Strawberries have always signaled the solid arrival of spring and the seasonal prelude to all the fruits of summer. Spring brunches, teas, picnics, bridal and baby showers, and of course Mother’s Day, all bring to mind beautifully prepared dishes and beverages that highlight this wonderful and versatile fruit. Here are some of my absolute favorite recipes featuring strawberries.
Strawberry Nut Bread
This bread is so moist, so delicious, and so easy to make. It always gets rave reviews!
3 Cups All Purpose Flour
1 Tsp Baking Soda
1 Tsp Salt
1 TBSP Ground Cinnamon
2 Cups Granulated Sugar
1 & 1/4/ Cups Vegetable Oil
2 Cups Fresh or Thawed Frozen Strawberries (diced, sliced, or mashed)
1 & 1/4 Cups Finely Chopped Nuts
Preheat oven to 350 degrees.
In a large bowl, sift together the flour, baking soda, salt, cinnamon and sugar. In a separate bowl, combine the remaining ingredients, mixing well. Add the liquid ingredients to the dry ingredients and fold together just until moistened. Spray two 9″x5″ loaf pans with cooking spray and pour half of the strawberry loaf batter into each pan. Bake at 350 degrees for 55-60 minutes, or until a cake tester inserted in the center comes out clean. Allow to cool in the pans for 10-15 minutes, then turn out onto a wire rack to cool completely. Wrap the cooled loaves tightly in plastic wrap and refrigerate.
Serving Suggestion: Serve with fruit and cheeses or whipped cream cheese.
Strawberry Spinach Salad
Salad:
1 Bag of baby spinach
1-2 Cups sliced strawberries
1 Cup sliced mushrooms
¼ Cup thinly sliced red onion
½ Cup chopped pecans
1 Cup crumbled feta cheese (optional)
1 Cup cooked, diced chicken breast or cooked and ¾ cup chopped bacon(optional)
Dressing:
½ Tsp fresh lemon zest
2 TBSP fresh lemon juice
2 TBSP white wine vinegar
1/3 Cup sugar
1 Tsp canola oil
1 Tsp poppy seeds (optional)
Combine the lemon zest, lemon juice, vinegar, oil, sugar and poppy seeds in a bowl and whisk until well blended. Cover the bowl with plastic wrap and refrigerate until you are ready to serve the salad. When ready to serve the salad, combine all the salad ingredients in a large bowl. Drizzle the dressing over the salad and toss gently, incorporating thoroughly. Serve immediately.
Strawberry Balsamic Flatbread
This simple flatbread recipe uses Naan bread for the flatbread and is speckled with strawberries, herbs, cheese, and a balsamic glaze. It’s so easy to make and loaded with flavor. Serve it as an appetizer at your next casual brunch or luncheon!
2 Naan bread
Olive oil for brushing
4 large ripe strawberries, stems removed, sliced thin
1/4 cup crumbled goat cheese
1/4 cup balsamic vinegar
3 large basil leaves, thinly sliced or torn
Preheat the oven to 400 degrees F.
Place Naan on a baking sheet and lightly brush a little olive oil on them. Distribute the strawberries on top, followed by the goat cheese. Bake for 10-12 minutes or until just golden.
While the Naan is baking, pour the balsamic vinegar in a small pot. Over medium-high heat, simmer and reduce until a syrup forms (about 2-3 minutes) – – watch it carefully or it will harden or burn. (Or you can buy balsamic glaze.)
Drizzle some of the balsamic syrup over the Naan and sprinkle with the fresh basil. Cut into wedges or squares and serve warm.
Strawberry-Chocolate Delight
24 Chocolate flavored graham cracker squares
1/2 Cup butter or margarine – melted
1/4 Cup sugar
1 12oz. Carton Cool Whip – thawed
1 3.9oz. Pkg. chocolate pudding mix – not prepared
1 Cup sour cream
1 Pint strawberries – washed, hulled, and sliced
1 Ounce semisweet chocolate – melted
2 Tsps butter or margarine – melted
Finely chop or crush graham crackers in food processor or by hand. Combine cracker crumbs, butter, and sugar. Press into the bottom and up the sides of a springform pan or large pie pan.
