Strawberry Recipes
Strawberry-on-Strawberry Compote
Ervena Faulkner, Gazette Columnist
(Yield: 8 servings)
This is a simple, refreshing dessert. If you don’t have strawberries, substitute any of the other berries in season and use yogurt which is complimentary to the berries.
1 quart (1 liter) fresh strawberries
1 pint (2 Cups / 4 dl) strawberry ice cream
1 cup (2 dl) strawberry yogurt
Wash and drain strawberries. Remove caps and cut in half. Spoon halved strawberries into eight chilled sherbet dishes. Soften ice cream in the microwave for 30 seconds and fold in yogurt. Drizzle ice cream mixture over strawberries. Garnish with whole strawberries. Serve immediately.
Fresh Strawberry Tart
Ervena Faulkner, Gazette Columnist
(Yield: 8 servings)
This is a very American recipe insofar as it uses miniature marshmallows, rice cereal and instant vanilla pudding. If you cannot get miniature marshmallows, the large ones will do just as well. Use regular pudding if you cannot get instant pudding.
2 Tbsp butter
2 Cups (4 dl) miniature marshmallows
2-½ Cups (5 dl) rice cereal
1 package instant vanilla pudding
1-¼ Cups (2-½ dl) milk
1 Cup (2 dl) whipping cream
1 tsp almond extract
1 pint (2 Cups / 4 dl) fresh strawberries
Melt butter in a large saucepan over low heat. Add marshmallows, heat until melted, stirring frequently. Remove the saucepan from heat and stir in cereal until well-mixed. Pat mixture in an oiled 9-inch pie pan. (To help with this process, you will need to rub your hands with a little oil or butter). Beat pudding mix, milk, whipping cream and extract together at high speed for five minutes or until stiff peaks form. Spoon mixture into the cereal crust. Refrigerate for at least three hours. Just before serving, wash strawberries and remove stems. Gently press strawberries stem side down into the cream filling.
Very Berry Cake
Ervena Faulkner, Gazette Columnist
This is another American recipe. If you cannot use strawberry gelatin, use regular gelatin and add a little strawberry flavoring or orange flavoring.
1 package white cake mix
1 package strawberry gelatin
1 Cup (2 dl) cooking oil
½ Cup milk
4 eggs
1 Cup (2 dl) mashed strawberries
1 Cup (2 dl) chopped pecans
1 Cup (2 dl) coconut
Strawberry Icing (see below)
Preheat oven to 350° F (180° C). Grease and flour two 10-inch (22.5 cm) round cake pans. In a large bowl, combine cake mix with gelatin. Add cooking oil and milk, beating at low speed. Add eggs separately, beating after each addition. Blend in strawberries, pecans and coconut. Pour batter into pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Cool layers in pan on a wire rack for 10 minutes. Remove from pans. Frost cake with Strawberry Icing. Garnish with fresh strawberries.
Strawberry Icing:
1 box powdered sugar
1 stick butter, softened
½ Cup (½ Cup) mashed strawberries
½ Cup (1 dl) finely chopped pecans
½ Cup (1 dl) coconut
Cream sugar and butter together. Add strawberries, pecans and coconut. Mix well.
Quick
Yogurt Dip
Ervena Faulkner, Gazette Columnist
Yield: 4 servings.
Although this is an American recipe, you should be able to purchase all ingredients in just about any country.
4 Cups (8 dl) fresh strawberries
1 Cup (2 dl) plain yogurt
4 Tbsp brown sugar
1 tsp vanilla
Rinse strawberries and drain thoroughly. You may remove the caps or leave them on for color. Mix together yogurt, brown sugar and vanilla. When ready to serve, spoon the yogurt mixture into a pretty container and place in the center of a large platter. Arrange the fresh strawberries around the dip.
Fresh Strawberry Jam
This recipe is good for freezing strawberry jam. You can keep the jam in the freezer until you need it. If you haven’t tried frozen strawberry jam before, you have been missing out.
