strawberry shake

Strawberry Shake Recipe – Easy To Make

Although you can still discover nice strawberries, create a wonderful strawberry shake on an early summer day. Retrace to the shady corner of the garden, under the canopy of the oak, listen to the birds ‘ melody and the breezes whisper through the branches, and stay over your shake.

A thick strawberry shake produced with fresh, plump strawberries and premium ice cream is not much more refreshing and satisfying. This one is covered with whipped cream that is sweetened and flavored.

Two shakes are made by the following recipe. Do half at a time, so as not to overfill the blender.

2 1/2 cups of ripe, fresh strawberries

1/2 cup granulated sugar about 3 cups premium vanilla ice cream

2/3 cup half and half (or a 50:50 mixture of milk and whipping cream) sweetened whipped cream for topping

1. Wash the berries, pick them and slice them. Sprinkle the sugar on the berries and allow to soak them in the refrigerator at room temperature for two hours or overnight.

2. In a blender, place half of the strawberries and half of the ice cream plus half of the berries juice. Puree until mixed and smooth. Add half and half and blend together.

3. Place the shake in a chilled, tall glass while making the second shake.

strawberry shake

4. Use whipped cream and optional strawberry to top the shakes and serve.

DetailedĀ attention is what makes a very good shake. Use the finest berries you can find. They may have an unpleasant, “off” taste if they’re too mature. They won’t have enough flavor if they aren’t mature enough. Use the correct number of berries.

If you have enough berries, the appearance and color will tell you. A rich, pastel rose should be your shake. Add more berries if it’s not pink enough. Before you serve, taste the shake. If you don’t have enough taste for strawberry, add some flavor for strawberry.

Before creating the shakes, chill the blender and glasses in the freezer. If your blender melts the ice cream at room temperature and your shakes won’t be as thick as they should be.

Use hard rock ice cream. (The removal of rock hard ice from the package with a spade is simpler than with an ice cream scoop.) Do not operate the blender longer than necessary. The engine heat will begin melting your ice cream.

For topping of whipped cream:

1 cup heavy whipping cream (the fat content should be 35% or more)

1/4 cup powdered sugar

1/2 teaspoon vanilla or other flavor

1. Chill the cream, utensils, and bowl you’re going to use.

2. Beat the cream at medium velocity to form smooth peaks.

3. Add the powdered sugar and flavor and beat until the peaks are rigid. Don’t whip over.

Try a distinct taste rather than vanilla. Strawberry works, of course, but it will do any of the “warm” tastes. All nice options are French vanilla, brown sugar and caramel.

TIP: Try freezing it, if you have additional whipped cream. Waxed spoon mounds appear and placed the sheet in the freezer with whipped cream. Once frozen, whipped cream sheets from the waxed paper can be peeled and stored in a plastic zipper bag.

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