Crushed Strawberries And Cream Recipes

STRAWBERRIES AND CREAM BARS

Steps:

• Preheat oven to 350° F. Spray the bottom of a 9x13-inch baking pan with non-stick spray.
• In a large bowl, mix together the cookie mix, butter and egg until a dough forms.
• Press dough into the bottom of the baking pan.
• Bake for 15 to 20 minutes or until light golden brown. Remove from oven and let cool completely.
• In a medium bowl, beat cream cheese with an electric mixer until smooth.
• In a small, microwave-safe bowl, microwave white chocolate chips for 45 to 60 seconds or until chips are melted. Stir until smooth.
• Stir in the melted white chocolate chips with the cream cheese.
• Spread this mixture evenly over the cooled sugar cookie crust. Refrigerate while making the topping.
• In a small bowl, crush 1 cup of the strawberries.
• In 2-quart saucepan, add the crushed strawberries, sugar, cornstarch and water.
• Cook over medium heat, stirring constantly, until mixture boils and thickens.
• Remove from heat and let cool 10 minutes.
• Gently fold in remaining strawberries. Spoon over the filling.
• Cover and refrigerate 1 hour or until set.

STRAWBERRIES & CREAM POPCORN RECIPE - (4.3/5)

Steps:

• Preheat oven to 300°F. Line two baking sheets with silicone mats. Pour popped corn into an extra large heat-proof bowl, or two large bowls. In a medium saucepan combine corn syrup, sugar, strawberry jello and butter until it comes to a rolling boil. Remove from heat and pour over popped corn. Stir popcorn until most is evenly covered with jello mixture. Transfer popcorn evenly onto baking sheets. In a medium saucepan melt marshmallows and butter and drizzle over popcorn. Bake popcorn for 10 minutes rotating sheets half-way through. Remove popcorn from oven and immediately sprinkle crushed freeze dried strawberries over popcorn, stir to incorporate. Allow to cool break up into pieces and serve.

STRAWBERRY BANANA JELLO SALAD

Steps:

• In a bowl, dissolve the strawberry gelatin in the boiling water. Stir in sliced strawberries, pineapple, and sliced bananas.
• Pour half of the mix into a 9 by 12 inch baking dish. Hold the rest of the mixture aside.
• Chill the mixture for an hour.
• Combine the sour cream, the sugar and the vanilla, mix well. Spread the sour cream mix over the chilled gelatin.
• Spoon the saved gelatin on top of the sour cream mixture.
• Chill at least 4 hours, overnight is best.

CRUSHED STRAWBERRIES AND CREAM

Steps:

• Chill bowl and beaters.
• Crush 1 cup of the berries with fork.
• Combine crushed berries with remaining 3 cups of strawberries in large bowl, tossing with sugar and framboise.
• Refrigerate, covered, until serving time.
• At serving time, whip heavy cream with icing sugar in chilled bowl with chilled beaters until soft peaks form.
• Lightly fold into berries with streaking motion, so berries and cream are barely combined.

CLASSIC STRAWBERRY CAKE

Steps:

• Preheat your oven to 350°. Prepare the 2 cups of crushed strawberries,
• Grease two 8 inch round baking pans, then line the bottoms with parchment paper. Butter the top of the parchment paper as well.
• In a large bowl attached to a stand mixer, or using a hand mixer, add the cake mix and gelatin. Whisk together until combined.
• Add in the milk, oil and eggs
• Beat the mixture on low speed for 30 seconds, then beat on medium 2 minutes. ( just like regular cake mix instructions on the box)
• Mix in one cup of crushed strawberries on low speed.
• Divide the batter between the two pans evenly.
• Tap the pans on the counter gently a few times to release the air bubbles.
• Place the pans into the oven.
• Bake the cakes until a toothpick or cake tester inserted in the center comes out clean, approximately 30-35 minutes.
• Remove from the oven and cool the cakes in the pans for around 10 minutes. Remove to wire racks, flipping over gently, then remove the parchment paper.
• Cool the cakes on the rack completely. IF baking on a hot day, freezing the cake layers helps when icing it! Simply place in your freezer (not stacked or they will stick!) for an hour or two to completely chill them.
• In a large bowl attached to a stand mixer or using a hand mixer, beat the butter until creamy and smooth. Add in the cream cheese, and beat again until smooth.
• Beat in a half cup of crushed strawberries and the vanilla extract.
• Gradually beat in enough confectioners' sugar to reach desired consistency and sweetness.
• Assemble the cake by placing the first layer on the serving plate or platter you will use to serve. Spread some icing over the top, then place the remaining 1/2 cup of crushed strawberries on top in the very middle. (see photo)
• Place the other cake layer on top, pushing down gently to spread out the crushed strawberries in the middle, but try not to let the filling leak out the sides. Spread the rest of the frosting over the top and sides of the cake to cover.
• Place the iced cake in the refrigerator and refrigerate for 1-2 hours. The icing needs to get nice and cold to set for slicing.
• When ready to serve, remove the cake from the refrigerator and slice.

COOKIE DIPPED STRAWBERRIES 'N CREAM

Steps:

• Spread berries with reduced-fat cream cheese.
• Roll in crushed wafers.

STRAWBERRIES AND CREAM

Steps:

• Pulse strawberries, Grand Marnier and 2 tbsp icing sugar in a food processor to a rough purée and set aside.
• Whisk crème fraîche, cream, vanilla and remaining icing sugar in an electric mixer until soft peaks form (2-3 minutes), then fold in half the strawberry purée to combine, divide among 4 serving bowls and refrigerate until required. Just before serving, top with sliced strawberries and crushed shortbread, then drizzle with remaining strawberry purée.

STRAWBERRIES AND CREAM COOKIES

Steps:

• Heat the oven to 350 F.
• In a small bowl, whisk the flour, salt, and baking soda.
• In a large mixing bowl, whisk the melted butter and sugar.
• Add vanilla and eggs to the bowl with the butter and sugar. Whisk until fully incorporated and glossy, about 30 seconds.
• Add the dry ingredients, then use a flexible spatula to mix until only a few streaks of flour remain in the dough.
• Add chocolate chips and crushed strawberries. Mix until the flour disappears.
• Using a 1 1/2-tablespoon scoop (or measuring spoons), scoop 12 balls of dough onto a parchment-lined baking sheet.
• Press a few extra chips and a piece or two of a crushed strawberry into the top of each scoop of dough.
• Bake for about 12 minutes, rotating at the halfway point.
• Let cookies cool to room temperature (or eat warm). Cookies will keep for up to three days on the counter in an airtight container.

STRAWBERRIES AND CREAM

Steps:

• Combine the strawberries and sugar in a bowl; mash until the strawberries are completely crushed and the sugar is incorporated. Add the sour cream to the strawberries and stir until the mixture is pink in color. Serve immediately.