see various dessert recipes using strawberries here.



Frozen Strawberry Cheesecake Pops


Frozen Strawberry Cheesecake Pops

Yield: 6-12 pops


  • 1 and ½ cups (300g) strawberries
  • 1 and ½ cups (340g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • ½ cup (115g) whipping cream
  1. Slice each of 3 strawberries into 4 slices, and place a piece into 12 8cl paper cups (or 6 25cl cups).
  2. Place the remaining strawberries in a food processor, with the cream cheese, and sugar. Blend until smooth.
  3. In a medium bowl, beat the whipping cream with a hand mixer on high speed until soft peaks form. Gently stir the cream into the strawberry mixture.
  4. Spoon into the prepared cups, then gently tap them on the counter to remove any air bubbles. Insert a wooden pop stick into the centre of each cup.
  5. Place in the freezer for 4 hours, or until firm. Remove the frozen pops from cups just before serving.


source :  marshasbakingaddiction

Strawberry Cheesecake Ice Cream

Strawberry Cheesecake Ice Cream



1 pint (2 cups) heavy cream
1 (14 oz.)  Sweetened Condensed Milk
2 oz. cream cheese, melted
2 Tablespoons butter, melted
8-10 drops red or pink food coloring, optional
1 cup finely chopped fresh strawberries
1/4 cup crushed graham crackers


  1. Whip heavy cream to stiff peaks in a large bowl. In a separate large bowl, whisk sweetened condensed milk, cream cheese, butter and food coloring. Fold in strawberries, graham crackers and whipped cream with a rubber spatula.
  2. Pour into a 2-quart container and cover. Freeze 6 hours or until firm. Store in freezer.

Strawberry Cupcakes with Strawberry Buttercream Frosting

strawberry cupcakes CC2

Strawberry Cupcakes with Strawberry Buttercream Frosting

Yield: 12 pcs


1 2/3 cup cake flour

3/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, softened

3/4 cup + 2 Tbsp granulated sugar

1 large egg

2 large egg whites

1/3 cup fresh strawberry puree*

1/4 cup buttermilk**

1/2 tsp vanilla extract

5 drops red food coloring (optional)

3/4 cup diced strawberries (dice into about 1/4-inch pieces)

Diced and whole strawberries for topping (about 1 lb small strawberries)

Frosting (double recipe if making for a double layer cake)

1/2 cup + 2 Tbsp strawberry puree

1/2 cup unsalted butter, nearly at room temperature

1/4 cup salted butter, nearly at room temperature

2 1/2 – 2 3/4 cups powdered sugar

1/4 tsp vanilla extract

4 drops red food coloring (optional)

strawberry cupcakes CC


  • Preheat oven to 350 degrees. Sift cake flour into a mixing bowl then add baking powder, baking soda and salt, whisk 20 seconds, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter and granluated sugar until pale and fluffy (occasionally stop and scrape down bowl throughout entire mixing process if not using a paddle attachment that constantly scrapes bowl). Mix in egg then mix in egg whites one at a time. In liquid measuring cup used to measure buttermilk, whisk together the buttermilk, 1/3 cup strawberry puree and the vanilla extract. Working in three separate batches, beginning and ending with flour mixture, add 1/3 of the flour mixture (to the butter mixture) alternating with half of the buttermilk mixture and mixing just until combined after each addition. Fold in the 3/4 cup diced strawberries. Divide batter among 12 paper lined muffin cups, filling each 3/4 full (nearly 1/3 cup in each). Bake in preheated oven 20 – 23 minutes until toothpick inserted into center of cupcake comes out clean. Allow to cool in muffin tin several minutes then transfer to a wire rack to cool completely before frosting.
  • For the Strawberry Buttercream Frosting:
  • Add 1/2 cup + 2 Tbsp strawberry puree to a small saucepan. Heat mixture over medium-low heat, and simmer, stirring occasionally until reduced by about 2/3 to 3 Tbsp, about 10 – 14 minutes (measure and if it isn’t quite 3 Tbsp then return and continue to simmer, if it’s not reduced to correct amount it will make frosting runny). Pour reduced puree into a small bowl, then freeze until cool (stir occasionally for even chilling, it will chill quickly in the freezer since it’s such a small amount).
  • In the bowl of an electric stand mixer fitted with the paddle attachment, whip unsalted and salted butter until very pale and fluffy (nearly white. Stop and scrape down bowl occasionally throughout entire mixing process if not using the paddle attachment that constantly scrapes bowl). Mix in 1 cup powdered sugar, then blend in 3 Tbsp reduced strawberry puree, vanilla extract, and optional red food coloring. Add remaining 1 1/2 cups powdered sugar and continue to mix until frosting is pale and fluffy, adding in an additional 1/4 cup powdered sugar if needed to reach desired consistency.
  • To assemble cupcakes:
  • Place a small mound of small diced strawberries on top center of cupcakes. Pipe frosting around and over berries then decorate with a whole small strawberry. Store cupcakes in an airtight container.
  • *To get the strawberry puree, puree strawberries in a food processor then measure out amount needed. For both the puree for cupcakes and frosting it was about 10 medium strawberries but that amount will vary just depending on the size of your strawberries.
  • **I just used the buttermilk substitute, so if you don’t have buttermilk on hand simply add a scant 1 tsp lemon juice or white vinegar to a liquid measuring cup, then add in enough milk to reach 1/4 cup. Whisk and let rest 3 minutes.

