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Summertime Strawberries


Strawberry History/Trivia

A juicy edible fruit produced by various plants native to the temperate zones of the Old and New World.  Strawberries belong to the genus Fragaria, a member of the Rose family.  The fruits vary in both size and color from whitish or yellowish to the more familiar red.  Some strawberries are cultivated, others wild; but the wild ones are perhaps the most fragrant of all fruits, and preferred by the Europeans although they have cultivated them in
their gardens since the early 14th century.

The French, English and American horticulturists are the ones that cultivated the strawberry that we are familiar with today, in the 18th and 19th centuries. They are the results of the cross breeding of the wild strawberry of the Eastern Seaboard, (F. virginiana) and taken to Europe in the 17th century with a kind of strawberry found in Chile (F. chiloensis) taken to Europe in the early 18th century.  In the mid-19th century descendants of these hybrids were reimported
into the United States, began being further developed and cultivated on a large scale.

Long before the white people came to this continent, the Indians made delicious beverages from the strawberries.  Strawberry wine was a favorite (mine too...LOL) and athe Iroquois' strawberry drink made with crushed strawberries and water is still being drunk.  Roger Williams reported another early use of the berry: "The Indians bruise them in a Morter, and mixe them with meale and make Strawberry bread."


Fresh strawberries are now available all year round in large cities. Peak months are May and June.  Frozen strawberries packed in water, syrup or plain, sliced or whole are readily available.  Canned strawberries are limited in quantity. Strawberry jam (the most popular of all jams), preserves, syrups, gelatin desserts and pie filling are also always available.

Purchasing Guide

Select fresh berries that are bright, fresh, plump, well shaped and solid in color. The caps should still be attached.



Sort berries and refrigerate. Do not wash until ready to use. Fresh berries are very perishable and should be used as soon as possible.

*Fresh - refrigerator shelf: 3 days
*Canned, kitchen shelf: 1 year
*Canned, refrigerator shelf opened: 4 to 5 days
*Fresh, prepared for freezing; and frozen, refrigerator frozen food compartment: 2 to 3 months
*Fresh, prepared for freezing; and frozen, freezer: 1 year

Nutritive Food Values

An excellent source of vitamin C. They also contain iron and other minerals.

Calorie Count
*Fresh, 3 1/2 ounces, raw and unsweetened - 37 calories
*Canned, 3 1/2 ounces water pack - 22 calories
*Frozen, whole, 3 1/2 ounces, syrup pack - 92 calories
*Frozen, sliced, 3 1/2 ounces, syrup pack - 109 calories

Basic Preparation

Wash berries gently before using. Do not allow berries to soak in water. Remove hull.

Freezing Strawberries

Select firm ripe berries. Wash quickly in cold water. Prepare berries as desired - whole, halved, sliced or crushed. Pac as desired in syrup, in sugar, or unsweetened, or freeze in loose pack.

*In Syrup: Fill containers with berries to within 1/2 inch of the top. Fill with a cold syrup of 4 cups water to 4 3/4 cups sugar. 

*In Sugar: Mix 1 cup sugar with each 4 cups berries until juice is released an sugar is almost dissolved. Pack in containers allowing 1/2 inch headspace.

*Unsweetened: Fill containers with berries to within 1/2 inch of the top. Add an ascorbic acid solution of 4 cups water and 1 tsp ascorbic acid. 

*Loose Pack: Put berries in a single layer on a cookie sheet. Put in freezer, freeze until hard.  Pour berries into containers allowing NO headspace. Seal.



Strawberries with Clotted Cream
Beautiful fresh strawberries
Clotted cream

Hull fresh strawberries. If they aren't as sweet as you want them to be, add some sugar, and serve with clotted cream. If clotted cream isn't available use whipped cream. There is nothing better than this simple recipe. :-)

Honey Cream Dressing
1/2 cup sour cream
1/2 cup mayonnaise
1 tbsp honey
1/2 cup sliced berries

Mix all together. Great on fruit salads or green salads.

Strawberry Hard Sauce
2/3 cup butter or margarine
2 cups sifted confectioner's sugar
1 cup sliced fresh strawberries

Cream the butter and gradually beat in the sugar. When thoroughly blended stir in 1 cup sliced fresh strawberries. Serves 8.

Strawberry Velvet Sauce
1 (10-1/2 oz) pkg frozen sliced strawberries
1/2 cup heavy cream

Thaw package of the frozen berries. Put the berries into the container of an electric blender and whirl for a few seconds. On low speed, gradually add in the heavy cream, whirling until mixture is thick and smooth. Makes about 1-1/2 cups.

