Strawberry Recipes

Todays ingredient is requested by skyEyz_7 who says “it is now Strawberry picking time here and would like to see some wonderful recipe for fresh strawberries.”

Strawberry-filled Chocolate Roll

6 eggs, separated
1/2 cup granulated sugar (125 ml)
1/2 cup semi-sweet chocolate pieces, melted (125 ml)
3 cups whipped topping (750 ml)
2 cups fresh strawberries, chopped
Powdered sugar
Beat egg whites until foamy; gradually add 1/4 cup granulated sugar, beating until stiff peaks form. Beat egg yolks until thick and lemon-colored. Gradually add remaining sugar; blend in chocolate. Fold in 1 cup (250 ml) whipped topping; fold in egg white mixture.

Spread mixture evenly into lightly oiled wax paper-lined 15x10x1" jelly roll pan. Bake at 375°F for 20 minutes or until roll begins to pull away from sides. Loosen sides immediately. Cover with damp towel; chill 15 minutes. Remove towel; sprinkle cake generously with powdered sugar.

Invert onto wax paper. Carefully remove wax paper from top. Trim off cake edges. Fold strawberries into remaining whipped topping; spread over cake. Roll up cake starting at narrow end; chill

Chocolate-dipped Strawberries

4 ounces semisweet chocolate (125 g)
1 pint basket fresh strawberries, if possible with stem and cap attached (500 ml)
Broad green leaves for decoration (optional)
Yields about 6 servings, 3 or 4 strawberries per serving.

Break or chop chocolate coarsely. Use real, not imitation, chocolate bars or squares for best results.

Place chocolate in small heat-proof bowl, then place bowl in 1/2-inch barely simmering water in small skillet over low heat. Heat, stirring occasionally, just until chocolate is melted. (Be careful that no water gets into chocolate.) Stir until smooth.

Remove skillet from heat, leaving bowl of chocolate in hot water. Pat strawberries dry. Holding by stem end, dip each strawberry into chocolate to cover about 3/4 of the way up. Drain excess chocolate, then place on waxed paper-lined tray; refrigerate to harden.


3-1/4 cups flour
1-3/4 cups sugar
1/2 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
3 eggs, slightly beaten
1 cup plus 2 Tablespoons oil
Two 10-ounce packages sliced frozen strawberries and juice
1-1/4 cups chopped walnuts (if desired)

Mix first 5 ingredients in a large bowl. Add liquid ingredients and blend well. Do not use a mixer. Pour into 2 greased and floured loaf pans. Bake at 350 degrees for 50 to 60 minutes


1 c Uncooked Oatmeal
1 c All purpose Flour
1 c Brown Sugar
1/4 c Chopped Walnuts
1/2 c Butter (Applesauce?)
1/2 c Sugar
3 c Sliced fresh/frzn Strawberry

Mix together oatmeal, flour and brown sugar. Add nuts. Cut in butter or margarine until crumbly.

In another bowl, mix strawberries and white sugar together.

Grease an 8 inch square pan. Spread half the crumb mixture on bottom. Cover with strawberries. Spread remaining crumb mixture over top.

Bake at 350 deg F oven for 45 minutes.

Serve warm or cold with whipped cream or topping.


1 cup sifted powdered sugar
1/3 cup water
1 3/4 tablespoons corn starch
1/4 sherry
1 cup pancake mix
1/2 cup + 2 tablespoons milk
24 large strawberries
Vegetable oil

Prepare sherry sauce by combining sugar and water in small sauce pan. Bring to a boil. In a separate bowl, combine corn starch and sherry. Stir until dissolved. Gradually stir into hot sugar mixture. Cook over medium heat, stirring constantly until sauce is smooth and thickened.

Now combine pancake mix and milk to make a batter for the strawberries. Stir well. Dip strawberries in batter and deep fry in hot oil (375 degrees) until golden brown. Remove and drain on paper towels. Serve immediately with sherry sauce.

