strawberries Archives - The Midnight Baker

No Bake Strawberry Cream Dessert

Judith Hannemann — Tue, 13 Jul 2021 23:00:21 +0000

No-bake strawberry cream dessert is another perfect summer dessert.

Easy Strawberry Dessert

This no-bake strawberry cream dessert is pretty easy the way I make it, but it can be even easier!

Since I prefer the taste of real whipped cream, I tend to use that in most things that call for whipped topping. Don’t get me wrong, I use whipped topping an awful lot because it’s so darn convenient and it holds up under most circumstances. But since I discovered how to stabilize whipped cream without adding any other flavors, I now take the time to make it.

But don’t let that stop you from choosing convenience! It’s just a personal taste of mine.

Strawberries

Strawberries are in season now and there’s good sales on them.

The funny thing is this dessert doesn’t call for fresh; it calls for the frozen sliced and sweetened ones.

What I did was used fresh since they were on sale. I added sugar to them and let them stand for a while which results in them marinating in their own juice. This is maceration. It can be done with liquor, juice or sugar. What you’re buying in the supermarket freezer are macerated strawberries–the frozen, sliced, sweetened ones.

I drizzled Godzilla

The Sauce

The sauce is as easy as you can get. All you have to do is break out your food processor or your blender. You are just pureeing the strawberries, but the flavor is lovely.

As an aside, one of the photos in this post I debated about including–the one with the sauce on top. I was kinda…well..about it until I looked at it and it appeared that I drizzled Godzilla on the top of the piece!!! I’m sure the kiddos would get a kick out of that if you tried to duplicate it. Heck, I’m as old as the hills but it still brought a smile to my face.

The Recipe

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No-Bake Strawberry Cream Dessert

Make it even quicker with a convenience ingredient

Prep Time30

Cook Time0

Chill Time4

Course: Dessert

Cuisine: American

Keyword: no-bake fruit desserts, strawberry no-bake desserts, using in-season strawberries

Servings: 12

Calories: 485kcal

Author: Judith Hannemann

Ingredients

Filling:

2 cups sliced sweetened strawberries drained
2 1/2 cups heavy whipping cream divided
1/3 cup + 2 tbs of confectioner's sugar divided
4 oz cream cheese softened
2 tbs powdered gelatin dessert mix
1/2 cup boiling water

Crust:

2 cups vanilla wafer crumbs
6 tbs melted butter

Sauce:

1 cup sweetened strawberries

US Customary - Metric

Instructions

Mix crust ingredients in a small bowl and press into a 13 x 9-inch pan (in EU & UK the best match is a 3L oblong pan). Place in the fridge while making the filling
Dissolve the gelatin mix in 1/2 cup boiling water; set aside to cool to room temp
Whip 1 1/2 cups of the cream, cream cheese and 1/3 cup confectioner's sugar until peaks form. Beat in the lukewarm gelatin mixture. Fold in the strawberries.
Spread filling on top of the crust.
In another bowl, beat the remaining 1 cup of heavy cream and 2 tbs confectioner's sugar until peaks form. Spread over the strawberry layer and chill at least 4 hours.
To prepare sauce, place strawberries in a food processor and process until it's smooth.

Notes

1 large tub (12 oz) may stand in for the whipped cream

Nutrition

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Strawberry Cream Icebox Cake

Judith Hannemann — Sat, 24 Apr 2021 23:00:39 +0000

Strawberry cream icebox cake is a great summer treat, but you’ll serve it year round.

Strawberry Cream Icebox Cake

There’s nothing new under the sun and this is one of those recipes.

I’ve seen this around for years and even made one iteration as a teenager–and that’s a long time ago. But since I love strawberries and cream so much, I decided to do it again. This time with a little upgrade for flavor.

Admittedly, I haven’t thought about this dessert for years until I saw a version of it on Cooking With Mary and Friends. This is very delicious the way she made it, but I made a more natural substitution which I feel makes it taste even better.

A Better Substitution

Even though I’m all about convenience when it comes to making something quicker, here’s one place I’ll take the time to make what I need.

I like whipped topping. In fact, I use it in many desserts such as this Biscoff eclair dessert. But with fruit I like to go all natural so I make my own whipped cream.

