Favorite Strawberry Recipes
Here are some strawberry recipes that our family has enjoyed and that we hope you will enjoy too! Return to the Strawberry page here.
STRAWBERRY PRETZEL SALAD
CRUST:
2 cups crushed thin stick pretzels
¾ cup butter or margarine (melted)
¼ cup sugar
Mix well and press into bottom of 9” x 13” baking dish. Bake at 400 degrees for 8 minutes.
FILLING:
1 (8 oz.) package cream cheese
1 (8 oz.) bowl of frozen dessert topping (Cool Whip)
1 cup sugar
Blend together until smooth. Pour over cooled crust. Chill until glaze is prepared.
GLAZE:
1 large package of strawberry JELL-O
1 cup boiling water
1 cup cold water
2 ½ cups sliced fresh Altenburg’s strawberries (20 oz. frozen berries)
Prepare JELL-O according to directions, using the 2 cups of water (half the amount called for on the package). Fold in strawberries. Spread over filling. Chill until set.
VELVET CRUMB CAKE
1 ½ cups Bisquick baking mix
½ cup sugar
1 egg
½ cup milk or water
2 tablespoons shortening
1 teaspoon vanilla
Preheat oven to 350 degrees. Grease and flour square pan, 8 x 8 x 2”. Beat all ingredients on low speed, scraping bowl constantly, for 30 seconds. Beat on medium speed, scraping bowl occasionally, for 4 minutes. Pour into pan.
Bake until wooden pick inserted in center comes out clean, 30 to 35 minutes. Cool.
This is a delicious cake for strawberry shortcake using Altenburg’s strawberries. The recipe may be doubled to make a 9 x 13” cake.
FANTASTIC FROZEN STRAWBERRIES
1 package Sure-Jell
4 quarts Altenburg’s strawberries
3 cups sugar
Put cleaned berries in large bowl with sugar. Mix carefully. Mix Sure-Jell with 1 cup water and boil 1 minute. Pour over berries and mix carefully. Let stand 10 minutes. Put in freezer containers. Berries will be bright red and thickened slightly. These taste like fresh strawberries.
STRAWBERRY PIZZA
CRUST:
1 cup flour
¾ tsp. baking powder
½ tsp. salt
¼ cup powdered sugar
½ cup butter (melted)
Combine and mix well. Pat dough on a 14” pizza pan. Bake at 350 degrees for 10 minutes.
FILLING:
1-8 oz. pkg. cream cheese
1-14 oz. can sweetened condensed milk
1/3 cup lemon juice
Blend together until smooth. Spread on cooled crust. Chill.
GLAZE:
½ cup sugar
2 T cornstarch
½ cup water
1 qt. Altenburg’s strawberries (sliced)
Combine sugar and cornstarch in large saucepan. Add water, mixing well, and cook until thickened – about 5 minutes. Spread berries on filling. Pour on glaze slowly. Keep refrigerated.
STRAWBERRY-ORANGE PIE
1 pkg. piecrust mix (for a two crust pie)
1 1/3 cup sugar
3 T cornstarch
1 tsp. grated orange rind
1/8 tsp. salt
1 quart Altenburg’s strawberries, washed, hulled, and sliced
2 T butter
- Prepare piecrust mix, following label directions. Roll out half to a 12-inch round; fit into a 9-inch pie plate.
- Mix sugar, cornstarch, orange rind, and salt in a large bowl; stir in strawberries; spoon into shell. Dot with butter.
- Roll out remaining pastry; cut several slits near center to let steam escape; cover pie. Trim overhang to ½ inch. Turn under, flush with rim; flute.
- Bake in hot oven (425 degrees) 40 min. or until pastry is golden and juice bubbles up. Cool completely before cutting.
FRUIT DIP (Cream cheese)
1-8 oz. cream cheese
1-7 oz. marshmallow crème
2-3 T cherry juice for color
Beat well with mixer and then dip fresh Altenburg’s strawberries.
FRUIT DIP (Sour cream)
16 oz. sour cream
¼ cup brown sugar
½ tsp cinnamon (or to taste)
Mix well and then dip fresh Altenburg’s strawberries.
STRAWBERRY LEMONADE
2 quarts fresh Altenburg’s strawberries, washed and hulled
1 ½ cup sugar
3 cups water
1 ½ cup lemon juice
Puree strawberries. Sieve to remove seeds. Combine sugar and water in saucepan. Stir and heat slowly until sugar dissolves. Mix with puree and lemon juice. Makes 1 ½ qts.
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