A trip out to my local strawberry farm always involves a group of friends, and a pre-order to pick up berries already to go in gallon buckets! Yes, it costs a bit more, but is so worth it as far as time is concerned.
After I get home with my strawberries I refrigerate them until I'm ready to begin putting them up in one way or the other. I usually stem and flash freeze a tray of them, and put the frozen solid berries into zip top bags to freeze and use another time. Then I tackle a few recipes to make with them fresh, such as this delicious, yummy strawberry dessert!
1 - 8 oz cream cheese
1/4-1/3 cup sugar
1 - 8 oz extra creamy cool whip or 2 cups fresh whipped cream
1 graham cracker crumb crust, buttery nut crust, or pie crust (directions below)
2 cups fresh sliced strawberries (room temperature)
Additional sliced strawberries to serve over top
Crust -
Graham Cracker Crumb Crust
1 1/4 cups graham cracker crumbs, 1/4 cup sugar, 5 tbls butter melted
Mix together and press into 9 x 9-inch pan. Chill in freezer 5-10 minutes before filling
Buttery Nut Crust
1 cup flour, 1/3 cup brown sugar, 1/2 cup chopped pecans or walnuts, 1/2 cup butter melted.
Preheat oven to 350. Mix all ingredients in a baking pan and cook 15 minutes, stirring 2-3 times during baking. Remove and cool 10 minutes, reserving 1/2 cup to sprinkle on top. Press remainder into a 9 x 9-inch baking dish sprayed with non-stick cooking spray.
Pie Crust
1 1/2 cups flour, pinch salt, 1/2 cup shortening, 4 tbls. cold water
Mix flour and salt, cut in shortening until mixture resembles course crumbs. Add cold water and stir with a fork just until dough comes together. Flour a work surface and roll dough out to fit into 9 x 9-inch pan (don't worry about being perfect or too picky). Prick bottom of crust in several places with a fork and bake at 475 for 8-10 minutes or until lightly browned. Cool completely before adding filling.
Method
Beat softened cream cheese until creamy; add sugar and beat until well blended. On low speed, mix in 2 cups sliced strawberries. Fold in 1- 8 oz container extra creamy cool whip or 2 cups whipped cream. Spoon mixture into pan on top of crust and smooth out.
Freeze until set; about 1 hour. Store in refrigerator. Garnish with fresh sliced strawberries when serving.
Enjoy,
Mary
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