15 Strawberry Recipes

Taken from:

Berzinec, Nancy C. A Taste of Strawberries. Wellspring, York, Pennsylvania: 1986


Strawberry Shortcake
Strawberry Cobbler
Strawberry Torte
Festive Strawberry Dessert
So Easy Strawberry Pie
Strawberry Bread
Strawberry Butter
Strawberry Soup
Strawberry Salad
Strawberry Vinegar
Strawberry Crepe
Strawberry Ice Cream
Strawberry Sauce I and II
Freezer Strawberry Jam
Strawberry Syrup

  1. Strawberry Shortcake
      - 3 cp. flour
      - 3-1/2 tsp. baking powder
      - 1 tbsp. sugar
      - 1 tsp. salt
      - 1/2 cp. butter or margarine
      - 1 cp. milk
      - 2 pints strawberries, sliced
      - 1/3 cp. sugar
      - 1 cp. heavy cream, whipped with 1 tbsp. sugar & 1 tsp. vanilla
    Oven Temp:  450° F.

    Preheat oven to given temperature. Sift together flour, baking powder, sugar and salt in a large bowl. Cut in butter. Add milk and stir until blended. Knead dough briefly on a floured surface and roll out to 1/4 inch thick. Cut into 10 to 12 four inch rounds and place on ungreased cookie sheet. Brush tops with 1/4 cup melted butter. Bake 20 minutes or until golden. Combine berries and sugar. For each serving, split a shortcake, mound with berries, top with other half of shortcake, mound with berries and top with a large dollop of whipped cream.

  2. Strawberry Cobbler
      - 4 cp. sliced strawberries
      - 1 tbsp. lemon juice
      - 3/4 cp. plus 3 tablespoons sugar
      - 1 tbsp. corn starch
      - 2 cp. buttermilk biscuit mix
      - 3 tablespoons butter or margarine, melted
      - 1/2 cp. milk
      - 1 tsp. vanilla
      - 1/2 tbsp. sugar
      - 1/8 tsp. ground cardamon
    Oven Temp:  400° F.

    Combine strawberries, lemon juice, sugar and corn starch in saucepan. Heat and stir until boiling and thickened. Pour into an 8" square baking dish. Combine next 5 ingredients for dumpling batter, and drop by tablespoons onto strawberry mixture. Combine sugar and cardamon and sprinkle over top. Bake at given temperature about 25 minutes, or until dumplings are done. Serves six.

  3. Strawberry Torte
      - 3 egg whites
      - 1 cp. sugar
      - 1 tsp. vanilla
      - 1/4 tsp. baking powder
      - 1/8 tsp. salt
      - 1/8 tsp. baking soda
      - 1 cp. chopped nuts
      - 10 saltines, crushed
      - 1 pint strawberries, sliced
      - 1/2 pint heavy cream, whipped and sweetened to taste
    Oven Temp:  300° F.

    Beat egg whites until soft peaks form. Add sugar and beat until stiff. Add vanilla, baking powder, salt and soda. Fold in nuts and saltines. Spread in a greased 9" or 10" pie pan. Bake at given temperature for 30 minutes. Cool. Add strawberries and top with whipped cream. Refrigerate until serving time.

  4. Festive Strawberry Desert
      - 2 pints strawberries with stems
      - 1/2 cp. dairy sour cream
      - 1/2 cp. lightly packed brown sugar

    Wash and dry berries. Set aside. Spoon sour cream and sugar into separate small bowls. Place bowls on a large serving plate, or platter. Use a fork to fluff sugar. Arrange strawberries around bowls. Diners first dip berries in sour cream, then in brown sugar.

  5. So Easy Strawberry Pie
      - 1 baked pie shell, or graham cracker crust
      - 2 pints strawberries
      - 1/2 cp. sugar
      - 3 tbsp. corn starch

    Crush 1 pint strawberries and place in a saucepan. Add sugar and corn starch. Stir and bring to a boil. Boil 1 minute. While mixture cools, slice remaining pint of berries and place in pie shell. Pour cooked berries on top and refrigerate. Good served with a dollop of whipped cream.

