STRAWBERRY DREAM
The idea for this dessert didn't come to me in a dream but I was trying to think of a better name for a Strawberry Posset (which is what this actually is) but since very few people know what that is, I am calling it a Strawberry Dream. I think after trying it you'll agree that the name is totally appropriate. The boiled strawberry-infused cream and sugar filling firms up into a luxurious, pudding-like texture that when sandwiched between strawberry puree and macerated strawberries, tastes like a dream! Even though the portions are a bit small, the taste is rich and a little goes a long way.
Provided by Chef John
Time 4h45m
Yield 4
Number Of Ingredients 8
Steps:
- Prepare strawberry puree: Mix quartered strawberries and sugar in a 2-cup liquid measure or bowl. Let sit and macerate for 1 hour, stirring every 10 to 15 minutes. Use an immersion blender to blend into a smooth puree. Pass through a mesh strainer to remove seeds, if desired. Cover and refrigerate until needed.
- Prepare cream mixture: Combine sugar and cream in a saucepan. Set heat to medium-high and bring to a boil while whisking occasionally; be careful, since cream can easily boil over. Once cream just starts to boil, reduce heat to between medium and medium-low and maintain a steady simmer. Simmer for 5 minutes.
- Remove from the heat and whisk in vanilla, lemon juice, and 1/3 cup of the reserved strawberry puree until completely incorporated. Let cool for 10 to 15 minutes.
- While the cream is cooling, pour the remaining strawberry puree evenly into 4 dessert glasses.
- Pour the cooled cream mixture into the glasses. Wrap with plastic wrap and pop in the refrigerator until thoroughly chilled, 3 to 4 hours.
- Meanwhile, prepare topping: Toss diced strawberries and sugar together in a small bowl. Wrap with plastic wrap and chill alongside the strawberry dreams.
- When ready to serve, remove strawberry dreams and topping from the refrigerator. Stir the topping and spoon strawberries and any accumulated juices on top of each dream.
Nutrition Facts : Calories 568 calories, Carbohydrate 43.6 g, Cholesterol 163 mg, Fat 44.3 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 27.4 g, Sodium 46.4 mg, Sugar 36.6 g
STRAWBERRY DREAM CAKE(COOK'S COUNTRY)
Make and share this Strawberry Dream Cake(Cook's Country) recipe from Food.com.
Provided by Coppercloud
Categories Dessert
Time 45m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 14
Steps:
- 1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line bottoms with parchment, grease parchment, and flour.
- 2. Transfer strawberries to bowl, cover, and microwave until strawberries are soft and have released their juice, about 5 minutes. Place in fine-mesh strainer set over small saucepan. Firmly press fruit dry (juice should measure at least 3/4 cup); reserve strawberry solids. Bring juice to boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup, 6 to 8 minutes. Whisk milk into juice until combined.
- 3. Whisk strawberry milk, egg whites, and vanilla in bowl. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.
- 4. Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pans halfway through baking. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.).
- 5. For the frosting: Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Add reserved strawberry solids and salt and mix until combined, about 30 seconds. Refrigerate until ready to use, up to 2 days.
- 6. Pat strawberries dry with paper towels. When cakes are cooled, spread 3/4 cup frosting over 1 cake round. Press 1 cup strawberries in even layer over frosting and cover with additional 3/4 cup frosting. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Garnish with remaining strawberries. Serve. (Cake can be refrigerated for 2 days. Bring to room temperature before serving.).
STRAWBERRY PRETZEL SALAD
What is it about the three distinct components in this popular midwestern party dish? The pretzels are salty and mixed with butter and sugar. The cream cheese is tangy and folded together with light and airy whipped topping. And the strawberry gelatin is packed with a whole pound of fresh strawberries and provides a tart sweetness to finish off the dish. The trio of flavors - salty-sweet, tangy and tart - are layered together for the perfect dessert with a hometown feel.
Provided by Food Network Kitchen
Categories side-dish
Time 5h20m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F.
- Add the pretzels, sugar and butter to a food processor and process until crumbled and well combined. Press the mixture into the bottom of a 9-by-13-inch glass baking dish. Bake until the pretzels are set and slightly more golden than before, about 10 minutes. Let cool slightly, about 10 minutes.
- Meanwhile, clean the food processor, add the cream cheese and pulse 5 to 6 times to soften, scraping the bowl as needed. Transfer to a medium bowl and fold in the whipped topping until well combined. Spread the cream cheese mixture on top of the cooled pretzels, making sure that it goes all the way to the edges so that no pretzels can be seen, and refrigerate until chilled, about 30 minutes.
- Bring 2 cups of water to a boil in a small saucepan. Remove from the heat and stir in the strawberry gelatin. Continue to stir constantly until the gelatin has dissolved, about 2 minutes. Add 2 cups of cold water to the mixture and stir to combine. Stir in the strawberries. Use a ladle to carefully spoon the gelatin mixture on top of the chilled cream cheese mixture. Refrigerate until the gelatin is set, about 4 hours and up to overnight.
