Strawberry Heaven
SERVINGS 15
1 angel food cake
1 (16 ounce) container Cool Whip
8 ounces cream cheese
1 cup sugar, divided
1 teaspoon vanilla extract
1 quart fresh strawberries, sliced
3 tablespoons cornstarch
1 (3 ounce) package strawberry Jell-O gelatin dessert
1 tablespoon lemon juice
1 cup water
DIRECTIONS
Combine in medium saucepan 1/2 cup of sugar, cornstarch, Jello, lemon juice, and water.
Cook over medium heat, stirring constantly, until mixture comes to a boil and thickens.
Set aside to cool slightly.
Stir in sliced strawberries.
Tear angel food cake into 1 inch pieces and toss with 2 cups of the Cool Whip.
Press into 9x13 inch pan (I use glass so you can see the pretty layers).
Set aside.
Combine cream cheese, 1/2 cup remaining sugar, and vanilla in mixer bowl.
Beat until smooth.
Stir in remaining Cool Whip.
Spread evenly over cake layer.
Pour cooled strawberry mixture over cream cheese layer, spreading to cover cake evenly.
Refrigerate 2 to 3 hours before serving.
Note: You may substitute a 16 ounce bag of frozen whole strawberries, thawed and chopped, for the fresh strawberries.
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KEY LIME POUND CAKE
1 c butter, softened
2 c granulated sugar
3/4 c buttermilk
1/3 c key lime juice
5 large eggs
3 c all-purpose flour
1 1/2 t salt
1/2 t baking powder
1/2 t baking soda
green food coloring (optional)
Key Lime Buttercream Frosting
1/2 c butter, softened
1 1/2 t key lime zest
1 t vanilla extract
1/8 t salt
2 c powdered sugar
3 T key lime juice
1-2 T milk
Cake Layers Directions:
Preheat oven to 350*F. Prepare 3 layered cake pans, 10" tube pan, or 2 loaf pans. In small bowl, combine buttermilk and lime juice, set aside. Cream butter and sugar until fluffy. Add in eggs one at a time, beating well to fully combine. Combine flour, salt, baking soda and powder in separate bowl, stir to combine. Add flour and buttermilk mixtures to butter mixture, alternating, starting and ending with flour. Do not overmix. Add in food coloring (to desired darkness), stir just to combine. Spoon batter into prepared pan(s). Bake for 30 - 35 minutes (layered), 50-60 minutes (pound), testing with a toothpick for doneness. Remove from oven and let rest in pans for 15 minutes before inverting onto cooling rack to cool completely.
Frosting Directions:
Beat first 4 ingredients at medium speed with an electric mixer until creamy. Gradually add powdered sugar alternately with key lime juice, 1 tablespoon at a time, and 1 tablespoon milk, beating at low speed until blended and smooth after each addition. Beat in up to 1 tablespoon additional milk for desired consistency.
Garnish with key lime slices and kiwi slices.
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GRAPE SALAD
INGREDIENTS
16 oz sour cream
16 oz cream cheese
1 cup sugar
Couple squirts of pure vanilla
Approx. 4 lbs green seedless grapes
Approx. 4 lbs red seedless grapes
Maybe 4 cups pecans
1 quart strawberries
DIRECTIONS
Blend cream cheese and sugar together, then, add sour cream and vanilla. Fold in all other ingredients making sure to coat evenly. Save a little fruit and pecans for garnishing. This recipe will feed 15/20 people. When I do this for me, I use the low fat sour cream and cream cheese. I also use Splenda. You can use any other fruits you want. (If you use apples, be sure to do a lemon juice/water bath on them first.) You can also sprinkle with brown sugar.
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