Strawberry Whip Dessert



Strawberry Whip Dessert

A dreamy, cloud-light strawberry dessert made with fresh berries, whipped cream, and a soft, mousse-like texture. It’s simple to assemble, stunning to serve, and deliciously refreshing.

🧾 INGREDIENTS

For the Strawberry Base

  • 4 cups fresh strawberries, hulled

  • ½ cup granulated sugar (adjust to sweetness of berries)

  • 1 tablespoon lemon juice

  • 1 teaspoon vanilla extract

For the Whipped Layer

  • 2 cups heavy whipping cream, very cold

  • ½ cup powdered sugar

  • 1 teaspoon vanilla extract

For Structure (Optional but Recommended)

Choose ONE for a firmer, mousse-like texture:

For Serving / Topping

👩‍🍳 INSTRUCTIONS

1. Make the Strawberry Puree

  1. Add strawberries, sugar, lemon juice, and vanilla to a blender.

  2. Blend until smooth and bright.

  3. Set aside.

If Using Gelatin for a Firmer Set

  1. In a small bowl, sprinkle gelatin over 3 tablespoons cold water.

  2. Let bloom 5 minutes.

  3. Microwave 10–12 seconds until melted.

  4. Stir into the strawberry puree.

2. Whip the Cream

  1. In a large chilled bowl, beat heavy cream with powdered sugar and vanilla.

  2. Whip until soft peaks form — creamy, not stiff.

3. Combine Into Strawberry Whip

Choose your style:

A. Light and Airy (No Cream Cheese)

  • Fold the strawberry puree gently into the whipped cream until pink and fluffy.

B. Cheesecake-Style (Cream Cheese Version)

  1. Beat softened cream cheese until smooth.

  2. Add strawberry puree and blend.

  3. Fold in whipped cream for a whipped-cheesecake strawberry mousse.

C. Extra-Firm, Dessert Bar Style (Pudding Mix Version)

  • Stir pudding mix into the puree, then fold in whipped cream.

4. Assemble the Dessert

You may layer in:

Layering order example:

  1. Crushed cookies

  2. Strawberry whip

  3. Fresh strawberries

  4. Repeat
    Finish with a full layer of strawberry whip.

❄️ Chill

Refrigerate 4 hours or until fully set and cold.
Overnight improves flavor and texture.

🍓 SERVING IDEAS

  • Top with sliced berries and crushed cookies

  • Add a dollop of whipped cream

  • Swirl with strawberry puree

  • Garnish with mint

⏲ STORAGE

  • Refrigerate up to 3 days

  • If using gelatin, it holds shape longer

  • Not freezer-friendly (cream can separate)

🌟 PREMIUM VARIATIONS

1. Strawberry Cloud Parfaits

Alternate strawberry whip with vanilla yogurt and granola.

2. Strawberry Shortcake Whip

Add chunks of pound cake between layers.

3. Strawberries & Cream Dream

Serve in a chilled wine glass with extra puree drizzles.

4. Frozen Strawberry Whip (Icebox Style)

Pour into loaf pan, freeze 4 hours, slice like semifreddo.


OTHER RECIPES



STRAWERRY DESSERT RECIPE INGREDIENTS

* 1 cup strawberries
* White of 1 egg
* ½ cup sugar
* 1 teaspoon lemon juice

STRAWERRY DESSERT RECIPE INSTRUCTIONS

1. Choose well ripened strawberries, wash them, and remove the stems.

2. Put all the ingredients into a bowl, and beat with a wire egg whip until light and fluffy, which will take 20 minutes or more.

3. Pile lightly on a dish, and pour around it a border of crushed fruit or red fruit juice, unsweetened.

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Fresh Strawberry Bars



Fresh Strawberry Bars

Soft, buttery crust… sweet, jammy fresh strawberry filling… and a golden crumb topping. These bars slice beautifully, travel well, and taste even better the next day.

