Question 1

Can I use frozen strawberries?

Accepted Answer

Yes, frozen strawberries work well—just thaw them fully and blot away any excess moisture with a paper towel before blending. Too much water can make the mixture icy instead of creamy. This small step helps preserve that smooth, cheesecake-like texture you’re aiming for and makes every bite feel like a summer treat, no matter the season.

Question 2

Why is my mixture too runny?

Accepted Answer

This usually happens when berries release too much liquid, or cream measurements are off. Make sure to use full-fat cream cheese and blot thawed berries before blending. The mixture should feel thick and pourable, like melted ice cream. If it’s too thin, it won’t set up properly—and that creamy finish is worth protecting.

Question 3

Can I use strawberry jam instead?

Accepted Answer

Absolutely. A good-quality jam made with real fruit and minimal sweeteners works beautifully when fresh berries aren’t on hand. It adds a richer, more concentrated flavor and blends easily without extra prep. It won’t taste identical to fresh, but it brings its own charm, especially in cooler seasons or when you want something easy and fuss-free.

Question 4

Do I have to use maple syrup?

Accepted Answer

Not at all. Maple syrup offers a cozy, graham-cracker warmth, but honey or granulated sugar both work well. Honey can mellow slightly when frozen, while sugar keeps things a bit brighter. Use whatever suits your pantry or your taste—it’s all about finding the right rhythm for your cottage kitchen.

Question 5

How do I get them out of the mold cleanly?

Accepted Answer

To unmold smoothly, either run warm water along the outside of the mold or let it rest on the counter for 5–15 minutes, depending on your room temperature. Warmer kitchen? Check after 5–10 minutes. Cooler space? Wait the full 15. Only use the countertop method if you’re unmolding the full batch—otherwise, they’ll soften too quickly.

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