Strawberry Graham Icebox Cake

I am posting this sweet, crisp, and creamy dessert over at Sawdust & Embryos today. Its perfect for these HOT summer days! Go get the recipe here!

Strawberry Lemon Cookie Bars

When I hear sugar cookie bars I think of something dry and crumbly. Maybe that's because I've never had one before... So when I saw this recipe I decided to give it a try. It was soft, moist, almost brownie like. It tastes just like a soft lemon sugar cookie with strawberries. Delicious. Perfect for any occasion!

Strawberry Lemon Cookie Bars
Recipe Source: TastyKitchen.com

3 1/4 cups & 2 Tablespoons Flour
3/4 teaspoon Baking Powder
3/4 teaspoon Salt
1 cup Granulated Sugar
1 1/2 cups Butter
2 Tablespoons Lemon Juice
1/2 teaspoon Lemon Extract
2 Eggs
1 cup Diced Strawberries

Glaze
1 1/2 cups Powdered Sugar
1 Tablespoon Lemon Juice

1. Preheat oven to 350 degrees and line a 9x13 pan with tin foil and grease.

 

2. In a large bowl add in flour, baking soda, and salt and whisk. In the bowl of a mixer combine the sugar and butter and beat together until light and fluffy. Add in the eggs, lemon juice, and lemon extract and mix until combined. Add in the flour mixture and mix until combined. Fold in the strawberries.

 

3. Press the dough into the prepared pan. Bake for about 45 minutes. Let cool.

 

Glaze

Whisk together the powdered sugar and lemon juice. Drizzle over the bars.

Strawberry Ice Cream, Eggless

I was trying to think of what to do with my strawberries next and I started thinking about ice cream. I already have a recipe on here for Strawberry Cheesecake Ice Cream(which you should definitely go check out), but there is something so delicious about simple strawberry ice cream.

Its sweet, creamy, and has a pure strawberry flavor helped out just a bit by the vanilla. The next time you are in the mood to make ice cream, try this one!

Strawberry Ice Cream, Eggless
Recipe Source: AllRecipes.com

2 cups Heavy Cream
1 cup Whole Milk
1 cup Granulated Sugar
1/4 teaspoon Salt
1 1/2 teaspoons Pure Vanilla Extract 
2 cups Pureed Strawberries

In a large bowl mix together the milk, cream, and sugar. Stir until the sugar has dissolved. Add in the salt, vanilla, and pureed strawberries. Mix until well combined. Pour into your ice cream maker and follow the directions that came with it.

Strawberry Lemonade

Strawberries are finally starting to go down in price and I am so excited to start making more strawberry things! I have a long list of strawberry treats and dessert recipes ready. So get excited cause I am!!

This strawberry lemonade, its the perfect balance of sweet strawberries and tart lemons. Perfect for a hot summer day or in my case a warmish spring day cause I cant wait for summer.

Strawberry Lemonade
Recipe Adapted from: AlaskaFromScratch.com

Simple Syrup
2 cups Water
2 cups Sugar

Strawberry Puree
2 cups Strawberries, hulled and quartered
1 cup Cold Water

Lemonade
Zest of 1 Lemon
1 1/2 cups Lemon Juice, about 6 lemons freshly squeezed
1 1/2 cups Cold Water
2 cups Ice
Lemons and Strawberries for garnish

1. In a medium saucepan combine the water and sugar over high heat. Stir until the sugar dissolves completely. Remove from the heat and set aside. Place the strawberries and 1 cup of cold water in a blender and puree.

2. In a pitcher, add the lemon zest, lemon juice, 1 cup cold water, ice. Stir in the strawberry puree and the simple syrup. Taste and add more cold water if needed. Refrigerate until cold.

Strawberry Shortcake Parfait and Secret Recipe Club

Hey! It seems like things haven't slowed down since Christmas. I've been busy planning a birthday party and its crazy. But I am so excited to share with you who I got for the Secret Recipe Club this month. The Heritage Cook!

This is one of my favorite sites to go to! She has so many fun things. First, she does Chocolate Mondays and since chocolate is my favorite thing, its perfect. Second, on her posts she has a 'hints & tips' section and its so helpful. There is always something useful. She also has a section on each of her newer posts for making the recipe gluten free. I don't need it but I'm sure its super helpful to lots of people.

I went through several recipes before deciding what I would make cause it all looks so delicious. But this Strawberry Shortcake with White Chocolate Whipped Cream Parfait looked too good to pass up.

