Strawberry Recipes
Here's a recipe from Stephanie Smith. “Very yummy and quite sinful”.
STRAWBERRY
CHOCOLATE CROISSANTS
Croissants Strawberries (sliced & room temp)
Dolce Fruita chocolate discs
Whipped cream
Slice room temperature strawberries.
Slice Croissants in half and toast them in the oven.
While toasting, melt a container of chocolate disc from Dolce Fruita. Spread melted chocolate on toasted
croissant. Layer the strawberries on
top of the chocolate. Garnish with whipped cream. Enjoy!
Here’s a recipe
from Cindy Barthelmy:
CHOCOLATE
STRAWBERRY PIE (from movie "Waitress")
Chocolate Cookie Crumb Pie Shell
2 cups Crushed Oreo Cookies (without the filling)
6 tablespoons butter, melted
Mix together the cookie crumbs and butter. Using your fingertips,
firmly and evenly press the mixture into the bottom and sides of a 9 inch pie
plate. Bake at 375 degress for 8-10 minutes. Set aside to cool.
Chocolate Silk Filling
1/4 cup unsalted butter
1 1/2 cup coarsely chopped, semi-sweet chocolate, (5 ounces)
1 package miniature marshmallows
1/3 cup whipping cream
1 teaspoon pure vanilla extract
(Whipping cream as required)
Fresh Strawberry Filling
2 cups strawberries, slightly crushed
1/3 cup sugar
4 tablespoons cornstarch
1/2 teaspoon strawberry or raspberry extract, optional
1 tablespoon balsamic vinegar
2 1/2 cups strawberries, diced if large, or halved if small
Garnish
2 cups whipping cream; whipped with 3 tablespoons confectioners’
sugar
1/3 cup chocolate cookie crumbs
Diced Strawberries
Bake and cool the prepared pie crust. Set aside.
In a small saucepan over lowest heat, slowly melt the chocolate
and butter together over low heat. Remove from heat and stir in the
marshmallows to melt and then the cream and vanilla. Refrigerate while making
strawberry filling.
For the Strawberry Filling, crush or mash the strawberries.
Combine the sugar and cornstarch in a small bowl and whisk. In a medium
saucepan, heat the crushed berries with cornstarch mixture until lightly
bubbling and thickening. Remove from heat and stir in extract and vinegar. Cool
15 minutes and then fold in fresh strawberries. Refrigerate 2 hours.
To assemble pie, spoon chocolate filling into pie shell. If the
filling is too thick and cold, put it in a food processor and whiz with some
whipping cream drizzled in, until it is soft enough to use as filling (but not
gloppy). Top with the strawberry filling.
Optional: Serve with dollops of sweetened whipped cream.
Dust top with chocolate crumbs and diced strawberries. I just added freshly
diced strawberries on top... it did not need the whipped cream.
Serve at once or chill up to two days.
Here’s a recipe from Julie O’toole: “What's nice about this one, is that it doesn't involve chilling (so you can make it once you get home) and it's incredibly simple”!!
STRAWBERRY AMARETTO CHEESECAKE
1 cup graham cracker
crumbs 1/4 cup sugar
2 Tbs. unsalted butter, softened
In a small mixing bowl,
combine the crumbs, sugar, and butter. Blend well with fork or pastry blender. Press onto the bottom of a well-buttered
spring-form pan. Chill for 30 minutes.
Wrap bottom and sides of pan in heavy-duty aluminum foil, to create a
leak-proof seal.
Filling:
2 lbs. cream cheese, softened 1 1/2
cup sugar
1 cup heavy cream 6 eggs
3 Tbs. lemon juice 1/2
tsp. brandy or extract
1 cup sour cream 1
Tbs. vanilla
2 Tbs. flour 1
cup fresh strawberries, chopped
In a large bowl, beat
the cream cheese, sugar, and cream until smooth. Add the eggs, one at a time,
until the mixture is smooth and creamy. Mix in lemon juice, extract, sour
cream, vanilla and flour. Fold in strawberries. Pour mixture into spring-form
pan. Place spring-form pan in another
pan that is larger, and fill the other pan with water up to ½ of the spring-form pan (for even baking). Bake at 425
degrees for 15 minutes, then reduce the temperature to 275 degrees and continue
to bake for 1 hour. Take out
spring-form pan and transfer to a wire rack and cool for 3 hours. Remove foil and cheesecake. Cut into slices and top with topping.
Topping:
2 1/2 cup fresh strawberries, chopped 1
c AMARETTO LIQUEUR
1 Tbs. sugar
Cook over medium heat
in saucepan until sugar is dissolved and liquid is reduced . Cool.
STRAWBERRY DUTCH BABY
PANCAKES
Topping:
3 Tbs.
Cornstarch 2
qts. Strawberries
½ cup light corn
syrup ¼ cup butter
Blend cornstarch
into strawberries in saucepan. Stir in
corn syrup and butter.
Bring mixture to
a boil, stirring frequently. Remove
from heat and keep warm.
