Type what you have

Ingredients

• ✓ strawberry
• water
• sugar
• sour cream
• red wine

Instructions

1. 1 Place strawberries in a blender or the bowl of a food processor; blend until smooth. Transfer purée to a large saucepan; stir in water, sugar, sour cream, and wine. Cook over medium-low heat, stirring gently, 20 to 25 minutes. Do not boil. Serve soup warm or chilled.

By LOOOBEEE

Ingredients

• ✓ strawberry
• ✓ strawberry
• sugar
• white sugar
• heavy cream
• vanilla extract
• lemon juice
• sugar

Instructions

1. 1 Prepare strawberry puree: Mix quartered strawberries and sugar in a 2-cup liquid measure or bowl. Let sit and macerate for 1 hour, stirring every 10 to 15 minutes. Use an immersion blender to blend into a smooth puree. Pass through a mesh strainer to remove seeds, if desired. Cover and refrigerate until needed.
2. 2 Prepare cream mixture: Combine sugar and cream in a saucepan. Set heat to medium-high and bring to a boil while whisking occasionally; be careful, since cream can easily boil over. Once cream just starts to boil, reduce heat to between medium and medium-low and maintain a steady simmer. Simmer for 5 minutes.
3. 3 Remove from the heat and whisk in vanilla, lemon juice, and 1/3 cup of the reserved strawberry puree until completely incorporated. Let cool for 10 to 15 minutes.
4. 4 While the cream is cooling, pour the remaining strawberry puree evenly into 4 dessert glasses.
5. 5 Pour the cooled cream mixture into the glasses. Wrap with plastic wrap and pop in the refrigerator until thoroughly chilled, 3 to 4 hours.
6. 6 Meanwhile, prepare topping: Toss diced strawberries and sugar together in a small bowl. Wrap with plastic wrap and chill alongside the strawberry dreams.
7. 7 When ready to serve, remove strawberry dreams and topping from the refrigerator. Stir the topping and spoon strawberries and any accumulated juices on top of each dream.

By John Mitzewich

Ingredients

• ✓ strawberry
• egg white
• vinegar
• vanilla extract
• white sugar
• vanilla ice cream

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C). Butter a large baking sheet or line it with parchment paper.
2. 2 In a large glass or metal mixing bowl, beat egg whites until foamy. Blend in vinegar and vanilla. Gradually add sugar, continuing to beat until stiff peaks form. With a large spoon, drop meringue in 8 mounds (about 4 inches diameter), close together on baking sheet. Indent the center of each meringue with the back of a spoon.
3. 3 Bake in preheated oven for 1 1/2 hours. Turn off oven, and let shells cool in the oven, about 1 hour.
4. 4 To serve: Fill each shell with a scoop of vanilla ice cream, and smother with thawed strawberries.

By Lene Marie Dotzler

Ingredients

• ✓ strawberry
• sour cream
• white sugar
• yogurt
• vanilla extract
• orange liqueur
• whipping cream

Instructions

1. 1 Combine the sour cream, sugar, yogurt, vanilla extract, and orange liqueur in a large bowl.
2. 2 Pour the whipping cream into a saucepan, and heat over medium-high heat just below the boiling point. Slowly stir the heated cream into the sour cream mixture. To serve, pour the cream mixture into 1/2 cup Irish coffee glasses to 1 inch below the rim. Top each glass with sliced strawberries.

By HOONDE

Ingredients

• ✓ strawberry
• egg white
• salt
• sugar
• sweet sherry
• sugar
• heavy cream

Instructions

1. 1 Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper.
2. 2 Beat egg whites and salt in a glass, metal, or ceramic bowl until they just hold soft peaks. Gradually mix in 1 cup sugar, then continue to beat until meringue holds stiff, glossy peaks. Spoon meringue into 4 equal mounds on the prepared baking sheet. Spread each into 3 1/2-inch rounds, smoothing the tops.
3. 3 Bake in the middle of the preheated oven until crisp and firm, about 1 1/2 hours. Turn the oven off and leave meringues in until completely cooled, about 1 hour.
4. 4 Meanwhile, halve some strawberries for garnish and set aside. Slice remaining strawberries and place in a small bowl with sherry and 1 tablespoon sugar. Stir and let macerate for 20 minutes.
5. 5 Drain macerated strawberries in a sieve set over a bowl, reserving syrup.
6. 6 Beat cream in a chilled bowl until it just holds stiff peaks. Beat reserved syrup into the cream.
7. 7 Place meringues on serving plates. Top with macerated strawberries and spoon cream mixture over top. Garnish plates with halved strawberries.

