Strawberry Shortcake

This is such an easy, yet delicious Strawberry Shortcake to make.  It's one that I actually forgot about and haven't made it in years.

1 round Angle Food cake
10-12 fresh strawberries, cleaned and sliced thin
1 pkg. strawberry jello
1 carton cool whip

Evenly place the strawberries in a jello mold (or bunt pan sprayed with non-stick).  Place the cake on top breaking it and pressing it down so it will fit.  Mix the jello with 1 3/4 cups of hot water until dissolved.  Pour over the cake allowing it to soak down to the bottom as well as into the breaks in the cake.  Refrigerate 3-4 hrs.  Pop out onto a plate and fill center with cool whip.

Comments:  This is such a moist cake yet not soggy due to the jello.  It's so good and you can even do this with other flavors such as blackberries, peaches, etc.  You can also use frozen strawberries if fresh aren't in season but get those without the juice.  Plus, you can make this with sugar free jello helping to make it more diabetic friendly.

Strawberry Pineapple Cobbler

25-30 whole strawberries
1 can (20 oz.) chunk pineapple
1/2 cup coconut
1/2 cup chopped walnuts
1 box yellow cake mix
1/2 cup brown sugar
1 stick butter, melted

Preheat oven to 375 degrees.  Spray a 9 x 13 x 2 baking dish with non-stick spray.  Slice strawberries in half and place on bottom of dish.  Evenly pour pineapple with juice over strawberries.  Top evenly with coconut and walnuts.   Sprinkle dry cake mix over everything.  Sprinkle with brown sugar and pour on melted butter.  Bake 45 minutes.

Twinkie Short Cake

8 Twinkies type cakes
1 lg. (6.4 oz.) box vanilla pudding mix
2 pkg. frozen strawberries, thawed
1 carton Cool Whip

Split the twinkies in half lengthwise and place filling part up in a 9 x 13 x 2 dish.  Mix pudding according to package directions.  Spread evenly over twinkies.  Top pudding with strawberries and just before serving top with Cool Whip.  Serves 8 - 12

Comment:  This is a recipe that went with a book review I did for author Brian L. Porter's book Avenue of the Dead.  I had trouble finding 'twinkies' but did find another brand that worked perfectly.  For my strawberries I found frozen, whole strawberries on sale so I bought 2 bags and let them thaw.  I sliced the in half and they actually had very little juice which I believe was good.  Their lack of juice kept the dish from having too much liquid and being runny.  This isn't a dish that keeps very well due to the amount of juice that was in the berries but with it as good as it is that wasn't much of a problem.  The one thing that might make it last longer would be to use fresh, sliced berries.  For changes - change the fruit.  Use blueberries, blackberries, peaches, even Kiwi would be good.  This is a fun dish to play with.

Strawberry (or Peach) Cream Cheese Bread

 

1/2 cup butter, softened
1 cup sugar
4 ounces cream cheese, softened
2 eggs
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 1/2 cups strawberries, rinse, dried and chopped (or peaches)

Preheat oven to 350 degrees.  Grease and flour a 9x5 inch loaf pan. I use "Pam for Baking."  Use an electric mixer to cream butter, sugar and cream cheese until fluffy. Add eggs one at a time. Mix in vanilla.  In separate bowl, mix flour, baking powder, baking soda and salt.  Blend flour mixture with butter mixture just until blended. Add buttermilk and only stir until just combined; do not over mix  Carefully fold in strawberries. Dough mixture will be thick.  Bake in a 350°F oven for 50 to 60 minutes

Comments:  This recipe came to me from Author Mary Kennedy.  As most of you know by now, I always change something.  In this case I used peaches instead of strawberries simply because that is what I had on hand.  It worked perfectly!  Can't wait to try this with other fruit such as blueberries and blackberries. This bread is getting raving reviews from my Food Testers.

Strawberry Pudding

1 cup milk
1 pound package of mini marshmallows
1 container (8 oz.) cool whip
1 lb. strawberries, cleaned and sliced (save enough to decorate top of dish.
1 box of vanilla wafers, finely crushed (save about 1/3 cup to sprinkle over top)

In a large saucepan over low heat, heat milk until scalding (before milk boils).  Add mini marshmallows and stir constantly until melted.  Remove from the heat and allow to cool.  After cooled stir in strawberries.  Fold in cool whip.  Line bottom of a 9 x 13 dish with all but 1/3 cup of the crushed vanilla wafers.  Gently pour and evenly spread pudding mixture over wafers.  Garnish with strawberry toppings and sprinkle with remaining wafer crumbs.  Refrigerate until ready to eat.