In this recipe, the whipped cream doesn’t have to be stabilized since it’s mixed with cream cheese. Adding cream cheese to heavy cream is one method to stabilize it so that problem is solved.

A 8 ounce tub of whipped topping is 3 cups so you will use 12 ounces of heavy cream in this. Of course if you’re in a hurry, by all means use the whipped topping.

Other Fruits

Other fruits and gelatin flavors work very well in this too. Raspberry is a great alternative choice as would be any berry. And now there’s lots of great flavors for gelatin too–unlike years ago where choices were limited.

Low-fat cream cheese, aka, Neufchatel should work equally as well as regular cream cheese (don’t use fat free!!!) and a low-cal variety of whipped topping would also work if you’re counting calories.

The Recipe

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Strawberry Cream Icebox Cake

A taste of summer in a no-bake dessert

Prep Time30

Cook Time0

Partial Gelatin Set2

Course: Dessert, Snack

Cuisine: American

Keyword: desserts with strawberries, no-bake strawberry desserts, summer fruit desserts

Servings: 12

Calories: 408kcal

Author: Judith Hannemann

Ingredients

Crust:

2 cups graham cracker crumbs
2/3 cup unsalted butter melted

Cream layer:

8 oz cream cheese softened
3/4 cup confectioner's sugar
1 1/2 cups heavy whipping cream

Strawberry layer:

6 oz strawberry gelatin dessert 1 large or 2 small packets
2 1/2 cups boiling water
2 cups strawberries sliced

US Customary - Metric

Instructions

In a small bowl, mix the graham cracker crumbs and melted butter until they're all coated. Press into the bottom of a 9 x 13-inch pan (3L oblong pan).
Beat cream cheese and confectioner's (icing) sugar in a large bowl; set aside. In a large bowl, beat the heavy cream until you get peaks that stand on their own. Fold the whipped cream into the cream cheese mixture. Spread over the crumbs in the pan.
Mix the gelatin with the boiling water. Refrigerate until it starts to set. Then add the strawberries and spread over the top of the dessert. Chill at least 1 hour, preferably overnight.
UK visitors--I believe a whipping cream mixture is now sold, but you can use 1/2 single cream and 1/2 double cream for the whipped cream. Also 2 packets of your "jelly" may be substituted for our powdered variety.

Video

Nutrition

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Easy Strawberry Napoleons

Judith Hannemann — Sat, 19 Aug 2017 23:00:30 +0000

These strawberry napoleons are a dessert worthy of guests, but they are so easy to make, you’ll make them often.

Easy Peasy Dessert

These strawberry napoleons only look complicated, but they are easy as pie to make!

All you need for these you probably have in your cupboard and freezer.

Many Sales On Strawberries

Usually good prices on strawberries are at the beginning of the summer. However, there must’ve been a bumper crop of them this year because most stores are still featuring them for less than $2 a pound.

Because the prices have been and still are phenomenally low, I’ve been stocking my freezer with strawberries. They freeze very well whole so it’s an easy task–just wash them, dry them and pop them in a freezer bag.

While this dessert looks best when the strawberries are fresh, it will taste just as good with defrosted berries.

Puff Pastry Sheets

These are an amazing convenience ingredient. There’s so many things you can make with them.

I once had a crack at making puff pastry from scratch, and it’s quite a tedious process. Plus it tastes no better than the ones you buy in the grocery store.

Now, about splitting them apart. I’ve seen many recipes that call for you to split the baked sheets in thirds. Sometimes that’s easy to do and sometimes it’s not so easy. So I get around that by splitting them in half. It may not be as gorgeous as the three layers, but it works. Plus I’m lazy and it’s infinitely easier.

And believe me, once family or guests begin to chow down on these napoleons, they won’t notice that there aren’t a couple of layers of cream and strawberries.

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The Recipe

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Easy Strawberry Napoleons

These strawberry napoleons are a dessert worthy of guests, but they are so easy to make, you’ll make them often.

