Strawberry Swirl Shake Food

STRAWBERRY ICE CREAM SHAKE

Steps:

• Tip the hulled strawberries into a food processor with the milk and ice cream. Blend until smooth and creamy.
• Pour into tall glasses, top with sliced strawberries.

FRESH STRAWBERRY MILKSHAKES

Steps:

• In a mixing bowl combine the sliced strawberries, sugar and vanilla extract and stir to combine well. Set aside and allow to macerate for at least 20 minutes and up to 1 hour.
• In a large mixer, place the strawberries, ice cream, and milk. Blend until smooth. Pour into ice cream parlor glasses and garnish the rim of each glass with whole strawberries. Serve immediately.

STRAWBERRY-SWIRL CHEESECAKE SMOOTHIE

Steps:

• Blend milk, vanilla, cream cheese, 7 crackers and 3 Tbsp. sugar in blender until smooth. Pour 2 cups cream cheese mixture into liquid measuring cup. Reserve for later use.
• Add strawberries and remaining sugar to remaining cream cheese mixture in blender; blend until smooth. Pour into 5 glasses.
• Pour reserved cream cheese mixture gently over strawberry mixture in glasses. Crumble remaining cracker; sprinkle over smoothies.
• Serve immediately.

STRAWBERRY-SWIRL CAKE

Steps:

• Heat oven to 350°F.
• Grease and flour 2 (8- or 9-inch) round pans. Prepare cake batter as directed on package; pour half into medium bowl. Add dry gelatin mix; stir until blended. Spoon half the white batter and half the pink batter, side by side, into each prepared pan; swirl gently with spoon.
• Bake 30 min. Cool cakes 30 min. in pans. Remove to wire racks; cool completely.
• Mix sour cream and sugar in medium bowl until blended. Gently stir in COOL WHIP. Stack cake layers on plate, filling with 1 cup of the COOL WHIP mixture and 1 cup berries. Frost top and side with remaining COOL WHIP mixture. Top with remaining berries.

STRAWBERRY SWIRL SHAKE

Steps:

• Combine water, drink mix and sugar; pour half into blender. Add half each of the quinoa, strawberries and ice; blend until smooth. Pour into 1-gal. pitcher.
• Repeat with remaining ingredients.
• Serve immediately.

STRAWBERRY MILKSHAKE

Steps:

• For best results, let the ice cream temper for 5 to 10 minutes at room temperature before making your milkshake. Meanwhile, chill your milkshake glass in the freezer.
• Combine the milk, heavy cream and ice cream in the jar of a high speed blender.
• Blend on low and work your way up to medium, until the milkshake is smooth and drinkable, about 1-2 minutes. You might need to stop once or twice to scrape down the sides of the blender.
• Taste and, if necessary, add more milk to thin it out or more ice cream to thicken it up.
• Pour the strawberry milkshake in the chilled glass and top with whipped cream and half a fresh strawberry.

STRAWBERRY SHAKE

Steps:

• Combine the strawberries, milk, and ice in a blender and blend on high until just smooth. Divide the mixture between 2 cups, top with a swirl of whipped cream and a cherry. Serve immediately.

STRAWBERRY SWIRL CAKE

Steps:

• Preheat oven to 350°F
• Grease two 8 or 9 inch round cake pans; set aside.
• Prepare cake batter as directed on package.
• Pour half of the batter into medium bowl.
• Add dry gelatin mix; stir until well blended.
• Spoon half of the white batter and half of the pink batter, side by side, into each prepared pan.
• Lightly swirl batters together using a teaspoon. (Do not overswirl.)
• Bake 30 minutes.
• Cool 30 minutes in pans. Remove to wire racks; cool completely.
• Mix sour cream and powdered sugar in medium bowl until well blended.
• Gently stir in whipped topping.
• Place one of the cake layers on serving plate; spread top with 1 cup of the whipped topping mixture.
• Top with 1 cup of the strawberries and remaining cake layer.
• Spread top and side of cake with remaining whipped topping mixture.
• Top with remaining 1/2 cup strawberries just before serving.
• Store leftover cake in refrigerator.