STRAWBERRY SHORTCAKE CUPS
Back when store-bought shortcake was an unheard-of thing, my grandmother passed this mini strawberry shortcake recipe down to my mother. Mother later shared it with me, and I've since given it to my daughter. -Althea Heers, Jewell, Iowa
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Mash or slice the strawberries; place in a large bowl. Add 2 tablespoons sugar and set aside. In another bowl, combine flour, baking powder, salt and remaining sugar; cut in butter until crumbly. In a small bowl, beat egg and milk; stir into flour mixture just until moistened. , Fill 8 greased muffin cups two-thirds full. Bake at 425° until golden, about 12 minutes. Remove from the pan to cool on a wire rack. , Just before serving, split shortcakes in half horizontally. Spoon berries and whipped cream between layers and over tops of shortcakes.
Nutrition Facts : Calories 200 calories, Fat 7g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 372mg sodium, Carbohydrate 30g carbohydrate (11g sugars, Fiber 2g fiber), Protein 4g protein.
STRAWBERRY CUPS
This is a good make-ahead company dessert, and it's a really beautiful color.
Provided by Food Network
Categories dessert
Time 1h27m
Yield 5 servings
Number Of Ingredients 8
Steps:
- Bring the water to a boil in a small saucepan. Put the gelatin and boiling water in a blender, and process for 10 to 15 seconds to dissolve the gelatin. Add the strawberries and process again, just long enough to blend in the berries. Put the blender container in the refrigerator for 10 minutes, or just until the mixture starts to thicken a bit.
- Add 3/4 cup of the heavy cream, and process in the blender just long enough to mix it all in, about 10 to 15 seconds. Pour into 5 or 6 pretty little dessert cups and chill in the refrigerator, at least 1 hour.
- With an electric mixer or by hand, whip the remaining 1/4 cup of cream with the vanilla and sugar substitute. Top each cup with a dollop if whipped cream. If desired, cut a strawberry into a fan-shape, and place on top with a mint leaf to garnish.
Nutrition Facts : Calories 188 calorie, Fat 18 grams, SaturatedFat 11 grams, Carbohydrate 6 grams, Fiber 1 grams
INDIVIDUAL STRAWBERRY TRIFLES
Provided by Giada De Laurentiis
Categories dessert
Time 25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- For the marinated strawberries: In a small, shallow casserole dish, toss the strawberries with the vinegar and let stand at room temperature for 15 to 20 minutes. After the strawberries have marinated, check for sweetness, adding sugar if desired.
- For the whipped cream: In a large bowl, using an electric mixer, whisk the cream to soft peaks. Add the vanilla and confectioners' sugar. Whip to stiff peaks. Set aside.
- For the trifle: Using a serrated knife, slice the pound cake lengthwise into 1/2-inch-thick slices. You will only need four slices. Using a 2-inch cookie cutter, cut out circles from each cake slice. Line up two highball glasses and place one cake circle in the bottom of each. Brush the cakes with amaretto liqueur. Add 2 tablespoons of marinated strawberries and spread evenly. Using a different tablespoon, add a large dollop of whipped cream and spread evenly. Add a second layer of cake, pressing down lightly. Brush with amaretto liqueur. Add 2 tablespoons of marinated strawberries and spread evenly. Top with a large dollop of whipped cream, spreading evenly. Use the remaining cake, cream and strawberries to create a more humble trifle dish.
- Cover the trifles with plastic wrap and refrigerate for impromptu indulgence, keeping in mind that it will store for up to 2 days.
- To serve, remove and discard the plastic wrap. Grate some amaretto cookie on top of the trifles and sprinkle with Demerara sugar.
INDIVIDUAL STRAWBERRY CUPS
Dessert bliss, in a size just for you. No fighting over who has more creamy topping or lush strawberries, just delectable silence as everyone digs in.
Provided by My Food and Family
Categories Recipes
Time 4h
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Mix graham crumbs and butter; press 2 Tbsp. onto bottom and up side of each of 12 muffin cups sprayed with cooking spray. Bake 5 min.; cool.
- Meanwhile, add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir 3 to 5 min. or until slightly thickened. Remove any unmelted ice. Crush 12 berries. Add to gelatin with COOL WHIP; whisk until blended. Spoon into crusts. Refrigerate 3 hours or until firm.