Perfect for potlucks, bake sales, brunch, or summer desserts.

🧾 INGREDIENTS

For the Crust & Crumble

  • 2 cups all-purpose flour

  • 1 cup old-fashioned rolled oats

  • ¾ cup granulated sugar

  • ½ cup light brown sugar

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • 1 cup (2 sticks) unsalted butter, melted

  • 1 teaspoon vanilla extract

For the Fresh Strawberry Filling

  • 4 cups fresh strawberries, hulled & diced

  • ⅓ cup granulated sugar

  • 2 tablespoons cornstarch

  • 1 tablespoon lemon juice

  • 1 teaspoon lemon zest

  • 1 teaspoon vanilla extract

  • OPTIONAL: 2 tablespoons strawberry jam for extra richness

👩‍🍳 INSTRUCTIONS

1. Preheat & Prep

  • Preheat oven to 350°F (175°C).

  • Line a 9×13 pan with parchment paper, leaving overhang for easy lifting.

2. Make the Crust & Crumble

  1. In a bowl, whisk:

    • flour

    • oats

    • granulated sugar

    • brown sugar

    • baking powder

    • salt

  2. Add melted butter and vanilla; stir until crumbly and evenly moistened.

  3. Press ⅔ of the mixture firmly into the bottom of the pan.

  4. Reserve remaining ⅓ for the topping.

3. Prepare the Strawberry Filling

  1. In a large bowl, mix strawberries with:

    • sugar

    • cornstarch

    • lemon juice

    • lemon zest

    • vanilla

  2. Stir well until berries are evenly coated.

  3. OPTIONAL: Fold in strawberry jam for extra body and sweetness.

4. Assemble the Bars

  1. Spread strawberries evenly over the crust.

  2. Crumble the remaining oat mixture over the top.

  3. Lightly press the topping so it adheres but remains crumbly.

5. Bake

  • Bake 40–50 minutes, until:

    • topping is golden brown

    • filling is bubbling at the edges

  • Cool completely before cutting (very important for clean bars).

🍓 SERVING SUGGESTIONS

⏲ STORAGE

  • Room temp: 2 days

  • Fridge: Up to 5 days

  • Freezer: Up to 2 months (wrap tightly)

🌟 OPTIONAL HIGH-END VARIATIONS

1. Strawberry–Cream Cheese Bars

Spread an 8 oz layer of whipped cream cheese (sweetened with ¼ cup sugar) under the strawberries.

2. Almond Strawberry Bars

Add ½ teaspoon almond extract to the crust + top with sliced almonds.

3. Strawberry-Lemonade Bars

Add extra lemon zest & a lemon glaze drizzle.

4. Strawberry-White Chocolate Bars

Fold ½ cup white chocolate chips into the crumble topping.


OTHER RECIPES



Strawberry Dessert Recipe Ingredients

* 3/4 cup butter, softened
* 3/4 cup peanut butter
* 1 cup packed brown sugar
* 1/2 cup granulated sugar
* 2 tsp. baking powder
* 1/4 tsp. salt
* 2 eggs
* 1 tsp. vanilla
* 2 1/4 cups all-purpose flour
* 1/2 cup strawberry jam
* 4 cups small whole strawberries, halved or quartered

Strawberry Dessert Recipe Instructions

1. Heat oven to 350 degrees F. Line 13x9x2-inch baking pan with foil, extending foil beyond the edges. Set aside.

2. In large mixing bowl beat butter and peanut butter on medium to high for 30 seconds. Beat in sugars, baking powder, and salt until combined. Add eggs and vanilla; beat until combined. Beat in as much flour as you can with mixer. Stir in remaining flour.

3. Spread dough in prepared pan. Bake 25 minutes or until top is lightly browned and toothpick inserted near center comes out clean.

