I’m sure you’ve had berries with whipped cream, but have you ever had berries in whipped cream?
It’s as simple as taking one of my favorite ingredients, freeze dried berries, pulverizing them into a powder and then whipping them into fluffy pastel clouds of cream.
So simple. So dreamy. So good. So perfect for piling onto a slice of Ricotta Cake and then shoveling into your mouth mostly with your fingers even though there are forks right there.
I clearly made this with batch with all raspberries, but the recipe will work with any freeze dried berry (or other fruit) you like. Get colorful with it! Go pink with strawberries, indigo with blueberries, or maybe try the mixed berries I’ve been eyeing recently at Trader Joe’s! I don’t know what color they’d make exactly—some sort of purple—but I do know it would be delicious.
(Any) Berry Whipped Cream makes about 1 1/2 cups
~1/2 cup freeze dried berries of choice 1 cup heavy cream, very cold 1/2 teaspoon pure vanilla extract 3 tablespoons confectioner’s sugar
Place freeze dried berries in a food processor and process until they are powder, about 45-60 seconds. Alternatively, place the berries in a sealed zip-top bag and crush well with a rolling pin or other heavy object.
Measure out 2 tablespoons of pulverized berry powder, and reserve any remaining powder for another use.
In a medium-large mixing bowl, combine heavy cream, vanilla, confectioner’s sugar, and pulverized berries. Use an electric mixer to whip cream until stiff peaks form. Do not over whip (but if you do, just add a little more cream).
Load whipped cream into a piping bag fitted with a tip or scoop with a spoon and use as desired.
Leftover Berry Whipped Cream should be covered and refrigerated. It’s pretty stable, but may need to be lightly re-whipped before serving.
I feel like I’ve been throwing freeze-dried strawberries in everything lately, but who can blame me? They’re pretty readily available at your local Target or Trader Joe’s, are consistently tasty, and can be eaten as a snack or pulverized into powder and tossed into anything that you wish to look and taste like summer. You know, like these Strawberry Lemon Bars.
These are simply Lemon Bars with two tablespoons of pulverized strawberry powder in the filling and a tiny bit more in the confectioner’s sugar topping. Seriously, that’s it—no other changes. Easy peasy.
The primary flavor here is lemon, but there’s just a *little* hint of strawberry—think something akin to pink lemonade. It’s a subtle thing, to be sure, but it’s there and it’s delicious.
The color, as you can see is anything but subtle. It’s bright as can be, in fact, and I totally dig it. I mean, why make another batch of regular old lemon bars when you can add one ingredient and get to show up to the party/picnic/cookout/your couch with these gems? I think we can call agree that pink, summery desserts just taste better.
Strawberry Lemon Bars makes 16 bars
Shortbread Crust: 1 cup all-purpose flour 1/4 cup granulated sugar 1/4 teaspoon Kosher or sea salt 1/2 cup (1 stick) unsalted butter, very cold, cut into cubes
Strawberry Lemon Filling: 1 cup granulated sugar 2 tablespoons fresh lemon juice (about 1 medium lemon) 2 tablespoons pulverized freeze-dried strawberries, from about 1/2 cup pieces 2 tablespoons all-purpose flour 1/4 teaspoon Kosher or sea salt 1/2 cup fresh lemon juice, from about 3 medium lemons 2 large eggs + 1 large egg yolk, room temperature 4 tablespoons unsalted butter, melted 1 drop red food coloring (optional)
Preheat the oven to 350F. Grease and line an 8- or 9-inch square pan with parchment or aluminum foil, leaving overhang on two sides for removal. Grease again. Set aside.
Make the shortbread crust. In a large mixing bowl, mix together flour, sugar, and salt. Using a pastry blender or two forks, cut butter into dry ingredients until the largest pieces are the size of small peas. Mixture will be very crumbly and dry. Transfer mixture to prepared pan and use your fingertips to press it into one even layer on the bottom of the pan. Bake for 10 minutes. Cool on a rack for a few minutes while you prepare the filling.
In a large mixing bowl, combine sugar, lemon zest and pulverized strawberry powder. Use your fingertips to rub zest and powder into sugar until combined. Mix in all-purpose flour and salt. Whisk in lemon juice, followed by eggs and egg yolk, and melted butter. Add food coloring, if using. Mixture will be thin.
Pour filling over the shortbread crust. Bake for 22-25 minutes, until center is set. Let cool completely on a rack before chilling for at least four hours.
Use the foil overhang to remove bars from the pan to a cutting board. Peel parchment (or foil) from the edges. Use a large, sharp chef's knife to slice bars.
In a small bowl, stir together confectioner’s sugar and pulverized strawberry powder. Sift confectioner's sugar over the tops of the bars before serving.
