Food / 7 June, 2023 / Christina Walter
What To Do With Strawberries: 20 Juicy Recipes
I think lots of us have had a go at growing strawberries this year. If you’re searching for different ways to enjoy them, we have selected twenty of our favourite strawberry recipes to get your taste buds tingling!
- 700 g strawberries – I like my jam chunky so keep my strawberries whole – if you prefer it smoother then cut them into smaller pieces before you start
- 700 g jam sugar
- 2 tsp lemon juice
- Medium saucepan
- Wooden spoon – or similar
- Sugar thermometer – you can still make jam without one – I’ve added some extra tips below to tell you what to do
- Jam Funnel – not essential but it’s much easier to get the jam into the jars without getting sticky if you have one
- Place a medium-sized saucepan over a low heat and once the pan is hot add the strawberries (700g). Fry for a couple of minutes, stirring regularly, and then add the jam sugar (700g) and lemon juice (2 tsp).
- Stir all of the ingredients together. Continue stirring until all of the sugar has dissolved – you can tell if the sugar has dissolved by dipping a spoon in and looking at the back to see if any grains have stuck to it.
- Once all of the sugar has dissolved, turn up the heat to medium/high. Let the jam bubble until it reaches 105ºC – make sure you move your thermometer around a bit to ensure it’s all at the right temperature.
- Once your jam has reached 105ºC pour it into sterilised jars (if using) and leave to set.
Recipe from Charlottes Lively Kitchen
For the milkshake:
- Ice cream, 4 scoops (we used strawberry cheesecake ice cream)
- 200 ml whole milk
- 300 g strawberries, save two for garnishing
- 50 g 26% white chocolate
- 110 g unicorn confetti sprinkles
- 50 ml whipping cream, you can use canned squirty cream too
- 1 portion sweets, we used a selection of strawberry sweets
- 1 g plain biscuits, we used strawberry wafers
- 10 g pink mini marshmallows
- 5 g glacé cherries
- Start with the decoration. Put the melted chocolate in a shallow bowl and the unicorn confetti into another one. Dip the rims of 2 glasses into the white chocolate, tipping the glass to cover the rim evenly. Hold the glasses upside down so the excess white chocolate drips off, then dip the rims into the sprinkles and tilt the glass again so all the chocolate is covered in sprinkles. Leave to dry or place in the fridge to set.
- Take the two reserved strawberries and push a straw up through the bottom to the top, so it takes the stalk out. Dip the strawberries almost all the way into the white chocolate, twirling it so it coats evenly, then dip them in the sprinkles again. Insert a clean straw through each strawberry, then leave them to firm up on a plate lined with non-stick baking paper, or place in the fridge to set.
- To make the milkshake, put the ice cream, milk and chopped strawberries into a blender and whizz until completely smooth. To assemble, divide the milkshake between the glasses, then top with squirty cream swirls and all the extra toppings. Finish with a drizzle of strawberry syrup and an extra dash of sprinkles to serve.
Recipe from Dr. Oetker
Strawberry Flan Jello Cake
Strawberry Cake Layer
- 1 strawberry cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 eggs
For Flan Layer
- 4 eggs
- 8 oz cream cheese softened
- 1 can condensed milk
- 1 1/4 cups milk
- 1 teaspoon pure vanilla extract
For Jello Layer
- 6 oz box strawberry jello (the big box)
- 4 cups milk
- Preheat oven to 350 degrees Fahrenheit
- Spray a Bundt Pan (15 cups) with nonstick spray
- Follow the instructions on the box to prepare the strawberry cake. Pour batter into the bundt pan. Shake it to distribute the batter evenly
For the flan:
- Place the milk, eggs, condensed milk, vanilla, and cream cheese in a blender. Blend until creamy
- Pour the flan mixture on top of the strawberry mixture. Use a circular motion to distribute the flan batter evenly. During the baking process, the layers interchange so the flan goes to the bottom and the strawberry cake rises to the top
- Cover the bundt pan with aluminium foil
- Place bundt pan inside a larger pan filled with 2 inches of boiling water. Bake for 50-60 minutes or until a toothpick inserted in the middle of the cake comes out clean
Remove from the oven and let it cool for 30 minutes on the counter before placing in the fridge to cool overnight
- Unmold the cake onto a plate and place in the fridge while making the jello layer
- Clean the bundt pan and lightly spray it with nonstick spray
For Jello layer:
- Cook 2 cups of milk with the jello on medium heat while whisking. When the milk boils, keep whisking for 2-3 minutes or until the jello has completely dissolved
- Strain into a bowl and add the remaining 2 cups and milk and stir. Let it cool slightly
- Flip back the cake back in the bundt pan. Carefully add a piping bag between the mold and the cake. Add the jello mixture in the piping bag until the cake starts floating in the jello. Leave some liquid jello for the top
- Place cake back in the fridge and top with remaining jello
- Refrigerate for 2 hours or until jello has set
- To unmold, use a hairdryer for a few seconds on the sides to loosen the jello
Recipe from Living Sweet Moments
Strawberry Banana Bread
- Butter: allow to soften on the counter or soften in microwave about 10 seconds.
