Strawberry Chiffon Squares Recipes

STRAWBERRY COBBLER SQUARES

Steps:

• For the filling: Preheat the oven to 375 degrees F.
• Add the strawberries, granulated sugar, cornstarch and lime zest and juice to a bowl. Toss to combine and set aside.
• For the crust and crumble: In a food processor, combine the flour, butter, brown sugar and baking powder. Pulse until a loose crumb forms; continue to pulse as you add the cream.
• Grease a 9-by-13-inch pan with butter. Dump two-thirds of the flour mixture onto the prepared pan and press flat. Top with the strawberry mixture, spreading it into an even layer. Sprinkle over the remaining flour mixture, followed by the turbinado sugar.
• Bake the bars until the top is golden and the strawberry layer is thick and bubbling, 28 to 30 minutes. Remove and allow to cool.
• For the icing: Whisk together the powdered sugar and lime juice until smooth.
• Cut the cobbler into small squares and drizzle with the icing. Add to a platter and serve.

STRAWBERRY CHIFFON PIE

Steps:

• Mix strawberries with 1/2 cup sugar in a medium bowl. Set aside for 30 minutes.
• Mix gelatin with cold water in a medium bowl to soften. Add hot water to dissolve and set aside to cool, 5 to 10 minutes. Stir in strawberries, lemon juice, and salt. Place the bowl in the refrigerator to chill until the mixture mounds when spooned, about 1 hour. Place a large bowl and electric beaters in a freezer.
• Beat whipping cream using an electric mixer in the chilled large bowl using th chilled beaters until foamy. Add 1/4 cup sugar and almond extract gradually; continue beating until stiff peaks form. Fold the chilled strawberry mixture into the whipped cream.
• Place egg whites in a separate bowl and add cream of tartar. Beat using an electric mixer on medium speed until soft peaks form. Increase the mixer speed to high and beat until egg whites are glossy and hold a firm peak. Gently fold into the strawberry mixture.
• Pour filling into the prepared pie crust and smooth out. Place pie in the refrigerator and chill until firm, 4 hours to overnight.

STRAWBERRY CHIFFON SQUARES

Steps:

• 1. Melt butter in saucepan. Stir in crumbs, pat down in a 11x7 inch baking dish.
• 2. In large bowl dissolve gelatin in boiling water, stir in condensed milk and strawberries. Mix well.
• 3. Whip the cream into soft peaks. Fold in marshmallows and whipping cream into strawberry mixture.
• 4. Pour into prepared pan. Chill for two hours.

STRAWBERRY SQUARES

Steps:

• Preheat your oven 350°F.
• Combine flour and sugar.
• Cut in the butter until crumbly.
• Press into 8-inch square baking tin.
• Bake until a very light golden colour about 15 to 20 minutes.
• In a medium saucepot place two cups crushed fresh or thawed strawberries.
• Add 1/2 cup white sugar, and bring to a boil.
• Remove from heat; add Jello powder and stir well until dissolved.
• Chill until slightly thickened.
• Prepare Dream Whip dessert topping according to the package directions using the 1/2 cup milk and teaspoons vanilla which it calls for.
• Fold half of the prepared Dream Whip into the slightly thickened strawberry mixture and pour into cooled crust.
• Chill in fridge until set. (This should be about one hour or so).
• Beat the icing sugar into the remaining dessert topping and spread over the set layer.
• Chill until serving time.

STRAWBERRY CHIFFON SQUARES

Steps:

• Combine the wafer crumbs and melted butter, firmly patting into a 9"square baking pan.
• In a large bowl, dissolve jello in boiling water.
• Stir in milk, strawberries and marshmallows.
• Fold in whipped cream or dream whip.
• Pour over crust and chill for 2 hours or until firm.

STRAWBERRY CHIFFON CAKE

Steps:

• Sift together flour, sugar, baking powder and salt. Place in a large bowl and make a well in the center. Add oil, egg yolks and orange juice; beat with a spoon until smooth. , In a bowl, beat egg whites and cream of tartar until stiff. Gradually add batter, folding gently until blended. Pour into an ungreased 9x5-in. loaf pan. Bake at 325° for 50-55 minutes. Invert immediately on wire rack, but keep in pan. When cool, remove cake from pan and slice into 12 pieces. Top each slice with berries, ice cream and whipped cream.

STRAWBERRY CHIFFON SQUARES

Steps:

• In small sauce pan, melt butter, stir in crushed wafers.
• Pat firmly into 11 x 7 dish (chill).
• In large bowl, dissolve jello into boiling water.
• Stir in condensed milk,& undrained strawberries.
• Fold in marshmallows& whip cream.
• Pour into prepared dish.
• Chill 2 hours.
• Refrigerate leftovers.

STRAWBERRY CHIFFON PIE

Steps:

• Place sliced strawberries in a food processor or blender; cover and process until smooth. Set aside 1-1/2 cups for filling (discard remaining puree or save for another use). In a saucepan, sprinkle gelatin over lemonade concentrate; let stand for 5 minutes. Stir in sugar and reserved strawberry puree. Cook and stir over medium heat until mixture comes to a boil and gelatin is dissolved. Remove from the heat., Stir a small amount of filling into egg whites; return all to the pan, stirring constantly. Cook and stir over low heat for 3 minutes or until mixture is slightly thickened and a thermometer reaches 160° (do not boil). Remove from the heat; stir in orange juice. Cover and refrigerate for 2 hours, stirring occasionally. , Fold in whipped topping; spoon into crust. Cover and refrigerate for 2 hours or until set. Just before serving, garnish with halved strawberries.

STRAWBERRY CHIFFON SQUARES

Steps:

• In small saucepan, melt oleo, stir in crumbs. Pat firmly on bottom of 11 x 7 baking dish and chill.
• In large bowl, dissolve Jell-O in boiling water. Stir in milk and undrained strawberries. Fold in marshmallows and whip cream. Pour into prepared pan.
• Chill 2 hours or until set. If desired, garnish with whipped topping and strawberries.