Best 15 Strawberry Topping Recipes

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Indulge in a delightful culinary journey with our collection of strawberry topping recipes, ranging from classic to innovative. Whether you seek a simple glaze for your morning pancakes or a luscious filling for your next layer cake, our diverse selection caters to every palate and occasion.

Adorn your favorite desserts with our classic strawberry topping, featuring fresh strawberries simmered in sugar syrup until they reach a vibrant red hue and a luscious consistency. This versatile topping effortlessly elevates the flavors of ice cream, yogurt, and even waffles.

For a burst of tropical inspiration, try our pineapple strawberry topping. This vibrant concoction combines sweet pineapple and juicy strawberries, creating a tangy and refreshing topping that complements grilled meats, fish, and even tropical-themed cocktails.

If you're craving a decadent treat, our chocolate strawberry topping is the ultimate indulgence. Rich dark chocolate and luscious strawberries unite in this luxurious sauce, perfect for drizzling over cakes, brownies, and ice cream.

For a healthier alternative, our sugar-free strawberry topping offers a guilt-free way to enjoy the sweet taste of strawberries. This topping relies on natural sweeteners, such as honey or maple syrup, to create a delicious glaze that's perfect for those watching their sugar intake or following a low-carb lifestyle.

Finally, our strawberry freezer jam is a delightful spread that captures the essence of summer berries. This easy-to-make jam is perfect for slathering on toast, dolloping onto yogurt, or using as a filling for pastries and pies.

With our comprehensive collection of strawberry topping recipes, you're sure to find the perfect complement to your culinary creations. From classic to creative, our recipes offer a symphony of flavors that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

STRAWBERRY RHUBARB SOUR CREAM PIE WITH CRUMB TOPPING



Strawberry Rhubarb Sour Cream Pie With Crumb Topping image

A great summertime pie to make when fruit is in season --- use only fresh fruit frozen will cause the filling to become watery

Provided by Kittencalrecipezazz

Categories     Pie

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

1 (10 inch) pie crusts, unbaked (my butter pie crust Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust works well for this)
1 1/3 cups sugar
1/4 cup all-purpose flour
1 cup sour cream or 1 cup plain yogurt
3 3/4 cups fresh rhubarb, diced
1 3/4 cups fresh strawberries, sliced
1/2 cup brown sugar, packed
1/2 cup flour
1/4 cup cold butter (no subs please!)

Steps:

  • Set oven to 425 degrees F (will reduce heat later).
  • Make certain that oven rack is set to lowest position.
  • In a large bowl combine sugar, flour, sour cream (or yogurt if using) rhubarb and sliced strawberries; mix/toss to combine well.
  • Spoon into prepared pie shell.
  • In a small bowl mix together the flour and brown sugar.
  • Cut in the cold butter until crumbly.
  • Sprinkle on top of the fruit mixture in the pie shell.
  • Place the pie plate onto a baking sheet to catch spills.
  • Bake for 15 minutes.
  • Reduce oven heat to 350 degrees F and continue baking for another 30 minutes.
  • Best served warm with ice cream.

STRAWBERRY JELLO POKE CAKE WITH COOL WHIP TOPPING



Strawberry jello poke cake with Cool Whip topping image

Love this cake, so moist and easy to make. Note: You can use any flavor jello... if you make this as a layer cake you can use a different flavor jello for each layer... your choice.

Provided by Mary Lee

Categories     Cakes

Time 1h5m

Number Of Ingredients 3

1 box cake mix (yellow or white mix)
1 box of strawberry jello (regular or sugar free) using 1/2 cup less water
1 - 8oz thawed container cool whip topping

Steps:

  • 1. Bake cake mix according to box directions. Set cake aside to cool well. Prepare jello according to box directions using 1/2 cup "less" cold water... cool in refrigerator until jello is barely tacky (do not let it set up). Using a wooden skewer poke approx 40 holes throughout entire cake ... with a tablespoon pour into holes the jello water ... some will run over but that is ok. Cover cake with saran wrap, refrigerate until cool and jello is set up. Frost cake with Cool whip topping . Serve and Enjoy.
  • 2. Note: keep leftover cake refrigerated Suggestion: You can use any flavor jello ... if making a layer cake, you can use a different flavor jello for each layer.

