1 1/2 cups heavy cream
6 ounces semi sweet chocolate, melted and cooled
1 1/2 pints strawberries, cleaned
Whip the cream until firm. Fold in the melted chocolate. Reserve 6 strawberries for garnish. Puree remaining and strain.
Alternate strawberry puree and chocolate cream in parfait glasses.
Top with whole strawberries. Serve cold.
Delicious Strawberry Recipes, The Top 100 Strawberries and Cream
1 cup whipping cream
2 tablespoons white sugar
1/2 cup sour cream
1 tablespoon Grand Marnier or Amaretto liqueur
1 1/2 - 2 pints fresh strawberries, washed and hulled
In a large mixing bowl whip the cream and sugar with a mixer until thick but not stiff Add the sour cream and beat until mixture is thoroughly combined. Continue to beat while gradually pouring in the liqueur.
Divide strawberries between 6 dessert dishes. Reserve 6 strawberries for garnish. Pour cream over berries. Top with a reserved strawberry. Serve immediately.
1 pint fresh strawberries
1/4 cup Amaretto liqueur
Vanilla ice cream
Wash and hull strawberries; drain. In a large bowl, marinate strawberries in Amaretto liqueur overnight.
Serve over ice cream and sprinkle with slivered almonds.
Strawberry Cream Pie
1 package (4-serving size) vanilla instant pudding and pie filling
1 cup sour cream
¼ cup milk
2 teaspoons grated orange rind
2 cups frozen whipped topping, thawed (plus extra for garnish, if desired) (1 8-ounce container equals 3 ½ cups)
1 prepared 9-inch graham cracker pie crust
2 cups fresh strawberries, hulled, rinsed and patted dry In a large bowl, combine the vanilla pudding mix, sour cream, milk, and orange rind. Add the whipped topping and beat with a wire whisk for 1 minute or until well blended. Spoon half the mixture into the pie crust. Press the strawberries, stem-side down, into the mixture, then top with the remaining mixture. Freeze the pie for about 1 hour or refrigerate for 3 hours before serving. Garnish with additional whipped topping and/or strawberries. Yield: 6 to 8
Strawberry Cheese Tart
1 pound low-fat cream cheese, softened
½ cup low-fat sour cream
3 Tablespoons sugar
1 teaspoon grated lemon peel
12 packaged graham cracker tart shells (about 3½ inches in diameter)
2/3 cup strawberry preserves
Combine cream cheese, sour cream, sugar and lemon peel in small bowl; beat until smooth.
Spread evenly into crumb crusts; refrigerate about 4 hours. Before serving, spread the strawberry preserves over the filling.
Strawberry Custard Cake
2 lb of strawberries.
10 oz frozen pound cake, thawed and sliced.
1 egg yolk, beaten.
3 cups of milk.
½ cup of granulated sugar.
½ cup of sliced almonds, toasted.
½ cup of seedless raspberry jam.
¼ cup of cornstarch.
3 tablespoons of orange juice.
1 teaspoon of vanilla.
Mix together sugar, cornstarch and milk in a saucepan.Cook over a medium heat for about 10 minutes, stirring, until mixture comes to boil.
Boil for 1 minute; then remove from heat.Add ½ cup of this mixture to the beaten egg yolk; then return the mixture to saucepan, beating thoroughly.
Cook for 3-4 minutes then Add the vanilla and set aside to cool.
Place the slices of pound cake along the bottom of a large dish.Spread slices with the raspberry jam.
Slice the strawberries and place over jam.Drizzle orange juice over the strawberries.Spread custard over top; then sprinkle with almonds.
Cover and refrigerate.