Strawberry Desserts
One thing that I absolutely love are Strawberry Desserts. What's not to love?
Of course, right now, Florida's Strawberry Festival is in full swing, so what better time to post strawberry desserts, right? To that end, check out the Rhubarb-Strawberry Refrigerator Cake, the Strawberry ‘Ice Cream’ Cake, and the rest of today's yumminess. Enjoy!
STRAWBERRY PIE
Several summers ago, my daughter and I checked out a local fruit stand and came away with a quart of strawberries. They were on sale for $3 for a quart, so how could we pass them up?
Of course, then we had to decide what to do with all these yummy strawberries. And what better use for them than in a pie? So, here goes what I made.
Ingredients
1 quart strawberries
1 C sugar
3 Tablespoons corn start
3/4 cup hot water
1 pie crust
Directions
Preheat oven to 325 degrees. Place pie crust in an ungreased pie pan. Using a fork, pierce crust a couple of times (though don't go overboard), and bake for 10 - 15 minutes, or until lightly brown.
Note: If you're using a store-bought pie crust, bake until brown according to the package directions.
Wash strawberries. Cut up half of the berries (about 1 pint) and arrange in pie crust. You don't need to cut the strawberries too small; maybe in half or, for larger strawberries, in fourths.
Mash the remaining berries and place in a medium saucepan. Pour sugar over the strawberries in the pan and combine. Cook over medium heat and bring to a boil, stirring frequently.
In a small bowl, whisk hot water and cornstarch together, then stir into boiling strawberry mixture. Reduce heat, then simmer until mixture has thickened, about 10 minutes, stirring constantly. Pour thickened mixture over berries in pie crust. Chill for several hours before serving. Oh, and be sure to share!
SUPER STRAWBERRY FLUFF
This is from Everyday Diabetic Recipes, and begins, "Here's an easy, low-fat, strawberry dessert recipe that'll taste heavenly, but won't cost you any work at all. Our Super Strawberry Fluff combines two of our favorite fruity flavors to create an easy dessert that'll really satisfy your dessert cravings!"
Prep Time: 5 minutes; Serves: 12
To view this online, go to https://www.everydaydiabeticrecipes.com/Misc-Desserts/Super-Strawberry-Fluff.
Ingredients
1 (0.3-ounce) package sugar-free strawberry gelatin mix
1 (1-ounce) package sugar-free instant vanilla pudding mix
1 cup water
1 (8-ounce) container sugar-free frozen whipped topping
2 cups fresh strawberries, cut into quarters
1 (8-ounce) can crushed pineapple, well drained
1/4 cup mini marshmallows
Directions
In a large bowl, whisk gelatin mix, pudding mix, and water until smooth and thickened. Stir in whipped topping until thoroughly combined.
Fold in strawberries, pineapple, and marshmallows. Refrigerate until ready to serve.
Notes
If you love super strawberry recipes, then check out our collection of Healthy Strawberry Desserts!
STRAWBERRY CAKE
This is from Laurel Randolph at Simply Recipes. For this recipe, Laurel wrote, "I’m one of three sisters, and all of our birthdays are within a few weeks of each other. My poor mother would make each of us a birthday cake, lighting the candles and going through the whole birthday party rigamarole week after week. She’d ask each of us what kind of cake we wanted, and while we tried to mix things up to keep it interesting, all any of us really wanted was a strawberry cake.
"My mother made countless vibrant pink strawberry layer cakes, and we gobbled them up. I called her up when I started the recipe development process, and she revealed that the strawberry cakes she made for us growing up contained strawberry Jell-O, giving the cake its bright hue.
"When one of my sisters requested a strawberry cake as her wedding cake, my mother went back to the drawing board, making a semi-homemade and superior version using puréed strawberries and strawberry cake mix.
"I wanted to recapture the strawberry cake magic I remember from my childhood in a homemade recipe. It took a lot of testing, but I finally ended up with a cake I’m delighted with—moist, tender, with tons of real strawberry flavor. And it’s incredibly easy to make!"
