Kiwi And Strawberry Shortcake Squares Recipes

KIWI AND STRAWBERRY SHORTCAKE SQUARES

Steps:

• Heat oven to 375°F. Grease 9-inch square pan with shortening or cooking spray.
• In medium bowl, stir together all ingredients except fruit. Gently stir in fruit. Spread batter in pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool.

KIWI STRAWBERRY SMOOTHIE

Steps:

• Place the banana, strawberries, kiwi, vanilla frozen yogurt, and pineapple and orange juice blend in a blender. Blend until smooth.

KIWI DESSERT SQUARES

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.

FROZEN STRAWBERRY SHORTCAKE SQUARES

Steps:

• Stir whipped topping, sorbet and gelatin in large bowl until smooth.
• Stir in cake cubes.
• Spoon into 8-inch square pan.
• Freeze 3 hours or until firm.
• Cut into squares.
• Store leftovers in freezer.

STRAWBERRIES 'N CREAM SHORTCAKE SQUARES

Steps:

• Mix whipped topping, ice cream and dry gelatin in large bowl until well blended. Add cake cubes; mix well.
• Spoon into 13x9-inch pan.
• Freeze 3 hours or until firm. Cut into 15 squares to serve. Store leftover dessert in freezer.

VERY BERRY SHORTCAKES

Steps:

• Mix pancake mix, milk, and butter together until a dough forms. Drop 1/3 cup portions onto a baking sheet, and bake at 425 for 10-12 minutes (until just slightly brown on top). No need to shape the biscuits. Toss the berries in the sugar. Place 5 biscuits in a bowl, divide the berries and half and half evenly, and pour over the biscuits.

KIWI AND STRAWBERRY SHORTCAKE SQUARES

Steps:

• Heat oven to 375ºF.
• Grease square 9x9x2 inch. pan.
• Stir together all ingredients in a medium bowl until smooth, except fruit.
• Gently stir in fruit.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.
• Cool, cut into squares, and enjoy.

STRAWBERRY SHORTCAKE SQUARES

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.

STRAWBERRY SHORTCAKE BARS RECIPE

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.