Vegan Strawberry Mousse with Pistachio Shortbread

Vegan Strawberry Mousse with Pistachio Shortbread

I’m still not having much luck with baking vegan cakes, however I’m finding making vegan desserts like this Vegan Strawberry Mousse very successful! I made a similar dessert last year using chocolate (Vegan Chocolate Mousse Pots), and seen as Valentine’s Day is coming up I thought a strawberry version would be a perfect treat to share with your loved one! It’s so easy to make by blending silken tofu and freeze dried strawberries together, and I’ve topped it with indulgent coconut cream and some cute heart shaped strawberries! I also made some Vegan Pistachio Shortbread to go with them, and they are so moreish!!

Jump straight to the recipe!

To make the shortbread I started by mixing the dairy free butter and sugar together until creamy.

Then I added the vanilla extract, chopped pistachios, plain flour and salt.

I brought the mixture together into a dough and chilled it in the fridge for 30 minutes.

  

Meanwhile, I made the mousse by blending the silken tofu and freeze dried strawberry powder together. I also added maple syrup, icing sugar and vanilla extract.

Then I divided the mixture between four ramekins and put them in the fridge to set.

To finish the shortbread I rolled out the dough on a floured surface.

  

Seen as this is a Valentine’s Day themed recipe I cut out heart shapes, sprinkled them with sugar and baked them for 12 minutes.

Vegan Strawberry Mousse

I topped the Vegan Strawberry Mousse with whipped coconut cream, and strawberries that I cut into hearts using a small cookie cutter.

Vegan Strawberry Mousse

The Vegan Strawberry Mousse was so creamy and fruity! And I have to say I ate more than my fair share of the Vegan Pistachio Shortbread as they were so moreish! This would make a great Valentine’s or dinner party dessert.

I’m linking this recipe up with Cook Blog Share hosted by Easy Peasy Foodie, and Fiesta Fridays hosted by Zoale and Foodie On Board.

5 from 6 votes
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Vegan Strawberry Mousse

Servings 4

Ingredients

For the strawberry mousse

  • 700 g Silken tofu
  • 1 tsp Vanilla extract
  • 4 tbsp Maple Syrup
  • 4 tbsp Icing sugar optional - depending how sweet you want it
  • 50 g Freeze dried strawberries

For the coconut cream

  • 400 ml Can of Coconut milk - white fat only (stored in fridge for a few hours)
  • 1/2 tsp Vanilla extract
  • 2 tbsp Maple Syrup

For serving

  • Fresh strawberries

Instructions

  1. Drain the silken tofu and place it into a blender, or put it in a bowl and use a hand blender, and blend until smooth with no lumps

  2. Whizz the freeze dried strawberries up in a NutriBullet or blender until they turn to a powder

  3. Whisk the strawberry powder into the tofu along with the maple syrup and vanilla extract

  4. Taste the mixture, and if you'd like it to be sweeter, add the icing sugar

  5. Divide the mixture between ramekins or serving glasses then put in the fridge for 3 - 4 hours to set

  6. Make the coconut cream by whisking the ingredients together with an electric hand whisk until smooth, then dollop it on top of the mousse

  7. Slice up some fresh strawberries and place on top, or cut into hearts like I did for a cute effect!

  8. Store leftovers in the fridge and eat within 2 days. You can also freeze the mousse on it's own in a freezer suitable container

5 from 6 votes
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Vegan Pistachio Shortbread

Servings 16 (depending on size of cutter)

Ingredients

  • 100 g Dairy free butter I used Vitalite
  • 60 g Caster sugar plus extra for sprinkling
  • 150 g Plain flour
  • 1/2 tsp Vanilla extract
  • 1/4 tsp Salt
  • 30 g Pistachios chopped up

Instructions

  1. Mix the butter and sugar together until smooth and creamy

  2. Mix in the vanilla and pistachios

  3. Mix in the plain flour and salt and form the mixture into a dough

  4. Wrap in cling film and chill for 30 minutes

  5. Pre-heat your oven to 180C/160C Fan/325F/Gas Mark 3 and line your baking trays with baking paper

  6. Roll out the dough onto a well floured surface and cut out your desired shapes

  7. Place onto the lined baking trays, sprinkle them with a little caster sugar and bake for 12 minutes

  8. Leave to cool fully before serving

  9. Store in an airtight container and eat leftovers within 4 weeks. They can also be frozen

You can find more of my Vegan recipes by clicking here!

