EASY NO BAKE STRAWBERRY CREAM PIE RECIPE: Fresh Strawberry Dessert with homemade vanilla wafer crust
This easy, no bake Strawberry Cream Pie recipe is the perfect thing to make when you have fresh strawberries and are wondering what to make with them. It's light and delicious, and is a hit with a homemade vanilla wafer pie crust, although you can buy one ready-made. You only need a few ingredients for this yummy strawberry dessert. And once you've tried it, you'll make it again and again!
Strawberry Cream Pie Recipe
16 oz. (1 lb.) container of fresh strawberries, cut into thin slices (save a few for garnish)
2 Tbsp. (or 1/8 cup) sugar
1 Tbsp. lemon juice
1 8-ounce tub Coolwhip
For pie crust:
1 1/2 cup vanilla wafer crumbs (or graham cracker crumbs if you prefer)
6 Tbsp. melted butter
Wash and cut up your strawberries into thin wedges and place in medium size bowl. Add 2 Tbsp. sugar and stir. Cover and let sit in refrigerator a minimum of 2 hours, to allow strawberries to break down and form a little syrup/juice. You can even do this the day before, if you have time.
Meantime, you can make the crust. Place vanilla wafers into food processor to grind them into a powder, or place them in a large ziplock back and break them up by running a rolling pin back & forth across the sealed bag.
Place crumbs into a bowl, add in melted butter and mix well. Dump mixture into pie plate and press down with spoon or fingers to form pie crust. You should have an even layer of crust on the bottom and sides of your pie plate. Set aside.
When strawberries have set long enough, add 1Tbsp. lemon juice to them and stir. Empty Coolwhip container into a large mixing bowl. Fold in strawberry mixture until evenly mixed. Then take strawberry/Coolwhip mixture and pour it into pie crust, using a knife or spatula to spread it across evenly. Refrigerate pie two hours to allow it to set. When it's time to serve, garnish it with fresh strawberries and enjoy!
Thanks so much for checking out this video. Be sure to subscribe to Marcy Inspired. I post one new recipe every week.
The Best Great British Bake Off Creations of Each Year (Series 01-13)
These star bakers blew our minds! For this list, WatchMojoUK counts down the Best Great British Bake-Off Creations of Each Year. Featuring all the most stunning and delicious bakes from the best contestants to enter the tent. Let us know in the comments which one you'd love to eat!
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Heavenly, Airy Angel Food Cake
My favorite recipe on the whole blog! This Angel Food Cake recipe uses all-purpose flour (but does includes tips to use cake flour, if you choose). I’m walking you through all the tips and tricks so yours comes out perfectly every time!
Recipe:
Ingredients
1 ¼ cup powdered sugar (156g)
¾ cup + 2 Tablespoons all-purpose flour (110g) OR you can use 1 cup/110g of cake flour
1 ½ cups egg whites², room temperature preferred 10-12 egg whites (375ml)
1 ½ teaspoon cream of tartar
1 ½ teaspoon vanilla extract
¼ teaspoon almond extract optional
¼ teaspoon salt
1 cup granulated sugar (200g)
strawberries and homemade whipped cream for topping optional
Instructions
00:00 Introduction
00:29 Preheat oven to 375F (190C).
00:33 In KitchenAid mixer, combine egg whites*, cream of tartar, vanilla and almond extracts and salt. Mix well.
02:34 With mixer on high, beat in sugar, about 1 Tablespoon at a time, adding more only once the previous tablespoon has been dissolved (About 10-15 seconds; as you add the sugar, you may be able to hear the faint sound of the granules scraping against the metal bowl. Once you no longer hear this, the sugar has been dissolved). Do NOT scrape the sides of the bowl as you are doing this, just keep beating.
03:16 Beat until stiff peaks** form; the mixture will be thickened, glossy, and sticky and will greatly have increased in volume.
04:18 In a medium sized bowl, whisk together powdered sugar and flour.
04:40 Using a rubber spatula, gently fold in sugar/flour mix, about ½ cup at a time. Do not over-mix; fold only until the flour mixture is combined with the egg whites mixture.
05:35 Pour mixture into an ungreased 10 inch tube pan and use a knife or spatula to cut through the batter to break through any air bubbles that may exist.
06:24 Bake the cake on 375F (190C) for 35 minutes or until the top of the cake springs back when lightly touched. Any cracks on the surface should look dry.
06:40 Immediately upon removing from oven, invert the cake onto a bottle or funnel and allow it to cool completely.
07:03 Once cake has cooled, place right-side-up and run a knife inside the rim of the cake pan. Invert cake onto serving platter.
