• Banana Strawberry Sorbet
  • Feather Pancakes & Strawberry Sauce
  • Fresh Strawberry Topping
  • Fruity Strawberry Salsa
  • Rosy Strawberry Soup
  • Strawberries & Oranges with Vanilla Scented Wine
Banana Strawberry Sorbet

Yields 4 Servings

3 Bananas
1 c Sliced strawberries, fresh or frozen
1/2 c Tropical fruit punch or guava drink
Fresh strawberries and mint leaves for garnish

Peel the bananas, place in a plastic bag and freeze until firm. When ready to
serve, slice the bananas into chunks. Place the bananas, 1 C of strawberries and
the fruit punch in a blender or food processor and puree until smooth. Freeze
until soft. Garnish with strawberries and mint leaves.

Makes 11 ½ quarts
The dense, creamy richness of a New York cheesecake makes it the perfect
candidate for some kind of fruity foil. A ruby-colored, glazed strawberry
topping is the classic fruit accompaniment to New York cheesecake. This
topping is best served the same day it is made.

2 lbs strawberries, cleaned, hulled and cut lengthwise into 1/8 to ¼-inch slices
½ cup sugar
pinch salt
1 cup strawberry jam
2 tablespoons juice from 1 lemon

Feathery Pancakes & Strawberry Sauce

½ cup whole wheat flour
½ cup all-purpose flour
1 tbsp sugar
2 tsp baking powder
¼ tsp salt
¾ cup skim milk
1 tsp cooking oil
2 egg whites
Nonstick spray coating
Strawberry Sauce

1. In a mixing bowl combine flours, sugar, baking powder, and salt. Stir in milk
and oil. In a clean bowl, beat egg whites till stiff (tips stand straight). Fold egg
whites into flour mixture.
2. Spray griddle with nonstick cooking spray. Preheat griddle over medium
heat. For each pancake, pour about ¼ cup batter onto the hot griddle. Cook
over medium heat till pancakes are golden brown (1 to 2 minutes per side);
turn to second sides when pancakes have bubbly surfaces and slightly dry
3. Serve pancakes with Strawberry Sauce. Makes 5 servings
4. Strawberry Sauce: In a blender container or food processor bowl combine 2
cups fresh strawberries, 1 tablespoon sugar, and 1 teaspoon vanilla. Cover and
blend or process till smooth. In a small saucepan, heat sauce till warm. Serve
over pancakes.

Fresh Strawberry Topping

1. Toss berries, sugar, and salt in medium bowl; let stand until berries have
released juice and sugar has dissolved, about 30 minutes, tossing occasionally
to combine.
2. Process jam in food processor until smooth, about 8 seconds; transfer to
small saucepan. Bring jam to simmer over medium-high heat; simmer, stirring
frequently, until dark and no longer frothy, about 3 minutes. Stir in lemon
juice; pour warm liquid over strawberries and stir to combine. Let cool, then
cover with plastic wrap and refrigerate until cold, at least 2 hours or up to 12
hours. To serve, spoon a portion of topping over each slice of cheesecake.

Fruity Strawberry Salsa

2 1/2 cups chopped fresh strawberries
1/2 cup chopped green pepper
1/3 cup finely chopped onion
2 Tbsp chopped fresh cilantro
1 Tbsp lime juice
1/4 tsp salt
1 to 2 jalapeno peppers, seeded & minced

Lightly stir together all ingredients in a medium bowl. Cover & refrigerate for
30 minutes. Serve with tortilla chips or with grilled chicken or pork.

Rosy Strawberry Soup

1 ½ quarts strawberry preserves
4 ½ cups sour cream
1 ½ cups sherry
6 tbsp grenadine
3 cups half and half
4 pint baskets strawberries

Whisk together strawberry preserves and sour cream until smooth. Stir in the
remaining ingredients. Cover and refrigerate several hours or overnight to
blend flavors. Yield: 24 servings

Strawberries & Oranges with Vanilla Scented Wine

2 cups Reisling or other dessert wine
6 strips orange rind
1 cup fresh orange juice
2 tbsp sugar
1 piece vanilla bean, split lengthwise
6 cups halved strawberries
2 ½ cups orange sections
Mint sprigs, if desired

