Best Strawberry Surprise Recipes

STRAWBERRY SURPRISE CUPCAKES

Steps:

• Preheat oven to 350°. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, sour cream and eggs. Beat on low speed 30 seconds. Beat on medium 2 minutes., Fill prepared cups half full. Drop 1/2 teaspoon preserves into center of each cupcake; cover with remaining batter., Bake until a toothpick inserted in the cake portion comes out clean, 22-27 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., Pipe frosting over cupcakes and top each with a strawberry half.

TWINKIE STRAWBERRY SURPRISE

Steps:

• Slice twinkies in half lengthwise and lay evenly flat side up in a 9 x 13 inch pan.
• Pour strawberries all over the top.
• In a large bowl, mix pudding, milk and whipped topping until well combined.
• Spread over strawberries.
• Cover and refrigerate several hours overnight.

STRAWBERRY SURPRISE

Steps:

• Fill a 14-ounce glass with ice. Pour strawberries with syrup, and juices into a shaker and shake well.
• Pour drink over the ice, and add a fresh strawberry to the rim of the glass.
• Splash the soda over the top and serve with a straw.
• (Use the frozen, sweetened strawberries that come in boxes in the freezer section for this one. Be sure to thaw 'em first.).

STRAWBERRY PRETZEL SURPRISE

Steps:

• 1. Heat oven to 350 degrees.
• 2. CRUST: Mix together pretzels, butter and sugar. Coat a 13X9X2 inch baking dish with nonstick cooking spray. Pat pretzel mixture into the bottom of the dish. Bake at 350 degrees for 10 minutes. Cool completely.
• 3. FILLING and TOPPING: In a large bowl, beat cream cheese and sugar until smooth. Fold in thawed whipped topping. Spread mixture over cooled crust.
• 4. In a large bowl, dissolve gelatin in boiling water. Stir in thawed strawberries. Place over larger bowl of ice water and refrigerate, stirring occasionally, until mixture starts to thicken slightly.
• 5. Spoon strawberry mixture over cream cheese mixture. Refrigerate for 4 hours.
• 6. To serve, cut into squares. Makes 16 servings.

SOUR CREAM-STRAWBERRY SURPRISE

Steps:

• Mix strawberries into sour cream. Add sugar to taste. Stir until light pink. Refrigerate about half an hour.

STRAWBERRY SURPRISE SHAKE

Steps:

• Blend almond milk, strawberries, protein powder, lemon juice, ground flax seed, and basil in a blender until smooth.

LIME STRAWBERRY SURPRISE

Steps:

• Prepare lime gelatin according to package directions. Refrigerate until partially set, about 1 hour. Stir in pineapple. Pour into an 8-cup bowl or mold coated with cooking spray. Cover and refrigerate until firm, about 3 hours. , In a small bowl, beat cream cheese and mayonnaise until smooth; stir in pecans. Spread over lime gelatin. Refrigerate until firm, about 2 hours. , Prepare strawberry gelatin according to package directions; cool slightly. Carefully spoon over cream cheese layer. Refrigerate until firm about 3 hours or overnight.

SEXY STRAWBERRY SURPRISE

Steps:

• Hull the strawberries and place in a bowl.
• Pour over the brandy and put in the refrigerator for an hour.
• Divide the strawberries between 4 individual serving glasses.
• Whip the cream with added vanilla essence until stiff and spoon over the strawberries.

STRAWBERRY-ORANGE SURPRISE CUPCAKES

Steps:

• Cupcakes: Preheat oven to 350. Line tweleve 2 1/2-inch muffin cups with paper bake cups. Coat cups with nonstick cooking spray. Set aside.
• In a bowl, gently stir together diced strawberries and orange marmalade; set aside.
• In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
• In a small bowl, whisk together buttermilk, sugar, oil, egg, and vanilla. Add buttermilk mixture to flour mixture. Whisk just until combined. Add finely shredded orange peel and gently stir.
• Spoon 1/2 of the batter into prepared muffin cups. Evenly spoon strawberry mixture over batter in muffin cups. Bake 14-16 minutes or until a toothpick inserted near centers comes out clean. Cool in muffin cups on a wire rack.
• Frost cooled cupcakes with frosting. Store frosted cupcakes in refrigerator. Garnish with orange peel strips and fresh strawberry slices before serving.
• Orange Cream Cheese Frosting: In a medium bowl, beat Neufchatel with an electric mixer on medium speed until smooth. Beat in greek yogurt. Stir in marmalade (frosting will thin slightly). If desired, tint frosting pink with a few drops red food coloring. Cover and chill frosting 4-24 hours before piping on cakes.

