Strawberry Recipes

Strawberry Cheesecake Trifle

• 2 8-oz packages cream cheese
• 2 c. powdered sugar
• 1 c. sour cream
• 2 t. vanilla
• 1 c. whipping cream or container Cool Whip
• 1 angel food cake, cut into 1" cubes
• 4 pints fresh strawberries, sliced
• 1/2 c. sugar

Combine cream cheese and powdered sugar in large mixing bowl. Beat at high speed with an electric mixer until well blended. Stir in sour cream and vanilla. If using whipping cream, beat until stiff peaks form. Fold whipped cream (or Cool Whip) into cream cheese mixture. Add cake and stir gently to coat well.

Combine sliced strawberries and 1/2 c. sugar. Layer strawberries and cream cheese mixture in a trifle bowl, beginning and ending with strawberries. Makes 12 servings.

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Strawberry Nut Bread

• 3 1/4 c. flour
• 1 3/4 c. sugar
• 1/2 t. cinnamon
• 1 t. salt
• 1 t. baking soda
• 1 1/4 c. chopped nuts
• 3 eggs
• 1 c. plus 2 T. oil
• 2 10-oz packages sliced frozed strawberries and juice, thawed

Mix flour, sugar, cinnamon, salt, baking soda and nuts in a large bowl.

Add eggs, oil and strawberries with juice. Blend well. Do not use a mixer. Pour into 2 greased and floured 9" x 5" loaf pans. Bake at 350° for 50-60 minutes. Let cool in pans 10 minutes before removing to cool on wire racks.

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Strawberry Pretzel Dessert

• 2 c. broken pretzels (pieces, not crumbs)
• 3/4 c. melted margarine
• 1 T. sugar
• 1- - 8oz. pkg cream cheese (softened)
• 1 c. sugar
• 1 - 8 oz. container whipped topping
• 1 - 6 oz. pkg strawberry gelatin
• 2 c. boiling water
• 2 - 10 oz. pkgs frozen strawberries

Spread pretzel pieces on bottom of 9"x13" glass pan. Mix margarine and 1 T. sugar and pour over pretzels. Bake 8 minutes at 400°F. Cool and refrigerate. Mix cream cheese with 1 c. sugar. Add whipped topping and blend. Spread on pretzel crust. Dissolve gelatin in boiling water. Add frozen strawberries and stir until separated. Pour on top of cheese mixture. Refrigerate until firm. Enjoy!

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Strawberry Cream Pie

• 1 - 9 inch baked pie shell
• 1/2 c. slivered blanched almonds, toasted
• 1-3oz. pkg instant vanilla pudding
• 2 c. milk
• 1 c. whipped topping
• 2 1/2 c. fresh strawberries
• 1/2 c. water
• 1/4 c. sugar
• 2 t. cornstarch
• red food coloring

Cover bottom of pie shell with almonds. MIx pudding and milk according to package directions. Fold in whipped topping. Put pudding mixture over almonds. Halve 2 c. of the strawberries. Pile on top of filling.

Crush remaining 1/2 c. berries; add water; cook 2 minutes. Sieve if desired. Mix sugar and cornstarch; gradually stir in berries. Cook and stir until thick and clear. Add a few drops of red food coloring. Cool slightly; pour over halved berries. Keep refrigerated till serving time.

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