Fresh Strawberry Pudding

Fresh Strawberry Pudding

Just A Few Ingredients Makes Something Fresh & Delicious!

Difficulty: Easy

Prep Time: 15 minutes

Cooking Time: No cooking required

Chilling Time: 1 hour

Food Dye Was Not Used In This Recipe.

Ingredients

3 cups fresh strawberries, quartered

3 cups heavy whipping cream

3/4 cup chilled strawberry jam (seedless)

1 large box instant vanilla pudding

3-4 drops of red food dye (optional)

Cooking Tools

Large mixing bowl

Electric hand mixer 

Directions

Pour 3 cups of cold whipping cream in mixing bowl.  Using a hand mixer, whisk on high until slightly thickened,  cream.  Add in jam and whip until it dissolves into the cream, about a minute.  Add in the instant pudding mix and whip until completely thickened. You can add the red food dye to make it pink if desired at this time. Chill pudding in the refrigerator for about an hour, before serving, fold in the quartered strawberries.

Serves 4

 

Strawberry Napoleons With Chantilly Cream

Strawberry Napoleons With Chantilly Cream
A Few Simple Ingredients, Makes A Magical Dessert!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: 20-25 minutes

Ingredients
4 cups strawberries, sliced
1 cup white sugar
2 tbsp raw sugar
1 package puff pastry dough, thawed
1 pint heavy whipping cream
1 vanilla bean
1 tsp vanilla extract
3/4 cup powdered sugar

Cooking Tools
2 large mixing bowls
Parchment lined sheet pan
Hand mixer

Directions
Preheat oven to 400 Degrees F.  Unwrap puff pastry dough, cut along seams then cut in half going the opposite direction.  All together, you will have 12 rectangles.  Sprinkle 4 of the rectangles with the raw sugar and bake in oven for 20-25 minutes.
In a mixing bow, add; strawberries and 1 cup of regular sugar, mix and set aside to melt the sugar.  In another mixing bowl, add; 1 pint of heavy cream and vanilla extract.  With a knife, cut along length wise of the vanilla bean and scrape all the vanilla from the inside and place in bowl with the cream.  Whip on high with a hand mixer until a soft whip.  Put in powdered sugar and whip until whipped peaks are formed.  Cool baked puffed pastry before adding the whipped Chantilly Cream and strawberries.  If the puff pastries puff too high, you can slice in half.  Layer puff pastries, whipped Chantilly Cream and strawberries as high as you want.  Top off with the last puff pastry with the raw sugar.
Yields 4-6

 

Strawberry Shortcake

Strawberry Shortcake
An Absolute Must For The Summer!
Difficulty: Easy

Ingredients
1 loaf of Pound Cake
1 large container of strawberries
1/2 cup sugar
1 tbsp fresh lemon juice

Directions
Using a cookie cutter; slice and then cut rounds of pound cake to fit jelly jars (2 slices per jar).  Wash, trim and slice strawberries and place in large mixing bowl with sugar and lemon juice.  Mix strawberries and set aside to draw out the natural juices.  Place pound cake in jar, alternating with strawberry mixture; repeat. Then top with fresh whip cream (Recipe below).
Serves 4

Whipped Cream
Ingredients
2 cups heavy whip cream
1/2 cup super fine sugar
Directions
In a cold mixing bowl, place heavy whipping cream, using a hand mixer whip the cream on medium at first then high. The last 2 minutes of whipping, add the sugar. Place in piping bag for more decorative flair.

 

Strawberry Crisp

Strawberry Crisp
Difficulty: Easy

Serve with vanilla ice cream!

 Ingredients
4 cups fresh strawberries halved
1/2 cup sugar
1 tsp vanilla extract
1 heaping tbsp cornstarch
Crisp
1 cup flour
2 cups quick cook oats
3/4 cup sugar
3/4 cup butter melted

Directions
Clean, dry and cut strawberries in half.  Place in a mixing bowl and toss with 1/2 cup sugar, vanilla and cornstarch.  Place strawberries into a baking dish, set aside.
In a separate mixing bowl, place all the ingredients for crisp and mix by hand, creating small chunks and pea size crisp crust.  Place the topping on the strawberries and place in a preheated 375 Degree F oven for 45 minutes.  If not golden brown on top, place under broiler for a minute.  Set aside to cool for an hour, so the sauce can thicken as it cools.
Serves 6