The minute I see that first case of Florida strawberries arrive in the grocery store, my mind immediate switches into spring mode – imagining all I can do with those sweet little babies. This urge got strengthened a few weeks back when we had a delicious Florida strawberry tasting as part of Food Blog Forum at Walt Disney World. It was so neat to have several different varieties there together so we could taste the difference!
I just love strawberries… from my Strawberry Cobbler, and Strawberry Bread, to Fresh Strawberry Pie. So, based on the success of my Oreo Delight and Lemon Icebox Delight, here’s a Strawberry version that I just know you’ll love! The crunchy shortbread crust, combined with the creamy cream cheese layer, and the sweet, delicious strawberries makes this one a real winner! It’s one of those things, too, that seems to get better over time. Y’all enjoy!
Strawberry Delight
Ingredients
- 1 (16-ounce) container fresh strawberries
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 1/2 cups all-purpose flour
- 3/4 cup firmly packed light brown sugar
- 1/2 cup butter
- 1 (8-ounce) package cream cheese, softened
- 1 cup powdered sugar
- 2 (8-ounce) containers frozen whipped topping, thawed (I use Cool Whip)
Instructions
- Wash, hull, and slice the strawberries. Place them in a small bowl and add the sugar and lemon juice. Mix well and set aside.
- Preheat the oven to 350° and lightly spray a 9X13 baking dish with nonstick cooking spray.
- In a medium bowl, combine the flour and brown sugar. Cut the butter into the flour and sugar mixture using a pastry blender or two forks until the butter resembles small peas. Pour the flour mixture into the bottom of the prepared baking dish, spread evenly, and press flat to form the crust. Bake the crust for 10 to 12 minutes or until firm. Allow to cool completely.
- In a large bowl, combine the softened cream cheese, powdered sugar, and 1 container of the whipped topping. Stir well to combine. Spread the mixture evenly over the cooled crust.
- Next, drain the strawberries. (Be sure to save that delicious syrup for something - even if it's just to drink it all by itself. It's my favorite part of this recipe. 🙂 ) Layer the drained berries evenly on top of the cream cheese mixture.
- Top with the remaining container of whipped topping. Refrigerate for at least 2 hours before serving.
Oh Happy Dane says
Uhm… Looks so tempting!! Need that NOW!!! Hugs form http://www.ohhappydane.com
Stacey says
Thanks!
Kari says
Looks delicious! I am seriously missing spring/summer fruit! It’s almost here!
Kari
http://www.sweetteasweetie.com
Stacey says
It’s certainly on it’s way. Thanks, Kari!
Joanne says
I love strawberries, and this dessert looks so refreshing!
Stacey says
Thanks, Joanne. It’s so good. We’ve really enjoyed it.
The Better Baker says
Scrumptious Strawberry Dessert! Must make soon. Thanks for sharing….I am drooling.
Stacey says
I hope you’ll enjoy it!
Karen Richards says
Do You Use Softened Butter Or Butter You Need To Cut In Cubes For making The Crust? The Recipe You Gave Did Not say Which To Use. I’m Thinking Softened As Cold Butter Wasn’t Mentioned.. Thanks
Stacey says
It’s not crucial for this recipe. I find cold butter is easier to cut in, but it doesn’t really matter.
Kathy says
I have made this twice and think I’m doing something wrong … both times the crust has been extremely hard and very difficult to cut through, not to mention it sticking to the dish so badly, you can’t remove it in one piece. I greased the bottom of the pan as the directions said … any ideas or ever had this problem??
Stacey says
I’d check the temperature of your oven. If the temperature is too hot, it was cause the sugar to get too hard resulting in that tough, brittle crust.
dus says
The next time I see someone selling Ponchatoula strawberries on the side the road, I’m buying some and making this. I may add some of that leftover syrup to the whipped topping for a little extra strawberry flavor.
Stacey says
YES! Do it! Delicious!
Winnie Mom says
Will have to try your version. I make a chocolate delight which is very similar. The crust portion is
1 cup finely chopped nuts, 1 stick melted butter, 1 cup self rising flour. 2nd layer is same as yours and 3rd layer: mix 2 small packages instant chocolate pudding (I use chocolate fudge) with 3 cups milk. Blend well and put on top of cream cheese layer. 4th layer is same as yours. Then I put semi-sweet chocolate shavings or chocolate curls on top of the cool whip. I think you can be innovative with that 3rd layer and use just about anything you have a taste for making it your own!!
Thanks for the recipe.
Stacey says
Sounds delish!!
Pat Havens says
O>K> I just bought strawberries and I have everything this recipe calls for making this today looks absolutely scrumptious! Thank you so much for the recipes .
Stacey says
Hope it turned out great for you!!
Drew Davis says
Awesome
Mike Z says
Mine also looks like regular sweet bread. I put some of the mix into a muffin pan and left those in too long. That’s my own fault. They’re crunchy but still taste nice and sweet, but no strawberry flavor. The loaf turned out better and has some hint of strawberry. Thank you for the recipe.
Should the strawberries be drained? I poured LL the liquid into the mix hoping for extra flavor.
Stacey says
Are you referring to the Strawberry Bread recipe, Mike?
Bobbi says
can i use blackberries instead of strawberries?
Stacey says
I don’t see why not! Enjoy!