STRAWBERRY DECORATION RECIPES

Steps:

• Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
• Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
• Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
• To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.

Steps:

• Mix together cake mix and eggs.
• Fold in the pie filling.
• Spread into a greased 12x17” cookie sheet.
• Bake at 350 degrees for 30-40 minutes, or until a toothpick inserted in center comes out clean.
• Cool completely before adding icing.
• In a small bowl, beat cream cheese, vanilla and butter.
• Add powdered sugar a cup at a time, beating after each addition.
• Beat until smooth.
• Meanwhile, mash enough strawberries to yield ½ cup without the juice (measuring without the juice, but you will use the juice to cook).
• Pour juice and berries into a small saucepan and heat to boiling over medium heat.
• Continue cooking about 10 minutes until mixture becomes thick like a puree.
• Remove from heat.
• Immediately place mixture in the freezer for 10-15 minutes to cool sufficiently.
• Remove from freezer.
• Add strawberry mixture to icing and stir well to combine.
• Spread icing over top of cooled cake.
• Garnish with fresh strawberry slices, if desired.
• Refrigerate before serving.