Due to the cancellation of this year’s Wimbledon, supermarket Aldi wants do its bit to support British strawberry growers, ensuring that the nation continues to purchase the fruit and keeps smaller businesses running. As it’s English strawberry season, Aldi has created a selection of indulgent strawberry recipes to encourage the nation to buy strawberries and transform them into a variety of delightful desserts. From no bake cheesecakes to red velvet cupcakes, with a hint of something stronger for those who desire a booz-iful twist, Aldi’s recipes are sure to fulfill all of your fruity desires, helping you bring the best of British to your own kitchen.



Aldi’s Boozy Summer Berry No Bake Cheesecake


Add a splash of spirit to your garden party with Aldi’s Boozy Summer Berry No Bake Cheesecake. This summer classic is everything you could want a dessert to be. Its crumbly biscuit base is hearty and comforting, whilst the creamy, berry-filled topping is sweet and fluffy, providing a refreshing kick to counteract the buttery digestives. Made with a dash of the irresistible Ballycastle Strawberries and Cream Liqueur, now just £8.99 (down from £9.99), to give the dessert that extra kick – we can all transport ourselves back to Henman Hill heaven from our own back gardens.




130g Digestive Biscuits


60g Scottish Butter


135g pack Delicious Desserts Strawberry Jelly


200g pack Full Fat Soft Cheese


150ml Scottish Double Cream


100g Fresh Strawberries


200g Scottish Raspberries


100g Fresh Blackberries


Juice ½ Lemon


2 tablespoons of Ballycastle Strawberries and Cream Liqueur (£8.99).



Line the base and sides of the loaf tin with some tin foil.

Break up the biscuits and put into a food processor and turn into fine crumbs.

Melt the butter and mix in with the crumbs, use this to line the base of the tin and then put in the refrigerator to set.

While this is setting, dissolve the jelly in 125ml boiling water. Once dissolved add the soft cheese, the Strawberries and Cream Liqueur and whisk well to combine then allow to cool.

Whisk the cream until thick and fold this into the cheese mix.

Pour into the prepared tin and place the mixture back in the fridge until set, for about 20 minutes.

For the topping, slice 30g of the strawberries and scatter them along with 30g raspberries and blueberries over the cheesecake.

Finish with an extra drizzle of the liqueur for an extra creamy kick!


Aldi’s Red Velvet Cupcakes


For something a little lighter, but just as sweet, re-create Aldi’s heavenly Red Velvet Cupcakes. Topped with vanilla butter cream, these cupcakes are brought to life with the decorative fresh strawberry halves, which provide each mouthful with an extra fruity zing. Indulge in these cupcakes with a rich coffee or an English breakfast tea to experience British cuisine in its full, comforting glory.



200g The Pantry Plain Flour

120g Cowbelle Unsalted Butter, softened

60ml Sunflower Oil

200g The Pantry Caster Sugar

2 x medium Eggs

160ml Cowbelle Milk

1 tbsp Lemon Juice

1½ tsp Bramwell’s White Distilled Vinegar

2 tbsp The Pantry Cocoa Powder

1 tsp The Pantry Bicarbonate of Soda

½ tsp Salt

1 tsp The Pantry Vanilla Extract

2 tbsp The Pantry Red Food Colouring

Frosting & Decoration

120g Cowbelle Unsalted Butter, softened

220g The Cheese Emporium Soft Cheese (full fat)

500g The Pantry Icing Sugar

1 tsp The Pantry Vanilla Extract

The Pantry Sprinkles

6 Strawberries, halved


12-hole cupcake tin

12 cupcake cases


Pre-heat the oven to 190°C/170°C Fan/Gas Mark 5.

In a large bowl, mix together the dry ingredients – flour, cocoa, bicarbonate of soda and salt. Add the lemon juice to the milk and leave for 10 minutes to thicken slightly (this makes buttermilk). Next, mix together the milk, vinegar, vanilla extract and red food colouring.

In a large mixer, beat together the butter and sugar for 5 minutes until smooth, light and fluffy. Then add in the oil and mix until combined, followed by the eggs, one at a time, beating in between until smooth.

Gradually add the dry ingredients along with the buttermilk, mixing in between until smooth. Place a cupcake case into each hole in the tin and spread the cake mixture between the cases. If you have too much cake mix, spread the excess on a tray and bake along with the cupcakes. This cake can be made into crumbs to decorate. Bake for 15 to 20 minutes or until a cocktail stick comes out clean. When cooked, leave to cool on a rack.

Use an electric hand mixer or stand mixer to beat the soft butter and cream cheese together until smooth. Then gradually add the icing sugar, beating in between until light and fluffy.

Either pipe or spoon a dollop of frosting on top of the cooled cupcakes and decorate with the red velvet cake crumbs and strawberries.



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