2 pounds strawberries
2 sleeves graham crackers
1 8-oz. package cream cheese, at room temperature
1 14-oz. can sweetened condensed milk
2 3.4-oz. (4-serving) packages instant cheesecake flavored pudding
3 cups milk
1 12-ounce carton cool whip, divided
Clean and slice strawberries (about 1/4 inch thick); set aside. You have to do this first because the cream cheese mixture will start to set up quickly once it’s mixed up. Line the bottom of a 3-quart 13x9 baking dish with graham crackers; set aside. Mine easily fit 6 whole crackers then I had to break up a 7th one to fill in the rest.
Combine cream cheese and sweetened condensed milk in a large bowl and beat with an electric mixer until smooth and creamy.
Add pudding mixes and milk and continue mixing on low for 4-5 minutes or until mixture starts to thicken.
Fold in 2 cups cool whip until smooth.
Pour half of cream cheese mixture over graham crackers.
Arrange a single layer of strawberry slices over cream cheese mixture.
Top strawberries with another layer of graham crackers then cover with remaining cream cheese mixture.
Top cream cheese mixture with another layer of strawberries.
Cover and refrigerate for 6-8 hours.
When ready to serve, top with remaining cool whip. Crush remaining graham crackers and sprinkle crumbs over cool whip.
Moonshine, also known as white whiskey, takes the place of Bourbon in this summery interpretation of a julep. The crisp flavor of this clear spirit finds a tangy counterpoint in macerated strawberries, sweeter and juicier than berries used fresh. Served in mason jars, they're an ideal afternoon tipple.
2 large ripe strawberries, washed, hulled and cut into ¼–inch pieces
2 tsp. sugar
3 leaves fresh mint
2 oz. moonshine (we suggest Broadslab Distillery Moonshine)
½ oz. lemon juice
Sprig of mint, for garnish
Combine cut strawberries, sugar, mint leaves in a cocktail shaker. Stir and let stand until strawberries are macerated, up to 10 minutes. Add moonshine, lemon juice, and ice to fill the shaker, and shake vigorously for an additional minute. Pour out contents into mason jars, adding more ice as needed. Garnish with a sprig of mint.
1 egg yolk
1 teaspoon water
1 package refrigerated pie crust
6 heaping teaspoons Nutella
6 heaping teaspoons strawberry jelly
2 large strawberries, sliced lengthwise and carved into hearts
coarse sugar (or granulated sugar)
Preheat oven to 350°F and cover a cookie sheet with parchment paper or a silpat mat.
In a small bowl, whisk together egg yolk and 1 teaspoon water. Set aside.
Roll out pie crust till it's pretty thin (about 1/16th of an inch thick). Cut into 2.5 inch x 3.5 inch rectangles, re-rolling the dough as needed. You should end up with 12 rectangles.
Take 6 of the rectangles and cut out a heart in the center, using the strawberries carved into hearts as a guide. Set aside.
On each of the 6 remaining rectangles, spread 1 heaping teaspoon of Nutella, leaving a 1/2 inch border around the edges. Then top the Nutella with a layer of strawberry jam, again making sure to leave a 1/2 inch border.
Place a strawberry carved heart on top of the strawberry jam layer, in the center of the rectangle. Top with the pie dough with the heart carved out of the center.
Seal the edges with the prongs of a fork and brush with egg wash mixture. Sprinkle heavily with coarse sugar.
Bake for 12-14 minutes, or until golden brown. Transfer to a cooling rack. Let cool for 5 minutes and then serve!
2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/3 cup granulated sugar
1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
1 large egg
1/2 cup whole milk
2 tablespoons heavy cream
1 cup fresh strawberries, hulled and quartered
For the egg wash:
1 large egg, beaten
1 teaspoon milk or water
2 tablespoons sugar, for sprinkling
2 tablespoons heavy cream
3/4 cup confectioners' sugar
1 teaspoon vanilla extract
Tiny pinch of salt (1/8 teaspoon or less)
Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
In a large bowl combine flour, salt, baking powder, baking soda, and sugar; mix well to combine.
Cut the butter into small cubes then work it into the mixture (using your fingers, two forks, or a pastry cutter) until lit resembles a coarse meal.
In a small bowl whisk together the egg milk, and cream. Add to flour/butter mixture and use a fork to stir everything together until just moistened.
Add strawberries and using a rubber spatula gently fold them into the dough. Don’t worry if some of the berries break up a bit.
Empty the loose dough out onto a clean, floured work surface, then shape the dough into an 8-inch circle. *You may need to knead the mixture a few times to get it to a workable texture.
Cut the dough into 8 wedges and carefully transfer them to the prepared sheet, placing them 2" apart.
Lightly brush each scone with the egg wash, then sprinkle the tops with sugar.
Bake for 18 minutes, or until light golden brown.
Allow scones to cool for 10 minutes on the baking sheet. In the meantime you can make your glaze.
For the glaze
In a small bowl whisk together the heavy cream, confectioners' sugar, vanilla, and salt. Drizzle over semi-warm scones and serve at once.
*We personally recommend the Double Barley Steak Cake Stout or the Deep River 40/42 Stout for this recipe.