2 lbs fresh strawberries
1 lb sugar
Juice from ½ lemon
2-3 Tbsp cognac (optional)
Rinse strawberries, trim and cut into slices. Mix the strawberries, sugar and lemon juice until the sugar is dissolved. Pour into freezer containers and freeze. Strawberry jam can last up to one year. After defrosting the jam, you can keep it in the refrigerator for one to two weeks.
Pavlova with Fresh Strawberries and Passionfruit
(Serves 4-6)
A delicious, easy dessert for warm summer days. If you don’t have fresh strawberries, try some of the other berries or fruits in season. The passion fruit gives the pavlova a tangy flavor and an Australian MUST to any pavlova (so my Australian friends tell me).
4 egg whites
2-¼ Cups (5 dl) powdered sugar
½ Tbsp corn starch
1 tsp white vinegar
1 Tbsp all purpose flour
Beat the egg whites until stiff. Sift the cornstarch and powdered sugar and add to the egg whites beating continuously. Add the vinegar and beat again. Butter a tart form and dust with flour. Place the meringue in the form and bake at 300° F (150° C) for 1-½ hours. Turn off oven but leave the meringue until the oven is completely cooled.
½ Cup (1 dl) whipping cream
1 Cup (2 dl) cream cheese
Grated rind of ½ lemon
2 Tbsp sugar
1 lb fresh strawberries (Can be dipped in chocolate)
8 passion fruit
Whip the cream, add to the cream cheese and lemon peel and fill the meringue shell. Cut the passion fruit in halves and scoop out pulp over strawberries. Top with fresh strawberries.
syrup can be used in other drinks or fruit salads.
Remove the pulp of the passion fruit and mix with a little sugar.
Let it stand until the sugar is dissolved or add a little syrup to
the passion fruit. Passion fruit pulp can also be bought in tins or
glass.
Blend all ingredients in a cocktail shaker and shake vigorously.
Pour into a cold glass with a sugar crusted edge. Add a drop
of red fruit coloring if you want a darker red drink. Decorate with
a strip of orange peel.
Strawberry puree
Puree about 8 oz (250 g) fresh strawberries (frozen may also be
used)
Place sugar and water in a medium-sized saucepan and bring
and stir until sugar is dissolved. Bring mixture to a boil, reduce
heat and let the liquid simmer uncovered for about 5 minutes.
Remove the saucepan from heat and let the syrup cool. Store
in an air-tight container in the refrigerator for up to two months.
or try this with a little rum instead of the vodka.
Blend strawberries, ice and sugar. Add the vodka, decorate with a
sprig of mint, a fresh strawberry or a slice of lime and serve.
afternoon barbecue.
Place strawberries, banana pieces, yogurt and skim milk in a
blender until smooth. Serve in a tall glass, add 2-3 ice cubes,
decorate with a fresh strawberry, a slice of orange or a sprig
of mint.
Strawberry
Sky (Non-alcoholic)substitute the strawberries with another berry fruit of your choice.
Blend the strawberries, vanilla ice cream and milk. Fill a tall
glass,
leaving about 1 inch at the top. Add a little fizzy mineral water so the
drink foams up a little.
* Use a low-fat yogurt (natural or fruit flavored) if you wish to cut
down on calories.
Wash and trim the strawberries. Cut the piece of pineapple into 4-6
triangular pieces (cut from the outer rim to the center). Place the
pineapple
and strawberries alternately on a wooden skewer and place a piece or
two of the star fruit at the beginning and/or end of the skewer for
decoration.
Warm the honey and lime juice. Grill the fruit a few minutes on each
side
(You can place a piece of foil on the grill and lay the fruit on it, if you
are
worried about burning the fruit.)
Brush the honey and lime juice over the fruit and serve with vanilla
ice
cream.
can be a wonderful and simple dessert or afternoon treat.
Wash the mango and cut half from the pit on each side. Slice the half
into
4-5 thin slices - remove the peel if possible. Wash strawberries and
trim.
Place the strawberries and mango slices alternately on the wooden
skewer.
Brush with honey and lime juice and serve with vanilla ice cream or your
favorite sherbet.
You can, of course, omit the rum if you wish. The rum is so light, you
probably won’t even know it is there.
Wash and trim the strawberries; wash the raspberries and/or
blueberries.
