May Is National Strawberry Month
Contributed by: Cindy Sanchez
If you love strawberries, then you know that nothing compares in texture or flavor to a red, ripe succulent strawberry!
Some Strawberry Facts:
* Strawberries were originally called "Strewberries". They were called this due
to the way the berries seem to be just strewn about the leaves of the plant.
* Eight strawberries provide 140 percent of the recommended daily intake of
* Strawberries are the first fruit to ripen in the spring.
* One cup of strawberries has just 55 calories.
* The strawberry is the only fruit with the seeds (on average, 200) on the
outside of the fruit.
* Strawberries are grown in every state in the United States and every province
- 12 large, fresh strawberries, rinsed
- 1 - 3 oz pkg cream cheese, softened
- 2 tbsp powdered sugar
- 1 tbsp sour cream
Remove stems from strawberries to form a flat base. Place berries on cutting
surface, pointed end facing up. With a sharp knife, carefully slice each berry
in half vertically to within a 1/4 inch of base. Cut each half into three wedges
to form 6 petals. (Don't slice through the base.) Pull petals apart slightly.
In a small bowl, combine cream cheese, powdered sugar and sour cream; beat until
light and fluffy. With a pastry bag and star tip or small spoon, fill
cream cheese mixture.
Note: A zipper sandwich bag can be used instead of a pastry bag by filling with
cream cheese mixture and squeezing out excess air before sealing. Carefully cut
one corner off of the bottom of the bag.
Variation: Use strawberry flavored cream cheese for added sweetness.
- 3 cups fresh strawberries *
- 1 Tbsp. lemon juice
- 1 Tbsp. light corn syrup
Place strawberries in a blender and process until smooth. Measure 2 cups of
strawberry puree. Stir in lemon juice and corn syrup. Line a 15x10 inch
jellyroll pan with heavy-duty plastic wrap and tape plastic wrap to the pan at
the corners. Pour strawberry mixture in prepared pan and spread thin, leaving 1
inch on all sides. You can adjust this to fit your dehydrator or another pan, be
sure it is spread thin on the pan. Dry in an oven at 150 or a dehydrator for 7-8
hours or until surface is no longer sticky. Remove leather from
pan while still warm and roll up jellyroll fashion. Cut into logs and wrap in
plastic wrap. Make five 2 inch logs
* Any other fruit may be used in place of the strawberries.
Recipe courtesy of Tawra Kellam of Not Just Beans
Layered Strawberry Cake
- 1 cup half & half
- 1/4 cup butter or margarine
- 1 1/2 cups granulated sugar
- 1 tsp vanilla
- 4 eggs
- 1 3/4 cups flour
- 3 tsp baking powder
- dash salt
- 2-8 oz pkgs cream cheese, room temperature
- 1/2 cup powdered sugar
- 1 pint whipping cream
- red food coloring (if desired)
- 1 pint of fresh strawberries, cleaned and sliced
Heat half & half in a saucepan until boiling, add butter and set aside. In a
bowl blend sugar, vanilla and eggs, beat at high speed until mixture is very
light and fluffy. In another bowl, mix flour, baking powder and salt, add egg
mixture, then add half & half
mixture, mixing well after each addition. Pour batter into a well greased and
floured springform pan. Bake at 350 degrees for 55 to 60 minutes, or until
toothpick inserted into center of cake comes out clean. Cool slightly and remove
from pan. Let cool
completely then cut cake into three even layers. Brush away any loose crumbs.
Whip the cream cheese until very smooth, beat in the powdered sugar and whipping
cream, until mixture is creamy and fluffy. You may add a few drops of food
coloring if desired to tint frosting. Spread frosting between each layer, place
sliced strawberries on each layer. Then spread remaining frosting on top and
sides of assembled cake. Garnish with strawberries on top and on sides.
