue
by Lindsay Gifford
Recipes, Information and Photography
Courtesy of Domino Sugar
Colorful, vibrant and luscious—no I’m not describing how you look in a bathing suit! I’m talking about juicy, delicious berries! Summertime is bursting with the best quality berries, and their bright, sweet flavor creates the perfect treat for celebrating Independence Day and the feeling of freedom summer brings.
As we enjoy many summer classics, it’s a great time to harness all those delicious, berry flavors and try out new recipes. The Fourth of July deserves a feast! With that in mind, we teamed up with the talented chefs at Domino Sugar to bring you delectable dishes perfect for a sunny, summer gathering.
An essential when it comes to cooking both sweet and savory, Domino Sugar has been dedicated to sweetening the lives of countless bakers (and their families) since 1901—that’s 122 years! Quality is the name of the game when it comes to Domino products. With a commitment to high-quality ingredients and passion for craftsmanship, their products are trusted by everyone—from grandma’s kitchen to gourmet chefs—to perform flawlessly when it matters most. That’s why, when the time comes for baking scrumptious recipes that are hard to forget, those who understand the importance of using the best ingredients turn to the experts at Domino Sugar.
Domino Sugar has created and curated an extensive collection of recipes at www.dominosugar.com for every occasion. You can trust their recipes and tips to help you take things to the next level. Whether you’re heading to a party or enjoying a homemade meal with family, everyone will delight in Domino’s delicious delectables. They’re sure to be berry good!
Buttermilk Biscuits with Strawberries & Whipped Cream
Prep Time: 15 mins | Cook Time: 10-15 Minutes | Servings: 12
Biscuits:
3 cups All-purpose flour
1 Tbsp Domino® Golden Sugar
1 Tbsp Baking powder
1 tsp Salt
¾ tsp Cream of tartar
1 stick Unsalted butter, room temp
1¼ cups Buttermilk
2 Tbsps Domino® Golden Sugar , for sprinkling
¼ cup Milk, for wash
Strawberries:
1 Tbsp Orange zest
1 lb. fresh Strawberries, hulled and sliced
2 Tbsps Domino® Golden Sugar
Whipped Cream:
1 cup Heavy whipping cream
1½ Tbsps Domino® Golden Sugar
1 tsp pure Vanilla extract
Stir together strawberries, sugar, and orange zest in a medium bowl. Let stand at room temperature until juices are released, at least 30 minutes. Set aside. Preheat oven to 425°F. Line one baking sheet with parchment paper. In a bowl, mix together flour, sugar, baking powder, salt, and cream of tartar. Using a pastry blender, work the butter into the flour mixture until it resembles breadcrumbs.
Make a well in the center of the flour mixture and add the buttermilk, with a fork mix together until a dough forms. Place the dough on a lightly floured surface and pat it into a rectangle of about 3/4-inch thick. Cut rounds with a cutter of about 2 ½-inches in diameter. Place biscuits on baking sheet. Brush tops with milk and sprinkle with sugar on top. Bake 10-15 minutes or until golden brown. Set aside and allow cooling down.
Add cream, sugar, and vanilla in a metal bowl of a stand mixer. Whip the mixture starting on low speed and gradually raise the speed to medium high until cream forms soft peaks. Assemble by cutting biscuit in half and adding macerated strawberries and whipped cream. Make sure to add some of the juices released by the strawberries to the side of the plate for extra flavor.
Red, White and Blue Trifle
Prep Time: 30 mins | Cook Time: 10 mins | Rest Time: 20 mins | Servings: 12
For the Pastry Cream:
2¼ cups Whole milk
2/3 cup Domino® Golden Sugar
1 Tbsp Lemon zest
1/3 cup Cornstarch
8 large Egg yolks
pinch Salt
4 Tbsps Unsalted butter, at room temp
For the Whipped Cream:
2 cups Heavy whipping cream
2 Tbsps Domino® Golden Sugar
1 tsp Pure vanilla extract
For the Trifle:
1 Pound cake, store bought (or follow the recipe “Golden Pound Cake with Warm Lemon Sauce” at dominosugar.com to prepare your own), cut into 1-inch cubes
2 cups fresh Strawberries, sliced
1½ cups fresh Blueberries
1½ cups fresh Raspberries
Whole strawberries, as decoration
Prepare the Pastry Cream:
Combine milk, 1/3 cup of sugar, and lemon zest in a medium saucepan. Bring the mixture to a boil. Remove from heat. In a large bowl, combine the reminder 1/3 cup of sugar with the cornstarch. Slowly whisk half of the milk mixture into the cornstarch mixture. Whisk in egg yolks, one at a time, until incorporated. Add the salt. Pour the egg yolk mixture into the milk mixture in the saucepan. Cook the mixture over low heat, whisking continuously, until the mixture thickens. Remove from heat and add pieces of butter whisking until all the butter is incorporated and the cream looks smooth. Strain the pastry cream and let cool.