By CucinaItaliana

Ingredients

• ✓ strawberry
• whipped topping
• sour cream
• angel food cake
• vanilla pudding mix
• kiwi
• banana
• pineapple
• mint

Instructions

1. 1 In a medium bowl, fold sour cream and unprepared pudding mix into the whipped topping.
2. 2 Cut the cake into thirds, horizontally.
3. 3 Line a large trifle or other glass serving bowl with kiwi and strawberry slices, reserving two whole strawberries and two kiwi slices. Place one layer of cake in bottom of bowl, top with 1/3 of bananas and pineapple, and 1/3 of whipped topping mixture. Repeat layering until all ingredients are used.
4. 4 Make fan garnishes of whole strawberries by slicing from just below the stem. Garnish assembled trifle with fanned strawberries, reserved kiwi slices, and a sprig of mint. Refrigerate until serving.

By Joy

Ingredients

• ✓ strawberry
• cream cheese
• brown sugar
• vanilla extract
• pineapple
• grape
• blueberry
• plastic cup
• sugar cookie
• kiwi

Instructions

1. 1 Combine cream cheese, sugar, and vanilla extract in a bowl until smooth. Refrigerate until cold, about 30 minutes.
2. 2 Gently stir pineapple, strawberries, grapes, and blueberries together in a separate bowl.
3. 3 Place ½-inch layer cream cheese mixture in bottom of each plastic cup; top with ⅓ cup mixed fruit and 1 to 2 teaspoons cookie crumbs. Garnish each trifle with sliced kiwi. Refrigerate trifles until ready to serve.

By lovestohost

Ingredients

• ✓ strawberry
• white cake
• white sugar
• blueberry
• banana
• orange juice
• vanilla pudding mix
• milk
• heavy cream
• almond
• maraschino cherry

Instructions

1. 1 Gather all ingredients.
2. 2 Slice strawberries and sprinkle them with sugar (if needed). Cut the bananas into slices and toss with orange juice. Combine pudding mix with milk and mix until smooth. Cut the cake into 1 inch cubes.
3. 3 Use half of the cake cubes to line the bottom of a large glass bowl. Layer half of the strawberries followed by half of the blueberries, and then half of the bananas.
4. 4 Spread half of the pudding over the fruit. Repeat layers in the same order.
5. 5 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; spread over top of trifle.
6. 6 Garnish with almonds and berries if using. Chill trifle for 30 minutes or until ready to serve.

By Teri

Ingredients

• ✓ strawberry
• white sugar
• balsamic vinegar
• raspberry vinegar
• basil
• heavy cream
• sugar
• sour cream
• cream cheese
• white sugar
• almond
• meringue cookie

Instructions

1. 1 Combine strawberries, 2 tablespoons sugar, balsamic vinegar, raspberry vinegar, and basil in a bowl: set aside until strawberries release their juices and absorb flavors, at least 15 minutes.
2. 2 Whip heavy cream in a chilled glass or metal bowl with an electric mixer until frothy. Gradually add 1 tablespoon sugar, continually beating until soft peaks form. Beat in sour cream and cream cheese until well blended.
3. 3 Sprinkle enough of remaining 3 tablespoons sugar into a heavy saucepan until bottom of pan is covered with a thin layer. Cook over medium heat, adding more sugar as it starts to melt; stir until caramelized and amber in color. Stir in almonds.
4. 4 Pour sugar-almond mixture onto a sheet of parchment paper. Place another sheet of parchment paper on top; roll into a thin layer using a rolling pin. Cool. Break into pieces.
5. 5 Spoon a layer of macerated strawberries in bottoms of 4 serving dishes; top with a layer of whipped cream and crushed meringue cookies. Continue layering until reaches tops of dishes. Garnish with caramelized almond pieces, crushed meringue cookies, and macerated strawberries.

By Francisca Azeredo Lobo

Ingredients

• ✓ strawberry
• ✓ strawberry
• egg
• white sugar
• vanilla sugar
• confectioners' sugar
• all-purpose flour
• baking powder
• sugar
• heavy cream
• vanilla sugar
• whipping cream
• vanilla sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a 10x15-inch jelly roll pan with parchment paper.
2. 2 Combine egg yolks, 1/2 cup sugar, and 2 teaspoons vanilla sugar in a large bowl; beat with an electric mixer until foamy.
3. 3 Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add confectioners' sugar, continuing to beat until stiff peaks form. Slide over the egg yolk mixture.
4. 4 Sift flour and baking powder over the stiff egg whites. Carefully fold everything into the egg yolk mixture until batter is well combined, but do not over mix. Spread batter onto the prepared jelly roll pan.
5. 5 Bake in the preheated oven until sponge cake is set and lightly browned, 12 to 16 minutes.
6. 6 Lay a clean dish towel on a flat work surface and sprinkle dish towel with 2 teaspoons sugar. Invert sponge cake onto the dish towel and remove parchment paper. Roll up cake with the dish towel and allow to cool completely, about 1 hour.
7. 7 Beat 3/4 cups cream in a chilled glass or metal bowl with an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until stiff peaks form. Fold in strawberries with a spatula.
8. 8 Carefully unroll sponge cake. Spread strawberry cream on top, leaving a little room on the edges. Carefully roll up and place seam down onto a cake platter. Allow to chill in the refrigerator for 1 hour.
9. 9 Beat 1/2 cup cream in a chilled glass or metal bowl with an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until stiff peaks form. Spread all over the strawberry roll and garnish with strawberry halves.