Comments:  This recipe came from Kandy's Kitchen Kreations and was her grandmother's recipe for Pineapple - Vanilla Wafer Dessert Pudding.  I made 2 changes.  I used fresh strawberries instead of the pineapple and I used cool whip instead of whipping my own topping.  This dish is one of the best!  It isn't super sweet.  You can change the flavor by changing the fruit.  It can be made in individual serving dishes or you could even make this as a layered dish in a pretty clear dish.  No matter how you decide to make this, it's delicious!  And another variation idea - make it like a banana pudding using whole wafers instead of the crushed.  This would be great if making a layered pudding.  You would simply make a layer of wafers, a layer of strawberries and a layer of the pudding mixture, repeating until all is used.  Use this oldie but goodie to make your own pudding by simply Thinking With Your Taste Buds.  One more thing.  If you let this sit in the refrigerator for a couple hours it will slice.  I was impatient and had to try!

Comment from Carol:  Late season strawberries when they are at their sweetest combined with marshmallow cream and cool whip over crumbled vanilla wafers make this an elegant dessert.  The combination of ingredients heightens the overall sensation of this dessert and slightly changes each ingredient's flavor;  e.g. which is the marshmallow cream?  Which is the cool whip?  Why do the vanilla wafers taste like shortbread?  And all of this with the strawberries is a convincing argument for making sure to rush out to buy those last baskets of strawberries in late spring.  All things considered, though, this dessert would also work well with frozen strawberries.  It works well no matter what (and maybe would be good with peaches or plums too), is attractive on the dessert plate and is almost like a trifle and maybe better!  It's easy to put together and great for guests.

Strawberry Bars

1 pkg. dry yellow cake mix
1/3 cup butter, room temperature
2 large eggs
2 cups sliced strawberries (about 1 pint whole)
8 oz. cream cheese, room temperature
1/3 cup sugar
1 tsp. vanilla

1/2 cup vanilla wafers, crushed

Preheat oven to 350 degrees.  Spray a 9 x 13 x 2 baking dish with non-stick spray.  In a large bowl combine cake mix, butter and 1 egg.  Mix with a fork until crumbly.  Press into the bottom of the prepared pan.  Bake 10 minutes. 

Evenly lay strawberries over partially cooked cake mix.  In a large bowl combine cream cheese, 1 egg, sugar and vanilla.  Pour over strawberries and carefully spread out evenly.  Bake 25 minutes.  Sprinkle with vanilla wafers and bake another 5 minutes.  After cooled, cut into bars.  Refrigerate leftovers.

Comments:  This was originally a recipe using peaches but a friend picked up some strawberries on her way back from the beach so I decided to give this a try using them instead of the peaches.  The only other change was the addition of the crushed wafers.  In the original you withheld 1/2 cup of the cake mix for topping but I used the whole mix as my crust and topped it with the wafers.  This dish could be made with the peaches, blueberries, and just about any fruit you might like.  It's easy to make and so good to eat.  This would be delicious served hot with a scope of ice cream.  As you can see form the picture, this can also be made in smaller serving dishes.  When I made the smaller size I found no need to change the cooking times. 

Comment from Carol:  We loved this dessert!  I was regretting how short strawberry season is when I tasted this but then I thought it will probably be great with peaches too!

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Strawberry Shortcake Cookies

1 oz. strawberries, hulled and cut into 1/4" and then diced (2 cups)
1 tsp. fresh lemon juice
1/2 cup plus 2 Tbsp. granulated sugar
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
3 oz. (6 Tbsp.) cold unsalted butter, cut into small pieces
2/3 cups heavy cream
sugar for sprinkling

FoodCookiesDessert Strawberries SPreheat oven to 375 degrees. Combine strawberries, lemon juice, and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt, and remaining 7 tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.

Using a 1 1/2-inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment, spacing evenly apart. Sprinkle with sanding sugar, and bake until golden brown, 24 to 25 minutes. Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container at room temperature for up to 1 day.

Comments:  I found this recipe on Pinterest where it originally came from Martha Stewart's site.  It's simple, not overly sweet and so delicious.  The only change I made was to use evaporated milk in place of the heavy cream.  If you don't like strawberries, substitute with peaches or blue berries.  Both will fit in perfectly.