FRESH STRAWBERRY COOKIES
Cookies ripe with strawberry flavor. You'll need a food dehydrator for this recipe.
Provided by MARBALET
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Yield 24
Number Of Ingredients 3
Steps:
- Soak almonds in water overnight.
- Soak raisins in boiling water for 5 minutes then drain. Dice raisins and strawberries.
- Coarsely grind the soaked almonds. Add them to the diced strawberry-raisin mixture and mix well.
- Drop batter by spoonfuls onto a dehydrator plastic tray. Dehydrate for 24 hours or until dry at 105 degrees F (40 degrees C). Turn cookies over in 8 to 12 hours or when you see that one side is dry enough.
Nutrition Facts : Calories 90.6 calories, Carbohydrate 8.1 g, Fat 6.1 g, Fiber 1.9 g, Protein 2.8 g, SaturatedFat 0.5 g, Sodium 0.9 mg, Sugar 4.8 g
STRAWBERRY JAM COOKIES
Fill your cookies with scrumptiously sweet strawberry jam and try our easy Strawberry Jam Cookies. You'll enjoy our easy slice and bake technique on these jam cookies and how festive they'll look for any holiday party.
Provided by My Food and Family
Categories Baking Ingredients
Time 1h27m
Yield 48 servings, 1 cookie each
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Beat cream cheese, butter and granulated sugar in large bowl with mixer until blended. Separate 1 egg; reserve white for later use. Add yolk, second (whole) egg and vanilla to cream cheese mixture; mix well. Gradually beat in combined flour and baking powder until blended.
- Divide dough into 4 equal pieces. Roll each piece into 12x1-inch log; place, 2 inches apart, on large baking sheet. Use handle of wooden spoon or fingers to make 1/2-inch-wide and 1/2-inch-deep depression down center of each log. Beat reserved egg white with fork; brush over dough. Sprinkle with nuts. Fill depressions with jam.
- Bake 25 to 27 min. or until edges are lightly browned. Transfer to wire racks; cool. Sprinkle with powdered sugar. Cut each log into 12 diagonal slices.
Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 45 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
STRAWBERRY-SHORTCAKE COOKIES
These tender cookies are made with heavy cream and studded with 12 ounces of sweet, fresh strawberries for a portable version of the classic dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
- Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.
STRAWBERRY CAKE COOKIES
Easy strawberry cookies made with strawberry cake mix and fresh strawberries.
Provided by sal
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 30m
Yield 30
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a medium bowl, mix together the cake mix, eggs and strawberries until well blended. Fold in the whipped cream until well blended. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 78.1 calories, Carbohydrate 14.4 g, Cholesterol 13.9 mg, Fat 2 g, Fiber 0.1 g, Protein 0.9 g, SaturatedFat 1 g, Sodium 114.2 mg, Sugar 8.2 g
FRESH STRAWBERRY CAKE WITH STRAWBERRY BUTTERCREAM RECIPE
This fresh strawberry cake is made from FRESH strawberry reduction! The cake is moist and tender with a beautiful pink color. The perfect cake for summer! This recipe makes three 8"x2" cake rounds with strawberry buttercream and strawberry filling.
Provided by Elizabeth Marek
Categories Dessert
Time 1h10m
Number Of Ingredients 26
Steps:
- I recommend making this reduction the day before you're ready to make your cake.
- Place fresh or thawed, frozen strawberries into a medium saucepan. Optional: blend strawberries with an emersion blender if you prefer a smoother texture of strawberry reduction.
- Heat on medium-high and add in sugar (if desired), lemon zest, lemon juice and salt. Stir occasionally to prevent burning.
- Once bubbling, reduce heat to medium-low and slowly reduce until berries begin to break up and the mixture has reduced by about half. This will take about 20 minutes. If your mixture has reduced by half and is still watery, continue to cook until all of the liquid is out.
- Occasionally stir the mixture to prevent burning. You should end up with about 2 cups of thick strawberry reduction that looks like tomato sauce. Transfer to another container and let cool before use.
- You will use some of the reduction for the cake batter, some for the frosting and the rest for filling between the cake layers for extra moisture. Leftover reduction can be stored in the fridge for up to one week or frozen for 6 months.
- NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and not cold or hot.
- Make sure to take your strawberry reduction out of the refrigerator 1 hour before making your cake so that it comes to room temperature.
- Adjust an oven rack to the middle position and preheat to 350ºF/176ºC.
- Grease three 8" cake pans with cake goop or preferred pan release
- In a separate medium bowl, whisk together the milk, strawberry reduction, strawberry emulsion, vanilla extract, lemon extract, lemon zest, lemon juice, and pink food coloring.
- In a separate medium bowl, whisk together the flour, baking powder, baking soda and salt.
