Strawberry Recipes

Ingredients:

3 squares (1 oz. Each) semisweet chocolate, divided
1 tablespoon butter or margarine
1 pastry shell (9 inches), baked
2 packages (3 ounces each) cream cheese, softened
1/2 cup sour cream
3 tablespoons sugar
1/2 teaspoon vanilla extract
3 to 4 cups fresh strawberries, hulled
1/3 cup strawberry jam, melted

Directions:

In a saucepan, melt 2 ounces chocolate and butter over low heat, stirring constantly; spread or brush over the bottom and up the sides of pastry shell. Chill. Meanwhile, in a mixing bowl, beat cream cheese, sour cream, sugar and vanilla until smooth. Spread over chocolate layer; cover and chill for 2 hours. Arrange strawberries, tip end up, atop the filling. Brush jam over strawberries. Melt the remaining chocolate and drizzle over all. Yields 6-8 servings.

Ingredients:

1 quart vanilla ice cream, softened
1 graham cracker crust (9 inches)
1 1/2 cups sliced fresh or frozen rhubarb ( 1/2 -inch pieces)
1/2 cup sugar
1 tablespoon corn starch
1 tablespoon water
1 pint fresh strawberries, sliced

Directions:

Spoon ice cream into crust; freeze. Meanwhile, in a saucepan over medium head, cook rhubarb and sugar, stirring occasionally, until sugar dissolves and mixture boils. Combine cornstarch and water; stir into saucepan. Cook until thickened, stirring constantly. Cook 2 more minutes. Cool. Fold in berries; chill. Spread over ice cream. Let stand 10 minutes at room temperature before cutting. Yields 8 servings.

Ingredients:

1 egg
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3/4 pound fresh rhubarb, cut into 1/2 inch pieces (about 3 cups)
1 pint fresh strawberries, halved
1 unbaked pie shell (9 inches)
Topping:
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup quick-cooking or rolled oats
1/2 cup butter or margarine

Directions:

In a mixing bowl, beat egg. Beat in sugar, flour and vanilla; mix well. Gently fold in rhubarb and strawberries. Pour into pie shell. For topping, combine flour, brown sugar and oats in a small bowl; cut in butter until crumbly. Sprinkle over fruit. Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees; bake for 35 minutes or until golden brown and bubbly. Yields 8 servings.

Ingredients:

PAT-IN-PAN PIE CRUST:
1 1/2 cups flour
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup vegetable oil
2 tablespoons cold milk
FILLING:
11 ounces cream cheese (one 8-ounce + one 3-ounce package), room temperature
4 tablespoons sugar
1 quart fresh strawberries, divided
2 ounces semisweet chocolate, melted
1 tablespoon finely chopped pistachios, pecans, or walnuts

Directions:

Combine all crust ingredients in 9-in. pie plate; mix and press onto bottom and sides of plate. Do not prick. Bake at 400 degrees for 12-15 minutes until golden brown. Cool. Beat together cream cheese and sugar with mixer until smooth. Add about 3/4 cup of the strawberries; beat until just bits of berry remain. Spread mixture into cooled pie shell. Melt chocolate over low heat; dip tops of remaining strawberries into chocolate. Arrange, tips up, over cream cheese layer. Sprinkle with nuts for garnish. Chill thoroughly. Cut with sharp knife. Yields 8 servings.

Ingredients:

1 unbaked deep-dish pie shell
Enough pie dough for a lattice crust

FILLING:
3 cups sliced fresh rhubarb (cut in 1/4 inch pieces)
3 cups sliced fresh strawberries
1/2 to 3/4 cup sugar
1-1/2 tablespoons instant tapioca
1/3 cup fresh orange juice
1-1/2 tablespoons orange marmalade, optional
1/4 teaspoon orange peel

Directions:

Combine filling ingredients in large mixing bowl; let stand for 15 minutes while tapioca softens. Pour filling into pie shell. Prepare lattice strips for top crust. Bake at 400 degrees for 20 minutes; reduce heat to 375 degrees and bake for 30 minutes more or until rhubarb is tender. Yields 6-8 servings.

Ingredients:

CRUST:
2 cups Graham crackers
1 stick Butter
Mix, spread in 9 x 13 inch pan, and chill in refrigerator while making filling.

