Strawberry Recipes

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It's all about the Strawberries
We are always trying to come up with good recipes for our customers to try with their Strawberries, so here are some of our favorites from past customers. If you have a recipe you would like to share, please e-mail them to Happy Cooking!
Fruit Smoothie
1 cup low-fat milk
1 cup nonfat vanilla yogurt
½ tsp organic flaxseed oil
1 cup ice cubes
1 banana
6 strawberries
½ tsp vanilla
¼ tsp cinnamon
Combine all the ingredients in a blender and blend until smooth.
Strawberry Tallcake
4  cups  quartered or sliced strawberries
6  tablespoons  sugar, divided
1  tablespoon  finely shredded lemon zest
1  tablespoon  fresh lemon juice
2  cups  heavy cream
6  ounces  good-quality strawberry jam (9 tbsp.)
1. Make filling: In a large bowl, combine strawberries, 2 tbsp. sugar, the zest, and juice. Let sit 10 minutes.
2. In a medium bowl, whisk cream with remaining 4 tbsp. sugar until it holds a stiff peak.
3. Assemble cake: Using a serrated knife, slice both cake layers in half horizontally. Set rounded tops aside to use as middle layers. Dollop 1 tbsp. whipped cream onto the center of a cake stand (to hold cake in place). Place 1 of remaining layers on stand, cut side up. Spread with about 3 tbsp. jam. Sprinkle with about one-quarter of the sweetened strawberries, along with some juice. Then dollop one-quarter of the cream over strawberries. Repeat with second and third cake layers, using the reserved rounded tops.
4. Place the remaining layer on the top of the cake, cut side down. Mound the remaining whipped cream in the center and spread to about 1 in. from the edge, then sprinkle with remaining strawberries.
Strawberry Tiramisu Recipe
4 eggs
8 tbsp sugar
8 ounces mascarpone cheese
30 to 40 ladyfingers (sponge cookies)
3 cups strawberries, hulled and sliced
Separate egg yolks from whites in two bowls. Beat yolks until frothy. Add 5 tablespoons of sugar and beat 2 to 3 minutes or until eggs form soft peaks. Add mascarpone and beat 3 to 5 minutes, until smooth.
In the other bowl, beat 4 egg whites, adding the remaining sugar little by little until the whites form stiff peaks. Gently fold mascarpone mixture into egg whites. Cover the bottom of a 9-by-13-inch baking pan with ladyfingers, and spread half of the mascarpone-egg mixture evenly to cover the cookies. Add a layer of sliced strawberries and repeat the same layering: cookies, mascarpone, strawberries. Refrigerate at least 3 hours before serving to allow cookies to soften.
Strawberry Soup:
1 pound (454 grams) fresh strawberries
1/4 - 1/2 cup (50 - 100 grams) granulated white sugar, or to taste
1/4 - 1/2 cup plain yogurt, sour cream, or crème fraiche, or to taste
1/2 - 1 cup (120 - 240 ml) milk or cream, or to taste
1 - 2 tablespoons fresh lime juice, or to taste (optional)
Softly Whipped Cream
Strawberry Tart with Cream Cheese
  • 9-inch frozen pie crust
  • 1/2 cup (125 g) cream cheese
  • 1/2 cup (125 g) Crème fraiche
  • 2 tablespoons honey
  • 4 tablespoons strawberry jam
  • 1 cup (250 g) strawberries
  • 2 tablespoons chopped pistachios
  • butter
Bake the pie crust according to the package directions and set it aside to cool.
Mix thoroughly Crème Fraiche, cream cheese, and honey. Fill mixture into icing bag and put into fridge for about 20 minutes.
Meanwhile the pie crust should be ready. Let cool about 15 minutes.
Just befor serving, spread the strawberry jam evenly onto the pie crust. Use icing bag to sprinkle the cream cheese mixture onto the pie crust. Put strawberries gently on top of cream cheese mixture and decorate with chopped pistachios.
In blender, process ingredients for about 20 seconds, or until smooth and frothy. Add sugar to your liking. Serve immediately.
Strawberry Salad
- 1 Head of romaine lettuce
- 1 cucumber
- 1/2 cup green onions
- 1/2 cup strawberries
- 4 tablespoons liquid honey 
- 4 tablespoons salad oil 
- 3 tablespoons balsamic vinegar 
- 1 teaspoon poppy seeds 
Tear romaine lettuce into bite size pieces. Peel and slice cucumber. Slice onions and strawberries into small pieces.
Pour dressing ingredients into a sealable container and shake to mix. Put dressing over salad just before serving. Enjoy!
Spinach Strawberry Salad
Try this yummy and healthy Strawberry Spinach Salad Recipe
- 2 bunches spinach
- 4 cups sliced strawberries
- 1/2 cup vegetable oil 
- 1/4 cup white wine vinegar 
- 1/2 cup white sugar 
- 1/4 teaspoon paprika 
- 2 tablespoons sesame seeds 
- 1 tablespoon poppy seeds 
Rinse spinach and tear into bite-size pieces. In a large bowl, toss together the spinach and strawberries. In a small bowl, mix oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds for dressing. Pour over the spinach and strawberries, just before serving.
Strawberry Bread Recipe
This is strawberry bread will make your mouth water, I guarantee!
- 3 cups all-purpose flour 
- 1 teaspoon salt 
- 2 cups sugar 
- 1 cup shortening 
- 1 teaspoon baking soda
- 1 teaspoon cinnamon 
- 4 eggs 
- 2 cups strawberries, sliced
Combine flour, salt, sugar, baking soda and cinnamon. Beat eggs. Add eggs, shortening, strawberries and bread dough enhancer.
Stir until all ingredients are moistened. Spoon batter into 2 well-greased 9x5x3-inch loaf pans.
Bake at 350 degrees for 60 to 70 minutes. Test and keep baking until toothpick comes out clean. Cool in pans 10 minutes.
Put upside down and let cool on racks. Serve while still warm. You can store the strawberry bread in the fridge for a few days.
Fresh Strawberry Lemonade


