Strawberries And Cream Bars Recipes

STRAWBERRIES AND CREAM BARS

Steps:

• Preheat oven to 350° F. Spray the bottom of a 9x13-inch baking pan with non-stick spray.
• In a large bowl, mix together the cookie mix, butter and egg until a dough forms.
• Press dough into the bottom of the baking pan.
• Bake for 15 to 20 minutes or until light golden brown. Remove from oven and let cool completely.
• In a medium bowl, beat cream cheese with an electric mixer until smooth.
• In a small, microwave-safe bowl, microwave white chocolate chips for 45 to 60 seconds or until chips are melted. Stir until smooth.
• Stir in the melted white chocolate chips with the cream cheese.
• Spread this mixture evenly over the cooled sugar cookie crust. Refrigerate while making the topping.
• In a small bowl, crush 1 cup of the strawberries.
• In 2-quart saucepan, add the crushed strawberries, sugar, cornstarch and water.
• Cook over medium heat, stirring constantly, until mixture boils and thickens.
• Remove from heat and let cool 10 minutes.
• Gently fold in remaining strawberries. Spoon over the filling.
• Cover and refrigerate 1 hour or until set.

STRAWBERRIES AND CREAM BARS

Steps:

• Preheat oven to 350°
• Spray 9×13 with cooking spray
• In large bowl combine butter, one egg and cake mix. Mixture will be stiff. I used my hands to combine the dough.
• Reserve 1 cup of mixture for topping and set aside.
• Press the remaining mixture in the bottom of the pan and bake for 10 minutes.
• While crust is baking, slice the strawberries into approx 1/4″ slices.
• In a mixing bowl beat cream cheese, sugar, vanilla and remaining egg until smooth.
• Spread cream cheese mixture over top the partially baked crust.
• Evenly arrange the sliced strawberries over the cream cheese mixture and the sprinkle with remaining crust.
• Bake for 25-30 minutes until center is set and crumbs on top turn golden brown.
• Cool completely on wire rack and chill at least 30 minutes before serving.

STRAWBERRIES & CREAM BARS RECIPE

Steps:

• HowToStep
• Position rack in centre of oven, then preheat to 350°F. Spray a 13x9-in baking pan with non-stick cooking spray. ##Beat cake mix, butter, and 1 of the eggs with an electric mixer in a large bowl until crumbly. Reserve 1 cup of the crumb mixture. Press remaining mixture onto bottom of prepared pan. Bake until set, about 10 minutes. ##Meanwhile, beat cream cheese, sugar and vanilla with an electric mixer in a large bowl until blended. Add remaining egg and mix well. ##Spread cream cheese mixture evenly over crust. Top with strawberries. Sprinkle with reserved crumb mixture. ##Bake until centre is set and crumb topping is lightly browned, about 45 minutes. Let cool completely on a rack. Refrigerate until chilled, about 30 minutes. ##Cut into bars and garnish with sifted icing sugar just before serving.

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.

STRAWBERRIES & CREAM BARS

Steps:

• Heat oven to 350ºF.
• Beat butter, cake mix and 1 egg in large bowl with mixer until crumbly. Reserve 3/4 cup crumb mixture; press remaining crumb mixture onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 10 min.
• Meanwhile, beat cream cheese, granulated sugar and vanilla until blended. Add remaining egg; mix well.
• Spread cream cheese mixture over crust; top with strawberries, then reserved crumb mixture.
• Bake 45 min. or until center is set and crumb topping is lightly browned. Cool completely. Refrigerate 30 min. before cutting into bars.
• Garnish with sifted powdered sugar just before serving.

STRAWBERRY-RHUBARB AND CREAM BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Chill a metal bowl in refrigerator.
• Mix flour, pecans, butter, and white sugar in a bowl and press the mixture into the bottom of the prepared baking pan.
• Bake the crust in the preheated oven until golden brown, 18 to 20 minutes; cool in pan on wire rack.
• Mix 1 cup brown sugar, corn syrup, and cornstarch in a saucepan; stir in rhubarb. Bring the rhubarb mixture to a boil; reduce heat and cook, stirring often, until thickened, 4 to 5 minutes. Let the filling cool and stir in strawberries.
• Beat cream cheese with confectioners' sugar in a bowl until smooth.
• Pour heavy cream into chilled metal bowl and whip with an electric mixer until fluffy and the cream holds soft peaks, about 3 minutes. Fold 1 cup of the whipped cream into the cream cheese mixture; reserve remaining whipped cream.
• Spread the cream cheese mixture over the cooled crust and top with the rhubarb mixture; spoon the remaining whipped cream over rhubarb layer. Refrigerate until set and thoroughly chilled, 3 to 4 hours; sprinkle with 2 tablespoons brown sugar.

STRAWBERRIES AND CREAM BARS

Steps:

• In a blender, combine strawberries, 3/4 cup sugar, and pinch of salt and puree until smooth. Pour into a 9-by-13-inch baking dish. Transfer to freezer and scrape with a fork every 30 minutes until mixture is thick and slushy, 2 hours. Smooth top with a rubber spatula.
• In a large bowl, using an electric mixer, beat egg whites on high until foamy. With mixer on medium, gradually add 3/4 cup sugar. Increase speed to high and beat until stiff, glossy peaks form, 3 minutes. In another medium bowl, beat cream and vanilla on high until stiff peaks form, 1 to 2 minutes. With rubber spatula, gently fold whipped cream into egg-white mixture. Pour over strawberry mixture and smooth top with rubber spatula. Freeze until firm, about 4 hours (covered, up to 3 days), before cutting into 12 squares.

STRAWBERRIES & CREAM BARS

Steps:

• Preheat oven to 325F.
• Mix crust ingredients (graham cracker crumbs, sugar and butter) together then press into an 8"x8" baking pan.
• Bake for 10 minutes.
• Let cool completely before filling.
• For the filling, whip the heavy cream on high speed until stiff peaks form.
• Add the powdered sugar and cream cheese to the whipped cream and whip until well blended.
• In a separate bowl, stir together the condensed milk and strawberry puree until well combined.
• Stir the strawberry mixture into the whipped mixture just until blended.
• Pour the filling into the prepared (and cooled) crust.
• Place in freezer overnight before serving. Store leftovers in freezer.

SCRUMPTIOUS STRAWBERRY PIE BARS

Steps:

• Place a large metal bowl and beaters from an electric mixer in the freezer.
• Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square pan with cooking spray.
• Mix crushed graham crackers, butter, white sugar, shortening, and cinnamon in a bowl until well blended. Press into the prepared pan to make crust.
• Bake crust in the preheated oven until set, about 7 minutes. Let cool, about 5 minutes. Refrigerate for 10 minutes. Transfer to the freezer and chill until cool to the touch.
• Beat heavy cream in chilled bowl with an electric mixer on high speed until soft peaks form. Beat in confectioners' sugar 1 tablespoon at a time. Add vanilla extract; continue to beat until stiff peaks form.
• Arrange 1 layer of strawberries over chilled crust. Add 1 layer of whipped cream. Repeat with a second layer of strawberries and whipped cream. Top with remaining strawberries. Drizzle strawberry syrup on top.
• Refrigerate pie until set, about 1 hour. Cut into 9 pieces before serving.