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Simply Strawberry!

March 17, 2018

Simply Strawberry!

By Angie Sutton, www. mothersapronstrings.com


Chocolate Strawberry Torte

Beautifully presented and tastes just as good.

Source: Taste of Home


5 oz. semisweet chocolate, chopped

3/4 c. butter, cubed

1 1/2 c. granulated sugar

3 large eggs

2 tsp. vanilla extract

2 1/2 c. all-purpose flour

1 tsp. baking soda

1/4 tsp. salt

1 1/2 c. tap water


4 c. sliced fresh strawberries

2 Tbsp. granulated sugar

1 tsp. vanilla extract


3 oz. semisweet chocolate, chopped

1 Tbsp. unsalted butter

1 c. confectioners' sugar

3 Tbsp. water

1/2 tsp. vanilla extract

1 (8-oz.) container frozen whipped topping, thawed


1. Preheat oven to 350 degrees F. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper.

2. In a microwave, melt chocolate and butter; stir until smooth. Cool. Transfer to a large bowl; beat in sugar until blended. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking soda and salt; gradually add to chocolate mixture alternately with water, beating well after each addition.

3. Transfer batter to prepared pans. Bake 28 to 33 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely.

4. In a large bowl, combine filling ingredients; set aside. For glaze, in a microwave, melt chocolate and butter; stir until smooth. Stir in confectioners' sugar, water and vanilla until smooth. Cool slightly.

5. Place one cake layer on a serving plate. Spread with half of each of the following: whipped topping and strawberry filling. Drizzle with half of the glaze. Repeat layers.


EASY! Strawberry Pizza

This easy recipe from Taste of Home is a home run with the kids. Take advantage of the farmers market or your local grocery store’s sales and load up on fresh strawberries.


6 Tbsp. unsalted butter, softened

1/2 c. granulated sugar

1 large egg

1/2 tsp. vanilla extract

1/4 tsp. almond extract

1 1/4 c. all-purpose flour

1/2 tsp. baking powder

1/2 tsp. salt


1 (8-oz.) pkg. cream cheese, softened

1/2 c. confectioners' sugar

2 c. sliced fresh strawberries

1 c. granulated sugar

1/4 c. cornstarch

2 c. crushed strawberries


1. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour.

2. On a floured surface, roll dough into a 13-in. circle. Transfer to an ungreased 12-in. pizza pan. Build up edges slightly.

3. Bake at 350 degrees F for 18 to 22 minutes or until lightly browned. Cool completely.

4. In a large bowl, beat cream cheese and confectioners' sugar until smooth. Spread over crust. Arrange sliced strawberries on top.

5. In a large saucepan, combine the sugar, cornstarch and crushed berries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Spoon over strawberries. Refrigerate until serving.


Coconut Ice Cream Torte

This treat can be frozen for up to two months, if it lasts that long. Graham crackers can be substituted for the macaroons as well.


18 macaroons, crushed

1/4 c. butter, melted

3/4 c. hot fudge ice cream topping

26 snack-size coconut candy bars (like Mounds)

1 qt. vanilla ice cream, softened

1 qt. strawberry ice cream, softened

1/4 c. sliced almonds, toasted


1. In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 10-in. springform pan. Freeze for 15 minutes.

2. In a microwave, heat hot fudge topping on high for 15 to 20 seconds or until pourable; spread over crust. Trim one end from each candy bar; arrange around edge of pan. Freeze for 15 minutes. Spread vanilla ice cream over fudge topping; freeze for 30 minutes.

3. Spread strawberry ice cream over vanilla layer; sprinkle with almonds. Cover and freeze until firm. Remove from the freezer 10 minutes before serving. Remove sides of pan.


Strawberry Ice Cream Dessert

Simply delicious! It looks pretty and travels well for events. I use chocolate graham crackers for the garnish on top of this irresistible dessert.


2 c. graham cracker crumbs

6 Tbsp. unsalted butter, melted

1 qt. strawberry ice cream, softened

1 1/2 c. milk

2 (3.3-oz. each) pkgs. instant white chocolate pudding mix

1 tsp. vanilla extract

1 (16-oz.) container frozen whipped topping, thawed, divided


1. In a small bowl, combine cracker crumbs and butter; set aside two tablespoons for garnish. Press remaining crumb mixture onto the bottom of an ungreased 10-in. springform pan. Place on a baking sheet. Bake at 375 degrees F for 8 minutes or until edges begin to brown. Cool on a wire rack.

2. In a large bowl, combine the ice cream, milk, dry pudding mixes and vanilla; beat until smooth. Fold in half of the whipped topping. Pour over crust. Cover and freeze for 1 hour or until firm.

3. Spread with remaining whipped topping and sprinkle with reserved crumb mixture. Freeze for at least 3 hours or until firm. Remove from the freezer 15 minutes before serving.

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