Fresh Strawberry Dessert Recipe

3.5 3 2
Fresh Strawberry Dessert Recipe
Fresh Strawberry Dessert Recipe photo by Taste of Home
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Fresh Strawberry Dessert Recipe

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3.5 3 2
Publisher Photo
Each year my husband reminds me of the approaching strawberry season by putting in an early request for this dessert. One of my own original recipes, it's eye-catching, yet holds up well in travel.
MAKES:
12-15 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + chilling
MAKES:
12-15 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + chilling

Ingredients

  • CRUST:
  • 1-1/2 cups all-purpose flour
  • 1/2 cup butter, melted
  • 3/4 cup chopped pecans
  • FILLING:
  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 quarts fresh strawberries, hulled and halved
  • GLAZE:
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1 cup water
  • 3 tablespoons strawberry gelatin powder
  • 2 teaspoons lemon juice
  • Whipped cream

Directions

In a mixing bowl, combine crust ingredients. pat evenly over the bottom of a greased 13-in. x 9-in. baking pan. Bake at 300° for 25 minutes; cool. For filling, cream butter, cream cheese, confectioners' sugar and vanilla in a mixing bowl until light and fluffy. Spread over cooled crust; cover and chill. For glaze, 2 to 3 hours before serving, combine sugar and cornstarch in a saucepan. Stir in water; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes longer. Remove from the heat; stir in gelatin powder until dissolved. stir in lemon juice. Cool to lukewarm, stirring occasionally. Meanwhile, arrange strawberries atop filling. Pour glaze over berries. Chill until serving. Top individual servings with a dollop of whipped cream. Yield: 12-15 servings.
Originally published as Fresh Strawberry Dessert in Reminisce Extra June 1993, p49

  • CRUST:
  • 1-1/2 cups all-purpose flour
  • 1/2 cup butter, melted
  • 3/4 cup chopped pecans
  • FILLING:
  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 quarts fresh strawberries, hulled and halved
  • GLAZE:
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1 cup water
  • 3 tablespoons strawberry gelatin powder
  • 2 teaspoons lemon juice
  • Whipped cream
  1. In a mixing bowl, combine crust ingredients. pat evenly over the bottom of a greased 13-in. x 9-in. baking pan. Bake at 300° for 25 minutes; cool. For filling, cream butter, cream cheese, confectioners' sugar and vanilla in a mixing bowl until light and fluffy. Spread over cooled crust; cover and chill. For glaze, 2 to 3 hours before serving, combine sugar and cornstarch in a saucepan. Stir in water; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes longer. Remove from the heat; stir in gelatin powder until dissolved. stir in lemon juice. Cool to lukewarm, stirring occasionally. Meanwhile, arrange strawberries atop filling. Pour glaze over berries. Chill until serving. Top individual servings with a dollop of whipped cream. Yield: 12-15 servings.
Originally published as Fresh Strawberry Dessert in Reminisce Extra June 1993, p49

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irishlass136 User ID: 1932107 13033
Reviewed Jul. 4, 2011

"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."

MY REVIEW
mtngal10 User ID: 3058221 72329
Reviewed Dec. 4, 2010

"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."

MY REVIEW
jgfan User ID: 48477 40740
Reviewed Jun. 11, 2008

"Use the dry jello powder. It helps to thicken the glaze."

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