Strawberry Dessert Recipe


Strawberry Cheesecake



    1 1/4 cups graham cracker crumbs
    1/4 cup white sugar
    2 teaspoons ground cinnamon
    1/3 cup butter, melted
    2 (10 ounce) packages frozen sweetened sliced strawberries, thawed and drained
    1 tablespoon cornstarch
   3 (8 ounce) packages cream cheese, softened
   1 (14 ounce) can sweetened condensed milk
    1/4 cup lemon juice
    1/2 teaspoon vanilla extract
    3 eggs
    1 tablespoon water (optional)


    Combine graham cracker crumbs, sugar, cinnamon, and butter in a bowl. Press onto the bottom of an ungreased 9-inch springform pan. Refrigerate for 30 minutes.

    Preheat oven to 300 degrees F (150 degrees C).

    Place strawberries and cornstarch into a blender. Cover and puree until smooth. Pour strawberry sauce into a saucepan.

    Bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.

    Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; gradually beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined. Pour half of cream cheese mixture over crust; drop half of reserved strawberry sauce by 1/2 teaspoonfuls on cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top. Cut through top layer only with a knife to swirl strawberry sauce.

    Bake in preheated oven until center is almost set, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve reserved strawberry sauce with cheesecake. If the sauce it too thick, stir in water.


Old Fashioned Strawberry Pie



    2 (9 inch) unbaked pie crusts
    1 1/4 cups white sugar
    1/3 cup all-purpose flour
    1/2 teaspoon ground cinnamon
    4 cups fresh strawberries
    2 tablespoons butter


    Preheat oven to 425 degrees F (220 degrees C). Place one crust in a nine inch pie pan.

    Mix together sugar, flour, and cinnamon. Mix lightly through the berries. Pour filling into pastry lined pan, and dot fruit with butter or margarine. Cover with top crust, and cut slits in the top. Seal and flute the edges.

    Bake for 35 to 45 minutes, or until the crust is slightly browned.


Strawberry Trifle



    1 (5 ounce) package instant vanilla pudding mix
    3 cups cold milk
    Kroger Milk 1% Low Fat
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    1 (9 inch) angel food cake, cut in cubes

    4 bananas, sliced
    1 (16 ounce) package frozen strawberries, thawed
    1 (12 ounce) container frozen whipped topping, thawed


    Prepare pudding with milk according to package directions. In a trifle bowl or other glass serving dish, layer half the cake pieces, half the pudding, half the bananas, half the strawberries and half the whipped topping. Repeat layers. Cover and chill in refrigerator 4 hours before serving.



Judy’s Strawberry Pretzel Salad



    1 1/2 cups crushed pretzels
    4 1/2 tablespoons white sugar
    3/4 cup butter, melted
    1 cup white sugar
    2 (8 ounce) packages cream cheese
    1 (8 ounce) container frozen whipped topping, thawed
    1 (6 ounce) package strawberry flavored Jell-O®
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    2 cups boiling water
    1 (16 ounce) package frozen strawberries

    Preheat oven to 350 degrees F (175 degrees C). Mix together the pretzels, 4 1/2 tablespoons sugar and melted butter. Press into the bottom of a 9×13 inch pan. Bake for 10 minutes, or until lightly toasted. Set aside to cool completely.
    In a medium bowl, beat the sugar and cream cheese until smooth. Fold in whipped topping. Spread evenly over the cooled crust. Refrigerate until set, about 30 minutes.
    In a medium bowl, stir together the gelatin mix and boiling water. Mix in frozen strawberries, and stir until thawed. Pour over cream cheese mixture in pan. Refrigerate until completely chilled, at least 1 hour.



Rhubarb Strawberry Crunch



    1 cup white sugar
    3 tablespoons all-purpose flour
    3 cups sliced fresh strawberries
    3 cups diced rhubarb

    1 1/2 cups all-purpose flour
    1 cup packed brown sugar
    1 cup butter
   1 cup rolled oats


    Preheat oven to 375 degrees F (190 degrees C).

    In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9×13 inch baking dish.

    Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.

    Bake 45 minutes in the preheated oven, or until crisp and lightly browned.


Strawberry Angel Food Dessert



    1 (10 inch) angel food cake
    2 (8 ounce) packages cream cheese, softened
    1 cup white sugar
    1 (8 ounce) container frozen whipped topping, thawed
    1 quart fresh strawberries, sliced
    1 (18 ounce) jar strawberry glaze


    Crumble the cake into a 9×13 inch dish.

    Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.

    In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.