FILLING:
2 sticks Butter
2 Eggs
2 cups Powder sugar
1 tsp. Vanilla
8 oz. Drained Pineapple
2 pints fresh Strawberries
4 large Bananas
8 oz Whipped cream
Chopped nuts

Directions:

Beat at high speed for 15 minutes. Spread over crust. Chill until hard. Layer 8 oz. Drained pineapple, 2 pt. Fresh strawberries, and 4 large bananas. Cover with 8 oz. Whipped cream. Top with nuts.

Ingredients:

1/2 Cup sugar
3 tablespoons corn starch
3 cups fresh rhubarb slices (if frozen, thaw first)
2 cups fresh strawberry slices
1 1/2 cups Quaker Oats (quick or old fashioned, uncooked)
1/2 cup firmly packed brown sugar
1/2 cup butter or margarine, melted
1/3 cup all-purpose flour
1 teaspoon cinnamon

Directions:

Combine sugar and cornstarch. Add rhubarb and strawberries; mix well. Spoon into 8-inch square baking dish. Combine oats, brown sugar, butter, flour, and cinnamon, mixing until mixture resembles coarse crumbs. Sprinkle over fruit mixture. Bake in preheated moderate oven at 350 degrees for about 30 minutes. Serve warm or cold with whipped cream or ice cream. Makes 8-inch square dish of dessert.

Ingredients:

Double pie crust:
8 oz package cream cheese
1/2 c. powder sugar
2 tablespoons milk
1 tablespoon lemon juice
1 c. whipping cream
1/3 c toasted almonds
1 qt. Strawberries

Glaze:
1 c. sugar
3 tablespoons cornstarch
1/2 c. water
1 c. crushed fresh berries

Directions:

Place dough in pizza pan. Bake. Combine cheese, sugar, lemon juice, and milk. Beat & fold in whipped cream & nuts. Spread over crust, refrigerate. Place berries over topping.

Spread with glaze.

Combine & add water & berries. Cook until thick. Cool and spoon over.

Ingredients:

2 cups crushed pretzels (about 8 ounces)
3/4 cup butter or margarine, melted
3 tablespoons sugar

FILLING:
2 cups whipped topping
1 package (8 oz) cream cheese, softened
1 cup sugar

TOPPING:
1 package (6 oz) strawberry-flavored gelatin
2 cups boiling water
2 packages (16 oz each) frozen sliced strawberries with syrup, thawed
Additional whipped topping optional

Directions:

In a bowl, combine pretzels, butter and sugar. Press into the bottom of an ungreased 13-in x 9-in x 2-in baking pan. Bake at 350 degrees for 10 minutes. Cool. In a mixing bowl, beat whipped topping, cream cheese, and sugar until smooth. Spread over pretzel crust. Chill. For topping, dissolve gelatin in boiling water in a large bowl. Stir in strawberries with syrup; chill until partially set. Carefully spoon over filling. Chill for 4-6 hours or until firm. Cut into squares; serve with a dollop of whipped topping if desired. Yields 12-16 servings.

Ingredients:

4 cups sliced fresh strawberries
1 1/4 cups whole wheat flour
1 1/4 cups quick-cooking oats
2/3 cup packed brown sugar
1/4 teaspoon baking soda
1/8 teaspoon salt
2/3 cup cold butter or margarine
2 tablespoons sugar
1/4 to 1/2 teaspoon ground cinnamon

Directions:

Drain strawberries on paper towels; set aside. In a large bowl, combine flour, oats, brown sugar, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. Reserve 1-1/2 cups for topping. Pat remaining crumb mixture into a greased 9-in. square baking pan. In a bowl, combine sugar and cinnamon; stir in strawberries. Spoon over the prepared curst. Sprinkle with the reserved crumb mixture. Bake at 350 degrees for 35-40 minutes or until golden brown. Serve warm Yields 9 servings.

