Strawberries And Cream Taco Cup Recipes

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STRAWBERRIES AND CREAM TACO CUP



Strawberries and Cream Taco Cup image

This dessert taco is simple enough for every day, but special enough for company. It goes a step beyond just ice cream topped with strawberries.

Provided by Paula

Categories     Strawberry Desserts

Time 20m

Yield 2

Number Of Ingredients 8

½ cup strawberries, hulled and sliced
1 teaspoon white sugar
1 (6 inch) flour tortilla
1 teaspoon butter, melted
1 teaspoon cinnamon sugar, or to taste
10 chocolate candy melts
1 scoop vanilla ice cream
1 teaspoon chocolate sprinkles

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.

Nutrition Facts : Calories 797.5 calories, Carbohydrate 84.6 g, Cholesterol 10 mg, Fat 61.2 g, Fiber 5.7 g, Protein 13 g, SaturatedFat 33.8 g, Sodium 110.2 mg, Sugar 9 g

CHOCOLATE STRAWBERRY CUPS



Chocolate Strawberry Cups image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h5m

Yield 12 cups

Number Of Ingredients 5

5 ounces bittersweet chocolate, chopped
1/3 cup heavy cream
1 tablespoon sugar
1/4 teaspoon pure vanilla extract
4 strawberries, diced

Steps:

  • Bring a small pan with 1 inch of water to a boil over medium-low heat. Place the chocolate in a small bowl and place over the simmering water. When the chocolate is almost halfway melted, remove the bowl from the heat to a towel. Continue to stir with a rubber spatula until completely melted.
  • Spoon 1 teaspoon of chocolate into each of 12 cavities in a silicone mini muffin mold. Swirl the mold over a rimmed baking sheet to coat the sides of each mold. Chill in the refrigerator to set completely, about 45 minutes.
  • Meanwhile, whisk together the cream, sugar and vanilla. Carefully unmold the chocolate cups and trim any excess with kitchen scissors. Fill each cup with a spoonful of strawberries and a dollop of cream. Serve immediately.

FRESH STRAWBERRY BREAKFAST TACOS



Fresh Strawberry Breakfast Tacos image

When our son was growing up, this was one of his favorite breakfasts. I've used low-fat ingredients in the past with good results, too.-Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 6 servings.

Number Of Ingredients 7

2 tablespoons butter
6 flour tortillas (6 inches)
1/3 cup cream cheese, softened
1 tablespoon honey
1/2 teaspoon ground cinnamon
1/3 cup vanilla yogurt
1-3/4 cups quartered fresh strawberries

Steps:

  • In a large skillet, heat 1 teaspoon butter over medium-low heat. Add 1 tortilla; cook each side until light golden, 1-2 minutes. Transfer to wire rack. Repeat with remaining butter and tortillas., Beat together cream cheese, honey and cinnamon; slowly mix in yogurt until blended. Spread tortillas with cream cheese mixture; top with strawberries.

Nutrition Facts : Calories 225 calories, Fat 12g fat (6g saturated fat), Cholesterol 24mg cholesterol, Sodium 280mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 2g fiber), Protein 4g protein.

STRAWBERRIES & CREAM MUG CAKE RECIPE BY TASTY



Strawberries & Cream Mug Cake Recipe by Tasty image

Here's what you need: flour, sugar, baking powder, strawberries, milk, oil, vanilla extract, strawberry, whipped topping

Provided by Vaughn Vreeland

Categories     Desserts

Time 30m

Yield 1 serving

Number Of Ingredients 9

4 tablespoons flour
3 tablespoons sugar
½ teaspoon baking powder
2 strawberries, diced
3 tablespoons milk
1 tablespoon oil
1 teaspoon vanilla extract
1 strawberry, for topping, optional
whipped topping, for topping, optional

Steps:

  • In a 12-ounce (375 ml) mug or larger, mix all ingredients until just combined.
  • Microwave on high for 90 seconds to 2 minutes, watching to make sure it doesn't spill over (depending on the size of the mug).
  • Let cool one minute before eating. Top with whipped topping and a strawberry (optional).
  • Enjoy!

Nutrition Facts : Calories 402 calories, Carbohydrate 62 grams, Fat 14 grams, Fiber 2 grams, Protein 5 grams, Sugar 33 grams

TROPICAL BANANA BREEZE TACO CUP



Tropical Banana Breeze Taco Cup image

Bananas, pineapple, strawberries, and chocolate served over ice cream make me feel like I'm on a Caribbean cruise. Put it all in a sweet taco cup and it's company-worthy!

