What to cook with strawberries this summer. What you can do with strawberries: interesting recipes What to cook with strawberries

What can you make from fresh, aromatic strawberries quickly and easily? We have collected the best recipes for you: jelly or preparations for the winter, cake or dumplings!

strawberries – 1 kg
sugar - 800-1000 gr

To make jam, you need to purchase ripe and dense berries of approximately the same size, then they should be thoroughly washed under running water, dried and the green stalks removed.

After this, you need to pour the berries into a large, deep saucepan and cover them with the specified amount of sugar, in which the strawberries will infuse for 4-6 hours: this will release the juice necessary for further cooking.

After the specified time has passed, place the pan with the berries, sugar and sweet syrup on the stove, bring the liquid to a boil and cook the strawberries for 5 minutes over low heat.

At the same time, remove the foam that will form there from the surface of the liquid. Then remove the pan from the stove, slightly cool its contents and leave to steep for 10 hours, covering the pan with a thick towel.

As soon as 10 hours of waiting have passed, we put the pan with strawberries on the stove again, bring to a boil, boil for 5 minutes, skimming off the foam. Then once again let the jam cool completely. We repeat the above manipulations one more time.

We sterilize the jars and sealing lids in advance, pour the cooled jam into the jars and close them carefully. We send the jars of jam to be stored until winter in a dark and cool place. Strawberry jam is ready.

Recipe 2: how to make strawberry compote for the winter

Strawberries - 600 grams
Sugar - 250 grams
Water - 2.5 liters

Wash the strawberries well and separate the stems. It is advisable to change the water at least once. You will see that clean strawberries have a slight dirt residue. It shouldn't exist.

Preparing jars for strawberries. I just poured boiling water over them and boiled the lids for about 5 minutes. But if in doubt, keep them steamed or in the oven.

Pour prepared strawberries into jars. There is no exact quantity here. Everyone adds as much as they want. There are indeed some restrictions. For example, if you put less than 350 grams, then the compote may not have a strong strawberry flavor. Well, you shouldn’t take more than a kilogram either, it will be too much.

The optimal norm is 500 - 600 grams. This way the taste of strawberries will be heard and a lot of berries will not be wasted. Especially if they are purchased. The photo shows that 600 grams is about a quarter of a 3 liter jar.

Meanwhile, our water began to boil. We take water at the rate of 2.5 liters per 3 liter jar. This is also not an accurate result. Here we have 2.4, and sometimes 2.5 liters. But it’s better to take it with a reserve the first time. Pour boiling water over it, leaving about 1.5 centimeters from the edge of the jar.

Let the strawberries warm up for about 10 - 15 minutes. Then we express.

We measure sugar according to the number of cans drained. In our case, all four fit into one container and I added one kilogram of sugar.

Of course I weighed it with scales, but you can also measure it with glasses. One 250 gram glass with a slide contains 250 grams of sugar. At least in the glasses we have.

Bring to a boil and simmer for two minutes until everything boils well. Pour our sweet strawberry syrup into jars. For the photo, I put the pan on the table and poured it there. I advise you to do everything near the stove without turning off the heat. So to speak, pour boiling syrup over it.

And immediately roll up the lids. If suddenly you didn’t have enough syrup in the last jar, then add boiling water. It may be that a glass of water is not enough. Strawberries simply shrink in size when exposed to hot water and take up less volume.

So I recommend adding 80 - 100 grams of water to each jar. And even before the syrup is poured into jars. After we have rolled up the compote, we need to give our strawberry compote a bath. To do this, place the covers on a warm blanket and wrap them up. Leave for a day.

After a day, you can turn it over and let it cool completely. And then take it down to the basement or storage room.

Recipe 3: how to cook strawberries for the winter without cooking

You can prepare such a healthy delicacy very simply and quickly. It can be stored in the refrigerator for 4-5 months, delighting you with a wonderful fresh taste and the presence of a large amount of vitamins.

