strawberry desserts

Recipe video above. A fabulous strawberry dessert recipe that&#039;s quick and easy to assemble! Tender, juicy strawberries smothered in a self-creating strawberry syrup topped with a crumbly topping. The toughest part is deciding what to serve it with - ice cream, cream or custard??

Strawberry Crumble

rolled oats / oatmeal ((quick cooking is ok))

white flour (, plain/all purpose)

brown sugar ((loosely packed))

tsp baking powder

cinnamon powder

salt

/ 6 tbsp unsalted butter (, melted)

strawberries (, ripe)

cornstarch

white sugar ((Note 1))

water

tsp vanilla extract

Vanilla ice cream (, dollop cream

Preheat oven to 180C/350F.

Place all ingredients except butter in a bowl. Mix to combine. Add butter and mix to incorporate.

Topping:

Hull / cut top off strawberries. Cut larger ones in half, leave small ones whole (2cm / 4/5" height).

Place strawberries in bowl. Scatter over cornflour, toss well to coat evenly.

Add sugar, water and vanilla. Mix well.

Strawberry Filling:

Pour strawberries into a baking pan (Note 2). Crumble over topping, using your fingers to get some nice crumbly chunks.

Bake for 30 to 40 minutes until the Topping is deep golden and the strawberry syrup is bubbling up energetically all around the edges - see video, this is a key sign that the strawberry sauce has thickened sufficiently.

Stand for a few minutes before serving with ice cream or your choice of topping.

Assemble and bake:

These Strawberry Truffle Cupcakes are moist vanilla cupcakes filled with strawberry truffle filling, topped with white chocolate buttercream! A perfect strawberry dessert for Valentine's Day!

Strawberry Truffle Cupcakes

oz white chocolate chips

tbsp strawberry extract

(120 milliliters) heavy whipping cream

Pink gel icing color

(163 grams) all-purpose flour

tsp salt

tbsp (84 grams) unsalted butter, room temperature

(155 grams) sugar

vegetable oil

eggs

+ 2 tbsp (150 milliliters) milk

(280 grams) unsalted butter, room temperature

(575 grams) powdered sugar

5-6 tbsp (45-60 milliliters) heavy whipping cream

candies

To make the strawberry truffle filling, put the white chocolate chips in a medium sized bowl.

2. Put the strawberry extract and heavy whipping cream in a microwave safe measuring cup or bowl and microwave until it begins to boil.

3. Pour the cream over the white chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth. If needed, microwave the mixture for 10-20 more seconds, then whisk until smooth.

4. Add a very small amount of pink gel icing color and stir until combined. Add a small amount more, if needed, to get the right shade of pink. Keep in mind that once you whip this filling later, it&#8217;ll lighten a bit, so make it a touch darker than you&#8217;ll end up wanting it to be in the end.

5. Set the ganache in the fridge to firm up, about 2-3 hours.

6. To make the cupcakes, prepare a cupcake pan with cupcake liners and preheat the oven to 350°F (176°C).

. Combine the flour, baking powder and salt in a medium sized bowl and set aside.

. Add the butter, sugar and oil to a large mixer bowl and beat together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.

. Add the eggs one at a time, mixing until mostly combined after each. Add the vanilla extract with the second egg. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

0. Add half of the dry ingredients to the batter and mix until mostly combined.

1. Slowly add the milk and mix until well combined. The batter might look a little curdled, but that’s ok.
12

Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
13

Fill the cupcake liners about 3/4 full and bake for 14-16 minutes or until a toothpick inserted into the center comes out clean.
14

Remove cupcakes from the oven and place on a cooling rack to cool.
15

While the cupcakes cool, finish the filling. Put the chilled mixture in the bowl of a mixer and whip with the whisk attachment until soft peaks form, about 5-7 minutes. You’ll notice the mixture lighten in color.
16.

ut out the centers of the cupcakes. You can use a cupcake corer or a knife.
17.

ill the centers of the cupcakes with the filling. Set the cupcakes in the fridge while you make the frosting.
18.

o make the frosting. Place the white chocolate chips in a microwave safe bowl and heat in 10-20 second increments, stirring between each, until white chocolate is melted and smooth. Set aside to cool a bit.
19.

n a large mixer bowl, beat the butter until smooth.
20.

dd the cooled white chocolate in 2-3 batches and mix until well combined.
21.

dd about half of the powdered sugar and 2 tablespoons of heavy cream and mix until well combined.
22.

dd remaining powdered sugar and salt and mix until smooth.
23.

dd remaining heavy cream as needed to get the right consistency of frosting.
24.

ivide the frosting roughly in half. Add some pink gel icing color to one half of the frosting.
25.

o frost the cupcakes with the colored swirl, I like to use three piping bags. I use two piping bags and add the white frosting to one and the pink frosting to the other. Then add your piping tip (I used Ateco tip 847) to the third large piping bag. Add the two frosting filled bags to the third bag side-by-side. It may seem a little tight and awkward, but it&#8217;ll mostly fit. When you squeeze from the top of the third bag to pipe the frosting, the two colors should come out evenly next to each other to create the swirl. Frost the cupcakes with the buttercream, then top with a heart candy.
26.

efrigerate cupcakes in an air tight container until ready to serve. Serve at room temperature. Cupcakes are best for 2-3 days.

