Strawberry Brownie Shortcake

A modern twist on a traditional favorite calls for our Double Fudge Brownies as the base. Weave in layers of fresh strawberries, whipped cream and pudding and you've created a sweet masterpiece! Strawberry Brownie Shortcake is a terrific dessert for the whole family to enjoy. Shortcake never tasted so good! 

• Hands-On Time: 20 Minutes
• Total Time: 1 Hour
• Servings: 12 slices

Ingredients:

• 1 package Duncan Hines® Double Fudge Decadent Brownie Mix
• 1 (3.4 oz.) package vanilla instant pudding and pie filling
• 1½ cups milk
• 2 cups frozen whipped topping, thawed
• 1½ cups sliced strawberries
• 2 large eggs
• 2 Tbsp. water
• ⅓ cup vegetable oil

Directions:

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans, then line them with parchment paper.
2. Combine brownie mix with water, oil and eggs in large bowl with wooden spoon until blended. Pour into prepared pans.
3. Bake 18 to 20 minutes or until toothpick inserted 1 inch from edge of pan comes out clean.
4. Cool brownies on wire rack for 25 minutes. Remove brownies from pans and cool completely.
5. Blend pudding mix and milk in large bowl. Chill 5 minutes. Fold in whipped topping. Chill until mixture thickens.
6. Spread flat side of one brownie layer with half the pudding mixture. Arrange strawberry slices on top. Place second brownie layer over the strawberries and spread with remaining pudding mixture. Garnish, if desired, with whole strawberries.

Source:  duncanhines.com

Strawberry Butter

Ingredients:

1/2 cup butter
1/2 cup sliced strawberries
2 teaspoons grated orange peel

Directions:

Blend 1/2 c. butter, 1/2 c. sliced strawberries and 2 t. grated orange peel in blender or food processor until smooth.

Source: recipe.com

Chocolate Strawberry Shortcake

Ingredients:

1        quart (4 cups) fresh strawberries, sliced

1/2     cup sugar

2        cups Original Bisquick™ mix

1/3     cup unsweetened baking cocoa

2        tablespoons sugar

2/3     cup milk

2        tablespoons butter or margarine, melted

1/3     cup miniature semisweet chocolate chips

1 1/2  cups frozen (thawed) whipped topping

Directions:

• 1 In medium bowl, toss strawberries and 1/2 cup sugar until coated. Let stand 1 hour.
• 2 Heat oven to 375°F. Spray cookie sheet with cooking spray. In medium bowl, stir Bisquick mix, cocoa, 2 tablespoons sugar, the milk and butter until soft dough forms. Stir in chocolate chips. Drop dough by about 1/3 cupfuls onto cookie sheet.
• 3 Bake 12 to 15 minutes or until tops of shortcakes appear dry and cracked. Cool 15 minutes. Using serrated knife, split warm shortcakes. Fill and top with strawberries and whipped topping.

Expert Tips:

Sprinkle additional mini chocolate chips over tops of shortcakes.

Source:  bettycrocker.com

Ginger-Strawberry Tart

Crystallized ginger and a gingersnap crust embellish fresh strawberries in this lovely dessert recipe. 

Ingredients:

Crust:

• 30   gingersnap cookies
• 3   tablespoons sugar
• 6   tablespoons unsalted butter, melted

Filling:

• 1/3  cup sugar
• 2   tablespoons cornstarch
• 1/4  cup water
• 1   quart strawberries, hulled and chopped
• 1   teaspoon chopped crystallized ginger

Topping:

• 3   cups strawberries, hulled and thinly sliced
• 3   tablespoons seedless strawberry jam
• 5   sprigs mint for garnish

Directions:

Crust:

1. In food processor, pulse cookies and sugar until cookies are finely crushed; pulse in butter until moistened. Press over bottom and up sides of a 9-inch square or round tart pan with removable bottom.

 

Filling:

1. In medium-size saucepan, combine sugar and cornstarch. Add water, chopped strawberries and crystallized ginger. Cook, stirring constantly, over medium-high heat until strawberries break down and mixture boils and thickens, about 8 minutes. Let cool slightly, about 30 minutes.

2. Pour cooled filling into crust. Place plastic wrap directly on surface of filling. Refrigerate 2 hours until set.

 

Topping:

1. Place sliced berries on top of filling, overlapping slightly. Place jam in small glass cup; microwave on high for 30 seconds. Brush over sliced berries; garnish with mint. 