4. Cool completely on rack. Remove from pan by lifting foil. Spread jam and top with berries. Cut into bars. Serve at once or refrigerate up to 6 hours. Makes 24 bars

Make Ahead: Wrap the peanut butter base in foil; store at room temperature up to 24 hours. Before serving, top with jam and berries. Or freeze the peanut butter base in a freezer container up to 3 months.....enjoy the strawberry dessert !
Strawberry dessert recipes: coconut-strawberry-sherbet-mold





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Coconut-Strawberry Sherbet Mold


Coconut-Strawberry Sherbet Mold

A creamy, icy, tropical dessert that slices beautifully. Layers of coconut richness and bright strawberry flavor come together in a nostalgic molded sherbet that looks stunning on any table.

✨ What Makes This a High-Value Recipe

  • Uses real fruit + coconut cream for superior flavor

  • Sets firm enough to slice cleanly

  • Can be made days in advance

  • Gorgeous presentation with minimal work

  • Optional layer variations for a deluxe version

🧾 INGREDIENTS

Strawberry Sherbet Layer

  • 3 cups fresh strawberries, hulled

  • ½ cup granulated sugar (adjust to taste)

  • 1 tablespoon lemon juice

  • 1 cup heavy cream, very cold

  • ½ teaspoon vanilla extract

Coconut Sherbet Layer

  • 1 can (13.5 oz) full-fat coconut milk

  • 1 cup coconut cream (or the thick part from 2 cans of coconut milk)

  • ½ cup granulated sugar

  • 1 teaspoon coconut extract (optional but excellent)

  • 1 cup heavy cream, cold

Optional Add-Ins

  • ½ cup chopped fresh strawberries

  • ¼ cup shredded sweetened coconut

  • 1–2 drops natural red coloring for a deeper strawberry tone

🍧 INSTRUCTIONS

1. Prepare the Mold

  • Use a 6–8 cup gelatin mold, bundt pan, silicone mold, or loaf pan.

  • Lightly spray with nonstick spray, then wipe to leave a thin film — this helps release it cleanly.

2. Make the Strawberry Sherbet Layer

  1. In a blender, puree strawberries, sugar, lemon juice, and vanilla until very smooth.

  2. In a separate bowl, whip heavy cream to soft peaks.

  3. Gently fold the whipped cream into the strawberry puree.

  4. Add optional chopped berries if using.

  5. Pour into the mold to form the first layer.

  6. Freeze until firm — at least 2 hours.

3. Make the Coconut Sherbet Layer

  1. In a bowl, whisk coconut milk, coconut cream, sugar, and coconut extract until smooth.

  2. Whip heavy cream to soft peaks.

  3. Fold whipped cream into the coconut mixture.

  4. Stir in shredded coconut if desired.

  5. Pour over the frozen strawberry layer.

  6. Freeze at least 6 hours or overnight.

4. Unmold the Sherbet

  • Dip the mold in warm water for 10–12 seconds.

  • Place a cold plate on top, invert, and lift off.

  • If stuck, repeat the warm water dip for a few more seconds.

🎀 SERVING SUGGESTIONS

Serve slices with:

  • Fresh strawberries

  • Toasted coconut flakes

  • A drizzle of sweetened condensed milk

  • A dollop of whipped cream

  • Mint for color

⏲ STORAGE

  • Freezer: Up to 1 month (cover tightly to prevent ice crystals).

  • Slice while firm; let stand 3–5 minutes for the perfect texture.

🌟 OPTIONAL DELUXE VARIATIONS

1. Triple-Layer Mold

Add a middle layer of pineapple sherbet (blend pineapple, sugar, and whipped cream).

2. Swirl Mold

Pour strawberry and coconut mixtures alternately, swirling gently with a knife.

3. Creamier Ice Cream–Style Mold

Fold in sweetened condensed milk (2–3 tablespoons per layer) for richer texture.

4. Strawberry Crunch Version

Add a layer of crushed vanilla cookies + freeze-dried strawberries between layers.

