Individual Strawberry Cups Recipes

INDIVIDUAL STRAWBERRY CUPS

Steps:

• Heat oven to 350°F.
• Mix graham crumbs and butter; press 2 Tbsp. onto bottom and up side of each of 12 muffin cups sprayed with cooking spray. Bake 5 min.; cool.
• Meanwhile, add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir 3 to 5 min. or until slightly thickened. Remove any unmelted ice. Crush 12 berries. Add to gelatin with COOL WHIP; whisk until blended. Spoon into crusts. Refrigerate 3 hours or until firm.
• Slice remaining berries. Remove strawberry cups from muffin pan; top with berries. Microwave jam in microwaveable bowl on HIGH 30 sec. or just until melted; stir. Brush over berries. Refrigerate 20 min.

INDIVIDUAL STRAWBERRY TRIFLES

Steps:

• For the marinated strawberries: In a small, shallow casserole dish, toss the strawberries with the vinegar and let stand at room temperature for 15 to 20 minutes. After the strawberries have marinated, check for sweetness, adding sugar if desired.
• For the whipped cream: In a large bowl, using an electric mixer, whisk the cream to soft peaks. Add the vanilla and confectioners' sugar. Whip to stiff peaks. Set aside.
• For the trifle: Using a serrated knife, slice the pound cake lengthwise into 1/2-inch-thick slices. You will only need four slices. Using a 2-inch cookie cutter, cut out circles from each cake slice. Line up two highball glasses and place one cake circle in the bottom of each. Brush the cakes with amaretto liqueur. Add 2 tablespoons of marinated strawberries and spread evenly. Using a different tablespoon, add a large dollop of whipped cream and spread evenly. Add a second layer of cake, pressing down lightly. Brush with amaretto liqueur. Add 2 tablespoons of marinated strawberries and spread evenly. Top with a large dollop of whipped cream, spreading evenly. Use the remaining cake, cream and strawberries to create a more humble trifle dish.
• Cover the trifles with plastic wrap and refrigerate for impromptu indulgence, keeping in mind that it will store for up to 2 days.
• To serve, remove and discard the plastic wrap. Grate some amaretto cookie on top of the trifles and sprinkle with Demerara sugar.

STRAWBERRY SHORTCAKE CUPS

Steps:

• Mash or slice the strawberries; place in a large bowl. Add 2 tablespoons sugar and set aside. In another bowl, combine flour, baking powder, salt and remaining sugar; cut in butter until crumbly. In a small bowl, beat egg and milk; stir into flour mixture just until moistened. , Fill 8 greased muffin cups two-thirds full. Bake at 425° until golden, about 12 minutes. Remove from the pan to cool on a wire rack. , Just before serving, split shortcakes in half horizontally. Spoon berries and whipped cream between layers and over tops of shortcakes.

STRAWBERRY CUPS

Steps:

• Bring the water to a boil in a small saucepan. Put the gelatin and boiling water in a blender, and process for 10 to 15 seconds to dissolve the gelatin. Add the strawberries and process again, just long enough to blend in the berries. Put the blender container in the refrigerator for 10 minutes, or just until the mixture starts to thicken a bit.
• Add 3/4 cup of the heavy cream, and process in the blender just long enough to mix it all in, about 10 to 15 seconds. Pour into 5 or 6 pretty little dessert cups and chill in the refrigerator, at least 1 hour.
• With an electric mixer or by hand, whip the remaining 1/4 cup of cream with the vanilla and sugar substitute. Top each cup with a dollop if whipped cream. If desired, cut a strawberry into a fan-shape, and place on top with a mint leaf to garnish.

EASY MINI STRAWBERRY CREAM PUFFS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Place a mixing bowl in the freezer.
• Combine water, butter, and salt in a saucepan; bring to a boil.
• Remove from the heat and immediately add flour; quickly beat in the flour with a wooden spoon, alternating between pressing on the dough and beating it quickly. Continue until dough has formed a ball and no longer sticks to the side of the pan.
• Add 1 egg, and using the same technique above, beat it in until dough has reached a smooth consistency. Repeat with the second egg. Beat until dough begins to break into strands, about 5 more minutes.
• Divide dough into 12 pieces. Round each piece and place 2 inches apart on an ungreased baking sheet.
• Bake in the preheated oven until puffed up and browned, about 20 minutes. Remove and cool on a wire rack.
• Meanwhile, pour cold cream into the chilled mixing bowl. Add white sugar and beat with a hand mixer until light and fluffy.
• Slice across the tops of the cooled cream puffs just enough to open; they will be hollow inside. Put a heaping tablespoon whipped cream in the top and bottom cavities. Put a strawberry in the middle and close the two halves. Set on a plate and dust with powdered sugar.

INDIVIDUAL STRAWBERRY SHORTCAKE ICE CREAM CUPS

Steps:

• Line a muffin tin with plastic wrap. You will only use 6 of the cups.
• Slice the pound cake widthwise into twelve 1/4-inch-thick slices. Using a 5-ounce can (a small tomato paste can works well), cut 6 circles out of 6 slices of cake. With the remaining 6 slices, use a 15-ounce can to make 6 slightly larger circles of cake for the tops. You should end up with 6 small circles and 6 large circles.
• Put the small circles of cake on the bottom of each of the 6 individual muffin cups. Then, line each muffin cup with slices of strawberries to create a wall. You now should have 6 individual holders lined at the bottom with cake and along the sides with strawberries. Fill each cake cup with a scoop of ice cream and place the larger circles of cake on top to form lids. Wrap the whole tin in plastic wrap and place in the freezer for at least an hour to firm up.
• To serve, gently lift each individual ice cream cake out of the tin, using the plastic wrap to help them release. Place each cake upside down on a dessert plate. Drizzle melted strawberry sorbet over the cake.

INDIVIDUAL STRAWBERRY CUPS

Steps:

• Heat oven to 350°F.
• Mix crumbs and butter; press 2 tablespoons onto bottom and up sides of each of 12 muffin cups sprayed with cooking spray. Bake for 5 minutes; cool.
• Meanwhile, add boiling water to jelly powder in medium bowl; stir 2 minutes until completely dissolved. Add ice cubes; stir 3-5 minutes or until slighty thickened. Remove any unmelted ice. Crush 12 berries. Add to jelly with Cool Whip; mix well. Spoon into crusts. Refrigerate 3 hours or until firm.
• Slice remaining berries. Remove strawberry cups from muffin pan; top with berries. Microwave jam in microwaveable bowl on high for 30 seconds or just until melted. Stir. Brush onto berries. Refrigerate 20 minutes.
• HOW TO REMOVE STRAWBERRY CUPS FROM PAN: Gently run small sharp knife around edge of each dessert to loosen dessert from muffin pan. Use tip of knife to carefully lift under bottoms of desserts to remove from pan, being careful no to cut sides of desserts.