- 1-1/2 cups all-purpose flour
- 3/4 cup chopped pecans
- 1/2 cup cold butter, cubed
- 1 cup butter, softened
- 1 package (8 ounces) cream cheese, softened
- 2 cups confectioners' sugar
- 1 teaspoon McCormick® Pure Vanilla Extract
- 2 quarts fresh strawberries, halved
- 1 cup sugar
- 3 tablespoons cornstarch
- 1 cup water
- 3 tablespoons strawberry gelatin
- 2 teaspoons lemon juice
- Whipped cream
- In a small bowl, combine flour and nuts. Cut in butter until mixture resembles coarse crumbs. Press into a greased 13-in. x 9-in. baking dish. Bake at 300° for 25-30 minutes or until set; cool completely on a wire rack.
- For filling, in a small bowl, cream the butter, cream cheese, confectioners' sugar and vanilla until light and fluffy. Spread over crust; cover and chill.
- For glaze, 2-3 hours before serving, combine sugar and cornstarch in a small saucepan. Stir in water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly. Remove from the heat; stir in gelatin until dissolved. Stir in lemon juice. Cool to lukewarm, stirring occasionally.
- Meanwhile, arrange strawberries over filling. Spoon glaze over berries. Chill until serving. Garnish with whipped cream. Yield: 12-15 servings.
Reviews for Fresh Strawberry Dessert
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"Good shortbread crust, however - the filling and glaze were much too sweet for us! I would say the filling is more like a cream cheese icing. Followed the directions exactly."
"This a is a wonderful summer dessert. I make it year round because my grandchildren love it. My 12 year old grandson even wrote a school paper on it, gave raves to Grandma Bea's scrumpdellicious strawberry dessert. His teacher was so impressed with his graphic description that she gave him an A+. A tad time consuming to make, but well worth it."
"Use the dry jello powder. It helps to thicken the glaze."
"I would like to try this but was wondering if it is prepared gelatin, or dry gelatin powder in the glaze."