SWEET SOUTHERN SUGARED STRAWBERRIES (STRAWBERRY TOPPING)



Sweet Southern Sugared Strawberries (Strawberry Topping) image

This is a family favorite handed down for generations. It is very basic and can be used in Strawberry shortcake, ice cream topping, cheesecake topping, pancake or waffle topping, etc. Be creative with it!

Provided by Jenn from New Orlea

Categories     Breakfast

Time 1m

Yield 2-6 serving(s)

Number Of Ingredients 2

fresh strawberries
granulated sugar

Steps:

  • You will need a tupperware type container with a lid.
  • First, slice as many strawberries as you would like and place them in the container.
  • Then add as much sugar as you wish.
  • The more sugar makes more syrup.
  • I usually add enough to fully coat the strawberries.
  • Now put the lid on the container and tumble the strawberries for a minute so they can get saturated in the sugar.
  • Now refrigerate the container for a couple of hours, and you will have the tastiest, sweetest strawberries in their own syrup.
  • (I usually leave them in the refrigerator over night).

STRAWBERRY RHUBARB PIE WITH GINGER CRUMB TOPPING



Strawberry Rhubarb Pie with Ginger Crumb Topping image

Use the best, freshest ingredients available to add extra flavor to this twist on classic strawberry-rhubarb pie. This recipe comes from Sam Mogannam and Dabney Gough's "Bi-Rite Market's Eat Good Food."

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 17

1 cup all-purpose flour, plus more for work surface
7 tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon sugar
1/4 teaspoon coarse salt
2 tablespoons ice-cold water, plus more as needed
1 1/2 teaspoons apple-cider vinegar
2 1/2 cups (about 3 large stalks) rhubarb, sliced 1/4-inch-thick on the bias
2 1/2 cups hulled and halved strawberries, quartered if very large
2/3 cup packed light or dark-brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
2/3 cup all-purpose flour
5 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/2 cup granulated sugar
3 tablespoons packed dark or light-brown sugar
3/4 teaspoon ground ginger
1/8 teaspoon coarse salt

Steps:

  • Make the crust: Place flour, butter, sugar, and salt in the bowl of an electric mixer. Transfer bowl to freezer for 20 minutes. Remove bowl from freezer and attach to mixer fitted with paddle attachment. Mix on low speed until mixture resembles a coarse meal, about 2 minutes.
  • In a small glass measuring cup, combine ice water and vinegar. With the mixer on low, slowly add just enough water mixture to flour mixture so that it comes together into shaggy clumps. If all the liquid is used and dough still doesn't hold together, add additional cold water, 1 teaspoon at a time. Take care not to overmix.
  • Turn dough out onto a large piece of plastic wrap; shape into a 5-inch disk and wrap. Transfer to refrigerator and chill for at least 30 minutes and up to 3 days.
  • On a lightly floured work surface, roll out dough into a 12 1/2-inch circle about 1/8-inch thick. Carefully transfer to a 9-inch pie plate. Tuck excess dough under edges to create a double thickness and a smooth edge; pinch every 2 inches to create a decorative edge. Transfer to refrigerator to chill for at least 20 minutes.
  • Make the filling: Preheat oven to 350 with a rack set in the center of oven.
  • Place all filling ingredients in a medium bowl; gently toss to combine. Set aside.
  • Make the topping: Place all topping ingredients in a medium bowl. Using a pastry blender or two table knives, cut mixture until the biggest pieces of butter are the size of small peas. Mixture will be dry.
  • Place filling in chilled pie shell and sprinkle with topping. Place pie plate on a large rimmed baking sheet and bake until crust is dark golden and filling is bubbling, about 1 hour 15 minutes. Transfer to a wire rack and let cool completely before serving.

