Strawberry Recipes

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Strawberry Shortcake
*1 qt strawberries washed and hulled                          *1 Tsp. salt
*1/2 cup sugar                                                          *3/4 cup shortening
*3 cups sifted all purpose flour                                    *1-1/4 cup milk
*3 Tbsp. sugar                                                           *1 Tbsp. butter or margarine
*3 Tbsp. baking powder                                              *1/2 cup heavy cream, whipped
DIRECTIONS: Slice berries in bowl and sprinkle with 1/2 cup sugar. Let stand for 30 minutes. Heat oven to 450◦. Sift flower, 3 tbsp sugar, baking powder, and salt into bowl.  Cut in shortening with pastry blender until mixture resembles cornmeal. Add milk, stir with fork until dry ingredients are moistened. Divide dough in half. Spread in 2 ungreased 8 x 1-1/2 round layer pans. Bake 15 minutes or until golden brown. Remove from pan, spread butter or margarine over top of layers. Spoon half of sliced berries over one layer, top the second layer and remaining berries. Spoon whipped cream on top. Serve warm. Serves 6-8. (Recipe can be found in Chadbourn Festival Recipes Cookbook, 1995.)
 
Berry Crisp
*1/3 cup firmly packed light brown sugar                    *2 cups thickly sliced strawberries, fresh
*3 Tbsp. All purpose flower                                       *1 cup lowfat granola cereal (don't used dried fruit
*1/8-1/4 tsp. ground cinnamon                                       b/c it burns easily) lightly crushed
*generous dash of salt                                             *1 Tbsp Canola oil
*4 cups fresh or thawed frozen blueberries
DIRECTIONS: Preheat oven to 350◦.  In large bowl, stir together brown sugar, flour, cinnamon and salt. Add blueberries and strawberries. Toss to distribute sugar mixture. Place mixture in 8-inch square baking dish. Mix granola with canola oil and sprinkle evenly on top. Back until fruit is bubbling and topping is lightly browned, 40-50 minutes. Let cool for 20 minutes before serving.  Makes 6 servings. (recipe found in Northland Berry News Summer '03, V17#2)
 
Chocolate Dipped Strawberries
*3 squares of sweetened or semi-sweet chocolate (1 oz. each)
*1 tsp vegetable oil
*lots of fresh whole strawberries (wash gently and leave on caps for handles)
DIRECTIONS: Chop Chocolate into small pieces. In a double boiler, melt chocolate with vegetable oil, stirring until smooth.  Dip fresh strawberries half into chocolate. Place on a lightly greased cookie sheet and refrigerate until firm, about 15 minutes. Arrange on a platter to serve.  (recipe came from Naturally Good Berries Cookbook)
 
Strawberry Pie
*3 tbsp. cornstarch                                                   *1 graham cracker crust
*3 tbsp. strawberry Jello powder mix                           *1 quart fresh strawberries
*1 cup sugar                                                             *whipped cream or whipped topping
*1 cup water
DIRECTIONS: Fill the pie crust with fresh strawberries. In a saucepan, mix cornstarch, powdered Jello mix, and sugar. Add water and stir. Heat until thick over low heat. Pour the mixture over the fresh strawberries. Refrigerate. Serve with whipped topping. (Recipe came from the NC Strawberries Assoc. website.)
 
Creamy Strawberry Frosting
*1 cup margarine                                                          *1 tsp vanilla extract
*1 (6oz.) pkg. confectioners sugar (sifted)                       *few drops red food coloring
*1/4 cup crushed strawberries
DIRECTIONS: In large bowl w/mixer at medium speed, stir in margarine to soften. Gradually beat in sugar, strawberries & vanilla until smooth. Add coloring to tint frosting pink.  Makes 4 cups (or enough to fill 9 in cake pan.  (Marta Jones)
 
Strawberry Pecan Cake
*1 box white cake mix                                *1 cup cooking oil
*4 eggs                                                     *1 cup coconut
*1/2 cup milk                                             *1 3oz. box strawberry gelatin
*1 cup strawberries (fresh)                          *1 cup chopped pecans
DIRECTIONS:Mix dry gelatin and cake mix together. Add remaining ingredients, adding eggs one at a time. Bake in 3 greased layer pans at 350°, 25-30 minutes.
**STRAWBERRY FROSTING FOR CAKE
*1 stick butter/margarine                             *1 box confectioners sugar
*1/2 cup strawberries, drained                     *1/2 cup pecans
*1/2 cup coconut
DIRECTIONS:Cream sugar and butter. Add remaining ingredients. Mix and Spread. (Karen Stussman)
 
