Best Strawberry Supreme Recipes

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STRAWBERRY MILKSHAKE SUPREME



Strawberry Milkshake Supreme image

Great on a hot summer day!

Provided by newlindsey

Categories     Drinks Recipes     Shakes and Floats Recipes

Time 5m

Yield 1

Number Of Ingredients 4

¼ cup milk
7 strawberries, hulled and sliced
¼ cup vanilla ice cream
¼ cup white sugar

Steps:

  • In the container of a blender, combine the milk, strawberries, ice cream and sugar. Blend until smooth, about 10 seconds. Pour into a glass and drink with a fat straw.

Nutrition Facts : Calories 317.2 calories, Carbohydrate 67.1 g, Cholesterol 19.4 mg, Fat 5.1 g, Fiber 1.9 g, Protein 3.7 g, SaturatedFat 3 g, Sodium 52.3 mg, Sugar 63.9 g

SUPREME STRAWBERRY TOPPING



Supreme Strawberry Topping image

Awesome restaurant-style strawberry topping. Serve cold over cheesecake or ice cream.

Provided by Brad G Reynolds

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Dessert Sauce Recipes

Time 35m

Yield 4

Number Of Ingredients 3

1 pint fresh strawberries
⅓ cup white sugar
1 teaspoon vanilla

Steps:

  • Wash strawberries and remove stems; cut large berries in half or roughly chop them.
  • Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes.
  • Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping. Store in refrigerator.

Nutrition Facts : Calories 96.2 calories, Carbohydrate 23.7 g, Fat 0.3 g, Fiber 1.8 g, Protein 0.6 g, Sodium 1 mg, Sugar 21.2 g

NO JELLO STRAWBERRY SUPREME POKE CAKE, MILLIE'S



No Jello Strawberry Supreme Poke Cake, Millie's image

I was making a cheesecake and talking at the same time and added way too much liquid, so a cream cheese glaze was born. That meant a cake was in order... a strawberry one to be exact ! Now, usually that means opening a box of cake mix and Jello, but not now. I'm trying to make most of our food from scratch. Time to get creative...

Provided by Millie Johnson

Categories     Cakes

Time 45m

Number Of Ingredients 10

1 qt fresh strawberries, washed and hulled
1/2 c agave nectar or corn syrup
3 c cake flour, sifted
2 c sugar
3 tsp baking powder
1/2 tsp salt
1 c milk
3/4 c coconut oil, melted on very low heat
4 large eggs
2 tsp pure vanilla extract

Steps:

  • 1. ~*~*~ I put a cream cheese glaze on this cake, but it would be excellent with sweetened whipped cream or cool whip instead. ~*~*~
  • 2. * Preheat oven to 350 degrees F.
  • 3. Wash and hull strawberries. Cut in half into food processor. Pulse 8 short bursts for a rough chop.
  • 4. Remove 1 cup of the strawberries and set aside. Now add the agave nectar or corn syrup and process till a nice and smooth puree.
  • 5. Pour the puree into a fine strainer to remove seeds. Work puree back and forth with a spatula to push liquid on through. Set puree to the side.
  • 6. Into a large bowl sift flour, sugar and baking powder. Add salt and mix well with a spoon or whisk to blend.
  • 7. Make a hole in the center .
  • 8. Now add the milk, coconut oil, eggs and vanilla.
  • 9. Using a mixer, mix for about 1 minute. Now add in the rough chopped strawberries and mix just to blend together.
  • 10. Pour into a 9x13 pan that has been sprayed with non-stick spray. Bake 20-25 minutes @ 350F until toothpick comes out clean.
  • 11. While cake is still hot, poke holes into cake. I use the handle end of a wood spoon. Slowly pour the strawberry puree over cake. Cover and refrigerate.
  • 12. Once cake is cold you can top with your favorite cream cheese icing, glaze or cool whip or homemade sweetened whipped cream. Store in refrigerator.
  • 13. **** For an easy cream cheese glaze, use soften cream cheese (2 pks.) , mixed till smooth then add 1 tsp. of vanilla and 2 tbsp. lemon juice and a dash of salt. Mix well then add in 1 box of powdered sugar a little at a time, mixing on low. Add enough agave nectar or corn syrup to thin into a glaze.

