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
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
STRAWBERRY COBBLER SQUARES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h
Yield 18 servings
Number Of Ingredients 12
Steps:
- For the filling: Preheat the oven to 375 degrees F.
- Add the strawberries, granulated sugar, cornstarch and lime zest and juice to a bowl. Toss to combine and set aside.
- For the crust and crumble: In a food processor, combine the flour, butter, brown sugar and baking powder. Pulse until a loose crumb forms; continue to pulse as you add the cream.
- Grease a 9-by-13-inch pan with butter. Dump two-thirds of the flour mixture onto the prepared pan and press flat. Top with the strawberry mixture, spreading it into an even layer. Sprinkle over the remaining flour mixture, followed by the turbinado sugar.
- Bake the bars until the top is golden and the strawberry layer is thick and bubbling, 28 to 30 minutes. Remove and allow to cool.
- For the icing: Whisk together the powdered sugar and lime juice until smooth.
- Cut the cobbler into small squares and drizzle with the icing. Add to a platter and serve.
STRAWBERRY SHORTCAKE BARS RECIPE
A deliciously fresh strawberry dessert, with creamy and chewy cookie layers. This strawberry shortcake bars recipe is absolutely divine!
Provided by Camille Beckstrand
Categories Dessert
Time 1h
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugar until fluffy.
- Add eggs, one at a time, mixing after each egg. Mix in vanilla.
- In a separate bowl whisk together flour, salt and baking soda. Add to wet mixture and mix just until combined.
- Spread on a greased, rimmed baking sheet (I use a 13x18x1" pan/cookie sheet). The dough will be just like cookie dough- heavy and sticky- so it's best to spray your hands with a little nonstick spray and use them to help mold the dough into the pan.
- Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Let cool completely.
- Mix together cream cheese, powdered sugar, and vanilla. Beat until smooth, then fold in the Cool Whip and stir well. Spread cream cheese layer over cooled sugar cookie bars.
- Place in the fridge for about 30 minutes to let the cream layer set up. Top with fresh strawberries, cut, and serve.
- I learned that these look the best if you put the strawberries on right before serving, otherwise the juice from the strawberries can tint your cream layer pink.
- Store leftovers in the fridge.
Nutrition Facts : Calories 311 kcal, Carbohydrate 46 g, Protein 5 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 60 mg, Sodium 169 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
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
SKINNY STRAWBERRY SHORTCAKE SQUARES
This fresh summertime favorite is made easier using Bisquick™, and this version has 67% less fat and 29% fewer calories than the original recipe.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 15
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray. 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 medium bowl, mix strawberries, 2 tablespoons sugar, the water and lemon juice. Cover; refrigerate 30 minutes to 1 hour.
- To serve, cut cake into squares; place on individual dessert plates. Top each serving with strawberries and whipped topping.
Nutrition Facts : Calories 230, Carbohydrate 41 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 25 g, TransFat 0 g
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