STRAWBERRY DESSERT RECIPES

Easy Strawberry Dessert Napoleon


Easy Strawberry Dessert Napoleon

Layers of buttery pastry, silky cream, and fresh strawberries create a bakery-style dessert you can assemble in minutes. This is the easiest “wow-factor” strawberry dessert you can make.

🧾 INGREDIENTS (Serves 6–8)

For the Pastry Layers

  • 1 sheet frozen puff pastry, thawed

  • 1 egg + 1 tablespoon water (egg wash)

  • 2 tablespoons coarse sugar, optional

  • Powdered sugar, for dusting

For the Strawberries

  • 3 cups fresh strawberries, sliced

  • ⅓ cup granulated sugar

  • 1 tablespoon lemon juice

  • 1 teaspoon vanilla extract

  • Optional: ¼ cup strawberry preserves (for glossy layers)

For the Cream Filling

Choose one based on preference:

Option A: Classic Vanilla Whipped Cream

Option B: Pastry-Cream Style (Cream Cheese Whip)

  • 8 oz cream cheese, softened

  • ½ cup powdered sugar

  • 1 teaspoon vanilla

  • 1¾ cups whipped cream folded in

  • This gives a firmer, bakery-style Napoleon.

👩‍🍳 STEP-BY-STEP INSTRUCTIONS

1. Prepare the Puff Pastry

  1. Preheat oven to 400°F (205°C).

  2. Unfold the puff pastry and cut into rectangles (typically 6–9 pieces).

  3. Place on parchment-lined sheet.

  4. Prick each rectangle with a fork to prevent over-puffing.

  5. Brush lightly with egg wash.

  6. Sprinkle coarse sugar (optional).

  7. Bake 12–15 minutes or until golden and crisp.

  8. Cool completely.

2. Prepare the Strawberries

  1. Combine sliced strawberries, sugar, lemon juice, and vanilla.

  2. Let sit 10–15 minutes to release juices.

  3. If you want glossy layers, warm strawberry preserves for 10 seconds and fold in.

3. Make the Cream Filling

Whipped Cream Version

  1. Beat heavy cream, powdered sugar, vanilla, and salt to soft peaks.

Bakery-Style Cream Cheese Version

  1. Beat cream cheese and powdered sugar until smooth.

  2. Fold in whipped cream until fluffy.

  3. Chill to firm slightly.

4. Assemble the Napoleons

You can assemble individual desserts or a large stacked pastry.

Individual Layered Napoleons

  1. Place one pastry rectangle on a plate.

  2. Pipe or spoon cream onto it.

  3. Add sliced strawberries.

  4. Add another pastry layer.

  5. Repeat layers as desired (2–3 layers total).

  6. Top with cream, a few strawberry slices & powdered sugar.

Large Sharing Napoleon

Layer in this order:

  • Pastry sheet

  • Cream

  • Strawberries
    Repeat and slice like cake.

✨ CHEF-LEVEL TIPS FOR PERFECT NAPOLEONS

  • Assemble just before serving to maintain crisp pastry.

  • If making ahead, keep components separate.

  • For restaurant-level presentation:

    • Alternate angles of pastry

    • Drizzle plate with strawberry syrup or white chocolate

    • Add a small mint leaf on top

🌟 PREMIUM VARIATIONS

1. Strawberry Lemon Napoleon

Add lemon curd between layers.

2. Strawberry Cheesecake Napoleon

Use cream cheese filling + add graham cracker crumbs between layers.

3. Strawberry Chocolate Napoleon

Brush each pastry layer with melted chocolate before assembly.

4. Mascarpone Strawberry Napoleon

Use a mascarpone whipped cream for an Italian-style version.

5. Almond Napoleon

Sprinkle sliced almonds on pastry before baking.