STRAWBERRY CAKE SUPREME



Strawberry Cake Supreme image

This is a cool creamy strawberry cake, I got the recipe from my Mom I am not sure where she got it but I love it. I love to bake and this one is sooo good and I love to make things that look pretty and this one definately does. The cake is hot pink and the icing a lighter pink and then I garnish with fanned strawberries on top! Hope you like it as much as I do.

Provided by DeeMiddleton

Categories     Dessert

Time 5h30m

Yield 1 cake, 10-12 serving(s)

Number Of Ingredients 14

1 (18 1/4 ounce) package white cake
1 (3 ounce) package strawberry gelatin powder
1 cup fresh strawberries (mashed)
1 cup vegetable oil
1/2 cup milk
4 eggs
1 cup coconut (flaked)
1/2 cup pecans (chopped)
1 (8 ounce) package cream cheese
1/2 cup butter (room temperature)
3 1/2 cups confectioners' sugar
3/4 cup fresh strawberries (mashed and drained)
1/2 cup flaked coconut
1/2 cup pecans (chopped)

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.

SUPREME STRAWBERRY TOPPING



Supreme Strawberry Topping image

Can be served over ice cream, cheesecake or whatever you desire. I used splenda and it was fantastic. From: Allrecipes

Provided by gwynn

Categories     Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 3

2 cups strawberries, cleaned and stemmed
1/3 cup white sugar
1 teaspoon vanilla

Steps:

  • Cut about 1/3 of the strawberries in half.
  • In a saucepan over medium high heat, combine strawverries, sugar and vanilla.
  • Cook, stirring occasionally, until sauce thickens, about 5 minutes.
  • Remove from heat.
  • In a blender, puree about 1/2 of sauce, then mix back into remainder.
  • Store in refrigerator.

Nutrition Facts : Calories 90.5, Fat 0.2, Sodium 0.8, Carbohydrate 22.3, Fiber 1.4, Sugar 20.1, Protein 0.5

PINK BAVARIAN CROWN STRAWBERRY DREAM SUPREME



Pink Bavarian Crown Strawberry Dream Supreme image

Made with Dream Whip, strawberry Jell-O and angel food cake. I'm putting Cool Whip instead of Dream Whip or real whipping cream which recipe calls for.

Provided by Dienia B.

Categories     Gelatin

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 11

1 (3 ounce) package strawberry Jell-O gelatin dessert
1 cup water, boiling
1/2 cup water, cold
2 1/2 cups strawberries
1/2 cup sugar
3 cups Cool Whip
1 angel food cake
1 cup strawberry juice
1 tablespoon cornstarch
1 tablespoon butter
2 tablespoons cream

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.

Nutrition Facts : Calories 548.9, Fat 13.4, SaturatedFat 10.4, Cholesterol 10.6, Sodium 604.2, Carbohydrate 102.4, Fiber 1.4, Sugar 70.7, Protein 8.2

SAUSAGE MUSHROOM ALFREDO PASTA WITH STRAWBERRY LEMON SUPREME



Sausage Mushroom Alfredo Pasta With Strawberry Lemon Supreme image

Make and share this Sausage Mushroom Alfredo Pasta With Strawberry Lemon Supreme recipe from Food.com.