- Granulated sugar: adds sweetness
- Eggs: beaten
- Bananas: Use very ripe and mashed with a fork or mixer
- Flour: gives structure to the bread.
- Baking soda: leavening agent that causes the bread to rise.
- Salt: just a pinch
- Fresh strawberries: chopped & tossed in flour
- Prep: Preheat oven to 375F degrees. Spray two 9×5 loaf pan with nonstick spray. Set aside.
- Large bowl: In a large bowl, using a KitchenAid Stand Mixer with paddle attachment cream butter and sugar together until light and fluffy.
- Small bowl: In a small bowl, beat eggs using a fork. Add eggs to sugar mixture and beat until combined. Add mashed bananas and mix until combined.
- Sift dry ingredients: Sift all dry ingredients: flour, baking soda, and salt. Slowly add sifted dry ingredients to banana mixture and mix until flour is just combined. Do not over mix! Fold in floured covered strawberries.
- Bake: Pour batter into prepared loaf pans and bake at 375*F for 15 minutes. Reduce heat to 350*F and bake for an additional 30 minutes until edges are slightly brown or until toothpick inserted into center comes out clean. Let cool completely before removing from loaf pans.
Recipe from The Recipe Critic
Strawberry Shortcake Macarons
- 2/3 cup almond flour
- 1 1/2 cups confectioners sugar
- 4 oz. egg whites about 3 large eggs, room temperature
- 1/4 cup granulated sugar
- 1/2 tsp. vanilla
- 1/2 cup unsalted butter one stick room temperature
- 1 tsp. vanilla extract
- 1 1/2 cups confectioners sugar
- 3-4 tsp. whole milk
- 1/2 cup strawberries finely chopped
- Line two baking sheets with parchment paper. Set aside.
- In a medium bowl sift together almond flour and confectioners sugar. Set aside.
- Beat egg whites in the bowl of a standing mixer using a whisk attachment until soft peaks form. (about 3 minutes) Slowly add granulated sugar and vanilla and continue to beat on high for 2 minutes until stiff peaks form. Add almond flour mixture to egg whites and fold in slowly by hand until well incorporated.
- Scoop macaron mixture into a pastry bag fitted with a #806 tip. Pipe quarter size circles (1 – 1 1/2 inch) on parchment lined baking sheets about 1 inch apart. After piping leave out to rest on your counter at room temperature for 2 hours.
- Preheat oven to 300 degrees. Bake macarons for 15-17 minutes. I only baked one tray at a time. Cool on tray before frosting.
- In the bowl of a standing mixer fitted with a paddle attachment beat butter and vanilla extract on medium speed until light and fluffy. (about 2 minutes) Turn mixer to low and slowly add confectioners sugar. Beat for 2 minutes scraping down the bowl after 1 minute. Add the milk one teaspoon at a time until the frosting is at a good piping consistency and continue to beat for 3-4 minutes. Scoop the buttercream frosting into a pastry bag fitted with the #806 tip and pipe the buttercream onto the flat side of one of the macarons, top with 4 to 5 finely chopped pieces of strawberry and then sandwich together.
Recipe from The Beach House Kitchen :
Strawberry Sharing Sundae
- 10g white chocolate
- 2 pink wafers
- 1 tbsp hundreds and thousands
- 400g strawberries, 1 halved, the rest hulled
- 2 tsp icing sugar
- 2 scoops strawberry and cream ice cream
- 2 scoops vanilla ice cream
- real dairy spray cream
- 2 tbsp chopped mixed nuts
- 6 small mint sprigs, to serve (optional)
- Melt the chocolate in a bowl over a small pan of simmering water, or in the microwave in short bursts, stirring frequently. Spoon the melted chocolate over one end of the wafers. Before the chocolate sets, sprinkle over the hundreds and thousands (over a bowl to catch any that fall) until the chocolate is coated with them. Leave to set on baking paper for at least 10 mins in a cool place.
- Blitz 50g (2-3) of the largest hulled strawberries with the sugar in a food processor (or with a stick blender) to a smooth sauce. Strain through a sieve into a bowl; chill until ready to serve.
- Chop the remaining hulled berries into halves, or quarters if large.
