Strawberry Surprise Dessert Food

STRAWBERRY SURPRISE DESSERT

Steps:

• Add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved.
• Stir in sherbet until melted. Pour into 1-1/2-qt. mold.
• Refrigerate 2 hours or until firm. Unmold onto plate; top with strawberries.

STRAWBERRY SNOWBALL COOKIES

Steps:

• For the cookies: Beat the butter and powdered sugar with an electric mixer at medium speed until creamy. Beat in the vanilla. Combine the flour and salt in a medium bowl, then add to the butter mixture and beat until combined. Refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F.
• Scoop the dough into 1-inch balls using a cookie scoop and place 2 inches apart on parchment paper-lined baking sheets. Bake the cookies until golden brown on the bottoms, 13 to 15 minutes.
• For the strawberry sugar dust: Meanwhile, pulse the strawberries in a food processor until it forms a powder. Add the powdered sugar and pulse until combined.
• Roll the warm cookies in the strawberry powdered sugar and transfer to wire racks to cool. Roll in the strawberry powdered sugar again, if necessary, after cooled.

STRAWBERRY FOOL

Steps:

• In a blender, combine the strawberries (reserve a few slices for garnish), sugar and lemon juice. Puree until smooth. Push the berry mixture through a sieve and discard the seeds.
• Using an electric mixer, whip the cream just until stiff peaks form. Take a large spoonful of the whipped cream and stir it into the strawberry puree to lighten the mix. Fold the strawberry mixture gently into the whipped cream. Gently spoon the fool into a chilled serving bowl and garnish with the reserved strawberries and mint leaves. Refrigerate before serving, at least 1 hour and up to 4 hours.

SEXY STRAWBERRY SURPRISE

Steps:

• Hull the strawberries and place in a bowl.
• Pour over the brandy and put in the refrigerator for an hour.
• Divide the strawberries between 4 individual serving glasses.
• Whip the cream with added vanilla essence until stiff and spoon over the strawberries.

STRAWBERRY ANGEL FOOD DESSERT

Steps:

• Crumble the cake into a 9x13 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.

TWINKIE STRAWBERRY SURPRISE

Steps:

• Slice twinkies in half lengthwise and lay evenly flat side up in a 9 x 13 inch pan.
• Pour strawberries all over the top.
• In a large bowl, mix pudding, milk and whipped topping until well combined.
• Spread over strawberries.
• Cover and refrigerate several hours overnight.

SOUR CREAM-STRAWBERRY SURPRISE

Steps:

• Mix strawberries into sour cream. Add sugar to taste. Stir until light pink. Refrigerate about half an hour.

STRAWBERRY SURPRISE

Steps:

• prepare jello as directed on box set aside 13x9 glass dish
• cut up your strawberries and add to the mixture
• pull apart the pound cake into pieces and put into mixture
• Once the jello had set put on the whipped topping. some berries on the top and enjoy
• for the fourth of july ii take blue berries and cut strawberries to make a flag on top

STRAWBERRY SURPRISE CAKE

Steps:

• 1. CAKE Line bottoms of 3 - 8 inch pans with paper; grease and flour sides.
• 2. Mix flour, baking soda and salt set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in vanilla. Add flour mixture alternating with buttermilk, beating until well blended after each addition.
• 3. Beat egg whites in another large bowl with electric mixer on high speed until peaks form. gently stir into batter. Pour evenly into prepared pans.
• 4. Bake at 350*F for 30 minutes or until toothpick inserted into centers come out clean. Immediately run spatula between cakes and sides of pans. Cool 15 minutes; remove cakes from pans. Remove paper. Cool completely on wire racks.
• 5. STRAWBERRY FILLING While the cake is baking, slice strawberries in a large bowl add sugar and put in refridgerater. Keep refrigerated for at least an hour.
• 6. FROSTING Mix cream cheese, butter, confectioners sugar, vanilla and milk together.
• 7. Let sit for 15-30 minutes.
• 8. After cake has cooled, frost bottom layer and add strawberries evenly.
• 9. Place second layer and repeat step 8 for second layer.
• 10. Place top layer and frost top and sides covering any trace of strawberries in the layers. Decorate top with strawberries if desired.
• 11. DRIZZLE FROSTING Place top layer and frost top and sides covering any trace of strawberries in the layers. Decorate top with strawberries if desired.
• 12. Let sit for 10-15 minutes.
• 13. After cake has cooled, frost bottom layer and add strawberries evenly.
• 14. Place second layer and repeat step 13 for second layer.
• 15. Place top layer and drizzle frosting making sure to have the frosting drizzle down sides. Decorate top with strawberries if desired.