Prep Time 30 minutes; Cook Time 40 minutes; Cool Time 60 minutes; Total Time 2 hrs 10 minutes; Servings 10 servings; Yield 1 (2-layer) cake
To view this online, go to https://www.simplyrecipes.com/strawberry-cake-recipe-8650303.
Ingredients
For the cake
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
3 large eggs, room temperature
2/3 cup strawberry jam, room temperature
1/2 cup sour cream, room temperature
1 teaspoon vanilla extract
Red food coloring or gel, as desired, optional
For the frosting
1 cup (22g) freeze-dried strawberries
1 (8-ounce) brick cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
3 cups powdered sugar
1/4 teaspoon salt
Up to 3 tablespoons milk, as needed
A handful of fresh strawberries, sliced, for decoration
Directions
Preheat the oven to 350°F.
Grease two 8-inch round cake pans. Line the bottoms with rounds of parchment and lightly grease the paper.
Combine the dry ingredients:
To make the cake, sift the flour, baking powder, baking soda, and salt in a medium bowl.
Make the cake batter:
Add the butter and sugar to the bowl of a stand mixer or a large mixing bowl with a hand mixer. Beat at medium speed until pale and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating until well combined after each addition. Scrape down the sides and bottom of the bowl.
Add half of the dry ingredients and mix just until combined. Add the strawberry jam and mix until combined. Mix in the rest of the dry ingredients, scrape down the bowl, then add the sour cream, vanilla, and red food coloring, if using. Mix just until combined and no streaks of flour remain.
Bake:
Divide the batter evenly between the prepared baking pans. Gently spread into an even layer.
Bake until a tester or toothpick inserted in the center comes out clean, 35 to 45 minutes. Set the pans on a cooling rack and let cool for 10 minutes. Carefully invert the pans on the rack, remove the pans, and peel off the parchment. Let cool completely.
Make the strawberry powder:
Once the cakes are cool, make the frosting. Add the freeze-dried strawberries to a spice grinder or mini food processor and process until a fine powder forms. Alternatively, place the fruit in a zip-top bag and pound using a rolling pin or similar instrument.
Simple Tip!
Make sure that whatever you use to grind up the freeze-dried strawberries is completely dry.
STRAWBERRY CHEESECAKE BROWNIES
This is from Ree Drummond on the Food Network.
Active Time: 25 minutes; Total: 6 hours (includes cooling and chilling times); Yield: 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/strawberry-cheesecake-brownies-5237476.
Ingredients
Brownies:
Nonstick cooking spray, for the pan and parchment
1 stick (8 tablespoons) unsalted butter
2 ounces unsweetened chocolate, chopped
2 tablespoons unsweetened cocoa powder
3/4 cup granulated sugar
1/3 cup packed brown sugar
2 large eggs, at room temperature
3/4 cup all-purpose flour
Cheesecake Layer:
8 ounces cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1/2 cup seedless strawberry jam
Directions
For the brownies: Preheat the oven to 350 degrees F. Grease an 8-inch square metal baking pan with nonstick cooking spray. Line the pan with parchment, leaving 2 inches overhanging on 2 sides. Grease the parchment with cooking spray.
In a medium saucepan over low heat, melt the butter with the chocolate, whisking until smooth and fully melted. Whisk in the cocoa powder until combined. Remove from the heat and stir in the granulated and brown sugar until combined. Whisking constantly, add the eggs and mix until fully incorporated. Add the flour and whisk until completely smooth; the mixture will be very thick. Set aside.
For the cheesecake layer: Beat the cream cheese in a bowl with an electric mixer or in the bowl of stand mixer until smooth. Add the granulated sugar and vanilla and continue to mix until fully incorporated and fluffy. Add the egg and mix until fully combined.
Spoon the brownie mixture into the bottom of the prepared baking pan, using a spatula to spread it into an even layer. Carefully pour the cheesecake mixture over the brownie layer; distribute evenly and smooth.
