STRAWBERRY SHORTCAKE SQUARES
Try a no-fuss way to make a classic strawberry dessert that serves a crowd of 15.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 15
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour (or spray pan with baking spray with flour). In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally. Pour into pan.
- Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
- In chilled small bowl, beat whipping cream on high speed until soft peaks form; set aside. In medium bowl, beat cream cheese, powdered sugar and vanilla on medium speed until well blended. Fold in whipped cream.
- Frost top of cooled cake with whipped cream mixture. If desired, frosted cake can be refrigerated up to 6 hours. To serve, cut cake into squares; place on individual dessert plates. Top with strawberries.
Nutrition Facts : Calories 340, Carbohydrate 38 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 21 g, TransFat 1 1/2 g
KIWI DESSERT SQUARES
Be ready to share the recipe for this do-ahead dessert for a large group. It's a real eyecatcher with taste to match! -Marlene Muckenhirn Delano, Minnesota
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 28 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine flour and confectioners' sugar. Cut in the butter until crumbly. Press into a greased 15x10x1-in. baking pan. Bake at 350° for 16-19 minutes or until golden brown. Cool on a wire rack., In a small saucepan, combine the sugar and cornstarch. Stir in water until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in orange extract. Cool completely., In a large bowl, beat the cream cheese, sugar and orange extract until smooth. Spread over crust. Cover and refrigerate for 45 minutes. Cut into 28 squares., Cut each kiwi into seven slices. Place a kiwi slice in the middle of each square; top each with a strawberry half. Brush with glaze; refrigerate until set.
Nutrition Facts :
STRAWBERRY SHORTCAKE BARS
Steps:
- Line a small baking sheet with parchment paper, wax paper or aluminum foil and set aside.
- Place the white chocolate in a medium bowl and set aside. Place the heavy cream in a microwave-safe bowl and heat on high for 1 minute, or bring to a simmer in a small pot over low heat. Pour the hot heavy cream over the white chocolate and let sit, stirring occasionally, until the chocolate has melted, about 5 minutes.
- Meanwhile, place the cookies and freeze-dried strawberries in a resealable plastic bag and gently crush with a rolling pin or skillet until everything is crushed and mostly gravel-sized (or crush toppings in a food processor). Place the toppings mixture in a large, shallow plate or baking dish along with the strawberry cereal.
- Working with one ice cream bar at a time, pour the white ganache all over a bar. Use a butter knife to spread the ganache to fully coat. Lay the bar on the plate with the toppings, pressing gently to adhere. Flip the bar over and continue pressing in the toppings to fully cover the bar.
- Place on the prepared baking sheet and immediately place in the freezer. Continue with the remaining bars and topping. Freeze the coated bars for at least 10 minutes before serving.
STRAWBERRY SHORTCAKE SQUARES
From www.nabiscoworld.com. I'm posting here for safe keeping. It sounds like a yummy summer dessert. Cook time is chill time. You need 2 of the 4 serving size packages of pudding mix; I did not have a package handy, so could not check the actual ounces.
Provided by Kzim4
Categories Dessert
Time 3h15m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- CRUSH 40 of the wafers; mix with 3 tablespoons of the sugar and the margarine until well blended. Press firmly onto bottom of 13x9-inch baking pan; set aside.
- POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minute or until well blended. Gently stir in whipped topping. Spread half of the pudding mixture over crust; top with remaining 24 wafers. Cover with remaining pudding mixture.
- REFRIGERATE at least 3 hours. Meanwhile, toss strawberries with remaining 1 tablespoons sugar. Cover and refrigerate until ready to serve. Cut dessert into 24 squares. Serve each square topped with about 2 tablespoons of the strawberry mixture. Refrigerate leftovers.
Nutrition Facts : Calories 188.7, Fat 9.3, SaturatedFat 3.5, Cholesterol 13.8, Sodium 229.4, Carbohydrate 25.1, Fiber 0.7, Sugar 11.8, Protein 1.8
STRAWBERRY SHORTCAKE SQUARES
In true strawberry shortcake style, these squares have sweet layers topped with fresh berries. Bonus: This dessert can be made ahead for a party.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 24 servings
Number Of Ingredients 7
Steps:
- Crush 40 wafers; mix with 3 Tbsp. sugar and margarine. Press onto bottom of 13x9-inch pan.
- Beat pudding mixes and milk in large bowl with whisk 2 min. Stir in COOL WHIP; spread half over crust. Cover with layers of remaining wafers and pudding mixture. Refrigerate 3 hours. Meanwhile, toss strawberries with remaining sugar. Refrigerate until ready to use.
- Cut dessert into squares to serve; top with berry mixture.
Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 3.762 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
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