🍽 SERVING SUGGESTIONS

  • Best served fresh

  • Beautiful for brunch, showers, Valentine’s Day, Mother’s Day, or summer parties

  • Serve with extra berries and powdered sugar

OTHER RECIPES




Ingredients:


Directions:

Heat oven to 400 degrees. 
Thaw folded pastry sheet for 20 minutes. 
Open sheet and cut along folds to make three equal strips; halve each strip to make six rectangles. 
Space apart on baking sheet. 
Bake in center of oven about 15 minutes until well browned and baked through. 
Remove to rack to cool.
Meanwhile, in a bowl, whisk pudding mix, milk, and extract for 2 minutes; fold in whipped topping and blend thoroughly. 
Cover and refrigerate.
Carefully split each piece of pastry in half horizontally. 
Cover bottom halves with almonds, then pudding mixture and sliced strawberries, dividing equally. Cover with pastry tops. 
Dust with powdered sugar.
This recipe makes 3 servings and enjoy it!

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Strawberry Angel Food Dessert

Strawberry Angel Food Dessert

A dreamy no-bake dessert made with tender angel food cake, sweet macerated strawberries, and a luscious whipped cream–cream cheese filling. It’s easy, elegant, and perfect for potlucks or spring gatherings.

🧾 INGREDIENTS

For the Strawberry Layer

  • 4 cups fresh strawberries, sliced

  • ½ cup granulated sugar (adjust to taste)

  • 1 tablespoon lemon juice

  • 1 teaspoon vanilla extract

  • Optional: ½ cup strawberry jam or strawberry pie filling (for extra syrup)

For the Cream Layer

  • 8 oz cream cheese, softened

  • 1 cup powdered sugar

  • 1 teaspoon vanilla extract

  • 2 cups heavy whipping cream, very cold

  • Pinch of salt

  • Optional: 2 tablespoons instant vanilla pudding mix — helps thicken and stabilize

For the Cake Layer

  • 1 prepared angel food cake (store-bought or homemade)

    • Cut into cubes, about 1-inch

👩‍🍳 STEP-BY-STEP INSTRUCTIONS

1. Prepare the Strawberries

  1. Mix sliced strawberries with sugar, lemon juice, and vanilla.

  2. Let stand at least 15–20 minutes until juicy.

  3. If using strawberry jam, stir it in now for a richer, thicker syrup.

2. Make the Cream Layer

  1. Beat cream cheese, powdered sugar, vanilla, and salt until smooth.

  2. In a separate chilled bowl, whip the cold heavy cream to soft peaks.

  3. Fold whipped cream into the cream cheese mixture until light and airy.

  4. Add pudding mix if you want a firmer mousse-like texture.

3. Assemble the Dessert

Use a trifle dish, glass bowl, 9×13 dish, or individual cups.

Layering order:

  1. Angel food cake cubes

  2. Spoonfuls of strawberries + some syrup

  3. Cream layer

Repeat layers until dish is full, finishing with cream.

4. Chill

Refrigerate at least 4 hours, preferably overnight.
This sets the layers and allows the cake to absorb strawberry juices.

🍓 TO SERVE

Top with:

Serve cold and fluffy.

🌟 PREMIUM VARIATIONS

1. Strawberry-Lemon Angel Delight

Add lemon zest to the cream layer + use lemon curd between layers.

2. Triple Berry Angel Dessert

Add blueberries and raspberries for a red-white-blue trifle.

3. Strawberry Cheesecake Angel Dessert

Increase cream cheese to 12 oz + add graham cracker crumbs between layers.

4. Frozen Strawberry Angel Dessert

Freeze 4–6 hours for an ice-cream-cake texture; slice like semifreddo.

5. Chocolate-Dipped Strawberry Angel Dessert

Drizzle melted chocolate between layers for a fancy twist.

⏲ STORAGE

  • Refrigerate up to 3 days

  • Best within first 24 hours (cake stays fluffiest)

  • Not freezer-friendly unless using the frozen version

OTHER RECIPES

Ingredients
  • 1 (10 inch) angel food cake 
  • 2 (8 ounce) packages cream cheese, softened 
  • 1 cup white sugar 
  • 1 (8 ounce) container frozen whipped topping, thawed 
  • 1 quart fresh strawberries, sliced 
  • 1 (18 ounce) jar strawberry glaze
Directions

Crumble the cake into a 9x13 inch dish.
Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving. Enjoy !

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Strawberry Watercress Sandwich





Strawberry Watercress Sandwich

Sweet strawberries + peppery watercress + silky cream spread = a delicate gourmet sandwich ready in minutes.

