Freeze Dried Strawberries Recipes

REALLY REAL STRAWBERRY CUPCAKES

REALLY Real Strawberry Cupcakes image

I've been messing around trying to make a perfect strawberry cupcake to go with the Real Strawberry Frosting I developed a couple of years ago. It's been a long road and lots of cupcakes tested and tasted along the way. The trick was NOT using puree as I do when making the frosting. Rather, grinding freeze-dried strawberries into a powder brought this cupcake recipe out of my test kitchen and into my recipe box! I am so pleased with the results!

Provided by Candice

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 47m

Yield 20

Number Of Ingredients 11

Ingredients

1 ¼ ounces freeze-dried strawberries
¾ cup all-purpose flour
¾ cup cake flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, room temperature
1 ⅓ cups white sugar
3 eggs, room temperature
1 teaspoon vanilla extract
⅔ cup whole milk, room temperature

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with 20 cupcake liners (for mini cupcakes, line 72 mini muffin tins).
Grind strawberries into a fine powder using a coffee grinder or food processor. Whisk strawberry powder, all-purpose flour, cake flour, baking powder, baking soda, and salt together in a bowl.
Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract.
Stir flour mixture, alternately with the milk, into butter mixture until just incorporated. Fill lined tins with cupcake batter.
Bake in preheated oven until cupcakes spring back when gently touched with a fingertip or a toothpick inserted in the center comes out clean, 16 to 18 minutes for regular cupcakes, 8 to 10 minutes for mini cupcakes.

Nutrition Facts : Calories 145.2 calories, Carbohydrate 21.6 g, Cholesterol 40.9 mg, Fat 5.7 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 3.3 g, Sodium 125 mg, Sugar 13.8 g

MATCHA STRAWBERRY CHEESECAKE BARS RECIPE BY TASTY

Matcha Strawberry Cheesecake Bars Recipe by Tasty image

Here's what you need: all purpose flour, sugar, matcha powder, melted coconut oil, vanilla extract, vegan cream cheese, sugar, kosher salt, cornstarch, Planet Oat® Vanilla Oatmilk, lemon juice, freeze-dried strawberry, strawberry

Provided by Planet Oat

Categories Desserts

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 cups all purpose flour
½ cup sugar
1 tablespoon matcha powder
½ cup melted coconut oil, plus 2 tablespoons
1 teaspoon vanilla extract
16 oz vegan cream cheese
¼ cup sugar
½ teaspoon kosher salt
2 tablespoons cornstarch
½ cup Planet Oat® Vanilla Oatmilk
2 teaspoons lemon juice
freeze-dried strawberry, ground into a fine powder
strawberry, sliced

Steps:

Preheat the oven to 350°F (180°C). Line a 9-inch square baking pan with parchment paper.
Make the matcha crust: In a large bowl, whisk together the flour, sugar, and matcha powder. Add the melted coconut oil and vanilla, and mix with a rubber spatula or an electric hand mixer on low speed until the texture is similar to cookie dough.
Press the dough into the prepared baking pan in an even layer and poke holes across the surface with a fork. Chill in the refrigerator for 10-15 minutes.
Bake the crust for 10-12 minutes, or until the top looks slightly cooked through. Remove from the oven and let cool while you make the filling. Leave the oven on.
Make the cheesecake filling: In a large bowl, whip together the cream cheese, sugar, and salt with an electric hand mixer on medium speed until smooth, about 3 minutes. Add the cornstarch, Planet Oat® Vanilla Oatmilk, and lemon juice, and mix on medium-low speed until well combined, about 5 minutes. Pour the filling over the crust.
Bake the cheesecake for 45-50 minutes, or until the edges look firm. Without opening the door, turn the oven off and let the cheesecake continue to bake from the residual heat for 10 minutes.
Remove the cheesecake from the oven and let cool completely at room temperature, about 2 hours.
Lift the parchment to remove the cheesecake from the pan and cut into 12 equal pieces.
Just before serving, dust the freeze-dried strawberry powder all over the cheesecake and garnish with sliced strawberries.
Enjoy!

Nutrition Facts : Calories 990 calories, Carbohydrate 103 grams, Fat 55 grams, Fiber 16 grams, Protein 19 grams, Sugar 32 grams

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