Vegan Strawberry Mousse

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Pimms Cake

Pimms Cake

Have you had your first Pimms of the year yet? Having your first Pimms of the summer is the same as having your first mulled wine of winter. It signals that summer has begun, the sun is finally making an appearance in the UK, and you’ve probably been to at least one BBQ by now! If you’re not familiar with Pimms, it is a gin based liquor flavoured with fruits and spices. It is made into a cocktail by adding lemonade (or occasionally ginger ale) and lots of fresh fruit like strawberry, orange and cucumber, plus fresh mint leaves. It’s the perfect refreshing drink on a hot day and it’s very popular at Wimbledon! I’ve used the flavours of this cocktail to create my Pimms Cake. The sponges are infused with citrus zest, it’s drizzled in a Pimms syrup, filled with strawberry jam and a mascarpone cream, and topped with fresh fruit and whipped cream.

Jump straight to the recipe!

 

To make the sponge I creamed the butter and sugar together, then whisked in the eggs and the citrus fruit zest. I added self raising flour, and whisked it in, then divided the mixture between the cake tins.

Once the cake was baked and fully cooled, I levelled it off and drizzled each sponge with a Pimms syrup.

I made the filling by whisking together the mascarpone, icing sugar, double cream and vanilla extract.

 

Using a piping bag, I added blobs of the filling over the bottom sponge, then covered it with the strawberry jam. I added more blobs of the filling on top of the Pimms Cake, and drizzled over more of the Pimms syrup.

Pimms Cake

To finish the Pimms Cake, I whipped up the double cream with the icing sugar and vanilla, and piled it on top of the cake. Then I covered it in strawberries, orange slices, cucumber rolls and fresh mint leaves.

Pimms Cake

The Pimms Cake looked so tempting with the jam and Pimms syrup dripping down the sides, and all the fresh fruit and cream on top!

You might also like…

Pimms Cupcakes
Pimms Cupcakes

    

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy, Baking Crumbs hosted by Only Crumbs Remain, and Fiesta Fridays.

Pimms Cake
5 from 8 votes
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Pimms Cake

Pimms inspired cake with whipped cream, strawberry jam, Pimms syrup and fresh fruits

Course Dessert
Cuisine British
Keyword Cake
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12
Author thebakingexplorer

Ingredients

For the Pimms syrup

  • 300 ml Pimms
  • 100 g Caster sugar

For the sponges

  • 350 g Butter or baking spread
  • 350 g Caster sugar
  • 1 Orange zest only
  • 1 Lemon zest only
  • 1 Lime zest only
  • 6 Eggs large
  • 350 g Self raising flour

For the filling

  • 250 g Mascarpone
  • 2 tbsp Icing sugar
  • 2 tsp Vanilla extract
  • 215 ml Double cream
  • 100 g Strawberry jam

For the topping

  • 300 ml Double cream
  • 1 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • Fresh strawberries, sliced orange and cucumber rolls
  • Fresh mint

Instructions

  1. Start by making the Pimms syrup as it needs to cool down. Put the Pimms and sugar in a pan, heat on a low heat until the sugar has dissolved then boil for 15 minutes, stirring frequently. Pour into a bowl and leave to cool fully

  2. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins

  3. Make the sponge by mixing the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  4. Add the eggs and the orange, lime and lemon zest, and whisk until fully incorporated

  5. Add the self raising flour and whisk in until you can't see any flour anymore

  6. Divide the mixture between the two cake tins, using scales for accuracy if you like

  7. Bake for 30 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or on cooling racks

  8. If the cakes have domed on top, level them off with a cake leveller

  9. Then drizzle a third of the Pimms syrup on each sponge, using up two thirds in total

  10. To make the filling use an electric hand whisk or food mixer to whisk together the mascarpone cheese, double cream, vanilla extract and icing sugar until thick

  11. Put one of the sponges on your chosen cake stand or serving plate and pipe or spread blobs of the filling over it

  12. Drizzle the strawberry jam over the filling

  13. Top with the second sponge and spread or pipe the remaining filling on top, then drizzle over the remaining syrup, letting it drip down the sides of the cake

  14. Whip up the double cream, vanilla extract and icing sugar either by hand, with an electric hand mixer, or food mixer. Pile it in the centre of the cake

  15. Arrange the strawberries, orange slices, cucumber rolls or slices and fresh mint leaves on top of the cake. To make the cucumber rolls, use a vegetable peeler to peel long strips of cucumber, then roll them up

  16. Serve immediately, leftovers will keep for 1-2 days in the fridge

You can find more of my Cake recipes by clicking here!

