Strawberry Tiramisu and more: Celebrate the delicious fruit this winter season with these easy dessert recipes

Classic Baked Cheesecake with Strawberry Compote

Amid the strawberry season, AnshulDhyani, who is the executive chef at ITC Grand Central in Parel, says you can make Classic Baked Cheesecake with Strawberry Compote.

He shares, “This cheesecake is a celebration of elegance, silky, rich, and delicately balanced brought to life by a vibrant strawberry compote that adds a refreshing burst of sweetness and colour.”

It also happens to be on their seasonal strawberry menu.

Ingredients

For the Cheesecake Base

Digestive biscuits, crushed 200 gm

Melted butter 80 gm

Sugar (optional) 1 tbsp

For the cheesecake filling

Cream cheese, softened 500 gm

Caster sugar 200 gm

Fresh cream 200 ml

Eggs 3 nos

Vanilla extract 1 tsp

Zest of lemon 1 no

Lemon juice 1 tbsp

For the strawberry compote

Strawberries, fresh or frozen, hulled 300 gm

Sugar 80 gm

Lemon juice 1 tbsp

Vanilla extract 1 tsp

Method

1. Prepare the base
2. Mix crushed biscuits, melted butter, and sugar.
3. Press firmly into a lined spring-form tin.
4. Chill for 15 minutes to set.
5. Make the filling
6. Beat cream cheese and sugar until silky smooth.
7. Add eggs one at a time, mixing gently.
8. Fold in fresh cream, vanilla, and lemon zest.
9. Pour the velvety mixture over the chilled base.
10. Bake
11. Bake at 150 degrees Celsius for 45–55 minutes, until the edges are set but the centre has a slight
12. Wobble.
13. Cool completely, then chill for at least 4 hours (overnight is best).

Prepare the strawberry compote

1. Combine strawberries, sugar, and lemon juice in a saucepan.
2. Cook on low heat until the berries soften and release their juices.
3. Add vanilla and simmer until thick and glossy.
4. Cool completely before serving.
5. Serve

Slice the cheesecake and spoon the luscious, ruby-red strawberry compote on top.

6. Garnish with fresh berries or mint if desired.

Strawberry Petit Gateaux

Ravinder Kumar, who is the executive chef at Karma Lakelands, says you can make Strawberry Petit Gateaux. It is a light, eggless, and gluten-free dessert that combines the natural sweetness of strawberries with creamy chocolate and smooth cream cheese. This no-bake treat is refreshing, visually appealing, and perfect for any occasion.

He explains, “I believe desserts don’t always have to be heavy. This petit gateau proves that simple ingredients, when handled with care, can create something just as sophisticated as any baked masterpiece.”

Ingredients

Cinnamon sticks 1 no

Butter 50 gm

Fresh strawberries 575 gm

Cream cheese 375 gm

Breakfast sugar 90 gm

Water 250 gm

Agar agar 12 gm

Amul cream cheese 375 gm

Whipped cream 380 gm

White chocolate 31 per cent 320 gm

Vanilla paste 12 gm

Method

1. Prepare the strawberries: Chop 575 gm fresh strawberries and cook until soft to make a compote.
2. Flavour the compote: Add 90 gm sugar, 50 gm butter, and 1 cinnamon stick to the cooked strawberries. Cook briefly and then let cool.
3. Soak agar-agar: Soak 12 gm agar-agar in 250 ml water for 10–15 minutes.
4. Cream cheese mixture: Meanwhile, beat 375 gm cream cheese with 90 gm sugar until smooth.
5. Chocolate mixture: Warm 375 ml fresh cream, remove from heat, add 320 gm chopped white chocolate, and mix until smooth.
6. Combine: Mix the cooled strawberry compote, chocolate mixture, and cream cheese mixture together.
7. Add agar-agar: Heat the soaked agar-agar until melted, add to the mixture along with 12 gm vanilla paste, and mix well.
8. Set: Pour into a mould and chill in the refrigerator for 4–5 hours until firm.
9. Serve: Decorate as desired and enjoy chilled.

Strawberry Tiramisu

At Poetry by Love & Cheesecake, chef Amit Sharma, who is the co-founder, says you can make the classic tiramisu with a twist – strawberries. It is a fresh take on the classic Italian tiramisu where this version swaps coffee for juicy strawberries. The layers of sponge cake soaked in strawberry syrup, mascarpone cheese, and fresh strawberries create a light, tangy, and irresistible dessert.

He further shares a tip, “For an extra touch, you can add a little bit of lemon zest to the mascarpone mixture for a citrusy twist”

Ingredients

Fresh strawberries, pureed 300 gm

Mascarpone cheese 200 gm

Heavy cream 200 ml

Powdered sugar 50 gm

Vanilla extract 1 tsp

Ladyfinger biscuits 1 packet

Strawberry jam or sugar (optional) 2 tbsp

Cocoa powder for dusting

Method

1. Prepare the strawberry syrup: Blend 200 gm of fresh strawberries into a puree. In a small bowl, mix the strawberry puree with a tablespoon of sugar or jam (optional). Set aside.
2. Prepare the mascarpone filling: In a bowl, whip the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and fluffy.
3. Assemble the tiramisu: Dip the ladyfinger biscuits quickly into the strawberry syrup and layer them in the bottom of a serving dish or individual glasses.
4. Spread half of the mascarpone mixture over the soaked biscuits.
5. Add another layer of dipped ladyfingers, followed by the remaining mascarpone mixture.
6. Refrigerate for at least four hours or overnight for the best flavour.
7. Serve: Before serving, dust with cocoa powder and top with fresh strawberry slices.

