Florida strawberries are ripe and appearing on our grocery store shelves. As harbingers of early spring, they announce that it is time to make my family's favorite dessert: Strawberry Delight. The idea for this delectable dish first germinated in my mind from a recipe given by a fellow employee at the Hartville Bank when I was a 19 year old teller. The original version had a simple graham cracker crust, a softened block of cream cheese smeared on top, followed by a can of cherry pie filling spread over the cream cheese. It was okay, but this domestic goddess thought she saw room for improvement! I changed the crust to a shortbread cookie one, added whipped cream, flavorings and sugar to the cream cheese layer, and adapted a recipe for home cooked strawberry pie filling for the canned cherries. I have been making it for too many years to count and sometimes, we literally moan at the first bite; it is that good!

I gave my daughter, Lauren many things, not the least of which is my sweet tooth. When she was seven years old, we were visiting her grandparents in Florida. Larry's mom was an amazing cook and had topped off this particular Sunday lunch with her version of strawberry delight. Lauren ate her piece and then slipped back for a little more. Being a dutiful mother, I told her that one piece was enough. Sarah overheard the conversation and said indulgently, "Oh, let her have some more." Of course I did, all five pieces that she managed to savor! If you see Lauren, please feel free to ask her how that day finished! :) 

I make this dessert in the spring when strawberries are at their peak. It is often the finisher for our Easter lunch. In July, when blueberries are available to pick from nearby farms, I change it to Blueberry Delight, substituting whole blueberries for the strawberries and swapping out the strawberry jello for blueberry. Ah but I've saved the best for last; in August, when southern peaches are at their juiciest, I make Peach Delight. You haven't lived until you have tasted that! I use peeled and sliced peaches with peach jello for flavoring. And now may I present the star of the evening: Strawberry Delight.

Recipe for Strawberry Delight

Crust:

1 c. flour                                                    1/2 c. finely chopped pecans

1/2 c. butter, softened                             pinch of salt

Stir all the ingredients together in a bowl, using a fork to gently mix. Pat into the bottom of an ungreased  9 x 13 inch cake pan. Bake on convection bake 350 for 13 minutes. Remove from oven and cool.

Cream Cheese Layer:

12 ounces cream cheese, room temperature           1 c. heavy whipping cream

1/2 c. sugar                                                                   1 tsp. vanilla

1 tsp. fresh squeezed lemon juice

Using an electric mixer, beat the whipping cream until soft peaks form. Beat the cream cheese, sugar, vanilla and lemon juice together. Gently fold in the whipped cream. Spread over the cooled crust and refrigerate.

Strawberry Layer:

1 c. cold water                                              1 c. sugar

3 Tbsp. cornstarch                                      2 Tbsp. white corn syrup (Karo)

2 Tbsp. strawberry jello                              2 quarts fresh strawberries

Wash the berries and lay out on a dish towel to dry. In a saucepan, combine the water, sugar, cornstarch and corn syrup, whisking together until all is dissolved. Place over medium heat and bring to a boil, stirring constantly. Cook for 5 minutes while continually whisking to prevent the mixture from burning. Remove from the heat and add the jello powder, stirring thoroughly. Place the mixture into the refrigerate for about and hour. Mixture should be cooled, but not totally thickened. Meanwhile, prepare the berries. Hull and half the strawberries and place into a large bowl. Pour the cooled mixture over the berries, gently folding to distribute evenly. Spread this strawberry goodness over the cream cheese layer. (Okay, I actually hand place the berries, cut side down, so it is beautiful to look at as well as taste. Yes, I do have too much free time. Wait, I did that too, when I was a busy mom of three preschoolers!) Refrigerate for several hours before serving. Prepare yourself for complements. Serves 12.