- Add room temperature butter to your stand mixer with the paddle attachment and beat at medium speed until smooth and shiny, about 30 seconds.
- Gradually sprinkle in the sugar, beat until mixture is fluffy and almost white, about 3-5 minutes.
- Add the egg whites one at a time, beating 15 seconds in between. Your mixture should look cohesive at this point. If it looks curdled and broken, your butter or egg whites were too cold.
- Mix on low speed and add about a third of the dry ingredients to the batter, followed immediately by about a third of the milk mixture, mix until ingredients are almost incorporated into the batter. Repeat the process 2 more times. When the batter appears blended, stop the mixer and scrape the sides of the bowl with a rubber spatula. If it looks like ice cream, you did it right!
- Divide the batter evenly between the prepared pans. Smooth the tops with a rubber spatula.
- Bake cakes at 350ºF/176ºC until they feel firm in the center and a toothpick comes out clean or with just a few crumbs on it, about 30-35 minutes.
- Place pans on top of a wire rack and let cool for 10 minutes. Then flip your cakes onto the racks and cool completely.
- Once cooled, wrap each layer in plastic wrap and refrigerate or freeze before assembling your cake.
- Place egg whites and powdered sugar in a stand mixer bowl. Attach the whisk and combine ingredients on low and then whip on high for 5 minutes
- Place pasteurized egg whites and powdered sugar in the bowl of your stand mixer. Add the whisk attachment and combine ingredients on low, then whip on high for 5 minutes.
- Add in your softened butter in chunks and whip on high for 8-10 minutes until it's very white, light and shiny. It may look curdled and yellow at first, this is normal. Keep whipping.
- Add in strawberry reduction, vanilla extract and salt and continue whipping until incorporated.
- Optional: Switch to a paddle attachment and mix on low for 15-20 minutes to make the buttercream very smooth and remove air bubbles.
- Place your first layer of strawberry cake onto a cake plate or cake board. Trim off the dome if needed with a sharp knife so the top of the cake is flat.
- Add a very thin layer or your cooled reduction over the cut surface. This helps soak into the cake and adds moisture and strawberry flavor.
- Add a layer of strawberry buttercream, I shoot for about 1/4". Smooth it with your offset spatula until it's flat.
- Frost the outside of your cake with the leftover buttercream and decorate with some fresh. strawberries if desired.
Nutrition Facts : ServingSize 1 serving, Calories 603 kcal, Carbohydrate 63 g, Protein 3 g, Fat 39 g, SaturatedFat 24 g, Cholesterol 102 mg, Sodium 222 mg, Fiber 1 g, Sugar 50 g
CHEWY STRAWBERRY SUGAR COOKIES
We were given a lot of strawberries and I had to figure out what to do with them so they didn't go bad. So I came up with this recipe. I hope everyone likes it as much as my kids did. I prefer fresh strawberries over strawberry extract because it gives it a more fruitful flavor. But the extract is good as well. You decide.
Provided by Junia Sonier
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 30m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Beat 1 1/2 cups white sugar and butter together in a bowl with an electric mixer until creamy, about 3 minutes. Beat egg into butter mixture. Add strawberry puree.
- Stir flour, vanilla extract, baking powder, and salt into strawberry mixture with a spoon until flour is completely incorporated into dough.
- Stir 1/2 cup white sugar and red sugar together in a shallow bowl.
- Roll dough into walnut-sized balls, roll each ball in red sugar mixture, and place each ball 1 1/2 inches apart onto prepared baking sheets. Lightly press each dough ball down to flatten.
- Bake cookies in the preheated oven until lightly browned, 10 to 15 minutes. Cool.
Nutrition Facts : Calories 189.1 calories, Carbohydrate 27.9 g, Cholesterol 28.1 mg, Fat 8 g, Fiber 0.4 g, Protein 1.8 g, SaturatedFat 4.9 g, Sodium 116.3 mg, Sugar 17 g
STRAWBERRY MERINGUE CLOUDS
Provided by Giada De Laurentiis
Categories dessert
Time 4h15m
Yield 10 to 12 meringues
Number Of Ingredients 7
Steps:
- Place an oven rack in the center of the oven and preheat to 200 degrees F. Line 2 baking sheets with parchment paper.
- In a stand mixer fitted with a whisk attachment, beat the egg whites, cream of tartar and salt until the mixture holds soft peaks, about 1 minute. With the machine running on medium-high speed, add the sugar, 1 tablespoon at a time. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, 3 to 5 minutes. Add the vanilla extract. Using a spatula, fold in the strawberries and lemon zest, taking care not to deflate the batter.
- Using a 1/4-cup-size ice cream scoop, scoop heaped mounds of batter onto the prepared baking sheets, spacing each about 2 inches apart. Bake for 2 hours. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours.
