Best Strawberry Heaven Recipes

STRAWBERRY HEAVEN RECIPE - (4.4/5)

Steps:

• Combine in medium saucepan 1/2 cup of sugar, cornstarch, Jello, lemon juice, and water. Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens. Set aside to cool slightly. Stir in sliced strawberries. Tear angel food cake into 1 inch pieces and toss with 2 cups of the Cool Whip. Press into 9x13 inch pan (I use glass so you can see the pretty layers). Set aside. Combine cream cheese, 1/2 cup remaining sugar, and vanilla in mixer bowl. Beat until smooth. Stir in remaining Cool Whip. 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. Note: You may substitute a 16 ounce bag of frozen whole strawberries, thawed and chopped, for the fresh strawberries. food,com

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."

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.

APPLE/STRAWBERRY HEAVEN CRUMBLE

Steps:

• 1. 1. Preheat oven to 350°F. Brush a round spring form pan with melted butter or spray to lightly grease. Line the base with wax paper. Place the prepared pan on a baking tray. 2. Use an electric beater to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Use a large spoon to fold in the combined flour and the milk until well combined. 3. Spoon into the prepared pan. Use the back of the spoon to smooth the surface. Arrange the apple and strawberry on top. No need to force the fruit into the batter. 4. To make the crumble topping, place the flour and butter in a bowl. Use your fingertips or hand held pastry blender to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Add in the sugar. 5. Sprinkle the crumble topping over the apple and strawberry. Bake in oven for 1 hour 10 minutes or until a skewer inserted into the center comes out clean. Set aside in the pan for 10 minutes before transferring entire spring form pan to a wire rack to cool slightly. Release the spring form sides and transfer to platter, or serve from the bottom of the spring form pan before serving. Serve cake warm or at room temperature. I have also had this cold as a "coffee cake" for breakfast and is wonderful.
• 2. Notes: You can make this recipe up to 1 day ahead if serving whole for guests. Store in an airtight container in the fridge. Bring to room temperature to serve. To reheat individual slices, place on a microwave-safe plate and heat in microwave on Medium for 1 minute or until warm. This may also be frozen after cooling completely. Wrap in cling wrap and place in large freezer bag. This would need to be cut in 1/2 or 1/4 sections. Let thaw out in fridge or counter. Would not recommend to "food save" this product to store or freeze.
• 3. Per slice: Calories 189 Total Fat 3.1g Saturated Fat 1.54g Cholesterol 37.54mg Sodium 22.75mg Total Carbohydrate 36g Dietary Fiber 1.65g Sugars 15.05g Protein 4.44g

STRAWBERRY HEAVEN CAKE

Steps:

• CAKE:.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) round pans.
• In a large bowl, stir together cake mix and gelatin mix.
• Make a well in the center and pour in 1 cup mashed strawberries, oil, milk and eggs.
• Beat on low speed until blended.
• Scrape bowl, and beat 4 minutes on medium speed.
• Fold in the coconut and pecans.
• Divide the batter among the prepared pans.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• FROSTING:.
• To make the Strawberry Cream Cheese Frosting:
• Mash the 3/4 cup strawberries to make 1/2 cup, then drain well; set aside. In a medium bowl, beat cream cheese and butter until smooth.
• Blend in the confectioners' sugar and drained strawberries.
• Beat on medium speed until the frosting lightens and is well combined. Fold in the coconut and pecans.
• Frost cake between layers, on top and sides.
• Chill uncovered 30 minutes or until frosting sets, then cover and chill 4 to 6 hours before serving.

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:

• 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 CAKE RECIPE

Steps:

• 1. Cut cake horizontal into 3 layers. Place1 cake layer on serving plate. Stir crushed strawberries and milk into 1 1/2 cups of whipped topping in large bowl. 2. Spread 1/2 of strawberry mixture on cake layer. Arrange 1/2 if the sliced strawberries on top of strawberry mixture. Repeat layers, ending with cake. 3. Frost tops and sides with whipped topping. Refrigerate at least one hour or until ready to serve. 4. Decorate top of cake with strawberry fans and mint leaves if desired.

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!!

EASY STRAWBERRY HEAVEN

Steps:

• Crush 2 of the meringues into small pieces and lay 1 crushed meringue on each plate
• Lay the strawberries on top of the crushed meringue in a circular shape, leaving a space in the middle for the cream.
• Squirt/spoon a layer of cream within the cetnre of the strawberries/on top of the crushed meringue and lay the whole meringue nest on top of the cream
• Place more cream on top of the meringue nest followed by 1 strawberry halved on top of the cream for decoration.
• Finally, decorate with the shaven chocolate and indulge in as much sauce as you like.