Strawberrysparklepunch Recipes

THE BEST CLASSIC STRAWBERRY SHORTCAKE

Steps:

• For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Pour in the chilled heavy cream mixture and pulse until just combined.
• Lightly flour a work surface and dump the dough onto it. Pat out the dough 1/2-inch thick. Cut out as many biscuits as you can with a 2 1/2-inch biscuit cutter. Then pat the remaining dough out to 1/2-inch thick again. Cut more biscuits; you should get 12.
• Put 6 of the biscuits on the prepared baking sheet. Brush the tops generously with cream, then top each cream-brushed biscuit with one of the remaining biscuit rounds. (This makes it easier to split once they are baked.) Brush the top of each biscuit stack with more heavy cream and sprinkle 1 teaspoon granulated sugar on each biscuit.
• Bake the biscuits until golden and puffed, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
• Meanwhile, for the topping: Toss the strawberries and 2 tablespoons of the brown sugar in a medium bowl.
• Just before serving, beat the heavy cream, sour cream, the remaining 2 tablespoons brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
• Split the shortcakes in half. Spoon half the cream on the bottom of the biscuits, top evenly with the strawberries and top with the remaining cream. Put each biscuit top on and serve.

CREAMY STRAWBERRY PUNCH

Steps:

• In a large pitcher or punch bowl, combine the milk, ice cream and lemonade concentrate until smooth. Stir in ginger ale; serve immediately.

SPARKLING STRAWBERRY PUNCH

Steps:

• Place a 6-quart punch bowl in the freezer to chill thoroughly while preparing the punch, at least 20 minutes.
• Combine strawberries and lemonade concentrate in a blender. Blend on high speed until strawberries are pureed. Pour into the chilled punch bowl.
• Add ginger ale, club soda, ice cubes, and sugar. Stir until sugar is completely dissolved.

STRAWBERRY SPOON CAKE

Steps:

• Heat oven to 350 degrees and grease an 8-inch (square or round) baking dish with butter. Set aside.
• Using your hands or the back of a fork, mash the berries to release all their juices, and stir in 1/3 cup of the brown sugar. Set aside.
• In a medium bowl, whisk together the melted butter, remaining 1/3 cup brown sugar, milk and salt, then add the flour and baking powder and continue whisking just until the batter is smooth. Transfer the batter (it's not much) to the greased baking dish, and spread evenly into corners.
• Spoon the strawberries and all their juices over the top of the cake batter. Place in the oven and bake for 20 to 25 minutes, or just when a toothpick comes out clean in the center. Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls. Serve warm with ice cream.

STRAWBERRY PUNCH

Steps:

• Add lemonade concentrate, strawberries, and sugar to an electric blender container.
• Cover and blend until smooth.
• Pour ingredients into a punch bowl; add tea and stir to mix.
• Pour in ginger ale and ice cubes if desired; I usually put ice in the individual cups and then ladle the punch into the individual cups.
• Need to serve the punch immediately after adding the ginger ale.

STRAWBERRY SORBET

Steps:

• Place all ingredients in a blender or food processor; cover and process until smooth. Transfer to a freezer-safe container; freeze until firm.

STRAWBERRY PUNCH

Steps:

• For the strawberry syrup: Heat the strawberries, sugar and 3/4 cup water in a medium saucepan until boiling. Reduce the heat to low and simmer until the mixture thickens and reduces, about 12 minutes. Remove from the heat, cover and let sit to infuse for 10 minutes. Mash the fruit to a pulp, then strain the syrup into an airtight container. Discard the solids. Refrigerate the syrup until ready to use and up to 1 week.
• For the strawberry punch: Combine the strawberry syrup, pineapple juice, orange juice, orange liqueur and rum in a pitcher. Stir until combined, then cover and refrigerate until chilled and ready to serve.
• When ready to use, stir, then divide between 6 glasses filled with ice. Top each beverage with 1/4 cup sparkling wine or sparkling water and garnish with a fresh strawberry.

SPARKLING STRAWBERRY PUNCH

Steps:

• Add water to drink mix in 2-qt. pitcher; stir until completely dissolved
• Add remaining ingredients; stir.
• Refrigerate 1 hour.

STRAWBERRY PUNCH

Steps:

• Make a simple syrup: Combine the water and sugar in a large saucepan, and bring to a boil over medium-high heat. Cook 5 minutes. Remove from heat, and set aside until syrup is completely cool.
• Transfer syrup to a large container. Add strawberries, pineapple, pineapple juice, orange juice, and lemon juice; gently stir to combine. Fill two ice-cube trays with punch, and place in freezer. Place remaining punch in refrigerator to chill.
• When ready to serve, remove punch from refrigerator; add the seltzer water and frozen-punch ice cubes. If transporting, add the seltzer just before serving. Serve in a large bowl or individual glasses.

STRAWBERRY SPARKLE PUNCH

Steps:

• Puree strawberries in blender.
• Pour into punch bowl.
• Dissolve Jell-O* in boiling water.
• Stir until dissolved.
• Add to punch bowl with remaining ingredients.
• Serve right away.
• Or you can chill all the ingredients, except ginger ale in a covered container overnight; add ginger ale just before you serve.

EASY STRAWBERRY CRUMBLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking pan.
• Combine 2 cups biscuit mix with white sugar. Stir in milk and egg and beat with an electric mixer until well combined. Pour mixture into the prepared baking pan and spread sliced strawberries over top.
• Combine remaining 1/2 cup biscuit mix with brown sugar. Add softened butter and stir with a fork until crumbly. Spread topping over the strawberries.
• Bake in the preheated oven until golden brown, about 40 minutes.