Best strawberry recipes?

Question

I have a lot of strawberries I need to use soon, what are some of your favorite recipes?

Answer 1

Strawberry Cheesecake in a Martini Glass
Serving Size : 4

1 pint basket strawberries, stemmed and sliced
3 tablespoons currant jelly or 2 tablespoons sugar
8 ounces light cream cheese, softened
3 tablespoons skim milk
2 tablespoons lemon juice
2 tablespoons sugar
1 cup light whipped topping
1 cup graham cracker crumbs

In bowl, toss strawberries with jelly; cover and set aside. In mixer bowl, beat cheese, milk, juice and sugar until smooth, fold in whipped topping.

Spoon 2 tablespoons crumbs into each of four 8-to-10-ounce stemmed glasses; top each with about 1/4 cup of the strawberries, 1/2 cup of the cream cheese mixture, then the remaining crumbs and strawberries, dividing equally. Serve immediately or cover and refrigerate up to 6 hours.
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Strawberry Trifle
1 (12 oz.) pound cake
1/4 cup orange juice
2 small pkgs. frozen strawberries
2 tbsp. sugar
2 boxes vanilla pudding
1 (8 oz.) container whipped cream

Slice up pound cake and place slices on the bottom of a 9x13 inch dish. Pour orange juice over slices. Place strawberries on top. Sprinkle with the sugar. Prepare pudding according to directions on box. Fold 1 cup of the whipped cream into pudding. Spread mixture over strawberries. Top with the remaining whipped cream and refrigerate overnight before serving.

Answer 2

Try this yummy recipe : Strawberry Cheesecake Chocolate Recipe (from http://www.baaiidu.com/strawberry-cheesecake-chocolate-recipe.php )

Hope this help.

Answer 3

Strawberry mousse!!! http://www.beauty-tricks.com/beautyforum/viewtopic.php?t=18

Answer 4

Strawberries with balsamic vinegar are delicious.

Answer 5

i love to make my own frozen fruit bars.
simply put your stawberries in the food processor with the sweetner of your choice and a tiny bit of water. make them a bit sweeter than you like. for some reason, freezing seems to diminish the sweetness.
pour into popsicle forms and freeze.

Answer 6

Make a smoothie.

Answer 7

make strwberry daiquiry. taste good

Answer 8

STRAWBERRY TIRAMISU

1 1/2 8-ounce packages light cream cheese, room temperature
3/4 cup powdered sugar
7 tablespoons Marsala
1/2 cup sour cream
1 1-pint basket strawberries

3/4 cup boiling water
2 tablespoons sugar
2 1/2 teaspoons instant espresso powder or instant coffee powder
2 1/4 (about) 3.5-ounce packages Champagne biscuits (ladyfinger-style
cookies)


1 ounce bittersweet (not unsweetened) or semisweet chocolate, grated




Blend cream cheese, powdered sugar and 5 tablespoons Marsala in processor until smooth. Mix in sour cream. Slice half of strawberries; cut all remaining strawberries in half.
Combine boiling water, 2 tablespoons sugar and espresso powder in medium bowl; stir to dissolve. Mix in remaining 2 tablespoons Marsala. Dip 1 Champagne biscuit briefly into espresso mixture, turning to coat. Place flat side up in bottom of 8-inch square glass baking dish with 2-inch-high sides. Repeat with enough Champagne biscuits to cover bottom of baking dish, trimming biscuits to fit.

Spread 2/3 of cream cheese mixture over Champagne biscuits. Cover with sliced strawberries. Dip more biscuits into espresso mixture and arrange atop sliced strawberries in dish, covering completely and trimming to fit. Spread remaining cream cheese mixture over. Sprinkle with grated chocolate. Arrange halved strawberries around edge of pan. Cover and refrigerate until set, at least 4 hours. (Can be prepared 1 day ahead.) Cut into squares and serve.


Strawberry Club Sandwiches

Try this sweet sandwich as a weekend treat, or a rich way to start off the morning.

