No Churn Strawberry Jam Ice Cream

3 cups heavy cream

1 jar Bonne Maman strawberry preserves (2 ½ cups)

2 tsp vanilla extract

1 tsp flaky sea salt

Reserve ¾ cup jam.

Using electric mixer, whip remaining ingredients until soft peaks form, 3-5 minutes. 

Fold in remaining ¾ cup jam to create swirl. 

Transfer to a 9×5 inch loaf pan. 

Cover and freeze until firm, at least 6 hours. 

Let the ice cream sit at room temperature 5–7 minutes, then scoop and enjoy!

Source: Half Baked Harvest

Strawberry Pretzel Salad

For the crust:

2 cups pretzels (small pretzel sticks or mini twists work best)
3 tablespoons brown sugar
3/4 cup butter, melted

For the filling:

12 ounces cream cheese, softened
12 ounces whipped topping
1 cup sugar

For the topping:

2 6-ounce packages of strawberry gelatin dessert
2 cups water, boiling
1 pound (16 ounces) strawberries, fresh or frozen

Directions:

Preheat the oven to 375º F. Prepare crust: Place the pretzels in a resealable bag and crush them with a rolling pin. Make sure to crush the pretzels until they're fairly fine, but still a little bit chunky. Pour into large bowl. Stir in the brown sugar to coat the pretzels and then pour the melted butter over the top, making sure to mix well.

Press the crust mixture into an ungreased 9×13 baking dish and bake for 8 to 10 minutes, or until the crust is lightly toasted and firm. Cool completely before adding the filling.

To make the filling: Beat the cream cheese and sugar until the mixture is smooth and creamy. Fold in the whipped topping and spread the mixture over the cooled crust, ensuring to cover the pretzel crust completely to seal out the gelatin layer. Allow cream cheese mixture to chill and set up in the refrigerator for at least 30 minutes before adding the topping.

As the crust and filling are chilling, chop the strawberries into halves or quarters (unless you're using pre-sliced frozen strawberries, in which case, you can simply add them directly to the dissolved gelatin. Just be sure they are not in sweetened liquid).

For the Topping: Dissolve the strawberry gelatin in the boiling water. When dissolved, add the strawberries and coat completely in the liquid (note: if using frozen strawberries, reduce boiling water by 1/4 cup). Chill briefly for about 10 minutes until partially set but still runny.

Once the crust and filling are chilled, pour the strawberry topping over the cream cheese mixture and refrigerate until completely set, about 2 hours, or overnight. Slice and serve! Makes 12 servings.

Serena’s Frozen Salad

one 8-oz. cream cheese or neufchatel
¼. c. honey
one cup frozen strawberries
small cool whip
2 sliced bananas
1 cup mini marshmallows

Blend cream cheese and honey; stir in all other ingredients. Freeze in serving dish or muffin tins.

Mary Mauldin's Favorite Strawberry and Romaine Salad

Dressing:
1 cup vegetable oil
3/4 cup sugar
1/2 cup red wine vinegar
2 cloves garlic, minced
1/2 tsp salt
1/2 tsp paprika
1/4 tsp pepper

Shake vigorously to mix. Can be refrigerated up to one week.

Salad:
romaine lettuce or other salad greens
2 cups fresh strawberries, sliced
1 cup Monterey Jack cheese, shredded
1/2 cup chopped pecans, toasted