Strawberry Pretzel Dessert

I've never made this, but I did have it somewhere, only I don't remember where. I remember it being very good.

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Crust
1 1/2 cups crushed pretzels
1/2 cup sugar
1/2 cup butter, melted

1st Layer
1 (8 oz.) package cream cheese, softened
1 cup powdered sugar
2 (8 oz) cartons Cool Whip, divided

2nd Layer
2 (3 oz.) packages strawberry jello mix
2 cups boiling water
2 packages frozen strawberries, about 16-20 oz, total


To make the crust:
Mix together the pretzels, sugar and butter in a bowl and press into a lightly greased 9 x 13" pan. Bake 375 degrees for about 7 minutes. Cool.

To make the 1st layer:
Cream the cream cheese and powdered sugar in a large mixing bowl. Fold in the Cool Whip and spread over the crust.

To make the 3rd layer:
Dissolve the jello in the boiling water and then stir in the frozen strawberries, stirring until jello mixture has thickened. Pour over the cream cheese mixture. Chill several hours, until set. Spread second carton Cool Whip on top and serve. Store in the refrigerator.

Strawberry Angel Food Cake Dessert

I got this recipe YEARS ago from a friend. I made it several times way back then, but haven't made it since. I had forgotten about this recipe, but in going through my recipe file, I came upon it again and decided to share it here. It is a nice and light dessert, perfect for spring or summer - especially when strawberries are in season. Try it out and let me know what you think.

Note: See link at the bottom for a similar recipe I found using strawberry jello mix, if you are unable to find the Danish Junket.

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1 full-sized angel food cake, purchased from a bakery, or prepare one, using a boxed cake mix
2 (4 3/4-oz.) packages Danish Junket dessert mix, strawberry flavor 
    (You should be able to find this at your grocery store in the baking aisle, along with the jello and           pudding mixes)
3 1/2 cups water
2 (10-oz.) packages frozen strawberries, partially thawed
1 (8-oz) container Cool Whip, thawed
fresh strawberries, sliced, for garnish (optional)

1. Tear or cut angel food cake into pieces and place in a glass 9 x 13" pan (preferably one with a cover).

2. Mix 2 packages Danish Junket mix with 3 1/2 cups water, and cook according to package directions.

3. Stir in the partially thawed strawberries and allow to sit so the strawberries will finish thawing.

4. Pour strawberry mixture over the cake pieces in the pan. Chill until set.

5. Refrigerate until ready to serve and top with the Cool Whip. Garnish with fresh strawberries, if desired. Store this dessert in the refrigerator.


Note: I found a similar recipe online that uses Jello mix, if you are unable to find the Danish Junket mix. It is here at Cleverly Simple: Strawberry Angel Food Cake.

Strawberry Cream Pie

This is a very old recipe. Other than a short baking time for the crust, this is a no-bake pie that is easy to make and tastes very good.

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Graham Cracker Crust

1 1/2 cups graham cracker crumbs

1/3 cup powdered sugar

6 tbsp butter, melted

Mix together the ingredients and press into a 9-inch pie pan. Bake 375 degrees for 7 minutes. Cool.

Pie Filling

1 (8-oz.) package cream cheese, softened

1/4 cup granulated sugar

1/2 tsp vanilla extract

dash nutmeg

1 cup fresh strawberry slices, divided

1 cup whipping cream

1/4 cup powdered sugar

Garnish (Optional)

Additional strawberry slices

Additional whipped cream

In a large mixing bowl, combine the cream cheese, granulated sugar, vanilla, and nutmeg, mixing well until well combined. Mash 3/4 cup of the strawberry slices and stir into the cream cheese mixture. In another mixing bowl, beat together the whipping cream and powdered sugar until stiff peaks form and fold into the cream cheese mixture. Fold in the remaining strawberry slices. Spoon mixture into the prepared pie crust and chill for several hours. If desired, serve with additional strawberry slices and whipped cream.

Strawberry Supreme Jello

This recipe comes from a very old cookbook. I haven't made it in years, but it is delicious.

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2 (3-oz) packages strawberry jello mix, divided
2 cups boiling water, divided
1 (10-oz) package frozen strawberries
1 1/2 cups vanilla ice cream, slightly softened

Dissolve 1 package jello in 1 cup boiling water and add the strawberries. Stir until thickened and pour into a pretty 5-cup glass bowl. Chill until almost set, but not completely firm.

Dissolve the 2nd package jello in the other cup of boiling water. Add the ice cream by spoonfuls, stirring until the ice cream has melted. Pour over jello mixture in bowl and then chill until firm. 

