STRAWBERRY DREAM
The idea for this dessert didn't come to me in a dream but I was trying to think of a better name for a Strawberry Posset (which is what this actually is) but since very few people know what that is, I am calling it a Strawberry Dream. I think after trying it you'll agree that the name is totally appropriate. The boiled strawberry-infused cream and sugar filling firms up into a luxurious, pudding-like texture that when sandwiched between strawberry puree and macerated strawberries, tastes like a dream! Even though the portions are a bit small, the taste is rich and a little goes a long way.
Provided by Chef John
Time 4h45m
Yield 4
Number Of Ingredients 8
Steps:
- Prepare strawberry puree: Mix quartered strawberries and sugar in a 2-cup liquid measure or bowl. Let sit and macerate for 1 hour, stirring every 10 to 15 minutes. Use an immersion blender to blend into a smooth puree. Pass through a mesh strainer to remove seeds, if desired. Cover and refrigerate until needed.
- Prepare cream mixture: Combine sugar and cream in a saucepan. Set heat to medium-high and bring to a boil while whisking occasionally; be careful, since cream can easily boil over. Once cream just starts to boil, reduce heat to between medium and medium-low and maintain a steady simmer. Simmer for 5 minutes.
- Remove from the heat and whisk in vanilla, lemon juice, and 1/3 cup of the reserved strawberry puree until completely incorporated. Let cool for 10 to 15 minutes.
- While the cream is cooling, pour the remaining strawberry puree evenly into 4 dessert glasses.
- Pour the cooled cream mixture into the glasses. Wrap with plastic wrap and pop in the refrigerator until thoroughly chilled, 3 to 4 hours.
- Meanwhile, prepare topping: Toss diced strawberries and sugar together in a small bowl. Wrap with plastic wrap and chill alongside the strawberry dreams.
- When ready to serve, remove strawberry dreams and topping from the refrigerator. Stir the topping and spoon strawberries and any accumulated juices on top of each dream.
Nutrition Facts : Calories 568 calories, Carbohydrate 43.6 g, Cholesterol 163 mg, Fat 44.3 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 27.4 g, Sodium 46.4 mg, Sugar 36.6 g
PINK BAVARIAN CROWN STRAWBERRY DREAM SUPREME
Made with Dream Whip, strawberry Jell-O and angel food cake. I'm putting Cool Whip instead of Dream Whip or real whipping cream which recipe calls for.
Provided by Dienia B.
Categories Gelatin
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Mix strawberry Jell-O with boiling water then cold water.
- Chill until slightly congealed.
- Beat until fluffy.
- Mascerate strawberries with sugar.
- Drain juice off to get 1 cup.
- Mix Cool Whip with the strawberries; mix into Jell-O mixture.
- Tear angel food cake into 1 inch pieces; don't use any browned parts.
- Alternate cake with Jell-O mixture in 9 x 2 x 13 inch pan.
- Chill until firm.
- For the glaze, cook the strawberry juice, cornstarch, and butter until thickened; cool.
- Add 2 tablespoons 1/2 and 1/2 cream.
- When cool drizzle on top of dessert.
Nutrition Facts : Calories 548.9, Fat 13.4, SaturatedFat 10.4, Cholesterol 10.6, Sodium 604.2, Carbohydrate 102.4, Fiber 1.4, Sugar 70.7, Protein 8.2
STRAWBERRY LEMON BAVARIAN CAKE
Categories Cake Dairy Fruit Dessert Bake Christmas Easter Kid-Friendly Strawberry Lemon Spring Gourmet Small Plates
Number Of Ingredients 15
Steps:
- Make the shortbread:
- In a bowl cream together the butter, the sugar, and the vanilla, add the flour,the baking powder,and the salt, and stir the mixture until it forms a dough. Spread the dough evenly in the bottom of a 10-inch springform pan and bake it in the middle of a preheated 350°F. oven for 20 to 25 minutes, or until it is golden. Let the shortbread cool and chill it in the pan for 15 minutes.
- Make the Bavarian:
- In a small saucepan stir together the lemon juice, the sugar, the liqueur, and 2 tablespoons water, sprinkle the gelatin over the mixture, and let it soften for 1 minute. Heat the mixture over moderately low heat, stirring, until the sugar and the gelatin are dissolved, set the pan in a bowl of cold water (do not add ice), and stir the mixture until it is just cool but still liquid. In a chilled large bowl with an electric mixer beat the cream until it holds soft peaks, with the motor running add the lemon mixture, beating until the mixture is just combined, and fold in the diced strawberries gently but thoroughly.
- Pour the Bavarian into the springform pan and chill it, covered, for 4 hours, or until it is set. The cake may be made 1 day in advance and kept covered and chilled. Remove the side of the pan, transfer the cake to a plate, and garnish the top and side with the halved strawberries.
STRAWBERRY CAKE SUPREME
This is a cool creamy strawberry cake, I got the recipe from my Mom I am not sure where she got it but I love it. I love to bake and this one is sooo good and I love to make things that look pretty and this one definately does. The cake is hot pink and the icing a lighter pink and then I garnish with fanned strawberries on top! Hope you like it as much as I do.
