July is when Minnesota strawberries are in season. Here are two dessert recipes that showcase the flavor of these delicious berries.
Mixed Berry Ice Cream Cake
8 ounces softened cream cheese
2 teaspoons vanilla extract
6.8 oz vanilla instant pudding mix or 2 cans (3.4 oz) instant pudding mix
3 cups whole milk
16 ounces thawed Cool Whip
1 box (14.4 oz) graham crackers, broken in half
2 pounds fresh strawberries, rinsed and divided
4 cups of fresh blueberries
Beat cream cheese in medium mixing bowl until light and fluffy. Add pudding mix, vanilla extract and milk. Keep beating until they are completely combined.
Fold in 16 oz. jar of Cool Whip. Beat with a mixer until it begins to thicken. Spoon about 1/2 cup of the pudding mixture into the bottom of a 9×13 pan and spread. Place a single layer of graham crackers in the dish. Spread a thin layer of the pudding mixture (about 11/8 of the mixture) over the graham crackers.
Cut the stems off all the strawberries. Cut about half the strawberries into thin slices. Reserve the remaining whole strawberries. Top the pudding layer with sliced strawberries and about 1/3 of the whole blueberries.
Add another layer of graham crackers, then another layer of pudding and another layer of fresh berries. Add a third and final layer of graham crackers and the rest of the pudding mixture.
To garnish the icebox cake, cut the remaining strawberries in half and place the halves on top of the icebox cake. Sprinkle the remaining blueberries over the cake. Place in the freezer for at least 4 hours to set, or in the refrigerator for 6 to 8 hours. Take out of the freezer 15-20 minutes before serving.
Strawberry chocolate cake
2 cups all-purpose flour
1/3 cup white sugar
1/4 cup cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon of salt
1/2 cup butter
1 cup milk
2 pints strawberries, sliced
1/4 cup white sugar
12-ounce container frozen whipped topping, thawed
2 tablespoons chocolate syrup
Preheat the oven to 400 degrees. Grease two 9-inch layer pans. In a large mixing bowl, combine flour, 1/3 cup sugar, cocoa, baking powder, baking soda, and salt. Cut in the butter or margarine until the mixture resembles coarse crumbs. Add milk, mix until just moistened. Spread batter evenly into two prepared layer pans.
Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Cool.
In a medium mixing bowl, combine strawberries and 1/4 cup sugar. Let the mixture sit for 10 minutes.
Cover the bottom layer of shortcake with half the strawberry mixture and half the whipped topping. Top with second layer of shortcake, remaining strawberry mixture and whipped topping. Drizzle with chocolate topping.
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