source:  cookingclassy

Strawberry-Cream Pie


Strawberry-Cream Pie

Yield : 9″ pie



Vanilla Cookie Crust:

5 Tablespoons Non-Dairy Margarine or Coconut Oil, Melted
1 1/2 Cups Finely Ground Vanilla Wafer Cookie Crumbs

Strawberry Cream Filling:

1 Pound Fresh Strawberries
1 1/2 Tablespoons Lime Juice
1 Teaspoon Lemon Zest
1 1/2 Teaspoons Agar Powder
1 Pint So Delicious Vanilla Coconut, Almond, or Soy Ice Cream, Melted



Preheat your oven to 350 degrees.

Combine the melted margarine or coconut oil with the cookies in a large bowl, stirring thoroughly to completely moisten every last crumb. Transfer the mixture to a 9-inch pie pan and use your hands to press it evenly across the bottom and up the sides. If it’s too sticky to handle with ease, lightly moisten your hands before proceeding. Bake for 10 – 15 minutes, until golden brown. Let cool while you move on to the filling.

Wash, hull, and roughly slice the strawberries before tossing them into your blender along with all of the remaining ingredients. Puree until mostly but not entirely smooth, leaving a few small chunks of berries intact. If you’d prefer a silkier texture, continue blending until no lumps remain, and pass the pink mixture through a fine mesh sieve, discarding the seeds. Transfer the mixture to a medium saucepan and set over moderate heat. Whisk frequently as it warms up, cooking until it comes to a full boil. Continue stirring vigorously for a full two minutes and then pour the hot filling into your prepared crust.

Tap the pan lightly on the counter to release any air bubbles, and let cool to room temperature. Only then is it safe to transfer to the fridge to continue cooling. Don’t rush this process, since an agar gel that’s cooled too quickly will weep and become watery later on.

Once fully chilled and solidified, slice and serve with additional fresh berries if desired- Or, additional scoops of ice cream!


source: bittersweetblog

Fresh Strawberry Cake


Fresh Strawberry Cake

Yield : 9″x  13″


For the Cake
    • 3 cups cake flour
    • 2 tsp baking powder
    • 1/4 tsp salt
    • 3/4 cup (1.5 sticks) unsalted butter, room temperature
    • 1 ½ cups granulated sugar
    • 3 eggs
    • ½ cup sour cream
    • 2 Tbsp vanilla extract
    • ¾ cup milk
For the Strawberry Frosting (See note below!)
  • 3 cups heavy cream
  • 1 (8 ounce) package cream cheese, softened
  • ¾ cup granulated sugar
  • 1 Tbsp vanilla extract
  • 3 pints (~2 pounds) strawberries, stems and hulls removed


For the Cake
    1. Grease and flour 2 9” round cake pans; set aside. Preheat oven to 325°F.
    2. In a medium bowl, combine the cake flour, baking powder, and salt. Stir until well combined; set aside.
    3. Using a countertop mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition.
    4. Add about ½ of the flour mixture to the bowl; mix on low speed until well combined.
    5. Add the sour cream, vanilla, and approximately half of the milk to the bowl. Mix on low until well combined.
    6. Add the remaining flour mixture; mix on low until well combined.
    7. Add the remaining milk; mix on low until well combined. (Tip: Don’t forget to scrape down the sides of the bowl to ensure all ingredients are fully mixed.)
    8. Divide the batter evenly between the 2 cake pans. Bake at 325°F for 34-36 minutes, or until a toothpick inserted into the center of the cake comes out clean.
For the Strawberry Frosting
    1. In a medium bowl, beat the heavy cream until stiff peaks form; set aside. (Make sure to beat until whipped cream is very stiff–stiffer than “normal”–but take care not to overbeat.)
    2. In the bowl of a countertop mixer fitted with the paddle attachment, beat the softened cream cheese on high speed until light and fluffy. (Tip: Stop and scrape the sides of the bowl once or twice during this step.)
    3. Add the sugar and vanilla, and beat on medium speed until fully combined.
    4. Meanwhile, chop about 3/4 of the strawberries into 1/3″-1/2″ cubes.
    5. Add the chopped strawberries to the bowl and mix until fully combined. (Note: The frosting will turn pink; mix until frosting is uniform in color.)
    6. Remove the bowl from the mixer and fold in the whipped cream. Stir until well combined.
To Assemble the Cake
  1. Place one layer of cake on a large plate. Frost the top of the layer with Strawberry Frosting. Place the second layer of cake on top and frost the top of the cake.
  2. Using an offset spatula, frost the sides of the cake. (Note: It is helpful to refrigerate the frosting for about 20-30 minutes before frosting the sides of the cake.)
  3. Slice the remaining strawberries and garnish the top of the cake with the slices.


