Best Strawberry Bavarian Recipes

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.

BAVARIAN STRAWBERRY CREAM PIE

Steps:

• In a large bowl, crush strawberries and add sugar.
• Let stand 30 minutes.
• Pour cold water in a bowl and add the unflavored gelatin to the top.
• Let stand 5 minutes.
• Add boiling water to dissolve the gelatin; stir.
• Stir in the the strawberries and add fresh lemon juice.
• Chill the gelatin until it is the thickness of unbeaten egg whites.
• Whip the cream until firm peaks form.
• Gently fold into strawberry mixture.
• Pour into pie crust and refrigerate for at least 4 hours.

BAVARIAN STRAWBERRY PIE

Steps:

• In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 300° for 30-35 minutes or until lightly browned (cover edges loosely with foil to prevent overbrowning if necessary). Cool on a wire rack., In a large bowl, combine strawberries and sugar; let stand for 15 minutes. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over medium heat until gelatin is dissolved; stir in lemon juice. Stir into strawberry mixture. Cool to room temperature. Fold in whipped cream. Pour into crust. Refrigerate for at least 4 hours before slicing.

STRAWBERRY BAVARIAN

Steps:

• Puree strawberries in blender.
• In saucepan soften gelatin in cold water. Add to puree with sugar.
• Heat and stir until gelatin is dissolved. Cool and add cherry liqueur.
• Chill, stirring occasionally, until mixture begins to thicken.
• Fold in whipped cream and spoon into eight-cup mold or serving bowl until mixture is set.
• To serve, unmold and top with whole berries.

STRAWBERRY BAVARIAN SALAD

Steps:

• In a large bowl, dissolve gelatin in water. Stir in the strawberries; fold in marshmallows and whipped cream. Transfer to a 5-cup serving bowl. Cover and refrigerate overnight.

STRAWBERRY LEMON BAVARIAN CAKE

Steps:

• Make the shortbread:
• In a bowl cream together the butter, the sugar, and the vanilla, add the flour,the baking powder,and the salt, and stir the mixture until it forms a dough. Spread the dough evenly in the bottom of a 10-inch springform pan and bake it in the middle of a preheated 350°F. oven for 20 to 25 minutes, or until it is golden. Let the shortbread cool and chill it in the pan for 15 minutes.
• Make the Bavarian:
• In a small saucepan stir together the lemon juice, the sugar, the liqueur, and 2 tablespoons water, sprinkle the gelatin over the mixture, and let it soften for 1 minute. Heat the mixture over moderately low heat, stirring, until the sugar and the gelatin are dissolved, set the pan in a bowl of cold water (do not add ice), and stir the mixture until it is just cool but still liquid. In a chilled large bowl with an electric mixer beat the cream until it holds soft peaks, with the motor running add the lemon mixture, beating until the mixture is just combined, and fold in the diced strawberries gently but thoroughly.
• Pour the Bavarian into the springform pan and chill it, covered, for 4 hours, or until it is set. The cake may be made 1 day in advance and kept covered and chilled. Remove the side of the pan, transfer the cake to a plate, and garnish the top and side with the halved strawberries.

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.

ANGEL STRAWBERRY BAVARIAN

Steps:

• Preheat oven to 375°F.
• Prepare, bake and cool cake as directed on package. Cut cake into 1-inch cubes. Drain thawed strawberries, reserving juice.
• Combine gelatin and boiling water in small bowl. Stir until gelatin is dissolved. Add enough water to strawberry juice to measure 1 cup; stir into gelatin. Refrigerate until gelatin is slightly thickened. Beat gelatin until foamy.
• Beat 1 cup whipping cream until stiff peaks form in large bowl. Fold into gelatin along with strawberries.
• Alternate layers of cake cubes and strawberry mixture into 10-inch tube pan. Press lightly. Cover. Refrigerate overnight.
• Unmold cake onto serving plate. Beat remaining 1-1/2 cups whipping cream, sugar and vanilla extract until stiff peaks form. Frost sides and top of cake. Refrigerate until ready to serve. Garnish with fresh strawberries and mint leaves.

