Strawberry: derived from the word "strewberry' (in italics) formerly used in England because of the way the  berries were strewn about & dispersed on the plant. The spelling changed to strawberry(in italics) as the pronunciation changed. The strawberry plant is a member of the rose family.
By the Handful
Frozen Strawberry Sandwiches
Strawberry--Banana Topping
Strawberry Soup
Russian Strawberry Soup with Ice Cream
Polish Strawberry Soup with sour cream
Iced Strawberry Soup
Cold Strawberry Soup
Strawberry and Ice Cream
Strawberry Divinity
Strawberry Glacial
Strawberry Fluff
Strawberry Relish
A Strawberry Topping
Berry Sorbet
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By the Handful
   Eating plain, fresh strawberries is one of the best ways to enjoy this summer fruit!
Here are some ideas for enjoying the flavor of strawberries with practically no effort:
Dip  your strawberries:
powdered sugar
chocolate dip
cream cheese
grandulated sugar
whipping cream
Add  fresh strawberries to:
breakfast cereal
yogurt
cream
vanilla ice cream
Garnish your favorite beverages with one or two:
Ginger Ale
Mineral Water
Daiquiri or Margarita
Wine /Wine Coolers/ Spritzers
Lemon Lime Soda
Champagne
Experiment with your strawberries-enjoy them year round.
A perfect snack, breakfast & desert treat, you can dress them up or eat them plain! You can't go wrong when you serve a fresh, luscious strawberry treat!
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Frozen Strawberry Sandwiches
1 quart frozen vanilla yogurt
18 graham crackers
3 cups fresh strawberries, washed, hulled, & sliced
Soften frozen yogurt. Fold in sliced strawberries. Arrange crackers in a 8" square pan. Spread mixture over crackers. Cover with remaining crackers to make sandwiches. Freeze until firm.      Cut into 9 squares.
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Strawberry--Banana Topping
1 10 oz. pkg. frozen strawberries, thawed
1 Tbles cornstarch
1 banana, sliced
Drain strawberries, reserving liquid. Add enough water to reserved juice to measure 1 1/4 cups; gradually add to cornstarch in saucepan, stirring until well blended.
Bring to a boil over medium heat, stirring constantly.Boil 1 min. Stir in fruit.
Excellent on cheese crepes
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Strawberry Soup
1 pint fresh strawberries, washed and capped
2 cups orange juice
1/2 cup honey
8 oz sour cream
1/2 cup white wine, optional
Combine 1/2 of each ingredient. Put in blender and process until pureed. pour the soup into a serving container. Repeat using remaining ingredients. Chill thoroughly. Stir before serving.  Serves 4-5
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Russian Strawberry Soup with Ice Cream
3 cups milk
4 egg yolks
1/4 cup sugar
6 cups strawberries
2 tbles. confectioners' sugar (optional), sifted
4 scoops good quality vanilla ice cream (about 2 cups
   Heat milk to a boil in a heavy-based medium saucepan. In a large bowl, whisk egg yolks lightly. Add sugar and whisk until thick and smooth. Gradually whisk in the hot milk. Return mixture to saucepan, whisking. Cool over low hear, stirring constatntly with a wooden spoon, about 3 mins. or until  mixture thickens. To check whether it is thick enough, remove pan from heat, dip the spoon into the mixture and draw your finger across the back of the spoon. Your finger should leave a trail in the mixture that clings to the spoon. If it doesn't, continue cooking another 1/2 min, and check again. Becareful not to over cook the mixture or it will curdle. Immediately strain mixture into a bowl and let it cool to room temperature, stirring occasionally.
   Reserve 4 berries for garnish. Puree remaining berries in a food processor or
blender until smooth. Stir puree into yolk mixture. Taste and whisk in confectioners'
sugar, if desired. Chill Mixture thoroughly.
  To serve, remove ice cream from freezer so it softens slightly. Halve reserved berries
lenghtwise in thin strips. Ladle the soup into serving bowls and float slice berries
on top, near the edge o feach bowl. Quickly put a scoop or tablespoon of ice cream into center of each bowl. Serve immediately.  Serves 4
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Polish Strawberry Soup with sour cream
1 qt. strawberries, hulled
2 cups water
10 tbles sugar
1 tbles potato starch or corn starch,
     dissolved in 2 tbles cold water
1 cup sour cream
.........garnish:
   About 1/2 cups sour cream
   4 strawberry slices
 Put half the strawberries into a saucepan with the water. Heat to simmer Cover and simmer about 8 mins., or until berries are soft and liquid red.
  Meanwhile, puree remaining berries in a food processor, until smooth, and  pour into a bowl. Remove the cooked berries, using a slotted spoon and puree them in a food processor or blender. Add to the puree of raw strawberries.
Add sugar and dissolved potato starch to liquid in pan; heat to simmer, stirring.
Remove from the heat. Whisk 1 cup sour cream until smooth in a bowl. Gradually
whisk the liquid into the sour cream. Stir in the strawberry puree. Chill thoroughly.
  To serve, garnish each serving with a dollop of sour cream topped with a
strawberry slice.  Serves 4
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Iced Strawberry Soup
2 pints strawberries
1/2 cup cold water
1/2 cup orange juice
1/2 cup sugar, or to taste
1/8 teas. ground cardamom
2 cups plain yogurt
  Wash and hull strawberries. Puree with the water in blender. Pour mixture into large bowl: stir in orange juice, sugar and cardamom until sugar is dissolved Blend in yogurt: Chill.
