Recipes for strawberry
Authentic Strawberry Recipes
Sponsored Links:Chocolate Strawberry Cake Recipe
Chocolate Strawberry Cake Ingredients
chocolate Sponge:
-
Chocolate Strawberry Cake Recipe
eggs -3
- sugar – 75gms /powdered
- cornflour – 1 tbsp
- cocoa – 2 tbsp
- flour – 75 gms minus 3 tbsps
- baking powder – 1 tsp
- Pinch of salt
- vanilla essence – 1 tsp
- Strawberry Sponge:
- eggs – 3
- sugar – 75 gms
- cornflour – 1 tbsp
- flour – 75gms minus 1 tbsp
- baking powder – 1 tsp
- Pinch of salt
- Strawberry essence – 1 tsp
- Method : Similar to above.
- Filling :
- Cream – 400ml (35% fat)
- Strawberry essence -1 tsp (optional)
- powdered sugar – 2-3 tbsp (increase if strawberries are tart)
- strawberries – 200gms/ chopped; reserve 3-4 for decoration
- Ganache:
- dark chocolate – 200gms
- Cream – 200ml
How to make Chocolate Strawberry Cake
- Line & grease a 8″ spring form tin.
- Sift the cornflour + flour + cocoa + baking powder + salt 3 times. Keep aside.
- Preheat the oven to 180 degrees C.
- Beat the eggs & sugar well till it holds thick ribbons; about 10 minutes.
- Beat in the vanilla essence.
- Gently fold in the flour mix, a tbsp at a time, in figure 8 hand movements so that the beaten air doesn’t escape.
- Turn into the prepared tin & bake for 25-30 minutes/ until done.
- Remove from tin after 5 minutes, take off the lining & cool completely on rack.
- Filling:
- Whip cream, essence & sugar till it holds peaks.
- Reserve 1-2 tbsp cream in a baggie for the spiral/ web on top.
- Fold in the strawberries.
- Don’t make this too much in advance, since strawberries macerate with sugar, & might make the cream runny.
- Ganache:
- Put the chocolate & cream in a pan. Keep on low heat, stirring constantly, till the chocolate melts. Remove & stir vigorously with a spoon.
- If you want to pipe decorations on top, pass about 1/4 cup through a sieve & reserve separately. I’ve found that unless you sieve the ganache, its not easy to pipe it through an icing set. Its fine for spreading though.
- Set aside to cool. It will thicken as it cools & get a spreadable consistency.
- Finishing off:
- Cut each sponge into 2, so there are a total of 4 layers.
- Sandwich them with the strawberry cream, using 1/3 each time.
- Spread the ganache over the top & sides of cake. Use sprinkles on the sides if desired.
- For the marbling, see pictures. Draw a spiral, with the cream in the baggie reserved from the filling, beginning from the centre outwards
- Then drag a wooden pick from the centre outwards, at a 60 degree angle, to equal points on the edge.
- Do the same in the opposite direction (ie outwards to the centre) between the earlier lines. This will create a webbed pattern.
- Pipe a ganache edging if you like. Then finish off with sliced strawberries & flaked chocolate etc. Chill till required.
-
Chocolate Strawberry Cake is ready to serve.
45 minutes to make
Serves 1518
Strawberry Mousse Recipe
Strawberry Mousse Ingredients
-
Strawberry Mousse Recipe
1 quart fresh strawberries
- 2 tablespoons white sugar
- 1 pint heavy cream
- 6 egg whites
How to make Strawberry Mousse
- Chop hulled strawberries in a food processor, leaving a few chunks. Stir in sugar. In a bowl, whip cream until stiff peaks form. In another bowl, whip egg whites until stiff peaks form. Fold whipped cream into strawberries. Fold egg whites into strawberry mixture. Serve immediately.
-
Strawberry Mousse is ready to serve.
