If I had a dollar for every time I have heard or read---"I want to make these using strawberries in place of blueberries", I might be able to make a dent in the national debt. Don't get me wrong, I am thrilled when people are excited about anything I launch out into the ether that is...whatever the cool term is for the internet these days. That being said, it has been made clear to me that the time has come to put out a strawberry version of this delicious summer treat.
The recipe is virtually the same as the blueberry version with a minor tweak in the compote. Please partake of these lovelies. It's like holding Summer in your hand. And then eating it☺.
Frozen Yogurt Sandwiches with Strawberry Swirl
For the Strawberry Compote
2 cups (10 ounces) fresh strawberries
1/4 cup granulated sugar
1/2 teaspoon lemon zest
1/2 teaspoon orange zest
1 Tablespoon freshly squeezed orange juice
2 teaspoons cornstarch
For the Sandwich Layers
1 cup unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/8 teaspoon ground cinnamon
4 ounces (8 tablespoons) unsalted butter, softened
3/4 cup packed light brown sugar
1 extra large egg
1/2 teaspoon pure vanilla extract
2 pints premium vanilla frozen yogurt, softened
For the Strawberry Compote
In a 12-inch skillet, cook the strawberries, sugar, lemon zest and orange zest over medium-high heat, thoroughly crushing the berries with a potato masher or the back of a large fork until the juices have released and the sugar has dissolved, about 2 minutes. In a small bowl, stir together the orange juice and cornstarch. Stir the orange juice mixture into the strawberry mixture. Bring the entire mixture to a boil, stirring until the mixture has thickened, about 1 minute. Transfer the mixture to a bowl and cool to room temperature. Cover and refrigerate until ready to use. (Can be made up to one day in advance).
For the Sandwich Layer
Preheat the oven to 375º F with the rack in the middle. Butter and flour two 8-inch baking pans, then line with parchment paper with sides over hanging for easy release. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar at medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla. Reduce the speed and add the flour mixture in two batches, mixing just until combined. Evenly divide the batter between the prepared pans, spreading with an offset spatula. Bake until golden brown but still tender, about 10-12 minutes. Cool completely in the pans for least 1 hour.
Keeping one sandwich layer in the pan, dollop half the strawberry compote over the base. Spoon all of the softened frozen yogurt over the strawberry and spread evenly using an offset spatula. Dollop the remaining strawberry compote over the yogurt. Using the parchment overhang, carefully remove the second sandwich layer from the pan. Invert the layer over the strawberry and yogurt, pressing gently to form and even sandwich. Fold parchment overhang over the sandwich and wrap baking pan in plastic wrap and freeze for at least 4 hours, preferably overnight.
When ready to serve, remove plastic wrap and unfold parchment. Using parchment, transfer the sandwich to a cutting board. Trim edges if desired, then cut into bars. Ice cream sandwich (before cutting) can be made one week in advance wrapped in plastic wrap and then in foil. Enjoy!
Source: Adapted from Gourmet, August 2009