STRAWBERRY SURPRISE MUFFINS

Steps:

• Preheat oven to 400. Grease 12 cup muffin tin. Combine all the filling ingredients in a small saucepan. Gently bring to a simmer, and cook for 5 minutes, until the berries give off some of their juices. Set aside. Combine crumble ingredients and set aside. Combine dry ingredients in a large bowl. In a medium bowl beat the egg then add milk and butter and combine. Add the egg mixture to the dry ingredients and stir until just combined. Using about half the batter, spoon into muffin cups. (Each cup should be about half full.) Spoon in some filling. Add the remaining batter. The cups will be very full. Top with crumble. Bake for 20 minutes. Remove pan from oven and cool for 5 minutes. Loosen with a sharp knife and lift carefully from the tin as the tops tend to tear off. Serve warm.

STRAWBERRY SURPRISE DESSERT

Steps:

• Add boiling water to gelatin mixes in medium bowl; stir 2 min. until completely dissolved.
• Stir in sherbet until melted. Pour into 1-1/2-qt. mold.
• Refrigerate 2 hours or until firm. Unmold onto plate; top with strawberries.

STRAWBERRY SURPRISE CAKE

Steps:

• 1. CAKE Line bottoms of 3 - 8 inch pans with paper; grease and flour sides.
• 2. Mix flour, baking soda and salt set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Stir in vanilla. Add flour mixture alternating with buttermilk, beating until well blended after each addition.
• 3. Beat egg whites in another large bowl with electric mixer on high speed until peaks form. gently stir into batter. Pour evenly into prepared pans.
• 4. Bake at 350*F for 30 minutes or until toothpick inserted into centers come out clean. Immediately run spatula between cakes and sides of pans. Cool 15 minutes; remove cakes from pans. Remove paper. Cool completely on wire racks.
• 5. STRAWBERRY FILLING While the cake is baking, slice strawberries in a large bowl add sugar and put in refridgerater. Keep refrigerated for at least an hour.
• 6. FROSTING Mix cream cheese, butter, confectioners sugar, vanilla and milk together.
• 7. Let sit for 15-30 minutes.
• 8. After cake has cooled, frost bottom layer and add strawberries evenly.
• 9. Place second layer and repeat step 8 for second layer.
• 10. Place top layer and frost top and sides covering any trace of strawberries in the layers. Decorate top with strawberries if desired.
• 11. DRIZZLE FROSTING Place top layer and frost top and sides covering any trace of strawberries in the layers. Decorate top with strawberries if desired.
• 12. Let sit for 10-15 minutes.
• 13. After cake has cooled, frost bottom layer and add strawberries evenly.
• 14. Place second layer and repeat step 13 for second layer.
• 15. Place top layer and drizzle frosting making sure to have the frosting drizzle down sides. Decorate top with strawberries if desired.

TWINKIE STRAWBERRY SURPRISE

Steps:

• 1. Slice Twinkies in half lengthwise and lay evenly flat side up in a 9x13 inch pan.
• 2. Pour strawberries all over the top.
• 3. In a large bowl, mix pudding, milk and whipped topping until well combined.
• 4. Spread over strawberries.
• 5. Cover and refrigerate several hours overnight.

NANA'S STRAWBERRY PRETZEL SURPRISE

Steps:

• 1. Mix Bottom Crust ingredients together and press evenly into the bottom of a 9x13 baking dish making sure to cover the bottom. Bake 10 minutes and allow to cool while working on the mixtures for layers 2 and 3.
• 2. Mix ingredients for second layer until smooth. Spread evenly over completely cooled bottom crust.
• 3. Mix Jello with hot water first and then add cold.
• 4. Add 20 oz. pkg of sweetened frozen strawberries (partially thawed) to jello mixture.
• 5. Stir Jello mixture until strawberries are mostly thawed.
• 6. Pour Jello mixture over 2nd layer, refigerate for at least 2-3 hours and enjoy!