STRAWBERRY BAVARIAN CREAM PIE

Steps:

• 1. Chill small mixing bowl and beaters of electric mixer.2. Drain strawberries, reserving syrup. Measure syrup. Add enough water to equal 1 cup liquid. In small saucepan bring liquid to boiling. Remove from heat. Stir in gelatin until dissolved.3. In medium bowl gradually stir ice cream into gelatin mixture. Stir in strawberries. If necessary, refrigerate until partially set.4. In chilled bowl beat whipping cream on medium speed of electric mixer until soft peaks form. Fold half of whipped cream into ice cream mixture. Spread in crust. Refrigerate pie and remaining whipped cream at least 2 hours or until pie is set.5. Garnish pie with remaining whipped cream. Store in refrigerator

STRAWBERRY BAVARIAN JELLO

Steps:

• Dissolve jello in boiling water in a large bowl.
• Stir in the strawberries.
• Fold in marshmallows and whipped cream.
• Transfer mixture to a 5 cup serving bowl.
• Cover and refrigerate overnight.

STRAWBERRY BAVARIAN

Steps:

• Important: Shake and place the evaporated milk the day before in the refrigerator. It must be very cold.Place a large bowl and beaters in the freezer for 5 minutes.
• Prepare your 4-cup mold by spraying a thin layer of oil. Or you could use 6 little containers, do not spray if using individual containers.
• Boil the water. Measure 1 cup and pour the gelatin, stir until completely dissolved.
• Beat the evaporated milk in the chilled bowl for 5 minutes on high speed, until doubled in size.
• Lower the speed to medium and add the gelatin dissolved in water.
• Beat 1 minute more.
• Pour into the prepared pan.
• Refrigerate at least 4 hours, better overnight.
• Unmold and serve with chocolate sauce or fresh strawberries.
• Keep refrigerated.

STRAWBERRY BAVARIAN PIE

Steps:

• The day before making the pie, strain the yogurt by straining through a cheese cloth lined mesh strainer or using a yogurt cheese funnel.
• Discard whey and reserve the yogurt cheese for the pie.
• Wash strawberries, hull and slice.
• Sprinkle with sugar or a mixture of sugar and Splenda.
• Taste for sweetness and adjust sweetening as necessary for personal taste.
• Soften the gelatin in 1/4 cup of water for 5 minutes.
• Heat the remaining 1/2 cup water, add the gelatin and stir until dissolved.
• Gradually stir gelatin mixture into sweetened strawberries, add yogurt cheese and stir gently with a fork until well blended.
• Pour into a 9-inch prepared graham cracker pie crust that is thoroughly cooled.
• Refrigerate until firm; at least 3 to 4 hours.
• Please Note: Straining the yogurt will take 12 to 24 hours and while straining the yogurt should be placed in refrigerator for safe keeping.

BAVARIAN STRAWBERRY CREAM

Steps:

• Slice strawberries and mix with the sugar. Set aside until sugar dissolves.
• Sprinkle gelatin over cold water. Let stand for 5 minutes, then heat a little bit until gelatin dissolves completely.
• Add gelatin and lemon juice to sliced berries. Add in the whipped cream. Pour into a fancy mold or serving dish. Chill in the fridge until set.
• Carefully unmold and serve. Decorate with the slices of lemon and/or orange (optional).

BAVARIAN STRAWBERRY PIE

Steps:

• 1. In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 300° for 30-35 minutes or until lightly browned (cover edges loosely with foil to prevent over browning if necessary). Cool on a wire rack.
• 2. In a large bowl, combine strawberries and sugar; let stand for 15 minutes.
• 3. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over medium heat until gelatin is dissolved; stir in lemon juice.
• 4. Stir into strawberry mixture. Cool to room temperature.
• 5. Fold in whipped cream. Pour into crust.
• 6. Refrigerate for at least 4 hours before slicing.

