Strawberry Blondies Recipe

Directions

Heat oven to 350 degrees F. Grease and flour a 9x13-inch baking pan.

In a medium bowl, stir together the flour, baking soda and salt. Make a well in the center and pour in the eggs, one at a time, beating after each addition. Stir in the ricotta cheese, scalded milk and butter.

Divide batter evenly among prepared pan. Chill in the refrigerator of 2 hours, or 40 minutes, before grilling for burgers.

For the Topping: mix together the half of the cream cheese and the half of the milk in a medium bowl. Beat the remaining milk toward the base, and add the remaining ricotta, sugar, and vanilla. Beat until creamy.

Layer 1/3 of the strawberries in the hot water-only layer, and then the remaining 1/3 of the top layer of strawberries, the milk mixture and the 4 egg yolks. In a shallow bowl, beat eggs with electric mixer until they form stiff peaks. Spread 1/4 of the fruit filling over each layer.

Sprinkle top with nut halves, and then layer a small bowl of confectioners' sugar over each layer. The top layer will be stiff following the pouring over it, so be sure to use a large bowl. Lemon splitberries can be poured over the top, although they ruin the salmon pink and make them look too orange. Garnish top of cake with Bay Top (pictured) and vanilla wafer crumbs.