Strawberry Betty
1 quart strawberries
Juice of 1/2 lemon
2/3 cup firmly packed brown sugar
4 cups of 1/2 inch cubes of crust trimmed white bread
1/4 cup granulated sugar
1 tsp grated lemon rind
2 tbsp butter or margarine

Preheat oven to 350 F. Wash and hull berries; mix with lemon juice and brown sugar. Put in a shallow 1-1/2 quart baking dish. Mix bread cubes, granulated sugar, and grated lemon rind. Sprinkle over berries, and dot with butter. Bake at 350 F for 25 to 30 minutes. Serve warm with cream. Serves 6.

Strawberry Cobbler
3 cups fresh strawberries
6 tbsp water
9 tbsp sugar
Dash of salt
2 tbsp cornstarch
2 tbsp butter or margarine
1 cup biscuit mix
1/3 cup light cream

Wash and hull berries; mash slightly. Put in a 10-inch skillet that has a cover. Add 1/4 cup water, 1/2 cup sugar, and the salt. Blend cornstarch with 2 tbsp water and stir into mixture.  Bring to boil, stirring frequently, and boil for 1 minute. Dot with butter

Make biscuit dough with 1 tbsp sugar, the mix, and the cream. Drop by tablespoons into hot mixture in skillet. Cook, covered over very low heat for 15 to 20 minutes or until biscuits are done. Serve warm, plain or with cream. Makes 4 to 6 servings.

Strawberry Macaroon Cream
1 (10 oz) pkg frozen strawberries, thawed
1 1/2 tsp unflavored gelatin
1/4 cup water
1/4 cup light corn syrup
Dash of salt
1 cup heavy cream, whipped
1/2 cup crushed macaroons

Force strawberries through a sieve. Soften gelatin in 1/4 cup cold water for ten minutes. Put over low heat and stir until dissolved. Add to strawberries. Add corn syrup and salt. Fold in whipped cream and crushed macaroons. Pour into refrigerator tray and freeze until firm. Serves 4.

Strawberry Buttermilk Soup
16 to 20 ozs fresh strawberries, hulled
1/2 cup buttermilk
1/2 cup fresh squeezed orange juice
Juice of 2 lemons
1 tbsp fresh mint, chopped
1/4 cup brown sugar, optional
4 to 6 tbsp lowfat plain yogurt
Mint sprigs, for garnish

In a stainless steel or enamel saucepan, combine strawberries, 2 cups cold water, buttermilk, orange juice, lemon juice, chopped mint and sugar. Bring to a boil, reduce heat, and simmer gently for 10 minutes. Cool slightly, puree in a blender or food processor, and chill well. Before serving, swirl 1 tbsp yogurt through each portion and garnish with mint sprigs. Serves 4-6.

Strawberry Glace Pie
1 cup biscuit mix
1/4 cup butter or margarine
3 tbsp boiling water
1 qt strawberries
1 cup water
1 cup sugar
3 tbsp cornstarch
1 (3 oz) pkg cream cheese
2 tbsp heavy cream
1/4 tsp vanilla extract

Preheat oven to 450 F (yes 450). Put biscuit mix and butter in bowl. Add boiling water, and stir vigorously with fork to form a ball. With fingers and heel of hand, pat evenly into a 9-inch pie 
pan; bring dough up over edge of pan; flute edge. Bake at 450 F for 8-10 minutes; cool.

Wash and hull berries. Simmer 1 cup of the berries and 2/3 cup of the water for 3 minutes, or until berries are softened. Blend sugar, cornstarch and remaining water. Stir into the berry mixture and cook, stirring constantly, until thickened. Put remaining berries in pie shell. Cover with cooked mixture and chill for 2 hours or until firm. 

Beat cream cheese until fluffy. Add cream and vanilla extract. Force through a pastry tube to garnish pie edge. Makes 6 to 8 servings.

Easy Strawberry Empanadas
1/4 cup cream cheese
4 tbsp light brown sugar, divided
2/3 cup coarsely chopped fresh strawberries
1 (8 count) pkg refrigerated crescent rolls
2 tbsp butter, melted

Preheat oven to 350 F. Blend the cream cheese and 2 tbsP brown sugar in a bowl. Fold in the 
strawberries. Unfold the crescent roll dough into 4 rectangles. Divide strawberry mixture among the 4 pieces, spooning onto bottom half of rectangle. Fold dough over and crimp edges, making sure edges are crimped together well. Bake rolls according to package directions until golden.  Brush the cooked empanadas with melted butter and dust with the remaining sugar before 
serving. Serves 4. Source: Intercourses by M. Hopkins & R. Lockridge

Strawberry Sauce for Grilled Fish
1 (8 oz) pkg of frozen strawberries, thawed
1 tbsp ginger
1 oz rum
2 tbsp butter, melted
1 tbsp flour

