Cathi Litzenberger
Morning Star Columnist
Well, with all the never-ending flood control work we’ve been doing lately, I didn’t notice that strawberries were ripening in my patch. It certainly wasn’t missed Friday by my granddaughter or by the huge group of family, friends and complete strangers who had come to help save our humble abode.
I am touched and will be forever grateful for all their hard work. With all the other destruction surrounding me, it lifted my heart to see something actually living, producing and being enjoyed. The taste of fresh homegrown strawberries is so much more delicious than the imports at the supermarkets, and since local berries must be on the way I wanted to offer a couple of desserts you might like. The chimichangas can be made with small or large tortillas and everybody needs a shortcake that can be made ahead of time and this one is certainly that. Enjoy!
Strawberry Cheesecake Chimichangas
4 oz. cream cheese, softened
1 tsp. lemon zest
1 tbsp. sugar
1/2 tsp. pure vanilla extract
4 flour tortillas
2 cups chopped strawberries
2 tbsp. butter, divided
2 cups cinnamon sugar (mix 2 tsp. cinnamon into sugar)
Melted chocolate, for drizzling
In a small bowl, combine cream cheese, lemon zest, sugar and vanilla. Mix until smooth.
Spread the cream cheese mixture on each tortilla then top with strawberries. Roll tortillas up like a burrito.
In a medium nonstick pan over medium heat, melt 1 tablespoon butter, then add two chimichangas. Cook until golden on both sides, about 4 minutes per side. Immediately toss the cooked chimichangas in cinnamon sugar. Repeat with remaining chimichangas. Drizzle with melted chocolate before serving.
Strawberry Shortcake Lasagna
4 cups heavy cream
1/2 cup powdered sugar, plus more for dusting
2 tsp. pure vanilla extract
1 1/2 boxes Nilla Wafers
1 lb. strawberries, thinly sliced
In a large bowl using a hand mixer, beat heavy cream, powdered sugar and vanilla until medium peaks form.
Assemble lasagna: In a 9”-x-13” pan, spread a thin layer of whipped cream. Top with a layer of Nilla Wafers and spread a thick layer of whipped cream on top. Top with a layer of strawberries. Repeat two times, ending with strawberries. Sprinkle with crushed Nilla Wafers.
Refrigerate until Nilla Wafers are totally soft, 3 hours, or up to overnight.
Sprinkle with more powdered sugar, then slice and serve.