Strawberry Desserts

Banana Split Torte
CRUST:
2 cups Graham crackers
1 stick Butter
Mix, spread in 9 x 13 inch pan, and chill in refrigerator while making filling.
FILLING:
2 sticks Butter
2 Eggs
2 cups Powder sugar
1 tsp. Vanilla
8 oz. Drained Pineapple
2 pints fresh Strawberries
4 large Bananas
8 oz Whipped cream
Chopped nuts

Beat at high speed for 15 minutes. Spread over crust. Chill until hard. Layer 8 oz. Drained pineapple, 2 pt. Fresh strawberries, and 4 large bananas. Cover with 8 oz. Whipped cream. Top with nuts.

Rhubarb Strawberry Crisp
½ Cup sugar
3 tablespoons corn starch
3 cups fresh rhubarb slices (if frozen, thaw first)
2 cups fresh strawberry slices
1 ½ cups Quaker Oats (quick or old fashioned, uncooked)
½ cup firmly packed brown sugar
½ cup butter or margarine, melted
1/3 cup all-purpose flour
1 teaspoon cinnamon

Combine sugar and cornstarch. Add rhubarb and strawberries; mix well. Spoon into 8-inch square baking dish. Combine oats, brown sugar, butter, flour, and cinnamon, mixing until mixture resembles coarse crumbs. Sprinkle over fruit mixture. Bake in preheated moderate oven at 350° for about 30 minutes. Serve warm or cold with whipped cream or ice cream. Makes 8-inch square dish of dessert.

Strawberry Dessert Pizza
Double pie crust
8 oz package cream cheese
½ c. powder sugar
2 tablespoons milk
1 tablespoon lemon juice
1 c. whipping cream
1/3 c toasted almonds
1 qt. Strawberries

Place dough in pizza pan. Bake. Combine cheese, sugar, lemon juice, and milk. Beat & fold in whipped cream & nuts. Spread over crust, refrigerate. Place berries over topping.

Spread with glaze:
1 c. sugar
3 tablespoons cornstarch
½ c. water
1 c. crushed fresh berries

Combine & add water & berries. Cook until thick. Cool and spoon over.

Strawberry Pretzel Dessert
2 cups crushed pretzels (about 8 ounces)
¾ cup butter or margarine, melted
3 tablespoons sugar
FILLING:
2 cups whipped topping
1 package (8 oz) cream cheese, softened
1 cup sugar
TOPPING:
1 package (6 oz) strawberry-flavored gelatin
2 cups boiling water
2 packages (16 oz each) frozen sliced strawberries with syrup, thawed
Additional whipped topping optional

In a bowl, combine pretzels, butter and sugar. Press into the bottom of an ungreased 13-in x 9-in x 2-in baking pan. Bake at 350° for 10 minutes. Cool. In a mixing bowl, beat whipped topping, cream cheese, and sugar until smooth. Spread over pretzel crust. Chill. For topping, dissolve gelatin in boiling water in a large bowl. Stir in strawberries with syrup; chill until partially set. Carefully spoon over filling. Chill for 4-6 hours or until firm. Cut into squares; serve with a dollop of whipped topping if desired. Yields 12-16 servings.

Oat-Fashioned Strawberry Dessert
4 cups sliced fresh strawberries
1 ¼ cups whole wheat flour
1 ¼ cups quick-cooking oats
2/3 cup packed brown sugar
¼ teaspoon baking soda
1/8 teaspoon salt
2/3 cup cold butter or margarine
2 tablespoons sugar
¼ to ½ teaspoon ground cinnamon

Drain strawberries on paper towels; set aside. In a large bowl, combine flour, oats, brown sugar, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. Reserve 1-1/2 cups for topping. Pat remaining crumb mixture into a greased 9-in. square baking pan. In a bowl, combine sugar and cinnamon; stir in strawberries. Spoon over the prepared curst. Sprinkle with the reserved crumb mixture. Bake at 350° for 35-40 minutes or until golden brown. Serve warm Yields 9 servings.

Strawberry Almondine
1-1/3 cups graham cracker crumbs
½ cup confectioners' sugar
¼ cup melted butter or margarine
2 packages (8 oz each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
1 cup sliced fresh or frozen strawberries
1 carton (8 oz) frozen whipped topping, thawed
½ cup chopped almonds, toasted

In a bowl, combine graham cracker crumbs, confectioners' sugar and butter. Spread on the bottom of a 13" x 9" x 2" baking pan. Bake at 350° for 8 minutes. Cool. In a mixing bowl, beat cream cheese, sugar, vanilla and strawberries until smooth. Spread over cooled crust and chill until firm. Spread whipped topping over strawberry mixture and sprinkle with almonds. Cover and refrigerate at least 3 hours. Yields 16-20 servings.

Fresh Strawberry Pound Cake
1 box white cake mix
1 cup crushed fresh strawberries
1 package (3 oz) strawberry-flavored gelatin
½ cup vegetable oil
4 eggs, room temperature
GLAZE:
¼ cup butter OR margarine
3 ½ cups confectioners' sugar
¼ cup mashed strawberries

Combine cake ingredients together in large mixing bowl; mix for 3 minutes. Pour in well-greased-and-floured tube pan. Bake at 325° for 45-55 minutes or until cake tests done. Cool in pan on rack for 10 minutes; remove to serving plate. Combine glaze ingredients until smooth and spread over cake. (May be frozen with or without glaze.)

Back to recipes

©2008 Skelly's Farm Market
2713 Hayner Road, Janesville, WI 53548 · (608) 757-1200
Please email comments and suggestions