Puree the strawberries, ginger and rum. melt the butter and stir in the flour and cook for 1 minute stirring constantly. add the strawberry puree mixture and cook for 5 minutes stirring constantly. Serve over broiled or grilled fish. Source: Intercourses by M. Hopkins & R. Lockridge

Lemon-Pepper Shrimp and Strawberry Salad
1/2 cup light vegetable oil
1 tsp lemon juice
1/2 cup strawberries
Dash of lemon pepper
Dash of sugar
Dash of salt and pepper to taste
2 tsp poppy seeds
8 jumbo shrimp, peeled an deveined
Juice of 1/2 lemon
3/4 tsp lemon pepper
2-1/2 cup mixed greens, torn
1/2 pint strawberries, halved

Combine all the dressing ingredients except the poppy seeds and blend well in a blender. After dressing is blended, add poppy seeds. Sprinkle shrimp with juice of 1/2 lemon, the lemon pepper and salt and pepper. Thread on skewers. Grill on hot greased grill for 6 minutes or until firm to the touch and opaque throughout, turning once.

Toss the greens with the dressing to coat. Top with the shrimp, and garnish with the remaining strawberries and additional dressing. Serves 2. Source: Intercourses by M. Hopkins & R. Lockridge

Cornish Hens with Strawberry Glaze
1/4 cup pureed strawberries
1/2 cup strawberry vinegar
Zest of 1 lemon
2 tsp minced shallot
1 tbsp minced mint
Ground pepper to taste
2 tbsp olive oil
2 Cornish hens, split
Fresh strawberries and mint leaves for garnish

Combine the pureed strawberries, vinegar, lemon zest, shallot, mint and ground pepper in a small bowl. Whisk in the olive oil until well blended. Marinate the Cornish hens in the strawberry mixture for 4 hours in the refrigerator.

Grill, skin side down over a hot fire, basting frequently with the marinade. Turn after 10 minutes. Cook for 25 to 30 minutes or until juices run clear. Garnish with fresh strawberries and mint leaves. Serves 2. Source: Intercourses by M. Hopkins & R. Lockridge

Chocolate Cake Dressed in Berries
1/2 cup toasted almonds, finely chopped
3 tbsp unsweetened cocoa powder
1/3 cup butter
1/2 cup sugar
2 tbsp brown sugar
2 eggs
1/2 tsp vanilla
1/4 cup chopped fresh strawberries
1/4 cup strawberry preserves
2 tbsp heavy cream
3 oz semi sweet chocolate chips
Strawberries for garnish

Combine the almonds and cocoa powder in a small bowl. Cream the butter and sugars in a bowl until fluffy. Beat in the eggs, and the vanilla. Fold in the almond mixture, then the fresh chopped strawberries. Spoon mixture into a greased 8 inch springform pan. Bake at 350 for 35 to 40 minutes or until cake tests done. Remove from the pan. Spread with strawberry preserves. Bring cream to a boil in a small saucepan. Remove from heat and add chocolate chips. Stir until smooth.  Cool for 5 minutes. Pour over the top of the cake and let it drizzle down the sides. Garnish with fresh whole strawberries if desired. Serves 6-8. Source: Intercourses by M. Hopkins & R. Lockridge

Strawberry Pasta
1 pint fresh strawberries
1/2 lb spaghetti
1/4 cup grated pecorino or Parmesan cheese
2 tbsp butter
1/4 cup heavy cream
Mint sprigs for garnish

Puree the strawberries in a blender. Strain to remove seeds. Cook the spaghetti according to package directions. Drain and toss with the cheese. Heat the butter and cream in a small saucepan. Move the pasta to a serving bowl. Cover with strawberries, and then the butter sauce. Toss well.  Serve with additional cheese and garnish with mint if desired. Serves 2 to 3. Source: Intercourses by M. Hopkins & R. Lockridge

Summer Strawberry Pie
1 (15 oz) pkg refrigerated pie crust
3 pints fresh strawberries
1/2 cup sugar
2 tbsp cornstarch
1/2 can water
1/2 tsp almond extract
4 to 6 drops red food color (optional) 
2 cups frozen fat-free whipped topping, thawed
3 tbsp grenadine syrup

Heat oven to 450 F. Prepare pie crust as directed on package for one-crust baked shell using 9-inch pie pan. Bake at 450 F for 9 to 11 minutes or until light golden brown. Cool completely.   Meanwhile, wash and hull strawberries; drain well on paper towels. In medium saucepan, combine sugar and cornstarch; mix well. Stir in water. Cook and stir over medium-high heat until mixture comes to a boil. Cook 1 minute or until glaze mixture is thickened and clear, stirring constantly.  Remove from heat; stir in almond extract and food color. Cool 10 minutes. 