 

Makes: 8 servings.

Source:  recipe.com

Berry Trifle

Fresh summer strawberries and blueberries make this spectacular dessert rich in vitamin C and full of flavor. It's easy to make and ready to chill in 25 minutes.

Ingredients:

• 1   4-serving-size package instant vanilla pudding mix
• 2   cups milk
• 1  8  ounce package cream cheese, softened
• 1  6  ounce container vanilla yogurt
• 1  10 3/4 ounce frozen loaf pound cake, thawed and cubed (3/4-inch cubes)
• 6   cups strawberries, quartered
• 2   cups blueberries and/or raspberries
• 1   recipe Berry Sauce

Berry Sauce:

• 2   cups fresh or frozen (thawed) strawberries or raspberries
• 2 - 3   tablespoons sugar
• 1   tablespoon raspberry liqueur, rum, or orange juice

Directions:

1. Prepare pudding mix according to package directions using the milk; set aside. In a large mixing bowl beat cream cheese and yogurt with an electric mixer on medium speed until smooth; stir in pudding.

2. To assemble trifle, in a 2-1/2- to 3-quart glass bowl layer one-third of the cake cubes, one-third of the pudding mixture, and one-third of the strawberries and blueberries. Repeat layers twice. Cover and chill 4 to 24 hours. Spoon Berry Sauce onto individual serving plates; top with trifle. Makes 8 to 10 servings.

 

Berry Sauce:

 

1. In a blender or food processor combine fresh or frozen (thawed) strawberries or raspberries, sugar, and raspberry liqueur, rum, or orange juice. Cover and blend or process until smooth. If desired, press sauce through a fine-mesh sieve to remove seeds. Cover and chill until serving time or up to 24 hours.

Source:  recipe.com

Strawberry Tarts

Cream cheese pastry coated with chocolate and topped with fresh strawberries and a strawberry glaze--what could be better for dessert?

Ingredients:

Strawberry Tarts:

• 1/2  cup butter, softened
• 1  3  ounce package cream cheese, softened
• 1   cup all-purpose flour
• 1/3  cup water
• 1/3  cup sugar
• 1   tablespoon cornstarch
• 1/2  teaspoon finely shredded orange peel, optional
• Several drops red food coloring, optional
• 1/3  cup semisweet chocolate pieces
• 1   teaspoon shortening
•  Sweetened Whipped Cream, optional
•  Fresh Mint, optional
• 3   cups small whole strawberries

Sweetened Whipped Cream:

• 1   cup whipping cream
• 2   tablespoons sugar
• 1   teaspoon vanilla

Directions:

Strawberry Tarts:

1. In a mixing bowl beat butter and cream cheese until well mixed. Stir in flour. Divide dough into 16 pieces. Press into 16 ungreased, 2 1/2-inch muffin pan cups, pressing dough onto the bottom and halfway up sides. Bake in a 400 degrees F. oven for 12 to 15 minutes or until golden. Cool on wire rack. Remove shells from muffin cups.

2. For glaze, in a blender container or food processor bowl combine 3/4 cup of the strawberries and the water. Cover and blend or process until smooth. If necessary, add enough additional water to make 3/4 cup. In a small saucepan combine sugar and cornstarch. Stir in pureed strawberry mixture. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes more. Stir in orange peel and red food coloring, if desired. Cool for 10 minutes.

3. In a heavy small saucepan melt chocolate and shortening. Drizzle chocolate mixture into the bottom of the cooled pastry shells. Arrange whole strawberries, stem end down, in tart shells. Cut any large berries in half. Spoon glaze over berries. Chill for 1 to 2 hours. (After 2 hours, filling may begin to water out.) Serve with Sweetened Whipped Cream and garnish with fresh mint, if desired.

 

Sweetened Whipped Cream:

1. In a chilled small mixing bowl beat whipping cream, sugar, and vanilla with an electric mixer on medium speed until soft peaks form.

 

Make-Ahead Tip: 

 Prepare and bake the tart shells. Cool completely. Place shells in an airtight container and store in the refrigerator for up to 24 hours. Up to 2 hours ahead of serving, drizzle chocolate in bottoms of shells and add berries and glaze. Chill. Before serving, garnish with whipped cream and mint, if desired.

Source: recipe.com

Strawberry Cheesecake Bars

Strawberry Cheesecake Bars combine the sweetness of strawberries and the creaminess of cheesecake for the perfect summer dessert for picnics, BBQ's and more.