🧾 INGREDIENTS (Makes 6–8 small sandwiches)

For the Filling

  • 1 cup fresh strawberries, thinly sliced

  • 1 teaspoon lemon juice

  • 1–2 teaspoons honey or sugar (to taste)

  • ⅛ teaspoon salt

  • 1 small bunch fresh watercress, tough stems removed

  • 4 oz cream cheese, softened

  • 2 tablespoons mascarpone or plain Greek yogurt (optional but elevates texture)

  • 1 tablespoon finely chopped fresh mint or basil (optional but highly recommended)

  • Freshly ground black pepper, to taste

For the Sandwiches

  • 8 slices soft white sandwich bread or brioche

  • Unsalted butter, softened (optional—adds classic tea-sandwich richness)

👩‍🍳 STEP-BY-STEP INSTRUCTIONS

1. Prepare the Strawberries

  1. Toss sliced strawberries with lemon juice, honey, and a pinch of salt.

  2. Let sit 10 minutes to release juices but remain firm.

2. Make the Cream Spread

  1. In a bowl, mix cream cheese and mascarpone/Greek yogurt until smooth.

  2. Stir in mint/basil and a pinch of black pepper.

  3. Taste and adjust: add a drizzle of honey or more lemon if needed.

    • The goal: lightly sweet, tangy, creamy spread to balance the peppery greens.

3. Prep the Bread

  • Trim crusts if making tea-style triangles or rectangles.

  • Lightly butter each slice if desired — this creates a moisture barrier and elevates flavor.

4. Assemble the Sandwiches

  1. Spread a generous layer of the cream mixture on each slice of bread.

  2. Add a thin layer of watercress on one side.

  3. Arrange strawberry slices evenly on top.

  4. Close the sandwich and press gently.

  5. Slice into:

✨ FLAVOR NOTES

  • Strawberries = sweet, fruity, fresh

  • Watercress = peppery bite

  • Cream cheese = tangy richness

  • Herbs (mint/basil) = bright + aromatic
    This sandwich tastes like a cross between a berry salad and a spring tea sandwich: delicate but flavorful.

🌟 OPTIONAL ADD-INS (Gourmet Variations)

1. Strawberry Balsamic Drizzle

Add 1 tsp aged balsamic to the macerated berries.

2. Nutty Crunch Layer

Add thinly sliced almonds or pistachios inside.

3. Honey-Ricotta Spread

Swap cream cheese for ricotta whipped with honey and lemon zest.

4. Goat Cheese Upgrade

Mix 2 tbsp goat cheese into the spread for a tangier adult version.

5. Cucumber & Strawberry Tea Sandwich

Add thin cucumber rounds for refreshing contrast.

🍽 SERVING SUGGESTIONS

⏲ STORAGE

  • Best eaten fresh within 1–2 hours

  • If prepping ahead:

    • Keep strawberries separate

    • Assemble just before serving

OTHERS RECIPES

Strawberry Dessert Recipes Ingredients

* For each sandwich:

* 2 slices of buttered bread

* 2 tablespoons watercress, chopped

* 10 strawberries, cut in halves

Strawberry Dessert Recipes Instructions
1. First of all spread the chopped watercress on both slices of bread.

2. And then arrange on each slice the strawberries.

3. Nest is to place one slice on top of the other and press lightly.
Enjoy the strawberry dessert !

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Fresh Strawberry Buttermilk Shortcake



Fresh Strawberry Buttermilk Shortcake

Tender, buttery shortcakes made with tangy buttermilk, piled high with juicy macerated strawberries and clouds of fresh vanilla whipped cream. This is the ultimate classic strawberry shortcake — soft inside, crisp outside, and bursting with flavor.

