Easy Strawberry Margarita Dessert Recipes

STRAWBERRY MARGARITA CUPCAKES RECIPE

Steps:

• Preheat oven to 350°F. Line 2 12-count cupcake tins with cupcake liners. Set aside.
• Make the strawberry puree ahead of time so it has time to cool. To do so, blend the strawberries and water until you have 1¼ cups of strawberry puree. Pour into a microwave-safe bowl and place into the microwave for 45 seconds and stir. Continue to microwave in 30-second increments, stirring in between. Once your puree has reduced to ½ or ¾ cup, set aside to cool.
• In a medium bowl, combine flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together for 60 seconds on medium-high. Add in the cooled strawberry puree and Greek yogurt and mix. Add in the eggs and mix well.
• Fold in the flour mixture until just incorporated. Do not overmix.
• Fill each cupcake mold ¾ full and bake for 16 minutes, or until a toothpick inserted comes out clean or with moist crumbs. Once baked, remove from the oven and let cool.
• Once cooled, frost the cupcakes with the strawberry tequila lime buttercream. To garnish, cut halfway through a lime slice and gently twist it. Place it on top of the buttercream, slightly to one side so that there is room for a strawberry. If you have small strawberries, place one on top of each cupcake. If you have large strawberries, slice them in half and place a half onto each cupcake next to the lime.

EASY STRAWBERRY MARGARITA RECIPE

Steps:

• Prep your glasses. First, run a small wedge of lime around the upper outer rim of your glasses. Then roll it into the margarita salt mixture. Set aside.
• Add the strawberries, tequila, lime juice, orange liqueur, and honey to a blender. Blend until it's completely smooth. Taste test and add extra sweetener or alcohol if desired.
• Pour the blended margarita into the glass and garnish with a strawberry or slice of lime.

EASY STRAWBERRY MARGARITA DESSERT

Steps:

• In small bowl, combine all crust ingredients; mix well. Press firmly in bottom of ungreased 8 or 9-inch springform pan. Refrigerate while preparing filling.
• In large bowl, combine condensed milk and margarita mix; beat until smooth. Add strawberries; beat at low speed until well blended. Fold in whipped cream. Pour into crust-lined pan. Freeze at least 3 hours or until firm.
• To serve, let stand at room temperature for 30 minutes. Garnish as desired. Store in freezer.

FROZEN STRAWBERRY MARGARITA DESSERT

Steps:

• To make crust: Combine pretzels, sugar and melted butter. Press firmly into bottom of 8" spring form pan. Chill.
• For filling, combine condensed milk, lime juice, tequila and orange liquor.
• Beat until smooth. Add strawberries, beat at low speed until well-blended. Fold in whipping cream. Pour over crust, freeze 4 - 6 hours or until firm. Let stand at room temperature 15 minutes before serving.

STRAWBERRY MARGARITA DESSERT

Steps:

• Mix pretzel crumbs and butter in 13x9 inch pan; press into bottom of pan.
• Beat cream cheese and condensed milk in large bowl with electric mixer until well blended. Add strawberries and lime juice, mix well. Gently stir in Cool Whip; pour over crust.
• Freeze at least 6 hours. Let stand at room temperature 15 minutes. before cutting to serve. Store leftovers in refrigerator.

STRAWBERRY MARGARITA

Steps:

• Combine in a blender, ice, strawberry water, tequila, lime juice, Triple Sec and simple syrup. Puree until smooth. Pour into rocks glasses and serve.

FROZEN STRAWBERRY MARGARITA PIE

Steps:

• Make crust:
• Put oven rack in middle position and preheat oven to 350°F.
• Stir together graham cracker crumbs, sugar, and butter in a bowl with a fork until combined well, then press mixture evenly onto bottom and up side of a buttered 9-inch metal or glass pie plate (4-cup capacity).
• Bake 10 minutes, then cool in pie plate on a rack, about 30 minutes.
• Make filling:
• Purée strawberries, zest, lime juice, condensed milk, tequila, and liqueur in a blender until just smooth, then transfer to a large bowl.
• Beat cream in another bowl with an electric mixer at medium speed until it just holds stiff peaks. Fold one third of cream into strawberry mixture gently but thoroughly to lighten, then fold in remainder in 2 batches.
• Pour filling into crust, mounding it slightly, and freeze, uncovered, until firm, about 4 hours. Remove from freezer and let soften in refrigerator, about 40 minutes, before serving (pie should be semisoft).

STRAWBERRY MARGARITAS

Steps:

• Combine all ingredients except lime wedges in a blender, and process until smooth.
• Pour evenly into each of 4 large glasses.
• Garnish with lime wedges, if desired.
• Serve immediately.