STRAWBERRY CARAMEL RECIPES

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STRAWBERRY SHORTCAKE RECIPE - NYT COOKING



Strawberry Shortcake Recipe - NYT Cooking image

There's a kind of magic in a summer recipe that you can make wherever you are, provided that wherever you are has, say, flour, butter, an oven and whatever fruit is most glorious is at that very moment. This is one such recipe, so simple that you can decide that you're having shortcake for dessert and make it so within the hour, and so satisfying that it may become your go-to for summer, the recipe you keep in your back pocket. Strawberries are the classic choice, but this would also be heavenly in high summer with very ripe peaches or any other juicy, macerated fruit.

Provided by Nancy Harmon Jenkins

Total Time 45 minutes

Yield 4 generous servings

Number Of Ingredients 9

2 pints ripe, well-rinsed strawberries
1/2 cup sugar, or more to taste
4 cups flour
3 tablespoons sugar
1/4 teaspoon salt
5 teaspoons baking powder
1 1/4 cups butter
3 cups whipping cream
1/4 teaspoon vanilla extract

Steps:

  • Pick over and hull strawberries. Cut in half or slice, depending on size. Gently crush about a quarter of the berries with a fork to release their juices. Mix with remaining berries and the 1/2 cup of sugar, adding more sugar if necessary. Set aside, covered, for about half an hour to develop flavor.
  • Preheat oven to 450 degrees.
  • Into a large mixing bowl, sift together flour, 3 tablespoons sugar, salt and baking powder. Add 3/4 cup of softened butter, and rub into dry ingredients as for pastry. Add 1 1/4 cups cream, and mix to a soft dough. Knead the dough for one minute on a lightly floured pastry board, then roll it out to about 1/2-inch thickness. Using a 3-inch biscuit cutter, cut an even number of rounds - 2 rounds per serving.
  • Use a little of the butter to grease a baking sheet. Place half the rounds on it. Melt remaining butter and brush a little on the rounds; place remaining rounds on top. Bake for 10 to 15 minutes, or until golden brown.
  • Remove from the oven, and pull shortcakes apart. Brush the insides with some of the remaining melted butter.
  • Beat remaining cream until it thickens. Add vanilla. Beat again just until thick.
  • Place a bottom half of a shortcake on each plate. Top with a generous spoonful of berries. Cover with a top half, add a few more berries, and top with whipped cream. Serve immediately.

STRAWBERRY PRETZEL DESSERT RECIPE: HOW TO MAKE IT



Strawberry Pretzel Dessert Recipe: How to Make It image

Need to bring a dish to pass this weekend? This make-ahead strawberry pretzel salad will disappear quickly at any potluck. —Aldene Belch, Flint, Michigan

Provided by Taste of Home

Categories     Desserts

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 16 servings.

Number Of Ingredients 12

2 cups crushed pretzels (about 8 ounces)
3/4 cup butter, melted
3 tablespoons sugar
FILLING:
2 cups whipped topping
1 package (8 ounces) cream cheese, softened
1 cup sugar
TOPPING:
2 packages (3 ounces each) strawberry gelatin
2 cups boiling water
2 packages (16 ounces each) frozen sweetened sliced strawberries, thawed
Optional: Additional whipped topping and pretzels

Steps:

  • In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool on a wire rack. , For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled. , For topping, dissolve gelatin in boiling water in a large bowl. Stir in sweetened strawberries; chill until partially set. Carefully spoon over filling. Chill until firm, 4-6 hours. Cut into squares; if desired, serve with additional whipped topping and pretzels.

Nutrition Facts : Calories 295 calories, FatContent 15g fat (10g saturated fat), CholesterolContent 39mg cholesterol, SodiumContent 305mg sodium, CarbohydrateContent 38g carbohydrate (27g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

More about "strawberry caramel recipes"

STRAWBERRY SHORTCAKE RECIPE - NYT COOKING
There's a kind of magic in a summer recipe that you can make wherever you are, provided that wherever you are has, say, flour, butter, an oven and whatever fruit is most glorious is at that very moment. This is one such recipe, so simple that you can decide that you're having shortcake for dessert and make it so within the hour, and so satisfying that it may become your go-to for summer, the recipe you keep in your back pocket. Strawberries are the classic choice, but this would also be heavenly in high summer with very ripe peaches or any other juicy, macerated fruit.
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
  • Place a bottom half of a shortcake on each plate. Top with a generous spoonful of berries. Cover with a top half, add a few more berries, and top with whipped cream. Serve immediately.
See details


