Creamy Cheesy Berry Delight Pie

Blackberries, Blueberries & Pitted Bing Cherries

Strawberries & Blueberries

Ingredients

1-1/4 c graham crumbs

1/4 c granulated sugar

5 T butter, softened

1 8 oz. pkg. cream cheese, room temperature

1 14 oz. can sweetened condensed milk

Juice of 1 fresh lemon

Berries of your choice, approx. 1 cup

For the crust, combine the first 3 ingredients thoroughly until the crumbs are moist and mostly hold its shape when squeezed together.  Add to a 9" pie dish and press in bottom and up sides.

In a large bowl of an electric mixer, beat the cream cheese until fluffy, about 2 minutes.  Reduce speed to low and add the sweetened condensed milk scraping down the sides of the bowl.  Increase speed to medium-high and beat until smooth.  Add the lemon juice and mix until incorporated.  Add fresh berries and mix in my hand.  Pour into graham crust and chill about 4 hours before slicing and serving.

Yummy!!

Tres Leches & Strawberry Cake

Ingredients

For the Cake:
1½ cups (191 grams) cake flour
1 teaspoon baking powder
½ teaspoon kosher salt
½ cup (113 grams) unsalted butter, room temperature
1 cup + 2 tablespoons (227 grams) granulated sugar
5 eggs
1½ teaspoons vanilla extract

1 Pint fresh strawberries, capped & thinly sliced

For the Three-Milk Glaze:
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
1 cup (237 ml) half-and-half

For the Whipped Cream:
2 cups (473 ml) heavy cream
1 cup + 2 tablespoons (227 grams) granulated sugar
1 teaspoon vanilla extract

1. Make the Cake: Preheat the oven to 350 degrees F. Grease a 9x13-inch baking pan; set aside.

2. In a medium bowl, whisk together the cake flour, baking powder and salt; set aside.

3. Beat the butter with an electric mixer on medium speed until fluffy, about 1 minute. Decrease the speed to low and with the mixer still running, gradually add the sugar over 1 minute. Stop to scrape down the sides of the bowl, if necessary. Add the eggs, 1 at a time, and mix to thoroughly combine. Add the vanilla extract and mix to combine. Add the flour mixture to the batter in 3 batches and mix just until combined. Transfer the batter to the prepared pan and spread into an even layer. (This will appear to be a very small amount of batter.)

4. Bake for 20 to 25 minutes, or until the cake is lightly golden and reaches an internal temperature of 200 degrees F. Remove the cake to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. Allow the cake to cool completely and then prepare the glaze.

5. Make the Three-Milk Glaze: In a 4-cup measuring cup, whisk together the evaporated milk, sweetened condensed milk and the half-and-half. Once combined, slowly pour the glaze evenly over the cake. Refrigerate the cake for at least four hours, or overnight.

6. Make the Whipped Cream: Using an electric mixer, whisk together the heavy cream, sugar and vanilla on low speed until stiff peaks form. Increase to medium speed and whip until thick. Spread sliced strawberries over top of cake. Spread the topping over the strawberries and allow to chill in the refrigerator until ready to serve. 

Recipe adapted from Brown Eyes Baker

Enjoy!