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Frozen Strawberry Cups

Frozen Strawberry Cups
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Frozen Strawberry Cups

Frozen Strawberry Cups

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A simple frozen strawberry dessert blended with strawberry jam for concentrated berry flavor, then poured into decorative molds and frozen.
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Course: Frozen Desserts, Candy & Sweet Extras
Ingredients Equipment Method Notes

Ingredients
  

  • 14 oz frozen strawberries
  • 1 cup sugar
  • 1/2 cup oil
  • 3/4 cup strawberry jam
  • 1 1/2 cups boiling water
  • 2 pasteurized eggs

Equipment

  • Blender
  • Heat-safe measuring cup
  • Freezer-safe molds
  • Rubber spatula

Method
 

  1. Blend the frozen strawberries until broken down and smooth.
  2. Add the sugar, oil, strawberry jam, and boiling water. Blend until evenly combined.
  3. Add the pasteurized eggs and blend until completely smooth.
  4. Pour into freezer-safe molds.
  5. Freeze until completely firm.
  6. Unmold while frozen and serve cold.

Notes

Recipe #113
Category: Frozen Desserts, Candy & Sweet Extras
Yield: Not specified on family recipe
Method: Blend and freeze
Prep: Not specified on family recipe
Bake/Freeze: Freeze until completely firm
Difficulty: Beginner-friendly
Recipe Details
Kosher: Pareve. Texture: Smooth, icy-creamy frozen fruit. Best feature: Quick blender preparation with a decorative molded finish.
Important Egg-Safety Correction
The eggs are blended into the mixture and the dessert is then frozen rather than cooked. Use pasteurized shell eggs or pasteurized egg product. Do not use ordinary raw shell eggs in the finalized website version.
What a Beginner Should Look For
Blended strawberries: No large frozen chunks. Finished mixture: Smooth and evenly colored. Molded dessert: Completely firm before unmolding so the shape stays intact.
Why the Egg Change Is Necessary
Freezing does not replace cooking as an egg-safety step. The finalized version keeps the family formula but specifies pasteurized eggs for the uncooked frozen mixture.
Beginner Tips
  • Blend the strawberries first so the finished texture is smooth.
  • Use heat-safe equipment when adding boiling water.
  • Do not fill molds past the top edge.
  • Freeze until fully firm before trying to unmold.
  • Return unmolded portions to the freezer if they begin softening.
Troubleshooting
Dessert will not release: Briefly warm only the outside of the mold, then try again. Mixture has strawberry chunks: Blend the berries longer before adding the other ingredients. Molds lose their shape: They were unmolded before fully frozen.
Make Ahead, Storage & Freezing
Keep frozen and covered. The family recipe does not provide a specific freezing or storage duration, so none is invented here.
Tip to Hand Down
For molded frozen desserts, the prettiest result comes from waiting until the center is as firm as the edges before unmolding.

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