By elisabeth

Ingredients

• ✓ strawberry
• cooking spray
• all-purpose flour
• baking powder
• cornstarch
• salt
• sugar
• butter
• egg
• vanilla extract
• milk
• strawberry preserves
• heavy cream
• powdered sugar
• vanilla extract

Instructions

1. 1 Gather all ingredients. Preheat the oven to 325 degrees F (160 degrees C). Grease two 8-inch round cake pans with baking spray; line bottoms with parchment paper. Lightly spray parchment paper with baking spray.
2. 2 Sift flour, cornstarch, and baking powder into a medium bowl; whisk in salt and set aside.
3. 3 Beat sugar and butter with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes, stopping to scrape down sides as needed. (The mixture should be noticeably lighter in color.)
4. 4 Beat in eggs, one at a time, on medium speed, allowing each egg to blend into butter mixture before adding the next, 1 to 2 minutes total. Beat in 2 teaspoons vanilla. With mixer on medium-low speed, add flour mixture in 3 batches, alternating with milk, beating until just combined after each addition.
5. 5 Evenly divide batter between prepared pans and spread into an even layer using a small offset spatula. Firmly tap pans on a kitchen towel-lined counter several times to help get rid of any large bubbles in the batter.
6. 6 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 18 to 22 minutes. Cool cakes in the pans for 10 minutes, then turn the cakes out onto a wire rack. Let stand, parchment side down, on wire racks until cooled completely, about 1 hour.
7. 7 Remove and discard parchment paper. Place 1 cake layer on a serving plate. Stir preserves in a small bowl until mostly smooth; spread in an even layer over cake.
8. 8 To make vanilla whipped cream: Whisk heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract by hand in a large bowl until stiff peaks form, about 2 minutes.
9. 9 Dollop over jam, then spread into an even layer.
10. 10 Top with remaining cake layer. Dust with powdered sugar and garnish with strawberries (if using).

By Caroline Victoria

Ingredients

• ✓ strawberry
• banana

Instructions

1. 1 Place strawberries and bananas in separate containers or resealable plastic bags; freeze at least 2 hours or overnight.
2. 2 Place strawberries in a food processor or blender and process until smooth.
3. 3 Place bananas in a food processor or blender and process until smooth.

By Magda

Ingredients

• ✓ strawberry
• sweetened condensed milk

Instructions

1. 1 Combine strawberries and condensed milk in a high-powered blender (such as Vitamix); blend, stopping occasionally to scrape down sides of the blender with a spatula, until completely smooth.
2. 2 Transfer to a freezer-safe container; freeze for 2 hours.

By Eysa H

Ingredients

• ✓ strawberry
• white sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Quarter large strawberries and halve smaller ones; place in a 9-inch pie plate. Sprinkle sugar on top; toss several times.
3. 3 Roast in the preheated oven, stirring once, until strawberries are soft and juices are thick and bubbly, 15 to 20 minutes. Cool completely.

By chpmnk42

Ingredients

• ✓ strawberry
• white sugar

Instructions

1. 1 Place strawberries in a large bowl. Sprinkle sugar evenly over berries; stir to coat. Let stand at room temperature, stirring occasionally, for 10 minutes.
2. 2 Cover and chill in the refrigerator until ready to serve.

By bluegirl

Ingredients

• ✓ strawberry
• sweetened condensed milk

Instructions

1. 1 Add strawberries to a cup and pour desired amount of sweetened condensed milk on top.

By Jackie

Ingredients

• ✓ strawberry
• white sugar
• lemon juice

Instructions

1. 1 Place strawberries in a food processor and blend until smooth, about 30 seconds. Blend in sugar and lemon juice, about 10 seconds more.
2. 2 Freeze sherbet until solid, about 1 hour.

By The-1-Chef

Ingredients

• ✓ strawberry
• milk dipping chocolate

Instructions

1. 1 Line a baking sheet with waxed paper.
2. 2 Melt chocolate in the microwave as directed on package, 1 to 2 minutes.
3. 3 Dip strawberries in chocolate; let excess chocolate drip off. Place onto the prepared baking sheet. Let stand at room temperature or refrigerate until firm, about 30 min.