- The meringues can be stored in an airtight plastic container for up to 4 days.
STRAWBERRY CUPS
This is a good make-ahead company dessert, and it's a really beautiful color.
Provided by Food Network
Categories dessert
Time 1h27m
Yield 5 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 188 calorie, Fat 18 grams, SaturatedFat 11 grams, Carbohydrate 6 grams, Fiber 1 grams
CHERYL'S STRAWBERRY COOKIES
A fabulous cookie that starts with a boxed cake mix! These will be the easiest cookies that you ever make.
Provided by senseicheryl
Categories Dessert
Time 20m
Yield 31 cookies, 31 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Mix first 3 ingredients together either by hand or an electric mixer (I use my Kitchen Aid Mixer).
- Roll cookies onto 2 ungreased cookie sheets (I use my Pampered Chef stoneware cookie sheets) and space out about 2 inches apart.
- Let them sit on the cookie sheets for a few minutes to kind of "dry out" and then roll them into the confectioners sugar and replace back on the cookie sheet.
- Bake for approximately 10 minutes, until just set. Remove from the oven and let them cool on the cookie sheets for a few minutes to make them easier to remove and they will hold their shape better this way too for when you put them on wire racks to cool completely.
- Enjoy!
STRAWBERRY KOLACHE COOKIES
These cookies are absolutely beautiful. You can actually use whatever kind of preserves you wish, but make sure that they are PRESERVES. You will love the look of these beautiful cookies! Prep time doesn't include chill time. Cook time is for one batch.
Provided by love4culinary
Categories Dessert
Time 29m
Yield 24 cookies, 12 serving(s)
Number Of Ingredients 13
Steps:
- First, Preheat your oven to 350°F.
- In a large bowl, combine flour, butter, sugar and salt.
- With your hand mixer, beat the flour, butter, sugar and salt until it looks like coarse crumbs.
- Dissolve yeast in your 1/2 cup warm milk in a small bowl.
- Stir in 1 egg and vanilla.
- Add milk mixture to flour mixture, and then beat at low speed until mixed thoroughly.
- Divide dough in half (you will have two chunks of dough), cover with wax paper, and refrigerate for 1 hour.
- Remove from refrigerator and roll dough out on a lightly floured surface, one half at a time, to 1/8 - 1/4-inch thickness.
- Cut dough into 3-inch squares, and then top each with 1 teaspoon of your strawberry preserves.
- Bring up 2 opposite corners of each square to center and then pinch tightly to seal.
- Place the finished cookie onto a cookie sheet lined with parchment paper placing them around 2-inches apart.
- Brush each cookie lightly with the beaten egg.
- Bake for 10-14 minutes until golden brown.
- Cool completely.
- Combine powdered sugar, almond extract and enough milk for desired glazing consistency in small bowl (approximately 2 1/2 teaspoons).
- Drizzle this glaze lightly over cooled cookies.
- ENJOY THESE BEAUTIFUL COOKIES!
Nutrition Facts : Calories 351.7, Fat 16.9, SaturatedFat 10.3, Cholesterol 77.5, Sodium 228.3, Carbohydrate 44.8, Fiber 1.1, Sugar 17.4, Protein 5.1
STRAWBERRY ANGEL FOOD CAKE
This strawberry angel food cake vintage recipe is made with jello, cool whip, frozen fresh strawberries, and angel food cake. That's it! Only four ingredients. It's a sweet no-bake make-ahead refrigerated strawberry dessert that has become a true family favorite for us.
Provided by Lynette Rice
Categories Dessert
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Wash and cut fresh strawberries into bite-size pieces. Freeze until ready to use.
- Chill in the refrigerator for at least 4 hours or until fully set.
Nutrition Facts : ServingSize 1 slice, Calories 169 calories, Sugar 21, Sodium 301.8, Fat 1, Carbohydrate 37.5, Protein 3.7, Cholesterol .1
2 INGREDIENT STRAWBERRY ANGEL FOOD CAKE
Strawberry angel food cake recipe is a 2 ingredient cake recipe that takes just minutes to prepare. Your family will love this quick and easy dessert.
Provided by Desserts on a Dime
Categories Dessert
Time 40m
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- In a mixing bowl combine the cake mix and the strawberry pie filling. Do not follow the directions on the box. You do not have to add water.
- Mix with a hand mixer and it will break up some of the chunks of strawberries in the pie filling.
- Pour into an UNGREASED 9x13 baking pan.
- Bake in preheated oven for 30-35 minutes or until the top begins to brown.
- Cut and serve. I like to serve with whipped cream and fresh strawberries.
