The classic British fool, a dessert of fruit and whipped cream, is an ideal warm weather dessert because it's light and balance of sweet and tart fruit flavors. Juicy macerated strawberries, strawberry compote, and tangy yogurt are spooned into this refreshing, light version.
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Inspired by classic strawberry shortcake, this reinvented version is made with three forms of strawberry (macerated, powdered, pudding), features ginger-and-lemongrass-flavored choux pastry puff, and is topped with light, refreshing buttermilk granita. It's not traditional, but it is an explosion of flavors and textures that's absolutely worth making.
Created as the strawberry component of a reinvented strawberry shortcake recipe, these macerated strawberries and rich strawberry pudding are made with the help of a flavor-packed freeze-dried strawberries. It's delicious as part of the larger strawberry shortcake recipe, but also works well as a standalone fruit-and-pudding dessert.
Designed as a replacement for the classic biscuit in strawberry shortcake, these choux puffs are light and airy, and infused with the flavor of ginger and lemongrass. They're also topped with a crackly, crunchy layer of cornflake craquelin. While they're delicious in strawberry shortcake, they're also great served with whipped cream, ice cream, or pastry cream.
Sponge cake is flavored with strawberries, pistachios, and white chocolate in this dessert from A Lighter Way to Bake.
How do you make the world's fastest strawberry shortcakes without sacrificing flavor or quality? Super-easy cream biscuits are the key to this summer dessert that comes together in 25 minutes or less.
Muddled bell pepper and strawberry make this creation from Jim Meehan of PDT more than your average pomegranate margarita.
Mexican-style horchata made with rice and almonds gets an infusion of fresh strawberries for a fruity, pastel-hued beverage.
What better way to celebrate the change of seasons than with the sweet-and-tart combination of berries and rhubarb? This old standby contains just fruit, sugar, and a little something to thicken it up, all wrapped up in a whole wheat crust.
This gluten-free recipe makes shortcakes that are light and tender, yet sturdy enough to stand up to spoonfuls of macerated strawberries.
This rosy jam captures all the joy of springtime into what may be the most perfect preserve of the year. This is a low-sugar jam with a loose texture. It's especially nice swirled into plain yogurt or spread over fresh goat cheese on toast.
These pleasingly sandy rounds of shortbread are served alongside poached rhubarb and macerated strawberries for a bright and sunny hit of springtime that pair well with the buttery cookies.
Buckles are so-named because the cake portion falls, or buckles, around the fruit during baking. This version pairs strawberries and vanilla in the crumb and adds ginger for a kick in the buttery topping.
Sweet, ripe strawberries are a natural match for balsamic vinegar. Mixed with fresh lime juice and mint, the combination makes for a refreshingly tart-sweet tequila cocktail you'll want in hand all summer long.
Pretty in pink: chewy strawberry flavored cookies dotted with two kinds of chocolate.
This rich berry-avocado-date smoothie plays homage to the flavors of the Golden State.
In this sherbet, the balsamic and strawberries are up front and center on the initial taste but it finishes with the tang of buttermilk.
A simple no-bake pudding that's perfect for breakfast: it's just white bread and berries.
To celebrate the Fourth, these star-shaped biscuits are topped with a strawberry-blueberry sauce and a dollop of whipped cream.
These open face strawberry shortcakes are made from buttermilk biscuits, fresh fruit, and yes, some whipped cream. Still breakfast in my book.