Strawberry Delight Torte Recipes

STRAWBERRY DELIGHT

Steps:

• In a medium bowl mix together the graham cracker crumbs, sugar, almond extract and melted butter.
• Press the mixture into an 8×8 dish. Flatten the mixture using the bottom of a flat glass. Place in the freezer for 30 minutes.

STRAWBERRY DELIGHT

Steps:

• Cream together cream cheese and white sugar in a bowl until smooth. Stir in sour cream, almond extract, and 1/2 teaspoon vanilla extract.
• Fold remaining 1 teaspoon vanilla extract and confectioners' sugar into thawed whipped topping in a separate bowl until thoroughly combined.
• Gently fold the whipped topping mixture into the cream cheese mixture until combined.
• Layer the bottom of a glass serving bowl with 1/4 angel food cake pieces. Top with 1/4 cream mixture and a layer of strawberries; continue layering three more times until all the cake and cream mixture is used. Finish with a layer of strawberries. Chill until ready to serve.

STRAWBERRY TORTE

Steps:

• Preheat the oven to 350° Fahrenheit. Grease the bottom of an 11" tart pan and lightly sprinkle with some flour. Be sure not to grease the sides of the tart pan as this will interfere with the batter rising.
• Use a large mixing bowl and a hand mixer and beat the softened butter, sugar, vanilla extract, and salt together on high speed until smooth. About 2-3 minutes.
• Reduce the speed to low and add in one egg at a time. Allow each egg to fully incorporate into the batter before adding the next egg.
• Slowly add the milk into the batter. Beat on low until the milk is well combined.
• Add the flour and baking powder to the batter and continue to beat on low speed. Use a spatula to scrape the sides. Beat until the dry ingredients are well combined.
• Pour batter into the tart pan. Use a spatula to spread the batter evenly.
• Bake for 20 minutes. Remove from the oven and transfer onto a cooling rack. Remove from the tart pan and allow it to cool completely.
• Use a medium mixing bowl and combine instant pudding with heavy whipping cream. Use a hand mixer and whisk until the mixture is creamy. Set aside.
• Use a small bowl and whisk 1 tablespoon cornstarch with 1/4 cup of water until there are no lumps. Set aside.
• Use a small saucepan and bring a ¼ cup of water and ½ cup of sugar to a boil. Once the water has reached a boil, reduce the heat to medium and whisk in the liquid cornstarch into the boiling sugar water.
• Whisk continuously for about 3-5 minutes until the mixture becomes thick and syrupy. Remove from heat and set aside.
• Once the cake has fully cooled. Spread the pudding cream mixture with a spatula or cake spreader evenly across the cake.
• Top the filling with sliced strawberries. Use a pastry brush to glaze the strawberries. Allow to harden for 30 minutes.

STRAWBERRY TORTE

Steps:

• Strain strawberries and set aside, reserving juices. In a saucepan bring cornstarch and strawberry juice to a gentle boil. Remove from heat and let cool.
• Whip cream cheese, sugar, and vanilla together.
• In a separate bowl beat whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
• Arrange ladyfingers around sides and bottom of the 8 or 9 inch springform pan, standing ladyfingers lengthwise around sides of pan. Pour 1/2 of the filling into the pan, then place a layer of ladyfingers on top of filling. Pour remaining filling over ladyfingers.
• Spread strawberry sauce over top of cake and place the whole strawberries on top. Refrigerate and remove from pan once thoroughly chilled.

ANGEL STRAWBERRY DESSERT

Steps:

• For glaze, in a large saucepan, combine the sugar, cornstarch and gelatin. Add water and stir until smooth. Cook and stir over medium-high heat until mixture begins to boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool completely. Cut half of the strawberries into quarters; fold into glaze., In a small bowl, beat cream cheese until smooth. Beat in milk until blended. Fold in whipped topping. , In a 4-qt. clear glass bowl, layer half of the cake cubes, glaze and cream mixture. Repeat layers. Cut remaining strawberries in half and arrange over the top. Cover and refrigerate for at least 2 hours or overnight.

STRAWBERRY TORTE

Steps:

• Whip cream cheese, sugar, and vanilla together.
• In seperate bowl, whip all-purpose cream until stiff peaks form.
• Fold whipped cream into cream cheese mixture.
• Arrange Lady Fingers around sides and bottom of springform pan, standing Lady Fingers lengthwise around sides of pan.
• Pour 1/2 of filling into pan, then a layer of Lady Fingers.
• Top with remaining filling.
• Topping:.
• Strain berries and set aside, reserving juice.
• In saucepan, bring cornstarch and juice to a gentl boil; spread sauce on top of cake.
• Spread strawberries on top.
• Refrigerate and serve when throughly chilled, removing springform pan.

STRAWBERRY ANGEL DELIGHT

Steps:

• In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. In a large bowl, combine the marshmallows, strawberries, pineapple and 1-1/2 cups whipped cream., Cut a 1-in. slice off the top of the cake; set aside. Carefully hollow out bottom of cake, leaving a 1-in. shell. Set aside 1/2 cup strawberry mixture. Fill tunnel in cake with remaining strawberry mixture; replace cake top. Spread remaining whipped cream over top and sides of cake. Spread reserved strawberry mixture over the top. Store in the refrigerator.

STRAWBERRY TWINKIE DESSERT

Steps:

• Combine strawberries and glaze in a small bowl.
• Slice Twinkies in half lengthwise, and place in a single layer over the bottom of a 9 x 13 inch dish.
• In a mixing bowl, beat cream cheese and condensed milk until smooth. Fold in whipped topping, and spread mixture over Twinkies. Spoon berries over cream cheese mixture. Cover and chill 30 minutes or more. Refrigerate leftovers.

STRAWBERRY DELIGHT TORTE

Steps:

• In a bowl, combine flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Press onto the bottom of an ungreased 9-in. springform pan. Bake at 350° for 15-18 minutes or until lightly browned. Cool to room temperature.
• In a mixing bowl, combine marshmallow creme and lemon juice. Stir in strawberries. Fold in whipped cream. Pour over the crust. Cover and freeze overnight or until firm. Remove from the freezer 20 minutes before serving. Garnish with strawberries and mint if desired.

STRAWBERRY DELIGHT DESSERT PIE

Steps:

• In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar and melted butter until well blended . Press mixture into the bottom of a 9x13 inch pan. Chill in freezer while you make the filling.
• In a large bowl, beat the cream cheese with 1/4 cup sugar and 2 tablespoons milk until smooth. Fold in 1/2 of the whipped topping.. Spread filling over crust. Place the strawberries in an even layer over filling. Prepare instant pudding as directed on package, but using only 3 1/2 cups milk. Spread prepared pudding over strawberries. Chill 4 hours or overnight.
• Before serving, spread remaining whipped topping over pudding.