Strawberries... oh my! Favorite recipes requested!

M

mboley

Well-known member
Our house we moved into last July has a strawberry patch. Which was of course done by July last year. So this is our first year with a BUNCH of strawberries!

We got a few last week, but today DH picked at least 2 lbs. with much much more on the way.

Please post your favorite strawberry recipes!

TIA!

 
REC: Strawberry Cream Pie

Note: Sometimes I double this and put it into a springform pan - it seems to hold up better when doubled. I've also made this with frozen raspberries, thawed and drained.

STRAWBERRY CREAM PIE

INGREDIENTS:

8 oz. pkg. cream cheese; softened
1/4 cup sugar
1/2 teaspoon vanilla
dash nutmeg
1 cup (+ additional for garnish) strawberries; sliced
1 cup heavy whipping cream
1/4 cup sifted powdered sugar
9-inch graham cracker crust

DIRECTIONS:

Combine cream cheese, sugar, vanilla and nutmeg until well blended. Mash 1 cup strawberry slices, stir into cream cheese mixture. Whip cream with powdered sugar until stiff peaks form; fold into cream cheese mixture; spoon into crust. Chill several hours or overnight.

Before serving, garnish with sliced strawberries in an overlapping circle on pie.

Optional: Serve with whipped cream and a mint leaf on the side.

 
REC: Strawberry Bread

STRAWBERRY BREAD

INGREDIENTS:

1 1/2 cups fresh strawberries, coarsely chopped (make sure the strawberries are sweet)
3/4 cup sugar
1 3/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 eggs, lightly beaten
1/4 cup unsalted butter, melted (1/2 stick)
1 teaspoon vanilla

DIRECTIONS:

Preheat oven to 350 F (325 F for dark pans). Lightly grease a loaf pan.

In small bowl combine strawberries and 1/2 cup sugar. Set aside for 1 hour. Drain; reserve liquid and strawberries in separate bowls.

In a large bowl, combine flour, baking soda, nutmeg, and salt. Set aside.

In a medium bowl, mix eggs, butter, vanilla, remaining 1/4 cup of sugar, and reserved liquid from berries.

Make a well in the center of the dry mixture. Add the liquid mixture and mix until just combined. Fold in the strawberries.

Pour the batter into loaf pan, and bake in the middle of the oven for about 50 minutes or until a toothpick inserted in the center comes out clean.

Cool in the pan on a wire rack around 15-20 minutes; then invert loaf directly onto wire rack. Serve warm or at room temperature.

Note: For muffins, preheat oven to 400 F. (375 F for dark pans). Spoon into greased muffin cups and bake 15-20 minutes. Serve warm.

From ORB

 
REC: Strawberry Coffee Cake

STRAWBERRY COFFEE CAKE

INGREDIENTS:

1 cup all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt (I used 1/4 tsp)
1 egg, beaten
1/2 cup milk
2 tablespoons butter, melted (I may use 3 Tbsp next time)
1 1/2 cups sliced fresh strawberries (I used 2 cups)
(I added 1 tsp vanilla extract)

Topping:
1/2 cup all-purpose flour
1/2 cup sugar (I used dark brown)
1/4 cup cold butter
1/4 cup chopped pecans (I omitted this)
(I added 1 tsp cinnamon - next time I'll add 1 1/2 - 2 tsp)

DIRECTIONS:

(Preheat oven to 375 F. Grease an 8x8 inch square pan).
In a mixing bowl, add the flour, sugar, baking powder, and salt; stir to mix.
In a second bowl, add the egg, milk, and butter; stir to mix; add to dry ingredients and stir just until moistened.
Pour mixture into a greased 8-inch square baking dish.
Place strawberries evenly over the top of batter.
To make the topping: Combine the flour and sugar in a bowl. With a pastry blender, cut in the butter until consistency of coarse crumbs. Stir in pecans.
Sprinkle mixture evenly over the strawberries.
Bake at 375° for 30-35 minutes or until wooden pick comes out clean. (Many reviewers suggested baking about 40 minutes, which I did, but next time I may bake it for a little less time).