1. Combine the first 4 ingredients in a medium saucepan. Scrape seeds from
vanilla bean; add seeds and bean to wine mixture. Bring to a boil; reduce heat,
and simmer 5 minutes. Strain mixture through a sieve over a large bowl;
discard solids. Let cool 30 minutes; discard rind. Stir in berries and oranges.
Cover & chill. Garnish with mint if desired. Serves 12.
  • Strawberry Crisp
  • Strawberry Peach Melba
  • Strawberry Pops
  • Strawberry Rhubarb Pie
  • Fresh Strawberries with Balsamic & Basil
  • Fresh Strawberry Cupcakes
Strawberry Recipes
Strawberry Crisp

4 cups quartered strawberries
¼ cup light brown sugar, divided
¼ cup regular oats
3 tbsp all-purpose flour
3 tbsp butter, melted
2 tbsp chopped almonds, toasted.

1. Preheat oven to 350.
2. Coat 4 ramekins with cooking spray. Toss strawberries with 1 tbsp sugar;
place 1 cup strawberries in each ramekin.
3. Combine remaining sugar with other ingredients; stir until crumbly. Sprinkle
oat mixture over strawberries. Place ramekins on a baking sheet; bake at 350
for 20 minutes.

Strawberry Peach Melba

Yield: 4 Servings

3 cups fresh strawberries
1 cup confectioner’s sugar
¼ cup water
1 tsp lemon juice
2 tsps corn starch
1 tbsp cold water
1 tsp vanilla extract
4 scoops vanilla ice cream
15 ounces fresh peaches
Whipped topping

In a saucepan, mash strawberries; add sugar, water, and lemon juice. Cook and
stir until mixture comes to a boil. Combine the cornstarch and cold water until
smooth; stir into the strawberry mixture. Cook and stir for 2 minutes or until
thickened and bubbly. Remove from heat; stir in vanilla. Strain to remove the
pulp. Place the pan in an ice-water bath to cool, stirring occasionally. Serve
strawberry sauce over vanilla ice cream; top with peaches and whipped

Strawberry Pops

Makes 8

1. Pulse 1 ½ pints strawberries, rinsed and hulled, with ½ cup confectioners’
sugar and 1/3 cup water in blender until pureed, with some chunks of berries
remaining. Pour half of the mixture into a bowl.  
2. Pulse remainder until smooth. Stir puree into mixture in bowl. Pour into 3-
ounce molds or plastic cups, insert sticks or wooden spoons, and freeze until
solid, at least 8 hrs.

Strawberry Rhubarb Pie

1 9-inch pie shell
2 cups of 1-inch thick rhubarb slices
2 cups strawberries, halved if needed
1 cup sugar
4 tablespoons all purpose flour
1/2 teaspoon lemon
1 teaspoon salt
Crumb Topping (below)
Preheat oven to 425° F. Combine the rhubarb, strawberries, sugar, flour, lemon
and salt. Turn into unbaked pie shell. Bake for 30 minutes. Sprinkle crumbs on
top. Bake for 15 minutes more or until crumbs are brown and pie is bubbly.
Cool on rack.

1 cup all purpose flour
1/2 cup sugar
1/4 cup butter, softened

Combine ingredients; mix with hands until large crumbs form.

Fresh Strawberries with Balsamic Vinegar and Basil

1/2 c sugar
1/2 c balsamic vinegar
1 1/4 tbsp. honey
1 tsp. fresh ground pepper
1/2 c fresh basil leaves, torn into pieces
5 c strawberries, trimmed and halved

In a large mixing bowl, stir together the sugar, balsamic vinegar, honey,
and pepper. Add basil and strawberries. Toss to coat and chill in the
refrigerator for at least an hour.

Fresh Strawberry Cupcakes

1 ¾ cup flour
1 tsp. baking soda
1 cup sugar
½ cup chopped walnuts
2 egg whites
½ cup oil
½ tsp. vanilla extract
1 cup fresh crushed strawberries
powdered sugar (optional)

Mix together, the flour, baking soda, sugar, and nuts in a bowl. In another
bowl beat together the eggs, oil and vanilla until well blended. Add
strawberries and beat at low speed until strawberries are more crushed. Beat in
flour mixture until smooth but the berries are still showing. Pour into greased
muffin tins about half way each. Bake at 350 degrees for about 30 minutes or
until center is done. Sprinkle with powdered sugar if desired.
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