For this recipe, the appearance of the strawberries will not be particularly important, because such strawberries with sugar for the winter without cooking will be pre-ground. Therefore, you don’t have to reject slightly bruised, slightly unripe or overripe specimens.

Wash 1 kg of raw berries thoroughly, remove all green stalks and wait until completely dry. Add 1.2 kg of granulated sugar and let it brew for 3-4 hours (or better yet, leave it overnight) to release the maximum amount of juice.

Use a masher or a more modern method - a blender, as a result you should get an almost homogeneous mass.

Wash the jars thoroughly, then steam them thoroughly in the oven at 120 degrees for 10 minutes - the droplets of water on the walls should disappear. Boil the lids for a few minutes.

Pack the berry mass into dry sterile jars, close the lids (they should already be completely dry and cooled). Place in the refrigerator for storage. Alternatively, you can freeze strawberries for the winter without cooking in plastic cups.

Recipe 4, step by step: frozen strawberry jam

1 kg frozen strawberries
500 g sugar
½ lemon

Without defrosting, place the strawberries in a saucepan with a thick bottom, cover with sugar and leave for several hours (I left it overnight).

This is what defrosted strawberries looked like in the morning.

Squeeze juice from half a lemon.

Add lemon juice to the strawberries and use an immersion blender to blend the mixture a little. I like it when there are small pieces of strawberries left.

Place the pan on the fire, bring to a boil, let simmer for 5-7 minutes over low heat, stirring occasionally. After this, remove from heat and let cool completely.

Repeat this procedure 3-4 times until the jam consistency meets your requirements. I boiled it 4 times, the jam turned out perfect: not very thick, but not runny either.

Pour the hot jam into clean jars, let cool and put in the refrigerator. Store in the refrigerator for 3-4 weeks. Maybe it can take longer, but we eat it much faster :) Delicious, bright and aromatic strawberry jam is ready.

Add it to porridge or yogurt, serve the jam with pancakes, pancakes or cheesecakes. Or you can have it like I have for breakfast, with a croissant and cheese. Bon appetit!

Recipe 5: pie with strawberries and sour cream (with photo)

For the test:

flour - 200 g
butter - 100 g
egg - 1 pc.
sugar - 0.5-1 tbsp.

For filling:

strawberries - 300-400 g
sour cream (15-20%) - 300 g
eggs - 3 pcs.
sugar - 80-100 g
vanilla sugar - 1-2 tsp.
flour - 2 tbsp.

First you need to prepare the pie dough. To do this, pour the flour onto a board, add butter cut into small pieces, and chop with a knife.

Then collect the flour and butter crumbs into a mound, make a hole in the center and crack the egg into it.

Add a little sugar to the egg.

Start stirring little by little, first the egg with the sugar, then with the flour.

At first, the dough may begin to stick to your hands and crumble into separate pieces.

Knead the dough and roll it into a ball. Wrap it in cling film and put it in the refrigerator for half an hour.

While the dough is chilling, you can make the strawberries. Rinse the berries well under water, remove the leaves and let them dry. Then cut the strawberries into halves or quarters.

Prepare the filling for the pie. Beat eggs into a bowl, add sugar and vanilla sugar, beat well with a whisk.

Then add sour cream and flour, beat well again.

Remove the dough from the refrigerator and place it in a baking dish, forming sides.

Place strawberries on the dough.

And fill with the prepared filling. Place the strawberry pie in an oven preheated to 180-200 degrees.

Bake the strawberry pie for about 45-50 minutes.

The filling will set completely when the cake cools.

Recipe 6: how to cook dumplings with strawberries

Dough for dumplings:

270 g flour (about 2 cups)
170 ml kefir (2/3 cup)
2 tbsp. spoons of vegetable oil
½ teaspoon soda
a pinch of salt

Strawberry filling:

200 g strawberries
50 g sugar

First of all, we knead the dough for our strawberry dumplings. Even slightly expired kefir is suitable for this. Pour it into a bowl, add oil, soda and salt and mix first with a spoon and then with your hand.