CREAM CHEESE FRENCH TOAST BAKE WITH STRAWBERRY TOPPING



Cream Cheese French Toast Bake with Strawberry Topping image

You'll flip for this luscious French toast recipe, but your bread won't: slices bake together in one time-saving batch.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 9h

Yield 6

Number Of Ingredients 12

1 container (8 oz) pineapple cream cheese spread
1 loaf (1 lb) French bread (about 18 inches long), cut into 24 (3/4-inch-thick) slices
4 eggs
1 cup milk
1/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 tablespoons butter or margarine, melted
3 cups fresh strawberries
1/4 cup sugar
2 tablespoons amaretto, if desired
1 cup fresh blueberries

Steps:

  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread about 1 tablespoon cream cheese on each of 12 bread slices. Top with remaining bread slices to make 12 sandwiches. Place sandwiches in baking dish to cover bottom of pan.
  • In medium bowl, beat eggs. Add milk, 1/4 cup sugar, the salt and cinnamon; beat well. Pour over sandwiches in baking dish. Let stand at room temperature 5 minutes. Turn sandwiches over. Cover; refrigerate about 8 hours or overnight.
  • Chop 1 cup of the strawberries. (Refrigerate remaining berries.) In nonmetal bowl, gently stir together chopped strawberries, 1/4 cup sugar and the amaretto. Cover; refrigerate about 8 hours or overnight.
  • Heat oven to 400°F. Uncover baking dish; drizzle sandwiches with melted butter. Bake 25 to 30 minutes or until golden brown.
  • Meanwhile, slice remaining strawberries and add with blueberries to chilled strawberry mixture; mix lightly. Serve French toast with berry topping.

Nutrition Facts : Calories 530, Carbohydrate 68 g, Cholesterol 190 mg, Fat 3, Fiber 4 g, Protein 16 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 27 g, TransFat 1 g

HOMEMADE STRAWBERRY DESSERT TOPPING



Homemade Strawberry Dessert Topping image

From Roanoke, Illinois, Evelyn Kennell sends this colorful berry topping that's simply ideal draped over angel food cake or low-fat frozen yogurt.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 4 servings.

Number Of Ingredients 5

1 pint fresh strawberries or 2 cups frozen unsweetened strawberries, thawed
3 tablespoons sugar
1 tablespoon cornstarch
1/4 cup water
1 tablespoon lemon juice

Steps:

  • Mash strawberries; set aside. In a small saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Stir in strawberries; remove from the heat. Stir in lemon juice. Transfer to a small bowl. Refrigerate until chilled.

Nutrition Facts :

SUPREME STRAWBERRY TOPPING



Supreme Strawberry Topping image

Awesome restaurant-style strawberry topping. Serve cold over cheesecake or ice cream.

Provided by Brad G Reynolds

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 35m

Yield 4

Number Of Ingredients 3

1 pint fresh strawberries
⅓ cup white sugar
1 teaspoon vanilla

Steps:

  • Wash strawberries and remove stems; cut large berries in half or roughly chop them.
  • Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes.
  • Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping. Store in refrigerator.

Nutrition Facts : Calories 96.2 calories, Carbohydrate 23.7 g, Fat 0.3 g, Fiber 1.8 g, Protein 0.6 g, Sodium 1 mg, Sugar 21.2 g

STRAWBERRY MILKSHAKE WITH SUGAR BISCUIT TOPPING



Strawberry Milkshake with Sugar Biscuit Topping image

Provided by Bobby Flay

Categories     beverage

Time 3h25m

Yield s: One 16-ounce milkshake or two 8-ounce milkshakes

Number Of Ingredients 16

1 pound fresh strawberries
3 tablespoons to 1/4 cup granulated sugar (depending on sweetness of berries)
3 tablespoons strawberry jam
2 teaspoons lemon juice
1/4 cup whole milk
10 ounces premium vanilla ice cream
Fresh whole strawberry, for garnish, optional
1/2 Sugar Biscuit, crumbled, for topping, recipe follows
2 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces, plus 4 tablespoons, melted
3/4 cup cold buttermilk
Heavy cream, for brushing
Granulated sugar, for sprinkling

Steps:

