Strawberries With Kahlua Cream

"This easy-to-make dessert will impress family and friends. It comes together in minutes, but everyone will think you slaved over it. Make the Kahlua cream a day or two ahead, so the flavors develop. The instructions here call for the berries to be roasted, but it is perfectly fine -- and totally delicious -- to simply stir the berry ingredients together and let them marinate in the fridge for a few hours before assembling.* I figure roast them in winter and refrigerate them in summer. The recipe can be easily halved or doubled. Created for RSC #10."
 
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photo by AmandaInOz photo by AmandaInOz
photo by AmandaInOz
photo by I'mPat photo by I'mPat
photo by Miss Fannie photo by Miss Fannie
photo by Kim127 photo by Kim127
photo by Mamas Kitchen Hope photo by Mamas Kitchen Hope
Ready In:
25mins
Ingredients:
11
Serves:
8-10
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ingredients

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directions

  • For the Kahlua cream, put the ingredients (except the heavy cream) in a food processor. Process until combined, scraping down sides as needed. Add the cream and process again briefly. Refrigerate until needed.
  • If strawberries are different sizes, cut the largest ones in half. Otherwise leave whole.
  • When you are ready to make the berries and pecans, preheat oven to 350 degrees. *If you decide not to roast the berries, you can stir the berry ingredients together and put them in the fridge to marinate for a few hours. and skip steps 5 and 6.
  • Chop pecans. Spread them on a baking tray. Toast them in the oven for about 8 minutes. Cool.
  • Put berries in an oven-proof pan (such as glass) on a sheet of baking paper. Sprinkle with castor sugar, maple syrup and balsamic vinegar. Stir well.
  • Roast strawberries in oven for 15 minutes, shaking the pan or stirring every 5 minutes.
  • Dish the berries into bowls and spoon over any pan juices. Serve immediately, topped with a good dollop of Kahlua cream. Garnish with toasted pecans. Add mint sprigs (if desired).

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Reviews

  1. Suzy-Q Cooks
    This was EXACTLY what I was looking for. My DH and I eat totally sugar free, and this made for some very easy substitutions (including the maple syrup and the Kahlua) and it tastes absolutely wonderful. I opted not to roast the strawberries, but just served them marinated, topped with the roasted pecans and the Kahlua Cream. I can't say enough good things about this recipe. THANK YOU!!
     
  2. Wish I Could Cook
    WOW! This is so terrific and so easy and everyone thinks I'm a gourmet chef! I used Bailey's instead of Kaluha because that's what I had, and I think I'll use it every time. (I also doubled the Bailey's, which I think I'd do again...) I stopped with the sauce because I didn't think the balsamic mixture would match up with blueberries I was trying to use. But if I had a cookbook named easy, delicious, elegant make-ahead desserts worthy of guests, I would save this recipe in there! Thanks for posting!
     
  3. I'mPat
    I hafted the recipe and there was just enough for 5 of us and we all thoroughly enjoyed, I just marinated the strawberries and served in wine glasses, thank you Leggy Peggy made for Make My Recipe.
     
  4. Tisme
    Sinful and so divine!<br/>I did not roast the strawberries, but that was the only thing I changed.<br/>We loved this wonderful desert here and the family adore strawberries but adding this cream, just take it one step to perfection!
     
  5. Miss Fannie
    The Kailua Cream was pure sin. I topped a piece of pound cake with the strawberries and Kailua cream. It was so good I had to restrain myself from getting seconds. I used the pancake syrup that I had on hand. It was so good. I am going to prepare this dish again.
     
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Tweaks

  1. Jen T
    I gave this 5* for simplicity and flavour. I love my strawberies with balsamic & sugar but this has an added depth with the maple syrup. I didn't roast the strawberries as it was way too hot a day :) I served with some meringues that I had left over from another dessert instead of the nuts. A keeper in my book :)
     

RECIPE SUBMITTED BY

<p>Thanks so much for visiting my page.</p> <p>&nbsp;</p> <p>I love to cook and travel.</p> <p>&nbsp;</p> <p>I'm originally from Nebraksa and now live in Australia. Have also been lucky enough to live in Egypt, Syria, Jordan, Lebanon and Burma.</p> <p>&nbsp;</p> <p>Since the beginning of 2009, hubby and I have visited all seven continents. We've cooked and travelled in Africa and Antarctica, from London across Asia to Sydney, around Australia, around South America, and across India, Europe, Canada and the USA. Most of our travels have been by road and we've covered more than 150,000 kilometres. It's been fun to learn about food and recipes from all over the globe, and most of the souvenirs I bring home are cookbooks.</p> <p>&nbsp;</p> <p>If you're interested in seeing some of our trip and menu highlights, please visit my travel blog at http://leggypeggy.com or my food blog at http://cookingonpage32.wordpress.com</p> <p>&nbsp;</p> <p>Thanks also to everyone who has made, reviewed and/or photographed any of my recipes. Most appreciated.</p>
 
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