STRAWBERRY CHEESECAKE DESSERT CUPS

RECIPES FOR DAYS WHEN TIME IS OF THE ESSENCE AND YOU NEED TO HAVE SOMETHING THAT WILL NOURISH AND NURTURE WITHOUT TAKING ALL DAY LONG TO MAKEThis is a great dessert to make for a crowd of people. It's easy and looks amazing and tastes good, as well. I think that probably makes it a winner. There is just something about fresh strawberries that makes everything look better. What would life be without these sweet, juicy little berries that are so easy to take for granted because they're almost always available. I once heard a very wonderful woman say that if she ever has a chance to create her own world someday, she is going to make all the strawberries as big as a watermelon because they are her favorite thing to eat. It seems as though strawberries really do have that remarkable ability to make you feel like 'God is in his heaven and all is right with the world'. Hooray for strawberries!

First, you will need to have some small, clear (6 oz) glasses for these little desserts. You start by making some cupcakes.

You can either use a plain white cake mix, which I recommend, or here is a recipe that works well, too.

2 1/2 c. sifted cake flour
1 tsp. salt
1/2 c. Crisco
1 tsp. vanilla
3 tsp. baking powder
1 1/2 c. sugar
1 c. milk
2 eggs

Stir shortening to soften. Add the dry ingredients, 3/4 C. of the milk and vanilla. Mix until the flour is dampened. Beat 2 minutes with electric mixer. Add eggs and remaining milk (1/4 C.). Beat one minute longer. Pour into greased and floured muffin tins or use Pam Baking spray. You can use the cupcake papers, but you don't really need them. Bake about 25 minutes in a 350 degree oven. This recipe makes about 24 cupcakes. One thing I found is that it works much better if you use aluminum baking pans. I don't know why, but the cupcakes baked much higher and lighter. When the cupcakes have cooled, divide them in half and place them in the bottom of the cups. Pour 1 T. Hershey's Strawberry Syrup over each one and allow it to soak in.

2. Take 4 Cups of strawberries, wash and cut them into small pieces. Sprinkle 1/4 C. sugar on the berries and allow them to sit in the fridge. They will form their own juice.

3. Make the cheesecake filling as follows:

1 8 oz. package of cream cheese, softened

1 C. powdered sugar

1 8 oz. pkg. Cool-Whip, thawed

Cream the cheese with the powdered sugar until they are well mixed together. Gradually add in the Cool-Whip and beat well.

4. Layer the cake, filling and berries in the cups, ending with the cheesecake filling and strawberries. Chill before serving. Makes 10-12 servings.