Strawberry Puree Jell O Recipes

FRESH HOMEMADE STRAWBERRY JELLO

Steps:

• In a saucepan cook the strawberries and 1 cup sugar over medium-low heat. If you are using fresh strawberries you may need to add 2 tablespoons of water. Cook until the fruit is softened. Frozen and VERY ripe fruit will cook faster.
• Use a regular or immersion hand blender to puree the fruit. Strain the seeds and return to the pot. Using a chinoise strainer will make the job go much faster.
• In a small bowl, pour the 3 packets of gelatin over 1/2 cup of water, making sure no dry powder remains. Let the gelatin sit until it "blooms" and absorbs all the water.
• Heat the strained puree to a simmer, turn off the heat and add the bloomed gelatin. Stir until the gelatin is melted and evenly distributed in the puree.
• Choose a mold that fits at least 5 cups. I used a silicone mold, such as the Lekue Imperial Monarch Mold.
• Fill the mold with 3/4 of the puree. Set the mold in the refrigerator for 30 minutes or until a skin is formed on the top.
• Pour half the remaining puree into a bowl. Whip the heavy cream with 2 tablespoons sugar and add it to the puree in the bowl.
• Gently fold the cream into the puree.
• Add the cream/puree mixture to the mold, refrigerate for about 15 minutes, or until it has set slightly. Add the remaining strawberry puree to the top. Set in the refrigerator for about 3 hours or until well set.
• To un-mold the jello: fill a large vessel with hot water.
• Dip the jello into the hot water, being careful not to get water over the lip of the mold. You may need to use a knife to carefully separate the edge of the mold from the jello. Let the mold sit in the water for 15 to 30 seconds. Set the jello on a platter.
• Refrigerate until ready to serve.
• Use a thin bladed knife dipped in hot water to cut the jello.

HOMEMADE STRAWBERRY JELLO RECIPE

Steps:

• Place the strawberries, water, honey, and lemon juice in a blender and puree until smooth.
• Scoop out 1/4 cup of the puree and place it in a small bowl. Sprinkle the gelatin over the bowl and mix it with the puree until well-combined.
• While the gelatin is blooming, place the remaining puree in a small pot and heat over medium high heat. When the puree is hot but not yet boiling, remove it from heat.
• Immediately add the bloomed gelatin and whisk until thoroughly combined.
• Divide the jello mixture between 3-4 small glass jars. I use either 4 ounce mason jars or 7 ounce tulip jars.
• Refrigerate for 2-3 hours, or until the strawberry jello has set.

STRAWBERRY PUREE JELL-O®

Steps:

• Stir boiling water into dry gelatin in medium bowl at least 2 min. until completely dissolved. Add enough ice cubes to cold water to measure 1-1/4 cups. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Refrigerate 10 min. or until slightly thickened.
• Stir in fruit. Pour evenly into 6 dessert dishes.
• Refrigerate 2 hours or until firm.

STRAWBERRY PEAR GELATIN

Steps:

• Drain pears, reserving juice. Chop pears and set aside. Add water to the juice to measure 3 cups. Place in a saucepan; bring to a boil. Add gelatin and stir until dissolved. Whisk in cream cheese until smooth. Refrigerate until slightly thickened. Whisk in whipped topping until smooth. Add chopped pears. , Transfer to a 13-in. x 9-in. dish. Cover and refrigerate until firm. Cut into squares. Garnish with mandarin oranges if desired.

STRAWBERRY GELATINS

Steps:

• Hull and quarter 1 pound of the strawberries; combine in a medium bowl with sugar and lemon juice. Set aside, stirring occasionally, about 10 minutes. Place 1 cup cold water in a small saucepan; sprinkle gelatin over water. Let stand at least 5 minutes to soften.
• Working in batches, puree strawberry mixture in a blender. Strain through a fine-mesh sieve into a large measuring cup after each batch (discard solids). Add enough water to strained juice to measure a total of 3 cups liquid. Set aside.
• Heat softened gelatin over medium-high, just until it begins to bubble around the edges and gelatin has dissolved (do not boil), 2 to 3 minutes; stir into strawberry juice. Divide mixture among four serving glasses. Chill until firm, 3 to 4 hours.
• To serve, hull and dice remaining 1/2 pound strawberries; spoon on top of chilled gelatins.