4 c. fresh strawberries
Oil for deep frying
1 c. flour
1 tbsp. Sugar
2 beaten eggs
1/2 c. dry white wine (i.e. chardonnay, chablis)
2 tbsp. cooking oil
1/2 c. sugar
1 recipe Honey Cream

Wash strawberries, remove stems. Pat dry with paper towels. Set aside. In a large saucepan or deep fryer heat 2 inches oil to 375 degrees. Meanwhile, combine flour and 1 tablespoon sugar. Make a well in the center. Combine eggs, wine and the 2 tablespoons oil; add to flour mixture. Beat until smooth. Dip berries, a few at a time, into batter. Fry strawberries, a few at a time, in hot oil for 1 to 2 minutes. Remove with slotted spoon; drain on paper towels. While still warm, roll in the remaining 1/2 cup sugar. Cool slightly before eating. Serve warm with Honey Cream

1 (8 oz.) pkg. softened cream cheese
1-1/2 c. powdered sugar
1 tsp. Vanilla
1 (8 oz.) tub Cool Whip
1 angel food cake
2 qt. fresh sliced strawberries
1 pkg. strawberry glaze
1/2 c. sugar, if desired

Beat cream cheese and powdered sugar. Add vanilla. Fold in Cool Whip. In a different bowl, mix glaze, sugar (if desired) and sliced berries. Tear cake into bite-sized pieces. Put half of cake pieces into a large bowl (a clear glass one is very pretty). Cover with half of cream cheese mixture. Layer other half of cake and remaining cream cheese. Cover with strawberry mixture. This can be made a day ahead.

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Strawberry Pineapple Smoothie
1/2 cup fresh pineapple chunks
1 cup strawberries halved or sliced
1 banana, peeled and sliced into 1/2 inch pieces
2 cups buttermilk
1 to 2 tbsp honey
3 to 4 fresh mint leaves
4 ice cubes
Fresh strawberries for garnish

Place all the ingredients except the garnish in a blender and puree until smooth. Pour into 4 tall glasses and garnish with a strawberry cut 3/4 the way thru and perched on the lip of the glass

French Strawberry Tart
1 1/4 cups buttermilk baking mix
1/4 cup sugar
1 tbsp grated orange peal
1/4 cup margarine or butter softened
1 pint fresh strawberries, cut into halves
1/2 cup orange juice
1/4 cup water
2 tbsp sugar
1 tbsp cornstarch
1/2 cup chilled whipping cream
2 tbsp sugar

Preheat oven to 400 degees. Mix baking mix, 1/4 cup sugar, and the orange peel. Cut in margarine until mixture resembles course cornmeal. Press mixture in bottom of ungreased round pan, 9 x 1.5. Bake until light brown, 10 to 12 minutes; cool about 30 minutes. Invert crust on serving plate. Arrange strawberries on crust. Mix orange juice, water, 2 tablespoons sugar and the cornstarch in a sauce pan. Heat to boiling, stiring constantly. Boil and stir 1 minute; cool completely. Pour orange glaze on strawberries. Refrigerate 1 hour.

Strawberry Sabayon

Yield: 6 servings

1 package (10 ounces) frozen sliced California strawberries in syrup, thawed
3 cups assorted fresh fruits (pineapple, oranges, apples, pears, diced)
4 egg yolks, at room temperature
2 tablespoons water
2 tablespoons orange-flavored liqueur
1/4 cup whipping cream, lightly whipped and sweetened
Puree berries; reserve 2 tablespoons. Spoon remaining puree into 6 individual oven proof souffle dishes or custard cups, dividing equally. Fill with the fruits; set aside. In top of double boiler whisk egg yolks until light. Gradually whisk in water until pale yellow. Place over simmering water; whisk vigorously until mixture begins to thicken. Whisk in liqueur. Remove from heat; continue beating until mixture cools. Fold in whipped cream and reserved 2 tablespoons berry puree. Spoon mixture over fruits, dividing equally. Broil 5 to 6 inches from heat until golden, 3 to 4 minutes. Serve immediately.

Fabulous Strawberry Muffins

Firm fresh strawberries work best in this recipe, but when the season is over substitute blueberries, cherries or chopped peaches.

