Strawberry Graham Float in a cup might be the dessert recipe that you have been looking for. It can give off both a familiar and new taste at the same time.
It is exciting to make and very delicious to eat. Perfect when served as an after-party dessert for a birthday celebration, or as a simple snack that your family can enjoy together.
Graham floats have been a favorite of Pinoys since they started making them for celebrations and festivities. They usually call the dessert refrigerator cake because it only requires a few hours inside the refrigerator before it gets served. We use canned peaches, fruit cocktail, and fresh mangoes to make these floats. Mangoes are the most famous, we use them the most since it is abundant in the Philippines.
This recipe, however, makes use of strawberries. The result? A unique twist to the Filipino dessert. Plus, you don’t have to worry about the other ingredients since they will just be the same. It just needs preparation similar to the original mango variation.
There are lots of desserts that we can make with strawberries. But this time, I decided to give my family something Filipino. I served it to them after our meal and they really loved it. How about giving it a try?
Tips How to Make Strawberry Graham Float
- If crushed graham is unavailable, simply crack graham crackers into smaller pieces that fit the cup.
- You may add store-brought strawberry syrup if you do not have enough strawberries.
- Either use all-purpose cream and condensed milk or the more convenient kremdensada; which is made of both ingredients mixed together.
- Save some fresh strawberry for toppings.
A hot summer day deserves a refreshing and cold dessert like this strawberry graham float. We put it in a cup for easier consumption, but you can always take more if you want to. What are you waiting for? Beat the heat this summer with the help of this yummy recipe!
Strawberry Graham Float Recipe
- 1 cup strawberries sliced
- ½ cup water
- ¼ cup granulated white sugar
- 200 ml all purpose cream
- 50 g condensed milk
- 2 cups graham crackers crushed
- Crush the graham crackers using a rolling pin or use a store-bought crushed graham. Set aside.
- In a pan over medium heat, combine the sliced strawberry, water and sugar. Bring to boil, cook until the strawberries are soft and color turns into pale red. Let it cool for at least 15 minutes.
- In a large bowl, whip the all purpose cream and condensed milk until soft peaks form. Transfer into a piping bag with star tip.
- Prepare 3 tall plastic cups, scoop a tablespoon of the graham crackers. Make a layer of the crushed graham then pipe the whipped cream. Add the strawberry syrup to make another layer. Repeat this step until the cup is full. Add fresh strawberry on top. Refrigerate for at least 1 hour then serve chilled.