STRAWBERRY SHEET CAKE

Steps:

• Separate eggs and allow egg whites, butter, milk and cream cheese to come room temperature
• Preheat oven to 350ºF
• Lightly oil or butter 9 X 13 baking dish
• Clean and pull stems from strawberries
• Make strawberry puree
• Place cleaned and stemmed strawberries in food processor and pulse 2-3 minutes until they are liquid
• Pour pureed strawberries into saucepan on low heat and cook for 30 minutes; stir occasionally
• Remove from stove and allow to cool (or put the strawberry puree in the fridge if you're in a hurry)
• In a large bowl, add cake flour, baking powder and salt; combine and set aside
• In a smaller bowl, combine milk and vanilla; set aside
• In a stand mixer, use a really big bowl and the paddle attachment; cream butter and sugar together; beat on low for 5 minutes until the mixture is light and creamy
• Gradually add the flour mixture to the butter/sugar mixture while the mixer is on low; add the flour mixture in increments of 3; add the milk/vanilla mixture; add 1 cup of the strawberry puree; combine well; set aside
• Using a clean mixing bowl with the whisk attachment, add egg whites and cream of tartar; whisk on medium until soft peaks form
• Once soft peaks have formed, turn setting to high and gradually add in remaining ¼ cup sugar
• Use a spatula and immediately fold egg whites into cake batter
• Pour batter into prepared pan
• Bake 40 - 45 minutes, or until the center is firm and a toothpick comes out clean
• Allow to cool before icing
• Use the stand mixer with a paddle and a large bowl
• Combine butter, cream cheese and vanilla in stand mixer on medium speed
• Add remaining ⅓ cup of strawberry puree; combine well
• Gradually add powdered sugar in one cup increments; icing is done when it holds to the paddle
• Use a spatula or off-set knife to apply the icing
• Garnish with any remaining fresh strawberries

EASY FRESH STRAWBERRY MOUSSE

Steps:

• Clean and slice the strawberries, In a blender or food processor add the sliced strawberries and the sugar and puree. Remove 1/2 a cup of puree and set aside.
• In a cold bowl add the cream and beat until stiff peaks form. Then fold in the remaining puree (not the 1/2 cup) gently.
• Divide the 1/2 cup of puree between the 4 small/medium** glasses and top with the strawberry mousse. Refrigerate for approximately 1 hour or even over night if desired. Top with fresh sliced strawberries and serve. Enjoy.
• ** for size purposes, the glasses I used hold 1 cup of water.

HOMEMADE STRAWBERRY CAKE

Steps:

• Make the reduced strawberry puree and allow it to cool completely. See note. You can make it a few days ahead of time and store it covered in the refrigerator or cover and freeze it for up to 3 months. Thaw before using in the recipe.
• Preheat the oven to 350°F (177°C). Grease and lightly flour two 9-inch cake pans.
• Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk *just* until combined. Do not overmix. Whisk in 1/2 cup of reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Stir in food coloring, if desired. (I use 1 small drop.)
• Pour batter evenly into cake pans. Bake for around 24-25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
• Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup crumbs. Set aside. In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners' sugar, strawberry powder, 1 Tablespoon milk, and vanilla and beat on medium-high speed until combined and creamy. Add 1 more Tablespoon of milk to slightly thin out, if desired. Taste, then add a pinch of salt if needed. Yields about 3 cups of frosting.
• First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread the remaining frosting all over the top and sides. Refrigerate for at least 45 minutes before slicing. This helps the cake keep its shape when cutting- it could slightly fall apart without time in the fridge.
• Cover leftover cake tightly and store in the refrigerator for 5 days.

EASY STRAWBERRY CAKE RECIPE

Steps:

