STRAWBERRY LEMON BLONDIES
Strawberry Lemon Blondies ~ these easy strawberry blondies are moist and dense, (think soft shortbread) with plenty of little jammy pockets thanks to a cup of diced fresh strawberries in the batter. The hint of lemon revs up the berry flavor and gives these strawberry bars a bright, tangy vibe.
Provided by Sue Moran
Categories Dessert
Time 45m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350F
- Line a 9 inch square baking pan with parchment paper with long edges. This will help you lift out the blondies for easy glazing and slicing later.
- Cream the butter and sugar until fluffy. Beat in the egg.
- When the egg is fully incorporated, beat in the lemon juice. The lemon juice will probably not completely incorporate at this point, that's ok.
- Whisk together the flour, baking powder, and salt, and add to the wet ingredients, mixing until no more dry flour is present.
- Gently fold in the diced strawberries. Spread the mixture into your pan and spread out as evenly as possible. The dough is thick, so take your time.
- Bake for 30-35 minutes, just until starting to turn golden around the edges and the center is set. A toothpick inserted in the center will be moist but not wet. Don't over-bake these, or they will dry out. Let cool on a rack.
- Trim the strawberries for the glaze and puree in a small food processor. Strain the puree through a small strainer to get 1 Tbsp of puree. Whisk together the sugar, puree, and lemon juice until no lumps remain. If your glaze is too thin, add a touch more sugar. If it's too thick, add more lemon juice.
- Spread the glaze over the cooled blondies. Let the glaze set before slicing.
Nutrition Facts : Calories 319 kcal, Carbohydrate 42 g, Protein 3 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 54 mg, Sodium 105 mg, Fiber 1 g, Sugar 23 g, ServingSize 1 serving
STRAWBERRY BAVARIAN CREAM
This is another great recipe out of an old Betty Crocker cookbook dated 1969. This is a very easy and tasty dessert. I hope you enjoy it. Prep time does not include chill time.
Provided by teresas
Categories Gelatin
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Drain strawberries, reserving syrup.
- Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved.
- Add enough cold water to reserved syrup to measure 1 cup; stir into dissolved gelatin. Chill until almost set.
- Beat gelatin until foamy. Fold whipped cream and thawed strawberries into gelatin. Pour into 1 quart mold or into individual dessert dishes and chill until firm.
- Unmold; if desired, serve with sweetened whipped cream and garnish with strawberries or other fruits.
BAVARIAN STRAWBERRY CREAM PIE
I had tons of strawberries so I had to at least try this pie. Naturally I used Recipe #371212 for the crust. Next time I make this, I will have to make make two pies since it was so creamy and dreamy. If you like strawberries and cream, this pie is a dream come true!! Time does not include refrigeration. Enjoy!!
Provided by Bay Laurel
Categories Gelatin
Time 45m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, crush strawberries and add sugar.
- Let stand 30 minutes.
- Pour cold water in a bowl and add the unflavored gelatin to the top.
- Let stand 5 minutes.
- Add boiling water to dissolve the gelatin; stir.
- Stir in the the strawberries and add fresh lemon juice.
- Chill the gelatin until it is the thickness of unbeaten egg whites.
- Whip the cream until firm peaks form.
- Gently fold into strawberry mixture.
- Pour into pie crust and refrigerate for at least 4 hours.
BAVARIAN STRAWBERRY PIE
"A coconut crust and pretty fluffy filling make this dessert special," notes field editor Kathryn Anderson of Wallkill, New York. "When he strawberries ripen here in our Hudson Valley, Many churches feature them at festivals."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 300° for 30-35 minutes or until lightly browned (cover edges loosely with foil to prevent overbrowning if necessary). Cool on a wire rack., In a large bowl, combine strawberries and sugar; let stand for 15 minutes. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over medium heat until gelatin is dissolved; stir in lemon juice. Stir into strawberry mixture. Cool to room temperature. Fold in whipped cream. Pour into crust. Refrigerate for at least 4 hours before slicing.
Nutrition Facts :
STRAWBERRY LEMON BAVARIAN CAKE
Categories Cake Dairy Fruit Dessert Bake Christmas Easter Kid-Friendly Strawberry Lemon Spring Gourmet Small Plates
Number Of Ingredients 15
Steps:
- Make the shortbread:
- In a bowl cream together the butter, the sugar, and the vanilla, add the flour,the baking powder,and the salt, and stir the mixture until it forms a dough. Spread the dough evenly in the bottom of a 10-inch springform pan and bake it in the middle of a preheated 350°F. oven for 20 to 25 minutes, or until it is golden. Let the shortbread cool and chill it in the pan for 15 minutes.
