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Strawberries and Moms!

If you love strawberries as much as I do, this recipe is an elegant dish for fine dinner parties as well as for outdoor BBQs. This can be made year round by using berries that are in season at your local markets. Serve this cold as you would any cheesecake, and these flavors will explode with freshness.
Course Dessert
Cuisine California Greek
Keyword dessert, phylllo, strawberries
Author Mary Papoulias-Platis

Ingredients

  • 2 lbs. cream cheese, softened
  • 1 ¼ cup sugar
  • ¾ cup flour
  • 2 teaspoons vanilla
  • 1 tablespoon fresh lemon juice
  • 8 cups fresh strawberries
  • ¾ lb. of phyllo, defrosted
  • ¼ lb. butter

Instructions

  1. Wash and remove stem from strawberries. Place on paper towel to dry.

  2. Cut large strawberries in half only.
  3. In a mixer beat the softened cream cheese, sugar, flour, vanilla and lemon juice together until smooth.

  4. Place the butter in a small saucepan and melt.

  5. In a 12” x16” pan (1/2 sheet pan) butter the bottom of the pan.
  6. Place half the phyllo in the pan buttering each layer.
  7. Spread cream cheese mixture over phyllo.
  8. Add the strawberries over the top of the cream cheese layer.
  9. Add the remaining phyllo, buttering each layer.
  10. Cut into squares or triangles before baking.
  11. Bake at 375 degrees for 35-45 minutes until golden. Cool.
  12. Cover and refrigerate before serving.