• Preheat the oven to 350 degrees.
• Liberally grease and flour 2 - 8" round cake pans. I prefer Baker's release. Set aside.
• In a large mixer bowl, stir together the cake flour, AP flour, sugar, baking powder, and salt.
• Add the cubed butter and mix until it looks like coarse, moist crumbs.
• Beat in the eggs, one at a time.
• In a measuring cup, combine the milk, strawberry puree, and vanilla. Stir until well combined.
• With the mixer on low, carefully pour the milk/strawberry mixture into the flour/butter mixture, slowly beating until smooth.
• Add in food color until you reach the desired color. Keep in mind that the color will intensify as it bakes.
• Divide the batter between the two prepared cake pans.
• Bake for 35-40 minutes or until the toothpick test comes out clean.
• Cool completely before removing from the pan and frosting. I like to freeze mine for at least 1-2 hours before decorating as it keeps the crumbs from getting in the frosting.
• Place the butter in a large mixer bowl and beat on high until light and fluffy.
• Add the vanilla and salt, mix until just combined.
• Slowly beat in the confectioner's sugar, 1 cup at a time making sure it is completely incorporated each time before adding the next cup.
• Fold in the strawberry puree or jam.
• Beat in the food color- if using.
• Combine the strawberries and sugar in a small food processor or blender and pulse until it reaches the consistency of thin jam.
• Remove one of the cakes from the pan and place it on a cake plate or cardboard round. You can add a small dollop of frosting underneath to keep it from shifting on the plate.
• Use a cake leveler or sharp knife to trim off the dome if your cake did not bake flat.
• Add some of the frosting in an even layer on top of that bottom round of cake. You can also add about 1/4 cup of additional strawberry puree or jam on top of the frosting for additional flavor and visual interest.
• Remove the second cake from the pan, trim the cake as you did the first layer to make sure it is nice and evenly flat.
• Place that layer on top of the filling layer.
• Using an offset spatula, spread a thin coat (this is the crumb coat) of frosting around the whole cake, tops, and sides. You should be able to see through it. I like to freeze the cake at this time to set the frosting and make it easier to work with for the decorating.
• Once frozen, add another thicker layer of frosting to the top and sides of the cake.
• Transfer the remaining frosting to a piping bag and decorate as desired. I use a medium open star tip for this one.
• Top the cake with a single strawberry in the center.
• Keep refrigerated until ready to serve.

STRAWBERRY CAKE WITH JELL-O®

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch cake pans.
• Combine cake mix, gelatin mix, oil, eggs, strawberries, and flour in a large mixing bowl. Pour equal amounts into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Remove from the oven and allow to cool completely, about 30 minutes.
• While cakes are cooling, mix powdered sugar, butter, and vanilla extract together in a bowl by hand. Chill for about 20 minutes.
• Whip chilled frosting until fluffy. Sandwich cake layers together with some frosting. Spread remaining frosting over the top and sides.

EASY STRAWBERRY CAKE

Steps:

• Heat oven to 350°. Prepare a 9x13 baking dish by spraying it well with cooking spray. Set aside.
• Using a mixing bowl and handheld mixer, or use stand mixer, add all the cake ingredients into the mixing bowl and blend on low speed until it's well combined. Increase speed as needed.
• Pour the cake batter into the prepared pan.
• Cook for 30-35 minutes or until a toothpick inserted in the middle comes out clean with no wet batter on it.
• Let the cake cool completely in the baking pan. * The cake may sink slightly in the middle while cooling which normal.
• Once cake is completely cooled you can frost it. FROSTING : In a mixing bowl, beat the cream cheese until it's creamy. Add the remaining ingredients and beat on low speed until everything is well combined. Frost the cake.
• The cake can be served right away after frosting or you can store it in the fridge for several hours, or overnight, before serving. I prefer the cake cold so I always make the cake the day before and then let it refrigerate overnight until I need it the next day.Store leftovers, covered, in the fridge for up to 5 days.

STRAWBERRY JIGGLY 'JELLO' PUDDING (PALEO, AIP, KETO)

Steps:

• Place the strawberry puree in a large mixing bowl.
• In a small bowl, sprinkle the gelatin and then sprinkle the water over it. Stir with a spoon to completely wet the gelatin and let it sit for 5 minutes.
• In a small sauce pan, add the coconut milk, the maple syrup (or any keto sweetener) and the salt and place on low heat. As the coconut milk begins to bubble slowly, add the gelatin and water mixture and stir vigorously with a spoon to dissolve the gelatin lump completely. Turn heat off and let this mixture cool for 10 minutes.
• Now slowly add this mixture to the bowl with the strawberry puree whisking continuously to get a uniformly blended mixture.
• Brush the ramekins with olive oil (this step is important if you plan to unfold your pudding)
• Divide the mixture into four, 4 oz ramekins (or two, 8 oz ramekins). Place the ramekins on a tray. Arrange the strawberry slices on top. Cover ramekins with plastic wrap and place the tray in the refrigerator for at least 6 hours for the pudding to set.
• Serve the dessert cold as is in individual ramekins or you can unmold it by placing it in hot water for 10-15 seconds and then flipping it carefully onto a plate.