The whole thing was so easy to make. The shortcake is soft and had a little tang from the lemon zest. The strawberries were just sweet enough to compliment the tangy-ness of the shortcake and the white chocolate whipped cream... There is just so much I could say. Its so good. Its sweet, creamy, and tastes just like light a fluffy white chocolate. It makes this shortcake parfait what it is!

Go over and see how great The Heritage Cook is!!

Strawberry Shortcake with White Chocolate Whipped Cream Parfait
Recipe Source: The Heritage Cook

Strawberries
3 cups Strawberries, hulled and diced
4 Tablespoons Granulated Sugar

Shortcakes
1 cup Heavy Cream, cold
1 1/2 cups All-Purpose Flour
3/4 teaspoon Salt
1 Tablespoon Granulated Sugar
4 teaspoon Baking Powder
1/2 teaspoon Lemon Zest
2 Tablespoons Granulated Sugar

White Chocolate Whipped Cream
4oz White Chocolate, chopped
1 cup Heavy Cream, divided
1 Tablespoon Granulated Sugar

Strawberries
Put the strawberries and the sugar in a medium bowl and mix together. Cover and refrigerate for at least a couple of hours. Every once in a while mix the strawberries. 

Shortcakes

Preheat the oven to 400 degrees. In a stand mixer whisk the cream until soft peaks form. Spoon into another bowl.

In the mixer fitted with the paddle attachment put the flour, salt, sugar, baking powder and lemon zest and mix until just combined. Add the whipped cream and just beat until the mixture just comes together. Do not overbeat. Place the dough onto a floured counter and knead to finish mixing.

Roll the dough into a rectangle about an inch thick. Cut into thirds then cut each piece in half so you have squares. Place the squares onto a silpat covered baking sheet and sprinkle with sugar.

Bake for about 20 minutes or until golden.

White Chocolate Whipped Cream

In a double boiler melt the white chocolate with 1/4 cup of the cream until just about melted. Remove from the heat and whisk until smooth. Let cool to room temp.

In the bowl of your stand mixer beat the remaining 3/4 cup cream with the sugar until firm peaks form. Fold the whipped cream into the white chocolate mixture. Refrigerate.

Assembling the Parfaits

Break the shortcakes into small pieces. Place a couple of pieces in the bottom of each of your bowls. Add some strawberries and juice, some cake, and the whipped cream. Add more cake, strawberries and top with the whipped cream. Serve immediately.

Strawberry Lemonade Cupcakes

Sweet and tangy. The perfect strawberry lemonade cupcake for me. Sweet strawberry and tangy lemonade. They compliment each other. Its my perfect cupcake!

Strawberry Lemonade Cupcakes
Recipe Adapted from: ConfessionsofaCookbookQueen.com

Cupcakes
1 box White Cake Mix
3oz box Strawberry Jell-O
2 1/2 cups Strawberries, diced
2 Tablespoons Granulated Sugar
4 Eggs
1/2 cup Vegetable Oil
1/4 cup Water

Frosting
1 cup Butter, room temp
5 cups Powdered Sugar
1/3 cup Country Time Lemonade Powder
1/2 teaspoon Lemon Extract
3 Tablespoons Water

1. In a medium bowl combine the strawberries and the granulated sugar, mix to combine and refrigerate for 2 hours. Then puree. Preheat oven to 350 degrees. Line a muffin tin with cupcake liners. 

2. Combine the cake mix and strawberry jello in the bowl of stand mixer and stir. Add in strawberries, eggs, oil, and water. Mix on medium until well combined. Fill the cupcake liners about 2/3 full. Bake for 18-22 minutes. Let cool completely on a wire rack. 

Frosting

In the bowl of a stand mixer add the butter and beat until fluffy. Add in the powdered sugar and lemonade powder on low until just combined. Add in the water and beat on medium high until light and fluffy. Add more water if its too thick.

Strawberry Cheesecake Ice Cream

I know its not the right season for strawberries and ice cream but I just couldn't help myself. I love ice cream, cheesecake, strawberries... Mix them all together and you have this delicious concoction. Sweet and strawberry-ee, tangy from the cream cheese, with a little crunch from the graham crackers folded in at the end. You have to love homemade ice cream!

Strawberry Cheesecake Ice Cream
Recipe Source: CinnamonSpiceandEverythingNice.com

2 cups Strawberries, diced
1 - 8oz pkg Cream Cheese, room temp
3/4 cup Granulated Sugar
1 cup Whole Milk
1 Tablespoon Lemon Juice
1/8 teaspoon Salt
1/2 teaspoon Pure Vanilla Extract
1/2 cup Heavy Cream

3/4 cup Graham Crackers, chopped into bite size pieces

1. Purée the strawberries in a blender. Add the cream cheese, sugar, milk, lemon juice, and salt. Blend until smooth and creamy. Stir the heavy cream in and refrigerate until completely chilled.