Nutrition Facts : Calories 190 kcal, Carbohydrate 42 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 218 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving
STRAWBERRY COOKIES (CZECHOSLOVAKIAN)
One of my favorite cookies. You can also make this with raspberry jam. My Grandmother made these all the time.
Provided by Merlot
Categories Bar Cookie
Time 1h10m
Yield 12 cookies
Number Of Ingredients 6
Steps:
- Grease an 8 x 8-inch pan.
- Cream butter & sugar.
- Add eggs & blend well.
- Gradually add flour.
- Spread evenly one-half of the butter mixture in bottom of pan.
- Spread evenly with the jam & sprinkle with chopped nuts.
- Spread the second half of the butter mixture on top of the jam.
- Bake at 325°F for about 45 minutes or until brown.
- Cut into bars when cool.
Nutrition Facts : Calories 402.6, Fat 22.7, SaturatedFat 10.6, Cholesterol 71.7, Sodium 153.5, Carbohydrate 46.6, Fiber 1.4, Sugar 25.9, Protein 4.9
STRAWBERRY COOKIES
I adopted this recipe in Aug. 2006. The original chef, cbw's, original description: "I did a search online trying to find some cookies to make for a friend as a joke (a friend who hates both strawberry and cool whip) and found this! They are wonderful-I have gotten several people hooked on these! You can also use different flavors of cake mix depending on what flavor you prefer and I've used strawberry cool whip along with the strawberry cake mix...mmmmmm!"
Provided by newspapergal
Categories Dessert
Time 20m
Yield 24-32 cookies
Number Of Ingredients 4
Steps:
- Preheat oven to 350.
- Combine the first 3 ingredients.
- Roll tablespoon sized balls of dough into powdered sugar.
- Place on cookie sheet and bake for 8-10 minutes, until edges of cookies turn golden brown.
- Enjoy!
Nutrition Facts : Calories 33, Fat 2.6, SaturatedFat 2.1, Cholesterol 7.8, Sodium 5.3, Carbohydrate 2.2, Sugar 2.2, Protein 0.4
SPARKLY STRAWBERRY CHURROS
A churro is a long, skinny donut from Spanish, Mexican and Portuguese cuisines. I love them for their crispy, crunchy texture on the outside and chewy, dense texture on the inside. They are typically covered in cinnamon-sugar, but this version gets a coating of strawberry sugar so that they're pink and fruity.
Provided by Molly Yeh
Categories dessert
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a medium saucepan over medium heat to 365 degrees F. Set a wire rack over a baking sheet and set aside.
- In the bowl of a food processor fitted with a blade attachment, add the sugar, strawberries and scraped vanilla seeds. Process until the strawberries are ground into a fine powder. Remove 1/4 cup of the strawberry sugar and pour the remaining on a plate. Add the pink sanding sugar to the mixture on the plate. Stir to combine and set aside.
- In a medium saucepan over medium-high heat, add the butter, coconut oil, vanilla bean pod, salt, reserved strawberry sugar and 1 cup water. Stir to combine. Bring to a boil, about 5 minutes. Remove the vanilla bean and discard. Add the flour all at once. Using a wooden spoon, stir the flour into the water until fully incorporated and a sticky dough ball forms. Reduce the heat to low and continue to stir to toast the flour and cook off any residual moisture, 1 to 2 minutes. Transfer the dough to a mixing bowl and stir to release some steam. Allow to cool for 3 to 5 minutes. Using a hand mixer, beat in the egg on medium speed until thoroughly combined.
- Add the dough to a pastry bag fitted with a large closed-star tip.
- Pipe 3 to 4 inches of the dough into the hot oil, cutting the dough with kitchen shears. Repeat to fry 3 churros at a time, turning occasionally, until crispy and deep golden brown, 3 to 4 minutes. Using a spider or slotted spoon, remove the churros to the wire rack to drain of excess oil. Cool slightly, 1 to 2 minutes, then roll the hot churros in the strawberry sugar to coat. Continue frying the churros with the remaining batter and coating in the strawberry sugar.
STRAWBERRY CREAM COOKIES
This is from the Ultimate Cookie Collection Cookbook. I have not tried them yet. I am posting this because I have to give my friend back her cookbook, unfortunately, and don't want to lose the recipe.
Provided by jrivera
Categories Dessert
Time 45m
Yield 5 dozen
Number Of Ingredients 7
Steps:
- In a mixing bowl, cream the butter, sugar and cream cheese. Add vanilla and egg yolk; mix well. Add flour and blend. Cover and refrigerate.
- Roll into 1 inches balls. Place 2 inches apart on ungreased baking sheets. Using the end of a wooden spoon handle, make indentation in the center of each ball. Fill with 1/4 teaspoon jam. Bake at 350 for 10-12 minutes or until set. Remove to wire racks to cool.
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