Best Strawberry Cream Salad Recipes

STRAWBERRY SOUR CREAM SALAD

Steps:

• Dissolve Jello with boiling water and strawberry juice.
• Add Strawberries and mix well.
• Add smashed Bananas and drained Pineapple.
• Pour half of the mixture into a large oblong dish (8 x 12 or 9 x 13) and set in refrigerator for about 30-60 mins (est.).
• Spread sour cream evenly over top of congealed jello.
• Add remaining jello mixture and chill until well set (several hours or set overnight for best results).

STRAWBERRY-CUCUMBER SALAD WITH LEMON CREAM

Steps:

• Toss 4 cups quartered hulled strawberries (from 1 pound whole), 3 sliced Persian cucumbers, 1 teaspoon sugar, 1/2 teaspoon ground cardamom, and a pinch of salt in a medium bowl and let sit 10 minutes to allow sugar to dissolve and flavors to meld.
• Meanwhile, mix 1/2 cup crème fraîche, 2 teaspoons sugar, 1 teaspoon fresh lemon juice, and a pinch of salt in a small bowl; set lemon cream aside.
• Pulse 1/4 cup unsalted, roasted pistachios, a pinch of cayenne pepper, and a pinch of salt in a food processor until nuts are just finely ground (do not overprocess or you'll end up with nut butter).
• Divide fruit salad among plates and spoon some of the reserved lemon cream over; sprinkle with ground seasoned pistachios.
• Do Ahead
• Lemon cream can be made 8 hours ahead. Cover and chill.

STRAWBERRY CREAM SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl, beat egg whites until foamy. Add cream of tartar and sugar and beat on medium speed until stiff. Fold in cracker pieces, walnuts and vanilla. Spread into the bottom of a 9x13 inch pan. Bake in preheated of for 25 minutes, remove from oven and set aside to cool.
• In a medium bowl, mix together the cream cheese and 1/2 cup sugar. Fold in whipped topping and spread atop cooled crust.
• In a medium bowl, whisk the boiling water into the gelatin to dissolve. Mix in strawberries and let stand for 15 minutes. Pour over the cream cheese layer, cover and chill until serving.

BURNT HONEY ICE CREAM WITH WARM STRAWBERRY SALAD

Steps:

• In a large saucepan, boil the honey to caramelize it a bit and to get a slightly burnt flavor. Take off the heat and add the cream, half-and-half, and vanilla bean, then bring to a simmer, stirring occasionally to make sure the mixture doesn't scorch on the bottom. When it reaches a fast simmer (do not let it boil), turn off the heat and set aside to infuse for 10 to 15 minutes.
• In a medium bowl, whisk together the egg yolks and sugar. Whisking constantly, slowly pour the still-hot cream mixture into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees F, the mixture will give off a puff of steam. When the mixture reaches 180 degrees F it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready; if the edges blur, the mixture is not quite thick enough yet. When it is ready, quickly remove it from the heat.
• Meanwhile, half-fill a large bowl with ice water. Rest a smaller bowl in the ice water. Strain the mixture into the smaller bowl to smooth it and remove the vanilla bean. Whisk in the creme fraiche. Let cool, stirring often, then continue according to the directions of your ice cream maker.
• Thoroughly clean the inside and outside of the paper milk quart container then cut off the top. Cram the ice cream into the container, packing it well to get rid of all the air pockets. Place in freezer for at least 6 hours.
• Warm Strawberry Salad: Puree the raspberries and sugar in a blender. Strain out the seeds and taste the puree for sweetness, adding more sugar if necessary. Divide the puree on 4 ovenproof plates and spread to evenly coat the bottom of each plate. Thinly slice the strawberries and carefully fan them out on top of the raspberry puree, starting at the edge of the plate and spiraling in to the center. Use 4 berries per plate. (The dessert can be made up to this point up to 8 hours in advance. Tightly cover each plate with plastic wrap and refrigerate until ready to serve. Remove the plastic wrap before baking.)
• Preheat the oven to 450 degrees. Bake the strawberries 2 minutes, just until warmed. Or place in the microwave for 1 minute. Remove from the oven.
• Take the ice cream out of the freezer and lay it on its side. With a serrated knife, leaving the ice cream in its container, cut a 1 1/2-inch slice off the end. Remove the container band around the slice and cut it into triangles along the diagonal. Place a wedge of ice cream in the center of each plate (it will start to melt immediately). Cut the honeycomb into 4 pieces and place on top of the ice cream. Serve immediately.

STRAWBERRY SOUR CREAM JELLO SALAD

Steps:

• Mix boiling water with jello in a large bowl. Add strawberries (Frozen is fine) and pineapple ~ all the juices from the fruit go in too.
• Pour half this mixture in a 13×9 pan and leave the other half in the bowl. Put both in the refrigerator. When the bottom layer has jelled, spread sour cream over it. Pour thickened jello from the bowl carefully over the sour cream.
• Chill until the all the jello is firm.
• Makes 8-10 servings

SOUR CREAM STRAWBERRY SALAD

Steps:

• Dissolve jello in water and add well drained strawberries and stir. Add pineappple, drained and bananas. Pour 1/2 of mixture in pan or dish. Refregerate until set. Leave other half at room temp. When firm spread sour cream carefully. Add unset mixture. Chill. Keeps a few days (3?)

VELMA'S STRAWBERRY CREAM CHEESE SALAD MOLD

Steps:

• Prepare jello according to package instructions. Have jello cold, but not set.
• Blend cream cheese and cream till smooth. Add to jello. (Don't worry about any lumps of cream cheese that may be in the mixture. They are quite pretty - and tasty - in the final product!).
• Add diced celery, drained pineapple, and nuts. Stir till well mixed.
• Pour into mold and refrigerate until firm.
• Note: if you're having a brunch or shower, consider serving this along side Recipe #319338 (Chicken Mold) - they are wonderful together!

STRAWBERRY SOUR CREAM SALAD

Steps:

• 1. Dissolve jello in boiling water
• 2. Add everything except sour cream
• 3. Pour half of mixture into mold (or pan). Place mold (pan) in refrigerator. ** DO NOT put the remaining mixture in the refrigerator.
• 4. Chill for 1 hour until hard enough to spread sour cream on it.
• 5. Put remaining mixture on top of sour cream and return to refrigerator. Set like regular jello. Keep refrigerated.