8 servings

Posted at Recipezaar

 
REC: Strawberry Charlotte Russe

STRAWBERRY CHARLOTTE RUSSE

INGREDIENTS:

2 envelopes gelatin
1/2 cup cold water
1 cup mashed fresh strawberries (about 1 pint)
1 cup sugar
2 packages sponge-type ladyfingers (24 ladyfingers, split)
2 cups heavy whipping cream, chilled
1 tsp vanilla
1 cup sliced fresh strawberries *(Note: If strawberries are too tart, use less, about 1/4 cup)
Sliced fresh strawberries for topping

DIRECTIONS:

1. In a 1-cup glass measuring cup, soften gelatin in cold water for 5-10 minutes. Place glass measuring cup in saucepan filled with 1-inch of water and heat until gelatin dissolves, stirring often. Set aside.
2. In a small pan, heat mashed strawberries with sugar until sugar is dissolved. Remove from heat. Add gelatin and mix well. Let cool to room temperature.
3. Line a 9" or 10" springform pan, bottom and sides, with ladyfingers (stand them up rounded side out).
4. In a chilled mixer bowl with chilled beaters, whip the cream a minute or so; then add the vanilla. Whip until stiff.
5. Gently fold whipped cream into the cooled strawberry mixture, just until blended. Fold in 1/4 - 1 cup sliced strawberries.
6. Fill pan with strawberry mixture.
7. Chill several hours or overnight.
8. Just before serving, slice several strawberries for topping. Place on top of cake around the edges or in overlapping circles.

Adapted from Baker Boulanger

 
REC: Mock Strawberries Romanoff

This tastes rich and fattening, but is virtually fat-free. I double the sauce, so I have lots.

MOCK STRAWBERRIES ROMANOFF

INGREDIENTS:
1/4 c. sugar
1/2 c. orange juice
zest from half an orange
1/4 tsp cinnamon
1/8 tsp rum flavoring (or 1/4 tsp rum)
1/2 c. non-fat sour cream
2 pints fully ripe strawberries

DIRECTIONS:

Wash and hull berries, cutting larger berries in half. Cover and refrigerate.
To make sauce: Combine sugar, orange zest, and orange juice in a small saucepan. Over high heat, bring to a boil. Reduce heat and simmer for 10 minutes. Blend in cinnamon, rum flavoring, (or rum), and sour cream. Cover and chill at least 1 hour.
Place berries in individual serving dishes and top with sauce.

Pine Meadow Inn B&B

 
REC: Raspberry (or Strawberry) Fool

You can use strawberries instead of raspberries for this).

(Note: I do this a little differently - I whip the cream until soft peaks form, gradually add the sugar, then whip to stiff peaks. I omit the extra 1 1/2 cups raspberries for topping or layering, but it sounds like it would be nice. Also, it's always a good idea to check the sugar - depending on how tart the raspberries (or strawberries) are, this may need a little more, to taste. I chill it at least 3 hours).
(I've used both fresh raspberries and frozen, unsweetened raspberries, thawed).

RASPBERRY FOOL

Ingredients:

3 cups raspberries, divided
1 cup heavy cream
1/4 cup sugar

Directions:

Puree 1 1/2 cups raspberries in a food processor until smooth; press through sieve and discard seeds.

In a medium bowl, whip heavy cream with sugar to soft peaks; gently fold in raspberry puree. Spoon into glasses, topping or layering with another 1 1/2 cups raspberries.
Cover; refrigerate at least 1 hour or up to overnight.

Courtesy of: Everyday Food - Episode: Memories of Athens
from foodtv.ca (food network canada)

 
My strawberry pie recipe and make a spinach salad

and add strawberries and use a poppy seed dressing. I have the dressing recipe if you want it.
Strawberry Pie

Glaze:
1 T cornstarch
1/2 cup water
1/4 cup sugar
1/4 cup mashed strawberries
few drops red food coloring

Pie:
graham cracker crust
2 oz Ghiradelli dipping chocolate
8 oz cream cheese, softened
1 (14 oz) can sweetened condensed milk
1/3 cup lemon juice
1 T vanilla
2-3 cups whole cleaned strawberries.


