Jams, Jellies, & More
Fresh Strawberry Jam
Strawberry Freezer Jelly
Strawberry Preserves
Strawberry-Orange Marmalade
Tips for Success with Jam Making

Muffins, Breads, & Cakes
Berry Butter
Fresh Berry Muffins
Old-Fashioned Shortcake
Strawberry Angel Cake
Strawberry Bread
Strawberry Cake
Strawberry Cobbler
Strawberry Coffee Cake
Strawberry Jam Marzipan Bars

Pies
Easy Strawberry Pie
Fresh Strawberry Pie
Simple Strawberry Pie
Smoothee Strawberry Pie
Sour Cream Strawberry Pie
Strawberry Angel Pie
Strawberry Ribbon Pie

Salads, Dips, & More
Fresh Strawberry Salad
Honey of a Strawberry Dip
Strawberry Dipping Ideas
Strawberry Fields Forever
Strawberry-Poppy Dressing
Strawberry-Spinach Salad
Desserts
Fresh Strawberry Sherbet
Orange-Berry Shortcakes
Strawberry Angel Cake
Strawberry Bavarian Cream
Strawberry Compote
Strawberry Ice Cream
Strawberry Natural
Strawberry Rice
Strawberry-filled Chocolate Roll

Beverages & Punches
Classic Strawberry Milkshake
Strawberry Cooler
Strawberry Ice Cream Float
Strawberry Ice Tea Fizz
Strawberry Lemonade
Strawberry Punch
Strawberry Punch II
Strawberry Yogurt Shake

Recipes for Kids
Berries on the Square
Chocolate-dipped Strawberries
Fresh Berry Sundaes
Frozen Pudding Treats
No-Cook Strawberry Jam
Strawberry Banana Float
Strawberry Jello Dessert
Strawberry Roll-ups
Strawberry Shortcut
Strawberry Smoothee

Fresh Strawberry Jam
Reprinted from A VERY BERRY COOKBOOK: RECIPES FOR BERRY LOVERS edited by Sharon Wharton, Mississippi River Mail Order Enterprises, Hull, IL 62343.

5 cups crushed strawberries (1.25 liters)
2 teaspoons lemon juice (10 ml)
1 package (1-3/4 oz.) powdered fruit pectin (approx. 60 g)
7 cups sugar (1.75 liters)
Combine fruit and juice with pectin in a 4-quart microwave-proof bowl. Cook covered on high for 10 to 11 minutes or until mixture boils. Stir once during cooking.

Stir in sugar. Cook uncovered on high for 10 to 12 minutes or until mixture boils hard for at least one minute. Take a metal spoon and skim off any foam. Pour into hot sterilized glasses or jars and seal. Yield: 2 quarts.

Strawberry Freezer Jelly
Reprinted from THE STRAWBERRY CONNECTION: STRAWBERRY COOKERY WITH FLAVOR, FACT AND FOLKLORE by Beatrice Ross Buszek, Nimbus Publishing Limited, Halifax, NS, B3K 5N5.

3 cups (750 ml) Strawberry juice (about 2-1/2 quarts/2.5 liters berries)
6 cups sugar (1.5 liters)
3/4 cup water (200 ml)
1 package powdered fruit pectin
Crush berries. Drip through damp jelly bag. Add sugar, stir and let it stand for 10 minutes.

Dissolve pectin in the water; stir and boil 1 minute. Remove from heat and mix with juice. Pour into washed and sterilized jars leaving 1/2 inch at the top. Stand about 24 hours, then freeze.

Strawberry Preserves
4 cups Strawberries
5 cups Sugar
1 tablespoon Vinegar, cider
Put all the ingredients into a large kettle, stirring to dissolve the sugar. Bring to a boil and boil hard for about 14 minutes, watching carefully and stirring often. When the time is up, remove from heat and skim. Pour this into shallow pans and allow it to cool from several hours to overnight. Put in glasses or jars, add parafin, and seal.

Strawberry-Orange Marmalade
2 cups fully ripe strawberries (500 ml)
2 medium oranges
3/4 cup water (200 ml)
5-1/2 cups sugar (1 liter plus 375 ml or 1375 ml)
2 tablespoons lemon juice (25 ml)
1 pouch liquid fruit pectin

Stem and thoroughly crush strawberries, one layer at a time. Measure 1 cup. Section oranges, reserving peel. Dice the sections and measure 1 cup. Peel off and discard about half the white membrane from orange peel. Slice peel very thin with sharp knife or sdssors. Place slivered peel and 3/4 cup water in a small saucepan. Bring to a boil. Reduce heat; cover and smimer 15 minutes. In a large bowl or pan, combine peel and liquid with orange sections and strawberries.

Thoroughly mix sugar into fruit; let stand 10 minutes. Add lemon juice to fruit pectin in small bowl. Stir into fruit. Continue stirring 3 minutes. (A few sugar crystals will remain.) Ladle quickly into scalded containers. Cover at once with tight lids. Let stand at room temperature 24 hours; then store in freezer. Small amounts may be covered and stored in refrigerator up to 3 weeks. Makes about 5-1/2 cups.

Tips for Success with Jam Making
Jam making is an art, not a science. A slight variation in temperature, mixture or the berry variety used will cause your jam to be a different consistency each time. But remember, good ingredients will give you a good tasty product and practice will teach you how to get the jam your family prefers. There are no 'failed jams' since you can always enjoy 'berry topping' for pancakes or ice cream!