Strawberry Cheesecake with Almond Tuile

While chef Dhyani experiments with strawberry compote in a classic cheesecake, chef Arvind of Farzi Café changes its nature to make Strawberry Cheesecake with Almond Tuile. It is not only tart and creamy but also nutty.

Chilling Time: 4 hours

Difficulty: Medium

Ingredients

Cream cheese 300 g (room temperature)

Fresh cream 120 ml

Icing sugar 80 g

Vanilla essence 1 tsp

Gelatine 6 g (soaked in cold water)

Melted butter 60 g

For Almond Tuile

Egg whites 2 nos

Icing sugar 100 g

Melted butter 60 gm

Almond flour 60 gm

Plain flour 20 gm

Method

1. Prepare the base: Crush biscuits finely and mix with melted butter. Press into a lined mould or ring and chill for 15 minutes.
2. Cheesecake filling: Beat cream cheese and icing sugar until smooth. Add fresh cream and vanilla. Melt the soaked gelatine gently and fold it into the mixture. Pour into a piping bag and refrigerate for at least 4 hours.
3. Almond tuile: Mix all tuile ingredients into a smooth batter. Spread thin circles on a baking tray. Bake at 170 degrees Celsius for 8– 10 minutes until golden. Shape while warm.
4. Assembly: Unmould the cheesecake, and garnish with crisp almond tuile.

Sticky Strawberry Almond Tart

You can also use strawberries to make a delicious tart, says Nelson Fernandes, who is the executive pastry chef at The Westin Mumbai,Powai Lake. He recommends making the Sticky Strawberry Almond Tart served at the property’s Mumbai Express restaurant.

With the recipe celebrating the goodness of Mahabaleshwar’s peak season strawberries, he shares, “For this tart, the intention was to let the natural character of Mahabaleshwar strawberries take centre stage. The almond base adds depth and texture, while a delicate glaze brings harmony to the dessert without overpowering the fruit. It’s a composition that celebrates seasonality with finesse.”

Ingredients

Almond tart base

 Butter 120 gm

 Icing Sugar 80 gm

 Almond Flour 100 gm

 Refined Flour 120 gm

 Egg 1 no

Vanilla Essence 2 ml

Almond cream filling

Butter 80 gm

Sugar 80 gm

Almond powder 100 gm

Egg 1 no

Strawberry topping

Fresh Strawberries 250 gm (sliced)

Sugar syrup 5 ml

Method

1. Cream butter and icing sugar until smooth. Add egg and vanilla essence, followed by almond flour and refined flour to form a soft dough. Rest the dough in the refrigerator for 30 minutes.
2. Roll out the dough and line it into tart moulds. Blind bake at 170 degrees Celsius for 12–15 minutes until lightly golden.
3. For the almond cream, cream butter and sugar, add egg, and fold in almond powder. Pipe the mixture into the baked tart shells and bake again at 170 degrees Celsius for 10–12 minutes until set.
4. Arrange fresh sliced strawberries neatly over the almond filling. Lightly brush with sugar syrup to create a glossy, sticky finish.

Garnish

Crushed pistachio

Fresh berries (blueberries/raspberries)

Light dusting of icing sugar (optional)

Strawberry Velvet Rosette Tart

At St Regis Mumbai, chef Berizida Gandhi says you can don the chef’s

Hat to make Strawberry Velvet Rosette Tart. The delicious tarts will change the way you look at the fruit within your homes.

Individual tarts (8–9 cm)

Sweet Tart Shell (PâteSucrée)

Ingredients

Butter (Softened) 100 g

Icing sugar 60 g

Egg yolk 30 g

Vanilla Essence ½ tsp

All-purpose flour 200 g

Almond flour 30 g

Salt 1 gm

Method

1. Mix butter and icing sugar until smooth (do not overmix).
2. Add egg yolk and vanilla, mix just to combine.
3. Fold in flours and salt, rest dough (wrap & chill for 2 hours).
4. Roll to 3 mm, line tart rings.
5. Blind bake at 165 degrees Celsius for 18–20 minutes until golden.

Strawberry Compote Insert (Centre)

Ingredients

Fresh strawberry purée 150 gm

Fresh strawberry dice 80 gm

Sugar 35 gm

Lemon juice 5 gm

Pectin 4 g (alternative – 6 gm corn flour)

Method

1.Heat purée, sugar, and lemon.

2Add pectin, boil 1 minute.

3. Fold in fresh strawberry dice.
4. Pour into small silicone molds (disc shape).
5. Freeze solid.

Strawberry Mousse (Rosette Piping)

Ingredients

Fresh strawberry purée 250 gm

Sugar 60 gm

Gelatin -6 gm (bloomed)

White chocolate 80 g

Whipping cream (semi-whipped) 250 gm

Method

1. Heat purée + sugar to 60 degrees Celsius
2. Add bloomed gelatin.
3. Pour over white chocolate and blend using hand-blender.
4. Cool mixture to room temperature.
5. Fold in semi-whipped cream gently.
6. Transfer to piping bag with petal piping tip.

Assembly (Rosette Effect)

1. Fill baked tart shell with a thin layer of mousse.
2. Insert frozen strawberry compote disc in the centre.
3. Pipe mousse in braided / petal pattern, starting from outside inward.
4. Freeze the assembled tarts for a minimum 4 hours.

Pink Velvet Spray (Signature St. Regis Finish)

Ingredients

Cocoa butter 100 gm

White chocolate 100 gm

Oil-soluble pink food colour as needed

Method

1. Melt cocoa butter and chocolate separately.
2. Blend together and add colour.
3. Strain and load into a spray gun.
4. Spray frozen tart at -18 degrees Celsius for a velvety texture.

Garnish

Fresh strawberries (whole + halved)

Optional: micro mint/silver leaf

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