  6. Strawberry Butter
      - 1 pint strawberries, 
        or 10 oz. package frozen strawberries, thawed and drained
      - 1/2 pound butter, softened
      - 1 cp. confectioners sugar
        (1/2 cp. is using frozen berries)

    Place ingredients in food processor or blender and process until smooth and creamy. Chill. Especially good spread on a bagel or your morning toast.

  7. Strawberry Bread
      - 3 cp. flour
      - 1 tsp. baking soda
      - 1 tsp. cinnamon
      - 2 cp. sugar
      - 1 tsp. salt
      - 3 cp. mashed strawberries
      - 1-1/4 cp. oil
      - 4 eggs, well beaten
      - 1/2 cp. strawberry juice, drained from mashed strawberries
      - 8 oz. softened cream cheese.
    Oven Temp:  350° F.

    Mix first five ingredients together. Make a well in centre of mixture. Stir strawberries, oil and eggs in by hand . Pour into two greased 9x5" loaf pans. Bake at given temperature for 50 to 60 minutes. Cool on wire rack. For topping, blend reserved strawberry juice with cream cheese. Drizzle over cooled loaves.

  8. Strawberry Soup
      - 3 cp. sliced strawberries
      - 1 cp. sugar
      - 1/2 cp. water
      - 1 tbsp. corn starch (or 2 tsp. arrowroot),
        mixed w/ 1 tbsp. water
      - 3/4 cp. rose wine
      - 1 cp. fresh orange juice
      - 1-1/4 cp. sour cream

    Combine strawberries, sugar and water in saucepan. Bring to a boil and simmer 5 minutes. Stir in corn starch and water mixture, wine and juice. Bring mixture to a boil and cook, stirring constantly, until slightly thickened. Cool 15 minutes. Pour into a blender or food processor and puree. Stir in sour cream, and chill. Serve garnished with sliced strawberries and mint leaves. Serves 6-8.

  9. Strawberry Salad with Poppy Seed Dressing
      - 1 head Romaine or red-tipped lettuce
      - 1 pint strawberries, 
        or 1 package whole, frozen strawberries.
      - 1 red onion, thinly sliced
      - 1/2 cp. mayonnaise
      - 2 tbsp. strawberry vinegar, or a light wine vinegar
      - 1/3 cp. sugar
      - 1/4 cp. whole milk
      - 2 tbsp. poppy seeds

    Wash Lettuce and spin or pat dry. Refrigerate until serving time. Place greens on individual salad plates or in large salad bowl. Slice strawberries. If using frozen berries, partially thaw before slicing. arrange berries and onion slices on top of greens. For Dressing, place ingredients in a jar. Cover and shake until blended. Drizzle dressing over top, or toss, if using salad bowl. Serves 8.

  10. Strawberry Vinegar
    (Wonderful for salad dressings! Makes 3 pints.)
      - 5 cp. strawberries
      - 1 quart white wine vinegar
      - 1/4 cp. sugar
    Requires: Three 1 pint jars/bottles

    Reserve 1 cp. whole berries. Crush remaining berries. Add vinegar and sugar and stir well. Cover and refrigerate for 2 days. Place a jelly bag or a sieve lined with cheesecloth over a bowl, and strain berry mixture; do not squeeze. Discard pulp. Place juice in a large saucepan and bring just to a boil. Place 1/3 cup reserved berries in each 1 pint jar or bottle. Add hot juice to within 1/4" of top. Cap or cork. Store in dark cool place for 3 weeks before using.

