Tonnas Strawberry Refrigerator Dessert Recipes

STRAWBERRY REFRIGERATOR CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
• Prepare cake mix as directed on package. Pour batter into prepared pan and bake until a tester inserted in the center comes out clean, about 30 minutes. Allow cake to cool on wire rack.
• Poke holes on top of cake. Puree thawed strawberries with juice in a blender or food processor and spoon over top of baked cake.
• To Make Topping: Prepare pudding mix as directed on package using one cup of milk. Fold whipped topping into pudding mixture and spread over cake. Arrange strawberries on top of cake, if desired.
• Refrigerate cake for at least 4 hours before serving.

TONNA'S STRAWBERRY COOKIES

Steps:

• Preheat oven to 350 degrees. Combine, butter, eggs, vanilla, and cream cheese in a bowl. Mix together thoroughly.
• Add cake mix, one box at a time, mixing until well combined.
• Stir in white chocolate chips and milk chocolate chips by hand.
• Add strawberries and mix on low speed with mixer.
• Use cookie scoop or make into one inch round balls and place onto parchment lined baking sheet. Bake for 10 minutes - you don't want the cookies to brown at all!
• Let cookies cool on a baking sheet for several minutes before removing to a wire rack to cool completely. These cookies are soft and a little sticky on the outside because of the fresh strawberries but they are soooooo good!

STRAWBERRY ICEBOX CAKE

Steps:

• Beat cream cheese in a large bowl using a hand mixer or a stand mixer until smooth. Add powdered sugar; beat until smooth.
• Scrape down the sides of the bowl. Add 1 cup of the heavy cream and beat at low speed until smooth. Add the remaining 2 cups of cream; beat at medium to medium-high speed until soft peaks form, increasing speed as the mixture begins to thicken. Fold in the vanilla and lemon zest.
• Spoon 1/4 cup of the cream mixture into the bottom of a 9-by-9-inch pan or baking dish; spread into a thin, even layer.
• Top with graham crackers in a single, even layer, breaking them as needed to fit. Spread about 1 1/2 cups of the cream mixture over the graham crackers, smoothing into an even layer using a spoon or offset spatula. Top the cream mixture with an even layer of berries (about 1 1/2 cups). Sprinkle evenly with 1/4 cup almonds, if using.
• Repeat two more times with the remaining graham crackers, cream mixture, berries, and almonds.
• Cover with plastic wrap and refrigerate at least four hours and up to overnight.

FROZEN STRAWBERRY DESSERT

Steps:

• Preheat oven to 350°. In a small bowl, combine the first four ingredients. Place in a 15x10x1-in. baking pan. Bake until golden brown, 18-20 minutes, stirring occasionally; cool on a wire rack. Set aside 1/3 cup for topping; sprinkle remaining nut mixture into a lightly greased 13x9-in. dish., In a large saucepan, combine the egg whites, 1 tablespoon sugar, water and cream of tartar over low heat. With a portable mixer, beat on low speed for 1 minute. Continue beating on low speed until mixture reaches 160°. Pour into a large bowl. Add strawberries, lemon juice and remaining sugar; beat on high for 8 minutes or until light and fluffy., In another large bowl, beat cream until stiff peaks form. Fold into strawberry mixture. Transfer to prepared dish; sprinkle with the reserved nut mixture. Cover and freeze for 6 hours or overnight.