Irresistible Strawberry Desserts That Are Almost Too Pretty to Eat

Strawberries, with their vibrant red hue and sweet juiciness, can turn even the simplest treats into stunning culinary masterpieces. Below are some strawberry desserts that are almost too pretty to eat, complete with detailed recipes that you can easily recreate at home. 

1. Strawberry Rose Tart

A beautifully arranged rose tart made of fresh strawberries, nestled in a creamy vanilla custard, sitting atop a buttery pastry crust. Let’s try something fancy, other than the regular Chocolate Tart. 

Ingredients:

For the crust:

• 200 gm all-purpose flour
• 100 gm unsalted butter (cold, cubed)
• 50 gm powdered sugar
• 1 egg yolk
• 15 ml cold water

For the custard:

• 300 ml whole milk
• 3 egg yolks
• 60 gm sugar
• 20 gm cornstarch
• 5 ml vanilla extract

For the topping:

• 250 gm fresh strawberries (thinly sliced)

Procedure:

1. Prepare the crust:
   1. In a large bowl, mix flour and powdered sugar. Add cubed butter and rub it into the flour mixture until it resembles breadcrumbs.
   2. Stir in the egg yolk and cold water, mixing until the dough comes together.
   3. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
   4. Roll out the dough on a floured surface and line a tart pan. Prick the base with a fork, cover with parchment paper, and add baking weights.
   5. Bake in a preheated oven at 180°C for 15-20 minutes, or until golden. Let it cool completely.
2. Make the custard:
   1. In a saucepan, heat the milk over medium heat until it just starts to simmer.
   2. In a separate bowl, whisk egg yolks, sugar, and cornstarch together until smooth.
   3. Gradually pour the warm milk into the egg mixture, whisking constantly to avoid curdling.
   4. Return the mixture to the saucepan and cook over low heat, whisking continuously, until it thickens.
   5. Remove from heat, stir in vanilla extract, and let it cool.
3. Assemble the tart:
   1. Pour the cooled custard into the prepared tart crust.
   2. Starting from the outer edge, arrange the strawberry slices in concentric circles, overlapping them to resemble a rose.
   3. Chill the tart in the refrigerator for at least an hour before serving.

2. Strawberry Panna Cotta with a Twist

Panna cotta is a classic Italian dessert, and the addition of fresh strawberry purée adds a refreshing layer of sweetness and color. If you enjoy Chocolate Pudding, you’re going to love this!

Ingredients:

For the panna cotta:

• 300 ml heavy cream
• 200 ml whole milk
• 80 gm sugar
• 10 gm gelatin (powdered)
• 5 ml vanilla extract

For the strawberry layer:

• 200 gm fresh strawberries (puréed)
• 50 gm sugar
• 10 ml lemon juice

Procedure:

1. Prepare the panna cotta:
   1. In a small bowl, bloom the gelatin by sprinkling it over 30 ml of cold water. Set aside.
   2. In a saucepan, combine the cream, milk, and sugar. Heat over medium heat, stirring occasionally until the sugar dissolves. Do not boil.
   3. Remove from heat and stir in the vanilla extract.
   4. Add the bloomed gelatin to the hot cream mixture, stirring until completely dissolved.
   5. Pour the mixture into glasses or ramekins and refrigerate for 2-3 hours until set.
2. Make the strawberry layer:
   1. In a blender, purée the strawberries until smooth.
   2. In a small saucepan, combine the strawberry purée, sugar, and lemon juice. Heat over medium heat for five to seven minutes until slightly thickened.
   3. Let the strawberry mixture cool to room temperature.
3. Assemble the dessert:
   1. Once the panna cotta has set, gently spoon the cooled strawberry mixture on top.
   2. Garnish with a fresh strawberry slice and a mint leaf for added beauty. Serve chilled.

3. Strawberry Pavlova Nest

Pavlova is a meringue-based dessert, crisp on the outside and soft on the inside. You get both, the crunch of meringue with the bite of juicy strawberries, like biting into Chocolate Covered Strawberries.

Ingredients:

For the meringue:

• 4 egg whites 
• 200 gm caster sugar
• 5 gm cornstarch
• 5 ml white vinegar

For the topping:

• 200 ml heavy cream
• 15 gm powdered sugar
• 200 gm fresh strawberries (chopped)

Procedure:

1. Make the meringue:
   1. Preheat your oven to 150°C and line a baking tray with parchment paper.
   2. In a clean, dry bowl, whisk the egg whites until soft peaks form.
   3. Gradually add the sugar, one tablespoon at a time, continuing to whisk until the mixture is stiff and glossy.
   4. Gently fold in the cornstarch and vinegar.
   5. Using a spoon, dollop the meringue onto the prepared baking tray to form small "nests" with a slight indentation in the center.
   6. Bake for an hour at 150°C, then turn off the oven and leave the meringues inside to cool completely.
2. Whip the cream:
   1. In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form.
3. Assemble the pavlova nests:
   1. Spoon the whipped cream into the center of each meringue nest.
   2. Top with fresh strawberries and a sprinkle of powdered sugar for a pretty finish.