Best Strawberry Bliss Recipes

STRAWBERRY BLISS OMELET

Steps:

• In a large bowl, whisk the eggs, water, salt and pepper. Heat butter in a 10-in. nonstick skillet over medium heat; add egg mixture. As the eggs set, lift edges, letting uncooked portion flow underneath., When the eggs are almost set, sprinkle cream cheese, brown sugar and 1 cup strawberries over 1 side. Fold omelet in half. Cover and cook for 1-2 minutes or until brown sugar begins to melt. Slide omelet onto a plate; top with remaining strawberries and dust with confectioners' sugar.

STRAWBERRY BLISS

Steps:

• Preheat oven to 400°. In a large saucepan, bring water and butter to a rolling boil. Add flour all at once and beat until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan and forms a ball. Remove from heat; let stand 5 minutes., Add 1 egg at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread into a greased 15x10x1-in. baking pan. Bake 20-25 minutes or until puffed and golden brown (surface will be uneven). Cool completely in pan on a wire rack., In a large bowl, beat cream cheese, sugar and jam until smooth. Beat in milk and pudding mix until smooth. In a small bowl, beat cream until stiff peaks form; fold into pudding mixture. Spread over crust. Refrigerate at least 1 hour., Just before serving, top with strawberries.

CHOCOLATE STRAWBERRY BLISS

Steps:

• 1. Pour ingredients in a ice filled shaker and shake for 30-45 seconds. Pour into a martini glass garnished with a fresh strawberry.

STRAWBERRY SHORTCAKE BLISS

Steps:

• 1. Whisk milk, sour cream and pudding together
• 2. Fold in half your container of whipped cream to the pudding mixture.
• 3. Place half of your cubed pound cake into your bowl. After this just alternate your other ingredients. Strawberries Pudding Strawberry gel. Then your next half of the pound cake cubes. Then once more with alternating the toppings.
• 4. Top off the whole thing with the remainder of your whipped cream! Pop it into the fridge to chill. Allow to chill through, a good hour or two will do. If you can wait that long!
• 5. Enjoy!

STRAWBERRY BLISS

Steps:

• 1. Break the angel food cake into 1/2" to 1" pieces and spread them evenly into a 9 x 13 glass cake pan.
• 2. Thaw the strawberries, place into a bowl and stir in sweetener to taste.
• 3. Mix the dry jello with 1 1/2 cups boiling water to dissolve.
• 4. When jello is cooled but not set, stir in the thawed strawberries.
• 5. Evenly pour the strawberry mixture over the angel food cake pieces and slightly "squish" the liquid into the cake pieces.
• 6. "Frost" the cake with the thawed whipped topping. If desired, garnish the cake with fresh sliced or whole strawberries.
• 7. Refrigerate for at least 3 hours before serving. Cut ito 3 x 3 squares to serve. Keep leftovers refrigerated.

STRAWBERRY BLISS CUPCAKES

Steps:

• Pre-heat the oven to 180 (160 if Fan Assisted) Put paper cases into a 12-hole cupcake tin.
• Cream the Butter and Sugar together until pale in colour, light and fluffy mixture. Slowly incorporate the Eggs, Milk and Vanilla Extract.
• Lightly fold in the sifted flour and Strawberry Chunks, making figure eight movements to keep as much air in the mixture as possible.
• Spoon Evenly into the paper cases. Bake in the pre-heated oven for 20-25 minutes or until the cakes are well risen and golden brown. Lift the cakes in their cases onto a wire cooling rack. Allow to cool fully before decorating with frosting.
• To make the frosting: Wash strawberries; hull and slice. Put the sliced strawberries in a bowl; sprinkle with the granulated sugar and toss well. Cover and refrigerate for at least 2 hours or overnight.
• Drain excess juices from strawberries. Crush or mash the strawberries.
• Beat butter until smooth, add 225g Icing Sugar and the crushed strawberries. Cream Butter, Strawberries and Icing until until frosting is light and fluffy.
• Add up to 25g of Icing Sugar as needed, until the frosting is a nice piping consistency.