Strawberrywhip Recipes

Steps:

• Mash berries with a fork.
• You should have 1/4 cup mashed berries.
• Set aside.
• Whip cream with sugar to soft peaks.
• Add mashed berries and continue whipping until stiff peaks.
• Use immediately or refrigerate one hour.

Steps:

• Combine gelatin with 2 cups boiling water; mix well. When dissolved, add 2 cups cold water, mix and refrigerate.
• Before gelatin is completely firm, stir in strawberries and thawed whipped topping. Refrigerate until completely chilled.

Steps:

• Combine all the ingredients in a blender and blend until smooth. Chill or serve immediately.

Steps:

• Pulse 1/2 cup freeze-dried strawberries and 1/4 cup confectioners' sugar in a food processor until powdery. Beat 1 cup cold heavy cream with the strawberry sugar until medium peaks form.

Steps:

• Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.

Steps:

• In a large blender, blend together strawberries, pineapple juice, almond milk, and lemon juice.
• Place strawberry bend into a large ziploc bag and place it in the freezer for two hours, or until slightly firm.
• Cut the corner of your ziploc bag and squeeze out Strawberry Dole Whip into your glasses. Top with additional pineapple juice if desired.

Steps:

• For the berries:.
• Combine all ingredients in a medium nonreactive mixing bowl and toss to thoroughly coat strawberries. Let macerate at room temperature at least 20 minutes before using.
• Strain macerated berries and reserve syrup separately.
• Refrigerate until ready to use.
• For the cake:.
• Heat oven to 350°F and arrange rack in upper third. Butter and flour two (8-inch) cake pans.
• Sift flour, baking powder, and salt together into a mixing bowl; set aside.
• Combine vegetable oil, water, lemon zest, vanilla extract, egg yolks, and 1 1/4 cups of the sugar. Whip until mixture is airy and light in color (about 5 to 7 minutes). Turn off the mixer and scrape down the sides of the bowl; add dry ingredients and whip until smooth, about 1 minute more.
• In a clean bowl using clean oil-free beaters, whip egg whites to medium peaks. Add remaining 1/4 cup sugar and continue whipping until stiff peaks form, about 1 minute more. Using a rubber spatula, fold 1/4 of the egg whites into the cake batter until evenly incorporated; gently fold in remaining egg whites until just combined.
• Divide batter between prepared cake pans. Bake until surface of cakes springs back when pressed and a toothpick or cake tester inserted into the center comes out clean, about 35 minutes.
• Remove cakes from the oven, run a knife around the perimeter of each, and turn them out onto wire racks to cool completely.
• Make the filling and the frosting while the cakes cool.
• For the filling:.
• Combine mascarpone cheese and heavy cream and whip until stiff peaks form, about 2 minutes. Cover and refrigerate until ready to use.
• For the frosting:.
• Place the cleaned bowl of the mixer and the whip attachment in the freezer for 10 minutes. Combine vanilla extract, sugar, and heavy cream in the chilled bowl and whip at medium speed until medium peaks form, about 2 minutes.
• Cover and refrigerate until well chilled, at least one hour. (The frosting can be prepared up to 12 hours ahead.).
• To assemble:.
• Using a long serrated knife, trim the tops of the cakes as necessary so they are level.
• Place cake rounds on a clean, dry surface and, using a pastry brush, brush 1/2 of the reserved strawberry syrup on the cut side of the first cake round; repeat on the cut side of the second cake round.
• Evenly spread 1/4 of the mascarpone filling over the cut side of the bottom cake layer. Arrange strawberries standing upright, stem end down, over the mascarpone layer and trim as necessary to create an even layer. Cover berries with the remaining filling, being sure to fill in any empty space.
• Place second cake layer over mascarpone and strawberries, cut side down, pressing gently to secure it. Using an offset spatula or a long, thin spatula, spread 3/4 cup of the frosting in a thin layer over the top and sides of the cake. Return remaining frosting and cake to the refrigerator until frosting on cake is set, about 15 minutes.
• Spread the remaining frosting all over the top and sides of the cake. Let sit in the refrigerator at least 15 minutes before serving.