- Slice into squares and serve cold.
STRAWBERRY DREAM BARS
I used to make this for catering jobs in big sheet pans. A refreshing, cool dessert. You can make the crust 2 different ways. Great either way.
Provided by Peggi Anne Tebben
Categories Fruit Desserts
Time 30m
Number Of Ingredients 11
Steps:
- 1. In a half sheet pan (17 x 12 x1" deep) mix either crust & pat into pan going up sides of pan also.. Note: I used smaller dishes here for here at home.
- 2. Mix the cool whip, yogurt, & jello by hand & spread over crust.
- 3. Place in fridge overnight. Do not cover until tomorrow.
- 4. NEXT DAY: SCORE THE DESSERT WHERE YOU WILL BE CUTTING IT SO YOU CAN PLACE THE STRAWBERRIES ON.SLICE STRAWBERRIES IN HALF FROM TIP TO TOP, LEAVING LEAVES ON & TOP WITH STRAWBERRY SLICES FOR STRAWBERRY YOGURT. I place it so the tip of strawberry points to a corner.
- 5. You want it in something that isn't very deep, so you can spatula it out easily so it won't fall apart. It makes a beautiful presentation in a flat pan with all those strawberries in a row. I would make the point of the strawberry point to one corner of the bar, so when it sat on a plate by itself, it looked in diamond shape with a strawberry on top. Very pretty. To me, presentation is everything, along with taste. I wish I had a picture. Oh, I would also save some of the jello granules out & very lightly sprinkle on top of yogurt mixture before putting strawberry on top. I made a day ahead so it could set up good & didn't put strawberry on until ready to serve. But sprinkle jello granules on the day before.
STRAWBERRY DREAM SQUARES
Does it get any sweeter than Strawberry Dream Squares? Strawberry Dream Squares have creamy vanilla pudding over a strawberry layer and graham cracker crust.
Provided by My Food and Family
Categories Home
Time 5h20m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Combine graham crumbs and butter. Reserve 2 Tbsp. crumb mixture; press remaining crumb mixture onto bottom of 13x9-inch pan. Refrigerate until ready to use.
- Mix cream cheese and sugar in medium bowl until blended. Add strawberries; mix well. Gently stir in 2 cups COOL WHIP; spread over crust.
- Beat pudding mixes and milk with whisk 2 min.; pour over cream cheese layer. Refrigerate 1 hour.
- Top with remaining COOL WHIP and reserved crumb mixture. Refrigerate 4 hours.
Nutrition Facts : Calories 260, Fat 14 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 30 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0.7196 g, Sugar 0 g, Protein 4 g
STRAWBERRY DREAMS
This recipe was a big hit with my toughest critics, my in-laws. I am always in charge of making the dessert for family gatherings and I needed something new for this year's Fourth of July. So with some creativity and good fortune I came up with Strawberry Dreams. The red, white & blue finish is enticing to the eye and even more pleasing to the taste. Enjoy!
Provided by Tiffiny 2
Categories Dessert
Time 30m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Wash strawberries.
- Cut out small hole/core in tops of strawberries (This hole is where the cream will sit).
- Blend cream cheese, sour cream, powdered sugar& extract (s) in a bowl on medium speed until light and fluffy.
- Fold 2 tbsp of grated chocolate into cream mixture (optional).
- Spoon mixture into a decorating bag with decorating tip of your choice (If you don't have decorating bags lying around, you can make do by using a large zip lock bag- Just cut a very small piece off one of the bottom corners to use as the decorating tip).
- Squeeze the cream mixture into the holes/cores of the strawberries.
- Finally, top each strawberry off with a blueberry.
- Best if chilled for at least an hour before serving (while everyone is eating the main course is fine).
Nutrition Facts : Calories 126, Fat 8.7, SaturatedFat 5.3, Cholesterol 24, Sodium 57.6, Carbohydrate 10.9, Fiber 1.8, Sugar 7.2, Protein 2.3
STRAWBERRY DREAM BARS
A church potluck and a Christmas party were coming up - and we needed to bring a dessert to the party. We were busy to the inevitable suggestions was lemon bars. "But, I want something red, you know, for Christmas. . . I know, let's turn the lemon into strawberry!" And so, this recipe was developed, on the fly. It turned out...
Provided by Nicole Bredeweg
Categories Other Desserts
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350*F. Stir together cake mix, butter, and egg. Spread mixture evenly into bottom of a 13" x 9" pan.
- 2. Blend together sweetened condensed milk, strawberry fruit spread, and food coloring (whatever is necessary to achieve the color you want). Pour mixture over top of cake mix mixture.
- 3. Bake for 23 - 27 minutes. Cool completely. Cut into 1-½" x 3-¼" bars.
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