5 sinfully delicious strawberry recipes that will make your mouth water
Do you need something sweet and smooth? Five sinfully
delectable strawberry recipes that will make your mouth water are presented
here. All you need are these delicious strawberry recipes! We've compiled a
list of the best five creamy strawberry recipes, all of which are sinfully
delicious. Anything from strawberry milkshakes to creamy cheesecake will
satisfy your sweet tooth. So prepare to appreciate these delightful recipes
with rich strawberries to extinguish your thirst!
1. Strawberry Shortcake
2 cups of regular flour, 2 tablespoons of sugar, 1
tablespoon of baking powder, 1/2 teaspoon of salt, 6 tablespoons of unsalted
spread, cold and cut into small pieces, 3/4 cup heavy cream, plus something
else for brushing, 1 teaspoon of vanilla concentrate, 2 pints of strawberries,
hulled and cut, 1/4 cup sugar, Whipped cream, for serving
Pre-heating your oven to 200°C (400°F) is recommended.
In a large mixing bowl, combine the flour, salt, baking
powder, 2 tablespoons of sugar, and flour. Cut in the butter with a pastry
cutter or your fingers until the mixture resembles coarse sand.
Add the heavy cream and vanilla extract to the dough and
mix.
On a lightly floured surface, pat the dough into a
1-inch-thick round. Six rounds of mixture ought to be removed with a glass or a
roll shaper.
After placing the rounds on a baking sheet, brush the tops
with a small amount of heavy cream.
Bake the shortcakes for 15 to 20 minutes, or until they are
golden brown. After coming out of the oven, let it cool.
In a medium mixing bowl, toss the sliced strawberries with
1/4 cup of sugar. Letting the mixture sit for 15 to 30 minutes allows the strawberries to release their juices.
Divide each shortcake equally into equal portions to gather
the shortcakes evenly. Spread a generous amount of the sugared strawberries on
top of the base half before placing it on a plate. Top the strawberries with a
dollop of whipped cream and the top half of the shortcake. Keep going with the
remaining shortcakes.
Enjoy!
2. Chocolate Covered Strawberries
2 cups of regular flour, 2 tablespoons of sugar, 1
tablespoon of baking powder, 1/2 teaspoon of salt, 6 tablespoons of unsalted
spread, cold and cut into small pieces, 3/4 cup heavy cream, plus something
else for brushing, 1 teaspoon of vanilla concentrate, 2 pints of strawberries,
hulled and cut, 1/4 cup sugar, Whipped cream, for serving
Pre-heating your oven to 200°C (400°F) is recommended.
In a large mixing bowl, combine the flour, salt, baking
powder, 2 tablespoons of sugar, and flour. Cut in the butter with a pastry
cutter or your fingers until the mixture resembles coarse sand.
Add the heavy cream and vanilla extract to the dough and
mix.
On a lightly floured surface, pat the dough into a
1-inch-thick round. Six rounds of mixture ought to be removed with a glass or a
roll shaper.
After placing the rounds on a baking sheet, brush the tops
with a small amount of heavy cream.
Bake the shortcakes for 15 to 20 minutes, or until they are
golden brown. After coming out of the oven, let it cool.
In a medium mixing bowl, toss the sliced strawberries with
1/4 cup of sugar. Letting the mixture sit for 15 to 30 minutes allows the strawberries to release their juices.
Divide each shortcake equally into equal portions to gather
the shortcakes evenly. Spread a generous amount of the sugared strawberries on
top of the base half before placing it on a plate. Top the strawberries with a
dollop of whipped cream and the top half of the shortcake. Keep going with the
remaining shortcakes.
3. Strawberry Cheesecake
2 cups of regular flour, 2 tablespoons of sugar, 1
tablespoon of baking powder, 1/2 teaspoon of salt, 6 tablespoons of unsalted
spread, cold and cut into small pieces, 3/4 cup heavy cream, plus something
else for brushing, 1 teaspoon of vanilla concentrate, 2 pints of strawberries,
hulled and cut, 1/4 cup sugar, Whipped cream, for serving
Pre-heating your oven to 200°C (400°F) is recommended.
In a large mixing bowl, combine the flour, salt, baking
powder, 2 tablespoons of sugar, and flour. Cut in the butter with a pastry
cutter or your fingers until the mixture resembles coarse sand.
Add the heavy cream and vanilla extract to the dough and
mix.
On a lightly floured surface, pat the dough into a
1-inch-thick round. Six rounds of mixture ought to be removed with a glass or a
roll shaper.
After placing the rounds on a baking sheet, brush the tops
with a small amount of heavy cream.
Bake the shortcakes for 15 to 20 minutes, or until they are
golden brown. After coming out of the oven, let it cool.
In a medium mixing bowl, toss the sliced strawberries with
1/4 cup of sugar. By letting the mixture sit for 15 to 30 minutes, you can
allow the strawberries to release their juices.
Divide each shortcake equally into equal portions to gather
the shortcakes evenly. Spread a generous amount of the sugared strawberries on
top of the base half before placing it on a plate. Top the strawberries with a
dollop of whipped cream and the top half of the shortcake. Keep going with the
remaining shortcakes.
4. Strawberry Milkshake
How to make a milkshake with strawberries: 1 cup milk 1 cup
vanilla, strawberry, or a combination of the two ice creams 1 cup fresh
strawberries, hulled and chopped 2 tablespoons sugar (optional) In a blender,
combine the strawberries, ice cream, milk, and sugar, if any.
Blend the mixture at high speed for about 30 seconds until
it is smooth.
You can adjust the sweetness of the milkshake by tasting it
and adding more sugar if you prefer.
Pour the milkshake into a tall glass and serve it right
away. For mixing, you can likewise add a straw or a couple of long spoons.
Enjoy!
Note: To make your milkshake thicker, you can use less milk
or more ice cream. You can utilize less frozen yogurt or more milk for a more slender milkshake. You can also use frozen strawberries
instead of fresh ones to make a milkshake that is colder and thicker, or you
can add a few ice cubes to the blender.
5. Fresh Strawberry Tart
To top it off:
The filling consists of 1/2 cup all-purpose flour, 1/2 cup
softened unsalted butter, 1/4 cup granulated sugar, egg yolk, 1/2 teaspoon
vanilla extract, and a pinch of salt.
1 pint sliced fresh strawberries that have been hulled and sliced 2 tablespoons strawberry jam or preserves 1 tablespoon water In a large mixing bowl, whisk together the flour, butter, sugar, egg yolk, vanilla extract, and salt to make the crust. Add 8 ounces of softened cream cheese, 1/2 cup of granulated sugar, 1/2 teaspoon of vanilla extract, and 1 cup of heavy cream. Using a pastry cutter or your hands, combine the ingredients until a ball of dough forms.
The dough should be placed in a 9-inch tart pan with a
removable bottom. Using your fingers or a fork, evenly press the dough into the
pan's bottom and up the sides.
Beat the cream cheese, sugar, and vanilla extract in a large mixing bowl until smooth. In a separate bowl, whip the heavy cream to stiff peaks.
When the cream cheese mixture is well combined, gently fold
in the whipped cream. Spread the filling evenly over the cooled crust.
To make the topping, combine the water, sliced strawberries, and strawberry jam in a small saucepan. Cook for about 5 minutes over medium heat until the strawberries are soft and the jam has melted.
Refrigerate the tart for at least two hours or until the
filling has set. Add a dollop of whipped cream to the chilled tart if you like.
Enjoy!
