Strawberry Desserts
Strawberry Tiramisu
(Serves 10 to 12)
(Serves 10 to 12)
Strawberry-Rhubarb Pie
(Serves 6 to 8)
(Serves 6 to 8)
Chocolate-Dipped Strawberries
This recipe is so easy to make at home you almost don't need a recipe.
You can use any sweetened chocolate that you prefer.
This recipe is so easy to make at home you almost don't need a recipe.
You can use any sweetened chocolate that you prefer.
RECIPES
Strawberry Tiramisu
Strawberry Almond Tart
Strawberry Gelato
Strawberry Spumone
Strawberry Cheesecake Tart
Strawberry-Rhubarb Pie
Chocolate-Dipped Strawberries
Strawberry Tiramisu
Strawberry Almond Tart
Strawberry Gelato
Strawberry Spumone
Strawberry Cheesecake Tart
Strawberry-Rhubarb Pie
Chocolate-Dipped Strawberries
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1-1/2 cups strawberry preserves
1/3 cup plus 4 tablespoons orange liqueur
1/3 cup fresh orange juice
1 pound mascarpone cheese, room temperature
1-1/3 cups heavy cream
1/3 cup sugar
1 teaspoon vanilla
1 pound fresh strawberries
2 (7 ounce) packages crisp ladyfingers (Savoiardi)
1/3 cup plus 4 tablespoons orange liqueur
1/3 cup fresh orange juice
1 pound mascarpone cheese, room temperature
1-1/3 cups heavy cream
1/3 cup sugar
1 teaspoon vanilla
1 pound fresh strawberries
2 (7 ounce) packages crisp ladyfingers (Savoiardi)
In a bowl, combine preserves, 1/3 cup orange liqueur, and orange juice.
In another bowl, combine mascarpone and 2 tablespoons orange liqueur.
Using an electric mixer, beat cream, sugar, vanilla, and 2 tablespoons of orange liqueur to soft peaks.
Fold 1/4 of the whipped cream into the mascarpone to lighten it.
Then fold in all the remaining whipped cream.
Hull and slice half of the strawberries.
Spread 1/2 cup preserve mixture over bottom of a 13 x 9-inch glass baking dish.
Arrange enough ladyfingers over the preserves to cover the bottom of the dish.
Spoon half of the remaining preserves over the ladyfingers.
Spread half of the mascarpone mixture over tip.
Arrange sliced strawberries over the mascarpone.
Repeat layers of ladyfingers, preserves, and mascarpone.
Cover and refrigerate for at least 8 hours.
Slice the remaining strawberries.
Cut tiramisu into squares to serve. Top each portion with a few sliced strawberries.
In another bowl, combine mascarpone and 2 tablespoons orange liqueur.
Using an electric mixer, beat cream, sugar, vanilla, and 2 tablespoons of orange liqueur to soft peaks.
Fold 1/4 of the whipped cream into the mascarpone to lighten it.
Then fold in all the remaining whipped cream.
Hull and slice half of the strawberries.
Spread 1/2 cup preserve mixture over bottom of a 13 x 9-inch glass baking dish.
Arrange enough ladyfingers over the preserves to cover the bottom of the dish.
Spoon half of the remaining preserves over the ladyfingers.
Spread half of the mascarpone mixture over tip.
Arrange sliced strawberries over the mascarpone.
Repeat layers of ladyfingers, preserves, and mascarpone.
Cover and refrigerate for at least 8 hours.
Slice the remaining strawberries.
Cut tiramisu into squares to serve. Top each portion with a few sliced strawberries.
Strawberry Almond Tart
(Serves 6 to 8)
Tart Crust:
4 ounces butter, room temperature
1/4 cup sugar
1 teaspoon vanilla
1 egg yolk
1-1/4 cups flour
Almond Filling:
4 ounces almond paste
1/4 cup sugar
1 egg yolk
1 teaspoon grated lemon zest
4 tablespoons butter, room temperature
1 egg
3 tablespoons flour
8 ounces fresh strawberries, hulled and sliced
1/2 cup sliced almonds
Confectioners' sugar for finishing
(Serves 6 to 8)
Tart Crust:
4 ounces butter, room temperature
1/4 cup sugar
1 teaspoon vanilla
1 egg yolk
1-1/4 cups flour
Almond Filling:
4 ounces almond paste
1/4 cup sugar
1 egg yolk
1 teaspoon grated lemon zest
4 tablespoons butter, room temperature
1 egg
3 tablespoons flour
8 ounces fresh strawberries, hulled and sliced
1/2 cup sliced almonds
Confectioners' sugar for finishing
Strawberrry Gelato
(Serves 6 to 8)
4 egg yolks
1 cup sugar
2 cups milk
2 cups pureed strawberries ( about 3 cups whole strawberries)
1/2 teaspoon vanilla
In a bowl, whisk egg yolks with sugar until thickened and pale yellow. Set aside.
