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Strawberries! Cool and Delicious


A Summer Favorite


Strawberry Biscuits


1/2 cup (4 oz.) salted butter, frozen 2 1/2 cups (10 oz.) self-rising flour 1/4 cup granulated sugar 1/4 tsp. baking powder


1 cup chilled heavy whipping cream 1 cup chopped fresh strawberries 2 Tbsp. salted butter, melted


Preheat oven to 475°F. Line a rimmed baking sheet with parchment paper. Grate the frozen butter using large holes of a box grater. Toss to- gether grated butter, flour, sugar, and baking powder in a large bowl. Chill 10 minutes.


Make a well in the center of the butter mixture. Add the heavy cream, and stir 10 times. Add the strawber-


Strawberry Milkshake Pie


1 1/3 c. water, divided 1 packet Strawberry Jell-O mix 1 8-oz container Cool Whip 1/2 c. strawberries, sliced 1 pre-made graham cracker crust Whipped cream


Boil 2/3 cup water; once bub- bling, pour in Jell-o mix, stirring until dissolved. Remove from heat, stir in


ries, and stir 5 times. (Dough will be loose and flaky.) Turn the dough out onto a lightly floured surface, and gently knead 3 to 4 times. Lightly sprinkle flour over top of dough. Using a lightly floured rolling pin, roll dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Start- ing at 1 short end, fold dough in half so short ends meet. Repeat rolling and folding procedure 4 more times. Roll the dough to 1-inch thickness. Cut dough with a floured 2 1/2-inch round cutter, and place on prepared baking sheet, rerolling dough scraps and flouring as needed.


Bake in preheated oven until lightly browned, about 15 minutes. Brush warm biscuits with melted salted butter,


Cheesecake- Stuffed


Strawberries


1 c. cream cheese, softened 1/2 c. heavy cream 1/4 c. powdered sugar 1 pt. strawberries, bottoms and tops sliced off and hollowed out Crushed graham crackers, for garnish


In a stand mixer fitted with the paddle attachment, beat cream cheese, 2 to 3 minutes. Add heavy cream and powdered sugar and beat until fluffy. Transfer mixture to a piping bag and pipe into strawberries. Garnish with crushed graham crackers and serve.


Strawberry Shortcake Trifles


1 c. heavy cream 1 Tbsp. sugar


remaining 2/3 cup water (the water should be cool), and stir for about two minutes.


Mix in Cool Whip, stirring just until combined, then fold in strawberries and pour into graham cracker crust. Refrigerate until firm, 4 hours, or up to overnight. Top with whipped cream just be-


fore serving.


1/2 tsp. pure vanilla extract 3 c. chopped pound cake or angel food cake


2 c. sliced or chopped strawberries


In a stand mixer fitted with the paddle attachment, beat cream and sugar until stiff peaks form, about 5 minutes. Stir in vanilla until combined. Transfer mixture to a piping bag. Among four glass jars, layer pound cake or angel food cake, whipped cream mixture and strawber- ries.


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