  Serve in chilled bowls garnished with additional sliced strawberries and sprigs of mint, if you wish.  Serves 6
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Cold Strawberry Soup
1 qt. hulled strawberries
1 cup each: whipping cream, fresh orange juice
5 tbles. superfine sugar, or to taste
1/4 cup dark Concord grape juice
3 tbles. Chambord or strawberry flavored liqueur
3/4 teas. grated lemon rind
Lemon juice to taste
Whole strawberries, mint sprigs for garnish
   Put strawberries, whipping cream, orange juice, sugar and grape juice into food processor or blender. Puree until smooth. Pour into large non-aluminum bowl. Stir in liqueur, lemon rind, and  lemon juice, refrigerate covered until very cold.
   Taste and adjust sweetness. Serve very cold, garnished with strawberries and mint.
Serves 6-8
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Strawberry and Ice Cream Pie
1 chocolate flavored pie pie crust (6 oz.)
1 3/4 cup crushed strawberries
2 Tbles. Sugar (optional)
1 Tbles. lemon juice
1 cup vanilla ice cream, softened
1 container (8 oz.) non-dairy whipped topping
Combine strawberries, sugar and lemon juice in bowl. Spoon in ice cream and blend. Fold in whipped topping, blend well. Freeze if necessary until mixture will mound. Spoon into crust and freeze until firm, at least 4 hours. Garnish with additional berries.
Serves 4-6
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Strawberry Divinity
3 cups sugar
3/4 cups light corn syrup
1 3-oz. pkg strawberry jello
1 cup chopped pecans
3/4 cups water
2 egg whites unbeaten
1/2 cup flaked coconut
Combine sugar, corn syrup and water in heavy saucepan.  Bring to boil, stirring constantly. Reduce heat and continue cooking, stirring only occasionally, to hard ball stage (252 degrees). Beat egg whites until fluffy, add gelatine, beating until mixture forms peaks.
  Pour hot syrup in thin stream into beaten whites, beating constantly. Beat until candy loses gloss and holds shape. Fold in coconut and nuts. Pour into a greased 9x9x1/2" pan. When cool cut into 1" or 1 1/2" squares.
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Strawberry Glacial
1 1/2 cups sugar
2 Tbles. lemon juice
1 pint strawberries, sliced
1 envelope Dream Whip, whipped, topping mix
1/8 teas. salt
1 1/2 cups milk
Combine sugar, salt, lemon juice, and strawberries in a bowl. Let stand 10 mins. blend 1/4 cups of the milk with whipped topping mix, stirring until smooth. Gradually add remaining 2 1/4 cups of milk, blending until smooth after each addition.
Crush strawberries or puree in electric blender. Slowly stir into milk mixture. Tint with a few drops of red food coloring, if desired. Pour into a 9" square pan and freeze till mushy-about 2 hours.
Spoon into chilled bowl; beat until smooth, but not melted. Return to pan and freeze until firm-at least 4 hours. Garnish with additional strawberries. 
12 1/2 cup servings
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Strawberry Fluff
1 pkg (8 oz.) Marshmallows
2 tbles water
1 pkg (10 oz.) frozen Strawberries
2 Tbles lemon juice
1 teas grated lemon rind
1 envelope Dream Whip whipping topping mix
. Heat marshmallows over mediun heat, stirring constatnly until marshmallows are melted.Remove from heat. Add strawberries and stir gently until berries are separated.
Stir in lemon juice and rind. Prepare whipping topping mix as directed on package.
Fold into strawberry mixture. Pour into parfait glasses or dessert dishes.Chill about 4 hours.     Serves 8
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Strawberry Relish
8 cups strawberries, washed and hulled
1/4 to 1 teas. allspice
1/4 to 1 teas. cinnamon
1/4 to 1 teas. powdered cloves
71/2 cups sugar
2 tbles. Vinegar
4 oz. liquid pectin
Crush berries or put thru a food chopper using a coarse blade. In large kettle, combine crushed berries, spices to taste, sugar and vinegar. Bring to a full rolling boil over high heat. Boil for 3 mins, stirring constantly. Remove from heat. Stir in liquid pectin. Stir and skim by turns for 5 mins. to cool to prevent floating fruit. At this point it is recommended that you proceed with a hot bath canning method as directed by USDA or cool and freeze the produce for later use.  About 10  6oz. glasses
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A Strawberry Topping
(Different than Strawberry preserves)
4 cups sugar
4 cups ripe strawberries, washed and hulled
1/4 cup rum
 In a heavy saucepan bring to boil 2 cups sugar and 1 cup water. Heat to 232 F. on a candy thermometer. Add 2 cups sugar and 4 cups strawberries. Do NOT stir,  watch carefully, bring to second boil, cook 18 mins. Gently, shake the pan back and forth, do not stir. Cool slightly,  add rum and refrigerate overnight. Mixture may be frozen
for later use.
Great on pancakes, waffles, and ice cream
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Berry Sorbet
3/4 cup unsweetened orange or apple juice
3 tbles sugar
3 cups Strawberries, or blueberries, or raspberries
Combine fruit juice and sugar in saucepan. Bring to a boil and boil for 1 min. Remove from heat and cool. Put berry of choice in blender. Add 1/4 cup of the cooled juice mixture and process until smooth. Combine pureed berries, remaining juice mixture, and lime juice. Stir well. Pour mixture into freezer can of a hand-turned or electric freezer.
Freeze according to machine's directions.   Makes 4 cups.
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