~Strawberry Recipes~

Strawberry Cream Pie
Serves 8)

Ingredients and Directions:

2 cups fresh Strawberries, sliced
3/4 cup Sugar, divided
2 8-oz. packages Cream Cheese, softened 1 tsp. Vanilla Extract
1 container Whipped Topping
Ready-made Chocolate Crumb Pie Crust
Strawberry and Kiwi slices for garnish (optional)

Sprinkle 1/2 cup sugar over sliced strawberries, cover, and refrigerate overnight to create their own syrup.

In a mixing bowl, combine softened cream cheese, vanilla, and 1/4 cup sugar with an electric mixer. Beat until well blended. Add strawberries and continue beating until all ingredients are thoroughly combined.

Fold in whipped topping and pour the mixture into the prepared pie crust.

Garnish with strawberry and kiwi slices, if desired. Refrigerate 2 hours to set before slicing and serving.

Strawberry Tiramisu Cake
Recipe By : Woman's Day 6/97
Serving Size : 12

Double Strawberry Sauce:
24 ounces ripe strawberries (2 pints) -- hulled & sliced (reserve 6 or so whole berries -- for garnish)
1/2 cup strawberry jam

8 ounces cream cheese or mascarpone -- softened
1/3 cup confectioner's sugar -- plus 2 tablespoons confectioner's sugar
6 tablespoons Grand Marnier -- or orange juice
2 cups heavy whipping cream

1 angel food cake (6" to 8" round)

1. For Double Strawberry Sauce: Puree 1 1/4 cups of the sliced strawberries with the strawberry jam. Refrigerate till serving time.
2. Beat together the cheese, 1/3 cup confectioner's sugar, 1 tbsp. liqueur until well blended and smooth.
3. In a separate bowl, beat cream, remaining 2 tbsp sugar and 2 tbsp liqueur until soft peaks form. Fold 1/2 cup of this into the cheese mixture.
4. With a serrated knife, cut cake in thirds horizontally. Drizzle each layer with 1 tbsp of the remaining liqueur.
5. Spread bottom layer with one third of the cheese filling; cover with one third of the sliced strawberries. Top with middle cake layer. Spread with half of the remaining filling and sliced strawberries. Add remaining cake layer; top with remaining filling and sliced berries.
6. Frost cake with remaining whipped cream. Refrigerate at least 2 hours or up to 24 hours before serving.
7. Cut cake with a serrated knife. Serve each slice with sau

DIABETIC RECIPE
Fabulous Fruit Tart

Pastry for single-crust 9-inch pie

1 package (8-ounce) regular or reduced calorie cream cheese, softened
1/3 cup no-sugar-added raspberry fruit spread
1/2 cup sliced peaches or nectarines (*)
1/3 cup sliced strawberries (*)
1/2 cup kiwifruit slices (*)
1/3 cup raspberries (*)
3 tablespoons no-sugar-added apricot pourable fruit (**)
2 teaspoons raspberry-flavored liqueur (optional)

(*)sliced bananas, plums or blueberries may be substituted.
(**)2 tablespoons no-sugar-added apricot fruit spread combined with one
tablespoon warm water may be substituted.

Preheat oven to 350 degrees F. Roll out pastry to 12-inch circle; place in
10-inch tart pan with
removable bottom or 10-inch quiche dish. Prick bottom and sides of pastry
with fork. Bake 18
to 20 minutes or until golden brown. Cool completely on wire rack. Combine
cream cheese and
fruit spread; mix well. Spread onto bottom of cooled pastry. Chill at least
one hour. Just before
serving, arrange fruit over cream cheese layer. Combine pourable fruit and
liqueur, if desired;
brush evenly over fruit.

