Pink Bavarian Crown Strawberry Dream Supreme Recipes

PINK BAVARIAN CROWN STRAWBERRY DREAM SUPREME

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.

STRAWBERRY CHEESECAKE SUPREME

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.

STRAWBERRY BAVARIAN CREAM

Steps:

• Drain strawberries, reserving syrup.
• Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved.
• Add enough cold water to reserved syrup to measure 1 cup; stir into dissolved gelatin. Chill until almost set.
• Beat gelatin until foamy. Fold whipped cream and thawed strawberries into gelatin. Pour into 1 quart mold or into individual dessert dishes and chill until firm.
• Unmold; if desired, serve with sweetened whipped cream and garnish with strawberries or other fruits.

STRAWBERRY DREAM

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.

STRAWBERRY CAKE SUPREME

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 BAVARIAN

Steps:

• Puree strawberries in blender.
• In saucepan soften gelatin in cold water. Add to puree with sugar.
• Heat and stir until gelatin is dissolved. Cool and add cherry liqueur.
• Chill, stirring occasionally, until mixture begins to thicken.
• Fold in whipped cream and spoon into eight-cup mold or serving bowl until mixture is set.
• To serve, unmold and top with whole berries.

STRAWBERRY BAVARIAN SALAD

Steps:

• In a large bowl, dissolve gelatin in water. Stir in the strawberries; fold in marshmallows and whipped cream. Transfer to a 5-cup serving bowl. Cover and refrigerate overnight.