Stir the strawberry jam with a spoon to loosen it. Drop spoonfuls of the jam over the cheesecake mixture. Using a toothpick or skewer, swirl the jam into the cheesecake, being careful not to press too deep and disturb the brownie layer.
Fill a separate baking dish with hot water and place on the bottom rack of the oven. This will add moisture to the oven during baking so the cheesecake layer does not crack. Place the cheesecake brownie pan on the center rack above and bake for 40 minutes. Turn the oven off and leave in the oven for an additional 10 minutes.
Remove the brownies from the oven and allow to cool completely in the pan. Refrigerate the pan until the brownies are chilled, 2 to 4 hours. Using the parchment edges, transfer the brownies to a board, then remove the parchment from under. Trim off the edges and cut into 8 bars.
STRAWBERRY 'ICE CREAM' CAKE
Of course, it does help to have the occasional dessert, right? This one, from page 80 of the March 2016 issue of Vegetarian Times, starts off, “Sssshhh … don’t tell kids this delicious dessert is actually just good-for-them yogurt and fruit with a few graham crackers and waffle cones thrown in for crunch.” I'm not telling, if you're not! Serves 12.
To view this yummy recipe online, go to http://www.vegetariantimes.com/recipe/strawberry-ice-cream-cake/.
Ingredients
15 full graham crackers
5 waffle cones
1 20-oz. bag whole frozen strawberries
1 32-oz. container honey-flavored Greek yogurt
2 Tbs. honey
Directions
Line 9-inch springform pan with parchment paper, and set aside.
Pulse graham crackers in food processor with 1 to 2 tsp. water until crumbly and moist. Transfer to bowl.
Pulse waffle cones in food processor until crumbly. Transfer to separate bowl.
Bring strawberries to a simmer in small saucepan over medium heat. Simmer 5 to 10 minutes, or until soft and liquid starts to fill bottom of pan. Cool completely.
Stir together yogurt and honey. Set aside.
Press graham cracker crumbs on bottom of prepared springform pan. Spread half of yogurt, then half of strawberries, then half of crumbled waffle cones in pan. Repeat layering, ending with a sprinkling of waffle cones. Freeze at least 3 hours, or until frozen. Let sit at room temperature 1 hour before serving.
nutritional information Per Per slice: Calories: 250; Protein: 6 g; Total Fat: 8 g; Saturated Fat: 5 g; Carbohydrates: 39 g; Cholesterol: 10 mg; Sodium: 107 mg; Fiber: 2 g; Sugar: 25 g
RHUBARB-STRAWBERRY REFRIGERATOR CAKE
My family spent several years in northeast Connecticut. When I was 15, my parents bought a new house in South Woodstock (we'd lived in Thompson).
One of the new house's charms was a good-sized garden; a large patch of rhubarb threatened to overrun the entire garden. While Dad claimed most of the garden (as “John’s Pea Patch”), Mom decided that the rhubarb was hers. This is one of the many rhubarb desserts we had that year.
This recipe can be found in my e-cookbook Off the Wall Cooking.
Ingredients
6 C rhubarb, cut in 1/2” pieces
1 tsp. vanilla
3 dozen lady fingers, split
1/2 C sugar
whole fresh strawberries
2 pks. (3 oz. each) strawberry gelatin
2 C heavy cream, whipped
Directions
Combine rhubarb, sugar and 1 C water in saucepan. Bring to boil. Boil 6 – 8 minutes until soft. Drain 1 C syrup and save. Put rhubarb and remaining syrup in blender. Make pulp (3-1/2 C). Bring pulp to boil. Pour over gelatin and stir until dissolved. Chill until slightly thickened but not firm. Fold in whipped cream. Add vanilla. Line 9” springform pan (3” deep) with ladyfingers. Alternate layers of rhubarb mix and ladyfingers, ending with rhubarb. Chill overnight, or until firm. Top with glaze and strawberries.
Glaze: Mix reserve syrup and 1/4 C sugar. Bring to boil & stir in 1-1/2 T cornstarch. Blend with small amount of water. Boil and cook, stirring until thickened and clean. Add a few drops of red food coloring. Cool.