Peel the kiwis, cut in half lengthwise then slice in fairly thick slices. Peel
and
cut the bananas in half lengthwise, then cut into slices.
Warm the maple syrup, add the rum and pour warm over the fruit. Let
the
fruit marinate 2-3 hours, stirring gently now and again. Serve the fruit in
tall
glasses, topped with a little whipped cream and a fresh strawberry,
sprig
of mint or other slice of fruit.
Place sugar and water in a medium-sized saucepan and bring and stir until
sugar
is dissolved. Bring mixture to a boil, reduce heat and let the liquid
simmer
uncovered for about 5 minutes. Let the syrup cool slightly, add the rum and
pour
over the fruit while still warm.
Chocolate
Strawberries
Fruit can be dipped up to a day ahead and
refrigerated.
250 g (3-1/2 oz) dark chocolate, chopped
4 punnets strawberries (ca. 250 g / 8-8 1/2 oz per punnet)
Melt chocolate in a double boiler (a bowl over hot water). when
chocolate has melted, dip half of the strawberry into the chocolate,
hold over chocolate to allow excess to run off. Place on foil-covered
tray, refrigerate until set.
Serve individually with vanilla ice cream as a dessert or plain as an
accompaniment to coffee.
Strawberry Mousse
(Serves 4)
1 punnet strawberries
1/2 cup castor sugar*
1-1/4 cups cream
1 Tbsp lemon juice
1/3 cup boiling water
2 tsp gelatin
2 egg whites
Wash and hull strawberries (remove stems). Place the
strawberries together with sugar, lemon juice and cream into an
electric blender. Place boiling water into a small bowl, add gelatin,
stir until dissolved and add to the strawberries in the blender.
Blend on medium speed for 30 seconds or until the mixture is
just combined. Add a dash of salt to the egg whites and beat
them in a bowl until soft peaks form.
Add the strawberry mixture to the egg whites and combine gently.
Pour into individual serving dishes or large bowl
and refrigerate until firm.
*Castor Sugar - a sugar finer than granulated but coarser
than powdered sugar. You can make the sugar finer by
running it a couple of seconds in a coffee grinder or food
processor.
Strawberry
Whip
(Serves 6-8)
1 punnet strawberries (ca. 8-1/2 oz /250 g)
1/2 carton (125 g / 4 oz) non-fat or low-fat yogurt
2 Tbsp skim milk
2 tsp sugar
1 tsp gelatin
2 tsp water
1 egg white
Wash and hull strawberries and place 5 into each serving
glass. Put the remaining strawberries (about 10-12) in a blender
with the yogurt, milk and sugar. Blend until smooth. Sprinkle
gelatin over the water and when softened, dissolve over hot water.
Cool and add to strawberry
mixture and mix well. Spoon the mixture over the strawberries.
Garnish each serving with a strawberry half if you wish.
Frosty Strawberry
Squares
(Serves 6-8)
Stir together:
1 cup flour
1/4 cup brown sugar
1/2 cup chopped walnuts
1/2 cup melted butter
Spread the mixture evenly in a shallow baking pan and bake
for 20 minutes at 350 degrees F (180 degrees C), stirring
occasionally. Sprinkle 2/3 of the crumbs into a 13 x 9 inch
(32 x 22 cm) baking pan.
Combine:
2 egg whites
1 cup sugar
2 Tbsp lemon juice
2 cups sliced strawberries or 10 oz / 300 g frozen berries*
1 cup whipped cream
Beat the above ingredients at high speed until soft white
peaks form. Fold in the whipped cream and spoon mixture
over the crumbs. Top with the remaining crumbs. Freeze for
about 6 hours or overnight.
*With frozen berries, reduce the sugar to 2/3 cups.
Shortcake can be made several days in advance and
frozen for about 2 months. Decorated shortcake can be
made a day ahead.
