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.)



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:


  • 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.


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)


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


Step 4: Place one cake round on a plate.


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


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


Step 7: Garnish with strawberry fanned out.


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


Layered Mousse Cake

I racked my brain for ideas on what dessert to make on July 4th for the past 3 months and I finally got some sense of what to make. I figured I could make a cake, but not my usual cheesecake. I wanted to make a mousse filled layered cake. Now for July 4th I want it to color coordinate. Red, white, and blue. So a white cake, a layer of strawberry mousse, and a layer of blueberry mousse. The hard part will be to figure out how to make all of this without getting in my dad’s way when he begins preparing the rest of the food for the annual July 4th party. I figured I could use a box cake mix and make the mousse and whipped cream frosting. This recipe is something that needs to be made in advance or at least a day before.

Here are the ingredients needed for this recipe:

Strawberry Mousse

  • 8.5 oz. strawberries, sliced and divided (if using frozen allow to partially thaw)
  • 4 1/2 Tbsp. sugar
  • 1 Tbsp. balsamic vinegar or lemon juice
  • 1/2 Tbsp. powdered gelatin (I will be using agar agar)
  • 2 1/2 Tbsp. water
  • 7 oz. cup heavy cream

Blueberry Mousse

  • 5 oz. blueberries
  • 4 1/2 Tbsp. sugar
  • 1/2 Tbsp. lemon juice
  • 1/2 Tbsp. powdered gelatin
  • 2 Tbsp. water
  • 7 oz. cup heavy cream


  • 2 Tbsp. sugar
  • 1/4 cup water
  • 1 Tbsp. fruit liqueur (Optional)

Whipped Topping (Make this twice)

  • 1 cup heavy cream
  • 2 1/2 Tbsp. sugar
  • 1/2 tsp. vanilla extract

*Early Preparations:

Step 1: Prepare the cake as stated by the box directions. (I recommend making this a head of time to allow it to cool and firm up before cutting 3 layers.)


Step 1: Prepare syrup; mix water and sugar and microwave until hot, about 1 minute.

Step 2: Stir until completely dissolved, then let cool.

Step 3: Stir in fruit liqueur; set aside. (Optional)


Step 1: Begin preparing the gelatin for the blueberry/strawberry gelatin and mousse in two separate small bowls or cups; put 1 and 2 or 2 and 2 1/2 tablespoons of water in each bowl, respectively, then sprinkle the gelatin into the water and set aside.

Note: Keep heavy cream chilled.

Main Preparations:



Step 1: Put the blueberries and sugar into a food processor and purée.

Step 2: Pour the heavy cream into a large bowl and whip until thick enough that cream dribbled from the beater briefly leaves a trail, but is not stiff.

Step 3: Microwave the prepared gelatin until it turns to liquid (but don’t boil it), then add to food processor along with the lemon juice and run the food processor again to mix.

Step 4: Pour the blueberry mix into the whipping cream and fold until mixed.

Step 5: Allow to set in the refrigerator for 1 hour before use.


Step 1: Roughly slice 5 oz. of strawberries. Pour balsamic vinegar and sugar over the slices, stir to coat, and leave in a bowl to marinate for about 30 minutes. (If using lemon juice, 1 Tbsp, no need to marinate)

Step 2: Take another 3.5 oz. of strawberries, cut them in half, and slice thinly.

Step 3: Pour the marinated strawberries and any liquid into a food processor and purée.

Step 4: Pour the heavy cream into a large bowl and whip until thick enough that cream dribbled from the beater briefly leaves a trail, but is not stiff.

Step 5: Microwave the prepared 6g of gelatin until it turns to liquid, then add to food processor and mix.

Step 6: Take the sliced strawberries from 2 and the strawberry purée from 5 and add them to the whipped cream, then fold until mixed.

Step 7: Allow to set in the refrigerator for 1 hour before use.

Cake Assembly

Step 1: Warm enough strawberry jam to coat one surface of the pâte sucrée disk in the microwave to soften it, then coat the top of the tart.

Step 2: Place a cake-forming ring onto the plate the cake will be served on and line it with either acetate sheet or parchment paper. (If the ring you’re using is adjustable, size it slightly large than the tart base). Lay the base in the ring jam-side up.

Step 3: Lay the first layer of the sponge cake on top of the tart base, then dab on one third of the syrup.

Step 4: Pour the mousse strawberry onto the cake and spread smooth with a spatula.

Step 5: Lay the second layer of sponge cake onto the mousse and press down lightly, then dab on one third of the syrup.

Step 6: Pour remaining mousse on top, again spreading smooth.

Step 7: Lay the top layer of cake on top, press down lightly, and dab with remaining syrup.

Step 8: Chill for about 2-4 hours in the refrigerator to set.

Decorating The Cake

Step 1: Remove the cake ring from the cake.

Step 2: Whip one cup of heavy cream with the sugar and vanilla extract until thick enough that cream dribbled from the beater briefly leaves a trail, but is not stiff. (Here’s a video on Whipped Cream Frosting)

Step 4: Spread a thin layer of cream around the outside edge of the cake.

Step 5: Put the cake and cream in the refrigerator to allow the layer to set.

Step 6: Add another coat of cream, chill, and repeat as many times as necessary to get a nice, even layer all the way around.

Step 7: Whip the remaining cream until stiff enough to hold its shape.

Step 8: Use a pastry bag to make a decorative wall of cream around the outside edge of the top.

Step 9: Decorate with leftover fruit.