Pimms Cake

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Strawberries & Cream Cheesecake (No Bake)

Strawberries & Cream Cheesecake (No Bake)

Sometimes it’s just way too hot to even put the oven on and you need a refreshing no bake dessert. Well this Strawberries & Cream Cheesecake is where it’s at! Everyone loves strawberries and cream during summertime right?! After all, it is Wimbledon next month – where around 34,000 kg of English strawberries are eaten every year. I’ve used strawberry puree to flavour the cheesecake filling so that pink colour is all natural! It’s topped with whipped cream, big juicy strawberries and some cheeky Lindt chocolates (in strawberry and cream flavour of course!) If you’re a big strawberries and cream fan, check out my Strawberries & Cream Cake too!

Jump straight to the recipe!

To make the base I used my food processor to whizz up the biscuits into crumbs. I mixed in the melted butter and pressed the mixture into the bottom of a 23cm springform tin. I put it in the fridge for 30 minutes to set.

For the cheesecake filling I used my electric hand whisk to mix together the cream cheese and icing sugar.

   

Then I mixed in the strawberry puree. Once it was smooth with no lumps I added the double cream and whisked until it was very thick and held it’s shape. I smoothed the mixture into the tin on top of the biscuit base, then put it in the fridge overnight to set.

To decorate, I melted the white chocolate and piped it all over the cheesecake. I sprinkled some freeze dried strawberry pieces in the middle.

Then I whipped up the double cream with the icing sugar and vanilla, and piped it all around the edges of the cheesecake. I placed the strawberries and Lindt strawberries and cream chocolates on top.

Strawberries & Cream Cheesecake

The Strawberries & Cream Cheesecake looked so pretty in pink and extra tempting with the chocolates and fresh fruit on top. If you can’t find the Lindt chocolates, then just place strawberries all around the top instead.

Strawberries & Cream Cheesecake

I think my strawberries were so big they were weighing the Strawberries & Cream Cheesecake down! I just can’t resist the biggest most plump looking British strawberries! My friends and family loved this cheesecake, and that lovely natural strawberry flavour comes through in the filling so well. A perfect summer treat!

 

I’m linking this post up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, and Fiesta Fridays hosted by The Not So Creative Cook and Chipa By the Dozen.

5 from 3 votes
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Strawberries & Cream Cheesecake (No Bake)

Servings 12

Ingredients

For the biscuit base

  • 300 g Digestive Biscuits
  • 125 g Butter or baking spread melted

For the cheesecake filling

  • 750 g Full fat cream cheese
  • 125 g Icing sugar
  • 350 ml Double cream
  • 300 g Strawberries pureed

For the decoration

  • 300 ml Double cream
  • 1 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • 75 g White chocolate
  • 6 Strawberries
  • 6 Lindt Strawberry & Cream chocolates optional

Instructions

  1. To make the base use a food processor to whizz up the biscuits into crumbs, or bash them with a rolling pin in a bowl

  2. Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set

  3. For the strawberry puree, slice up the strawberries making sure to removing the stalk, then whizz them up in a food processor or NutriBullet, set aside

  4. For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese and icing sugar until smooth with no lumps

  5. Stir in the strawberry puree

  6. Add the double cream and whisk until it is very thick and holds it's shape

  7. Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set

  8. Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish

  9. To decorate, melt the white chocolate and pipe or drizzle it all over the cheesecake. Sprinkle the freeze dried strawberry pieces in the centre

  10. Then whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake

  11. Place the strawberries and Lindt chocolates on top of the cream

  12. Serve immediately, store any leftovers in the fridge and eat within 2 days

You can find more of my Cheesecake recipes by clicking here!

Strawberries & Cream Cheesecake

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Prosecco & Strawberry Cupcakes

Prosecco & Strawberry Cupcakes

I remember reading a couple of years ago that the Co-op sold more prosecco than milk in the week leading up to Christmas. It just shows how much we love a tasty glass of fizz at this time of year! These Prosecco & Strawberry Cupcakes are a perfect way to celebrate over the festive season and an even better way to ring in the new year! I think they would go down a storm at a new year’s eve party! The prosecco flavour comes from a flavouring extract I got in Sainsburys. It’s amazing how much it tastes and smells like prosecco! I’ve seen other extracts around the web and I’ve heard that Lakeland also do a ready made prosecco buttercream. My Prosecco & Strawberry Cupcakes are filled with strawberry jam and topped with a fresh strawberry plus some gold star sprinkles to make them look ready for a party!

Jump straight to the recipe!

To make the sponge I creamed together the butter and caster sugar.

Then I added the eggs and prosecco extract, and whisked everything together.

Finally I whisked in the flour. I separated the mixture between the cupcake cases. I used rose gold shiny ones for extra glamour!