Prepare the Whipped Cream:
In the bowl of an electric mixer fitted with the whisk attachment, whip the cream until it forms soft peaks. Slowly add sugar and vanilla. Beat at medium speed until the cream forms stiff peaks. Do not overbeat.
Assemble the Trifle:
Place one layer of cubes of pound cake in the bottom of a trifle dish. Top with a layer of strawberries, blueberries, and raspberries. Add dollops of pastry cream and whipped cream on top of the berries. Repeat the process ending with a layer of cake, berries, and pastry cream. Decorate with whipped cream and whole strawberries. Place in the refrigerator and allow the trifle to rest for 20 minutes. Serve cold.
Strawberry Margarita Ice Pops
Prep Time: 10 mins | Freeze time: at least 6 hours | Servings: 10 ice pops
½ cup Water
1 cup Domino® Turbinado Raw Cane Sugar
¼ cup Orange liqueur
1 cup Lime juice, freshly squeezed
¼ cup Tequila
1 pint freshly washed Strawberries, quartered
¼ tsp Sea salt
10 Lime slices
10 Ice pop molds
Wooden ice pop sticks
In a small saucepan, combine water and Turbinado sugar. Bring the mixture to a simmer. Stir until all the sugar is dissolved. Remove from heat and allow the mixture to cool down. Blend the cooled Turbinado syrup, lime juice, orange liqueur, tequila, strawberries, and salt until smooth. If there is foam at the top of the mixture, use a spoon to scrape it off.
Add one slice of lime to each ice pop mold. Carefully pour the margarita mix into the ice pop molds. Insert wooden sticks and freeze at least 6 hours or overnight. Unmold ice pops and serve immediately.
Additional Tips:
For extra fun, add one Strawberry Margarita Ice Pop to a glass of original Margarita. The ice pop will melt and the freshness of the strawberries will infuse your drink.
Mixed Berry Tart with Golden Pastry Cream
Prep Time: 15 mins | Chill Time: 3 hrs | Assemble: 25 mins
Cook Time: 30 mins | Servings: 8 individual tarts
Golden Pastry Cream: (Makes about 2 cups)
2/3 cup Domino® Golden Sugar
3 Tbsps Cornstarch
1/8 tsp Salt
1/2 cup Heavy whipping cream
1 1/2 cups Milk
3 Egg yolks, beaten lightly
2 Tbsps Butter
1 tsp Vanilla extract
Assembly:
1 Tbsp Domino® Golden Sugar
1 cup Strawberries, hulled and halved
1/2 cup Heavy whipping cream
2 cups assorted Berries, such as blackberries, raspberries and blueberries
8 store-bought premade Tart shells
For the Golden Pastry Cream Filling:
In a medium saucepan, combine sugar, cornstarch, and salt. Gradually whisk in milk and 1/2 cup cream. Cook over medium heat, constantly whisk until mixture thickens and begins to boil. Gently boil 3-5 minutes or until mixture is thick and translucent. Remove from heat and vigorously whisk about 1 cup of the hot mixture into egg yolks; then, whisk back into hot mixture in saucepan. Return to medium heat, whisking constantly, for 1 minute or until thick and custard coats the back of a spoon. Remove from heat and stir in butter and vanilla. Turn custard into a bowl, cover with plastic wrap, pressing on the surface to prevent a film, and chill for a minimum of 2 hours.
Make the Chilled Whipped Cream:
While the Golden Pastry Cream is chilling, whip 1/2 cup heavy cream in a chilled bowl, with chilled beaters until soft peaks form. Add sugar and continue to beat just until stiff. Cover and chill until ready to use.
Assembly:
Whip chilled golden pastry cream filling slightly then spoon into individual tart shells. Use a piping bag with a fluted tip of choice to pipe chilled whipped cream around the perimeter of the tart(s). Decoratively arrange fruit on top of Golden Pastry Cream and around the whipped cream. Chill until ready to serve.
Chef’s Tip:
Whisking some of the thickened cream into the beaten egg yolks first tempers the yolks and keeps them from overcooking. Do not let custard boil after the egg yolks are added or the custard is likely to curdle. The finished custard should reach a minimum of 160°F for food safety.