STRAWBERRY PRETZEL DESSERT RECIPE: HOW TO MAKE IT
Need to bring a dish to pass this weekend? This make-ahead strawberry pretzel salad will disappear quickly at any potluck. —Aldene Belch, Flint, Michigan
From tasteofhome.com
Reviews 4.6
Total Time 30 minutes
Category Desserts
Calories 295 calories per serving
  • In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool on a wire rack. , For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled. , For topping, dissolve gelatin in boiling water in a large bowl. Stir in sweetened strawberries; chill until partially set. Carefully spoon over filling. Chill until firm, 4-6 hours. Cut into squares; if desired, serve with additional whipped topping and pretzels.
See details


STRAWBERRY CREAM CHEESE PIE RECIPE: HOW TO MAKE IT
Cheesecake lovers will savor every bite of this light and pretty pie, even if they don't have to watch their diets. Our whole family enjoys it. —Kim Van Rheenen, Mendota, Illinois
From tasteofhome.com
Reviews 4.6
Total Time 45 minutes
Category Desserts
Calories 268 calories per serving
  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., Meanwhile, in a large bowl, beat cream cheese, egg substitute, honey and vanilla until smooth. Pour into crust. Bake until center is almost set, 15-18 minutes longer. Cool completely on a wire rack., Arrange strawberries over filling. In a saucepan, combine cornstarch and water until smooth. Stir in preserves. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon or brush over the strawberries. Refrigerate for 2 hours before cutting. If desired, garnish with whipped topping.
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CARAMEL-APPLE UPSIDE-DOWN CAKE RECIPE - BETTYCROCKER.CO…
The best part about the classic pineapple upside-down cake is its gooey fruit topping, and this fresh take on the beloved dessert is no exception. We replaced canned pineapple with fresh apple slices whose tart flavor is the perfect balance to a sticky-sweet caramel sauce. We don't like to play favorites, but this topping plus a tender vanilla scratch cake equals an easy modern-day treat that may just outdo the original.
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Reviews 4.5
Total Time 1 hours 45 minutes
Calories 550 per serving
  • Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm cake with whipped cream. Store cake loosely covered.
See details


STRAWBERRY PRETZEL DESSERT RECIPE: HOW TO MAKE IT
Need to bring a dish to pass this weekend? This make-ahead strawberry pretzel salad will disappear quickly at any potluck. —Aldene Belch, Flint, Michigan
From tasteofhome.com
Reviews 4.6
Total Time 30 minutes
Category Desserts
Calories 295 calories per serving
  • In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool on a wire rack. , For filling, in a small bowl, beat whipped topping, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled. , For topping, dissolve gelatin in boiling water in a large bowl. Stir in sweetened strawberries; chill until partially set. Carefully spoon over filling. Chill until firm, 4-6 hours. Cut into squares; if desired, serve with additional whipped topping and pretzels.
See details


STRAWBERRY CREAM CHEESE PIE RECIPE: HOW TO MAKE IT
Cheesecake lovers will savor every bite of this light and pretty pie, even if they don't have to watch their diets. Our whole family enjoys it. —Kim Van Rheenen, Mendota, Illinois
From tasteofhome.com
Reviews 4.6
Total Time 45 minutes
Category Desserts
Calories 268 calories per serving
  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°., Meanwhile, in a large bowl, beat cream cheese, egg substitute, honey and vanilla until smooth. Pour into crust. Bake until center is almost set, 15-18 minutes longer. Cool completely on a wire rack., Arrange strawberries over filling. In a saucepan, combine cornstarch and water until smooth. Stir in preserves. Bring to a boil; cook and stir for 2 minutes or until thickened. Spoon or brush over the strawberries. Refrigerate for 2 hours before cutting. If desired, garnish with whipped topping.
See details


CARAMEL-APPLE UPSIDE-DOWN CAKE RECIPE - BETTYCROCKER.CO…
The best part about the classic pineapple upside-down cake is its gooey fruit topping, and this fresh take on the beloved dessert is no exception. We replaced canned pineapple with fresh apple slices whose tart flavor is the perfect balance to a sticky-sweet caramel sauce. We don't like to play favorites, but this topping plus a tender vanilla scratch cake equals an easy modern-day treat that may just outdo the original.
From bettycrocker.com
Reviews 4.5
Total Time 1 hours 45 minutes
Calories 550 per serving
  • Run knife around sides of pan to loosen cake. Place heatproof serving plate upside down over pan; turn plate and pan over. Remove pan. Serve warm cake with whipped cream. Store cake loosely covered.
See details


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