Prep Time: 25 mins Cook Time: 10 mins Servings: 10 to 12
1 (16-ounce) container fresh strawberries
1/4 cup sugar
1 tablespoon lemon juice
1 1/2 cups all-purpose flour
3/4 cup firmly packed light brown sugar
1/2 cup unsalted butter
1 (8-ounce) block cream cheese, softened
1 cup powdered sugar
2 (8-ounce) containers frozen whipped topping, thawed (I use Cool Whip)
Wash, hull and slice strawberries. Place in a small bowl and add sugar and lemon juice. Mix well and set aside.
Heat oven to 350 F and lightly spray a 9-inch-by-13-inch baking dish with nonstick cooking spray.
In a medium bowl, combine flour and brown sugar. Cut butter into the flour and sugar mixture using a pastry blender or two forks until the butter resembles small peas. Pour the flour mixture into the bottom of the prepared baking dish, spread evenly and press flat to form the crust. Bake 10 to 12 minutes or until firm. Allow to cool completely.
In a large bowl, use a mixer to beat the cream cheese until smooth. Add powdered sugar and one container of whipped topping. Mix well to combine. Spread mixture evenly over the cooled crust.
Next, drain the strawberries. (Save that delicious syrup for something else — even if it’s just to drink it all by itself. It’s my favorite part of this recipe.) Layer drained berries evenly on top of the cream cheese mixture.
Top with the remaining container of whipped topping. Refrigerate at least 4 hours before slicing and serving.