Tuesday, April 30, 2013

Strawberry 4 Layer Delite

Miz Helen’s Country Cottage
It's Spring and everything is greening up, birds are chirping, and Asparagus and Strawberries are fresh and available everywhere. 

I had 3 quarts of Strawberries in my frig and I thought, come on girl, make a really good dessert!

Well, this turned out fantastic and I knew it would because it is a riff on a basic 4-layer dessert recipe that has been made with Lemon, Chocolate, Butterscotch and almost any pudding flavor you can think of. 

You have a buttery shortbread-like first layer, topped with a cheesecake-like layer, smothered with fresh juicy strawberries in a glossy glaze and topped with a whipped cream topping. YUM!!!

But, and a big but, I wanted to NOT use a pudding layer. I subbed FRESH sliced strawberries folded in a glaze for the pudding layer. 

Winner, Winner, Strawberry spinner!!!


    • 1  1/2 cups flour
    • 1/2 cup (1 stick) butter, softened
    • 1/4 cup powdered sugar 
    • 8 ounces cream cheese
    • 1 cup powdered sugar
    • 1 (8 ounce) containers Cool Whip, divided
    • 1 quart fresh strawberries, cleaned and sliced
    • 1 10 oz. container Strawberry Glaze


  1. Preheat oven to 350°.
  2. Combine the flour, butter and 1/4 cup powdered sugar.
  3. Press mixture into a 13x9-inch pan (it's best to use your hands and fingers).
  4. Bake 15-18 minutes.
  5. While cooling, combine the cream cheese, powdered sugar and 1 cup Cool Whip.
  6. Spread over first layer.
  7. Mix the glaze and strawberries and spread on creamy layer.
  8. Chill.
  9. Spread with remaining Cool Whip ( I actually used Whipped Cream for my top layer!).
  10. Chill 1-2 hours, until ready to serve and then cover and chill any leftovers -if there is any!

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