Fresh Strawberry Squares Recipes

FROSTY STRAWBERRY SQUARES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Line a rimmed baking sheet with aluminum foil. In a bowl, stir together the flour, brown sugar, walnuts and melted butter. Toast in the oven until walnuts are fragrant, about 15 minutes; stir occasionally. Sprinkle 2/3 of the walnut mixture evenly over the bottom of the 9x13 inch dish.
• In a large bowl, whip the egg whites with the lemon juice until they can hold a soft peak. Gradually add white sugar while continuing to whip to firm peaks. Fold in the strawberries.
• In a separate bowl, whip the cream with an electric mixer until stiff but not grainy. Fold into the strawberry mixture. Spoon over the crust in the dish and spread evenly. Top with the remaining walnut mixture. Freeze for 6 hours, or overnight.

STRAWBERRY SQUARES

Steps:

• Preheat your oven 350°F.
• Combine flour and sugar.
• Cut in the butter until crumbly.
• Press into 8-inch square baking tin.
• Bake until a very light golden colour about 15 to 20 minutes.
• In a medium saucepot place two cups crushed fresh or thawed strawberries.
• Add 1/2 cup white sugar, and bring to a boil.
• Remove from heat; add Jello powder and stir well until dissolved.
• Chill until slightly thickened.
• Prepare Dream Whip dessert topping according to the package directions using the 1/2 cup milk and teaspoons vanilla which it calls for.
• Fold half of the prepared Dream Whip into the slightly thickened strawberry mixture and pour into cooled crust.
• Chill in fridge until set. (This should be about one hour or so).
• Beat the icing sugar into the remaining dessert topping and spread over the set layer.
• Chill until serving time.

STRAWBERRY SQUARES

Steps:

• Preheat the oven to 350 °Grease a 9x13 inch baking dish.
• Line a rimmed baking sheet with aluminum foil.
• In a medium bowl, stir the flour, brown sugar, pecans and melted butter. Toast in the oven until walnuts are fragrant, about 10-13 minutes; stir occasionally. let cool.
• Spread the pecan mixture evenly over the bottom of the 9x13 inch dish and pat it down into the pan with your hands.
• Combine the sliced strawberries in a medium bowl with 1/2 cup sugar and mash with a fork or potato masher, mix until the sugar is dissolved. Set aside.
• In a large deep bowl, whip the egg whites with the lemon juice until they start to form peaks. Gradually add 1/4 cup white sugar while continuing to whip to firm peaks - About another 7-8 minutes. Fold in the strawberries.
• In a separate bowl, whip the cream with an electric mixer just until soft peaks form.
• Fold the whipped cream into the strawberry mixture.
• Spoon the mixture over the prepared pecan crust in the dish and spread evenly.
• Cover and freeze for 6 hours, or overnight.
• Cut into squares to serve and add a dollop of whipped cream and a whole strawberry for garnish.

STRAWBERRY CRUMBLE BARS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
• Stir 1/2 cup white sugar and cornstarch together in a medium bowl. Mix in 1 cup sliced strawberries at a time.
• Combine flour, remaining 1/2 cup white sugar, brown sugar, baking powder, cinnamon, and salt in a large bowl. Stir in melted butter and egg with a fork until crumbly.
• Press 1/2 of the crumble mixture into the prepared pan. Cover with strawberry mixture, then top with remaining crumble mixture.
• Bake in the oven until golden brown, about 45 minutes. Remove from the oven and let cool to room temperature, about 20 minutes. Place in the refrigerator before slicing into 16 bars.