Strawberries & Cream Torte

  • Servings: 12
  • Difficulty: Medium


  • 1 cup all-purpose flour.
  • 1/2 cup packed brown sugar.
  • 1/2 cup cold butter.
  • 2/3 finely chopped pecans.
  • 1 jar (7 oz.) marshmallow creme.
  • 2 tbs lemon juice.
  • 1 package (16 oz.) frozen sliced sweetened strawberries, thawed.
  • 1 cup heavy whipping cream.
  • Fresh strawberries for garnish.


  1. In a bowl, combine flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Stir in pecans. Press onto the bottom of an ungreased 9 inch spring form pan. 
  2. Bake at 350°F for 15 minutes or until lightly browned. Cool to room temperature.
  3. In a mixing bowl, combine the marshmallow creme and lemon juice. Stir in strawberries. Fold in whipped cream. Pour over the crust. Cover and freeze overnight or until firm.
  4. Remove from the freezer 20 minutes before serving. Garnish with strawberries.


Categories: Desserts

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