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Strawberry Recipes

STRAWBERRY PANCAKES

Add strawberries to your pancakes, just as you would blueberries.  Use chopped, fresh berries.  After placing about 1/2 cup of pancake batter onto grill, spread 1/4 cup of strawberries onto top.  Add a sprinkle of cinnamon sugar.  Flip and cook other side.  Enjoy with your favorite syrup.

STRAWBERRY SAUCE for ice cream, pancakes, waffles...

1 pint fresh strawberries

1 Tbsp cornstarch

1/2 cup sugar

1/2 cup water

1 Tbsp lemon juice

Slice one cup of the berries, and puree the other cup of berries.  Combine and set aside.  In a small saucepan, combine cornstarch, sugar, and water.  Cook while stirring constantly.  When smooth and dissolved, stir in berries.  Bring to a boil for one minute while stirring constantly.  Add lemon juice and stir until slightly thickened.  Best served hot.

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STRAWBERRY SHAKE for a breakfast to-go...

3/4 cup fresh or frozen strawberries, cleaned or thawed

3/4 cup almond/coconut/rice/soy milk

1/2 cup yogurt or kefir (unsweetened or vanilla)

Squirt of honey or agave sweetener

Add an extra-ripe banana or protein powder (optional)

Combine all ingredients and puree.  I like to use a stick blender right in the drinking cup.  Or make a whole blender full to give everyone a treat.  Serve immediately over ice.  Add a dash of cinnamon if you like.

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STRAWBERRY LEMONADE

1 cup strawberries, washed and hulled

1/4 cup sugar

2 - 6 oz cans frozen lemonade

Puree strawberries and sugar in blender or food processor.  Add lemonade concentrate and water.  Whip it up! 

Some people like daiquiris, some people like margaritas. 

STRAWBERRY MARGARITAS

1 pound strawberries, fresh or frozen

1 cup tequila

1 cup limeade (I like Santa Cruz organic)

1/4 cup agave sweetener

1/4 cup Triple Sec or Orange Juice

Keep berries frozen if frozen!  Add all ingredients to blender.  Puree till smooth.  Add ice especially if you are using fresh berries.  Serve icy cold.  For a party, make a big batch the day before and keep cold.

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STRAWBERRY CHICKEN SALAD

SALAD DRESSING

2 cups cooked chicken

 2 cups fresh strawberries, sliced

1 cup celery, chopped

1/4 cup roasted almonds, salted, sliced or chopped

1/2 cup mayonnaise

1/2 cup sour cream or plain yogurt

1/4 tsp dry mustard

4 Tbsp lemon juice

1/2 tsp salt

1/4 tsp ground pepper

Prepare salad dressing in a small bowl, and mix well.  Set aside.  Combine chicken, strawberries, celery, and almonds in a separate bowl.  Pour dressing on chicken and toss gently with two forks.  Serve on lettuce leaves.  If you want more flavor, add one or more of the following:  chopped scallions or thinly sliced red onion, chopped parsley or thyme, or tarragon,

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When there's a bunch of bitty berries near the end of the season, Sherrie uses them in strawberry muffins. 

STRAWBERRY MUFFINS

2 cups flour

 2 Tbsp sugar

1 Tbsp baking powder

1/2 tsp salt

1 egg beaten

1 cup milk

1/4 cup vegetable oil

Sift dry ingredients together in a medium mixing bowl.  In a small bowl, mix together all the liquid ingredients.  Make a well in the center of the dry ingredients, and pour the liquid mix into the dry.  Mix with a fork until just moist.  Batter will be lumpy.  Fold in strawberries.  Pour batter into greased or lined muffin cups.  Bake in 425*F over for 20-25 minutes.,

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This is a great summer-time cake and easy-breezy to make.  Light and refreshing!  The color is reddish-pink, so maybe not the best dessert for Father's Day!  OK...if you are not an icing fan like me, leave the cake plain and serve with strawberry sauce and whipped cream!

EASY STRAWBERRY CAKE

STRAWBERRY ICING

3 oz pkg strawberry jello

1/2 cup hot water (not boiling)

1 box white cake mix

3/4 cup vegetable oil

4 eggs

3/4 cup fresh strawberries, cut in chunks

1/2 cup butter, softened

1/2 cup mashed strawberries

1 lb confectioners sugar

Stir gelatin into hot water and set aside to cool.  Mix dry cake mix with oil and eggs.  Add gelatin and beat for two minutes.  Add berries and mix to blend.  Pour into greased 9x13" pan.  Bake 350 *F for 25 - 30 minutes or until toothpick comes out clean.  Cool in pan.  Mix icing ingredients well and spread on cooled cake.  Store in fridge.

OLD-FASHIONED FRESH STRAWBERRY PIE

1 9-inch prebaked pie shell

1 quart fresh whole strawberries

1/3 cup honey

1/2 cup sugar

1/4 cup water

3 Tbsp cornstarch

1/4 tsp salt

1 tsp butter

1 cup whipped cream

Arrange half of the strawberries in the baked pie shell.  Slice remaining berries into a saucepan with the honey, sugar, water, cornstarch, and salt.  Cook over medium  heat, stirring untili sauce thickens.  Remove pan from heat and stir in butter.  Let mixture cool.  Pour into pie shell over the fresh berries.  Regridgerate tilll well chilled.  Spread the whipped cream over pie and decorate top with 10-12 fresh berries.

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A strawberry customer told me she was going home to make strawberry shortcake for dinner, a family tradition!  This recipe sounds like the way she makes it.  Hey, if you can have pancakes for dinner, why not strawberry shortcake?

OLD-FASHIONED SHORTCAKE

2 cups all-purpose flour

1/3 cup sugar

1 Tbsp baking powder

1/2 tsp salt

1/2  cup shortening

3/4 cup milk

2 eggs beaten

Sift together dry ingredients.  Cut in shortening till you have fine crumbs.  In a separate bowl, beat together milk and eggs.  Pour into dry ingredients all at once and mix with fork until just moist.  (Do not overmix).  Dust hands with flour.  Pat dough into a 9-inch round cake pan.  Bake in a preheated 375*F oven for 25-30 minutes.  Cut in wedges and serve with topped with fresh strawberries and ice cream or whipped cream.

STRAWBERRY SORBET!  Refreshing and beautiful!

2-1/2 cups strawberries, cleaned and chopped

1 cup superfine sugar or sugar syrup

1 Tbsp lemon juice

Puree the fruit in a blender with sugar and lemon.  Refrigerate to cool.  

Churn in an ice cream maker according to directions.

OR  freeze as is, but it will not be as smooth.   

   
   
   
   
   
   

Tips to Freezing Strawberries:
  • Berries will be soft after they have been frozen. So, count on frozen berries for shakes, drinks, sauces, baking, and cooking. 
  • If you want whole berries for garnish, rinse and let dry on a paper towel.  Freeze on a cookie sheet before storing in a freezer bag. 
  • You get a great product that will last up to a year by freezing smaller pieces in their own juice.  So, go ahead and remove the green top, and cut away any bad spots.  Slice or food process. 
  • Although I don't, you can add up to 3/4 cup of sugar to 4 cups of berries.  Stir gently and wait until the sugar dissolves.
  • Scoop by the cupful into a quart ziploc freezer bag.  Push out all the air, zip, lay them all flat on a cookie sheet, and place in the freezer.  Retrieve your cookie sheet later. 
  • Defrost in the fridge in some sort of dish just in case the bag leaks.  If you don't use thawed berries right away, transfer to a tight container.  The berries can last a week in the fridge when they are sitting in their own juice. 

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