This recipe came to me via email and were just too pretty and too yummy-sounding not to share! If you try it, be sure to leave a comment to let us know how it turned out!
- 3 (3-ounce) packages soft split ladyfingers
- 2 (8-ounce) packages cream cheese, softened
- 1 cup frozen whipped topping, thawed
- ½ cup minced fresh strawberries
- ½ cup confectioners’ sugar
- ¼ cup sour cream
- 1 (10.75-ounce) all-butter pound cake
- ⅓ cup orange juice
- Garnish: 8 whole strawberries
- Preheat oven to 350°. Place ladyfingers on parchment paper–lined baking sheets. Bake for 2 to 3 minutes, or until very lightly toasted. Set aside.
- In a medium bowl, stir together cream cheese, whipped topping, minced strawberries, confectioners’ sugar, and sour cream. Refrigerate until ready to use.
- Slice pound cake lengthwise into long (1/4-inch-thick) slices. Using a 2½-inch round cutter, cut 8 circles of cake. Set aside. Cut one rounded end off ladyfingers so that they measure 2¼ inches long.
- To assemble desserts, place a cake round in the center of a 3½-inch ring mold. Brush inside surfaces of ladyfingers lightly with orange juice. Stand rounded end up inside ring mold around cake circle. Spoon about ⅓ cup mousse into mold. Repeat with remaining cake rounds, ladyfingers, orange juice, and mousse. Refrigerate until ready to serve. To serve, remove ring mold, and tie with a pretty ribbon. Garnish each with a whole strawberry.
At first look, you’re probably thinking the same thing I did…”What the heck happened to these Strawberries??’ These are not, if fact, Strawberries but are a close cousin called Pineberries. I know, crazy looking, right?
Per their commercial producer, VitalBerry:
Pineberries are actually the oldest strawberry variety and were brought from Chile to France in the 1700’s. Originally strawberries were white in south America and Red in north America (known as scarlets)…
Pineberries are much smaller than the strawberries we are used to seeing today and what makes their appearance so distinct is their white flesh which is studded with red seeds. The aroma and flavour of pineberries never disappoints – the striking berries have a pineapple flavour.
I must get my hands on some of these. They combine two of my favorite flavors in a cool looking exterior. My mind is already whirling with reverse-color recipe ideas. Any one ever seen these in person? Wonder if there is a pineberry recipe database out there somewhere…
Whew, getting this one in just under the wire. If you’re like me, a procrastinator, then this might just be the recipe for you! I had been thinking over the last few weeks about doing a special cupcake for the upcoming holiday, and had the grandiose ideas about red velvet, blueberry filled, cream cheese iced monstrosity. The more I thought about it though, the more I didn’t think some elaborate mashing up of so many flavors would really turn out all that well. So I scrapped that idea and went back to square one. Then, this little gem caught my eye when I was off searching for some other cupcake recipes and I knew this was what I wanted to do.
Cute, easy to make, and delicious (still used the cream cheese frosting)!
As a bonus holiday recipe, my friends over at Foodwhirl found these adorable dipped strawberries. Considering that strawberries are in season right now, I think this is a perfect treat for a hot day with friends and family.
Happy Birthday America! There is no place I would rather be a citizen of then this wonderful county right here!
I was discussing this recipe that was sent to me in a weekly recipe collection email for Strawberry Cheesecake Mousse with a friend of mine that is also a cooking enthusiast. I thought it sounded pretty yummy. I like a good mousse and the fresh strawberries sounded cool and refreshing. He didn’t really agree, however. So I issued an off-the-cuff challenge asking him to write up how he would do this recipe. Well not 5 minutes later did I get a link to this!
Berries and Cream Dish
So I was asked to write up how I would do a berry desert dish. As a reminder this is completely untested or anything, it’s just how I would do one. So some of the proportions might be off and need to be adjusted
- 1 package blueberries
- 1 package raspberries
- 1 package blackberries
- 1 package strawberries
- 2 ounces good-quality white chocolate (such as Lindt or Baker’s), chopped
- 1 cup chilled whipping cream
- 1 cup sugar-in-the-raw
- 1 cup water
Bring cream to simmer in heavy small saucepan.
Remove from heat.
Add white chocolate and stir until smooth.
Pour into bowl.
Cool completely, stirring occasionally.
Refrigerate until well chlled.
Using electric mixer, beat white chocolate cream until stiff.
Take all the berries and combine them. Berry Salad!
Take 3-4 strawberries off to the side for garnish.
Disolve sugar into water.
Dump in berries for 2-3 minutes.
Remove from heat.
Let cool about 20 minutes till still luke warm.
Put berries and sauce into custard dishes.
Top with whipped cream.
Slice strawberries for garnish.
Place 2 slices in whipped cream for garnish.
Add a mint leaf for garnish.
Link via Land of the Nerd
I think I am going to have to take up his challenge and make his version to see if it passes muster. Keep an eye out for an update where I will review the results! I would also encourage any one else looking for a yummy dessert to try it and let us know what you think!