Tag Archives: Strawberries

Berry Mousse Cups

10 Jul

July 10th, 2015

This post is a few days late, as I made these berry mousse cups for the 4th of July weekend. Our friends invited us to a bar-b-que and I offered to bring desserts. I envisioned a festive dessert and knew I had to incorporate the red, white, and blue patriotic colors. I opted for vanilla flavored mousse with alternating layers of blueberry and strawberry compote. The mousse by itself tastes good, but the compotes add some dimension.

The beauty of making compotes is that you can eyeball the ingredients, as you can adjust the sweetness along the way.  The measurements below are rough estimates. The different components should be made a day ahead to allow adequate time to cool and can be assembled the following day. I used 5 oz shiny plastic cups, but feel free to use any type of glass jars. Since I was serving these at a bbq, I wanted the convenience of an easy cleanup.DSC_0428



Vanilla Mousse

⅔ C sugar
¼ C cornstarch
¼ tsp salt
2 ½ C milk
4 yolks
2T butter
1 tsp vanilla extract
1 C heavy cream

Y= enough for twelve 5-oz cup


  1. In a saucepan, whisk together sugar, cornstarch, salt, milk and yolks.
  2. Cook on medium heat, while constantly stirring and whisking.
  3. Continue to cook until the mixture starts to bubble and thickens, about 5-10 minutes.
  4. Strain into a clean bowl.
  5. Stir in butter and vanilla extract.
  6. Place plastic wrap directly on the surface and chill overnight in the refrigerator.
  7. The following day, in a clean mixer bowl whip the heavy cream to stiff peaks.
  8. Fold in the whipped cream into the chilled mixture. Refrigerate until ready to assemble.

1 bag of frozen blueberries (For the strawberry compote, replace blueberries with strawberries. You can also use fresh strawberries, which I did)
⅛ – ¼ C sugar (if you like a sweeter compote add more sugar)
2 T water
1T cornstarch


  1. In a saucepan, combine the blueberries, sugar and water.
  2. Allow the mixture to come to a boil, then reduce heat to low.
  3. Simmer on low for about 10-15 minutes, stirring occasionally to break up the berries.
  4. In a small bowl, mix cornstarch and a little bit of water to dissolve.
  5. Add the cornstarch mixture to the berries and simmer for a few minutes, while stirring.
  6. Transfer compote to a clean bowl and allow to cool for a few hours or overnight in the refrigerator. Compote will thicken as it cools.
  7. Repeat above steps with strawberries.

To Assemble

  1. In 5 oz plastic cups spoon alternating layers of strawberry compote, mousse, and blueberry compote.
  2. Chill mousse cups until ready to serve.

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Rustic Berry Galettes

30 Jun

June 30th, 2015

I can’t believe we are already half way done with the year, which means it’s almost the 4th of July. Usually for this holiday, I like to make pies for bar-b-ques and get-togethers. In fact, last year I made a classic apple pie for the holiday. However, sometimes pies can be a bit time-consuming, so an alternative is a galette, which still uses the same ingredients, but assembled differently. I made these berry galettes using the same go-to pie dough I always make and used a strawberry and raspberry combo for one galette and blueberries for the other galette.

These turned out amazing and can be paired with some vanilla ice cream.




Pie Dough
12 oz flour
2 sticks cold, cubed butter
7T cold water
1T cider vinegar

Y= four galettes (I used only half the pie dough to get 2 galettes)


  1. In a food processor with the dough attachment, combine flour, salt and butter. Pulse until mixture becomes crumbly.
  2. Add the water and vinegar mixture in thirds, pulsing in between.
  3. Finish mixing the dough by hand on a floured surface. Divide dough in two halves. Wrap, refrigerate and allow dough to rest for at least 30 minutes, or overnight.
  4. At this point, you can also freeze the dough if not using immediately.

Strawberry/Raspberry Filling
1 C of fresh strawberries, hulled and quartered
1/2 C frozen raspberries
¼ C sugar
1 T cornstarch
¼ tsp vanilla powder

Y= enough to fill 1 galette

Blueberry Filling
1 – 1.5 C frozen blueberries
¼ C sugar
1 T cornstarch
¼ tsp vanilla powder

Y= enough to fill 1 galette


  1. Combine berries in a bowl.
  2. Add all other ingredients. Mix to combine.

To Assemble

  1. Divide one half of the dough in half. Roll out both pieces of the dough to a circular shape on a floured surface.
  2. Spoon berries in the center of the dough, leaving about a 1-inch border.
  3. Carefully fold up the edges of the border over the fruit and gently pinch to create a crease, leaving the center of the berries exposed.
  4. Brush egg wash on the border of the dough and sprinkle with sugar.
  5. Bake at 375F for 20 minutes then rotate and bake for another 20-25 minutes or until browned.



