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    You are in: Home / Cookbooks / Strawberries
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    39 recipes in

    Strawberries

    Nothing says 'summer' like fresh strawberries do! Here are my berry best berries and strawberry recipes.
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    1 Reviews |  By BecR

    Here's a super tasty fresh and simple salad that's good for you, too. I enjoyed my salad with handcrafted Humboldt Fog aged goat cheese, some toasted walnuts and a light drizzle of tarragon-olive oil dressing, but you may use whatever cheese, nuts and dressing you like. Enjoy!

    Recipe #479016

    Here's a beautiful and special dessert: ivory canederli, sitting in a crimson pool of fresh strawberry sauce. They are poached like the savory Canederli, but have a very different texture. They are formed from a delicate dough of ricotta, eggs, and flour instead of reconstituted bread. These are best when cooked just before you serve them (although the sauce can be made ahead), and in the recipe I give you a sequence of steps to streamline the procedure. Cook the strawberry sauce first, if you haven't already, then proceed to make the canederli. Follow my instructions for poaching them-it's important to cook them all the way through-and you'll have perfect canederli in minutes. Once your guests taste them, I know they will tell you that this dessert was worth waiting for. From Lidia Bastianich's "Lidia Cooks from the Heart of Italy".

    Recipe #475892

    Cool and refreshing, this spritzer is like summer in a glass! Wonderful! Add as much or as little pastis as you like. I used R.W. Knudsen Tangerine Spritzer (non-alcoholic) for the tangerine juice and sparkling water (and the data base didn't recognize this). Sweeten to taste with sugar or honey, as desired. Enjoy!

    Recipe #460149

    Strawberry season is here! This is a fresh and healthy sweeter version of the traditional Italian finger food. Lovely for brunch, or for a light lunch alongside a nice salad, or up the sweet factor and serve as a healthier dessert option! Add the balsamic and olive oil at the very end to avoid soggy bread. Adapted from Whole Foods Market via The Curvy Carrot.

    Recipe #459846

    May Wine is an old, traditional beverage that originated in Germany and is consumed throughout Europe. Infusing white wine with Sweet Woodruff gives this libation an herbal flavor with green notes that are refreshing and pleasant. Often served on May Day and at spring and early-summer weddings, this beverage is perfect for sharing with friends and family during dinner parties, backyard barbeques, picnics, and at other get-togethers. May Wine was historically brewed during the May and June months when Sweet Woodruff is in flower, but there is no need to restrict consumption to these months. This light and refreshing herbal infused beverage is a perfect treat that can be enjoyed throughout the year! Not only does May Wine taste delectable, but Sweet Woodruff has a long history of herbal and medicinal use. It has been used throughout the ages to treat ailments including liver problems and jaundice. During the Middle Ages, Sweet Woodruff was widely applied as a poultice for wounds and cuts and taken internally for digestive and liver problems. In modern day herbalism, infusions of Sweet Woodruff are used for diuretic and anti-inflammatory effects and to ease stomach aches. This is a classic recipe for May Wine, but feel free to adjust it to your liking. I am already envisioning Chamomile flowers, Rose petals, and Lemon Balm incorporated into future batches! Simply follow the recipe but substitute the herb(s) of your choice for Sweet Woodruff, and make allowances for herbs that are especially flavorful – like Lavender flowers. A note of caution: Sweet Woodruff may produce headaches and other toxic effects if high doses are consumed or if it is used long-term. Info taken from Mountain Rose Herbs. Note: You can easily increase the yield by adding an additional bottle of wine for 16 servings, or double the amounts (use two bottles each of wine and champagne) for 24 servings. For an alcohol-free version substitute white grape juice or apple juice for the wine, and sparkling water for the champagne. If you can't source fresh Sweet Woodruff, use 1/2 cup of dried Sweet Woodruff which you can purchase online. -Or-, use a spoonful per drink (to taste) of Waldmeister Syrup which can be purchased at germandeli.com. Enjoy!

    Recipe #458379

    A big pitcher of this effervescent strawberry-lemonade is the perfect drink for summer barbecues and outdoor gatherings! From The Sweet Melissa Baking Book by Melissa Murphy.

    Recipe #458279

    Sophisticated flavors in a yummy summer dessert/salad! Tastes a bit like candied grapefruit. Very refreshing!

    Recipe #456950

    Quick and easy individual shortcakes with fresh fruit and cassis! I've used pre-made shortcakes and filled them with fresh strawberries, pineapple, banana, grapes, kiwi, cantaloupe, honeydew and watermelon all topped with a crown of freshly whipped cream and a generous splash of cassis. Feel free to make your own shortcakes if you like, and fill them with any fresh fruit you desire. Amounts are estimates.