Triple Decker Strawberry Cake

I found this recipe in the new Southern Living Our Best Desserts 116 of Our Favorite Cakes & Pies magazine. I tell you, it is delicious! Give it a try!

Printable Recipe

1 (18.25-oz) pkg white cake mix
1 (3-oz) pkg strawberry gelatin
4 large eggs
1/2 cup sugar
1/2 cup finely chopped fresh strawberries
1/2 cup milk
1/2 cup vegetable oil
1/3 cup flour

Strawberry Buttercream Frosting
Garnish: halved strawberries, optional

Preheat oven to 350 degrees. Grease and flour 3 (9") round cake pans. In a large bowl, with an electric mixer, beat together the cake mix, gelatin mix, eggs, sugar, strawberries, milk, vegetable oil and flour. Beat for 1 minute on low speed. Scrape down the sides of the bowl and beat at medium speed for 2 minutes longer. Strawberries should be well blended.

Pour batter into the prepared cake pans. (It will look like there's not much batter in the pans, but the cakes bake up fairly high.) Bake 350 degrees for 23 minutes or until toothpick comes out with a few moist crumbs, when inserted in the center. Cool cakes in pans for 10 minutes, then remove from pans and cool on wire racks for 1 hour, or until completely cooled.

Spread Strawberry Buttercream Frosting between layers and on top and sides of cake. Garnish, if desired. Serve immediately, or cover and chill until ready to serve. Store cake in the refrigerator.


Strawberry Buttercream Frosting

1 cup butter
1 (32-oz) pkg powdered sugar
1 cup finely chopped fresh strawberries

Beat butter at medium speed with an electric mixer until fluffy, about 20 seconds. Add the powdered sugar and strawberries at low speed until creamy. Add more powdered sugar if too thin, and more chopped strawberries, if too thick. I did end up needing to add a little more chopped strawberries. I also added a couple of tbsp of milk, a dash of vanilla extract and a dash of strawberry extract. The milk may not be necessary, but the extracts add a nice dimension to the flavors.

Strawberry Cupcakes

You know the old adage, if at first you don't succeed, try again? Well follow that, and you might just be glad that you did! I found this recipe on Annie's Eats blog. I wanted to take advantage of the fact that strawberries are in season, and the cupcakes look so darn good on Annie's blog. So I made them and they smelled great while baking, but it wasn't until after I got them out of the oven that I realized I didn't add enough flour! (I had been distracted when I was measuring it out.) Don't you just hate when that happens? What a waste of time and ingredients!

At first I wasn't sure I should, but then I decided to try making them again. Boy, am I glad I did! I followed the recipe for the frosting, but decided I wanted more of a traditional white icing. I mixed it together, adding the vanilla extract as is called for, maybe a little less because as I was adding it, I remembered I had some strawberry extract. So I added some of that too, and also added a drop or two of red food coloring. The result was delicious! Original source of the recipe for the cupcakes and frosting can be found here.
 
Printable Recipe

I got 24 cupcakes out of this.

For the cupcakes
2  1/2 cups cake flour
1 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter
1  1/2 cups sugar
2 eggs
1/3 cup buttermilk
1/4 cup oil
1 tsp vanilla extract
2 cups chopped strawberries

For the frosting
1/2 cup chopped strawberries
8 oz cream cheese, at room temperature
1  1/2 sticks unsalted butter, at room temperature
1 3/4 cups powdered sugar, sifted
 1/2 tsp lemon juice
1 tbsp vanilla

Preheat the oven to 350°.  Line cupcake pans with paper liners.
 
Sift flour, salt and baking soda into a bowl and set aside.  With an electric mixer, cream the butter and sugar.  Add eggs one at a time until combined.  Add buttermilk, oil and vanilla and beat until combined.  Add flour mixture and stir until just combined.  Fold in chopped strawberries.  Fill cupcake wells 3/4 full with batter.  Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

For the frosting, puree strawberries in food processor.  Strain through a mesh sieve to remove seeds, and set aside.  Beat the cream cheese and butter with an electric mixer until smooth and fluffy.  Add powdered sugar and mix until smooth.  Add lemon juice, vanilla and strawberry puree. (You will have to push this through your sieve, if it is too fine.) Frost the cupcakes.

As I said, I wanted a different frosting, so I just made a white icing and added strawberry extract along with a drop or two of red food coloring. I didn't follow a recipe - I just threw it all together. I'll give the approximations of what I used, but I'm sure either you have your own recipe, or you can find one online. You could certainly do without the vanilla extract if you wish and just use the strawberry extract, but even with it, the flavors worked well together.

Vanilla Powdered Sugar Icing
1/4 cup butter, melted
2-3 cups powdered sugar
2 tbsp milk, or more as needed
1 tsp vanilla
1/2 - 1 tsp strawberry extract

Beat together the butter and sugar. Add the milk and extract, beat until smooth. Add additional milk, if needed.