Strawberry Cupcakes with Buttercream Flowers

26 May

May 26th, 2015 

I’m really excited to share these cupcakes because of how happy I am with them. I used fresh strawberries, which I picked up from the weekend farmer’s market, to flavor the cupcakes and buttercream. We usually get strawberries from our favorite stand, Rodriguez Farms, and I knew they would be a great addition to the cupcakes.

It was my first time in awhile to pipe flowers using buttercream, which I was a little nervous about. With the help of a few YouTube tutorials I went to work. After piping a few initial flowers, it became second nature. The overall process can be a bit time-consuming, but after assembling everything, it was very well worth it.




Strawberry Cupcakes

16 oz sugar (I reduced to 14 oz)
½ C oil
2 eggs
1 C heavy cream
½ tsp vanilla extract
7 ⅓ oz AP flour
7 ⅓ oz cake flour
1 ½ tsp baking powder
½ tsp baking soda
1 tsp salt
1 C buttermilk
1 – 1 ½ C strawberries

Y = 34 cupcakes


  1. In a food processor, pulse strawberries. Strain strawberries over a clean bowl. Reserve the juice to flavor the buttercream. Set aside strawberry pulp.
  2. Combine oil and sugar together in a mixer bowl. Use the paddle attachment to mix to combine.
  3. Add eggs, one at a time.
  4. Add heavy cream and vanilla extract.
  5. In a separate bowl, sift together flours, baking powder, baking soda, and salt.
  6. Alternate adding the dries and buttermilk, mixing in between. Scrape down sides of the bowl as necessary.
  7. Add strawberry pulp to the batter and mix to combine.
  8. Line cupcake pans with cupcake liners.
  9. Divide batter evenly into cupcake pan, filling a little over halfway.
  10. Bake at 350F for 15-7 minutes.

Strawberry Buttercream
3/4 C egg whites
9 oz sugar
1 lb softened butter
2 tsp vanilla extract
¼ C strawberry juice


  1. Whisk together sugar and egg whites in a mixer bowl.
  2. Place bowl over a pot of simmering hot water.
  3. Using a hand whisk, constantly whisk the sugar-egg mixture until sugar is completely dissolved. The mixture should be warm to touch, but not burning hot on the finger.
  4. Transfer the mixer bowl to the mixer. Using the whisk attachment, whisk on medium speed until mixture is cooled. Continue to whisk until the mixture becomes meringue-like.
  5. Once the meringue is cool enough, add the softened butter, a few pieces at a time. Allow the butter to mix in before adding the next few pieces.
  6. Once the butter is all in, whisk on high speed for a few seconds. Scrape down sides if necessary.
  7. Add strawberry juice to taste. (The juice will add a hint of color. I reserved about half of the buttercream before adding the juice as I wanted to use white as the base for the cupcakes.)

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To Assemble

  1. Divide buttercream and add food coloring if you are planning on having different color flowers.
  2. Pipe buttercream roses. I found this YouTube video and this quite helpful.
  3. Place flowers in the refrigerator and allow them to harden, about 30 minutes.
  4. Spread a thin layer of buttercream on top of the frosted cupcakes.
  5. Carefully place flowers on top of cupcakes.
  6. Allow cupcakes to come to room temperature before serving.



Strawberry Mousse in Mason Jars

2 Feb

February 2nd, 2015

Valentine’s day is around the corner and I’m starting the Vday desserts early. My first round of desserts for this Hallmark Holiday is a light strawberry mousse with a graham cracker crumb bottom. I adopted the mousse recipe from Miette’s baking book. They use this mousse recipe for their Strawberry Charlotte cake, but I turned it into individual serving sizes in these adorable mini mason jars I found. It’s like taking a shot of delicious sweetness. Instead of using fresh strawberries, I grabbed a package of frozen strawberries, which worked out the same. Let me tell you, my kitchen was filled with strawberry aroma as they cooked on the stove top.

Another option is to make a layered mousse cup, alternating with the graham crumbs and mousse. I opted to put the crumbs at the bottom and top and topped them off with strawberry chunks that I reserved when straining the strawberry juice. These jars of heaven are definitely cute for entertaining, and even more delicious to taste! Here’s to the beginning of February and to the countdown to Valentine’s Day!

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Graham Cracker Crumbs Bottom
¾ C graham cracker crumbs
1T sugar
½ tsp cinnamon
2T melted butter

Y= enough to fill the bottom of six 4 oz mason jars and for toppers


  1. Combine crumbs, sugar, and cinnamon in a bowl. Stir to mix.
  2. Add melted butter and mix to combine.
  3. Spread crumb mixture on parchment-lined sheet pan. Bake at 320F for 8-10 minutes.
  4. Remove from oven. Set aside to cool.

