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5 No-Bake Strawberry Desserts

Red strawberry in a bowl on wooden backgroundNo need to turn on the oven or stove with these no-cook, no-bake strawberry desserts. Strawberries will be in season from May through July, but you can make these any month of the year. Enjoy!

(Using metric instead? Here’s a handy conversion chart to help you get the right amounts.)

Macerated strawberries on French toast closeup

Macerated Strawberries

Macerated strawberries are strawberries “cooked” in Sugar. The sugar pulls the moisture out of the berries, changing the texture by making them softer and drawing out the delicious juices. This recipe is as simple as you can get, but is super delicious.

Ingredients:
1 pound of strawberries
2 tbsp. sugar
Optional: up to 2 tsp. lemon juice

Steps:
1. Clean the strawberries, cut the tops off, and halve or quarter them
2. Mix the strawberries and sugar together so the strawberries are coated in sugar
3. If you’re using lemon juice, add that now
4. Let stand for at least half an hour
5. Serve with pancakes, French toast (as above), waffles, or crêpes, or with ice cream, whipped cream, or panna cotta.

Strawberry Icebox Cake

Icebox cakes were big in the 1950s and are making an overdue comeback. This recipe uses graham crackers for the “cake” part that soften in the refrigerator. For these quantities, use a 9 x 9 square cake pan. Adjust quantities up by a third to a half if you want to use a 9 x 13 rectangular pan.

Ingredients:
1½ pound of strawberries, with the nicest looking ones set aside for garnishing, and the rest halved or quartered with the tops cut off
2½ cups of whipping cream, cold for whipping
4 tbsp. sugar
1½ tsp. vanilla extract
1 box of graham crackers (a 14.4 oz.-box)

Steps:
1. Clean the strawberries, cut the tops off, and halve or quarter them
2. Whip the cream until fluffy, add 4 tbsp. of sugar and continue whipping until you get soft peaks
3. Mix in the vanilla with the cream gently so as not to deflate it
4. Assemble: in your 9 x 9 pan, spread some cream, then layer graham crackers on top, layer more whipped cream, and then generously layer on strawberries. Repeat until you have no more. The top layer should be whipped cream.
5. Refrigerate several hours, at least 3.
6. Before serving, garnish with the prettiest strawberries you set aside at the start.

Sliced pound cake, fresh strawberries and whipped cream on a cutting board

Strawberry Shortcake

This classic American dessert is a summertime favorite and is easy with store-bought pound cake. If you prefer a more shortcake-like flavor, you can use Southern or buttermilk biscuits instead. Also, the messier the better, so don’t worry about making it look perfect. It’s supposed to look “rustic.”

Ingredients:
1 pound of strawberries, halved or quartered, with tops cut off
4 tbsp. sugar
1 store-bought pound cake loaf (9 inch)
1½ cups of whipping cream, cold for whipping

Steps:
1. Clean the strawberries, cut the tops off, and halve or quarter them
2. Macerate the strawberries in 2 tbsp. sugar (see above)
3. Slice the pound cake into 1½-inch thick slices and cut each slice in half
4. Whip the cream until fluffy, add remaining 2 tbsp. of sugar and continue whipping until you get soft peaks
5. Assemble: for each serving, layer one slice of pound cake with some macerated strawberries and cream on top. Repeat so you have a tall layered dessert.

Eton Mess

This classic British dessert is similar to strawberry shortcake in that it’s simple, layered, and deliberately messy. The difference is that it uses meringue instead of shortcake.

Ingredients:
1 pound of strawberries, halved or quartered, with tops cut off
4 tbsp. sugar
4 store-bought meringue nests (usually 2 or 4 per package)
1½ cups of whipping cream, cold for whipping

Steps:
1. Clean the strawberries, cut the tops off, and halve or quarter them
2. Macerate the strawberries in 2 tbsp. sugar (see above)
3. Whip the cream until fluffy, add remaining 2 tbsp. of sugar and continue whipping until you get soft peaks
4. Break the meringue nests into large chunks and gently mix them into the whipped cream and fold in most of the strawberries, saving a few aside.
5. Serve: Spoon a generous amount of the mixture into each serving dish (a bowl or glass) and finish with a few pretty strawberries on top.

view from above of a strawberry cream pie

Strawberry Cream Pie

There’s just something about strawberries and cream – here’s another take on the two together in this easy cream pie using a store-bought pie crust.

Ingredients:
1½ pound of strawberries
5 tbsp. sugar
4 oz. cream cheese, softened
1½ cups of whipping cream, cold for whipping
1 store-bought pie crust (Graham cracker or Oreo)
Optional: some mint sprigs

Steps:
1. Clean the strawberries and cut the tops off, setting a few aside for garnishing
2. In a processor, chop the strawberries with 2 tbsp. sugar
3. Add the cream cheese and process until you have a thick cream consistency
4. Whip ½ cup of the cream until fluffy, add 1 tbsp. of sugar and continue whipping until you get soft peaks
5. Mix the whipped cream into the thick strawberry cream
6. Spoon the strawberry cream mixture into the pie crust
7. Refrigerate until firm, at least 1-2 hours
8. Whip the remaining cream with the remaining sugar until you get stiff peaks
9. Top the pie with the whipped cream and garnish with the remaining strawberries
10. If you’re using mint, garnish now

The post 5 No-Bake Strawberry Desserts appeared first on Qooton.



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