🧾 INGREDIENTS

For the Strawberries

  • 4 cups fresh strawberries, hulled & sliced

  • ½ cup granulated sugar (adjust to taste)

  • 1 tablespoon lemon juice

  • 1 teaspoon vanilla extract or ½ teaspoon almond extract

For the Buttermilk Shortcakes

  • 2 cups all-purpose flour

  • ⅓ cup granulated sugar

  • 1 tablespoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • ½ cup cold unsalted butter, cubed

  • ¾ cup cold buttermilk

  • 1 teaspoon vanilla extract

  • 1 egg (for egg wash)

  • 1 tablespoon coarse sugar (optional, for topping)

For the Whipped Cream

  • 2 cups cold heavy whipping cream

  • ½ cup powdered sugar

  • 2 teaspoons vanilla extract

  • Pinch of salt (enhances flavor)

👩‍🍳 STEP-BY-STEP INSTRUCTIONS

1. Prepare the Strawberries

  1. Add sliced strawberries to a bowl.

  2. Add sugar, lemon juice, and vanilla.

  3. Toss gently and let sit at least 20–30 minutes to release juices (“strawberry syrup”).

    • This is the key to a juicy shortcake.

2. Make the Buttermilk Shortcakes

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment.

  2. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.

  3. Cut in the cold butter using a pastry cutter or fingertips until pea-sized crumbs form.

  4. Stir in buttermilk and vanilla just until combined—do not overmix.

  5. Turn dough onto a floured surface and gently pat into a 1-inch thick round.

  6. Cut into 6–8 rounds using a biscuit cutter.

  7. Place on baking sheet. Brush with beaten egg and sprinkle with coarse sugar.

  8. Bake 12–15 minutes, until tall and golden brown.

  9. Cool slightly — shortcakes taste best warm.

3. Whip the Cream

  1. Beat heavy cream, powdered sugar, vanilla, and a pinch of salt.

  2. Whip to soft peaks — fluffy but not stiff.

🍓 ASSEMBLE THE SHORTCAKES

  1. Split each warm shortcake in half.

  2. Spoon strawberries + their juices over the bottom half.

  3. Add a generous dollop of whipped cream.

  4. Place the top half on and add more berries + cream if desired.

  5. Serve immediately.

✨ SERVING NOTES

  • Best enjoyed warm and freshly assembled

  • Add lemon zest to strawberries for brightness

  • Add ¼ teaspoon almond extract to whipped cream for a bakery finish

⏲ STORAGE

  • Shortcakes: store airtight up to 3 days, or freeze up to 2 months

  • Strawberries: refrigerated up to 48 hours

  • Whipped cream: best fresh, or stabilize with 1 tablespoon instant pudding mix

🌟 DELUXE VARIATIONS

1. Strawberry-Lemon Shortcake

Add lemon zest to dough and lemon curd between layers.

2. Strawberry & Mascarpone

Replace whipped cream with mascarpone whipped cream.

3. Brown Sugar Shortcakes

Swap white sugar for brown sugar for caramel notes.

4. Roasted Strawberry Shortcake

Roast berries with a little sugar & balsamic for deep flavor.


OTHER RECIPES


A nice strawberry dessert recipe to try !
STRAWBERRY DESSERT INGREDIENTS
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter or margarine
  • 1/2 cup buttermilk
  • 1 teaspoon grated lemon peel
  • 2 large eggs - divided use
  • 2 pint baskets fresh California strawberries, stemmed and sliced
  • 1 cup whipping cream, whipped and sweetened
STRAWBERRY DESSERT INSTRUCTIONS

1.First of all in large bowl combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse meal.

2. In small bowl blend buttermilk, lemon peel, 1 whole egg and 1 egg yoke. Stir into flour mixture to make a soft dough.

3. Divide dough into 6 equal portions. On floured board pat each into a 3-inch circle. Place on greased baking sheet. Brush generously with remaining egg whites, beaten. Sprinkle generously with additional sugar.

4. Bake in 450*F (230*C) oven 10 to 12 minutes until golden. Remove from pan; cool on rack.

5. Sweeten strawberries, to taste.

6. Slice each shortcake in half horizontally with a sharp knife. Fill and garnish with strawberries and whipped cream. The strawberry dessert recipe shortcake is ready to serve....! Nice !
Enjoy it !

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Strawberry Whip Dessert



Strawberry Whip Dessert

A dreamy, cloud-light strawberry dessert made with fresh berries, whipped cream, and a soft, mousse-like texture. It’s simple to assemble, stunning to serve, and deliciously refreshing.

