8 Strawberry Dessert Recipes for a Garden Party
Strawberry Cheesecake Dream Bars
Makes 8 servings
- 16 oz strawberries, plus 4 more strawberries, fresh
- 1/2 cup confectioners' sugar
- 1 recipe of stabilized whipped cream
- 1 1/3 cups graham cracker crumbs
- 5 tbsp butter, unsalted
- 4 oz cream cheese
- 1 1/2 cups milk
- 1 3.4-ounce package strawberry creme pudding
- Set 5 whole strawberries aside for decoration. Mash 4 of them for the cream cheese mixture. Slice the remaining strawberries.
- Prepare an 8x8 baking dish by spraying it with cooking spray.
- In a medium mixing bowl, combine the graham cracker crumbs and melted butter and mix until well incorporated.
- Press into the prepared baking dish, and place into the freezer for a minimum of 30 minutes to set.
- In a small bowl, mix the 1 1/2 cups milk with the package of strawberry pudding. DO NOT use the 2 cups as directed on the package. We want a firmer pudding. Refrigerate until ready to use.
- Place the cream cheese, mashed strawberries and confectioners' sugar into a mixing bowl. Cream until soft and well combined. Fold in 1 cup of the stabilized whipped cream or Cool Whip and gently mix.
- Remove the crust from the freezer and completely cover with a single layer of strawberries.
- With an offset spatula, place dollops of the cream cheese on top of the strawberries and gently spread until completely covered.
- Spread the pudding layer over the cream cheese.
- Top with the remaining stabilized whipped cream or Cool Whip.
- Top with the remaining whole and sliced strawberries, and sprinkle with more graham cracker crumbs.
- Refrigerate for at least 2 hours before serving to set.
Fruit Pizza With Strawberry, Kiwi and Watermelon
- Prep time: 25 mins
- Cook time: 15 mins
- 1 pkg. Betty Crocker Sugar Cookie Mix
- 1 tablespoon flour
- 1 stick (1/2 cup) butter, softened
- 1 large egg
Cream Cheese Fluff:
- 1 block (8 ounces) cream cheese, softened
- 1 cup marshmallow fluff
- 1 cup frozen whipped topping, thawed
- 4 kiwis
- 2 pounds strawberries
- 32 chocolate chips
- Preheat oven to 350 degrees Fahrenheit.
- Spray two 9 inch springform pans with cooking spray then line bottoms with a circle of parchment paper or non-stick tin foil.
- Combine sugar cookie mix, flour and butter and mix until the butter breaks up into small pie size pieces.
- Add the egg and mix until it forms a dough.
- Divide dough in half.
- Pat one half of dough in the bottom of each pan, spreading dough so that it ends about 1/2 inch from the edge of the pan.
- Bake for 14-18 minutes until golden brown.
- Cool in pan for 10 minutes, then remove and set on a cooling rack.
- Cool completely.
Cream Cheese Fluff:
- Beat cream cheese until light and fluffy.
- Add marshmallow fluff and beat to combine.
- Add whipped topping and beat to combine.
- Equally divide and spread over top of cookies.
- Cut cookies in half.
- Peel and cut kiwi into thin slices. Cut slices in half.
- Arrange overlapping slices of kiwi along the curved edge of each cookie.
- Wash and dry strawberries, then carve off the outer edge, keeping just the bright red fruit for the pizza.
- Cut slices into small pieces and sprinkle over the cream cheese fluff topped cookies.
- Arrange 8 chocolate chips on each cookie to create watermelon seeds.
- Refrigerate until ready to serve.
Strawberry Shortcake Cookie Cups
Makes 32 cups
- 1 cup strawberries
- 1 egg
- 1/4 tsp almond extract
- 1/2 tsp baking powder
- 1 1/4 cups flour
- 1/2 cup powdered sugar
- 1/2 tsp salt
- 1/2 cup sugar
- 1 tsp vanilla
- 6 tbsp butter
- 2 oz cream cheese
- 1/2 cup whipping cream
For the cups:
- Cream butter and sugar in a mixing bowl till creamy. Add egg, almond extract, and vanilla. Beat well.
- Whisk together flour, baking powder, and salt. Add to creamed mixture and stir till well combined.
- Roll into 1" balls and place in well-greased mini muffin pans. Make an indentation in the dough with your thumb or the back of a teaspoon.
- Bake at 350° for about 10 minutes, or till lightly browned on the edges. Use a spoon to press the dough down in the middle, forming a cup. Remove to cooling racks and cool completely.
For the filling:
- Beat whipping cream until stiff peaks form. Set aside.
- Beat cream cheese till smooth. Beat in powdered sugar and vanilla. Add whipped cream, and beat till well combined.
- Fill the cups with filling. I piped it in, but you can just spoon it in if you prefer.
Strawberry Ice Cream Recipe
- 2 cups (480ml) cold heavy whipping cream
- 1 (14 oz) can sweetened condensed milk (not evaporated milk)
- 1 pound of fresh strawberries or thawed frozen strawberries, mashed
- Red food coloring to achieve a brighter pink color (optional)
- A few slices of strawberry for garnish (optional)
- Mash strawberries in a bowl and set aside. If using thawed frozen strawberries, drain the excess juices and water first, then mash the strawberries. If using fresh strawberries, keep the juices.
- In the large bowl of a stand mixer, or in a large bowl and using an electric hand mixer, add all of the heavy whipping cream and sweetened condensed milk.