Knead a non-sticky (or just a little) but soft dough. Cover and set it aside while we make the filling. After the dough rests for 10-15 minutes, it will become elastic and pleasant to work with. Even if you forget about it for half an hour, nothing bad will happen to it.

Wash the strawberries and tear off the stems. I cut large berries immediately before putting them in dumplings so that they don’t leak, but I don’t cut small ones at all.

Roll out some of the dough on a floured table and cut out circles with a glass. Or you can roll the sausage, cut it into pucks and then roll each one into a flat cake. Do what is most convenient for you. The thickness can also be varied depending on how much or little dough you like in the finished dumplings.

Pour ½ teaspoon of sugar into the center of each cake and place a few pieces of strawberries.

We connect the edges and pinch them with a pigtail, a fork, or just tightly. Place the formed dumplings with strawberries on a surface sprinkled with flour and make the next ones.

Now all that remains is to boil our dumplings (or freeze). To do this, bring a pan of water (possibly salted) to a boil, add the dumplings and cook without a lid for about 5 minutes from the moment of laying. When the water boils, be sure to reduce the heat.

Or you can steam dumplings with strawberries - in a steamer, slow cooker, on cheesecloth... Be sure to grease the bowl of the steamer with oil and place the dumplings at a distance from each other.

They cook in a double boiler or slow cooker for about 10-15 minutes.

If you don't have a steamer, pour water into a large saucepan, tie cheesecloth around the top and bring the water to a boil, then place the dumplings on the cheesecloth, cover with a large bowl and cook for 5 minutes.

Transfer the finished dumplings with strawberries to a deep plate. If you first put a piece of butter on the bottom and then carefully mix the dumplings, they will be lubricated with oil and will not stick together.

Recipe 7: Fresh Strawberry Coulis (step by step)

Initially, coolie sauce was made from baked vegetables, meat, crayfish or fruits. Currently, coolie is known as a sweet sauce made from fruits or berries, with or without heat treatment.

This sweet sauce is served with ice cream and creamy desserts.

water - 40 ml
fresh strawberries – 250 gr
sugar - 60 gr
gelatin - 6 g
corn starch - 12 g

Recipe 8: homemade strawberry jelly

Strawberry jelly for the winter is a fragrant preparation that your children will love. But what about children - adults themselves are not averse to enjoying such a dessert on cold, dark winter evenings, washing it down with hot tea or coffee.

Strawberries – 500 g
Granulated sugar - 300 g
Gelatin – 20 g

Wash the strawberries in water and remove the green tails from each berry, if any are present.

Pour the strawberry mixture into a saucepan, add granulated sugar and simmer for about 10-15 minutes, turning the products into strawberry jam. If desired, you can add a little citric acid or lemon juice at this stage to bring out the sweetness of the strawberries.

Grind the prepared sweet mass with an immersion blender for about 3-5 minutes, turning it into puree. Be careful as the jam is very hot! Cook the strawberry puree on low heat for another 5-8 minutes.

At this time, pour boiling water over the gelatin and dissolve it for 5-7 minutes, stirring until completely dissolved.

As soon as the gelatin has dissolved, pour the liquid with it into the saucepan, stir and turn off the heat.

Pour hot strawberry jelly into sterilized jars and screw on the hot lids or seal them with a preservation key. Allow the pieces to cool, and then transfer them to a permanent storage location. The shelf life of this strawberry jelly is 1 year.

Recipe 9: curd dessert with strawberries and yogurt

Cottage cheese 9% – 500 g
Strawberries - 300 g
Sugar - 2 tbsp.
Vanillin - to taste
Natural yogurt – 120 g
Mint - for decoration

Add sugar, vanillin, yogurt to the cottage cheese and beat with a blender.

Wash the strawberries, cut them and add them to the cottage cheese.

Beat with a blender until smooth.

Place in bowls, garnish with strawberries and a sprig of mint. Serve chilled. Bon appetit!

Recipe 10: Sponge poppy seed cake with strawberries

Eggs – 8 pcs;
Sugar - 2 cups;
Flour - 2 cups;
Poppy - 80 g.

