Strawberries are easily found right now in the grocery store. They have also been available for a great price. I have been able to get them for 99 cents a pound! How can you resist getting a pound or two? With some of my strawberries, I decided to make this recipe from the Betty Crocker website. The original recipe called for the bagged Betty Crocker sugar cookie mix, but I didn’t have one in my pantry. So I decided to make my own sugar cookie base. This turned out wonderfully! It’s really like a strawberry dessert pizza. The cream part of this dessert square was great with the addition of the vanilla chips. If you’ve got some of those beautiful strawberries sitting in you fridge, consider making this delicious dessert.
Strawberries and Cream Dessert Squares
1/2 cup butter; room temp.
1 cups sugar
1 tsp vanilla
2 1/2 cups flour
1/2 tsp salt
1/4 tsp soda
1 cup white vanilla baking chips (6 oz)
1 package (8 oz) cream cheese, softened
4 cups sliced fresh strawberries
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup water
10 to 12 drops red food color, if desired
Heat oven to 375°F. Grease a 15x10x1- or 13×9-inch pan (I used the 15×10).
Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well. In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet. Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely, about 30 minutes.
In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.
In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.