½ cup melted butter
1 ¼ cup sugar
¾ cup unsweetened cocoa powder
1 tsp espresso powder
½ tsp salt
2 large eggs
½ cup stout beer
¾ cup all purpose flour
1 ½ cups fresh strawberries, chopped
¾ cup dark chocolate, melted
Preheat oven to 325.
Add melted butter, sugar, cocoa power, espresso powder and salt to bowl. Stir to combine.
Add the eggs and beer, stir until well combined.
Sprinkle with flour, stir until just combined.
Pour into an 8X8 baking dish that has been greased.
Bake at 325 for 32-35 minutes or until the top is slightly firm to the touch. Allow to cool completely.
Add strawberries in an even layer. Drizzle with melted chocolate, allow chocolate to harden before cutting and serving.
8 cups fresh strawberries, trimmed and halved
2/3 cup sugar
1/2 cup water
1 750 milliliter bottle white wine such as Sauvignon Blanc or Pinot Grigio
1 cup sliced fresh strawberries
2 cups sparkling water, chilled
1 orange, sliced
To prepare syrup, in a large saucepan combine trimmed and halved strawberries, sugar, and water. Bring just to boiling, stirring to dissolve sugar. Remove from heat. Cover; cool to room temperature.
Press mixture, a little at a time, through a mesh sieve; discard solids (you should have about 3 cups syrup). In a 2-quart pitcher, stir together the syrup, wine, and sliced strawberries. Cover and chill up to 24 hours.
Before serving, stir in the sparkling water. Serve in glasses with orange slices.
½ cup (120 ml) yogurt
¼ cup (60 ml) milk
1-2 tablespoons granulated sugar or honey
1 cup strawberries (about 10 medium), hulled and chopped
1 ripe banana, chopped
Place yogurt, milk, and sugar/honey in a blender and process until combined (I like to start with 1 tablespoon of sugar and add more as needed). Add strawberries and banana and process until smooth.
Divide mixture between molds (using a pitcher makes this easier) and snap on the lid or popsicle stick. Place molds in the freezer for at least 5 hours.
For easy removal, place the mold inside a container filled with warm water, wait a few seconds, then pull out gently by gripping the handle.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
4 cups strawberries, hulled (if they are large cut them in half)
1/2 cup ketchup
2 tablespoons maple syrup
2 tablespoons strawberry preserves/jam
2 tablespoons balsamic vinegar
2 tablespoons soy sauce
1 chipotle chili in adobo, chopped
1 tablespoon garlic, grated
1 tablespoon ginger, grated
1 teaspoon Worcestershire sauce
1 teaspoon dijon mustard
2 tablespoons cilantro, chopped
Place the strawberries in a single layer on a baking pan lined with foil folded up on the sides to capture the juices and roast in a preheated 425F oven until they start to caramelize, about 15-20 minutes. Bring everything except the cilantro to a boil, reduce the heat, simmer for 15 minutes, remove from heat, mix in the cilantro and puree in a food processor or blender or using an immersion blender.
Option: Add 4 slices of cooked and crumbled bacon.
6 medium stalks rhubarb, cut into 1/2-inch pieces
2 cups (8 ounces/250 grams) strawberries, hulled and halved lengthwise
1/2 cup (4 ounces/125 grams) sugar
1 cup (5 ounces/155 grams) all-purpose flour
1/2 cup (1.5 ounces/45 grams) old-fashioned rolled oats
1/3 cup (3 ounces/90 grams) sugar
1/3 cup (2.5 ounces/75 grams) firmly packed golden brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1.Position a rack in the middle of the oven, and preheat to 350 degrees F. Have ready a 2.5 quart ceramic
or glass pie dish or baking dish.
2. For the Filling: In a large bowl, stir together the rhubarb, strawberries and sugar until well mixed.
Pour into the baking dish, and set aside.
3. For the Topping: In a large bowl, stir together the flour, rolled oats, sugars, cinnamon and salt until
well blended. Stir in the melted butter until evenly moistened crumbs form. Spoon the crumb mixture over
4. Bake the crisp until the rhubarb is tender when tested with a toothpick, the juices are bubbling, and
the topping is golden brown, 35-40 minutes. Transfer to a wire rack, and let cool for 10 minutes. Serve
Rhubarb can be left out for a simple strawberry crisp. The crisp can be cooled, covered with plastic wrap and stored at room temperature for up to 2 days. Rewarm in a 250-degree F oven for 15 minutes before serving. Preferably with a substantial scoop of vanilla ice cream.
4 fresh glazed Krispy Kreme donuts
1 cup sliced strawberries
1 tablespoon sugar
1/2 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla
Place strawberries in a bowl. Top with sugar and mix. Let sit for a bit.
Add heavy whipping cream to electric mixer bowl and whisk on high until soft peaks form. Turn mixer to slow, adding powdered sugar and vanilla. Return to high speed and beat until stiff peaks form.
Slice each donut and set top slices aside. On the bottom of each donut, place 1/4 of the strawberries and top with 1/4 of the whipped cream. Top with the top of the donut.
yields approximately 6 (8 oz) half pint glass preserving jars
3 and 1/3 pints strawberries (about 2.5 lbs)
juice of 1 lemon
1/2 box pectin
3.5 cups granulated sugar