In large bowl, combine strawberries and glaze mixture; stir gently to coat. Spoon berry mixture evenly into cooled baked shell. 

In medium bowl, combine whipped topping an grenadine; fold gently to mix well. Spoon evenly over berries. Refrigerate at least 2 hours or until set before serving. If desired, garnish with fresh strawberry halves. Best if served day prepared. Store in refrigerator. Serves 8.

Source: May/June 1998 issue of "Pillsbury Fast and Healthy" magazine.

Sugar-Crusted Chocolate Strawberry Shortcake
1 (9-oz) pkg devil's food cake mix
1/2 cup water
1/4  cup sugar
1 tbsp water
2 pints fresh strawberries, sliced
1/2 cup apricot jam or preserves, stirred till smooth

Preheat oven to 350 F. Spray 9-inch round cake pan with nonstick cooking spray. Prepare cake mix as directed on package using 1/2 cup water and egg. Pour into sprayed pan. Bake at 350 F for 20 to 25 minutes or until cake springs back when touched lightly in center.

In small bowl, combine topping ingredients; mix well. Spread evenly over top of hot cake. Cool 30 minutes or until completely cooled. Meanwhile, in large bowl, combine strawberries and jam; stir gently to coat. Refrigerate until serving time. To serve, cut cake into 8 slices; place on individual dessert plates. Spoon strawberry mixture over slices. If desired, garnish with fat-free whipped topping.

Source: May/June 1998 issue of "Pillsbury Fast and Healthy" magazine.

Strawberry-Lime Squares
2/3 cup graham cracker crumbs
2 tbsp honey
2 (8 oz) pkgs fat-free cream cheese, softened
1-1/2 cups powdered sugar
2 tsp grated lime peel
1 (8-oz) container frozen fat-free whipped topping, thawed
3/4 cup sugar
1 tbsp cornstarch
3/4 cup fresh lime juice 
2 pints fresh strawberries, quartered lengthwise

Heat oven to 375 F. Spray 8-inch square (2-quart) baking dish with nonstick cooking spray. In small bowl or food processor bowl with metal blade, combine graham cracker crumbs and honey; mix or process until crumbly and well blended. Press in bottom of sprayed baking dish. Bake at 375 F for 8 to 10 minutes or until set. Cool 15 minutes or until completely cooled.

In large bowl, beat cream cheese until smooth. Add powdered sugar and lime peel; mix well. Fold in whipped topping. Spread over cooled crust. Freeze at least 2 hours or overnight before serving.

In small saucepan, combine sugar and cornstarch; mix well. Add lime juice; cook and stir until bubbly and thickened. Cool 5 minutes. Stir in strawberries. To serve, cut dessert into 9 squares*; place on individual dessert plates. Top each with strawberry mixture just before serving. Serves about 9.

*Tip:  If dessert has been frozen overnight, let stand at room temperature for 15 minutes before cutting into squares.

Source: May/June 1998 issue of "Pillsbury Fast and Healthy" magazine.

Strawberries and Lemon Cream
5 cups fresh strawberries, sliced
3 tbsp light corn syrup
1 (8-oz) container light sour cream
1/4 cup confectioners' sugar
1 tsp grated lemon peel
2 tbsp fresh lemon juice

In blender container or food processor bowl with metal blade, combine 1 cup of the strawberries and corn syrup; cover and blend until smooth. In medium bowl, combine strawberry puree and remaining strawberries; stir gently to mix.

In small bowl, combine sour cream, powdered sugar, lemon peel and lemon juice; blend well. Refrigerate lemon cream until serving time. To serve, spoon about 1/2 cup berry mixture into each of 8 individual dessert dishes. Spoon 2 tablespoons lemon cream over top of each. If desired, serve with favorite cookie. Store in refrigerator.

Source: May/June 1998 issue of "Pillsbury Fast and Healthy" magazine.

Strawberries in Orange Liqueur Sauce
3 pints fresh strawberries, halved
1/4 cup confectioners' sugar
1/4 tsp grated orange peel
2 tbsp orange-flavored liqueur or frozen orange juice concentrate, thawed
3/4 cup frozen fat-free whipped topping, thawed
1/4 to 1/2 oz bittersweet chocolate or semisweet chocolate, shaved

In blender container or food processor bowl with metal blade, combine 1-1/2 cups of the strawberries, powdered sugar, orange peel and liqueur; cover and blend until smooth. In medium bowl, combine puree and remaining strawberries; stir gently to mix. To serve, spoon strawberry mixture into 6 individual dessert dishes. Top each with 2 tablespoons whipped topping. Sprinkle each with shaved chocolate. Serves 6.