There are many good fruit pectins on the market. When you use these products, follow the directions carefully. The recipes will vary for freezer jam, no-cook jam, microwave jam, stovetop cooked jam, low-sugar or 'light' jam and no sugar jam.

IMPORTANT TIPS:
Do not reduce sugar or use sugar substitute. The exact amounts of sugar, fruit and pectin are necessary for a good set.
Use fully ripe fruit at room temperature to help sugar dissolve. Do not use overripe fruit.
Crush berries 1 cup at a time, using potato masher. With food processor, pulse to chop fruit; do not purÈe; jam has bits of fruit.
Do not double recipes. Mixture may not set.
It is natural for strawberries to float to the top as the jam cools. Depending on your processing method, you can either stir occasionally as they cool or as you open jars for use. Always refrigerate jam after opening jars.

Berry Butter
1 cup fresh berries - strawberries, raspberries or blueberries (250 ml)
3 tablespoons light corn syrup (45 ml)
1 cup butter, softened (250 ml)

In blender, puree berries; press through strainer to remove seeds and skins. In mixer, beat butter until light and fluffy. Add puree and syrup. Beat at medium speed for 1 minute. Cover and refrigerate. Let stand at room temperature for 30 minutes before serving. Serve with warm breads.

Fresh Berry Muffins
2 cups sifted flour (500 ml)
1/2 teaspoon salt (2 ml)
1 egg, beaten
2 tablespoons shortening, melted (25 ml)
2 teaspoons baking powder (10 ml)
2 tablespoons sugar (25 ml)
1 cup milk (250 ml)
1/2 cup fresh berries, sliced (125 ml)

Sift the dry ingredients, then moisten with the combined egg, milk and shortening. Stir in berries, stirring only enough to thoroughly blend. Bake in well greased muffin pans at 350∞ to 400∞F (165∞ to 200∞C), 20 to 25 minutes. Yield: 12 muffins.

Old-Fashioned Shortcake
1/2 cup butter (125 ml)
1-1/3 cup sugar (325 ml)
2 eggs
3 cups flour (750 ml)
4 teaspoons baking powder (20 ml)
1/4 teaspoon salt (1 ml)
1 cup milk (250 ml)
1 teaspoon vanilla (5 ml)

Cream butter and sugar. Add eggs and vanilla. Sift together flour, baking powder and salt. Add alternating with milk. Bake at 350∞F (165∞C) for 25 to 30 minutes in 9x12-inch cake pan.

TOPPING: When strawberries are in season, make a sauce of mashed, sliced or whole berries, sweetened to taste. Chill 1/2 hour before serving so sugar will be dissolved. Pour over shortcake and serve with ice cream or whipped topping. (Freeze prepared sauce for shortcake all year around.)

Strawberry Angel Cake
1 3-oz. pkg. strawberry≠flavored gelatin (90 g)
1 cup boiling water (250 ml)
1/2 cup cold water (125 ml)
2 cups strawberries, sliced (500 ml)
1 8 oz. container whipped topping, thawed (3 cups/750 ml)
1 8-inch tube angel food cake

Dissolve gelatin in boiling water; add cold water. Chill until thickened but not set; fold in strawberries and 1 cup (250 ml) whipped topping. Chill until thickened but not set. Split cake horizontally into three layers. Spread two layers with gelatin mixture; stack. Top with remaining layer. Frost with remaining whipped topping. Serves 8 to 10.

Strawberry Bread
1-1/2 cups flour (375 ml)
1 teaspoon salt (5 ml)
1 cup sugar(250 ml)
2 eggs
1/2 cup chopped pecans (125 ml)
1/2 cup plus 2 tablespoons cooking oil (150 ml)
1 teaspoon baking soda (5 ml)
1-1/2 teaspoons cinnamon (7 ml)
2 cups frozen strawberries, thawed, not drained (500 ml)

Mix dry ingredients. Mix remaining ingredients and add to dry ones. Stir carefully to mix together. Pour into 1 greased 9-inch loaf pan or 2 smaller loaf pans. Bake at 350∞F (165∞C) for about 1 hour. Cool in pan 10 minutes and turn out.

Strawberry Cake
1/2 cup butter or margarine (125 ml)
1/2 cup sugar (125 ml)
1 egg, beaten
1-1/2 cup flour (187.5 ml)
2 teaspoons baking powder (10 ml)
Pinch of salt
1/2 cup milk (125 ml)
2-1/2 cups sliced or small fresh strawberries (625 ml)

TOPPING:
2 ounces butter (60 g)
1/2 cup sugar (125 ml)
1/4 cup flour (50 ml)
1/2 teaspoon cinnamon (2 ml)

Cream the butter and sugar. Stir in the egg. Sift in the 1-1/2 cup flour with the baking powder and salt. Add the milk and blend thoroughly. Add this to the creamed butter and beat until smooth. Mix in 1-1/2 cup ripe strawberries, pour the mixture into a buttered baking pan and cover with the remaining berries.

TOPPING: Cream together the butter, sugar, flour and cinnamon until the consistency is crumbly. Cover the top layer of strawberries with the topping and bake at 350∞F (165∞C) for about 1 hour. Serve hot. Serves 4 to 5.

