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A Tribute to Strawberries
Electric Kiwi

Strawberries are another of my favorite kinds of fruits.  They are just so pretty, heart-shaped, tasty, and special.

Strawberry Fields Forever
the Beatles

Let me take you down, 'cause I'm going to Strawberry Fields

Nothing is real and nothing to get hung about

Strawberry Fields forever

Living is easy with eyes closed

Misunderstanding all you see

It's getting hard to be someone but it all works out

It doesn't matter much to me


Let me take you down, 'cause I'm going to Strawberry Fields

Nothing is real and nothing to get hung about

Strawberry Fields forever

No one I think is in my tree

I mean it must be high or low

That is you can't you know tune in but it's all right

That is I think it's not too bad


Let me take you down, 'cause I'm going to Strawberry Fields

Nothing is real and nothing to get hung about

Strawberry Fields forever

Always, no sometimes, think it's me

But you know I know when it's a dream

I think I know I mean a "Yes" but it's all wrong

that is I think I disagree


Let me take you down, 'cause I'm going to Strawberry Fields

Nothing is real and nothing to get hung about

Strawberry Fields forever

Strawberry Fields forever

Strawberry Fields forever

Tasty Strawberry Treats!

Frosty Strawberry Cream Pie

Provided By: Ms. Diane W. Bradley

Pie Crust:

Cream 1/2 c. oleo with 2 tbsp. sugar. Add 1 c flour and mix. Place 1/4 c. of mixture aside and press remaining mixture in 9" pie pan. Bake pie crust and remaining 1/4 c. crumbs separately at 375 degrees for 12-15 minutes.

Strawberry Filling:

Combine 1 c. strawberries, 1 unbeaten egg white, 1/2 c. sugar, 2 tsp. lemon juice. Beat at high speed until thick and creamy, 5-8 minutes. (Hint: frozen strawberries that are about half thawed out work best. Otherwise, it can be real messy.) Beat 1/2 c. whipping cream until thick. Fold gently but thoroughly into strawberry mixture by hand. Spoon lightly into cooled pie shell. Sprinkle with reserved crumbs. Freeze. Serve frozen.

Strawberry Milk Shake

Provided By: Jenni A. M. Merrifield
Originally From: Better Homes And Gardens New Cookbook, 1981, p. 51

  - 2 cp. Vanilla ice cream (1 pint)
  - 1 cp. Milk
  - 1 10 oz., package frozen strawberries (thawed but undrained)

Place vanilla ice cream in a blender container, add milk and the thawed strawberries. Cover; blend till mixture is smooth. Poor into glasses. Serve immediately. Makes about 2 (8oz.) servings.

Strawberry-Rhubarb Pie

Provided By: Jenni A. M. Merrifield
Originally From: Better Homes And Gardens New Cookbook, 1981, p. 280

Pie Ingredients:
  - 1-1/4 cp. sugar
  - 3 tbsp. quick cooking tapioca
  - 1/4 tsp. ground nutmeg
  - 3 cp. rhubarb, cut into 1/2-inch pieces
  - 2 cp. sliced, fresh strawberries
  - Pastry for Double-Crust Pie (see below)
  - 2 tbsp. butter
Oven Temp:  375 degrees F.

Stir together sugar, tapioca, nutmeg and dash of salt. Mix rhubarb pieces and strawberry slices together. Add sugar mixture to rhubarb and strawberries; toss to coat fruit. Let fruit mixture stand for 15 minutes. Fill a pastry-lined 9" pie plate with fruit mixture; dot with butter. Adjust top crust. Seal and flute edge. Cover edge of pie with foil. Bake in a 375 degree F. oven for 25 minutes. Remove foil and bake for 25 minutes more or till golden. Server Warm, plain or with vanilla ice cream. Makes 8 servings.

Double-Crust Pastry Ingredients: (p 288)
  - 2 cp. all purpose flour
  - 1 tsp. salt
  - 2/3 cp. shortening or lard
  - 6 to 7 tbsp. cold water

In a mixing bowl stir together flour and salt. Cut in shortening or lard until pieces are the size of small peas. Sprinkle 1 tbsp. of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened.