OTHER RECIPES



A nice strawberry dessert recipe to try !

Strawberry Dessert Recipe INGREDIENTS
  • 1 (1/4-ounce) package unflavored gelatin
  • 2/3 cup orange juice
  • 1 1/2 cups strawberries, mashed
  • 1 tablespoon cream of coconut
  • 3/4 cup rum
  • 2 large egg whites
  • 1/4 cup granulated sugar
Strawberry Dessert Recipes INSTRUCTIONS

1. In a saucepan soften unflavored gelatin in orange juice. 
Cook over medium heat for 3 minutes, stirring constantly. 
Remove from the heat and stir in mashed strawberries, cream of coconut, and rum. 
Pour into a shallow freezer tray and freeze until partially frozen. Set aside.

2. In a bowl, with an electric mixer at medium speed, beat egg whites until foamy. 
Add sugar and beat until stiff peaks form. 
In a mixer bowl beat the frozen mixture until smooth. 
Fold in the egg white mixture and pour into a mold. 
Freeze until firm. ..and the strawberry dessert recipe of coconut sherbet is ready to serve...Makes 8 servings...enjoy it !
Strawberry dessert recipes-fresh-strawberry-ice-cream

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Easy Strawberry Trifle


Easy Strawberry Trifle

A stunning layered dessert that looks like it took hours — but comes together fast. Fresh strawberries, fluffy cream, and soft cake soak into each other to create the perfect spoonful every time.

✨ Why This Recipe Works

  • Uses simple ingredients but tastes bakery-quality

  • Easy to assemble — no baking required

  • Perfect make-ahead dessert (gets even better overnight)

  • Gorgeous presentation for parties, holidays, and BBQs

🧾 Ingredients

For the Strawberry Layer

  • 4 cups fresh strawberries, sliced

  • ¼ cup granulated sugar

  • 1 tablespoon fresh lemon juice

  • 1 teaspoon vanilla extract

For the Cream Layer

  • 2 cups heavy whipping cream

  • ½ cup powdered sugar

  • 1 teaspoon vanilla extract

  • OR 1 (8 oz) tub Cool Whip, thawed (easy shortcut)

For the Cake Layer

Choose one of these:

  • 1 (10–12 oz) store-bought pound cake, cubed

  • OR angel food cake, cubed

  • OR vanilla sponge cake, cubed

  • OPTIONAL: ¼ cup strawberry jam (warmed) to brush on the cake for more flavor

🍓 Step-by-Step Instructions

1. Prepare the Strawberries

  1. In a bowl, combine sliced strawberries, sugar, lemon juice, and vanilla.

  2. Toss gently and let sit 10 minutes until juicy.

    • This creates a natural strawberry syrup that flavors the trifle.

2. Whip the Cream

  1. Beat heavy cream with powdered sugar and vanilla until soft peaks form.

  2. Do NOT overbeat — it should be fluffy and cloud-like.
    (Skip if using Cool Whip.)

3. Layer the Trifle

Use a glass trifle dish, large bowl, or even small mason jars.

Layer 1: Cake cubes
→ OPTIONAL: Brush lightly with warmed strawberry jam for extra flavor.

Layer 2: Juicy strawberries + a little syrup

Layer 3: Whipped cream

Repeat the layers 2–3 times, finishing with a thick cloud of whipped cream on top.

🎀 Finishing Touches

Top with:

  • Whole strawberries

  • Crushed vanilla cookies

  • A drizzle of strawberry syrup

  • Mint leaves

⏲ Make-Ahead & Storage

  • Best served after chilling 2–4 hours to let the layers soak.

  • Keeps well up to 2 days in the fridge.

  • Do not freeze — the cream will separate.

⭐ Optional High-Value Variations


OTHER RECIPES



A nice strawberry dessert recipe to try !

