Strawberry Whirl Recipes

VIENNESE WHIRLS

Steps:

• Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Put the butter and icing sugar in a large bowl and beat with an electric hand whisk for about 5 mins until pale and fluffy. Add the vanilla extract and beat again until fully incorporated.
• Sift in the flour, cornflour and baking powder, and fold into the mixture using a spatula until combined (the dough should have a tacky consistency). Spoon the dough into a piping bag fitted with a large star-shaped nozzle. If all the mixture doesn't fit, do it in 2 batches.
• Pipe swirly circles 5cm diameter onto 2 baking sheets making sure there are 3cm spaces between each swirl.
• Bake for 10-12 mins, swapping the trays over halfway through the cooking time so the biscuits are evenly baked, until pale golden and cooked through. Leave to cool on the baking sheets for a few mins, then transfer to wire racks.
• While the biscuits cool, make the filling. Put the softened butter in a large mixing bowl and add the icing sugar. Stir together initially with a wooden spoon then switch to electric beaters or a whisk to get the buttercream fluffy and smooth. Add the vanilla extract and beat once more to combine. Transfer the buttercream to a piping bag and snip off the end.
• Turn the biscuits over so their flat side is facing up then pipe buttercream over half of the biscuits and spread a little jam on the rest. Sandwich a jam covered biscuit together with a buttercream one and repeat until all the biscuits are used up.

STRAWBERRY WHIRL

Steps:

• CRUST: Mix and press into 9X13 pan.
• Reserve a few crumbs to garnish the top.
• FILLING: Dissolve the Jello in boiling water.
• Add the strawberries and the lemon juice.
• Let stand until fairly firm.
• Pour over crust.
• TOPPING: Mix the cream cheese, milk and icing sugar together. (I usually beat the cream cheese with the milk until smooth then beat in the icing sugar).
• Mix in with the prepared Dream Whip.
• Spread on top of strawberry layer.
• Top with reserved crumbs.
• CHILL in fridge until ready to serve.
• NOTE VARIATIONS: For a different look I have kept out about 1/2 cup plain Jello (before the strawberries were added) and mixed in with the topping for a nice pink color.
• I have also used frozen strawberries in liquid and just cut back a bit on the boiling water.
• I have used 2 packages small Jello (instead of a large). A friend used lemon Jello and pineapple.
• The variations are endless.
• I hope you enjoy this as much as we do.
• Prep time is approximate and does not include standing time.

STRAWBERRY WHIRL

Steps:

• In an blender combine frozen yogurt, strawberries and milk
• whirl until almost smooth.
• Serve.

STRAWBERRY SWIRLS

Steps:

• In a large saucepan, combine sugar and water; cook and stir over medium heat until sugar is dissolved. Remove from the heat; allow to cool. Pour butter into a 13x9-in. baking dish; set aside. , In a small bowl, cut shortening into flour until mixture resembles coarse crumbs. Stir in milk until moistened. , Turn onto a lightly floured surface; knead until smooth, about 8-10 times. Roll into a 12x8-in. rectangle; sprinkle with the strawberries. Roll up, jelly-roll style, starting with a long side; seal the seam. Cut into 12 slices. Place with cut side down over butter. Carefully pour syrup around rolls. , Bake at 350° for 40-45 minutes or until golden brown and edges are bubbly. Serve warm with whipped cream if desired.