Provided by Publix Aprons Simpl

Categories     Pork

Time 35m

Yield 6 , 6 serving(s)

Number Of Ingredients 14

1 large leek, coarsely chopped
2 tablespoons fresh Italian parsley, chopped
2 links mild Italian sausage (8 oz)
2 tablespoons olive oil, divided
8 ounces rigatoni pasta
8 ounces fresh presliced baby portabella mushrooms
1/2 cup white wine (or chicken broth)
1 (15 ounce) jar roasted garlic alfredo sauce
2 ounces Deli mushroom & leek (or plain) Monterey Jack cheese, shredded
4 ounces frozen non-dairy topping, softened
1 pint fresh strawberries, thinly sliced
1 bakery glazed lemon creme cake
1/3 cup italian sweet creme coffee creamer (or vanilla)
1 (5 -6 ounce) container low-fat vanilla Greek yogurt

Steps:

  • Bring water to boil for pasta. Chop leek (white part only; 1 cup); chop parsley.
  • Remove sausage casing: cut almost in half (butterfly); turn sausage over and peel casing away (wash hands). Preheat large sauté pan on medium-high 2-3 minutes. Place 1 tablespoon oil in pan, then add sausage; brown 3-4 minutes, stirring to crumble meat, or until no pink remains. Meanwhile, cook pasta following package instructions.
  • Remove sausage from pan. Add remaining 1 tablespoon oil to same sauté pan, then add mushrooms and leeks; cook and stir 3-4 minutes or until tender.
  • Reduce heat to medium-low and stir in wine; simmer 2-3 minutes or until reduced by about one-half.
  • Stir in Alfredo sauce; bring to a simmer. Meanwhile, shred cheese (1/2 cup) into sauce; whisk until melted. Stir in pasta and sausage; cook and stir 1 minute. Sprinkle with parsley and serve.
  • Nutritional Information: CALORIES (per 1/6 recipe) 400kcal; FAT 21g; CHOL 55mg; SODIUM 810mg; CARB 36g; FIBER 4g; PROTEIN 14g; VIT A 8%; VIT C 8%; CALC 10%; IRON 15%.
  • Strawberry Lemon Supreme:.
  • Set whipped topping out to thaw. Slice strawberries.
  • Cut six 1/2-inch-thick slices from cake; arrange 4-5 slices to cover bottom of 9-inch-square serving dish. Drizzle or brush creamer over cake slices.
  • Combine yogurt and strawberries; spoon mixture evenly over cake slices. Spread whipped topping over strawberry mixture.
  • Crumble remaining cake slice over edge for garnish. Chill 1 1/2 hours (or overnight) until thoroughly chilled and cake slices are softened. Serve. (Makes 9 servings.).
  • Nutritional Information: CALORIES (per 1/9 recipe) 170kcal; FAT 7g; CHOL 15mg; SODIUM 90mg; CARB 22g; FIBER 1g; PROTEIN 2g; VIT A 2%; VIT C 30%; CALC 4%; IRON 0%.

Nutrition Facts : Calories 419.9, Fat 21.5, SaturatedFat 9.5, Cholesterol 56.5, Sodium 360.7, Carbohydrate 41.8, Fiber 3.3, Sugar 10, Protein 12.7

STRAWBERRY CHEESECAKE SUPREME



Strawberry Cheesecake Supreme image

I took this from Kraft, the cooking time is chilling. Works well for potluck or picnic, if you can keep it cold.

Provided by Lauren4372

Categories     Cheesecake

Time 3h35m

Yield 1 cake, 16 serving(s)

Number Of Ingredients 11

1 cup vanilla wafer crumbs (about 40)
1/2 cup shedded coconut
6 tablespoons unsalted butter, melted
4 cups fresh strawberries
2 (1/4 ounce) envelopes unflavored gelatin
1/2 cup cold water
3 (8 ounce) packages cream cheese, softened
1 cup sugar
1/2 cup orange juice
1 tablespoon lemon juice
2 cups thawed whipped topping, divided

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.

Nutrition Facts : Calories 354.4, Fat 25.2, SaturatedFat 14.2, Cholesterol 64, Sodium 194, Carbohydrate 29.5, Fiber 1.5, Sugar 17.1, Protein 4.7

SUPREME STRAWBERRY CAKE



Supreme Strawberry Cake image

I got this recipe from a woman I worked with in Germany (not sure where she originally got it). I am posting it the way she wrote out the recipe but she also gave me some variations. You can substutite strawberry cake mix for the white mix and you can use fresh strawberries instead of frozen (which I prefer). If you substitute the fresh strawberries for the frozen you don't have to store the cake in the freezer, the refrigerator is fine.

