Grilled Strawberry Shortcake Push It Up Pops Recipes

GRILLED STRAWBERRY SHORTCAKE

Steps:

• Heat a grill to medium-high heat or place a grill pan on the stove over medium-high heat. Generously grease the grill grates with the vegetable oil. Slide 5 strawberries on a skewer, pushing the skewer through the cores. Repeat this process to assemble 3 more skewers. Place the skewers on the grill and cook, turning as needed, until dark grill marks are created, 3 to 4 minutes per side. Remove half the strawberries from the skewers to a large bowl and use a fork to mash them. Stir in the remaining strawberries and set aside.
• Grill the cake slices until they have grill marks, 30 to 45 seconds per side (do not let the cake slices cook for more than 1 minute or they will start to stick).
• Combine the whipping cream, mascarpone and confectioners' sugar in the bowl of an electric mixer. Whip until stiff peaks form, about 4 minutes. Plate the cakes individually and top each with some strawberries. Drizzle the balsamic glaze over the berries. Dollop the whipped cream on top and garnish each plate with a sprig of fresh mint. Serve immediately.

GRILLED STRAWBERRY SHORTCAKE WITH SWEET CREAM

Steps:

• Preheat oven to 325 degrees F and place a rack in the center of the oven. Line a 9x5-inch baking pan with Reynolds Wrap® Non Stick Aluminum Foil and set aside.
• Whisk together flour, baking powder and salt in a medium bowl. Set aside.
• Cream together softened butter and cream cheese in the bowl of an electric stand mixer fitted with a paddle attachment. Stop the mixer occasionally to scrape down the bowl and make sure that the butter and cream cheese are evenly mixed. Add the sugar to the butter and cream cheese mixture, and beat on medium speed until smooth and creamy, about 3 minutes.
• Beat in one egg at a time, mixing for one minute after each addition. Stop the mixer and scrape down the sides of the bowl as necessary. Beat in vanilla extract.
• Add dry ingredients all at once. Beat on low speed until dry ingredients are completely incorporated. Spoon batter into prepared pan. Bake for 50 to 60 minutes, rotating once or twice during baking. Bake until a skewer inserted in the center comes out clean or with just a few crumbs. Allow cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool to room temperature. Wrap the cooled cake and refrigerate for 4 hours or overnight.
• Slice the chilled pound cake into 8 thick slices.
• Toss the strawberries together with the sugar in a small bowl. Allow to rest at room temperature for 20 minutes.
• Whip the heavy cream with powdered sugar, salt and vanilla until soft peaks form. Set aside.
• Grill the slices of pound cake over a warm, greased grill until golden brown grill marks appear on both sides of cake, flipping once.
• Warm the strawberries on the grill by spooning strawberries among 8 Jumbo Reynolds® Aluminum Foil Baking Cups and warming alongside the pound cake.
• Serve warm pound cake slices with warmed strawberries and sweet cream.

GRILLED STRAWBERRY SHORTCAKE PUSH-IT-UP POPS

Steps:

• Mix grilled strawberries and brown sugar; set aside
• Heat oven to 425°F. Grease or spray 16 mini muffin cups. Mix Bisquick mix, milk, sugar and lemon peel. Spoon batter into cups. Bake 10 to 12 minutes or until browning on top. Cool a few minutes before removing from muffin cups; cool completely.
• Place 1 shortcake into push-up pop. Add whipped topping and about 1 teaspoon strawberries. Repeat. Refrigerate until ready to serve.

GRILLED STRAWBERRY SHORTCAKE CUPCAKES

Steps:

• Prepare a grill for medium-high heat.
• Thread the strawberries onto two skewers and brush with vegetable oil. Grill on all sides, 3 to 5 minutes total. Set aside to cool.
• Pull the strawberries off the skewers; cut half into small dice (small enough to fit through a pastry tip). Stir the diced strawberries together with the strawberry jam, then add to a pastry bag fitted with a medium piping tip. Set aside.
• Whip the heavy cream and powdered sugar to stiff peaks, being careful not to overwhip. Add to a second pastry bag, this one fitted with a star tip.
• Slice the remaining strawberries lengthwise, either in half or quarters.
• Scoop out the center of each cupcake and set aside for snacking later. Fill the cupcakes with the strawberry jam mixture and top with the whipped cream. Garnish with the sliced strawberries before serving.