🧾 INGREDIENTS

For the Strawberry Base

  • 4 cups fresh strawberries, hulled

  • ½ cup granulated sugar (adjust to sweetness of berries)

  • 1 tablespoon lemon juice

  • 1 teaspoon vanilla extract

For the Whipped Layer

  • 2 cups heavy whipping cream, very cold

  • ½ cup powdered sugar

  • 1 teaspoon vanilla extract

For Structure (Optional but Recommended)

Choose ONE for a firmer, mousse-like texture:

For Serving / Topping

👩‍🍳 INSTRUCTIONS

1. Make the Strawberry Puree

  1. Add strawberries, sugar, lemon juice, and vanilla to a blender.

  2. Blend until smooth and bright.

  3. Set aside.

If Using Gelatin for a Firmer Set

  1. In a small bowl, sprinkle gelatin over 3 tablespoons cold water.

  2. Let bloom 5 minutes.

  3. Microwave 10–12 seconds until melted.

  4. Stir into the strawberry puree.

2. Whip the Cream

  1. In a large chilled bowl, beat heavy cream with powdered sugar and vanilla.

  2. Whip until soft peaks form — creamy, not stiff.

3. Combine Into Strawberry Whip

Choose your style:

A. Light and Airy (No Cream Cheese)

  • Fold the strawberry puree gently into the whipped cream until pink and fluffy.

B. Cheesecake-Style (Cream Cheese Version)

  1. Beat softened cream cheese until smooth.

  2. Add strawberry puree and blend.

  3. Fold in whipped cream for a whipped-cheesecake strawberry mousse.

C. Extra-Firm, Dessert Bar Style (Pudding Mix Version)

  • Stir pudding mix into the puree, then fold in whipped cream.

4. Assemble the Dessert

You may layer in:

Layering order example:

  1. Crushed cookies

  2. Strawberry whip

  3. Fresh strawberries

  4. Repeat
    Finish with a full layer of strawberry whip.

❄️ Chill

Refrigerate 4 hours or until fully set and cold.
Overnight improves flavor and texture.

🍓 SERVING IDEAS

  • Top with sliced berries and crushed cookies

  • Add a dollop of whipped cream

  • Swirl with strawberry puree

  • Garnish with mint

⏲ STORAGE

  • Refrigerate up to 3 days

  • If using gelatin, it holds shape longer

  • Not freezer-friendly (cream can separate)

🌟 PREMIUM VARIATIONS

1. Strawberry Cloud Parfaits

Alternate strawberry whip with vanilla yogurt and granola.

2. Strawberry Shortcake Whip

Add chunks of pound cake between layers.

3. Strawberries & Cream Dream

Serve in a chilled wine glass with extra puree drizzles.

4. Frozen Strawberry Whip (Icebox Style)

Pour into loaf pan, freeze 4 hours, slice like semifreddo.


OTHER RECIPES



STRAWERRY DESSERT RECIPE INGREDIENTS

* 1 cup strawberries
* White of 1 egg
* ½ cup sugar
* 1 teaspoon lemon juice

STRAWERRY DESSERT RECIPE INSTRUCTIONS

1. Choose well ripened strawberries, wash them, and remove the stems.

2. Put all the ingredients into a bowl, and beat with a wire egg whip until light and fluffy, which will take 20 minutes or more.

3. Pile lightly on a dish, and pour around it a border of crushed fruit or red fruit juice, unsweetened.

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Fresh Strawberry Bars



Fresh Strawberry Bars

Soft, buttery crust… sweet, jammy fresh strawberry filling… and a golden crumb topping. These bars slice beautifully, travel well, and taste even better the next day.

Perfect for potlucks, bake sales, brunch, or summer desserts.

🧾 INGREDIENTS

For the Crust & Crumble

  • 2 cups all-purpose flour

  • 1 cup old-fashioned rolled oats

  • ¾ cup granulated sugar

  • ½ cup light brown sugar

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • 1 cup (2 sticks) unsalted butter, melted

  • 1 teaspoon vanilla extract

For the Fresh Strawberry Filling

  • 4 cups fresh strawberries, hulled & diced

  • ⅓ cup granulated sugar

  • 2 tablespoons cornstarch

  • 1 tablespoon lemon juice

  • 1 teaspoon lemon zest

  • 1 teaspoon vanilla extract

  • OPTIONAL: 2 tablespoons strawberry jam for extra richness

👩‍🍳 INSTRUCTIONS

1. Preheat & Prep

  • Preheat oven to 350°F (175°C).