Strawberry Mousse, adopted from Miette’s book
1-16oz bag of frozen whole strawberries (Miette uses fresh strawberries)
1/3C sugar
1 tsp lemon juice
1T water
2 tsp gelatin
3/4C heavy cream

Y= enough to fill six 4 oz mason jars


  1. Combine strawberries, sugar, lemon juice, and water in a saucepan. Heat on medium heat, stirring occasionally, until the mixture becomes juicy.
  2. Strain the strawberry juice into a clean bowl. Set aside the strawberry pulp.
  3. Take about half of the juice and return it back to the saucepan.
  4. Sprinkle gelatin over the other half of the juice. Whisk to combine.
  5. Add the gelatin-juice mixture to the pan with the rest of the juice. Heat on low until gelatin dissolves, whisking slightly.
  6. Strain the juice into a clean bowl. Allow to cool completely.
  7. Whisk the heavy cream to a medium peak.
  8. Fold in the cooled strawberry juice, a little at a time until streaks are gone.
  9. To assemble: Fill bottom of jars with some of the graham cracker crumbs. Spoon or pipe strawberry mousse to fill the rest of the jar.
  10. To garnish: Top with some of the strawberry pulp and any leftover graham crumbs. Refrigerate to chill before serving.
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Strawberry Ice Cream with Chocolate Dipped Waffle Cones

17 Aug

August 17, 2014

One of my favorite summertime weekend activities is strolling through farmer’s market. We’re especially lucky in the Bay Area where you can find a weekend farmer’s market almost anytime of the year and in various neighborhoods. There are two near us that we frequently go to, and it was where I found a great deal for sweet, ripe strawberries!

Hint: go towards closing time and perhaps you’ll score a bigger deal with vendors who are merely trying to get rid of the day’s products. That is exactly what happened with these fresh strawberries. It was a 2-for-1 deal and I obviously could not pass it up. Thus, born the strawberry ice cream!

2014-08-08 23.47.24If you have a waffle cone maker, these waffle cones are so simple to make. For some added fun, dip in melted chocolate.2014-08-12 06.50.27I used about 1 cup of whole strawberries, but feel free to use more.

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Strawberry Ice Cream
1C Heavy Cream
1C Milk
1/2C Sugar
Pinch of Salt
4 Egg Yolks
1tsp Vanilla Extract
1C of whole strawberries (approx. 3/4C puree)
2 tsp Vodka

Yield = about 1 pint


  1. Heat cream, milk, sugar and salt.
  2. In a separate bowl, whisk the yolks.
  3. Temper the yolks with some of the heated milk mixture. While you’re slowly adding the milk, whisk the mixture constantly. This prevents the yolks from curdling.
  4. Add the yolk-milk mixture back into the pot and heat on medium. Using a spatula, continuously stir and scrape the bottom of the pot.
  5. Heat until the mixture thickens and coats the back of a wooden spoon.
  6. Strain the mixture into a clean bowl. Add vanilla. Place bowl over an ice-bath to stop the cooking. Let sit for about 20 minutes.
  7. Place plastic wrap directly on the surface of the ice cream base. Allow to cool in the refrigerator overnight.
  8. Churn ice cream the next day.
  9. Once the ice cream is done, fold in the 2 tsp Vodka using a spatula. (This is completely optional. I use the Vodka to prevent the ice cream from hardening too much in the freezer).
  10. Place ice cream in a clean container. Allow it to firm up in the freezer.

Waffle Cones
1 Whole Egg
1 Egg White
¼ tsp Salt
½ C Sugar
⅔ C AP Flour
¼ tsp vanilla powder
2T Melted Butter, cooled

Yield = about 9 medium cones, depending on how small or big you make them

1. Beat eggs and salt together.
2. Add sugar.
3. Add flour and vanilla.
4. Add melted butter
5. Follow instructions for the waffle cone maker.

2014-08-12 06.48.422014-08-12 06.58.44Looking forward to my next bargain purchase at the farmer’s market!

Berry Galette

14 Apr

April 14th, 2014

The one thing I cannot wait to upgrade is a bigger freezer so that I can make and freeze unlimited amounts of pie dough and have them readily available so that whenever I’m craving dessert I can just whip something up. But alas, my freezer is tiny and it’s already filled with my  macarons (saving them for a special project). I did, however, managed to find the half recipe of dough I had left from another pie I made. So instead of tossing it out, or letting it sit in the freezer any longer, I decided to make a berry galette.