Serve bars immediately or refrigerate for up to three days. Confectioner’s sugar will degrade over time—this can be remedied by sifting more over the tops.
Why have one flavor of cake when you can have three?! This Neapolitan Bundt Cake has them all: vanilla, chocolate and strawberry.
All the flavors start together with a batch of my favorite go-to bundt base. It’s ridiculously easy: just dump everything in a mixer, then mix on low for 30 seconds before turning the speed to medium for 3 minutes. Easy easy easy.
Once the batter is ready, divide it in thirds. Leave one plain (vanilla), stir cocoa powder and melted chocolate into another (chocolate), and flavor the last with pulverized freeze-dried strawberries (strawberry).
I tried a few different methods for the cake assembly, including spooning them all in at random, but my favorite is the one you see here. I spooned one flavor at a time into the pan, then spread it around in a circle. It doesn’t matter if they’re all perfectly even—the layers of batter will produce a stripey marble effect. The imperfections are all part of the fun.
Neapolitan Bundt Cake takes just over an hour to bake and will need to cool completely before glazing…with three glazes! Gotta have one for each flavor, right? These glazes are all quick and easy to whisk together; the only thing you want to watch for is that they all have similar viscosity. Once mixed, drizzle to your heart’s content.
With a tight crumb, tender texture, and three flavors and colors, this Neapolitan Bundt will be a winner with everyone! It’s perfect for any occasion, including the first picnic or cookout back together after so many months apart.
Neapolitan Bundt Cake makes one 10-cup capacity bundt
For the Cake: 2 cups granulated sugar 1 cup (2 sticks) unsalted butter, room temperature, cut into 16 pieces 4 large eggs, room temperature 2 teaspoons pure vanilla extract 3 cups all-purpose flour 2 teaspoons baking powder 1/2 teasp Kosher or sea salt 1 cup milk (preferably whole), room temperature
For the Strawberry Batter: 1 1.2 ounce package freeze-dried strawberries, pulverized red food coloring (I used 1 drop red gel), optional
For the Chocolate Batter: 2 tablespoons natural unsweetened cocoa powder 2 ounces dark chocolate, chopped
Place an oven rack in the center position. Preheat oven to 325F. Heavily grease a bundt pan with softened butter (or shortening) and dust well with flour. Set aside.
Make the cake. Make the cake. Combine all ingredients in a large mixing bowl. Use an electric mixer to mix on low for 30 seconds. Increase speed to medium and mix for 3 minutes. Batter will be thick.
Make the Strawberry and Chocolate batters. Divide batter into 3 medium bowls, with about 1 2/3 cups batter going in each. Leave one plain. This is the vanilla batter.
To make the strawberry batter, whisk pulverized freeze-dried strawberries and optional food coloring into one of the bowls of batter.
Make the chocolate batter. Whisk cocoa powder into the last bowl of batter. Put chopped dark chocolate in a microwave-safe bowl. Microwave in 15 second increments, stirring in between, until melted and smooth. Whisk into batter.
To assemble the cake, spoon half the vanilla batter into the pan and spread around in a circle. Top with half the strawberry batter, and spread around in a circle. Top with chocolate batter, and spread in a circle. Add remaining vanilla, strawberry and chocolate batters one-by-one, spreading in circles before adding the next. It’s okay if this isn’t perfect—it will look great when sliced, I promise!
When all batters are in the prepared pan, smooth the top with a silicone spatula or wooden spoon. Tap full pan on the counter five times to release any large air bubbles. Bake 65-75 minutes, or until a toothpick inserted in several places comes out clean.
Let cake cool in the pan for 15 minutes. Run a thin, flexible knife around all exposed edges. Invert cake onto a cooling rack and let cake cool completely. Cake may be made up to a day in advance; it will keep double-wrapped in plastic wrap until you are ready to glaze.
Vanilla Glaze: 1/2 cup confectioner’s sugar pinch of salt 2 teaspoons whole milk 1/2 teaspoon pure vanilla extract
Strawberry Glaze: 1 tablespoon pulverized freeze-dried strawberries (from about 1/4 cup pieces) 1/3 cup confectioner’s sugar pinch of salt 2 teaspoons whole milk
Chocolate Glaze: 1 tablespoon natural unsweetened cocoa powder 1/3 cup confectioner’s sugar pinch of salt 2-3 teaspoons whole milk
Make your glazes. For the vanilla, combine confectioner’s sugar, salt, milk and vanilla in a small bowl. Use a fork to whisk ingredients together until very thick, but pourable. If it’s too thick, add more milk by the 1/2 teaspoon up to 1 teaspoons (1 tablespoon); if it’s too thin, add more confectioners sugar in 1 tablespoon increments.