 

2. Add the chilled mixture to your ice-cream maker. Follow the instructions that came with the ice cream maker and add the graham crackers during the last 5 minutes. Freeze for at least 2 hours before eating.

Strawberry Glace Pie

Strawberry season is over but I am still trying to squeeze every last strawberry out of it that I can get a hold of. So I have a couple great strawberry recipes this week and then its all peaches, apples, and pumpkins. 

This pie has the strawberries, lots of delicious, sweet strawberries. A cooked jam layer and a fresh layer, but its extra good cause it has a sweet and tangy cream cheese layer too. The perfect pie to send out the summer with.

Strawberry Glace Pie
Recipe Source: Perfect Pies Cookbook

1 Prebaked Pie Crust

Strawberry Glace
1 cup Strawberries, pitted and mashed
1 cup Granulated Sugar
3 Tablespoons Cornstarch
1/2 cup Water

Cream
3 oz Cream Cheese, softened
1 cup Heavy Cream
1/3 cup Powdered Sugar
1 teaspoon Pure Vanilla Extract

Garnish
1 cup Strawberries, thinly sliced

Strawberry Glace

In a medium saucepan combine the strawberries, sugar, cornstarch and water. Cook over high heat and cook over high heat and stir for about 10 minutes or until thickened. Remove from heat and cool to room temperature. Once cooled place in the fridge for at east 6 hours.

Cream

In a medium bowl beat the cream cheese with an electric mixer until its smooth. Add the heavy cream, powdered sugar, and vanilla. Mix until fully mixed and it has medium peaks.

Assembly

Spoon the cream into the pie crust. Cover the cream with sliced strawberries. Spread the glace evenly over the strawberries. Refrigerate until ready to serve.

Patriotic Cookies

The 4th of July is a holiday that I really enjoy. We get up at 5:30am and go see hot air balloons take off. Afterward we go to a parade and later we have a party at my Grandmas house and do fireworks. The last few years the holidays have gotten even better because our kids enjoy them too. They especially enjoy this holiday cause of all the fun and family.

I've also started to try a bunch of fun recipes. So over the next week or so I'll be sharing them with you so you'll have fun things to make at your 4th of July parties, starting out with this delicious cookie. Its easy but the effect is dramatic! People will be so impressed!

Patriotic Cookies
Recipe Source: Nestle.com

1- 16.5oz pkg refrigerated Chocolate Chip Cookie Bar Dough
1- 8 oz pkg Cream Cheese, at room temp
1/3 cup Granulated Sugar
24 Strawberries, sliced
3/4 cup Blueberries

1. Preheat oven to 350 degrees.

2. Between 2 pieces of parchment paper roll the cookie dough until its 1/4 inch thick. Refrigerate dough for 10 minutes. Remove the top piece of parchment paper. Using a 3-inch star cookie cutter cut the cookie dough. Transfer to an ungreased cookie sheet. Roll remaining dough to 1/4-inch thickness, refrigerate dough for 10 minutes, and cut additional stars.

3. Bake for about 10 or until golden brown. While the cookies are hot, reshape the edges of each star with knife. Let cool on the baking sheet for 2 minutes. Place on a wire rack to cool completely.

4. Beat the cream cheese and sugar in small mixer bowl until fluffy. Spread onto cooled cookies. Place strawberry slices onto each cookie pointing outward. Put a dollop of the cream cheese mixture onto the strawberries and place about 5 blueberries in center of each cookie.

Strawberries and Cream Bars at Sawdust and Embryos

I posted today over at Sawdust and Embryos. Go get this sweet recipe!!

Strawberry Whipped Cake

Strawberries are everywhere in the store and each time I go I buy more and now I have to find recipes to use them in. This is so light, sweet, and creamy. It tastes best when left to defrost a little. Perfect end to a warm spring day.

Strawberry Whipped Cake
Recipe Source: AllRecipes.com

2 cups Strawberries
1 - 8oz tub Cool Whip
1 - 14oz can Sweetened Condensed Milk
1/4 cup Lemon Juice
10 Oreo Cookies, finely chopped
1 1/2 Tablespoons Butter, melted

1. Line a 9x5 loaf pan with foil, make sure the ends of the foil extend over the sides of pan. Mash 2 cups of the strawberries in a large bowl. Add sweetened condensed milk, lemon juice and 2 cups of the cool whip. Mix well. Pour into loaf pan.