Provided by Paula

Categories     Strawberry Desserts

Time 25m

Yield 1

Number Of Ingredients 10

1 (6 inch) flour tortilla
1 teaspoon butter, melted
1 teaspoon cinnamon sugar, or to taste
2 scoops vanilla ice cream
½ banana, halved lengthwise
2 strawberries, diced
2 tablespoons pineapple tidbits, drained
2 tablespoons whipped cream, or to taste
1 tablespoon chocolate syrup, or to taste
1 teaspoon chopped toasted walnuts

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Place tortilla inside a small, oblong oven-proof baking dish 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 taco cup from the dish and cool on a wire rack.
  • Place ice cream scoops side by side in the taco cup. Place banana halves on either side of the ice cream. Place diced strawberries on top of one scoop and pineapple tidbits over the other. Dollop whipped cream in the center and drizzle chocolate syrup over all. Top with walnuts.

Nutrition Facts : Calories 384.6 calories, Carbohydrate 61.7 g, Cholesterol 33.8 mg, Fat 14.3 g, Fiber 4.3 g, Protein 5.7 g, SaturatedFat 7.1 g, Sodium 249.9 mg, Sugar 32.6 g

STRAWBERRIES AND CREAM 'BOX' CUPCAKES RECIPE BY TASTY



Strawberries And Cream 'Box' Cupcakes Recipe by Tasty image

Here's what you need: yellow cake mix, strawberry, heavy whipping cream, powdered sugar

Provided by Tasty

Categories     Bakery Goods

Yield 12 cupcakes

Number Of Ingredients 4

1 box yellow cake mix, plus ingredients to prepare it
1 lb strawberry
1 pt heavy whipping cream
3 tablespoons powdered sugar

Steps:

  • Follow instructions on cake mix to bake. Bake according to package.
  • While they bake, finely chop five to seven strawberries until they are almost a pulp.
  • In a bowl, beat the whipping cream, chopped strawberries, and powdered sugar until the mixture forms stiff peaks when the beaters are lifted up. Set aside.
  • Let the cupcakes cool completely, then cut a hole in each one about the width of a quarter (leave room at the bottom of the cupcake). Press a strawberry, pointed side down into each cupcake, then top with whipped cream.
  • Enjoy!

Nutrition Facts : Calories 286 calories, Carbohydrate 34 grams, Fat 18 grams, Fiber 1 gram, Protein 2 grams, Sugar 20 grams

STRAWBERRIES-AND-CREAM STACK CAKE



Strawberries-and-Cream Stack Cake image

Everyone, meet tiramisu's enchanting summery sister. This no-bake, make-ahead treat may stand tall, but you can whip it up in short order: simply whisk mascarpone and heavy cream into glossy peaks, soak store-bought ladyfingers in a quick caramel, and layer both with sliced fresh strawberries. Let the flavors meld in the refrigerator where they'll achieve the texture of a traditional sponge cake without any baking.

Provided by Greg Lofts

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time P1D

Number Of Ingredients 8

1 cup granulated sugar
1 teaspoon finely grated lemon zest, plus 1/4 cup fresh juice (from 1 to 2)
8 ounces mascarpone
2 cups heavy cream
1/2 cup confectioners' sugar
Pinch of fine sea or kosher salt
30 ladyfingers (from two 7-ounce packages)
1 pound fresh strawberries, hulled and thinly sliced, plus more halved or whole strawberries for decorating (optional)

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.

COPYCAT STRAWBERRY SHORTCAKE ICE CREAM TOPPING



Copycat Strawberry Shortcake Ice Cream Topping image

Sweet, crunchy and buttery! This is the perfect topping for ice cream, cakes, cupcakes, etc. Store in an airtight container at room temperature up to 1 week or keep in the freezer up to 3 months.

Provided by thymeforpineapple

Categories     Desserts

Time 45m

Yield 16

Number Of Ingredients 5

40 round cookie (1-3/4" dia)s vanilla sandwich cookies (such as Oreo Golden Original Sandwich Cookies®)
1 (3 ounce) package strawberry-flavored gelatin mix (such as Jell-O®)
½ cup unsalted butter, melted
¼ teaspoon almond extract
⅛ teaspoon kosher salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a large, rimmed baking sheet with parchment paper.
  • Process cookies in a food processor until mixture resembles fine crumbs, 20 to 30 seconds.
  • Stir together half of the crumbs (about 2 cups), gelatin, melted butter, almond extract, and salt in a large bowl until combined. Spread in even layer on the prepared baking sheet.
  • Bake in the preheated oven until edges are light golden brown, 10 to 12 minutes. Let cool completely, about 20 minutes.
  • Place remaining half cookie crumbs in a large bowl. Place cooled strawberry-cookie mixture back in food processor; pulse until fine crumbs, 10 to 12 pulses. Add strawberry-cookie mixture to remaining cookie crumbs, stir until well combined.

Nutrition Facts : Calories 190.9 calories, Carbohydrate 22.6 g, Cholesterol 15.3 mg, Fat 10.8 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 4.4 g, Sodium 124.5 mg

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