In a medium saucepan, bring milk to a simmer over medium heat.
Gradually whisk milk into egg mixture.
Return entire mixture to the saucepan over low heat.
Cook until the mixture is thick enough to coat the back of a spoon.
Do not let the mixture come to a boil.
Strain into a bowl and allow to cool to room temperature.
Stir in pureed strawberries and vanilla.
Cover and refrigerate until completely cold.
Transfer to an ice cream maker and freeze according to manufacturer's instructions.
(Serves 6 to 8)
4 egg yolks
1 cup sugar
2 cups milk
2 cups pureed strawberries ( about 3 cups whole strawberries)
1/2 teaspoon vanilla
In a bowl, whisk egg yolks with sugar until thickened and pale yellow. Set aside.
In a medium saucepan, bring milk to a simmer over medium heat.
Gradually whisk milk into egg mixture.
Return entire mixture to the saucepan over low heat.
Cook until the mixture is thick enough to coat the back of a spoon.
Do not let the mixture come to a boil.
Strain into a bowl and allow to cool to room temperature.
Stir in pureed strawberries and vanilla.
Cover and refrigerate until completely cold.
Transfer to an ice cream maker and freeze according to manufacturer's instructions.
Strawberry Spumone
(Serves 6 to 8)
1 pound fresh strawberries, hulls removed
1-1/2 teaspoons lemon juice
3 tablespoons sugar
2 cups heavy cream
1/2 cup confectioners' sugar
Coarsely chop 3-4 strawberries. Set aside.
Puree the remaining berries in a food processor until smooth.
Strain the berries into a bowl to remove the seeds.
Add the lemon juice and sugar to the puree and mix well.
With an electric mixer, whip together the cream and confectioners' sugar.
Continue whipping until stiff.
Fold the whipped cream into the strawberry puree.
Fold in the reserved chopped strawberries.
Pour mixture into a 1-quart gelatin mold or loaf pan lined with plastic wrap.
Freeze until firm, about 6-8 hours.
When ready to serve, unmold onto a serving platter.
Slice into 6-8 portions.
(Serves 6 to 8)
1 pound fresh strawberries, hulls removed
1-1/2 teaspoons lemon juice
3 tablespoons sugar
2 cups heavy cream
1/2 cup confectioners' sugar
Coarsely chop 3-4 strawberries. Set aside.
Puree the remaining berries in a food processor until smooth.
Strain the berries into a bowl to remove the seeds.
Add the lemon juice and sugar to the puree and mix well.
With an electric mixer, whip together the cream and confectioners' sugar.
Continue whipping until stiff.
Fold the whipped cream into the strawberry puree.
Fold in the reserved chopped strawberries.
Pour mixture into a 1-quart gelatin mold or loaf pan lined with plastic wrap.
Freeze until firm, about 6-8 hours.
When ready to serve, unmold onto a serving platter.
Slice into 6-8 portions.
Strawberry Cheesecake Tart
(Serves 10 to 12)
Crust:
1-2/3 cup flour
1/4 cup sugar
1/2 teaspoon salt
10 tablespoons butter, chilled
2 egg yolks
1 teaspoon vanilla
2 teaspoons cold water
Cream Cheese Filling:
2 eggs, separated
1/2 cup sugar
16 ounces cream cheese, room temperature
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon vanilla
Pinch of cream of tartar
1 pint strawberries, hulled and thinly sliced
1/2 cup red currant jelly
To make the crust:
Combine flour, sugar, and salt in a mixing bowl.
Using a pastry blender, cut in the butter until the mixture resembles coarse meal.
Stir yolks, vanilla, and water together and add to the flour mixture.
Use your hands to shape the dough into a ball.
Wrap the dough in plastic wrap and refrigerate for 1 hour.
Roll dough out and use to line a 8- or 9-inch tart pan.
Preheat oven to 425 degrees F.
Line crust with parchment or foil and fill with pie weights or beans.
Bake for 8 minutes. Remove foil and beans.
Prick the crust with a fork in several places.
Return to oven for 8 minutes longer.
Cool 5 minutes before adding filling.
Reduce oven to 350 degrees F.
To make the filling:
Using an electric mixer, beat yolks and sugar until pale.
Add cream cheese, lemon juice and zest, and vanilla.
Beat until smooth.
In another bowl, beat egg whites and cream of tartar until peaks form.
Fold 1/4 of the whites into the cheese mixture to lighten it.
