Strawberries and Cream Treats from Baileys

Give your strawberry shortcake a sweet upgrade with Baileys Strawberries & Cream. This treat is not only pretty, it's also perfectly portable!

Pour 2 oz. of Baileys Strawberries & Cream into a jar
Add two slices of pound cake, ½ cup of strawberries sauce, and ½ cup of cut strawberries
Top with whipped cream

Strawberry Pie Mousse? Pass the spoon. This Strawberries & Cream mousse will brighten up your day.

Purée 1 pound of strawberries in a blender until very smooth, about 2 minutes; transfer to a 4-qt. saucepan. Add a ½ cup of sugar, a ½ Tablespoon of lemon juice, ½ teaspoon of salt, and three egg yolks; whisk until smooth. Place saucepan over medium heat; bring to a simmer. Cook, whisking occasionally, until thickened, about 15 minutes. Transfer to a large bowl and stir in 3 tablespoons of Baileys Strawberries & Cream liqueur; refrigerate until cold, about 30 minutes.
2Whisk 3 egg whites in a bowl until stiff peaks form; add to strawberry mixture. Fold gently until combined; set aside. Whisk 1 cup heavy cream and 1 ½ teaspoon of vanilla in a bowl until stiff peaks form; add to strawberry mixture. Fold until combined. Spoon mousse into serving cups; chill before serving. Garnish with toppings and serve or refrigerate for up to one day.

What's the icing on top of a perfect baking night? Strawberry buttercream! Top your cupcakes with this fluffy recipe.

Mix 4 cups of powdered sugar and 1 cup of butter in a mixer on low
Add ¼ cup of pureed strawberries and 2 oz. of Baileys Strawberries & Cream until the right consistency
Add frosting to your cupcakes

Too many mini cakes? Never. Try this Strawberries & Cream twist on a classic cheesecake.

• 3/4 LB Unsalted Butter, softened
• 8 OZ Cream cheese, softened
• 2 CUPS Sugar
• 1/2 TSP Salt
• 6 Eggs
• 3 CUPS All-purpose flour
• 1 PINT Fresh strawberries, sliced
• 1 SPRINKLE Powdered sugar
   

Mix together 8 oz. of cream cheese, ¾ pound of butter, and 2 cups of sugar in a standing mixer until light and fluffy. Add a ½ Teaspoon of salt and 2 Tablespoons of Baileys Strawberries & Cream, and beat the mixture well. Add in six eggs, one at a time, beating after each addition. Stir in the 3 cups of flour. Gradually add the sliced pint of strawberries, gently folding them in. Spoon the batter into a greased and floured bundt pan and bake in a preheated 325F oven for approximately one hour or until the cake pulls away from the sides of the pan. Remove from the oven and let cool before removing from the pan. Sprinkle with powdered sugar and serve.