  • For the strawberry base: Put the strawberries in a bowl, add the sugar and gently stir to combine. Let the berries sit at room temperature for 30 minutes, until they start to soften and release their juices.
  • Transfer the mixture to a medium nonreactive saucepan, add the jam and cook over medium-high heat until slightly softened. Coarsely mash the berries using a potato masher or the back of a fork and continue cooking, stirring occasionally, until the mixture thickens to a jam-like consistency, about 20 minutes. Remove from the heat and stir in the lemon juice. Transfer to a bowl, cover and refrigerate until cold and thickened further, at least 2 hours.
  • For the milkshake: Combine the milk and 1/2 cup strawberry base in the blender and blend for 5 seconds. Add the ice cream and blend until smooth, about 10 seconds. Top with more strawberry base, the Sugar Biscuit and a strawberry for garnish, if using.
  • Preheat the oven to 450 degrees F.
  • Combine the flour, baking powder, baking soda and salt in a large bowl. Using a dough cutter, combine until the ingredients are incorporated. Scatter the cold butter pieces over the top of the flour mixture and continue to combine until the mixture resembles coarse meal. Add the buttermilk and mix just until the dough begins to come together.
  • Scrape the dough onto a lightly floured counter. Pat the dough into a 10 by 12-inch rectangle about 3/4-inch thick. Use a 3-inch round cutter to cut out the biscuits. Press together the scraps of dough and repeat the process. Place the biscuits on a baking sheet lined with parchment paper; brush the tops with cream and sprinkle with sugar. Bake the biscuits until lightly golden brown, 12 to 15 minutes. Remove from the oven and brush the tops with the remaining melted butter. Yield: 8 biscuits.

SUPREME STRAWBERRY TOPPING



Supreme Strawberry Topping image

Can be served over ice cream, cheesecake or whatever you desire. I used splenda and it was fantastic. From: Allrecipes

Provided by gwynn

Categories     Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 3

2 cups strawberries, cleaned and stemmed
1/3 cup white sugar
1 teaspoon vanilla

Steps:

  • Cut about 1/3 of the strawberries in half.
  • In a saucepan over medium high heat, combine strawverries, sugar and vanilla.
  • Cook, stirring occasionally, until sauce thickens, about 5 minutes.
  • Remove from heat.
  • In a blender, puree about 1/2 of sauce, then mix back into remainder.
  • Store in refrigerator.

Nutrition Facts : Calories 90.5, Fat 0.2, Sodium 0.8, Carbohydrate 22.3, Fiber 1.4, Sugar 20.1, Protein 0.5

CHOCOLATE MASCARPONE STUFFED FRENCH TOAST WITH STRAWBERRY TOPPING



CHOCOLATE MASCARPONE STUFFED FRENCH TOAST WITH STRAWBERRY TOPPING image

Categories     Berry     Breakfast

Number Of Ingredients 18

Strawberry Topping
2 cups sliced fresh strawberries
2 tablespoons sugar (use less if your berries are very sweet)
2 tablespoons lemon juice
Filling
1/2 cup mascarpone, at room temperature
1 tablespoon heavy cream
1 tablespoon orange zest
1 tablespoon sugar
1 oz semisweet chocolate
French Toast
4 slices day-old challah bread, each about 3/4-inch thick
1 large egg
3/4 cup milk
2 tablespoons unsalted butter, melted and cooled slightly
1 teaspoon vanilla
1/4 cup all-purpose flour
1/4 teaspoon salt

Steps:

  • Topping Combine the berries, sugar and lemon juice in a medium bowl then cover and let macerate at room temperature for 1 hour. Filling Add the chocolate to a small microwave-safe bowl and heat in 30 second bursts on 50% power, stirring in between, until melted and smooth. Set aside to cool. Combine the mascarpone, heavy cream, orange zest and sugar in a small bowl. Add the cooled chocolate and stir to incorporate. Bread Take one slice of bread and turn it so the bottom edge is facing up at you. Cut a pocket with a sharp knife, leaving the edges and top of the bread intact. Repeat with each slice of bread, then fill each pocket with about 1/4 of the filling mixture. (You could probably stretch the filling for 5 or 6 pieces of bread if you wanted.) Set a large skillet over medium heat. In a wide, shallow bowl, whisk the egg and milk together. Whisk in the melted butter and vanilla then the flour and salt, mixing until smooth. One at a time, add the filled slices of bread to the mixture and soak for about 30 seconds per side. Let the excess drip off, then transfer to a plate. Repeat for all slices of bread. Spray the heated pan with nonstick cooking spray (you could also use butter if you want). Add the bread to the pan in a single layer and cook until golden and crisp, about 2 minutes per side. Repeat with the remaining slices of bread. Serve with powdered sugar and strawberry topping.

JELLED STRAWBERRY TOPPING FOR CHEESECAKE



Jelled Strawberry Topping for Cheesecake image

Make and share this Jelled Strawberry Topping for Cheesecake recipe from Food.com.