Strawberry Delight
*2 pkgs. graham crackers                             *1 small box strawberry jello
*1 cup melted butter                                     *3 cups boiling water
*8 oz cream cheese                                     *2 heaping tsp. tapioca
*1 pkg. Dream Whip                                     *1/2 cup sugar
*2 cups powdered sugar                               *1 quart fresh strawberries
DIRECTIONS: Crush graham crackers and add butter. Press in 9x13" pan and bake at 350° for 15 minutes. Set aside and let cool. Mix cream cheese, Dream Whip, & sugar until smooth. Pour over crust. Mix jello, water, tapioca, & sugar. Cook until tapioca is clear. Cool and add strawberries. Pour over 2nd layer & top w/ whip cream. (Ruth Jackson)
 
Strawberry Chicken Salad
*1/2 cup mayonnaise                                *2 cups diced cooked chicken
*2 Tbsp. chopped chutney                         *1 cup sliced celery
*1 tsp. grated lime peel                             *1/4 cup chopped red onion
*1 tsp. salt                                               *1 1/2 pints fresh strawberries
*1 tsp. curry powder                                 * lettuce leaves
*1 Tbsp lime juice
DIRECTIONS: In a large bowl, combine mayonnaise, chutney, lime peel, salt, curry powder and lime juice. Add chicken, celery and onion. Toss, cover and chill. Just before serving, slice enough strawberries to make 2 cups; gently toss with chicken mixture. Line platter or individual serving plates with lettuce. Mound chicken salad in center. Garnish with remaining 1 cup whole strawberries. (Julie Hardeman)
 
Strawberry Cheese Tarts
*1lb. low fat cream cheese (softened)
*1/2 cup low fat sour cream
*3 Tbsp. sugar
*1 tsp. grated lemon peel
*12 graham cracker tart shells (3 1/2 inch size)
*2/3 cup strawberry preserves
DIRECTIONS: Combine cream cheese, sour cream, sugar and lemon peel in small bowl; beat until smooth. Spread evenly into tart shells; refrigerate about 4 hours. Before serving, spread the strawberry preserves evenly over the filling. (Karen Stussman)
 
Strawberry Vinegar
*1 1/2 cup white wine vinegar
*1 1/2 cup washed and hulled strawberries
*1/2 cup sugar

DIRECTIONS: Put strawberries and vinegar in a 1 quart jar. Seal jar and let stand in a sunny window 3-4 days (vinegar should appear bright red) Strain vinegar into a small stainless steel or enamel saucepan; discard berries. Stir in sugar and heat over medium heat until mixture comes to a boil. Simmer over low heat approx. 10 minutes. Cool and pour into pint bottle. Cover and store in a cool, dry place or in refrigerator. (Jackie Diemoz)
 
Strawberry Lime Whip
*1 pkg. lime jello                               *2 Tbsp. sugar
*2 cups hot water                              *1/2 cup cream, whipped
*3 tbsp. lemon juice                          *1 cup sweetened fresh strawberries
DIRECTIONS: Dissolve Jello in hot water. Add lemon juice and chill until slightly thickened. Then place in bowl of ice and water, and whip until fluffy and thick. Add sugar to whipped cream and fold into jello mixture. Pile lightly in sherbet glasses. Chill until firm. Cover with strawberries and serve. Serves 6-8. (Lauryn Watson)
 
Strawberry Almond Muffins
*1/2 cup butter, softened                          *1/2 cup whole wheat flour
*3/4 cup sugar                                        *1 Tbsp. baking powder
*2 eggs                                                  *1/4 tsp. salt
*1/2 cup milk                                          *2 cups strawberries chopped
*1 1/2 tsp. almond extract                       *3/4 cup slivered almonds
*1 1/2 cup all purpose flour
DIRECTIONS: Preheat oven to 350° and line a 12-cup muffin tin with paper liners. In a bowl of an electric mixer or food processor, cream the butter and sugar. Add the eggs, one at a time and blend until fluffy. Mix in the milk and the almond extract. In a separate bowl, sift the flours, baking powder, and salt. Add the flour mixture to milk mixture and blend until just combined. Fold in the strawberries and almonds. Fill the muffin cups to the top and bake for 30 minutes, or until golden brown. Makes 12 muffins. (Granny Baker)