Strawberry Lemon Bavarian Recipes

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STRAWBERRY LEMON BAVARIAN CAKE



Strawberry Lemon Bavarian Cake image

Categories     Cake     Dairy     Fruit     Dessert     Bake     Christmas     Easter     Kid-Friendly     Strawberry     Lemon     Spring     Gourmet     Small Plates

Number Of Ingredients 15

For the shortbread
1 stick (1/2 cup) unsalted butter, softened
1/4 cup sugar
1/2 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon double-acting baking powder
1/4 teaspoon salt
for the Bavarian
3/4 cup strained fresh lemon juice
1 cup sugar
2 tablespoons orange-flavored liqueur
2 envelopes (about 2 tablespoons) unflavored gelatin
2 cups well chilled heavy cream
1 1/2 pints strawberries, diced (about 3 cups)
about 24 strawberries, halved, for garnish

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 BAVARIAN CREAM



Strawberry Bavarian Cream image

This is another great recipe out of an old Betty Crocker cookbook dated 1969. This is a very easy and tasty dessert. I hope you enjoy it. Prep time does not include chill time.

Provided by teresas

Categories     Gelatin

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 4

1 (10 ounce) package frozen sliced strawberries, thawed
1 cup boiling water
1 (3 ounce) package strawberry gelatin (I use sugar free)
1 cup whipped cream, chilled (I use cool whip)

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 BAVARIAN



Strawberry Bavarian image

Provided by Marian Burros

Categories     brunch, project, dessert

Time 30m

Number Of Ingredients 7

1 quart strawberries, hulled
2 envelopes unflavored gelatin
1/4 cup cold water
1/2 cup sugar
3 tablespoons cherry-flavored liqueur
2 cups heavy cream, whipped
Whole strawberries for garnish

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.

Nutrition Facts : @context http, Calories 208, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 11 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 17 milligrams, Sugar 20 grams

LEMON BAVARIAN CREAM WITH RASPBERRY SAUCE



Lemon Bavarian Cream with Raspberry Sauce image

Dreamy, creamy, and beautiful, this whipped frozen dessert pairs tangy lemon flavors with sweet raspberries.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 6

Number Of Ingredients 10

1 box (3 oz) Jell-O™ lemon-flavored gelatin
3/4 cup boiling water
2 cups ice cubes
2 teaspoons grated lemon peel
2 tablespoons lemon juice
2 cups Cool Whip lite frozen whipped topping, thawed
1 package (10 oz) frozen raspberries in syrup, thawed
1 tablespoon powdered sugar
Fresh raspberries, if desired
Fresh mint leaves, if desired

Steps:

  • In medium bowl, dissolve gelatin in boiling water. Add ice cubes; stir about 2 minutes or until gelatin begins to thicken. With slotted spoon, remove any unmelted ice. Stir in lemon peel and lemon juice.
  • With wire whisk or electric mixer at low speed, thoroughly blend whipped topping into gelatin. Refrigerate until set, about 1 hour.
  • Meanwhile, in blender or food processor, place raspberries and powdered sugar. Cover; blend until smooth. Place strainer over small bowl; pour berry mixture into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds.
  • Into each of 4 dessert dishes, spoon about 1/2 cup lemon mixture. Top each with 2 to 3 tablespoons sauce. Garnish with fresh berries and mint.

Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g

BEST STRAWBERRY LEMONADE EVER



Best Strawberry Lemonade Ever image

Strawberry lemonade is a very refreshing drink and this is my version of the best one ever! So refreshing on a hot summer day! Serve chilled.

Provided by Noemi - No way is she a

Categories     Drinks Recipes     Lemonade Recipes

Time 35m

Yield 6

Number Of Ingredients 6

12 fresh strawberries, hulled and quartered
¼ cup white sugar
7 cups water, divided
¾ cup white sugar
1 cup lemon juice
2 cups ice cubes

Steps:

  • Mix strawberries and 1/4 cup sugar together in a bowl; set aside for juices to release from strawberries, 5 to 10 minutes.
  • Bring 1 cup water to a boil in a small saucepan; add 3/4 cup sugar. Cook and stir sugar mixture until sugar is dissolved, about 5 minutes. Remove saucepan from heat and cool simple syrup to room temperature.
  • Stir simple syrup, 6 cups water, lemon juice, and ice together in a pitcher. Add sweetened strawberries and stir.

