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Strawberry Crown Recipe
|Butter||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Sifted flour||1 Cup (16 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1 Tablespoon|
|Halved strawberries||2 Pint|
|Lemon juice||1 Teaspoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Red food coloring||3 Drop|
|Whipping cream||1 Cup (16 tbs)|
Calories 459 Calories from Fat 237
% Daily Value*
Total Fat 27 g41.5%
Saturated Fat 14.3 g71.7%
Trans Fat 0 g
Cholesterol 71.7 mg23.9%
Sodium 17 mg0.7%
Total Carbohydrates 50 g16.5%
Dietary Fiber 3.5 g14%
Sugars 33.5 g
Protein 5 g9.6%
Vitamin A 7.4% Vitamin C 118.2%
Calcium 5.4% Iron 8.2%
*Based on a 2000 Calorie diet
Mix butter, brown sugar, flour and pecans with hands; spread in 13 x 9 1/2 x 2-inch pan.
Bake for 15 minutes.
Stir with spoon; cool.
Soften gelatin in 1/2 cup cold water.
Mash 1 cup strawberries in saucepan; add lemon juice and sugar.
Bring to a boil, stirring occasionally; remove from heat.
Stir in gelatin until dissolved; add food coloring.
Pour thin layer of gelatin mixture in 1 1/2-quart mold; refrigerate until set.
Arrange several uncooked berries in gelatin to form design.
Chill remaining gelatin mixture until partially set; fold in remaining berries and whipped cream.
Alternate layer of berry mixture and crumb mixture, starting with berry mixture and ending with crumb mixture.
Make 4 layers of each.
Garnish with berries.