  • 2 to 3 lemons
  • 2 cups (500 mL) chopped fresh strawberries
  • 3/4 cup (175 mL) granulated sugar
  • 3 cups (750 mL) ice-cold water
  • ice cubes
  1.  Finely grate 1 tsp (5 mL) peel from lemons. Squeeze out 2/3 cup (150 mL) juice. Place strawberries, peel, sugar and 1 cup (250 mL) water in a blender. Blend until pureed.
  2. Strain through a sieve into a large pitcher. Stir in lemon juice and remaining 2 cups (500 mL) water. If mixture is too thick, stir in more water or lemon juice. Pour into glasses and top with ice cubes. Lemonade tastes best the same day it's made.
Strawberry Meringue Pie


  • 1  rolled refrigerated unbaked pie crust (1/2 of a 15-oz. pkg.)
  • 3  egg whites
  • 1/2  tsp. vanilla
  • 1/4  tsp. cream of tartar
  • 1/2  cup sugar
  • 7  Tbsp. lemon curd
  • 5  cups fresh strawberries (halve large berries)
  •   Snipped fresh mint


1. Let unbaked crust stand at room temperature according to package directions. Heat oven to 450 degrees F. Unroll and line 9-inch pie plate with crust; flute edge, if desired. Prick bottom and sides of crust with fork. Bake 10 to 12 minutes or until golden brown. Remove from oven; cool on rack. Reduce oven temperature to 300 degrees F.
2. Meanwhile, for meringue layer, in large mixing bowl let egg whites stand at room temperature 30 minutes. Add vanilla and cream of tartar. Beat on medium until soft peaks form. Gradually add sugar. Beat on high until stiff peaks form and sugar is almost dissolved. Spread in baked pie crust, building up meringue along edges. Bake 35 minutes. Cool on rack. Meringue will fall slightly.
3. In large bowl microwave lemon curd on 50 percent power (medium) 15 to 20 seconds. Spread 4 tablespoons warm curd on meringue. Add berries to remaining lemon curd; lightly stir to coat. Spoon into pie shell. Refrigerate 30 to 60 minutes. To serve, top with fresh mint. Cut with serrated knife.