Tried these today because I love strawberry anything and these cupcakes came out great! The entire family loved them.

I cannot describe the yumminess of those scrumptious cupcakes....... I finally understand the phrase  "for a loss of words"!    My message to any one who is debating to make these: MAKE THEM!!!
From the cream to the filling, and last BUT NOT LEAST, the cupcake. And I just wanted to say , Lindsay is SUPER at cupcake recipes! I'm gonna start to make a new batch of "Lindsay cupcakes" every week.... Well thanks Lindsay  : )

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

vanilla extract

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.

This light and fluffy no-bake strawberry cake recipe is a nostalgic dessert that my mom used to make when I was a kid! With store-bought angel food cake, Jello, Cool Whip and frozen strawberries, this easy dessert recipe is great for sharing with family or taking to a party.

Strawberry Jello Angel Food Cake Dessert

ring Angel Food Cake (store-bought)

pkg. Strawberry Jello

Set out frozen strawberries to thaw while working on the rest of the recipe.

Boil water. 

Break 1/2 of the angel food cake in to chunks and put in the bottom of a 9x13 pan.

Mix powdered Jello in a bowl with 2 cups boiling water.

Add strawberries immediately and stir.

You may need to use your hands to break up chunks of frozen strawberries.

Stir in spoonfuls of Cool Whip until well mixed.

Spoon 1/2 mixture over angel food cake in dish.

Repeat layers and set in refrigerator for several hours.

Cut in to squares and serve immediately. (Your squares won't be perfect. The gelatin is not firm.)

https://embed.mediavine.com/videos/paqv87aidhkvdecn5lcd

This easy pink dessert is just like your grandma used to make! Strawberries, Jello, Angel Food and Cool Whip make this refrigerator cake quick and easy. It's my favorite thing to take to potlucks!

Take advantage of your bounty of summer produce with this Strawberry Mint Ice Cream. The custard-based ice cream is packed with simple ingredients like fresh strawberries, fresh mint, eggs, cream, and whole milk.

Strawberry Mint Ice Cream

heavy cream

milk

granulated sugar, (divided)

lb. fresh strawberries, (hulled)

Tbsp finely chopped mint leaves

lemon juice

Combine cream, milk, and salt in a large saucepan over medium heat. Stir constantly, until the mixture just reaches the point of simmer.

While the milk is heating, lightly whisk eggs and 1/2 cup sugar in a separate medium bowl. Once milk is at point of simmer, slowly pour about half of it into the bowl with the egg yolks, whisking all the time. Then pour the egg/milk mixture back into the saucepan with the rest of the milk.

Cook over medium-low heat, until the mixture slightly thickens (and coats back of spoon), stirring the whole time (it should be about 170 degrees if you&#39;re using a thermometer). Remove from heat.

Pour mixture through a strainer into a large heat-proof bowl. Cover bowl with plastic wrap, making sure plastic wrap is touching the top of the cream mixture, and move to fridge for at least 4 hours.

In a separate bowl, mix together strawberries, chopped mint, ¼ cup sugar, and lemon juice.

Mash mixture together. I recommend using a potato masher, muddler, or large wooden spoon. Place in fridge to chill at least an hour.

When you&#39;re ready to make ice cream, mix together strawberry puree and cream mixture.

Process in ice cream maker according to manufacturer&#39;s instructions.

Transfer finished ice cream into quart-sized container and place in freezer for another 4+ hours to let it harden.

This Strawberry Whipped Cream recipe can made with either fresh strawberries or freeze dried strawberries! Both versions have amazing strawberry flavor and make a fluffy strawberry whipped cream you can pipe onto cakes, cupcakes, cheesecakes and even pancakes!

Stabilized Strawberry Whipped Cream (2 Ways)

(115 grams) powdered sugar

Red gel icing color, optional

Add the chopped strawberries to a food processor or blender and puree until smooth, then strain through a fine mesh sieve to discard the seeds.

2. Add the puree to a medium sized saucepan and cook over medium heat. Allow the puree to come to a boil and continue to boil, stirring consistently to keep it from burning, until it has thickened and reduce to 1/4 cup, about 15 minutes. To measure, pour the puree into a measuring cup. If it’s more than 1/4 cup, add it back to the pan and continue to cook it.

. When the puree has thickened and reduced, pour into a small bowl and refrigerate until completely cooled. This strawberry mixture can be made ahead, if you like.

. When cooled, add the strawberry mixture, heavy whipping cream and powdered sugar to a large mixer bowl and whip on high speed until stiff peaks form. Be sure to use the full amount of powdered sugar, which helps stabilize the whipped cream.
To make with freeze dried strawberries:

p id=&#8221;instruction-step-6&#8243;>1. Add the freeze dried strawberries to a food processor and grind into a powder.

. Add the strawberry powder, heavy whipping cream and powdered sugar to a large mixer bowl and whip on high speed until stiff peaks form. Be sure to use the full amount of powdered sugar, which helps stabilize the whipped cream.
Add the whipped cream to your favorite cakes, cupcakes, cheesecakes or even pancakes!

