Strawberry Recipes

Fresh Strawberry Pies and Tarts

• 1 baked pastry shell (9 inch) or six 2-1/2-inch tart shells
• 1 1/2 quart fresh strawberries
• 1 cup sugar
• 3 tablespoons cornstarch
• 2 tablespoons lemon juice
• whipped cream

Wash and remove caps from the strawberries. Set aside the best half of the berries; combine the remaining berries, whole or cut, sugar and cornstarch in saucepan. Cook, stirring frequently, 5-6 minutes or until the berry mixture is very thick. Stir in the lemon juice. Cook. Select a few of the reserved strawberries for garnish; add the rest, whole or cut, to the cooked mixture. Pour into the baked pastry shell. Garnish with the whipped cream and remaining whole or cut berries.

Baked Strawberry Pie

• 4 heaping cups strawberries
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 2 tablespoons butter

Preheat oven to 450 degrees. Wash, drain and hull the strawberries. Stir together the sugar and cornstarch in a bowl and mix in the berries. Sprinkle on the lemon juice and let the berries stand for about 15 minutes. Line a 9-inch pie pan with pastry. Pour in the strawberry filling, scatter slivers of butter on top and cover with a top crust. Seal the edges tightly. Prick a few holes in the center of the crust to allow steam to escape.

Bake 10 minutes in at 450 degrees. Reduce heat to 350 and bake 40 to 45 minutes more or until the crust is golden brown and the filling is thick and bubbling. Brush the top crust with milk once or twice during the last 15 minutes of baking. Remove from the oven and allow to cool at least 10 minutes before serving.

Chocolate-Dipped Strawberries

• 2 cups semi-sweet chocolate morsels
• 1/4 cup vegetable shortening
• Fresh strawberries with stem, washed and well dried

Warm chocolate morsels and shortening over hot (not boiling) water. Stir until mixture is smooth; remove from heat but keep over hot water. (If chocolate sets up return to heat, add an additional 1-2 teaspoons of shortening and stir until smooth.) Dip strawberries into chocolate mixture and shake off excess. Place on foil-lined cookie sheet and chill until chocolate is set

Fresh Strawberry Smoothie

• 2 cups vanilla ice cream
• 1 1/2 cups fresh strawberries
• 2 Tablespoons sugar
• 2 Teaspoons lemon juice
• 2 cups crushed ice
• Additional fresh strawberries

Combine ice cream, strawberries, sugar, lemon juice and ice in container of an electric blender. Process until smooth; pour into individual glasses and garnish with additional strawberry. Yields 4 cups.

Strawberry Chevre Pie

• 1 pre-baked pie shell cooled
• 1/2 cup sugar, divided
• 1/2 teaspoon vanilla
• 1/4 cup water or orange juice
• 1 tablespoon cornstarch
• 1 quart strawberries, sliced
• 8 oz unsalted chevre

Blend vanilla and 1/4 cup sugar into chevre with a beater. Do not over beat the mix or the cheese will become greasy. Spread cheese mix into pie crush. Slice and arrange berries on top, reserving 1 cup of berries. Mash the remaining cup of berries with a fork and combine with water,1/4 cup sugar and cornstarch. Heat this berry mix until thick and clear. Cool slightly, then spread on the berries in the crust. Chill.

Traditional Strawberry Sauce

• 1 cup water
• 2 tablespoons cornstarch
• 1 cup sugar
• 2 tablespoons lemon juice
• 2-1/2 cups sliced fresh strawberries

Combine the water and sugar in a saucepan and bring to boil. Add strawberries. Lower the heat and simmer 3 minutes. Dissolve the cornstarch in the lemon juice and stir it into the sauce. Cook and stir about 3 minutes more, or just until the sauce becomes clear and slightly thick. Cool, then chill in the refrigerator.

Quick Strawberry Sauce

• 2-1/2 cups sliced fresh strawberries
• 1/3 cup sugar
• 1/4 cup cold water

Puree straw berries in a blender or food processor. Combine pureed berries, sugar and water in a saucepan, bring to boil. Cook 1 minute. Chill. (Yields 1-1/2 cups.)

These sauces can be used on ice cream, cheesecake, plain custard or yogurt, as well as pancakes and french toast.