STRAWBERRY WHIP
This is a very light recipe with fresh/frozen strawberries and frozen whipped topping.
Provided by Emily
Categories Desserts Specialty Dessert Recipes Dessert Salad Recipes Jell-O® Salad
Time 15m
Yield 15
Number Of Ingredients 4
Steps:
- Combine gelatin with 2 cups boiling water; mix well. When dissolved, add 2 cups cold water, mix and refrigerate.
- Before gelatin is completely firm, stir in strawberries and thawed whipped topping. Refrigerate until completely chilled.
Nutrition Facts : Calories 134.1 calories, Carbohydrate 24.1 g, Fat 3.8 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 3.3 g, Sodium 95.7 mg, Sugar 23.5 g
STRAWBERRY WHIPPED CREAM
Provided by Food Network Kitchen
Time 10m
Yield 1 cup of whipped cream
Number Of Ingredients 0
Steps:
- Pulse 1/2 cup freeze-dried strawberries and 1/4 cup confectioners' sugar in a food processor until powdery. Beat 1 cup cold heavy cream with the strawberry sugar until medium peaks form.
STRAWBERRY WHIPPED CREAM RECIPE
This recipe for strawberry whipped cream uses fresh strawberries and heavy cream, making a delicious topping for cakes and parfaits.
Provided by Carroll Pellegrinelli
Categories Dessert
Time 10m
Yield 6
Number Of Ingredients 3
Steps:
- Gather the ingredients.
- Place the strawberries in a bowl and mash with a wooden spoon. Set aside.
- If desired, strain the mixture to remove the seeds.
- Using a hand mixer or a stand mixer with the whisk attachment, whip the cream with sugar until it reaches soft peaks.
- Add the mashed berries and continue whipping until the mixture forms stiff peaks and a traditional whipped cream texture develops.
- Use the whipped cream immediately, as it may not retain its texture after a day or so in the refrigerator.
Nutrition Facts : Calories 41 kcal, Carbohydrate 2 g, Cholesterol 11 mg, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, Sodium 3 mg, Sugar 2 g, Fat 4 g, ServingSize 1 bowl (serves 6), UnsaturatedFat 0 g
STRAWBERRY CREAM CAKE
Cake, cream, and berries combine in a treat that's twice as delectable as the sum of its parts. The buttery cake soaks up the strawberry juices, while the whipped cream adds an airy richness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Butter bottom of an 8-inch round cake pan, and line with parchment paper. Butter and flour paper and sides. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- Using an electric mixer on high speed, beat butter and 1/2 cup sugar in a large bowl until light and fluffy. Add eggs and yolks, one at a time, beating well after each addition. Beat in vanilla. With mixer on low, alternately add flour mixture in 3 parts and milk in 2, beginning and ending with flour mixture; mix just until combined. Spread batter in prepared pan.
- Bake until a toothpick inserted in center of cake comes out clean, 30 to 35 minutes. Cool in pan 10 minutes; invert onto a wire rack to cool completely. Using a serrated knife, split cake in half horizontally; place bottom half, cut side up, on a serving plate.
- Make topping: In a large bowl, combine strawberries and 1/4 cup sugar; set aside. Place 2 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften 5 minutes. Place saucepan over very low heat, and stir until gelatin is dissolved. Remove from heat; let cool.
- Using an electric mixer, beat cream and remaining 1/4 cup sugar in a large bowl until very soft peaks form. Continue to beat, and gradually add gelatin mixture; beat until soft peaks form.
- Arrange half of strawberries over bottom cake layer; top with half of whipped cream, leaving a 1-inch border. Cover with top half of cake, cut side down. Top cake with remaining whipped cream, leaving a 1-inch border. Refrigerate cake and remaining strawberries separately, at least 1 hour (or up to 1 day). Just before serving, spoon strawberries over cake.
Nutrition Facts : Calories 331 g, Fat 21 g, Fiber 1 g, Protein 5 g
STRAWBERRY WHIPPED CREAM CAKE
Passed on from a friend, this cake sounds amazing enough to crack into the mascarpone cheese stash & ferret out some fresh (though no longer local :( ) strawberries. She found it on www.chow.com. Makes 1 big beautiful cake. I would keep this refrigerated except to slice & serve as the frosting, being whipped cream, is apt to slide to not kept pretty darned cold. I may actually stabilize the frosting with gelatin or cornstarch gel when I make it. If I do I will update recipe.