2 1/2 cup flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cup buttermilk
1/3 cup melted butter
2 eggs, slightly beaten
1 teaspoon vanilla
1 pint fresh strawberries, hulled and chopped
Additional sugar for topping

Pre heat oven to 400°F. Spray muffin tin with nonstick cooking spray or line muffin cups with paper cupcake liners.

On a large bowl combine flour, sugar, baking powder, baking soda and salt, stir well until all ingredient are well blended.
In another bowl, whisk together the buttermilk, butter, eggs and vanilla. Make a well in the middle of the dry ingredients and pour liquid mixture in and the strawberries.

Using a large spoon, gently fold ingredients just until moist do not overmix.

Spoon the batter evenly into 12 muffin cups. Sprinkle each muffin with about 1/2 teaspoon sugar, if desired.

Bake 20 to 25 minutes.

Strawberry Shortcakes
Recipe from: Raspberries & Strawberries by Jacqueline Heriteau, c.1984

2 pints strawberries
1/2 c sugar
1 pint heavy cream whipped with 1 Tbs sugar and 1 tsp vanilla extract
1 dozen biscuits (you can make from scratch or use Pop-in-Fresh to keep it simple)

3-4 hours prior to serving dessert, hull and rinse the berries. Reserve the 12 most perfect berries for garnish later. Puree half the remaining berries, quarter the other half then add the quartered berries and the 1/2 cup of sugar to the pureed berries. Leave mix at room temperature until serving time.

Prepare the biscuits and let cool only a few minutes (you want to serve them warm). Cut biscuits in half and on each plate place the bottom half of the biscuit. Ladle some pureed sauce over, cover with top of biscuit then ladle some more sauce over. Top with whip cream and garnish with a whole strawberry. Serve with extra sauce and whipped cream on the side for people to add as they like.


1 can coconut
1/2 can Eagle Brand milk
1 1/2 pkgs. strawberry Jello (3 ounce)

Stir until at working consistency. Put granulated sugar in a saucer. Drop by teaspoon and roll around until you can form a ball. You may fix leaves out of green sugar if desired

Easy Strawberry Shake

  • 1 cup fresh or frozen strawberries * 2 cups milk

Blend and ready! Takes less than one minute. Add ice cubes if you want to.

Low-Carb Strawberry Shake

  • 1 cup strawberries (fresh or frozen)
  • 1/4 cup soft tofu
  • 1 cup milk
  • 20 gram low-carb soy powder

Blend and enjoy a delicious and healthy Low-Carb Strawberry Shake!

Strawberry Daiquiri

1 1/2 fl Rum, light
1/2 c Strawberries
1 1/2 fl Sweet and sour

Put about 1 cup ice in blender. Add strawberries (fresh or thawed) and other ingredients. Blend for 30 seconds or until smooth


2 cups Sam Mazza’s Farm Fresh Strawberries
4 cups sugar
1 package powdered fruit pectin
1 cup water

Combine fruit and sugar. Let stand for 20 minutes, stirring occasionally.
Boil pectin and water rapidly for one minute, stirring constantly. Remove from heat.
Add berries and stir about 2 minutes.
Pour into containers and cover.
Let stand at room temperature for 2 hours.
Refrigerate until set.
Store in freezer.
Once opened, refrigerate.
Makes 5 to 6 pints.

Thank you swtness we just went and picked 11 lbs of fresh strawberries, so look forward to all the delicious recipes to make as well as the family will . 8)


3 eggs
1 1/4 cups sugar
1/4 cup flour
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
2 1/2 cups sliced rhubarb
1 1/2 cups sliced strawberries
1 tablespoon butter
2 9-inch pie shell
8 whole strawberries, rinsed

Preheat oven to 400°F.

In a large mixing bowl combine eggs, sugar, flour, salt, and nutmeg; mix well.

In a separate bowl combine rhubarb and strawberries. Spoon the rhubarb/strawberry mixture into a 9-inch unbaked pie shell. Pour egg mixture on top and dot with butter. Top with a lattice crust, crimping edges. Bake for about 40 minutes.

Fill the openings in the lattice crust with whole strawberries.

Serving Size: 8