Ingredients:

• 1 box Duncan Hines® Signature French Vanilla Cake Mix
• 1/2 cup butter or margarine, melted
• 3 eggs
• 1 package (8 oz) cream cheese
• 2 1/2 cups plus 2 Tbsp. confectioner's sugar
• 1 can (21 oz) Duncan Hines® Comstock® or Wilderness® Strawberry Pie Filling and Topping

Directions:

1. Preheat oven to 325 degrees Fahrenheit. In a large bowl combine cake mix, butter or margarine and 1 egg; blend well. Reserve 1/3 cup of mixture for topping.
2. Pat remaining mixture into bottom of well-greased 13" x 9" pan.
3. In a mixing bowl, beat cream cheese until fluffy, beat in 2 eggs and 2 1/2 cups confectioner's sugar. Pour over cake mixture in pan. Spread Strawberry fruit filling on top and sprinkle with reserved cake mixture.
4. Bake 1 hour or until lightly browned. Refrigerate until chilled; cut into bars and sprinkle with 2 Tbsp. confectioner's sugar.

Source: duncanhines

Strawberry-Lemonade Layer Cake

You can assemble this glorious cake up to two days ahead; store at room temp. Also, you can freeze cooled layers up to a month in plastic wrap and aluminum foil. The sweet-tart Strawberry-Lemonade Jam and Strawberry Frosting make for a delicious finish.

Ingredients:

• 1 cup butter, softened 
• 2 cups granulated sugar 
• 4 large eggs, separated 
• 3 cups cake flour
• 1 tablespoon baking powder
• 1/8 teaspoon table salt
• 1 cup milk 
• 1 tablespoon lemon zest 
• 1 tablespoon fresh lemon juice 
• Shortening
• Strawberry-Lemonade Jam
• Strawberry Frosting

Directions:

1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating until light and fluffy. Add egg yolks, 1 at a time, beating until blended after each addition.

2. Stir together flour and next 2 ingredients; add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended. Stir in zest and juice.

3. Beat egg whites in a large bowl at high speed until stiff peaks form. Gently stir one-third of egg whites into batter; fold in remaining egg whites. Spoon batter into 4 greased (with shortening) and floured 9-inch round cake pans.

4. Bake at 350° for 16 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely.

5. Place 1 cake layer on a serving platter, and spread with about 1/2 cup Strawberry-Lemonade Jam, leaving a 1/2-inch border around edges. Spoon 1 cup Strawberry Frosting into a zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole. Pipe a ring of frosting around cake layer just inside the top edge. Top with second and third cake layers, repeating procedure with filling and frosting between each layer. Top with last cake layer, and spread remaining Strawberry Frosting on top and sides of cake.

Yield: Makes 12 servings

Total: 4 Hours, 30 Minutes

Southern Living APRIL 2014

Strawberry-Kiwi Holiday Trifle

Ingredients:

• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 3 cups cold milk
• 1/4 cup orange-flavored liqueur
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
• 3 cups fresh strawberries, halved, divided
• 2 kiwis, peeled, sliced and divided
• 2 dozen  glazed donut holes

Directions:

• 1. Beat pudding mixes, milk and liqueur in medium bowl with whisk 2 min. Stir in 2 cups COOL WHIP.
• 2. Reserve 2 strawberry halves and 3 kiwi slices for garnish. Place 12 donut holes in 2-qt. bowl; top with 1/3 of the pudding mixture and remaining strawberries. Cover with remaining donut holes, half the remaining pudding mixture and kiwi; top with remaining pudding mixture and COOL WHIP. Garnish with reserved fruit.
• 3. Refrigerate 4 hours.

• Kraft Kitchen Tips:
• Size-Wise:
• Enjoy your favorite foods while keeping portion size in mind.
• Make Ahead:
• This delicious trifle can be refrigerated up to 24 hours before serving.
• Variation:
• Prepare as directed, omitting the orange liqueur and increasing the milk to 3-1/4 cups.

Source: jello.com

Yellow Cake With Fresh Strawberry Filling

This delectable chocolate-frosted cake hides a sweet berry center.

