STRAWBERRY MOUSSE
This make-ahead mousse combines strawberries and marshmallows for a gorgeously fluffy texture. It's ready in under 15 minutes to enjoy as a light summer dessert
Provided by Good Food team
Categories Dessert, Dinner
Time 2h20m
Number Of Ingredients 4
Steps:
- Put all but 2 strawberries into a pan along with 100ml water and the sugar. Over a medium heat, cook strawberries until soft enough to mash, about 3 mins. Take off the heat and squash the berries, using a fork, until pulpy. Add the marshmallows, then stir them into the hot strawberries until they dissolve. Leave to cool.
- Whip the cream until it holds its shape. Fold the cream into the cooled strawberry mix, then spoon into one bowl or separate pots and chill for about 2 hrs, or until set. Cut the reserved strawberries in half and use to decorate.
Nutrition Facts : Calories 404 calories, Fat 27 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.06 milligram of sodium
STRAWBERRY MARSHMALLOW CAKE
This looked beautiful when it came out of the oven. I used a white cake mix and to me it had the taste and texture of angelfood cake.
Provided by Just Sue
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350.
- Generously grease a 13x9 pan.
- Sprinkle marshmallows over bottom of pan.
- In a bowl, combine mashed stawberries and gelatin and set aside.
- Make cake batter according to package directions.
- Spread batter over marshmallows in pan.
- Spoon strawberry mixture evenly over batter.
- bake at 350 for 35 to 45 minutes or until toothpick inserted in center comes out clean. DO NOT OVER BAKE.
- Place cake on wire rack to cool.
- When cake is cool you can invert on platter and serve with whpped cream.
Nutrition Facts : Calories 258.1, Fat 4.8, SaturatedFat 0.7, Sodium 326.4, Carbohydrate 52, Fiber 1.4, Sugar 37.7, Protein 3
STRAWBERRY MARSHMALLOW PIE
This is a recipe from Joyce Gaddie - she won 1st place in the Pillsbury Refrigerated Pie Crust Pie Baking Competition in Sept. '09 at the Tennessee Valley Fair. She and the recipe were featured on a local noon news program, and the pie looks divine! I'm posting here for safe-keeping, until next strawberry season rolls around. I will update from "package directions" when I make it.
Provided by Misa3446
Categories Pie
Time 30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Place one crust into a pie dish. Take the second pie crust and use a cookie cutter to make cut-outs for the top of the finished pie. (Ms. Gaddie used star shapes.) Sprinkle the cut-outs with sparkling sugar (colored sugar available with cake decorating supplies). Bake the pie crust in the dish and the cut-outs according to package directions.
- Slice the strawberries and fold in a mixing bowl with the strawberry glaze. (It looked like her berries were halved.).
- In another large mixing bowl, whip the cream cheese with an electric mixer, until light and fluffy. Stir in the marshmallow creme.
- Put 1/3 of the cream cheese mixture in the bottom of the baked, cooled pie crust. Reserve 1 cup of the glazed strawberries for topping the pie. Spread the remaining strawberries on top of the cream cheese layer. Follow with the rest of the cream cheese mixture. Put the reserved cup of strawberries in the middle, and place the baked cut-outs around the strawberries on the top of the pie.
- Store in the refrigerator.
Nutrition Facts : Calories 652.7, Fat 37.6, SaturatedFat 18.1, Cholesterol 62.4, Sodium 551.6, Carbohydrate 72.3, Fiber 2.1, Sugar 28.8, Protein 7.5
STRAWBERRY MAGIC CAKE
Make and share this Strawberry Magic Cake recipe from Food.com.
Provided by Elaine
Categories Dessert
Time 1h10m
Yield 1 cake, 15 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Prepare cake mix according to box directions.
- Spread the marshmallows evenly over the bottom of a greased 9x13 pan.
- Spread the prepared cake mix over the marshmallows.
- Sprinkle the Jell-O powder over all.
- Spoon berries here & there over the Jell-O.
- Drizzle the water over all. DO NOT STIR!
- Bake in preheated oven for about 55 minutes at 350°F
- Allow to cool & serve with Cool Whip.
Nutrition Facts : Calories 363.6, Fat 13.7, SaturatedFat 4.8, Cholesterol 37.9, Sodium 285.4, Carbohydrate 58.6, Fiber 1, Sugar 41.4, Protein 3.9
EASY STRAWBERRY SHORT-CUT CAKE
This recipe comes from the back of a marshmallow package, I make this when I am short on time, it is very easy to prepare, and the results are delicious.(note: this can be made using a homemade white cake recipe)
Provided by Kittencalrecipezazz
Categories Dessert
Time 45m
Yield 1 13x9 inch cake, 12 serving(s)
Number Of Ingredients 7
Steps:
- Set oven to 350 degrees.
- Grease a 9x13-in baking pan.