2. In a small bowl, combine the Oreo's and butter. Spoon over the strawberry mixture. Cover with foil and gently press Oreo's into the strawberry mixture. Freeze for at least 6 hours.

3. Invert the dessert onto a plate when ready to serve. Remove the foil. Spread the remaining Cool Whip onto the top and sides of the dessert. Let sit at room temp for a half hour before serving. Store in freezer.

Strawberry Meringue Clouds

When I lived in Scotland we would go to the bakery and get meringues, it was two meringues with the most fresh sweet cream sandwiched in the middle. We would twist them apart and the joy would last twice as long.  So when I saw this dessert and realized I could make it in my own house and not have to fly half way around the world to get it, I had to make it. Turns out this is my new favorite summer dessert. The meringue is light and crispy on the outside and a little chewy on the inside. The cream on top is sweet and, well, creamy, and the strawberries top it off and make it the best dessert.

Strawberry Meringue Clouds

Recipe Source: Family Fun Magazine

for the Meringues

1 1/4 cups Granulated Sugar

1 1/2 teaspoons Cornstarch

5 Egg Whites

1/2 teaspoon Cream of Tarter

Pinch of Salt

1 teaspoon Pure Vanilla Extract

for the Topping

2 pints fresh Strawberries

1/4 cup & 2 Tablespoons Granulated Sugar

1 1/2 cups Heavy Cream

to make Meringues

Pre-heat the oven to 275 degrees. Line 2 large cookie sheets with parchment paper.

In a medium bowl stir together the sugar and the cornstarch until well blended. In a large mixing bowl for a stand mixer or using a hand mixer beat egg whites, cream of tarter, and salt until the mixture is foamy and will hold soft peaks, 2-3 minutes. Increase the speed on the mixer to med-high and slowly add 1/4 of the sugar and beat until dissolved and scrape the sides of the bowl and reapeat until all of the sugar has been added. When the whites hold a stiff peak, add the vanilla and beat until completely combined.

Using an ice cream scoop put 1/3 cup portions of the meringue, 2 inches apart on the cookie sheet. Then using a the scoop press gently into the meringue to make a well in the center. Place in the oven and reduce the temperature to 250 degrees. Bake for about an hour or until crisp on the outside but haven't really changed color. Let cool for 5 minutes on the cookie sheet then transfer to a wire rack and let cool completely.

for the Strawberries

Hull the strawberries and quarter them. Place them in a medium bowl and toss with 3 tablespoons of sugar. Mix until combined, leave out for 30 minutes then cover and refrigerate until time to serve.

for the Cream

Beat together the cream and 3 tablespoons of sugar on medium in a large mixing bowl for about 1 minute. Increase the speed to high and beat and scrape the bowl until the cream holds stiff peaks, about 3 to 4 minutes.

Assembling the desserts

Place a meringue on each plate, spoon on the whipped cream into the center and place the strawberries on top.


I shared this at
Totally Tasty Tuesdays
Hearth & Soul
Too Cute Tuesday

Strawberry Shortcake Trifle

My husbands favorite dessert is strawberry shortcake so I decided to change it up a bit by turning it into a trifle and adding bananas and vanilla pudding. It was sweet and creamy and the bananas compliment the strawberries so well. It turned out fantastic and I will be making it again soon.

Strawberry Shortcake Trifle

Recipe Source: AllRecipes.com

1 large pkg Vanilla pudding

3 cups cold Milk

1 - 9inch Angel Food Cake, cubed

4 Bananas, sliced

3 cups sliced Strawberries, about 24oz

1 - 8oz pkg Cool Whip

1. Prepare the vanilla pudding according to the package directions. Gently fold the cool whip into the pudding. 

2. In a trifle bowl place half of the cubed angel food cake, half of the pudding/cool whip mixture, half of the sliced bananas, and half of the sliced strawberries. Repeat but leave a little of the pudding mixture to top the trifle. Refrigerate and serve cold.

Strawberry Cupcakes

I tried 2 different strawberry cupcake recipes and the first one did not work out. The second one did and this was the result. A sweet, light, delicious cake with the best strawberry frosting I have had in a long time.

