STRAWBERRY PIE FILLING
A quick and simple recipe to turn fresh picked-strawberries into a decadent pie filling. Use to make pies, top cheesecakes, or just simply serve over ice cream.
Provided by fotoe!78
Categories Desserts Fillings Fruit Fillings
Time 20m
Yield 8
Number Of Ingredients 7
Steps:
- Combine mashed strawberries and 3/4 cup water in a saucepan; bring to a boil and simmer for about 3 minutes. Strain juice from cooked strawberries and add enough water to make 1 cup juice. Discard pulp.
- Combine sugar, cornstarch, lemon juice, and salt in a saucepan; stir strawberry juice into sugar mixture. Bring to a boil, stirring constantly, until clear and thick, 3 to 5 minutes. Remove from heat and cool slightly. Stir sliced strawberries into strawberry sauce.
Nutrition Facts : Calories 118.5 calories, Carbohydrate 29.8 g, Fat 0.3 g, Fiber 2.2 g, Protein 0.7 g, Sodium 74.7 mg, Sugar 24 g
STRAWBERRY FILLING
Make and share this strawberry filling recipe from Food.com.
Provided by Danielle Michalski
Categories Dessert
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Bring all ingredients to a boil in a heavy small sauce pan, stirring constantly and crushing berries slightly with back of spoon.
- Boil 2 minutes to thicken, stirring constantly (mixture will be slightly chunky).
- Pour into bowl and cool completely.
Nutrition Facts : Calories 578.4, Fat 1.1, SaturatedFat 0.1, Sodium 6.4, Carbohydrate 145.9, Fiber 7.4, Sugar 117.4, Protein 2.5
STRAWBERRY CAKE FILLING
Easy to make filling that isn't too sweet.
Provided by Lisa
Categories Desserts Fillings Fruit Fillings
Time 45m
Yield 2
Number Of Ingredients 4
Steps:
- Whisk water and cornstarch together in a large saucepan.
- Stir strawberries and sugar into the water.
- Cook strawberry mixture over medium heat until thick, about 10 minutes.
- Allow to cool completely before use.
Nutrition Facts : Calories 397.8 calories, Carbohydrate 100.8 g, Fat 0.6 g, Fiber 4 g, Protein 1.3 g, Sodium 6.6 mg, Sugar 84.4 g
STRAWBERRY MACARONS
Provided by Food Network Kitchen
Time 4h
Yield About 24 macarons
Number Of Ingredients 10
Steps:
- Make the macarons: Let the egg whites sit at room temperature for at least 1 hour. Line 2 baking sheets with silicone baking mats; set aside.
- Pulse the confectioners' sugar and almonds in a food processor until very finely ground. Working in batches, sift the mixture through a medium-mesh sieve into a large bowl. If you have more than 2 tablespoons of the mixture left in the sieve, return to the food processor and grind until powdery, then sift again. Repeat this process until only about 2 tablespoons are left in the sieve; discard.
- Rub a pinch of salt around a large bowl or the bowl of a mixer to absorb any oils, then wipe clean. Add the egg whites and another pinch of salt. Whisk with a mixer on medium speed until frothy, then gradually whisk in the superfine sugar. Increase the mixer speed to medium high and whisk until very soft peaks form, 2 to 4 minutes. Add the strawberry extract and food coloring and whisk until stiff peaks form, about 1 minute. Fold about one-third of the almond mixture into the egg whites until combined, then fold in the rest. The batter should fall off the spatula in thick ribbons and look slightly shiny. If the batter seems stiff, fold once or twice more, being careful not to overmix.
- Transfer the batter to a piping bag fitted with a 1/4-inch round tip. Holding the bag vertically and close to the prepared baking sheets, squeeze the bag until the batter spreads to a 1 1/4- to 1 1/2-inch round, flicking your wrist to the side as you finish to avoid leaving a point. Repeat to make about 24 rounds per baking sheet, about 1 1/2 inches apart. Firmly tap the baking sheets against the counter to release any air bubbles. Let sit at room temperature until the tops are slightly matte and no longer sticky, at least 45 minutes.