- Make the Bavarian:
- In a small saucepan stir together the lemon juice, the sugar, the liqueur, and 2 tablespoons water, sprinkle the gelatin over the mixture, and let it soften for 1 minute. Heat the mixture over moderately low heat, stirring, until the sugar and the gelatin are dissolved, set the pan in a bowl of cold water (do not add ice), and stir the mixture until it is just cool but still liquid. In a chilled large bowl with an electric mixer beat the cream until it holds soft peaks, with the motor running add the lemon mixture, beating until the mixture is just combined, and fold in the diced strawberries gently but thoroughly.
- Pour the Bavarian into the springform pan and chill it, covered, for 4 hours, or until it is set. The cake may be made 1 day in advance and kept covered and chilled. Remove the side of the pan, transfer the cake to a plate, and garnish the top and side with the halved strawberries.
STRAWBERRY LEMON BARS
My mom used to make this strawberry lemon bar recipe for me as a kid. I make this recipe year round and it has become a family tradition.
Provided by PammieK
Categories Desserts Cookies Bar Cookie Recipes Lemon Bar Recipes
Time 3h30m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine flour, powdered sugar, cornstarch, lemon zest, and salt for crust in the bowl of a food processor; pulse to combine. Add butter and oil and pulse until incorporated and crumbly. Press into an 8-inch square baking dish.
- Bake in the preheated oven until golden brown, about 20 minutes.
- While crust is baking, place berries into the food processor and process until smooth. Strain mixture to remove seeds, then transfer berry puree to a bowl with white sugar, flour, lemon juice, eggs, and salt. Whisk to combine.
- Remove crust from the oven and immediately pour filling mixture over top. Return to the oven and bake until filling is just set, about 20 minutes.
- Remove from the oven and place on a wire rack to cool completely, about 30 minutes. Place in the refrigerator until chilled, about 2 hours. Dust with powdered sugar and cut into 16 bars.
Nutrition Facts : Calories 208.9 calories, Carbohydrate 35.7 g, Cholesterol 54.1 mg, Fat 6 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 2.5 g, Sodium 54.9 mg, Sugar 20.3 g
STRAWBERRY LEMONADE
Make the most of summer strawberries at your next garden party or barbecue with this fresh take on easy homemade lemonade.
Provided by Samuel Goldsmith
Categories Drink
Time 5m
Yield Makes 1.5 litres
Number Of Ingredients 4
Steps:
- Tip the sugar and 1 litre water into a saucepan over a medium heat and heat, stirring, until the sugar has dissolved. Remove from the heat and leave to cool completely.
- Put the strawberries in a blender and blitz to a purée. You can strain this through a fine mesh sieve to remove any seeds, if you prefer. Tip the strawberry purée into a large jug with the sugar water and lemon juice, and stir to combine. Pour into glasses filled with ice and serve garnished with whole strawberries, if you like. Will keep chilled for a day.
Nutrition Facts : Calories 72 calories, Fat 0.2 grams fat, Carbohydrate 17 grams carbohydrates, Sugar 17 grams sugar, Fiber 1 grams fiber, Protein 0.2 grams protein
ALL NATURAL STRAWBERRY LEMONADE
This is a tart, tasty lemonade with a sweet kick, perfect for the cook with garden access during the summer months. You'll need a blender with a 'puree' or 'high pulse' setting. Garnish with any leftover strawberries.
Provided by David Anthony Tate
Categories Drinks Recipes Lemonade Recipes
Time 15m
Yield 12
Number Of Ingredients 5
Steps:
- Place strawberries in a blender; top with 2 tablespoons sugar. Pour 1 cup water over sugared strawberries. Blend until strawberry chunks transform into juice.
- Combine strawberry juice, 6 cups water, 1 cup sugar, and lemon juice in a large pitcher; stir until blended. Chill before serving.
Nutrition Facts : Calories 86.6 calories, Carbohydrate 23.2 g, Fiber 0.4 g, Protein 0.2 g, Sodium 4.7 mg, Sugar 20.3 g
STRAWBERRY BAVARIAN
Steps:
- Puree strawberries in blender.
- In saucepan soften gelatin in cold water. Add to puree with sugar.
