If you’re a fan of strawberries and have a sweet tooth that’s begging for some attention, you’re in for a treat. We’ve rounded up five delicious strawberry desserts that are sure to hit the spot.
From classics like Strawberry Shortcake to refreshing options like Strawberry Basil Sorbet, there’s something here for everyone.
So, grab your apron and get ready to whip up some mouthwatering treats that will have you coming back for seconds!
1. Classic Strawberry Shortcake
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small cubes
- 3/4 cup milk
- 2 cups sliced fresh strawberries
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Stir in the milk until just combined. Drop spoonfuls of the dough onto the prepared baking sheet.
- Bake for 12-15 minutes or until golden brown. Allow the shortcakes to cool slightly before slicing horizontally.
- In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- To assemble, layer sliced strawberries and whipped cream between the shortcake halves. Top with additional strawberries and a dollop of whipped cream before serving.
2. Strawberry Cheesecake Bars
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, diced
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
Instructions:
- Preheat your oven to 350°F (175°C) and line a 9×9-inch baking dish with parchment paper.
- In a bowl, mix together the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture evenly into the bottom of the prepared baking dish.
- In another bowl, beat the cream cheese, 1/2 cup sugar, eggs, and vanilla extract until smooth. Pour the mixture over the crust.
- In a saucepan, combine the diced strawberries, 1/4 cup sugar, and cornstarch. Cook over medium heat until thickened, stirring constantly.
- Spoon the strawberry mixture over the cheesecake layer and swirl with a knife.
- Bake for 25-30 minutes or until the cheesecake is set. Allow to cool completely before slicing into bars.
3. Strawberry Basil Sorbet
Ingredients:
- 4 cups fresh strawberries, hulled and halved
- 1/2 cup granulated sugar
- 1/2 cup water
- 2 tablespoons fresh basil leaves, chopped
Instructions:
- In a small saucepan, combine the sugar and water. Heat over medium heat until the sugar is dissolved, stirring occasionally. Remove from heat and let cool.
- In a blender, combine the strawberries, sugar syrup, and chopped basil. Blend until smooth.
- Strain the mixture through a fine-mesh sieve to remove any seeds or pulp.
- Transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions.
- Once churned, transfer the sorbet to a freezer-safe container and freeze until firm.
- Serve the sorbet in chilled glasses garnished with a sprig of fresh basil.
4. Strawberry Balsamic Galette
Ingredients:
- 1 prepared pie crust (homemade or store-bought)
- 2 cups fresh strawberries, sliced
- 2 tablespoons balsamic vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 egg, beaten (for egg wash)
- Powdered sugar (for dusting)
Instructions:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, toss together the sliced strawberries, balsamic vinegar, granulated sugar, and cornstarch until well coated.
- Roll out the pie crust on a lightly floured surface into a circle about 12 inches in diameter.
- Arrange the strawberry mixture in the center of the pie crust, leaving a border around the edges.
- Fold the edges of the pie crust over the strawberries, pleating as needed.
- Brush the edges of the crust with the beaten egg.
- Bake for 25-30 minutes or until the crust is golden brown and the strawberries are bubbling.
- Allow the galette to cool slightly before dusting with powdered sugar. Serve warm or at room temperature.
5. Strawberry-Lemon Mousse
Ingredients:
- 2 cups fresh strawberries, hulled
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 cup heavy cream
- 1/2 cup powdered sugar
- Fresh strawberries, sliced (for garnish)
- Additional lemon zest (for garnish)
Instructions:
- In a blender, combine the fresh strawberries, lemon zest, and lemon juice. Blend until smooth.
- In a large bowl, whip the heavy cream and powdered sugar until stiff peaks form.
- Gently fold the strawberry mixture into the whipped cream until well combined.
- Divide the mousse into serving glasses and refrigerate for at least 2 hours or until set.
- Before serving, garnish with sliced strawberries and a sprinkle of lemon zest.
Enjoy!
