This filling is creamy heaven  rolled in a crepe, use your own favorite crepe recipe,  or use my French Crepe recipe poster HERE

Note from our test kitchen; for amounts listed using 1/3 cup of cream filling for each crepe will yield 10-12 crepes,  if you have any leftover crepes they can be frozen to use the next time.

Servings 12 crepes

Ingredients:

12-15 prepared crepes

2 cups prepared strawberry sauce (see recipe posted on this site)

whipped cream

Cream filling:

1 (8-ounce) package cream cheese, softened

1-1/4 cups confectioners sugar, sifted (can use 1-1/2 cups for sweeter taste)

1 tablespoon lemon juice

1 teaspoon vanilla

1 cup whipped cream or thawed Cool Whip (measure 1 cup whipped)

2 cups fresh red ripe strawberries, chopped

Instructions:

To make the filling; in a bowl beat cream cheese, confectioners sugar, lemon juice and vanilla until smooth.

Fold in 2 cups chopped fresh strawberries and 1 cup whipped cream or Cool Whip.

Spoon about 1/3 cup of the cream filling down the center of each crepe, then roll up.

Drizzle strawberry sauce over the top, then dollup whipped cream over the sauce

You will also find this recipe on www.recipezazz.com

A classic summertime dessert that’s always enjoyed around strawberry season!

Notes from our test kitchen; a graham cracker crust also will work well for this, for the very best flavor use only red red ripe  strawberries

Servings 6-8

Ingredients:

1 bottom pie crust, baked and completely cooled

8 cups sliced red ripe strawberries (more or less does not matter)

2/3 cup sugar

1 cup water

1/3 cup strawberry Jello gelatin powder

1/4 cup cornstarch (be certain to measure excactly 1/4 cup)

2 cups heavy (35%) whipping cream, unwhipped

2-4 tablespoons confectioners sugar (or to taste)

sliced strawberries to garnish the top of the pie (optional)

Instructions:

In a large saucepan combine the sugar with water, gelatin powder and cornstarch; bring to a boil stirring constantly for about 1 minute.

Remove from heat and add in sliced berries; mix well to combine.

Transfer to cooled pie crust.

Chill the pie for a at least 4 hours or overnight.

Before serving whip the cream with the confectioners sugar then spread on the pie.

Garnish with sliced strawberries on top if desired.

A recipe I have been using for years, this makes a wonderful jam not to mention super easy, use only ripe red berries for this!

Test Kitchen Notes; a few drops of red food coloring may be added to deepen the color,  I suggest to run your glass jars through the dishwasher then cool them before filling with the jam

Yield  1-1/4 cups

INGREDIENTS:

1 pound whole ripe red strawberries (do not use any white discolored  berries)

2/3 cup white sugar (can use more)

2 tablespoons powdered fruit pectin

2-3 teaspoons fresh lemon juice

INSTRUCTIONS:—————————————

In a bowl mash the berries using clean hands or a potato masher (a fork will work well also).

In a medium saucepan stir the mashed berries with sugar, pectin and lemon juice (start with 2/3 cup of sugar and add in more to taste if needed) bring to a boil over medium heat and stir until thickened (about 5-6 minutes).

Transfer to a bowl and cool to room temperature.

Store tightly covered in clean glass jars.

Posted on www.recipezazz.com

This recipe courtesy of Kittycatmom at Recipezaar.com, I have made this a few times, it’s easy and wonderful!

Servings 6

Ingredients:

1 (9-inch) pie crust, baked
1 (3 ounce) box strawberry Jell-O dessert
1 cup hot water
1 pint vanilla ice cream
1 (10 ounce) box frozen strawberries

Instructions:

1. Partially thaw the strawberries.

2. Thoroughly dissolve the jello in boiled water; then mix in the ice cream and berries.

3. Pour into prepared pie crust and chill until set (about 4 hours).

4. Serve with whipped cream.