- Layer up the ice cream and strawberries with the strawberry sauce in a tall sundae glass. Add the spray cream, then the nuts and mint leaves, if using. Top with the halved strawberry and the wafers.
Recipe from Tesco
Victoria Sandwich Cake
- 175 g margarine (6 oz)
- 175 g caster sugar (6 oz)
- 5 ml Madagascan vanilla extract (1 tsp)
- 175 g plain flour (6 oz)
- 1.5 baking powder sachets x 2 (8g / 1.5tsp)
- 3 medium eggs
- 200 g strawberries (7 oz) small, washed and hulled
- 200 ml double cream (7 fl.oz)
- 60 g strawberry jam (4 tbsp) or strawberry conserve
- 8 g Icing Sugar (1 tbsp), to dust
- 5 ml Madagascan vanilla extract
- Preheat the oven to 180?C (160?C fan assisted oven, 350?F, gas mark 4). Grease and line 2 x 18cm (7inch) sandwich tins. Put the margarine in a mixing bowl with the caster sugar. Whisk together until creamy and light in texture and colour.
- Gradually beat in the eggs and Vanilla Extract until well blended. Sift the flour and Baking Powder on top and using a large metal spoon, carefully fold the flour into the whisked ingredients.
- Divide the mixture equally between the tins and smooth over the tops. Bake for 25-30 minutes until risen, golden brown and just firm to the touch. Cool for 10 minutes then turn onto wire racks to cool completely.
- To decorate, slice all but 2 of the strawberries. Whip the cream until just peaking, then spread over one of the cake halves. Arrange the sliced strawberries on top and carefully spread with strawberry jam.
- Sandwich the cakes together and press down gently. Dust the top lightly with icing sugar. Halve the reserved strawberries and place on top of the cake. Your cake is now ready to serve and enjoy!
Because of the fresh cream filling and fresh fruit, this cake is best enjoyed on the day it is filled and assembled, but the sponge can be made a couple of days in advance and stored in an airtight container. Alternatively, wrap and freeze the sponges for up to 3 months before filling and assembling.
Recipe from Dr. Oetker
Strawberry Rhubarb Shortbread Bars
- 1 1/2 cup sliced fresh or frozen rhubarb
- 1 cup sliced fresh strawberries, plus more for garnish
- 1/2 cup plus 1/3 cup granulated sugar, divided
- 3 tbsp. confectioners’ sugar
- 1/2 tsp. Kosher salt
- 1 cup plus 3 tablespoons all-purpose flour, spooned and levelled, divided
- 1/2 cup (1stick) cold unsalted butter, cut into pieces
- 2 large eggs, plus 2 large egg yolks
- 1 tbsp. fresh lemon zest
- 5 drops red food colouring
- Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper.
- Combine rhubarb, strawberries, 1/2 cup granulated sugar, and 1/4 cup water in a medium saucepan. Bring to a boil and cook until fruit is softened and beginning to break down, 2 to 4 minutes. Cool.
- Meanwhile, pulse confectioners’ sugar, salt, and 1 cup flour in a food processor until combined, 4 to 5 times. Add butter, and pulse until a coarse meal forms, 10 to 12 times. Press mixture firmly into bottom of prepared pan. Bake until golden around edges, 16 to 20 minutes. Cool on a wire rack.
- Puree rhubarb mixture in a food processor until very smooth, about 1 minute. Add eggs, egg yolks, zest, and 1/3 cup granulated sugar and process until smooth, 15 to 20 seconds. Add food coloring and 3 tablespoons flour and pulse just until smooth. Pour over crust.
- Bake until set, 25 to 30 minutes. Cool completely on a wire rack. Chill at least 2 hours or up to 1 day. Cut into squares. Garnish with sliced strawberries.
Recipe from Country Living
Strawberry Jelly Pops
- 1 gelatine sachet
- 250 g strawberries (9oz)
- 75 g icing sugar (3oz)
- 175 ml Greek yoghurt (6 oz)
- 2.5 ml Madagascan vanilla extract (½ tsp)
- Pour 125ml (4 ½ fl.oz) hot water into a heatproof jug and stir in the Gelatine until it dissolves. Set aside.
- Put the strawberries in a blender or food processor along with the icing sugar and whiz for a few seconds until smooth.
- Measure out 125g (4 ½ oz) of the strawberry purée into a bowl and stir in one-third of the liquid Gelatine. Divide between 4 x 125ml (4 ½ fl.oz) cylindrical moulds and chill until firm. Keep the jug of remaining liquid Gelatine standing in a bowl of hot water to prevent it from setting.
- Once the first layer is firm, spoon 30ml (2 tbsp) of the remaining strawberry puree into a small bowl and put to one side. Mix the remaining strawberry puree with 75g yoghurt and half the remaining gelatine. Divide between the 4 moulds and chill until firm.
