Strawberry Recipes - Page 1
STRAWBERRIES WITH ORANGE YOGURT
SAUCE
2 pts. strawberries, washed & hulled
1 c. unflavored non-fat yogurt
Grated rind of 1 med. navel orange
2 tbsp. freshly squeezed orange juice
2 tbsp. Honey
If strawberries are small, leave them whole. Larger berries should be halved or quartered.
In a small bowl whisk until smooth the yogurt, orange rind, orange juice and honey. Divide
the berries among six serving bowls. Spoon the yogurt sauce over the berries.
FRIED STRAWBERRIES WITH HONEY CREAM
4 c. fresh strawberries
Oil for deep frying
1 c. flour
1 tbsp. Sugar
2 beaten eggs
1/2 c. dry white wine (i.e. chardonnay, chablis)
2 tbsp. cooking oil
1/2 c. sugar
1 recipe Honey Cream
Wash strawberries, remove stems. Pat dry with paper towels. Set aside. In a large saucepan
or deep fryer heat 2 inches oil to 375 degrees. Meanwhile, combine flour and 1 tablespoon
sugar. Make a well in the center. Combine eggs, wine and the 2 tablespoons oil; add to
flour mixture. Beat until smooth. Dip berries, a few at a time, into batter. Fry
strawberries, a few at a time, in hot oil for 1 to 2 minutes. Remove with slotted spoon;
drain on paper towels. While still warm, roll in the remaining 1/2 cup sugar. Cool
slightly before eating. Serve warm with Honey Cream. Makes 8 servings.
CHOCOLATE-DIPPED STRAWBERRIES
Makes about 1-1/3 cups dip. Chocolate-covered strawberries are served as a finale to
dinner at some fine restaurants. They also make attractive decorations for cakes and pies.
1 (12 oz.) pkg. semi sweet chocolate pieces
6 tbsp. butter or margarine
1/2 tsp. Vanilla
Strawberries with stems
Melt chocolate pieces in top of double boiler. Blend in butter and vanilla. Dip
strawberries in chocolate, swirling to coat evenly. Place on waxed paper and set in cool
dry place.
ALMOND CREAM DIP WITH STRAWBERRIES
2 pt. fresh strawberries
1 (3.4 oz.) pkg. vanilla instant pudding
2 c. whipping cream
1 c. milk
1/2 tsp. almond extract
Wash strawberries; do not hull. Pat dry and chill. Combine pudding mix and remaining
ingredients in a large mixing bowl. Beat with a blender at high speed until soft peaks
form (about 8 minutes). Serve with strawberries. Yield: 6-8 servings or 25 appetizer
servings.
PRETZEL SALAD WITH STRAWBERRIES
2 c. crushed pretzels
1/4 c sugar
1/2 stick melted butter
Mix the above. Press in 9x13 pan. Bake 350 degrees 10 minutes. Cool.
8 oz. cream cheese
1 c. sugar
1 c. Cool Whip
1 lg. pkg. strawberry Jell-O
2 c. pineapple juice or water
2 pkgs. frozen strawberries (or 1 lg.)
Blend cream cheese, Cool Whip and sugar. Spread over pretzel crust. Refrigerate. Dissolve
Jello in hot water (or water). Add frozen strawberries. When Jello sets add to crust. Top
with extra Cool Whip. Everyone enjoys!!
SPINACH SALAD WITH STRAWBERRIES AND ORANGES
1 lb. spinach leaves, washed, with stems removed
3 green onions, chopped
2 c. whole strawberries
1 sm. can mandarin oranges, drained
1/4 c. cashews, coarsely chopped
3 tbsp. Honey
1/2 tsp. Salt
1/2 tsp. dry mustard
1/2 tsp. Paprika
1/2 c. oil
2 tbsp. Vinegar
1/2 tsp. celery seed
Be sure the spinach is very well washed, then dry it, wrap in a towel and refrigerate to
make it crisp. Wash, hull, and drain the strawberries. In a large bowl, combine the
spinach, chopped onions, strawberries, oranges, and cashews. To make the dressing, beat
all the remaining ingredients together with a fork or mix in a blender. Do not pour the
dressing over the salad until ready to serve or the spinach will be limp. Makes 6
servings.