Strawberry jelly layer:

Strawberries - 500 g;
Sugar - 4 tbsp;
Gelatin - 4 tsp;
Water - 50 ml.

Impregnation:

Milk - 2-3 tbsp;
Sugar - 1 tbsp.
Butter custard:
Butter 200 g;
Sugar 1 tbsp.;
Egg 1 pc.;
Starch or flour 2 tbsp;
Milk 250 ml;
Vanilla sugar - 1 tsp.

Beat 4 egg whites. You can check if they are whipped enough using the simplest method: turn the cup upside down. Little by little, pour half a glass of granulated sugar into the whites. Having absorbed sugar, the whites will become very fluffy and acquire a snow-white hue. Add 4 yolks, beat until smooth. Turn off the mixer, sift a glass of flour into the egg mixture, stir gently. Add 80 g of poppy seeds and mix again.

Place the poppy seed dough in the pan and bake until done (about 30 minutes).

Cool the cake, divide in two.

Prepare white vanilla cake according to any recipe. For example, the same one used for poppy seed cake. Naturally, with the removal of poppy seeds from the list of ingredients.

Soak 4 tsp. gelatin in 50 ml of water. After 30 minutes, dissolve the gelatin in a water bath. Line two pans of the same diameter as the baked cakes with cling film. To prevent the film from coming away from the molds, lightly moisten their inner surface with water.
Wash 500 g of strawberries, separate the sepals and mash.

Add 4 tbsp. granulated sugar and dissolved gelatin, stir.

Pour the strawberry mixture equally into two molds. Refrigerate.

Place sugar and eggs in a saucepan and mix. Add starch or flour, knead the mixture until smooth. The cream will be thick at this stage. Add milk little by little and stir all the time, trying to get a homogeneous mass without lumps.

After kneading, add vanillin and place on medium heat. Do not move far from the cream and stir it all the time with a spatula. Wait until the cream begins to thicken, reduce the heat and simmer the cream until bubbles appear.

At the end of cooking, add melted butter and mix the cream with a mixer for about 3 minutes. The consistency of the cream should be uniform. If the cream does not want to whip and separates, then put it in the refrigerator for half an hour, and then beat again with a mixer.

It is more convenient to assemble the cake in a springform pan or in a special ring. This way it will turn out more even. The inside of the ring should be lined with wide strips cut from thin plastic, since the cake is tall. Secure the edges of the strips with clamps.

Place half of the poppy seed cake in the mold as the first layer; it is better to soak it first.

A tasty and simple impregnation is obtained from 2-3 tbsp. milk boiled with 1 tbsp. granulated sugar.

Cover the soaked cake with cream, about a fourth of it.

The next layer is strawberry jelly. Using the film, remove the jelly from the container where it has hardened, carefully turn it into the mold onto a layer of cream, and only then separate the film.

Place a layer of cream, vanilla cake, cream, strawberry jelly, cream on top of the jelly.

The top layer is the second part of the poppy seed cake, which should also be soaked.

Grease the surface of the sponge cake with the remaining cream, put the cake in the refrigerator.

Frozen strawberries are a useful option for harvesting for the winter. Calories per 100 gram – total 33 kcal When choosing a product in a store, pay attention to the integrity of the packaging. The berries should be firm, without frost. The presence of yellow ice inside the package is a sign that they have been slow frozen.

Strawberries can be stored in the freezer for up to 10 months. For proper defrosting, they need to be placed on the top shelf of the refrigerator at 8-10 hours. Another way is to simply leave it at room temperature.

What to cook with frozen strawberries?

The section presents more than 200 examples of berry dishes with step-by-step recipes and photos. Among them:

different variations of cocktails, smoothies, shakes, fresh juices, liqueurs;
light soufflés, jellies, marmalades, mousses with a minimum of sugar;
cakes, pastries, tarts with strawberry filling;
culinary classics such as panna cotta, mille feuille, cheesecake;
low-calorie ice cream and sorbets;
sauces for meat and fish.

