Vanilla Crusted Strawberries Recipes

VANILLA ROASTED STRAWBERRIES

Steps:

• Heat the oven to 400 degrees F. Pour the melted butter into the baking dish (or melt it right in the dish). Use the tip of a sharp knife to scrape the insides of the vanilla bean into the pan. Place the strawberries (cut side down) in the pan. Sprinkle the berries with brown sugar and lay the vanilla pod over the berries. Bake until they are slumped and feel soft, about 10 to 12 minutes. Let cool 20 minutes, then remove the berries from the pan and pour the pan juices into a small skillet.
• Add the vinegar and red wine to the skillet and heat the mixture to a simmer. Turn off the heat and whisk in the cold butter. When ready to serve, place 6 strawberries on each serving plate. Drizzle the warm sauce over and serve immediately.

VANILLA ROASTED STRAWBERRIES

Steps:

• Preheat the oven: Position a rack in the center of the oven. Preheat the oven to 425° F.
• Roast the berries: Place the dish, uncovered, in the oven and bake for 30, stirring after 15 minutes, if you remember. The berries will collapse and lots of juice will rapidly bubble all around them.
• Store: Store, covered, in the refrigerator for up to a week. Leave the vanilla bean in there so the flavors both deepen and mellow as it all sits. Serve over cakes, ice cream, yogurt, or spoon into oatmeal.

VANILLA-STRAWBERRY PUREE

Steps:

• Combine strawberries, maple syrup, lemon juice, and vanilla extract in a food processor or blender. Process at high speed until smooth and pureed.
• Store in an airtight container in the refrigerator.

VANILLA LAYER CAKE WITH STRAWBERRIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8-inch cake pans.
• Beat cake mix, milk, oil, eggs, and vanilla pudding mix together in a large bowl with an electric mixer on low speed until just blended. Scrape the bowl, increase mixer speed to medium, and beat until batter is smooth, about 4 minutes. Pour batter into prepared cake pans.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before transferring cakes to a wire rack to cool completely.
• Beat cream cheese, confectioners' sugar, and white sugar together in a bowl with an electric mixer until smooth; fold in whipped topping until frosting is smooth.
• Place 1 cake on a serving platter. Spread frosting on top of the cake; top frosting with a layer of strawberries. Place 1 cake atop strawberries. Frost cake and top with a layer of strawberries. Place remaining cake atop strawberries, frost the top and sides of the cake, and top with remaining strawberries.

STRAWBERRIES WITH VANILLA SYRUP

Steps:

• Place strawberries in a heatproof bowl. Combine water,sugar, vanilla, lemon zest, and peppercorns in a smallsaucepan over medium heat. Bring to a simmer, and cookfor 1 minute. Pour syrup over strawberries. Let standuntil cool, about 15 minutes.

NO BAKE STRAWBERRY CHEESECAKE BARS RECIPE

Steps:

• In a mixing bowl, mix together graham cracker crumbs, melted butter, and sugar.
• Line an 8x8" baking pan with wax paper or parchment paper, leaving some extra hanging over the sides of the pan for easy removal.
• Press the graham crackers into the bottom of the pan.
• Place the pan in the freezer for 15-30 minutes or until crust is set and cooled down.
• In a blender, add cream cheese, sugar, strawberries, and vanilla. Blend until mixture is smooth and creamy.
• In a mixing bowl, whip the whipping cream until soft peaks form (it will take a few minutes - I beat mine with an electric hand mixer).
• Folding whipping cream into the creamy strawberry mixture.
• Pour strawberry mixture into chilled crust. Spread over crust so that strawberry mixture is smooth and even.
• Cover pan and freeze for 4-6 hours or even overnight.
• When ready to serve, remove pan a few minutes before cutting. Top bars with fresh strawberries and more whipped cream, if desired.
• Place leftovers back into the fridge.

STRAWBERRIES AND VANILLA SYRUP

Steps:

• In a small saucepan, combine the juices, sugar, and vanilla bean and bring to a boil. Reduce the heat and simmer 15 minutes, or until the liquid is reduced by half.
• Stir in the strawberries, remove from the heat, and divide among 4 dessert goblets. Garnish with mint leaves and serve.

STRAWBERRIES WITH SWEET CRUST

Steps:

• Preheat oven to 375 degrees.
• Arrange the berries in one layer in an 8-cup gratin dish.
• Mix the graham cracker crumbs, granola and brown sugar together in a small bowl. Sprinkle the crumb mixture over the berries.
• Bake for 30 minutes, until the berries are soft and most of their moisture has been absorbed.
• Serve lukewarm as is or with plain yogurt or sour cream.

DOUBLE-CRUST STRAWBERRY PIE

Steps:

• Preheat oven to 425°. In a large bowl, mix 1/2 cup sugar, flour and cinnamon; add strawberries and toss to coat., On a lightly floured surface, roll half of dough into a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling., Roll remaining dough into a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush with milk; sprinkle with remaining sugar., Bake 35-40 minutes or until crust is golden brown and filling is bubbly. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning., Remove foil. Cool on a wire rack 1 hour before serving.

VANILLA-ROASTED RHUBARB AND STRAWBERRIES

Steps:

• Combine rhubarb, strawberries, bourbon, and sugar in a medium bowl. Scrape in seeds from vanilla bean. Cut bean into 4 pieces and add to bowl; stir mixture until sugar begins to dissolve.
• Place four 16x12" sheets of parchment paper, or heavy-duty foil if grilling, on a work surface. Divide mixture evenly among sheets, arranging on one side of each sheet. Fold parchment over mixture and crimp edges tightly to form a sealed packet. DO AHEAD: Foil packets can be made 4 hours ahead; parchment packets should not be made ahead. Chill. Let stand at room temperature for 15 minutes before continuing.
• Preheat oven to 425°F. Place packets on a small rimmed baking sheet. Alternatively, build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Bake or grill packets until rhubarb is tender but not mushy (carefully open 1 packet to check; steam will escape), 10-12 minutes for thinner rhubarb, 14-16 minutes for thicker. Carefully cut open packets. Transfer mixture to bowls. Top with yogurt, honey, and pistachios.