Add the strawberries, sugar, and cornstarch to the saucepan and cook the mixture over medium heat, mashing the strawberries as it cooks. Sometimes the best desserts are the ones that are the most simple and this recipe for strawberries and cream is just that. There’s no baking involved and it comes together in just minutes. This is cooled (completely!) and stirred along with butter, cream cheese, vanilla extract and sugar, chilled, and then rolled and covered in chocolate. I also added a single drop of pink food coloring because I wanted the color to be a bit more vibrant, though it will be a nice pale pink even without the added coloring. Vanilla extract: I suggest pure vanilla extract, or a high-quality bourbon vanilla extract, but never imitation vanilla or artificial vanilla. Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method. How to make this simple strawberries and cream recipe.

And the best part is that the recipe only requires a few ingredients, a microwave, and a refrigerator. You can easily make a double or triple batch for holiday celebrations. Use an immersion blender or a sieve to remove the larger chunks of strawberry, then let the sauce cool. Granulated Sugar: Our main sweetener! I use more white sugar than brown in this recipe, because I didn’t want the depth of flavor that brown sugar adds. Then, smooth the top as best as possible and put the fudge in the fridge to let it cool completely, about 4 hours, before it slicing into pieces. This recipe was inspired by my obsession with freeze-dried strawberries. Have you tried them? I wasn’t sure how I would feel about them since I prefer fresh fruit over… well, not fresh fruit.

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Heavy Cream - Creates a creamy taste and texture. Use double cream, whipping cream or half-and-half if preferred. Strawberries and cream fudge is a delicious white chocolate based candy perfect for Valentine’s Day, Easter, and Mother’s Day. This pretty fudge needs only a handful of ingredients to create a yummy sweet treat. A double boiler can be handy for melting the chocolate chips, however the microwave method works well, just be careful not to overdo it!

Make sure to cook the chocolate over low heat and stir the whole time so it doesn’t burn. If you burn the white chocolate the mixture will seize and get clumpy. Assemble: Evenly distribute the sugared strawberries into serving bowls or glasses, then pour the cream over the strawberries. Garnish with a sprig of mint. VariationsBecause you don’t see bugs in the wintertime. Not ants, at least (I can’t remember them being a problem during the winter, anyway). Soak the lavender flowers in the reserved purée for at least 10 minutes, then strain and add the puree to the strawberry and yoghurt mixture. Granulated Sugar - Helps enhance the natural sweetness of the dessert when tossed with strawberries.

Sure! While the dough doesn’t need to be chilled, it certainly can be. Instead of refrigerating the entire cookie bowl of cookie dough, my advice is to scoop and roll the cookie dough onto a large baking sheet, lightly cover with plastic wrap, and place in the refrigerator until you’re ready to bake, up to 2 days. Want to make them even further in advance? Read my freezing tips below! Campino, with its tempting blend of strawberries and cream, was a cherished candy enjoyed by both young and old in the UK. Its creamy center and fruity exterior created a taste that lingered on the palate, leaving us craving more. Many of us have fond memories of sharing these delightful sweets with friends, family, and even secretly sneaking a few during class or at work.And then you get a delicious sweet treat that is perfect for enjoying or gifting to someone you love. Ingredients Don’t skip either running an immersion blender through the strawberry mixture or straining it. You want the sauce to be silky smooth. Once the chocolate has melted and the mixture is smooth, add half the chocolate mixture to the bottom of a parchment lined 9×9 pan.

You can eat this dessert right away, but it tastes much better after sitting in the fridge for at least 30 minutes to allow the flavors to incorporate. Serving Suggestions Prepare the strawberries: Remove the green stems from the strawberries and cut until they’re all roughly the same size. You may need to cut larger strawberries into quarters. Eggs: Make sure they’re large eggs and at room temperature. Otherwise they won’t bond properly with the butter and sugars. Storing: For best results, this strawberry dessert can be stored in the fridge for up to 24 hours in an airtight container. Flour: All-purpose flour is what you’ll want to use here! I have never tried making these GF, but a 1 for 1 gluten free flour might work if you’re up for experimenting. For best results, measure your flour with a digital scale!Then pour on the remaining chocolate followed by the remaining strawberry mixture to make a second layer. Freezing: Due to the high water content in fresh strawberries and the change in the texture of cream once frozen, freezing is not recommended. Top tips Because I wanted that real, fresh strawberry flavor in these buttercreams I flavored them with only strawberries (and a dash of vanilla for some depth of flavor) and no artificial strawberry extracts. Normally, this would call for a careful sweeping and a thorough examination of the floor for crumbs, extra care when measuring flour and rolling dough, and a bit more thoughtfulness when transferring cake layers from counter to counter for the next few days, but this time it just called for celebration.