Fold in remaining whites. Spoon into crust.
Bake until filling is firm to touch, about 20 minutes.
Cool on rack. Refrigerate 1 hour.
Arrange sliced strawberries in overlapping circles on top of tart.
Heat currant jelly in a small saucepan over low heat, just to melt it.
Gently brush the jelly glaze over the strawberries.
Refrigerate at least 30 minutes.
Let stand at room temperature 20 minutes before serving.
(Serves 10 to 12)
Crust:
1-2/3 cup flour
1/4 cup sugar
1/2 teaspoon salt
10 tablespoons butter, chilled
2 egg yolks
1 teaspoon vanilla
2 teaspoons cold water
Cream Cheese Filling:
2 eggs, separated
1/2 cup sugar
16 ounces cream cheese, room temperature
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon vanilla
Pinch of cream of tartar
1 pint strawberries, hulled and thinly sliced
1/2 cup red currant jelly
To make the crust:
Combine flour, sugar, and salt in a mixing bowl.
Using a pastry blender, cut in the butter until the mixture resembles coarse meal.
Stir yolks, vanilla, and water together and add to the flour mixture.
Use your hands to shape the dough into a ball.
Wrap the dough in plastic wrap and refrigerate for 1 hour.
Roll dough out and use to line a 8- or 9-inch tart pan.
Preheat oven to 425 degrees F.
Line crust with parchment or foil and fill with pie weights or beans.
Bake for 8 minutes. Remove foil and beans.
Prick the crust with a fork in several places.
Return to oven for 8 minutes longer.
Cool 5 minutes before adding filling.
Reduce oven to 350 degrees F.
To make the filling:
Using an electric mixer, beat yolks and sugar until pale.
Add cream cheese, lemon juice and zest, and vanilla.
Beat until smooth.
In another bowl, beat egg whites and cream of tartar until peaks form.
Fold 1/4 of the whites into the cheese mixture to lighten it.
Fold in remaining whites. Spoon into crust.
Bake until filling is firm to touch, about 20 minutes.
Cool on rack. Refrigerate 1 hour.
Arrange sliced strawberries in overlapping circles on top of tart.
Heat currant jelly in a small saucepan over low heat, just to melt it.
Gently brush the jelly glaze over the strawberries.
Refrigerate at least 30 minutes.
Let stand at room temperature 20 minutes before serving.
Double crust pie pastry (8 to 9-inch pie pan):
2 cups flour
1 teaspoon salt
2/3 cup butter or shortening
5 to 7 tablespoons cold water
Filling:
10 ounce package frozen strawberries, thawed and undrained
3 cups sliced fresh rhubarb, cut into 1-inch pieces
3/4 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1 teaspoon lemon juice
To make the pie crust:
In a mixing bowl, combine the flour and salt.
Using a pastry blender, cut in the butter until the mixture is the size of small peas.
Sprinkle water over, a tablespoon at a time, stirring lightly with a fork.
Add water until dough is just moist enough to hold together.
Form the dough into a ball and then divide into 2 pieces.
On a lightly floured surface, flatten one of the balls into a disk.
Roll out a circle 1 inch larger than the pie pan you are using.
Fold pastry in half, transfer to pie pan, unfold, and fit loosely into the pan.
Trim the dough even with the edge of the pie pan.
Preheat oven to 425 degrees F.
In a large bowl, combine all the filling ingredients
Pour evenly into the prepared pie shell.
Roll out the top crust in the same manner as the bottom crust.
Cut slits in the crust for the steam to escape.
Place top crust over filling.
Fold the edge of the top crust over the bottom crust. Seal and flute edge.
Tip:
For an attractive shiny top crust, brush with milk or egg beaten with a little water.
Sprinkle with sugar, if desired.
Bake 35 to 40 minutes, or until the crust is golden brown and fruit is bubbling.
Serve warm or chilled.
2 cups flour
1 teaspoon salt
2/3 cup butter or shortening
5 to 7 tablespoons cold water
Filling:
10 ounce package frozen strawberries, thawed and undrained
3 cups sliced fresh rhubarb, cut into 1-inch pieces
3/4 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
1 teaspoon lemon juice
To make the pie crust:
In a mixing bowl, combine the flour and salt.
Using a pastry blender, cut in the butter until the mixture is the size of small peas.
Sprinkle water over, a tablespoon at a time, stirring lightly with a fork.
Add water until dough is just moist enough to hold together.
Form the dough into a ball and then divide into 2 pieces.
On a lightly floured surface, flatten one of the balls into a disk.
Roll out a circle 1 inch larger than the pie pan you are using.
