Strawberry Recipes
Last updated: January 17 2004

Frozen Berries
To freeze Shaw Strawberries; wash, cap and slice berries into a large container (a food processor works well). Add about 1 cup sugar for each 4 cups berries, mix and let stand until sugar dissolves. Spoon into freezer bags or plastic containers, and freeze. Keeps well for at least one year.


Strawberry Cheese Pie
Crust
1 cup flour
2 tbs. confectioners sugar
1 stick butter

Filling
3 ounces cream cheese, softened
1 tbs. lemon juice
cup sugar
pint heavy cream, whipped

Topping
1 quart fresh strawberries
1/2 cup red jam or jelly
    Crust
  1. Cut butter and flour together, add sugar and blend
  2. Pat into a 9-inch pie plate
  3. Prick crust and bake until golden. Temp. 350 for 15 to 20min.

    Filling
  4. Mix all ingredients together until well blended
  5. Pour into cooled crust
  6. Chill 1 hour


  7. Topping
  8. Arrange berries, points up, on pie
  9. Melt jelly and pour over berries
  10. Chill 2 hours


Sugar Free Strawberry Pie
  • 1 small box sugar free Jell-O vanilla pudding, cooked type (not instant)
  • 1 small box sugar free strawberry Jell-O
  • 2 1/2 cups cold water
  • 4 cups sliced or whole strawberries, washed, and hulled
  • 1 baked 9" pie shell
  1. In a saucepan mix pudding mix, Jell-O mix and 2 cups water
  2. Stir over medium heat until mixture comes to a full boil
  3. Remove from heat and cool in refrigerator until slightly thickened
  4. Arrange strawberries in pie shell
  5. Pour cooled mixture over berries. Chill till set
  6. Serve with whipped cream



Deep Dish Strawberry-Rhubarb Pie
3 cups Shaw Strawberries
2 cups rhubarb cut in 1/2 inch pieces
2 cups sugar
3 tbs. cornstarch
2 tbs. butter
1 tsp. cinnamon
Pastry enough for a single crust pie
  1. Preheat oven to 375 F
  2. Combine first 4 ingredients, mixing well to coat all the fruit
  3. Put into a deep 6-cup baking dish
  4. Cut the butter into small pieces and scatter them across the fruit
  5. Sprinkle with cinnamon
  6. Roll out the pastry to form a circle slightly larger than the top of the baking dish
  7. Cut the pastry into strips about inch wide and lay them across the top of the strawberry and rhubarb mixture to form a close latticework top
  8. Bake for about 40 minutes or until the crust is brown and the juice from the fruit is thick, clear, and bubbling


Anne Marie's Fruit Sorbet

6 Oz. Orange Juice Concentrate
1 Tbs. Lemon Juice
12 Oz. Clear Carbonated Beverage (Sprite, Fresca, 7-Up, Ginger Ale, etc.)
2 Cups Banana, sliced and quartered
10 Oz. Frozen Strawberries with juice or 2 cups homemade frozen berries (above)
8 Oz. can Tidbit Pineapple Chunks
1 Cup fresh or frozen Blueberries
1 Cup fresh or canned Dark Cherries
  1. Mix together all fruits and juices. Any combination of fruits may be used. Include all juices if canned or frozen fruits are used.
  2. Freeze for 6 hours then stir. (The fruit will float to the top)
  3. Freeze overnight.
  4. Thaw 1 to 1 hour before serving. This will keep for weeks in the freezer. It is a wonderful snack appetizer, or dessert.


Sparkling Strawberry Lemonade
3 cups quartered strawberries
1 cup cold water
1 tablespoon sugar
1 (6-ounce) can frozen lemonade
concentrate, undulated 2 cups sparkling water, chilled
  1. Smooth first 3 ingredients together in blender
  2. Combine blender contents and lemonade in pitcher and stir thoroughly
  3. Add sparkling water; pour over ice
  4. Yield 6 servings.

  5. Source: Cooking Light, May 1999


Strawberry Refresher
3 1/3 Cups quartered strawberries
1/2 cup orange juice
2 1/2 tablespoons sugar
1 1/3 cups plain fat-free yogurt
2 tsp. finely chopped fresh mint
  1. Place the first 4 ingredients in a blender; process until smooth.
  2. Pour strawberry puree into a bowl and add yogurt, stirring with a whisk
  3. Cover and chill
  4. Garnish with mint
  5. Yield: 5 servings.


Robin's Strawberry Ice
5 Cups fresh capped/washed berries
1/2 Cup water
1/8 Cup lemon Juice (opt.)
  1. Blend the strawberries to puree
  2. Add the sugar, water and lemon juice
  3. Freeze in popscicle forms (with sticks), or
  4. Freeze in zip lock bag - to eat snip the corner and sip
  5. For a slushee, let it thaw slightly and reblend gently


Strawberry Jam
5 cups crushed berries (2 qts.)
7 cups sugar
1 box powdered fruit pectin
(or use Sure-Jell Light and it's 6 c. fruit & 4 c. sugar)
  1. Stir powdered pectin into the berries
  2. Bring berries and pectin to a boil and add sugar all at once
  3. Again, bring the mixture to a boil for one minute, stirring constantly
  4. Remove from heat and fill jars
  5. Yield: 8 cups


Freezer Jam
2 cups crushed berries (1 qt.)
4 cups sugar
3/4 cup water
1 box powdered fruit pectin
  1. Add sugar to fruit and stir well
  2. In a sauce pan, boil 3/4 cup water and pectin for one minute, stirring constantly
  3. Add the hot pectin and water to the fruit and continue stirring 3 minutes
  4. Put in containers, let stand 24 hours and store in freezer



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