Divide dough into two parts, forming each into a ball. On a lightly floured surface, take one of the halves and flatten the dough with hands. Roll dough from centre to edge, forming a circle about 12 inches in diameter. Wrap pastry around rolling pin. Unroll onto a 9" pie plate. Ease pastry into pie plate, being careful no to stretch pastry. Trim pastry even with rim. For top crust, roll out remaining dough. Place desired pie filling (i.e. strawberry-rhubarb filling) into pie shell. Top with pastry for top crust. Trim top crust 1/2-inch beyond edge of pie plate. Fold extra pastry under bottom crust; flute edge. Cut slits into the top crust to allow steam to escape while cooking. Bake as directed in individual recipe.

Strawberry Fruit Shake

Provided By: Kalpana Shankar
"I came up with this one on my own and it's a healthy breakfast, dessert, or snack."

  - 1.5 cup frozen berries, partially thawed
  - 1 cup plain non-fat yogurt
  - 1/2 tsp. vanilla
  - 4 tbsp. frozen pineapple concentrate
  - orange or pineapple juice (as much as needed)

Put everything except orange juice in blender. Start mushing; add orange juice to make everything smush properly. Don't over-smush; occasionally stop the blender push the berries down. Serve in tall drinking glasses.


Strawberry Wine

Provided by: Peter, The old strawberry grower

  - 4 to 4-1/2 lbs Strawberries
 - 1 Gallon Water
 - 2 lbs. Sugar
 - 1 tsp. Acid Blend (Do Acid Test)
 - 1/8 tsp. Tannin
 - 1/2 tsp. Peptic Enzyme
 - 1 tsp. Yeast Nutrient
 - 1 Campden Tablet (plus more tablets for each rack)
 - 1 pack Cote's de Blanc Yeast

Wash and remove the stems and leaves. Use a straining bag and fill with the strawberries. Tie the top, commence to crushing and mashing. Leave straining bag in the bucket. Add water, sugar, acid blend (do test), tannin, peptic, enzyme, and yeast nutrient . Stir well. Before you add the yeast, you will need to sterilize the must. Crush up one campden tablet and add to the must. Stir and cover for 24 hours. Now you may add the yeast. Stir well, cover and stir every day for 4-5 days. Then siphon into your 1 gallon jug, put rubber stopper on and airlock. Siphon every 2 weeks and add 1 crushed campden tablet every time you rack. It will take about 2-3 months before your wine is clear enough to bottle. You can make more than one gallon if you just multiply out the recipe to however many gallons you want to make. One pack of yeast will work for 5-7 gallons. ENJOY!

Sweet-Hot Strawberry BBQ Sauce

Provided by: Martin Tuttle
"Thought this might be an interesting-and-strawberry departure for the grill, now that summer days are here. It works well on foul, fish, pork, and beef."
It's from "Sweet Heat" by Melissa Stock and Dave DeWitt, 10 Speed Press.

  - 2 cups fresh strawberries, hulled and sliced
  - 1/3 cup strawberry preserves
  - 1/3 cup ketchup
  - 2 tablespoons "regular" soy sauce
  - 2 tablespoons lemon juice ("fresh squeezed please") 
  - 1 large clove of garlic, minced
  - 1 teaspoon fresh, chopped ginger
  - 1/2 teaspoon cayenne powder
  - 1/2 teaspoon fresh grated lemon zest 
    (HINT: either use a zester or use a vegetable peeler to remove 
     the skin from the white pith then chop fine)
  - 1 scallion, minced (use about an inch of the leaves as they are bitter up top)
  - 2 tablespoons chopped, fresh cilantro

Place all ingredients in a food processor or blender and puree until smooth. Makes 2 Cups.

Strawberry Cream Pie

Provided by "Blackhawk" (Tracy)
Here is an excellent recipe for a strawberry cream pie. I've had it so long I don't remember where I got it from originally. It is an all time family favourite!!