07:50 Slice carefully, Angel food cake is delicate so be sure to saw/slice each piece carefully with a serrated knife to avoid smashing it with a dull straight-blade. Serve with strawberries and homemade whipped cream, if desired.
Notes
*You want to be sure that you crack these into a completely grease-free bowl and that there are absolutely NO pieces of yolk in with the whites. My suggestion is to crack each egg in a smaller bowl and then immediately transfer it to your measuring cup; don't crack every egg directly into the measuring cup because if you accidentally get a bit of yolk in the cup near the end that you can't scrape out, you will have to discard all of the whites and start over
** Stiff peaks exist when you can dip a knife or spatula into the mixture and the peaks that form when you remove the utensil hold their shape firmly without the point of the peak folding or receding back into the mixture
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pbs 101 b1 all-american orange chiffon cake part 1
view/post comments at Rose Levy Beranbaum Recipes at Produced and directed by Marjorie Poore. Filmed june 2003 and available to pbs from july 1 2004 to june 30 2007. I thought this cake was the absolute best orange chiffon ever until I revisited it as a layer cake without a center tube. Practice your skills with this recipe and you'll be ready for the new creation in the upcoming Rose's Heavenly Cakes!
All-American Orange Chiffon Cake
I Make These SNACKS When Am Hosting Guests
We were hosting our bible study group and I decided to bake a couple of things. Enjoy!
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How to Make the Most Amazing Chocolate Cake
The Most Amazing Chocolate Cake is here. I call this my Matilda Cake because I swear it’s just as good as the cake that Bruce Bogtrotter ate in Matilda. Moist, chocolaty perfection. This is the chocolate cake you’ve been dreaming of!
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PRINTABLE RECIPE: ????️ ????️
BUTTERMILK SUBSTITUTE:
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✅Ingredients
• butter and flour for coating and dusting the cake pan
• 3 cups all-purpose flour
• 3 cups granulated sugar
• 1½ cups unsweetened cocoa powder
• 1 tablespoon baking soda
• 1½ teaspoons baking powder
• 1½ teaspoons salt
• 4 large eggs
• 1½ cups buttermilk
• 1½ cups warm water
• ½ cup vegetable oil
• 2 teaspoons vanilla extract
✅Instructions
1️⃣ 00:00:17 - Preheat oven to 350 degrees. Butter three 9-inch cake rounds. Dust with flour and tap out the excess.
2️⃣ 00:01:19 - Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3️⃣ 00:01:44 - Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4️⃣ 00:02:31 - Divide batter among the three pans. I found that it took just over 3 cups of the batter to divide it evenly.
5️⃣ 00:02:47 - Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6️⃣ 00:03:06 - Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7️⃣ Frost with your favorite frosting and enjoy!
Notes
The better quality cocoa powder you use the better the cake will taste.
00:03:30 - CHOCOLATE CREAM CHEESE BUTTERCREAM FROSTING
✅Ingredients
• 1½ cups butter, softened
• 8 oz cream cheese, softened
• 1½ cups unsweetened cocoa powder
• 3 teaspoons vanilla extract
• 7-8 cups powdered sugar
• about ¼ cup milk (as needed)
✅Instructions
1️⃣ 00:03:38 - In a large bowl, beat together butter and cream cheese until fluffy. Use a hand mixer or stand mixer for best results
2️⃣ 00:03:57 - Add in cocoa powder and vanilla extract. Beat until combined.
3️⃣ 00:04:23 - Beat in powdered sugar, 1 cup at a time. Add milk as necessary to make a spreadable consistency. The frosting should be very thick and will thicken even more if refrigerated.
Notes
In the photos above, an extra dark cocoa powder was used in the frosting. Extra dark cocoa will result in a much darker, almost black frosting.
METRIC MEASUREMENTS
✅Ingredients
• butter and flour for coating and dusting the cake pan
• 450 grams all-purpose flour
• 650 grams granulated sugar
• 155 grams unsweetened cocoa powder
• 17 grams baking soda
• 8 grams baking powder
• 11 grams salt
• 4 large eggs
• 350 ml buttermilk
• 350 ml warm water
• 115 ml vegetable oil
• 10 ml vanilla extract
✅Instructions
1️⃣ Preheat oven to 176 degrees Celsius. Butter three 23 centimeter cake rounds. Dust with flour and tap out the excess.
2️⃣ Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
3️⃣ Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes.
4️⃣ Divide batter among the three pans.
5️⃣ Bake for 30-35 minutes until the cake meets the toothpick test (stick a toothpick in and it comes out clean).
6️⃣ Cool on wire racks for 15 minutes and then turn out the cakes onto the racks and allow to cool completely.
7️⃣ Frost with your favorite frosting and enjoy!
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The Stay At Home Chef offers restaurant-quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
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Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (
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