Provided by 2Bleu

Categories     Dessert

Time 12m

Yield 1 1/2 cups

Number Of Ingredients 6

1 cheesecake, cold and still in springform pan
1 cup sugar
3 tablespoons cornstarch
1 1/2 cups water
1 (3 ounce) box strawberry gelatin (or raspberry)
1 lb strawberry (26-30 depending on their size)

Steps:

  • Rinse strawberries under cool water and let drain on paper towels, with paper towels over top of them also.
  • In medium saucepan, combine sugar and cornstarch, add water and cook over medium heat until thick and clear.
  • Add strawberry gelatin and stir to dissolve. Set aside to cool down.
  • Meanwhile, cut tops off the strawberries and place cut side down onto cheesecake THAT IS STILL IN THE SPRINGFORM PAN. Start in center and spiral out to edges. (Note: If you have a store bought cheesecake, you can carefully wrap parchment paper then plastic wrap around it to create a 'wall' above the cheesecake to hold the gel in til firmed up).
  • When gelatin has cooled to almost room temperature, gently pour it over the strawberries, being sure to cover the entire top of strawberries and cake. Place in the fridge for a minimum of 4 hours.
  • Loosen cake with a knife between the cake and the pan. unlock the pan (or carefully peel off the plastic wrap and parchment paper).

Nutrition Facts : Calories 889.9, Fat 0.9, SaturatedFat 0.1, Sodium 277, Carbohydrate 222.5, Fiber 6.2, Sugar 196.7, Protein 6.5

HOLIDAY POUND CAKE WITH STRAWBERRY TOPPING



Holiday Pound Cake with Strawberry Topping image

We top off our Thanksgiving feast with this mellow, tender cake dressed up with a strawberry topping. Pound cake is a southern tradition, and I'm proud to say I've baked hundreds of them in 83 years. It's a pleasure to share my recipe. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 12-16 servings.

Number Of Ingredients 13

1 cup butter, softened
1/2 cup shortening
3 ounces cream cheese, softened
2-1/2 cups sugar
5 large eggs
3 cups cake flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon lemon extract
1 teaspoon vanilla extract
Strawberry ice cream topping
Sliced fresh strawberries, optional

Steps:

  • In a large bowl, cream the butter, shortening, cream cheese and butter until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the dry ingredients; add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° for 1 hour and 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Serve with strawberry topping and fresh strawberries if desired.

Nutrition Facts : Calories 419 calories, Fat 21g fat (10g saturated fat), Cholesterol 104mg cholesterol, Sodium 267mg sodium, Carbohydrate 52g carbohydrate (32g sugars, Fiber 0 fiber), Protein 5g protein.

"REAL" STRAWBERRY PIE WITH FRENCH CREAM TOPPING!



This is the most wonderful Strawberry Pie without a box of jello or tons of cornstarch. The filling is cooked on the stove.Which gives the depth of flavor one expects from this lucious fruit.It recently was in "Cook's Country" Publication.

Provided by Koechin Chef

Categories     Pie

Time 45m

Yield 1 Pie, 6-8 serving(s)

Number Of Ingredients 12

2 lbs frozen strawberries
2 tablespoons lemon juice
2 tablespoons water
1 tablespoon unflavored gelatin
1 cup sugar
1 pinch salt
1 lb fresh strawberries, sliced thin
1 (9 inch) baked pie shells
4 ounces cream cheese, softened
3 tablespoons sugar
1/2 teaspoon vanilla extract
1 cup heavy cream

Steps:

  • Cook frozen berries in large saucepan over med-low heat until berries release juice.Increrase heat to med-high and stirring often cook until you get a jam like consistency.(about 25 minutes.) Now measure and see if you have 2 cups! It needs to reduce to exactly 2 cups.(This is very important. It you have more after that time return it to the pan and cook some more.)
  • While this is cooking combine Gelatin, water and lemon juice and let stand until softened and thickened. (5 minutes).
  • Add the gelatin mixture, sugar, pinch of salt to the berry mixture and simmer for a few more minutes.
  • Transfer to a bowl and let cool about 30 minutes to room temp.fold in the sliced, fresh berries and place all in your baked pie shell. Refrigerate about 4 hours and up to 24 hours.
  • For the topping whip the cream cheese, sugar and vanilla with electric mixer until smooth.With mixer running. Add the whipping/heavy cream and beat until stiff peaks form.
  • Serve pie with this delicious topping.
  • For a Lower calorie Topping. Use reduced fat cream cheese and fold in Cool-Whip Light or Free.

