STRAWBERRY SHORTCAKE BOMBS RECIPE BY TASTY
Here's what you need: cream cheese, heavy cream, powdered sugar, vanilla extract, kosher salt, fresh strawberry , vegetable oil, powdered freeze-dried strawberries, powdered sugar, Pillsbury™ Grands! Homestyle Biscuits
Provided by Pillsbury
Categories Desserts
Yield 4 servings
Number Of Ingredients 10
Steps:
- Make the strawberry cream filling: In a medium bowl, whip the cream cheese with an electric hand mixer on medium speed until light and fluffy, 3-5 minutes. Add the heavy cream, powdered sugar, vanilla, and salt, and whip on medium-low speed until smooth, about 2 minutes.
- Fold in the pureed strawberries with a rubber spatula until well incorporated. Transfer the filling to a piping bag fitted with a small round tip and refrigerate until ready to use.
- Assemble the strawberry shortcake bombs: Fill a large pot a little more than halfway with vegetable oil. Heat over medium heat until the temperature reaches 350°F (180°C).
- In a small bowl, mix together the powdered strawberries and powdered sugar until well combined.
- Cut each round of Pillsbury™ Grands! Homestyle Biscuits in half and roll into tight, smooth balls.
- Working with about 4 at a time, fry the dough balls until golden brown and cooked through, 3-5 minutes. Remove from the pot and let drain on a wire rack or paper towel-lined plate while you repeat with the remaining dough.
- Use the tip of the piping bag containing the strawberry cream filling to poke a hole in each dough ball, then fill with the cream.
- Arrange the filled bombs on a serving platter and dust generously with the strawberry powdered sugar. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 646 calories, Carbohydrate 66 grams, Fat 40 grams, Fiber 8 grams, Protein 9 grams, Sugar 25 grams
STRAWBERRY CHEESECAKE SWIRL
Whenever one of my three sons or eight grandchildren has a birthday, I make this pretty, creamy cheesecake. The all love it...and I do, too! -Luverene Dove, Appleton, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes., In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving., In a bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until combined. Pour half of the cream cheese mixture over crust. Drop half of the strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer., Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce., Bake at 325° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.
Nutrition Facts : Calories 236 calories, Fat 13g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 164mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.
BLONDIES WITH A STRAWBERRY-BALSAMIC SWIRL
Most blond brownie recipes rely on copious amounts of brown sugar for flavor, without calling for any chocolate. These, from "Marbled, Swirled and Layered" by Irvin Lin, are an excellent exception. Using white chocolate that has been roasted and caramelized, they have a rich, buttery character with a peppery undertone from a bit of extra-virgin olive oil whisked into the batter. A swirl of homemade balsamic strawberry compote gives them a vein of jammy fruit amid all the sweet, gooey cake. Stored in an airtight container at room temperature, they keep for up to 3 days.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h30m
Yield 24 blondies
Number Of Ingredients 13
Steps:
- Roast white chocolate: Heat oven to 300 degrees. Spread white chocolate on a rimmed baking sheet and bake for about 10 minutes. Remove from oven and stir with a spatula until browned chocolate at edges is evenly mixed with uncooked chocolate in center. Once stirred, chocolate should be the color of dark peanut butter. If it isn't, continue to bake in 5-minute increments to darken. Watch closely: White chocolate can easily burn. Let cool.
- Make blondie batter: Lightly coat a 9x13-inch metal baking pan with butter. Line it with parchment paper so there is a 2-inch overhang on the pan's long sides. Place a clean, empty baking sheet in the oven, and increase the temperature to 350 degrees.
- Place butter and both sugars in the bowl of a stand mixer fitted with the paddle attachment. Beat together on medium speed until light and creamy, about 2 minutes. Add vanilla and salt and beat to incorporate. Add eggs one at a time, beating after each addition to incorporate completely and scraping down the sides of the bowl. Add oil and beat. Scrape roasted white chocolate into bowl (it may have hardened and gotten a little grainy: This is O.K.) and mix it in. Add flour and mix on low speed until absorbed. Scrape batter into the prepared pan.
- Make strawberry-balsamic swirl: Place strawberries and sugar in a small saucepan over medium heat. Cook, stirring frequently with a wooden spoon and smashing the berries, until they release their juices and fall apart, 10 to 12 minutes. Separately, stir cornstarch and a tablespoon of water and drizzle it onto strawberries, continuing to stir for a minute or two until mixture has thickened into jam. Continue cooking for 2 more minutes, stirring constantly, then remove from heat. Stir in balsamic vinegar. Drop generous tablespoons of strawberry mixture over batter and use a butter knife to swirl them together, but don't overmix.
