Special Strawberry Salad 

TOTAL TIME: Prep: 20 min. + chilling

MAKES: 10-12 servings

Ingredients

• 1 envelope unflavored gelatin
• 1/4 cup cold water
• 1 cup half-and-half cream
• 2/3 cup sugar
• 2 cups (16 ounces) sour cream
• 1 teaspoon vanilla extract
• 1 package (6 ounces) strawberry gelatin
• 2 cups boiling water
• 1 package (16 ounces) unsweetened frozen strawberries
• 1 can (11 ounces) mandarin oranges

Directions

1. Dissolve unflavored gelatin in cold water. In a medium saucepan over low heat, heat cream and sugar until sugar dissolves. Stir in gelatin mixture until dissolved. Remove from the heat; stir in sour cream and vanilla. Pour into a 2-qt. glass bowl; chill until firm. Dissolve strawberry gelatin in boiling water. Drain orange liquid into strawberry gelatin; blend well. Gently stir in strawberries until thawed. Pour over cream layer; arrange oranges on top (allow to settle) and chill until firm. Yield: 10-12 servings.

Strawberry-Rhubarb Gelatin

TOTAL TIME: Prep: 20 min. + chilling

MAKES: 6 servings

Ingredients

• 1 cup chopped fresh or frozen rhubarb
• 3/4 cup water
• 1 package (3 ounces) strawberry gelatin
• 1/3 cup sugar
• 1 tablespoon strawberry jam or strawberry spreadable fruit
• 1 cup unsweetened pineapple juice
• 1 medium tart apple, diced
• 1/2 cup chopped walnuts, optional
• Lettuce leaves and mayonnaise, optional

Directions

1. In a saucepan over medium heat, bring rhubarb and water to a boil. Reduce heat; cover and simmer for 8-10 minutes or until rhubarb is tender. Remove from the heat. Add the gelatin powder, sugar and jam; stir until gelatin is dissolved. Add pineapple juice. Chill until partially set.
2. Stir in apple and nuts if desired. Pour into six 1/2-cup molds or a 1-qt. bowl coated with cooking spray. Chill until set. Unmold onto lettuce leaves if desired and top with a dollop of mayonnaise. Yield: 6 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Strawberry-Lemon Crepe Cake 

TOTAL TIME: Prep: 1 hr. + chilling Cook: 35 min.

MAKES: 10 servings

Ingredients

• 1 teaspoon unflavored gelatin
• 2 tablespoons cold water
• 4 eggs
• 1 cup sugar
• 3/4 cup lemon juice
• 6 egg yolks
• 2 tablespoons grated lemon peel
• 6 tablespoons butter, cubed
• CREPES:
• 1-1/4 cups 2% milk
• 3 eggs
• 1/3 cup melted butter
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/2 cup sugar
• 1/4 teaspoon salt
• FILLING/TOPPING:
• 1-1/2 cups heavy whipping cream
• 1/4 cup confectioners' sugar
• 1 package (16 ounces) fresh strawberries, hulled and thinly sliced

Directions

1. Sprinkle gelatin over cold water; let stand for 5 minutes.
2. In a small heavy saucepan over medium heat, whisk the eggs, sugar, lemon juice, egg yolks and lemon peel until blended. Add butter; cook, whisking constantly, until mixture is thickened and coats the back of a spoon. Remove from the heat; stir in softened gelatin until completely dissolved. Transfer to a large bowl; cool. Press waxed paper onto surface of lemon curd; refrigerate overnight or until chilled.
3. Meanwhile, for crepes, in a small bowl, whisk the milk, eggs, melted butter and vanilla. Combine the flour, sugar and salt; add to milk mixture and mix well. Cover and refrigerate for 2 hours or overnight.
4. Heat a lightly greased 8-in. nonstick skillet over medium heat; pour 2 tablespoons batter into center of skillet. Lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper or paper towels in between.
5. In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Set aside 1 cup for topping; cover and refrigerate. In a large bowl, gradually whisk whipped cream into lemon curd.
6. To assemble, place one crepe on a cake plate. Spread with 3 tablespoons filling and layer with 2 tablespoons strawberries. Repeat layers until 15 crepes are used (save remaining crepes for another use). Cover cake and remaining lemon curd mousse; refrigerate until serving.
7. Just before serving, top cake with whipped cream. Garnish with remaining strawberries. Serve with additional lemon curd mousse.Yield: 10 servings plus 5 leftover crepes.

White Chocolate-Strawberry Tiramisu

TOTAL TIME: Prep/Total Time: 30 min.

MAKES: 15 servings

Ingredients

• 2 cups heavy whipping cream
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup (4 ounces) mascarpone cheese
• 9 ounces white baking chocolate, melted and cooled
• 1 cup confectioners' sugar, divided
• 1 teaspoon vanilla extract
• 2 packages (3 ounces each) ladyfingers, split
• 2/3 cup orange juice
• 4 cups sliced fresh strawberries
• Chocolate syrup, optional

Directions

1. In a large bowl, beat cream until soft peaks form. In another bowl, beat cheeses until light and fluffy. Beat in cooled chocolate, 1/2 cup confectioners' sugar and vanilla. Fold in 2 cups of the whipped cream.
2. Brush half of the ladyfingers with half of the orange juice; arrange in a 13x9-in. dish. Spread with 2 cups cream cheese mixture; top with half of the strawberries. Brush remaining ladyfingers with remaining orange juice; arrange over berries.
3. Gently stir remaining confectioners' sugar into remaining cream cheese mixture; fold in remaining whipped cream. Spread over ladyfingers. Top with remaining strawberries. Refrigerate until serving. If desired, drizzle with chocolate syrup before serving.Yield: 15 servings.

Strawberry Tiramisu Truffle

TOTAL TIME: Prep: 30 min. + chilling

MAKES: 12 servings

Ingredients

• 1 quart fresh strawberries
• 1-1/4 cups cold milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 package (8 ounces) cream cheese, softened
• 4 tablespoons strong brewed coffee, room temperature, divided
• 2 cups whipped topping
• 1 package (3 ounces) ladyfingers, split
• 6 ounces bittersweet chocolate, grated

Directions

1. Set aside three strawberries for garnish; slice the remaining strawberries. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a large bowl, beat cream cheese until smooth; gradually beat in 2 tablespoons coffee. Beat in pudding. Fold in whipped topping.
2. Brush remaining coffee over ladyfingers. Line the bottom of a 3-qt. trifle or glass serving bowl with half of the ladyfingers. Top with half of the sliced berries, grated chocolate and pudding mixture; repeat layers. Cut reserved berries in half; place on trifle. Cover and refrigerate for 4 hours or overnight. Yield: 12 servings.

Strawberry Shortcake

Ingredients

• 2/3 cup sugar
• 1/4 cup shortening
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 cup milk
• Whipped cream
• 1-1/2 quarts fresh or frozen strawberries, sliced

TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 9 servings

Directions

1. In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack.
2. Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with more berries and a dollop of whipped cream. Serve immediately. Yield: 9 servings.