Baileys Releases New Strawberries & Cream Flavor Just In Time For Valentine’s Day

Roses are red, violets are blue. This new Baileys Strawberries & Cream is definitely for you. Sketchy poetry aside, just in times for Valentine’s Day, Baileys has released their limited-edition Strawberries & Cream flavor. The new flavor is described as a combination of “the flavor of ripe strawberries” and “the creamy delicious taste of Baileys.”

Given that Baileys Strawberries & Cream sounds absolutely decadent, the brand has partnered with Brooklyn-based Mini Melanie for two dessert recipes: Berry Baileys Bundt Cake and Baileys Strawberries and Dream Mousse. Although I prefer my Baileys on ice, these recipes sound like a fun addition to a Galentine’s celebration or an at-home dinner with your boo. You can find the recipe to both of these Lushworthy desserts, below. Cheers!

(Baileys Strawberries & Cream will be available from February to April)

Berry Baileys Bundt Cake

INGREDIENTS

2 tbsp Baileys Strawberries & Cream
8 oz cream cheese, softened
¾ lb unsalted butter, softened
2 cups sugar
6 eggs
½ tsp salt
3 cups all-purpose flour
1 pint fresh strawberries, sliced

DIRECTIONS

Mix together cream cheese, butter, and sugar in a standing mixer until light and fluffy. Add salt and Baileys and beat the mixture well. Add in the eggs, one at a time, beating after each addition. Stir in the flour. Gradually add the sliced 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.

Baileys Strawberries & Dream Mousse

INGREDIENTS

3 tbsp Baileys Strawberries & Cream
1 lb of strawberries, trimmed + a few extra for garnish
½ cup sugar
½ tbsp lemon juice
½ tsp salt
3 eggs, separated
1 cup heavy cream
1 ½ tsp vanilla

DIRECTIONS

Purée strawberries in a blender until very smooth, about 2 minutes; transfer to a 4-qt. saucepan. Add sugar, lemon juice, salt, and 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 liqueur; refrigerate until cold, about 30 minutes.

Whisk egg whites in a bowl until stiff peaks form; add to strawberry mixture. fold gently until combined; set aside. Whisk cream and 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.

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