Ultimate Strawberry Shortcake Tiramisu Food

STRAWBERRY SHORTCAKE TIRAMISU

Steps:

• In a large bowl, add sliced strawberries, granulated sugar and lemon juice. Toss together and set aside until natural juices develop.
• For filling, in a large bowl combine the cream cheese, powdered sugar, and the melted strawberry preserves; beat with an electric mixer on medium speed until blended and smooth. Add food coloring if you desire it to be a pink color. Stir in 1/2 cup of the whipped cream. Set aside.
• For the topping, in another bowl whisk together full whipped dessert topping container with pure vanilla extract. Set aside.
• Place ladyfingers In a small bowl add orange juice; drizzle over all layers. Spread the first pink layer with half of the filling. Add a layer of mascerated strawberries then top with whipped cream layer. Repeat the steps again and refrigerate overnight or for at least 6 hours (also freeze for one hour to firm up berries).

STRAWBERRY SHORTCAKE 'TIRAMISU'

Steps:

• Beat cream cheese and COOL WHIP in medium bowl with mixer until blended.
• Place half the ladyfingers in single layer on bottom of 9-inch square pan. Pour 1/2 cup milk evenly over ladyfingers; cover with half the cream cheese mixture.
• Pour remaining milk into shallow dish. Dip remaining ladyfingers, 1 at a time, into milk, turning to evenly moisten both sides of each ladyfinger with milk; place over cream cheese layer in pan. Pour any remaining milk over ladyfinger layer; cover with remaining cream cheese mixture. Top with strawberries.
• Refrigerate 1 hour.

ULTIMATE STRAWBERRY SHORTCAKE TIRAMISU

Steps:

• In a large mixing bowl, using a mixer, beat heavy whipping cream until soft peaks form.
• Add in the softened mascarpone cheese, powdered sugar and vanilla extract and beat on medium speed until stiff, set aside
• Line the ladyfingers in a single layer, in the bottom of 8x8 baking dish
• Quickly dip or generously brush half of the ladyfingers with half of the RumChata, juice or milk.
• Spread half of the mascarpone mixture over the ladyfingers and layer with half of the sliced strawberries
• Repeat the steps again.
• Cover with cool whip and refrigerate for at least 8 hours or overnight
• Garnish with 1 cup sliced strawberries
• Enjoy Summer lovin'!

STRAWBERRY TIRAMISU CAKE

Steps:

• For Double Strawberry Sauce:.
• Puree 1 1/4 cups of the sliced strawberries with the strawberry jam. Refrigerate until serving time.
• Beat together the cheese, 1/3 cup confectionary sugar and 1 T. liqueur, until well blended and smooth.
• In a separate bowl beat cream, remaining 2 T. sugar, and 2 T. liqueur, until soft peaks form. Fold 1/2 cup of this into the cheese.
• mixture.
• With a serrated knife, cut cake in thirds horizontally.
• Drizzle each layer with 1 T. of the remaining liqueur.
• Spread bottom layer with one third of the cheese filling.
• Cover with one third of the sliced strawberries.
• Top with middle cake layer.
• Spread with half of the remaining filling and sliced strawberries.
• Add remaining cake layer.
• Top with remaining filling, and sliced.
• berries.
• Frost cake with remaining whipped cream.
• Refrigerate at least 2 hours, or up to 24 hours before serving.
• Cut cake with a serrated knife.
• Serve each slice with sauce.

THE ULTIMATE STRAWBERRY SHORTCAKE

Steps:

• Wash, stem, and cut strawberries in half.
• Add sugar; toss to mix well.
• Chill.
• Beat cream cheese and powdered sugar well.
• Fold in whipped topping and cake cubes.
• Spread cake into an ungreased 13x9 dish.
• Cover and chill for at least 2 hours.
• Cut cake into squares; top with strawberries.