Of course, right now, Florida's Strawberry Festival is in full swing, so what better time to post strawberry desserts, right? To that end, check out the Rhubarb-Strawberry Refrigerator Cake, the Strawberry ‘Ice Cream’ Cake, and the rest of today's yumminess. Enjoy!
STRAWBERRY PIE
Several summers ago, my daughter and I checked out a local fruit stand and came away with a quart of strawberries. They were on sale for $3 for a quart, so how could we pass them up?
Of course, then we had to decide what to do with all these yummy strawberries. And what better use for them than in a pie? So, here goes what I made.
Ingredients
1 quart strawberries
1 C sugar
3 Tablespoons corn start
3/4 cup hot water
1 pie crust
Directions
Preheat oven to 325 degrees. Place pie crust in an ungreased pie pan. Using a fork, pierce crust a couple of times (though don't go overboard), and bake for 10 - 15 minutes, or until lightly brown.
Note: If you're using a store-bought pie crust, bake until brown according to the package directions.
Wash strawberries. Cut up half of the berries (about 1 pint) and arrange in pie crust. You don't need to cut the strawberries too small; maybe in half or, for larger strawberries, in fourths.
Mash the remaining berries and place in a medium saucepan. Pour sugar over the strawberries in the pan and combine. Cook over medium heat and bring to a boil, stirring frequently.
In a small bowl, whisk hot water and cornstarch together, then stir into boiling strawberry mixture. Reduce heat, then simmer until mixture has thickened, about 10 minutes, stirring constantly. Pour thickened mixture over berries in pie crust. Chill for several hours before serving. Oh, and be sure to share!
SUPER STRAWBERRY FLUFF
This is from Everyday Diabetic Recipes, and begins, "Here's an easy, low-fat, strawberry dessert recipe that'll taste heavenly, but won't cost you any work at all. Our Super Strawberry Fluff combines two of our favorite fruity flavors to create an easy dessert that'll really satisfy your dessert cravings!"
Prep Time: 5 minutes; Serves: 12
To view this online, go to https://www.everydaydiabeticrecipes.com/Misc-Desserts/Super-Strawberry-Fluff.
Ingredients
1 (0.3-ounce) package sugar-free strawberry gelatin mix
1 (1-ounce) package sugar-free instant vanilla pudding mix
1 cup water
1 (8-ounce) container sugar-free frozen whipped topping
2 cups fresh strawberries, cut into quarters
1 (8-ounce) can crushed pineapple, well drained
1/4 cup mini marshmallows
Directions
In a large bowl, whisk gelatin mix, pudding mix, and water until smooth and thickened. Stir in whipped topping until thoroughly combined.
Fold in strawberries, pineapple, and marshmallows. Refrigerate until ready to serve.
Notes
If you love super strawberry recipes, then check out our collection of Healthy Strawberry Desserts!
STRAWBERRY CAKE
This is from Laurel Randolph at Simply Recipes. For this recipe, Laurel wrote, "I’m one of three sisters, and all of our birthdays are within a few weeks of each other. My poor mother would make each of us a birthday cake, lighting the candles and going through the whole birthday party rigamarole week after week. She’d ask each of us what kind of cake we wanted, and while we tried to mix things up to keep it interesting, all any of us really wanted was a strawberry cake.
"My mother made countless vibrant pink strawberry layer cakes, and we gobbled them up. I called her up when I started the recipe development process, and she revealed that the strawberry cakes she made for us growing up contained strawberry Jell-O, giving the cake its bright hue.
"When one of my sisters requested a strawberry cake as her wedding cake, my mother went back to the drawing board, making a semi-homemade and superior version using puréed strawberries and strawberry cake mix.
"I wanted to recapture the strawberry cake magic I remember from my childhood in a homemade recipe. It took a lot of testing, but I finally ended up with a cake I’m delighted with—moist, tender, with tons of real strawberry flavor. And it’s incredibly easy to make!"
