Strawberry Dessert Anyone?

Yesterday we got 15 lbs. of strawberries. Yes, you read that correctly. 15 lbs. of strawberries! Not that they'll last very long, our family LOVES strawberries! I thought with strawberry season in full gear I would share one of our favorites. "Strawberry Dessert" is a staple at Bonnstetter family gatherings and holidays, I don't think I've ever been to a Bonnstetter get-together where it was missing in action!

We tweaked the recipe a bit so it doesn't include any packaged foods, but it still tastes just as good!

Strawberry Dessert

1st layer:

1 c flour 

1/4 c sugar 

1/2 c butter

1/2 c pecans, chopped

2nd layer:

1, 8 oz. pkg. cream cheese

1 c powdered sugar

1/2 c heavy cream whipped

3rd layer:

1 c sugar
1 c water
1/4 c cornstarch
1 Tbsp butter
1 Tbsp lemon juice
3 c strawberries, sliced


1st layer: Combine all the ingredients for the first layer using a pastry blender or your hands until the mixture resembles a coarse meal. Press into a 9"x13" pan and bake at 350 degrees for about 10 minutes. Watch it closely, it burns easily. Let cool.
2nd layer: Whip heavy cream. In a separate bowl cream the cream cheese and powdered sugar. Carefully fold the whipped cream into the cream cheese mixture. Spread onto the cooled crust.
3rd layer: Place all the ingredients for the third layer in a double boiler and whisk to combine. Cook over medium heat until thick, about 5-8 minutes. Remove from the heat and mix in the strawberries. Allow to cool for about 10-15 minutes at room temperature. Pour over the first two layers that have chilled. Chill for 3 hours before serving. 

Enjoy!

You can find the original recipe in "A Century Of Cylinder Cooking", a cook book made by the women of my dad's home town, Cylinder, IA.