Diner Style Strawberry Pie

Do you remember when you were a kid and you’d walk into a restaurant and see all the pies in one of those carousels? The pies with the mile-high meringues or the ones with a crust so flaky you could hear it crumble? Which pie caught your eye? My gaze would almost always fall on the strawberry pie. Ruby red strawberries covered in glaze made my mouth water every time! Of course, whenever I ordered it I made sure it came with fluffy clouds of whipped cream because what’s strawberry pie without whipped cream? If you love strawberry pie, then this little gem is for you! I can almost guarantee it’ll take you back to those diner days when all you had to think about was which piece of pie you had to have right then!

Diner Style Strawberry Pie

 

1 9-inch pie crust ~ baked and cooled

6 cups fresh strawberries ~ quartered, stems removed

1 cup water

1 cup sugar

1 3-ounce box strawberry jello

3 tablespoons cornstarch

 

Place prepared strawberries into the baked and cooled crust.

 

In a medium saucepan, combine the sugar and cornstarch with a whisk.

 

Add the water and stir.

 

Bring to a boil and whisk until thickened, about 3 minutes.

 

Whisk in the jello and cook for another minute.

 

Remove from the heat and allow to cool for 15 minutes.

 

Gently pour the glaze over the berries in the crust.

 

Chill until set...about 3 hours.

 

Serve with LOTS of sweetened whipped cream.

Let's make a pie!

Mix together the 

cornstarch and the sugar.

Add the water and bring 

to a boil until thick.

Stir in the jell-o and cook 

another minute or so. Cool 

for about 15 minutes.

Cut the berries and dump 

them into the cooked crust.

Pour the cooled jell-o 

mixture over the berries.

Then pop in the fridge for 

several hours or overnight.

Serve with some sweetened 

whipped cream for extra goodness!!!

Strawberry Cheesecake Shortcake

With summertime right around the corner....okay, a few months away...but still....I decided to get a head start on some refreshing desserts. And this one is spot on! This NO-BAKE little number is super easy and can be made into individual desserts or one big one. I opted for 6 little ones so I could use my mom’s old crystal parfait glasses she got with her S&H Green Stamps back in the 60’s. So fun to pull them out once in a while. I feel so fancy! But I can tell you if you make these in paper cups, you’re not sacrificing any flavor because they would still be delicious!!!

Strawberry Cheesecake Shortcake

1 12-ounce bakery shortcake ~ cut into cubes

1 8-ounce package cream cheese ~ room temperature

2 cups heavy cream ~ whipped

1 cup powdered sugar

1 pound strawberries ~ sliced

1/2 cup sugar

2 teaspoons cornstarch

2 tablespoons water

1 teaspoon vanilla

In a medium saucepan, combine the strawberries and the 1/2 cup sugar.

Combine the cornstarch and water and pour into the saucepan.

Cook over medium high heat until mixture comes to a boil and has thickened.

Add vanilla. Remove from heat and allow to cool.

In a large mixing bowl, combine the cream cheese and powdered sugar until smooth.

Fold in the whipped cream.

In serving glasses or a large trifle bowl, start layering the ingredients.

Begin with a layer of pound cake, then some of the strawberries. 

Add some of the cream cheese mixture then repeat with the ingredients.

Chill at least 4 hours or overnight.

Here we go with all 

the strawberry goodness!

Combine the strawberries 

and the 1/2 cup sugar.

Mix the cornstarch and 

water and pour that in.

Cook until thick then add the 

vanilla. Allow to cool. (I mashed 

my strawberries a little bit with my potato masher so there would be 

some smaller chunks. Your call there.)

Mix the cream cheese and 

powdered sugar until smooth.

Then fold in the WHIPPED cream.

Cut the pound cake into cubes. 

About 1 inch will do you.

Then start layering in your serving dishes.

Fun, yes?

Yummy? Definitely.

White Chocolate Strawberry Cream Pie

You’re not going to believe how yummy this pie is. And the best part is you don’t even have to turn on your oven! Mix a few simple ingredients, slice some strawberries and you’re done. IT Guy spied this in the fridge when he got home from work and could hardly wait to cut into it. This little pie is so pretty with the berries on top drizzled with white chocolate. I’m pretty sure you’re going to love it as much as we do!

