Strawberry Recipes

 

FRESH STRAWBERRIES !

Lesley's Recipe Archive: Canning Tips & Techniques   Local, big, fat, juicy strawberries. We are fortunate here in the Niagara Region to have an abundance of strawberries, as well as other tender fruit. These little red berries can be bought frozen, in jam, or in pastries any time of the year. But the true lover of strawberries loves them when they’re fresh. If you live near a pick-your-own farm, you really should get out there and give it a try. Enjoy

All of the following strawberry recipes are on this page, but if you would like to print an individual recipe, click on a recipe title below and you'll be taken to the individual recipe page for printing


White Chocolate and Strawberry Trifle
Strawberry Pie
Strawberry Jam
Strawberry Log
Frozen Strawberry Pretzel Crusted Cake
Strawberry Flan
Strawberry-Rhubarb Ice Cream
Strawberry Sorbet

Strawberry Tiramisu
Cranberry Strawberry Rhubarb Dessert

Maybe all you need with those fresh strawberries is some Homemade Ice Cream

Fresh Strawberries!

Did you know ?
  • Strawberries were cultivated in ancient Rome!
  • Strawberries were used as a medicinal herb in the 1200s.
  • Strawberries are not really a fruit or a berry, but rather the enlarged receptacle of the flower.
  • They are grown in every U.S. state and Canadian province.
  • Strawberries are a member of the rose family!
  • Strawberries have a museum dedicated to them in Belgium.
  • They are very high in vitamin C, potassium and antioxidants.
  • Strawberries have just 55 calories per cup (plus 0 cholesterol and 0 fat).

Source: U.S. Department of Agriculture

 


Strawberry Recipes

White Chocolate and Strawberry Trifle

1-package JELL-O Vanilla Pudding (not instant)
3-cups milk
6-squares white chocolate, coarsely chopped
1-500ml Cool Whip, thawed
1/2-frozen pound cake, thawed
1/4-cup orange liqueur, or orange juice
2-1/2-cups sliced and sweetened fresh strawberries
5-squares white chocolate, grated
6-8 whole strawberries for garnish
1-square white chocolate, melted and cooled


Prepare pudding with milk according to package directions
Remove from heat
Stir in 6 squares of chocolate until melted and smooth
Cover with plastic wrap and chill
Fold in 1 cup of whipped topping
Cut cake into small cubes and drizzle with liqueur
In the bottom of a deep glass bowl, layer half of the cake cubes, half the berries, half the pudding, and half the grated chocolate.
Repeat layers, ending with chocolate
Top with remaining whipped topping
Garnish with berries
Drizzle melted chocolate over top

Makes 8 servings



Strawberry Pie

1-quart fresh strawberries
9-inch baked pie shell
1-1/2-cups water
3/4-cup granulated sugar
2-tbsp cornstarch
85g package strawberry jelly powder

Lightly rinse strawberries
Remove green hulls and slice
Place in pie shell
In a saucepan, whisk together water, sugar, and cornstarch
Cook over medium heat until mixture comes to a boil, cooking 2 minutes more until translucent and thickened
Remove from heat, add jelly powder and stir or whisk until dissolved
While hot, pour evenly over fruit in pie shell
Chill until set

 


Strawberry Jam

6 pints strawberries, washed
3 cups sugar
1 1/3 cups liquid pectin*
Juice of one fresh lemon


In a large saucepan, over medium heat, combine the strawberries, sugar, pectin and lemon juice
Bring the liquid to a boil, reduce heat to medium-low and simmer for 25 minutes, stirring occasionally.
Spoon the hot mixture into 10 (half-pint) hot sterilized jars, filling to within 1/2-inch of the top
With a clean damp towel, wipe and fit with a hot lid
Tightly screw on the metal ring
Process in a hot water bath for 5 minutes
Using tongs, remove the jars, place on a towel, and let cool
Test the seals. Tighten the rings. Store in a cool dark place.

Yield: 10 half-pint jars.

 


Strawberry Log

3 Eggs, separated
1/2-cup Granulated sugar
1/2-cup All-purpose flour
1/3-cup HERSHEY'S Cocoa
1/3-cup Granulated sugar
1/2-tsp Baking soda
1/4-tsp Salt
1/3-cup Water
2-tsp Vanilla extract -- divided
1-tbsp Granulated sugar
2-tbsp Powdered sugar -- plus...
3/4-cup Powdered sugar -- divided
2-cup Cold whipping cream
3-cup Thinly sliced strawberries  (fresh) or 32 oz -frozen strawberries, thawed
Additional strawberries, coarsely chopped, (optional)

Heat oven to 375 F.
Line 15-1/2x10-1/2x1-inch jelly-roll pan with foil, generously grease foil.
In large bowl, beat egg yolks on high speed of electric mixer for 3 minutes
Gradually add 1/2 cup granulated sugar; continue beating 2 minutes
Stir together flour, cocoa, 1/3 cup granulated sugar, baking soda and salt
add alternately with water and 1 teaspoon vanilla to egg yolk mixture, beating on low speed just until smooth.
In small bowl, beat egg whites until foamy
Add 1 tablespoon granulated sugar and beat until stiff peaks form
Carefully fold into chocolate mixture
Spread batter evenly into prepared pan
Bake 15 to 18 minutes or until top springs back when touched lightly
Invert on towel sprinkled with 2 tablespoons powdered sugar; remove foil carefully
Immediately roll cake and towel together from narrow end
Place on wire rack to cool.
In clean large bowl, beat whipping cream, remaining 3/4 cup powdered sugar and remaining 1 teaspoon vanilla on high speed until stiff
Fold sliced strawberries into 2 cups whipped cream; reserve remaining whipped cream
Unroll cake and spread with strawberry-cream mixture
Reroll. Frost with reserved whipped cream
Garnish with chopped strawberries, if desired
Refrigerate at least 1 hour before serving
Refrigerate leftover dessert