DEEP DISH STRAWBERRY RHUBARB PIE WITH CRUMB TOPPING RECIPE - (4.3/5)



Deep Dish Strawberry Rhubarb Pie with Crumb Topping Recipe - (4.3/5) image

Provided by jjadin

Number Of Ingredients 24

CRUST:
1 1/2 cups plus 1 tablespoon all purpose flour
2 1/2 tablespoons sugar
1/2 teaspoon (generous) cinnamon
Pinch of salt
7 1/2 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
3 1/2 tablespoons solid vegetable shortening
3/4 teaspoon vanilla extract
2 tablespoons (about) ice water
1 egg, beaten to blend (glaze)
2 tablespoons rolled oats
TOPPING:
2/3 cup plus 2 tablespoons rolled oats
1/2 cup all purpose flour
1/2 cup firmly packed golden brown sugar
1/4 teaspoon cinnamon
6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
FILLING
3/4 pound rhubarb, sliced 1/2 inch thick on sharp diagonal, 3 1/2 to 4 cups
2 (1-pint) baskets strawberries, hulled, halved
1 cup sugar
1/4 cup cornstarch
1/2 teaspoon cinnamon
1/8 teaspoon freshly grated nutmeg

Steps:

  • CRUST: Blend flour, 2 1/2 tablespoons sugar, cinnamon and salt in medium bowl. Add butter and shortening and rub between fingertips until mixture resembles coarse meal. Add vanilla. Mix in enough water by tablespoons to bind dough. Gather dough into ball; flatten into disk. Wrap in plastic. Refrigerate at least 30 minutes. (Can be prepared 1 day ahead. Soften slightly at room temperature before continuing.) Roll out dough between sheets of lightly floured waxed paper to 1/8-inch-thick round. Peel off top sheet of paper. Trim dough to 12-inch round. Transfer to 9 1/2-inch deep-dish glass pie dish; discard paper. Trim overhang to 1/2 inch. Crimp edges. Refrigerate 20 minutes. (Optional garnish: Gather dough scraps and roll out on lightly floured surface to thickness of 1/8 inch. Cut out fourteen 3-inch-long leaves with knife or cutter. Refrigerate leaves until ready to use.) Position rack in bottom third of oven and preheat to 350°F. Line crust with parchment paper or foil. Fill with dried beans or pie weights. Bake until crust is set, about 15 minutes. Remove paper and beans. Brush crust bottom and sides (not edge) with some of glaze. Sprinkle with 2 tablespoons oats. Bake until light brown, about 20 minutes. Cool completely. TOPPING: Increase oven temperature to 375°F. Combine 2/3 cup oats, flour, sugar, and cinnamon in processor. Add butter and cut in until crumbly. Transfer mixture to medium bowl. Stir in remaining 2 tablespoons oats. FILLING: Mix rhubarb, strawberries, sugar, cornstarch, cinnamon, and nutmeg in heavy large saucepan. Let stand 30 minutes. Bring to boil over medium heat, stirring constantly. Reduce heat and simmer until juices thicken, about 3 minutes. Pour filling into prepared crust. Cover with topping. Bake 20 minutes. (If using pastry leaves, remove pie from oven and quickly arrange leaves around edge, overlapping slightly. Brush leaves with glaze.) Bake until topping and leaves are golden and juices bubble, about 15 minutes longer. Cool on rack. Serve warm or at room temperature.