Prep Time:15 Min
Ready In:15 Min
Servings: 4
Strawberry Cheesecake Recipe
Strawberry Cheesecake Ingredients
-
Strawberry Cheesecake Recipe
250g digestive biscuits
- 100g butter , melted
- 1 vanilla pod
- 600g soft cheese
- 100g icing sugar
- 284ml pot double cream
- 400g punnet strawberries , halved and stoned
- 25g icing sugar
How to make Strawberry Cheesecake
- EQUIPMENT: 23cm loose-bottomed tin, baking parchment, plastic food bag, rolling pin, large bowl, dessert spoon, chopping board, kitchen knife, electric mixer, spatula, serving plate, blender or food processor, sieve
- Make the base: Butter and line a 23cm loose-bottomed tin with baking parchment. Put the biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.
- Remove the vanilla seeds: Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
- Make the filling: Place the soft cheese, icing sugar and vanilla seeds in a bowl, then beat with an electric mixer until smooth. Tip in the cream and continue beating until the mixture is completely combined. Now spoon the cream mixture onto the biscuit base, working from the edges inwards and making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
- Un-moulding and topping: Bring the cheesecake to room temperature, about 30 mins before serving. To un-mould, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the strawberries in a blender or food processor with 25g icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, then pour over purée.
Strawberry Cheesecake is ready to serve.
Prep 30 mins
Strawberry Cupcakes Recipe
Strawberry Cupcakes Ingredients
-
Strawberry Cupcakes Recipe
8 large fresh strawberries, or as needed
- 2 eggs
- 1 cup white sugar
- 1/3 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 tablespoons instant vanilla pudding mix (optional)
- 1 drop red food coloring, or as needed (optional)
- 3/4 cup cream cheese, softened
- 2 tablespoons butter, softened
- 1/2 cup confectioners’ sugar
- 1/2 teaspoon vanilla extract
- 3 large fresh strawberries, sliced
How to make Strawberry Cupcakes
- Preheat oven to 325 degrees F (165 degrees C). Spray cupcake cups with cooking spray, or line with cupcake liners.
- Place 8 strawberries into a blender, and blend until smooth. Pour the puree through a strainer to remove seeds. Puree should equal about 3/4 cup. Set the puree aside.
- In a large bowl, beat together the eggs, white sugar, vegetable oil, 1/2 teaspoon vanilla extract, lemon zest, and strawberry puree until well combined. Stir in the flour, baking powder, salt, vanilla pudding mix (for a moister cupcake), and red food coloring to reach a desired shade of pink. Spoon the batter into the prepared cupcake cups, filling each about 2/3 full.
- Bake in the preheated oven until the cupcakes have risen and a toothpick inserted into the center of a cupcake comes out clean, about 23 minutes. Allow the cupcakes to cool at least 10 minutes before frosting.
- To make frosting, beat cream cheese and butter together in a mixing bowl with an electric mixer until smooth, and mix in confectioners’ sugar and 1/2 teaspoon vanilla extract to make a lump-free icing. Frost each cupcake with about 2 tablespoons of icing, and top each cupcake with a strawberry slice.
Strawberry Cupcakes is ready to serve.
Prep Time:40 Min
Cook Time:25 Min
Ready In:1 Hr 15 Min
Servings: 12
Strawberry Angel Food Dessert Cake Recipe
Strawberry Angel Food Dessert Cake Ingredients
-
Strawberry Angel Food Dessert Cake Recipe
1 (10 inch) angel food cake
- 2 (8 ounce) packages cream cheese, softened
- 1 cup white sugar
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 quart fresh strawberries, sliced
- 1 (18 ounce) jar strawberry glaze
How to make Strawberry Angel Food Dessert Cake
- Crumble the cake into a 9×13 inch dish.
- Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
- In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.
- Strawberry Angel Food Dessert Cake is ready to serve.
