Triple Strawberry Dessert Food

STRAWBERRY TRIFLE

Steps:

• In a large bowl, beat the milk, sour cream, pudding mix and orange zest on low speed until thickened. Fold in whipped cream. , Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving.

TRIPLE STRAWBERRY SHORTCAKES

Steps:

• Make the shortcakes: Line a rimmed baking sheet with parchment paper. Pulse the flour, freeze-dried strawberries, granulated sugar, baking powder and salt in a food processor until the strawberries are crushed. Add the butter and pulse until it is in pea-size pieces. Whisk the heavy cream and egg in a small bowl. Pulsing constantly, drizzle the cream mixture into the flour mixture; pulse until the dough comes together. Transfer to a medium bowl and knead 3 or 4 times.
• Scoop 6 balls of dough (about 1/2 cup each) onto the prepared baking sheet using a large ice cream scoop or a measuring cup, spacing the dough 2 to 3 inches apart. Refrigerate until firm, about 30 minutes.
• Preheat the oven to 400 degrees F. Lightly brush each ball of dough with heavy cream and sprinkle with granulated sugar. Bake until golden and a toothpick inserted into the centers comes out clean, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to cool completely.
• Meanwhile, make the filling: Puree 2 cups strawberries in a blender until smooth. (You should have about 1 cup puree.) Toss the remaining 4 cups strawberries with 1/2 cup of the strawberry puree, the granulated sugar and lemon juice; cover and refrigerate until ready to use.
• Crush or finely chop the freeze-dried strawberries until powdery; transfer to a large bowl and add the heavy cream and confectioners? sugar. Beat with a mixer on medium-high speed until stiff peaks form. Add the vanilla and beat until combined. Gently fold in the remaining 1/2 cup strawberry puree. Refrigerate until ready to use.
• Split each shortcake and fill with the strawberries and whipped cream.

TRIPLE-STRAWBERRY DESSERT

Steps:

• In medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in yogurt until melted and smooth. Cover; refrigerate about 1 hour 30 minutes or until thickened but not set.
• Meanwhile, heat oven to 350°F. Place cereal in food-storage plastic bag; crush with rolling pin to make 1 cup. In small bowl, stir cereal and butter until well mixed. Press mixture firmly in bottom of ungreased 8-inch square pan. Bake 10 minutes or until crust is light golden brown. Set aside to cool.
• Beat gelatin mixture with electric mixer on high speed 7 to 8 minutes or until doubled in volume. Fold in sliced strawberries; pour over crust. Cover; refrigerate about 1 hour or until firm.
• To serve, cut dessert into squares. Garnish each serving with strawberry fan.

TRIPLE STRAWBERRY DELIGHT

Steps:

• Melt butter in saucepan; stir in corn flake crumbs or graham cracker crumbs.
• Stir in sugar, vanilla, and almond extract. Press half of crumb mixture into an 8-inch square baking dish.
• Heat water to boiling in a medium saucepan.
• Remove from heat and stir in gelatin for a minute, until dissolved.
• Stir in softened ice cream and thawed strawberries.
• Pour into prepared pan.
• Sprinkle remaining crumb mixture over top. Chill for 2 hours, until firm. Cut into squares to serve.

STRAWBERRY TRIFLE

Steps:

• 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.

TRIPLE STRAWBERRY JELLO DESSERT

Steps:

• Bring 3 c. water to a boil and pour into a large bowl. Add the 3 packets jello. Stir until all is dissolved. Set aside.
• Take 2- 3 c. of frozen unsweetened strawberries out of the freezer, and thaw. Puree. * If you have any leftover puree, freeze or refrigerate it. You can use it in smoothies or over ice cream.
• Measure about 1 1/2 c. puree into the jello and add the cold water. Mix completely.
• Add 1 box sweetened strawberries, drained. Or 1 pkg. frozen, unsweetened mixed berries - (my choice) or 1 1/2 c. sliced, fresh strawbwerries. Mix all together very well.
• Put in the refrigerator until set.
• Top with whipped topping.

HEAVENLY STRAWBERRY DESSERT

Steps:

• For crust.
• Mix flour,Brown sugar,and chopped nuts together, cut in the butter. Pat firmly into a greased 9x13 pan.
• Second Layer.
• Mix sugar, cream cheese, vanilla and 2 eggs. Blend well till smooth.
• Pour onto the crust.
• Cook 15 minutes at 375°F.
• Third layer.
• On stove top in a pan, combine, jello, sugar, cornstarch, salt, and water. Cook till clear and bubbly. Take off stove cool a few minutes, add sliced fresh strawberries. Cool a few minutes more add on top of cream cheese layer. Let set up for about 30 minutes in fridge.
• Forth layer.
• Top with whipped cream or cool whip. Garnish with additional strawberries.