Source: May/June 1998 issue of "Pillsbury Fast and Healthy" magazine.

Strawberry Soup or Beverage
1 quart strawberries, washed & hulled (save several whole berries for garnish)
1/2 cup sugar
1 cup orange juice
1/2 cup white wine (optional)
1 tbsp lemon juice
1 cup sour cream or yogurt

Place hulled berries in blender or processor. Add sugar & process until berries are mashed. Add remaining ingredients & process until well mixed. Chill thoroughly. Serve in chilled bowls or glasses & garnish with reserved berries. 

**If your machine is small, you may have to process 1/2 the recipe at a time.

Strawberry Soup
1 quart strawberries
2 cups orange juice
1 tsp vanilla
1/4 cup sugar

Wash & hull strawberries. Combine all but 6 strawberries with orange juice in blender & whirl til done. Adjust vanilla & sugar to taste. Coarsely chop the remaining strawberries to use as garnish. Makes 4 fairly large bowls of soup. Supposedly better if sits for a while, but it probably won't last that long :-)

Strawberries Romanoff
1-1/2 quarts fresh strawberries, cleaned and halved
1/2 cup Cointreau
2 tbsp sugar
1 cup heavy cream,whipped
1 pint vanilla ice cream
1/4 cup lemon juice

Cover strawberries with sugar and 2 tablespoons of Cointreau; chill. Allow the ice cream to defrost slightly (put it in the bottom part of the refrigerator instead of the freezer). Whip the cream until stiff. In another bowl, beat the vanilla ice cream with a wooden spoon. Fold in the whipped
cream, lemon juice, and remaining Cointreau and blend until smooth. Serves 4.

CFF Shared by Stacia

Strawberry Ice Cream
1 pint strawberries
1/3 cup sugar
2 cups light cream, very cold
Juice of half a lemon

Remove stems from strawberries. Place strawberries on cookie sheet and freeze until solid. In a food processor combine cream, sugar, lemon juice and frozen berries. Blend until smooth and remove to 9x9-inch glass dish. Freeze again until firm. Serve.

Strawberry Cheesecake Ice Cream (Low Fat)

This frozen dessert tastes like frozen srawberry cheesecake. If you want to take it a step further, add some crushed graham crackers to the mix. 

2 1/2 cups lowfat 1% milk, divided
2 egg yolks
4 oz Neufchatel cheese, cubed and softened
3 cups strawberries, finely chopped
1 tbsp fresh lemon juice
1 (14-oz) can fat-free sweetened condensed skim milk 

Combine half of the 1% lowfat milk and egg yolks in a small heavy saucepan and stir well with a whisk. Heat milk mixture to 180 degrees F or until tiny bubbles form around edge of pan, stirring frequently (do not boil). Remove mixture from heat. Add cheese, stirring until smooth. Combine
cheese mixture, remaining 1 1/4 cups 1 % low-fat milk, strawberries, lemon juice and condensed skim milk, and stir completely until well-blended. Cover and chill completely. Pour mixture into the freezer can of an ice cream freezer, and freeze according to manufacturer's instructions. Spoon ice-cream into a freezer-safe container; cover ice cream and freeze 1 hour or until ice cream is firm. 

Strawberry Ice Cream
2 cups sugar, divided
1/4 cup all-purpose flour
Dash of salt
3 cups of milk
4 eggs, slightly beaten
3 cups sieved or pureed fresh strawberries
3 cups whipping cream
1 tbsp vanilla extract
2 tsp almond extract

Combine 1-1/2 cups sugar, flour, and salt; set aside. Heat milk in top of a double broiler until hot; add a small amount of milk to sugar mixture, stirring to make a smooth paste. Stir sugar mixture into remaining milk; cook, stirring constantly, until slightly thickened. Cover and cook 10 minutes. Stir about one-fourth of hot mixture into beaten eggs; add to remaining hot mixture. Cook, stirring constantly, 1 minute. Let cool. Combine strawberries, remaining 1/2 cup of sugar, whipping cream, and flavorings; stir into custard. Pour into freezer can of a 1-gallon hand-turned or electric ice cream freezer; freeze according to manufacturer's instructions. Mixture does not need ripening. Yield: 3 quarts.

Source: Southern Living Cookbook, 1987.

