June is just an exciting month. There is a lot going on at the farm. The pollinators are getting busy. And we are celebrating one of our most treasured products- DAIRY! You know dairy… maker of butter, milk, cream, cheese and everyone’s summer favorite, ICE CREAM! This morning on WIBW we joined Melissa Reed from Hildebrand Farms Dairy to hear how they are celebrating National Dairy Month. You won’t want to miss it!
Hildebrand Farms is hosting their June Dairy Month Celebration this coming Saturday, June 25th from 10-3. They will have free tours of the farm, samples of their delicious dairy products, corn pit and hay bale play area for the kids and a chance to make-your-own ice cream. Hildebrand Farms boasts a great little farm store as well where you can purchase any of their delicious dairy products in their signature glass jars! White milk, chocolate milk, cream cheese, cheese spreads, and my favorite, heavy whipping cream- AKA Heaven in a Jar!
Since 4th of July is right around the corner, I thought it would be fun to share one of my favorite summer cake recipes that uses Hildebrand Farm’s perfect whipping cream. It’s called Red, White and Boom cake and should be enjoyed piled high with fresh berries, whipping cream and fluffy angel food cake!!!
Red, White and Boom Cake!
1 angel food cake mix, baked according to package directions, cooled and sliced horizontally into three equal layers
3-4 cups summer berries, such as blackberries, blueberries, sliced strawberries, and raspberries
Fresh mint leaves, for garnish
3 cups Hildebrand Farms Dairy whipping cream
1 cup lemon curd (purchased or click here for my homemade lemon curd recipe!)
8 whole strawberries, stems removed and point cut open criss-cross to allow inverted strawberry to open slightly to be filled
In a large mixing bowl, use a mixer on high speed to beat whipping cream for 3-4 minutes until mixture becomes nicely thickened and peaks form when you lift up the beaters. (Yes, be sure the mixer is turned off when testing this!.) Gently fold lemon curd into whipped cream.
Place bottom layer of angel food cake onto cake pedestal or serving platter and top with a generous layer of prepared lemon filling; top filling with assorted berries, letting both the filling and the berries “ooze out” a bit, as desired. Top with second angel food cake layer and repeat process with berries. Place final layer of angel food cake on top; top with lemon filling, then place the whole strawberries, cross-cross cut tips up, around the cake as desired. Place mint around strawberries as garnish, then use remaining assorted berries as desired to fill in around strawberries, on top of mint. Place remaining lemon filling into a pastry bag fifties with a pretty piping tip and pipe filling into whole strawberries to fill each one; top with a blueberry, if desired. Chill whole cake well, then slice to serve.
Now You’re Cookin’ with DAIRY!
**This recipe was featured on Chef Alli’s Farm Fresh Kitchen with From the Land of Kansas, as part of WIBW 13 News This Morning, June 2016. To order your favorite From the Land of Kansas products and ingredients, visit our new ecommerce site!