strawberries and cream

Cook your strawberries into a jam-like silky sauce then serve with scrummy drop scones and ice cream

Strawberry compote with sugared drop scones

ripe strawberry, hulled

tbsp caster sugar

lemon juice

balsamic vinegar(optional)

unsalted butter

self-raising flour

salt

tbsp white caster sugar,

tsp vanilla extract

semi-skimmed milk

vanilla ice cream, to serve

Cut the strawberries in half or in quarters if large, and put in a pan with the sugar and lemon juice. Heat gently until the sugar dissolves, then bring to a simmer. Cover the pan and cook the strawberries for 3 mins or until dark red and syrupy. Cool, then add the balsamic vinegar, if using. The compote can be stored in the fridge for up to 2 weeks.

To make the drop scones, the best flavour and golden colour will come from cooking them in clarified butter. Melt the butter gently in a small pan, then pour the clear yellow layer into a jug. Discard the white solids.

Sift the flour and salt into a mixing bowl, and stir in the sugar. Make a well in the middle, crack in the egg, then add the vanilla and a splash of milk. Whisk until thick and smooth, then whisk in the remaining milk. Put a few tbsp extra caster sugar in a shallow container, ready for sugaring the drop scones.

Heat a non-stick frying pan, then add a splash of clarified butter and swirl it around. Spoon in 4 dessertspoons of the batter, spacing them well apart, to make drop scones about 7cm across. As soon as bubbles appear on the surface, flip the scones and cook until puffed in the middle. Keep warm while you cook another batch. Toss the scones in the caster sugar, then serve with strawberry compote and a scoop of ice cream.

Fresas con Crema is a traditional Mexican dessert recipe that&#x27;s made with sweetened condensed milk, whipping cream, sour cream, and strawberries.

Fresas con Crema

strawberries (, hulled)

sour cream ((or plain greek yogurt))

evaporated milk

heavy whipping cream

condensed milk (, la lechera)

vanilla extract

Slice the strawberries into thin slices. 

Add the sour cream, evaporated milk, heavy cream, sweetened condensed milk and vanilla to a mixing bowl. Beat with electric mixers for 2 minutes.

Spoon 1/2 cup of fresh sliced strawberries into a cup. Pour 1/2 cup of the cream mixture over the top. 

Serve with whipped cream on top, if desired.Serves 8 (1 cup servings)

This lighter Strawberries and Cream folds Greek yogurt right into the whipped cream for a healthier (and yummier) spin on the classic!

Strawberries and Yogurt Whipped Cream

strawberries

sugar

whipping cream

Stonyfield Organic 0% plain Greek yogurt

Place the sugar into the mixing bowl and add the chilled whipping cream and vanilla extract.

Using a hand mixer, whisk at medium speed until the cream and vanilla reaches stiff peaks, about 2 to 3 minutes; whisk in the yogurt for 15 seconds or until incorporated.

Place strawberries in 4 glasses or bowls and top with cream.

Nadiya's gorgeous strawberry shortbread cupcakes have a double surprise inside! Cut them open to reveal a whole strawberry and a crisp biscuit base. Perfect for picnics and parties. 

Strawberry shortcake cupcakes 

butter,

icing sugar

100 grams/3½oz strawberry ice cream, melted

vanilla sandwich biscuits

small–medium strawberries, tops sliced off

clotted cream

110 grams/4 ounces caster sugar

free-range eggs

vanilla bean paste

110 grams/4 ounces self-raising flour, sifted

freeze-dried strawberries, to decorate

Nadiya bakes a strawberry shortcake, cupcake that is delightful, colourful and full of surprises.

Cupcakes with a twist

Simple and easy strawberry delight recipe with berries, cream cheese, whipped cream, powdered sugar, and a pecan crust. Dreamy no bake dessert recipe!

Strawberry Delight No Bake Dessert

pecan nut pie crust, ready to go

corn starch

water

strawberry purée*

strawberries, sliced

Dream Whip, (1 box)

milk

cream cheese

Whisk the corn starch and water together in...

Whisk the corn starch and water together in a small glass measuring cup.

Add the corn starch mixture together with the...

Add the corn starch mixture together with the sugar in a medium to large saucepan.

Mix in the strawberry purée.

Bring the mixture to a boil on low...

Bring the mixture to a boil on low to medium heat, constantly stirring with a spatula to avoid scorching.

Once the mixture boils, cook it for 3...

Once the mixture boils, cook it for 3 to 5 more minutes, or until it thickens and turns a deep red.

Remove the strawberry sauce from the heat, and...

Remove the strawberry sauce from the heat, and allow it to cool.*

In a separate mixer bowl, whisk together the...

In a separate mixer bowl, whisk together the Dream Whip with the milk and vanilla, according to package directions. Whisk it until it begins to form soft peaks, about 4 minutes.

In a separate bowl, whip the cream cheese...

In a separate bowl, whip the cream cheese well.

