Strawberry Delight is a new spin on an old classic. It’s like the springtime version of 4-Layer Delight. I made this dessert for our family Easter dinner last weekend and Mike said I knocked it out of the park!
He was very lucky I even made it because there was a strawberry shortage going on last weekend.
I just happened to have a carton of strawberries that I was going to use for another purpose hidden in the refrigerator.
Layer 1 – The Crust
The crust is one of the things that really makes Strawberry Delight what it is today.
It’s a solid, nutty foundation for a super delicious dessert.
An exceptionally soft shortbread crust serves as the foundation for this simple pleasure dessert dish.
The shortbread crust is made with a combination of butter, flour, and nuts.
When I mention butter, I’m talking about genuine butter! It’s not margarine.
The softest shortbread crust is made with real butter.
You’ll want to make sure the pecans are finely chopped.
When you finely cut the pecans, your crust will hold up better.
I finely chop the nuts using a little electric chopper to save time and energy.
Tip! Divide the dough into fourths to make it easier to press into the pan.
Layer 2 – The Cream Cheese
The cream cheese layer is ultra-rich and creamy and adds a lot of flavor to the dessert.
The cream cheese will be easier to mix together if you let it soften to room temperature.
The cream cheese layer is one of my favorite elements of any of the layered “delight” desserts on our website.
It adds a lot of richness and creaminess to the meal. You’re going to love it!
For the cream cheese layer, you’ll need a block of cream cheese, a cup of powdered sugar, and half of a large tub of Cool Whip.
You might also use one small tub of Cool Whip. (This recipe would need the use of two small containers of whipped topping in total.)
Allow the cream cheese to soften before starting to make the cream cheese layer.
The simplest approach to softening cream cheese is to let it on the counter for 1-2 hours.
If you’re short on time, microwave the cream cheese to soften it.
Tip! You can use the 1/3 less fat cream cheese to save some fat and calories.
Layer 3 – The Whipped Topping
I like to use Cool Whip Whipped Topping and I often use the lite version.
Layer 4 – The Strawberries
The strawberries and the thick glaze are what makes this dessert a showstopper.
Now, I’ll admit that it’s not easy getting the glaze on top of the whipped topping, but it’s worth it.
I use the “spoon-and-smear” method where I spoon a little glaze on top of the whipped topping and then smear it around as best as I can.
It doesn’t have to be perfect.
The strawberries are going to cover it up anyway.
I personally like to leave a little bit of the white Cool Whip showing so that the white is peaking out around the strawberries for a pretty presentation.
But you can spread the glaze all the way to the edges of the pan if you prefer that look.
And when the bright red, juicy strawberries are all sliced and spread across the top, I can’t wait to dig in!
It’s like springtime in my mouth.
Slice the strawberries into quarters or bite-sized pieces.
If your strawberries are very large, you might need to slice the strawberries smaller.
I have a feeling I’ll be making this recipe for many years to come.
I hope you’ll try it and leave your feedback in the comments below.
Disclosure – I may get a small commission for purchases made through links in this post.
Save this Strawberry Delight recipe to your Strawberry Desserts board or your Layered Desserts board.
What’s your favorite strawberry dessert?
- 1 stick butter, melted
- 1 cup flour
- 1/2 cup pecans, finely chopped
- 8 oz cream cheese
- 1 cup powdered sugar
- 1 large tub whipped topping, divided
- 16 ounces strawberries, fresh
- 1 tub (13.5 oz) strawberry glaze
- 1 cup flour, 1 stick butter (melted), 1/2 cup nuts, chopped, Press into a greased 9x13-inch pan. Bake 325 degrees for 25 minutes.
- 8 oz cream cheese, 1 cup powdered sugar, 1/2 large bowl whipped topping. Mix and pour into cooled crust.
- Top with remaining whipped topping.
- Spoon and spread strawberry glaze over whipped topping. Top with sliced strawberries.
Use real butter, not margarine, for the flakiest crust. You can use more or less of the strawberry glaze. I only use about 2/3 of the container.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 261Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 39mgSodium: 121mgCarbohydrates: 24gFiber: 1gSugar: 14gProtein: 3g
Nutrition Information Provided For Educational and Informational Purposes Only.
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