Strawberry Cobbler
1 cup sifted flour (250 ml)
1-1/2 teaspoons baking powder (7 ml)
1/4 cup (1/2 stick) butter (50 ml)
2/3 cup water (175 ml)
1/2 cup milk (approximately) (125 ml)
1/2 teaspoon salt (2 ml)
1/4 cup + 1/3 cup sugar (divided) (50 ml + 75 ml)
2 cups strawberries, rinsed, drained and hulled (500 ml)
Vanilla Ice cream (optional)

In medium bowl, stir together flour, baking powder, salt and 2 tablespoons of the sugar. With pastry blender or fingertips, cut in butter until mixture resembles coarse cornmeal. Set aside.

In 1-quart saucepan over medium heat, combine 1/3 cup of the sugar and water. Cook, stirring, until sugar dissolves and mixture comes to boil. Reduce heat to low and simmer, uncovered, 5 minutes. Spoon strawberries into ungreased 1-1/2 quart casserole and pour hot sugar mixture over berries.

Immediately add milk to reserved flour mixture and stir until soft dough of drop-biscuit consistency forms, adding more milk if necessary. Drop by large tablespoons in 10 mounds evenly spaced over berries. Sprinkle with remaining 2 tablespoons sugar.

Bake at 450∞F (220∞C) until browned, 20 to 25 minutes. Serve at once or while still quite warm, accompanied with vanilla ice cream if desired. Makes 4 servings.

Strawberry Coffee Cake
8 oz. cream cheese, softened (250 g)
1/2 cup butter, softened (125 ml)
3/4 cup sugar (200 ml)
1/4 cup milk (50 ml)
2 eggs
1 teaspoon vanilla (5 ml)
2 cups flour (500 ml)
1 teaspoon baking powder (5 ml)
1/2 teaspoon baking soda (2 ml)
1/4 teaspoon salt (1 ml)
3 cups fresh strawberries, sliced (750 ml)
1/4 cup brown sugar (50 ml)
1/2 cup chopped nuts (125 ml)

Preheat oven to 350∞F (165∞C). Combine cream cheese, butter and sugar. Beat until light and fluffy. Stir in milk, eggs and vanilla. Sift together flour, baking powder, baking soda and salt. Add to cheese mixture; mix until smooth. Spread half the batter in greased and floured 13x9-inch baking pan. Spread berries evenly over batter. Dot remaining batter over berries. Mix brown sugar and nuts; sprinkle evenly over cake. Bake 40 minutes. Serve warm. Yield: 15 servings.

Strawberry Jam Marzipan Bars
CRUST:
1-1/4 cups flour (300 ml)
1/3 cup brown sugar (75 ml)
1/2 cup butter (125 ml)

FILLING:
3/4 cup flour (200 ml)
1/2 cup brown sugar (125 ml)
1/4 cup butter (50 ml)
1/2 teaspoon almond extract (2 ml)
Dash salt
3/4 cup strawberry jam (200 ml)

GLAZE:
3/4 cup powdered sugar (200 ml)
1 tablespoon milk (15 ml)
1 teaspoon almond extract (5 ml)

FOR CRUST: Combine all ingredients and press into a greased 9-inch (22.5 cm) square pan. Bake at 350∞F (165∞C) for 15 minutes.

FOR FILLING: Combine flour, brown sugar, butter, almond extract and salt. Set aside. Spread strawberry jam to within 1/2-inch of the edge of baked crust. Sprinkle crumbs over jam. Bake at 350∞F (165∞C) for 20 to 25 minutes. Cool.

FOR GLAZE: Combine all ingredients and drizzle over cooled bars.

Easy Strawberry Pie
1 9-inch (22.5cm) pie shell, baked
4cups fresh strawberries (1 liter)
1 cup sugar (250 ml)
1 cup water (250 ml)
3 tablespoons cornstarch (45 ml)
2 tablespoons white corn syrup (25 ml)
3 tablespoons dry strawberry-flavored gelatin (45 ml)
Red food coloring (optional)

Boil sugar, water, cornstarch and syrup; add dry strawberry gelatin and cook until thickened. Cool. When cool add strawberries and pour into pie shell. Refrigerate. Makes 6-8 servings.

Fresh Strawberry Pie
4 cups fresh strawberries (1 liter)
1 cup (250 ml) granulated sugar OR 1/3 cup (75 ml) honey and 1/2 cup (125 ml) sugar
1/4 cup water (50 ml)
3 tablespoons cornstarch (45 ml)
1/4 teaspoon salt (1 ml)
1 teaspoon butter (5 ml)
1 baked 9-inch (22.5 cm) pastry shell
1 cup whipping cream (250 ml)

Line baked cooled pie shell with 2 cups (500 ml) large, uncooked berries, arranged hulled side down. Make a sauce of the other 2 cups (500 ml) of berries, cut up and cooked until thick with sweetening, water, cornstarch and salt, mixed together. Remove from heat, add butter and stir well.

Cool and pour over berries in the pastry shell. Refrigerate until ready to serve. Spread with thick coating of whipped cream or whipped topping, Yield: 6 servings.

Simple Strawberry Pie
Reprinted from THE STRAWBERRY CONNECTION: STRAWBERRY COOKERY WITH FLAVOUR, FACT AND FOLKLORE by Beatrice Ross Buszek, Nimbus Publishing Limited, Halifax, NS, BIK 5N5.