Pancakes:
12 eggs 3
cups flour
3 cups milk 1/8 cup
sugar
I Tbs. vanilla
extract ¾ tsp.
ground cinnamon
¾ cup butter 1 ½ cup
sour cream
Beat eggs. Whisk in flour and milk; mix smooth. Whisk in sugar,
vanilla and
cinnamon; mix well. For each individual
serving, melt 1 Tbs.
butter in 6”
skillet over med. Heat. Pour in ½ cup
batter. Bake in 425 degree
oven for 15
min., until pancake is set and slightly browned. Gently remove
from pan and
place on serving plate. Pour 1/3 cup
strawberry topping in cavity.
Garnish with 2
Tbs. sour cream, if desired. Yields 12
servings.
FROZEN STRAWBERRY COOKIE PIE
1-9” graham
cracker pie shell 1 qt. Vanilla
ice cream, softened
1 ¼ cups
strawberries 2 cups
chocolate sandwich cookies, chopped
Bake shell
according to package directions; cool.
Mix ice cream with
strawberries and
cookies. Pour ice cream filling into
pie shell. Cover
tightly, place
in freezer. Freeze until firm. Remove from freezer
10 minutes before
slicing.
STRAWBERRY CREAM PARFAIT
Instant vanilla
pudding and pie filling 2 qts. Milk
2 qts. Sour
cream 2 Tbs. vanilla extract
t tsp. almond
extract 2 qts. strawberries, finely chopped
Blend pudding
mix with milk; mix well. Blend in sour
cream, vanilla and
almond
extract. Remove 2 qts. pudding
mixture. Blend with strawberries.
For parfaits,
layer vanilla and strawberry pudding alternately in
24 ¾ cup
dishes. Chill. Yields 24 servings.
CHOCOLATE STRAWBERRY BREAD PUDDING
2 ½ cups heavy
cream, scalded 1 2/3 cups
sugar
10-1 oz. Squares
semi sweet chocolate 12 eggs, separated
1 ¼ cup butter,
melted 2
Tbs. vanilla extract
½ tsp. almond
extract ¼
cup powdered sugar
15 cups fresh,
firm textured bread crumbs
5 cups (approx.
2 lbs.) strawberries, pureed
Butter 24-1 cup
capacity baking dishes, set aside. Pour
cream over
chocolate to
melt, until smooth. Whisk in 1 cup
sugar, egg yolks, butter,
vanilla and
almond extract. Fold in bread crumbs
and strawberries.
Meringue egg
whites with 2/3 cup of sugar. Fold into
chocolate batter.
Spoon butter
into prepared baking dishes; place in large baking pan.
Add warm water
to large pan to reach halfway up baking cups.
Bake at 350
degrees, 50 to 60 minutes, until a toothpick inserted comes
out with only a
few crumbs. Remove cups from water to
cool. To serve,
spoon ¼ cup
strawberry sauce (below) onto the plate.
Unmold pudding
from dish and
place on top of sauce; dust with powdered sugar.
Yields 24
individual servings.
Strawberry
Sauce:
1 qt. apple
juice 1 cup sugar
¼ cup cornstarch 2 cups strawberries, pureed
¼ tsp. almond
extract
Whisk together
apple juice, sugar and cornstarch in saucepan.
Cook until mixture
boils and thickens. Blend in strawberry
puree and extract.
STRAWBERRY
APPLE CRISP
3qts. apple pie
filling 2 qts.
strawberries
1/3 cup
cornstarch 2
cups brown sugar
1 qt. rolled
oats 1
1/3 cup flour
2 cups butter,
melted 2 c. toasted
chopped almonds
vanilla ice
cream, optional
Combine apple
pie filling with strawberries. Blend in
cornstarch.
Pour into 8-qt
capacity steam table pan. Combine brown
sugar,
oats and
flour. Blend in butter; mix evenly. Stir in almonds. Sprinkle
over strawberry
mixture. Bake at 350 degrees, 40
minutes. Cool.
To serve, divide
crisp into 24 portions. Spoon serving
into serving dish.
Top with vanilla
ice cream, if desired. Yields 24
servings.
OLD FASHIONED STRAWBERRY SHORTCAKE
2 cups flour 1 Tbs. baking powder
¼ tsp. salt 10 Tbs. butter
½ cup milk 2 pints
strawberries
Preheat oven to
400 degrees. Wash, hull, drain and
slice strawberries.
Sift together
flour, baking powder and salt. Cut in 1
stick of butter
with pastry
blender. Mix with fork, adding enough
milk to make a soft
dough. Stir to blend. Beat rapidly for 1 minute, until dough leaves side
of bowl. Turn dough onto a floured board and knead
gently for 30 seconds.
Divide in half
and with floured hands, spread each half over the bottom of
two 8” inverted
cake pans. Prick the surface with a
fork. Bake for 15
minutes or until
golden brown. When cakes are down and
hot, spread
one layer with
remaining butter. Put layer on serving
plate, butter side
up, and spread
with half of the strawberries. Top the
second layer with
remaining
strawberries. Serve with whipped
cream. Yields 6 servings.
