Combine strawberries and 1/4 cup sugar in a small bowl; cover and let stand
  1 hour. Combine 1/2 cup sugar, milk, and cream cheese in a medium bowl;
  beat at medium speed of a mixer until smooth.
 
  Cut cake horizontally into 3 layers using a serrated knife; place bottom
  layer, cut side up, on a serving plate. Brush with 1 tablespoon liqueur,
  and spread half of cream cheese mixture over cake. Spoon one-third of
  strawberries over cream cheese mixture using a slotted spoon. Repeat
  layers, ending with cake and liqueur. Spread whipped topping over top and
  sides of cake. Cover; chill 30 minutes. Arrange remaining strawberries on
  top of cake before serving; sprinkle with almonds.

Combine strawberries and sugar; let stand 30 minutes.  Combine jelly and water in a small saucepan; place over low heat.  Cook, stirring until jelly melts.  Remove from heat; stir in strawberry mixture.  Spoon mixture into a bowl; cover and chill.  Yield: 4 cups (serving size: 1/2 cup).

1.  Combine the first 8 ingredients in a jar; cover dressing tightly, and shake vigorously.

2.  Combine the spinach and strawberry halves in a large bowl, and toss gently.  Pour the dressing over the spinach mixture, tossing gently to coat.  Spoon 1 cup salad onto each of 6 plates; sprinkle each serving with 1 teaspoon toasted almonds.  Spread cheese over toast slices; top each salad with 1 bruschetta.  Yield: 6 servings.

1.  Combine 1 cup strawberry halves, 1/3 cup sugar, orange juice, vanilla, and lemon juice in a bowl, and mash with a potato masher.  Stir in 2-1/2 cups strawberry halves.  Cover and chill.

2.  Preheat oven to 425 degrees.

3.  Lightly spoon flour into dry measuring cups; level with a knife.  Combine flour, 3 tablespoons sugar, baking powder, baking soda, and salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal.  Add buttermilk, stirring just until moist (dough will be sticky).

4.  Turn dough out onto a lightly floured surface, and knead lightly 4 times with floured hands.  Pat dough into a 6 x 4-inch rectangle.  Cut dough into 6 squares.  Place 1 inch apart on a baking sheet coated with cooking spray.  Bake at 425 degrees for 12 minutes.  Cool on a wire rack.

5.  Split shortcakes in half horizontally using a serrated knife; place each bottom half on a dessert plate.  Spoon 1/4 cup strawberry mixture over each bottom half.  Top with shortcake tops; spoon 1/4 cup strawberry mixture over each top.  Top each serving with 1 tablespoon whipped topping; garnish with whole strawberries, if desired.  Yield: 6 servings.

1.  Preheat oven to 350 degrees.

2.  To prepare crust, place wafers in a food processor, and process until finely ground.  Add butter, 2 tablespoons sugar, and orange rind, and pulse 10 times or just until wafers are moist.  Press into bottom and up sides of a 9-inch pie plate coated with cooking spray.  Bake at 350 degrees for 15 minutes; cool on a wire rack.

3.  To prepare filling, mash 2 cups strawberries with a potato masher.  Combine mashed strawberries and water in a small saucepan; bring to a boil, and cook 5 minutes, stirring occasionally.  Press the strawberry mixture through a sieve into a bowl, and reserve 1 cup strawberry liquid (add enough water to measure 1 cup, if necessary).  Discard pulp.

4.  Combine 2/3 cup sugar and cornstarch in a pan; add strawberry liquid, stirring well with a whisk.  Bring to a boil; cook 1 minute, stirring constantly.  Reduce heat, and cook 2 minutes.  Remove from heat; stir in lemon juice.

5.  Arrange a layer of small strawberries, stem sides down, in the crust.  Spoon about one-third of sauce over the strawberries.  Arrange the remaining strawberries on top, and spoon the remaining sauce over the strawberries.  Chill for at least 3 hours.  Serve with whipped topping.  Yield: 8 servings (serving size: 1 wedge and 1 tablespoon whipped topping).

1.  Combine strawberries, sugar, and 3 tablespoons brandy in a heavy Dutch oven; bring to a boil.  Reduce heat; simmer until reduced to 1-1/2 cups (about 45 minutes), stirring occasionally.  Remove from heat; stir in 1 tablespoon brandy and vanilla .  Spoon into a bowl; cool to room temperature.  Cover and chill.  Yield: 1-1/2 cups (serving size: 1 tablespoon).

  Preheat oven to 450F.
  Cream together the tofu, sugar & shortening.  Add the
  remaining dry ingredients in order, mixing well after
  each addition.  Add the water, you may need to add
  more to ensure that you have a fairly sticky dough.
  Wet your hands & knead the dough until it is well
  mixed.  Transfer to an oiled 8 1/2" round baking dish.
  Bake in the preheated oven for 15 to 20 minutes.  Let
  cool for 5 minutes or so & turn out onto a wire rack.
  Slice strawberries.  If desired, toss with a couple of
  tablespoonfuls of sugar.  Spoon over the still warm
  shortcake.  Serve imemdiately.

  Bring three-quarters of the champagne to a boil in a
  saucepan. Remove from heat and let cool.

  Combine the sugar and water in a pan and stir to
  dissolve sugar. Bring mixture to a boil, and let cook
  20 minutes, stirring frequently, until syrup forms a
  thread when pulled between your thumb and forefinger.
  Remove from heat immediately.

  Stir champagne and fruit juices into the sugar syrup;
  cool.

  Freeze mixture in a plastic container until hard,
  several hours or overnight.

  In the bowl of an electric mixer, beat sorbet until
  smooth.  Return sorbet to freezer until firm.

  Serve scoops of sorbet on chilled plates or in
  glasses, garnished with wild strawberries or
  strawberry slices.

  In large bowl, combine bulgur and salt. Add boiling water, cover and
  let sit for 30 minutes. Remove cover and fluff with fork. Stir in
  lemon and oil.

  Add parsley, mint and strawberries. Cover and refrigerate.

  When ready to serve, add toasted pecans and toss to mix, or serve
  with pecans sprinkled on top.

  Blend all ingredients until smooth. Pour  into popsicle molds or ice cube trays and freeze.

  Mix the strawberries, pectin, orange peel and orange juice in a
  3-quart saucepan until the pectin is dissolved.  Heat over high heat,
  stirring constantly, to a rolling boil, about 2 minutes.  Add the
  sugar and bring back to a rolling boil, stirring constantly, then
  remove from the heat. Skim off the foam and immediately pour into hot
  sterilized jars or glasses or freezer containers.  Cover tightly and
  cool to room temperature. Refrigerate or freeze no longer than 3
  months.

  Makes 4 half pints of spread.