Best 7 Chilled Strawberry Cream Recipes

COOL STRAWBERRY CREAM

Steps:

• Line a 9x5-in. loaf pan with a double thickness of foil; set aside. In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Fold in strawberries and whipped topping. Pour into prepared pan. Cover and freeze for several hours or overnight., In a small saucepan, bring the blueberries, sugar and water to a boil; cook and stir for 3 minutes. Cool slightly. Transfer to a blender; cover and process until pureed. Refrigerate until chilled., Remove dessert from the freezer 15-20 minutes before serving. Use foil to lift out of pan; remove foil. Cut into slices with a serrated knife. Serve with blueberry sauce.

COLD STRAWBERRY SOUP WITH STRAWBERRY CREAM QUENELLES

Steps:

• The Quenelles
• Place 1/4 cup of the heavy cream in the top of a double boiler. Sprinkle with the gelatin and let sit for 5 minutes.
• Meanwhile, puree the strawberries in a food processor with the sugar.
• Whip the remaining 3/4 cup of cream.
• Place the gelatin mixture over boiling water and stir until the gelatin melts (about 3 minutes).
• Place a mixing bowl over ice and combine the gelatin mixture in it with the strawberry puree. Fold in the whipped cream. Refrigerate for about 1-2 hours.
• Sliced Strawberries
• Combine the ingredients in a mixing bowl and marinate for at least 1 hour.
• The Strawberry Soup
• Puree the strawberries with the sugar and the lemon juice in a food processor. Chill.
• Assembly
• When ready to serve, divide the strawberry soup among 6 wide, shallow soup bowls.
• Working with 2 teaspoons, form ovals from the strawberry quenelle mixture. You should have about 18 quenelles. Place 3 quenelles in each bowl of strawberry soup, at 12 o'clock, 4 o'clock, and 8 o'clock. Garnish the bowls with the marinated strawberry slices and with fresh mint leaves.
• Wine Selection: Serve with young Asti Spumante or Moscato d'Asti.

CHILLED STRAWBERRY SOUP

Steps:

• Puree strawberries, milk, cream and sour cream in a blender or food processor until smooth. Stir in sugar to taste. Chill 8 hours or overnight in refrigerator before serving.

CHILLED STRAWBERRY SOUP

Steps:

• Puree strawberries, milk, cream and sour cream in a blender of food processor until smooth.
• Stir in sugar to taste.
• Chill 8 hours or overnight in refrigerator before serving.

SUMMER STRAWBERRY SOUP

Steps:

• In a blender, combine the yogurt, orange juice, strawberries and sugar in batches; cover and process until blended. Refrigerate for at least 2 hours. Garnish with additional yogurt and mint leaves if desired.

STRAWBERRY PIE II

Steps:

• Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
• In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.

CHILLED BERRY SOUP

Steps:

• Place strawberries in a food processor; cover and process until pureed. Add the ginger ale, milk, sugar, lemon juice and vanilla; cover and process until blended. , Pour into a large bowl; whisk in sour cream until smooth. Cover and refrigerate until thoroughly chilled, about 2 hours.