Top 5 Summer Strawberry Desserts

Looking for a strawberry recipe for all the family to enjoy? Have you been thinking about making the perfect strawberry trifle? Check our top 5 strawberry recipes here. We have some great dessert ideas using the classic strawberries and cream combination to!

British strawberry season runs from June to September, so plenty of time to create some light and colourful summer recipes. From afternoon tea treats to dinner party desserts, we have the strawberry recipe for you…

Strawberry shortcake fridge cake

Receipt from Taste

INGREDIENTS

  • 750g strawberries from our farm shop, hulled, thinly sliced 
  • 1 cup strawberry jam
  • 1 cup cranberry raspberry juice
  • 84 Arno shortbread biscuits (see note)
  • 300ml thickened cream, whipped, to serve

VANILLA MASCARPONE CREAM

  • 250g tub mascarpone
  • 3 cups thickened cream
  • 1/2 cup icing sugar mixture, plus extra to dust
  • 2 teaspoons vanilla extract

METHOD

  • Step 1Make Vanilla Mascarpone Cream Using an electric mixer, beat mascarpone, cream, icing sugar and vanilla until soft peaks form (do not over-beat).
  • Step 2Reserve 1 cup of sliced strawberries. Combine jam and 1 tablespoon juice in a bowl. Place remaining juice in a separate bowl. Spread 1/4 cup cream mixture over a large serving plate to form a 20cm x 28cm rectangle. Working quickly and using 21 biscuits, dip each biscuit into juice. Arrange biscuits on cream mixture in 3 rows to form a rectangle. Spread with 3/4 cup of cream mixture. Arrange 1/4 of the strawberry slices, in a single layer, over cream mixture. Drizzle with 2 tablespoons jam mixture. Spread with 3/4 cup of cream mixture.
  • Step 3Repeat process 2 times with biscuits, cream mixture, strawberries and jam mixture, then finish with a layer of biscuits and a thin layer of cream mixture. Refrigerate for 3 hours or until cream has set and biscuits have softened.
  • Step 4Remove from fridge. Top with whipped cream, reserved strawberries and remaining jam mixture. Dust with icing sugar. Serve immediately.

The Best Strawberry Shortcake

Receipt From The Country Cook

WHAT YOU’LL NEED:
white (or yellow) cake mix egg whites,
oil and water cream cheese
powdered sugar
whipped topping (COOL WHIP)
strawberry glaze
Fresh strawberries.

HOW TO MAKE STRAWBERRY SHORTCAKE CAKE:
1. Make cake according to package directions for a 9×13 baking dish.
2. Allow the cake to cool. Then make the next layer. In a mixing bowl, combine softened cream cheese with powdered sugar until smooth. Sir in thawed whipped topping. Mix until combined. 
3.  In a bowl combine the strawberry glaze with your strawberries.
4. Spread this mixture on top of the cake.
5. Isn’t this just a pretty and bright cake? And it tastes so good too! Slice and serve. This cake needs to be kept refrigerated.


Strawberry Lemon Shortcake

Recipe from Taste of Home

Ingredients

  • 1 tablespoon butter, softened
  • 1/4 teaspoon grated lemon zest
  • 1-1/2 cups sliced fresh strawberries
  • 2 tablespoons sugar
  • SHORTCAKES:
  • 1 cup all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • 3/4 teaspoon grated lemon zest
  • 1/8 teaspoon salt
  • 3 tablespoons cold butter, cubed
  • 1/3 cup 2% milk
  • 1 large egg yolk
  • WHIPPED CREAM:
  • 1/3 cup heavy whipping cream
  • 1 teaspoon sugar

Directions

  • Preheat oven to 450°. In a small bowl, mix softened butter and lemon zest until blended. In another bowl, toss strawberries with sugar; let stand while preparing shortcakes.
  • In a large bowl, whisk flour, sugar, baking powder, lemon zest and salt; cut in cold butter until mixture resembles coarse crumbs. In another bowl, whisk milk and egg yolk until blended; add to flour mixture, stirring with a fork just until moistened.
  • Turn dough onto a lightly floured surface; knead gently 4-5 times. Divide dough into four portions; pat each into a 3/4-in.-thick circle. Place 2 in. apart on a parchment paper-lined baking sheet. Bake 8-10 minutes or until golden brown. Remove from pan to a wire rack.
  • Meanwhile, in a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form.
  • To serve, split shortcakes in half. Top bottoms with whipped cream and strawberries. Spread tops with lemon-butter mixture; place over strawberries.

