STRAWBERRY SHORTCAKE TIRAMISU
This is no regular Strawberry Tiramisu. Strawberry Shortcake and Tiramisu merge into the most delicious mashup yet: Strawberry Shortcake Tiramisu.
Provided by Jocelyn Delk Adams
Categories Dessert
Time 25m
Number Of Ingredients 11
Steps:
- In a large bowl, add sliced strawberries, granulated sugar and lemon juice. Toss together and set aside until natural juices develop.
- For filling, in a large bowl combine the cream cheese, powdered sugar, and the melted strawberry preserves; beat with an electric mixer on medium speed until blended and smooth. Add food coloring if you desire it to be a pink color. Stir in 1/2 cup of the whipped cream. Set aside.
- For the topping, in another bowl whisk together full whipped dessert topping container with pure vanilla extract. Set aside.
- Place ladyfingers In a small bowl add orange juice; drizzle over all layers. Spread the first pink layer with half of the filling. Add a layer of mascerated strawberries then top with whipped cream layer. Repeat the steps again and refrigerate overnight or for at least 6 hours (also freeze for one hour to firm up berries).
Nutrition Facts : Calories 359 kcal, Carbohydrate 44 g, Protein 6 g, Fat 17 g, SaturatedFat 11 g, Cholesterol 86 mg, Sodium 159 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
ULTIMATE STRAWBERRY SHORTCAKE TIRAMISU
A fun spin on Strawberry shortcake, we transformed classic Italian tiramisu dessert and made this dish with RumChata dipped ladyfinger cookies layered with creamy, fluffy mascarpone whipped cream filling, sliced fresh strawberries and topped with a layer of whipped cream and more strawberries in every decadent bite.
Provided by Kim Lange
Categories Dessert
Number Of Ingredients 9
Steps:
- In a large mixing bowl, using a mixer, beat heavy whipping cream until soft peaks form.
- Add in the softened mascarpone cheese, powdered sugar and vanilla extract and beat on medium speed until stiff, set aside
- Line the ladyfingers in a single layer, in the bottom of 8x8 baking dish
- Quickly dip or generously brush half of the ladyfingers with half of the RumChata, juice or milk.
- Spread half of the mascarpone mixture over the ladyfingers and layer with half of the sliced strawberries
- Repeat the steps again.
- Cover with cool whip and refrigerate for at least 8 hours or overnight
- Garnish with 1 cup sliced strawberries
- Enjoy Summer lovin'!
STRAWBERRY SHORTCAKE TIRAMISU RECIPE - (4.5/5)
Provided by DeBruynC1
Number Of Ingredients 10
Steps:
- 1. Slice strawberries and sprinkle with 1 tablespoon sugar. Stir to combine and set aside. 2. In the bowl of a stand mixer fitted with a whisk attachment, combine egg yolks and sugar. Mix on medium until sugar and egg mixture is light and fluffy, about 3-5 minutes. Add salt, whipping cream and cream cheese. Whip until mixture is thick and fluffy, about 3 minutes. 3. Meanwhile, pour orange juice into a wide bowl. 4. Once cream is done, layer your dessert in a trifle dish. Dip ladyfingers, one at a time into orange juice and crumble into the bottom of the trifle dish. Each dish will get 1 ½ lady fingers on the first layer. Add a heaping ¼ of cream to each trifle dish. Divide ½ of strawberries amongst trifle dishes. Repeat. 5. Top with a dollop of whipped cream and a drizzle of strawberry syrup. Serve and enjoy. COOK'S NOTE: If you want to 'spice' things up a bit, you can swap Grand Marnier orange liqueur for the orange juice.
STRAWBERRY TIRAMISU TRIFLE
"We do a lot of entertaining," relates Tammy Irvine of Whitby, Ontario. "I like to make this easy trifle when I want to impress people. Berries make it different from a traditional tiramisu."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 8
Steps:
- Set aside three strawberries for garnish; slice the remaining strawberries. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a large bowl, beat cream cheese until smooth; gradually beat in 2 tablespoons coffee. Beat in pudding. Fold in whipped topping., Brush remaining coffee over ladyfingers. Line the bottom of a 3-qt. trifle or glass serving bowl with half of the ladyfingers. Top with half of the sliced berries, grated chocolate and pudding mixture; repeat layers. Cut reserved berries in half; place on trifle. Cover and refrigerate for 4 hours or overnight.
Nutrition Facts : Calories 256 calories, Fat 16g fat (10g saturated fat), Cholesterol 50mg cholesterol, Sodium 193mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.
STRAWBERRY SHORTCAKE 'TIRAMISU'
Sweeten up everyone's day when you serve this Strawberry Shortcake 'Tiramisu' dessert. With fluffy COOL WHIP and fresh strawberries topping crispy ladyfingers, you can't go wrong with this Strawberry Shortcake 'Tiramisu' recipe.
Provided by My Food and Family
Categories Shortcake
Time 1h15m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Beat cream cheese and COOL WHIP in medium bowl with mixer until blended.
- Place half the ladyfingers in single layer on bottom of 9-inch square pan. Pour 1/2 cup milk evenly over ladyfingers; cover with half the cream cheese mixture.
- Pour remaining milk into shallow dish. Dip remaining ladyfingers, 1 at a time, into milk, turning to evenly moisten both sides of each ladyfinger with milk; place over cream cheese layer in pan. Pour any remaining milk over ladyfinger layer; cover with remaining cream cheese mixture. Top with strawberries.
- Refrigerate 1 hour.