Strawberry Ice Cream
1 pkg unflavored gelatin
1/2 cup (generous) white wine
1/4 cup sugar
1 pt strawberries
2 egg whites
3/4 cup whipping cream

In a small saucepan, combine gelatin with a small amount of wine. Let stand 5 minutes to soften gelatin. Add remaining wine. Stir over low heat until dissolved. Do not boil. Remove from heat. Stir in sugar. Wash and hull strawberries; drain well. Reserve a few whole berries. Puree remaining
berries in a food processor or blender. Combine pureed strawberries with gelatin mixture. Refrigerate until slightly set, about 20 minutes. In a small bowl, beat whipping cream until stiff. In another small bowl, beat egg whites until stiff, but not dry. Fold beaten egg whites and 2/3 of whipped cream into strawberry mixture. Spoon into dessert dishes or a large serving dish. Refrigerate until set. To serve, top with remaining whipped cream and whole strawberries. Makes 4 to 6 servings.

CFF Shared by Lesa

Country Strawberry Ice Cream
2 cups fresh strawberries
1 tbsp lemon juice
1/2 cup sugar
2 cups cream
1/4 cup sugar
1 egg
1 tsp vanilla

Puree strawberries and combine with lemon juice and 1/2 cup sugar. Let stand several hours. Heat cream just until bubbles form and stir in  remaining sugar until dissolved; cool. Beat and stir in egg. Add puree and vanilla. Stir freeze. Makes about 1 quart. 

Note: This recipe is for a 1-quart machine. Double or triple ingredients if needed for your machine.  Like Philadelphia ice cream, country ice cream can be flavored by  substituting juice or sweetened puree for some of the milk or cream. According to your preference, use only one egg and all cream, as in this recipe, or include up to three eggs and substitute milk for some of the 
cream. This strawberry version, or any other fruit flavor, can be made even fruitier by adding 2 tablespoons of orange liqueur.

Strawberry Ice Cream Pie
1 (3-oz) pkg strawberry jello
1-1/4 cups boiling water
1 pint vanilla ice cream
1 (10-oz) pkg frozen strawberry halves
1-1/4 cups cinnamon graham cracker crumbs (about 15)
2 tbsp sugar
1/4 cup butter, melted

Preheat oven to 350 F. Mix graham cracker crumbs and sugar in a bowl. Add butter. Mix thoroughly. Save 1/4 cup of mixture for topping. Press remaining mixture firmly and evenly 
against the bottom and sides of a pie pan. Bake 10 minutes. Cool before adding filling.

Dissolve jello in boiling water. Stir in ice cream until melted. Chill until very thick. Fold in berries. Pour into crumb crust. Chill until firm. Top with remaining crumb mixture.

Berry Compote with Crispy Won Ton Strips & Vanilla Ice Cream
For compote:
1 cup quartered strawberries
1 cup raspberries
1 cup blackberries halved lengthwise if large
1/2 cup dry white wine
1 tbsp creme de cassis or Chambord liqueur
1/4 cup sugar
For won ton strips:
1 to 2 cups vegetable oil
8 won ton wrappers, thawed if frozen, cut into 1/4 inch wide strips
1 pint vanilla ice cream
Confectioners' sugar for dusting

To make compote: Combine berries in a large bowl. Heat wine, creme de cassis and sugar in a 
small heavy saucepan, stirring until sugar is dissolved. Then pour over berries, toss gently and let stand 10 minutes. 

Fry won ton strips while compote is standing. Heat 1/2 inch oil in a heavy skillet over moderate heat until a won ton strip sizzles when added. Fry strips in 2 or 3 batches, stirring gently with a slotted spoon until golden, about 30 seconds. Drain on paper towels. 

Top compote with ice cream, then wonton strips. Sprinkle confectioners' sugar over the top. Serves 4. 

Source: Gourmet, August 2000

Strawberry Margarita Ice Pops
Makes 8 (1/3 cup) ice pops
1-1/4 lbs strawberries, hulled and halved
1/2 cup white tequila (see note)
1/2 cup superfine granulated sugar
1 tbsp fresh lime juice
Special equipment: 8 (1/3 cup) ice pop molds, and 8 wooden sticks.

Blend all ingredients in a blender until smooth, then force through a fine sieve into a large glass measuring cup. Pour into molds and add sticks. Freeze at least 24 hours. 

Note: To make these pops non-alcoholic, substitute fresh squeezed orange juice for the tequila.

Strawberry Bread
3 cups flour
2 cups walnuts
1 tsp cinnamon
2 cups strawberries, mashed with juice
1 tsp soda
3 cups sugar
1/2 tsp salt
1 1/4 cup oil
4 eggs

Combine flour, cinnamon, oil and eggs. Add strawberries and flour. Place in 3 greased & floured loaf pans. Bake for one hour or until done at 350 F. Cool and remove. Serve plain or with additional strawberries and whipped cream.

