Strawberry delight is an American dessert dish made with strawberries, cream cheese, and whipped cream over a graham cracker or shortbread crust. The popular fruit’s name is of uncertain origin; however, some believe it comes from an early designation of the plant as “strewn berry,” referring to the fact that the plant produces runners and spreads, effectively “strewing” the berries on the ground. Today’s garden variety of the strawberry was created by the union of two species native to the Americas which were taken from the New World to France in 1624. It wasn’t until the late 1700s that the garden strawberry made its way back to the Americas, and by 1825 strawberry production was well-established in the United States.
Recipe Servings: 10
+ 1 hour resting
Ingredients
Graham Cracker Crust:
Whipped Cream:
- 1½ cups heavy cream, cold
- ½ cup powdered sugar
- 1 tsp vanilla extract
Filling:
- 1 package (8 oz) cream cheese, softened
- ⅓ cup powdered sugar
- 1 tsp lemon juice
- 1 pint fresh strawberries, sliced
- ½ cup strawberry glaze
Directions
- Preheat the oven to 350°F.
- Mix together the graham cracker crumbs and melted butter in a medium bowl.
- Press the mixture into the bottom and up the sides of a 9-inch pie pan.
- Bake the crust for 8–10 minutes.
- Remove the crust from the oven and set it aside.
- Chill a medium-sized bowl in the freezer for at least 10 minutes.
- Combine the heavy cream, powdered sugar, and vanilla in the chilled bowl.
- Beat the ingredients using an electric mixer on low speed, gradually increasing the speed to high, until stiff peaks form. Don’t over-beat, but don’t stop beating until it reaches a very thick consistency.
- Beat together the cream cheese, powdered sugar, and lemon juice in a large bowl using an electric mixer on low speed.
- Add the whipped cream and beat until it is well combined.
- Spoon the filling into the graham cracker crust, spreading it evenly.
- Stir together the strawberries and glaze in a bowl until the berries are coated.
- Place the berries over the filling and chill the pie in the refrigerator for at least 60 minutes before serving.
For Graham Cracker Crust:
For Whipped Cream:
For Filling:
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