- Once the second layer has set, mix the reserved strawberry puree with the remaining yoghurt, the Vanilla Extract and the remaining gelatine. Divide between the 4 moulds then push 4 wooden lollypop sticks a little way into the middle of each jelly. Chill for at least 2 hours until completely set.
- To serve, dip each mould in very hot water for a few seconds to loosen and then carefully tip or pull out the Jelly Pops. Serve immediately with extra strawberries.
Recipe from Dr. Oetker
Strawberry and Cream Shortcakes
- 100g (3 1/2oz) unsalted butter, softened
- 40g (1 1/2oz) sugar, plus 1 tbsp extra
- 150g (5oz) plain four, plus extra for dusting
- 300g (10oz) strawberries, hulled and halved
- 6 tbsp maple syrup
- 1/2 vanilla pod, seeds scraped out
- 175ml (6fl oz) double cream
- 4 tbsp Greek yoghurt
- Preheat the oven to gas 4, 180°C, fan 160°C. Using an electric whisk, beat the butter and sugar until smooth. Work in the flour to make a dry dough (adding a splash of milk, if needed). Shape into a flat disc, wrap in clingfilm; chill for 20 minutes.
- Meanwhile, put the strawberries in a pan with the maple syrup and 4 tbsp water. Bring to the boil, then simmer for 2 minutes. Remove the fruit and set aside. Increase the heat for 2-3 minutes, until the liquid has reduced by two-thirds. Leave to cool.
- On a lightly floured surface, roll out the dough to 5mm (1/4in) thick. Using a 7cm (3in) cutter, stamp out 12 rounds, re-rolling the scraps as needed. Cook, on a lined baking tray, for 10-12 minutes, until golden. Leave to cool on the tray for a few minutes, before transferring to a wire rack.
- Mix the vanilla seeds with 1 tbsp sugar and scatter over the warm biscuits; leave to cool completely.
- Meanwhile, in a bowl, whip the cream and yoghurt to soft peaks. Arrange 6 biscuits on a plate and top each with a spoonful of the cream, some strawberries and a drizzle of the syrup. Balance the remaining 6 biscuits on top.
Recipe from Tesco
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Pimm’s Layer Cake
- 225g (8oz) unsalted butter, softened, plus extra for greasing
- 225g (8oz) golden caster sugar
- 4 eggs, beaten
- 1 tsp almond extract
- 1 orange, finely zested
- 225g (8oz) self-raising flour
- 1 tsp baking powder
- 2 tbsp milk
For the Pimm’s syrup:
- 300ml (10fl oz) Pimm’s
- 100g (3 1/2oz) caster sugar
- 2 tbsp orange juice
For the mascarpone cream:
- 200g (7oz) light mascarpone
- 100ml (3 1/2fl oz) whipping cream
- 2 tbsp icing sugar
- 1/2 orange, zested, plus 1 tbsp juice
For the filling and decoration:
- 300g (10oz) strawberries, hulled and sliced lengthways
- handful fresh mint, leaves picked
- 1/2 cucumber, cut into ribbons
- 1/2 orange, zested
- Preheat the oven to gas 4, 180°C, fan 160°C. Lightly grease 2 x 20cm (8in) loose-bottom sandwich tins. Line the bases with nonstick baking paper. In a mixing bowl, beat the butter and caster sugar with an electric whisk until smooth. Gradually add the beaten egg, mixing continuously until pale and fluffy. Beat in the almond extract and orange zest.
- Sift over the dry ingredients and fold in using a large metal spoon. Stir in the milk. Divide the batter evenly between the prepared tins and smooth the surface. Bake for 20-25 minutes, until risen, golden and just starting to come away from the sides. Leave to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
- Meanwhile, make the Pimm’s syrup. Put the Pimm’s, sugar and orange juice in a small pan. Warm over a low heat, stirring until the sugar has dissolved. Increase the heat and bring to the boil. Boil briskly for 15 minutes, stirring occasionally, until syrupy and reduced by half. Remove from the heat and set aside to cool.
- To make the mascarpone cream, put the the mascarpone, cream, icing sugar, most of the orange zest and all of the juice in a mixing bowl. Beat with an electric whisk, until combined and smooth.
- To assemble the cake, put one sponge on a serving plate and drizzle over 2 tbsp of the cooled Pimm’s syrup. Using a large piping bag fitted with a plain nozzle, pipe the mascarpone cream over the cake. Alternatively use a palette knife, spreading it thickly.
- Layer up three-quarters of the strawberries over the cream, working from the outside edge in. Top with the second sponge and pipe or spread with the remaining cream.