Strawberries 'n' Cream Pizza
- 1-1/2 cup flour
- 1/2 cup butter or margarine, cold and sliced
- 1 cup chopped pecans
- 3 chocolate toffee candy bars
- 1 8-oz. package cream cheese, softened
- 1 cup powdered sugar
- 1 qt. fresh strawberries, hulled and halved lengthwise
- Frozen whipped cream topping, thawed
Preheat oven to 350 degrees. In a large bowl, combine flour, butter, and nuts;
mix until blended. Press mixture on bottom of 12-inch pizza pan. Bake 10
minutes. Immediately sprinkle hot crust with toffee, distributing evenly over
crust. Set aside to cool. Combine cream cheese and powdered sugar; beat until
blended and smooth. Spread evenly over cooled crust to within 1/2-inch of crust
edge. Arrange strawberries, cut-side down, in circular rows over cheese mixture.
Decorate top of pizza with whipped cream. Sprinkle with crushed pecans if
desired. Makes 8-12 servings.
- 1 cup flour
- 1/2 cup crushed pecans or walnuts
- 1/4 cup packed brown sugar
- 1/2 cup butter or margarine, melted
- 1 1/2 cups whipping cream
- 2 cups sliced, hulled fresh strawberries
- 1 cup sugar
- 2 tablespoons lemon juice
For crust, in a bowl combine flour, nuts and brown sugar. Add melted butter.
Toss to combine. Spread in a shallow baking pan. Bake at 350 degrees for 20
minutes or until golden, stirring occasionally. Spread 2/3 of the crust mixture
in a 13x9x2 pan. Set aside.
In a mixing bowl, beat 1/2 cup of the whipping cream until soft peaks form. Add
the strawberries, sugar and lemon juice. Beat mixture well. In another bowl,
beat the remaining 1 cup whipping cream until stiff peaks form. Fold into the
Transfer to prepared pan. Top with remaining crust mixture. Cover and freeze for
at least 6 hours. Let stand at room temperature for 15 minutes before serving.
Makes 9-12 servings.
Garnish with additional berries if you wish.
>4 cups torn salad greens
1 cup watercress
1 cup sliced, hulled strawberries
1/2 half of a small red onion, thinly sliced
Poppy seed Dressing (homemade or bought)
Edible flowers such as nasturtiums or chive blossoms
In a salad bowl, place greens, watercress, strawberries onion. Top with dressing
and toss to coat. Garnish with edible flowers. Chive blossoms and nasturtiums
are peppery in taste. If they are not available to you, fresh mint can be used
Caution: Be sure that all herbs and blossoms are free of pesticides.
- 2 tablespoons oil
- 2 tablespoons lime juice
- 2 tablespoons red wine vinegar
- 2 tablespoons fresh chopped mint leaves
- 2-3 tablespoons fresh chopped cilantro
- 1 jalapeno pepper, seeded and minced
- 1/4 tsp. salt
- 1 pint strawberries, hulled and chopped
- 1/4 cup diced pineapple
- 1/2 cup chopped sweet onion
Combine oil, lime juice, vinegar, mint, cilantro, jalapeno, pepper and salt in
medium bowl. Toss in strawberries, pineapple and onion. Serve over grilled
chicken or pork.
Makes 2 1/2 cups.
- 2 1/2 cups all-purpose flour
- 2/3 cup sugar
- 1 tsp baking soda
- 3/4 tsp salt
- 1 1/2 cup fresh strawberries, sliced
- 1 cup skim milk, *see note
- 1/3 cup margarine, melted
- 1 1/4 tsp vanilla extract
- 1 egg, lightly beaten
- 1 egg white, lightly beaten
- vegetable cooking spray
- 1 1/2 tbsp sugar
*note: add 1 tbsp vinegar or lemon juice to the milk, let sit for 5 minutes. Or
substitute nonfat buttermilk.
Combine flour and next 4 ingredients in a large bowl, and stir well. Add fresh
strawberries; stir well, and make a well in center of mixture. Combine
buttermilk and next 4 ingredients; stir well. Add to dry ingredients, stirring
just until moistened.
Divide batter evenly among 18 muffin cups coated with cooking spray; sprinkle
1-1/2 tbsp sugar evenly over muffins. Bake at 350 for 25 minutes or until
toothpick inserted in center comes out clean. Remove from pans immediately; let
cool on a wire rack.
About the Author:
Cindy Sanchez is the owner and editor of www.PracticalKitchen.com.