Ingredients:

• 1 cup (2 sticks) unsalted butter, at room temperature, plus more for the pans
• 2 1/2 cups all-purpose flour, spooned and leveled, plus more for the pans
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/2 cups sugar
• 2 teaspoons pure vanilla extract
• 3 large eggs, at room temperature
• 1 cup whole milk
• 1 recipe Fresh Strawberry Filling
• 1 recipe Chocolate Sour Cream Frosting
• 1 quart strawberries, thinly sliced
• 1/4 cup seedless raspberry jam, warmed

Directions:

1. Heat oven to 350°F. Butter two 8- or 9-inch round cake pans, line the bottoms with parchment, butter again, and dust with flour, tapping out the excess. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
2. Using an electric mixer, beat the butter and sugar on medium-high until fluffy, 2 to 3 minutes. Beat in the vanilla, then the eggs one at a time, scraping down the sides of the bowl as necessary.
3. Reduce mixer speed to low. Add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour mixture. Mix just until combined (do not over mix).
4. Transfer the batter to the prepared pans and bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes for 8-inch pans and 22 to 25 minutes for 9-inch pans. Cool the cakes in the pans for 15 minutes, then turn out onto racks to cool completely.
5. Transfer one of the cooled cakes to a plate and spread with 1 to 1½ cups of the filling. Top with the remaining cake and refrigerate to set, 30 minutes. Spread the top and sides with the frosting.
6. Starting from the outside perimeter, place a ring of the sliced strawberries around the cake, points facing out. Continue layering concentric rings around the cake until you reach the center. Carefully brush with the jam. 

Quick Tip:

Dab some frosting on the plate before putting down the first layer of cake. This will prevent the cake from sliding around.

Source:  realsimple.com

Red Velvet Cake Roll With Strawberry And Ricotta Filling

Ingredients:

 For the cake:

1 cup all-purpose flour
2 tablespoons cocoa powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1/2 cup cultured buttermilk
1 teaspoon pure vanilla extract
1/2cup unsalted butter, at room temperature
3/4 cup vanilla sugar (or granulated sugar)
1 large egg, lightly beaten
1 tablespoon liquid red food coloring

For the ricotta-cream filling:

1 quantity ricotta made from here, drained well, or a 250gms tub
100ml cream
2-3 tbsps powdered sugar
200gms strawberries (reserve some for serving on the side)
Powdered sugar for sifting on top 

Directions:

Make the cake:
 

Center a rack in the oven and preheat the oven to 190°C. Coat a small area in the center of a 15 1/2-by-10 1/2-by-1-inch pan (jelly-roll pan) with nonstick spray. Line the pan with aluminum foil, pressing the foil into the contours of the pan and leaving a 2-inch overhang at each short end (the spray anchors the foil in place to make buttering easier). Butter the foil, then flour it, tapping out the excess flour. Have all of the ingredients at room temperature.

 

Sift together the flour, cocoa, baking soda, and salt onto a sheet of waxed paper; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-low speed until creamy and smooth, about 1 minute. Increase the speed to medium and add the granulated sugar in a steady stream. Continue to beat until light in color and fluffy in texture, about 2 minutes, stopping the mixer occasionally to scrape down the sides of the bowl.

 

With the mixer on medium speed, add the egg slowly, about 1 tablespoon at a time, beating after each addition until incorporated and stopping the mixer occasionally to scrape down the sides of the bowl. On the lowest speed, add the flour mixture in two or three additions alternately with the buttermilk in one or two additions, beginning and ending with the flour mixture and mixing after each addition only until incorporated smoothly. Stop the mixer after each addition and scrape down the sides of the bowl. Maintaining the same speed, add the food coloring and mix well to color the batter evenly. Without delay, spoon the batter into the prepared pan, spreading evenly with a rubber spatula.

 

Bake the cake until it is set on top and springs back when lightly pressed in the center, about 10 minutes. Transfer the pan to a wire rack. If necessary, run a thin knife blade around the perimeter of the pan to loosen the cake sides. Then pull up on the foil overhang and carefully transfer the cake to a wire rack. Without delay, place a sheet of foil over the cake and manipulate the foil to make a shallow tent (a tent holds in the moisture as the cake cools, but prevents the foil from sticking to the cake). Let cool for about 45 minutes, then proceed to assemble the dessert.

 

Filling:

 

Whiz the ricotta, cream and sugar in blender till smooth. Adjust sugar if required and blend again till nice and creamy.

 

Clean, hull and chop strawberries for filling.

