Berries N Cream Recipes

EASY BERRY ICEBOX CAKE

Steps:

• There are 3 layers of graham crackers, 3 layers of whipped cream, and 2 layers of berries (plus any you use for topping). Each layer of graham crackers is about 7 graham crackers (you can break some up to fit). This recipe yields 6 cups of whipped cream and you will use 2 cups per layer.
• Using a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, confectioners' sugar, vanilla and almond extracts together on medium-high speed until soft peaks form, about 4 minutes. Spread a couple Tablespoons into a very, very thin layer on the bottom of a 9×13 pan. This will help the bottom layer of graham crackers stick. Layer graham crackers on top.
• Spread about 2 cups of whipped cream on top of the graham crackers. Then layer the sliced strawberries on top. Follow with another layer of graham crackers, 2 more cups of whipped cream, then the blueberries and another layer of graham crackers. Spread the remaining whipped cream on top and sprinkle with any additional berries and sprinkles.
• Cover with aluminum foil or plastic wrap and place in the refrigerator for at least 3 hours or overnight.
• Cut into slices and serve cold.

BERRIES & CREAM TORTE

Steps:

• In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually add to creamed mixture., Line two baking sheets with parchment or greased aluminum foil; draw a 9-3/4-in. circle on each. Spoon a fourth of the batter onto each circle; spread evenly with a spoon to within 1/4 in. of edge. Bake at 350° for 8-10 minutes or until edges are golden brown. Remove to wire racks to cool completely. Repeat with remaining batter., Combine the sugar, confectioner's sugar and cornstarch. In a large bowl, beat cream and sugar mixture until stiff peaks form. To assemble, place 1 cookie layer on a large serving plate. Top with 1-1/2 cups whipped cream mixture and 2 cups of mixed berries. Repeat layers twice. Top with remaining cookie layer and whipped cream mixture. Arrange remaining berries on top. Cover and refrigerate for 4 hours.

BERRIES AND CREAM SMOOTHIE

Steps:

• Pour cream and half-and-half into an electric blender and blend on low speed until it begins to thicken. Add sugar and vanilla extract and mix for about 30 seconds. Add blueberries, strawberries, raspberries, and blackberries. Blend until smooth, adding milk if necessary to make blending easier.

BERRIES AND CREAM

Steps:

• In a medium bowl, combine berries, lemon zest and sugar. Gently toss, being careful not to break the blackberries and raspberries too much.
• Allow berry mixture to sit at room temperature for 30 minutes until berries begin to create their own juice, and sugar is dissolved.
• Serve in four small serving bowls (or dessert bowls) with around 2 tbs. cream drizzled attop per bowl.

BERRIES-AND-CREAM TOPPING

Steps:

• Toss strawberries with 1/4 cup sugar. Let sit until juicy, 20 minutes.
• Whip heavy cream with remaining sugar.