Ingredients:

1-1/3 cups graham cracker crumbs
1/2 cup confectioners' sugar
1/4 cup melted butter or margarine
2 packages (8 oz each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
1 cup sliced fresh or frozen strawberries
1 carton (8 oz) frozen whipped topping, thawed
1/2 cup chopped almonds, toasted

Directions:

In a bowl, combine graham cracker crumbs, confectioners' sugar and butter. Spread on the bottom of a 13" x 9" x 2" baking pan. Bake at 350 degrees for 8 minutes. Cool. In a mixing bowl, beat cream cheese, sugar, vanilla and strawberries until smooth. Spread over cooled crust and chill until firm. Spread whipped topping over strawberry mixture and sprinkle with almonds. Cover and refrigerate at least 3 hours. Yields 16-20 servings.

Ingredients:

1 box white cake mix
1 cup crushed fresh strawberries
1 package (3 oz) strawberry-flavored gelatin
1/2 cup vegetable oil
4 eggs, room temperature

GLAZE:
1/4 cup butter OR margarine
3-1/2 cups confectioners' sugar
1/4 cup mashed strawberries

Directions:

Combine cake ingredients together in large mixing bowl; mix for 3 minutes. Pour in well-greased-and-floured tube pan. Bake at 325 degrees for 45-55 minutes or until cake tests done. Cool in pan on rack for 10 minutes; remove to serving plate. Combine glaze ingredients until smooth and spread over cake. (May be frozen with or without glaze.)

Ingredients:

1 package (3 oz) strawberry gelatin
1 cup boiling water
1 cup cold water

MIDDLE LAYER:
1 envelope unflavored gelatin
1/2 cup cold water
1 cup half-and-half cream
1 package (8 oz) cream cheese, softened
1 cup sugar
1/2 teaspoon vanilla extract

TOP LAYER:
1 package (6 oz) strawberry gelatin
1 cup boiling water
1 cup cold water
3 to 4 cups sliced fresh strawberries

Directions:

In a bowl, dissolve strawberry gelatin in boiling water; stir in cold water. Pour into a 13"x9"x2" dish; chill until set. Meanwhile, place unflavored gelatin and cold water in a small bowl; let stand until softened. In a saucepan over medium heat, heat cream (do not boil). Add softened gelatin; stir until gelatin is dissolved. Cool to room temperature. In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Gradually add the unflavored gelatin mixture; mix well. Carefully pour over the bottom layer. Refrigerate until set, about 1 hour. For top layer, dissolve strawberry gelatin in boiling water; stir in cold water. Cool to room temperature. Stir in strawberries; carefully spoon over middle layer. Refrigerate overnight. Yields 12-16 servings.

Ingredients:

2 tablespoons sesame seeds
1 1/2 pounds fresh spinach
1/3 cup vegetable oil
1/3 cup red wine vinegar
1 tablespoon sugar
2 teaspoons minced green onion
1/2 teaspoon paprika
1/4 teaspoon Worcestershire sauce
2 cups fresh strawberries, washed, hulled & halved

Directions:

In a 7-in. skillet over medium heat, stir sesame seeds until golden; set aside. Wash spinach thoroughly; dry on paper towels and tear into bite-size pieces. Wrap and chill. Blend oil, vinegar, sugar, onion, paprika and Worcestershire sauce. In large glass bowl, mix together spinach, strawberries, dressing and seeds. Yields 8 servings.

Ingredients:

1 stick softened margarine
3 eggs
1 cup sugar
1/2 pint fresh strawberries
3 medium sliced ripe bananas
1/2 cup milk
1/2 cup chopped nuts
3 cups flour
4 teaspoons baking powder
1/2 teaspoon salt

Directions:

Beat together margarine, eggs and sugar. Stir in strawberries and bananas (strawberries may remain chunky). Add milk, nuts, flour, baking powder and salt. Divide between three 7-3/8-in x 3-5/8-in x 2-1/4-in. greased loaf pans and bake at 350 degrees for 35-40 minutes. Let cool 1/2 hour before slicing. Spread with butter or eat plain.

Ingredients:

1/2 cup butter or margarine, softened
3/4 cup sugar
2 eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup chopped fresh strawberries
3/4 cup chopped walnuts, toasted, divided

Directions:

In a mixing bowl, cream butter and sugar until fluffy. Beat in eggs, one at a time. Add sour cream and vanilla; mix well. Combine the flour, baking powder, baking soda, salt and cinnamon; stir into creamed mixture just until moistened. Fold in strawberries and 1/2 cup nuts. Pour into a greased 8" x 4" x 2" loaf pan. Sprinkle with remaining nuts. Bake at 350 degrees for 65-70 minutes or until toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Yields 1 loaf.