Add the cream cheese and powdered sugar to...

Add the cream cheese and powdered sugar to the Dream Whip mixture, and whisk for 3 to 5 minutes, or until it's smooth and creamy.

Spread the Dream Whip cream cheese filling onto...

Spread the Dream Whip cream cheese filling onto the prepared pie crust.*

Once the strawberry sauce has cooled enough, mix...

Once the strawberry sauce has cooled enough, mix the sliced strawberries into the sauce.

Spread the strawberries and sauce mixture over the...

Spread the strawberries and sauce mixture over the Dream Whip filling.

Cover your no bake strawberry dessert and allow...

Cover your no bake strawberry dessert and allow it to chill in the fridge for at least 4 hours, or overnight if possible.

When it's ready to serve, you can top...

When it's ready to serve, you can top it off with a dollop of whipped cream or serve it as is. It's so delicious! Be sure to store this no bake dessert in the refrigerator, where it should keep for 2-3 days.

https://www.youtube.com/watch?v=1Ai6_qH4WQQ

Simple and easy strawberry delight recipe with berries, cream cheese, whipped cream, powdered sugar, and a pecan crust. Dreamy no bake dessert recipe!

Printable Recipe: https://flouronmyfingers.com/strawberry-delight-no-bake-dessert/

This Strawberries and Cream Cake is so easy to make and full of amazing flavor. It only requires a few simple ingredients, and tastes absolutely amazing.

Strawberries and Cream Cake Recipe

white cake mix (1 box)

vegetable oil

eggs

cream cheese (1 package, softened)

vanilla

strawberries (sliced)

Strawberry Danish Dessert

Prepare as directed on cake mix and divide batter into 2 round cake pans or one 9 x 13 inch glass baking dish. Bake according to directions on cake mix and let cool completely.

Mix together cream cheese, powdered sugar, and 1 tsp vanilla until smooth. Fold in Cool Whip. Sread evenly over cake.

Mix the Danish Dessert with 1 3/4 cups water. Cook according to package directions. Let cool slightly, then fold in the strawberries. Let cool completely before spreading over cakes (I usually put it in the fridge for about 30 minutes).

Keep in the fridge until you are ready to serve it (I usually like to refrigerate it for about 2 hours before serving).

This Strawberries and Cream Cheesecake Cake is perfect in every way! With two layers of strawberry cake and a creamy layer of vanilla cheesecake in the middle, this cake is no joke.

Strawberries and Cream Cheesecake Cake

oz (678 grams) cream cheese, room temperature

(207 grams) sugar

tbsp (24 grams) all purpose flour

(230 grams) sour cream

tbsp vanilla extract

eggs, room temperature

(168 grams) unsalted butter, room temperature

(310 grams) sugar

(173 grams) sour cream

tbsp strawberry extract

(325 grams) all purpose flour

tsp (18 grams) baking powder

(120 milliliters) milk

(120 milliliters) strawberry puree

pink food color

(452 grams) cream cheese, room temperature

(144 grams) powdered sugar

6-10 strawberries, sliced

strawberries,

Preheat oven to 300°F (148°C). Line the entire inside of a 9-inch (23cm) cake pan with aluminum foil. Press it into the pan to get it as flat as you can. You’ll use the aluminum foil to lift the cheesecake out of the pan when it’s baked and cooled.
2. In

a large mixer bowl, mix the cream cheese, sugar and flour together until combined. Use low speed to keep less air from getting into the batter, which can cause cracks. Scrape down the sides of the bowl.
3. A

d the sour cream, and vanilla extract and mix on low speed until well combined.
4. A

d the eggs one at a time, mixing slowly and scraping the sides of the bowl after each addition.
5. P

ur the cheesecake batter into the lined cake pan.
6. P

ace the cake pan inside another larger pan. I use a larger cake pan, but you can use a roasting pan or any other larger baking pan. Fill the outside pan with enough warm water to go about halfway up the sides of the cake pan. Bake for 1 hour.
7. T

rn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes. Do not open the door or you’ll release the heat.
8. Cra

k oven door and leave the cheesecake in the oven for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
9. Rem

ve cheesecake from oven and chill until firm, 5-6 hours.
10. 

rong>To make the cake layers, preheat the oven to 350°F (176°C). Line the bottoms of two 9-inch (23cm) cake pans with parchment paper and grease the sides.
11. In a l

rge mixer bowl, cream the butter and sugar together on medium speed until light in color and fluffy, about 3-4 minutes.
12. Add th

sour cream and strawberry extract and mix until combined.
13. Add th

egg whites in two batches, mixing until well combined after each addition. Scrape down the sides of the bowl as needed to make sure everything is combined.
14. Combin

the flour, baking powder and salt in a medium bowl. Combine the milk and strawberry puree in a measuring cup.
15. Add ha

f of the flour mixture to the batter and mix until combined.
16. Add th

milk mixture to the batter and mix until combined.
17. Add th

remaining flour mixture and mix until smooth. Scrape down the sides of the bowl as needed to ensure everything is being combined. Stir in the food coloring.
18. Divide

the batter evenly between the prepared cake pans. Bake for 27-30 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.
19. Remove

the cakes from the oven and allow to cool for 2-3 minutes, then remove from pans to a cooling rack to finish cooling.
20. 