Choose your favorite dish recipe and experiment!

Strawberry is a berry loved by everyone for its special taste and sweet aroma. It seems that it can rightfully be called the healthiest dessert. Judge for yourself: strawberries are literally full of vitamins C, A, B and E, contain a large amount of pectin and fiber useful for metabolism, strengthen our heart thanks to potassium and, due to the presence of folic and ellagic acids in its composition, monitor our external and internal health .

In addition, it is not at all difficult to prepare amazingly tasty, healthy and truly summery, fresh dishes from strawberries. In a new review we will talk about the most successful of them.

Strawberry pie

You have lost a lot if you still haven’t prepared a traditional dessert yourself. This is a tender, aromatic, tasty and surprisingly easy-to-prepare dessert that will appeal to all family members without exception.

For a special occasion you can bake - this is a delicious combination of juicy strawberries and vanilla frosting.

If you have unexpected guests, you can cook using 4 simple ingredients. When serving, garnish the pie with strawberries or add a scoop of ice cream.

And, of course, don’t forget about the world-famous dessert - Prepare it for a large company, filling it to the brim with strawberries, or pamper your guests with delicious

Strawberry cocktails

The fresh strawberry mojito is the main rival of its classic counterpart for the title of “king of summer cocktails.” This is an incredibly attractive combination of sweetness and freshness, complemented by the charm of ripe strawberries. alcoholic and non-alcoholic, but in both cases the popular cocktail will not leave you indifferent.

Another interesting way to make strawberries “stronger” is to make alcoholic lemonade. Homemade is a great option for evening meetings with your favorite friends.

Strawberries go especially well with basil: you can use this combination when preparing. Don’t forget to prepare the ice in advance so that the lemonade is truly refreshing when serving. Another awesome combination for summer cold drinks -

Well, those who like to while away summer evenings in a cozy atmosphere, wrapped in a plush blanket, will appreciate the recipe for aromatic

Strawberry smoothie

And, of course, the most popular strawberry dish for all times and at any time of the year: traditional strawberry jam, without which a family tea party is simply unthinkable. Prepare several jars for the winter now by following

Strawberries are perhaps the world's favorite foodie. Beautiful, with a delicate juicy taste and aroma, it is good both as a separate dish and in culinary experiments and preparations. Strawberry desserts and drinks create a special festive mood; it’s not for nothing that they are so popular at romantic and gala dinners. To prolong the joy of summer and the holiday, many chefs make preparations from strawberries for the winter. The berries are boiled, frozen, infused and simply mixed with sugar. Strawberries prepared for future use do not lose their flavor and essential microelements for health. Housewives willingly exchange tips on how best to preserve this natural delicacy throughout the year. Time-tested step-by-step recipes promise a fun, quick and easy preparation of this delicious berry at home.

The best recipes with photos

The last notes

Strawberries are one of the most delicious and aromatic berries. You can make various sweet preparations from it, but candied strawberry fruits have become especially popular lately. In this article we have collected for you the best recipes for preparing this delicacy at home. Cook and choose the recipe that suits you.

In addition to the shade and aroma, “genuine” strawberries differ from Victoria (as our grandmothers called garden strawberries) in taste - it is less rich, in the color of the pulp - it is white and in size - its fruits are smaller. It grows, as a rule, in meadows, fields, and sometimes in forests. There is no point in growing such a crop in the garden, since half of the plants are barren flowers.

However, strawberries and garden strawberries are close relatives. Both forms contain a lot of useful substances, organic acids and essential oils, and in terms of the amount of vitamin C, these berries are not inferior even to lemon. In addition, they consist of 88% water and are a low-calorie product: 100 g contains only 30 kcal. However, don’t rush to go on a strawberry diet! Red berries are a strong allergen, and even if you do not have individual intolerance, it is recommended to eat no more than 400-500 g per day.