- Meanwhile, preheat the oven to 325 degrees F. Make the filling: Bring the strawberries, honey and lemon juice to a simmer in a medium saucepan over medium heat. Cook, stirring occasionally and smashing the berries, until thick and jammy, 20 to 25 minutes. Let cool.
- Bake the macarons, one pan at a time, until they are risen and firm, 18 to 24 minutes. Let cool 10 minutes on the pan, then carefully transfer to racks to cool completely. Sandwich a thin layer of the strawberry filling between the macarons.
STRAWBERRY FILLING
Steps:
- Cut and slice 4 cups fresh strawberries and add to a medium bowl. Add 1 cup rum and 2 cups sugar and stir to combine. Let mixture sit overnight covered in the refrigerator. Remove strawberries from the refrigerator and place in a medium saucepan. Add the remaining 2 cups of sugar and the orange zest and cook over low heat for about 20 minutes.
STRAWBERRY FILLING FOR CREPES
I wanted to make strawberry crepes for my family, but couldn't find a recipe I liked. I experimented and came up with this: warm strawberries in sauce. Not too sweet, slightly tart. Enough for 4-5 crepes. I'd appreciate feedback and any possible improvements.
Provided by LoydaP
Categories Breakfast
Time 15m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- In a pot, melt butter on medium heat.
- Put in frozen strawberries.
- Dissolve cornstarch in cold water, add to pot.
- Add sugar and salt.
- Stir and turn heat down to low-medium.
- Allow to simmer until strawberries are soft.
- Smoosh strawberries.
- If you'd like a thicker consistency, allow to simmer on low heat, uncovered.
- Remove from heat and allow to cool for one minute.
- Add cinnamon and vanilla.
- Wrap in crepes. Make beautiful with fresh strawberries and powdered sugar or whipped cream.
STRAWBERRY CREAM CAKE FILLING
This is a great strawberry whipped cream filling for an 8" layer cake. Allow time to chill before spreading on cake.
Provided by Marie
Categories Dessert
Time 15m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Add sugar to strawberries and set aside.
- Soften gelatin in cold water, then add boiling water and stir until gelatin is dissolved.
- Stir gelatin mixture into strawberries and allow to cool.
- Whip cream until stiff.
- Fold whipped cream into strawberries when it (the strawberry mixture) is the consistency of heavy syrup.
- Refrigerate until set.
STRAWBERRY CAKE FILLING
Use this sweet strawberry cake filling for a cake roll or layer cake. It also tastes fantastic served over ice cream or shortcake. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 1-1/2 cups.
Number Of Ingredients 5
Steps:
- In a small saucepan, combine the first 4 ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in lemon juice. Transfer to a small bowl. Refrigerate until chilled.
Nutrition Facts : Calories 68 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 1g fiber), Protein 0 protein.
STRAWBERRY MOUSSE
Strawberry season is right around the corner. Try this delicate, heavenly dessert from Everybody Eats Well in Belgium. Raspberries can also be substituted for strawberries.
Provided by Bev I Am
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place half the strawberries in a bowl and sprinkle with the granulated sugar and kirsch.
- Let macerate for 15 minutes.
- Puree the remaining strawberries together with the confectioners' sugar in a blender.
- Whip the cream to stiff peaks.
- Reserve a quarter of the whipped cream for garnish and refrigerate.
- Carefully fold the remaining cream into the pureed strawberries.
- Arrange the macerated strawberries in 4 balloon-shaped wine glasses, reserving a few strawberry slices for garnish.
- Fill the glasses with the strawberry cream, cover with plastic wrap, and refrigerate for a few hours.
- Pipe the reserved whipped cream through a pastry bag fitted with a star tip over the mousse and decorate with the remaining sliced strawberries.
- Variation: Substitute an equal amount of raspberries for the strawberries.
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