Prep Time 30 minutes; Cook Time 40 minutes; Cool Time 60 minutes; Total Time 2 hrs 10 minutes; Servings 10 servings; Yield 1 (2-layer) cake
To view this online, go to https://www.simplyrecipes.com/strawberry-cake-recipe-8650303.
Ingredients
For the cake
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
3 large eggs, room temperature
2/3 cup strawberry jam, room temperature
1/2 cup sour cream, room temperature
1 teaspoon vanilla extract
Red food coloring or gel, as desired, optional
1 cup (22g) freeze-dried strawberries
1 (8-ounce) brick cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
3 cups powdered sugar
1/4 teaspoon salt
Up to 3 tablespoons milk, as needed
A handful of fresh strawberries, sliced, for decoration
Directions
Preheat the oven to 350°F.
Grease two 8-inch round cake pans. Line the bottoms with rounds of parchment and lightly grease the paper.
Combine the dry ingredients:
To make the cake, sift the flour, baking powder, baking soda, and salt in a medium bowl.
Make the cake batter:
Add the butter and sugar to the bowl of a stand mixer or a large mixing bowl with a hand mixer. Beat at medium speed until pale and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating until well combined after each addition. Scrape down the sides and bottom of the bowl.
Add half of the dry ingredients and mix just until combined. Add the strawberry jam and mix until combined. Mix in the rest of the dry ingredients, scrape down the bowl, then add the sour cream, vanilla, and red food coloring, if using. Mix just until combined and no streaks of flour remain.
Bake:
Divide the batter evenly between the prepared baking pans. Gently spread into an even layer.
Bake until a tester or toothpick inserted in the center comes out clean, 35 to 45 minutes. Set the pans on a cooling rack and let cool for 10 minutes. Carefully invert the pans on the rack, remove the pans, and peel off the parchment. Let cool completely.
Make the strawberry powder:
Once the cakes are cool, make the frosting. Add the freeze-dried strawberries to a spice grinder or mini food processor and process until a fine powder forms. Alternatively, place the fruit in a zip-top bag and pound using a rolling pin or similar instrument.
Simple Tip!
Make sure that whatever you use to grind up the freeze-dried strawberries is completely dry.
STRAWBERRY CHEESECAKE BROWNIES
This is from Ree Drummond on the Food Network.
Active Time: 25 minutes; Total: 6 hours (includes cooling and chilling times); Yield: 8 servings; Level: Easy
To view this online, go to https://www.foodnetwork.com/recipes/ree-drummond/strawberry-cheesecake-brownies-5237476.
Ingredients
Brownies:
Nonstick cooking spray, for the pan and parchment
1 stick (8 tablespoons) unsalted butter
2 ounces unsweetened chocolate, chopped
2 tablespoons unsweetened cocoa powder
3/4 cup granulated sugar
1/3 cup packed brown sugar
2 large eggs, at room temperature
3/4 cup all-purpose flour
Cheesecake Layer:
8 ounces cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1/2 cup seedless strawberry jam
Directions
For the brownies: Preheat the oven to 350 degrees F. Grease an 8-inch square metal baking pan with nonstick cooking spray. Line the pan with parchment, leaving 2 inches overhanging on 2 sides. Grease the parchment with cooking spray.
In a medium saucepan over low heat, melt the butter with the chocolate, whisking until smooth and fully melted. Whisk in the cocoa powder until combined. Remove from the heat and stir in the granulated and brown sugar until combined. Whisking constantly, add the eggs and mix until fully incorporated. Add the flour and whisk until completely smooth; the mixture will be very thick. Set aside.
For the cheesecake layer: Beat the cream cheese in a bowl with an electric mixer or in the bowl of stand mixer until smooth. Add the granulated sugar and vanilla and continue to mix until fully incorporated and fluffy. Add the egg and mix until fully combined.
Spoon the brownie mixture into the bottom of the prepared baking pan, using a spatula to spread it into an even layer. Carefully pour the cheesecake mixture over the brownie layer; distribute evenly and smooth.
