This creamy layered strawberry dessert sits atop a crumbly pecan crust. It’s quickly assembled in a 13×9-inch casserole dish and best served chilled on a hot day.

If this recipe looks familiar, it’s because it has been around for ages. Different versions of it can usually be found in small town church cookbooks in the southern US. My strawberry iteration is inspired by a recipe from my friend Bobbie who passed away last year. She was an elderly lady famous for her desserts – especially Cherry Yum Yum. This dessert has the best parts of her recipe and swaps out the cherries for strawberries.

Strawberry Delight

Bobbie’s recipe comes from a time when food trends were geared towards convenience and shelf stability. I’ve sympathetically adapted this recipe to swap out the margarine for real butter and replaced the packets of “Dream Whip” with freshly whipped cream. I did concede to keep the cans of…

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