  • Line a 9×13 pan with parchment paper, leaving overhang for easy lifting.

2. Make the Crust & Crumble

  1. In a bowl, whisk:

    • flour

    • oats

    • granulated sugar

    • brown sugar

    • baking powder

    • salt

  2. Add melted butter and vanilla; stir until crumbly and evenly moistened.

  3. Press ⅔ of the mixture firmly into the bottom of the pan.

  4. Reserve remaining ⅓ for the topping.

3. Prepare the Strawberry Filling

  1. In a large bowl, mix strawberries with:

    • sugar

    • cornstarch

    • lemon juice

    • lemon zest

    • vanilla

  2. Stir well until berries are evenly coated.

  3. OPTIONAL: Fold in strawberry jam for extra body and sweetness.

4. Assemble the Bars

  1. Spread strawberries evenly over the crust.

  2. Crumble the remaining oat mixture over the top.

  3. Lightly press the topping so it adheres but remains crumbly.

5. Bake

  • Bake 40–50 minutes, until:

    • topping is golden brown

    • filling is bubbling at the edges

  • Cool completely before cutting (very important for clean bars).

🍓 SERVING SUGGESTIONS

⏲ STORAGE

  • Room temp: 2 days

  • Fridge: Up to 5 days

  • Freezer: Up to 2 months (wrap tightly)

🌟 OPTIONAL HIGH-END VARIATIONS

1. Strawberry–Cream Cheese Bars

Spread an 8 oz layer of whipped cream cheese (sweetened with ¼ cup sugar) under the strawberries.

2. Almond Strawberry Bars

Add ½ teaspoon almond extract to the crust + top with sliced almonds.

3. Strawberry-Lemonade Bars

Add extra lemon zest & a lemon glaze drizzle.

4. Strawberry-White Chocolate Bars

Fold ½ cup white chocolate chips into the crumble topping.


OTHER RECIPES



Strawberry Dessert Recipe Ingredients

* 3/4 cup butter, softened
* 3/4 cup peanut butter
* 1 cup packed brown sugar
* 1/2 cup granulated sugar
* 2 tsp. baking powder
* 1/4 tsp. salt
* 2 eggs
* 1 tsp. vanilla
* 2 1/4 cups all-purpose flour
* 1/2 cup strawberry jam
* 4 cups small whole strawberries, halved or quartered

Strawberry Dessert Recipe Instructions

1. Heat oven to 350 degrees F. Line 13x9x2-inch baking pan with foil, extending foil beyond the edges. Set aside.

2. In large mixing bowl beat butter and peanut butter on medium to high for 30 seconds. Beat in sugars, baking powder, and salt until combined. Add eggs and vanilla; beat until combined. Beat in as much flour as you can with mixer. Stir in remaining flour.

3. Spread dough in prepared pan. Bake 25 minutes or until top is lightly browned and toothpick inserted near center comes out clean.

4. Cool completely on rack. Remove from pan by lifting foil. Spread jam and top with berries. Cut into bars. Serve at once or refrigerate up to 6 hours. Makes 24 bars

Make Ahead: Wrap the peanut butter base in foil; store at room temperature up to 24 hours. Before serving, top with jam and berries. Or freeze the peanut butter base in a freezer container up to 3 months.....enjoy the strawberry dessert !
Strawberry dessert recipes: coconut-strawberry-sherbet-mold





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Coconut-Strawberry Sherbet Mold


Coconut-Strawberry Sherbet Mold

A creamy, icy, tropical dessert that slices beautifully. Layers of coconut richness and bright strawberry flavor come together in a nostalgic molded sherbet that looks stunning on any table.

