Easy Strawberries Cream Hot Tea Food

EASY STRAWBERRIES & CREAM HOT TEA

Steps:

• In a tea kettle, bring water to a boil.
• Meanwhile, place tea bag in a teacup.
• When water is boiling hot, pour desired amount over tea bag and steep for 8-10 minutes or until desired color/flavor is reached.
• Carefully remove tea bag and stir in creamer.

SUPER STRAWBERRIES & CREAM BREAD

Steps:

• Combine flour, baking powder, baking soda, salt and cinnamon; set aside.
• In small bowl, beat butter until creamy; Gradually add sugar, beat 1 minute or until light and airy; Add brown sugar; Beat in eggs, one at a time; Beat in sour cream and vanilla.
• Stir into flour mixture only until dry ingredients are moistened.
• Fold in chopped strawberries and nuts.
• Pour into a greased and floured baking pan. Just about any pan could probably be used (a loaf pan, springform pan, etc.), just keep in mind that the bread will rise, so you want to make sure your pan is deep enough to avoid overflowing. I used roughly a 10.5 inch, round pan, about 2 inches deep.
• Place sliced strawberries, evenly, over the top of batter.
• To make the topping: Combine the flour and sugar in a bowl.
• With a fork or a mixer, cut in and mix butter until consistency of cookie dough (the best way I can think to describe it).
• Tear topping into little chunks and spread evenly over top of sliced strawberries. I had just enough to cover them completely, however, as stated above, the amount you need will vary depending on the size of your pan. If you use a bigger pan, you will need to make about a batch and a half of what is stated above for the topping. If you use a considerably smaller pan, like a loaf pan, you might want to cut the topping recipe in half. It's hard to mess it up, so do what you think will work. :).
• Bake at 350°F for 60 to 65 minutes or until toothpick comes out clean (cooking time may vary; it took about 90 minutes in my oven).
• Remove from oven and let cool for about 10 to 15 minutes.
• DIG IN!

STRAWBERRIES & CREAM FRENCH TOAST

Steps:

• In a 10x6 inch baking dish, beat eggs, egg white, sugar, vanilla and cinnamon with a fork until blended. Beat in milk until combined. Thinly slice whole berries.
• Spread 4 slices of bread with flavored cream cheese and arrange sliced berries on top. Cover with remaining bread slices, pressing down lightly to adhere.
• Place maple syrup in microwave safe liquid measuring cup. Microwave on high for 1 minutes or until warmed, set aside.
• One at a time, dip sandwiches in egg mixture, turning to coat both sides. Heat large nonstick skillet or griddle over medium high heat. Add half the butter and swirl in pan to coat. Add 2 dipped sandwiches and cook 2 to 3 minutes per side. Repeat.
• Serve hot, topping with berries and warm syrup.

COOL STRAWBERRY CREAM

Steps:

• Line a 9x5-in. loaf pan with a double thickness of foil; set aside. In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Fold in strawberries and whipped topping. Pour into prepared pan. Cover and freeze for several hours or overnight., In a small saucepan, bring the blueberries, sugar and water to a boil; cook and stir for 3 minutes. Cool slightly. Transfer to a blender; cover and process until pureed. Refrigerate until chilled., Remove dessert from the freezer 15-20 minutes before serving. Use foil to lift out of pan; remove foil. Cut into slices with a serrated knife. Serve with blueberry sauce.

STRAWBERRY CREAM TEA CAKE

Steps:

• Heat oven to 220C/200C fan/gas 7. On the coarse side of a box grater, grate the butter into a bowl, then place back in the freezer for 5 mins. With a spatula, quickly mix the butter with the flour, baking powder and sugar, add the milk and lemon juice, then bring together until you have a butter-speckled dough. Knead the dough a few times on a floured surface. Roll out to a circle, press into a lightly greased 20cm sandwich tin, then brush the top with egg and scatter with a little sugar. Bake for 20 mins until risen and golden, then transfer to a cooling rack.
• While the scone is cooling, toss the strawberries in a bowl with a sprinkling of the sugar and the jam, then set aside. In a separate bowl, whisk the clotted cream until stiff with the 50g sugar and a drop of vanilla extract.
• To assemble the cake, place the scone base on a serving plate, spread the cream over, leaving a slight edge of the cake showing, then pile the saucy strawberries on top. Serve cut into wedges