Gently combine the Cool Whip, pudding, and sour cream. Pour half of the filling over the crust. Layer strawberries on top of filling, then top with the remaining filling.
Melt chocolate and 2 teaspoons butter together in the microwave on high for 1 minute 30 seconds. Drizzle over top of pie. Refrigerate for several hours before serving.
Strawberry Fizzies
If you’ve ever been to the United Kingdom, you know that when you ask for water, you will always be offered the choice of still or sparkling water. This version was served during a wonderful brunch when I was in London. It’s so classy, makes a beautiful presentation, and is super easy!
San Pellegrino Sparkling Water (or your favorite sparkling water)
2 Cups sliced strawberries (Set aside a few strawberries for garnish)
½ Cup Sugar
½ Tsp Freshly-squeezed lemon juice
Ice
Mint leaves and lemon slices (optional)
The day before you plan to serve the fizzies, gently combine the strawberries, sugar, and lemon juice in a large bowl, then cover and refrigerate. You want the berries to create a delicious syrup, so stir them a few times over the 24-hour period to get the juices going.
After sitting in the fridge for 24 hours, remove the strawberries the fridge and remove the plastic wrap. Using a potato masher, crush the berries until they are still a bit chunky. Using a fine mesh strainer, strain the berries into a jar or wide-mouthed glass, pressing them so that you get as much juice as possible without getting chunks or pieces of strawberry. Add any juice that remains in the bowl to the jar.
In a large glass tumbler or chimney glass, add some ice, and about 1/3 cup of the strawberry syrup. Pour the sparkling water over the ice and syrup. Garnish the side of the glass with a strawberry and mint leaves. Drop a thin slice of lemon or a curl of lemon peel into the sparkling water. Sip and enjoy!
Strawberry Sweet Tea
Enjoy a tall glass of this cold Strawberry Sweet Tea now and throughout the summer. It’s a really easy drink to make, and so refreshing and delicious!
For the Strawberry Simple Syrup:
2 Cups water
1 Cup granulated sugar
3 Cups strawberries, washed and stems removed, then sliced
For the Sweet Tea:
10 Cups cold filtered water, , divided
1/8 Tsp baking soda
3 Family-sized tea bags (or 9 regular)
1 Cup granulated sugar
Juice of 2 fresh lemons (optional)
For Serving:
Ice
Sliced fresh strawberries
Sliced lemons
Make the Simple Syrup
In a medium saucepan add the water, sugar, and sliced strawberries. Cook over medium-high heat until the mixture boils. Reduce the heat to a very gentle simmer and let bubble for about 30 minutes, or until the strawberries are soft and the liquid is a deep red color. (Stir every once in a while and watch it carefully to prevent scorching.)
Using a mesh strainer, strain the strawberry syrup into a large heat-proof pitcher/jug. Gently press down on the strawberries to extract the juice (but not too hard – you don’t want strawberry chunks in your sweet tea.) Set aside.
Make the Sweet Tea
Bring 2 cups of water to a boil in a non-reactive teapot or saucepan; remove from the heat. Add in the baking soda. Drop in the tea bags and let steep for 5-7 minutes (depending how strong you want the flavor.) Carefully remove tea bags and discard (do not squeeze or press on them.) Add the granulated sugar and stir until completely dissolved. Pour into the pitcher/jug along with the strawberry syrup. Add in the remaining 8 cups of cold water and lemon juice. Stir well. Refrigerate until it’s ice cold (a few hours.)
To Serve
Add a few thin slices of lemon and strawberry slices to the pitcher.
Fill a glass with ice and pour in the tea. Garnish with additional strawberry and lemon slices, if desired, and enjoy!
Categorized in: General
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