Strawberry desert recipes????

Question

Im goin to enter a recipe contest so i need so basic strawberry recipes.

please lmk asap

Answer 1

Strawberry Pretzel Salad

INGREDIENTS
3/4 cup butter, softened
3 tablespoons brown sugar
2 1/2 cups crushed pretzels
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
3 cups strawberries, chilled
1 (8 ounce) package cream cheese
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Cream butter or margarine with the brown sugar. Mix in the pretzels and pat mixture into the bottom of one 9x13 inch baking pan. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Set aside to cool.
In a medium bowl, dissolve the gelatin in the boiling water and stir in the strawberries. Chill until partially thickened.
In a small bowl beat the cream cheese and white sugar together until smooth. Fold in the whipped cream. Spread mixture over the top of the cooled crust, making sure to seal the edges. Chill then pour the gelatin mixture over he cream cheese layer. Chill until firm.

Answer 2

An easy strawberry mousse recipe, made with whipping cream, fresh strawberries, and powdered sugar.

INGREDIENTS:
2 cups whipping cream, cold
1 1/4 cups confectioners' sugar
1 pint box strawberries, cleaned, hulled, and mashed
PREPARATION:
Whip cream until thick but not stiff. Gradually beat in confectioners' sugar, a little at a time. Fold in mashed strawberries. Spread in an 8-inch square dish and freeze until firm

I really dont want to do this but im helping someone in need add 2 pinches of cinnamon and a splash of orange juice about 1 tablespoon

Answer 3

It's not original, but it's good...

Strawberry Jello Mousse

3 cups boiling water
1 8 ounce package strawberry gelatin
1 16 oz tub cool whip.

Stir water into dry gelatin until completely dissolved. Add whipped topping to jello, stir until whipped topping is dissolved.
Pour into 6 cup mold sprayed with cooking spray.
Refrigerate 8 hours or overnight to set. Unmold onto serving plate just before serving.

Answer 4

"JELL-O & Cool Whip Easy Strawberry Trifle" - 15 servings

Stir 1 1/2 cups boiling water into 1 (8-serving size) pkg. strawberry JELL-O gelatin in large bowl until completely dissolved.
Stir in 1 1/2 cups cold water; pour into 13x9" pan.
Refrigerate 3 hours or until firm; cut gelatin into cubes.
Layer gelatin cubes, pound cake, 1/2 tub Cool Whip Whipped Topping and 2 cups sliced strawberries in large glass bowl. Top with remaining Cool Whip.
Refrigerate 1 hour or until ready to serve.

Answer 5

strawberry jam add strawberries wash and cleaned and stems taken off and leaves in a pot of boiling water with 2 cups of sugar put 4 cups of strawberries and let boil and juices steep out and use a mixer to mix and mash with a masher and leave chuncks in the jam and mix well then place in a jar and refrigerate after that u can take graham crackers crust in a bag till real fine and put on bottom of a pie pan and then mix cream cheese bars 2 with a cup of sugar and cool whip container mix well place on top of crust then in fridge for 4 hours then add jam when times up on top great idea for christmas time

Answer 6

Chocolate Strawberry Delight
Ingredients:
24 chocolate-flavored graham cracker squares (2 1/2 inches each),
approximately 2 cups chopped
1/2 cup butter or margarine, melted
1/4 cup sugar
1 container (12 ounces) frozen whipped topping, thawed
1 package (3.9 ounces) chocolate instant pudding and pie filling

1 cup sour cream
1 pint strawberries, hulled and sliced
1 ounce semi-sweet chocolate, melted
2 teaspoons butter or margarine, melted
Semi-sweet chocolate, grated (optional)


Directions:
1.Finely chop graham crackers with Food Chopper. Combine graham cracker crumbs, butter and sugar in Small Batter Bowl. Press into bottom and partially up sides of Springform Pan fitted with flat bottom.
2.Combine whipped topping, pudding mix and sour cream in Classic Batter Bowl with Stainless Steel Whisk. Pour half of filling over crust. Hull strawberries; slice with Egg Slicer Plus®. Layer strawberries on top of filling; pour remaining filling over strawberries.
3.Melt chocolate and butter together 1 minute 30 seconds on HIGH in Small Micro-Cooker®; stir until smooth. Drizzle over top using V-Shaped Cutter. Grate additional chocolate over the top with Deluxe Cheese Grater. Filling will set immediately, but can be refrigerated to chill.
Yield: 12 servings

