Best Pink Bavarian Crown Strawberry Dream Supreme Recipes

PINK BAVARIAN CROWN STRAWBERRY DREAM SUPREME

Steps:

• Mix strawberry Jell-O with boiling water then cold water.
• Chill until slightly congealed.
• Beat until fluffy.
• Mascerate strawberries with sugar.
• Drain juice off to get 1 cup.
• Mix Cool Whip with the strawberries; mix into Jell-O mixture.
• Tear angel food cake into 1 inch pieces; don't use any browned parts.
• Alternate cake with Jell-O mixture in 9 x 2 x 13 inch pan.
• Chill until firm.
• For the glaze, cook the strawberry juice, cornstarch, and butter until thickened; cool.
• Add 2 tablespoons 1/2 and 1/2 cream.
• When cool drizzle on top of dessert.

STRAWBERRY CHEESECAKE SUPREME

Steps:

• Mix together the crumbs, coconut and butter; press onto bottom of 9-inch springform pan.
• Line side of pan with 4-inch-wide strip parchment or waxed paper.
• Reserve 8 berries for garnish; cut remaining berries into 1/4-inch-thick slices.
• Stand enough of the largest berry slices to form single layer around edge of lined pan; gently place bottoms of berry slices against side of pan.
• Mash remaining sliced berries.
• Sprinkle gelatine over cold water in saucepan; let stand 5 minute to soften.
• Cook on low heat until gelatine is dissolved.
• Beat cream cheese, sugar and juices in medium bowl with mixer until well blended.
• Fold in mashed berries; mix well.
• Gradually beat in gelatine.
• Refrigerate 5 minute or until slightly thickened.
• Whisk in 1 cup whipped topping; pour into prepared pan.
• Refridgerate 3 hours or until firm.
• Remove rim of pan; discard parchment paper.
• Cut reserved 8 strawberries in half.
• Spread remaining whipped topping around edge of cake and top with strawberry halves.

STRAWBERRY DREAM CAKE(COOK'S COUNTRY)

Steps:

• 1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line bottoms with parchment, grease parchment, and flour.
• 2. Transfer strawberries to bowl, cover, and microwave until strawberries are soft and have released their juice, about 5 minutes. Place in fine-mesh strainer set over small saucepan. Firmly press fruit dry (juice should measure at least 3/4 cup); reserve strawberry solids. Bring juice to boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup, 6 to 8 minutes. Whisk milk into juice until combined.
• 3. Whisk strawberry milk, egg whites, and vanilla in bowl. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.
• 4. Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pans halfway through baking. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.).
• 5. For the frosting: Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Add reserved strawberry solids and salt and mix until combined, about 30 seconds. Refrigerate until ready to use, up to 2 days.
• 6. Pat strawberries dry with paper towels. When cakes are cooled, spread 3/4 cup frosting over 1 cake round. Press 1 cup strawberries in even layer over frosting and cover with additional 3/4 cup frosting. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Garnish with remaining strawberries. Serve. (Cake can be refrigerated for 2 days. Bring to room temperature before serving.).

STRAWBERRY CAKE SUPREME

Steps:

• Preheat oven to 350 degrees. Grease and flour 3 9 inch round pans.
• In a large bowl, mix toether cake mix and gelatin.
• make a well in the center and add 1 cup mashed strawberries, oil, milk and eggs. Beat on low speed just until blended. Beat on medium speed for 4 minutes scraping bowl.
• Fold in coconut and pecans.
• Pour batter evenly into the 3 pans. Then bake in oven 25-30 minutes or until a toothpick comes out clean.
• Cool in pan for 10 minutes, then turn out on wire rack and cool completely.
• To make Strawberry Cream Cheese Frosting: Mash 3/4 cup fresh strawberries to make 1/2 cup, then DRAIN WELL. Meanwhile beat cream cheese and butter until smooth. Blend in the confectioners sugar and then add your drained strawberries. Beat on medium until well combined. Fold in coconut and pecans. Refrigerate until cake is completely cooled.
• Frost cake between layers and top and sides. Chill uncovered for 30 minutes until frosting is set. Cover and chill for at least 4 hours before serving.

STRAWBERRY BAVARIAN CREAM

Steps:

• Drain strawberries, reserving syrup.
• Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved.
• Add enough cold water to reserved syrup to measure 1 cup; stir into dissolved gelatin. Chill until almost set.
• Beat gelatin until foamy. Fold whipped cream and thawed strawberries into gelatin. Pour into 1 quart mold or into individual dessert dishes and chill until firm.
• Unmold; if desired, serve with sweetened whipped cream and garnish with strawberries or other fruits.

PINK BAVARIAN CREAM

Steps:

• 1. Drain strawberries, reserving syrup. Pour boiling water over gelatin, stirring until dissolved. Add enough cold water to reserved syrup to measure 1 cup; stir into dissolved gelatin. Chill until ALMOST set.
• 2. In chilled bowl, beat cream until stiff. Beat gelatin until foamy. Fold gelatin & strawberries into whipped cream. Pour into 1-quart mold. Chill until firm. If you wish, garnish with additional whipped cream & strawberries.
• 3. May substitute frozen raspberries & raspberry jello or Crushed pineapple & lemon jello.