- Decorate the cake with the remaining strawberries, mint and cucumber ribbons. Drizzle over 2-3 tbsp more of the Pimm’s syrup, then scatter over the orange zest. To serve, cut into small slices.
Recipe from Tesco
Strawberry Jelly Panna Cottas
- 5 gelatine leaves
- 1 x 300ml pot double cream
- 200ml (1/3pt) whole milk
- 75g (3oz) caster sugar
- 1 lemon, zested and juiced
For the strawberry jelly:
- 300g (10oz) strawberries, hulled and sliced, plus extra to serve
- 40g (1 1/2oz) caster sugar
- 1 tbsp lemon juice
- mint leaves, to garnish
- Soak 3 gelatine leaves in cold water for 10 minutes; squeeze out the liquid.
- Meanwhile, in a pan, heat the cream, milk and sugar until the mixture just comes to the boil. Remove from the heat and stir in the gelatine, until dissolved. Add the lemon zest and juice. Divide the mixture among 6 x 150ml (1/4pt) glasses. Leave to chill for 3-4 hours.
- To make the jelly, soak the remaining gelatine as in step 1; squeeze out the liquid.
- Meanwhile, put the strawberries and sugar in a pan with 100ml (3 1/2fl oz) water. Bring to the boil, then simmer for 5 minutes, until the berries break down. Strain through a sieve into a jug.
- Stir the gelatine into the strawberry liquid until dissolved, then add the lemon juice. Leave to cool, then pour over the set panna cottas. Chill for 3-4 hours, until set. To serve, top each with the extra strawberries and mint leaves
Recipe from Tesco
Strawberry Fraisier Cake
For the Genoise Sponge
- 3 Large Eggs
- 90 g Caster Sugar
- 90 g Self-Raising Flour
- 40 g Unsalted butter (melted)
- 5 g Madagascan Vanilla Paste (1 tsp)
For the Cream Patisserie Filling
- 500 ml Whole Milk
- 10 g Madagascan Vanilla Paste (2 tsp)
- 6 Egg Yolks
- 100 g Caster Sugar
- 50 g Cornflour
- 3 leaves Platinum Grade Leaf Gelatine
- 300 ml Double Cream
For the Strawberry Jelly
- 300 g Strawberries (chopped)
- 30 g Caster Sugar
- 2 leaves Platinum Grade Leaf Gelatine
- 250 g Strawberries
- 50 g Strawberry Jam
For the Genoise Sponge
- First things first let’s make the genoise sponge. Pre-heat your oven to 180°C/160°C/Gas Mark 4. Grease and line 2 x 7” round cake tins.
- Pop the eggs and caster sugar in a heat proof bowl. Put a pan filled about ¼ with water over a medium heat and allow to boil, once boiling remove from the heat and place the bowl with the eggs yolk mixture over the pan of boiling water. Ensure the water does not touch the base of the bowl, if it does empty some water out of the pan.
- Using an electric hand whisk, whisk the mixture over the pan on a low speed for about 5 minutes until it is pale and at least doubled in size.
- Increase the whisk speed to medium and continue whisking for another 5 minutes until the mixture forms ribbons, this is when you can form visible ribbons of mixture when you lift the whisk out.
- Remove the bowl from the pan and sieve the flour over the top of the mixture. Gently fold the flour into the mixture being careful not to knock too much air out of the mixture. Pop in the melted butter and Vanilla Paste and fold these through the mixture.
- Divide of the mixture between your 2 prepared cake tins and smooth out the mixture into the tins using a palette knife.
- Bake your sponge for 15-20 minutes until golden brown and a skewer popped into the sponge comes out clean. leave to cool in the tins for 10 minutes and then remove and pop on a wire rack to cool completely.
For the Cream Patisserie Filling
- Now it’s time to make the cream patisserie filling, Pop the gelatine leaves in a bowl and cover with cold water leave for 5-10 minutes to soften.
- Now pop the egg yolk, caster sugar and corn flour in a bowl and whisk together to make a smooth paste.
- Pour the milk and Vanilla Paste into a saucepan and pop over a medium heat stirring until simmering. Pour half the hot milk mixture into the egg yolk mixture and whisk to combine. Pour back into the remaining milk mixture. Pop the pan back over a medium heat and continuously whisk until the mixture begins to bubble. As it bubbles it’ll thicken, continue to whisk for 30 seconds and then remove from the heat.
- Squeeze any excess water from the gelatine and pop into the hot mixture stir in until melted. Pour your cream patisserie into a large bowl and cover with cling film so it touches the surface of the mixture, this prevents a skin forming. Pop in the fridge to cool to room temperature.