Title: Strawberry Cream Pie                                        
 Categories: pies
      Yield: 6 servings     
For Each Pie
      1       9-inch baked pie crust
      1       recipe cream filling (see below)
Almonds, slivered, toasted Cr:
      3 tbsp. cornstarch
    1/2 tsp.  salt
    1/2 cp.   sugar
      3 tbsp. flour
      2 cp.   milk
      1       egg, slightly beaten
    1/2 cp.   whipping cream, whipped
      1 tsp.  vanilla
Fresh strawberries Glaze
    1/2 cp.   fresh strawberries
    1/2 cp.   water
      2 tsp.  cornstarch
    1/4 cp.   sugar

Mix first 4 ingredients. Gradually stir in milk. Stirring constantly, bring to a boil; reduce heat and cook and stir till thick. Stir a little of hot mixture into egg; return to remaining hot mixture. Bring just to boiling, stirring constantly. Cool, then chill. Beat cream filling well; fold in whipped cream and vanilla.

Toast almonds until lightly browned, then sprinkle over the bottom of the cooled pie crust. Fill crust with chilled Cream Filling. Halve 2 cups of the strawberries. Pile atop filling.

Crush 1/2 cup berries; add water; cook 2 minutes; sieve. Mix sugar and cornstarch; gradually stir into berry juice. Cook, and stir till thick and clear. Cool slightly; pour over halved strawberries. Keep refrigerated till serving time.

Strawberry Lemonade

Provided by: Paul B. Atwood
You can make a really good strawberry drink by putting a cup or two of strawberries in a blender with lemonade. You do have to be careful of all the seeds, though.

Strawberry-Almond Muffins

Provided by: Lilia Prescod
Hello. I got this recipe from Disney's Family Cookbook (1996) page, 33

  - 1/2 cup butter, softened
  - 3/4 cup sugar
  - 2 eggs
  - 1/2 cup milk
  - 1 1/2 tsp. almond extract
  - 1 1/2 cups all-purpose flour
  - 1/2 cup whole wheat flour
  - 1 tbsp. baking powder
  - 1/4 tsp. salt
  - 2 cups strawberries, chopped
  - 3/4 cup slivered almonds

Preheat the oven to 375 and line a 12 cup muffin tin with paper liners.

In a bowl of an electric mixer or food processor, cream the butter and sugar. Add the eggs, one at a time, and blend until fluffy. Mix in the milk and the almond extract. In a separate bowl, sift the flours, baking powder, and salt. Add the flour mixture to the milk mixture and blend until just combined. Fold in the strawberries and almonds. Fill the muffin cups to the top and bake for 30 minutes, or until golden brown. Makes 12 muffins.

Strawberry Pie

Provided by: Sally M.

  - 1 qt. of strawberries
  - 1/2 pkg. of (wild strawberry jello) "the wild works best"
  - 2 tablespoons of cornstarch
  - 1 cup of sugar
  - 1 cup of hot water
  - 1 pre-baked pie shell

Mix all dry ingredients together, add cup of hot water and cook over low heat till it comes to a boil and thickens (stirring constantly) Clean and slice berries in half, place in pie shell. Pour mixture over berries. Chill in refrigerator for 3-4 hours.....THEN ENJOY, IT'S BERRY DELICIOUS!!

Strawberry Roll

Provided by: Betty Isaac

Here is a recipe I just discovered from a friend. It can be used with just about any type of fresh fruit. I'm not sure where the recipe originally came from. It also works really well with rhubarb.

  - 1-1/2 cp. sugar
  - 1-1/2 cp. water
  - 1 pint fresh strawberries
  - 2 cp.  flour
  - 4 tsp. baking powder
  - 1 egg
  - 1/2 tsp. salt
  - 4 tbsp. shortening
  - 3/4 cp. milk

Boil 1 1/2 cp. sugar and 1 1/2 cp. water for five minutes. Set aside.

Hull and slice 1 pint of strawberries.