  11. Strawberry Crepe
      - 3 eggs
      - 1/2 cp. flour
      - 1/2 cp. milk
      - 1/4 tsp. salt
      - 2 tbsp. butter, melted
      - 2 tbsp. sugar
      - 2 tbsp. sliced almonds
      - 2 tbsp. confectioners sugar
      - 1 tbsp. butter, melted
      - 1 tbsp. lemon juice
      - 3-1/2 cp. sliced strawberries sweetened w/ 1/4 cp. sugar
      - 1 cp. heavy cream, whipped
    Oven Temp:  450° F.

    Beat eggs well. Slowly add flour, beating constantly. Stir in milk, salt, butter and sugar. Pour into a 9" greased quiche dish and bake at given temperature for 12 minutes, or until brown and fluffy. Remove from oven and sprinkle with almonds and sugar. Drizzle with a mixture of butter and lemon juice. Top with berries and whipped cream. Cut into quarters. Serves 4.

  12. Strawberry Ice Cream
      - 3 large eggs
       - 1-1/2 cp. sugar
      - 1/2 tsp. salt
      - 5 cp. milk
      - 1 (13 oz.) can evaporated milk
      - 1 (14 oz.) can sweetened condensed milk
      - 2 tbsp. vanilla
      - 1 pint crushed strawberries sweetened with 3 tbsp. sugar

    Beat eggs in large mixing bowl. Add sugar and salt, beating until completely blended. Bring 5 cp. milk to a boil. Add hot milk slowly to egg mixture, beating constantly. Add evaporated and condensed milk and vanilla. Add crushed fruit with its juice. Let cool in refrigerator or freezer. Pour into a 4 quart ice cream container. Freeze according to freezer direction. Yield: 1 gallon

    Microwave short-cut:
    Pour 5 cp. milk into an 8 cp. glass measuring cup. Microwave on HIGH (100%) 10-12 minutes, or until milk comes to a boil. Follow above directions.

  13. Strawberry Sauce I and II
    (Either sauce is lovely served over cake, ice cream, pancakes or waffles, or fresh, sliced fruit.)

    Sauce I
      - 1 pint strawberries
      - 4 tbsp. sugar
      - 1 tbsp. orange juice concentrate

    Crush berries or process in food processor. Add sugar and orange juice. Cover and chill.

    Sauce II
      - 5 tbsp. butter, softened
      - 1 cp. confectioners sugar
      - 2/3 cp. strawberries, crushed
      - 1 egg white

    Cream butter. Slowly add sugar until well blended. Gradually add strawberries, beating until smooth. Add egg white and beat until sauce is light an barely holds a soft peak. Cover and chill.

  14. Freezer Strawberry Jam
      - 2 cp. finely crushed strawberries
      - 4 cp. sugar
      - 1 package powdered fruit pectin
      - 1 cp. water

    Combine fruit and sugar. Let stand for 20 minutes, stirring occasionally. Boil pectin and water rapidly for 1 minute, stirring constantly. Remove from heat. Add berries and stir about 2 minutes. Pour into containers and cover. Let stand at room temperature for 1 hour. Refrigerate until set. Store in freezer. Once opened, refrigerate. Makes 5 to 6 half pints.

  15. Strawberry Syrup
    (Makes a wonderful "gift from your kitchen")
      - 8 cp. strawberries, crushed
      - 1/4 cp. lemon juice
      - 3 cp. sugar
      - 1 cp. corn syrup
    Requires:  3 hot sterilized pint jars

    Place strawberries in a 4 to 6 quart pot and bring to a boil over medium heat, stirring occasionally. Pour berries into a damp jelly bag set over a bowl covered with a double thickness of cheesecloth. (To keep cheesecloth from slipping, fasten with clip clothespins to rim of bowl.) Let juice drip for at least 2 hours. There will be 3 to 4 cups of juice. Return juice to pot and combine with remaining ingredients. Stir constantly and bring to a rolling boil over high heat. Boil 1 minute. Pour syrup into 3 hot sterilized pint jars, leaving 1" headspace. Wipe rim of jar with damp cloth. Attach lid. Process in water bath for 10 minutes. Recipe can be halved and refrigerated without processing, when used within a few weeks.

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