Strawberry Cheesecake Salad – or what I like to call a “potluck salad.” Rich and creamy cheesecake filling is folded into your favorite berries to create the most amazing fruit salad ever!
With the weather warming up, everyone has Spring on their minds!
Foggy nights give way to sunny days, the air tinged with crispness. People smile more. Neighbor noise more bearable, even our “Zombie” neighbor. Strangers are a little less mean (except when parking spaces are involved). The first of the spring things are popping up at markets: rosy rhubarb and strawberries, asparagus , spring onions, and pale green garlic. And what better way to celebrate the glorious sunny weather than to savour the earlier-than-expected arrival of this year’s first crop of delicious strawberries.
Yup, It’s Strawberry Time Again !!!!! The much awaited spring gardening delicacy has finally arrived.
OK, let’s get back to the today recipe. Can I suggest you yet another delicious way to welcome spring and eat Your favorite Berry, or what I like to call a “potluck salad.”
You know, the kind of fruit salad that’s loaded with whipped cream, pudding and marshmallows – salad you’ll want for a dessert.
Easy to make Strawberry Cheesecake Salad and definately easy to go makes the most perfect salad for any potluck or family gathering. Which is good, because it tends to get a bit runny when it sits overnight, so you don’t want any leftovers. Just be sure not to add the fruit and marshmallows until just before serving!
1 box (3.4 oz.) cheesecake or white chocolate pudding mix
12 oz whipped topping
3 (6 oz) containers strawberry yogurt
1 lb fresh strawberries, sliced
3 bananas, sliced (add just before serving or they brown)
3 cups miniature marshmallows (optional)
Place the whipped topping, pudding mix and yogurt into a large bowl. Whisk together. Cover and refrigerate until just before serving (at least an hour).
When you are ready to serve, slice the strawberries and bananas.
You can find complete recipes of this Strawberry Cheesecake Salad in cakescottage.com
Christmas is quickly approaching and we’ve been spending a lot of time prepping food, decorations, and crafts for the holiday! Today we made Strawberry Santas with just 3 ingredeints. Well, more like 3 items:) You only need 3 very easy to find “ingredients” to assemble these Strawberry Santas. No cooking, baking, or strenuous activity involved! They taste delicious because they have a creamy vanilla center. Vanilla and strawberries? Yes please! You’re going to love learning how to make Strawberry Santas for Christmas:
Vanilla frosting (in a can or homemade)
Black icing gel
Rinse the strawberries and cut off the leaves (discard)
Cut the pointed end off of each strawberry. Place the newly cut edge down on a clean napkin. The napkin will absorb the fresh strawberry juice, which is what you want.
The “body” of Santa needs to be quickly dabbed on a fresh paper towel as well. The extra juice will cause the frosting to slide. By letting the paper towel absorb the fresh strawberry juice, the frosting will stay in place better.
Put vanilla frosting in a piping bag (or in a zip lock bag and cut the corner off).
Gently swirl some vanilla frosting on the top of the body.
I know, I post a ridiculous amount of cupcakes. But really, can you blame me? If I were to do a cookbook someday it might just be a cupcake cookbook because I’m just that obsessed with them. And I can’t even begin to tell you how obsessed I am with these strawberry cupcakes. A-MAZ-ING! They are hands down the best strawberry cupcakes I’ve ever had, and they’ll likely be your new favorite too. Yes, that could sound totally braggish (since it’s my own recipe), but I’m kinda thinking these deserve bragging rights :).
Last week I made a layered strawberry cake. Very similar to these but I topped that with a cream cheese frosting. Well, when you combined cream cheese frosting with sliced strawberries between cake layers things can get a little slippery. Loved the cake, just not the way it held up, so I made these to share instead. And I actually preferred going all strawberry instead of a cream cheese frosting though because it didn’t diminish that sweet strawberry flavor at all. It just added to it of course.