For the glaze, heat the first 3 ingredients in small saucepan. Heat until it becomes clear. Add food coloring. Set aside to cool.

Nuke chocolate and then carefully cover the bottom and sides of crust with the chocolate. Put in fridge to harden.

Beat the cream cheese until fluffy. Gradually beat in the condensed milk. Beat until smooth. Stir in lemon juice and vanilla. Pour into crust.

Insert strawberries large end down into the filling. Use as many as needed to cover. When glaze has cooled, pour over berries. Keep refrigerated. Let sit at least 4-6 hrs. to set.

 
Lemon Almond Cake with Balsamic Strawberries

Lemon Almond Cake with Balsamic Strawberries

Ingredients

* 1/4 cups all purpose flour
* 1/2 teaspoon salt
* 1/2 teaspoon baking soda
* 2 cups sugar
* 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
* 3 large eggs
* 1/4 teaspoon almond extract
* 3/4 cup buttermilk
* 3/4 cup ground almonds (from about 3 1/2 ounces whole almonds)
* 1 tablespoon grated lemon peel
* 5 tablespoons fresh lemon juice

Preparation

Preheat oven to 350°F. Butter and flour 9 x 5 x 2 1/2-inch metal loaf pan (I use a bundt pan). Sift flour, salt and baking soda into medium bowl. Using electric mixer, beat 1 1/2 cups sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Mix in almond extract. Add dry ingredients to egg mixture alternately with buttermilk in 3 additions each, beating until well blended after each addition. Add ground almonds and lemon peel and beat 1 minute. Transfer batter to prepared pan.

Bake cake until deep golden brown and cracked on top and tester inserted into center comes out clean, about 1 hour 25 minutes. Cool cake in pan on rack 15 minutes.

Meanwhile, stir remaining 1/2 cup sugar and 5 tablespoons lemon juice in small bowl until sugar dissolves.

Place rack on baking sheet. Turn cake out onto rack, top side up. Using skewer or toothpick, poke holes 1 to 2 inches apart all over cake. Brush top and sides of cake with all of lemon glaze, allowing some glaze to soak into cake before brushing with more. Cool cake completely. (Can be prepared 1 day ahead. Cover and store at room temperature.) Slice cake. Serve with Balsamic Strawberries.


Balsamic Strawberries


Ingredients


* 3 1/2 cups sliced hulled strawberries (about 16 ounces)
* 1/4 cup sugar
* 1 1/2 tablespoons balsamic vinegar

Preparation

Toss all ingredients in medium bowl. Let stand at room temperature until juices form, at least 1 hour and up to 3 hours.

 
mix 1/3rd cup br sugar w/ 1 cup sour cream then just sit and dip... eat... repeat until gone

 
REC: Strawberry Pretzel Salad

Strawberry Pretzel Salad

"A cool strawberry gelatin salad with a cream cheese middle and pretzel crust."
Yield: 10 servings
Ready in 1 Hr 45 Min

3/4 cup butter, softened
3 tablespoons brown sugar
2 1/2 cups crushed pretzels
1 (6 ounce) package strawberry flavored gelatin
2 cups boiling water
3 cups strawberries, chilled
1 (8 ounce) package cream cheese
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream butter or margarine with the brown sugar. Mix in the pretzels and pat mixture into the bottom of a 9x13 buttered pan.
3. In a medium bowl, dissolve the gelatin in the boiling water and stir in the strawberries. Chill until partially thickened.
4. In a small bowl beat the cream cheese and white sugar together until smooth. Fold in the whipped cream. Spread mixture over the top of the cooled crust, making sure to seal the edges. Chill then pour the gelatin mixture over he cream cheese layer. Chill until firm.