Strawberry Dessert Recipe INGREDIENTS
  • 1 (7-ounce) package jelly rolls, sliced
  • 1 (3 1/2-ounce) package vanilla instant pudding mix
  • 1 1/2 cups milk
  • 3 cups frozen whipped topping, thawed - divided use
  • 2 cups sliced fresh strawberries
  • Addition strawberries for garnish (optional)
Strawberry Dessert Recipe INSTRUCTIONS

1. Cut each jelly roll into 3 slices; arrange cut sides of slices around sides and bottom of a 2 1/2-quart glass souffle or trifle dish. Fill in with remaining jelly roll slices.

2. Prepare pudding mix according to package directions, using 1 1/2 cups milk; let stand 5 minutes. Fold in 1 cup whipped topping.

3. Arrange half of sliced strawberries over jelly roll slices; stop with pudding mixture. Arrange remaining sliced strawberries over pudding mixture; dollop or pipe remaining whipped topping on top. Garnish with additional strawberries, if desired. The strawberry dessert recipe trifle is ready to serve. Makes about 8 servings....enjoy it !
fresh-strawberry-dessert ice-cream.

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Fresh Strawberries with Port Wine Sabayon



Fresh Strawberries with Port Wine Sabayon

🍓 Fresh Strawberries with Port Wine Sabayon

Ingredients

For the strawberries:

  • 3–4 cups fresh strawberries, hulled and halved or sliced

  • 1–2 tbsp sugar (optional, depending on sweetness)

  • 1–2 tsp lemon juice (optional, brightens flavor)

For the Port Wine Sabayon:

  • 4 large egg yolks

  • ¼ cup sugar

  • ½ cup Port wine (ruby or tawny; ruby gives a rosier color)

  • 1 tsp vanilla extract (optional)

  • Pinch of salt

Instructions

1. Prepare the strawberries

  1. Place sliced strawberries in a bowl.

  2. Taste one; if they’re not very sweet, sprinkle lightly with 1–2 tbsp sugar and a dash of lemon juice.

  3. Toss gently and let sit 10–15 minutes to macerate.

  4. Chill until ready to serve.

2. Make the Port Wine Sabayon

Sabayon (or zabaglione) is cooked gently over simmering water to create a light, foamy custard.

  1. Fill a saucepan with a couple of inches of water and bring to a gentle simmer.

  2. In a large heatproof bowl, whisk together:

    • Egg yolks

    • Sugar

    • Port wine

    • Pinch of salt

  3. Place the bowl over the simmering water (don’t let the bowl touch the water).

  4. Whisk constantly and vigorously for 5–8 minutes, until mixture:

    • Thickens

    • Triples in volume

    • Becomes pale and foamy

  5. Remove from heat. Whisk in vanilla if using.

  6. Serve immediately while warm or let cool slightly and refrigerate for a chilled version.

3. Assemble

  • Spoon strawberries into dessert glasses or shallow bowls.

  • Pour warm or cool sabayon over the top.

  • Optional: garnish with mint, shaved chocolate, or crushed amaretti cookies.

Tips & Variations

✨ Make it lighter – Fold in unsweetened whipped cream to create a Port sabayon mousse.
✨ Make it citrusy – Add 1–2 tsp grated orange zest to the sabayon.
✨ Using frozen strawberries? – Let thaw, drain excess liquid, and skip the sugar.
✨ For extra decadence – Serve with shortbread or almond cookies.

OTHER RECIPES

A great strawberry dessert recipe to try !

Strawberry Dessert Recipe INGREDIENTS
  • 2 cups Port Wine
  • 2 tablespoons lemon juice
  • 4 large egg yolks
  • 1/4 cup granulated sugar
  • 2 pint baskets California strawberries, stemmed and halved
  • Whipped cream (optional)
Strawberry Dessert Recipes INSTRUCTIONS

1. To make sabayon, combine port and juice in heavy-bottomed saucepan; cook over high heat to reduce to 3/4 cup. Reduce heat to low. Add yolks and sugar; cook, stirring constantly, until slightly thickened. Do Not Boil.