In the past, I’ve tried many strawberry cupcake recipes and they’ve all left me wondering, where is the strawberry flavor? I’d see a hint here and there but these, oh these! They are overflowing with strawberry flavor. The liquids of this batter are made up of a strawberry puree and milk blend, then chopped fresh strawberries are folded into the batter. Then after they are baked they are topped with more fresh strawberries (which is a lovely hidden surprise underneath the frosting), and then more strawberry puree is creamed into the fluffy, melt-in-your-mouth frosting. And they key here to the frosting is that it is made with a strawberry reduction (meaning we are going to simmer off 2/3 of the waters in the berries so we can concentrate that irresistible strawberry flavor). Yes it would be nice if we could just add 2/3 cup of fresh strawberry puree into a frosting but we all know that’s not going to happen without a royal disaster, soup of a frosting. This is definitely my new favorite strawberry buttercream frosting and I know I will make it time and time…and time again. If you are lucky enough to have any frosting left, spread it on graham crackers for a delicious treat.
I hope you love these cupcakes as much as I do! Enjoy!
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)
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.
You can find complete recipes of this Strawberry Cupcakes with Strawberry Buttercream Frosting in cookingclassy.com
Strawberry Cobbler~A delicious cobbler made with fresh strawberries crowned with a cakey topping that has a lovely hint of lemon flavor. Easy and quick to put together.
Is there anything better than spring and summer fruit?
There’s not a variety of this seasonal fresh fruit that I don’t absolutely love!
Strawberries are the first of these treasures to hit the streets.
As soon as those cute little baskets overflowing with those beautiful red berries show up at the local farm stands, I start buying, buying, buying! Believe it or not, even in busy, urban Southern California, we still have a few farm stands left.
I love to eat them fresh out of the carton, generally unwashed, and really only seconds after I’ve paid for them. I don’t get home, heck I don’t even make it to the car before I have half of the carton devoured. Really, there are few things as glorious, in my book, as juicy, fresh, handpicked, farm stand strawberries.
As to the surviving berries, if there are any, they’re headed to my kitchen to make strawberry desserts!
This yummy fresh Strawberry Cobbler is pure comfort food. It’s quick and easy to put together and the warm, cooked strawberries with the fabulous topping is absolutely divine.
4 Cups, Quartered Fresh Strawberries
1/3 Cup Sugar
1/2 Teaspoon Fresh Lemon Juice
1/4 Cup Instant Tapioca
1 Cup All-Purpose Flour
1/4 Cup Sugar
1/4 Cup Brown Sugar, Firmly Packed
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
6 Tablespoons Cold Unsalted Butter, Cut Into Small Pieces
1/4 Cup Boiling Water
1 1/2 Tablespoons Sugar
Preheat oven to 350 degrees. Spray an 8 X 8 inch baking pan with nonstick baking spray.
Rinse the strawberries, let whole berries dry, then slice in half or quarters.
In a large mixing bowl, gently fold together cut strawberries, sugar, brown sugar, lemon juice and tapioca. Pour fruit mixture into prepared baking dish.
Meanwhile, in a medium bowl,mix together all the topping ingredients, except the butter and boiling water. Add the butter and cut in with a pastry blender or 2 knives until the mixture looks like coarse meal. Pour the boiling water into the boil and stir just until the mixture comes together.
This Strawberry Brownie Cheesecake is such a wonderful combination of flavors. A chewy brownie topped with vanilla no bake cheesecake, fresh whipped cream and fresh strawberries! So simple, yet classic and delicious!
So I mentioned last week that the hubs was getting his wisdom teeth out last week. The one thing I was hoping for was something funny to come out of him while he was all drugged up. I remember when I had mine removed back in high school and my mom was driving me home I was saying all kinds of random and funny stuff. And I could barely keep me head up.
Sadly the hubs was actually quite together. He kept trying to talk to me but wasn’t saying anything fun. He probably would’ve made sense if I could have completely understood what he was saying through the gauze. I thought I’d have a good story for you, but he failed us. 😉
Also unlike me, when he’s not feeling well he’d just rather not eat. I mean I never have that problem. I wish. Getting him to eat the last few days has been a challenge. There are very few things that could keep me from not eating. I got some freeze dried apples from Trader Joe’s a couple weeks ago and ate so many of them at once I got a stomach ache. Had there been any left, I’d probably have kept eating them. I’m so quitter.
My love for food probably is why this whole dessert blog thing works so well for me. 🙂 And it’s why you should believe me when I say you are going to want to make this cheesecake. It’s so good you’d even want to eat it after having your wisdom teeth pulled.