Provided by Kritty

Categories     Dessert

Time 35m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 9

1 (18 1/4 ounce) white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 egg whites
1 (8 ounce) package cream cheese
1 (12 ounce) whipped cream
1 (1 lb) box powdered sugar
1 tablespoon vanilla extract
frozen strawberries

Steps:

  • Prepare cake mix according to package directions using water, vegetable oil and egg whites.
  • Icing:.
  • With electric mixer beat cream cheese and powdered sugar until well blended. Fold in cool whip and add vanilla extract. Spread over prepared cake.
  • Top with strawberries and place in freezer until about 15 minutes before serving.

Nutrition Facts : Calories 474.4, Fat 18.8, SaturatedFat 6.5, Cholesterol 25.4, Sodium 366.9, Carbohydrate 73, Fiber 0.4, Sugar 61.4, Protein 4.5

STRAWBERRY SUPREME POUND CAKE



Strawberry Supreme Pound Cake image

Cream shortening, butter and sugar. Add eggs, one at a time, beating thoroughly after each one. Sift flour with baking powder; alternately add with strawberries. Add flavorings and food coloring.

Provided by 1 Baker

Categories     Dessert

Time 26m

Yield 7-10 serving(s)

Number Of Ingredients 15

1 cup butter
1/2 cup shortening
2 3/4 cups sugar
6 large eggs
3 cups flour, sifted
1 teaspoon baking powder
3 teaspoons vanilla
red food coloring
2 teaspoons strawberry flavoring
1 (10 ounce) package frozen strawberries, thawed
1 (10 ounce) package strawberries
red food coloring
1 1/2 cups powdered sugar
1 teaspoon almond flavoring
1/2 cup water

Steps:

  • Cream shortening,butter and sugar. Add eggs, one at a time, beating thoroughly after each one.
  • Sift flour with baking powder; alternately add with strawberries. Add flavorings and food coloring.
  • Pour batter into a greased and floured bundt pan. Place in cold oven; turn on to 350° for approximately 1 1/2 hours. Remove cake from pan.
  • Top with Strawberry Supreme Pound Cake Topping: Bring all ingredients to a simmer for 3 to 4 minutes. Apply to cake.

Nutrition Facts : Calories 1058.8, Fat 45.9, SaturatedFat 21.7, Cholesterol 251, Sodium 301.8, Carbohydrate 152.8, Fiber 3.2, Sugar 108.3, Protein 11.7

STRAWBERRY SUPREME



Strawberry Supreme image

This recipe was taken from the hometown newspaper. I like it and I think you will. So enjoy!!!!!!!!!!

Provided by Zelda Hopkins

Categories     Fruit Desserts

Time 55m

Number Of Ingredients 18

4 large egg whites
3/4 tsp cream of tartar
2 tsp vanilla extract
2 c soda crackers, crumbled
2 c sugar
3/4 c chopped nuts
FILLING
8 oz cream cheese, room temperature
2 tsp vanilla extract
2/3 c powdered sugar
1/4 tsp salt
1 c whipped topping, thawed
TOPPING
1 1/4 c water
2 1/2 tsp cornstarch
3/4 c sugar
1 qt strawberries, frozen
1 box strawberry jello

Steps:

  • 1. CRUST; Combine egg whites, sugar, cream of tarter and vanilla. Beat until frothy; fold in soda cracker crumbs and nuts. Bake at 350 degrees for 30 minutes. Cool completely. I use a 13x9 pan.
  • 2. FILLING; Mix cream cheese, sugar, salt, and vanilla till smooth. Gradually add whipped cream; spread on crust.
  • 3. TOPPING; Heat water, dissolve sugar, then add cornstarch. Cook until mixture thickens; remove from heat and add jello to mixture. Allow to cool to luke warm and add 1 quart sliced strawberries. Top your dessert with this mixture. This dessert is best if refrigerated at least 24 hours before serving.