Ingredients:

1 1/2 cups mashed strawberries
3/4 cup sugar divided
1 3/4 cups flour
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 teaspoon baking soda
2 eggs, beaten
1/4 cups butter
1 teaspoon vanilla

Directions:

Combine strawberries and 1/4 cup sugar; set aside After 30 minutes, drain strawberries; reserve liquid. Combine flour, nutmeg, salt and soda; set aside. In a medium bowl, mix eggs, butter, vanilla, remaining 1/2 cup sugar and reserved juice from berries. Add to four mixture; stir until combined. Fold in berries. Spoon into greased miniature muffin tins. Bake at 425 degrees for about 15 minutes for mini muffins, 20 minutes if baking larger muffins. Yields about 32 mini muffins or 12 large muffins.

Ingredients:

2 1/2 cups fresh or frozen strawberries, crushed
1 1/2 cups finely diced fresh or frozen rhubarb
2 1/2 cups sugar
1 can (8 oz) crushed pineapple, undrained
1 package (3 oz) strawberry-flavored gelatin

Directions:

In a large kettle, combine strawberries, rhubarb, sugar and pineapple. Bring to a boil; reduce heat an simmer for 20 minutes. Remove from the heat; stir in gelatin until dissolved. Pour into jars or freezer containers, leaving 1/2 inch headspace. Cool. Top with lids. Refrigerate or freeze. Yields 5 1/2 cups.

Ingredients:

CRUST:
1 cup flour
1/2 cup confectioners' sugar
1/2 cup butter

CREAM FILLING:
1 package (8 oz) cream cheese
1/2 cup sugar
1/4 teaspoon fresh lemon juice

TOPPING:
1 pint fresh strawberries, washed, stemmed, and mashed
4 tablespoons sugar
1 tablespoon cornstarch
2 kiwis, peeled and sliced crosswise
1 pint fresh strawberries, washed, drained, sliced

Directions:

For crust, combine flour and sugar; cut in butter until mixture clings together. Pat dough into single-serving tart forms (2 tablespoons each in about 19 shallow forms) or 12" pizza pan. Bake at 325 degrees for about 10-15 minutes or until golden brown. Cool. For filling, combine cream cheese, sugar and lemon juice; beat until smooth and spread over pastry. Refrigerate. For topping, cook mashed strawberries over medium heat until juice is bright red; strain to remove pulp. Add sugar and cornstarch to strawberry juice; cook, stirring constantly, until thick. Cool. Spread thickened juice over cream cheese mixture; top with sliced strawberries and kiwis. Chill for 1-2 hours before serving. Yields 10 servings or about 19 individual tarts.

Ingredients:

1 cup water
1/2 cup butter or margarine
1 teaspoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs
CREAM FILLING:
2 pints fresh strawberries, sliced
1/2 cup sugar, divided
2 cups whipping cream
Confectioners' sugar
Additional sliced strawberries
Mint leaves

Directions:

In a large saucepan, bring water, butter, sugar, and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat and beat in eggs, one at a time. Continue beating until mixture is smooth and shiny. Drop by tablespoonfuls 2 in. apart on a large ungreased cookie sheet (make 10). Bake at 400 degrees for about 35 minutes or until golden brown. Cool on a wire rack. For filling, combine berries and 1/4 cup sugar. Chill 30 minutes. Beat cream and remaining sugar until stiff. Just before serving, cut tops off puffs. Combine berries and cream mixture. Fill cream puffs and replace tops. Sprinkle with confectioners' sugar, and garnish with additional berries and mint leaves. Yields 10 cream puffs.

