Strawberry Recipes

Strawberry Shortcake
Submitted by Charlie and Eileen Meisner
5 cups fresh strawberries
2 to 3 tablespoons sugar
Shortcake (see recipe below)
3 cups chilled whipping cream
Sugar to taste
Wash and hull strawberries; drain. Either leave the strawberries whole or sliced. Perfect Slicing Tip: Use your egg slice. Stem the strawberries first, then slice just like you would a boiled egg. Much quick than using a knife.
In a large bowl, place strawberries and sprinkle with sugar; cover and refrigerate. Prepare shortcake.
In a medium bowl, beat the whipping cream until stiff peaks form; fold in sugar.
To serve, split baked shortcakes into halves. Ladle strawberries onto top of shortcake and top with a dollop of whipped cream.
NOTE: Best served when shortcake is warm. Shortcake can be reheated. The berries will be juicier if you crush a few before sugaring and let them sit for an hour before using.
Makes 8 servings.
SHORTCAKE:
4 cups all-purpose flour
1/2 cup sugar
2 tablespoons baking powder
1/4 teaspoon salt
1/2 cup chilled butter or margarine
1 egg, beaten
1 1/4 cups milk
Preheat oven to 400 degrees. Grease two large baking sheets. In a large bowl, combine flour, sugar, baking powder, and salt. With a pastry blender or two knives, cut in butter or margarine until particles are the size of small peas; stir in egg and milk.
On a lightly floured surface, using 1/2 cup dough per biscuit, pat dough into eight (4-inch rounds. Bake 15 to 17 minutes or until golden brown.)

Strawberry Vodka Slush

Submitted by Barb Rusch

7 cup water

1 cup sugar

Bring water and sugar to a boil.

Add 3 oz. strawberry jello. Let cool

Add 12 oz orange juice and 12 oz lemonade

Add 2 cups voka and 4 cups blended strawberries

Freeze.

Then to serve mix 1/2 glass slush with 1/2 glass 7Up, Sprite, or Sierra Mist.

Strawberry Spinach Salad

Submitted by Jeanne Bootz

8 cups fresh spinach, torn

2 cups fresh strawberries, sliced

2 TBS. onion, finely chopped

1 TBS. sunflower kernels

1/2 TBS. toasted sesame seeds

2 TBS. canola oil

2 TBS. red wine vinegar or cider vinegar

4 1/2 tsp. sugar

1 1/2 tsp. snipped fresh dill (or 1/2 tsp. dried dill weed)

1/8 tsp. salt

1/8 tsp garlic powder

1/8 tsp. ground mustard

In a salad bowl combine spinach, strawberries, onion, sunflower kernels, and sesame seeds. Set aside.

In a jar with a tight fitting lid, combine the remaining ingredients and shake well.

Pour over salad mixture and gently toss to coat evenly.

Serve immediately. Make 8 servings.

Strawberry Pie

Submitted by Louise Sloniker

4 cups fresh strawberries sliced

1 - 9" baked pie shell

1/2 cup sugar

2 tsp. corn starch

1 1/2 cup water

1 - 3 ounce package strawberry jello

2 tsp. light corn syrup

Combine sugar and corn starch. Add water and corn syrup.

Cook until thickened and boil for 2 minutes.

Add gelatin to mixture. Cool until it starts to gel.

Pour over strawberries in pie shell. Chill.

Top with whip cream.

Fruit Pizza

Submitted by Jeanne Bootz
Crust:

½ cup margarine
1 egg
½ tsp. vanilla
½ cup sugar
1 ½ cup flour
½ tsp. baking powder
¼ tsp. salt

Mix well and spread on a 14” pizza pan. Bake at 375 degrees for 6 – 8 minutes. Cool.

Topping:

11 oz cream cheese
3 TBS. powdered sugar

Smooth over cooled crust.

Arrange fruit:

halved grapes
sliced strawberries
pineapple rings, well drained
marachino cherries
blueberries
banana slices
kiwi slices

Glaze:

½ cup orange juice
3 TBS. lemon juice
½ cup sugar
2 TBS. corn starch
5 TBS. water

Combine in a sauce pan and cook to boiling, stirring well. Boil for 1 minute, stirring to thicken. Cool and pour over fruit.

Refrigerate and enjoy!

Strawberry Yogurt Dessert

Submitted by Jeanne (Turner) Bootz

Make your usual graham cracker crust for a 9 x 13 inch pan. Press into the bottom and cool.

In a large bowl, mix together:
3 containers of berry yogurt—strawberry, raspberry, cherry, or peach
1 container of whipped topping (12 oz)
10 – 20 oz of fresh (or frozen) strawberries

Spread over crust; freeze at least four hours. You may want to bring out of the freezer when you sit down to dinner, so it’s not so rock-hard when you cut it. Strawberries tend to get very hard when frozen in this mixture

Frozen Strawberry Jam

Submitted by Verna Grant

3 cups mashed strawberries

5 cups sugar

3/4 cups water

1 package Sure-Jell

Mix mashed berries & sugar. Let stand for 20 minutes, stirring often.

Boil the water and Sure-Jell for 1 minute.

Add to the berry mixture, stirring thoroughly for 2 minutes.

Pour into containers at once and cover.

Place in refrigerator for 24 hours and then freeze.

Strawberry Swirl
Submitted by Jeanne Bootz

1 cup graham cracker crumbs
3 TBS. sugar
¼ cup butter, melted
2 cups sliced strawberries (fresh or frozen)
1 package (3 oz) strawberry gelatin
1 cup boiling water
½ lb. Marshmellows
½ cup milk
½ pint heavy cream, whipped

Mix cracker crumbs, 1 TBS. sugar, and melted butter. Reserve ¼ cup for topping. Press firmly over the bottom of a 9x9” pan. Chill until set.

Sprinkle 2 TBS. sugar over strawberries; let stand 30 minutes.
Dissolve gelatin in boiling water. Drain strawberries and save juice. Add enough water to juice to make 1 cup; add to gelatin and chill until partially set. Heat marshmallows and milk until melted. Cool thoroughly.

Fold in whipped cream. Add strawberries to gelatin mixture; swirl in marshmallow mixture to marble. Pour over crust. Top with reserved crumb mixture. Chill until set. Serves 9.

Strawberry Sauce

1 pint strawberries

1 TBS honey

1 tsp lemon juice

Blend all together until smooth. Use over ice cream and other desserts. Delicious added to lemonade to make a strawberry lemonade!

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