photo of chocolate covered strawberries

Stawberry Recipes

Strawberry Pudding Cake

Tear cake into little pieces and cover bottom of 5 dessert dishes. Mix pudding according to direction on box. Pour over cake. Spread fresh strawberries over pudding mixture. Top with Cool Whip. Refrigerate if not served immediately. Note: A 7 X 9 inch dish may be used instead of the dessert dishes.

Strawberry Sundae Salad

Combine in electric blender container 1 Cup strawberries, 2 Tablespoons orange juice and sugar. Cover and process until pureed. Mix cottage cheese with remaining 2 Tablespoons orange juice, orange peel and granola cereal. Arrange salad greens on 4 individual serving plates, topping each with ½ cup cottage cheese mixture and remaining sliced strawberries. Serve with pureed strawberry sauce and sprinkle with additional granola cereal, if desired.

Fresh Strawberry Sauce

In food processor, combine strawberries, sugar, lemon or limejuice and vanilla. Puree, and then chill. Serve sauce over custard, ice cream or pound cake.

Strawberry Cream Pie

In a large bowl, combine the vanilla pudding mix, sour cream, milk, and orange rind. Add the whipped topping and beat with a wire whisk for 1 minute or until well blended. Spoon half the mixture into the piecrust. Press the strawberries, stem-side down, into the mixture, then top with the remaining mixture. Freeze the pie for about 1 hour or refrigerate for 3 hours before serving. Garnish with additional whipped topping and/or strawberries.

Strawberry Cream Cheese Delight

Beat cream cheese and sugar with mixer until light and fluffy. Fold in strawberries and whipped cream. Turn into 5-6 cup mold. Freeze at least 8 hours. Let stand at room temperature 30 minutes; unmold. Garnish with mint or strawberries. Yield: 10 (1/2 cup) servings

Fresh Strawberry Pie

Wash berries and hull. Put one half of berries in sauce pan and crush. Mix sugar and cornstarch; add to crushed berries along with lemon juice. Cook on medium heat until mixture thickens. Cool. Cut remaining berries into halves and mix with the cooked mixture. Add a few drops of red food coloring to the cooked mixture before adding the uncooked berries. Pour mixture into baked pie shell. Chill before serving. Serve topped with whipped cream.

Creamy Fruit Dip

Combine milk and pudding according to package directions. Fold into whipped topping. Chill thoroughly, and serve with fresh strawberries. Yield: 4 cups of dip

Strawberry Towers

With a 3 inch round scalloped cookie cutter, cut out 18 pastry rounds. Place on ungreased baking sheet and prick with a fork. Bake the rounds in a 425 degree oven for 15 minutes (or until lightly browned). Remove from baking sheet and cool. Wash strawberries. Reserve 6 berries for garnish. Hull remaining berries and slice. Place in a mixing bowl and sprinkle with 1/3 cup of sugar. Let berries stand for 20 minutes. About an hour before serving time, make strawberry tower by alternating pastry rounds and sweetened sliced strawberries to make 6 towers with 3 pastry rounds each, finishing with strawberries on top. Refrigerate for about 1 hour. Just before serving, top strawberry towers with whipped topping and garnish with reserved whole berries. Yield: 6 servings

Strawberry Tart

Carefully spread cream cheese in crust. Arrange berries pointed end up in single layer over cheese. Chill. Heat jelly until smooth and of glaze consistency; spoon over berries. Serve at once or refrigerate. Yield: 8 servings

Sparkling Strawberries

In a wide shallow bowl arrange strawberries. Sprinkle sugar of strawberries, orange juice, and ginger ale. Let stand at room temperature for 1 hour, turning berries occasionally. If there are leftovers, cover and store in refrigerator. Yield: 6 - 1 cup servings

Strawberry Smoothie

Blend together in blender.

Strawberry N' Cream Tart

Heat oven to 400. In small mixer bowl beat butter and sugar at medium speed, scraping bowl often, until light and fluffy (1-2 minutes). Add flour, milk, and ½ teaspoon almond extract. Reduce speed to low, continue beating, scraping bowl often, until mixture leaves sides of bowl and forms a ball. Press dough onto bottom and up sides of a greased 10-inch tart pan or 12-inch pizza pan; prick with fork. Bake for 10-15 minutes or until light golden brown. Cool. In small mixer bowl combine cream cheese, powdered sugar and ½ teaspoon almond extract. Beat at medium speed, scraping bowl often, until light and fluffy (1-2 minutes). Gradually add whipping cream; continue beating until mixture is thick and fluffy (2-3 minutes). Spread over top of cooled crust. Refrigerate at least 1 hour. Just before serving, arrange fruit on filling. Brush or drizzle melted jelly over fruit.

Chocolate Covered Strawberries

In a double boiler on medium heat, mix together chocolate chips and small bits of wax until melted. Once melted, while still on low heat dip strawberries and place on cookies sheet covered with wax paper. Place in refrigerator until chilled. Once chilled, remove from paper and serve or store in a covered container in the refrigerator.

Swedish Crème Fruit Dip

Mix cream and sugar together and warm until sugar is dissolved. Add gelatin slowly. Keep stirring and remove from heat. Add sour cream and then vanilla. Chill until cool.