 

Assemble the cake:
 

Remove the foil from the top of the cake. Transfer the cake on its bottom sheet of foil to a work surface, placing it so that one of its long sides is parallel to the edge of the surface closest to you. Place another long sheet of aluminum foil on the work surface nearby.

 

Using an offset spatula, spread the filling evenly over the cake, leaving a 1/2-inch border uncovered on the long side farthest from you. (The leftover filling, along with a few berries, makes a good kitchen snack for the baker.) Place the strawberries, if using, randomly on the filling along the length of the cake.

 

Begin rolling the cake by flipping the edge nearest you over onto itself. Then, with the aid of the foil that extends beyond the short sides, roll up the cake lengthwise until you reach the far long side. As you work, wrap the foil around the roll to assist in rounding the shape (otherwise the cake will stick to your hands). To insure the roll is uniform, place the roll in its foil across the bottom third of a 24-inch-long piece of parchment paper, bring the top edge of the paper toward you, and drape it over the cake roll, allowing a 2-inch overhang.

 

Place the edge of a rimless baking sheet at a 45-degree angle to the roll and your work surface. Apply pressure against the roll, trapping the 2-inch overhang, and push while simultaneously pulling the bottom portion of paper toward you. This push-pull motion creates a resistance that results in compressing the log into a uniform shape. If any cracks appeared as you rolled the cake, they are consolidated in this compression and disappear from view.

 

Carefully lift the roll in the aluminum foil and set it, seam side down, on the fresh sheet of foil. Wrap the cake securely in the foil. Transfer the foil-wrapped roll to the baking sheet or shallow tray and refrigerate for about 30 minutes to help set the filling.

To Serve:
 
Remove the cake from the refrigerator and peel off and discard the foil. Carefully lift the roll onto a serving plate with the aid of a long, wide spatula or a rimless baking sheet. (If not serving right away, cover loosely with plastic wrap to keep the cake’s surface from drying out and return to the refrigerator to serve the same day.) Dust the cake with powdered sugar. Using a serrated knife and a sawing motion, cut the roll into 1/2-inch-thick slices. Center each portion on a dessert plate. Accompany with the strawberries.
Source:  passionateaboutbaking.com

Strawberry Poppy Seed Layer Cake

Ingredients:

• 1/2 cup vegetable oil
• 1 1/2 cups sugar
• 3/4 cup whole milk
• 1/4 cup sour cream
• 2 1/4 cups cake flour
• 1 tablespoon baking powder
• 2 eggs, room temperature
• 1 tablespoon vanilla extract
• 1/2 teaspoon kosher salt
• zest of one lemon
• 2 tablespoons poppy seeds

Frosting:

• 12 ounces cream cheese, room temperature
• 1 tablespoon vanilla extract
• 4 cups powdered sugar
• 2 cups cream

Filling:

• 1/2 cup strawberry jam
• 1 1/2 pounds fresh strawberries (about 1 lb after being stemmed & thinly sliced)
• 1/2 teaspoon freshly squeezed lemon juice

Garnish:

• 1 pint fresh strawberries for garnish

Directions:

Prepare two 8-inch cake pans by greasing them, then lining the bottoms with parchment, then coating the sides of the pans with flour.

Preheat the oven to 350 degrees F.

Mix together the oil and sugar.  In a separate bowl, mix together the milk and sour cream.  Add half of this mixture to the oil and sugar and mix until smooth.  In yet another bowl, sift together the flour and baking powder.  Add half of this to the wet bowl.  Mix until incorporated.  Then add the remaining milk mixture, eggs, vanilla, kosher salt and lemon zest, about one minute.  Lastly add the remaining flour and mix just until incorporated.  Stir in the poppy seeds.

Divide the batter evenly among the two pans and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and cool in the pans on a rack for 10 minutes.  Run a knife around the edge of each cake and turn it out onto a rack to cool thoroughly.

While the cake cools, whip the cream cheese and 1 tablespoon of vanilla in the bowl of a standing mixer for one minute.  Then add the powdered sugar on low one cup at a time.  When the sugar is completely incorporated, whip on high for 3 minutes.

In a separate bowl, whip the cream until stiff.  Take care not too overwhip.  Then fold the whipped cream into the cream cheese mixture.  Refrigerate until ready to use.

When the cake is completely cool, cut each cake in half lengthwise, making 4 layers.

Stem and thinly slice 1 pound of strawberries.  Then mix in 1/2 cup strawberry jam and 1/2 teaspoon of freshly squeezed lemon juice.