250 g /8-1/2 g softened butter
1 tsp grated lemon rind
3 tsp lemon juice
1/2 castor sugar*
1/3 cup rice flour
1 cup self-raising flour (or 1 tsp baking powder added
to 1 cup all purpose-flour)
1-1/3 cups plain flour
1 punnet (250 g / 8-1/2 oz) fresh strawberries, washed,
hulled and halved
1/2 cup strawberry jam
1 Tbsp Grand Marnier*
Beat the butter, lemon rind, juice and sugar with an electric
beater in a small bowl until mixture is creamy. Stir in sifted
flour in 2 batches. Press ingredients together gently with
floured hands and knead lightly until dough is smooth.
Press the dough evenly into a lightly greased 24 cm (9-10 cm)
flan or tart tin. Bake at 375 degrees F (180 degrees C) for
about 20 minutes or until lightly browned. Cool in the tin.
Turn onto a serving plate and decorate with strawberries.
Combine the jam and Grand Marnier ion a small saucepan
and cook gently over medium heat until mixture is combined.
Push through a sieve to remove seeds. Cool slightly, brush
evenly over strawberries.
Serve with whipped cream.
*Castor Sugar - a sugar finer than granulated but coarser
than powdered sugar. You can make the sugar finer by
running it a couple of seconds in a coffee grinder or food
processor.
*Grand Marnier is an orange-flavored liqueur.
Strawberry
Rhubarb Sauce
This sauce can be made up to 3 days ahead or frozen
for about 2 months. Serve the sauce cold over ice
cream or ice cream and sponge cake.
5 cups (ca. 425 g / 14 oz) chopped rhubarb
500 g (1 lb) strawberries
2 Tbsp water
1 Cup castor sugar*
1 Tbsp Grand Marnier*
1 Tbsp finely chopped fresh mint
Combine the rhubarb, strawberries, water and sugar in a saucepan
and cook gently over medium heat without boiling until sugar is
dissolved; stir constantly. Then bring to a boil, reduce heat and
simmer uncovered for about 10 minutes or until the mixture is thick.
Stir occasionally. Stir in the Grand Marnier and mint and blend or process
until smooth.
Cool in the refrigerator before serving.
Makes about 3-1/2 cups.
*Castor Sugar - a sugar finer than granulated but coarser
than powdered sugar. You can make the sugar finer by
running it a couple of seconds in a coffee grinder or food
processor.
*Grand Marnier is an orange-flavored liqueur.
Marinated
Strawberries with Marscarpone Cream
(Serves 4)
1 punnet (ca. 8 oz / 250 g) fresh strawberries
Marinade
1/2 tsp grated orange rind
3 Tbsp Orange juice
1 Tbsp balsamic wine vinegar
2 Tbsp brown sugar
Filling
2 oz (60 g) blanched almonds
2 oz (60 g) macaroons (cookies)
Marscarpone Cream
2 pasteurized egg yolks
1 oz (30 g) powdered sugar
Vanilla pod (or couple of drops vanilla essence)
5 oz (150 g) marscarpone cream cheese
1/2 cup (1 dl / 125 ml / 4 fl oz) whipping cream
Wash, hull and cut strawberries in half or smaller. Mix the grated
orange rind, orange juice, balsamic wine vinegar and brown sugar
and marinate the strawberries for one hour.
Chop the almonds and dry roast them in a heavy skillet over medium
heat, shaking constantly so they do not burn. Almonds should
be a light golden brown. Crush the macaroons and add them
almonds and roast them for a few seconds.
Beat the egg yolks, powdered sugar and vanilla until light and frothy.
Mix in the marscarpone cream cheese at low speed. Whip the
cream and fold into the cream cheese mixture.
In individual dessert bowls layer the strawberries, crushed macaroons
and almonds and marscarpone cream. Place in the refrigerator for
30 minutes before serving.
Strawberry Rhubarb
Compote
(serves 6-8)
1 punnet (8 oz / 250 g) fresh strawberries
8 oz (250 g) rhubarb
3 oz (90 g) sugar
1 cup (2 dl / 250 ml / 8 fl oz) whipping cream
Wash, cut the rhubarb in 4 inch (10 cm) pieces and cook with the sugar.
Wash, hull and cut strawberries in quarters, (reserve some for
decoration) add to the rhubarb mixture mixture and let it get cold.
Whip the cream and add the cold compote. Serve in chilled glasses
topped with fresh strawberries.