Make the most of strawberry season with these recipes for strawberry desserts

With their sweet and tart taste, strawberries are one of those fruits that you think would taste like sunshine and rainbows but the reality is different. Luckily, there exist, many strawberry desserts that use up the whole fruit to make delciously sweet desserts. So, in case you are looking for desserts to make with strawberries, here are some easy recipes, from ice cream, and trifles to cheesecake jars.

1. Strawberry Ice Cream(Serves 6)

Ingredients

• 1 kg strawberries, hulled and halved
• 1 tbsp white sugar
• 1 tsp vanilla extract (optional)
• 1 can sweetened condensed milk (395 gm)
• 500 ml whipping cream

Instructions

1. Preheat the oven to 160°C. Arrange strawberries on a baking tray, sprinkle with sugar, and toss to coat. Spread evenly and roast for 45 minutes, rotating the tray halfway through. Toss strawberries and roast for an additional 15 minutes, watching carefully to prevent burning.
2. Transfer roasted strawberries and all juices to a food processor. Blend until smooth, then cool completely in a bowl.
3. Combine the cooled strawberry puree with condensed milk and vanilla. Beat on high speed for 1.5 minutes to aerate the mixture.
4. In a separate bowl, whip cream until stiff peaks form, about 3 minutes on high speed.
5. Gently fold a portion of whipped cream into the strawberry mixture, then incorporate the strawberry mixture into the remaining cream. Fold until uniformly pink, about 15-20 folds.
6. Pour into a container, preferably glass with an airtight lid. Smooth the top and cover with baking paper, pressing out air bubbles. Seal and freeze for at least 12 hours.
7. To serve, remove from the freezer, discard paper, and scoop with an ice cream scoop.

2. Strawberry Trifle(Makes 12 servings)

Ingredients:

• 900 gm fresh strawberries
• 450 gm pound cake, cubed
• 1 pack vanilla pudding (6 servings)
• 700 ml milk (for pudding)
• 225 gm whipped cream topping
• 100 gm sugar

Instructions

1. Combine strawberries with sugar, tossing to coat. Refrigerate for 30 minutes, stirring occasionally to distribute sugar.
2. Prepare pudding according to package instructions using 700 ml milk. Gently fold in whipped topping and refrigerate until needed.
3. After 30 minutes, strain the strawberry syrup into a container with a pouring spout, reserving both strawberries and syrup.
4. In a trifle bowl, layer ingredients as follows: 1/3 of the pound cake, drizzle with 1/3 of the strawberry syrup, spread 1/3 of the pudding mixture, and top with 2/5 of the strawberries. Repeat these layers twice more, using the remaining 1/5 of strawberries for the final layer.
5. Refrigerate the assembled trifle for two to three hours before serving.

3. Strawberry Cheesecake Jars(Makes 6 jars)

Ingredients

• 300 gm strawberries
• 75 gm caster sugar, divided
• 8-10 digestive biscuits or marie biscuits
• 1 tbsp butter, melted
• 250 gm cream cheese, room temperature
• 60 gm heavy whipping cream, chilled
• Fresh Strawberry, sliced, for topping

Instructions

1. Wash and hull the strawberries and puree them in a blender until smooth. Transfer this puree to a saucepan with 30 grams of caster sugar, over medium heat and bring to a simmer.
2. Cook for 10-12 minutes, stirring occasionally, until the mixture reduces to half and is thick. Remove from heat and set aside to cool.
3. Put the biscuits in a ziplock pouch and using a rolling pin, reduce them to coarse crumbs.
4. Take a bowl, and combine the biscuit crumbs with the melted butter. Mix well to ensure all crumbs are coated. Set aside.
5. Take a big bowl, and mix cream cheese with the remaining caster sugar. Beat with an electric mixer on medium speed until the mixture is smooth, about two to three minutes. Add the chilled heavy whipping cream and continue beating for another two to three minutes. The mixture should increase slightly in volume and resemble a thick frosting.
6. Fold the cooled strawberry puree into the cheesecake mixture using a spatula. Be careful not to overmix. Transfer this combined mixture to a piping bag.
7. Arrange the jars on your kitchen counter. Add two tablespoons of the biscuit crumb mixture to the bottom of each jar. Press down to create an even base. Pipe the strawberry cheesecake mixture on top of the biscuit base, filling each jar about 3/4 full. Repeat this process for all jars.
8. Cover each jar with plastic wrap or a lid. Refrigerate the jars overnight, or for at least six hours, to allow the cheesecake to set.

7. Just before serving, remove the jars from the refrigerator. Top each jar with fresh strawberry slices and a sprinkle of any remaining biscuit crumbs. Serve immediately.