This page brings together five strawberry recipes with very different textures and serving styles. The dishes here range from layered cakes and a chilled dessert dish to a warm dip, a spread, and a crunchy salad-style dessert.
Several of the recipes use folding, layering, or chilling to help the strawberry flavor settle into the final dish. A few also add strawberries at the end so the fruit stays bright and fresh in the finished presentation.
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- Strawberry Angel Cake
- Slow Cooker Strawberry Cheesecake Dip
- Strawberry Angel Food Cake
- Strawberry Butter
- Strawberry Crackle Salad
Strawberry Angel Cake
Strawberry Angel Cake layers a cooled angel food Bundt cake with a creamy strawberry mixture made from lightly mashed strawberries, Cool Whip, and mini marshmallows. The cake is sliced horizontally into three layers with a serrated knife, then filled and frosted with the strawberry cream before optional sliced strawberries are added on top.
The filling is chilled briefly before assembly, and the finished cake is chilled again for at least 90 minutes so it can set. If you use a homemade angel food cake, it should cool completely first, which helps the layers hold together when the cream mixture is spread between them.
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Slow Cooker Strawberry Cheesecake Dip
Slow Cooker Strawberry Cheesecake Dip combines softened cream cheese, strawberry jam, sour cream, and sugar into a warm dessert dip. The ingredients go into a lightly greased slow cooker, where the cream cheese starts in chunks and the mixture is stirred lightly even though it looks uneven at first.
It cooks on LOW for 1.5 to 2 hours, with stirring every 30 minutes, until smooth, hot, and fully combined. After cooking, the sweetness can be adjusted with more jam or sugar, and the dip can be served warm or held on WARM while being stirred occasionally to keep the texture smooth.
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Strawberry Angel Food Cake
Strawberry Angel Food Cake is built from torn angel food cake pieces, sliced strawberries, and a creamy strawberry gelatin mixture folded with whipped topping. The jello is dissolved in boiling water, mixed with cold water, and then combined with the whipped topping before the layers are assembled in a 9×13-inch dish.
Half of the cake pieces are layered first, followed by half of the jello mixture and strawberries, then the same pattern is repeated with the remaining ingredients. The dessert is covered and refrigerated for at least 2 hours so it sets cleanly before being served chilled.
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Strawberry Butter
Strawberry Butter is a simple spread made by beating salted butter until light and fluffy, then mixing in mashed strawberries and powdered sugar. The strawberries are crushed until nearly pureed, or briefly pulsed in a food processor, which helps them blend into the butter without leaving large pieces.
After mixing, the butter is transferred to an airtight container and refrigerated to set for 24 hours before serving. It is meant for toast, pancakes, English muffins, or waffles, and the recipe notes that it should be used within 4 to 6 days.
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Strawberry Crackle Salad
Strawberry Crackle Salad starts with a baked pretzel crunch made from crushed pretzels, chopped pecans, brown sugar, and melted butter. That mixture is spread on a parchment-lined baking sheet and baked until bubbling, then cooled completely and broken into small pieces for topping.
The creamy base is made by beating cream cheese, granulated sugar, and vanilla until smooth, then folding in Cool Whip. Right before serving, sliced strawberries and half of the crunch are folded in, with the remaining crunch added on top so the dessert can be served immediately.
