Strawberry Dream Recipes

Steps:

• Prepare strawberry puree: Mix quartered strawberries and sugar in a 2-cup liquid measure or bowl. Let sit and macerate for 1 hour, stirring every 10 to 15 minutes. Use an immersion blender to blend into a smooth puree. Pass through a mesh strainer to remove seeds, if desired. Cover and refrigerate until needed.
• Prepare cream mixture: Combine sugar and cream in a saucepan. Set heat to medium-high and bring to a boil while whisking occasionally; be careful, since cream can easily boil over. Once cream just starts to boil, reduce heat to between medium and medium-low and maintain a steady simmer. Simmer for 5 minutes.
• Remove from the heat and whisk in vanilla, lemon juice, and 1/3 cup of the reserved strawberry puree until completely incorporated. Let cool for 10 to 15 minutes.
• While the cream is cooling, pour the remaining strawberry puree evenly into 4 dessert glasses.
• Pour the cooled cream mixture into the glasses. Wrap with plastic wrap and pop in the refrigerator until thoroughly chilled, 3 to 4 hours.
• Meanwhile, prepare topping: Toss diced strawberries and sugar together in a small bowl. Wrap with plastic wrap and chill alongside the strawberry dreams.
• When ready to serve, remove strawberry dreams and topping from the refrigerator. Stir the topping and spoon strawberries and any accumulated juices on top of each dream.

Steps:

• Combine graham crumbs and butter. Reserve 2 Tbsp. crumb mixture; press remaining crumb mixture onto bottom of 13x9-inch pan. Refrigerate until ready to use.
• Mix cream cheese and sugar in medium bowl until blended. Add strawberries; mix well. Gently stir in 2 cups COOL WHIP; spread over crust.
• Beat pudding mixes and milk with whisk 2 min.; pour over cream cheese layer. Refrigerate 1 hour.
• Top with remaining COOL WHIP and reserved crumb mixture. Refrigerate 4 hours.

Steps:

• Tear angel food cake into small pieces.
• Press firmly in 9x13 glass dish.
• Mix pudding with milk, folded in sour cream.
• Place on top of cake. Cover with sliced strawberries, folded into glaze.
• Place cool whip on top of strawberries.
• Refrigerate at least 3 hours before serving.
• Better the second day!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
• Make cake per directions except substitute the 1 1/2 cups of strawberries for the water and add 1 extra egg, (if cake mix calls for 2 eggs add 3), and 8 ounces of the cream cheese at room temperature. Beat well and pour into the prepared pans.
• Bake at 350 degrees F (175 degrees C) for about 20 to 25 minutes or until golden brown. A toothpick inserted in the center will not come out clean when this cake is done since it is so moist. Let cake cool fully before frosting.
• To Make Frosting: Heat the heavy cream until just beginning to boil. Pour it over the white chocolate (chopped) and the remaining 4 ounces cream cheese. Mix well and let cool. Once cool fold into the whipped topping. Use to frost cooled cake and garnish with sliced fresh strawberries.

Steps:

• 1. For the cake: Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch round cake pans, line bottoms with parchment, grease parchment, and flour.
• 2. Transfer strawberries to bowl, cover, and microwave until strawberries are soft and have released their juice, about 5 minutes. Place in fine-mesh strainer set over small saucepan. Firmly press fruit dry (juice should measure at least 3/4 cup); reserve strawberry solids. Bring juice to boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup, 6 to 8 minutes. Whisk milk into juice until combined.
• 3. Whisk strawberry milk, egg whites, and vanilla in bowl. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.
• 4. Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 20 to 25 minutes, rotating pans halfway through baking. Cool cakes in pans on wire rack for 10 minutes. Remove cakes from pans, discarding parchment, and cool completely, about 2 hours. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.).
• 5. For the frosting: Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds. Increase speed to medium-high and beat until pale and fluffy, about 2 minutes. Add cream cheese, one piece at a time, and beat until incorporated, about 1 minute. Add reserved strawberry solids and salt and mix until combined, about 30 seconds. Refrigerate until ready to use, up to 2 days.
• 6. Pat strawberries dry with paper towels. When cakes are cooled, spread 3/4 cup frosting over 1 cake round. Press 1 cup strawberries in even layer over frosting and cover with additional 3/4 cup frosting. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Garnish with remaining strawberries. Serve. (Cake can be refrigerated for 2 days. Bring to room temperature before serving.).