    Recipe #455942

    1 Reviews |  By BecR

    Strawberries and cream trifle is a lovely traditional English spring or summertime dessert of luscious fresh strawberries nestled amongst layers of sponge cake, sherry laced preserves, and fresh whipped cream arranged in a pretty glass trifle dish. If desired, add a layer of freshly prepared custard sauce recipe #286831. Delicious! A beautiful addition to the dessert table, or for a ladies luncheon or Afternoon Tea.

    Recipe #353522

    1 Reviews |  By BecR

    This is a beautiful cake to behold! And so easy with a prepared white cake. The frosting is absolutely divine. A wonderful spring or summertime dessert; make this cake at the peak of the season when strawberries are at their reddest and sweetest...enjoy! P.S. Great served with a scoop of strawberry ice cream.

    Recipe #452397

    1 Reviews |  By BecR

    A wonderful quick and easy trifle for Easter, or anytime! Luscious lemon filling plus fresh strawberries and whipped cream are layered with angel food cake cubes in this delicious variation on my Strawberries and Cream Trifle. Tip: Can be made using part lemon curd and part lemon pie filling for a more lemony-tart version. Yum! I like to make this trifle in the morning or a day in advance, and then chill until ready to serve. Can be made in a large trifle bowl, or in individual dessert glasses. Enjoy!

    Recipe #454342

    Sweet ripe fresh berries nestled in airy clouds of Chantilly cream. Simple, yet elegant. This is a lovely light and romantic dessert that's gorgeous served in pretty dessert glasses or a glass trifle dish, strewn with pink rose petals.

    Recipe #285060

    In wine growing regions, berries- particulary strawberries- are typically combined with the wine from that area, and sometimes a liqueur, and served as a dessert. Here, strawberries are mixed with a fruity red wine and black currant (creme de cassis) or blackberry liqueur (Chambord or creme de mures) and served in the classic way, spooned into wine goblets. If desired top the desserts with shredded peppermint leaves and a spoonful of sour cream or creme fraiche, and serve them with cookies. Delicious, light and refreshing!

    Recipe #117665

    Sweet and boozey berries layered with oat crumble and Campari accented soft mascarpone cream make these stunning parfaits a sensational dessert that will arouse your tastebuds! A lush ruby red Italian bitter, Campari is known for its bold herbal bitterness with notes of rhubarb, berry, and a floral finish. Campari's complex flavors are a sensational balance for simply sweet strawberries. Inspired by Caroline Ford's Strawberry Campari Tart featured in Serious Eats "Spirited Cooking". Note: you can substitute crushed Italian amaretti cookies for the oat crumble, if available.

    Recipe #456564

    1 Reviews |  By BecR

    The dough is a little like a sugar cookie dough and doesn't get soggy with the fruit. Fill with fresh strawberries or your favorite fruit (my personal favorite is an assortment of sliced peaches, cherries, kiwis, and fresh strawberries arranged over a thin layer of custard topped with a clear jelly glaze, served with a dollop of whipped cream). Mom's favorite was simply fresh sliced strawberries with strawberry glaze, and whipped cream on the side. Delicious!! A great seasonal dessert. You will need a 10 or 11 inch boden torte pan for this recipe. The boden recipe is adapted from "Mennonite Girls Can Cook", the filling is all mine.

    Recipe #454174

    8 Reviews |  By BecR

    These tender scones, studded with fresh strawberries, sport an unusual glaze. Based on granulated sugar rather than confectioners', and tinted gold by a very high percentage of vanilla, the topping gives the scones a nicely crunchy finish. They're the perfect vehicle for a dollop of double Devon cream and a dab of jam (try strawberry-rhubarb or my strawberry jam recipe #388115). Strawberry and Cream Scones are great served warm, slathered in Honey Thyme Butter recipe #428651 or my Homemade Lemon Clotted Cream recipe #453683. From KingArthurRecipes.com.

    Recipe #428672

    Fresh strawberry shortcakes served warm with butter and real freshly whipped cream! The key here is to use only the freshest, ripe, sweet strawberries when summer berries are at their peak, and always serve the biscuits warm (and with butter). Adapted from a James Villas recipe.

    Recipe #382621

    Very special cupcakes. Start with a simple Martha Stewart recipe for cupcakes, add a rich creamy filling, and top with an even richer strawberry buttercream made with fresh strawberries and real butter! Lovely for a baby shower, a girls birthday, or a ladies tea. Adapted from "Confessions of a Tart".

    Recipe #454242

    The perfect pink sweet little treats for a girls birthday party, a baby shower, or a romantic celebration! Made easy with a prepared pink cake mix and a tub of cream cheese frosting (or you can make your own). Yum! Adapted from How Sweet It Is.

    Recipe #453771

    A pretty pre-baked tart shell that's filled with fresh whole sweet red strawberries in a simple liqueur-infused glaze, and topped with dollops of freshly whipped cream...what's not to like? Enjoy! :) From the local newspaper.

    Recipe #118164

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