Nutrition Facts : Calories 150.7 calories, Carbohydrate 39.6 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.4 g, Sodium 9.1 mg, Sugar 36 g

BAVARIAN STRAWBERRY PIE



Bavarian Strawberry Pie image

"A coconut crust and pretty fluffy filling make this dessert special," notes field editor Kathryn Anderson of Wallkill, New York. "When he strawberries ripen here in our Hudson Valley, Many churches feature them at festivals."

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 6-8 servings.

Number Of Ingredients 8

2-1/2 cups sweetened shredded coconut
1/3 cup butter, melted
1 quart fresh strawberries, sliced
3/4 cup sugar
1 envelope unflavored gelatin
1/2 cup cold water
2 teaspoons lemon juice
1 cup heavy whipping cream, whipped

Steps:

  • In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 300° for 30-35 minutes or until lightly browned (cover edges loosely with foil to prevent overbrowning if necessary). Cool on a wire rack., In a large bowl, combine strawberries and sugar; let stand for 15 minutes. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over medium heat until gelatin is dissolved; stir in lemon juice. Stir into strawberry mixture. Cool to room temperature. Fold in whipped cream. Pour into crust. Refrigerate for at least 4 hours before slicing.

Nutrition Facts :

BAVARIAN STRAWBERRY CREAM



Bavarian Strawberry Cream image

Make and share this Bavarian Strawberry Cream recipe from Food.com.

Provided by Elmotoo

Categories     Gelatin

Time 1h20m

Yield 2 serving(s)

Number Of Ingredients 7

1 cup fresh strawberries
3/4 cup sugar
1 tablespoon gelatin (unflavored)
1/2 cup cold water
2 tablespoons lemon juice
1 cup cream, whipped
fresh fruit, for decoration (peach, cherry, apple, orange, apricot, black or red currants)

Steps:

  • Slice strawberries and mix with the sugar. Set aside until sugar dissolves.
  • Sprinkle gelatin over cold water. Let stand for 5 minutes, then heat a little bit until gelatin dissolves completely.
  • Add gelatin and lemon juice to sliced berries. Add in the whipped cream. Pour into a fancy mold or serving dish. Chill in the fridge until set.
  • Carefully unmold and serve. Decorate with the slices of lemon and/or orange (optional).

Nutrition Facts : Calories 677.8, Fat 37.2, SaturatedFat 23.1, Cholesterol 132.7, Sodium 49.5, Carbohydrate 85.4, Fiber 1.5, Sugar 78.8, Protein 6.1

PORTUGUESE LEMON BAVAROIS



Portuguese Lemon Bavarois image

This is a delicious pudding-custard-like dessert from Sintra, Portugal. Fill the center with fresh fruit.

Provided by John Pacheco

Categories     World Cuisine Recipes     European     Portuguese

Time 3h10m

Yield 20

Number Of Ingredients 10

1 quart milk
2 tablespoons lemon zest
1 tablespoon cold water
1 teaspoon fresh lemon juice
2 teaspoons unflavored gelatin
8 egg yolks
1 cup white sugar
1 pinch salt
1 quart heavy cream
½ cup confectioners' sugar

Steps:

  • In a large saucepan over medium heat, combine milk and lemon zest. Bring to a simmer, then remove from heat and strain zest from milk. Set milk aside.
  • In a small bowl, combine water and lemon juice. Sprinkle gelatin over top and set aside until liquid is absorbed.
  • In a large bowl beat egg yolks, sugar, and salt until mixture is light yellow and forms a slowly dissolving ribbon when beaters are lifted.
  • Return milk to saucepan and bring it to a simmer over medium-high heat. Slowly pour the hot milk into yolk mixture, whisking constantly. Return it to the saucepan. Place mixture over medium heat and cook, stirring, until mixture coats the back of a metal spoon. Do not boil. Remove from heat and stir in gelatin mixture. Let cool to room temperature.
  • Oil a 3-quart ring mold. In a large bowl, combine cream and confectioners' sugar and whip until fluffy. Fold mixture into cooled custard. Spread in prepared mold, smoothing top. Cover tightly with plastic wrap and refrigerate until set, at least 2 hours, preferably overnight. To serve, briefly dip mold in warm water to loosen. Pat dry, then invert on a serving platter.

Nutrition Facts : Calories 261.2 calories, Carbohydrate 17 g, Cholesterol 151.1 mg, Fat 20.3 g, Fiber 0.1 g, Protein 3.8 g, SaturatedFat 12.2 g, Sodium 41.8 mg, Sugar 15.3 g

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