Provided by DeeMiddleton
Categories Dessert
Time 5h30m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Grease and flour 3 9 inch round pans.
- In a large bowl, mix toether cake mix and gelatin.
- make a well in the center and add 1 cup mashed strawberries, oil, milk and eggs. Beat on low speed just until blended. Beat on medium speed for 4 minutes scraping bowl.
- Fold in coconut and pecans.
- Pour batter evenly into the 3 pans. Then bake in oven 25-30 minutes or until a toothpick comes out clean.
- Cool in pan for 10 minutes, then turn out on wire rack and cool completely.
- To make Strawberry Cream Cheese Frosting: Mash 3/4 cup fresh strawberries to make 1/2 cup, then DRAIN WELL. Meanwhile beat cream cheese and butter until smooth. Blend in the confectioners sugar and then add your drained strawberries. Beat on medium until well combined. Fold in coconut and pecans. Refrigerate until cake is completely cooled.
- Frost cake between layers and top and sides. Chill uncovered for 30 minutes until frosting is set. Cover and chill for at least 4 hours before serving.
STRAWBERRY CHEESECAKE SUPREME
I took this from Kraft, the cooking time is chilling. Works well for potluck or picnic, if you can keep it cold.
Provided by Lauren4372
Categories Cheesecake
Time 3h35m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 11
Steps:
- Mix together the crumbs, coconut and butter; press onto bottom of 9-inch springform pan.
- Line side of pan with 4-inch-wide strip parchment or waxed paper.
- Reserve 8 berries for garnish; cut remaining berries into 1/4-inch-thick slices.
- Stand enough of the largest berry slices to form single layer around edge of lined pan; gently place bottoms of berry slices against side of pan.
- Mash remaining sliced berries.
- Sprinkle gelatine over cold water in saucepan; let stand 5 minute to soften.
- Cook on low heat until gelatine is dissolved.
- Beat cream cheese, sugar and juices in medium bowl with mixer until well blended.
- Fold in mashed berries; mix well.
- Gradually beat in gelatine.
- Refrigerate 5 minute or until slightly thickened.
- Whisk in 1 cup whipped topping; pour into prepared pan.
- Refridgerate 3 hours or until firm.
- Remove rim of pan; discard parchment paper.
- Cut reserved 8 strawberries in half.
- Spread remaining whipped topping around edge of cake and top with strawberry halves.
Nutrition Facts : Calories 354.4, Fat 25.2, SaturatedFat 14.2, Cholesterol 64, Sodium 194, Carbohydrate 29.5, Fiber 1.5, Sugar 17.1, Protein 4.7
PINK BAVARIAN CREAM JELLO RECIPE
Provided by crisscut
Number Of Ingredients 6
Steps:
- Drain strawberries, reserving syrup. Pour boiling water over gelatin, stirring until gelatin is dissolved. Add enough cold water to reserved syrup to measure 1 cup; stir into dissolved gelatin. Chill until almost set. In chilled bowl, beat cream until stiff. Beat gelatin until foamy. Fold gelatin and strawberries into whipped cream. Pour into 1 quart mold. Chill until firm. Variations: Raspberry Bavarian Cream: substitute 1 pkg. frozen raspberries and 1 pkg. raspberry flavored gelatin Pineapple Bavarian Cream: substitute 1 can (8 1/2 oz) crushed pineapple and 1 pkg. lemon flaovored gelatin.
STRAWBERRY SALAD SUPREME
Make and share this Strawberry Salad Supreme recipe from Food.com.
Provided by JazzysNamma
Categories Frozen Desserts
Time 3h10m
Yield 12-16 serving(s)
Number Of Ingredients 7
Steps:
- Cream sugar and cream cheese in a large mixing bowl.
- Fold in pineapple, strawberries, bananas, whipped cream and nuts.
- Spoon the mixture into a freezer proof servin dish.
- Cover and freeze until firm.
- Remove from freezer and thaw 45 minutes before serving.
Nutrition Facts : Calories 189, Fat 8.5, SaturatedFat 5.3, Cholesterol 26.9, Sodium 67.5, Carbohydrate 28.1, Fiber 1.4, Sugar 23.5, Protein 2.2
STRAWBERRY SOUP SUPREME
Make and share this Strawberry Soup Supreme recipe from Food.com.
Provided by Gaia22
Categories Strawberry
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Toss 2 tablespoons of sugar throughout the quartered strawberries. Refrigerate for about an hour.
- Blend 3/4ths of the strawberries with the yogurt, cream, and the rest of the sugar until smooth in a blender or with a hand-blender.
- Refrigerate. Serve soup quite cold. Place a few crushed mint leafs in the bottom of each bowl. Ladle the soup over the mint leaves. Put a few of the quartered strawberries into each bowl to add texture to the smooth soup. Enjoy!
Nutrition Facts : Calories 224.1, Fat 12, SaturatedFat 7.4, Cholesterol 42.3, Sodium 73.3, Carbohydrate 25, Fiber 1.9, Sugar 20.7, Protein 6
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