CFF Shared by Jennifer in TN

Blueberry and Strawberry Shortcakes
2/3 cup sugar
2 tbsp cornstarch
1/4 tsp ginger
1/4 orange juice
2 cups fresh blueberries
1-1/2 cups fresh strawberries, cut in half
8 individual sponge cake cups
2 pints vanilla ice cream
Cool Whip,thawed

In medium saucepan, combine sugar, cornstarch and ginger; mix well. Stir in orange juice. Add blueberries and strawberries; mix well. Bring to a boil, stirring frequently. Cook over medium-low heat for 8-10 minutes or until filling is slightly thickened and rhubarb is soft, stirring frequently. Cool at least 10 minutes.

To serve: Fill each shortcake cup with about 1/2 cup ice cream. Spoon about 1/4 cup strawberry sauce evenly over each dessert. Serves 8.

Source: (Pillsbury Solutions)

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Easy Strawberry Trifle
1/4 cup sugar, divided
2 pints fresh strawberries, halved
4 oz cream cheese, softened
1 (8 oz) tub Cool Whip, thawed
1 purchased pound cake
4 tbsp raspberry jelly, melted

Fold 1/8 cup sugar into sliced berries; set aside. Beat the remaining 1/8 cup sugar into cream cheese. Fold cream cheese into Cool Whip. Cut cake into slices about 1/3" thick. Arrange a layer of slices in the bottom of a glass bowl; sprinkle with a teaspoon of sherry and drizzle with melted jelly, then add a layer of strawberries and a layer of Cool Whip. Continue layering, ending with a layer of cream. Garnish with a whole berry or two.

CFF Shared by

Simple Strawberry Mousse
2 cups strawberries, quartered
3 tbsp sugar
1/2 cup sour cream
1-1/2 cups Cool Whip, thawed

Combine the strawberries and sugar in a blender, and process until smooth. (I used my hand-held immersion blender.) Combine strawberry puree and sour cream in a large bowl, stirring well with a 
whisk. Fold whipped topping into strawberry mixture. Spoon into 6 (6-ox) custard cups. Cover and freeze 4 hours or until firm.

Source: Cooking Light -- May 1999, Page 170

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French Strawberry Pie
1 (3 oz) pkg cream cheese
1 cup sugar
2 tbsp cornstarch
Lemon juice
1 (9-inch) prepared pie shell
3 tbsp cream
1 cup whipping cream
1 qt strawberries (fresh)

Blend cream cheese and cream until soft. Spread over cooled pie shell. Wash and hull berries. Select 1/2 best ones. Slice in half. Add sugar to rest and let stand until juicy. Mash and rub through sieve. Mix this with cornstarch. Add a few drops of lemon juice. Cook until thick; stirring constantly. Cool. Put half over cream cheese in pie pan. Arrange berries in he sauce, then pour 
the remaining puree over the berries and chill. To serve, top with sweetened whipped cream.

CFF Shared by

Old Fashioned Strawberry Smoothie
2 cups milk
8 oz frozen strawberries
1 large scoop vanilla ice cream

Blend all ingredients until smooth and fluffy.  Source: Summer's Best Recipes (Farmer's Almanac)

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Strawberry Banana Split Cake
2 cups graham cracker crumbs
1/2 cup butter or margarine, melted
1/4 cup sugar
1/2 cup butter or margarine, softened
2 cups confectioner's sugar
1 tbsp milk
1 tsp vanilla extract
3 large bananas, 1/4" slices
1 (16 oz) can crushed pineapple, drained
2 qts strawberries, sliced
2 cups whipping cream
1/4 cup confectioners' sugar
1-1/2 cups pecans, chopped

Crust: Combine the crumbs, butter and sugar; press into an ungreased 9x13 baking dish. Chill for 1 hour.

Filling: Cream the butter, confectioners' sugar, milk and vanilla. Spread over the crust. Chill for 30 minutes. Layer with bananas, pineapple and strawberries. 

Topping: Beat cream until soft peaks form. Add confectioners' sugar and beat until stiff peaks form. Spread over the fruit. Sprinkle with nuts. Chill until ready to serve. Source: Taste of Home, May 1999

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Strawberry Delight
1 pkg frozen strawberries
1 pkg  Strawberry jello
1/2 pt whipping cream
2 doz marshmallows
1 cup chopped nuts
1 cup hot water
1 pkg vanilla wafers (med size)

Dissolve jello in hot water. Add juice drained from strawberries. Put in ice box to chill. Chop marshmallows. Chop nuts and berries and add to jello mixture. Add whipped cream last. Rise square pan in cold water. Crush vanilla wafers and put in bottom of pan. Pour Strawberry mixture and put in refrigerator until set.