Mix remaining ingredients and form into a ball. Roll out dough. Spread with chopped strawberries. Roll up like a jelly roll. Cut in slices approximately 1 inch thick and place in a greased 13" X 9" pan. Pour syrup over rolls. Bake at 450°F for 25 - 30 minutes. Let cool.

Serve with whipping cream.

Strawberry Slush

Provided by: Lucille J. Adams
Recipe was given to me by Belvadean Strimple

  - 1 large can pineapple juice
  - 1 pkg. orange Kool Aide
  - 2 pkg. strawberry Kool Aide
  - 3 cp. sugar
  - 2 qt. water
  - 1 qt. gingerale
  - l/3 cp. Real Lemon
  - 3 ripe bananas
  - l qt. strawberries

Mix first 7 ingredients together. Puree strawberries & bananas in blender. Add to other ingredients. Freeze in several containers or plastic freezer bags. When ready to use half thaw and add 7Up, Sprite or Mountain Dew to make a slush. (Three frozen qt. sized bags of slush and 1 litre Sprite will fill a punch bowl). Guaranteed delicious!!

Strawberry/Fruit Granola Yogurt Dish

Provided by: Dick McCurdy
I love strawberries especially, but the wonderful flavour comes from mixing fruits. I do not use any frozen fruits but I recommend any of the following: Strawberries, Pineapple, Banana, Blueberries, Cantaloupe, Honeydew, Melon, Kiwi Fruit, Apple, Pears. If you use apples and/or pears, core and slice thinly (1/8-1/4 inch) and place around the edge of the bowl standing up. This makes the holding capacity of the bowl greater! Yum-Yum!

Layer the following in a soup bowl:
  -     1/2 C Vanilla yogurt
  -     1/2 C Heartland Granola
  - 1   C Mixed Fruit (cut up to spoon size)

Strawberry Banana Smash

Provided by: Bob Brown
[This] is my famous (at my house) strawberry banana smash recipe. Hope you enjoy it.

Recipe Yield: One


- Half pint ripe Strawberrys
- One large ripe Banana
- Couple tablespoons honey
- Dry Lecithin or Oat Bran or both


Add Strawberrys and Banana to a bowl and smash up-mix up with a fork. Add honey to taste and smash some more. Serve in a favorite bowl and top with dry lecithin or oat bran or both. Garnish with a fanned berry or thin slices of berry and banana.

Basic Strawberry Frappe

Provided by: April Hechter
Sounds really simple...Tastes really good!

-   Half-fill tall glass with washed, sliced, fresh strawberries. 
  -   Add milk (low-fat or whole) just enough to cover berries.  
  -   Add sugar (or sugar substitute)**  +/-  1 tsp.

Blend in glass with wand-type hand blender, on fairly high speed, until all lumps are gone and glass has "filled up". Serve immediately.