- Sprinkle the marshmallows evenly over the bottom on baking pan.
- In a bowl, combine thawed strawberries and Jello gelatin; set aside.
- In a large bowl, blend cake mix with water, oil and eggs, (or whatever the cake mix calls for),beat for 2 mins, until moistened.
- Pour the cake batter over the marshmallows in the bottom of pan.
- Spoon the strawberry/gelatin mixture evenly over batter.
- Bake for 35-40 mins, or until cake tests done.
- Cool completely.
- Invert cake to a serving dish.
- Serve with whipping cream if desired.
Nutrition Facts : Calories 305.1, Fat 11.6, SaturatedFat 1.8, Cholesterol 35.2, Sodium 333.9, Carbohydrate 47.6, Fiber 1.4, Sugar 34.1, Protein 3.8
STRAWBERRY MARSHMALLOW CHEESECAKE
I got this off the back of a bag of Jet Puffed Marshmallows. It's good, but needed a small change to make it really work. I'm posting the recipe in it's original form, but my advice is to increase the Nilla Wafers to 60 and the butter to 3/4 cup. The recipe as written, well, it doesn't actually cover the bottom of a 13x9 pan. Something happened in posting, it's supposed to be JetPuffed StrawberryMallows that are specifically called for. If you can't find the StrawberryMallows, substitute 10 oz plain marshmallows and 1/2 tsp strawberry flavoring/extract. It's seriously the best thing made from strawberries I've ever made, and I will make ANYTHING with strawberries in it.
Provided by nhardinger
Categories Cheesecake
Time 4h20m
Yield 1 13x9 pan, 35 serving(s)
Number Of Ingredients 7
Steps:
- Mix wafer crumbs and butte,r press firmly into bottom of 13x9 inch pan.
- Place marshamllows and frozen berries in large microwaveable bowl. Microwave on HIGH 3 min or until marshmallows are puffed, stirring after 2 minute Stir until well blended, set aside. Beat cream cheese and lemon juice in large bowl with electric mixer on medium speed until well blended. Add marshmallow mixture; mix well. Gently stir in whipped topping; pour over crust.
- Refrigerate 4 hours or until firm. Cut into squares to serve. Store leftover dessert squares in refrigerator.
Nutrition Facts : Calories 157, Fat 11, SaturatedFat 6.4, Cholesterol 30.6, Sodium 87.2, Carbohydrate 13.8, Fiber 0.3, Sugar 6.3, Protein 1.6
CHERRY MARSHMALLOW CAKE
The marshmallows melt and rise to the top to form a glaze on this very easy to make and convenient cake.
Provided by Lorac
Categories Dessert
Time 55m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Grease a 13x9x2 inch baking pan.
- Prepare cake mix according to package directions.
- Spread marshmallows in the bottom of the baking pan, pour cake mix over marshmallows, spoon cherries evenly on top.
- Bake 30 to 40 minutes or until an inserted toothpick comes out clean, cool before serving.
Nutrition Facts : Calories 441.6, Fat 14.8, SaturatedFat 2.3, Cholesterol 56.8, Sodium 389.5, Carbohydrate 73.5, Fiber 0.9, Sugar 34, Protein 4.7
STRAWBERRY MARSHMALLOW MOUSSE
Make and share this Strawberry Marshmallow Mousse recipe from Food.com.
Provided by English_Rose
Categories Dessert
Time 13m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Put all but 2 of the strawberries into a pan along with 7 tbs water and the sugar.
- Over a medium heat, cook the strawberries until soft enough to mash, about 3 minutes.
- Take off the heat and squash the berries, using a fork, until pulpy.
- Add the marshmallows, then stir them into the hot strawberries until they dissolve.
- Leave to cool.
- Whip the cream until it holds it's shape.
- Fold the cream into the cooled strawberry mix, then spoon into one bowl or separate pots and chill for about 2 hours or until set.
- Cut the reserved strawberries in half to decorate.
Nutrition Facts : Calories 341.2, Fat 19.5, SaturatedFat 12, Cholesterol 71.3, Sodium 49, Carbohydrate 42.5, Fiber 1.3, Sugar 30.7, Protein 2.1
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- In a large mixing bowl, combine the strawberries and sugar. Let rest 10 minutes then lightly mash. (Alternatively, mash strawberries without sugar.) Fold in the Cool Whip; set aside.
- Remove cake from package and invert onto serving platter. Use a serrated knife to slice cake in three layers. Remove top two layers and spread a layer of strawberry mixture over bottom layer of cake. Top with middle cake layer and spread more mixture on second layer, then place remaining layer of cake on top.
- Fold marshmallows into remaining strawberry mixture in bowl. Evenly spread over outer edges of cake until fully covered.
- Refrigerate at least 2 hours before serving so the marshmallows have time to soak in the juices. Slice and serve.
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