Cool Strawberry Cream Recipe

4 4 2
Cool Strawberry Cream Recipe
Cool Strawberry Cream Recipe photo by Taste of Home
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Cool Strawberry Cream Recipe

Read Reviews
4 4 2
Publisher Photo
This fruity luscious dessert makes a wonderful ending to a special dinner. When fresh strawberries are not available, I substitute frozen unsweetened berries, thawed and drained. —Joyce Cooper, Mount Forest, Ontario
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. + freezing
MAKES:
10-12 servings
TOTAL TIME:
Prep: 30 min. + freezing

Ingredients

  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 1/2 cup sour cream
  • 3 cups fresh strawberries, mashed
  • 1 cup whipped topping
  • BLUEBERRY SAUCE:
  • 1 package (12 ounces) frozen unsweetened blueberries
  • 1/3 cup sugar
  • 1/4 cup water

Directions

Line a 9x5-in. loaf pan with a double thickness of foil; set aside. In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Fold in strawberries and whipped topping. Pour into prepared pan. Cover and freeze for several hours or overnight.
In a small saucepan, bring the blueberries, sugar and water to a boil; cook and stir for 3 minutes. Cool slightly. Transfer to a blender; cover and process until pureed. Refrigerate until chilled.
Remove dessert from the freezer 15-20 minutes before serving. Use foil to lift out of pan; remove foil. Cut into slices with a serrated knife. Serve with blueberry sauce. Yield: 10-12 servings.
Originally published as Cool Strawberry Cream in Country Woman May/June 2002, p41

Nutritional Facts

1 each: 198 calories, 10g fat (6g saturated fat), 27mg cholesterol, 62mg sodium, 26g carbohydrate (23g sugars, 2g fiber), 2g protein.

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  • 2 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 1/2 cup sour cream
  • 3 cups fresh strawberries, mashed
  • 1 cup whipped topping
  • BLUEBERRY SAUCE:
  • 1 package (12 ounces) frozen unsweetened blueberries
  • 1/3 cup sugar
  • 1/4 cup water
  1. Line a 9x5-in. loaf pan with a double thickness of foil; set aside. In a large bowl, beat the cream cheese, sugar and sour cream until smooth. Fold in strawberries and whipped topping. Pour into prepared pan. Cover and freeze for several hours or overnight.
  2. In a small saucepan, bring the blueberries, sugar and water to a boil; cook and stir for 3 minutes. Cool slightly. Transfer to a blender; cover and process until pureed. Refrigerate until chilled.
  3. Remove dessert from the freezer 15-20 minutes before serving. Use foil to lift out of pan; remove foil. Cut into slices with a serrated knife. Serve with blueberry sauce. Yield: 10-12 servings.
Originally published as Cool Strawberry Cream in Country Woman May/June 2002, p41

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Reviews forCool Strawberry Cream

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MY REVIEW
robertwvir User ID: 3497530 34874
Reviewed May. 17, 2010

"Made this recipe for Chruch function this past weekend...sliced the strawberries instead of mash. Everyone raved including myself. Good on it's own but the blueberry sauce adds that delicious extra. Thaw time could be about 5 minutes longer. Would definately make again and am handing out copies of recipe."

MY REVIEW
Debbie 1 User ID: 3319164 204851
Reviewed May. 13, 2010

"I would not use the sauce, it seems it would be sweet enough without it. I would alternate using strawberries and blueberries to make it. Also it does not look like the strawberries are all mashed according to the photo anyway. I will make this though because my daughter LOVES anything with strawberries in it!!"

MY REVIEW
KSTOTTS User ID: 514968 77748
Reviewed May. 13, 2010

"The dessert is made with strawberries and the sauce that goes with it is with blueberries."

MY REVIEW
nasy User ID: 1371945 132510
Reviewed May. 13, 2010

"The recipe name and photo are for strawberries, yet the recipe instructions are only for blueberrries!"

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