Strawberry Cups Recipes

STRAWBERRY CUPS

Steps:

• Bring the water to a boil in a small saucepan. Put the gelatin and boiling water in a blender, and process for 10 to 15 seconds to dissolve the gelatin. Add the strawberries and process again, just long enough to blend in the berries. Put the blender container in the refrigerator for 10 minutes, or just until the mixture starts to thicken a bit.
• Add 3/4 cup of the heavy cream, and process in the blender just long enough to mix it all in, about 10 to 15 seconds. Pour into 5 or 6 pretty little dessert cups and chill in the refrigerator, at least 1 hour.
• With an electric mixer or by hand, whip the remaining 1/4 cup of cream with the vanilla and sugar substitute. Top each cup with a dollop if whipped cream. If desired, cut a strawberry into a fan-shape, and place on top with a mint leaf to garnish.

STRAWBERRY SHORTCAKE CUPS

Steps:

• Mash or slice the strawberries; place in a large bowl. Add 2 tablespoons sugar and set aside. In another bowl, combine flour, baking powder, salt and remaining sugar; cut in butter until crumbly. In a small bowl, beat egg and milk; stir into flour mixture just until moistened. , Fill 8 greased muffin cups two-thirds full. Bake at 425° until golden, about 12 minutes. Remove from the pan to cool on a wire rack. , Just before serving, split shortcakes in half horizontally. Spoon berries and whipped cream between layers and over tops of shortcakes.

STRAWBERRY COOKIE CUPS

Steps:

• Preheat oven to 375°. In a large bowl, beat butter and confectioners' sugar until blended. Beat in egg and vanilla. In another bowl, whisk flour, gelatin, baking soda and cream of tartar; gradually beat into creamed mixture., Divide dough in half. Shape each into a disk; wrap and refrigerate until firm enough to roll, about 30 minutes., On a lightly floured surface, roll 1 portion of dough to 1/8-in. thickness. Cut with a floured 2-3/4-in. flower-shaped cookie cutter. Press cutouts onto bottom and up the sides of ungreased mini-muffin cups., Bake until edges are brown, 6-8 minutes. With the end of a wooden spoon handle, reshape the puffed cookie cups. Cool 5 minutes. Remove from pans to wire racks to cool completely., In a small bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar. Pipe into cookie cups. Store in an airtight container in the refrigerator. Freeze option: Transfer wrapped disks to a freezer container; freeze. To use, thaw dough in refrigerator until soft enough to roll. Prepare filling and cookies. Bake and decorate as directed.

CHOCOLATE STRAWBERRY CUPS

Steps:

• Bring a small pan with 1 inch of water to a boil over medium-low heat. Place the chocolate in a small bowl and place over the simmering water. When the chocolate is almost halfway melted, remove the bowl from the heat to a towel. Continue to stir with a rubber spatula until completely melted.
• Spoon 1 teaspoon of chocolate into each of 12 cavities in a silicone mini muffin mold. Swirl the mold over a rimmed baking sheet to coat the sides of each mold. Chill in the refrigerator to set completely, about 45 minutes.
• Meanwhile, whisk together the cream, sugar and vanilla. Carefully unmold the chocolate cups and trim any excess with kitchen scissors. Fill each cup with a spoonful of strawberries and a dollop of cream. Serve immediately.