Danish Trifle

1 large angel food cake
1 (4 3/4 ounce) package strawberry-flavored Danish Dessert
1 (16 ounce) box frozen strawberries
1 (3 ounce) box instant vanilla pudding
2 cups milk
1 (8 ounce) carton sour cream

Break cake up into pieces onto cookie sheet.

Make Danish Dessert according to package directions using 2 cups water. While still hot, add frozen berries. Break apart to speed thawing.

Make pudding as directed on box using two cups milk. Gently stir in sour cream.

To layer in goblet, put cake on the bottom, then strawberry mixture, then vanilla pudding. Repeat.

Serve topped with a dollop of whipped cream. Make a day ahead, and top with the cream just before serving.

Strawberry Pudding

1 pkg strawberry Jello
1 1/4 cup hot water
1 pint strawberry ice cream
1 10 oz pkg frozen or fresh strawberries
1 small angelfood cake
1/2 pint whipping cream

Dissolve Jello  and add ice cream by spoons full. Chill 20 minutes. Fold in stawberries and whipping cream. Tear angel food cake in pieces and arrange in the bottom of a 9 x 13 pan. Alternate cake with mixture. Refrigerate until set.

Balsamic Strawberries

1 tbsp butter
2 cups fresh strawberries, hulled and halved
1/4 cup sugar
1 tbsp balsamic vinegar
4 scoops vanilla ice cream

Melt butter in a large skillet over medium heat. Add the strawberry halves, sugar and balsamic vinegar. Cook until the strawberries are heated through and darkened to a ruby red.

Place scoops of ice cream into dessert bowls or stemmed glasses. Spoon strawberries over the ice cream and serve. Serves 4.

Strawberry Swirl
8-10 Servings

2 cups sliced fresh strawberries
1/4 cup sugar
1 cup boiling water
1 (3 oz) pkg strawberry flavored gelatin
2 cups cool whip
3 cups mini marshmallows

Sprinkle sugar over strawberries and let stand 20 minutes. Drain and reserve juice. Chill berries. Combine the boiling water and gelatin until dissolved. Add ice and water to reserved juice to make 1 cup and add to gelatin. Chill until just beginning to set. Combine cool whip and marshmallows and let set while the gelatin is being chilled. Beat slightly set gelatin until foamy. Add berries. Swirl berry mixture and cool whip mixture in clear glass dish. Chill until set.

Creamy Strawberry Rellenos

Crepes:
    3/4 cup flour, sifted
    1/4 teaspoon salt
    1 tablespoon sugar
    2 whole eggs
    2 egg yolks
    1 cup milk
    4 tablespoons butter, melted
Filling:
    1 pint fresh strawberries
    3 bananas, cut in 1/2 slices
    2 tablespoons cinnamon and sugar
    One 8-ounce package non-fat cream cheese
    8 ounce non-fat vanilla pudding
    8 ounce non-fat whipped cream
    1/2 lemon, juiced and rind grated
    3 packets artificial sweetener
    Vanilla extract, to taste
Topping:
    1/4 cup powdered sugar

To make crepes:
Mix all crepe ingredients. Heat 6-8 inch nonstick skillet over
medium-high heat. Brush with melted butter. Add 1/4 cup batter and
swirl pan until bottom is evenly coated. Flip crepe when edges begin
to dry and lift from pan. Cook until second side is lightly browned.
Repeat until 16-20 crepes are prepared. Set aside and cover.

To prepare filling:
Beat cream cheese until smooth and stir in pudding, lemon rind, lemon
juice, sweetener, and vanilla. Fold in whipped cream. Rinse, dry, and
halve strawberries. Toss banana slices with sugar and cinnamon.

To assemble:
Lay out each crepe flat and place in center 4 strawberry halves, 4
banana slices, and 2 heaping tablespoons filling. Roll up jelly-roll
style. Place on serving tray and lightly dust with powdered sugar
Serve with chocolate sauce.

