Strawberries can be an awesome component for a variety of mouth-watering recipes. You can quickly prepare delicious desserts and recipes using strawberries and delight your guests and friends for weekend parties. Keeping in mind the popularity of strawberry recipes, we have come up with the list of top ten recipes, from these you can find your favorite ones to experiment with.
List of Top Strawberry Recipes:
1. Sweet Eve strawberry and white chocolate muffins Recipe
120g soft brown sugar
2 medium eggs
Seeds of 1 vanilla pod
250g plain flour
½ tbsp baking powder
60g white chocolate buttons
100g Sweet Eve strawberries
To begin with, preheat the oven to 170°C. Then, place 12 muffin cases in the holes of a muffin tray.
Melt the butter in the sugar and mix well in a saucepan. After that, stop the heat and add the milk, eggs, and vanilla.
Sift over the baking powder and flour and mix quite quickly by using about 10 strokes to fold in.
Then, stir in the strawberry pieces and chocolate buttons. Bake for 25 minutes after dividing the mixture between the muffin case. Bake until golden brown on top and springy to the touch. Finally, cool on a wire rack.
2. Strawberry, ricotta, lemon and cream tart Recipe
For the pastry
100g cold butter
175g plain flour
1 tbsp caster sugar
A little cold water
For filling the tart
200ml double cream
1 x 250g tub of ricotta cheese
Zest of 1 lemon
2 tsp ground cinnamon
250g Sweet Eve strawberries
At first, preheat the oven to 180°C and grease a 20cm tart tin with a little butter.
After that, make the pastry. Till it resembles fine breadcrumbs, rub the cold butter into the sifted flour. By adding just enough cold water to create a dough, mix in the sugar and the egg.
Then roll out the pastry and use it to line the tart tin. Prick the base of the tart with a fork and place in the fridge for 30 minutes.
In the meantime, whisk the cream in a large bowl till it forms soft peaks. Then, add the ricotta, lemon zest and cinnamon and mix well.
For about 20-25 minutes, bake the pastry tart case till crisp and golden. Then, remove the tart tin from the oven and leave to cool on a wire rack.
Spoon the ricotta and cream mixture appropriately across the tart base when you are ready to serve the tart. Finally, decorate the top of the tart with Sweet Eve strawberries.
3. Strawberry meringue roulade with Mascarpone Recipe
Vegetable oil for brushing the tin
6 egg whites
300g caster sugar
80g flaked almonds
400g mascarpone cream cheese
1heaped tbsp icing sugar
300g Sweet Eve strawberries, rinsed, hulled and sliced in half lengthways
Preheat the oven to 200°C, to begin with. At that point, put the oven rack very close to the top. Line either a standard Swiss roll preparing tin or a shallow heating plate with heating material and brush with vegetable oil.
Whisk the egg whites till they are very firm in a large, clean bowl. Include the caster sugar gradually and continue whisking constantly until the meringue blend is solid and glossy and shaping tops.
Spread the meringue blend equally in the Swiss roll tin and sprinkle the chopped almonds on top (uniformly). Place in the preheated oven and prepare for 8 minutes. At that point bring down the stove temperature to 160°C and heat for around 8 minutes until golden brown.
When the meringue is golden brown, expel from the oven and turn it almond-side down onto a large, clean sheet of heating material. Peel off the paper from the base and let the meringue to cool totally.
Whisk the mascarpone cream cheddar and the icing sugar together until turns become stiff. Followed by seventy-five percent of the strawberries, spread this blend equally over the frosty meringue. Using the paper, roll up the roulade firmly from the long end of the meringue. After that, transfer to a serving platter and keep in the fridge.
When this sumptuous strawberry recipe is ready to serve, decorate the top with the remaining strawberries and sprinkle with icing sugar.
4. Strawberry Trifle Recipe
For the sponge fingers
45g caster sugar
60g plain flour
For the custard
1 tbsp caster sugar
Seeds of a vanilla pod
For the trifle
200ml double cream
2 tbsps caster sugar
250g Sweet Eve strawberries
At first, make the sponge fingers. At that point, preheat the oven to 200°C and line a preparing sheet with baking paper.
Whisk the egg and sugar in a major dish until the blend turns out to be light and entirely solid. Filter a large portion of the flour over the blend and overlay softly. Fold in the remaining flour too.
Spoon the mix into a piping bag and pipe the mixture onto the baking sheet in 5cm lengths. Keep the portions separated since they grow while they are in the oven
Prepare for 10 minutes in the preheated oven until golden. Expel from the plate and leave to cool on a wire rack.
Mix the eggs, sugar, and 50ml of the milk together in a dish to make the custard. Put the remainder of the milk in a non-stick pan with the vanilla seeds or vanilla bean paste and wait till it starts to bubble up. Put the milk aside to cool for 10 minutes and pour in the egg mixture and blend well.
Empty the custard blend into a spotless pan and heat to a medium warmth. Continue mixing while the custard cooks and remove from the heat when it is sufficiently thick to coat the back of a wooden spoon. Put aside to cool until it forms soft peaks, whisk the fresh cream with the caster sugar.
To mix the trifle, take a deep glass bowl and add alternate layers of strawberry slices, sponge fingers, custard and whipped cream. You can arrange the strawberry slices so that you can see them in a row through the glass. Finally, decorate the top of the trifle with whole strawberries and serve.
5. Hazelnut and strawberry vacherin Recipe
For the meringue
50 g (2 oz) hazelnuts
2 teaspoons cornflour
4 medium egg whites
225 g (8 oz) caster sugar
300 ml (1/2 pint) double cream
100 g (4 oz) 0% fat fromage frais
150 g (5 oz) raspberries
400 g (14 oz) strawberries
50 g (2 oz) dark chocolate
Few toasted and roughly chopped hazelnuts, optional
To start with, preheat the oven to 110oC/225oF/Gas Mark ¼. Line 2 large heating sheets with non-stick preparing paper and draw on 3, 20 cm (8 inches) circles. Grill the hazelnuts until golden then finely slash or granulate in a processor until like breadcrumbs then mix with cornflour.
