Best 5 Pink Bavarian Crown Strawberry Dream Supreme Recipes

STRAWBERRY BAVARIAN CREAM

Steps:

• Drain strawberries, reserving syrup.
• Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved.
• Add enough cold water to reserved syrup to measure 1 cup; stir into dissolved gelatin. Chill until almost set.
• Beat gelatin until foamy. Fold whipped cream and thawed strawberries into gelatin. Pour into 1 quart mold or into individual dessert dishes and chill until firm.
• Unmold; if desired, serve with sweetened whipped cream and garnish with strawberries or other fruits.

STRAWBERRY DREAM

Steps:

• Prepare strawberry puree: Mix quartered strawberries and sugar in a 2-cup liquid measure or bowl. Let sit and macerate for 1 hour, stirring every 10 to 15 minutes. Use an immersion blender to blend into a smooth puree. Pass through a mesh strainer to remove seeds, if desired. Cover and refrigerate until needed.
• Prepare cream mixture: Combine sugar and cream in a saucepan. Set heat to medium-high and bring to a boil while whisking occasionally; be careful, since cream can easily boil over. Once cream just starts to boil, reduce heat to between medium and medium-low and maintain a steady simmer. Simmer for 5 minutes.
• Remove from the heat and whisk in vanilla, lemon juice, and 1/3 cup of the reserved strawberry puree until completely incorporated. Let cool for 10 to 15 minutes.
• While the cream is cooling, pour the remaining strawberry puree evenly into 4 dessert glasses.
• Pour the cooled cream mixture into the glasses. Wrap with plastic wrap and pop in the refrigerator until thoroughly chilled, 3 to 4 hours.
• Meanwhile, prepare topping: Toss diced strawberries and sugar together in a small bowl. Wrap with plastic wrap and chill alongside the strawberry dreams.
• When ready to serve, remove strawberry dreams and topping from the refrigerator. Stir the topping and spoon strawberries and any accumulated juices on top of each dream.

PINK BAVARIAN CROWN STRAWBERRY DREAM SUPREME

Steps:

• Mix strawberry Jell-O with boiling water then cold water.
• Chill until slightly congealed.
• Beat until fluffy.
• Mascerate strawberries with sugar.
• Drain juice off to get 1 cup.
• Mix Cool Whip with the strawberries; mix into Jell-O mixture.
• Tear angel food cake into 1 inch pieces; don't use any browned parts.
• Alternate cake with Jell-O mixture in 9 x 2 x 13 inch pan.
• Chill until firm.
• For the glaze, cook the strawberry juice, cornstarch, and butter until thickened; cool.
• Add 2 tablespoons 1/2 and 1/2 cream.
• When cool drizzle on top of dessert.

DANDAN'S STRAWBERRY CREAM PIE

Steps:

• Mix cream cheese, white sugar, and vanilla extract in a large bowl until smooth. Stir 3/4 cup mashed strawberries into cream cheese mixture.
• Beat heavy cream and confectioners' sugar in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the cream will form sharp peaks. Fold whipped cream into cream cheese mixture until evenly mixed; fold in remaining 1/4 cup sliced strawberries.
• Spoon strawberry mixture into graham cracker crust. Chill at least 3 hours before serving.

PINK CHAMPAGNE CAKE WITH BAVARIAN CREAM

Steps:

• In a large bowl of an electric mixer, let egg white warm to room temperature about 1 hour.
• Preheat oven to 325°F.
• Sift flour with sugar, baking powder and salt into another bowl. Make a well in the center.
• Add in order: oil, egg yolks, 1/2 cup water, vanilla and coconut extract. Beat with a spoon until smooth.
• In the large bowl of an electric mixer, at high speed, beat egg whites with cream of tartar until stiff peaks form when beater is lifted.
• With a wire whisk or rubber scraper, using an over and motion, gently fold egg yolks/flour batter mixture into egg white mixture until just blended.
• Pour into two 8-inch round cake pans which have been greased and floured. Bake 30 to 35 minutes or until top springs back when lightly touched. You can split each of these layers to make 4 layers, if desired.
• Ice with the following recipe.
• Champagne Icing.
• Mix all ingredients together; beat with mixer until thickened. Split cake and spread between layers and all over cake. Grate pink, chocolate or tinted coconut over top of cake. Refrigerate.
• Bavarian Cream - Optional.
• The day before making cake, or early in the day, in a double boiler combine gelatin, salt, 2 tablespoons sugar. Stir in egg yolks. Then slowly add milk. Cook over boiling water, stirring until moisture coats the spoon. Remove at once.
• Refrigerate until slightly thicker than unbeaten egg whites. Beat egg whites until they form moist peaks when the beater is raised. Gradually add 1/4 cup of the sugar, beating until stiff. Fold into yolk mixture along with whipped cream, vanilla. Leave in bowl until ready to use.