Strawberry Heaven Recipes

STRAWBERRY HEAVEN

Steps:

• 1. Gather all ingredients.
• 2. Mix sweetened condensed milk and lemon juice together. Then fold in thawed Cool Whip.
• 3. Tear cake into pieces, or slice smaller cakes into approximately 1-inch pieces.
• 4. Layer 1/2 of the cake pieces in 9x13 inch baking dish.
• 5. Pour 2 cups of strawberries over cake.
• 6. Spread 1/2 of Sweetened Condensed Milk mixture over strawberries. Repeat by layering with other half of ingredients -beginning with the cake and ending with the topping (sweetened condensed milk mixture).
• 7. Garnish with fresh strawberries, if desired. Cool in refrigerator until ready to serve. Best when made a few hours in advance.
• 8. Enjoy a piece of heaven -"Strawberry Heaven."

NO BAKE STRAWBERRY HEAVEN CAKE

Steps:

• Place water, 1/2 cup of sugar, cornstarch, and jello into a small saucepan, and whisk until cornstarch is dissolved.
• Heat over medium heat until glaze is thickened and clear.
• Set aside to cool slightly, and stir in sliced strawberries.
• Cut angel food cake into 1 inch pieces and toss with 2 cups of the Cool Whip. Press into 9×13 inch glass pan.
• Beat cream cheese, 1/2 cup remaining sugar, and vanilla until smooth. Stir in remaining Cool Whip and spread evenly over cake layer.
• Pour cooled strawberry mixture over cream cheese layer, spreading to cover cake evenly.
• Refrigerate 2 to 3 hours before serving.

STRAWBERRY HEAVEN

Steps:

• Slice off the top, bottom and ends of the poundcake and slice thinly.
• Puree 1c of the strawberries with the lemon juice and set aside.
• Whip together cream cheese, sugar and vanilla until creamy.
• Fold whipped topping and strawberry puree into cream cheese mixture.
• Line the bottom and sides of a 9" springform pan with the poundcake.
• Top with 1/2 of the cream cheese/strawberry mixture.
• Top with sliced strawberries.
• Repeat all 3 layers.
• Chill overnight.

STRAWBERRY HEAVEN

Steps:

• Cut cake horizontally into 3 layers.
• Place 1 cake layer on serving plate.
• Stir crushed strawberries and milk into 1 ½ cups of the Cool Whip in a large bowl.
• Spread ½ of the strawberry mixture on cake layer.
• Arrange ½ of the sliced strawberries on top of the strawberry mixture.
• Repeat layers, ending with cake.
• Frost the top and sides of the cake with the remaining whipped topping.
• Refrigerate at least 1 hour or until ready to serve.
• Decorate top and sides of the cake with strawberry fans and mint leaves.
• Store leftover cake in the refrigerator.

STRAWBERRY HEAVEN

Steps:

• 1. MAKE CAKE: Preheat oven to 325 Stir flour and salt together. Beat egg yolks until thick and pale and gradually beat in sugar.Stir in lemon juice, zest and water. Fold in dry ingredients.Mix well.Beat egg whites until stiff but not dry:fold into batter. mix in well. Bake in an UNGREASED 10 inch tube pan for one hour or until top springs back when lightly touched. Remove and invert pan on a cooling rack and let hang for 1 hour or until cool. Loosen cake with a spatula and shake out of pan.
• 2. Wash , stem and cut up about 3 cups of fresh strawberries. Put into a large bowl and sprinkle with granulated sugar. Let sit at room temperature , stirring occasionally ...you will eventually have berries in syrup. whip cream till firm, add vanilla and powdered sugar to taste. Continue whipping until stiff but not butter! To serve: Slice cake, pour about 2 tbsps of berries and syrup over cake slice, add a couple of spoons of whipped cream and garnish with fresh berries . I also drizzled a chocolate wine sauce on the plate first. ENJOY!!

STRAWBERRY HEAVEN

Steps:

• Cut cake horizontally into 3 layers. Place 1 cake layer on serving plate.
• Slice 2 cups of the strawberries; set aside. Crush remaining strawberries. Stir crushed strawberries and milk into 1-1/2 cups of the whipped topping in large bowl.
• Spread 1/2 of the strawberry mixture on cake layer. Arrange 1/2 of the sliced strawberries on top of strawberry mixture. Repeat layers, ending with cake. Frost top and side of cake with remaining whipped topping.
• Refrigerate at least 1 hour or until ready to serve. Garnish with strawberry fans and mint leaves. Store leftover cake in refrigerator.