Stir the strawberry jam with a spoon to loosen it. Drop spoonfuls of the jam over the cheesecake mixture. Using a toothpick or skewer, swirl the jam into the cheesecake, being careful not to press too deep and disturb the brownie layer.
Fill a separate baking dish with hot water and place on the bottom rack of the oven. This will add moisture to the oven during baking so the cheesecake layer does not crack. Place the cheesecake brownie pan on the center rack above and bake for 40 minutes. Turn the oven off and leave in the oven for an additional 10 minutes.
Remove the brownies from the oven and allow to cool completely in the pan. Refrigerate the pan until the brownies are chilled, 2 to 4 hours. Using the parchment edges, transfer the brownies to a board, then remove the parchment from under. Trim off the edges and cut into 8 bars.
STRAWBERRY 'ICE CREAM' CAKE
Of course, it does help to have the occasional dessert, right? This one, from page 80 of the March 2016 issue of Vegetarian Times, starts off, “Sssshhh … don’t tell kids this delicious dessert is actually just good-for-them yogurt and fruit with a few graham crackers and waffle cones thrown in for crunch.” I'm not telling, if you're not! Serves 12.
To view this yummy recipe online, go to http://www.vegetariantimes.com/recipe/strawberry-ice-cream-cake/.
Ingredients
15 full graham crackers
5 waffle cones
1 20-oz. bag whole frozen strawberries
1 32-oz. container honey-flavored Greek yogurt
2 Tbs. honey
Directions
Line 9-inch springform pan with parchment paper, and set aside.
Pulse graham crackers in food processor with 1 to 2 tsp. water until crumbly and moist. Transfer to bowl.
Pulse waffle cones in food processor until crumbly. Transfer to separate bowl.
Bring strawberries to a simmer in small saucepan over medium heat. Simmer 5 to 10 minutes, or until soft and liquid starts to fill bottom of pan. Cool completely.
Stir together yogurt and honey. Set aside.
Press graham cracker crumbs on bottom of prepared springform pan. Spread half of yogurt, then half of strawberries, then half of crumbled waffle cones in pan. Repeat layering, ending with a sprinkling of waffle cones. Freeze at least 3 hours, or until frozen. Let sit at room temperature 1 hour before serving.
nutritional information Per Per slice: Calories: 250; Protein: 6 g; Total Fat: 8 g; Saturated Fat: 5 g; Carbohydrates: 39 g; Cholesterol: 10 mg; Sodium: 107 mg; Fiber: 2 g; Sugar: 25 g
RHUBARB-STRAWBERRY REFRIGERATOR CAKE
My family spent several years in northeast Connecticut. When I was 15, my parents bought a new house in South Woodstock (we'd lived in Thompson).
One of the new house's charms was a good-sized garden; a large patch of rhubarb threatened to overrun the entire garden. While Dad claimed most of the garden (as “John’s Pea Patch”), Mom decided that the rhubarb was hers. This is one of the many rhubarb desserts we had that year.
This recipe can be found in my e-cookbook Off the Wall Cooking.
Ingredients
6 C rhubarb, cut in 1/2” pieces
1 tsp. vanilla
3 dozen lady fingers, split
1/2 C sugar
whole fresh strawberries
2 pks. (3 oz. each) strawberry gelatin
2 C heavy cream, whipped
Directions
Combine rhubarb, sugar and 1 C water in saucepan. Bring to boil. Boil 6 – 8 minutes until soft. Drain 1 C syrup and save. Put rhubarb and remaining syrup in blender. Make pulp (3-1/2 C). Bring pulp to boil. Pour over gelatin and stir until dissolved. Chill until slightly thickened but not firm. Fold in whipped cream. Add vanilla. Line 9” springform pan (3” deep) with ladyfingers. Alternate layers of rhubarb mix and ladyfingers, ending with rhubarb. Chill overnight, or until firm. Top with glaze and strawberries.
Glaze: Mix reserve syrup and 1/4 C sugar. Bring to boil & stir in 1-1/2 T cornstarch. Blend with small amount of water. Boil and cook, stirring until thickened and clean. Add a few drops of red food coloring. Cool.
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