I do a cheese cake and add strawberries on top.
Make a graham cracker crumb crust in a 9 inch sporing form pan,,,,bake and cool
Them mix 4 half pound ( 8 Oz) packages of cream cheese, 4 eggs, 1 cup of sugar, 1 1/2 tsps vanilla extract and 2 Tablespoons of flour.
Beat until smooth, pour into baked and cooled crust and bake at 350 for 40 minutes or until set.
Cool, chill and serve with fresh berr8ies.

I would probably make a plain cheesecake and have sliced strawberries macerated in a little Gran Marnier for the top.

This is what I did with my strawberries. I'm not sure you would have time (it does need to sit a while) but you may want to keep it around for future use.....

Strawberry Tiramisu
Bon Appétit : April 2006

Giada De Laurentiis

Prepare this a day ahead so all of the elements can meld and the ladyfingers to soften fully.

Yield: Makes 8 servings

1 1/4 cups strawberry preserves
1/3 cup plus 4 tablespoons Cointreau or other orange liqueur
1/3 cup orange juice
1 pound mascarpone cheese, room temperature
1 1/3 cups chilled whipping cream
1/3 cup sugar
1 teaspoon vanilla extract

52 (about) crisp ladyfingers (boudoirs or Savoiardi)
1 1/2 pounds strawberries, divided

Whisk preserves, 1/3 cup Cointreau, and orange juice in 2-cup measuring cup. Place mascarpone cheese and 2 tablespoons Cointreau in large bowl; fold just to blend. Using electric mixer, beat cream, sugar, vanilla, and remaining 2 tablespoons Cointreau in another large bowl to soft peaks. Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten. Fold in remaining whipped cream.

Hull and slice half of strawberries. Spread 1/2 cup preserve mixture over bottom of 3-quart oblong serving dish or a 13x9x2-inch glass baking dish. Arrange enough ladyfingers over strawberry mixture to cover bottom of dish. Spoon 3/4 cup preserve mixture over ladyfingers, then spread 2 1/2 cups mascarpone mixture over. Arrange 2 cups sliced strawberries over mascarpone mixture. Repeat layering with remaining lady fingers, preserve mixture, and mascarpone mixture. Cover with plastic and chill at least 8 hours or overnight.

Slice remaining strawberries. Arrange over tiramasù and serve.

*Italian cream cheese available at supermarkets and at Italian markets.

Pump Toad:
I put this recipe in about 100 times.
Might as well do it again. You can use whatever topping you like.
I just spread on some StrawBerry Preserves.
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LOU'S - FLUFFY CHEESECAKE

Ingredients:

6 extra large eggs, Separated
1 cup of Vanilla Ice Cream ( softened )
1 ¼ Cups of Sugar ( ¾ cup for Batter and ½ cup for the Egg Whites )
1 /4 pound of Butter (softened in micro wave and let cool but still soft)
2 packs of Philadelphia Cream Cheese. ( 16 Oz. )At room temp.
1 tablespoon of Lemon Juice (add another to taste )
6 heaping Tablespoons of Orange juice
2 teaspoons of Vanilla Favor ( a good brand. )
Grate the skin of one orange , with a hand grater, fine side. ( 2 tablespoons ) OR
1 teaspoon of dried Orange Peel ( I use Mc CormickÂs )
2 heaping tablespoons of AP flour
¼ cup of Cornstarch

I do the Egg Whites first, ( donÂt have to rinse the beaters )
Beat the egg whites, Add the ½ cup of Sugar,
A little at a time, at a medium speed for 1 minute.
Beat for another 3 minutes, or until they hold stiff peaks.
Put aside, until the batter is mixed.

In a bowl large enough to hold the batter and beaten egg whites,
Beat the Cream Cheese & ¾ cup of Sugar, until smooth
Add the 6 egg yolks Lemon juice, Orange Juice, Softened butter,
Vanilla flavor, Flour , Ice Cream and grated Orange skin.

Beat this for 3 to 4 minutes, until smooth, add Cornstarch and mix on low speed 1 minute.

Fold 1/3 of the beaten egg whites into the cake batter,
Then fold in the remaining egg whites , very easily but well.

Pour this into a 10 inch Spring Form Pan that has a Graham Cracker crust,
on the bottom. Wrap the bottom with Allum. Foil, so nothing leaks out

Place into a pre heated 320 degree oven on the middle shelf. I use a Baking Stone
Bake for about 50 to 55 minutes or until the top is a Golden tan ( not Dark Tan !!! )
Turn the oven off , But leave the cake in, until it cools down.
When cooled down, cover the top with Aluminum Foil and refrigerate, for at least 1 hour.

You can add a topping of your choice , a Pineapple Sauce, preserves, thickened peach pie filling , etc. OK for freezing.
LOU
This was baked a little too long but was still great!!!

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Thanks so much to each of you for posting recipes. They all sound yummy ! I knew I could depend on the cooking forum.
Lois