Best 4 Strawberries With Lemon Cream Recipes

GRILLED STRAWBERRY SHORTCAKE WITH LEMON CREAM

Steps:

• Preheat a grill to medium-high heat.
• For the lemon cream: Beat the cream, sugar, vanilla and lemon zest in a mixing bowl until soft peaks form. Add the sour cream and then hand whisk until slightly more thickened. Place in a 1-gallon resealable bag, chill and set aside. This can be made ahead of time and kept well chilled until ready to use.
• For the shortcake and glaze: Slide 4 strawberries onto each skewer. Mix together the sugar and lemon juice in a small bowl.
• Grill the cake slices using tongs until grill marks appear, 30 seconds to 1 minute. Follow by grilling the strawberries, flipping once, until grill marks appear, about 3 minutes. Transfer the strawberries to a cutting board and slice in half. Coat the strawberries in the glaze or brush on.
• Build the sandwiches by putting lemon cream on one side of the cake, followed by 4 strawberry halves. Add another layer of lemon cream and top with the remaining cake slice.

LEMON CREAM STRAWBERRIES

Steps:

• Beat the cream cheese, confectioners sugar, lemon peel and juice until smooth.
• Cover and refrigerate.
• This filling can be made ahead or it can be kept in the refrigerator.
• Remove the hulls from your strawberries, wash and dry well.
• Place on a paper-lined tray with the hull side down.
• Cut an x half way down the strawberry.
• Pull the sections apart only slightly.
• Spoon your filling into pastry bag fitted with a 1/2" star tip.
• Pie approximately a tsp.
• of filling into each strawberry.
• The berries may be filled 2 hrs.
• before serving.
• To serve: Place in petit-four cups.

LEMON PUDDING WITH STRAWBERRY CREAM

Steps:

• Remove the zest of 1 lemon in wide strips with a vegetable peeler. Juice both lemons to make about 5 tablespoons. Chop 1 cup of the strawberries and combine with 1 tablespoon granulated sugar and 1 tablespoon lemon juice in a bowl; set aside to macerate while you make the pudding.
• Meanwhile, whisk the remaining 1/2 cup granulated sugar, the cornstarch and salt in a medium bowl. Whisk in the egg yolks and 1/4 cup half-and-half until smooth. Bring the remaining 1 1/2 cups half-and-half and the lemon zest to a boil in a medium saucepan over medium-high heat. Remove from the heat and let sit 10 minutes to infuse. Gradually whisk in the sugar-yolk mixture, then the remaining 1/4 cup lemon juice.
• Return the saucepan to medium-high heat and cook, whisking constantly, until the pudding comes to a boil and thickens, about 3 minutes. Continue cooking, whisking constantly, about 1 more minute. Remove from the heat and whisk in the butter until smooth. Strain the mixture through a fine-mesh sieve, pressing it through with a rubber spatula; discard the lemon zest.
• Divide the macerated strawberries among 8 clear plastic cups or glasses; top with the lemon pudding. Press plastic wrap directly onto the surface of each and refrigerate until set, at least 4 hours or overnight.
• When the pudding is set, pulse the remaining 3/4 cup strawberries in a mini food processor until smooth. Beat the heavy cream and confectioners' sugar in a large bowl with a mixer on medium speed until soft peaks form, about 1 minute. Add the strawberry puree and continue beating until stiff peaks form. Top the pudding with the strawberry whipped cream and sprinkle with the crumbled cookies. Top with sliced strawberries.

STRAWBERRY CUPCAKES WITH LEMON ZEST CREAM CHEESE ICING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 14 cupcake cups with paper liners.
• To make strawberry puree, pulse frozen strawberries in blender or food processor until evenly chopped. Add 2 tablespoons water, honey, 1/2 teaspoon lemon zest, and sugar. Blend until smooth.
• Beat cake mix, 1 cup water, eggs, and vegetable oil in a large bowl with an electric mixer on low speed until moistened; increase mixer speed to medium and beat for 2 minutes. Beat lemon zest into batter. Fill prepared cupcake cups 2/3 full. Drop a spoonful of strawberry puree into the center of each portion of cupcake batter.
• Bake cupcakes in preheated oven until golden and the tops spring back when lightly pressed, 18 to 22 minutes. A toothpick inserted near the center should come out clean. Let cupcakes cool for at least 30 minutes.
• To make icing, place cream cheese and butter in a bowl and beat with an electric mixer until smooth. Mix in confectioners' sugar; blend in vanilla extract, lemon juice, and lemon zest. Refrigerate icing until cupcakes are cool enough to frost. Frost cooled cupcakes with icing.