Whisk the egg whites until they become stiff at the peak and the bowl can be turned upside down without the egg whites sliding out of the bowl. Gradually whisk in the sugar, a teaspoonful at a time and continue whisking for a minute or two once all the sugar has been added and until the meringue is very thick and glossy.
Fold in the finely cleaved hazelnuts. At that point, spoon the meringue into an expansive piping bag fitted with a 1 cm (1/2 inch) plain piping tube and pipe three meringue hovers beginning in the center of each drawn circle or spoon meringue on to the paper and spread with a round-bladed knife if necessary Bake for roughly 1.5 hours or until the meringue circles can be lifted effectively from the paper.
When prepared to serve, whisk the cream in a dish until it frames delicate crests. Exchange one of the meringues to a serving plate, spoon more than 33% of the cream blend and afterward sprinkle with 1/3rd of the fruits, sprinkle with a little of the chocolate. Cover with a second meringue and repeat the layers ending with fruit.
6. Strawberry soufflés Recipe
Ingredients (Serves 4)
1 tbsp butter
4 large free-range egg whites
125g/4½oz caster sugar
4 tbsp Bonne Maman Strawberry Conserve
1 tbsp icing sugar, to dust
Preheat the oven to 200°C, 400°F, Gas
Gently oil 4 little deep ramekin dishes with butter, then place in a medium cooking tin.
In a spotless, dry dish, whisk the egg whites until hardened and then speed in the sugar, a spoonful at once, until the blend is thick and shiny.
Fold in the conserve then spoon the soufflé blend into the readied ramekin dishes. Prepare on an inside rack in the preheated oven for 12-15 minutes.
Softly dust with icing sugar and serve quick
7. Strawberry and cream cake Recipe
75g/3oz Trex, at room temperature, plus extra for greasing
125g/4½oz self-raising flour
1 tsp baking powder
Pinch of salt
115g/4¼oz caster sugar
3 tbsp milk
½ tsp vanilla extract
1 tsp finely grated lemon zest
3-4 tbsp strawberry jam
150ml/¼pt double cream, whipped
150g/5oz strawberries, rinsed, hulled and sliced
Position the oven racks towards the focal point of the oven. Preheat the oven to 180°C, 350°F, Gas 4 and gently oil 2 x 18cm/7in sandwich tins with a little Trex, line with circles of greaseproof paper, then softly oil the paper.
Filter the flour, baking powder and salt in a dish. Include the sugar, Trex, eggs, milk, vanilla concentrate and lemon zest.
Utilizing a wooden spoon, beat the blend for 1-2 minutes until smooth and rich then partition between the readied tins and level the surfaces.
Bake in the preheated oven for 18-20 minutes until golden. They should spring back if you touch when properly cooked.
Place the tins on a wire rack to let cool for a couple of Then take the cakes out of their tins and cool on the wire rack, remove the coating paper.
At the point when totally cool, sandwich the cakes together with the strawberry jam and a large portion of the whipped cream and cut strawberries. Spread the remaining whipped cream on top and organize more strawberries over.
Store in the ice chest and serve this wonderful strawberry recipe at room temperature.
8. Strawberry Parfaits Recipe
4 cups sliced strawberries
1/4 cup granulated sugar
1 cup fat-free ricotta cheese
1/2 cup (4 ounces) 1/3-less-fat cream cheese
1/4 cup powdered sugar
1 tablespoon water
1 teaspoon vanilla extract
1 cup amaretto cookie crumbs
1/2 cup frozen reduced-calorie whipped topping
2 tablespoons slivered almonds
Place 2 measures of strawberry cuts and granulated sugar in a blender or food processor, and blend until smooth. Put strawberry puree aside.
Add ricotta and next 4 ingredients (ricotta through vanilla) in a medium dish; mix well with a whisk. Spoon 2 tablespoons cookie crumbs into each of 4 parfait glasses. Top every portion with 2 tablespoons strawberry puree, 1/4 glass strawberry cuts, and 3 tablespoons ricotta blend; repeat the layers. Shower the remaining strawberry puree over every serving. Chill for 2 hours. Top every parfait with 2 tablespoons whipped cream and 1/2 teaspoons almonds.
9. Chicken and Strawberry Salad Recipe
1 tablespoon sugar
2 tablespoons red wine vinegar
1 tablespoon water
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
4 cups torn romaine lettuce
4 cups arugula
2 cups quartered strawberries
1/3 cup vertically sliced red onion
12 ounces skinless, boneless rotisserie chicken breast
2 tablespoons unsalted cashews
1/2 cup (2 ounces) crumbled blue cheese
To make dressing mix initial 5 ingredients in a bowl. Progressively add the extra virgin olive oil, blending continually with a whisk.
To plate the mixed salad, consolidate romaine and next 4 ingredients (through chicken) in a dish; toss tenderly. Place around 2 cups chicken breast on each of 4 plates. Top each serving with 1/2 teaspoons cashews and 2 tablespoons crumbled blue cheese. Lightly drizzle around 4 teaspoons dressing over every serving.
10. Strawberry-Avocado Salsa Recipe
1 cup finely chopped strawberries
1/4 cup finely chopped peeled avocado
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
1/2 teaspoon grated lime rind
2 tablespoons fresh lime juice
2 teaspoons finely chopped seeded jalapeño pepper
1/4 teaspoon sugar
This recipe has one of the quickest and easiest methods. You just need to combine all the recipes to make the strawberry recipe ready for serving!