Frozen Strawberry Shortcake Squares Food

STRAWBERRY SHORTCAKE SQUARES

Steps:

• Crush 40 wafers; mix with 3 Tbsp. sugar and margarine. Press onto bottom of 13x9-inch pan.
• Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in COOL WHIP; spread half over crust. Cover with layers of remaining wafers and pudding mixture. Refrigerate 3 hours. Meanwhile, toss strawberries with remaining sugar. Refrigerate until ready to use.
• Cut dessert into squares to serve; top with berry mixture.

FROZEN STRAWBERRY DESSERT

Steps:

• Preheat oven to 350°. In a small bowl, combine the first four ingredients. Place in a 15x10x1-in. baking pan. Bake until golden brown, 18-20 minutes, stirring occasionally; cool on a wire rack. Set aside 1/3 cup for topping; sprinkle remaining nut mixture into a lightly greased 13x9-in. dish., In a large saucepan, combine the egg whites, 1 tablespoon sugar, water and cream of tartar over low heat. With a portable mixer, beat on low speed for 1 minute. Continue beating on low speed until mixture reaches 160°. Pour into a large bowl. Add strawberries, lemon juice and remaining sugar; beat on high for 8 minutes or until light and fluffy., In another large bowl, beat cream until stiff peaks form. Fold into strawberry mixture. Transfer to prepared dish; sprinkle with the reserved nut mixture. Cover and freeze for 6 hours or overnight.

STRAWBERRY SHORTCAKE BARS

Steps:

• Line a small baking sheet with parchment paper, wax paper or aluminum foil and set aside.
• Place the white chocolate in a medium bowl and set aside. Place the heavy cream in a microwave-safe bowl and heat on high for 1 minute, or bring to a simmer in a small pot over low heat. Pour the hot heavy cream over the white chocolate and let sit, stirring occasionally, until the chocolate has melted, about 5 minutes.
• Meanwhile, place the cookies and freeze-dried strawberries in a resealable plastic bag and gently crush with a rolling pin or skillet until everything is crushed and mostly gravel-sized (or crush toppings in a food processor). Place the toppings mixture in a large, shallow plate or baking dish along with the strawberry cereal.
• Working with one ice cream bar at a time, pour the white ganache all over a bar. Use a butter knife to spread the ganache to fully coat. Lay the bar on the plate with the toppings, pressing gently to adhere. Flip the bar over and continue pressing in the toppings to fully cover the bar.
• Place on the prepared baking sheet and immediately place in the freezer. Continue with the remaining bars and topping. Freeze the coated bars for at least 10 minutes before serving.

FROZEN STRAWBERRY SQUARES

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Combine flour, brown sugar, chopped walnuts, and melted butter and mix well. Spread evenly in a shallow baking pan.
• Bake for 20 minutes, stirring occasionally. Remove from oven; when cool enough to handle, sprinkle 2/3 of the crumb mixture into a 13x9-inch baking dish.
• Mix sliced strawberries with sugar; set aside.
• Combine egg whites and lemon juice in a large bowl. With electric mixer, beat until stiff (pasteurized whites take longer to beat than fresh egg whites, so be patient). Mix in sugared strawberries.
• Fold in whipped cream. Spoon fruit and cream mixture over crumb crust. Sprinkle remaining crumbs on top.
• Freeze 6 hours or overnight. Cut into squares and garnish with whole strawberries, if desired.

FROZEN STRAWBERRY SHORTCAKE SQUARES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13 inch baking dish with plastic wrap.
• In a small mixing bowl, stir together the flour, brown sugar, walnuts and melted butter. Crumble onto a baking sheet, and bake in preheated oven for 20-25 minutes or until toasted and browned, stirring occasionally to break up clumps and brown evenly.
• While the crumble is baking start on the filling. Finely chop the strawberries. In a small bowl, combine the chopped strawberries with 1/2 cup sugar and lemon juice. Set aside to macerate for 15 minutes.
• Whip the egg whites to a soft peak. Gradually add the remaining 1/2 cup sugar, continuing to beat as you go, until you have stiff peaks.
• In a separate bowl, whip the cream until stiff peaks form. Gently fold in the egg whites and macerated strawberries.
• Sprinkle 2/3 of the walnut crumble over the bottom of the prepared baking dish. Spoon the filling onto the crumble, and smooth out into an even layer. Top with the remaining crumble.
• Freeze for at least 4 hours or until firm, then cut into squares and serve. Squares will keep for at least 2-3 days in the freezer, covered with plastic wrap.

FROZEN RASPBERRY SHORTCAKE SQUARES

Steps:

• Whisk yogurt and dry gelatin mix in large bowl until blended. Stir in COOL WHIP. Add cake cubes; mix lightly.
• Pour into 8-inch square pan.
• Freeze 3 hours or until firm.

FROZEN STRAWBERRY SHORTCAKE SQUARES

Steps:

• Stir whipped topping, sorbet and gelatin in large bowl until smooth.
• Stir in cake cubes.
• Spoon into 8-inch square pan.
• Freeze 3 hours or until firm.
• Cut into squares.
• Store leftovers in freezer.

FROZEN STRAWBERRY SHORTCAKE

Steps:

• Mix pudding, whipped topping, and strawberry preserves together in a bowl. Pour pudding mixture into an 8-inch square dish and spread crushed vanilla wafers over the top; freeze until firm, at least 4 hours.

NO CHURN STRAWBERRY SHORTCAKE ICE CREAM

Steps:

• Before you start anything at all, take the bowl you intend to use to beat the whipping cream in, and place it in your freezer. An ice-cold bowl will help to make whipping the cream faster and easier.
• If you have not already prepared the Strawberry Shortcake Crumbs, do that first. These crumbs take eight minutes in the oven and then at least fifteen minutes of chilling time in the fridge. They're not cumbersome to make, but from start to finish, you will need about 30 minutes. Get them done and out of you way first.
• Next, chop up the strawberries. You can chop the strawberries or mash them. You will want to chop the strawberries well though, because large pieces of strawberry will freeze quite hard and makes the ice cream not as smooth. Also, this recipe uses one cup of chopped strawberries. You can add more, but do no exceed two cups, because the excess moisture creates a icy ice cream rather than a creamy one.
• Pour the cold whipping cream into the chilled mixing bowl. Using a handheld mixer or stand mixer, beat the cream until it forms stiff peaks. At this point, add food colouring to tint the ice cream if desired. Also, add the vanilla bean paste or extract. Beat into the whipped cream.
• Next, while still beating, pour the canned sweetened condensed milk into the bowl in a steady, slow stream. Don't empty the contents of the can in and then beat. The whipped cream will lose its fluffiness. Slow and steady wins the race. When no more pours out of the can, scrape the rest out with a spatula. You'll want to use every drop!
• Finally, add in the chopped or mashed strawberries, along with one cup of the Strawberry Shortcake Crumbs. Use a spatula to fold the ingredients into the whipped cream mixture. Once done, transfer the ice cream mixture to a freezer-safe bowl or container. Top with the remaining quarter cup of crumbs and get the ice cream into the freezer for 4-6 hours or until firm.