Exchanges:
Nutrition: One slice
8 slices
3/4 Starch/Bread, 3 1/2 Fat, 1 Fruit
274 Calories, 3 g Protein, 26 g Carbo, 17 g Fat

Strawberry Shortcake

3 cups flour
3-1/2 tsp baking powder
1 tbsp sugar
1 tsp salt
1/2 cup butter or margarine
1 cup milk
2 pints strawberries, sliced
1/3 cup sugar
1 cup heavy cream, whipped with 1 tbsp sugar & 1 tsp vanilla

Oven Temp: 450F.

Preheat oven to given temperature. Sift together flour, baking powder, sugar and salt in a large bowl. Cut in butter. Add milk and stir until blended. Knead dough briefly on a floured surface and roll out to 1/4 inch thick. Cut into 10 to 12 four inch rounds and place on ungreased cookie sheet. Brush tops with 1/4 cup melted butter. Bake 20 minutes or until golden. Combine berries and sugar. For each serving, split a shortcake, mound with berries, top with other half of shortcake, mound with berries and top with a large dollop of whipped cream.

Strawberry Cobbler

4 cups sliced strawberries
1 tbsp lemon juice
3/4 cup plus 3 tablespoons sugar
1 tbsp corn starch
2 cups buttermilk biscuit mix
3 tablespoons butter or margarine, melted
1/2 cup milk
1 tsp vanilla
1/2 tbsp sugar
1/8 tsp ground cardamon

Oven Temp: 400F.

Combine strawberries, lemon juice, sugar and corn starch in saucepan. Heat and stir until boiling and thickened. Pour into an 8" square baking dish. Combine next 5 ingredients for dumpling batter, and drop by tablespoons onto strawberry mixture. Combine sugar and cardamon and sprinkle over top. Bake at given temperature about 25 minutes, or until dumplings are done. Serves six.

your fruit tart looks great to me! thanks for posting it.

Strawberry Blue Cheese Salad

"Unusual ingredients make this salad refreshingly different! Even kids like it!"
Yields 6 servings.



Prep Time: 15 Minutes
Cook Time: 5 Minutes
Ready In: 20 Minutes



1/2 cup chopped pecans
3 tablespoons raspberry vinegar
3 tablespoons balsamic vinegar
3 tablespoons olive oil
6 cups mixed salad greens
2 cups diced fresh strawberries
8 ounces crumbled blue cheese
1/2 cup diced red onion



1 Place the pecans in a skillet over medium heat. Tossing frequently, toast until lightly browned.
2 In a bowl, whisk together the raspberry vinegar, balsamic vinegar, and olive oil.
3 In a large bowl, mix the toasted pecans, greens, strawberries, blue cheese, and red onion. Toss with the vinegar and olive oil dressing mixture to serve.


Makes 6 servings

Strawberry ‘Cream’ Tart
8 Servings—Vegan

Silken tofu replaces cream cheese in this delicious dairy-free tart. The pie may be topped with small whole strawberries instead of sliced ones or with other sliced or whole fresh berries.

1 cup all-purpose flour
1/8 tsp. salt
1/4 cup margarine, chilled and cut into small pieces
3 Tbs. cold water
1 1/2 cups silken tofu, pressed and drained
1/2 cup sugar or other sweetener
1 tsp. vanilla extract
1 Tbs. safflower oil
2 cups sliced fresh strawberries or other fresh berries
1/2 cup fruit-sweetened strawberry preserves
Preheat oven to 375 degrees. In food processor, combine flour and salt and pulse to mix. Add margarine and process until mixture resembles coarse crumbs. With machine running, add water 1 tablespoon at a time and process until dough forms a ball. Turn dough out onto lightly floured work surface. Using a rolling pin, roll dough into a 10-inch circle. Line 9-inch tart pan with dough. Prick bottom of pastry several times with fork. Bake until just lightly browned, 10 minutes. Remove to wire rack and set aside.

Reduce oven temperature to 350 degrees. In food processor, combine tofu, sugar and vanilla and process until well blended. Pour mixture into baked crust. Bake until tofu mixture is set, about 30 minutes. Remove to wire rack to cool.