- Once your cream patisserie filling is at room temperature, whisk the cream until it forms soft peaks and whisk the cream patisserie to loosen it. Pop the whipped cream into the cream patisserie and whisk to combine. This creates a lovely light and creamy filling. Leave at room temperature until ready to assemble the cake.
For the Strawberry Jelly
- Whist your cream patisserie filling is cooling it’s time to make your strawberry layer to finish off your fraiser cake. Pop your chopped strawberry in a saucepan with the caster sugar. Cover with a pan lid and leave to simmer on a low heat for about 10 minutes, do not stir the mixture. Whilst your strawberry mixture is simmering soak the gelatine leaves just like you did before in some cold water.
- Once the strawberry mixture has simmered, drain the mixture through a sieve and catch all that lovely strawberry juice in a bowl. Pop in the soaked gelatine, make sure you squeeze out the excess water first. Stir to allow the gelatine to melt. Leave to cool at room temperature stirring every so often to make sure the jelly does not begin to set, if it does heat in the microwave for a few seconds to allow the gelatine to melt again.
To Assemble the Cake
- Now it’s time to build your wonderful fraiser cake! Grab a serrated knife and gently cut the top your sponge so they are level. Place one layer of sponge on your serving plate or board and wrap acetate around the edge of your cake so it fits snuggly and there is no gap, this helps support your cake as you build it.
- Slice your strawberries in half and place around the edge of the cake, try and pick strawberries of a similar height. Place a few spoonful’s of jam on the sponge and spread over exposed sponge.
- Pop your room temperature cream patisserie into a piping bag, give it a quick whisk to loosen if needed. Cut a 1cm hole in the end of the piping bag. Pipe the filling around the edge of the strawberries to secure them in place and pipe a thin layer over the jam covered sponge.
- Slice the left over strawberries thinly and place over the thin layer of cream patisserie. Pipe more cream patisserie over the top of the sliced strawberries until it reaches the top of the strawberries placed around the edge of the cake. Smooth the cream patisserie to ensure it is an even layer.
- Pop the remaining sponge layer on top and pipe another thin layer of cream patisserie on top. Pop your cake in the fridge for 30 minutes to firm up.
- Finally pour over the cooled jelly mixture and carefully place in the fridge.
- Once the jelly has set you are ready to serve your wonderful fraiser cake! Remove from the fridge and peel off the acetate collar, tah-dah look at all those lovely layers! Keep your fraiser cake in the fridge, if it lasts that long!
Recipe from Dr. Oetker
Eton Mess Traybake
- Unsalted butter 250g, softened, plus extra for the tin
- Golden caster sugar 250g, plus extra for sprinkling
- Eggs 4 large
- Vanilla extract 1 tsp
- Self-raising flour 200g sifted
- Ground almonds 100g
- Whole milk 100ml
- Double cream 6 tbsp
- Strawberries 100g, hulled and sliced
- Raspberries 100g
- Double cream 300ml
- Icing sugar 100g, sifted
- Strawberries 150g, halved
- Raspberries 100g
- Meringue nests 3-4, roughly broken up
- Heat the oven to 190C/fan 170C/gas 5. Butter and line a 20cm x 30cm cake tin with baking paper (leave some overhanging to help lift the cake out once done).
- To make the sponge, beat together the butter and sugar until light and fluffy. Crack in the eggs, one by one, and mix between each addition until combined, then add in the vanilla and briefly beat again.
- Mix in the flour followed by the ground almonds and gently stir in the milk and the double cream followed by the strawberries and raspberries.
- Pour the batter into the prepared tin, spread out evenly and sprinkle with a little extra sugar. Bake for 30-35 minutes or until a skewer poked into the middle comes out clean. Once cooked, remove from the oven to cool in the tin for 10 minutes, then lift from the tin onto a wire rack to cool completely.
- To make the topping, whip the double cream with the icing sugar until soft peaks form. Roughly spread the cream over the cooled cake and scatter with the strawberries, raspberries and broken meringue pieces
Recipe from Olive Magazine
For the strawberries:
- 350 g strawberries
- 150 g caster Sugar
- 45 ml water (3 tbsp)
For the base:
- 200 g malted milk biscuits
- 75 g unsalted butter
- 15 g caster sugar (1tbsp)
For the cheesecake:
- 500 g ricotta cheese
- 100 g icing sugar
- 5 ml Madagascan vanilla extract (1 tsp)
- 300 ml Double Cream
- 4 leaves Platinum Grade Leaf Gelatine
For The Topping:
- 1 ground arrowroot sachet
- About 100 g strawberries
For the Strawberries:
- Remove the stalks and chop the strawberries into small pieces.
- Place the strawberries in a pan with the sugar and water and heat over a low heat for about 10 minutes until the sugar has dissolved and the strawberries have softened.
