Fresh Fruit Cream Squares Recipes

FRESH FRUIT WITH VANILLA CREAM

Steps:

• Place fruit in a serving bowl or individual dessert dishes. Using a whisk, mix the cream cheese and confectioners' sugar. Gradually add cream and extracts; stir until smooth. Pour over fruit.

CREAM CAKE WITH FRESH FRUIT

Steps:

• For the cake: Preheat the oven to 350 degrees F. Lightly grease a 9-inch springform pan with nonstick spray.
• In a medium bowl, whisk the flour, baking powder and salt to combine.
• In the bowl of a stand mixer fitted with the whisk attachment, whip the eggs and granulated sugar on low speed to thoroughly combine, about 1 minute. Raise the speed and whip until the mixture becomes pale and thick, 5 to 6 minutes. With the mixer running on low speed, add the cream in a slow, steady stream and mix to thoroughly combine. Add the vanilla and mix to combine.
• Add the flour mixture in 2 to 3 additions, mixing well to fully and smoothly combine. Pour the batter into the prepared pan and spread into an even layer, then sprinkle generously with turbinado or sanding sugar.
• Bake until a toothpick inserted into the center comes out clean (or with a few moist crumbs), 65 to 75 minutes. Transfer to a cooling rack and cool the cake completely in the pan.
• For the fruit: Combine the fruit and granulated sugar in a medium bowl and toss well to combine. Macerate at room temperature, stirring occasionally, for at least 30 minutes and up to 4 hours before serving.
• To unmold the cooled cake, run a small offset spatula around the outside edge, then release the outer ring of the pan. Slide an offset spatula under the cake all the way around and gently transfer to a serving platter. Serve slices of cake with a spoonful or two of fruit and their juices.

STRAWBERRIES AND CREAM DESSERT SQUARES

Steps:

• Heat oven to 350°F. Spray bottom only of 15x10x1- or 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.
• In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.
• In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.

PEACHES AND CREAM SQUARES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Separate crescent dough into 2 long rectangles. Place crescent dough onto an ungreased 9x13-inch pan and press dough to cover the bottom of the pan, sealing perforations.
• Combine cream cheese, sugar, and almond extract in a bowl and beat with an electric mixer until smooth. Spread cream cheese mixture evenly over dough. Spoon fruit filling evenly over cream cheese mixture.
• Combine flour, brown sugar, and margarine in a bowl. Mix until crumbly and sprinkle crumb mixture over fruit filling. Top with almonds.
• Bake in the preheated oven until golden brown, 25 to 30 minutes. Remove from the oven and cool completely before cutting into squares.

EASY CREAM CHEESE FRUIT SQUARES

Steps:

• Preheat oven to 325 F.
• To prepare crust: In medium saucepan place 1/4 cup sugar and butter;heat until butter is melted, stirring occasionally.
• Stir in graham cracker crumbs;press mixture evenly over the bottom of a 13 x 9-in.
• baking pan.
• In a large bowl with an electric mixer beat cream cheese until smooth.
• Gradually beat in remaining 3/4 cup sugar.
• Beat in eggs, one at a time, and vanilla, until well blended.
• Spoon blueberry filling over crust. Carefully pour cream cheese mixture over blueberries.
• Bake just until set, 45 to 50 minutes.
• Cool.
• Chill until cold, about 2 hours or longer.
• Cut into 24 squares.
• Serve garnished with strawberry halves or mint leaves, if desired.

BERRIES & CREAM SHORTBREAD SQUARES

Steps:

• Line 8-inch square pan with foil, with ends of foil extending over sides. Combine cookie crumbs and 3 Tbsp. sour cream; press onto bottom of prepared pan.
• Mix remaining sour cream, lemon juice and honey until blended; spread over crust. Freeze 30 min.
• Top sour cream layer with fruit; freeze 1 hour or until firm. Use foil handles to lift dessert from pan before cutting into squares.

FRUIT COCKTAIL SQUARES

Steps:

• Drain the fruit cocktail and reserve 1/3 cup of the syrup. Add the 1 tablespoon maraschino cherry syrup to the reserved fruit cocktail syrup. Chop the drained fruit, and set it aside.
• Stir together in a bowl the flour, baking soda, baking powder, and salt.
• In a large bowl, cream together the butter or margarine and sugar. Beat in the egg and vanilla extract.
• Add the flour mixture, alternating with the syrups, to the creamed mixture. Mix well. Stir in the chopped fruit, the coconut and the cherries.
• Spread dough into a greased 9 inch square pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Cool. Sprinkle sifted confectioners' sugar over the top if desired. Cut into squares.

FRESH FRUIT CREAM SQUARES

Steps:

• Combine cracker crumbs, sugar and butter.
• Pat into a 9x13 pan.
• Beat instant pudding mixes, milk and ice cream until creamy.
• Place this mixture on crumb layer.
• Add whipped topping and then chill well Top with sliced fresh fruit and serve.