They baked on 160C Fan/180C/350F/Gas Mark 4 for 20 minutes.

 

Once they were fully cool I used a cupcake corer to make a hole in the centre of each cake, then I filled the hole with strawberry jam.

To make the buttercream I mixed together the icing sugar, butter and prosecco extract until it was smooth. I piped it on top of each cupcake.

Prosecco & Strawberry Cupcakes

I added the fresh strawberries and gold star sprinkles and the Prosecco & Strawberry Cupcakes were ready to party!

Prosecco & Strawberry Cupcakes

These Prosecco & Strawberry Cupcakes were absolutely yummy! The fruity jam centre is so delicious, and the prosecco flavour from the extract is stunningly similar to the real thing. They are sure to make any party extra special and glamourous. Serve with a glass of prosecco, of course!

 

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Hijakced By Twins, Bake of the Week hosted by Casa Costello, and Fiesta Friday.

 

5 from 2 votes
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Prosecco & Strawberry Cupcakes

Servings 12

Ingredients

For the sponge

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 3 Eggs large
  • 175 g Self raising flour
  • 2 tsp Prosecco extract

For the buttercream

  • 400 g Icing sugar
  • 200 g Butter or baking spread
  • 2 tsp Prosecco extract

Decoration & Filling

  • 12 Fresh strawberries
  • 200 g Strawberry Jam
  • Gold star sprinkles optional

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a muffin tin with cupcake cases

  2. To make the sponge, creamed together the butter and caster sugar using a wooden or silicone spoon until fully combined and fluffy

  3. Add the eggs and prosecco extract, and whisk everything together until smooth

  4. Whisk in the flour until fully mixed in

  5. Divide the mixture between the cupcake cases

  6. Baked them for 20 minutes, or until golden and a thin skewer inserted into the centre comes out clean. Let them cool fully

  7. Use a cupcake corer or a knife to make a hole in the centre of each cake, then fill the holes with the strawberry jam

  8. To make the buttercream, mix together the icing sugar, butter and prosecco extract until smooth. Put into a piping bag fitted with your chosen nozzle and pipe it on top of each cupcake

  9. Add the fresh strawberries and gold star sprinkles on top and you are ready to party!

You can find more of my Cupcake recipes by clicking here!

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Eton Mess Cookies

Eton Mess Cookies

Eton Mess is a hugely popular British dessert made with strawberries, meringue and whipped cream. I decided to turn it into sweet chewy Eton Mess Cookies filled with white chocolate, meringue pieces and freeze dried strawberries. Sadly I couldn’t think of a way to get whipped cream in there too, so I highly recommend you whip some up and serve it alongside the cookies! Even without the cream, these Eton Mess Cookies are sure to delight your family and friends with their crunchy edges and soft chewy centre. They’re also super easy to make too!

Jump straight to the recipe!

You can get freeze dried strawberries in smaller pieces, but I could only find these kind so I used the end of a rolling pin to bash them up into smaller pieces.

Then I creamed the butter and golden caster sugar together.

I added the egg and vanilla extract, and stirred them together.

Then I mixed in the plain flour and baking powder, and folded in the freeze dried strawberries and white chocolate chips.

I spooned the mixture onto lined baking trays, then I added the meringue drops. I pushed them into the batter and covered them. The reason I decided to do it this way as I didn’t want the meringues to break. I used Meringue Drops from Iced Jems, and I’ve also seen them in Waitrose.

I baked the cookies for 14 minutes until they were golden brown.

Once the cookies were fully cool I melted the white chocolate and drizzled it all over them, then I sprinkled some red hundreds and thousands on top.

Eton Mess Cookies

These Eton Mess Cookies did not last long, and were quickly snapped up by my friends. I made two batches to make sure there were plenty to go around, and everyone came back for seconds!

Eton Mess Cookies

Each bite you don’t know what you might get, maybe a sweet nugget of white chocolate, or a fruity strawberry piece, or my favourite – a crunchy bit of meringue!

  

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Easy Peasy Foodie, and Fiesta Fridays hosted by Faith, Hope, Love & Luck and Turks Who Eat.

Subscribe to my YouTube channel for more recipe videos like this!