3 cups strawberries, washed and stemmed (750 ml)
1 cup sugar (250 ml)
1 tablespoon cornstarch (15 ml)
Pinch of salt
1 tablespoon butter (15 ml)
Double pie crust dough
Line pan with bottom crust. Add above ingredients except butter, adding that on top of filling. Cover with top crust. Bake in very hot oven 10 minutes at 450∞F (225∞C). Reduce to 350∞F (165∞C) and bake for another 30 minutes.

Smoothee Strawberry Pie
1 (4-serving size) pkg. vanilla pudding
1 (3 oz.) pkg. strawberry gelatin (100 g)
2 cups water (500 ml)
1 teaspoon lemon juice (5 ml)
1-1/2 cup whipped topping (375 ml)
1 cup fresh sliced strawberries (250 ml)
1 baked 9-inch (22.5 cm) pie shell

Combine pudding mix, gelatin, water and lemon juice in a saucepan; cook and stir over medium heat until mixture comes to a boil.

Pour into a bowl and chill until thickened. Fold in whipped topping, blending well. Stir in strawberries. Pour into pie shell and chill until set, 1-2 hours. Garnish with additional whipped topping and strawberries.

Sour Cream Strawberry Pie
1 8-oz. container (3 cups) whipped topping, thawed (750 ml)
1/2 cup sour cream (125 ml)
Few drops red food coloring (optional)
1 pint strawberries, cut in half (500 ml)
1 9-inch graham cracker crumb crust

Combine 2 cups (500 ml) whipped topping, sour cream and food coloring; mix well. Fold in strawberries; spoon into crust. Chill several hours or overnight. Top with remaining whipped topping and additional strawberry slices before serving. 6 to 8 servings.

Strawberry Angel Pie
Reprinted from SIMPLY STRAWBERRIES: A COOKBOOK by Sara Pitzer, Garden Way Publishing, Pownal, VT 05261.

Yield: 1 9-inch (22.5cm) pie (6-8 servings)

Suitable for using unsweetened frozen strawberries.

Whenever you see the term "angel pie" it means that the base is a hard meringue shell. The filling usually is predominately whipped cream. This version includes gelatin so that you can prepare it ahead rather than being stuck trying to assemble it at the last minute.

MERINGUE SHELL
3 egg whites
1/8 teaspoon salt (dash)
1/4 teaspoon cream of tartar (1 ml)
3/4 cup granulated sugar (200 ml)
Preheat the oven to 250∞F. (130∞C)

Bring the egg whites to room temperature. Add the salt and beat until foamy. Add the cream of tartar and continue beating until the whites form soft peaks. Begin beating in the sugar, a tablespoonful at a time. and continue until the whites are glossy and form stiff peaks.

Spread the meringue on a 9-inch (22.5 cm) pie plate, building up the edges to form a shell. Bake for about 40 minutes, or until the meringue is hard on the outside and still slightly tender inside. (If you want to store the meringue rather than using it immediately, turn off the oven and leave the meringue shell in it to dry out completely.)

Remove the meringue from the pan to a serving platter before it cools. Cool completely before filling.

STRAWBERRY ANGEL FILLING
2 cups strawberry puree (500 ml)
1 envelope unflavored gelatin
1 cup heavy cream (250 ml)
1 teaspoon vanilla extract (5 ml)
Sugar to taste

PurÈe berries in a blender. Place the purÈe in a saucepan and soften the gelatin in it. Stir over medium heat until the gelatin dissolves. Refrigerate until the purÈe begins to thicken and set.

Whip the cream until it holds soft peaks. Beat in the vanilla and sugar to taste. Don't add too much sugar because the meringue shell will be very sweet. Fold the cream into purÈe and pour into the meringue shell. Chill at least 3 hours before serving.

VARIATION: Use sliced strawberries instead of puree. Eliminate the gelatin and fold the berries into the sweetened, flavored whipped cream just before serving. No refrigeration will be needed.

Strawberry Ribbon Pie
Reprinted from OLD-FASHIONED STRAWBERRY RECIPES WITH HISTORIC NOTES, Bear Wallow Books, Publishers, Inc., Nashville, IN 47448.

1 9-inch (22.5 cm) pie shell, prebaked
1 3-oz. pkg. strawberry-flavored gelatin (100 g)
1/4 cup sugar (50 ml)
1-1/4 cups boiling water (300 ml)
1 10-oz. pkg. frozen strawberries (350 g)
1 tablespoon lemon juice (15 ml)
1 3-oz. pkg. cream cheese (100 g)
1/3 cup confectioners' sugar (75 ml)
1 teaspoon vanilla extract (5 ml)
1/8 teaspoon salt (dash)
1 cup heavy cream (250 ml)

In a small saucepan, combine strawberry gelatin, sugar and the boiling water. Add strawberries and lemon juice and mix well. Refrigerate. Stir every half hour until mixture mounds. Then whip the cream cheese in a separate bowl with the confectioners' sugar, vanilla and salt. In a third bowl whip the heavy cream to soft-peak stage. Fold the whipped cream cheese mixture into the whipped cream. Pour this mixture into pie shell. Pour strawberry mixture over it. Refrigerate until ready for use.

Fresh Strawberry Salad
Donna Hanson, Stevens Point, Wisconsin Grand Prize Winner, Wisconsin State Journal

4 cups red leaf lettuce (1 liter)
2 cups fresh strawberries (500 ml)
2 kiwi fruit
1/4 cup honey (50 ml)
1/4 cup tarragon vinegar (50 ml)
1/4 cup salad oil (50 ml)
1/2 teaspoon dill weed (2 ml)

Wash, dry and tear leaf lettuce. Wash and hull strawberries; quarter. Peel and slice kiwi. Toss all gently in bowl. Combine remaining ingredients. Shake dressing until well mixed. Just before serving, drizzle dressing over salad ingredients. Yield: 4 servings.

