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You get the best of both worlds here—a chewy sugar cookie bottom topped with a creamy layer and fresh strawberries piled on. Every bite is a mix of fruity, tangy, and sweet that’ll have folks coming back for more.
When my daughter wanted something different than birthday cake, this is what we tried. It totally stole the show at her party. Now we whip it up for any special event, especially in warm weather.
Irresistible Ingredients
- Strawberry jello mix: Makes the color pop and really brings out the berry taste
- Granulated sugar: Keeps the cream cheese from tasting too tart and helps the berries shine
- Lemon juice: Boosts the brightness in both the cheese and the berries
- Cream cheese blocks: Gives you a thick, dreamy middle; go full-fat for best texture
- Cornstarch: Thickens up that glaze (it’ll stay clear, not cloudy)
- Vanilla extract: Gives the creamy layer a cozy flavor boost
- Fresh strawberries: Pick deep red ones for max flavor—no pale tips
- Store-bought sugar cookie dough: Big time saver and bakes up chewy
Easy Step-by-Step
- Chill and Serve:
- Let the whole thing hang out in the fridge for at least 30 minutes. This gives all the layers a chance to set up. Slice with a sharp knife, cleaning the blade each time for neat squares or rectangles.
- Add the Strawberries:
- Lay out your strawberry slices right on top of the glaze, overlapping a bit as you go. Brush the extra glaze over the berries to give them that glossy finish—it helps keep them looking and tasting great.
- Put Everything Together:
- Once your layers have cooled down, carefully spread the cream cheese mix across the crust all the way to the edges. Spoon the strawberry glaze on top, saving a little for the end.
- Whip up the Cream Cheese:
- In a bowl, beat soft cream cheese till it’s smooth. Toss in the sugar, vanilla, and a squirt of lemon juice. Mix until fluffy and no lumps remain—it’ll look like thick frosting.
- Finish the Glaze:
- Take your thickened mixture off the stove. Sprinkle in the dry jello powder then whisk till all the grains dissolve and it goes bright red. Let it cool on the counter. It’ll thicken up to a jelly that’s easy to spread.
- Cook Up the Strawberry Glaze:
- Stir sugar and cornstarch together in a pot, then add cold water. Whisk to get out any clumps. Heat this on medium, whisking until it turns shiny and thick—about 5 minutes. You want it to coat a spoon and keep a trail if you drag your finger through it.
- Bake That Crust:
- Bake in a 350°F oven for 20-25 minutes. Keep an eye near the end—you want it just golden at the edges but not browned. Let it cool fully on a rack before topping.
- Shape the Cookie Crust:
- Cut dough into thick slices and place on your baking tray. Press them out to fill the pan right to the sides—use a spatula or your hands. Dough sticky? A bit of rubber spatula does the trick for smoothing.
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Adding lemon juice to the creamy layer is my secret weapon—the tip came from my grandma. It cuts the sugar just right and makes the strawberries taste even brighter. Anytime I make this, it's a flashback to sunny days in her kitchen.
Make Ahead & Storing
You can put the whole thing together up to a day before. Just cover loosely and pop it in the fridge. If you need it to last longer, prep the crust and cream cheese early, then wait to add fruit and glaze till you’re set to serve. If you’ve got leftovers, just keep in the fridge for up to three days. The crust gets a bit softer but the flavors blend together even better by then.
Seasonal Spins
Strawberries always work, but you’ve got options. Go for blueberries or raspberries with matching jello when they’re in season. For autumn, sliced peaches are fun. In winter, drain canned fruit well or use a mixed berry blend. However you swap it, you can make this all year round—just use what’s fresh where you are.
Serving Ideas
Make it look extra special with a dusting of powdered sugar at the edge right before you serve. This dessert’s awesome with some whipped cream or a scoop of vanilla ice cream on the side. Cut into bite-size squares for a dessert spread, or stack on a tiered tray for guests. If you’re feeling fancy, serve up chilled squares with a little mint and drizzle a bit of chocolate for a nice touch.
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Common Questions
- → Is it okay to swap in homemade dough for the base?
Go for it! Homemade sugar cookie dough works well here. Just press it into a nice, even layer so it bakes up just right.
- → Can I prep that glaze ahead of time?
Sure thing. Whip up the glaze a day early and keep it cold in the fridge. If it gets too thick, just warm it a bit before using.
- → Are there other fruits I can toss on top?
Definitely. Try swapping in blueberries, raspberries, or mix a few kinds together to shake things up.
- → What's the best way to keep leftovers fresh?
Stick leftovers in a tight-sealed container in the fridge. They’ll stay tasty for about three days and the cookie part won’t get soggy.
- → Can you make parts of this ahead of time?
Yep, you can bake the base and spread the cream cheese early. Just wait to add the glaze and berries right before serving so everything stays crisp and fresh.