But still, the benefits of strawberries are much greater than the harm. For example, in France this berry is considered an aphrodisiac, and newlyweds often prepare strawberry cream soup with sour cream or whipped cream. And Madame Thérèse Tallien, a socialite of the French Revolution era and a trendsetter, took strawberry baths for beautiful skin. Indeed, strawberry masks dry out and heal acne well, tighten pores, and also remove age spots. You should mash a few pieces and apply the paste on your face. However, over the next 24 hours, sunbathing is strictly contraindicated.

Recently, it has become popular in American restaurants to use unripe, green strawberries. Chefs marinate it in a mixture of champagne, sugar and salt. And then, combined with yogurt, served as a sauce for fish dishes. The berry goes well with seafood and complements its taste favorably. In Italy, risotto with strawberries and shrimp has already become a traditional dish. The Italians are famous masters of invention: on the menu of their cafe, in addition to dessert pizza with strawberries and mascarpone, you can also find rolls of dry-cured beef ham with strawberries, as well as fried strawberries. You don’t have to go on a gastronomic tour to taste it all. An Italian-style dinner with a “Perfetto” sign can be prepared at home.

For 5 persons: strawberries (fresh or frozen) - 200 g, condensed milk - 400 g, 33% cream - 400 ml

Pour condensed milk and cream into a bowl. Beat with a mixer or whisk until smooth. Place strawberries in a blender and puree. Combine strawberries and cream mixture, mix well. Pour into container. Place in the freezer. After 2 hours, remove and stir. Place in the freezer again. Stir again after 2 hours.

Calorie content per serving 526 kcal

Cooking time from 150 minutes

8 points

For 2 persons: strawberries - 300 g, duck or turkey fillet - 300 g, dry red wine - 40 ml, sugar - 3 tbsp. l., vegetable oil, salt, ground black pepper

Salt and pepper the duck or turkey fillet and fry in oil (bring the duck until almost done, and the turkey until fully cooked). Then cut into slices and place on a plate.

For the sauce, pour wine into a saucepan, add sugar, chopped strawberries (200 g) and water (50 ml), boil for 5-7 minutes. Then grind in a blender.

Pour the prepared sauce over the fillet and garnish with the remaining strawberries or other berries.

Calorie content per serving 591 kcal

Cooking time 40 minutes

Difficulty level on a 10-point scale 6 points

For 2 persons: strawberries - 1 kg, sugar - 100 g, cream 33% - 100 ml, pistachios - a handful, ice - 8 cubes, mint

Place strawberries, sugar, ice in a blender and puree. Beat the cream with a mixer at high speed (you can add ice cream). Peel and chop the pistachios. Pour the soup into bowls, place a spoonful of whipped cream in the center of each, sprinkle with pistachios, and garnish with mint. You can also add banana and grated ginger root to the soup for flavor.

Calorie content per serving 562 kcal

Cooking time 15 minutes

Difficulty level on a 10-point scale 3 points

For 4 persons: strawberries - 400 g, arborio rice - 300 g, shrimp - 300 g, onion - 1 pc., butter - 30 g, dry white wine - 150 ml, vegetable broth - 1.5 l, cloves - 5 buds, nuts walnuts - 2 handfuls, olive oil, salt, ground black pepper

Peel and chop shrimp, strawberries, onions. Place the pan with the broth on the fire. Fry the onion and cloves in a saucepan in olive oil. Remove the cloves. Add rice to the onion and fry, stirring, until the rice is translucent. Pour in the wine and cook until it has completely evaporated. Add a ladle of hot broth and reduce heat. While stirring, wait until the rice absorbs all the liquid. Cook the risotto, adding broth, for 15 minutes. Salt, pepper, add nuts and strawberries. Stir in butter. Place shrimp in a heap on a plate and top with risotto.