Serves 8-10

shortcakes

1-1/2 cups flour

1/2 cup quick oats

2 T. sugar

1 T. baking powder

1/4 tsp. salt

1/2 cup margarine

1/2 cup milk
Preparation -
Combine the flour, oats, sugar, baking powder and salt. Using a fork or pastry blender, cut in the margarine until the mixture resembles coarse crumbs. Add milk, just enough to moisten the dry ingredients. Shape the dough into a ball. On a floured board, knead the dough lightly, turning it over about 10 times. Flatten the dough and gently press or roll it to about 1/2" thickness. Cut with a 3" to 4" heart-shaped cookie cutter or round biscuit cutter. Place on an ungreased cookie sheet. Bake at 425º for 12 to 14 minutes or until light golden brown. (Yields 4 o 6 shortcakes, depending on size of cutter.)

glazed strawberries

3 cups sliced strawberries

1/4 cup water

1/3 cup sugar

1 T. lemon juice
Preparation -
Combine the water, sugar and lemon juice in a saucepan. Cook and stir over medium heat until the sugar is dissolved. Stir in the berries. Simmer just until berries are heated through. Serve warm or chilled.

additional ingredients

whipped cream or whipped topping

4 to 6 large whole berries

To assemble -
Spoon a generous amount of whipped cream or whipped topping onto a dessert plate. Split a shortcake in half, crosswise. Place a shortcake half in the center of the dessert plate, on top of the whipped cream. Spoon berries on top. Place the other shortcake half on top of the berries. Spoon more berries around the shortcake. Top with a dallop of whipped cream and a whole strawberry.

Strawberry-Rhubarb Tapioca Dessert

1 C. mashed Strawberries
4-5 C. finely cut-up Rhubarb
1 C. sugar
pinch salt
1/2C. orange juice
1/2 C. water
1/3 C. quick-cook tapioca
1 C. water

Mix first 6 ingredients together in large saucepan. Cook over medium-high heat until rhubarb is tender, stirring constantly. While cooking fruit mixture, soak tapioca in remaining water for 5 minutes. Add this mixture to the cooked fruit and continue cooking until thickened, stirring constantly. Pour into serving dishes or bowl. May be served slightly warm, at room
temperature, or chilled.

Layered Strawberry Tiramisu

1 pkg. (8 oz.)Cream Cheese, softened 
3-1/2 cups cold milk 
2 pkg. (4-serving size each) Jell-o Vanilla Instant Pudding
2 pkg. (3 oz. each) ladyfingers, split 
1 tub (8 oz.) cool whip strawberry Topping, thawed 
2-1/2 cups sliced strawberries 
2 squares  Semi-Sweet Baking Chocolate, grated 

Beat cream cheese in large bowl with electric mixer on medium speed
until creamy. Gradually add milk, beating until well blended. Add dry
pudding mix; beat on low speed 1 minute or until well blended.
 
Line bottom of 13x9-inch pan with half of the ladyfingers; top with
layers of half each of the pudding mixture, whipped topping and
strawberries. Repeat all layers. 

Refrigerate 3 hours or until ready to serve. Sprinkle with grated
chocolate.

Strawberry Butter Crumble

Filling:
3 pints strawberries
1/2 cup granulated sugar
2 tablespoons flour

Topping:
3/4 cup oats
3/4 cup flour
3/4 cup brown sugar
3/4 cup (1-1/2 sticks) unsalted butter, softened

For filling, mix strawberries with sugar and flout. For topping,
mix oats, flour, brown sugar and butter together. Place filling
in eight 1/2 cup or larger baking dishes and divide topping
equally on top of the eight dishes. Bake 2 2-25 minutes at
375 degrees.

Note: Experiment with your favorite season fruits.
Add blueberries or raspberries to give the recipe a twist.

All-american Strawberry Shortcake

3 pt Fresh strawberries
2 ts Orange juice
4 tb Sugar
Grated rind of 1 orange
1/4 c Butter
1/2 c Sour cream
4 tb Sugar; optional
1/4 ts Sugar or honey
2 c Flour
4 tb Baking powder
1/2 ts Salt
1/4 c Solid shortening
2 c Whipping cream

WHIPPED CREAM: whip cold cream (with sugar) until soft peaks form.

Combine sliced berries; sugar or honey; and orange juice. Let stand at room temp. for 1 hr.

Sift all dry ingredients together into a med bowl. Add orange rind. Add butter and shortening; and work thme into flour-mixutre thoroughly.

Lightly mix in sour cream with a fork to form a soft dough.

Roll dough out onto lighlty floured board; 3/4 in thick. Cut into 4 circles; about 4 in wide (use a 2-lb coffee can as a cutter.)

Place on ungreased baking sheet. Bake at 400 about 20 mins. or until golden.

While still warm; use fork and split cakes in half. Place each on desset plate. Top with drained berries and second half of cake. Top wtih additional berries. ladel some juice on top. Garnish with whipped cream and a strawberry.