Set aside.

Place a dollop of frosting on your serving plate and top with a layer of cake.  Spread 1/3 of the strawberry mixture on top then top with approximately ¾ of a cup of frosting.  Leave a ¾ inch border around the edge of the cake.  Top with another layer of cake and repeat until all of the layers and strawberry are used.  Press down gently on the top of the cake to meld the layers together.  In order to stabilize my cake, I inserted four wooden skewers in the center, but that is not technically necessary.  Right after this picture was taken, I just snipped off the skewers at cake level before proceeding with the rest of the frosting.

Frost the outside of the cake with the remaining cream cheese frosting.

Garnish with additional stemmed strawberries and…

Ta Da! Moist, sweet (but not too sweet), strawberry, poppyseed goodness!

Refrigerate for at least two hours before serving.


Source:  livinthepielife.com / makinglifedelicious.com

Gluten Free Strawberry Muffins

• Prep Time: 10 minutes
• Total Time: 35 minutes
• Servings: 10

Ingredients:

1 1/4  cups Bisquick® Gluten Free mix

1/2     cup packed light brown sugar

6        tablespoons fat-free (skim) milk

3        tablespoons butter, melted

3        teaspoons gluten-free vanilla

1        egg

1/4     cup diced fresh strawberries

1        teaspoon Bisquick® Gluten Free mix

10      fresh strawberry slices

Directions:

• 1 Heat oven to 375°F. Place paper baking cup in each of 10 regular-size muffin cups.
• 2 In medium bowl, stir 1 1/4 cups Bisquick mix and the brown sugar with whisk. Make well in center of mixture. In small bowl, stir milk, butter, vanilla and egg with whisk until well blended. Add to dry ingredients, stirring just until moistened. In small bowl, lightly toss diced strawberries and 1 teaspoon Bisquick mix. Stir into batter; spoon batter evenly into muffin cups.
• 3 Bake 10 minutes. Place 1 strawberry slice on top of each muffin. Bake 8 minutes longer or until lightly browned. Cool 5 minutes. Remove from pan to cooling rack. Serve warm.

Expert Tips:

Always read labels to make sure each ingredient is gluten free. Products and ingredient sources can change.

Source: BettyCrocker.com

Strawberry Tart

A flaky homemade crust, silky-smooth custard, and fresh strawberries make for a refreshing dessert.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup sugar
• 1/3 cup cold butter or margarine, cut up
• 2 tablespoons cold shortening
• 3 tablespoons cold water
• 1/2 cup sugar
• 1/4 cup cornstarch
• 2 cups half-and-half
• 5 egg yolks
• 1 teaspoon rose water or orange-flower water (optional)
• 3 tablespoons butter or margarine
• 1 teaspoon vanilla extract
• 1 quart fresh strawberries, sliced
• Garnish: fresh mint sprig

Directions:

1. Pulse first 3 ingredients in a blender or food processor 3 or 4 times or until combined.
2. Add 1/3 cup butter and shortening; pulse 5 or 6 times or until crumbly. With blender or processor running, gradually add 3 tablespoons water, and process until dough forms a ball and leaves sides of bowl, adding more water if necessary. Wrap dough in plastic wrap, and chill 1 hour.
3. Roll dough to 1/8-inch thickness on a lightly floured surface. Press into bottom and up sides of a 9-inch tart pan. Line dough with parchment paper; fill with pie weights or dried beans.
4. Bake at 425° for 15 minutes. Remove weights and parchment paper, and bake 3 more minutes.
5. Combine 1/2 cup sugar and cornstarch in a medium saucepan.
6. Whisk together half-and-half, egg yolks, and, if desired, rose water. Gradually whisk half-and-half mixture into sugar mixture in saucepan over medium heat. Bring to a boil, and cook, whisking constantly, 1 minute. Remove mixture from heat.
7. Stir in 3 tablespoons butter and vanilla; cover and chill at least 4 hours. Spoon into prepared pastry shell; top with strawberry slices, and serve immediately. Garnish, if desired.