Honey of a Strawberry Dip

Betty Schroedl, Jefferson, Wisconsin

8 oz. package cream cheese, softened (250 g)
2 cups fresh or frozen (thawed) strawberries, chopped (500 ml)
1/3 cup chopped pecans (75 ml)
2 tablespoons honey (25 ml)
1/8 teaspoon ginger (dash)
2 tablespoons milk (25 ml)

In medium bowl, beat cream cheese until fluffy. Add strawberries, pecans, honey and ginger; blend well. Stir in milk. Refrigerate several hours to blend flavors. Serve with assorted fruit such as whole strawberries, kiwi slices, pineapple chunks, apple slices, etc.

Strawberry Dipping Ideas
Fresh washed strawberries with hulls left on; dry on paper towels.

CHOCOLATE-DIPPED STRAWBERRIES
4 ounces semisweet chocolate (125 g)
1 pint basket fresh strawberries, if possible with stem and cap attached (500 ml)
Broad green leaves for decoration (optional)
Yields about 6 servings, 3 or 4 strawberries per serving.

Break or chop chocolate coarsely. Use real, not imitation, chocolate bars or squares for best results. Place chocolate in small heat-proof bowl, then place bowl in 1/2-inch barely simmering water in small skillet over low heat. Heat, stirring occasionally, just until chocolate is melted. (Be careful that no water gets into chocolate.) Stir until smooth.

Remove skillet from heat, leaving bowl of chocolate in hot water. Pat strawberries dry. Holding by stem end, dip each strawberry into chocolate to cover about 3/4 of the way up. Drain excess chocolate, then place on waxed paper-lined tray; refrigerate to harden.

MARSHMALLOW DIP:

1(1/2 pint) jar Marshmallow creme (250 ml)
1 tablespoon lemon juice (15 ml)
1 tablespoon orange juice (15 ml)
1/2 teaspoon grated orange or lemon peel (2 ml)
1/4 cup salad dressing (50 ml)
Beat together all ingredients. Dip strawberries and eat immediately.

OTHER IDEAS:

  • Dip into mounds of powdered sugar or dip first into sour cream or yogurt and then into brown sugar. Eat immediately.
  • Serve whole berries with hulls on with a variety of dips such as chocolate sauce, whipped cream, coconut and chopped nuts.
  • Dip fresh strawberries into sour cream or yogurt and roll in strawberry-flavored gelatin granules for a tasty treat.
  • Strawberries will form their own natural juice if you slice them, sprittle lightly with confec≠tioner's sugar and let stand overnight in the refrigerator.

 

Strawberry Fields Forever
6 oz. package strawberry gelatin (approx. 200 g)
1 cup boiling water (250 ml)
2-1/2 cups frozen sliced strawberries (625 ml)
1 large can crushed pineapple, drained
3 bananas, mashed
1 cup coarsely chopped walnuts (250 ml)

Stir gelatin in boiling water until dissolved. Fold in the strawberries with juice, the drained pineapple, mashed bananas and walnuts. Pour into a 9x13 pan and chill several hours. Cut into 12 squares to serve. Garnish with a spoonful of strawberry yogurt and fresh fruit slices.

Strawberry-Poppy Dressing
Sue Ebenreiter, Madison, Wisconsin

3/4 cup sugar (200 ml)
1/2 cup raspberry vinegar (125 ml)
1 tablespoon onion juice (15 ml)
1 teaspoon dry mustard (5 ml)
1 cup vegetable oil (not olive oil) (250 ml)
1 cup pureed fresh strawberries (250 ml)
1 tablespoon poppy seeds (15 ml)

In food processor or blender, combine and blend sugar, vinegar, onion juice and mustard. Add the oil gradually and continue blending until smooth. Beat in pureed berries. Pour into a bowl and stir in the poppy seeds. Cover and chill. Serve with fresh fruit. Yields about 2-2/3 cups.

Strawberry-Spinach Salad
1/2 cup apple cider vinegar (125 ml)
2 tablespoons poppy seeds (25 ml)
1 tablespoon sesame seeds (15 ml)
1/2 cup sugar (125 ml)
1 tablespoon Worcestershire sauce (15 ml)
1-1/2 teaspoons minced onions (7 ml)
1/2 cup oil (125 ml)
Fresh spinach
2 cups fresh strawberries, hulled (500 ml)

Combine vinegar, poppy seeds, sesame seeds, sugar, Worcestershire sauce and minced onions in blender. Very slowly pour in oil while blending to thicken dressing. Wash spinach and tear into bite-size pieces. Add strawberries. Just before serving, add dressing and toss. Makes 6 servings.

Fresh Strawberry Sherbet
Reprinted from THE VERY BERRY COOKBOOK: RECIPES FOR BERRY LOVERS edited by Sharon Wharton, Mississippi River Mail Order Enterprises, Hull, IL 62343.

