STRAWBERRIES AND CREAM BARS
Strawberries and Cream Dessert Bars have a sugar cookie base, topped with a sweet creamy layer, ending with a sweet fresh strawberry topping.
Provided by Brandie @ The Country Cook
Categories Dessert
Time 1h50m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 203 kcal, Carbohydrate 21 g, Protein 1 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 37 mg, Sodium 87 mg, Sugar 18 g, ServingSize 1 serving
STRAWBERRIES AND CREAM BARS
These Strawberries and Cream Bars start with a cake mix and end up a beautiful and unique treat! They're the perfect summer dessert that you can customize with your favorite fruits!
Provided by Shelly
Categories Dessert
Time 35m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 131 calories, Sugar 4.8 g, Sodium 48.9 mg, Fat 11.5 g, SaturatedFat 6.9 g, TransFat 0 g, Carbohydrate 6.2 g, Fiber 0.4 g, Protein 1.4 g, Cholesterol 45.4 mg
STRAWBERRIES & CREAM BARS
Not all cake mix gets made into a cake! We used one to jump-start these crowd-pleasing Strawberry & Cream Bars. Dee-licious.
Provided by My Food and Family
Categories Dairy
Time 2h15m
Yield 32 servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 150 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
STRAWBERRIES AND CREAM BARS
An easy-to-make (no ice cream maker or special equipment required) frozen dessert like this should come with a warning -- thanks to a layer of sweet-and-tart strawberries and rich cream, these bars are habit forming.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h30m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 140 g, Fat 5 g, Fiber 2 g, Protein 3 g
STRAWBERRY CRUNCH ICE CREAM BARS
When the ice cream truck would roll down the street during summers on Wadmalaw, I would always run out and choose the same thing: those strawberry-flavored ice cream bars coated in sweet pink cookie crumbles. For fun, I decided to make those summertime treats myself-all the way down to the homemade strawberry ice cream.
Provided by Kardea Brown
Categories dessert
Time 6h50m
Yield 8 ice cream bars
Number Of Ingredients 11
Steps:
- For the strawberry ice cream: Heat the heavy cream and half-and-half in a small saucepan over medium-low heat until bubbles form around the edges, about 3 minutes. Remove from the heat and stir in the vanilla.
- Meanwhile, beat the sugar, honey and egg yolks in a medium bowl with an electric mixer until pale yellow. While whisking, gradually add a little of the hot cream mixture to the egg mixture until combined. Gradually add the remaining cream until all is incorporated, whisking constantly. Return the mixture to the saucepan and stir in the freeze-dried strawberry powder. Cook, whisking constantly, over medium heat until the mixture is thickened and coats the back of a wooden spoon. Stir in a few drops of red food coloring, if desired. Cool completely over an ice water bath, then process in an ice cream maker according to the manufacturer's instructions.
- Spoon the ice cream into a 9-inch square baking pan lined with parchment paper or plastic wrap. Transfer to the freezer and freeze until very firm, at least 3 to 4 hours or up to overnight.
- Meanwhile, make the strawberry crunch: Place the sandwich cookies in a food processor and pulse until the mixture resembles coarse crumbs, 3 or 4 times. Add the gelatin and melted butter and pulse just until combined. Spread the mixture on a baking sheet lined with parchment paper and let stand until dry.
- Remove the ice cream from the freezer. Lift the ice cream on the parchment from the baking pan. Cut into 8 bars. Insert a popsicle stick in the bottom of each bar. Dredge each bar in the strawberry crunch mixture. (Each bar should be evenly coated all over.) Transfer the coated bars to a parchment paper-lined baking sheet. Freeze 1 hour to firm up before serving.
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STRAWBERRY & CREAM BARS - SWANKY RECIPES
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Reviews 13Estimated Reading Time 3 minsCategory DessertTotal Time 50 mins
- Sugar Cookie Crust Mix cookie mix in a bowl. Gently press the batter into the greased pan and spread out with hands. Buttering your hands helps to spread this better. Bake 15-20 minutes or until lightly golden. Remove from oven and allow to cool completely.
- For the Filling - In a small, microwave safe bowl, microwave chocolate chips and 2 tablespoons heavy cream for 45 to 60 seconds or until chips are melted. Stir until smooth. In a small microwave safe bowl, microwave cream cheese to soften; about 30 seconds. In a medium bowl fitter with a mixer, combine melted chocolate and cream cheese and beat until smooth. Spread mixture evenly over the cooled sugar cookie crust. Refrigerate while making the topping.
- Strawberry Topping - Wash and slice strawberries. In a small bowl, crush 1 cup sliced strawberries, In a small saucepan on medium heat, add the 1 cup crushed strawberries, sugar, water and cornstarch. Stir mixture constantly until mixture boils and thickens. Remove from heat and let cool 10 minutes then gently fold in remaining strawberries. Spread over chilled filling. Cover and refrigerate for at least 1 hour.
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