Conveniently, we visited the farmer’s market and picked up our favorite strawberries from Rodriguez’s Farm. They were still a bit tiny, so not as sweet to eat on it’s own, but tasted great in the dessert. This recipe is great because it can save you time in many ways. First, if you don’t have time to make the pie dough, you can buy store bought pie dough and just make the filling. Or if you already have pie dough frozen from a previous project, you just need to make the easy filling. Lastly, you don’t need any special baking pans, as long as you have a baking sheet of some sort and parchment paper, then you’re good to go. Galettes are also free-form, which makes it even simpler to shape and there is no need for any special techniques.

This dessert sits well in room temperature once it’s cooled and can last a few days if you don’t get to finish it all in one sitting. I bet it would even pair well with some vanilla ice cream! My lucky coworkers were able to enjoy some of the galette, otherwise, it would have been a dangerous situation if I left it at home!

Pie Dough
12oz flour
2 sticks cold, cubed butter
7T cold water
1T cider vinegar
1tsp lemon zest

Yield: Two 9-inch pies. Each pie dough yielded two medium-sized galettes

1. In a food processor with dough attachment, combine flour, salt, zest and butter. Pulse until mixture becomes crumbly.
2. Add the water and vinegar in thirds, pulsing in between.
3. Finish mixing the dough by hand on a floured surface. Divide dough into two. Wrap, refrigerate and allow dough to rest for at least 30 minutes.

Almond Filling (optional)
3 Tbs softened butter
1/8C sugar
1 egg
1 Tbs AP flour
1/2C almond flour

Yield: enough to spread onto two medium-sized galettes.

1. Cream butter and sugar together.
2. Add the egg. Mix.
3. Add AP and almond flour. Mix to combine.

Fruit Filling
1 ½ C Strawberries, washed & cut
1 C frozen Blueberries
½ C Sugar
1 tsp Cinnamon
½ tsp Vanilla Powder
2 Tbs Cornstarch

1. In a bowl, combine berries, sugar, cinnamon and vanilla.
2. Toss together to mix evenly, being careful not to crush the berries
3. The mixture will become liquid as it sits. Add cornstarch to absorb the liquid. Add more if needed.

Assemble the Galette
1. Cut pie dough in half.
2. Carefully roll out each half of the dough to a circle, making sure it fits in the baking sheet. Place on top of parchment paper on the baking sheet.
3. Divide almond filling between the two doughs. Using an off-set spatula spread the filling around the center, leaving a 1-in border along the outside edges.
4. Divide fruit filling between the two galettes. Spread fruits so that it covers the almond filling.
5. Carefully fold the border up and over, towards the center of the galette. Slightly push the border of the dough down into the fruits.
6. Brush edges with egg wash
7. Bake at 375F until edges are browned, about 20-25 minutes.
8. Optional: Once cooled, dust powder sugar along the edges.

2014-03-26 00.06.47It’s ok if these aren’t rolled out to be perfect circles.

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If you don’t have blueberries or strawberries, you can substitute with raspberries. Better yet, you can even use all three types of berries.

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Strawberry Cheesecake

12 Jul

July 12th, 2012

Recently, I realized how much I enjoyed cheesecake (in moderation, of course). Since it can be really rich, usually a few bites will do it for me. Plus, in my opinion, it’s quite versatile because there are endless flavor combinations. So over the 4th of July break, I decided on a vanilla cheesecake with slight lemon zest and topped it off with strawberry sauce and fresh strawberries. The cheesecake freezes well so if you don’t finish the cake in one sitting, it can easily be saved for next time!

Instead of a traditional graham cracker crust, I made a gingersnap cookie crust. I had gingersnap cookies around, which I turned into crumbs to make the crust. It gave a chewier texture and a slight spicy kick.

Gingersnap Crust:
250g crumbs
75g melted butter
25g sugar


  1. Mix melted butter, crumbs, and sugar until the mixture comes together.
  2. In a well greased 6-in cake pan, press crumbs into the bottom of the pan.
  3. Bake at 350 for 5-7 minutes.
  4. Allow to completely cool.

335g cheesecake
90g sugar
35g sour cream
2 eggs
1/2 tsp vanilla extract
zest of half a lemon

  1. In a mixer bowl, paddle cream cheese and sugar until smooth.
  2. Add sour cream and mix. Scrape down bowl if needed.
  3. Add one egg at a time. Mix in between.
  4. Add vanilla extract and lemon zest.
  5. Pour into prepared crust.
  6. Bake at 275 F for about an hour, or until the cheesecake is firmly set. To prevent any cracks on the surface of the cheesecake I placed a pan with hot water at the lowest rack of the oven.
  7. To make the strawberry sauce, clean and cut strawberries into quarters. In a pot, bring strawberries and sugar to a boil. (The amount of sugar depends on how sweet you want the sauce to be. You can add more sugar as the strawberries cook). Continue to cook on low heat, stirring occasionally until sauce thickens. Allow cheesecake to cool before topping with sauce and fresh strawberries.

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