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Strawberry Shortcake Recipe – Fabulously Fresh Strawberry Shortcake

Strawberry Shortcake Recipe – Fabulously Fresh Strawberry Shortcake

A light and fresh strawberry shortcake that is perfect for a beautiful spring or summer day.

2 (8-inch) cake pans, baked
2 1/2 quarts fresh strawberries
1 cup of white sugar
2 tablespoons cornstarch
1 cup of boiling water
1 package (3 oz.) strawberry-flavored gelatin
Whipped cream (optional)

Addresses

In a saucepan, mix the sugar and cornstarch; be sure to mix in the cornstarch completely. Add boiling water; cook over medium heat until the mixture thickens. Keep away from heat. Add gelatin mixture; stir until smooth. Allow the mixture to cool to room temperature.

Arrange strawberries in baked cake pans; place the berries with the tips up. Pour the cooled gel mixture over the strawberries.

Refrigerate until set. Serve with whipped cream.

awesome strawberry bread

This homemade bread is another great way to enjoy fresh, juicy strawberries.

1/2 cup butter, softened
1 cup of white sugar
2 eggs, separated
2 cups all-purpose flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1 teaspoon almond extract
1 package (10 oz.) frozen strawberries, thawed, drained and juices reserved
1/4 cup orange juice

Addresses

Preheat oven to 350 degrees.

Lightly grease a 9 x 5-inch glass loaf pan and line with greased parchment paper.

In a bowl, mix the butter or margarine, sugar, and almond extract.

Separate the eggs and beat the egg yolks one at a time until light and fluffy.

Sift the flour, baking powder, and baking soda into the creamed mixture; mix well.

Add 1/4 cup of strawberry juice and 1/4 cup of orange juice. Add the strawberries.

In another bowl, beat the egg whites until stiff. Add to the strawberry mass. Turn the dough into a prepared pan. Drop the pan slightly to pop any air bubbles.

Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes in the pan. Let cool completely on a wire rack before slicing.

Creamy Strawberry Cheesecake

If you like restaurant-quality cheesecake, you’ll really like the way this homemade version lights up your taste buds.

1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter or margarine, melted
2 (10 oz.) frozen sweetened packages
strawberries, thawed
1 tablespoon cornstarch
3 packages (8 oz.) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/4 cup lemon juice
3 eggs
1 tablespoon of water

Addresses

Preheat oven to 300 degrees.

In a bowl, combine the graham cracker crumbs, sugar, and butter. Press crumb mixture into bottom of ungreased 9-inch springform pan. Refrigerate for 30 minutes.

In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Stop in a saucepan; bring to a boil. Boil and stir for 2 minutes. Reserve 1/3 cup strawberry sauce; Cold. Cover and refrigerate the remaining sauce to serve.

In another bowl, beat cream cheese until light and fluffy. Gradually whisk in the milk. Add lemon juice; mix well. Add eggs, beat on low until blended. For half of the cream cheese mixture on the base.

Pour half of the reserved strawberry mixture 1/2 teaspoons over the cream cheese layer.

Carefully spoon the remaining cream cheese mixture over the sauce.

Pour the remaining strawberry sauce by 1/2 teaspoons on top.

Use a knife to stir the strawberry sauce through the top layer only.

Bake for 45 to 50 minutes or until center is almost set. Cool on a rack for 10 minutes.

Carefully run a knife around the edge of the pan to loosen. Cool for 1 more hour.

Refrigerated overnight. Remove the side of the pan. Thin cold strawberry sauce with water if desired; served with cheese cake. Store in the fridge.

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