Ingredients
6 oz Light cream cheese, softened (3/4 of an 8 oz package)
2 Tbspl frozen orange juice concentrate, thawed
1 tbsp Honey
1/3 cup Chopped toasted walnuts
1 Preheat pound cake loaf (10 3/4 to 12 oz), thawed if frozen
2 pint Baskets fresh California strawberries, stemmed
1/2 cup Whipping cream, whipped and lightly sweetened

Preparation
1. In a small bowl beat cheese, orange juice concentrate, and honey to blend thoroughly; mix in walnuts.

2. Cut cake into 12 equal slices. Slice 1 basket of the strawberries. Spread 4 slices of cake, on one side, with some of the cheese mixture. Top with half of strawberry slices, with more cheese mixture; place on first 4 cake slices. Cover with remaining sliced strawberries. Spread remaining cake slices, on one side, with remaining cheese mixture; place cheese sides down on sandwiches.

3. Cut diagonally into halves; skewer each with a sandwich pick. Serve sandwiches with remaining strawberries, halved, dividing equally. Dollop with whipped cream; garnish with mint sprigs, if desired.

Super Easy Strawberry Jam

2 cups of strawberries capped and cut up
1 ½ cups of sugar
2 teaspoons of pectin

Pour the sugar over the berries and let sit for 10 minutes. Mash well. Stir in pectin. Microwave high for 4 minutes. Then, microwave medium for 6 minutes. Pour in hot glasses or cups. Cover with plastic wrap and refrigerate. Keeps for 2-3 months in fridge.

Tips for the Kitchen Challenged

If you’ve never bought pectin, it’s what makes the jam set up or jell. It comes in boxes like pudding or jello. Around here, it’s with canning supplies on the isle with baggies and tin foil. The brand name that is most common is Sure-Jell.

Use a big glass or microwave safe bowl to mix this up. If you’re familiar with the Tupperware three bowl set or the standard glass bowls with three bowls, you’ll need to biggest size. The bowl looks too big, but this stuff bubbles up really high when microwaved.

The sugared berries want to slide around, so it’s hard to mash with a fork or whatever you usually use to mash. A biscuit cutter works really well. Again, the big bowl helps. The mix is shallow so that you can use the biscuit cutter.

To heat the glasses, take a metal cake pan (8 x 8 or 9 x 9) and put that on top of a stove eye with about a quarter inch of water. Lay your glasses in that with the water heated to where it has lots of little bubbles on top but not boiling up. Roll the glasses around so all sides are heated and sterilized. With the small amount of water, you can use a oven mitt to roll and then to pull the glasses out.

The glasses I use are the little ones that hold the dried beef. They are like little juice glasses. The recipe makes 5 of these filled to about a ½ inch from the top.

To pour into these small holes, you may want to pour the hot jam into a pitcher. It’s a little hard to hit the holes without making a mess with a spoon.

Let the jam cool in the jars for 20 minutes or so before putting plastic wrap over the top of the jars. It sticks close and keeps the jam fresh.


Strawberry Pancake Roll-ups

1 1/2 quarts fresh strawberries, rinsed and hulled
6 tablespoons sugar
2 tablespoons lemon juice
8 ounces cream cheese, at room temperature
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 1/2 cups buttermilk
1 cup milk
Salad oil

1. Thinly slice 2 cups strawberries. In a blender or food processor, whirl remaining 1 quart strawberries until smooth. Press through a fine strainer into a bowl, extracting as much liquid as possible with the back of a spoon or a spatula; discard residue. Whisk 1/4 cup sugar and the lemon juice into strawberry purée.
2. In the blender or food processor (no need to rinse), whirl cream cheese and 1/2 cup of the strawberry purée until blended and smooth.

3. In a bowl, mix flour, baking soda, salt, and remaining 2 tablespoons sugar. In another bowl, whisk eggs, buttermilk, and milk just to blend. Whisk milk mixture into flour mixture just until evenly moistened.

4. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with oil and adjust heat to maintain temperature. Spoon batter in 1/2-cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 to 2 minutes longer. As pancakes are cooked, transfer to baking sheets and keep warm in a 200° oven. Coat pan with more oil as necessary to pan to cook remaining pancakes.

5. Spread each pancake with about 2 tablespoons cream cheese mixture and roll up. Set two roll-ups on each plate, top evenly with sliced strawberries, and drizzle with a little strawberry purée; serve with remaining purée to add to taste

ENJOY!!!!!!!!!!!!!!!!!.