16 cups fresh strawberries, sliced (4 liters)
4 cups sugar (1 liter)
2-2/3 cups milk (675 ml)
2/3 cup orange juice (175 ml)
1/8 teaspoon ground cinnamon (dash)

Combine strawberries and sugar; let juice form. (This takes about an hour and one-half.) Mix in blender; add milk, orange juice and cinnamon. Mix well. Pour into ice cream freezer according to the manufacturer's instructions. If you can't find your freezer instructions, this may be frozen in refrigerator trays, freezing about 3 hours and stirring two to three times. Makes 1 gallon.

Orange-Berry Shortcakes
2 cups flour (500 ml)
1 tablespoon sugar (15 ml)
1 tablespoon baking powder (15 ml)
1/2 teaspoon salt (2 ml)
1 egg, beaten
1/2 cup milk (125 ml)
1/2 cup margarine, melted (125 ml)
1 teaspoon grated orange rind (4 ml)
1 12-oz. container (4-1/2 cups) whipped topping with real cream, thawed
2 pints strawberries, sliced
2 tablespoons orange juice (30 ml)
2 tablespoons sugar (30 ml)

Combine dry ingredients. Add combined egg, milk margarine, rind and 1 cup whipped topping, mixing just until moistened. Drop 1/4 cup batter, 3 inches apart, onto greased cookie sheet. Bake at 450∞F, 10 to 12 minutes or until golden brown. Remove from cookie sheet immediately; cool. Split

Combine strawberries, juice and sugar; let stand 10 minutes. For each serving, cover bottom half of shortcake with strawberry mixture and whipped topping. Top with second half of shortcake, additional strawberry mixture and whipped topping. 8 servings.

Strawberry Angel Cake
1 3-oz. pkg. strawberry≠flavored gelatin (90 g)
1 cup boiling water (250 ml)
1/2 cup cold water (125 ml)
2 cups strawberries, sliced (500 ml)
1 8 oz. container whipped topping, thawed (3 cups/750 ml)
1 8-inch tube angel food cake

Dissolve gelatin in boiling water; add cold water. Chill until thickened but not set; fold in strawberries and 1 cup (250 ml) whipped topping. Chill until thickened but not set. Split cake horizontally into three layers. Spread two layers with gelatin mixture; stack. Top with remaining layer. Frost with remaining whipped topping. Serves 8 to 10.

Strawberry Bavarian Cream
1-1/2 cups fresh, slightly crushed strawberries (375 ml)
1 tablespoon gelatin (15 ml)
2 tablespoons cold water (25 ml)
1 cup heavy cream, whipped (250 ml)
2/3 cup powdered sugar (175 ml)

Soften the gelatin in the cold water. Heat until the gelatin dissolves. Add 1 cup (250 ml) of the berries, mix thoroughly and chill. Whip the cream until thick, add the sugar and combine with the chilled strawberry mixture. Chill again. Pour the cold mixture into sherbet glasses and cover each with the remaining strawberries. Serves 4-5.

Strawberry Compote
Reprinted from SIMPLY STRAWBERRIES: A COOKBOOK by Sara Pitzer, Garden Way Publishing, Pownal, VT 05261.

The combination of flavors in this compote has a naturalness that calls up visions of simple living along the river or pre-apple days in the Garden of Eden. Be sure to use a mild-flavored honey.

6 cups fresh whole strawberries (1.5 liters)
1/4 cup honey (50 ml)
1 tablespoon grated orange rind (15 ml)
2 tablespoons orange juice (25 ml)
1 tablespoon lemon juice (15 ml)

Wash and hull the strawberries. Drain them on a towel. Combine the honey, orange rind and juices in a large bowl. Add the strawberries and stir gently to coat them with the honey mixture. Allow them to stand about 30 minutes at room temperature to draw juice, then refrigerate until serving time. Don't keep the strawberries refrigerated for much more than an hour. Yield: 6 servings.

Strawberry Ice Cream
1 pint of milk
1/2 teaspoonful of salt
1/2 cup of sugar
1 basket of strawberries
2 level tablespoonfuls of cornstarch
1 1/2 cups of sugar (granulated)
1 pint of cream

Sift together, several times, the sugar, cornstarch and salt, then cook in the milk, scalded over hot water; stir constantly until the mixture thickens and is smooth, then cover and let cook fifteen minutes. Pick over, wash and drain the berries; mix them with the sugar and let stand an hour or more, then press through a fine sieve. Strain the cornstarch mixture into the freezer, and when cold add the cream and begin to freeze the mixture. When half frozen add the strawberries and sugar and finish freezing.

Strawberry Natural
For each serving wash 1 cup (250 ml) of fully ripe strawberries. Leave the caps and stems on. Drain until dry. Arrange the berries on a dessert plate and serve with a variety of dips such as con≠fectioner's sugar, sour cream, chocolate sauce, whipped cream, coconut and chopped nuts.

The French version is to serve the berries with a small bowl of Port or Marsala wine and a mound of granulated brown sugar. Dip the berries into the wine and then into the sugar. Then pop 'em into your mouth.

Strawberry Rice
Reprinted from THE STRAWBERRY CONNECTION: STRAWBERRY COOKERY WITH FLAVOUR, FACT AND FOLKLORE by Beatrice Ross Buszek, Nimbus Publishing Limited, Halifax, NS, 83K 5N5.

1 cup cooked chilled rice (250 ml)
1 cup heavy cream (250 ml)
2 cups fresh strawberries (500 ml)
1/4 cup sugar (50 ml)
Salt

Add sugar to cream and whip. Add salt to the rice. Fold whipped cream into rice and put into serving dish. Top with fresh sliced strawberries.

