Stuffed and Dipped Strawberries

  We’ve seen plenty of recipes for chocolate-covered strawberries and lots of recipes for stuffed strawberries, but this is the first recipe we’ve found that combines the two. Unlike many popular strawberry dessert recipes, you only need a few ingredients for stuffed and dipped strawberries like the ones pictured above.

Ingredients

• 1 pound of large, fresh strawberries
• 8 ounces of semisweet chocolate, chopped and melted
• 1 cup of mascarpone cheese
• Chopped nuts or melted white chocolate, if desired

Preparation

1. Cut stems from strawberries and core centers with a paring knife.
2. Spoon mascarpone cheese into a piping bag or Ziploc bag and remove the tip from one corner.
3. Squeeze mascarpone cheese into the cored strawberries, then transfer them to a lined baking sheet.
4. Dip stuffed strawberries into melted chocolate and place back on waxed tray. Drizzle with white chocolate and top with crushed nuts, if desired.

Strawberry Brownies

What’s even more delicious than a batch of fudgy brownies? A batch of strawberry brownies with multiple layers, including a decadent chocolate layer and a creamy strawberry icing layer.

Ingredients

• One batch of brownies baked from scratch or a boxed mix

Icing Layer:

• 2½ cups of powdered sugar
• 6 tablespoons of butter
• 1½ tablespoons of heavy whipping cream
• 1 teaspoon of strawberry extract

Chocolate Layer:

• 8 ounces of semisweet baking chocolate, chopped
• 6 tablespoons of butter
• 20 hard strawberry candies, crushed

Preparation

1. Bake brownies according to the instructions on the box, then cool completely. Perform step #2 and step #3 while the brownies cool.
2. Melt the butter for the strawberry icing, then combine it with the powdered sugar, cream and strawberry extract until it becomes smooth and creamy. Spread the icing over the brownies and refrigerate for 30 minutes.
3. To make the chocolate layer, combine semisweet chocolate with the butter in a microwave safe bowl. Microwave it until it is fully melted, stirring it every 30 seconds. Pour the chocolate over the icing layer on the brownies, then top with crushed candy.
4. Refrigerate for another 30 minutes and serve.

No-Bake Strawberry Cheesecake

This no-bake strawberry cheesecake is a paleo-friendly dessert that contains no dairy or refined sugar if you create your own crust. This no-bake cheesecake’s creamy filling is made from soaked cashews.

Ingredients

• Graham cracker crust, either from scratch or premade, fully baked and chilled
• 2 cups of raw cashews, soaked in water for at least 4 to 6 hrs
• 3/4 cup of raw honey
• 3/4 cup of coconut oil
• 1/4 cup of fresh lemon juice
• 1 lb fresh or frozen strawberries
• 2 teaspoons of vanilla extract

Preparation

1. Combine all ingredients except the crust in a blender or food processor until fluffy and well mixed.
2. Pour mixture into crust and freeze at least 2 hours.
3. Serve frozen or chilled. Top with coconut whipped cream and fresh strawberries, if desired.

Strawberry Pretzel Pie

Crushed pretzel rods lend a savory crunch to this strawberry pretzel pie. This is a unique strawberry dessert recipe that many folks have never tried.

Ingredients

• 1 package of chocolate wafer crackers
• ½ cup of butter, melted
• 1.25 quarts of strawberry ice cream
• ¼ cup of hot fudge sauce
• 1 quart of strawberries
• 4 to 6 large pretzel rods
• 1 to 2 cups of whipped cream

Preparation

1. Finely grind wafers in a food processor or blender, then combine the cookie crumbs and melted butter until moistened. Press the mixture against the bottom and sides of a pie dish. Freeze the crust for approximately 20 minutes.
2. While the crust sets, quarter one-third of the strawberries, then halve the remaining strawberries. Crush the pretzel rods.
3. Remove the crust from the freezer and spread a thin layer of hot fudge on the base of the crust. Spread 1/3 of the strawberry ice cream into the pie. Sprinkle with quartered strawberries, crushed pretzels, and hot fudge. Repeat this process.
4. Top with a layer of strawberry ice cream. Freeze the pie for approximately 30 minutes.
5. Top the frozen pie with whipped topping, halved strawberries, crushed pretzels, and hot fudge. Freeze for approximately 20 minutes.

Strawberry Kabobs

It takes just a few minutes to assemble these strawberry kabobs if you use store-bought brownies.

Ingredients

• Strawberries
• Brownies
• Large marshmallows
• Hot fudge sauce, melted

Preparation

1. Place ingredients on a skewer or straw one at a time, alternating ingredients so that two of the same ingredient do not end up beside each other.
2. Drizzle with melted hot fudge sauce and serve.

You can also place cheesecake wedges (freeze them first so they stay on the skewers), poundcake wedges, or marshmallows on your kabobs.

Strawberry Dessert Bars

These strawberry dessert bars taste like cheesecake but require significantly less prep time. We love the sugar cookie crust.