Prep Time10

Cook Time15

Total Time25

Course: desserts

Cuisine: American

Keyword: strawberry napolean

Servings: 9

Calories: 360kcal

Author: Judith Hannemann

Ingredients

1 sheet puff pastry thawed according to package directions
1 quart fresh strawberries sliced
2 tbsp sugar
1/4 tsp vanilla extract
1 cup cold whole milk
3.4 oz package instant vanilla pudding mix
2 cups whipped topping
1/2 cup semisweet chocolate chips
1/4 cup confectioner’s sugar

Instructions

Preheat oven to 400°.
Unfold thawed puff pastry on cutting board. With a sharp knife, cut pastry into 6 rectangles. Place on baking sheet lined with parchment. Bake 10-15 minutes or until golden brown. Remove from pan to wire rack to cool completely.
In a large bowl, combine the strawberries, sugar and vanilla; set aside. In another bowl, whisk milk and pudding mix for two minutes. Let stand for 2 minutes or until soft set. Stir in whipped topping and until thoroughly blended. Cover and refrigerate.
To assemble, split puff pastry rectangles horizontally. Set aside the tops.
Divide pudding mixture equally among the rectangle bottoms. Top each equally with the strawberries.
Melt chocolate chips; stir until smooth. Cool slightly. Transfer chocolate to a small, heavy-duty plastic bag. Cut a tiny corner from bag; squeeze chocolate over napoleons. Dust with confectioner’s sugar.

Nutrition

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Strawberry Shortcake Poke Cake

Judith Hannemann — Thu, 22 Jun 2017 23:00:37 +0000

Here’s a poke cake with all the great flavor of strawberry shortcake. It’s easy to make too!

Tis The Season For Strawberries

We are at the height of strawberry season so there’s been lots of sales.

I openly admit my favorite flavor and berry is strawberry, and I try to take advantage of all the sales. Strawberries freeze well therefore, I always have a bag or two on hand in my freezer.

Having so many strawberries on hand, I’ve been looking for things to do with them that are different. While this cake only uses them as a garnish, you still get a blast of fresh-berry taste!

A Taste Of Summer

Strawberry shortcake is a classic summer dessert–nothing spells summer like that does!

It’s got to be one of the easiest desserts too. Especially if you use bakery biscuits and whipped topping.

However, I love these desserts when they are translated into something a bit different, and I fell in love with this cake idea when I saw it on Pinterest.

For one, a cake will stay fresher longer than a biscuit, which has about a 24-hour life span. Whats more, each bite of this cake gives you a burst of strawberry flavor because of the strawberry gelatine that’s infused throughout the cake.

Whipped Topping Or Real Cream

For the sake of stability in desserts such as this, I usually opt for whipped topping. Whipped topping is a lot more stable than simple whipped cream.

Bur recently I discovered a great product that stabilizes whipped cream. It’s called Instant Clear Gel. The first time I tried it, I was impressed with the results. For one thing, it doesn’t impart any flavor–which was my basic problem with the cream cheese stabilization method.

I used real stabilized whipped cream to frost this strawberry shortcake poke cake and I was not disappointed. Real cream adds a lovely flavor that’s somehow missing in the whipped toppings.

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The Recipe

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Strawberry Shortcake Poke Cake

Here’s a poke cake with all the great flavor of strawberry shortcake. It’s easy to make too!

Prep Time20

Cook Time35

Total Time55

Course: cakes, desserts

Cuisine: American

Keyword: poke cake, strawberries, whipped cream

Servings: 12

Calories: 215kcal

Author: Judith Hannemann

Ingredients

1 box 2-layer size white cake mix (plus ingredients called for on the box)
1/2 cup cold water
1 cup boiling water
1 pkg small pkg strawberry flavored gelatin mix

TOPPING

2 cups whipped topping -OR- 2 cups stabilized real whipped cream recipe in notes

Instructions

Make cake as directed on box, then let it cool completely.
Using a fork with large tunes (a meat serving fork is perfect), poke holes at 1-inch intervals over the top of the cake all the way to the bottom.
In a small bowl, mix the gelatin mix with the boiling water. Stir until sugar and gelatin are dissolved. Stir in the cold water.
Pour the gelatin mixture over the top of the cake and refrigerate for at least 4 hours, preferably overnight.
Spread whipped topping or stabilized whipped cream over the top of the cake.
Garnish with fresh strawberries if desired. Chill until ready to serve.