Prep Time:15 Min
Ready In:15 Min
Strawberry Fruit Dip Recipe
Strawberry Fruit Dip Ingredients
-
Strawberry Fruit Dip
1 (8 ounce) package strawberry-flavored cream cheese
- 1 (7 ounce) jar marshmallow creme
How to make Strawberry Fruit Dip
- In a medium bowl, mix the strawberry-flavored cream cheese and marshmallow creme until well blended. Chill in the refrigerator approximately 1 hour before serving.
- Strawberry Fruit Dip Recipe is ready to serve.
Simple Strawberry Pie Recipe
Simple Strawberry Pie Ingredients
-
Simple Strawberry Pie
1 (9 inch) pie crust, baked
- 1 quart fresh strawberries
- 1 cup white sugar
- 3 tablespoons cornstarch
- 3/4 cup water
- 1/2 cup heavy whipping cream
How to make Simple Strawberry Pie
- Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
- In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.
- Simple Strawberry Pie Recipe is ready to serve.
Cream Filled Strawberries Recipe
Cream Filled Strawberries
Cream Filled Strawberries
Cream Filled Strawberries Ingredients
- 18 large fresh strawberries
- 1 cup cold fat free milk
- 1 (1 ounce) package sugar-free instant vanilla pudding mix
- 2 cups reduced-fat whipped topping
- 1/4 teaspoon almond extract
How to make Cream filled Strawberry
- Remove stems from strawberries; cut a deep X in the top of each berry. Spread berries apart. In a bowl, whisk milk and pudding mix for 2 minutes. Fold in whipping topping and almond extract. Pipe or spoon about 5 teaspoons into each berry. Chill until serving.
- Cream Filled Strawberries Recipe is ready to serve.
Prep Time:30 Min
Ready In:30 Min
Crunchy Romaine Strawberry Salad Recipe
Crunchy Romaine Strawberry Salad Ingredients
-
Crunchy Romaine Strawberry Salad
1 (3 ounce) package ramen noodles
- 1 cup chopped walnuts
- 1/4 cup butter
- 1/4 cup vegetable oil
- 1/4 cup sugar
- 2 tablespoons red wine vinegar
- 1/2 teaspoon soy sauce
- 8 cups torn romaine
- 1/2 cup chopped green onions
- 2 cups fresh strawberries, sliced
How to make Crunchy Romaine Strawberry Salad
- Discard seasoning packet from ramen noodles or save for another use. Break noodles into small pieces. In a skillet, saute noodles and walnuts in butter for 8-10 minutes or until golden; cool.
- For dressing, in a jar with a tight-fitting lid, combine the oil, sugar, vinegar and soy sauce; shake well. Just before serving combine the romaine, onions, strawberries and noodle mixture in a large bowl. Drizzle with dressing and toss gently.
- Crunchy Romaine Strawberry Salad is ready to serve.
Prep Time:20 Min
Cook Time:10 Min
Ready In:30 Min
Crunchy Strawberry Romaine Salad Recipe
Crunchy Strawberry Romaine Salad Ingredients
-
Crunchy Strawberry Romaine Salad
1 (3 ounce) package ramen noodles
- 1 cup chopped walnuts
- 1/4 cup butter
- 1/4 cup vegetable oil
- 1/4 cup sugar
- 2 tablespoons red wine vinegar
- 1/2 teaspoon soy sauce
- 8 cups torn romaine
- 1/2 cup chopped green onions
- 2 cups fresh strawberries, sliced
How to make Crunchy Strawberry Romaine Salad
- Discard seasoning packet from ramen noodles or save for another use. Break noodles into small pieces. In a skillet, saute noodles and walnuts in butter for 8-10 minutes or until golden; cool.
- For dressing, in a jar with a tight-fitting lid, combine the oil, sugar, vinegar and soy sauce; shake well. Just before serving combine the romaine, onions, strawberries and noodle mixture in a large bowl. Drizzle with dressing and toss gently.
- Crunchy Strawberry Romaine Salad recipe is ready to serve.
Prep Time:20 Min
Cook Time:10 Min
Ready In:30 Min