Would you recommend this for your homemade strawberry cake recipe ?

These petite pies are easy to make and full of sweet strawberry flavor.

Strawberry-Jam Hand Pies

all-purpose flour

puff pastry

strawberry jam

confectioners' sugar

On a lightly floured work surface, roll out the puff pastry sheets to 1/8 inch thick. Cut each sheet into quarters and place the pieces on a parchment-lined, rimmed baking sheet. Spoon 1 heaping tablespoon of jam into the center of each piece, brush the edges with egg yolk, fold into triangles, and press tightly to seal. Freeze the pies until firm, about 30 minutes.

Preheat the oven to 375 degrees F. Bake the pies until golden and puffed, 20 to 25 minutes. Let the pies cool completely on the baking pan on a wire rack. Whisk the lemon juice and confectioners' sugar until smooth. Drizzle the glaze over the cooled pies and let it set for 20 minutes.Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.

Strawberry shortcake bars with whipped cream cheese frosting.

Strawberry Shortcake Bars

unsalted butter,

cream cheese, softened

Pimm's, divided use

Preheat the oven to 350.

Line a 9x5" bread loaf pan with parchment...

Line a 9x5" bread loaf pan with parchment paper.

In a medium bowl, combine all of the...

In a medium bowl, combine all of the ingredients for the shortbread: butter, powdered sugar, flour and salt. Work the butter into the dough using a pastry blender, two knives, or your finger tips. The butter should be well-incorporated and the size of rice grains.

Press the dough into the bread loaf pan...

Press the dough into the bread loaf pan (use extra flour if its sticky!)

Bake for 25 minutes, until fragrant and golden...

Bake for 25 minutes, until fragrant and golden brown around the edges.

Let cool completely.

Meanwhile, beat together the cream cheese, 1/2 cup...

Meanwhile, beat together the cream cheese, 1/2 cup of the powdered sugar and 1 1/2 tablespoons of the Pimm's in a small bowl.

Hull, and slice the strawberries. Toss in a...

Hull, and slice the strawberries. Toss in a bowl with the remaining 1 1/2 tablespoons Pimm's and 1 tablespoon of powdered sugar.

Frost the bars with the cream cheese, decorate...

Frost the bars with the cream cheese, decorate with strawberries, slice in half and serve.

This strawberry shortcake cheesecake recipe is fluffy, creamy, and flavorful. Plus, it&#39;s really easy to make - you&#39;re going to love it!

Strawberry Shortcake Cheesecake

Box white cake mix

Large eggs

Milk

Box Strawberry Jello mix

Cream cheese

C. Granulated sugar

Vanilla extract

¼ C. Cornstarch

½ C. Heavy whipping cream

Shortbread cookies

Butter unsalted

Tbsp. Cold water

Package shortbread cookies

Tbsp. Butter

Red food coloring

Cream cheese softened

Tbsp. Butter unsalted and softened

½ C. Confectioners sugar

Preheat the oven to 350 degrees.

Mix together the white cake mix and box of strawberry Jello in a mixing bowl.

Add 2 Large eggs, ¼ cup oil, and ⅔ cup milk to the mixing bowl, and beat on high until well combined and smooth.

Separate the mixture into 2 well greased 9 inch cake pans, and bake for 20-25 minutes until cooked through. Let cool completely, and then remove from the pans.

For the cake layers:

Place 16 oz of cream cheese, ¼ cup of cornstarch and ½ cup of heavy whipping cream into a mixing bowl. Blend until creamy.

Mix the eggs into the cream cheese mixture one at a time until well blended.

Beat 1 cup of sugar and 2 teaspoons of vanilla into the mixture until creamy and smooth.

Place 3 cups of the cheesecake mixture into a well greased 9 inch cake pan, and bake for 30 minutes or until lightly browned on the edges and cooked through. Let cool to room temperature, and then place in the fridge to chill further.

For the cheesecake layers:

In a food processor or blender, combine 15 shortbread cookies, 4 tbsp butter and 1 tbsp cold water until a cookie dough like mixture as been formed.

Press the mixture into the bottom of a well greased 9 inch springform pan, and bake for 15 minutes.

Add the rest of the cheesecake batter to the top of the cookie crust in the Springform pan, and bake for 30 minutes or until the cheesecake is cooked through. Let cool to room temperature, and then place into the fridge to chill further.

Place one package of shortbread cookies into a food processor or blender with 3 tbsp of butter and 2 tbsp cold water, and blend until cookies crumbles have formed.

Reserve half of the cookie crumbs in a bowl.

To the food processor with the other half of the cookie crumbs, add a box of strawberry Jello and a few drops of red food coloring. Blend until well combined.

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Top Tags

Strawberry Crumble

Strawberry Truffle Cupcakes

Strawberries and Yogurt Whipped Cre...

Strawberry Jello Angel Food Cake De...

Strawberry Mint Ice Cream

Stabilized Strawberry Whipped Cream...

Stabilized Strawberry Whipped Cream...

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Very Berry Dessert Lasagna

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