Strawberry Custard Tart
Ingredients:
Crust
1 1/4 cups all-purpose flour
1 tablespoon powdered sugar
1/4 teaspoon salt
1/4 cup solid vegetable shortening
3 tablespoons cold butter
2-4 tablespoons ice-cold water

Filling
1 package (4.6 ounces/6 servings) vanilla cook and serve pudding and pie filling (not instant)
2 cups milk
3 tablespoons butter or margarine
1/2 teaspoon vanilla
2 cups sliced strawberries
Powdered sugar


Directions:
1.For crust, combine flour, sugar and salt in large bowl; mix well. Cut shortening and butter into flour mixture using Pastry Blender until shortening and butter resemble the size of small peas. Sprinkle 1 tablespoon water over flour mixture; gently toss with a fork. Repeat until mixture is moist enough to form a ball. Place dough on lightly floured surface. Roll dough from center to edges, forming an 11 1/2-inch circle. Place crust in Tart/Quiche Pan. Create fluted edge using lightly floured Fluting Tool. Trim off any excess dough from edge and prick bottom of crust. Refrigerate 30 minutes.
2.Preheat oven to 400°F. Bake crust 13-15 minutes or until light golden brown. Remove from oven to cooling rack; cool completely.
3.For filling, in medium (2-qt.) saucepan, combine pudding mix and milk. Bring to a boil, stirring constantly; cook and stir 1 minute or until thickened. Remove from heat. Add butter and vanilla; stir until smooth. Cool 10 minutes, stirring occasionally; pour evenly over crust. Arrange strawberries over filling. Refrigerate 2 hours. Sprinkle generously with powdered sugar before serving.
Yield: 8 servings

Strawberry Margarita Squares

Crust
2 c. mini-twist pretzels (1 c. crushed)
1/2 c. butter or margarine, melted
1/4 c. sugar

Filling
2 pkgs. (8 oz. each) cream cheese, softened
1/2 c. thawed, frozen margarita mix concentrate (non-alcoholic)
2 containers (8 oz. each) kool whip, thawed, divided
1 pkg. (3 oz.) strawberry gelatin
1/2 c. boiling water
1 pkg. (10 oz.) frozen sliced strawberries in syrup
Fresh strawberry slices (optional)
Lime slices (optional)

1. Preheat oven to 350 degrees. For crust, finely crush pretzels in resealable plastic back with Baker's Roller. Melt butter in Small Micro-Cooker on HIGH 30 seconds or until melted. Add crushed pretzels and sugar; mix well. Press mixture onto bottom of Rectangular Baker. Bake 10 minutes. Cool completely.

2. For filling, beat cream cheese and margarita mix in Classic Batter Bowl until well-blended. Fold in 2 cups of kool whip. Using Large Spreader, carefully spread cream cheese mixture evenly over crust. Refrigerate while preparing strawberry layer.

3. Place gelatin in Small Batter Bowl. Stir in boiling water; stir until completely dissolved. Add frozen strawberries and stir until strawberries separate and gelatin is thickened (a spoon drawn through mixture will leave an impression). Whisk in 3 cups of the kool whip using Stainless Steel Whisk. Pour over cream cheese layer, spreading edges. Refrigerate 3 hours to set.

4. Cut dessert into 15 squares. Garnish each with remaining kool whip using Easy Accent Decorator. Top with sliced strawberries and lime slices.

Answer 7

Frosty Strawberry Dessert
"A creamy strawberry dessert topped with a delicious crumb topping."

Original recipe yield:
1 - 9x13 inch pan
PREP TIME 25 Min
COOK TIME 20 Min
READY IN 3 Hrs 45 Min

INGREDIENTS
1 cup all-purpose flour
1/4 cup brown sugar
1/2 cup chopped walnuts
1/2 cup melted butter or margarine
2 egg whites
1 cup white sugar
2 cups sliced strawberries
2 tablespoons lemon juice
1 cup whipped cream
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Stir together the flour, brown sugar, walnuts, and melted butter in a bowl. Spread out on a baking sheet, and bake in preheated oven for 20 minutes until crispy, then remove from oven and allow to cool completely.
Beat the egg whites to soft peaks; continue beating to stiff peaks while slowly adding sugar. Toss the strawberries in lemon juice, and stir into the egg whites until the mixture turns slightly pink. Fold in the whipped cream until incorporated.
Crumble up the walnut mixture, and sprinkle 2/3 of it evenly on the bottom of a 9x13 inch dish. Spoon the strawberry mixture over the crumbs, then sprinkle the remaining crumbs over top. Place in freezer and freeze for two hours until hard. Remove from the freezer several minutes before serving to make it easier to slice.