- Heat and stir until gelatin is dissolved. Cool and add cherry liqueur.
- Chill, stirring occasionally, until mixture begins to thicken.
- Fold in whipped cream and spoon into eight-cup mold or serving bowl until mixture is set.
- To serve, unmold and top with whole berries.
Nutrition Facts : @context http, Calories 208, UnsaturatedFat 4 grams, Carbohydrate 23 grams, Fat 11 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 17 milligrams, Sugar 20 grams
STRAWBERRY-LEMON LOAF CAKE
This cake is summer in a loaf pan. When baked, strawberries can become sour and a little gummy. Here, berries are macerated with sugar first to remove some of their liquid and concentrate their flavor. (Don't use frozen strawberries. Keep those for your smoothie!) The lemon icing adds a nice finish, to balance and bolster the cake's tart-sweetness. Have it as dessert or a snack, but it's especially good at breakfast with hot coffee or tea.
Provided by Millie Peartree
Categories cakes, quick breads, dessert
Time 1h30m
Yield One 9-inch loaf
Number Of Ingredients 15
Steps:
- Make the cake: Heat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.
- In a small bowl, toss the strawberries with 1 tablespoon sugar to macerate while you prepare the cake batter.
- In a large bowl, combine the flour, lemon zest, baking powder, salt and remaining 1 cup sugar. Whisk to combine. In a second large bowl, combine the sour cream, oil, eggs, lemon juice and vanilla extract. Whisk to combine.
- Pour the wet ingredients into the dry, and stir gently to mix. Lift the macerated berries out of their liquid and add them to the batter. Gently fold in the berries until evenly incorporated.
- Pour the batter into the prepared loaf pan. Bake until a skewer inserted into the middle comes out clean, 60 to 70 minutes. If it looks to be browning on top too much, tent with aluminum foil. Cool it in the pan on a rack for about 10 minutes, then unmold the cake carefully and transfer to the rack to cool completely.
- Make the glaze: In a small bowl, combine the confectioners' sugar with the lemon zest and juice and stir until smooth. Pour the glaze over the cooled cake. Let stand until set.
BAVARIAN STRAWBERRY CREAM
Make and share this Bavarian Strawberry Cream recipe from Food.com.
Provided by Elmotoo
Categories Gelatin
Time 1h20m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Slice strawberries and mix with the sugar. Set aside until sugar dissolves.
- Sprinkle gelatin over cold water. Let stand for 5 minutes, then heat a little bit until gelatin dissolves completely.
- Add gelatin and lemon juice to sliced berries. Add in the whipped cream. Pour into a fancy mold or serving dish. Chill in the fridge until set.
- Carefully unmold and serve. Decorate with the slices of lemon and/or orange (optional).
Nutrition Facts : Calories 677.8, Fat 37.2, SaturatedFat 23.1, Cholesterol 132.7, Sodium 49.5, Carbohydrate 85.4, Fiber 1.5, Sugar 78.8, Protein 6.1
STRAWBERRY BAVARIAN
I got this out of a gourmet dessert cookbook years ago and have been making it ever since. It's a lovely dessert whether it's served in individual wine glasses or as one dessert in a pretty bowl. It's especially refreshing in the summer.
Provided by Suzanne Larsen
Categories Fruit Desserts
Time 1h45m
Number Of Ingredients 12
Steps:
- 1. Place the Jello in a large bowl and add the boiling water. Stir until completely dissolved.
- 2. Add the sour cream and beat until smooth.
- 3. Cut the frozen ice cream into the Jello. Stir until melted and smooth.
- 4. Add the lemon juice and frozen fruit.
- 5. Quickly pour the mixture into a pitcher and then pour into 4 large capacity wine glasses or one decorative bowl. (Each glass should have an 8-ounce capacity.) **Make sure you leave a generous amount of headroom in each glass (or bowl) for the topping.
- 6. Refrigerate the Bavarian. At this time, put your mixing bowl and beaters in the refrigerator to chill.
- 7. After the Bavarian has set up, make the topping.
- 8. In your chilled bowl, add the heavy cream, vanilla and powdered sugar.
- 9. Whip the ingredients until the cream holds it shape.
- 10. Remove the Bavarian from the refrigerator and top each glass or bowl with the whipped topping.
- 11. Add some grated chocolate on the top of the whipped cream. You may also add a leaf of mint for some color. Enjoy!
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