Strawberries And Cream Bars Recipes

STRAWBERRIES AND CREAM BARS

Steps:

• Preheat oven to 350°
• Spray 9×13 with cooking spray
• In large bowl combine butter, one egg and cake mix. Mixture will be stiff. I used my hands to combine the dough.
• Reserve 1 cup of mixture for topping and set aside.
• Press the remaining mixture in the bottom of the pan and bake for 10 minutes.
• While crust is baking, slice the strawberries into approx 1/4″ slices.
• In a mixing bowl beat cream cheese, sugar, vanilla and remaining egg until smooth.
• Spread cream cheese mixture over top the partially baked crust.
• Evenly arrange the sliced strawberries over the cream cheese mixture and the sprinkle with remaining crust.
• Bake for 25-30 minutes until center is set and crumbs on top turn golden brown.
• Cool completely on wire rack and chill at least 30 minutes before serving.

STRAWBERRIES AND CREAM BARS

Steps:

• Preheat oven to 350° F. Spray the bottom of a 9x13-inch baking pan with non-stick spray.
• In a large bowl, mix together the cookie mix, butter and egg until a dough forms.
• Press dough into the bottom of the baking pan.
• Bake for 15 to 20 minutes or until light golden brown. Remove from oven and let cool completely.
• In a medium bowl, beat cream cheese with an electric mixer until smooth.
• In a small, microwave-safe bowl, microwave white chocolate chips for 45 to 60 seconds or until chips are melted. Stir until smooth.
• Stir in the melted white chocolate chips with the cream cheese.
• Spread this mixture evenly over the cooled sugar cookie crust. Refrigerate while making the topping.
• In a small bowl, crush 1 cup of the strawberries.
• In 2-quart saucepan, add the crushed strawberries, sugar, cornstarch and water.
• Cook over medium heat, stirring constantly, until mixture boils and thickens.
• Remove from heat and let cool 10 minutes.
• Gently fold in remaining strawberries. Spoon over the filling.
• Cover and refrigerate 1 hour or until set.

STRAWBERRIES & CREAM BARS

Steps:

• Heat oven to 350ºF.
• Beat butter, cake mix and 1 egg in large bowl with mixer until crumbly. Reserve 3/4 cup crumb mixture; press remaining crumb mixture onto bottom of 13x9-inch pan sprayed with cooking spray. Bake 10 min.
• Meanwhile, beat cream cheese, granulated sugar and vanilla until blended. Add remaining egg; mix well.
• Spread cream cheese mixture over crust; top with strawberries, then reserved crumb mixture.
• Bake 45 min. or until center is set and crumb topping is lightly browned. Cool completely. Refrigerate 30 min. before cutting into bars.
• Garnish with sifted powdered sugar just before serving.

STRAWBERRIES AND CREAM BARS

Steps:

• In a blender, combine strawberries, 3/4 cup sugar, and pinch of salt and puree until smooth. Pour into a 9-by-13-inch baking dish. Transfer to freezer and scrape with a fork every 30 minutes until mixture is thick and slushy, 2 hours. Smooth top with a rubber spatula.
• In a large bowl, using an electric mixer, beat egg whites on high until foamy. With mixer on medium, gradually add 3/4 cup sugar. Increase speed to high and beat until stiff, glossy peaks form, 3 minutes. In another medium bowl, beat cream and vanilla on high until stiff peaks form, 1 to 2 minutes. With rubber spatula, gently fold whipped cream into egg-white mixture. Pour over strawberry mixture and smooth top with rubber spatula. Freeze until firm, about 4 hours (covered, up to 3 days), before cutting into 12 squares.

STRAWBERRIES & CREAM BARS RECIPE

Steps:

• HowToStep
• Position rack in centre of oven, then preheat to 350°F. Spray a 13x9-in baking pan with non-stick cooking spray. ##Beat cake mix, butter, and 1 of the eggs with an electric mixer in a large bowl until crumbly. Reserve 1 cup of the crumb mixture. Press remaining mixture onto bottom of prepared pan. Bake until set, about 10 minutes. ##Meanwhile, beat cream cheese, sugar and vanilla with an electric mixer in a large bowl until blended. Add remaining egg and mix well. ##Spread cream cheese mixture evenly over crust. Top with strawberries. Sprinkle with reserved crumb mixture. ##Bake until centre is set and crumb topping is lightly browned, about 45 minutes. Let cool completely on a rack. Refrigerate until chilled, about 30 minutes. ##Cut into bars and garnish with sifted icing sugar just before serving.