Annie's Strawberry Dessert

"Light and sweet cream cheese layer topped with strawberries on a pecan crust. High in taste!"

Original recipe yield:
16 servings
PREP TIME 20 Min
COOK TIME 15 Min
READY IN 8 Hrs 35 Min

INGREDIENTS
1 cup butter, softened
1 1/2 cups all-purpose flour
1 cup chopped pecans
1 (8 ounce) package cream cheese, softened
2 1/2 cups confectioners' sugar
1 (12 ounce) container frozen whipped topping, thawed
1 1/2 quarts fresh strawberries, halved
1 (8 ounce) jar ready-to-use strawberry glaze
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Mix the butter, flour, and pecans in a bowl, and press into a 9x13 inch baking dish.
Bake 10 to 15 minutes; do not allow to brown. Set aside until completely cool.
In a bowl, mix the cream cheese and confectioners' sugar until smooth. Blend in the whipped topping. Spread over the cooled crust. Refrigerate 8 hours, or overnight.
Top with strawberries and drizzle with glaze to serve.

Delightful Strawberry Dessert

"An unusual but tasty blend of meringue, strawberries, coconut, pecans and saltine crackers."

Original recipe yield:
1 - 9 inch pie
PREP TIME 40 Min
READY IN 2 Hrs 40 Min

INGREDIENTS
3 egg whites
1 cup white sugar
3/4 teaspoon cream of tartar
1/2 cup saltine crackers, crushed
1/2 cup flaked coconut
1/2 cup chopped pecans
2 cups whipping cream
1/2 teaspoon unflavored gelatin
1/2 cup white sugar
4 cups sliced fresh strawberries
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, beat egg whites until soft peaks form. Gradually add 1 cup sugar and cream of tartar, continuing to beat until whites form stiff peaks. Gently fold in cracker crumbs, coconut and pecans. Spread mixture onto the bottom and up the sides of a 9 inch pie pan.
Bake in preheated oven for 20 to 22 minutes, or until lightly browned. Cool completely.
In a large bowl, beat cream, gelatin and remaining sugar until stiff peaks form. Fold in strawberries, then pour over egg white layer. Cover and refrigerate for 2 hours

Strawberry Sundae Dessert

"A chocolate wafer crust is filled with vanilla cream then topped with pureed strawberries and another layer of chocolate wafer crumbs. End a celebration with this impressive no bake dessert."

Original recipe yield:
9 servings

INGREDIENTS
1 (9 ounce) box chocolate wafers, finely crushed
1/2 cup butter or margarine, melted
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1 tablespoon vanilla extract
2 cups whipping cream, whipped
2 (10 ounce) packages frozen strawberries, thawed
1/4 cup sugar
1 tablespoon lemon juice
2 teaspoons cornstarch
DIRECTIONS
In small bowl, combine wafer crumbs and butter. Press half the crumb mixture on bottom of 9-inch square baking pan.
In large bowl, combine EAGLE BRAND® and vanilla. Fold in whipped cream. Pour into prepared pan.
In blender or food processor, combine strawberries, sugar and lemon juice; blend until smooth. Spoon 3/4 cup strawberry mixture evenly over cream mixture. Top with remaining crumb mixture. Cover; freeze 6 hours or until firm.
In small saucepan, combine remaining strawberry mixture and cornstarch. Over medium heat, cook and stir until thickened. Cool. Chill.
Cut dessert into squares; serve with sauce. Store leftovers covered in freezer; refrigerate leftover sauce.

Strawberry Delight Dessert Pie

"This is a family recipe everyone will enjoy. It's indescribably delicious!"

Original recipe yield:
1 - 9x13 inch pan
PREP TIME 30 Min
READY IN 5 Hrs

INGREDIENTS
1 1/2 cups graham cracker crumbs
1/4 cup white sugar
1/3 cup butter, melted
1 (8 ounce) package cream cheese
1/4 cup white sugar
2 tablespoons milk
3 1/2 cups frozen whipped topping, thawed
2 pints fresh strawberries, sliced
2 (3.4 ounce) packages instant vanilla pudding mix
3 1/2 cups milk
DIRECTIONS
In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar and melted butter until well blended . Press mixture into the bottom of a 9x13 inch pan. Chill in freezer while you make the filling.
In a large bowl, beat the cream cheese with 1/4 cup sugar and 2 tablespoons milk until smooth. Fold in 1/2 of the whipped topping.. Spread filling over crust. Place the strawberries in an even layer over filling. Prepare instant pudding as directed on package, but using only 3 1/2 cups milk. Spread prepared pudding over strawberries. Chill 4 hours or overnight.
Before serving, spread remaining whipped topping over pudding.