White Chocolate Strawberry Cream Pie

For the crust:

1 1/2 cups graham crackers crumbs

6 tablespoons butter ~ melted

2 tablespoons sugar

Mix ingredients in a small bowl and press into a 9 inch pie pan. Set aside.

For the pie:

1 8-ounce package cream cheese ~ room temperature

2 cups powdered sugar

1 teaspoon vanilla

1/2 cup white chocolate chips ~ melted

1 8-ounce container Cool Whip

1 pound strawberries ~ washed, patted dry and sliced

3 tablespoons white chocolate chips ~ melted

In a large mixing bowl, beat the cream cheese and vanilla until smooth.

Add the melted white chocolate and beat well, scraping down the sides of the bowl.

Beat in the powdered sugar.

Fold in the Cool Whip until well combined.

Pour mixture into the prepared crumb crust.

Arrange sliced berries on top of cream filling. Drizzle with the 3 tablespoons of melted white chocolate.

Chill until ready to serve.

Strawberry Cheesecake Crescents

These easy and yummy little bundles might be just what you're looking for when the fam needs a snack. Canned crescents rolls sometimes can be a cook's best friend! I use them quite often for all kinds of things. Switch up the strawberries if you want....double the whole thing if you're feeding a crowd. These disappeared pretty quickly around here. I threw a few into IT Guy's lunch and I think he even sneaked one for breakfast one day!

Strawberry Cheesecake Crescents




1 8 count package Pillsbury Crescent rolls ~ the "Grands" size
1 cup diced strawberries
4 ounces cream cheese ~ room temperature
2 tablespoons sugar
1/2 teaspoon vanilla
3 tablespoons powdered sugar

Preheat oven to 375 degrees. Spray a cookie sheet with cooking spray.

In a small bowl, combine the diced strawberries and the 2 tablespoons sugar. Set aside.

In another small bowl, combine the cream cheese, powdered sugar and vanilla until smooth.

Open the Crescent rolls and separate them into 8 pieces. Flatten out each roll with your fingers a little larger than normal.

Divide the cream cheese mixture between the rolls and spread evenly over the entire roll.

Place a heaping teaspoonful of the strawberries on top of the cream cheese at the widest part of the roll.

Fold the top over the berries and continue to roll and tuck dough over the berries, making a little package.

Place bundles on the prepared cookie sheet.

(Optional: Brush each bundle with a little heavy cream before baking)

Bake for 10 - 15 minutes or until lightly browned and dough is cooked.

Glaze with powdered sugar glaze, if desired or sprinkle with cinnamon sugar.

 

Let's get started!

 

Combine the diced berries and the 

2 tablespoons of sugar. Set aside.

 

Blend together the cream cheese, 

powdered sugar and the vanilla.

 

Open up the can of crescents and 

flatten them out a bit. In this photo, 

you can see the flattened one at the 

bottom and the top one is not flattened.

 

Spread some of the cream cheese 

mixture onto each crescents then 

add a scoop of the berry mixture.

 

Start rolling!

 

Place them on a greased cookie sheet.

 

Bake!

 

Glaze with some powdered sugar 

glaze or cinnamon/sugar! Yummy!

Strawberry Shortcake Lush

I'll admit, we went through this dessert pretty fast. It's SO good! You could use any kind of berries for this and call it Raspberry Shortcake Lush...or Blueberry....or if you want to go really crazy, you could use diced peaches! The possibilities are endless!!! But trust me when I say how yummy this is. And easy...it's crazy how simple this is to throw together. It's no-bake! Did I mention that? Seriously you guys...make it quick...and watch it disappear!

Strawberry Shortcake Lush



1 package shortbread cookies (I used one 11-ounce package Keebler Sandies Shortbread cookies)
3 tablespoons butter ~ melted
1 pound strawberries ~ washed, sliced and patted dry
1 teaspoon vanilla
1 3.4-ounce box vanilla instant pudding
1 1/2 cups whole milk
2 8-ounce containers Cool Whip ~ thawed

Spray a 9x13 inch pan with cooking spray.