PUMPKIN PUSH-IT-UP POPS

Steps:

• Heat oven to 350°F. Spray mini muffin cups with cooking spray.
• In large bowl, beat cupcake ingredients with electric mixer on low speed until moistened, then on medium speed 2 minutes, scraping bowl occasionally. Fill each muffin cup two-thirds full with batter.
• Bake about 15 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups to cooling rack. Cool completely, about 15 minutes.
• Meanwhile, in large bowl, beat cream and brown sugar with electric mixer on high speed until stiff peaks form. Spoon into piping bag or large resealable food-storage plastic bag; cut tip off bag.
• To assemble, pipe small amount of filling in bottom of each push-it-up pop container. Drop 1 mini cupcake into each container; pipe filling on cupcake. Top each with second cupcake; pipe with filling. Add toffee bits. Place covers on containers until ready to serve. Store in refrigerator.

PRINCESS PUSH IT UP POPS

Steps:

• Heat oven to 350°F. Spray 60 mini muffin cups with cooking spray. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on high speed 2 minutes. Tint batter with pink food color. Divide batter among muffin cups, filling three-fourths full. Bake 10 to 12 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to cooling racks. Cool completely.
• Divide frosting into 3 bowls. Tint 1 bowl of frosting purple. Tint 1 bowl of frosting pink. Leave remaining frosting white. In large disposable decorating bag fitted with large star tip, place spoonfuls of each color frosting side by side, alternating colors and working up from tip of bag. Do not mix colors.
• To assemble, drop 1 cupcake into each push-it-up pop container. Pipe frosting on cupcake. Top each with second cupcake; pipe frosting on cupcake. Sprinkle with candy sprinkles. Frost remaining 36 cupcakes; sprinkle with candy sprinkles. Serve with push-up cakes, or freeze unfrosted for later use.

PRETTY IN PINK PUSH-IT-UP CAKE POPS

Steps:

• Heat oven to 350°F. Spray 24 mini muffin cups with cooking spray.
• In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Fill muffin cups half full with batter. (Cover and refrigerate remaining batter until ready to bake; cool pan before reusing and spray again with cooking spray.)
• Bake 10 to 15 minutes or until toothpick inserted in center comes out clean. Remove cupcakes from pans to cooling racks; cool completely, about 15 minutes. (Repeat with remaining batter to make about 48 additional mini cupcakes. Freeze cupcakes for another use.)
• Spoon frosting into decorating bag (fitted with desired tip) or resealable food-storage plastic bag (with small corner cut off). To assemble, drop 1 cupcake into each push-up pop container; pipe desired amount of frosting on cupcake. Top each with second cupcake; pipe with frosting. Garnish with strawberry and mint sprig.

TROPICAL PUSH-IT-UP POPS

Steps:

• For coconut, kiwifruit or pineapple layers, mix ingredients called for in small bowls.
• For pops with 3 layers, spoon 2 tablespoons peach sorbet into each push-pop pop container. Top with 2 tablespoons coconut mixture and 2 tablespoons either kiwifruit or pineapple mixture.
• Freeze pops upright until frozen solid, at least 1 hour. Once pops are frozen, they can be stored on their side.

GRILLED STRAWBERRY SHORTCAKE

Steps:

• Fire up the grill to medium-high.
• For the shortcake:
• Toss the dry ingredients together in a large bowl, mixing well. In a small bowl, whisk together the milk, egg and oil. Add the wet ingredients to the dry ingredients, beating lightly with a spoon. This will become a very thick-like cookie dough. Knead the dough on a lightly floured work surface. Roll the dough out until 3/4 inches thick. Cut into biscuits about 2-inches in diameter (I use a juice glass). Spray a perforated grill pan with the butter cooking spray and put on the grill to heat. When hot, add the biscuits and cook for 5 to 10 minutes; (check your heat to make sure the biscuits don't burn). Flip and cook for another 5 to 10 minutes.
• Combine the margarine, honey and brandy in a small sauce pot over low heat. When the margarine has melted, remove from the heat.
• At this point the biscuits are ready to split, even if they're not fully cooked. Baste the split sides with basting sauce and put back on the grill, split sides down. Once back on the grill baste the tops with more of the basting sauce. Cook for 5 minutes, flipping and basting until the biscuits have good grill marks and are crispy. biscuit.
• Cook's Note: IMPORTANT!
• The biscuits need to cook for about 15 minutes (about half way) and then add the strawberries to the grill pan with the biscuits. Toss and sprinkle lightly with the cinnamon and splenda (it's ok if some gets on the biscuits too). The strawberries don't need to cook for too long- they get mushy if they're overcooked so it's a delicate dance you do here so it all comes out perfect and hot!
• When the biscuits are ready and the strawberries are steaming, lay the biscuits down, open faced, on desert plates. Top with the hot strawberries and a scoop of the ice cream. Garnish with fresh sliced strawberries and. drizzle with the remaining brandy basting sauce, for that extra sweet kick!
• YUM!!!