SUMMER PUDDING COUPE
3 cups sugar 1 1/1 cups
cornstarch
9 cups milk 6 Tbs.
butter
2 Tbs. grated orange peel 3 cups orange juice
6 lbs. ( ½
gallon) strawberries, hulled and sliced pound
cake
Keep 24 strawberries whole for garnish
Combine sugar
and cornstarch in saucepan. Blend in
milk. Heat,
stirring
constantly until mixture boils and thickens.
Blend in butter,
orange peel and
orange juice. Cover and chill. To assemble, place
1 oz. pound cake
in bottom of 24 serving dishes. Top
each with 1 cup
sliced
strawberries. Top each with 1 ½ cup
pudding. Garnish each
with whole
strawberry.
1 lb. fresh
spinach leaves, washed 1 ½ qt.
shredded, cooked chicken
3 qts. strawberries,
hulled and halved 1 qt. thinly
sliced red onions
3 cups fresh sliced mushrooms 2 cups prepared oil &
vinegar dressing
Toss all
ingredients except dressing. Cover and
chill until ready to serve.
When ready to serve, drizzle
with 3 Tbs. oil and vinegar dressing.
Yields 12 servings
STRAWBERRY PIE ELEGANCE
3 pints fresh
strawberries 1
baked pie shell
2 Tbsp.
Cornstarch 4
tsp. flour
1 cup sugar whipped
cream
Wash, drain and
hull fresh strawberries. Allow
strawberries to juice. Add
water if
necessary to make 1 ½ cupfuls. Cover
cooled pie shell with
strawberries,
keeping out a few for garnish. Bring
juices to a boil, stirring
constantly. Boil for 1 minute. Chill for several hours.
Cover strawberries
in pie shell
with cooled juice mixture, chill again.
It is best to make this pie
in the morning
to be served that evening. Just before
serving, cover with
whipped cream
and garnish with remaining strawberries.
1 lb. fresh
strawberries 1
envelope unflavored gelatin
¼ cup cold water ½ cup
milk
1/3 cup
Hershey’s cocoa 1/3
cup sugar
½ tsp. pure
vanilla extract 1
cup whipping cream
Wash, drain and care
strawberries. In a blender container,
sprinkle
gelatin over
water. Let stand 6 minutes to
soften. Heat milk until hot,
but do not
boil. Add to the gelatin mixture. Process on low speed until
gelatin granules
are dissolved. Add strawberries and
vanilla and blend
well. Add whipping cream and blend well. Pour into dessert dishes.
Cover and
refrigerate until serving time. 6
servings
1-3oz. pkg strawberry gelatin
1 pkg (makes 4 serving) vanilla pudding
1 ½ pints fresh strawberries, hulled and
sliced
1 ¼ cup water
¼ cup orange liqueur
Combine gelatin
and pie filling mix in saucepan. Stir
in water.
Cook and stir over
high heat until mixture comes to a boil.
Remove
from heat; stir in strawberries and liquor. Chill until slightly thickened.
Serve as a sauce
over ice cream or slices of angel food cake.
Store covered in
the refrigerator. To reuse, heat over
low fire.
Yield: 4 cups.
EASY STRAWBERRY BUTTER
½ cup
unsalted butter, softened 2/3 cup
strawberry preserves
Combine
butter and preserves; beat with an electric mixer on low
speed
for 1 minute, or until well mixed.
Cover and chill. Remove from
refrigerator
30 minutes before serving to allow to soften.
Yields 1 ¼ cups.
STRAWBERRY CREAM CHEESE
SPREAD
1-8oz.
pkg. soft cream cheese 1
Tbs. powdered sugar
2 Tbs.
reserved strawberry juice
Cream
all ingredients until light and
fluffy. Serve with bread. Yield 1 cup.
STRAWBERRY PINA
COLADA
3 scoops
vanilla ice cream 1
½ cup coconut rum
2 oz.
pineapple juice 3
oz. fresh strawberries
Scoop
ice cream into blender. Pour in rum,
pineapple juice and
strawberries. Blend until thick and creamy. Pour into a 14 oz. tulip
glass
and garnish with whipped cream and a fresh strawberry.
1
serving.
STRAWBERRY
PUNCH
2 qts.
strawberries 2
qts. orange juice
2 qts.
pineapple juice
Puree strawberries. Blend strawberry puree with orange and
pineapple
juice. Serve over ice. Yields 24 servings
MERRY
BERRY PUNCH SPARKLER:
Add ½
cup lemon-lime carbonated soda to 1 cup strawberry
punch
for a sparkling fruit drink.
STRAWBERRY YOGURT
SPLIT
Peel and
split 1 banana. Place banana halves in
a serving bowl.
Top with
1 cup fresh strawberries, ½ cup yogurt and 1 Tbs. chopped,
toasted
almonds.