Strawberry Cream Cups « The Momma Knows

Strawberry Cream Cups

I promised that I would post some recipes, so here I am, coming through for you. Here’s a great dessert for a summer barbecue. I’m accustomed to cooking for an army, so just cut the recipe in half if it makes too many for you.

My J has this little spiral pack of index cards with recipes pasted in that she’s clipped from magazines. There was a recipe there for raspberries in little cakes, with frosting on them. Since we have an abundance of strawberries, and we were craving strawberry shortcake, this is what we came up with. It looks kind of like the picture of the raspberry recipe, but has different ingredients and steps.

STRAWBERRY CREAM CUPS

30 Shortcake Cups (that’s 5 packages)
2 -8oz. containers frozen whipped topping (I used fat-free)
4 cups sliced strawberries mixed with 1/2 cup sugar (let set in fridge for a couple of hours first)
4 cups frozen sliced strawberries (no sugar)

Soften one container of whipped topping for 15 seconds in microwave, and allow the other to soften on the counter while you work. Dump half the strawberry/sugar mixture and all of the frozen sliced strawberries into a food processor, and process until the frozen pieces are chopped up but not mushy or pureed. The goal here is to have some strawberry chunks.

Add the (microwave) softened whipped topping and the strawberries to a mixing bowl and stir with a spoon until there are no big chunks of frozen whipped cream.

Line a cookie sheet with foil, and lay out 15 shortcake cups. (We transferred ours from the platter to the cookie sheet.) Fill each one with about 1/3 cup of the mix. Place another one on top, so both cup sides are facing one another. Do this for all 15 cups.

Spread each little cake with whipped topping from the other container which has been softening on the counter. Cover them as if you were frosting a cake. Sprinkle some of the remaining sliced strawberries over the top of each one. Freeze them on the cookie sheet for one hour prior to serving. Makes 15.

We only made 9 of these, and we had enough filling mixture to make 6 more. If you choose not to make 15 Cream Cups, just return the extra mixture to one of the whip cream containers and freeze for later use.