First Place Winner by Kathy Crank, Raleigh, NC
1-1/2 cup self rising flour
1/2 cup finely chopped pecans
3/4 cup brown sugar
1 stick + 2 Tbsp. melted butter
Preheat oven to 350Â° degrees. Lightly grease a 13â€ x 9â€ pan. Combine first three ingredients. Pour in melted
butter and stir until well blended and flour mixture is moistened. Press into the bottom of the prepared
pan. Bake for 10-12 minutes until crust is lightly browned. Cool before adding the filling mixture.
1 8-oz. block cream cheese
12 oz. Cool Whip whipped topping
1 cup confectioners’ sugar
Combine, using a mixer, cream cheese and sugar. Add in whipped topping and beat until smooth and fluffy.
Scrape sides of bowl to make sure all of cream cheese is incorporated. After crust has cooled, pour in filling
mixture and spread evenly to cover entire crust. Place in refrigerator until topping is ready to add.
1 small box strawberry Jell-o
1 cup sugar
4 Tbsp. cornstarch
2 cups boiling water
4 cups sliced strawberries
Mix first three ingredients together in medium sized pot. Add water and cook on medium heat until
mixture thickens to gel consistency. Remove from heat, stir in strawberries. When mixture cools spread
evenly over top of filling. Refrigerate until ready to serve.
Strawberry Devilish Cupcakes
Second Place Winner by Jessica Phillips, Raleigh, NC
1 box devil foods cake mix (like Duncan Hines Moist Deluxe)
1-8oz. container cream cheese, room temperature
2 cups fresh strawberries, pureed
1 tsp. vanilla extract
1 stick butter, room temperature
1 tsp. vanilla extract
2 cups confectioners’ sugar
Make the cupcakes according to package instructions. Lightly grease the muffin tin and fill the batter
almost to the rim of each muffin cup. Bake according to package directions and let cool.
In a mixer combine the cream cheese, butter, strawberries, sugar and vanilla extract. Process the mixture
until smooth. Transfer the strawberry icing to a pastry bag fitted with a small tip. Push the tip gently into
the bottom of a cupcake and squeeze the strawberry icing until the cupcake plumps. Frost the top of the
cupcake with icing. Continue with the remaining cupcakes.
Garnish each cupcake with a sliced strawberry.
Alice’s Strawberry Lemon Cream Bliss
Third Place Winner by Alice McFadden, Wake Forest, NC
1 box white cake mix
1 cup of chopped fresh strawberries
1 small box of strawberry Jell-o
2/3 cup of oil
3 Tbsp. of cake flour
1/2 Jar of lemon curd
1 cup of diced strawberries (sweetened)
1 cup sifted 10X powder sugar
1 cup granulated sugar
8 oz. package cream cheese
12 oz. container Cool Whip
Additional strawberries for garnish.
Mix and pour cake ingredients into two 9 inch pans and bake at 350Â° degrees for 30 minutes.Beat icing ingredients for ten minutes until all sugar has melted.
To Assemble Cake: On first layer spread lemon curd and then on top of that 1 cup of strawberries, then add second cake layer. Spread icing on top and sides of cake. Garnish with fresh strawberries.