CFF Shared by Carole

Strawberry Chiffone Pie
4 egg yolks
6 tbsp Sugar
1/4 tsp salt
1 tbsp lemon juice
1 cup Strawberries (crushed with a fork)
1 baked (9-inch) pie shell
1/2 cup boiling water
4 tbsp strawberry jello
4 egg whites
6 tbsp sugar

In saucepan combine egg yolks, sugar, salt, lemon juice and strawberries. Cook until thick, set aside. Stir boiling water into jello, add cooked ingredients and place in refrigerator for about 2 hours. Stir occasionally, DO NOT PERMIT THIS MIXTURE TO BECOME FIRM! Beat egg whites
until stiff, beat in the second 6 tbsp sugar. Beat jello mixture. Fold together and pour into baked 9-inch pie shell. Store in refrigerator. Garnish with strawberries.

CFF Shared by Carole

Strawberry Cake
1 pkg white cake mix
3 oz pkg strawberry jello
2 tbsp flour
4 eggs
1/2 cup water
1/2 pkg frozen strawberries
1/4 cup oil
1/2 up butter
1 box confectioners' sugar
1/2 pkg frozen strawberries
1/2 tsp vanilla

Mix the first three ingredients together. Add the eggs, water and 1/2 of frozen strawberries. Mix for 1 minute. Add oil and mix 1 minute more. Place in cake pan and bake at 350 F until done.

Frosting: Beat butter until smooth. Add sugar alternately with strawberries. Add vanilla. If too thick, thin with milk.

CFF Shared by Carole

Strawberry Lasagna 
16-ozs cream cheese, softened
2 (3-oz) pkgs vanilla instant pudding
1/2 cup powdered sugar
1 cup milk
8 cups mashed strawberries
1/4 cup Kirsch
1 cup granulated sugar
2 loaves pound cake
1 cup whipping cream

Beat cream cheese, pudding mixes, powdered sugar and milk at high speed until smooth; set aside.
Combine mashed strawberries, kirsch and sugar in medium bowl; mix well. Remove 1 cup and puree in blender or food processor; reserve and set aside. Slice cake into 1/2-inch slices. Line a 9x13 pan or dish with cake slices. Layer 1/3 of the cream cheese mixture and 1/3 of the strawberry mixture over top of cake slices. Repeat layers, ending with strawberry mixture. Swirl the remaining strawberry over top. Chill 4 to 8 hours. Chill, then beat whipping cream until stiff peaks form.    Cut the dessert into 3-inch squares; top with whipped cream and the reserved strawberry puree.
Serves 10.

CFF Shared by Chris, from Portugal

Fresh Strawberry Bread

From:  Bernard Clayton's "New Complete Book of Breads" - my bread Bible, by the way -- I *love* this book!!

Makes one medium loaf.

Strawberries are usually served as jam on top of a slice of bread, not in the bread itself. This loaf combines the best of two worlds -- a slice of strawberry bread, spread with cream cheese, topped with thin slices of the fresh berries.

The women of Holland Michigan, most of them of Dutch descent, have gone into family recipe files to put together a fine Junior Welfare League cookbook, "Eet Smakelijk" (Eat Well and with Taste).  This is from the kitchen of Mrs. William G. Beebe.

1 pint fresh strawberries, washed and hulled
1-3/4 cups bread or all-purpose flour
1 tsp baking soda
1 tsp salt
1/4 tsp baking powder
3/4 cup sugar
1/3 cup butter or other shortening
2 eggs
1/3 cup water
1/2 cup chopped walnuts
Cream cheese, softened (optional)

Baking Pan: 1 medium (8 1/2"-x-4 1/2") loaf pan, greased or Teflon, long sides and bottom lined with buttered wax paper.

Preheat: Preheat the oven to 350 F.

Preparation: Crush enough of the strawberries to fill 1 cup. (5 minutes) Pour into a small saucepan and heat over a medium flame. Cook for 1 minute, stirring constantly. Cool. Slice the remaining strawberries and chill.

By Hand : (8 minutes) In a medium bowl, combine the dry ingredients, except the sugar. In a large mixing bowl cream the sugar and shortening; then add the eggs and water, mixing until light and fluffy. Add the flour mixture to the creamed mixture, mixing well to blend. Stir in the crushed strawberries and walnuts. Pour or spoon the mixture into the prepared pan.

Baking (350 -- 1 hour): Bake for 1 hour, or until a pick inserted in the center comes out clean.  If using a convection oven, reduce heat by 50 degrees.

Final Step: Remove the bread from the oven. When the loaf has cooled in the pan for 10 minutes, turn onto a rack to cool. Present to your guests thin slices spread with softened cream cheese and top with the reserved chilled strawberries. Families will like it, too.

CFF Shared by Lisa K.





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