Strawberry-filled Chocolate Roll
6 eggs, separated
1/2 cup granulated sugar (125 ml)
1/2 cup semi-sweet chocolate pieces, melted (125 ml)
3 cups whipped topping (750 ml)
2 cups fresh strawberries, chopped
Powdered sugar

Beat egg whites until foamy; gradually add 1/4 cup granulated sugar, beating until stiff peaks form. Beat egg yolks until thick and lemon-colored. Gradually add remaining sugar; blend in chocolate. Fold in 1 cup (250 ml) whipped topping; fold in egg white mixture.

Spread mixture evenly into lightly oiled wax paper-lined 15x10x1" jelly roll pan. Bake at 375∞F for 20 minutes or until roll begins to pull away from sides. Loosen sides immediately. Cover with damp towel; chill 15 minutes. Remove towel; sprinkle cake generously with powdered sugar.

Invert onto wax paper. Carefully remove wax paper from top. Trim off cake edges. Fold strawberries into remaining whipped topping; spread over cake. Roll up cake starting at narrow end; chill. Servings: 8-10

Classic Strawberry Milkshake
1/2 cup light cream (125 ml)
1/2 cup milk (125 ml)
1 cup vanilla or strawberry ice cream (250 ml)
1 tablespoon honey (15 ml)
1 cup strawberries (250 ml)
2 tablespoons crushed ice (25 ml)

Put all the ingredients into a blender and blend until thick. Serves 2.

Strawberry Cooler
1 cup sliced, fresh strawberries (thawed, frozen berries may also be used) (250 ml)
1 cup yogurt (250 ml)
1 cup skim milk or club soda (250 ml)
2 tablespoons honey (25 ml)

Whip all ingredients in blender until smooth. Makes 3 cups (750 ml). Garnish with whole strawberries or sprig of fresh mint.

Strawberry Ice Cream Float
1 cup fresh strawberries (250 ml)
1/4 cup sugar (50 ml)
3 cups milk (750 ml)
1 pint (500 ml) strawberry ice cream, slightly softened

PurÈe strawberries and sugar in blender until smooth. Add milk and 1 cup (250 ml) ice cream. Cover and whirl until just blended. Pour into four tall glasses; top each with a scoop of the remaining ice cream. Garnish with whole strawberry or strawberry ice cream topping.

Strawberry Ice Tea Fizz
2 cups fresh strawberries, hulled and sliced (500 ml)
1/2 cup sugar (125 ml)
5 cups boiling water (125 liters)
1 tea bag
1 2-ounce can frozen lemonade concentrate, thawed (400 ml)
1 quart chilled club soda (1 liter)
Ice cubes

In bowl, combine strawberries and sugar; set aside. In large bowl, pour water over tea bag; steep 5 minutes. Discard tea bag; cool tea to room temperature. Stir in strawberries and lemonade concentrate; chill. To serve, stir in club soda. Ladle over ice cubes in tall glasses; serve with spoons. Makes 12 servings.

Strawberry Lemonade
Reprinted from IT'S THE BERRIES: EXOTIC AND COMMON RECIPES by Anton and Dooley, Garden Way Publishing, Pownal, VT 05261.

4 cups strawberries (1 liter)
1 cup water (250 ml)
1 6-ounce can lemonade concentrate, undiluted (200 ml)
2 cups club soda (500 ml)
Put all ingredients except club soda in blender. Blend well. Fill glasses with cracked ice. Pour some syrup in each glass. Top with club soda and stir. Makes 2 quarts.

Variation: Substitute limeade for lemonade.

Strawberry Punch
Reprinted from IT'S THE BERRIES: EXOTIC AND COMMON RECIPES by Anton and Dooley, Garden Way Publishing, Pownal, VT 05261.

4 cups strawberries (1 liter)
3 cups orange juice (750 ml)
1 quart ginger ale, chilled (1 liter)
1 12-ounce can frozen pineapple juice, diluted (400 ml)

Mix well and serve in a punch bowl.

TO MAKE A PUNCH ICE RING
Take a circle mold with a hole in the center. Fill to about one inch with a fruit juice of your choice. Put a mixture of berries and mint leaves in the juice. Freeze. Add water to fill mold. Freeze until solid. To unmold, quickly dip in hot water. Turn into punch bowl.

Strawberry Punch II
1 16-ounce package frozen sliced strawberries, thawed
(or 2 cups fresh) (450-500 g frozen or 500 ml fresh)
1/2 cup sugar (125 ml)
6-ounce cans frozen lemonade, partially thawed (3-200 ml cans)
2 quarts ice water (2 liters)
1 quart (1 liter) ginger ale, chilled

PurÈe strawberries, add sugar and lemonade. Blend. Can be done hours before serving, but should stand 30 minutes. At serving time, add water and ginger ale. Pour over ice. Makes 4 quarts (4 liters).

Strawberry Yogurt Shake
1 cup plain yogurt (250 ml)
1 cup fresh or frozen unsweetened strawberries (250 ml)
2 tablespoons honey (25 ml) (adjust to taste)

Combine all ingredients in blender; cover and blend until thick and smooth. Garnish with fresh fruit. Makes 3 cups (750 ml).