5 from 3 votes
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Eton Mess Cookies

Servings 16

Ingredients

For the cookies

  • 125 g Butter or baking spread
  • 200 g Golden caster sugar
  • 1 Egg large
  • 1 tsp Vanilla extract
  • 200 g Plain flour
  • 1 tsp Baking powder
  • 50 g White chocolate chunks/chips
  • 18 g Packet of freeze dried strawberries
  • 25 g Meringue drops

For decoration

  • White chocolate melted
  • Red sprinkles

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and line a few baking trays (or however many you own) with baking paper

  2. If you are using the larger freeze dried strawberry pieces, put them in a bowl and gently bash them with the end of a rolling pin to break them into smaller pieces

  3. Cream the butter and golden caster sugar together in a large bowl using a spoon

  4. Add the egg and vanilla extract, and mix them in

  5. Mix in the plain flour and baking powder

  6. Fold in the freeze dried strawberries and white chocolate chunks

  7. Spoon blobs of the mixture onto your lined baking trays, leave space between the cookies as they will spread. Then add 4 or 5 meringue drops per cookie. Push them into the batter and cover them with batter

  8. Bake the cookies for 12-14 minutes until they are golden brown, leave them on the tray for 5 minutes before carefully removing and placing on racks to cool fully

  9. Once the cookies are fully cool drizzle the white chocolate all over them, then add the sprinkles. I like to put the melted white chocolate into a small piping bag to control the drizzle, or you can use a spoon

  10. Once the chocolate has set, dig in!

  11. Store in an airtight container and eat within 3 days. They also be frozen

You can find more of my Cookie recipes by clicking here!

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Strawberries & Cream Cake

Strawberries & Cream Cake

One of the signs of summertime in the UK is that the Wimbledon Tennis Championships begins. Strawberries and cream was served at the first Wimbledon back in 1877 and has continued to be a winning combination ever since. This Strawberries & Cream Cake is the ultimate celebration of this delightful mix of sweet fruit and rich cream. It’s made up of a generous vanilla sponge, filled with sweetened mascarpone cheese and strawberry jam, topped with whipped cream, freeze dried and fresh strawberries – it screams “summer is here!”

Jump straight to the recipe!

I started by creaming together 350g caster sugar and 350g baking spread using an electric hand mixer until it was light and fluffy.

Then I whisked in 6 eggs and 2 tsp vanilla extract until smooth, then mixed in 350g self raising flour.

Using scales for accuracy, I separated the mixture between two greased and lined  8″ sandwich tins.

I baked them on 180C/160C Fan for 45 minutes until they were golden brown and a skewer inserted came out clean.

When the sponges were fully cool I made the filling by mixing together 250g mascarpone cheese, 50g full fat cream cheese, 1 tsp vanilla extract and 5 tbsp icing sugar. I spread strawberry jam over the sponge, then added the filling leaving about 2 tbsp in the bowl.

I topped it with the second sponge and spread the remaining filling on the top.

Using my electric hand mixer I whipped up double cream with icing sugar and vanilla, put it in a piping bag with a Jem 1E open star nozzle and piped it around the edges. I sprinkled a packet of freeze dried strawberries in the centre that I smashed up.

Strawberries & Cream Cake

I pressed the fresh strawberries into the whipped cream all round the edges of the Strawberries & Cream Cake, and sprinkled some red hundreds and thousands I got from Tesco all over the cake. This Strawberries & Cream Cake is best served straight away, but it will keep in the fridge until the next day.

Strawberries & Cream Cake

The sponge of this Strawberries & Cream Cake was lovely and light and the sweet jam and strawberries set off the cream and the filling perfectly – it’s a combination that has stood the test of time for a reason!

      

I’m linking this recipe up with Recipe of the Week hosted by A Mummy Too, Cook Blog Share hosted by Recipes Made Easy and Brilliant Blog Posts by Honest Mum.

Subscribe to my YouTube channel for more recipe videos like this!

5 from 1 vote
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Strawberries & Cream Cake

Ingredients

For the sponge

  • 350 g Caster sugar
  • 350 g Baking spread or Butter
  • 6 Eggs large
  • 350 g Self raising flour
  • 2 tsp Vanilla extract

For the filling

  • 250 g Mascarpone cheese
  • 50 g Full fat cream cheese
  • 5 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • 6 tbsp Strawberry jam

For the decoration

  • 300 ml Double cream
  • 2 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • 18 g Packet of freeze dried strawberries
  • 9 Fresh strawberries
  • Red sprinkles

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line two 8" sandwich tins

  2. To make the sponge, cream together the caster sugar and baking spread using an electric hand mixer until it is light and fluffy

  3. Whisk in 6 eggs, two at a time, mixing between each addition 

  4. Then mix in the vanilla extract, followed by the self raising flour

  5. Separate the mixture between the sandwich tins. You can do this by eye, or use scales for accuracy

  6. Bake them for 45 minutes until they are golden brown and a skewer inserted in the middle comes out clean. If they are browning too much, turn the oven down to 160C/140C Fan

