Strawberries And Cream Panini Sticks Recipes

CREAMY STRAWBERRY PANINI

Steps:

• Heat panini grill sprayed with cooking spray.
• Toss berries with sugar and vinegar.
• Spread cake slices with cream cheese spread. Top half the cake slices with berry mixture; cover with remaining cake slices, cream cheese-sides down.
• Grill, in batches, 1-1/2 min. or until lightly browned.

STRAWBERRIES AND CREAM

Steps:

• Combine the strawberries and sugar in a bowl; mash until the strawberries are completely crushed and the sugar is incorporated. Add the sour cream to the strawberries and stir until the mixture is pink in color. Serve immediately.

STRAWBERRIES AND CREAM

Steps:

• Mix the sour cream, vanilla and sugar together.
• Cut the strawberries into halves and place in serving dishes.
• Pour the cream mixture over the strawberries.
• Top with whipped cream if desired and serve.

STRAWBERRIES AND CREAM TACO CUP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Stir strawberries and sugar together in a small bowl; set aside until needed.
• Place tortilla inside a small oven-proof bowl so that it forms a cup. Brush the inside of the tortilla with melted butter; lightly sprinkle with cinnamon sugar.
• Bake in the preheated oven until crisp, 10 to 12 minutes. Carefully remove from the bowl and cool on a wire rack.
• Meanwhile, place candy melts in a single layer on a saucer. Microwave for about 1 minute. Dip the top of the taco cup in the chocolate just so the edges are covered. Let cool.
• Scoop ice cream into the taco cup. Top with strawberries and their juices. Garnish with chocolate sprinkles.

STRAWBERRIES-AND-CREAM STACK CAKE

Steps:

• Combine granulated sugar and 3 tablespoons water in a small saucepan. Cover and bring to a boil over medium-high heat; continue boiling, covered, until sugar dissolves, about 1 minute. Uncover and continue boiling, swirling pan gently as color develops at edges of pan, until sugar turns medium amber and fragrant, 3 to 4 minutes more.
• Remove from heat; carefully add lemon zest and juice and 1/4 cup cold water (add water all at once and pull hand away immediately; mixture will splatter and steam). Stir until smooth; if necessary, return pan to low heat to liquefy completely. Transfer to a heatproof bowl; let cool until slightly warm to the touch, about 30 minutes.
• Whisk mascarpone, cream, confectioners' sugar, and salt on medium-high speed to stiff peaks. Working one at a time, dip 10 ladyfingers in caramel, turning to fully coat and allowing excess to drip back into bowl. Spread a very thin layer of cream mixture on bottom of each dipped ladyfinger (to prevent sliding); arrange on a platter in a snug row.
• Dollop one-third of remaining cream mixture on top; spread to edges in an even layer. Top with one-third of strawberries in a single layer. Repeat dipping and layering twice more (skipping the thin layer of cream mixture on bottom of cookies for remaining layers).
• Cover loosely but fully and refrigerate at least 24 hours and up to 2 days. Top with more halved or whole berries. To serve, slice between each row of ladyfingers.