Nutrition Facts : Calories 220, Fat 14 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 65 mg, Sodium 135 mg, Carbohydrate 20 g, Fiber 0.6662 g, Sugar 8 g, Protein 5 g
STRAWBERRY CHEESECAKE TIRAMISU
This is no regular tiramisu-it boasts the best aspects from both strawberry cheesecake and the classic ladyfinger dessert. Swapping zingy limoncello in for traditional rum and opting for a no-bake cheesecake filling makes this a perfect summer mashup dessert.
Provided by Zac Young
Categories dessert
Time 6h25m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Combine the limoncello and 1/3 cup of the sugar in a large bowl. Chop 12 ounces of strawberries (about 10 strawberries) into 1/2-inch chunks (you should have about 2 cups chopped) and add to the limoncello. Stir to combine and set aside to macerate while you make the cheesecake filling.
- Whip the heavy cream in a medium bowl with a handheld electric mixer on medium-high speed until fluffy peaks form, 1 to 2 minutes; set aside.
- Beat the cream cheese, lemon zest, lemon juice, sour cream, vanilla and the remaining 1 cup sugar in a large bowl with the electric mixer on medium-high speed until smooth and creamy, 2 to 3 minutes. Gently fold in the whipped cream with a large rubber spatula.
- Strain the limoncello into a medium bowl (you will need this to soak the ladyfingers) and fold the strawberries into the cream cheese mixture.
- Working quickly, gently dip the ladyfingers into the limoncello for 1 second on each side, then stand them around the ring of an 8-inch springform pan. Layer the ladyfingers on the bottom of the pan, cutting the cookies as needed to make one even layer. Spoon 1/3 of the cheesecake mixture on top and spread with an offset spatula. Repeat two more times with another layer of limoncello-dipped ladyfingers and 1/3 of the cheesecake mixture to make 3 layers total.
- Thinly slice the remaining 4 ounces of strawberries and decorate the top of the cake. Microwave the jam in a glass measuring cup until it is warmed and melted, 15 to 30 seconds. Brush the berries with the jam to glaze them. Refrigerate until the cheesecake is firm to the touch and the ladyfingers are softened, 6 hours and up to overnight.
- Loosen the clasps of the pan to release the pan ring before slicing and serving.
STRAWBERRY TIRAMISU CAKE
This is an elegant cake that is sure to please. If you like strawberries, you will LOVE this delicious cake! Great for company or anytime your sweet tooth kicks in!
Provided by Lindas Busy Kitchen
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- For Double Strawberry Sauce:.
- Puree 1 1/4 cups of the sliced strawberries with the strawberry jam. Refrigerate until serving time.
- Beat together the cheese, 1/3 cup confectionary sugar and 1 T. liqueur, until well blended and smooth.
- In a separate bowl beat cream, remaining 2 T. sugar, and 2 T. liqueur, until soft peaks form. Fold 1/2 cup of this into the cheese.
- mixture.
- With a serrated knife, cut cake in thirds horizontally.
- Drizzle each layer with 1 T. of the remaining liqueur.
- Spread bottom layer with one third of the cheese filling.
- Cover with one third of the sliced strawberries.
- Top with middle cake layer.
- Spread with half of the remaining filling and sliced strawberries.
- Add remaining cake layer.
- Top with remaining filling, and sliced.
- berries.
- Frost cake with remaining whipped cream.
- Refrigerate at least 2 hours, or up to 24 hours before serving.
- Cut cake with a serrated knife.
- Serve each slice with sauce.
STRAWBERRY TIRAMISU
Provided by Giada De Laurentiis
Categories Fruit Juice Liqueur Milk/Cream Dessert No-Cook Kid-Friendly Mother's Day Strawberry Spring Chill Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Whisk preserves, 1/3 cup Cointreau, and orange juice in 2-cup measuring cup. Place mascarpone cheese and 2 tablespoons Cointreau in large bowl; fold just to blend. Using electric mixer, beat cream, sugar, vanilla, and remaining 2 tablespoons Cointreau in another large bowl to soft peaks. Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten. Fold in remaining whipped cream.
- Hull and slice half of strawberries. Spread 1/2 cup preserve mixture over bottom of 3-quart oblong serving dish or a 13x9x2-inch glass baking dish. Arrange enough ladyfingers over strawberry mixture to cover bottom of dish. Spoon 3/4 cup preserve mixture over ladyfingers, then spread 2 1/2 cups mascarpone mixture over. Arrange 2 cups sliced strawberries over mascarpone mixture. Repeat layering with remaining lady fingers, preserve mixture, and mascarpone mixture. Cover with plastic and chill at least 8 hours or overnight.
- Slice remaining strawberries. Arrange over tiramasù and serve.
- *Italian cream cheese available at supermarkets and at Italian markets.
STRAWBERRY SHORTCAKE
An old-fashioned, tender shortcake with two layers of strawberries topped with whipped cream.
Provided by Denyse
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
- Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
- In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
- Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
- Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.
Nutrition Facts : Calories 430.2 calories, Carbohydrate 55.2 g, Cholesterol 65.8 mg, Fat 21.4 g, Fiber 3.6 g, Protein 6.6 g, SaturatedFat 9.5 g, Sodium 347 mg, Sugar 23.3 g
STRAWBERRY SHORTCAKE
I grew up helping my mom make a lot in our farmhouse kitchen; strawberry shortcakes, roasts, soups and pies. This sunny strawberry shortcake recipe brings back memories of family summers on the farm. -Janet Becker, Anacortes, Washington
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack. , Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.
Nutrition Facts : Calories 231 calories, Fat 7g fat (2g saturated fat), Cholesterol 22mg cholesterol, Sodium 188mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.
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