Strawberry Cupcakes

Recipe Source: Oprah.com, Sprinkles Recipe

2/3 cup fresh or frozen strawberries
1 1/2 cups All-Purpose Flour
1 teaspoon Baking Powder
1/4 teaspoon Salt
1/4 cup Whole Milk, room temperature
1 teaspoon Vanilla
1/2 cup Unsalted Butter, room temperature
1 cup Sugar
1 large Egg, room temperature
2 large Egg Whites, room temperature

1. Preheat oven to 350 degrees. Line one muffin tin with cupcake liners.

2. Puree strawberries. Approx. 1/3 cup of puree is what you should have. Add more strawberries if necessary. In a medium bowl, whisk flour, baking powder and salt; set aside. In a small bowl, mix together milk, vanilla, strawberry puree and set aside.

3. With an electric mixer cream butter on medium-high until light and fluffy. Gradually add sugar and continue to beat until light and fluffy. Reduce the mixer speed to medium and add egg and egg whites until just blended.

4. Place mixer on low, slowly add half the flour mixture and mix until just blended. Add the milk mixture and mix until just blended. Slowly add remaining flour mixture and mix until just blended.

5. Divide batter evenly among 12 muffin cups. Bake approx. 20 minutes. Transfer muffin tin to a wire rack and let the cupcakes cool completely in tin.

Strawberry Frosting
Recipe Source: Annies-eats.net

1/2 cup Strawberries
8oz Cream Cheese, at room temperature
3/4 cup Unsalted Butter, at room temperature
1 3/4 cups Powdered Sugar, sifted

1/2 teaspoon Lemon Juice
1 Tablespoon Vanilla

Puree the strawberries in a blender or a food processor.  Strain through a mesh sieve to remove  the seeds, and set aside.  Beat the cream cheese and butter in an electric mixer until light and fluffy, approx. 5 minutes.  Add the powdered sugar and mix until smooth.  Add the lemon juice, vanilla and strawberry puree.  Add more puree to achieve the desired consistency if needed. 

I shared this at 
Sweets This Week
Themed Bakers Sunday

 

Strawberry Pie

Just for the record, this pie is shiny and its really hard to take a picture of something this shiny. So if you are having a hard time seeing it very well, sorry, I tried really hard to get a good picture.

I bought a ton of strawberries and I have no idea why, so I decided to make a pie. I think you normally use whole strawberries hulled when you make a strawberry pie, but I decided because I had so many strawberries to quarter them so I could fit more. I have yet to master the pie crust so I  just bought one and this pie turned out delicious, it was such a good fresh treat!

Strawberry Pie

Recipe Adapted From: Allrecipes.com

1 Pie Crust, baked
6 cups Fresh Strawberries, quartered
1 cup Granulated Sugar
3 Tablespoons Cornstarch
1/2 cup Water

2 oz Chocolate, I used white

1. Melt chocolate. Using a pastry brush paint the chocolate on the pie crust and let cool until hardened (this prevents the crust form going soggy). Arrange 4 1/2 cups of strawberries in pie crust. Mash remaining strawberries and combine with the sugar in a medium saucepan. Place over medium heat and bring to a boil, stirring frequently.

2. In a small bowl, whisk cornstarch and water. Gradually stir the cornstarch mixture into the boiling strawberry mixture. Continue to boil stirring constantly for 2 to 3 minutes. Pour mixture over berries in pie crust. Chill for at least 3 hours before serving. Serve with whipped cream.

Strawberry Upside Down Cake

Are you ready for a week of cakes?! I have a lot of cake recipes to share so I figured I would make a week of it. Its going to be good!

Cake Week, Day 1 of 7: I had never heard of a Strawberry Upside Down cake before. But I had a lot of strawberries in my fridge and I was afraid they were going to go bad so I went on a search. I came across this cake and it didn't look like much work and it would use a lot of my strawberries, that's why I chose it. It turned out to be an excellent choice. Fresh and delicious. A good spring treat. 

Strawberry Upside Down Cake

Recipe Source: Allrecipes.com

2 cups crushed Strawberries

2 - 3oz pkgs Strawberry Jell-O

3 cups Mini Marshmallows

1 - 18oz pkg Yellow Cake Mix, prepared as directed on package

1. Preheat oven to 350 degrees. Lightly grease 9x13 cake pan. 

2. Spread crushed strawberries on the bottom of pan. Evenly sprinkle the dry Jell-O over the strawberries and top with the mini marshmallows. Pour prepared cake mix on top of marshmallows. 

3. Bake for 40 to 50 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 15 minutes and then loosen the edges of the pan with a knife. 

4. Turn the cake out onto a large serving tray. Store the cake in the refrigerator.