Description
This is a light dessert that I like to make in the summertime. It consists of a shortbread crust topped with a cream cheese layer and then fresh strawberries and a gelatin glaze. Serve with additional whipped topping, if desired.
Ingredients
- ½ cup salted butter, at room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 (8 ounce) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
- ½ cup water
- ¼ cup white sugar
- 1 tablespoon cornstarch
- ½ (3 ounce) package strawberry-flavored gelatin (such as Jell-O®)
- 2 cups sliced fresh strawberries
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Beat butter
- powdered sugar
- and vanilla extract together in a medium bowl until well combined. Add flour and continue to beat until dough comes together and is no longer dry.
- Press the dough into an 8×8-inch pan
- smoothing the surface evenly with your fingers. Prick the dough all over with a fork to allow any steam to escape.
- Bake in the preheated oven until the edges begin to brown
- about 20 minutes. Remove from oven and cool completely.
- Meanwhile
- make the filling. Beat cream cheese
- powdered sugar
- and vanilla extract together until smooth. Fold in whipped topping until combined. Refrigerate while the shortbread cools and you prepare the strawberry topping.
- Whisk water
- sugar
- and cornstarch together in a small pan over medium heat. Bring to a boil
- whisking constantly. Add gelatin and whisk until incorporated. Remove from heat and set aside to cool
- whisking occasionally to prevent a skin from forming on the top.
- Spread the cream cheese mixture over the cooled shortbread. Top evenly with sliced strawberries then pour gelatin mixture evenly over the strawberries. Refrigerate until set. Cut into squares
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 3 hrs
Servings: 9