july 4

Fresh, sweet strawberries are simmered to make a sweet Homemade Strawberry Topping with a hint of vanilla and lemon that beats store-bought syrup any day.

Homemade Strawberry Topping with Secret Ingredient

strawberries

white sugar

water

vanilla

lemon juice

cornstarch

salted butter

red food coloring ((optional))

In a saucepan over medium heat, stir together the strawberries, sugar and water until the sugar is dissolved. Heat the mixture to boiling, stirring often. Reduce heat and add the vanilla and lemon juice.

In a small cup, combine the cornstarch and two tablespoons of water. Mix well.

Pour this into the boiling strawberry mixture. Stir and boil over medium-low heat for 4 minutes or until the mixture has thickened a bit.

Remove the pan from the heat.

Add 1 tablespoon of butter and mix until the butter has completely melted.

If you'd like your strawberry syrup to have a nice red color, add a few drops of red food coloring. This is completely optional.

Allow the mixture to cool for 15 minutes, then add the last cup of quartered, fresh strawberries.

Serve over whatever dessert you'd like!

Refrigerate the leftovers.

https://www.youtube.com/watch?v=hDRjvkpIg30

How to Make HOMEMADE STRAWBERRY TOPPING  I Tastes of Lizzy T
__________­↓↓↓↓↓↓ CLICK FOR RECIPE ↓↓↓↓↓↓↓↓ ______________
Fresh, sweet strawberries are simmered to make this sweet Homemade Strawberry Topping with a hint of lemon and vanilla that beats store-bought syrup any day. Serve on shortcake, pancakes, pound cake, ice cream….the possibilities are endless!

Why you’ll love this strawberry sauce:
made with fresh strawberries
a light syrup
ready in 20 minutes
perfect topping for cakes and ice creams

A Secret Ingredient
What makes our strawberry sauce the best? Butter. After the sauce is done cooking you’ll add a tablespoon of butter to the sauce. This makes a deliciously rich strawberry sauce. Don’t skip it…trust me!

PRINTABLE RECIPE: https://www.tastesoflizzyt.com/homemade-strawberry-topping-recipe/
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At Tastes of Lizzy T, our mission is to revive the thrill of preparing and sharing food with family and good friends. In our drive through culture, we are losing the joy of preparing your own meals. We’re about creating healthy, heartfelt comforting food. Starting as a mother and daughter school project, Tastes of Lizzy T is now an international blog where we share our life journey of a family that loves to cook, serve, and eat fresh, traditional, and wholesome food. We’re reviving old memories and creating new, one recipes at a time.


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How to Make STRAWBERRY TOPPING {Recipe Video}

This berry cheesecake salad recipe is the perfect patriotic dessert for Memorial Day and 4th of July with strawberries, blueberries and cream cheese filling.

Red, White & Blue Cheesecake Salad

blueberries

8-oz. package cream cheese,

vanilla extract

salt

sugar

large (16-oz.) tub cool whip, thawed

mini marshmallows

All American Smash Burger

For the Burger Patties

beef

neutral oil

Kosher salt,

black pepper,

American cheese

brioche or potato buns

½ head iceberg lettuce, thinly sliced

½ small yellow onion, minced

Pickle chips

For the Burger Sauce

mayo

ketchup

yellow mustard

⅛ teaspoon smoked paprika

garlic powder

hot sauce

Assembled in only 20 minutes, this Triple Berry Trifle festive, colorful, and impressive! This easy dessert recipe is a simple way to feed a crowd.

Triple Berry Trifle Dessert

½ loaves pound cake ((store bought

heavy cream

cream cheese ((softened))

lemon zest

milk

strawberries ((sliced))

raspberries

Cut pound cake into 1” cubes. You can use store-bought pound cake or prepare your own. (I used a Betty Crocker Pound Cake Box Mix that makes 2 standard-sized loaves).

Using a cold bowl and a high speed mixer, whip the heavy cream until stiff peaks form. This will take several minutes. Set aside a few of each type of berry for garnishing.

In a large bowl, beat together the cream cheese, lemon zest and sugar. Mix in ¼ cup of whole milk. Fold in the whipped cream. The mixture should be thick but spreadable.

Add cake cubes into the bottom of your trifle dish in 2 layers.

Top with ½ of each type of berry.

Top with ½ of the whipped cream mixture.

Repeat the layers of cake, berries and whipped cream. Top your trifle with a few berries of each kind and a dollop more of whipped cream.

This Red White and Blue Berry Cake is filled with fresh raspberries and blueberries and takes just a few minutes of prep time to get in the oven.&nbsp;

Red White and Blue Berry Cake

salted butter (softened to room temperature, 4 ounces)

granulated sugar (divided, 250 grams)

eggs

vanilla extract (5 grams)

all-purpose flour (174 grams)

baking powder (5 grams)

sour cream (4 ounces)

Plus whipped cream and more fresh berries

Preheat oven to 350ºF. Spray a 9-inch round cake pan with cooking spray and set aside.

In the bowl of a stand mixer, whip together the butter and 1 cup of the sugar (the other 1/4 will go on top) until pale and fluffy, about five minutes. 1/2 cup salted butter, 1 ¼ cup granulated sugar

Add the eggs, one at a time, and beat well after each addition. Beat in the vanilla. 2 large eggs, 1 teaspoon vanilla extract

In a medium bowl, whisk together the flour, baking powder and salt. Gradually add the flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition. 1 1/3 cup all-purpose flour, 1 ¼ teaspoons baking powder, ¼ teaspoons salt, ½ cup full-fat sour cream

Gently fold in the fresh blueberries and raspberries to the cake batter using a rubber spatula. Spread the batter in the prepared cake pan. 1 cup fresh blueberries, 1 cup fresh raspberries

Sprinkle the remaining 1/4 cup of sugar evenly over the top of the cake batter.

Bake 35-40 minutes, until the top is crackly and lightly browned and the center still jiggles just a bit.

Let the cake cool completely in the pan and slice and serve the cake from the pan.

Top each cake slice with whipped cream and more fresh blueberries and raspberries.

This cake is excellent! I substituted diced peaches as my raspberries had gone bad. Also for topping I used 1/2 light brown sugar mixed with 1 tsp cunnamon. Definitely a keeper!

This was SO good!! Made it for the 4th of July, was hard to gauge when it was done and I’m at high altitude, baked exactly 40 minutes and it was perfect!! A keeper for sure, thank you!

https://content.jwplatform.com/videos/kRvlbRUN.mp4

This Red White and Blue Berry Cake is filled with fresh raspberries and blueberries and takes just a few minutes of prep time to get in the oven.

RED WHITE AND BLUE BERRY CAKE

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Top 5 july 4 recipes from across the web

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The most viewed july 4 recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine