Strawberry Recipes

Strawberry-On-Strawberry Compote
1 quart fresh strawberries
1 pint strawberry ice cream
1 cup strawberry yogurt
 
Wash and drain strawberries. Remove caps and cut in half. Spoon halved strawberries into 8 chilled sherbet dishes. Soften ice cream in the microwave for 30 seconds and fold in yogurt. Drizzle ice cream mixture over strawberries. Garnish with whole strawberries. Serve immediately. Yield: 8 servings.
 
Fresh Strawberry Tart
2 tablespoons butter
2 cups miniature marshmallows
2 ½ cups rice cereal
1 (3 ½ -ounce) package instant vanilla pudding
1 ¼ cups milk
1 cup whipping cream
1 teaspoon almond extract
1 pint fresh strawberries
 
Melt butter in a large saucepan over low heat. Add marshmallows, heating until marshmallows are melted, stirring frequently. Remove the saucepan from heat and stir in cereal until well-mixed. Pat mixture in an oiled 9-inch pie pan. (To help with this process, you will need to rub your hands with a little oil or butter.) Beat pudding mix, milk, whipping cream, and extract together at high speed for 5 minutes or until stiff peaks form. Spoon mixture into the cereal crust. Refrigerate for at least 3 hours. Just before serving, wash strawberries and remove the stems. Gently press strawberries stem side down into the cream filling. Yield: 8 servings.
 
Very Berry Cake
1 (18.25-ounce) package white cake mix
1 (3-ounce) package strawberry gelatin
1 cup cooking oil
½ cup milk
4 eggs
1 cup mashed strawberries
1 cup chopped pecans
1 cup coconut
 
Preheat oven to 350 degrees F. Grease and flour two 10-inch round cake pans. In a large bowl, combine cake mix with gelatin. Add cooking oil and milk, beating at low speed. Add eggs separately, beating after each addition. Blend in strawberries, pecans, and coconut. Pour batter into pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool layers in pan on a wire rack for 10 minutes. Remove from pans. Frost cake with Strawberry Icing*. Garnish with fresh strawberries.
 
*Strawberry Icing
1(16-ounce) box powdered sugar
1 stick butter, softened
½ cup mashed strawberries
½ cup finely chopped pecans
½ cup coconut
Cream sugar and butter together. Add strawberries, pecans, and coconut. Mix well.
 
Quick Yogurt Dip
4 cups fresh strawberries
1 cup plain yogurt 4 tablespoons brown sugar 1 teaspoon vanilla
 
Rinse strawberries and drain thoroughly. You may remove the caps or leave them on for color. Mix together yogurt, brown sugar, and vanilla. When ready to serve, spoon the yogurt mixture into a pretty container and place in the center of a large platter. Arrange the fresh strawberries around the dip. Yield: 4 servings.
 
Strawberry Fluff
1 (15-ounce) can fruit cocktail
2 cups strawberries, sliced 1 (12-ounce) container whipped topping
1 (3-ounce) box wild strawberry gelatin
1 cup cottage cheese

Drain juice from fruit cocktail. Mix all ingredients in a large bowl. Refrigerate overnight. Keep refrigerated until ready to serve. Yield: 6-8 servings.
 
Frozen Strawberry Salad
1 env. unflavored gelatin
2 T. honey
1/4 C. water
1 pt. strawberries, sliced
1 can (13-1/4 oz.) pineapple tidbits
1/2 C. heavy cream, whipped in syrup, undrained
1/2 C. mayonnaise
1 T. lemon juice
Salad greens
1/8 tsp. salt
Whole strawberries
1/2 tsp. ground ginger
Watercress
 
In a small saucepan, soften gelatin in water. Dissolve completely over hot water. Transfer to 2-quart mixing bowl. Add pineapple and syrup, lemon juice, salt, ginger and honey. Mix well. Stir in sliced strawberries and chill until slightly thickened. Mix cream and mayonnaise; fold into fruit mixture. Pour into 9" x 5" x 3’’ loaf pan, sprayed with non stick spray. (Pan will be about half full.) Freeze until firm. About 30 minutes before serving, invert onto platter and slice into 8 - 10 slices. Place salad greens on 4 or 5 salad plates. For each serving put 2 slices of salad on each plate. Garnish with whole strawberries and watercress. 4 or 5 servings.
 
Triple Strawberry Compote
1 qt. fresh strawberries
1 (8 oz.) carton strawberry yogurt
1 pt. strawberry ice cream
Mint sprigs
 
Wash and halve strawberries. Spoon most of strawberry halves into 8 chilled sherbet glasses, leaving some for garnish. Soften ice cream in microwave, mix with strawberry yogurt, and pour mixture over berries. Garnish with remaining strawberry halves and mint springs. 8 servings.
 
Very Berry Meringues
3 egg whites
1 C. fresh strawberries. washed
1/2 tsp. cream of tartar
1 C. fresh blueberries, washed
Sweetened whipped cream
1 C. fresh blackberries, washed
1/4 tsp. salt
3/4 C. sifted granulated sugar
1/2 tsp. vanilla extract
 
Beat egg whites at high speed of an electric mixer until foamy. Sprinkle cream of tartar, salt and vanilla over egg whites. Beat until soft peaks form. Add sugar, 1 tablespoon at a time. Beat until stiff peaks form. Line a baking sheet with aluminum foil; drop meringue mixture by rounded 1/2 cupfuls onto baking sheet. Working quickly, smooth meringue center by pushing excess up to edges. Bake at 225 degrees F. for 1 hour. Turn oven off, leaving meringues in oven for 8 hours to cool. Combine fruit and spoon 1/2 cup fruit into each shell. Top with dollops of whipped cream. Serve immediately. 6 servings.
 
