Dessert with fresh strawberries?

Question

I have 16 oz. of strawberries I need to use up. Does anyone have a dessert recipe for me that is not Strawberry Shortcake?

Answer 1

Strawberry trifle [serves four]
500g [1lb] fresh strawberries
6 trifle sponges
2 tablespoons of strawberry jam
4 tablespoons of apple juice
1 small lemon
300ml (1/2 pint) double cream
2 tablespoons of milk
half a teaspoon of vanilla essence or extract
2 tablespoons of caster sugar

1. Pull the stalks out of the strawberries [try to pull them out with the core still attached.] Use a small knife if you need to.
2. Cut most of the strawberries in half, or in quarters if they are v big. Put the pieces into a medium-sized bowl.
3. Cut the sponges in half. Spread each half with jam then press them back together again. Cut the sponges into quarters-.
4. Put the pieces of sponge on top of the strawberries and mix them gently. Trickle the apple juice over them.
5. Cover the bowl with plastic foodwrap and put it into a fridge for about 3 hours. The sponges will go soft.
6. Grate the yellow rind, or zest, from the lemon, using the medium holes on a grater. Then, use a knife to scrape off the zest.
7. When the sponge mixture is nearly chilled, put the cream into a large bowl. Add the milk, lemon zest, vanilla and sugar
8. Beat the mixture with a whisk until it becomes slightly stiff. Don't beat it too hard as it will become too solid to spread
9. Spread the creamy mixture over the sponges and the strawberries. Put the trifle in a fridge until you are ready to serve it.

Answer 2

This is for the Strawberry lovers. The best time for this would be during late spring and early summer when strawberries are at their peak. It is also great to take to potlucks or to treat the family. We found this recipe in the newspaper food section. NOTE: For the cake mix, we use the Betty Crocker Super Moist Butter Recipe Yellow Cake mix.

1 cake 1¼ hours 30 min prep
Change to: cake US Metric
1/2 cup butter
3/4 cup light brown sugar, measured by packing it into the measuring cup
12 large strawberries, hulled and cut in half
2 tablespoons sugar
1 (18 ounce) box butter recipe cake mix
1 1/4 cups milk
1/2 cup oil
3 eggs
chocolate syrup or strawberry syrup

Not the one? See other Strawberry Upside-down Cake Recipes
Oven Cakes
Strawberries Cakes
Potluck Cakes
Preheat the oven to 350 degrees.
Place butter in a 9-by-13 inch glass cake pan and put it in the oven until the butter is melted.
Sprinkle the brown sugar over the melted butter.
Place the cut strawberries in a bowl and sprinkle them with the 2 tablespoons of sugar.
Stir gently until a juice is produced.
Place the strawberries (cut side up) in the pan over the brown sugar (Berries should not overlap).
Reserve the juice.
Place the dry cake mix in a large bowl.
Use a whisk to break up any clumps.
Make a well in the center of the mix.
Pour the milk into the well and blend the batter together.
Add the oil to the cake mix and blend well.
Add the eggs, one at a time, blending after each addition.
Add the reserved strawberry juice.
Pour the batter over the strawberries in the pan.
Bake at 350 degrees for 40-45 minutes or until the center of the cake feels firm when lightly touched.
Cool the cake on a wire rack for 5 minutes.
Place tray over the cake and carefully invert the cake and tray together so that the cake comes out of the pan with the strawberries on top.
Drizzle the cooled cake with syrup (optional).

Answer 3

Strawberries with Mint Whipped Cream You can also try the mint syrup (step 1) to sweeten iced tea or lemonade. For a bracing cocktail, add a splash to a glass filled with seltzer, vodka, and lemon. 4 Ingredients: 1/4 cup sugar 2 packed cups fresh mint leaves and stems, coarsely chopped, plus sprigs for garnish 1 cup heavy cream 1 quart strawberries, hulled and thinly sliced Step 1 Make syrup: In a medium saucepan over medium heat, bring sugar, mint, and 2 tablespoons water to a boil. Remove from heat; steep 15 minutes. Strain through a fine-mesh sieve into a measuring cup, pressing to extract as much liquid as possible. Discard solids. Let cool (makes about 1/4 cup). Step 2 Meanwhile, in a large bowl, whip cream until stiff peaks form. Gently fold in 1/4 cup syrup (store any remaining syrup); if needed, re-whip cream to stiffen. Step 3 Starting with strawberries, spoon alternating layers of strawberries and cream into four serving glasses. Top each with a mint sprig.

Answer 4

Strawberry shake
3 cups premium vanilla ice cream
about 16 oz. sliced strawberries
1 cup whole milk
Purée all ingredients in a blender just until smooth.

Answer 5

Dip the strawberries in some melted chocolate (you can find melting chocolate, both white and dark, whatever you please, in the grocery store in the baking aisle). Put them on a plate lined with wax paper in the fridge for a half hour to set up.

Eat and enjoy.

Answer 6

buy an angel foodcake mix, but instead of adding water substitute the water with strawberry soda. It will make a frothy batter so hand mix it. then follow the directions and bake. top with whipped cream and fresh strawberries.

Answer 7

Strawberry Mousse? Here is a recipe: http://www.beauty-tricks.com/beautyforum/viewtopic.php?t=18

Answer 8

You've got a classic twist on a crumble, strawberry crumble with custard or cream - pick what you fancy. Crumble's my favourite!

Answer 9

you can make a strawberry souffle or you can make a strawbery coolie to drizzle over cheese cake or you can make strawberry cheese cake or chocolate cake decorated with chocolate dipped strawberrie or strawberry fondue

Answer 10

As above, but for pete's sake use some decent chocolate, not that Hershey's waste of space.