  7. Once the sponges are baked, remove from the oven and run a butter knife around the edges of the tin to loosen them, then carefully tip them out onto a cooling rack and leave to cool completely

  8. To make the filling use an electric hand whisk or food mixer to whisk together the mascarpone cheese, full fat cream cheese, vanilla extract and icing sugar

  9. Put one of the sponges on your chosen cake stand or serving plate and spread the strawberry jam all over it, then spread the filling over the jam leaving about 2 tbsp in the bowl

  10. Top with the second sponge and spread the remaining 2 tbsp of the filling on top in the centre, it doesn't need to reach the edges

  11. Whip up the double cream and icing sugar either by hand, with an electric hand mixer, or food mixer. Put it into a piping bag with an open star nozzle and pipe it all around the edge of the cake

  12. Smash up the freeze dried strawberries if they are whole (you can also buy pieces that won't need smashing up) and sprinkle them in the centre 

  13. Add the fresh strawberries on top of the whipped cream all around the edge of the cake, and sprinkle the red hundreds and thousands, if using, all over the cake

  14. Slice and enjoy!

You can find more of my Cake recipes by clicking here!

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Strawberry Oreo Cheesecake (No Bake)

Strawberry Oreo Cheesecake (No Bake)

As there is an Oreo flavour called strawberry cheesecake and with Valentine’s Day coming up I got the idea to make this Strawberry Oreo Cheesecake. I’ve used the strawberry cheesecake oreos for the base, added a  creamy strawberry filling and then more yummy oreos and whipped cream on top. It’s also super easy to make and is a no-bake recipe so you can’t really go wrong. I added some pink sprinkles too, but you could drizzle white chocolate on top or add strawberry slices if you like.

Jump straight to the recipe!

To make the base I whizzed up oreos in a food processor. I added melted butter and mixed it all together, then I pressed it into the bottom of a 23cm springform tin and put it in the fridge to chill.

For the cheesecake filling I used my electric hand mixer to whisk up full fat cream cheese and icing sugar.

Then I added double cream and whisked it until it was thick. I added some strawberry flavouring (I used LorAnn flavour oil), and some pink food colouring until it was a nice baby pink colour.

I smoothed the filling over the base then left it in the fridge overnight to set. To decorate the Strawberry Oreo Cheesecake I whipped up double cream and piped rosettes all around the edge, then I added more oreos on top and some pink sprinkles too.

Strawberry Oreo Cheesecake

The strawberry cheesecake filling is so light and creamy, and the crunchy oreo base is the perfect contrast. This Strawberry Oreo Cheesecake was a success with my friends and it was clean plates all round.

Strawberry Oreo Cheesecake

My friends said it reminded them of childhood favourites like angel delight and nesquik milkshakes. I love it when something I make can evoke happy memories!


Strawberry Oreo Cheesecake (No Bake)

Servings 12

Ingredients

For the oreo base

  • 100 g Butter melted
  • 2 x 154 g Packs of Strawberry Cheesecake Oreos

For the cheesecake filling

  • 750 g Full fat cream cheese
  • 140 g Icing sugar
  • 300 ml Double cream
  • Pink food colouring
  • 12 drops LorAnn strawberry flavour oil

For decoration

  • 300 ml Double cream
  • 1 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • 1 x 154 g Pack of Strawberry Cheesecake Oreos
  • Pink sprinkles optional

Instructions

  1. To make the base use a food processor to whizz up the oreo biscuits into crumbs, or bash them with a rolling pin in a bowl

  2. Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set

  3. For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese and icing sugar until smooth with no lumps

  4. Add the strawberry flavouring and enough pink food colouring for a baby pink colour (remember you can always add more but can't tke away). Then add the double cream and whisk until it is thick and holds it's shape

  5. Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set

  6. Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish

  7. Whip up the double cream with the icing sugar and vanilla, and pipe rosettes all around the edge

  8. Crush up the remaining oreos and sprinkle the crumbs in the centre, then add pink sprinkles if you like

  9. Serve immediately, store any leftovers in the fridge and eat within 2 days

NB. This post is NOT sponsored or paid for by Oreo, I just love their product!

You can find more of my Cheesecake recipes by clicking here!

Strawberry Oreo Cheesecake

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Strawberry Cupcakes with Nutella Buttercream

Strawberry Cupcakes with Nutella Buttercream
January can be quite a slow and dull time of year, but it feels like as soon as February hits, there is so much going on! It’s Chinese New Year today, Mother’s Day is fast approaching, and Easter is not long behind it. And of course this weekend we have Valentine’s Day, which I think is a perfect time of year to show love. It doesn’t just have to be about romantic love, why not spread love, happiness and kindness to your family, friends and colleagues too! And the perfect way to do it? These Strawberry Cupcakes with Nutella Buttercream of course! Easy to make, pretty to look at it, and best of all – totally delicious to eat.