Berries on the Square
whole graham crackers, halved
1 6-serving size package vanilla-flavored instant pudding and pie filling.
2 cups cold milk (500 ml)
1 4-oz. container whipped topping (125 g)
1 cup finely chopped strawberries (250 ml)

Arrange 9 crackers in bottom of 9-inch (22.5 cm) square pan. Prepare pudding mix with 2 cups milk as directed on package for pudding. Fold in 1 cup of whipped topping. Pour half of the pudding mixture over crackers in pan and top with strawberries. Arrange remaining crackers on berries and add remaining pudding mixture. Spread remaining whipped topping over top and garnish with halved strawberries, if desired. Chill. Cut into squares. Makes nine servings.

Chocolate-dipped Strawberries
4 ounces semisweet chocolate (125 g)
1 pint basket fresh strawberries, if possible with stem and cap attached (500 ml)
Broad green leaves for decoration (optional)
Yields about 6 servings, 3 or 4 strawberries per serving.

Break or chop chocolate coarsely. Use real, not imitation, chocolate bars or squares for best results.

Place chocolate in small heat-proof bowl, then place bowl in 1/2-inch barely simmering water in small skillet over low heat. Heat, stirring occasionally, just until chocolate is melted. (Be careful that no water gets into chocolate.) Stir until smooth.

Remove skillet from heat, leaving bowl of chocolate in hot water. Pat strawberries dry. Holding by stem end, dip each strawberry into chocolate to cover about 3/4 of the way up. Drain excess chocolate, then place on waxed paper-lined tray; refrigerate to harden.

Fresh Berry Sundaes
Fresh strawberries with blackberries, blueberries or raspberries
Vanilla yogurt with ground nutmeg
Brown sugar
Granola
Toasted coconut
Toasted sliced almonds
Plan on 1 cup (250 ml) berries per person.

Remove stems from berries. Rinse berries in cold water and drain well. Transfer berries to a large serving bowl. For toppers, set out bowls or cups of vanilla yogurt sprinkled with ground nutmeg, brown sugar, granola, coconut and sliced almonds. Let each person build a sundae.

Frozen Pudding Treats
1 3-3/4-oz. pkg. vanilla instant pudding mix
1 cup milk (250 ml)
1 8-oz. container (3 cups) whipped topping, thawed (750 ml)
2 cups strawberries, mashed (500 ml)
1 cup mashed banana (250 ml)

Prepare pudding mix as directed on package except using 1 cup milk; fold in whipped topping and fruit. Spoon into fifteen 5-oz. paper drinking cups; insert wooden sticks. Freeze until firm. Remove from freezer; peel off cups.

Variation: Substitute 4-1/8-oz. chocolate instant pud≠ding mix for vanilla pudding mix.

15 servings

No-Cook Strawberry Jam
Perfect for kids to make with their parents.

2 cups crushed berries
4 cups sugar
1/4 cup water
1 box pectin
Remove strawberry caps. Crush berries one layer at a time.

Combine fruit and sugar. Mix thor≠oughiy and let stand 10 minutes.

Combine I box of pectin and water in a small saucepan. Boil hard 1 minute, stirring constantly. Parents - Help with this step.

Add pectin mixture to fruit. Stir 3 minutes.

Ladle into 8 oz. jelly jars or freezer jam jars, leaving 1/2" headspace. Adjust caps. Let stand until set, not to exceed 24 hours.

Store in freezer. May be stored in refrigerator up to three weeks.

Strawberry Banana Float
1/2 pint strawberry ice cream, softened (250 ml)
1 cup mashed fresh strawberries (250 ml)
3/4 cup ripe mashed banana (1 large) (200 ml)
2 cups milk (500 ml)
1/4 cup orange juice (50 ml)
Scoops of strawberry ice cream

Blend ice cream with strawberries and banana in a blender or mixer. Gradually add milk and orange juice. Pour into large glasses. Top with scoops of ice cream. Yields 1 quart.

Strawberry Jello Dessert
1 6-ounce package strawberry-flavored gelatin (approx. 200 g)
2 cups boiling water (500 ml)
2-1/2 cups frozen strawberries (625 ml)
1 medium banana, mashed
2 tablespoons lemon juice (25 ml)
1 pint dairy sour cream or whipped topping (500 ml)

Dissolve gelatin; add frozen berries stirring until thawed. Add banana and lemon juice; stir mixture into sour cream. Pour into 2 quart mold and chill until set. To serve, garnish with slightly thawed berries. Makes 8 servings.

1 cup (250 ml) heavy cream or whipped topping can be substituted for sour cream if desired.

Strawberry Roll-ups
Make pancakes from your favorite recipe or mix. Make the batter thirner than usual. Pry your pancakes and roll up:

Strawberries
Cottage cheese
Chocolate chips

CHOOSE A TOPPING:
Whipped cream or dairy topping
Brown sugar
Powdered sugar
Cinnamon
Pancake syrup

Strawberry Shortcut
Slice and sweeten 1 pint (500 ml) strawberries. Cut one thawed pound cake into 12 slices. Place 6 slices on plates. Top with half the strawberries and 1 cup whipped topping; repeat layers. Makes 6 servings.

Strawberry Smoothee
1-1/4 cups (10 ounces) frozen strawberries (partially thawed) (approx. 350 g)
1-1/2 cups cold milk (375 ml)
1 tablespoon sugar (15 ml)
1 teaspoon lemon juice (5 ml)

Put all ingredients in blender container. Cover and blend until mixed thoroughly. Serve immediately. Yield: 3 cups.