- Whip the heavy cream mixture on high speed until stiff peaks form (to prevent massive splattering, start out at a slower speed and as the cream thickens, increase the speed). Don't over mix or "break" the whip cream mixture.
- Pour the mashed strawberries into the mixture and gently fold in until combined. (Optional: for a brighter pink color, add a few drops of red food coloring into the mixture and gently stir.)
- Pour the whipped mixture into a freezer-safe container. We like to use a bread pan. Top with a few slices of strawberries for garnish (optional). Cover and freeze for about 4-5 hours. In about 3-4 hours you can have a "soft serve" type ice cream. If you prefer a more firm texture, freeze for at least 5-6 hours or overnight.
Strawberry Lush Cake
- Nonstick cooking spray
- 18 Golden Oreos
- 3 tablespoons butter, melted
- 2 (8-ounce boxes) cream cheese
- 1/2 cup sugar
- 1 teaspoon orange extract
- 1/2 cup sour cream
- 4 cups strawberries hulled (1 1/2 cups chopped and 2 1/2 cups sliced)
- 1 cup whipping cream
- 2 tablespoons powdered sugar
- Spray 8x11-inch casserole dish with nonstick cooking spray.
- Pulse Oreos in food processor until crumbed. Combine with melted butter. Press into casserole dish evenly and place in the freezer.
- In a stand mixer, combine cream cheese, sugar and orange extract. Mix on medium high until well combined and creamy; scraping the sides. Fold in sour cream and chopped strawberries. Evenly spread over the cookie crust. Freeze for 1 hour.
- Add sliced strawberries evenly over dessert and place back in the freezer while you make the whipped cream.
- Add whipping cream and powdered sugar to a mixing bowl. Beat just until stiff peaks form. Spread evenly over dessert. Serve immediately.
- When whipping cream, it is helpful to put your mixing bowl and beater in the freezer for 15 minutes prior to making.
- You can make this in a 9x13, but I would increase the Oreo cookies to 25 and use 4 tablespoons of butter and add 3 cups of sliced strawberries.
Strawberry Jello Cake
For Vanilla Cake:
- 3/4 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1/2 cup sugar
- 1 large egg
- 6 tablespoons milk
- 1/8 cup plain Greek yogurt
- 1 teaspoon vanilla extract
For Cheesecake Filling:
- 8 oz. cream cheese-softened
- 1 cup heavy whipping cream
- 1 cup powdered sugar
- 11/2 teaspoon vanilla
- 1 1/2 teaspoon gelatin
- 2 tablespoons cold water
For Strawberry Jello:
- 1 lb. fresh strawberries, hulled and sliced in half
- 1 (6 oz.) package strawberry jello
- 2 cups boiling water
No-Bake Strawberry Shortcake Dessert
4 hrs to make, serves 8-10
- 1 lb strawberries, fresh
- 1 1/2 containers (8 ounces each) cool whip topping
- 1 tsp vanilla extract
- 25 Golden Oreos
- 2 tbsp butter, unsalted
- 1 1/2 cups milk, nonfat
- 1 box vanilla instant pudding
- Whisk pudding, milk, and vanilla in a medium sized bowl. Let it sit while you prepare the crust.
- Crush the cookies in a large gallon sized ziploc bag using a rolling pin. Reserve 1/2 cup of the cookie crumbs. Place the 2 tablespoons melted butter in the bag and press with your hands to work the butter through the remaining cookie crumbs. Pour crumbs into a 9” square baking dish. The crust won’t be solid, it’ll stay crumbly.
- Fold 8 ounces of the whipped topping into the pudding. Place half the pudding mixture on top of the crust. Place the strawberries in a single layer over the pudding. Spread remaining pudding mix over the top of the berries. Top with more whipped topping and sprinkle the remaining cookies over the top.
- Chill for at least 4 hours before serving.
If you want to use fresh whipped cream, go ahead! You'll need at least 2-3 cups of cold heavy whipping cream. Whip it until stiff peaks form then substitute it for the whipped topping. 8 ounces of Cool Whip is approximately 4 cups of whipped cream.
No-Bake Strawberry & Cream Pie
- 4 cups strawberries, fresh
- 2 tsp cinnamon, ground
- 1 (8 oz.) container Cool whip topping
- 1/3 cup granulated sugar
- 1 1/2 cups graham cracker crumbs
- 1/3 cup butter
- 1/2 cup ice cubes
- 1 (3 oz.) package strawberry jello
- 1 1/4 cup water
- Using a food processor, pulse graham crackers until crumbly. Mix in sugar, ground cinnamon and melted butter until crust forms.
- Press graham cracker crust into a 9-inch pie dish. Place pie crust in refrigerator.
- In a large bowl, add boiling water and gelatin powder. Stir gelatin powder until completely dissolved.Then, add ½ cup cold water and ½ cup ice cubes, stir until gelatin is slightly thickened. TIP: Let the gelatin mixture sit for a few minutes to thicken slightly before you add the cool whip otherwise it won’t set up.
- Add cool whip topping to gelatin mixture and whisk together until light and fluffy. Stir in sliced strawberries. Refrigerate for 30 minutes or until mixture has thickened.
- Add strawberry pie filling to pie crust. Refrigerate for up to 6 hours or until firm. Top with cool whip and a slice strawberry.