CHOCOLATE BAVARIAN WITH STRAWBERRY CREAM

Steps:

• Drain strawberries, reserving syrup. Refrigerate strawberries. Add enough cold water to syrup to measure 3/4 cup. Sprinkle gelatin over syrup mixture; let stand for 1 minute., In a large saucepan, combine the chocolate chips, sugar and 1/2 cup milk. Cook and stir over low heat until chips are melted. Add gelatin mixture; cook and stir 1 minute longer or until gelatin is dissolved., Remove from the heat; stir in vanilla and remaining milk. Pour into a large bowl. Refrigerate until partially set, about 40 minutes., In a small bowl, beat cream until soft peaks form; fold into chocolate mixture. Transfer to a 6-cup ring mold coated with cooking spray. Refrigerate until firm, about 2 hours., For cream, place reserved strawberries in a food processor; cover and process until pureed. In a small bowl, beat cream until it begins to thicken. Add the confectioners' sugar, vanilla and food coloring if desired; beat until soft peaks form. Fold in strawberry puree., To serve, unmold Bavarian onto a serving plate. Spoon strawberry cream into center and over top of ring.

STRAWBERRY BAVARIAN PIE

Steps:

• Dissolve gelatin and sugar in boiling water. Add cold water. Chill until thickened.
• Arrange strawberries in bottom of pie shell. With electric mixer on medium, beat thickened gelatin until fluffy and doubled in volume. Blend in 1 cup of the Cool Whip. Chill until mixture mounds. Spoon berries in pie shell.
• Chill about 4 hours. Garnish with remaining Cool Whip and strawberries.

STRAWBERRY BAVARIAN TORTE

Steps:

• In a bowl, dissolve gelatin in water. Add berries; allow to thicken partially. Fold in whipped cream. Fold in cake cubes; stir until well coated. Spread into a greased springform pan; cover and chill overnight. Remove from pan and place on a torte plate. Frost with whipped cream and garnish with berries.

STRAWBERRY BAVARIAN

Steps:

• 1. Place the Jello in a large bowl and add the boiling water. Stir until completely dissolved.
• 2. Add the sour cream and beat until smooth.
• 3. Cut the frozen ice cream into the Jello. Stir until melted and smooth.
• 4. Add the lemon juice and frozen fruit.
• 5. Quickly pour the mixture into a pitcher and then pour into 4 large capacity wine glasses or one decorative bowl. (Each glass should have an 8-ounce capacity.) **Make sure you leave a generous amount of headroom in each glass (or bowl) for the topping.
• 6. Refrigerate the Bavarian. At this time, put your mixing bowl and beaters in the refrigerator to chill.
• 7. After the Bavarian has set up, make the topping.
• 8. In your chilled bowl, add the heavy cream, vanilla and powdered sugar.
• 9. Whip the ingredients until the cream holds it shape.
• 10. Remove the Bavarian from the refrigerator and top each glass or bowl with the whipped topping.
• 11. Add some grated chocolate on the top of the whipped cream. You may also add a leaf of mint for some color. Enjoy!

STRAWBERRY BAVARIAN

Steps:

• Dissolve jello and sugar in boiling water. Add cold water. Chill until slightly thickened. Prepare dream whip topping as directed on package or whip cream. Stir 1 1/2 c. cream into gelatin until blended. Add drained frozen fruit. Set until firm.

STRAWBERRY LEMON BAVARIAN

Steps:

• In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; stir in the lemonade concentrate, strawberries and sugar. , Transfer to a large bowl; cover and refrigerate until partially set, about 50 minutes. , Fold in whipped cream. Spoon into six dessert dishes. Cover and refrigerate for 2 hours or until firm. Garnish with fresh berries and additional whipped cream if desired.