Description
Discover four delightful strawberry desserts ranging from a warm crumble cake to a creamy cheesecake, perfect for any occasion.
Ingredients
Scale
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup whole milk
- 2 cups fresh strawberries (hulled and halved or quartered)
- 1 cup rolled oats
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar (packed)
- 1/2 cup cold unsalted butter (cubed)
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter (melted)
- 1/4 cup granulated sugar
- 3 packages cream cheese (softened (24 oz / 680g total))
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream (cold)
- 1 cup fresh strawberries (hulled and chopped)
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch (mixed with 1 tbsp water)
- 1 unbaked 9-inch pie crust
- 2 cups fresh strawberries (sliced)
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 package instant vanilla pudding mix ((3.4 oz / 96g))
- 2 cups cold heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup cold unsalted butter (cubed)
- 1 cup buttermilk (cold)
- 1 egg yolk (beaten with 1 tbsp water)
- 2 cups fresh strawberries (sliced)
- 1/4 cup granulated sugar
- 1 cup heavy cream (cold)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch round cake pan; cream 1/2 cup softened butter with 1 cup sugar until fluffy, beat in 2 eggs and 1 tsp vanilla, alternate adding 1 1/2 cups flour mixture and 1/2 cup milk until combined, fold in 2 cups strawberries, combine 1 cup oats, 1/2 cup flour, 1/2 cup brown sugar, and 1/2 cup cold butter for topping, sprinkle over batter, bake for 40-45 minutes until golden and toothpick comes out clean, cool in pan for 15 minutes before serving.
- Mix 2 cups graham cracker crumbs, 1/2 cup melted butter, and 1/4 cup sugar, press into 9-inch springform pan and chill for 15 minutes; beat 3 packages softened cream cheese with 1 cup sugar and 1 tsp vanilla until smooth, whip 1 cup cold heavy cream to stiff peaks and fold into cheese mixture, spread over crust and refrigerate at least 4 hours; cook 1 cup chopped strawberries, 1/2 cup sugar, and 1 tbsp lemon juice for 5-7 minutes, stir in cornstarch slurry and cook 1 minute more until glossy, cool glaze and pour over set cheesecake, serve chilled.
- Toss 2 cups sliced strawberries with 1/4 cup sugar and 1 tbsp lemon juice, let sit 15 minutes then drain; blind bake 9-inch pie crust at 400°F (200°C) for 10-12 minutes and cool; layer half the drained strawberries in crust, sprinkle with pudding mix, add remaining strawberries; whip 2 cups cold heavy cream with 1/2 cup powdered sugar and 1 tsp vanilla to stiff peaks, fold in remaining pudding mix, spoon over fruit, refrigerate at least 2 hours before slicing.
- Macerate 2 cups sliced strawberries with 1/4 cup sugar for 30 minutes; preheat oven to 425°F (220°C); whisk 2 cups flour, 1/3 cup sugar, 1 tbsp baking powder, 1/2 tsp baking soda, and 1/2 salt, cut in 1/2 cup cold butter until coarse meal, stir in 1 cup cold buttermilk just until combined, pat dough to 1-inch thickness, cut rounds, brush tops with egg wash, bake 12-15 minutes until golden; whip 1 cup cold heavy cream with 2 tbsp powdered sugar and 1 tsp vanilla until stiff peaks form.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1