- Slice remaining berries. Remove strawberry cups from muffin pan; top with berries. Microwave jam in microwaveable bowl on HIGH 30 sec. or just until melted; stir. Brush over berries. Refrigerate 20 min.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
STRAWBERRY CHEESECAKE CUPS
Put a spin on classic cheesecake with these individual-serving Strawberry Cheesecake Cups! With a sweet and creamy filling and graham cracker crust base, our Strawberry Cheesecake Cups are sure to become a household staple. Top with fresh strawberries and COOL WHIP for an extra treat!
Provided by My Food and Family
Categories Home
Time 1h50m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir until gelatin is slightly thickened. Remove and discard any unmelted ice.
- Lean 6 parfait glasses, at an angle, against sides of muffin pan cups. Stir 3/4 cup strawberries into gelatin; spoon into parfait glasses, adding about 3/4 cup gelatin to each glass.
- Refrigerate 30 min. or until gelatin is firm.
- Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 2-1/4 cups COOL WHIP; spoon into resealable plastic bag. Cut small piece off one bottom corner of bag; use to pipe pudding mixture over gelatin layers in glasses.
- Refrigerate 1 hr.
- Sprinkle graham crumbs over desserts just before serving. Top with remaining strawberries and COOL WHIP.
Nutrition Facts : Calories 150, Fat 5 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0.7908 g, Sugar 0 g, Protein 2 g
INDIVIDUAL STRAWBERRY CUPS
Make and share this Individual Strawberry Cups recipe from Food.com.
Provided by Chef mariajane
Categories Dessert
Time 30m
Yield 12 cups
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Mix crumbs and butter; press 2 tablespoons onto bottom and up sides of each of 12 muffin cups sprayed with cooking spray. Bake for 5 minutes; cool.
- Meanwhile, add boiling water to jelly powder in medium bowl; stir 2 minutes until completely dissolved. Add ice cubes; stir 3-5 minutes or until slighty thickened. Remove any unmelted ice. Crush 12 berries. Add to jelly with Cool Whip; mix well. Spoon into crusts. Refrigerate 3 hours or until firm.
- Slice remaining berries. Remove strawberry cups from muffin pan; top with berries. Microwave jam in microwaveable bowl on high for 30 seconds or just until melted. Stir. Brush onto berries. Refrigerate 20 minutes.
- HOW TO REMOVE STRAWBERRY CUPS FROM PAN: Gently run small sharp knife around edge of each dessert to loosen dessert from muffin pan. Use tip of knife to carefully lift under bottoms of desserts to remove from pan, being careful no to cut sides of desserts.
Nutrition Facts : Calories 179.3, Fat 8, SaturatedFat 5.3, Cholesterol 10.2, Sodium 121.3, Carbohydrate 26.3, Fiber 0.9, Sugar 18.7, Protein 1.6
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STRAWBERRY SHORTCAKE CUPS - COUNTRYSIDE CRAVINGS
From countrysidecravings.com
5/5 (1)Total Time 20 minsCategory DessertCalories 246 per serving
- STRAWBERRIES: Wash and cut your strawberries into quarters (reserve a few strawberries to cut in half for garnish if desired). Place in a medium sized bowl. Zest the orange and reserve for later, you will need about 1 1/2 teaspoons of zest. Juice the orange and add to the strawberries. Gently toss the strawberries and orange juice, set aside.
- WHIPPED CREAM: In a large bowl whip the cream, powdered sugar and vanilla together just until stiff peaks form. Gently fold in the reserved 1 1/2 teaspoons of orange zest, set aside. Cube the angel food in to small bite sized pieces.
- ASSEMBLY: First gently toss the strawberries in the juice one more time. Now, place a small amount of angel food in the bottom of a cup. Top with a few strawberries (don't be afraid to get some of the orange juice in there as well) then whipped cream. Repeat layers one more time. Repeat for remaining cups. Top with a strawberry half and mint leaf if desired. Refrigerate until ready to serve.
MINI STRAWBERRY SHORTCAKE COOKIE CUPS RECIPE - CREATIONS BY KARA
From creationsbykara.com
4.5/5 (104)Total Time 2 hrs 30 minsCategory DessertCalories 105 per serving
- Cream butter and sugar in a mixing bowl till creamy. Add egg, almond extract, and vanilla. Beat well.
- Whisk together flour, baking powder, and salt. Add to creamed mixture and stir till well combined.
- Roll into 1″ balls and place in well greased mini muffin pans. Make an indentation in the dough with your thumb or the back of a teaspoon.
- Bake at 350° for about 10 minutes, or till lightly browned on the edges. Use a spoon to press the dough down in the middle, forming a cup. Remove to cooling racks and cool completely.
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