Hazeltine - Our Farm

Cut cake into 3 layers (horizontally). Crush 1½ cups of the strawberries, reserving remaining berries for garnish. Add sugar to cream cheese, beating until smooth. Fold in whipped topping, then fold in crushed berries. Fill and frost cake with cream cheese mixture. Garnish with reserved berries and chill.

Strawberry Angel Delight

1 package (6 oz) strawberry gelatin
2 cups strawberries, rinsed and hulled
1 tub (8 oz) non-dairy whipped topping
1 angel food cake

Dissolve gelatin in one cup boiling water. Mix well and let cool. Add strawberries to the gelatin mixture; refrigerate until partly congealed. Slice angel food cake into 3 layers or break into bits to layer in 9x13 pan. Spread strawberry-gelatin mixture, then a layer of whipped topping over each layer of cake; continue 3 layers. Refrigerate overnight.

‘From Scratch’ Shortcake

2 cups flour
3 teaspoons baking powder
2 Tablespoons sugar
1 teaspoon salt
6 Tablespoons shortening.
2/3 to 3/4 cup milk.
Optional Sauce:
¼ cup sugar
1 cup water
1 Tablespoon corn starch
¼ cup water

Mix flour, baking powder, sugar, and salt in bowl. Cut in shortening. Stir in milk. Put in desired baking pan. Bake 450 degrees for 12-15 minutes or 400 degrees for 20 minutes. Cut in half, serve warm with butter. Add strawberries. (For an optional sweet, hot sauce to pour on top of each serving: heat sugar and 1 cup water in saucepan. Bring to a boiling point. Add cornstarch and 1/4 cup water. Cook until clear.)

Frosty Strawberry Squares

1 cup sifted flour
¼ cup brown sugar
½ cup chopped nuts
½ cup butter
2 egg whites
1 cup sugar
1 cup whipping cream or large Cool Whip
2 cups sliced fresh strawberries
2 Tablespoons lemon juice

Stir flour, sugar, nuts, and butter and spread evenly in shallow pan. Bake in 350-degree oven for 20 minutes stirring occasionally. Sprinkle 2/3 of the crumbs in a 9 x 13x2” pan. Combine egg whites, sugar, betties, and lemon juice in large bowl; with mixer beat at high speed to stiff speaks about 10 minutes. Fold in whipped cream. Spoon over crumbs and top with remaining crumbs. Freeze at least 6 hours, cut into 9 or 12 squares. Garnish with whole berries.

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