✨ What Makes This a High-Value Recipe

  • Uses real fruit + coconut cream for superior flavor

  • Sets firm enough to slice cleanly

  • Can be made days in advance

  • Gorgeous presentation with minimal work

  • Optional layer variations for a deluxe version

🧾 INGREDIENTS

Strawberry Sherbet Layer

  • 3 cups fresh strawberries, hulled

  • ½ cup granulated sugar (adjust to taste)

  • 1 tablespoon lemon juice

  • 1 cup heavy cream, very cold

  • ½ teaspoon vanilla extract

Coconut Sherbet Layer

  • 1 can (13.5 oz) full-fat coconut milk

  • 1 cup coconut cream (or the thick part from 2 cans of coconut milk)

  • ½ cup granulated sugar

  • 1 teaspoon coconut extract (optional but excellent)

  • 1 cup heavy cream, cold

Optional Add-Ins

  • ½ cup chopped fresh strawberries

  • ¼ cup shredded sweetened coconut

  • 1–2 drops natural red coloring for a deeper strawberry tone

🍧 INSTRUCTIONS

1. Prepare the Mold

  • Use a 6–8 cup gelatin mold, bundt pan, silicone mold, or loaf pan.

  • Lightly spray with nonstick spray, then wipe to leave a thin film — this helps release it cleanly.

2. Make the Strawberry Sherbet Layer

  1. In a blender, puree strawberries, sugar, lemon juice, and vanilla until very smooth.

  2. In a separate bowl, whip heavy cream to soft peaks.

  3. Gently fold the whipped cream into the strawberry puree.

  4. Add optional chopped berries if using.

  5. Pour into the mold to form the first layer.

  6. Freeze until firm — at least 2 hours.

3. Make the Coconut Sherbet Layer

  1. In a bowl, whisk coconut milk, coconut cream, sugar, and coconut extract until smooth.

  2. Whip heavy cream to soft peaks.

  3. Fold whipped cream into the coconut mixture.

  4. Stir in shredded coconut if desired.

  5. Pour over the frozen strawberry layer.

  6. Freeze at least 6 hours or overnight.

4. Unmold the Sherbet

  • Dip the mold in warm water for 10–12 seconds.

  • Place a cold plate on top, invert, and lift off.

  • If stuck, repeat the warm water dip for a few more seconds.

🎀 SERVING SUGGESTIONS

Serve slices with:

  • Fresh strawberries

  • Toasted coconut flakes

  • A drizzle of sweetened condensed milk

  • A dollop of whipped cream

  • Mint for color

⏲ STORAGE

  • Freezer: Up to 1 month (cover tightly to prevent ice crystals).

  • Slice while firm; let stand 3–5 minutes for the perfect texture.

🌟 OPTIONAL DELUXE VARIATIONS

1. Triple-Layer Mold

Add a middle layer of pineapple sherbet (blend pineapple, sugar, and whipped cream).

2. Swirl Mold

Pour strawberry and coconut mixtures alternately, swirling gently with a knife.

3. Creamier Ice Cream–Style Mold

Fold in sweetened condensed milk (2–3 tablespoons per layer) for richer texture.

4. Strawberry Crunch Version

Add a layer of crushed vanilla cookies + freeze-dried strawberries between layers.

OTHER RECIPES



A nice strawberry dessert recipe to try !

Strawberry Dessert Recipe INGREDIENTS
  • 1 (1/4-ounce) package unflavored gelatin
  • 2/3 cup orange juice
  • 1 1/2 cups strawberries, mashed
  • 1 tablespoon cream of coconut
  • 3/4 cup rum
  • 2 large egg whites
  • 1/4 cup granulated sugar
Strawberry Dessert Recipes INSTRUCTIONS

1. In a saucepan soften unflavored gelatin in orange juice. 
Cook over medium heat for 3 minutes, stirring constantly. 
Remove from the heat and stir in mashed strawberries, cream of coconut, and rum. 
Pour into a shallow freezer tray and freeze until partially frozen. Set aside.

2. In a bowl, with an electric mixer at medium speed, beat egg whites until foamy. 
Add sugar and beat until stiff peaks form. 
In a mixer bowl beat the frozen mixture until smooth. 
Fold in the egg white mixture and pour into a mold. 
Freeze until firm. ..and the strawberry dessert recipe of coconut sherbet is ready to serve...Makes 8 servings...enjoy it !
Strawberry dessert recipes-fresh-strawberry-ice-cream

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