- Place pan on baking sheet in oven. Bake until blondies are golden brown and a toothpick inserted into the center comes out clean, 25 to 35 minutes. They will firm up as they cool, so pull them out 2 or 3 minutes before your desired consistency. Place pan on a wire rack and, once room temperature, remove blondies from pan by pulling on parchment paper. Transfer to a cutting board, cut into squares, and serve.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 7 grams, Carbohydrate 31 grams, Fat 15 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 7 grams, Sodium 82 milligrams, Sugar 21 grams, TransFat 0 grams
STRAWBERRY BOMB (COCKTAIL DRINK)
Make and share this Strawberry Bomb (Cocktail Drink) recipe from Food.com.
Provided by Nyteglori
Categories Beverages
Time 2m
Yield 3 serving(s)
Number Of Ingredients 3
Steps:
- Shake ingredients with ice and strain into three seperate shot glasses.
- Savor the scent for a moment and shoot.
Nutrition Facts : Calories 21.4, Sodium 0.1
STRAWBERRY BOMBE
Make and share this Strawberry Bombe recipe from Food.com.
Provided by seesko
Categories Frozen Desserts
Time P1DT30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Coat a 9cup glass bowl with nonstick cooking spray. Line with plastic wrap. set aside. Process strawberries in food processor with 1/4 cup of the sugar until smooth. Set aside.
- In top of double boiler over simmering water, whisk together egg yolks, eggs, and ramining sugar until smooth. Whisk in wine and continue to whisk until 160 degrees and mixture has the consistency of honey.
- Place top of double boiler in ice bath; whisk until cool. Stir in straberry puree. Split mixture between 2 bowls. Tiont mixture in one bowl with red food coloring.
- beat cream in another large bowl until soft peaks form. Fold half of the cream into the untinted mixture and half into the red tinted mixture. Pour the red tinted mixture into the prepared bowl. Stir in the untinted mixture and swirl. Cover and freeze overnight.
- To serve, allow bombe to stand at room temperature for 20 minutes. gently lift plastic wrap to losen bombe. Invert onto serving platter and remove bowl. Peel off plastic and smooth surface with spatula, if desired.
- Garnish with berries and mint.
Nutrition Facts : Calories 187.7, Fat 9.6, SaturatedFat 5.3, Cholesterol 121.1, Sodium 21.5, Carbohydrate 21.5, Fiber 1, Sugar 19.1, Protein 2.5
STRAWBERRY-SWIRL CAKE
Check out this video to see how you can make a Strawberry-Swirl Cake. Our Strawberry-Swirl Cake turns an ordinary box cake mix into something scrumptious.
Provided by My Food and Family
Categories Home
Time 1h45m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Grease and flour 2 (8- or 9-inch) round pans. Prepare cake batter as directed on package; pour half into medium bowl. Add dry gelatin mix; stir until blended. Spoon half the white batter and half the pink batter, side by side, into each prepared pan; swirl gently with spoon.
- Bake 30 min. Cool cakes 30 min. in pans. Remove to wire racks; cool completely.
- Mix sour cream and sugar in medium bowl until blended. Gently stir in COOL WHIP. Stack cake layers on plate, filling with 1 cup of the COOL WHIP mixture and 1 cup berries. Frost top and side with remaining COOL WHIP mixture. Top with remaining berries.
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0.6189 g, Sugar 0 g, Protein 2 g
STRAWBERRY SWIRL BOMBE
Steps:
- 1. Line a 7-cup capacity bowl with plastic wrap, letting enough wrap extend over sides of bowl to cover top when filled.
- 2. Puree strawberries, sugar & preserves in blender. Pour into a large bowl.
- 3. Sprinkle gelatin over the water in a medium saucepan. Let stand 1 minute, then stir with a heatproof plastic spatula over medium-low heat until granules completely dissolve & liquid begins to steam. Add half the puree, heat until warm, then stir into puree remaining in blender. Pour into large bowl. Refrigerate, stirring occasionally, 1 hour or until consistency of egg whites.
- 4. Meanwhile, cut each shortcake roll into 8 equal slices. Press over bottom and up sides of lined bowl.
- 5. Beat whipping cream in a large bowl with mixed on med-high speed until soft peaks form when beaters are lifted. Fold into strawberry mixture until blended (see Note). Pour into cake-lined bowl. Fold plastic wrap over top & refrigerate at least 5 hours or overnight, until firm.
- 6. To serve: Uncover bowl, invert serving plate over bowl. Invert bowl & plate together. Carefully lift off bowl & peel off plastic wrap. Cut into wedges.
- 7. NOTE: For a more vivid pink, stir in a little red food coloring.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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