Notes

To make stabilized whipped cream—chill a metal bowl and the beaters. Mix 1/4 cup confectioners sugar and 1 tbs Instant Cleargel, blending well. Pour 1 pint (2 cups) heavy cream into the chilled bowl. Beat at medium speed until soft peaks form.Gradually add the sugar/Cleargel mixture. Continue beating until medium-stiff peaks form.

Nutrition

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White Chocolate Strawberry Cheesecake Parfait

Judith Hannemann — Sat, 08 Aug 2015 23:00:00 +0000

White Chocolate Strawberry Cheesecake Parfait

No one will ever guess how easy this whipped cheesecake dessert is! They’ll just ask for seconds.

Here’s another one of those easy peasy summer desserts that require no baking and little work.

But less work doesn’t mean it’s not powerfully delicious–this one is!

It’s important here to let the cream cheese get very soft. That way, it will blend nicely with the liquids and not be clumpy. Clumpy doesn’t detract from the taste, just the look, so if you get some lumps, the dessert will still work–don’t despair.

I used fresh strawberries in this one because I didn’t want the parfait to get too watery when it chilled. Frozen strawberries that are well drained on paper towels will work in a pinch, but it’s best to use fresh if you can.

I love this dessert because you get all the taste of a strawberry cheesecake with a lot less work and no oven!

If you can’t find white chocolate flavored instant pudding, you can substitute vanilla. I caution against using the cheesecake flavored one because to me, it just didn’t taste very good or much like cheesecake for that matter.

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White Chocolate Strawberry Cheesecake Parfait

No one will ever guess how easy this whipped cheesecake dessert is! They’ll just ask for seconds.

Prep Time10

Cook Time2

Total Time2 10

Course: desserts

Cuisine: American

Keyword: cheesecake parfait, strawberry cheesecake

Servings: 4

Calories: 319kcal

Author: Judith Hannemann

Ingredients

8 oz cream cheese softened
1 pkg 4 servings size white chocolate flavored instant pudding
1 cup milk
2 cups fresh chopped strawberries
4 oz 1/2 regular-sized tub whipped topping

Instructions

Beat cream cheese with an electric mixer in a large bowl.
Gradually add milk and beat until mixture is smooth. Add the pudding and beat for 1 minute.
Fold in the strawberries and whipped topping.
Place in refrigerator and chill for at least 2 hours.

Nutrition

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Strawberry Oat Bars

Judith Hannemann — Sat, 05 Jul 2014 23:00:00 +0000

Strawberry Oat Bars

Perfect summertime bar cookies! Fresh strawberries top these classic oatmeal bars. Easy to make too!

It’s strawberry season here in upstate New York, and of course the stores are packed with locally grown strawberries.

Perfect for picnics

I love strawberries, especially for smoothies, but wanted to use them in some kind of baked goods. While searching Google images for something that looked good, I happened upon this recipe from Italian Chips. Looked like the perfect fit for me. Only changes I made in this recipe was baking in a larger pan since there was an awful lot of crumb mixture for the stated 9×9-inch pan, which may be a typo on that site since she converted from metric to US measurements. I also used a whole egg, but basically it’s all the same. The filling I just doubled because it seemed pretty skimpy.

I would also advise doing the parchment lining. Two reasons is, it will keep your pan clean AND you’re not adding chemicals to your cookies like you are with the sprays. The parchment won’t conform to the pan shape when empty, but when you press in the crumbs, it holds it’s shape nicely.

Parchment lined pan for easy clean up

I will caution, these are not overly sweet, but remember, this is originally a European recipe and continental tastes vary from American’s tastes, especially when it comes to sugar. I liked them, but I haven’t got an overly sweet tooth anyway AND my background is European, so I’m sorta used to it.

You can always dust it with some confectioner’s sugar to add sweetness–and maybe serve with some ice cream on top, which would be FABULOUS!