Ingredients:

FILLING:
4 1/2 cups rhubarb, chopped
24 ounces frozen sliced strawberries, thawed
3 tablespoons lemon juice
1 1/2 cups sugar
1/2 cup cornstarch

CAKE:
3 cups flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon salt
1 cup butter, softened
1 cup buttermilk
2 eggs, slightly beaten
1 teaspoon vanilla

TOPPING:
3/4 cup sugar
1/2 cup flour
1/4 cup soft butter

Directions:

To make filling, combine fruits in saucepan and cook, covered, over medium heat for 5 minutes, stirring occasionally. Add lemon juice, sugar and cornstarch. Cook, stirring, for 5 minutes or until thickened. Cool. To make cake, combine flour, sugar, baking powder and salt in large bowl; cut in butter until mixture is crumbly. Beat together buttermilk, eggs and vanilla; add to the flour mixture. Spread one-half of batter in greased 13"x9"x2" baking pan. Spread fruit over batter. Spoon remaining batter in small mounds on top of filling. Mix topping ingredients until crumbly; sprinkle over all. Bake at 375 degrees for 45 minutes. Serve slightly warm. Makes 12-16 servings.

Ingredients:

1 pint fresh strawberries, sliced
1 tablespoon sugar
1 cup light whipped topping
2 cartons (8 ounces each) nonfat lemon yogurt
1 tablespoon grated lemon peel

Directions:

Place strawberries in a medium bowl; sprinkle with sugar. In another bowl, fold whipped topping into yogurt; add lemon peel. To serve, layer strawberries and yogurt mixture in four parfait glasses. Yields 4 servings.

Ingredients:

1 quart medium fresh strawberries (with stems)
1-2/3 cups (10 oz) vanilla baking chips
2 tablespoon shortening, divided
1 cup (6 oz) semisweet chocolate chips

Directions:

Wash strawberries and gently pat until completely dry. In a microwave or double boiler, melt vanilla chips and 1 tablespoon shortening. Dip each strawberry until two-thirds of the berry is coated, allowing the excess to drip off. Place on a waxed paper-lined tray or baking sheet; refrigerate for 30 minutes or until set. Melt chocolate chips and remaining shortening. Dip each strawberry until one-third is coated. Return to tray; refrigerate for 30 minutes or until set. Yield 2-1/2 to 3 dozen.

Ingredients:

1 cup sliced fresh strawberries
1 tablespoon sugar
3/4 teaspoon cornstarch
1/8 teaspoon almond extract
Ice cream or angel food cake

Directions:

Combine the strawberries and sugar in a small bowl; cover and refrigerate for 2-3 hours. Drain, reserving juice. Set strawberries aside. Add water to juice to measure 1/2 cup; pour into a saucepan. Stir in cornstarch until smooth. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; stir in almond extract. Pour over strawberries; fold gently. Chill. Serve over ice cream or angel food cake. Yields 3/4 cup.

Ingredients:

1 cup shortening
1-1/2 cups sugar
2 eggs
3/4 cup strawberry puree (about 7 large strawberries)
3 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup chopped pecans
Red food coloring, optional

Directions:

In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in puree just until blended. Combine flour, salt and baking soda; gradually add to the creamed mixture. Stir in pecans and food coloring if desired. Drop by tablespoonfuls 2 in apart onto greased baking sheets. Bake at 350 degrees for 12-15 minutes or until edges are lightly browned. Remove to wire racks to cool. Yields about 6-1/2 dozen.

Ingredients:

1/2 cup butter or margarine, softened
3/4 cup sugar
1 egg
1 tablespoon honey
1-1/4 cups all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon ground allspice
1/8 teaspoon ground nutmeg
2/3 cup strawberry jam
1/2 cup chopped walnuts

Directions:

In a mixing bowl, cream butter and sugar. Beat in egg and honey. Combine the flour, baking powder, allspice and nutmeg; gradually add to creamed mixture. Divide the dough in half; spread half into a lightly greased 9-in. square baking pan. Spread with jam. Drop remaining dough by teaspoonfuls over jam. Sprinkle with walnuts. Bake at 350 degrees for 25-30 minutes or until top is golden brown. Cool on a wire rack. Cut into bars. Makes 16 bars.

Ingredients:

1 pint (12 oz. Fresh strawberries, hulled)
1 container (15 oz.) ricotta cheese
1/4 cup sugar or to taste
1 tablespoon fresh lemon juice

Directions:

Puree strawberries in a blender, food processor, or with an electric mixer. Add cheese, sugar, and lemon juice; blend or process 2 minutes. Pour into freezer pop molds or 3 ounce plastic coated cups. Cover with pop mold tops or aluminum foil. Insert wooden sticks. Freeze until firm, about 3 hours. Makes about 12 pops.