Calorie content per serving 281 kcal

Cooking time from 60 minutes

Difficulty level on a 10-point scale 8 points

For 3 persons: strawberries - 500 g, wheat flour - 125 g, eggs - 1 pc., milk - 200 ml, sugar - 1 tbsp. l., powdered sugar - 50 g, vegetable oil, salt

Separate the white from the yolk. Sift the flour, add the yolk, sugar, salt, mix. Continuing to beat, pour in oil (1 tablespoon) and milk in a thin stream until a homogeneous dough is obtained. Place it in a cool place for 1 hour. Beat the egg white and add it to the dough. Wash the strawberries and place on a paper towel. Heat the oil, dip the strawberries in the batter and lower them into the boiling oil. Deep fry until golden brown. Remove the berries with a slotted spoon and place on a paper towel. Sprinkle with powdered sugar.

Calorie content per serving 355 kcal

Cooking time from 90 minutes

Difficulty level on a 10-point scale 7 points

For 2 persons: strawberries - 400 g, strawberry juice - 200 ml, butter - 10 g, cognac - 1 tbsp. l., powdered sugar - 2 tsp.

Wash the strawberries, cut into slices (you can leave the berries whole) and place in a heated frying pan, greased with oil. Fry very quickly so that the strawberries do not lose their shape. Add powdered sugar and cognac. Place the fried strawberries on a plate and pour in the juice. Serve with a scoop of ice cream and sprinkle with pine nuts.

Calorie content per serving 212 kcal

Cooking time from 10 minutes

Difficulty level on a 10-point scale 1 point

For 3 persons: strawberries - 250 g, arugula - 300 g, walnuts - 50 g, feta cheese - 200 g, balsamic vinegar

Cut strawberries into halves. Place arugula in a bowl, add strawberries, chopped walnuts and feta. Stir and drizzle with balsamic vinegar. Divide the salad among plates.

Calorie content per serving 335 kcal

Cooking time from 10 minutes

Difficulty level on a 10-point scale 2 points

For 2 persons: strawberries (fresh or frozen) - 120 g, powdered sugar - 100 g, milk - 200 ml, corn starch - 2 tsp. (or potato - 1 tsp), white chocolate - 60 g, 33% cream - 150 ml

Allow the frozen strawberries to defrost a little. Fill it with powdered sugar (50 g) and puree it with a blender. Whip the cream with the remaining powder. Mix milk with starch in a ladle, put on fire and, stirring, bring almost to a boil. Remove and add chopped white chocolate. Stir until the chocolate is completely melted. Place a spoonful of creamy mixture on the bottom of the bowls, then strawberry, and top with the creamy mixture using a pastry bag with a nozzle.

Calorie content per serving 634 kcal

Cooking time from 40 minutes

Difficulty level on a 10-point scale 7 points

For 3 persons: strawberries - 300 g, cranberries (frozen) - 250 g, sugar - 100 g

Bring 4.5 liters of water to a boil in a large saucepan. Add the berries (no need to defrost the cranberries, but leave some of the strawberries) and bring to a boil again. Switch off. Add sugar. Crush the cranberries with a ladle or spoon. Let the compote brew under the lid for about half an hour. Serve hot or cold with the remaining chopped strawberries.

Calorie content per serving 198 kcal

Cooking time from 25 minutes

Difficulty level on a 10-point scale 3 points

For 10 persons: strawberries - 150 g, peeled almonds - 300 g, powdered sugar - 300 g, sugar - 425 g, butter - 175 g, egg whites - 280 g, red powder dye

Dry the peeled almonds in the oven and grind them with powder into flour. Add protein (55 g). Do not stir, set aside. Beat egg whites (110 g). Place sugar (300 g) in a ladle and pour in water (75 ml). Bring to a boil, cook for 3 minutes. Take off. While beating the egg whites, pour in the syrup in a thin stream. Combine with flour and dye. Stir. Line a baking sheet with parchment and pipe out circles. Leave for an hour. Bake for 12 minutes at 150°C. Combine the remaining whites with sugar (125 g). Place in a water bath and dissolve the sugar. Beat. Add butter and berries. Beat. Combine the pasta halves in pairs with cream.

Calorie content per serving 590 kcal

Cooking time from 250 minutes

Difficulty level on a 10-point scale 10 points

Photo: Fotolia/All Over Press, Legion Media