Strawberry Oat Bars

Base
1 1/2 cups flour
1/2 cup sugar
1/2 tsp baking powder
3/4 cup rolled oats
1/2 cup (1 stick) cold butter, cut in chunks
1 egg

Strawberry Topping:
4 cups strawberries, washed, hulled & sliced thinly
1/2 cup sugar
2 tbs cornstarch

Preheat oven to 350 degrees F. Line a 13 x 9-inch pan with parchment -OR- spray well with non-stick spray (I used parchment–it will hold the shape of the pan when you press in the crumbs)

I used a food processor for the base, but you can use a pastry blender if you wish. I’m giving directions for the food processor. If you use a pastry blender, cut in the butter until you get crumbs the size of small peas.

Place flour, sugar, baking powder and oats in the bowl of a food processor; pulse to blend. Add butter chunks and pulse until mixture looks like small peas. Add the egg and pulse–just pulse until blended. Don’t let it ball up like a dough!

Place 1/2 cup of sugar and 2 tbs cornstarch in a bowl and mix well. Add the sliced strawberries and toss until coated. Let this stand for about 5-10 minutes.

Reserve 1/4 cup of crumbs for topping. Press the remainder into the prepared pan. Top with strawberry mixture and sprinkle with reserved crumbs.

Bake at 350 degrees F for 40-50 minutes. Remove from oven and cool on a rack.

Cut into bars when completely cool.

Makes about 12 bars.

Strawberry Oat Bars

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Old Fashioned Strawberry Ice Cream

Judith Hannemann — Tue, 01 Jul 2014 23:00:00 +0000

Old Fashioned Strawberry Ice Cream

Perfect 4th of July treat! An all-natural strawberry ice cream just like the old-time ice cream parlor. Once you taste this, you will never eat store bought again.

June is strawberry season here in upstate New York. I live around several large farms who sell and do a pick-your-own deal. I used to pick my own years ago, but no longer. At my age standing out in the blazing sun for a few hours isn’t really my bag LOL. Now I just buy them at the stand or in the store. I’m surrounded by strawberries!

Just like the ice cream parlor

This ice cream is the real deal. Reminds me of my childhood back in Brooklyn when my mom would take me to Jahn’s Ice Cream Parlor for a treat. They made their own and it always tasted so much better than store bought. Mainly because their ice cream was made with ingredients you can pronounce (unless you’re a chem professor).

No artificial ingredients

This ice cream is very rich. A little goes a long way. I would caution against any substitutions, but if you MUST, then replace the light cream with half and half cream. You can use WHOLE milk if you want, but it will get very VERY hard and icy–which to me is unpleasant to be honest.

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The Recipe

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Old Fashioned Strawberry Ice Cream

Perfect 4th of July treat! An all-natural strawberry ice cream just like the old-time ice cream parlor. Once you taste this, you will never eat store bought again.

Prep Time3

Total Time3

Course: Comfort Foods, desserts

Cuisine: American

Keyword: ice cream, strawberries

Servings: 3 cups

Calories: 1286kcal

Author: Judith Hannemann

Ingredients

3 cups heavy cream
1 cup light cream
3/4 cups sugar
4 egg yolks beaten
2 cups strawberries roughly diced
3 tbsp sugar
2-3 drops red food coloring optional

Instructions

Heat creams and sugar in a heavy 3 quart saucepan, until very hot but do NOT let it boil.
Remove about 1 cup of the hot cream and whisk it into the egg yolks (this is called "tempering"). Now, return egg yolk mixture to the saucepan, whisking it in and whisking constantly.
Heat until custard is 160 degrees F -OR- custard will coat the back of a spoon. This should take about 3-5 minutes after whisking in the yolks. Remove from heat and cool to room temperature--stirring now and then to prevent a thick skin from forming. You can just leave it be and remove the skin entirely. I prefer to prevent it from forming. Choice is yours.
Transfer custard to a covered container (I use a dollar store plastic pitcher for this) and refrigerate until thoroughly chilled.
Place strawberries in a small bowl and add the 3 tbs sugar, tossing to coat well. Cover and chill.
When ready to make ice cream, stir the fruit (including accumulated liquid), food coloring (if using) and custard together.
Follow directions of your ice cream maker to freeze. I use a Lello Gelato Jr. This is the machine with the compressor already in it so I don't have to freeze a bowl. In my machine, this recipe makes *2* batches as it makes 1 pint.