Jump straight to the recipe!

I started by dicing up fresh strawberries, then I added flour and mixed in, to ensure they wouldn’t sink when baking.

In a large bowl, I stirred together self raising flour, baking powder and cinnamon.

I added almond milk (or you can use regular milk), melted butter and eggs.

I gently folded in the strawberries and caster sugar.

The mixture divided between 23 cupcake cases.

I baked them on 180C/160C Fan/325F/Gas Mark 3 for 25 minutes until golden brown, then left them to cool.

To make the buttercream I mixed together butter and icing sugar.

I then added Nutella, double cream and vanilla extract.

Strawberry Cupcakes with Nutella Buttercream

Using a piping bag, I piped it onto the Strawberry Cupcakes with Nutella Buttercream and sprinkled some pink heart sprinkles on top. The Strawberry Cupcakes with Nutella Buttercream are perfectly moist with a delightful strawberry flavour, and the buttercream is absolutely delicious! It’s just the right amount of Nutella flavour. These would be such a perfect treat for any of your loved ones on Valentine’s Day.


Strawberry Cupcakes with Nutella Buttercream

Servings 23

Ingredients

For the cupcakes

  • 400 g Fresh strawberries
  • 480 g Self raising flour
  • 1 tsp Baking Powder
  • 1 tbsp Cinnamon
  • 285 ml Almond milk
  • 225 g Butter melted
  • 2 Eggs large
  • 285 g Caster sugar

For the buttercream

  • 300 g Icing sugar
  • 200 g Nutella
  • 150 g Butter
  • 3 tbsp Double cream
  • 1/2 tsp Vanilla extract

Instructions

  1. Pre-heat your oven to 180C/160C Fan/325F/Gas Mark 3, line a muffin tray with cupcake cases

  2. Dice up the fresh strawberries. Add 1 heaped tsp flour and mix in, to ensure they won't sink to the bottom when baking
  3. Stir together the flour, baking powder and cinnamon
  4. Add the almond milk (or you can use regular milk), melted butter and eggs
  5. Gently fold in the strawberries and the caster sugar. Fill the cupcake cases with the mixture
  6. Bake them for 25 minutes until golden brown, then leave them to cool

  7. To make the buttercream, mix together the butter and icing sugar

  8. Then add the Nutella, double cream and vanilla extract. Pipe onto the cupcakes using a piping bag and nozzle of your choice, then add sprinkles as desired

Sponge recipe from Ina Garten, buttercream recipe from What Jess Baked Next.

You can find more of my Cupcake recipes by clicking here!

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Pimms Cupcakes

Pimms Cupcakes

Pimms is SO popular in the UK at summertime, jugs of Pimms cocktails are served in almost every beer garden you go to and it’s also known as the drink of Wimbledon! If you’re not familiar with Pimms, it is a gin based liquor flavoured with fruits and spices. It is made into a cocktail by adding lemonade (or occasionally ginger ale) and lots of fresh fruit like strawberry, orange and cucumber, plus fresh mint leaves. It’s the perfect refreshing drink on a hot day! I’ve used the flavours of this cocktail to create my Pimms Cupcakes. The sponges are infused with citrus zest and then drizzled in a Pimms syrup. I’ve topped them with a cheesecake style frosting infused with Pimms syrup, and added the classic fruits of a Pimms cocktail for decoration. They are ready for your next summer party or BBQ!

Jump straight to the recipe!

 

I started by mixing together butter, sugar, orange zest, lime zest and lemon zest. Then I added eggs and mixed well.

 

Finally I added self raising flour, then divided the mixture between the cupcake cases.

 

I baked the cupcakes for 20 minutes, then brushed a Pimms syrup over them.

To decorate I made a mascarpone cream topping infused with Pimms syrup and I piped it on using a round nozzle.

I used strawberries, orange pieces, cucumber rolls and mint leaves to finish the decoration. I thought the Pimms Cupcakes looked really cute and summery!

The Pimms Cupcakes were absolutely delicious with fresh citrus flavour and a lovely creamy topping!

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Pimms Cupcakes

Perfect summer cupcakes with all the flavours of a Pimms cocktail!

