Strawberry Danish

Strawberry Danish
By Dixie Williams

Layer 1
1 white cake mix.

Mix according to directions and divide evenly into two 9x13 pans. Bake for time and temperature listed for an 8x8 square pan. Allow to cool.

Layer 2
1 8 oz. cream cheese
2 c. powdered sugar
1 tsp. vanilla
8 oz. container Cool Whip

Cream together the four ingredients until smooth. Divide in half and spread evenly on the two cooled cakes.

Layer 3
Fresh strawberries, sliced (approximately 16- 20 large strawberries)
1 (13.5 oz) container of Strawberry Glaze

Combine sliced strawberries with glaze, divide in half and spread evenly on top of creamed cakes. (Nifty tip: To slice strawberries, wash, remove stem, and place in egg slicer. You will be finished lickety split!)

If you cannot find strawberry glaze, or you prefer to make it yourself, here’s the directions.

1 c. sugar
1 c. water
2 ½ T. cornstarch
3 tsp. red Jell-o

Mix sugar, water, cornstarch, and Jell-o powder in a saucepan and heat until boiling. Allow to boil, stirring constantly for five minutes.


Place in fridge until cooled before adding strawberries for top layer.

Spicy Glazed Almonds

1/3 c. butter

2 egg whites, room temperature

Pinch of salt

1 c. sugar

4 c whole raw almonds

4 tsp. cinnamon

2-4 tsp. Cajun seasoning (personal taste)

Combine egg whites and pinch of salt in a large mixing bowl. Beat on high until egg whites are foamy. Continue beating and slowly add in sugar until stiff peaks form.

Coarsely chop almonds. Fold cinnamon, Cajun seasoning to taste, and almonds into egg whites. Pour melted butter over mixture and stir with a spatula to coat all nuts.

Pour almonds onto a cookie sheet and bake in the oven at 325 degrees for 30 minutes, turning with a spatula every ten minutes.

Remove from oven and allow almonds to cool before breaking into pieces and storing in airtight bag in cupboard 2-3 weeks.