For the strawberry, combine freeze-dried strawberries, confectioner’s sugar, salt, and milk in a small bowl. Use a fork to whisk ingredients together until very thick, but pourable. If it’s too thick, add more milk by the 1/2 teaspoon up to 1 teaspoons (1 tablespoon); if it’s too thin, add more confectioners sugar in 1 tablespoon increments.
For the chocolate, combine cocoa powder, confectioner’s sugar, salt, and milk in a small bowl. Use a fork to whisk ingredients together until very thick, but pourable. If it’s too thick, add more milk by the 1/2 teaspoon up to 1 teaspoons (1 tablespoon); if it’s too thin, add more confectioners sugar in 1 tablespoon increments.
Pour or drizzle glazes over cake. Let sit for 20 minutes to set. Move cake to a serving plate before slicing and serving.
Leftover cake will keep covered at room temperature for up to two days or in the refrigerator for up to five.
This recipe may be halved and baked in a parchment-lined 9x5-inch loaf pan. Start checking the cake for doneness at the 55 minute mark.
If you can’t tell, I am all about baking with berries right now. Or no-baking with them, in this case.
That’s right! This lush pink strawberry pie is a completely oven-free operation. It’s cold and creamy with huge strawberry flavor, and just enough chocolate to please anyone who says they don’t like fruit desserts. This is a recipe you’ll be delighted to have in the warmer months. Anything to keep the oven off, right?
No-Bake Strawberry Cream Pie starts with an Oreo crumb crust filled with dark chocolate ganache AKA a “black bottom.” Fresh strawberries are pressed into the chocolate for flavor an texture, though you can skip this particular adornment if you need to make the pie more than a day in advance.
Next up is the titular strawberry cream. I’m sure there are plenty of ways to do this by reducing fresh strawberries, but I took the easy way out and opted for freeze-dried. They’re my go-to for strawberry-flavored desserts; they’re always excellent quality, and I love that they can be crushed and added to anything for a hefty hit of fresh berry flavor. Here, they’re pulverized and mixed with cream cheese, confectioner’s sugar and vanilla before being lightened with fresh whipped cream. In addition to providing the flavor in the filling, the freeze-dried berries also give our pie the most vibrant pink color! I just love it.
As with many no-bake pies, this one needs a chill to set up properly. I prefer to plan ahead and chill overnight, but you can get away with three hours if you’re in a bind. Once the chill time is up, spoon or pipe whipped cream over the top and finish with fresh strawberries. ‘Tis the season after all.
Ganache Layer: 4 ounces dark chocolate, chopped 1/4 cup heavy cream ~8 ounces (1/2 box) fresh strawberries, trimmed & quartered
Filling: 2 1.2 ounce packages freeze dried strawberries 1 1/3 cup heavy cream, very cold 8 ounces (1 brick) full-fat brick-style cream cheese, room temperature 1 1/2 cups confectioner’s sugar pinch of Kosher or sea salt 2 teaspoons pure vanilla extract
Topping: 3/4 cup heavy cream, very cold 2-3 tablespoons confectioner’s sugar 1 teaspoon pure vanilla extract 5-6 fresh strawberries, thinly sliced
Place Oreos in the bowl of a food processor and blitz until they are crumbs. Add melted butter and pulse until the mixture can be pinched together. Press it into the bottom and up the sides of the pie plate. Refrigerate for 15 minutes to set.
Make the ganache. Combine chopped chocolate and heavy cream in a small microwave-safe bowl. Heat in 15 second increments, stirring in between, until a smooth even ganache forms (about 45 seconds total). Pour it into the crust and use the back of a spoon to carefully spread it into an even layer on the bottom. Top with quartered fresh strawberries. Refrigerate crust and ganache while you prepare the filling. If making the pie more than a day in advance, skip adding the fresh strawberries. They may lose their freshness over a long period.
Place freeze dried strawberries in a food processor and process until they are powder, about 30 seconds. Set aside.
In a large mixing bowl, use an electric mixer to whip heavy cream until stiff peaks form. Do not overwhip. Set aside.
In a separate large mixing bowl, use an electric mixer to beat strawberry powder, cream cheese, and confectioner’s sugar until combined and fluffy. Use a silicone spatula or wooden spoon to stir in 1/3 of the whipped cream. Working in 2 installments, carefully fold in remaining whipped cream until combined. Transfer to chilled pie crust and use a silicone spatula to spread to the edges. Press plastic wrap to the top. Chill for 3 hours or overnight.
Make whipped cream topping. In a medium-large mixing bowl, combine heavy cream, sugar, and vanilla. Use an electric mixer to whip cream until stiff peaks form. If you want to pipe, load it into a piping bag fitted with a star tip. Remove pie from the refrigerator and discard plastic wrap. Spoon or pie whipped cream over the top. Finish with sliced fresh strawberries.
