Best Sweetened Strawberries Recipes

Strawberries with Sweetened Sour Cream image

Provided by Martha Stewart

Time 5m

Number Of Ingredients 3

Steps:

In a small bowl, whisk together sour cream and sugar. If desired, sprinkle more sugar on top as a garnish. Serve with fresh strawberries, rinsed and patted dry.

Sweetened Strawberries image

Provided by Martha Stewart

Time 25m

Yield Makes about 6 cups

Number Of Ingredients 2

1 1/2 pounds (about 6 cups) fresh strawberries
1/4 cup sugar

Steps:

Hull and quarter strawberries; toss in a medium bowl with sugar. Let stand until syrupy, tossing occasionally, at least 20 minutes (and up to 1 day, covered and refrigerated).

Buttermilk Panna Cotta with Sweetened Strawberries image

Yield Makes 6 servings

Number Of Ingredients 8

1/3 cup plus 6 tablespoons sugar
2 tablespoons water
2 cups whipping cream
1 1/2 teaspoons unflavored gelatin
1/2 vanilla bean, split lengthwise
1 cup buttermilk
1 16-ounce basket strawberries, hulled, sliced (about 3 cups)
1/4 cup (packed) golden brown sugar

Steps:

Place six 3/4-cup custard cups on small baking sheet. Combine 1/3 cup sugar and 2 tablespoons water in heavy small saucepan. Stir over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Immediately pour caramel into custard cups, dividing equally; tilt cups to cover bottoms evenly (caramel layer will be thin). Cool until caramel is set.
Pour 1/4 cup whipping cream into small bowl; sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Combine remaining 6 tablespoons sugar and remaining 1 3/4 cups cream in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring just to simmer. Remove from heat. Add gelatin mixture and whisk until gelatin dissolves. Strain mixture into 4-cup glass measuring cup. Whisk in buttermilk. Divide mixture among caramel-lined custard cups. Refrigerate panna cotta uncovered overnight. (Can be made 2 days ahead. Cover; keep chilled.)
Toss strawberries and brown sugar in large bowl. Let stand until juices form, about 30 minutes and up to 2 hours.
Run small knife between panna cotta and custard cups to loosen. Invert onto plates. Using rubber spatula, scrape any caramel remaining on bottom of cups over panna cotta. Spoon sweetened strawberries alongside and serve.