Provided by Busters friend
Categories < 4 Hours
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- For the berries:.
- Combine all ingredients in a medium nonreactive mixing bowl and toss to thoroughly coat strawberries. Let macerate at room temperature at least 20 minutes before using.
- Strain macerated berries and reserve syrup separately.
- Refrigerate until ready to use.
- For the cake:.
- Heat oven to 350°F and arrange rack in upper third. Butter and flour two (8-inch) cake pans.
- Sift flour, baking powder, and salt together into a mixing bowl; set aside.
- Combine vegetable oil, water, lemon zest, vanilla extract, egg yolks, and 1 1/4 cups of the sugar. Whip until mixture is airy and light in color (about 5 to 7 minutes). Turn off the mixer and scrape down the sides of the bowl; add dry ingredients and whip until smooth, about 1 minute more.
- In a clean bowl using clean oil-free beaters, whip egg whites to medium peaks. Add remaining 1/4 cup sugar and continue whipping until stiff peaks form, about 1 minute more. Using a rubber spatula, fold 1/4 of the egg whites into the cake batter until evenly incorporated; gently fold in remaining egg whites until just combined.
- Divide batter between prepared cake pans. Bake until surface of cakes springs back when pressed and a toothpick or cake tester inserted into the center comes out clean, about 35 minutes.
- Remove cakes from the oven, run a knife around the perimeter of each, and turn them out onto wire racks to cool completely.
- Make the filling and the frosting while the cakes cool.
- For the filling:.
- Combine mascarpone cheese and heavy cream and whip until stiff peaks form, about 2 minutes. Cover and refrigerate until ready to use.
- For the frosting:.
- Place the cleaned bowl of the mixer and the whip attachment in the freezer for 10 minutes. Combine vanilla extract, sugar, and heavy cream in the chilled bowl and whip at medium speed until medium peaks form, about 2 minutes.
- Cover and refrigerate until well chilled, at least one hour. (The frosting can be prepared up to 12 hours ahead.).
- To assemble:.
- Using a long serrated knife, trim the tops of the cakes as necessary so they are level.
- Place cake rounds on a clean, dry surface and, using a pastry brush, brush 1/2 of the reserved strawberry syrup on the cut side of the first cake round; repeat on the cut side of the second cake round.
- Evenly spread 1/4 of the mascarpone filling over the cut side of the bottom cake layer. Arrange strawberries standing upright, stem end down, over the mascarpone layer and trim as necessary to create an even layer. Cover berries with the remaining filling, being sure to fill in any empty space.
- Place second cake layer over mascarpone and strawberries, cut side down, pressing gently to secure it. Using an offset spatula or a long, thin spatula, spread 3/4 cup of the frosting in a thin layer over the top and sides of the cake. Return remaining frosting and cake to the refrigerator until frosting on cake is set, about 15 minutes.
- Spread the remaining frosting all over the top and sides of the cake. Let sit in the refrigerator at least 15 minutes before serving.
Nutrition Facts : Calories 595, Fat 37.6, SaturatedFat 18, Cholesterol 200.8, Sodium 195.9, Carbohydrate 58.5, Fiber 1.6, Sugar 36.8, Protein 6.8
STRAWBERRY WHIPPED CREAM
Make and share this Strawberry Whipped Cream recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 4m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Mash berries with a fork.
- You should have 1/4 cup mashed berries.
- Set aside.
- Whip cream with sugar to soft peaks.
- Add mashed berries and continue whipping until stiff peaks.
- Use immediately or refrigerate one hour.
Nutrition Facts : Calories 40.3, Fat 3.7, SaturatedFat 2.3, Cholesterol 13.6, Sodium 3.9, Carbohydrate 1.8, Fiber 0.2, Sugar 1.2, Protein 0.3
STRAWBERRY DOLE WHIP
Yield 3
Number Of Ingredients 4
Steps:
- In a large blender, blend together strawberries, pineapple juice, almond milk, and lemon juice.
- Place strawberry bend into a large ziploc bag and place it in the freezer for two hours, or until slightly firm.
- Cut the corner of your ziploc bag and squeeze out Strawberry Dole Whip into your glasses. Top with additional pineapple juice if desired.
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