Course Dessert
Cuisine British
Keyword Cupcake
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12
Author thebakingexplorer

Ingredients

For the Pimms syrup

  • 150 ml Pimms
  • 50 g Caster sugar

For the cupcakes

  • 175 g Butter or baking spread
  • 175 g Caster sugar
  • 1 Orange Zest only
  • 1 Lemon Zest only
  • 1 Lime Zest only
  • 3 Eggs large
  • 175 g Self raising flour

For the topping

  • 3 tsp Pimms syrup
  • 250 g Mascarpone
  • 2 tbsp Icing sugar
  • 215 ml Double cream

For decoration

  • 1 Orange sliced and each slice topped into quarters
  • 6 Fresh strawberries cut in half
  • 12 Mint leaves
  • 12 Cucumber rolls use a potato peeler to peel strips of cucumber and roll them up

Instructions

  1. Start by making the Pimms syrup as it needs to cool down. Put the Pimms and sugar in a pan, heat on a low heat until the sugar has dissolved then boil for 15 minutes, stirring frequently. Pour into a bowl and leave to cool fully, or pop it in the fridge to cool faster

  2. For the cupcakes, pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases

  3. Mix together the butter and caster sugar until smooth. Mix in the zest of the orange, lime and lemon

  4. Whisk in the eggs

  5. Whisk in the self raising flour

  6. Divide the mixture between the cupcakes cases, and bake them for 20-25 minutes until they are golden brown

  7. Put the cupcakes on a rack to cool completely, while they are cooling, reserve 3 tbsp of the Pimms syrup for the topping and brush the rest on top of the cupcakes

  8. To make the filling use an electric hand whisk or food mixer to whisk together the mascarpone, icing sugar and Pimms syrup until smooth. Then add the double cream and whisk until thick. Pipe it onto the cupcakes using a piping bag and a round nozzle, or spread on with a spoon

  9. Decorate with the prepared strawberries, orange pieces, cucumber rolls and mint leaves

  10. Serve immediately, leftovers will keep for 1-2 days in the fridge

You can find more of my Cupcake recipes by clicking here!

Pimms Cupcakes

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Double Chocolate & Strawberry Muffins

Double Chocolate & Strawberry Muffins
I recently got sent some of Urban Fruit‘s products to try out in my baking. They make dried fruit that they gently bake at low temperatures and they never add any extra sugars. You can pretty much do anything with their products that you like, my ideas are bake with it, add it to cereal or yoghurt, or eat it as a healthy snack! Of course baking with it is what I did and what better pairing to go with strawberry than chocolate, and double chocolate at that. So I made these Double Chocolate & Strawberry Muffins which are delicious and really easy to make too.

Jump straight to the recipe!

The selection of strawberry and mango fruits I received. They do 90g and 35g packs.

I started by creaming together caster sugar and butter.

I added eggs and vanilla extract and whisked in.

Then I folded in cocoa powder and self raising flour. And finally I added of the Urban Fruit dried strawberries, I cut any larger pieces in half, and added half a pack of chocolate chips.

I divided the mixture between 12 muffin cases and baked for 20 minutes.

To decorate I melted dark chocolate and drizzled it over the muffins.

Finally I sprinkled on some freeze dried raspberry sprinkles. I did want to use strawberry sprinkles, but the shop only had the raspberry ones.

The Double Chocolate & Strawberry Muffins were so tasty! I made them right before a group of my boyfriend’s friends came over for the weekend and they were gone within the day. One of the boys ate seven of them!! I managed to grab one before they all went and I didn’t know what to expect as I don’t like fresh strawberries, but I really enjoyed it and the fruit had a lovely sweet flavour.

Check out my blog post on the Mango & Lime Muffins I made with the mango Urban Fruit!

Double Chocolate & Strawberry Muffins

Ingredients

For the muffins

  • 175 g Butter
  • 175 g Caster sugar
  • 3 Eggs large
  • 1 tsp Vanilla extract
  • 45 g Cocoa powder
  • 130 g Self raising flour
  • 125 g Dried strawberries
  • Half a pack of Chocolate chips

For decoration

  • 60 g Dark chocolate
  • A handful of Freeze dried raspberries

Instructions

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and line a cupcake tin with paper cases

  2. Cut up the dried strawberries
  3. Cream together the caster sugar and butter. Add the eggs and vanilla extract and whisk in
  4. Fold in the cocoa powder and self raising flour. The add the strawberries and chocolate chips
  5. Divide the mixture between 12 muffin cases and bake for 20 minutes. Put them on a rack to cool completely

  6. To decorate melt the dark chocolate and drizzle it over the muffins. Finally sprinkle on the freeze dried raspberry

You can find more of my Muffin recipes by clicking here!