Strawberries Cream Recipes

STRAWBERRY FOOL

Steps:

• Place chilled heavy cream in a large mixing bowl, or the bowl of a stand mixer.
• Beat until light and fluffy, being careful not to overheat.
• Set aside or chill until ready to use. (You might need to whisk it or beat it again for a few seconds if you don't use it right away and it separates.)
• Place strawberries in a medium bowl.
• Sprinkle with sugar and add vanilla extract.
• Mash the strawberries, leaving some larger pieces.
• Let stand for a few minutes.
• Add about half of the mashed strawberries to the whipped cream, folding with a large silicone spatula.
• Reserve the remaining strawberries to use when serving.
• Spoon some of the cream into four serving glasses or dishes, top with some of the remaining mashed strawberries, and another spoonful or two of the cream and a few sliced strawberries.
• Serve immediately, or place in fridge to chill until ready to serve.

DELICIOUS STRAWBERRIES AND CREAM RECIPE

Steps:

• To make strawberries and cream, first, wash the juicy berries properly and de-stem them. Let them be for five minutes and sprinkle them with granulated sugar. Thereafter, let them sit for a while.
• You can even slice the strawberries if you want and then sprinkle sugar on them.
• Once that is done gently toss the strawberries so that they blend well with the sugar.
• In the meantime, whip 1 cup of cream properly. Add the whipped cream and a tsp and a half of vanilla extract to the fresh strawberries and refrigerate it for two hours before you serve the delectable dessert. Your delicious dessert, strawberries and cream, is ready!

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.

COOL STRAWBERRY CREAM

Steps:

• Line a 9x5-in. loaf pan with a double thickness of foil; set aside. In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Fold in strawberries and whipped topping. Pour into prepared pan. Cover and freeze for several hours or overnight., In a small saucepan, bring the blueberries, sugar and water to a boil; cook and stir for 3 minutes. Cool slightly. Transfer to a blender; cover and process until pureed. Refrigerate until chilled., Remove dessert from the freezer 15-20 minutes before serving. Use foil to lift out of pan; remove foil. Cut into slices with a serrated knife. Serve with blueberry sauce.