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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Easy Strawberry Trifle


Easy Strawberry Trifle

A stunning layered dessert that looks like it took hours — but comes together fast. Fresh strawberries, fluffy cream, and soft cake soak into each other to create the perfect spoonful every time.

✨ Why This Recipe Works

  • Uses simple ingredients but tastes bakery-quality

  • Easy to assemble — no baking required

  • Perfect make-ahead dessert (gets even better overnight)

  • Gorgeous presentation for parties, holidays, and BBQs

🧾 Ingredients

For the Strawberry Layer

  • 4 cups fresh strawberries, sliced

  • ¼ cup granulated sugar

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon vanilla extract

For the Cream Layer

  • 2 cups heavy whipping cream

  • ½ cup powdered sugar

  • 1 teaspoon vanilla extract

  • OR 1 (8 oz) tub Cool Whip, thawed (easy shortcut)

For the Cake Layer

Choose one of these:

  • 1 (10–12 oz) store-bought pound cake, cubed

  • OR angel food cake, cubed

  • OR vanilla sponge cake, cubed

  • OPTIONAL: ¼ cup strawberry jam (warmed) to brush on the cake for more flavor

🍓 Step-by-Step Instructions

1. Prepare the Strawberries

  1. In a bowl, combine sliced strawberries, sugar, lemon juice, and vanilla.

  2. Toss gently and let sit 10 minutes until juicy.

    • This creates a natural strawberry syrup that flavors the trifle.

2. Whip the Cream

  1. Beat heavy cream with powdered sugar and vanilla until soft peaks form.

  2. Do NOT overbeat — it should be fluffy and cloud-like.
    (Skip if using Cool Whip.)

3. Layer the Trifle

Use a glass trifle dish, large bowl, or even small mason jars.

Layer 1: Cake cubes
→ OPTIONAL: Brush lightly with warmed strawberry jam for extra flavor.

Layer 2: Juicy strawberries + a little syrup

Layer 3: Whipped cream

Repeat the layers 2–3 times, finishing with a thick cloud of whipped cream on top.

🎀 Finishing Touches

Top with:

  • Whole strawberries

  • Crushed vanilla cookies

  • A drizzle of strawberry syrup

  • Mint leaves

⏲ Make-Ahead & Storage

  • Best served after chilling 2–4 hours to let the layers soak.

  • Keeps well up to 2 days in the fridge.

  • Do not freeze — the cream will separate.

⭐ Optional High-Value Variations


OTHER RECIPES



A nice strawberry dessert recipe to try !

Strawberry Dessert Recipe INGREDIENTS
  • 1 (7-ounce) package jelly rolls, sliced
  • 1 (3 1/2-ounce) package vanilla instant pudding mix
  • 1 1/2 cups milk
  • 3 cups frozen whipped topping, thawed - divided use
  • 2 cups sliced fresh strawberries
  • Addition strawberries for garnish (optional)
Strawberry Dessert Recipe INSTRUCTIONS

1. Cut each jelly roll into 3 slices; arrange cut sides of slices around sides and bottom of a 2 1/2-quart glass souffle or trifle dish. Fill in with remaining jelly roll slices.

2. Prepare pudding mix according to package directions, using 1 1/2 cups milk; let stand 5 minutes. Fold in 1 cup whipped topping.

3. Arrange half of sliced strawberries over jelly roll slices; stop with pudding mixture. Arrange remaining sliced strawberries over pudding mixture; dollop or pipe remaining whipped topping on top. Garnish with additional strawberries, if desired. The strawberry dessert recipe trifle is ready to serve. Makes about 8 servings....enjoy it !
fresh-strawberry-dessert ice-cream.

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