May 2017 – Strawberries

Strawberry Angel Food Cake Dessert

Kathryn E. Sensenig, East Earl

  • 1 angel food cake, cubed
  • 1 cup cold milk
  • 1 small package vanilla instant pudding
  • 1 pint softened vanilla ice cream
  • 3 oz. package strawberry Jell-O
  • 1 cup boiling water
  • ½ cup cold water
  • 10 oz. package frozen strawberries
  • 16 oz. whipped topping, thawed

Put cubed angel food cake in the bottom of a 9”x13” cake pan. Mix milk with pudding, then add softened ice cream. Mix well and pour over cubed cake. Chill at least 1/2 hour.

Make Jell-O using the hot water, then add cold water and strawberries. Cool. Pour over chilled mixture. DO NOT STIR. Chill until set. Top with whipped topping before serving. Makes 10 to 12 servings.

Layered Strawberry Squares

Kathryn E. Sensenig, East Earl

  • 2 packages (3 oz.) strawberry Jell-O
  • 2 cups boiling water
  • 1 cup cold water
  • 1 pint fresh strawberries
  • 2 tablespoons sugar (optional)
  • 8 oz. whipped topping, thawed
  • 18 graham crackers

Dissolve gelatin in boiling water. Add cold water and chill until slightly thickened. Meanwhile, slice strawberries, reserving a few for garnish, and sprinkle with sugar. Fold whipped topping into gelatin, blending well. Fold in strawberries. Place nine graham crackers in bottom of 9” square pan. Spread half the gelatin mixture over crackers. Repeat layers. Chill until firm, about 3 hours. Cut into squares.  Garnish with reserved berries. Makes 9 servings.

Strawberries And Cream Dessert

Gloria Dougherty, Akron

  • 3 oz. package cook and serve vanilla pudding (regular or sugar free)
  • 3 oz. package strawberry Jell-O
  • 2 cups water
  • 4 cups fresh or frozen strawberries
  • whipped cream

Combine pudding and Jell-O powders. Add water. Bring to a boil and cook for 5 minutes. Cool. Add strawberries and chill. Top with whipped cream to serve. Serves 4.

For a variation, substitute peach Jell-O and chopped peaches or pineapple Jell-O and crushed pineapple.

Strawberry Shortcut Cake

Same recipe submitted by Gloria Dougherty, Akron, and Sandy Akers, Reamstown

  • 1 cup miniature marshmallows
  • 1 quart fresh sliced strawberries or 2 (10 oz.) packages frozen sliced strawberries, thawed
  • 3 oz. package strawberry Jell-O
  • 2¼ cups flour
  • 1½ cups sugar
  • ½ cup shortening
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • 1 teaspoon vanilla
  • 3 eggs

Generously grease bottom of a 13”x9” pan. Sprinkle marshmallows evenly to cover bottom of pan. Thoroughly combine strawberries and dry Jell-O; set aside. Combine remaining ingredients and beat 3 minutes. Pour batter evenly over marshmallows. Spoon strawberry mixture evenly over batter. Bake at 350°F for 45 to 50 minutes. Serve warm or cold with whipped topping or ice cream if desired.

Strawberry Swirl

Wanda Lyman, Bowmansville

  • 1 cup graham cracker crumbs
  • 1 tablespoon sugar
  • ¼ cup melted butter
  • 2 cups sliced fresh strawberries
  • 3 oz. package strawberry Jell-O
  • 1 cup boiling water
  • ½ lb. miniature marshmallows
  • ½ cup milk
  • ½ pint whipping cream

Mix crumbs, sugar and butter. Press firmly over bottom of a 9”x13” glass baking dish. Chill.

Sprinkle 2 tablespoons sugar over fresh strawberries. Let sit 30 to 60 minutes. Drain, reserving juice to make 1 cup (add cold water if necessary).

Add boiling water to Jell-O, mix until dissolved. Add reserved strawberry juice to mixture. Cool until partially set.

Meanwhile, combine marshmallows and milk. Heat and stir until marshmallows are melted. Do not burn. Cool thoroughly. Whip the cream, then fold the marshmallow into the cream.

Add berries to Jell-O mixture. Swirl in the marshmallow mixture slightly. Pour into the graham crust. Chill until set, about 4 hours. Serve with whipping cream on top and a strawberry.

Strawberry Salad With Poppy Seed Dressing

Wanda Lyman, Bowmansville


  • 1 head romaine lettuce, washed and dried
  • 1 pint strawberries
  • 1 Vidalia onion

Tear lettuce into bite size pieces, wash and slice strawberries, and chop onion. Arrange ingredients on plates or in a bowl.


  • ½ cup mayonnaise
  • 1 to 2 tablespoons rice vinegar
  • 1/3 cup sugar
  • ¼ cup milk
  • 2 tablespoons poppy seeds

Mix all together. Serve over salad or mix into the salad.