- Place a sieve over a large bowl and pour the mixture through the sieve. Place 150ml of strawberry juice to one side. Place 100ml of juice back into the pan and mix the strawberries in the sieve with the remaining juice.
For the Base:
- Line the base and sides of a 9” spring form cake tin. Place the crushed biscuits and sugar in a bowl and mix together to mix the sugar through the biscuit.
- Pour the melted butter in the biscuit mix and stir to coat all the biscuit in butter. Pour into the prepared cake tin and press down using a spatula to evenly cover the whole base.
- Place in the fridge to chill and set whilst you make the cheesecake.
For the Cheesecake:
- Place the gelatine leaves in a bowl of cold water for 5 minutes to allow them to soften.
- Place the ricotta, icing sugar and vanilla extract into a food processor and blend together.
- Whisk the double cream in a separate bowl until it forms soft peaks. Whisk the ricotta mixture into the cream.
- Heat the pan with 100ml of strawberry juice in until it just begins to boil. Remove from the heat and stir in the softened gelatine sheets one at a time, squeezing the sheets to remove excess water before adding. The gelatine should dissolve into the strawberry juice.
- Fold the gelatine mixture into the cheesecake mixture until combined.
- Fold the gelatine mixture into the cheesecake mixture until combined. through the mixture. – you should still have the 150ml of strawberry juice reserved.
- Pour the cheesecake over the biscuit base and smooth the top.
- Place in the fridge to chill for at least 4 hours but ideally overnight.
- Before serving your cheesecake, make the strawberry glaze. Place a sachet of ground arrowroot into a small bowl and add 2tbsp of water, mix together to dissolve the arrowroot.
- Place the reserved 150ml strawberry juice into a small saucepan and pour in the dissolved arrowroot. Place the mixture over a low heat and stir until it just begins to boil, remove from the heat and continue to stir until the mixture thickens.
- Remove the cheesecake from the tin and place on a serving plate. Allow the glaze to cool slightly and pour over the top of the cheesecake. Slice the strawberries in half and place on top of the glaze to decorate.
- You are now ready to serve your strawberry cheesecake, keep refrigerated until served.
Recipe from Dr. Oetker
Strawberry Shortcake Kabobs
- 2 boxes strawberries
- 1 box of white cake mix
- 3/4 cup of Greek vanilla yoghurt
- 2 egg whites
- 1 1/3 cups of water
- 1 bag of white chocolate chips
- Combine the cake mix, greek yoghurt, egg whites and water in a bowl.
- Mix until smooth and pour into a greased cake pan or dish. (9×13)
- Bake at 350 for 20-25min until a toothpick comes out clean or according to directions on the box.
- Cut stems off of strawberries and halve them if need to in order to create uniform sizes.
- Cut shortcake into 2-inch cubes.
- Take a skewer and alternate strawberries and shortcake cubes. (I like to do three or four of each per stick).
- In a glass bowl melt chocolate in the microwave for about two minutes stirring every 30 seconds.
- Once fully melted, insert it into a large plastic bag and cut off the corner tip.
- Drizzle all over kabobs and place in the fridge to set.
Recipe from Sugar Apron
- 400g strawberries
- 150ml double cream
- 300g caster sugar
- 6 eggs
- 200g plain flour
- Pinch of salt
- 200g butter, melted and cooled
- 50ml strawberry syrup
- A drop of red food colouring
- Preheat the oven to gas 4, 180°C.
- Separate the egg yolks and place in a bowl with 200g caster sugar. Place over a pan of simmering water and whisk until mixture has tripled in volume. Remove from the heat and continue to whisk until cooled. Carefully, sift flour and salt onto the top of the whipped eggs and sugar mixture. With a spatula very gently fold the dry ingredients together with the melted butter into the egg and sugar mixture.
- In a clean bowl whip the egg whites until stiff. Very gently fold the egg whites into the mixture using a figure of eight motion. Pour into a 20cm tin which has been greased and base lined with nonstick baking paper. Bake in the oven for 30–35 mins until golden brown and the cake is springy to the touch and coming away from the sides.
- Turn out onto a cooling rack and remove the lining paper. When completely cooled slice in half horizontally. Using the cake tin as a mould, line it with cling film letting it hang over the sides.
- Wash and half the strawberries vertically, keeping a few whole for garnish. Whip the cream together with 100g caster sugar. Place one half of the sponge in the bottom of the tin. Drizzle the strawberry syrup over the sponge cake and place half the strawberries vertically around the tin (flat side towards the tin). Reserve a little of the whipped cream for the top.