>To build the cake, make the frosting. Add the cream cheese to a large mixer bowl and beat until smooth, then set aside.
21. Add the

heavy whipping cream, powdered sugar and vanilla extract to another bowl and whip until soft peaks form.
22. Add the

cream cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly. Set whipped frosting in the refrigerator.
23. Use a l

rge serrated knife to remove the domes from the top of the cakes.
24. Place t

e first layer of cake on a serving plate or a cardboard cake round. Spread about 1 cup of frosting evenly on top of the cake layer.
25. Use the

aluminum foil to lift the cheesecake out of the cake pan, remove the foil and place the cheesecake on top of the cake.
26. Spread

nother cup of frosting evenly on top of the cheesecake, then add the second layer of cake on top. If the sides of the cake don’t line up, use a serrated knife to trim off the excess cake or cheesecake.
27. Frost the

s of the whipped frosting around the top edge of the cake. I used the Ateco 844 icing tip.
29. Place slic

d strawberries around the bottom edge of the cake. Place strawberry halves on top of the cake around the inside of the swirls.
30. Pip a smal

shell border around the bottom edge of the cake.
31. Store the

ake (in an airtight containter, if possible) in the refrigerator until ready to serve. Cake is best for 2-3 days.

Made this but substituted raspberry for strawberry. It was so good!

I was a tad nervous to try this cheesecake layer but it was awesome.  Came out beautiful.  Definitely going to make again

Recipe looks really good. I have a question though. Can I colour the icing ? If yes then at what stage can I add the colour?

https://www.youtube.com/watch?v=RLGfLne_k5o

This Strawberries and Cream Cheesecake Cake is the stuff cake dreams are made of! With two layers of strawberry cake and a creamy layer of vanilla cheesecake in the middle, this cake is delicious and hardcore! Recipe: https://www.lifeloveandsugar.com/strawberries-cream-cheesecake-cake/

Strawberries And Cream Cheesecake Cake

This quintessential strawberries and cream dessert. Make it in seconds with AWT’s easy Eton mess recipe.

Easy Eton mess

port

meringues, broken up

cream, softly whipped

A bowlful of juicy summer strawberries with whipped cream to satiate your sweet pangs!

Delicious Strawberries and Cream Recipe

whipped cream

To make strawberries and cream, first, wash the juicy berries properly and de-stem them. Let them be for five minutes and sprinkle them with granulated sugar. Thereafter, let them sit for a while.&nbsp;

You can even slice the strawberries if you want and then sprinkle sugar on them.&nbsp;

Once that is done gently toss the strawberries so that they blend well with the sugar.&nbsp;

In the meantime, whip 1 cup of cream properly. Add the whipped cream and a tsp and a half of vanilla extract to the fresh strawberries and refrigerate it for two hours before you serve the delectable dessert. Your delicious dessert, strawberries and cream, is ready!

Spongy Cointreau-soaked biscuits are beautiful mingled with strawberries and cream in this good-looking dessert.

Strawberry sponge cream

(1/4 cup) caster sugar

punnet strawberries, washed, hulled, thinly sliced

Cointreau liqueur

milliliters ctn thickened cream

(1/4 cup) pure icing sugar

ctn light sour cream

savoiardi (sponge finger biscuits)

Strawberries, extra, washed, hulled, thinly sliced, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5603829826001&=domain=taste

5348771529001-5603829826001

Incredibly light and super refreshing, Strawberry Poke Cake is a moist vanilla cake that’s oozing with delicious white chocolate and strawberry filling in every bite.

Strawberries Poke Cake (strawberries and cream)

white chocolate chips

condensed milk

gelatin

strawberry pie filling

tub whipped topping (thawed)

strawberries (washed, capped and sliced thin)

Preheat the oven to 350°F. Spray a 9x13 baking pan with Baker’s Joy or a generic baking spray. Set it aside.

Using a medium-sized mixing bowl, whisk together the boxed cake mix, water, vegetable oil and egg whites until completely combined.

Evenly pour the cake batter into the prepared baking dish. Bake for 28 - 30 minutes, or until a toothpick inserted comes out clean.

Remove the cake from the oven. Using either a fork or the handle of a wooden spoon, poke holes in the warm cake, spacing 1 inch apart. Allow the cake to completely cool.

Cake

Using a medium-size heat-safe bowl, add the white chocolate chips and sweetened condensed milk. Microwave for 40 seconds. Stir the mixture until the chips are melted and smooth.

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Top Tags

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Strawberry shortcake cupcakes

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Easy Eton mess

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The most viewed strawberries and cream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine