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Fresh Strawberry Dessert Recipes


One of the most attractive desserts that can be made of gelatine is strawberry cream fluff. It is especially delicious in warm weather, but plenty of time must be allowed for it to solidify.

The gelatine mixture is piled into stemmed glasses and then surrounded by thin pieces of sponge cake or ladyfingers, as here shown. A few fresh strawberries or strawberries that have been canned in thick sirup make an attractive garnish. If a deeper shade of pink is desired than the strawberry juice gives, pink coloring may be added before the whipped cream is beaten into the gelatine.

fresh strawberry dessert recipes

 STRAWBERRY CREAM FLUFF (Sufficient to Serve Six)

 1 Tb. unflavored gelatine

 1/4 c. cold water

1-1/2 c. strawberry juice Juice of one lemon

1/4 c. sugar

1-1/2 c. whipped cream

Soak the gelatine in the cold water. Heat the strawberry juice to the boiling point, and add it to the soaked gelatine. Add the lemon juice and sugar and place the gelatine where it will cool. When it has started to solidify, beat into it the whipped cream and continue beating until the mixture stands up well when dropped from a spoon. Place in a mold and cool. Serve in any desired way.

FRUIT ICE (Sufficient to Serve Six)

1-1/2 c. sugar

 2 c. water

 3 oranges

 3 lemons

 1 c. grated pineapple

1 c. crushed strawberries

Cook the sugar and water until a thin sirup is formed, and then cool. Add the juice of the oranges and lemons, the grated pineapple, fresh if possible, and the crushed strawberries. Freeze and serve.


As nearly every one is fond of strawberries, a sherbet in which this fruit is used will always be appreciated. Fresh strawberries are required in the accompanying recipe, and so this dessert must be made during strawberry season.

STRAWBERRY SHERBET (Sufficient to Serve Six)

2 c. fresh crushed strawberries

 1 lemon

 2 c. sugar

1 qt. milk

 2 egg whites

 Crush the strawberries, add them with the juice of the lemon and sugar to the milk. Stir until the sugar is dissolved. Freeze to a mush, add the beaten egg whites, and continue to freeze until the sherbet is solid.


As the name implies, strawberry angel parfait is a very dainty dessert. Nothing more delightful can be made during the season when fresh strawberries can be obtained. It is suitable for serving at the conclusion of a meal, but it is especially satisfactory for a party or other social affair.

STRAWBERRY ANGEL PARFAIT (Sufficient to Serve Six)

1 c. sugar

1 c. boiling water

Whites of 2 eggs

1 pt. whipping cream

1 c. crushed strawberries

2 tsp. vanilla

Boil the sugar and water until the sirup threads. Beat the egg whites and pour the hot sirup over them, beating rapidly. Cool. Whip the cream and fold it in, add the crushed strawberries and vanilla, and freeze in a mold.


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