 
REC: Strawberry Spinach Salad

Strawberry-Spinach Salad

Makes 8 servings

1/3 cup mayonnaise
1/4 cup unsweetened orange juice
2 tsp. sugar
1 tsp. poppy seeds
1/2 lb. fresh spinach, washed well, trimmed, and torn in pieces
2 cups sliced fresh strawberries

Combine first 4 ingredients in a small bowl; stir well and set aside. Gently toss spinach and strawberries in a large bowl; arrange on 8 individual salad plates. Drizzle 1 tbl. poppy seed dressing over each salad.

 
Another Strawberry Spinach Salad

My favorite spinach salad recipe because of the tangy dressing.

1 small bag of spinach
1-2 baskets of strawberries, sliced

Dressing

1/3 cup veg. oil
1/3 cup apple cider vinegar
1/2 cup sugar
2 tsp. minced onion
2 tsp. sesame seeds
1/4 tsp Worcestershire Sauce
Dash Paprika

Mix dressing ingredients and pour over tossed spinach greens with sliced strawberries.

 
Yum, a fav but I never mixed the brown sugar and s. cream...

just dipped in the sour cream, then dipped in brown sugar and plated them...or just ate 'em smileys/smile.gif

I'll have to try it mixed into a dip - thanks!

 
Strawberry Lemonade

Strawberry Lemonade
Makes about 1 1/2 quarts

Note: really good with vodka to make a cocktail

To get the most juice out of lemons, be sure they are at room temperature before you squeeze them. Also, rolling your them on the counter with some added pressure will also help get more juice out of them too.


1/2 lb strawberries (1 1/2 cups), trimmed and halved
1 1/2 c fresh lemon juice (from about 5 lemons)
1 – 1 1/2 c sugar
3 c cold water

Puree strawberries with 2 tablespoons lemon juice in a blender till smooth, then force through a fine sieve into a bowl to remove seeds.

Stir together strawberry puree, remaining lemon juice, 1-cup sugar, and water in a large pitcher until sugar is dissolved. Taste, then add more sugar if desired. Serve over ice.

Note: Lemonade can be made 2 days ahead and chilled, covered.

 
REC: Strawberry Chicken Salad

Strawberry Chicken Salad

1/2 cup mayonnaise
2 tbsp. chutney
1 tbsp. lemon juice
1 tsp. grated lemon peel
1 tsp. salt
1 tsp. curry powder
2 cups diced cooked chicken
1 cup celery
1/4 cup red onion, chopped
1 1/2 pints strawberries, stemmed
lettuce leaves
mint sprigs

In large bowl, mix together mayonnaise, chutney, lemon juice and peel, salt, and curry powder. Add chicken, celery and onion; toss, cover and chill. Just before serving, slice 1 pint of strawberries; gently toss with chicken mixture. Line platter or individual serving plates with lettuce. Mound chicken mixture on lettuce. Garnish with whole strawberries and mint. Yields: 4 servings.

 
REC: Fruit Pizza

Fruit Pizza
Makes 1 fruit pizza

Prep Time: 25 Minutes
Cook Time: 10 Minutes
Ready in: 1 Hour 35 Minutes

A cookie dough crust, cream cheese filling, and fruit topping. For the 4th of July I make this with strawberries and blueberries.

Tip: For a quick crust, use one package of ready made sugar cookie dough rolled out to fit a pizza pan. Use an assortment of fresh fruit such as bananas, peaches, blueberries, kiwi, pineapple, and strawberries.

1/2 cup butter, softened
3/4 cup white sugar
1 egg
1 1/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (8 ounce) package cream cheese
1/2 cup white sugar
2 teaspoons vanilla extract

Directions

For crust:
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in eggs. Combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan.
Bake in a pre-heated oven for 8 to 10 minutes, or until lightly browned. Cool.

For cheese spread:
In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust.

Arrange desired fruit on top of filling, and chill.

Makes 1 fruit pizza

 
Another great dip: Yogurt, honey, lime zest and fresh mint.....

That's it, mix quantities to taste, depending on how sweet your fruit it. We eat this with all kinds of fresh fruit, even a mixed bowl of fruit salad.

 
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