Got a glut of summer fruit to use? These recipes to use up strawberries are perfect for days when only the laziest, prettiest, pinkest puds will do.
Little strawberry melon pots with crème fraîche
A lovely refreshing ending to lunch or supper. Making sure your fruit is ripe and sweet, hull 500g strawberries, cut 200g melon flesh (for example, cantaloupe or charentais) into chunks and place both in a blender with 1-2 tsp caster sugar, ½ tsp finely grated lemon zest plus a squeeze of lemon juice, ½ tsp vanilla bean paste and 2 tsp Grand Marnier. Whiz everything to a purée and divide among six 100ml coffee cups. Place on a small tray, cover the cups with a sheet of clingfilm and chill for up to a day ahead. Serve with ½ tsp crème fraîche in the centre of each pot and amaretti biscuit crumbs on top.
Strawberry yoghurt ice cream
MAKES ABOUT 1 LITRE
Combine 1 x 500g tub full-fat Greek yoghurt, 1 x 500g tub good quality strawberry full-fat yoghurt and 150g golden syrup, adding a drop or two of food colouring if wished if your mixture is very pale. You can either churn and freeze this in an ice-cream maker according to the machine instructions or simply pour the mixture into a suitable container, seal and freeze until softly frozen (start checking after about 3 hours and hourly thereafter). Scoop the partially frozen ice into the bowl of a food processor and whiz to a slush, then return to the freezer for another few hours or overnight. Allow to soften for 15-30 minutes as necessary out of the freezer before serving. If wished, drizzle with some strawberry sauce and scatter over some sliced strawberries and baby meringues.
Strawberry shortbread fridge cake
MAKES 1 X 23CM SQUARE
Select a brownie tin or similar about 23cm square and 4cm deep. Line the base and sides with baking paper. Dice 175g dried strawberries into pieces the size of raisins. Cut 375g shortbread fingers into 1cm dice. Break up 150g milk chocolate and 150g dark chocolate (about 70 per cent cocoa). Melt these together with 150g diced unsalted butter and 50g runny honey in a large bowl set over a pan containing a little simmering water, stirring until smooth. If wished, stir in a few drops of rose essence (for example Star Kay White brand), one by one, to taste. Reserve a quarter of the strawberries. Fold the remainder with the shortbread into the chocolate and gently turn to coat. Spoon evenly into the lined tin. Lay a sheet of clingfilm over the top and press the surface roughly level using your hands. Remove the clingfilm and scatter over the remaining strawberries, gently pressing them into the surface. Loosely cover with clingfilm and chill for a few hours or overnight until set. Remove from the fridge 30 minutes before cutting to allow it to soften a little. Lightly dust with icing sugar and cut as desired.
Easy strawberry trifle with pistachios
Select a trifle bowl or similar about 20cm across and 8cm deep. Arrange 7 bought madeleines (for example 1 packet Bonne Maman brand) fluted-side up in the base and drizzle over 1 tbsp dark rum. Hull and slice 100g small strawberries, combine with 100ml bought raspberry coulis and spoon over the sponges. Combine 300g quark with 50g icing sugar and a few drops almond extract in a large bowl. In a medium bowl, whisk 225ml double cream to soft fluffy peaks using an electric whisk. Fold the cream into the quark mixture half at a time. Spread this over the fruit and sponges, cover and chill for several hours. This can be made a day in advance. To finish, shortly before serving, hull and slice another 100g strawberries, pile them in the centre of the trifle, scatter over 20g coarsely chopped pistachios and dust lightly with icing sugar.
Rose meringue mess
Select a trifle bowl or similar about 20cm across and 9cm deep. Hull 800g strawberries. Purée a third of them in a blender with 40g icing sugar, a few drops of rose extract and a squeeze of lemon juice. Sieve the purée into a large bowl, taste and add more sugar or lemon juice if necessary. Quarter the remaining berries, add to the purée and stir to combine. Whisk 450ml whipping cream to soft fluffy peaks in a large bowl using an electric whisk. Have ready 6 bought meringue nests. Coarsely crumble half the meringues into the bowl. Cover with half the strawberry mixture, then half the cream. Repeat the layers, mounding the cream in the centre, and scatter over 2 tsp dried rose petals (for example from Waitrose). If not serving straight away, cover and chill for up to an hour.