STRAWBERRY BAGEL SUPREME



Strawberry bagel supreme image

This is so good! Its perfect for an appetizer at a party. Or a breakfast treat!

Provided by Rachel Anthony

Categories     Other Breads

Time 10m

Number Of Ingredients 6

6 tablespoons light brown sugar
1 teaspoon lemon zest (grated)
2 teaspoons fresh lemon juice
3 cups diced strawberries
(8 oz) cream cheese, room temperature
6-8 pkg bagels (flavor of your choice) toasted

Steps:

  • 1. In a skillet over high heat, add brown sugar, lemon zest, and lemon juice. Cook 1 minute until sugar melts. Add strawberries. Cook 1 minute. Spread cream cheese over toasted bagels. Top with strawberry sauce. Cut each half bagel into fourths. You can refrigerate strawberry sauce for 2 days. Or freeze up to 1 month.

STRAWBERRY CHEESECAKE SUPREME



Strawberry Cheesecake Supreme image

Top a citrus cheesecake with whipped topping in this strawberry cheesecake recipe. You'll wonder where this strawberry cheesecake recipe has been hiding!

Provided by My Food and Family

Categories     Baking Ingredients

Time 3h35m

Yield 16 servings

Number Of Ingredients 11

28 vanilla wafers, finely crushed
1/2 cup BAKER'S ANGEL FLAKE Coconut
1/3 cup butter, melted
4 cups fresh strawberries, divided
2 env. (1/4 oz. each) KNOX Unflavored Gelatine
1/2 cup cold water
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1/2 cup orange juice
1 Tbsp. lemon juice
2 cups thawed COOL WHIP Whipped Topping, divided

Steps:

  • Combine first 3 ingredients; press onto bottom of 9-inch springform pan. Line side of pan with 4-inch-wide strip of parchment.
  • Reserve 8 strawberries for garnish; cut remaining berries into 1/4-inch-thick slices. Stand largest strawberry slices around edge of prepared pan; finely chop remaining strawberry slices.
  • Sprinkle gelatine over cold water in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring constantly. Remove from heat; set aside.
  • Beat cream cheese, sugar, orange juice and lemon juice in medium bowl with mixer until blended. Add chopped berries; mix well. Gradually whisk in gelatine. Refrigerate 5 min. or until slightly thickened. Whisk in 1 cup COOL WHIP; pour into prepared pan.
  • Refrigerate 3 hours or until firm. Remove rim of pan; discard parchment. Cut reserved strawberries in half. Use to garnish cheesecake along with the remaining COOL WHIP.

Nutrition Facts : Calories 320, Fat 23 g, SaturatedFat 14 g, TransFat 0.5 g, Cholesterol 60 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

STRAWBERRY SUPREME



Strawberry Supreme image

This reminds me of my mother because my aunt made this one year for my birthday. I was going to college in South Carolina and my mother came up to visit my grandmother, aunt, and myself for a Mother's Day gift from my father.

Provided by Cathie Valentine

Categories     Fruit Desserts

Time 30m

Number Of Ingredients 9

2 stick butter or margarine-softened
1 c chopped nuts (i use pecans of course)
2 c plain flour
***FILLING***
8 oz cream cheese-softened
3 c sifted confectioner's sugar
2x9 oz **cool whip**
1 can(s) prepared strawberry pie filling
***PREHEAT OVEN TO 350 DEGREES***

Steps:

  • 1. Mix together: butter, nuts and flour. Place in an ungreased 10x14 pan. Bake at 350* for 15-20 minutes (until crust is light brown). Let cool.
  • 2. Cream together: cream cheese and confectioner's sugar. Fold in both cartons of *cool whip*. Spread this mixture over cooled crust.
  • 3. Take the pie filling and spread over the cream cheese mixture. Place in refrigerator and let set for at least 4 hours. Better if made the day before.

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