8 to 10 servings


Frozen Strawberry Pretzel Crusted Cake

1 1/2-cups crushed pretzels
1/4-cup melted butter
1-pkg (250 g) softened cream cheese
3/4-cup sugar
1 1/3 cups orange juice
1 cup crushed strawberries
1 tub (1 L) Cool Whip topping


Combine pretzels with melted butter
Press onto bottom of a 9 in. spring-form pan.
Beat cream cheese with 3/4 cup sugar in bowl with an electric mixer until smooth
Stir in orange juice and strawberries
Whisk in Cool Whip
Pour over crust
Freeze until firm
Remove from freezer and let stand in refrigerator for 15 minutes before serving

Substitute your favourite prepared juice, such as raspberry, lemonade, limeaid, grape or pink lemonade.

 


Strawberry Flan

Crust:
1/2-cup butter, room temperature
2-tbsp sugar
1-tsp grated lemon zest
1 1/3-cup all-purpose flour

Filling:
1-cup mascarpone cheese
3-tbsp icing sugar
2-tsp grated lemon zest
1/4-tsp vanilla
1/4-cup whipping cream
2-cup halved small strawberries

Glaze:
1/4-cup red currant jelly
1-tbsp lemon juice


In food processor, combine butter, sugar and lemon zest; pulse until mixed
Add flour and process until mixture just starts to cling together
Turn out on to floured surface and gently knead until mixture forms a ball
With floured fingertips, press dough into 9-inch (23 cm.) flan pan
Place in freezer for 20 minutes
Bake at 400* for about 12 minutes or until golden. Let cool completely on rack

In medium bowl, beat together mascarpone cheese, icing sugar, lemon zest and vanilla
Add whipping cream and beat until blended
Spread cheese mixture into cooled crust
Top with strawberries, arranging berries in concentric circles

Heat jelly and lemon juice until jelly melts; brush over strawberries.
Refrigerate until ready to server

Makes 6 to 8 servings

 


Strawberry Sorbet

1-quart fresh strawberries
-cup frozen apple juice concentrate
2-tbsp lemon juice


Puree all ingredients in a food processor
Pour into a bowl, cover, and freeze for 3 or 4 hours
Remove the bowl from the freezer about every 45 minutes and puree again for a smooth consistency
Let the sorbet sit out at room temperature for 15 minutes before serving

 


Strawberry Tiramisu

1-lb Mascarpone
-cup Brandy 0r Tia Maria
-cup cold espresso
4-eggs, separated
1-cup white sugar
1 to 2 packages of ladyfingers
3-squares grated semi-sweet chocolate
1-quart fresh strawberries
2-tbsp white sugar
-cup brandy


Wash, hull and thickly slice the berries
Pour the sugar and brandy over them and let them sit
Beat egg yolks with the brandy until well-mixed
Add the mascarpone and continue to beat until smooth
Whip the egg whites until frothy, and gradually add the white sugar
Continue to beat until they are quite stiff
Dip the ladyfingers, one by one (and quickly or they will get soggy) in the coffee, and put a single layer in the bottom of the pan
Place a layer of strawberries on the ladyfingers
Pour half the cheese mixture over the strawberries
Sprinkle half of the grated chocolate
Repeat the layering, using the rest of the ladyfingers, strawberries, cheese mixture, and chocolate
Chill for 4 to 6 hours

Cranberry Strawberry Rhubarb Dessert
Cake
11/2-cups all purpose flour
1/2-cup quick oats
1/4-cup packed brown sugar
11/2-tsp baking powder
1/4-tsp salt
1/4-cup margarine
1-egg, beaten
3/4-cup milk
6-cups thinly sliced rhubarb
1-6oz package sweetened dried cranberries
1-package(85g) strawberry gelatin dessert mix
Topping
6-tbsp margarine
11/2-cups granulated sugar
2/3-cup quick oats
1/4-cup all-purpose flour
1-tsp cinnamon

Cake
Combine first five dry ingredients in a mixing bowl
Cut in margarine until crumbly
Add egg and milk, stirring until moistened
Spread evenly in a 13x9" baking dish sprayed with no-stick spray
Combine rhubarb and dried cranberries
Sprinkle evenly over cake
Sprinkle powdered gelatin over fruit

Topping
Combine all ingredients
Sprinkle over top
Bake @350F for 60 minutes or until fruit is tender


Strawberry-Rhubarb Ice Cream

2-cups chopped rhubarb (1/2-inch pieces)
1/2-cup water
2-eggs
2/3-cup granulated sugar
1-cup milk
1-cup whipping cream (35%)
2-cups chopped fresh strawberries


In a medium saucepan over medium-low heat, bring rhubarb and water to a simmer
Cook stirring occasionally for 15 minutes or until rhubarb is fully cooked and soft
Using the back of a wooden spoon, push the rhubarb through a fine sieve
Set aside
In a bowl, whisk eggs with sugar until thickened and pale yellow
Set aside
In a separate medium saucepan over medium-low heat, bring milk and cream to a simmer
Gradually whisk into the egg mixture
Return entire mixture to the saucepan
Cook over low heat, stirring constantly until the mixture is thick enough to coat the back of a wooden spoon
Be careful not to let the mixture boil
Strain into a clean large bowl
Let cool to room temperature
Stir in rhubarb and strawberries
Cover and refrigerate until cold or overnight
Stir cream mixture and transfer to ice cream maker
Freeze according to maker's instructions