Recipes tagged with « Strawberries »
Chocolate Strawberry Ganache Brownies
Brownies baked in an 8 inch square pan, topped with halved strawberries. Heavy cream warmed to steaming then poured over chopped dark chocolate and coconut oil to create a glossy ganache. The ganache poured over berries and chilled to set. Bite: fudgy brownie base contrasts with tart juicy berries, all wrapped in a rich, velvety chocolate coat. A riff on traditional chocolate covered strawberries, now easier to slice, share, and savor. A few swaps and timing tweaks improve texture and lift flavor balance.
Citrus-Spiced Strawberry Pie
A chilled strawberry pie thickened with ginger ale and tapioca starch instead of soda and cornstarch. Orange gelatin swaps in place of typical strawberry. The tartness from a splash of fresh blood orange juice wakes up the palate. Lightly macerated berries folded in for texture contrast and natural sweetness. Prepare crust with a touch of finely chopped toasted pecans for added crunch. Quick set in fridge with close attention to gel clarity and viscosity. Whipped cream on top, gently spiced with cinnamon, adds a warm counterpoint. Reliable, flavorful, and suited for warm days when a light dessert is best.
Strawberry Cream Bars
Layers of buttery crust, whipped cream cheese filling, and bright berries. Starts with brown sugar crust baked till firm but not browned. Cream cheese smoothness cuts through sweet powdered sugar, folded with whipped topping for lightness. Strawberries macerated in sugar and lemon juice to draw out syrup—don't waste the syrup, it holds the concentrated fruit punch. Draining berries crucial to avoid soggy layers. Top fresh whipped topping for final chill. Refrigerate to set flavors and texture. Easy substitutions from pantry staples and tips to recognize crust doneness and creaminess for stable bars.
Strawberry Crumble Air Fryer
Strawberries tossed with a touch of sugar and arrowroot powder rather than cornstarch for better clarity when cooked. A topping of quick oats and spelt flour replaces standard flour; brown sugar swaps for coconut sugar, adding depth. Butter replaced by coconut oil for subtle nuttiness. Cook fruit first till bubbling, then add crumble mixture for a crisp finish. Cook in air fryer at mid-high heat, watch colors for doneness. Four servings, gluten reduced, lactose free option. Practical method to boost texture and flavor in busy kitchens.
Strawberry Foldover Tart
A rustic foldover tart with a bright strawberry filling thickened with arrowroot instead of cornstarch. The crust swaps out some flour for whole wheat pastry flour for nuttier depth. A splash of lemon juice brightens the berries. Quick to assemble, baked high for golden, flaky edges. Finished with a sharp lime glaze rather than simple sugar icing. This tart holds its shape well and offers a balance of tender crust and juicy, thickened fruit. The berry filling bubbles and thickens, signaling readiness. Ideal for home bakers wanting a straightforward, no-fuss dessert with a slight twist on classic strawberry chausson.