NEW YORK-STYLE CHEESECAKE WITH A FRESH STRAWBERRY TOPPING RECIPE - (4.5/5)



New York-Style Cheesecake with a Fresh Strawberry Topping Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 18

CRUST:
8 graham crackers
1 tablespoon granulated sugar
5 tablespoons unsalted butter, melted, plus additional 1 tablespoon melted butter for greasing pan
FILLING:
2 1/2 pounds cream cheese at room temperature
6 whole eggs, plus 2 egg yolks
1/8 teaspoon table salt
1 1/2 cups granulated sugar
1/3 cup sour cream
2 teaspoons lemon juice
1 tablespoon vanilla extract
TOPPING:
2 pounds fresh strawberries, cleaned, hulled, and cut lengthwise into thin slices
1/2 cup granulated sugar
pinch table salt
1 cup strawberry jam
2 tablespoons lemon juice

Steps:

  • Crust: Break graham crackers into small pieces and transfer to a food processor. Pulse until you have fine, uniform graham cracker crumbs. You should have 1 cup of crumbs. Adjust oven rack to lower-middle position and heat oven to 325°F. Combine graham cracker crumbs and sugar in medium bowl; add 5 tablespoons melted butter and toss with fork until evenly moistened. Brush bottom and sides of 9-inch springform pan with most of remaining melted butter, reserving a bit to brush the pan again before putting in the filling. Empty crumbs into springform pan and press evenly into pan bottom. Bake until fragrant and beginning to brown around edges, about 13 minutes. Cool on wire rack while making filling. Filling: Increase oven temperature to 500°F. Cut room temperature cream cheese into small chunks. For easier cutting, you may also cut into chunks before allowing to come to room temperature. In standing mixer fitted with paddle attachment, beat cream cheese at medium-low speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula; add salt and about half of sugar and beat at medium-low speed until combined, about 1 minute. Scrape bowl; beat in remaining sugar until combined, about 1 minute. Scrape bowl; add sour cream, lemon juice, and vanilla, and beat at low speed until combined, about 1 minute. Scrape bowl; add yolks and beat at medium-low speed until thoroughly combined, about 1 minute. Scrape bowl; add whole eggs two at a time, beating until thoroughly combined, about 1 minute, and scraping bowl between additions. Set springform pan on rimmed baking sheet (to catch any spills if springform pan leaks). Pour filling into cooled crust and bake 10 minutes. Without opening oven door, reduce oven temperature to 200°F and continue to bake until instant-read thermometer inserted into center of cheesecake registers about 150°F, about 1.5 hours. Transfer cake to wire rack and cool 5 minutes; run paring knife between cake and side of springform pan. Cool until barely warm, 2.5 to 3 hours. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours. (Cake can be refrigerated up to 4 days.) To un-mold cheesecake, remove sides of pan. Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving plate. Let cheesecake stand at room temperature about 30 minutes before cutting into wedges and serving with strawberry topping. Topping: Toss berries, sugar, and salt in medium bowl; let stand until berries have released juice and sugar has dissolved, about 30 minutes, tossing occasionally to combine. Process jam in food processor until smooth, about 8 seconds; transfer to small saucepan. Bring jam to simmer over medium-high heat; simmer, stirring frequently, until dark and no longer frothy, about 3 minutes. Remove from heat. Stir in lemon juice; pour warm liquid over strawberries and stir to combine. Let cool at room temperature for 30 minutes, then cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12 hours. To serve, spoon a portion of topping over each slice of cheesecake.

Tips:

  • Use fresh, ripe strawberries: The quality of your strawberries will greatly impact the flavor of your topping. Look for berries that are plump, red, and have a sweet aroma.
  • Hull the strawberries properly: To hull a strawberry, use a sharp knife to remove the green stem and leaves. Be careful not to cut too much of the strawberry, as this will remove some of the flavor.
  • Macerate the strawberries: Macerating the strawberries in sugar will help to draw out their juices and create a more flavorful topping. To macerate the strawberries, simply toss them with sugar and let them sit for at least 30 minutes before using.
  • Use a variety of sweeteners: In addition to sugar, you can also use honey, maple syrup, or agave nectar to sweeten your strawberry topping. Experiment with different sweeteners to find the one that you like best.
  • Add some flavorings: You can also add some flavorings to your strawberry topping, such as vanilla extract, almond extract, or lemon zest. This will help to give the topping a more complex flavor.
  • Chill the topping before serving: Chilling the topping before serving will help to thicken it and make it more refreshing. You can chill the topping for at least 30 minutes, or up to overnight.

Conclusion:

Strawberry topping is a delicious and versatile topping that can be used on a variety of desserts, such as ice cream, pancakes, waffles, and yogurt. It is also a great way to use up fresh strawberries. With so many different recipes to choose from, you are sure to find a strawberry topping that you love.

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