Angel Strawberry Dessert

Dessert From Taste of Home

Ingredients

  • 1-1/2 cups sugar
  • 5 tablespoons cornstarch
  • 1 package (3 ounces) strawberry gelatin
  • 2 cups water
  • 2 pounds fresh strawberries, hulled, divided
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (14 ounces) sweetened condensed milk
  • 1 carton (12 ounces) frozen whipped topping, thawed
  • 1 prepared angel food cake (8 to 10 ounces), cut into 1-inch cubes

Directions

  • For glaze, in a large saucepan, combine the sugar, cornstarch and gelatin. Add water and stir until smooth. Cook and stir over medium-high heat until mixture begins to boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool completely. Cut half of the strawberries into quarters; fold into glaze.
  • In a small bowl, beat cream cheese until smooth. Beat in milk until blended. Fold in whipped topping.
  • In a 4-qt. clear glass bowl, layer half of the cake cubes, glaze and cream mixture. Repeat layers. Cut remaining strawberries in half and arrange over the top. Cover and refrigerate for at least 2 hours or overnight.

Strawberry Cheesecake Shortcake

Recipe From Driscolls

INGREDIENTS

Cheesecake Filling
  • 1 1/2 Teaspoons vanilla extract, divided
  • 1/2 Cup granulated sugar
  • 3 Packages (8 ounces) cream cheese, room temperature
  • 1 Cup heavy cream
  • 1/2 Cup confectioners’ sugar
  • 1 Package (16 ounces) Driscoll’s Strawberries, divided
Topping
  • 1 Package (16 ounces) Driscoll’s Strawberries, divided
  • 3/4 Cup granulated sugar
  • 2 Tablespoons cornstarch
  • 1/2 Cup water
  • 1/4 Tsp. vanilla extract
  • 2-3 drops red food coloring (optional)
  • 1/4 Cup confectioners’ sugar
  • 1/2 Cup heavy cream
Shortcake
  • 1 3/4 Cups all-purpose flour
  • 1/4 Cup granulated sugar
  • 1 1/2 Teaspoons baking powder
  • 1/2 Tsp. baking soda
  • 1/8 Tsp. salt
  • 5 Tablespoons unsalted butter, cold, cut into cubes
  • 3/4 Cup plus 2 tablespoons heavy cream
Shortcake
  1. Preheat oven to 375°F.
  2. Grease the inside of a 9-inch springform cake pan with cooking spray. Cut a 9-inch circle of parchment paper and fit it into bottom of pan. Spray with cooking spray.
  3. Into the bowl of a food processor, add flour, sugar, baking powder, baking soda, and salt. Pulse 2-3 times to mix. Add butter and pulse until mixture resembles coarse crumbs. Continue to pulse while slowly adding heavy cream. Pulse just until dough is moistened and still crumbly and loose. Empty dough onto lightly floured surface and gather into a ball. Gently knead until smooth, about 5 turns. Press dough evenly into bottom of prepared springform pan. Bake for 18-20 minutes or until edges are golden brown. Open springform pan and allow shortcake to cool completely (do not remove shortcake from bottom of pan).
Cheesecake Filling
  1. In a large bowl, beat cream cheese with an electric mixer until smooth. Add granulated sugar and 1 teaspoon vanilla extract. Continue to beat until ingredients are incorporated. Set aside.
  2. In a separate large bowl, beat heavy cream with an electric mixer until it begins to bubble and thicken. Add confectioners’ sugar and ½ teaspoon vanilla extract. Continue to beat until soft peaks form.
  3. Fold in whipping cream until fully combined. Set aside.
  4. Line the inside of the original springform pan with a collar of parchment paper, making sure the parchment paper sticks above the edges of the pan about 2 inches. Carefully close the springform pan and paper collar around the cooled shortcake.
  5. Remove stems from 6 large strawberries and cut berries into ¼-inch vertical slices. Press the prettiest slices side-to-side against the inside of the springform pan. Spread about 1 cup cheesecake filling around sliced berries and over shortcake, carefully filling in any gaps.
  6. Remove stems from remaining strawberries and place cut side down on top of cake. Spread remaining cheesecake filling evenly over top of the strawberries, carefully filling in any gaps. Cover loosely and refrigerate until firm, about 4–5 hours or overnight.
Topping
  1. Remove stems from 7-9 strawberries and mash in a small bowl to make about ¾ cups of strawberry puree. In a small saucepan, mix granulated sugar and cornstarch together. Add water and strawberry puree. Cook over medium heat, stirring constantly. When mixture begins to boil, cook for an additional minute while stirring. Remove from heat. Add 2-3 drops of food coloring if a deeper red color is desired. Allow strawberry sauce to cool completely.
  2. In a large bowl, beat heavy cream with an electric mixer until it begins to bubble and thicken. Add confectioners’ sugar and vanilla extract and continue to beat until stiff peaks form. Spread whipped cream evenly over top of cheesecake. Carefully open springform pan and remove parchment collar.
  3. Remove stems from remaining strawberries, cut into quarters, and arrange on top of cake. Pour strawberry sauce over berries.
  4. Serve immediately or refrigerate for up to several hours before serving.