Ingredients

Crust

• 1 pouch of sugar cookie mix (we like Betty Crocker)
• 1/2 cup of butter, softened
• 1 large egg

Filling

• 1 package of cream cheese, softened
• 1 cup of white chocolate chips, melted

Topping

• 3 cups of sliced strawberries
• 1/2 cup of sugar
• 2 tablespoons of cornstarch
• 1/3 cup of water

Preparation

1. Preheat oven to 350 degrees Fahrenheit. Spray or grease a 9 x 13 baking pan.
2. Combine crust ingredients in a large bowl and press inside of the 9 x 13 baking pan. Bake for 15 to 20 minutes.
3. Combine melted white chocolate chips with cream cheese until smooth and creamy. Pour mixture over baked crust and refrigerate while you prepare the topping.
4. Crush 1 cup of strawberries and cook over medium-high heat with water, cornstarch, and sugar until thick. Remove from heat and cool for approximately 10 minutes.
5. Pour cooled glaze over the cream cheese layer and top with reserved strawberries. Refrigerate for 1 to 2 hours and serve.

Lemon Strawberry Mousse

Tangy lemon lends a welcome tartness to this sweet, creamy strawberry mousse.

Ingredients

• 3 large egg yolks
• ¼ cup of granulated sugar
• ¼ cup of fresh lemon juice
• 2 teaspoons of lemon zest
• ⅛ teaspoon of salt
• 1 cup of heavy whipping cream
• 3 tablespoons of icing sugar
• 1 teaspoon of vanilla
• 2 cups of strawberries, hulled and sliced
• Sugar, to taste
• White chocolate, for garnish

Preparation

1. Make the lemon curd by combining egg yolks, sugar, lemon juice, lemon zest, and salt in a heatproof bowl. Set over a pot of simmering water and whisk for about 10 minutes, until mixture thickens.
2. Pour the lemon curd through a sieve, and let it cool.
3. Make the Chantilly cream by whipping the cream with an electric mixer until soft peaks form. Mix in icing sugar and vanilla.
4. Fold in ⅓ of the Chantilly cream into the lemon curd, then add the second third and final third.
5. Hull and slice the strawberries, and add sugar if desired.
6. Add 2 heaping spoonfuls of strawberries to each glass, then top them with 2 spoonfuls of lemon mousse and another layer of strawberries. Add a final layer of lemon mousse.
7. Top it off with white chocolate shavings and a strawberry.

Strawberry Fudge

We’ve seen numerous strawberry recipes that don’t contain any chocolate, but for sure chocolate belongs in fudge. This chocolate-topped strawberry fudge is our version of a compromise.

Ingredients

• 2 cups of white chocolate chips
• 1 container of vanilla frosting
• 1 cup of fresh strawberries, washed and halved
• 1 cup of semisweet chocolate chips
• 1 tablespoon of vegetable, canola, or coconut oil

Directions

1. Melt the white chocolate chips for 1 to 2 minutes, stirring every 30 seconds. Stir in the vanilla frosting. Pour the mixture into a foil-lined 8 x 8 baking dish.
2. Gently press the strawberry halves on the top of the fudge. Refrigerate for approximately 1 hour.
3. Cut the fudge into squares and arrange on a platter, if desired.
4. Combine semisweet chocolate chips and oil in a pot or bowl and heat until melted, stirring every 30 seconds. Drizzle chocolate mixture over fudge and let cool.

Strawberry Basil Ice Cream

Strawberry basil ice cream has replaced strawberry cheesecake ice cream on our list of favorite ice cream flavors.

Ingredients

• 2 eggs
• 3/4 cup of sugar, plus additional for strawberries
• 2 cups of half and half
• 1 pound of strawberries, hulled and sliced
• 1 teaspoon of lemon extract
• 2 handfuls of fresh basil

Preparation

1. Scald one cup of half and half with ½ cup of sugar and one handful of basil over medium heat. Remove from heat and let sit for several minutes, then remove basil.
2. Whisk together the egg yolks and ¼ cup of sugar until light and fluffy, then gradually pour the scalded half and half down the side of the bowl as the mixer runs.
3. Pour the mixture into a sauce pan, stirring constantly with a wooden spoon until the mixture is thick and sticks to the back of the spoon. Remove from heat, and pour mixture through a fine mesh sieve into a mixing bowl. Add in the remaining half and half and lemon extract, then chill for approximately 2 hours.
4. Place strawberries in a bowl and dust them with sugar.
5. Puree the strawberries and push through a fine mesh sieve, and into the chilled ice cream mixture. Puree the basil and add  it into the chilled mixture.
6. Transfer the mixture to an ice cream maker and prepare according to your appliance’s instructions. Serve garnished with strawberry slices and crushed basil leaves, if desired.

Strawberry Trifle

You’ve probably seen this strawberry trifle at cookouts and potluck parties. Many cooks like to customize the trifle by adding blueberries for a patriotic theme.

Ingredients

• 3 pounds of strawberries
• 2 packages of JELL-O vanilla pudding
• 4 cups of cold milk
• 4 cups of Cool Whip or fresh whipped cream
• 2 packages of pound cake or angel food cake, cut into chunks

Directions

1. Prepare the pudding and let it set. Stir in Cool Whip and set aside.
2. Layer all ingredients in a glass bowl, beginning with the cake chunks. The cake will absorb the juice from the strawberries so you aren’t stuck with a soggy dessert.
3. Continue laying ingredients until you have used them all. Refrigerate for several hours, and keep the trifle cool until you are ready to serve it.