In a zip top bag, crush cookies.

Pour crushed cookies into a medium bowl and pour in the melted butter. Stir to combine.

Reserve 1/4 cup of the cookies crumbs, then press the remaining crumbs into the prepared pan.

In a large mixing bowl, combine the pudding, vanilla and milk. Allow to set up about 10 minutes.

Fold in one container of the Cool Whip then spread half of the mixture on top of the crust.

Arrange sliced strawberries on top of the pudding mixture, then top with remaining pudding mixture.

Spread with the other container of Cool Whip then sprinkle with reserved cookie crumbs.

Chill several hours or overnight.

 

Let's go! (You see two packages of 

cookies in the picture but I only used one.)

 

Combine the cookie crumbs and the butter.

 

Remove 1/4 cup of the crumbs and 

press the remaining crumbs into the pan.

 

Mix together the pudding, milk and vanilla. 

Allow to sit about 10 minutes.

 

Fold in one container of the Cool Whip.

 

Spread half of the mixture onto the crust.

 

Scatter sliced strawberries on top then 

top with remaining pudding mixture.

 

Spread with remaining container 

of Cool Whip then sprinkle with 

1/4 cup reserved cookie crumbs.

 

Chill, slice and serve!

Strawberry Coconut Poke Cake

Don't you just love a good poke cake? We sure do. And combining flavors is always a good thing. IT Guy loves his coconut and he's a big fan of strawberries too so this was perfect for him. It's a great little summertime dessert to share with family and friends!

Strawberry Coconut Poke Cake


1 box Strawberry cake mix ~ made according to boxed directions EXCEPT use 3/4 cup water
1 cup crushed strawberries
1 13-ounce can coconut milk ~ found in the Asian food aisle ~ divided use
1/2 cup powdered sugar
1 8-ounce container Cool Whip
1 teaspoon vanilla
1 3-ounce package vanilla instant pudding
Shredded coconut and extra strawberries for garnish

Spray a 9x13 inch pan with cooking spray. Preheat oven to 350 degrees.

Make cake according to box directions EXCEPT use 3/4 cup water.

Stir in the crushed strawberries. (This liquid will replace the 1/4 water you didn't use in the cake.)

In a small mixing bowl, stir together the coconut milk, vanilla and the powdered sugar. Set aside until cake is done.

When cake is done but still hot, poke holes all over. Then pour 1 cup of the coconut milk directly into the holes. You don't have to cover the whole cake with the milk.

Allow cake to cool completely.

In a large mixing bowl, combine the pudding and the remaining coconut milk until smooth. Fold in the Cool Whip.

Frost cooled cake with the Cool Whip frosting then sprinkle with shredded coconut and arrange cut strawberries on top.

Chill cake several hours before serving.

Strawberry Cream Cheese Bread

Sweet breads are one of my favorite things. Also? Cream cheese. So when the two are combined, I'm all about it. This yummy bread isn't overly sweet...but just sweet enough. Great lightly toasted and spread with...what else? A little butter and some strawberry jam! This is great for a quick out-the-door breakfast or throw some in a lunch for a treat.

Strawberry Cream Cheese Bread



1/2 cup butter ~ room temperature
4 ounces cream cheese ~ room temperature
3/4 cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 1/2 cups strawberries ~ rinsed, dried, and diced

Preheat oven to 350 degrees. Grease and flour a 9x5 inch loaf pan.

In a mixing bowl, combine the butter, cream cheese and sugar. Beat until fluffy.

Mix in eggs, one at a time then mix in vanilla.

Add the flour, baking powder, baking soda and salt. Gently mix until just blended.

Fold in strawberries.

Pour dough into prepared pan. Bake 45 - 50 minutes until done.

Cool in pan for 15 minutes then remove from pan and cool on a wire rack.

 

Let's makes some bread!

 

Combine the butter, cream cheese 

and sugar. Beat until fluffy. Mix in 

eggs, one at a time.

 

Mix in the vanilla.

 

Gently mix in the flour, baking 

powder, baking soda and salt.

 

Add the buttermilk.

 

Fold in the berries.

 

Place the dough into a greased and floured pan.

 

Then bake!

 

Cool and slice.