2. Spoon sauce over strawberries in stemmed glasses; dollop with whipped cream, if desired.
The strawberry dessert recipe is ready to serve 4 persons....enjoy it !
fresh-strawberry-ice-cream dessert recipe

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Fresh Strawberry Ice Cream



🍓 Fresh Strawberry Ice Cream

Ingredients

For the strawberries:

For the ice cream base:

  • 1 cup whole milk

  • 2 cups heavy cream

  • ¾ cup sugar

  • Pinch of salt

  • 4 large egg yolks (optional for custard style—makes it richer)

  • 1 tsp vanilla extract

Instructions

1. Prepare the strawberries

  1. In a bowl, combine sliced strawberries, ½ cup sugar, and lemon juice.

  2. Stir, cover, and let sit for 20–30 minutes.

  3. Mash lightly with a fork or puree half (depending on how chunky you want it).

  4. Chill until ready to use.

2. Make the ice cream base

If making custard-style (richer & creamier):

  1. Heat milk, 1 cup of heavy cream, remaining sugar, and salt in a saucepan over medium heat until warm.

  2. In a bowl, whisk egg yolks.

  3. Slowly pour some warm milk mixture into yolks while whisking.

  4. Return yolk mixture to saucepan and cook on low, stirring constantly until it thickens slightly (coats the back of a spoon).

  5. Remove from heat and stir in last 1 cup of heavy cream and vanilla.

If skipping the custard:

  • Simply whisk milk, cream, sugar, salt, and vanilla until sugar dissolves.

  1. Chill the mixture completely—at least 4 hours or overnight.

3. Combine & churn

  1. Stir the strawberry mixture into the chilled ice cream base.

  2. Pour into your ice cream maker.

  3. Churn according to manufacturer’s instructions (usually 20–25 minutes).

4. Freeze

  • Transfer to a freezer-safe container and freeze 4+ hours for scoopable texture.

Tips & Variations

🍫 Add-ins (fold in after churning):

🍓 For deeper flavor:

🥛 No ice cream maker?

  • Freeze the base in a shallow tray.

  • Stir vigorously every 30–45 minutes until frozen (3–4 hours).

OTHER RECIPES



A nice strawberry dessert recipe to try !
INGREDIENTS
  • 8 large egg yolks
  • 2 cups hot milk
  • 1 cup granulated sugar
  • 1 quart heavy cream, whipped
  • 3 cups ripe strawberries, crushed and sweetened to taste
  • 2 tablespoons Grand Marnier
INSTRUCTIONS

1. Beat the egg yolks lightly in a the top of a double boiler; set aside

2. In another saucepan combine milk and sugar; heat thoroughly. Do Not Boil. Pour milk mixture over the egg yolks, while whisking constantly.

3. Cook mixture in a double boiler over simmering water until slightly thickened. Remove from heat and chill.

4. Fold in the whipped cream and 2 cups of the crushed berries. Add Grand Marnier and freeze in ice-cream maker according to manufacturer's directions.

5. Serve ice cream with the remaining berries, flavored with a little port wine, if desired.
Makes about 2 1/2 quarts. The strawberry dessert recipe is ready to serve....enjoy the dessert ! Nice !
strawberry-pie-with-cream-cheese.

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Strawberry Pie With Cream Cheese

🍓 Strawberry Pie With Cream Cheese

This pie combines a crisp crust, a smooth, lightly sweetened cream cheese filling, and a fresh, shiny strawberry topping. Perfect for spring, summer, holidays, or any occasion where you want something refreshing yet rich.