STRAWBERRY SURPRISE CAKE

Steps:

• Spread marshmallows on the bottom of a lightly greased 13x9" baking pan -- set aside.
• Combine strawberries and their juices with jello -- set aside.
• Blend remaining ingredients and pour over marshmallows.
• Spoon strawberry mixture over the top.
• Bake at 350° for 30 minutes.
• Reduce heat to 300° and continue baking for 15 minutes longer.

STRAWBERRY SURPRISE CAKE____BEBITA

Steps:

• 1. Heat oven to 350^. Butter bottom only of 9x13-inch pan. Pour strawberry pie filling in bottom of pan and spread out evenly.
• 2. Sprinkle whole box of cake mix dry over berry filling. Drizzle melted butter over cake mix. Bake in oven for 30-35 minutes.
• 3. Bake in oven for 30-35 minutes.
• 4. While cake is baking: In a mixer bowl combine instant pudding and coconut milk, beat until blended, add softened cream cheese (PLEASE MAKE SURE CREAM CHEESE IS VERY SOFT) and beat until very smooth. Refrigerate until cake is done and cake is completely cooled. Spread on completely cooled cake.
• 5. Add SOFTENED cream cheese to whipped cream and mix together until soft. Add over pudding and refrigerate for about an hour or 2.. Cut and enjoy!! NOTE I myself left it over night!

STRAWBERRY PRETZEL SURPRISE

Steps:

• 1. Heat over to 350 degrees 2. Crust: Mix together pretzels, melted butter, and sugar. Coat a 13x9x2 inch baking dish with nonstick cooking spray. Pat the pretzel mixture into the bottom of the dish. Bake at 350 for 10 minutes. Cool completely. 3. Filling and Topping: Ina large bowl, beat the cream cheese and sugar until smooth. Fold in thawed whipped topping. Spread mixture over cool crust. 4. Ina large bowl, dissolve the gelatin in the boiling water. Stir in thawed strawberries. Place over large bowl of ice water and refrigerate, stirring occasionally, unitl mixture starts to thicken slightly. 5. Spoon Strawberry mixture over cream cheese mixture. Refrigerate for 4 hours. To serve, cut into 16 sqaures.

STRAWBERRY SURPRISE SALAD

Steps:

• Dissolve gelatin in boiling water; set aside to cool. Add berries, bananas and pecans. Pour half of mixture into a 9x13 inch pan and put in refrigerator to congeal.
• Spread sour cream over congealed gelatin. Pour other half of gelatin mixture over sour cream. Return to refrigerator until fully congealed.

STRAWBERRY SURPRISE PIE

Steps:

• In a small saucepan over low heat, melt chocolate chips in milk whisk until smooth. Remove from heat whisk in egg yolks until blended. Return to heat. Cook and stir 5 to 6 minutes until glossy and thickened. Pour into pastry shell. Freeze 1 hour or until set. Transfer to refrigerator.Meanwhile, in another small saucepan, sprinkle gelatine over water let stand 1 minute. Stir in jelly. Over low heat, stir until gelatine is dissolved set aside.Reserve three strawberries for garnish. Place remaining berries in a large bowl mash slightly to release some juice. Stir in 1/4 cup sugar and 1/2 teaspoon of the vanilla until sugar dissolves. Stir in gelatine mixture until well blended. Freeze about 50 minutes or refrigerate 2 hours or until thickened but not set.Spoon strawberry mixture over chocolate layer in pastry shell. Refrigerate 1 1/2 hours or until set.In a small mixer bowl at medium speed, beat whipping cream, 1 teaspoon sugar, and remaining 1/4 teaspoon vanilla until stiff peaks form when beaters are raised. Mound in center of pie. Garnish with reserved whole berries. Serve within 1 hour.

MINI STRAWBERRY SURPRISE MUFFINS

Steps:

• Grease mini or large muffin tray.
• Mash strawberries, stir in sugars, oil, vanilla, almond extract and eggs until fully incorporated.
• In seperate med bowl, mix together flour, cinnaomon, B. Soda, and salt.
• Combine the dry ingredient to the wet. Mix till blended.
• Fill mini muffin trays until almost full, then add the magic -- a blob of berry cream cheese in the middle of the batter on the top.
• Bake 425F for approx 12 - 14 Minutes.
• Should make approx 36 muffins.
• If you are making large muffins bake at 425F for about 14 - 16 minutes.
• makes 12.