Slice and serve. Leftover pie will keep covered in the refrigerator for a couple of days.
I’m generally not a fruit and chocolate gal, but I’ll make an exception for these Double Chocolate Berry Shortcakes. Made with dark chocolate biscuits, chocolate whipped cream and fresh berries, this spin on the classic dessert has “delicious” written all over it!
Getting deep chocolate flavor into these biscuits was more challenging than just adding some cocoa powder. My starting point was my five ingredient cream biscuit base, but you’ll see that I deviated pretty significantly. I added cocoa, of course, but also chopped dark chocolate, granulated espresso and brown sugar for a good bittersweet flavor. Butter and heavy cream provide just enough moisture to bind the dough. Baking powder and baking soda leaven everything and produce good crackly tops, which are made all the better with crunchy coarse sugar.
I would normally encourage you to bake your biscuits close together so that they rise up instead of out, but I prefer to bake them separately here. Because cocoa powder doesn’t play by the rules of gluten, these will expand pretty dramatically. The results have distinct, crisp exteriors and tender interiors, perfect for splitting and layering with berries and cream. I tested this recipe seventeen times, and while these are not the tallest chocolate biscuits I made, they are by far the most delicious. I don’t know about your kitchen, but in mine, delicious beats aesthetic perfection every time. Craggy tops and soft centers for the win!
As far as assembly goes, this is a pretty run-of-the-mill shortcake operation. I like to use a fork to gently split the cooled biscuits into two thin layers, then sandwich them with chocolate whipped cream, berries and chopped dark chocolate. I add an extra flourish on top because I think it’s pretty, but feel free to leave your shortcakes unadorned if that’s more your style.
You’ll notice that I didn’t specify any particular berry for these shortcakes. Why limit yourself, you know? I used a mix of strawberries and raspberries because that’s what sounded good at the time. Feel free to use any berry (or other fruit) you like. We’re already twisting a classic—might as well do away with all the rules.
Double Chocolate Berry Shortcakes makes about 12 shortcakes
1 3/4 cup + 2 tablespoons all-purpose flour 6 tablespoons natural unsweetened cocoa powder 1 1/2 teaspoons granulated espresso (optional) 6 tablespoons light or dark brown sugar, packed 2 1/4 teaspoon baking powder 3/4 teaspoon baking soda 3/4 teaspoon Kosher or sea salt 6 tablespoons unsalted butter, very cold 2.5 ounces dark chocolate, finely chopped 1 cup + 2 tablespoons heavy cream + more for brushing, very cold 1 tablespoon coarse sugar
Preheat oven to 425F. Line a rimmed baking sheet with parchment.
In a medium mixing bowl, stir together flour, cocoa powder, espresso granules, brown sugar, baking powder, baking soda and salt. Using your fingertips (not your palms!) or a pastry blender, cut cold butter into flour mixture until it is roughly the size of peas. Stir in chopped dark chocolate.
Pour in heavy cream. Stir with a rubber spatula or wooden spoon until a shaggy dough forms. You may need to knead it in the bowl a couple of times. If it seems too dry (“dusty”), add more cream by the tablespoon.
Turn dough out onto a floured (or cocoa powdered) surface. Give it 1-2 kneads before patting into a 1-inch thick rectangle. Flour a large, sharp chef’s knife before slicing the rectangle into 12 biscuits. Be sure to slice directly down—do not saw.
Evenly space biscuits on prepared pan, leaving 2.5 inches between each. Brush the tops with more heavy cream and sprinkle each with coarse sugar. Bake for 14-15 minutes, or tops are craggy and they have spread somewhat dramatically. Let biscuits cool completely the pan.
While the biscuits are cooling, fold berries and sugar together in a medium mixing bowl. Cover the bowl with plastic wrap and let sit (macerate) at room temperature for up to an hour.
When the biscuits are cool and the berries are ready, make the chocolate whipped cream (recipe below).
Assemble shortcakes. Use a fork to gently split biscuits in half equatorial (it’s okay if they’re not perfect). Gently move the bottom half of a biscuit to a plate. Top with chocolate whipped cream and berries. Place the top half of the biscuit over the top. Garnish with more chocolate whipped cream and berries, if desired. Serve immediately.
Leftovers are best eaten within a day or so.
Chocolate Whipped Cream makes ~1 1/2 cups (enough for 6-8 desserts)
2 cups heavy cream, very cold 4 tablespoons natural unsweetened cocoa powder 4 tablespoons confectioner’s sugar, depending on preference
In a medium-large mixing bowl, combine heavy cream, cocoa powder and confectioner’s sugar. Use an electric mixer to whip cream until stiff peaks form. Do not over whip (but if you do, just add a little more cream).
Load whipped cream into a piping bag fitted with a tip or scoop with a spoon and use as desired.