Strawberry Heaven Recipes

Steps:

• 1. Gather all ingredients.
• 2. Mix sweetened condensed milk and lemon juice together. Then fold in thawed Cool Whip.
• 3. Tear cake into pieces, or slice smaller cakes into approximately 1-inch pieces.
• 4. Layer 1/2 of the cake pieces in 9x13 inch baking dish.
• 5. Pour 2 cups of strawberries over cake.
• 6. Spread 1/2 of Sweetened Condensed Milk mixture over strawberries. Repeat by layering with other half of ingredients -beginning with the cake and ending with the topping (sweetened condensed milk mixture).
• 7. Garnish with fresh strawberries, if desired. Cool in refrigerator until ready to serve. Best when made a few hours in advance.
• 8. Enjoy a piece of heaven -"Strawberry Heaven."

Steps:

• Combine in medium saucepan 1/2 cup of sugar, cornstarch, Jello, lemon juice, and water. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Set aside to cool slightly. Stir in sliced strawberries. Tear angel food cake into 1 inch pieces and toss with 2 cups of the Cool Whip. Press into 9x13 inch pan (I use glass so you can see the pretty layers). Set aside. Combine cream cheese, 1/2 cup remaining sugar, and vanilla in mixer bowl. Beat until smooth. Stir in remaining Cool Whip. Spread evenly over cake layer. Pour cooled strawberry mixture over cream cheese layer, spreading to cover cake evenly. Refrigerate 2 to 3 hours before serving. Note: You may substitute a 16 ounce bag of frozen whole strawberries, thawed and chopped, for the fresh strawberries. food,com

Steps:

• Slice off the top, bottom and ends of the poundcake and slice thinly.
• Puree 1c of the strawberries with the lemon juice and set aside.
• Whip together cream cheese, sugar and vanilla until creamy.
• Fold whipped topping and strawberry puree into cream cheese mixture.
• Line the bottom and sides of a 9" springform pan with the poundcake.
• Top with 1/2 of the cream cheese/strawberry mixture.
• Top with sliced strawberries.
• Repeat all 3 layers.
• Chill overnight.

Steps:

• Cut cake horizontally into 3 layers.
• Place 1 cake layer on serving plate.
• Stir crushed strawberries and milk into 1 ½ cups of the Cool Whip in a large bowl.
• Spread ½ of the strawberry mixture on cake layer.
• Arrange ½ of the sliced strawberries on top of the strawberry mixture.
• Repeat layers, ending with cake.
• Frost the top and sides of the cake with the remaining whipped topping.
• Refrigerate at least 1 hour or until ready to serve.
• Decorate top and sides of the cake with strawberry fans and mint leaves.
• Store leftover cake in the refrigerator.

Steps:

• Cut cake horizontally into 3 layers. Place 1 cake layer on serving plate.
• Slice 2 cups of the strawberries; set aside. Crush remaining strawberries. Stir crushed strawberries and milk into 1-1/2 cups of the whipped topping in large bowl.
• Spread 1/2 of the strawberry mixture on cake layer. Arrange 1/2 of the sliced strawberries on top of strawberry mixture. Repeat layers, ending with cake. Frost top and side of cake with remaining whipped topping.
• Refrigerate at least 1 hour or until ready to serve. Garnish with strawberry fans and mint leaves. Store leftover cake in refrigerator.