Fold pastry in half, transfer to pie pan, unfold, and fit loosely into the pan.
Trim the dough even with the edge of the pie pan.
Preheat oven to 425 degrees F.
In a large bowl, combine all the filling ingredients
Pour evenly into the prepared pie shell.
Roll out the top crust in the same manner as the bottom crust.
Cut slits in the crust for the steam to escape.
Place top crust over filling.
Fold the edge of the top crust over the bottom crust. Seal and flute edge.
Tip:
For an attractive shiny top crust, brush with milk or egg beaten with a little water.
Sprinkle with sugar, if desired.
Bake 35 to 40 minutes, or until the crust is golden brown and fruit is bubbling.
Serve warm or chilled.
To make the crust:
Beat the butter and sugar together until soft and light.
Add the vanilla and egg yolk.
Continue beating about 3 minutes until smooth and shiny.
Sift the flour into the butter mixture. Mix just to incorporate the flour.
Wrap the dough with plastic wrap and refrigerate about 1 hour.
To make the almond filling:
Beat the almond paste, sugar, egg yolk, and zest together.
Beat in the butter and then the egg. Continue beating until light.
Stir in the flour.
Preheat oven to 350 degrees F.
Roll out the crust dough and use it to line a 9 or 10-inch tart pan.
Arrange the sliced strawberries over the dough.
Using a metal spatula, spread the almond filling evenly over the berries.
Sprinkle the sliced almonds over the top.
Bake the tart for 25 minutes, or until the dough is baked through and filling is set.
Allow to cool in pan.
Unmold and dust with confectioners' sugar before serving.
Beat the butter and sugar together until soft and light.
Add the vanilla and egg yolk.
Continue beating about 3 minutes until smooth and shiny.
Sift the flour into the butter mixture. Mix just to incorporate the flour.
Wrap the dough with plastic wrap and refrigerate about 1 hour.
To make the almond filling:
Beat the almond paste, sugar, egg yolk, and zest together.
Beat in the butter and then the egg. Continue beating until light.
Stir in the flour.
Preheat oven to 350 degrees F.
Roll out the crust dough and use it to line a 9 or 10-inch tart pan.
Arrange the sliced strawberries over the dough.
Using a metal spatula, spread the almond filling evenly over the berries.
Sprinkle the sliced almonds over the top.
Bake the tart for 25 minutes, or until the dough is baked through and filling is set.
Allow to cool in pan.
Unmold and dust with confectioners' sugar before serving.
1 pint fresh strawberries
6-8 ounces milk or dark chocolate bar, broken into pieces
Wash the strawberries and pat dry with a paper towel.
Do not remove the hulls.
In a glass bowl, microwave the chocolate on high for 20 seconds.
The chocolate may not look melted but give it a stir.
Continue to microwave in 20 second intervals, stirring after each.
When the chocolate is thoroughly smooth, STOP!
This should happen after the second or third stirring.
Immediately begin to dip one strawberry at a time into the warm chocolate.
Only cover each berry 1/2 to 2/3 with chocolate.
As you remove each berry place it on a buttered baking sheet.
Do not allow the berries to touch each other on the baking sheet.
When all of the berries are coated, place the baking sheet in the refrigerator.
Refrigerate for about 30 minutes to harden the chocolate.
Transfer to a serving dish, cover with plastic wrap, and refrigerate until serving.
These are best served the same day or refrigerated overnight at the most.
6-8 ounces milk or dark chocolate bar, broken into pieces
Wash the strawberries and pat dry with a paper towel.
Do not remove the hulls.
In a glass bowl, microwave the chocolate on high for 20 seconds.
The chocolate may not look melted but give it a stir.
Continue to microwave in 20 second intervals, stirring after each.
When the chocolate is thoroughly smooth, STOP!
This should happen after the second or third stirring.
Immediately begin to dip one strawberry at a time into the warm chocolate.
Only cover each berry 1/2 to 2/3 with chocolate.
As you remove each berry place it on a buttered baking sheet.
Do not allow the berries to touch each other on the baking sheet.
When all of the berries are coated, place the baking sheet in the refrigerator.
Refrigerate for about 30 minutes to harden the chocolate.
Transfer to a serving dish, cover with plastic wrap, and refrigerate until serving.
These are best served the same day or refrigerated overnight at the most.
This page was updated and revised on 03/22/13
| A collection of 125 recipes that use strawberries as the main ingredient. Arranged in seven chapters -- breakfast and brunch; salads and main courses; desserts; pies and tarts; frozen desserts; beverages and ices; and jams, jellies, and syrups |
| Simply fill the garden container with soil and plant strawberries, herbs or other plants on your patio or deck. |
