What else would you do with a shipload of strawberries?!

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electrolux137

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<span style="font-family: arial,helvetica,sans-serif; font-size: 12pt;">STRAWBERRY CREAM CHEESE PIE</span>

<span style="font-family: arial,helvetica,sans-serif; font-size: 12pt;">1 pie crust, baked</span>
<span style="font-family: arial,helvetica,sans-serif; font-size: 12pt;">2/3 cup boiling water</span>
<span style="font-family: arial,helvetica,sans-serif; font-size: 12pt;">1 tbsp fresh lemon juice</span>
<span style="font-family: arial,helvetica,sans-serif; font-size: 12pt;">1/3 cup sugar</span>
<span style="font-family: arial,helvetica,sans-serif; font-size: 12pt;">1 envelope unflavored gelatin</span>
<span style="font-family: arial,helvetica,sans-serif; font-size: 12pt;">4 oz. cream cheese, softened</span>
<span style="font-family: arial,helvetica,sans-serif; font-size: 12pt;">4 cups fresh strawberries, divided</span>
<span style="font-family: arial,helvetica,sans-serif; font-size: 12pt;">2-1/2 cups heavy cream whipped with 1/2 tsp vanilla extract</span>

<span style="font-family: arial,helvetica,sans-serif; font-size: 12pt;">Add boiling water to lemon juice, gelatin mix and sugar in medium bowl; stir 2 minutes until completely dissolved. </span>

<span style="font-family: arial,helvetica,sans-serif; font-size: 12pt;">Beat cream cheese in large bowl with whisk until creamy. Gradually whisk in gelatin until blended.</span>

<span style="font-family: arial,helvetica,sans-serif; font-size: 12pt;">Place bowl in larger bowl filled with ice water. Let stand 5 to 8 min. or until gelatin is thickened, whisking occasionally.</span>

<span style="font-family: arial,helvetica,sans-serif; font-size: 12pt;">Reserve 4 large strawberries for garnish; chop remaining berries into quarters.</span>

<span style="font-family: arial,helvetica,sans-serif; font-size: 12pt;">Add 1-1/2 cups whipped cream to gelatin mixture; whisk until blended. </span>

<span style="font-family: arial,helvetica,sans-serif; font-size: 12pt;">Fold in chopped strawberries.</span>

<span style="font-family: arial,helvetica,sans-serif; font-size: 12pt;">Refrigerate 20 min. or until thick enough to mound; pour into crust.</span>

<span style="font-family: arial,helvetica,sans-serif; font-size: 12pt;">Refrigerate 3 hours or until firm.</span>

<span style="font-family: arial,helvetica,sans-serif; font-size: 12pt;">If you have extra pie filling left over, pulse it in the blender, mix with the remaining whipped cream and spread over the top.</span>
<span style="font-family: arial,helvetica,sans-serif; font-size: 12pt;"> </span>
<span style="font-family: arial,helvetica,sans-serif; font-size: 12pt;">Cut reserved strawberries in half; use to garnish.</span>

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I would make

My Grandmothers real Strawberry shortcake. which is nothing like what most so called shortcakes are..I will try to hunt up the recipe. but basically its a big sweetened biscuit. baked in a iron skillet. split into. with sweetened slightly mashed strawberries and real whipped cream between the layer and on top. then you let it sit in the fridge for a few hours before serving. the biscuit soaks up the juice and its like nothing else on earth!
 

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