Strawberry Shortcake
Prep Time: 10 mins | Cook Time: 1 hr 20 mins | Servings: 16
Cake:
1 tsp Lemon peel, grated
2 cups Domino® Granulated Sugar
1/2 tsp Salt
1 1/2 cups (3 sticks) Butter or margarine, softened
1/2 tsp Mace or nutmeg
1 1/2 tsps Vanilla or brandy extract
3 1/2 cups Cake flour
1 1/2 tsps Baking powder
6 Eggs
Strawberry Topping:
1/3 cup Domino® Granulated Sugar
4 cups fresh Strawberries, washed, hulled, cut in half
Cream Topping:
1 cup Heavy whipping cream
2 Tbsps Domino® Powdered Sugar
For Cake:
Preheat oven to 325°F. Generously grease and flour a 10-inch tube pan. Combine sugar, butter, lemon peel, salt and mace in large bowl. Beat at medium speed until light and fluffy. Add vanilla; mix well. Gradually add flour and baking powder until well mixed. Add eggs, one at a time, beating well after each addition. Pour batter into prepared pan. Bake at 325°F for 70 to 80 minutes, or until toothpick inserted in center of cake comes out clean and cake is golden brown. Invert cake onto cooling rack. Cool completely.
Strawberry Topping:
Combine strawberries and sugar in medium bowl; mix well. Let stand for 1 hour.
Cream Topping:
Beat cream in medium bowl at high speed until soft peaks form. Gradually add powdered sugar, beating until stiff peaks form. To serve, place one slice of cake on a plate and top with 1/4 cup of strawberry topping and a dollop of cream topping. Repeat for a second layer.
Red, White & Blue Ice Pops
Prep Time: 5 mins | Cook Time: 8 mins
Freeze Time: Overnight | Servings: 8 
1 1/4 cups water
1/2 cup fresh lemon juice
1 cup Blueberries
3/4 cup Domino® Granulated Sugar
1 cup Raspberries
8 Ice pop molds
Wooden ice pop sticks
Heat lemon juice, water and sugar together in a saucepot over medium heat, just to boiling point. Remove from heat and cool. Once cooled, divide the fruit into eight ice pop molds. Fill each with the lemon mixture. Freeze overnight.
Blueberry Lemonade
Prep Time: 15 mins | Cook Time: 15 mins | Servings: 4
Blueberry Syrup:
1 cup Water
1 cup fresh Blueberries
¼ tsp Lemon zest
1 cup Domino® Pure Cane Granulated Sugar
Blueberry Lemonade:
2 cups Water
pinch Salt
Ice
1 cup freshly squeezed Lemon juice
¾ cup Blueberry syrup (recipe above)
½ cup Domino® Pure Cane Granulated Sugar
Lemon slices, blueberries, and mint as garnish
Prepare the Blueberry Syrup: Place water, sugar, and lemon zest in a small saucepan over medium heat. Stir occasionally until all the sugar dissolves. Bring to a simmer. Add blueberries. Lower the heat and simmer for 5 minutes. Strain the mixture and cool completely. Syrup can be kept in the refrigerator up to 5 days.
Prepare the Lemonade: In a large pitcher, combine the water, lemon juice, blueberry syrup, sugar, and salt. Mix well until all the sugar is dissolved. Pour into ice-filled glasses. Garnish with lemon slices, blueberries, and mint.
Dessert Pizza
Prep Time: 25 mins | Cook Time: 25 mins | Servings: 1 (12.5 in) Pizza
For the Crust:
1 large Egg
1 1/2 cups Domino® Golden Sugar
1 tsp pure Vanilla extract
1 cup Unsalted butter, at room temp
1/2 tsp Baking powder
2 3/4 cups All-purpose flour
1/8 tsp Salt
For the Cream Cheese Spread:
1 1/2 cups Domino® Golden Sugar
1 (8 oz) pkg Cream cheese, at room temp
1½ tsp pure Vanilla extract
1 (500 g) container Greek yogurt, unsweetened
1 tsp Lemon zest, freshly grated
For the Toppings:
Blueberries, Mandarin oranges, sliced Strawberries, Pineapple and Kiwis
Preheat oven to 350°F. In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and butter at medium speed until light and fluffy, about 2 minutes. Add egg and vanilla, mix for 1 minute. In a separate bowl, whisk all the dry ingredients. Add dry ingredients to the butter mixture and mix at low speed until combined and a dough starts to form. Remove the dough from the bowl and form into a disk. Press dough evenly onto a 12.5-inch pizza pan. Bake for 25 minutes or until golden brown. Remove from oven and allow to cool completely.
While the cookie crust is baking, prepare the cream cheese spread. In the bowl of an electric mixer fitted with the paddle attachment, beat sugar and cream cheese until smooth. Add yogurt, vanilla, and lemon zest mix until well combined. Spread the cream cheese spread onto the cooled cookie crust. Top with fruit and enjoy!