And if you happen to have any leftover frosting, make these: (Brings back memories of when I was little, my mother would do this.)

Strawberry Cream Pie

Printable Recipe

1 (8-oz) pkg cream cheese
1/4 cup granulated sugar
1/2 tsp vanilla
dash nutmeg
1 cup strawberry slices, divided
1 cup whipping cream
1/4 cup pwd sugar

1 (9-inch) graham cracker pie crust

Combine softened cream cheese, granulated sugar, vanilla and nutmeg; mixing until well blended. Mash 3/4 cup of the strawberry slices and stir into the cream cheese mixture and set aside. Whip the whipping cream and pwd sugar until stiff peaks form and fold into the cream cheese mixture. Fold in the remaining strawberry slices and spoon into the crust. Chill for several hours, or overnight. Garnish with strawberries if desired, and serve.

Strawberry Dessert Trifle

Printable Recipe

. 1 can sweetened, condensed milk
. 1 large box instant vanilla pudding
. 1 1⁄2 cup cold water
. 1 pint whipping cream

Mix condensed milk, instant pudding and water together.
Whip the whipping cream; then mix with pudding mixture.

Layer in trifle bowl:
Angel food cake – cut in bite size pieces
Pudding mixture
Top with fresh or frozed strawberries

Smoked Turkey Salad with Strawberries

Printable Recipe

What a winner! This no-cook salad is a breeze to put together and looks fancy enough for the most distinguished of guests.
From eatbetteramerica.

Prep Time:20 min
Start to Finish:20 min
makes:8 servings

Creamy Honey Dressing
1 cup Yoplait® Fat Free plain yogurt (from 2-lb container)
1/4 cup honey
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
2 teaspoons ground mustard

Salad
1 lb smoked turkey or chicken, cut into 1/4-inch strips (4 cups)
4 oz provolone or Swiss cheese, cut into cubes
4 medium celery stalks, sliced (2 cups)
1/2 cup honey-roasted cashews
1 quart strawberries, cut in half (4 cups)
Salad greens, if desired
Strawberries, if desired

1. In large bowl, mix dressing ingredients until well blended.
2. Add turkey, cheese, celery and honey-roasted cashews; toss gently to coat. Add strawberries; carefully toss until evenly coated. If desired, serve on salad greens; garnish with additional strawberries.

Nutritional Information
1 Serving: Calories 250 (Calories from Fat 90); Total Fat 10g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 40mg;
Sodium 860mg; Total Carbohydrate 23g (Dietary Fiber 2g, Sugars 18g); Protein 17g % Daily Value*: Vitamin A 6%;
Vitamin C 80%; Calcium 20%; Iron 8% Exchanges: 1/2 Fruit; 1 Other Carbohydrate; 0 Vegetable; 2 1/2 Lean Meat;
1/2 Fat Carbohydrate Choices: 1 1/2 MyPyramid Servings: 1/2 c Dairy, 1/2 c Fruits, 3 oz-equivalents Meat &
Beans, 1/4 c Vegetables
*% Daily Values are based on a 2,000 calorie diet.

Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license.

Strawberry Supreme Salad

Printable Recipe


Very good!

2 (3 - oz) pkgs strawberry jello, divided
2 cups boiling water, divided
1 (10 - oz) pkg frozen strawberries
1 1/2 cups vanilla ice cream

Dissolve 1 pkg jello in 1 cup boiling water. Add the strawberries, and stir until thickened. Pour into a 5 cup mold, or pretty, glass bowl. Chill until set, but not firm.

Dissolve other pkg of jello in other cup of boiling water. Add ice cream by spoonfuls. Stir until the ice cream is melted. Pour on top of the the other layer of jello. Chill until firm.

Strawberry Dessert

Printable Recipe


Crust
1 1/2 cups crushed pretzels
1/2 cup sugar
1/2 cup butter, melted

Mix the above and press into a greased 9 x 13" pan. Bake 375 degrees for 7 - 10 minutes.

Filling
1 (8 - oz) pkg cream cheese, softened
1 cup pwd sugar
1 (8 - oz) carton Cool Whip, plus additional for topping

Cream the cream cheese and pwd sugar until smooth. Fold in the Cool Whip. Spread over baked crust.

2 (3 - oz) pkgs strawberry jello
2 cups boiling water
2 pkgs frozen strawberries, partially thawed

Dissolve the jello in the boiling water. Stir in the partially thawed strawberries until thickened. Pour over the cream cheese mixture. Chill several hours until set. Serve with additional Cool Whip.