To serve, arrange strawberry slices on top of pie in a circular pattern until entire surface is covered. Purée preserves in a blender or food processor and brush over strawberries. Chill at least 1 hour before cutting into wedges and serving.

PER serving: 215 CAL; 2 G PROT; 8 G TOTAL FAT (1 SAT. FAT); 35 G CARB.; 0 MG CHOL; 131 MG SOD.; 2 G FIBER

Amazing Fruit Salad

1 pint fresh blueberries
1 pint fresh hulled strawberries or raspberries
2-/12 cups fresh pineapple chunks
2 cups seeded watermelon chunks
2 bananas, sliced 1/2"
2 tbs. lemon juice
2 kiwifruit, peeled and sliced
1 small can mandarin oranges, drained
2 pkgs. (3 ozs. each) cream cheese, at room temperature
1/3 cup confectioners' sugar
1-1/2 tsp. fresh lime juice
1 cup whipping cream, whipped
1/4 tsp. grated lime peel

Toss bananas and lemon juice to keep from browning. Place in a glass bowl. In a layering effect, place the pineapple, blueberries, one half of the strawberries, oranges, kiwi fruit, watermelon, and the remaining strawberries/raspberries. In a bowl, with a mixer, beat the cream cheese until smooth. Add the sugar slowly and continue beating. Add lime juice and incorporate, then the lime peel. Lower speed and add one-half of the whipped cream. Mix until blended. Lower speed again, and add the remaining whipped cream. Pour dressing over fruit allowing it to drizzle inside the bowl. Chill for at least 1 hr.

Supreme Strawberry Topping

"Awesome restaurant style strawberry topping. Serve cold over cheesecake or ice cream."
Yields 4 servings.



Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes


1 pint strawberries, cleaned and stemmed
1/3 cup white sugar
1 teaspoon vanilla


1 Cut about 1/3 of the strawberries in half. In a saucepan over medium high heat, combine strawberries, sugar and vanilla. Cook, stirring occasionally, until sauce thickens, about 5 minutes. Remove from heat. In a blender, puree about 1/3 of sauce, then mix back into remainder. Store in refrigerator.


Makes 4 servings

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.

Strawberry Squares

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 strawberry mixture. 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

Strawberry Salsa

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.

Strawberry Muffins

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.

18 servings.

Berry Butter
Ingredients:
1 stick softened butter, cut into pieces
1/3 cup strawberry preserves
1/4 cup sliced fresh strawberries

Place butter, preserves and strawberries in a medium bowl and mix together by hand with a wooden spoon. Transfer to a small bowl or container

Custard Tart with Fresh Berries (servings 8)

Ingredients and Directions:


2 cups graham cracker crumbs
3 tablespoons powdered sugar
6 tablespoons butter or margarine, melted

2 cups sour cream
1 can (14 oz.) CARNATION Sweetened Condensed Milk
1/2 cup orange juice
2 large eggs
1 teaspoon vanilla extract

1 tablespoon water
1 teaspoon cornstarch
1/4 cup raspberry preserves
1 cup fresh raspberries, blueberries, blackberries, or strawberries

FOR CRUST
PREHEAT oven to 350°F.

COMBINE graham cracker crumbs and sugar in medium bowl; stir in butter. Press onto bottom and 1 1/2 inches up side of ungreased 9-inch springform pan. Bake for 8 to 10 minutes.

FOR FILLING
COMBINE sour cream, sweetened condensed milk, juice, eggs and vanilla extract in large mixer bowl; beat until smooth. Gently pour into crust.

BAKE for 35 to 40 minutes or until center is set. Cool in pan on wire rack.

FOR GLAZE
COMBINE water and cornstarch in small saucepan; stir in preserves. Bring to a boil over medium-high heat, stirring constantly. Remove from heat; strain to remove seeds. Cool for 10 minutes. Drizzle over filling. Arrange berries on top. Cover; refrigerate. Remove side of springform pan.