Crushed Strawberries And Cream Food

STRAWBERRY AND COOKIE ICE CREAM CAKE

Steps:

• For the crushed cookie crust: Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and line the bottom with parchment.
• Combine the melted butter with the wafer cookies in a medium bowl. Press the mixture into the bottom and up the sides of the prepared pan. Bake for 10 minutes, then let cool completely before using.
• For the ice cream cake: Toss the strawberries with the sugar in a medium bowl and then layer them onto the cookie crust. Scoop the cookies and cream and strawberry ice creams onto the berry layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
• Unmold the cake by running a knife around the edge, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more.
• For the whipped cream frosting: Add the heavy cream, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer on medium-high speed until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.)
• Frost the top and sides of the cake with the whipped cream frosting, sprinkle with the wafer cookies. If the cake begins to get too soft, put it back into the freezer for a few minutes.
• Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes.
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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.

HOMEMADE STRAWBERRY ICE CREAM

Steps:

• Combine the cream, milk and maple syrup in a large glass measuring cup (with a pour spout).
• Remove the stems/leaves from the strawberries and crush them. I used our mini-chopper to mash them up and it worked great. A simple potato masher might do the trick as well.
• If you have a Cuisinart ice cream maker like us just turn on the machine and pour in both the cream/syrup mixture and the crushed strawberries. After about 15 - 20 minutes the ice cream will look really "thick" and ready when it's done. If you are using a different machine be sure to follow manufacturer directions for making your ice cream.

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.

STRAWBERRY PINEAPPLE CREAM PIE

Steps:

• Prebake your pie crust and have cooled.
• In a saucepot place the whole milk, and vanilla pudding mix (not instant), and cook until thick , following package directions.
• Cool slightly without stirring.
• Add well drained crushed pineapple.
• Add in vanilla.
• Whip the heavy cream until stiff, and fold in the cooled pudding mixture.
• Spread into the cooled pie shell.
• Chill until set.
• In a saucepot place the 1/2 cup berries and water.
• Cook about two minutes, then remove and sieve.
• Place back into saucepot.
• Combine the sugar and cornstarch with the juices or puree in the saucepot.
• Over low heat, stirring until thick and clear.
• Add food colouring if desired to make a nice red.
• Remove from heat.
• Slice the 2 1/2 cups berries in half.
• Place in a nice circular pattern berries cut side up onto the chilled pie.
• Spoon the glaze over all the berries to glaze fruit.
• Chill now for several hours.
• Serve with additional whipped heavy cream.

STRAWBERRY CREAM PARFAIT

Steps:

• Halve 6 of the cookies; reserve for garnish. Coarsely crush remaining 10 cookies; set aside.
• Place marshmallows in large saucepan. Add water; cook on medium heat until marshmallows are completely melted, stirring constantly. Remove from heat. Stir in strawberries and lemon zest. Refrigerate 30 min.
• Add 1 cup of the whipped topping to strawberry mixture; stir with wire whisk until well blended. Alternately layer strawberry mixture and crushed cookies in 6 (6-oz.) parfait glasses, beginning and ending with strawberry layers. Refrigerate at least 1 hour. Top with the remaining 1/2 cup whipped topping and reserved cookie halves just before serving.

COOKIE DIPPED STRAWBERRIES 'N CREAM

Steps:

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

STRAWBERRY CREAM MILKSHAKE

Steps:

• Blend the ice cream, jam, cream cheese, liqueur, milk and 3 ice cubes in a blender on medium speed until thick and smooth. Divide among small glasses. Top with whipped cream, crushed graham crackers and/or sliced strawberries.

STRAWBERRIES AND CREAM SHORTBREAD COOKIES

Steps:

• In the bowl of a stand mixer, combine the softened butter, confectioners sugar, and vanilla and beat together on medium speed until creamy and combined.
• Place the mixer speed to low. Add the flour to the butter mixture and beat until the mixture is crumbly and resembles curds.
• Remove the bowl from the mixer. Add the crushed strawberries and gently mix until the strawberries are mixed in thoroughly.
• Turn the dough out onto some cling film. Press the dough together, forming a disc shape, about an inch in height. Wrap the dough with the cling film and place in the refrigerator to chill for 20 minutes.
• Dust your work surface with flour. Roll out your cookie dough to about 1/4 inch thick. Cut out the desired shapes and place on a parchment paper lined cookie sheets, leaving about 2 inches in between the cookies.
• Place the cooking sheets into the refrigerator to chill for 45 minutes to an hour. If baking the following day, wrap the cookie sheets with cling film to prevent drying absorbing odors.
• Preheat the oven to 325 degrees F while the cookies are chilling.
• Once the cookies are properly chilled, bake for 20-25 minutes or until the edges of the cookies start to turn a light golden brown.
• Let cool completely on the cookie sheets or on a cooling rack.
• Place the white chocolate into a microwave safe bowl.
• Melt the chocolate in 30 second increments in the microwave until only a few lumps of chocolate remain.
• Remove the bowl from the microwave and stir until there are no longer any lumps.
• Add in the strawberry powder and mix to combine.
• Pour the strawberry white chocolate into a piping bag and decorate the cookies as you wish.

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.