Southern Living
APRIL 2001

Strawberry Asparagus Salad

Ingredients:

• 1 head romaine lettuce–chopped
• 1/2 bag of baby spinach leaves
• 1 bundle of asparagus–steamed and chilled then cut
• 1 pint of strawberries–sliced
• 1/3 cup sliced almonds–sugar toasted
• Layer ingredients in a large bowl. 
•  
• Dressing:
• 1/4 cup rice vinegar
• 2 Tb olive oil
• 1/4 cup sugar
• 1/2 tsp salt
• 1/2 tsp pepper

Directions:

1. Combine dressing ingredients in a jar and shake until combined. Pour over salad and enjoy!

Source:  iheartnaptime

Fresh Strawberry Yogurt Cake

Ingredients:

1 cup (2 sticks) butter, softened
2 cups sugar
3 eggs
3 Tb. lemon juice, divided
Zest of 1 lemon
2 ½ cups all-purpose flour, divided
½ tsp. baking soda
½ tsp. salt
8 oz. plain or vanilla, Greek yogurt
12 oz. fresh strawberries, diced
1 cup powdered sugar

Directions:

1. Preheat oven to 375 degrees F. Grease and flour a 10 inch Bundt pan (10-15 cup pan.) Sift together the 2 ¼ cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
2. With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 Tb. lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
3. Toss the strawberries with the remaining ¼ cup of flour. Gently mix them into the batter.
4. Pour the batter into the Bundt pan. Place in the oven and reduce the temperature to 325 degrees F. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
5. Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. Drizzle over the top of the cake.

NOTE: I've had a few questions on the texture of the batter. The consistency of the yogurt and the juiciness of the berries, greatly determined the consistency of the batter. Thick, (dryer) yogurt will produce a thicker batter, in which the berries won't sink to the bottom (top) of the cake as seen in the photos. Either way, it is a great cake--don't worry about the thickness of the batter.

Source: aspicyperspective

Strawberry Banana Ice Cream

(Makes about 7 cups)

Ingredients:

4 cups sliced, frozen bananas
2 cups frozen, unsweetened strawberries
1/2 cup rice, almond, light coconut or regular milk (any milk will work)

Directions:

Place all ingredients into a food processor and blend until you have a “soft serve” consistency in your ice cream.

Note: You will have to take the lid off and scrape/move things around with a spatula several times through this process. It WILL get smooth, so don’t give up. Just keep blending and scraping.

Nutritional Content:

(Data is for 1 cup)
Calories: 94
Total Fat: 1 gm
Saturated Fats: 0 gm
Trans Fats: 0 gm
Cholesterol: 0 mg
Sodium: 15 mg
Carbohydrates: 24 gm
Dietary fiber: 3 gm
Sugars: 12 gm
Protein: 1 gm
Estimated Glycemic Load: 8

Strawberry Pie

Ingredients:

1 pie shell, 9inch, baked
4 cups strawberries, fresh and sliced
1 1/2 cups water
3/4 cup granulated sugar
2 tablespoons cornstarch
3 ounces strawberry gelatin

Directions:

1. In baked pie crust add sliced strawberries.
2. In small saucepan, mix water, sugar, and cornstarch and bring to boil. Boil until mixture is clear and thick, approximately 2 minutes.
3. Remove saucepan from heat and add the strawberry gelatin, stirring until dissolved. Pour this over the strawberries in pie shell. Chill and serve.

Fresh Strawberry Upside Down Cake

Ingredients:

Servings: 12

Units: US | Metric

2 cups crushed fresh strawberries
1 (6 ounce) package strawberry flavored gelatin powder
3 cups miniature marshmallows
1 (18 ounce) package yellow cake mix

Directions:

1. Preheat an oven to 350 degrees
2. Spread crushed strawberries on the bottom of a 9x13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows.
3. Prepare the cake mix as directed on the package, and pour on top of the marshmallows.
4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes.
5. Cool in the pan for 15 minutes.
6. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray.
7. Store cake in the refrigerator.

Strawberry Squares

Ingredients:

2    cups of Crushed Pretzels
1/2 cup butter, melted
1    can (14 oz) sweetened condensed milk
1    cup pureed strawberries
1/3 cup fresh lime juice
1    tub (8 oz) Cool Whip whipped topping, thawed
sliced strawberries, for garnish

Directions:

Mix pretzel crumbs and butter in a bowl. Transfer to a 13x9-inch pan. Press onto bottom of pan to form a crust. Refrigerate until ready to use.

Combine condensed milk, pureed strawberries and lime juice in a large bowl. Gently stir in the Cool Whip; pour over crust.

Freeze for at least 6 hours. If desired, remove from freezer and set at room temperature to soften slightly. Top with sliced strawberries when serving.