3/4 cup vegetable oil
1 1/2 cups sugar
1 1/2 tsp vanilla extract
3/4 cup flour
1/3 cup + 2 1/2 tbsp cocoa (I used Hershey’s Dark Cocoa)
1/4 tsp + 1/8 tsp baking powder
1/4 tsp salt
20 oz cream cheese, room temperature
1 cup sugar
3 tsp vanilla extract
1 cup heavy whipping cream
1/2 cup powdered sugar
2/3 cup heavy whipping cream
1/3 cup powdered sugar
1/2 lb strawberries, sliced
1. Preheat oven to 350 degrees. Grease a 9 inch baking pan, or line it with parchment paper.
2. Mix together the oil, sugar and vanilla extract.
3. Add eggs and mix until well combined.
4. Combine flour, cocoa, baking powder and salt.
5. Slowly add dry ingredients to the egg mixture until well combined.
6. Pour the batter into the pan and spread evenly.
7. Bake for 30-35 minutes, or until a toothpick comes out with a few crumbs. Remove brownie from oven and allow to cool for about 10-15 minutes, then remove to cooling rack to finish cooling.
8. Once the brownie is cool, make the cheesecake. Beat cream cheese and sugar until smooth.
9. Add vanilla extract and beat until combined.
10. In a separate bowl, whip heavy whipping cream until it starts to thicken. Add the powdered sugar and whip until stiff peaks form.
11. Gently fold the whipped cream into the cream cheese mixture.
Our Strawberry Pound Cake recipe is simply delicious!
Strawberry Pound Cake! What a lovely cake this is! if you are a fan of pound cakes and strawberries, then this one is for you. The cake recipe itself is very easy, and the ingredients are straightforward. The cake is moist and soft, with lots of flavour from the strawberries, just as you would expect from a strawberry pound cake!
For this recipe, I used fresh strawberries, but of course you could also use frozen strawberries, just make sure you defrost them and pat dry with kitchen paper to get rid of any excess water from the freeze.
This recipe came about because of our monthly 30 day Blogger recipe challenge, and yep, the theme for this month was strawberries! Of course I had to make a cake. I love cake, and even more, I love a good pound cake. So it was a simple decision to bake a strawberry pound cake. I’m so excited to see the other recipes from our bloggers who took part in the strawberry challenge too. There’s such a wide variety, from sweet to savoury, so be sure to take a look at them at the end of this post. there’s something for everyone!
You will need a loaf tin, mine measures 30 cm x 12 cm, and 8 cm deep. (12 inch pan)
The batter may also fit in a 9 inch loaf pan. If you have any left over, make some cup cakes!
3/4 cup or 175 g softened butter
1/4 cup or 60 ml milk
1 1/2 cups or 290 g regular sugar
3 eggs (lightly beaten)
9 oz or 250 g Fresh Strawberries, mashed
1 3/4 cups or 225 g Plain / All purpose flour (sieved)
1 tsp baking powder
1/2 tsp salt
1 teaspoon Vanilla Extract
Heat oven to 160C, Gas 3, 310F. Grease and line your baking tin.
** Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin.
Get all your ingredients ready, i.e mash the strawberries, sieve the flour, and add the salt and baking powder to the flour etc.
Start with making the cake batter by creaming the butter and sugar until a pale light colour.
Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.
You can find complete recipes of this STRAWBERRY POUND CAKE in lovefoodies.com
This easy fresh strawberry pie with Homemade All Butter Crust is bursting with fresh strawberries. It’s a perfect spring treat!
Hello! My Dear friends & Readers, How are y’all today? Wish you a wonderful springtime.
It’s Pie Month here at Sugar Apron !!! Do you have a recipe for strawberry pie that you love?
This pie is easiest thing in the world to make. As a child, I had a strawberry patch in the backyard, and smaller, crazy-delicious wild strawberries bunches near old wooden wall.
My mother would send me to the back yard with a measuring bowl and tell me to fill it up to the line. I would pick the few biggest berries from the patch and then fill the rest of the bowl with reddest tiny wild berries. Let me just say THAT FRESH strawberries are soooooooo much tastier than supermarket and frozen strawberries. They are naturally sweet and just melt in your mouth.
Back in the kitchen, she would slice the berries, make glaze with some sugar and cornstarch to thicken it and fill a crust made from lard (it could even smell a little pork-ish, honestly). So, today, I’m sharing with you my ALL-TIME favorite strawberry recipe, with few changes.
