Layered Strawberry Squares Recipes

CREAMY STRAWBERRY SQUARES

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1-1/2 cups. Add to gelatin; stir until ice is completely melted. Remove 1-1/2 cups gelatin; set aside on counter. Refrigerate remaining gelatin 30 min. or until slightly thickened.
• Add 3/4 cup COOL WHIP to chilled thickened gelatin; whisk until well blended. Pour into 8-inch square dish. Refrigerate 15 min. or until gelatin mixture is set but not firm. Carefully pour reserved gelatin over creamy gelatin layer in dish.
• Refrigerate 3 hours or until firm. Cut into squares; top with remaining COOL WHIP.

LAYERED STRAWBERRY SHAKES

Steps:

• In blender, place strawberries. Cover and blend on high speed about 1 minute, stopping blender occasionally to stir, until smooth. Remove from blender. Rinse blender.
• In blender, place ice cream and milk. Cover and blend on high speed about 2 minutes, stopping blender occasionally to stir, until smooth and creamy.
• When ready to serve, in each of six 10- to 12-ounce glasses, layer 1/4 cup blended ice cream, 1/3 cup strawberry puree and another 1/4 cup blended ice cream.

CREAMY STRAWBERRY DESSERT SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray the inside bottom of a jelly roll pan with cooking spray.
• Mix sugar cookie mix, butter, and egg together in a large bowl until a soft dough forms; press evenly into prepared pan.
• Bake in the preheated oven until crust is light golden brown, 10 to 15 minutes. Cool completely, about 30 minutes.
• Beat cream cheese using an electric mixer on medium speed in a bowl until smooth. Add whipped topping and stir until smooth; spread over crust. Refrigerate.
• Mix sugar and cornstarch together in a 2-quart saucepan; add 1 cup strawberries, water, and vanilla extract. Cook and stir strawberry mixture, mashing strawberries with spoon while cooking, over medium heat until strawberries are softened and mixture is thickened, 10 to 15 minutes.
• Stir food coloring into strawberry mixture and remove from heat; cool for 10 minutes. Gently stir remaining 3 cups strawberries into strawberry mixture; spoon over cream cheese filling. Refrigerate until set, about 1 hour. Serve within 4 hours.

STRAWBERRY SQUARES

Steps:

• Preheat your oven 350°F.
• Combine flour and sugar.
• Cut in the butter until crumbly.
• Press into 8-inch square baking tin.
• Bake until a very light golden colour about 15 to 20 minutes.
• In a medium saucepot place two cups crushed fresh or thawed strawberries.
• Add 1/2 cup white sugar, and bring to a boil.
• Remove from heat; add Jello powder and stir well until dissolved.
• Chill until slightly thickened.
• Prepare Dream Whip dessert topping according to the package directions using the 1/2 cup milk and teaspoons vanilla which it calls for.
• Fold half of the prepared Dream Whip into the slightly thickened strawberry mixture and pour into cooled crust.
• Chill in fridge until set. (This should be about one hour or so).
• Beat the icing sugar into the remaining dessert topping and spread over the set layer.
• Chill until serving time.

STRAWBERRY SQUARES

Steps:

• Preheat the oven to 350 °Grease a 9x13 inch baking dish.
• Line a rimmed baking sheet with aluminum foil.
• In a medium bowl, stir the flour, brown sugar, pecans and melted butter. Toast in the oven until walnuts are fragrant, about 10-13 minutes; stir occasionally. let cool.
• Spread the pecan mixture evenly over the bottom of the 9x13 inch dish and pat it down into the pan with your hands.
• Combine the sliced strawberries in a medium bowl with 1/2 cup sugar and mash with a fork or potato masher, mix until the sugar is dissolved. Set aside.
• In a large deep bowl, whip the egg whites with the lemon juice until they start to form peaks. Gradually add 1/4 cup white sugar while continuing to whip to firm peaks - About another 7-8 minutes. Fold in the strawberries.
• In a separate bowl, whip the cream with an electric mixer just until soft peaks form.
• Fold the whipped cream into the strawberry mixture.
• Spoon the mixture over the prepared pecan crust in the dish and spread evenly.
• Cover and freeze for 6 hours, or overnight.
• Cut into squares to serve and add a dollop of whipped cream and a whole strawberry for garnish.

STRAWBERRY COBBLER SQUARES

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.

FROZEN STRAWBERRY SQUARES

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Combine flour, brown sugar, chopped walnuts, and melted butter and mix well. Spread evenly in a shallow baking pan.
• Bake for 20 minutes, stirring occasionally. Remove from oven; when cool enough to handle, sprinkle 2/3 of the crumb mixture into a 13x9-inch baking dish.
• Mix sliced strawberries with sugar; set aside.
• Combine egg whites and lemon juice in a large bowl. With electric mixer, beat until stiff (pasteurized whites take longer to beat than fresh egg whites, so be patient). Mix in sugared strawberries.
• Fold in whipped cream. Spoon fruit and cream mixture over crumb crust. Sprinkle remaining crumbs on top.
• Freeze 6 hours or overnight. Cut into squares and garnish with whole strawberries, if desired.

CREAMY LAYERED LEMON SQUARES

Steps:

• Combine graham crumbs, 1/4 cup sugar and butter; press onto bottom of 13x9-inch dish.
• Beat cream cheese and remaining sugar in medium bowl with mixer until blended. Whisk in 1-1/2 cups COOL WHIP; spread over crust. Top with 2 cups strawberries. Refrigerate until ready to use.
• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice cubes; stir until melted. Refrigerate 5 min. or until gelatin is thickened. Whisk in remaining COOL WHIP; spread over strawberry layer in dish.
• Refrigerate 4 hours or until firm. Serve topped with remaining strawberries.

LAYERED STRAWBERRY SQUARES

Steps:

• Dissolve gelatin in boiling water.
• Add cold water and chill until slightly thickened.
• Meanwhile, slice strawberries, reserving a few for garnish and sprinkle with sugar.
• Fold whipped topping into gelatin, blending well.
• Fold in strawberries.
• Place 9 graham crackers in bottom of 9-inch square pan.
• Spread half the gelatin mixture over crackers.
• Repeat layers.
• Chill until firm, approximately 3 hours.
• Cut into squares.
• Garnish with reserved strawberries.