Baker’s Note #1: Update based on readers’ comments In order for the whipped cream frosting to be stiff enough for the cake, the cream should be whipped longer than normal. You don’t want to create butter, but the cream should be whipped past the stiff peaks stage. Alternatively, you can either increase the amount of cream cheese by 4 oz. or reduce the amount of heavy cream by 1 cup. This will produce a frosting that is a bit more stable…making it easier to frost the cake. I hope this helps!

Baker’s Note #2: The cake pictured in this post actually has 3 layers. I normally make this cake in 2 layers, and the recipe below is for the 2-layer version. If you’d like to make the 3-layer version, just make 1.5x the recipe.

source : spicedblog

Strawberry Champagne Jello


Strawberry Champagne Jello

Yield : 9″ x 13″

Strawberry Gelatin layer covered by a Champagne layer is perfect way to enjoy your midnight toast!


For the Strawberry Layer

½ C water

2 packets gelatin

2 C strawberries

½ C sugar

For the Champagne Layer

3 packets gelatin

2 C water

1 C sugar

1½ C Cold Champagne

1½ C Cold Ginger Ale

For the Strawberry Layer
  1. Place the water into a small bowl and sprinkle the gelatin over top to soften.
  2. Place the strawberries and sugar into a small pot and cook over medium heat. The strawberries will soften and release their juice and the sugar will dissolve. Add the softened gelatin to the pot and mash the strawberries with the back of a fork or a potato masher. Cook for 10 minutes.
  3. Transfer the strawberry mixture to a 9×13 baking dish and place into the fridge for 3 hours to harden.
For the champagne layer
  1. Sprinkle the gelatin over the water to soften.
  2. Bring the water to a boil and stir until the gelatin is dissolved. Remove from heat. Add in sugar and stir until it’s dissolved.
  3. Pour in the champagne and ginger ale and then top off the strawberry layer.
  4. Refrigerate overnight. Cut and serve.

source: pintsizedbaker

Frozen Champagne Salad


Frozen Champagne Salad

Yield : 9″ x 13″ (or 10″ square) pan


  • 8 oz cream cheese (softened)
  • 3/4 cup sugar
  • 12 oz package frozen strawberries (thawed)
  • 20 oz can crushed pineapple (drained)
  • 2 bananas (sliced)
  • 1 cup pecans (chopped)
  • 8 oz cool whip


In the bowl of a mixer, beat together cream cheese and sugar. Add strawberries, pineapple, bananas, and pecans and turn on mixer to blend. Use a spatula to fold in cool whip.

Pour in a 9″ x 13″ (or 10″ square) pan. Freeze overnight. Thaw for half an hour before slicing and serving

source : hello-homebody

Angel Food Cake with Strawberry Sauce

angel food cake SSS5

Angel Food Cake with Strawberry Sauce

This fluffy, airy angel food cake with strawberry sauce is perfect when you’re craving a light dessert


For the cake

• 1 cup cake flour

• 1 ½ cup sugar

• 1 tablespoon orange zest

• 12 egg whites

• 1 teaspoon cream of tartar

• ½ teaspoon salt

• 2 teaspoon pure vanilla extract

For strawberry sauce

• 1 cup strawberries, frozen or fresh

• 1-2 tablespoon honey

angel food cake SSS


1. Preheat the oven to 325 degrees F (160 degrees C).

2. Sift together cake flour and ¾ cup of sugar.
3. Zest one orange.
4. In a large mixing bowl, beat the egg whites until foamy on a low speed. Add cream of tartar and salt and continue to beat, gradually increasing the speed to high. When the egg whites get pretty white, stir in remaining ¾ cup of sugar one tablespoon at a time. Continue to beat on high speed until stiff peaks form. Add orange zest and pure vanilla extract. Transfer the whipped egg whites into a large bowl.
5. Add flour/sugar mixture and carefully mix everything together. Be careful not to deflate the batter.

angel food cake SSS2
6. Now transfer the batter to ungreased angel food cake pan. Even out the surface. Run a butter knife through the batter to remove any air bubbles. Bake for about 40-45 minutes. It’s ready if the inserted wooden stick comes out clean.
7. Invert the cake on a cup as pictured until the cake is completely cooled for 90-120 minutes. This will make sure the cake stays soft and fluffy while cooling.

angel food cake SSS3
8. To make the strawberry sauce, in a small saucepan combine strawberries and honey and boil for about 5 minutes. Cool completely.

angel food cake SSS4g

source: sweetandsavorybyshinee