** I prefer Equal to Sweet 'n Low -- 1 or 2 packets seems best

  • The simplest dinner party dessert.
    Top premium vanilla ice cream with sliced strawberries and sprinkle the berries with semi-sweet Belgian chocolate, cut in slivers off the block. Chocoholic guests will appreciated you even more if you bring a dish of chocolate slivers to the table and let them add chocolate at will.
  • Chocolate dipped strawberries.
    Pick out 12 large ones, with the stems attached. Melt 3 oz. (85 g.) of Belgian semi-sweet chocolate, 1 tbsp. (15 mL.) of butter and 1 tsp. (5 mL.) of Cognac, brandy or orange liqueur in a double boiler over hot water, or in a microwave oven. Dip the strawberries halfway into the chocolate and set them on a plate covered with a sheet of wax paper. Refrigerate them just long enough for the chocolate to set (about 10 minutes). Eat them the day you make them.
  • Strawberry fool.
    Whip 1/2 cp. (125 mL.) whipping cream and stir in 3/4 cp. (175 mL.) of dairy sour cream or créam fraiche. Then make a decision: Do you want a smooth fool or a lumpy fool? If the answer is smooth, puree 4 cp. (1 L.) of berries with 1/2 cp. (125 mL.) sugar (less if they taste sweet enough) in a blender or food processor. Fold the cream into the fruit puree and chill. If you want a lumpy fool, mash the strawberries and sugar together with a potato masher, then fold in the cream. You'll have enough to serve four.
  • Instant strawberry and chocolate crepes.
    For each serving you need 1 small flour tortilla, 1 tbsp. (15 mL.) to 2 tbsp. (30 mL.) of chopped Belgian chocolate and 1/2 cp. (125 mL.) of sliced berries. Sprinkle the tortilla with the chocolate and place on a paper towel in the microwave. Heat at HIGH for 30 seconds. Put the strawberries in the centre of the tortilla and roll it up. If you are civilized, you can eat this with a knife and fork. For the maximum feeling of guilty pleasure, pick it up and eat it out of your hands.
  • Strawberries in Balsamic vinegar.
    Wash and hull 4 cp. (1 L.) strawberries, cut into quarters. Sprinkle them with 3 tbsp. (45 mL.) of balsamic vinegar and 3 tbsp. (45 mL.) sugar; combine well and let marinate for at least 30 minutes, or as long as 4 hours. Divide berries among 4 dessert dishes. Just before serving, sprinkle with freshly ground pepper. The big surprise: when pepper is first ground, it has an overtone of sweetness.
  • Strawberry ice.
    Any time in the week or so before you want to make strawberry ice, combine 2/3 cp. (150 mL.) sugar and 2/3 cp. (150 mL.) water in a medium saucepan and bring it to a boil, stirring to dissolve the sugar. Lower the heat and simmer for 5 minutes, then cool to room temperature and refrigerate until cold. When you're ready to make dessert, hull 6 cp. (1.5 L.) of strawberries and puree them. You should have about 3 cp. (750 mL.) puree. In a large bowl, combine the pureed strawberries, sugar syrup and 1/4 cp. (50 mL.) of lemon juice. Pour the mixture into an ice cream maker and freeze. You'll get about 4 cp. (1 L.) of bright red, thirst-quenching ice.
  • Strawberries in red wine.
    For each serving, spoon 3/4 cp. (175 mL.) quartered fresh strawberries into a large wine glass. Sprinkle with 1-1/2 tsp. (7 mL.) sugar, 1 tsp. (5 mL.) orange-flavoured liqueur and 1/2 tsp. (2 mL.) Cognac. Fill each glass with red wine to cover the berries. Refrigerate for at least 2 hours.
  • Strawberries with sweet cheese.
    Beat 1/2 cp. (125 mL.) mascarpone cheese with 1 tbsp. (15 mL.) sugar and 1/2 cp. (125 mL.) whipping cream. Hull and halve 4 cp. (1 L.) strawberries. Pour 2 tbsp. (30 mL.) to 3 tbsp. (45 mL.) creme de cassis into each of 4 dessert dishes. Add a quarter of the berries, reserving a few for garnishing, then top with 1/4 cp. (50 mL.) of the cheese mixture and decorate with the reserved fruit.
  • Strawberries Romanoff.
    Hull 4 cp. (1 L.) of strawberries and cut them in half. Place in a bowl and toss with 2 tbsp. (30 mL.) of sugar, then divide the strawberries equally among 4 dessert dishes. Whip 1/2 cp. (125 mL.) of whipping cream. Whip 1 cp. (250 mL.) ice cream slightly and fold in the whipped cream. Add 3 tbsp. (45 mL.) orange liqueur, if you like. Then top the berries with the cream and serve immediately.

From: "Strawberry selections to savour."

  • Strawberry Flan


1/2 cp. (125 mL.)   butter, at room temperature
2 tbsp. (30 mL.)    berry sugar
1 tsp. (5 mL.)      grated lemon zest
1-1/3 cp. (325 mL.) all-purpose flour

In food processor, combine butter, sugar and lemon zest; pulse until mixed. Add flour and process until mixture just starts to cling together. Turn out on to floured surface and gently knead until mixture forms a ball. With floured fingertips, press dough into 9-inch (23 cm.) flan pan. Place in freezer for 20 minutes.