Open Fresh Strawberry Pie

Pat Roth, Ephrata

Pie Shell:

  • 1 cup flour
  • ½ cup shortening
  • ½ teaspoon salt
  • 1 tablespoon cold water

Cut shortening into flour. Mix salt and cold water together and stir into the flour mixture. Form into a ball. Roll out on lightly floured board. Fit into a 9” pie pan. Bake at 425°F for 15 minutes.


  • Enough fresh strawberries to fill the pie shell
  • 1 cup additional fresh strawberries, crushed
  • 1 cup sugar
  • 1 tablespoon cornstarch

Boil crushed strawberries, sugar and cornstarch together until transparent. Place strawberries in pie shell and pour hot berry syrup over. Chill. Serve with whipped cream.

Fresh Strawberry Cupcakes

Pat Roth, Ephrata

  • 1¾ cups all purpose flour
  • 1 teaspoon baking soda
  • 1 cup granulated sugar
  • ½ cup chopped walnuts
  • 2 eggs
  • ½ cup vegetable oil
  • ½ teaspoon almond or vanilla extract
  • 1 cup crushed fresh strawberries mixed with 3 tablespoons sugar (can substitute 10 oz. frozen sweetened strawberries)

Mix together flour, baking soda, sugar and nuts in a bowl. In another bowl, beat together eggs, extract and oil until well blended. Add strawberries and beat on low speed until berries are partially broken. Beat in flour mixture slowly until smooth, but pieces of berries are still visible. Pour batter into greased muffin tins, filling to half full. Bake at 350°F for 30 minutes or until they test done. These can also be baked in a greased 9”x5”x3” loaf pan for 1 hour or until done. Sprinkle with confectioners sugar.

Strawberry Crisp

Pat Roth, Ephrata

  • 1 cup uncooked oatmeal
  • 1 cup all purpose flour
  • 1 cup brown sugar
  • ¼ cup chopped walnuts
  • ½ cup butter or margarine
  • ½ cup sugar
  • 3 cups sliced fresh or frozen unsweetened strawberries

Mix together oatmeal, flour and sugar. Add the nuts. Cut in butter or margarine until crumbly.

In another bowl, mix strawberries and sugar together. Grease an 8” square pan. Spread half the crumb mixture on the bottom. Cover with strawberries. Spread remaining crumb mixture over top. Bake at 350°F for 45 minutes. Serve warm or cold with whipped topping.

Strawberry Pizza

Elizabeth Zimmerman, Stevens


  • ½ cup butter, softened
  • ¾ cup vegetable oil
  • 1/3 cup sugar
  • 1¾ cup confectioners sugar
  • 1 egg
  • 3¼ cups flour
  • ¾ teaspoon cream of tartar
  • ¾ teaspoon baking soda
  • ¾ teaspoon vanilla


  • 8 oz. package cream cheese
  • ½ cup confectioners sugar
  • ½ cup whipped topping
  • sliced strawberries

Cream butter, oil, sugar, confectioners sugar and egg. Add flour, cream of tartar, baking soda and vanilla. Spread on two greased 12” pizza pans or two 13”x9” baking pans. Bake at 350° for 20 minutes or until golden brown. Cool.

Combine cream cheese, confectioners sugar and whipped topping. Spread over cooled crust. Top with sliced strawberries.

Yield: 2 pizzas

Strawberry Jell-O Cake

Dawn Oswald, Ephrata


  • 1 white or yellow cake mix, prepared
  • 1 small package strawberry Jell-O
  • 1 cup water


  • 3 oz. package instant vanilla pudding
  • 1½ cup cold milk
  • 4 to 6 oz. Cool Whip

Bake the cake as instructed. Punch holes with a nutcracker or small glass tube all over cake. Boil Jell-O with 1 cup water only. Pour into holes. Place in refrigerator until cooled.

Mix topping ingredients together and spread on top of cooled cake. Add fresh strawberries on top just before serving.

Strawberry Delight

Dawn Oswald, Ephrata

  • 1 lb. container cottage cheese
  • 1 small package strawberry Jell-O (use powder dry)
  • ½ to 1 pint fresh or frozen strawberries
  • 8 oz. container Cool Whip

Mix all ingredients together. Refrigerate overnight.

Strawberry Soufflé

Amanda Hoover, Ephrata

  • 1 tablespoon plain gelatin, soaked in 4 tablespoons water
  • 3 eggs, separated
  • ¼ teaspoon salt
  • ½ cup sugar
  • 2 tablespoons water
  • 2 cups crushed strawberries
  • ½ cup whipped cream or Cool Whip

Separate eggs. Beat yolks slightly. Cook egg yolks, salt, sugar and 2 tablespoons water in double boiler, stirring until slightly thicker. Remove from heat and stir in gelatin mixture. Cool, but not till set.

Add stiffly beaten egg whites, strawberries and whipped cream. Chill till set.