By Baker's

Ingredients

• ✓ strawberry
• white sugar
• white wine

Instructions

1. 1 Place strawberries into a medium bowl. Dust with sugar, then pour the wine over them. Cover and refrigerate for 2 to 3 hours.
2. 2 Let the strawberries stand at room temperature for 15 to 20 minutes before serving. Spoon berries into 6 dessert cups, and distribute the remaining wine over the berries.

By Shelly

Ingredients

• ✓ strawberry
• bittersweet chocolate

Instructions

1. 1 In a microwave-safe bowl, or in the top of a double boiler over simmering water, cook chocolate until melted. Stir occasionally until chocolate is smooth. Holding berries by the stem, dip each one in molten chocolate, about three-quarters of the way to the stem. Place, stem side down, on wire rack and chill in refrigerator until hardened.

By Colin

Ingredients

• ✓ strawberry
• honey
• lemon juice

Instructions

1. 1 Heat a saucepan over medium-low heat. Add strawberries, honey, and lemon; crush with a hand-held food chopper or potato masher. Simmer, uncovered, until strawberries reduce down, about 8 minutes. Stir.
2. 2 Increase heat to medium-high; cook 5 minutes more. Serve immediately.

By thedailygourmet

Ingredients

• ✓ strawberry
• buttermilk
• granulated sugar

Instructions

1. 1 Place strawberries and buttermilk into a blender or food processor and puree. Sweeten with sugar to taste, blend and either serve immediately or chill in the refrigerator.

By Elissa

Ingredients

• ✓ strawberry
• sugar
• sugar
• heavy cream

Instructions

1. 1 Place berries in blender. Whisk sugar into cream. With blender going, slowly add cream through opening in lid, stopping to stir the mixture 3 or 4 times so the ice cream is smooth, with small bits of berries.
2. 2 Transfer to shallow pan and freeze to a scoopable texture, about 2 hours. Garnish with fresh strawberries, if you like.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ strawberry
• white sugar
• salt
• champagne

Instructions

1. 1 Place the strawberries into a blender, and sprinkle with sugar and salt. Process until smooth. Cover, and chill for 2 hours. Stir in champagne just before serving.

By Tara Besares

Ingredients

• ✓ strawberry
• maple syrup
• lemon juice
• vanilla extract

Instructions

1. 1 Combine strawberries, maple syrup, lemon juice, and vanilla extract in a food processor or blender. Process at high speed until smooth and pureed.
2. 2 Store in an airtight container in the refrigerator.

By lutzflcat

Ingredients

• ✓ strawberry
• sugar
• sour cream

Instructions

1. 1 Place strawberries and sugar into a bowl; mash until well combined. Stir in sour cream until mixture is pink. Serve immediately.

By jazmin_17

Ingredients

• ✓ strawberry
• white sugar
• vanilla

Instructions

1. 1 Hull strawberries and cut them in half.
2. 2 Combine strawberries, sugar, and vanilla (if using) in a saucepan over medium-high heat. Cook, stirring occasionally, until mixture sizzles and juice begins to form.
3. 3 Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes. Remove from the heat.
4. 4 Transfer 1/3 of the strawberry sauce to a blender. Cover and hold the lid down with a potholder while you puree the mixture.
5. 5 Add pureed mixture back into the remaining sauce and stir until blended.
6. 6 Serve over a slice of cheesecake, ice cream, or you favorite dessert.

By Brad G Reynolds

Ingredients

• ✓ strawberry
• sugar
• heavy cream

Instructions

1. 1 Gather all ingredients.
2. 2 Combine frozen strawberries and sugar in a food processor or blender. Process until strawberries are roughly chopped.
3. 3 With the processor on, slowly pour in heavy cream until incorporated. Store in the freezer for up to 1 week.

By Pamela Euless-Barker

Ingredients

• ✓ strawberry
• sugar
• watermelon
• whipped cream

Instructions

1. 1 Mix strawberries and sugar together in a medium bowl until the strawberries are thoroughly coated. Allow the strawberries to macerate for 10 to 20 minutes.
2. 2 Cut the round watermelon slice into 8 wedges, and keep them together. Pat dry with a paper towel or clean dish towel.
3. 3 Spray or spoon the whipped cream onto the center of the watermelon round; don't be afraid to pile it on, as the cream will sink under the weight of the strawberries.
4. 4 Spoon the macerated strawberries and their juices over the whipped cream and serve immediately.

By Katherine Martinelli

Ingredients

• ✓ strawberry
• white sugar
• angel food cake
• whipped topping

Instructions

1. 1 Mix strawberries and sugar together in a bowl until evenly coated. Refrigerate until strawberries are thawed, 8 hours to overnight.
2. 2 Place a slice of angel food cake on each plate; top with whipped topping and sweetened strawberries.

By tamzie