Best 10 Strawberry Cream Dessert Recipes

DESSERT CREPES WITH STRAWBERRY CREAM FILLING

Steps:

• To make strawberry cream: Combine the strawberries and sugar and chill, anywhere from an hour to overnight.
• Drain excess water from strawberries and sugar.
• In mixing bowl blend cream cheese and powdered sugar until smooth.
• Stir in reserved strawberries.
• To make dessert crepes: Beat eggs; add remaining ingredients (batter can be refrigerated up to 2 hours).
• Heat pan over med-high heat (you can use an actual crepe pan, but I just use a small frying pan).
• When a few drops of water sprinkled on the pan bounces is about the right temperature.
• Pour about 1/8 C of batter into pan, tilting to spread evenly.
• When the crepe has turned a light brown color you may or may not want to turn to brown other side.
• Turn to brown other side if batter has not set.
• Fill crepes with strawberry cream.
• May serve immedietly or chills well in the refrigerator (up to 2 days).
• Before serving I usually sprinkle a little extra powdered sugar on the crepes.
• The dessert crepe receipe will also work well with many other fillings.

STRAWBERRY CREAM DESSERT

Steps:

• In a large bowl, combine the cracker crumbs, sugar and butter. Press into an ungreased 13-in. x 9-in. dish. Refrigerate for 15 minutes. , Meanwhile, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Stir in 1 cup whipped topping. Spread over the prepared crust., In a large bowl, dissolve gelatin in boiling water. Stir in yogurt and 6 cups of whipped topping until blended. Pour over cream cheese layer. Refrigerate for 1 hour. , Spread remaining whipped topping over strawberry layer. Cover and refrigerate overnight. Just before serving, combine topping ingredients; sprinkle over whipped topping.

STRAWBERRY-RHUBARB CREAM DESSERT

Steps:

• In a small bowl, combine the flour, pecans, butter and sugar. Press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 18-20 minutes or until golden brown. Cool on a wire rack., In a large saucepan, combine brown sugar and cornstarch. Stir in rhubarb until combined. Bring to a boil over medium heat, stirring often. Reduce heat; cook and stir for 4-5 minutes or until thickened. Remove from the heat; cool. Stir in strawberries., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Fold in 1 cup whipped cream. Spread over crust; top with rhubarb mixture. Spread with remaining whipped cream. Refrigerate for 3-4 hours before serving. Garnish with additional brown sugar if desired.

LOW-FAT STRAWBERRY CREAM DESSERT

Steps:

• In a large bowl, beat cream cheese until smooth. Beat in whipped topping on low speed until smooth; set aside. In another large bowl, combine milk and pudding mixes. Beat on low speed for 2 minutes. Let stand for 5 minutes. Stir in cream cheese mixture until smooth. Set aside 1 cup of strawberries. Fold remaining strawberries into pudding mixture. Transfer to a serving bowl or individual dessert dishes. Cover and refrigerate for at least 2 hours. Arrange remaining strawberries on top.,

STRAWBERRY-RHUBARB CREAM DESSERT

Steps:

• In a small bowl, combine the flour, pecans, butter, and sugar.
• Press into a greased 13"x9"x2" baking dish.
• Bake at 350 degrees for 18-20 minutes or until golden brown. Cool on a wire rack.
• Topping: In a large saucepan, combine brown sugar and cornstarch.Stir in rhubarb until combined. Bring to a boil, stirring often. Reduce heat and cook until thickened and the rhubarb is tender. (This is where I also add a few drops of red food coloring to "pep it up" a bit) When done, remove from heat and cool. When cool, stir in the sliced strawberries.
• Filling: In a small mixing bowl , beat cream cheese and confectioners sugar until smooth.Fold in 1 cup of whipped cream.
• Spread the filling over the cooled crust, top with the cooled rhubarb mixture. Spread the remaining whipped cream on top of the rhubarb layer.
• Garnish with some additional brown sugar ( I also added some extra sliced strawberries as garnish).
• Refrigerate for 3-4 hours before serving.

STRAWBERRY CREAM PUFF DESSERT

Steps:

• In a small saucepan, bring the water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add egg and beat well. Continue beating until mixture is smooth and shiny. Drop by rounded tablespoonfuls 3 in. apart onto a greased baking sheet., Bake at 400° for 25-30 minutes or until golden brown. Remove to a wire rack. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs., For filling, in a small bowl, combine strawberries and 2 teaspoons sugar. Cover and refrigerate for 30 minutes. , In a small bowl, beat cream and remaining sugar until stiff peaks form. Fold in strawberry mixture., Fill the cream puffs just before serving. Sprinkle with confectioners' sugar. Garnish with additional strawberries if desired.

STRAWBERRY ICE CREAM DESSERT

Steps:

• In a small bowl, combine cracker crumbs and butter; set aside 2 tablespoons for garnish. Press remaining crumb mixture onto the bottom of an ungreased 10-in. springform pan. Place on a baking sheet. Bake at 375° for 8 minutes or until edges begin to brown. Cool on a wire rack., In a large bowl, combine the ice cream, milk, dry pudding mixes and vanilla; beat until smooth. Fold in half of the whipped topping. Pour over crust. Cover and freeze for 1 hour or until firm., Spread with remaining whipped topping and sprinkle with reserved crumb mixture. Freeze for at least 3 hours or until firm. Remove from the freezer 15 minutes before serving.

EASY STRAWBERRY CREAM DESSERT SQUARES

Steps:

• 1. Heat oven to 350°F.
• 2. Press cookie dough evenly into bottom only of ungreased 13x9-inch pan. (If dough is sticky, use floured fingers.)
• 3. In medium bowl, beat cream cheese, sugar and 3/4 cup of the strawberry topping with electric mixer on medium-high speed about 1 minute or until well blended.
• 4. Add eggs; beat about 2 minutes or until well blended and creamy. Spread evenly over crust in pan.
• 5. Bake 30 to 35 minutes or until center is set.
• 6. Cool 1 hour. Center will sink slightly as it cools.
• 7. In medium bowl, mix whipped topping, food color and remaining 1/4 cup strawberry topping.
• 8. Spread topping mixture over cooled cream cheese layer.
• 9. Refrigerate about 2 hours or until set.
• 10. To serve, cut into 6 rows by 3 rows. Garnish each serving with fresh berries. Serve & Enjoy!
• 11. Cover and refrigerate any remaining dessert.

LAYERED STRAWBERRY AND CREAM DESSERT (EASY!)

Steps:

• Clean strawberries.
• Reserve a portion for garnish, and slice the rest.
• Mix the sliced strawberries with condensed milk.
• Line a loaf pan with plastic film or aluminum foil.
• Layer the dessert beginning with Ladyfingers that have been drizzled with orange juice, then strawberry/milk mixture, and finally whipped cream.
• Repeat layers and finish with ladyfingers on top.
• Refrigerate for a few hours and remove from pan.
• Garnish with reserved strawberries.

STRAWBERRY CREAM DESSERT

Steps:

• 1. Mix Jello in boiling water. Chill until almost set. Add strawberries and keep chilled until ready to use
• 2. Mix softened cream cheese, powdered sugar and cool whip. Set aside
• 3. In a 13" x 9" x 2" pan, mix the crushed graham crackers, sugar, and melted butter. Press into bottom of pan.
• 4. Pour cream cheese mixture over crust. Pour jello and strawberry mixture on top of the cream cheese mixture. Chill at least 1 hour before serving.