Strawberry Delight Dessert Salad

"A sweet and easy dessert salad that combines whipped topping, gelatin and fruit."

Original recipe yield:
8 servings
PREP TIME 10 Min
READY IN 1 Hr

INGREDIENTS
1 (16 ounce) container frozen whipped topping, thawed
1 (6 ounce) package strawberry flavored gelatin
3 (15.25 ounce) cans fruit cocktail, drained
1 (11 ounce) can mandarin oranges, drained
2 cups grapes
2 cups miniature marshmallows
DIRECTIONS
In a large bowl, combine the thawed whipped topping, gelatin, fruit cocktail, oranges, grapes and marshmallows. Mix together well and refrigerate until chilled. Stir again before serving.

Strawberry Twinkie Dessert

"A delicious do-ahead dessert."

Original recipe yield:
9 x 13 inch cake

INGREDIENTS
4 cups sliced fresh strawberries
1 (18.75 ounce) can ready-to-use strawberry glaze
8 Twinkies
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 (12 ounce) container frozen whipped topping, thawed
DIRECTIONS
Combine strawberries and glaze in a small bowl.
Slice Twinkies in half lengthwise, and place in a single layer over the bottom of a 9 x 13 inch dish.
In a mixing bowl, beat cream cheese and condensed milk until smooth. Fold in whipped topping, and spread mixture over Twinkies. Spoon berries over cream cheese mixture. Cover and chill 30 minutes or more. Refrigerate leftovers.

Strawberry Banana Dessert

Original recipe yield:
16 servings

PREP TIME 15 Min
READY IN 15 Min

INGREDIENTS
3 medium firm bananas, sliced
1 (16 ounce) package angel food cake mix, prepared and cut into 1-inch cubes
1 pint fresh strawberries, halved
1 (.6 ounce) package sugar-free strawberry gelatin
2 cups boiling water
1 1/2 cups cold water
1 (8 ounce) tub reduced-fat whipped topping
DIRECTIONS
Layer banana slices and cake cubes in a 13-in. x 9-in. x 2-in. dish coated with nonstick cooking spray. Place strawberries over cake and press down gently. In a bowl, dissolve gelatin in boiling water; stir in cold water. Pour over strawberries. Refrigerate for 3 hours or until set. Frost with whipped topping.
Nutritional Analysis: One serving equals 138 calories, 2 g fat (2 g saturated fat), 0 cholesterol, 168 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fruit.

Strawberry Mallow Dessert

"I wanted a quick easy summer dessert to serve guests when we entertain outdoors. With just a few ingredients, there isn't a lot of preparation required. Topped with a strawberry and served in wine glasses, it looks pretty, too."

Original recipe yield:
2 servings

PREP TIME 10 Min
READY IN 10 Min

INGREDIENTS
1 cup sliced fresh strawberries
1 teaspoon sugar
1/2 cup miniature marshmallows
14 cups sour cream
DIRECTIONS
Place strawberries in a bowl and sprinkle with sugar; stir. Let stand for 5 minutes. Add marshmallows and sour cream; stir to coat. Spoon into dessert dishes.

Strawberry Angel Food Dessert

"Angel food pieces are topped with sweetened cream cheese, whipped topping and strawberries in glaze in this chilled, layered dessert."

Original recipe yield:
1 - 9x13 inch dish

PREP TIME 15 Min
READY IN 15 Min

INGREDIENTS
1 (10 inch) angel food cake
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
1 quart fresh strawberries, sliced
1 (18 ounce) jar strawberry glaze
DIRECTIONS
Crumble the cake into a 9x13 inch dish.
In a medium bowl, cream cream cheese and sugar 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.

Strawberry Bread

"This is wonderful hot or cold, for breakfast or a dessert. A Definite Family Favorite."

Original recipe yield:
2 - 9 x 5 inch loaves

INGREDIENTS
2 cups fresh strawberries
3 1/8 cups all-purpose flour
2 cups white sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 1/4 cups vegetable oil
4 eggs, beaten
1 1/4 cups chopped pecans
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 x 5 inch loaf pans.
Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.
Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.
Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.

Hope these recipes help you.

Here are some websites that might also help you out:
http://allrecipes.com/Search/Recipes.aspx?WithTerm=Strawberry+dessert&SiteId=0
http://recipes.betterrecipes.com/betterrecipes/search.jhtml?_requestid=263599
http://www.skellysfarmmarket.com/strawberrydesserts.htm

Hope these sites help you.