The BEST thing about this recipe, besides the fact that it will knock the socks off of your taste buds, is that it’s only five ingredients, ok six if you count water. It’s EASY. Easy like sunday morning. EASY, EASY, EASY. But, it also means that the strawberries get to take center stage – where they belong.
So, let’s make fresh strawberry pie, shall we?
9 inch pie crust ( you can use my recipe for Homemade All Butter Pie Crust or you can use refrigerated pie crust and cook the pie crust following the directions on the box).
4-6 cups fresh strawberries, quartered and hulled
1 cup water
1 cup sugar
1 3oz. box of Strawberry Jell-O
3 tablespoons of cornstarch
Bake pie crust in 9 inch deep pie dish and set aside to cool.
Put the water, sugar and cornstarch in a saucepan and bring to a boil.
Whisk constantly until it become thick. For about 3 minutes.
Then whisk in the Jell-O and cook for a minute longer.
Remove from the heat and let cool for about 15min
As the glaze cools, place strawberries straight into the pie crust.
Pour the glaze over the strawberries.
You can find complete recipes of this Fresh Strawberry Pie in sugarapron.com
This year for Thanksgiving we were planning on having both my family and my husband’s family here at our house. But the day before my in-laws had to cancel due to the horrible weather. So I was talking with my husband about what he wanted me to make, you know those special things that you always had at Thanksgiving growing up. That your mom makes every year. I realized that we didn’t really have a traditional dish for our “new” family. This Strawberry Pretzel Salad, was the first thing that came to mind. This recipes was given to me by a college roommate, I don’t make it often, but I absolutely love it. It really probably shouldn’t be called a salad since it is not that healthy, more of a dessert really.
2 1/2 cups crushed pretzels
3 tablespoons sugar
3/4 cup butter or margarine
1 8-ounce package cream cheese, softened
1 cup sugar
1 12-ounce Cool Whip
1 6-ounce package Strawberry Jello
2 cups boiling water
1 -10 ounce bag frozen sliced strawberries
Whipped cream or Cool Whip for garnishing
Topping: Add 2 cups boiling water to Jello; mix well. Add strawberries to jello. Cool Jello mixture in fridge until thick.
Crust: Melt butter; add sugar. Crush pretzels with rolling pin and add to butter mixture. Press into bottom of greased 9×13 inch baking pan. Bake 10 minutes at 350 degrees; cool well.
This super simple No Bake Strawberry Cheesecake will make for the perfect dessert. We start with a graham cracker crust, a delish strawberry cheesecake filling, and top with fresh strawberries. No baking involved and so easy.
This cheesecake will be perfect for Valentine’s Day, a special occasion, or an everyday dessert. Since we use fresh strawberries in the filling you will find amazing flavors.
I love making no bake cheesecakes. Since they are so super simple, I can make them quite quickly. I have shared quite a few no bakes cheesecakes here on my blog. Each of my kiddos have a favorite. My personal favorite is my No Bake Reese’s Peanut Butter Cheesecake. My daughter loves the No Bake Pumpkin Cheesecake I made for Thanksgiving. My boys LOVE the No Bake OREO Cheesecake. Can you see a trend here? They all have a favorite.
I made this No Bake Strawberry Cheesecake in hopes that it will be great for our Valentine’s Day dessert this year. I am so super excited that it turned out perfect. The strawberries and cream cheese work so well with the graham cracker crust.
Baked cheesecakes can be intimidating, time consuming, and need to be baked. This cheesecake resembles a high end restaurant cheesecake and can be made right at home.
Fresh strawberry desserts are always so amazing. I achieved a nice pink color that is very subtle. No additional food coloring was needed to make this cheesecake look pink. LOVE IT!
30 Graham Crackers
5 tbsp melted Butter
2 tbsp Sugar
16 oz softened Cream Cheese
2 tbsp Sugar
1 lb Strawberries
16 ounce Heavy Whipping Cream
5 Strawberries, sliced
Additional Whipped Topping
Crush graham crackers if food processor.
Add melted butter and sugar and pulse to incorporate.
Press mixture into bottom an partially up the sides of a springform pan.
Refrigerate at least 30 minutes to firm.
In a large bowl, beat cream cheese and sugar until creamy.
Whip heavy cream until stiff peaks form.
Fold cream cheese mixture into whipped cream.
Puree strawberries in food processor.
You can find complete recipes of this NO BAKE STRAWBERRY CHEESECAKE in cincyshopper.com