- Cut the remainder of the strawberries into small pieces and add to the remainder of the whipped cream. Spoon the whipped cream and strawberries into the mould being careful not to dislodge the vertical strawberries. Place the remaining sponge half on too.
- Add the food colouring to the remainder of the cream and spread over the top of the gateaux. Decorate with the reserved strawberries. Place in the fridge for 30 mins to firm up. Carefully unmould from the cake tin using the cling film and place on a serving plate.
Recipe from Tesco
Strawberry and Malted Layer Cake
- 345g plain flour
- 3tsp (3 sachets) baking powder
- 75g ground almonds
- 225g unsalted butter, plus extra to grease
- 260g (plus 3tbsp) golden caster sugar
- 4 medium eggs
- 1tsp (5ml) natural Madagascan vanilla extract
- 7tbsp malted drink powder
- 225ml milk
- 450g strawberries
- 400ml double cream
- Mini wafer flowers
- A small bunch of thyme
- Heat the oven to 170C, 150C fan, gas 3. Grease 3 x 18cm cake tins and double line the sides of the base with baking parchment. Mix the flour, baking powder and ground almonds in a bowl, leave aside.
- Beat the butter and 260g of the sugar until creamy and pale, gradually beat in the eggs then mix in the vanilla extract and 3tbsp of the malted drink powder. Fold in the flour mixture, followed by the milk. Divide between the tins, smoothing the tops. Bake in the oven (lower shelf) for 25-35 mins or until an inserted skewer comes out clean. Once cool enough to handle remove from the tins to a wire rack to cool completely.
- Meanwhile, roughly chop and put 100g of the strawberries in a small saucepan along with the remaining sugar, roughly mash with a potato masher then set over a medium heat, bubble for a few mins until syrupy. Pass through a sieve discarding the pulp. Leave the syrup to cool then roughly chop 175g of the strawberries and mix in the syrup, halve the remaining strawberries and keep the smaller one’s whole.
- Whisk the cream with the rest of the malt extract until holding its shape. Put one of the sponges on a serving plate, spread over a third of the cream and half the chopped strawberries and some of the syrup then top with another sponge, and add repeat the decoration. Set the last sponge on top then spread with the remaining cream and halved and whole strawberries, drizzle over a little more syrup. Add the thyme leaves and mini wafer flowers.
Recipe from Dr. Oetker
A Summer Strawberry Arctic Roll
- 3 large eggs
- 100g caster sugar, plus extra for sprinkling
- 75g plain flour
- ¼ tsp baking powder
- 1 tsp vanilla extract
- 3 tbsp strawberry jam
- 500ml tub vanilla ice cream softened
- 300g fresh strawberries, hulled, to serve
- Preheat the oven to 200ºC, gas mark 6. Line a 24cm x 32cm Swiss roll tin with baking parchment. Place the eggs and sugar in a bowl and whisk well with a hand-held electric whisk for at least 3 minutes until you have a very pale and thickened mixture that leaves a trail when the whisk is lifted out of the mixture.
- Carefully fold the flour, baking powder and vanilla extract into the egg mixture until well combined. Gently pour the mixture into the Swiss roll tin, and bake for 15 minutes until golden and firm to the touch. Remove from the oven and allow to cool for a few minutes until you can handle it. Carefully take the sponge out of the tin on its paper and turn over and remove the parchment. Place on a clean piece of parchment dusted with caster sugar, and roll up while still warm. Leave to cool rolled up.
- When totally cooled carefully unroll and spread the whole of the surface with the strawberry jam. Spoon the softened ice cream down the long centre of the sponge, then fold over the sponge and secure with the parchment, twisting in the ends of the paper like a Christmas cracker. Place in the freezer for 30 minutes to firm up the ice cream.
- Serve cut into slices with extra strawberries on the side.
Recipe and image courtesy of Waitrose.com
Natural Strawberry Coconut Ice Lollies
- 250-300g (2 cups) strawberries, hulled and sliced
- 2 tbsp honey
- 360ml (1½ cups) coconut milk, full fat
- 2 tsp vanilla bean paste
- Add the strawberries and the honey to a small saucepan, and heat gently to a simmer over a medium heat until the strawberries are soft. Remove from the heat and using a fork or a potato masher, mash the strawberries until the desired consistency. I liked a few larger chunks in there too, just not too large as they will sink. Set aside to cool to room temperature.
- In a bowl or a large jug, mix the coconut milk and the vanilla bean paste.
- Spoon some of the coconut milk mixture into the ice pop moulds, followed by some of the strawberry mixture until almost full, allowing a little room for the pop to expand during freezing.
- Repeat step 3 with the remaining pops, add the lolly sticks then freeze for at least 4 hours, preferably overnight.
Recipe from Sweet 2 Eat Baking
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