White chocolate froth with strawberry jelly
Hull and slice 100g small strawberries and divide among 4 x 200ml glasses. Whisk 100ml whipping cream to fluffy peaks in a medium bowl using an electric whisk. Add and combine 100g fat-free Greek yoghurt to give a light frothy mousse. Break up 100g white chocolate, finely chop it in a food processor, then fold into the mousse. Spoon this on top of the strawberries and smooth the surface. For the jelly, hull 175g strawberries and whiz in a blender with 15g golden caster sugar and the juice of ½ lemon. Cut 2 gelatine leaves (for example Dr Oetker brand) into strips, place in a medium bowl, cover with cold water, soak for 5 minutes, then drain. Pour over 2 tbsp boiling water and stir to dissolve. Very gradually trickle the strawberry purée into the gelatine solution, stirring constantly. Spoon this on top of the cream in a thin layer. Cover the glasses with clingfilm and chill for a couple of hours until the jelly has set. Can be made a day in advance.
Pink fizz cooler
Place a couple of handfuls of ice cubes in a large jug or punch bowl. Hull and halve 100g strawberries and place them in the jug with 100g raspberries. Pour over 375ml chilled sparkling elderflower juice followed by 375ml (half a bottle) pink champagne. Ladle the cooler into cups or glasses to serve. Decorate with small edible rose petals if wished.
‘Give it a whirl’ strawberry mousse
Purée 300g hulled strawberries with the juice of ½ lemon and 75g caster sugar in a blender, and press through a sieve into a large bowl. Cut 3 gelatine leaves (for example Dr Oetker brand) into strips, place in a small bowl, cover with cold water, leave to soak for 5 minutes, then drain. Pour over 3 tbsp boiling water and stir to dissolve. Stir a few tbsp of the purée into the gelatine one at a time, then stir this back in with the rest of the purée. Stir in 300ml double cream and whip for 5-8 minutes with an electric whisk, until thick. Pour into a serving bowl, cover and chill for about 4 hours until set. To finish, press 150g strawberry jam through a sieve and combine with 1 tsp lemon juice. Spoon the mousse into glasses or small bowls, swirl with the jammy sauce and scatter with extra berries.
TIP If planning to chill this overnight, reduce the gelatine to 2 leaves.
Strawberry mascarpone cream
Place 250g mascarpone in a food processor with 50g golden caster sugar, 100g hulled strawberries, ½ tsp vanilla bean extract and 1 tbsp lemon juice. Separate 2 medium eggs, add the yolks to the processor, whiz the ingredients until smooth, then transfer to a large bowl. Whisk the egg whites to stiff peaks in another large bowl using an electric whisk, then fold half at a time into the mascarpone base. Pile this into a pretty serving dish, cover and chill for at least 2 hours, and serve on the day of making. When ready to serve, hull and slice or quarter 600g-700g strawberries and serve with the cream and a dusting of icing sugar.
Mini gluten-free saffron scones
MAKES ABOUT 24-30 MINIS
Preheat the oven to 200C/180C fan/gas 6. Have ready a nonstick baking sheet and a 3cm cutter. Grind about 10 saffron filaments and combine with 1 tsp water. Sift 100g gluten-free self raising flour and 10g baking powder into the bowl of a food processor and mix in 40g golden caster sugar and 150g ground almonds. Add 75g chilled and diced coconut oil and whiz to crumbs, then incorporate 1 large beaten egg and the saffron with its liquid and bring the dough together. Tip it on to a lightly floured work surface and knead for a minute or two until smooth. Pat or roll the dough to 1.5cm thick and cut out your scones, re-rolling the trimmings once. Arrange the scones on the baking sheet with some space between them. Combine 1 egg yolk with 1 tsp water and use to brush the tops. Bake in the preheated oven for 10 minutes. The scones are good eaten very slightly warm, or just cooled from the oven on the day. Serve with a dollop of coconut yoghurt and good strawberry jam.