2 (8 oz) packages cream cheese, softened
1 tablespoon white sugar
1 cup sour cream
1/4 teaspoon almond extract
1 1/2 teaspoons vanilla extract, divided
2 cups confectioners' sugar
1 (8 oz) container frozen whipped topping, thawed
1 Pine Tree's Strawberry Angel food cake, torn into pieces
2 1/2 quarts thinly sliced strawberries

1. Cream together cream cheese and white sugar in a bowl until smooth. Stir in sour cream, almond extract, and 1/2 teaspoon vanilla extract.
2. Fold remaining 1 teaspoon vanilla extract and confectioners' sugar into thawed whipped topping in a separate bowl until thoroughly combined.
3. Gently fold the whipped topping mixture into the cream cheese mixed until combined.
4. Layer the bottom of a glass serving bowl with 1/4 angel food cake pieces. Top with 1/4 cream mixture and a layer of strawberries; continue layering three more times until all the cake and cream mixture is used. Finish with a layer of strawberries. Chill until ready to serve.

Serves 12

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1 cup all-purpose flour
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg
1 cup milk
2 tablespoons vegetable oil
2 teaspoons vanilla extract
1 cup chopped fresh strawberries

1. In a medium bowl, stir together the flour, brown sugar, baking powder, and salt. Pour in the milk, oil, egg, and vanilla, and mix until well blended. Stir in the strawberries.
2. Heat a large skillet or griddle over medium heat, and coat with butter or cooking spray. Pour batter into the desired size of pancakes.
3. Flip with a spatula when bubbles appear in the center. Cook until golden brown on the other side.

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1 quart fresh strawberries - washed, hulled and crushed (enough to fill 2 cups)
4 cups granulated sugar
1 package powdered pectin
1 cup water

1. Rinse berries in cold water and drain. Hull and crush in a large mixing bowl. Add sugar and stir to mix completely. Let stand for 20 - 30 minutes, stirring occasionally. Dissolve the pectin in water and bring to a boil. Boil for one minute. Add to berries and sugar, stirring for two minutes.
2. Pour the jam into freezer containers, leaving a 1/2 inch of headspace and cover. Let stand at room temperature until set (24 hours). Label, date, and freeze.
3. The jam will keep in the freezer for up to one year and in the refrigerator for as long as 3 weeks. Refrigerate jam once it is removed from the freezer.

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1 1/3 cups fresh strawberries
1 1/2 cups sugar
1/2 teaspoon butter or margarine
1 1/2 tablespoons lemon juice

1. Crush strawberries to make about 2 cups. Place berries in a 3-quart microwave safe dish. Add sugar, butter, lemon juice - allow to stand until juices form, about 30 minutes. If necessary, crush fruit more thoroughly.
2. Cook, uncovered, on high power in the microwave for about 15 minutes. Stir the mixture as soon as it begins to boil (in about 6-8 minutes). Continue cooking, stirring every 2-3 minutes. When the jam has cooked a total of 13 minutes, spoon 1 tablespoon into custard cup; cool in the freezer for 5-7 minutes. Remove from freezer and test the consistency. If you like it thicker, reheat jam to boiling for 2 minutes, then test consistency again.

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9-inch pie shell, baked
4 cups fresh strawberries
1 package Pine Tree's Strawberry Glaze
Whipped cream (optional)

1. Clean and hull strawberries. Slice any large berries so that all the berries are similar sized. In a bowl, mix about 1 1/2 cups strawberries - save whole berries for the top - with just enough glaze to cover the berries. Note: do not use too much glaze as the pie will be runny.
2. Spread mixture on the bottom of pie shell and then add a top layer of whole strawberries.
3. Smooth about a 1/2 inch cup of glaze over whole berries to fill in gaps. Use whipped cream around the edge of pie.

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