Ingredients

Crust (choose one)

1️⃣ Traditional Baked Pie Crust

  • 1 (9-inch) pie crust, baked and cooled

OR

2️⃣ Graham Cracker Crust

  • 1 1/2 cups graham cracker crumbs

  • 1/3 cup sugar

  • 6 tablespoons melted butter

Cream Cheese Layer

  • 8 oz cream cheese (softened)

  • 1/3 cup powdered sugar (or more to taste)

  • 1 teaspoon vanilla extract

  • 1/2 cup heavy whipping cream or Cool Whip (folded in for lighter texture)

Strawberry Topping

  • 4 cups fresh strawberries, washed and hulled

  • 3/4 cup sugar

  • 2 tablespoons cornstarch

  • 1 tablespoon lemon juice (optional but recommended)

  • 3/4 cup water

  • Optional: red food coloring (1–2 drops for deeper color)

  • Optional garnish: whipped cream, mint, extra berries

Instructions

Step 1 – Prepare the Crust

If using graham crust:

  1. Mix crumbs, sugar, and melted butter.

  2. Press into a pie pan.

  3. Bake at 350°F (175°C) for about 8–10 minutes until lightly golden.

  4. Let cool completely.

If using a traditional crust, prebake and cool fully.

Step 2 – Make the Cream Cheese Filling

  1. Beat softened cream cheese with powdered sugar and vanilla until silky.

  2. If using heavy cream, whip separately to soft peaks, then gently fold into cream cheese.

  3. Spread evenly over cooled crust.

  4. Chill while preparing topping.

Step 3 – Prepare Strawberry Glaze & Filling

  1. Choose the best whole strawberries to place on top (keep them whole or halved).

  2. For glaze:

    • In a saucepan, combine sugar, cornstarch, water, and lemon juice.

    • Cook over medium heat, stirring constantly until thick and glossy.

    • Add 1/2 cup mashed or finely chopped strawberries to intensify flavor.

    • Optional: add 1–2 drops red food coloring.

  3. Remove from heat and cool slightly.

Step 4 – Assemble the Pie

  1. Arrange whole or halved strawberries over the cream cheese layer.

  2. Spoon cooled glaze over the strawberries, coating them evenly.

  3. Refrigerate at least 3–4 hours to set.

Serve

Slice carefully with a sharp, serrated knife. Serve chilled with:

  • Fresh whipped cream

  • Powdered sugar dusting

  • A drizzle of white chocolate

  • Chocolate curls on top

Tips & Variations

Make-Ahead Notes

  • The pie stores well for 2–3 days in the refrigerator.

  • Do not freeze — strawberries turn watery and glaze becomes cloudy.



ANOTHER RECIPES



 Ingredients:

* 1 quart strawberries
* 1 package (3 ounces) cream cheese
* 1 baked pastry shell, 9-inch
* 1 1/4 cups granulated sugar
* 3 tablespoons cornstarch
* 1 tablespoon lemon juice
* red food coloring
* 1/2 cup heavy cream
* 1 tablespoon confectioners' sugar

INSTRUCTIONS

Wash, drain, and hull strawberries.
 Beat cream cheese with a fork until smooth. 
Spread cream cheese over bottom of the cooled pie shell. 
Stand half of the whole strawberries in the shell with tips up. 
Mash remaining strawberries; press through a sieve to remove seeds. 
Measure the strawberry juice, and if necessary, add water to make 1 1/2 cups of liquid. 
In a saucepan, mix granulated sugar with cornstarch; gradually stir in the strawberry juice mixture and the lemon juice. 
Cook over medium heat, stirring constantly, until thickened and clear, about 5 to 7 minutes. 
Stir in a few drops of red food coloring; remove from heat.
Cool sauce for about 10 minutes, then pour over the strawberries in the shell. 
Chill for about 3 hours, or until firm. 
Beat cream with confectioners' sugar until mixture holds its shape. 
Spoon whipped cream in a ring around the edge of the pie. 
Store leftover pie in the refrigerator.
The strawberry dessert recipe of cream cheese is ready to serve....Nice !
fresh-strawberry-ice-cream.

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