Strawberry Pink Lemonade Recipes

Steps:

• Place strawberries in a blender; top with 2 tablespoons sugar. Pour 1 cup water over sugared strawberries. Blend until strawberry chunks transform into juice.
• Combine strawberry juice, 6 cups water, 1 cup sugar, and lemon juice in a large pitcher; stir until blended. Chill before serving.

Steps:

• For the whoopie pies: Line 2 rimmed baking sheets with parchment paper; set aside. In a medium bowl, mix together the cake mix, eggs and melted butter until incorporated, about 2 minutes. The mixture should be much thicker than cake batter and should hold its shape. Measure 1 rounded tablespoon of batter and place on the baking sheet (use a small ice cream scoop if you have one) 1 1/2 to 2 inches apart, ending up with 22 cookies. Freeze the baking sheets of cookie dough for 30 minutes.
• While the cookies freeze, preheat the oven to 350 degrees F.
• Bake the cookies until the tops spring back when touched, 12 to 15 minutes. Transfer the cookies to a wire rack and allow to cool completely.
• For the filling: Using a mixer with the paddle attachment, beat the butter and cream cheese until light and fluffy, about 3 minutes. Add the vanilla and half the powdered sugar; mix until well incorporated. Then add the lemon juice, zest, remaining powdered sugar and the food coloring; mix again until smooth. Chill about 30 minutes.
• Scoop 1 1/2 tablespoons of the filling on to the flat side of 11 cookies. Top with the remaining 11 cookies to create a sandwich. Store in the refrigerator until ready to enjoy!

Steps:

• In a blender or food processor, puree the strawberries with 1 cup of the sugar and 1 cup of water.
• In a large container, mix together 11 cups water, the remaining 2 cups sugar, the lemon juice and the strawberry mixture. Stir and taste, adding more sugar if you like. Refrigerate until well chilled.

Steps:

• Put half of the freeze-dried strawberries into a large food processor, cover the opening with a kitchen towel and blend until finely ground. Add the remaining freeze-dried strawberries and blend again until finely ground. Sift through a fine mesh strainer into a medium bowl and discard the seeds. Set aside.
• Add the confectioners' sugar, lemon zest and 6 cups heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Blend on low at first, then work up to medium-low speed until very soft peaks form.
• Remove 3 cups of the whipped cream mixture to a medium bowl and add 2 tablespoons of the strawberry powder. Whisk by hand to medium peaks. One by one, dab the bottom of 18 of the cookies with a very small amount of the strawberry whipped cream and arrange in a circle in the center of a large flat serving dish or cake stand. Carefully spread the strawberry whipped cream over the cookies, leaving a slight border. Top the cream with 1 cup of the sliced strawberries.
• Remove 3 cups of the whipped cream mixture to the same medium bowl and add 6 tablespoons of the strawberry powder. Whisk by hand to medium peaks. Stir in more of the remaining heavy cream if the strawberry whipped cream starts to look too stiff. Arrange 18 cookies on top of the strawberries, then top with the strawberry whipped cream, leaving a slight border. Top the cream with 1 cup of the sliced strawberries.
• Remove 3 cups of the whipped cream mixture to the same medium bowl and add 10 tablespoons of the strawberry powder. Whisk by hand to medium peaks. Stir in more of the remaining heavy cream if the strawberry whipped cream starts to look too stiff. Arrange 18 cookies on top of the strawberries, then top with the strawberry whipped cream, leaving a slight border. Top the cream with 1 cup of the sliced strawberries.
• Remove the remaining whipped cream mixture to the same medium bowl and add the remaining strawberry powder. Whisk by hand to medium peaks. Stir in more of the remaining heavy cream if the strawberry whipped cream starts to look too stiff. Arrange the remaining 18 cookies on top of the strawberries, then top with the strawberry whipped cream, leaving a slight border.
• Cover the icebox cake with plastic wrap and refrigerate until the cookies are softened and the cake is chilled, at least 8 hours and up to overnight. Put the remaining 1 cup sliced strawberries in a storage container and refrigerate until serving.
• When ready to serve, top the icebox cake with the remaining sliced strawberries.

Steps:

• Add water to drink mix in plastic or glass pitcher; stir until mix is dissolved. Pour half into blender. Add half the berries; blend until smooth.
• Pour over ice in 4 tall glasses. Repeat with remaining ingredients to fill a total of 8 ice-filled glasses.
• Serve immediately.