Strawberries and Cream Popsicles

While spending days studying for exams I needed to have a break. Since it’s still searing hot outside and a bit stuffy inside I wanted to make something refreshing and yet super simple. So I watched videos of how-to-make-frozen-desserts and it dawned on me to try my hand at some frozen desserts. I looked into the freezer and saw that there wasn’t that much space to work with, but I moved some things around and saw that a popsicle mold would fit in the tiny back corner.

Here are the ingredients needed for this recipe:

  • 1 cup heavy whipping cream
  • 3-4 Tbsp. honey (I used orange blossom honey)
  • 1 tsp. vanilla extract
  • 10-12 frozen strawberries (slightly thawed and sliced)

Step 1: Fill the popsicle molds with the sliced strawberries evenly

Step 2: In a large bowl, combine the heavy whipping cream, honey, and vanilla until soft peaks.

Step 3: Spoon or pipe the whipped cream into the molds.

Step 4: Use a chop stick or skewer to help blend the strawberries and cream.

Step 5: Top off the popsicle molds with remaining whipped cream.

Step 6: Freeze for 6 hours or overnight. (Side Note: I only froze it for 4 hours so when removing from the mold the handle kept coming off because the center was still soft, so I had to dip it into hot water to have the entire popsicle release from the mold.”

IMG_6057 IMG_6058(Side Note: After freezing it over night, I recommend dipping the bottom with the fruit in hot water to help loosen the popsicle from the mold. Try not to warm up the cream, that part will come out easily.)

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Quick and Easy Strawberry Shortcake

Well it’s that time of the year again. That’s right summer. When fruits are in abundance and the sweltering heat is overabundance. Strawberries galore is happening at my house right now and I need to use them before they go bad. Since I really wanted to skip out on baking and/or cooking because of the oppressing heat of the summer I figured a cold dessert was needed. Something that didn’t require too much time and there was no need to even go near the stove.

So I went to the grocery in the early morning. Wandering around to see what would inspire me. Walking down the frozen dessert aisle I spotted some frozen cakes. Now when I was in elementary school my mother use to buy the Sara Lee Pound Cake and I would have a slice of it with her on the weekends. That always entertained me for the day, as I would savor that one slice while trying to distract myself with a film on television.

Now that got me thinking. The cake was always partially frozen and it kept me cool in the house. So I figured I could get a small loaf. Now from there I was able to think of combining the cake with the massive amount of strawberries that I had just received earlier that week. There was also a bowl full of freshly whipped cream in the refrigerator. That was my ticket to a quick an easy dessert without the hassle of ovens or stoves.

Now that I think about it these would be perfect for Mother’s Day or even Valentine’s Day.

Here are the ingredients needed for this recipe:

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  • 2 slices of Sara Lee Pound Cake, thawed
  • 1/2 cup whole strawberries, washed and hulled
  • 1 cup sweetened whipped cream
  • 1-2 tsp. sugar

Step 1: In a small bowl, gently combine the strawberries and sugar until strawberries are lightly coated in the sugar. Set aside.

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Step 2: Take a cookie cutter and cut out rounds from the pound cake slices. (Optional: I used 1-3/4 inch cutter. I also cut the small disc in half)

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Step 3: Slice the strawberries in a fan-like slices. (How to fan strawberries)

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Step 4: Place one cake round on a plate.

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Step 5: Fan out 1-2 strawberries on top of the cake slice.

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Step 6: Top it with whipped cream and repeat with remaining cake rounds.

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Step 7: Garnish with strawberry fanned out.

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If you didn’t want to cut out the rounds here is the non-cut version:

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myTaste.com