Moist and fluffy, it features a creamy strawberry frosting made with a luscious strawberry puree. Frozen strawberries give this recipe a wonderful pink colour, and the leftover strawberry puree ...

Add it to the frosting of a light and airy chantilly cake with berries for a fruity finish, or put a swirl of strawberry to a French yogurt cake. When strawberries go through the freeze-drying ...

Spread the cream cheese frosting evenly on the cookie ... I don’t recommend using frozen strawberries. This easy strawberry pizza recipe does not freeze well. The strawberries tend to get ...

Look for unblemished strawberries with bright-green hulls. Just one variety of strawberry, Elsanta, accounts for 80 per cent of the British fruit sold in UK supermarkets, although many other ...

Put the strawberries in a food processor or blender ... Repeat after another hour then return to the freezer. Transfer the frozen yoghurt to the fridge to soften for 20 minutes before serving.

Add the chopped strawberries. Scrape the sides of ... Add the remaining icing sugar and the strawberry compote and beat the mixture until creamy. Beat in a little milk, if necessary, to loosen the ...

and slice your strawberries so they're ready for cake assembly. Pop the slices in the fridge until you've whipped the cream. The baked cake layer can be frozen for up to one month. Let it cool ...

With apologies to other varieties, strawberries are our absolute favorite fruit. They can satisfy a sweet tooth, be used in myriad recipes, and are appropriate to serve at any meal — and they ...

Strawberries are best enjoyed when they're firm, sweet, and perfectly ripe. Unfortunately, this peak freshness doesn’t last long, and many strawberries quickly become soft and mushy. However ...

I especially love the lurid pink color and laser-bright flavor that freeze-dried strawberries bring to a regular buttercream frosting. Preheat the oven to 350 F and line two muffin tins with ...

Note: Store leftovers in the fridge. The cake can be made up to 24 hours in advance. Recipe from The Pioneer Woman Cooks: Food From My Frontier by Ree Drummond/William Morrow, 2012.