Nutrition

Old Fashioned Strawberry Ice Cream

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Strawberry Dump Cobbler

Judith Hannemann — Tue, 24 Jun 2014 23:00:00 +0000

Strawberry Dump Cobbler

Nothing says summer like a fruit cobbler made with strawberries! Super easy to make with a hint of cheesecake!

I found this recipe on a small group I belong to on Facebook. It was just in a comment someone made, without a photo or saying where they got it. I have to say it sounded delicious.

Reminiscent of a cheesecake

First of all, I was a bit dubious about making it because it appeared, well TOO easy, but as my mother always used to say–even if something didn’t turn out as it should, it was all good food and should taste good.

With respects to my mother, I tried this and it DID come out as it was supposed to–it resembled a fruit cobbler first of all–and all the batter was cooked. I caution you, it’s a very thin and watery batter PLUS you pour it over melted butter which will make you even more dubious, but trust me, it WORKS and tastes DELICIOUS.

Perfect summer dessert

The recipe ingredients are given just as the group member gave it. I, however, made the directions a bit more understandable and in a more logical order.

I haven’t seen strawberries sold in “quarts” for a while. All I see are 16 oz. packages. If memory serves me correctly, 2 quarts of strawberries seemed to be more than what is sold in the 16 oz. package. I only used one of those packages here, but I think it could use MORE so I’d advise using 1 1/2 or 2 of these pound containers.

Rich and creamy

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Strawberry Dump Cobbler

Nothing says summer like a fruit cobbler made with strawberries! Super easy to make with a hint of cheesecake!

Prep Time10

Cook Time45

Total Time55

Course: desserts

Cuisine: American

Keyword: fruit cobbler, strawberries

Servings: 6

Calories: 543kcal

Author: Judith Hannemann

Ingredients

2 quarts fresh strawberries washed & hulled
1/2 cup 1 stick butter
1 egg lightly beaten
1 cup flour
1 cup sugar
1 cup milk
2 tsp baking powder
1/2 tsp salt
4 oz cream cheese cut in small pieces

Instructions

Preheat oven to 350 degrees F.
Melt butter and pour into a 13 x 9-inch baking pan.
Mix egg, flour, sugar, milk, baking powder and salt. Pour on top of butter but do not mix.
Place strawberries in a single layer across top. If some berries are very large, cut them in half.
Distribute cream cheese pieces evenly over top.
Bake at 350 degrees F for 40-45 minutes, or until top is golden brown.

Nutrition

Strawberry Dump Cobbler

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Strawberry Chiffon

Judith Hannemann — Thu, 05 Jun 2014 23:00:00 +0000

Strawberry Chiffon

Refreshing and delicious strawberry chiffon dessert. Made with sugar-free and lite ingredients makes this a low-calorie and low-fat dessert that’s guilt free!

Here’s a very nice and easy dessert for summer!

It’s light and refreshing, plus it can be made TOTALLY guilt-free and low cal by simply substituting sugar-free gelatin and lite or non-fat whipped topping!

Make it guilt free with substitutions!

The only hard part is waiting for it to chill! I would advise checking this mixture in about 40 minutes to see if it mounds. My fridge is very cold so it took less time. There’s really no harm done if it completely chills in the bowl. Just scoop it out and serve. However, waiting for it to mound and spooning it into individual dishes makes a nicer presentation–if you’re having company, etc.

Strawberry Chiffon

1 pkg (4 serving size) strawberry gelatin
1 cup finely diced strawberries
1 tsp lime zest
2 tbs lime juice
2/3 cup boiling water
1/2 cup cold water + ice cubes to make 1 cup
2 cups whipped topping

Stir gelatin with boiling water in a large bowl until gelatin is completely dissolved.

Add enough ice cubes to the 1/2 cup water so that it measures 1 cup. Stir into gelatin until all the ice has melted.

Stir in the lime zest, lime juice and strawberries, combining well.

With a wire whisk, gently stir in the whipped topping. Place bowl in the refrigerator and chill for approximately 1 hour -OR- until mixture will mound.

Spoon mixture into serving dishes and chill for 4 hours, preferably overnight.

Makes about 6 half-cup servings.

Strawberry Chiffon

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