STRAWBERRY-SHORTCAKE PARFAIT POPS

Steps:

• Spray the insides of six 3-ounce paper cups with cooking spray. Pulse the cereal and coconut in a food processor until coarsely ground.
• Put about 1 tablespoon cereal mixture in the bottom of each cup and top with 1 tablespoon frozen yogurt. Add 2 tablespoons sorbet and press into the cup, then pack in another tablespoon of frozen yogurt and sprinkle with more cereal mixture. Insert a wooden stick into the center of each pop and freeze until hard, at least 4 hours.
• Before serving, snip the paper cup and peel it off.

FRIED STRAWBERRY SHORTCAKE POPS RECIPE BY TASTY

Steps:

• In a large bowl, beat the cream cheese and powdered sugar together until smooth.
• Pour in the heavy cream and beat until the mixture has reached soft peaks.
• Add in the strawberries and beat until well-incorporated.
• Pour the mixture into 6 popsicle molds and insert popsicle sticks.
• Freeze at least 8 hours.
• Place vanilla wafers in a gallon-size freezer bag and smash with a rolling pin until the the cookies have broken down into crumbs.
• Coat the popsicles with egg wash, then with vanilla wafer crumbs and repeat for a second coating.
• Freeze for another 30 minutes.
• While holding the end of the popsicle stick, dip the popsicle into the oil, heated to 375°F (190°C), and hold for 10 seconds. Be sure to wear heat-resistant gloves when frying the popsicles! Or use a reliable pair of tongs to hold the stick while frying.
• Immediately after pulling the popsicle from the oil, pat both sides with a paper towel to absorb excess oil.
• Freeze immediately until ready to serve.
• Enjoy!

STRAWBERRY SHORTCAKE ICE POPS

Steps:

• Blend the strawberries, sugar and vanilla extract in a blender on high speed until the strawberries are broken down into small pieces, pushing them down as needed, 5 to 10 seconds. Set aside.
• Combine the heavy cream and sweetened condensed milk in a large bowl with a handheld electric mixer or in a stand mixer fitted with the whisk attachment. Slowly increase the speed up to high and whip until soft peaks form, 2 to 3 minutes. Add the strawberry mixture and fold in with a rubber spatula. Transfer the mixture into a pastry bag or large resealable plastic bag with one corner cut out.
• Pipe the mixture into 8 to 10 ice pop molds (depending on how aerated the filling is), filling each with about 1/3 cup of the mixture and leaving a 1/4-inch space at the top of each ice pop mold for the mixture to expand as it freezes. Tap the molds on the counter several times to remove air bubbles. Insert an ice pop stick into each mold. Transfer to a small baking sheet and freeze until the ice pops are solid, at least 6 hours or overnight.
• About 30 minutes before removing the ice pops from the freezer, make the coating. Pulse the vanilla cookies in a food processor until coarse like sand, 25 to 30 seconds. Transfer 3/4 cup of the crumbs to a medium bowl. Add the freeze-dried strawberries to the remaining crumbs in the food processor and pulse until the strawberries are completely ground and no visible pieces remain, 25 to 30 seconds. Transfer to a second medium bowl. Add 2 tablespoons melted butter to each bowl and mix by hand until small clumps form. Add one crumb mixture to the other and gently toss together until combined; for a red-and-white-speckled pattern, avoid over-mixing.
• Line a small baking sheet with parchment paper. Dip the ice pop molds in a large bowl filled with hot water to loosen. Working with one ice pop at a time, gently press the cookie-strawberry crumbs onto the ice pops to completely cover. Place on the prepared baking sheet and repeat with the remaining ice pops. Freeze for 1 hour.