Best 5 Strawberry Heart Pillows Recipes

STRAWBERRY PILLOWS

Steps:

• Cream butter, cream cheese and sugar until light and fluffy. Beat in vanilla. Gradually beat in flour. Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 2 hours., Preheat oven to 375°. On a floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-in. round cookie cutter. Place half of the circles onto ungreased baking sheets. Place 1/2 teaspoon preserves in the center of each circle; top with remaining circles and press edges lightly with a fork to seal. Cut slits in the top of each cookie. Bake until edges are light brown, 7-9 minutes. Remove from pans to wire racks to cool.

STRAWBERRY HEART PILLOWS

Steps:

• Heat oven to 350°F.
• Unfold pastry. Cut into 16 hearts with 2-inch heart-shaped cookie cutter. Place on baking sheet.
• Bake 20 min. or until golden brown. Remove to wire racks; cool completely.
• Cut each heart horizontally in half. Spread 1 tsp. jam onto bottom half of each heart; top with 1 Tbsp. COOL WHIP and a strawberry slice. Cover with tops of hearts. Drizzle with chocolate.

STRAWBERRY HEART PILLOWS

Steps:

• Preheat oven to 400°F Roll out pastry on lightly floured surface to 10-inch square. Cut into 16 heart shapes with 2-inch cookie cutter. Place on ungreased baking sheet.
• Bake 10 minutes. Remove to wire rack; cool completely.
• Cut each heart horizontally in half. Spread 1 teaspoons jam onto bottom half of each heart; top with 1 tablespoons of the whipped topping and a strawberry slice. Cover with tops of hearts. Drizzle with chocolate. Serve immediately, or cover and refrigerate up to 1 hour.
• MAKE AHEAD: Cooled baked pastry hearts can be stored in tightly covered container at room temperature up to 3 days. Use to assemble desserts as directed.
• HOW TO MELT AND DRIZZLE CHOCOLATE: Place 1 square chocolate in microwaveable bowl. Microwave on MEDIUM 1 minute, stirring after 30 seconds. Stir until chocolate is completely melted. Pour into resealable bag; seal bag. Snip off one bottom corner of bag; twist top of bag to drizzle chocolate over desert as desired.

STRAWBERRY HEART CAKE

Steps:

• In a bowl, combine cake mix, gelatin and flour. Beat in oil and eggs. Drain strawberries, reserving 1/2 cup syrup for frosting. Add berries and water to batter; mix well. Divide batter between two waxed paper-lined 8-in. baking pans, one square and one round. , Bake at 350° for 30-35 minutes (square) and 35-40 minutes (round or until cake tests done. Cool for 10 minutes; remove from pans to wire racks to cool completely. , In a small bowl, combine butter and reserved syrup. Gradually add sugar; beat until light and fluffy, about 2 minutes. Place square cake diagonally on a 20x15-in. covered board. Cut round cake in half. , Frost cut sides; place frosted sides against the top two sides of square cake, forming a heart. Frost sides and top of cake. Decorate with red-hots if desired.

STRAWBERRY HEART PILLOWS

Steps:

• Preheat oven to 350°F.
• Unfold pasty. Cut into 16 hearts with 2-inch heart-shaped cookie cutter. Place on ungreased baking sheets.
• Bake 20 minutes, or until golden brown. Remove to wire racks; cool completely.
• Cut each heart horizontally in half. Spread 1 teaspoons of the jam onto bottom half of each heart; top with 1 tablespoons of the whipped toping and a strawberry slice. Cover with tips of hearts. Drizzle with chocolate. Serve immediately, or cover and refrigerate up to 1 hour.