Bake at 400° F (200° C) for about 12 minutes or until golden. Let cool completely on rack


1 cp. (250 mL.)     mascarpone cheese
3 tbsp. (45 mL.)    icing sugar
2 tsp. (10 mL.)     grated lemon zest
1/4 tsp. (1 mL.)    vanilla
1/4 cp. (50 mL.)    whipping cream
2 cp. (500 mL.)     halved small strawberries

In medium bowl, beat together mascarpone cheese, icing sugar, lemon zest and vanilla. Add whipping cream and beat until blended.

Spread cheese mixture into cooled crust. Top with strawberries, arranging berries in concentric circles.


1/4 cp. (50 mL.)    red currant jelly
1 tbsp. (15 mL.)    lemon juice

Heat jelly and lemon juice until jelly melts; brush over strawberries.

Final Preparation:

Refrigerate until ready to server. Makes 6 to 8 servings

  • Strawberries with Cointreau


1                                                                                                orange
3 tbsp. (45 mL.)    granulated sugar
5 tbsp. (75 mL.)    water
3 tbsp. (45 mL.)    orange-flavoured liqueur
3 cp. (750 mL.)     strawberries, halved or quartered
1/2 cp. (125 mL.)   whipping cream
                    icing sugar
4                   whole strawberries, for garnish


Peel wide strips of zest without the pith from orange and cut into very thin strips. (Put aside rest of orange for another use.) In small saucepan, combine granulated sugar and water; bring to the boil over high heat. Add orange zest; reduce heat and simmer for 10 minutes. Remove from heat and let syrup cool; stir in liqueur.

Put berries in bowl. Add syrup and orange zest; set aside for 2 hours. Whip cream and sweeten to taste with icing sugar. Serve strawberries topped with whipped cream and garnished with a strawberry.

Makes 4 servings

  • Strawberry Shortcakes Biscuits with Almond


4 cp. (1 L.)        fresh strawberries, sliced
1/3 cp. (75 mL.)    sugar

In large bowl, combine strawberries and 1/3 cp. sugar. Using the back of a wooden spoon, crush some of the berries into the sugar. Let stand at room temperature for at least 30 minutes, stirring occasionally; chill;


2-1/4 cp. (550 mL.) all-purpose flour
1/4 cp. (50 mL.)    sugar
1-1/2 tsp. (7 mL.)  baking powder
1/2 tsp. (2 mL.)    baking soda
1/4 tsp. (1 mL.)    salt
1/3 cp. (75 mL.)    cold butter, cut into small pieces
2/3 cp. (150 mL.)   buttermilk
1                   large egg yolk
1/2 tsp. (2 mL.)    vanilla
1/8 tsp. (0.5 mL.)  almond extract
1/3 cp. (75 mL.)    sliced almonds
1 tbsp. (15 mL.)    sugar

Put flour, 1/4 cup sugar, baking powder, baking soda and salt in food processor; pulse to combine. Add butter and pulse until mixture is crumbly. In measuring cup, stir together buttermilk, egg yolk, 1/2 teaspoon vanilla and almond extract. With food processor running, add buttermilk mixture; pulse until mixture begins to come together. Transfer dough to floured work surface and knead gently 4 or 5 times.

Sprinkle dough with flour and gently pat out until about 3/4 inch thick. Cut into 6, 3-inch rounds and place on ungreased baking sheet. Lightly brush tops with milk. Top with almonds, then sprinkle with 1 tablespoon of sugar.

Bake at 375° F (190° C) for about 23 minutes or until pale golden. Transfer biscuits to wire rack and cool for about 3 minutes. Cut biscuits in half horizontally.

Final Preparation:

1-1/2 cp. (375 mL.) whipping cream
1 tsp. (5 mL.)      vanilla

Whip Cream with vanilla. Place bottoms of biscuits on serving plates, top each with an equal portion of strawberries. Spoon some of the whipped cream over the berries; top with the other half of the biscuits. Serve immediately, passing out the remaining whipped cream separately. Makes 6 servings.