STRAWBERRIES FRUIT SALAD
1/2 c. strawberries, sliced
1/2 c. seedless grapes
2 sm. bananas, sliced
HONEY-SOUR CREAM DRESSING
1 c. sour cream
2 tbsp. Honey
2 tbsp. orange or grapefruit
Prepare Honey-Sour cream dressing in large bowl. Mix fruit together. Add dressing.
Refrigerate 1 hour.
CITRUS ROMAINE SALAD WITH STRAWBERRIES
2 navel oranges
1 tbsp. Vinegar
1 tbsp. Honey
1 1/2 tsp. vegetable Oil
1/4 tsp. Salt
1/8 tsp. Pepper
5 c. tightly packed shredded Romaine lettuce
1 c. halved fresh strawberries
1/2 c. vertically sliced purple onion
Peel and section oranges over a bowl. Squeeze membranes to get juice (2 tablespoons).
Combine this juice, vinegar and next 4 ingredients. Stir. Combine last 3 ingredients in
bowl and toss well. Add unused orange sections. Pour dressing over lettuce mixture. Makes
7 servings.
ANGEL FOOD CAKE WITH JELL-O, STRAWBERRIES AND COOL WHIP
1 lg. angel food cake
3 lg. strawberry Jell-O
1 qt. fresh strawberries
1 lg. container Cool Whip
Take a serrated knife and around the top of cake make 2 circles, space far enough apart.
The make Jell-O as directed. Pour over top of cake, make sure Jell-O goes into where you
made the cuts all around. Add strawberries to center of bowl and around the edge. Then put
in refrigerator until it is jelled. This dessert should be made in a large deep bowl. Add
Cool Whip. Serves 10 to 12 people. Great for summer fun.
WHITE CAKE WITH STRAWBERRIES AND CHOCOLATE GLAZE
Vegetable cooking spray
3/4 c. plus 2 tbsp. sifted cake flour
1/2 c. superfine sugar
1 tsp. baking powder
1/4 c. vegetable oil
1/4 c. water
1 tsp. vanilla extract
3 egg whites
1/2 tsp. cream of tartar
1 c. sliced small fresh strawberries
1/4 c. semi-sweet chocolate morsels
1 whole strawberry
Coat a 10-inch flan pan with cooking spray; set aside.
Combine flour, sugar, and baking powder in a medium bowl; make a well in center of
mixture. Combine oil, water, and vanilla; add to dry ingredients, stirring well. Set
aside. Beat egg whites (at room temperature) at high speed of an electric mixer until
frothy; add cream of tartar and beat until stiff peaks form. Fold egg white mixture into
flour mixture. Pour batter into prepared pan. Bake at 350 degrees for 18-20 minutes or
until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; remove
from pan, and cool completely on a wire rack. Arrange strawberries over the cake and set
aside. Place chocolate morsels in a heavy-duty zip-top plastic bag; seal bag. Submerge bag
in boiling water until chocolate melts. Snip a tiny hole in the end of bag, using
scissors. Drizzle chocolate over strawberries. Garnish with a whole strawberry. Yield: 8
servings.
STRAWBERRIES AND CREAM PIE
Prepared pie crust
FILLING:
8 oz. cream cheese
1/3 c. sugar
1/4 - 1/2 tsp. almond extract
1 c. whipping cream
1/2 c. semi-sweet morsels
1 tbsp. Shortening
4 c. strawberries, fresh
Prepare pie crust for unfilled one crust pie using a 9 inch pie plate or 10 inch tart pan.
Cool. In a large bowl, beat cream cheese until fluffy. Gradually add sugar and extract.
Blend well. Spoon into cooled pie crust. Arrange strawberries pointed side up over
filling. Chill.
STRAWBERRIES ON A CLOUD
1 (8 oz.) pkg. softened cream cheese
1-1/2 c. powdered sugar
1 tsp. Vanilla
1 (8 oz.) tub Cool Whip
1 angel food cake
2 qt. fresh sliced strawberries
1 pkg. strawberry glaze
1/2 c. sugar, if desired
Beat cream cheese and powdered sugar. Add vanilla. Fold in Cool Whip. In a different bowl,
mix glaze, sugar (if desired) and sliced berries. Tear cake into bite-sized pieces. Put
half of cake pieces into a large bowl (a clear glass one is very pretty). Cover with half
of cream cheese mixture. Layer other half of cake and remaining cream cheese. Cover with
strawberry mixture. This can be made a day ahead.