Tangy Strawberry Soup
1 qt. fresh strawberries
3/4 C. sugar
1 C. orange juice
1-1/2 T. lemon juice
2 tsp. quick cooking tapioca
2 tsp. grated lemon rind
1 tsp. ground cinnamon
3 cantaloupe melons, halved
1 C. buttermilk
1 C. plain yogurt
 
Wash strawberries, reserving 6 for garnish. Hull remaining berries. Puree strawberries in blender or food processor container. Add orange juice, tapioca and cinnamon; process for 10 seconds. Pour strawberry mixture into a 3-quart glass casserole dish. Microwave on HIGH for 5 to 6 minutes or until tapioca is transparent. Stir in buttermilk, sugar, lemon juice, and lemon rind. Cover and chill 3 hours or overnight. When ready to serve, ladle soup into melon halves. Garnish with yogurt and reserved strawberries. 6 servings.
 
Chilled Strawberry Soup
2 cups crushed strawberries
3/4 cup ginger ale
1/2 cup sugar
 
Mix berries, sugar, and ginger ale. Refrigerate. Serve chilled. Yields 4 to 6 servings.
 
Light and Elegant Berries
2 cups fresh strawberries, halved
1/2 cup fresh strawberries, crushed
1/3 cup frozen whipped dessert topping, thawed
1/3 cup plain, low-fat yogurt
1 tablespoon sugar
4 whole strawberries
 
Spoon halved berries into sherbet glasses. Combine crushed berries with dessert topping, yogurt, and sugar. Spoon over berries in glasses. Garnish with whole strawberries. Yields: 4 servings, 78 calories each.
NOTE: Other berries may be substituted for strawberries.
 
Strawberry Sauce with Dumplings
2 1/2 cups mashed strawberries
1 cup water
2 tablespoons sugar
2 tablespoons margarine or butter
1/8 teaspoon salt
1 cup plain flour
1 1/2 teaspoons baking powder
1/4 cup sugar
2 tablespoons margarine or butter
1/3 cup milk
1/2 teaspoon vanilla
Ice cream – optional
 
Combine first 5 ingredients in a saucepan and bring to a boil. Mix flour, baking powder, sugar, margarine or butter, milk, and vanilla. Drop by spoonfuls into boiling strawberry mix; cook, uncovered, for 5 minutes. Cover; reduce heat and simmer 15 minutes. Serve with ice cream. Yields: 6-8 servings.
 
Fresh Strawberry Frost
1 pint fresh strawberries
4 tablespoons sugar
2 cups milk
1 teaspoon pure vanilla extract
1 pint vanilla ice cream
Fresh strawberries for garnish
 
Wash and remove caps from strawberries. Mash or blend well. Add sugar, 1 cup of milk and vanilla extract, mixing well. Stir in remaining milk. Scoop ice cream into 6 tall glasses. Pour strawberry mixture over ice cream and garnish each with a whole uncapped fresh strawberry. Yields: 6 servings.
 
BerryBerry Tart
1 (15 oz.) pkg. refrigerated pie crust
1 teaspoon flour
Filling:
1 tablespoon sugar
1 cup halved strawberries
1 cup blueberries
1 (21 oz.) can cherry pie filling
 
Allow crust to come to room temperature. Preheat oven to 450 degrees F. Place crust in a 9-inch tart pan with removable bottom. Press in bottom of pan and 1-inch up sides of pan. Trim edges and prick bottom and sides generously with fork. Bake at 450 degrees F. for 9 to 11 minutes or until lightly browned. Cool completely. In medium saucepan combine sugar and strawberries. Cook until berries are tender. Add blueberries and cherry pie filling. Stir until well blended. Spoon berry mixture into cooled crust; refrigerate. Serve with a dollop of whipped topping. Serves 8.
 
Fruity Cream Dip
1 (8 oz.) pkg. cream cheese, softened
1 small ripe banana, mashed
1/4 teaspoon ground nutmeg
1/4 cup crushed pineapple, well drained
1/4 cup crushed strawberries, well drained
apple wedges, grapes, strawberries, or other assorted fruits
 
Mix together first 3 ingredients. Stir until smooth. Add crushed pineapple and crushed strawberries. Stir until well blended. Cover and chill 1 hour or overnight. Serves 12-14.
 
Fruit Pizza
1 package refrigerated sugar cookie dough
Slice cookie dough and place in a lightly greased pizza pan. Bake in a 350 degree oven for 10 minutes.
1/2 cup sugar
8 oz. cream cheese, softened
1 teaspoon vanilla
Mix sugar, cream cheese and vanilla together. Spread over cooled cookie crust.

 
Place your preference of fruit on top:
Strawberries, sliced or whole
Peaches
Blueberries
Pineapple
Raspberries
Bananas
Grapes
Blackberries
3/4 cup sugar
1 cup orange juice
1/4 cup lemon juice
3/4 cup water
3 tablespoons cornstarch
 
Combine sugar, orange juice, lemon juice, water and cornstarch. Bring to a boil and cook 1 minute. Cool and spoon over fruit. Be sure to cover fruit. Chill; cut; and serve. Yields: 6-8 servings.