From: "Edith Adams Answers."

  • Old-Fashioned Strawberry Jam
·                6 cp. (1.5 L.)   hulled and halved strawberries
·                4                tart apples, peeled, cored and chopped coarse
·                1/4 cp. (50 mL.) lemon juice
4 cp. (1 L)      sugar

In large, deep stainless steel or enamel saucepan, combine strawberries, apples and lemon juice. Bring to a full boil, stirring constantly

Add sugar to boiling fruit, stirring constantly until sugar is dissolved. Boil gently, uncovered, stirring frequently for 30 to 40 minutes or until a few drops of the jam dropped on to a chilled plate thickens quickly. Remove from heat and skim off foam.

Ladle jam into hot sterilized jars, leaving 1/4-inch (5 mm.) headspace. Seal immediately with two-piece lids according to manufacturer's instructions. Process in boiling water bath for 5 minutes or seal with two thin layers of melted paraffin wax.

Makes 5-1/2 cups (1.375 L.) of jam.

From: "Summer's berry best"

  • Strawberry Hazelnut Flan


1/2 cp. (125 mL.)   hazelnuts, toasted (see note)
3 tbsp. (45 mL.)    sugar
1-1/4 cp. (300 mL.) all-purpose flour
1/2 tsp. (2 mL.)    salt
6 tbsp. (90 mL.)    chilled butter, cut into small pieces
1                   large egg, beaten
2 oz. (60 g.)       semi-sweet chocolate
1 tsp. (5 mL.)      vegetable oil

In food processor, process toasted hazelnuts and sugar until nuts are finely ground. Add flour and salt, process until well combined. Transfer to large bowl.

Using fingertips, work butter into dry ingredients until mixture resembles coarse crumbs. Stir in egg with a fork. Do not overwork -- mixture should be crumbly. Press evenly into 10-inch (25 cm.) flan pan. Refrigerate for 30 minutes.

Using a fork prick bottom and sides of pastry. Line pastry with foil and fill with dried beans. Bake at 350° F (180° C) for 15, remove foil and beans. Bake an additional 10 minutes or until golden. Plance on rack to cool completely.

Melt chocolate and oil together; brush over bottom and about a third of the way up sides of crust; refrigerate until set.

To toast hazelnuts, spread nuts on baking sheet and bake at 350°F (180°C ) for 8 to 10 minutes or until golden. Transfer nuts to towel; rub to remove skins.


1/4 cp. (50 mL.)    red currant jelly
1/2 tsp. (2 mL.)    grated lemon zest
1/2 tsp. (2 mL.)    lemon juice
2 cp. (500 mL.)     sliced strawberries
6 cp. (1.5 L.)      small whole strawberries (approx)
2 oz. (60 g.)       semi-sweet chocolate
1 tsp. (5 mL.)      vegetable oil
                    icing sugar

In small saucepan, combine currant jelly, lemon zest and juice. Place over low heat and stir constantly until jelly melts. Place sliced berries evenly over chocolate-coated crust. Arrange whole berries on top. Brush with currant jelly mixture. Melt chocolate and vegetable oil together; drizzle over strawberries.

Final Preparation:

Refrigerate until chocolate sets or up to 2 hours. Dust with icing sugar before serving. Makes 8 to 10 servings

  • Frozen Strawberry Yogurt


4 cp. (1 L.)                                           sliced straberries
1                   medium banana, sliced
1/2 cp. (125 mL.)   packed light brown sugar
1/2 cp. (125 mL.)   frozen unsweetened orange juice concentrate, thawed
1 tsp. (5 mL.)      vanilla
2 cp. (500 mL.)     low-fat french vanilla yogurt


Place strawberries, banana, brown sugar, orange juice concentrate and vanilla infood processor; puree. Add yogurt and blend just until mixed.

Pour strawberry mixture into an ice cream maker and freeze according to manufactur's directions.

Makes about 6 cups (1.5 L.)

  • Citrus Strawberry Preserves


5 cp. (1.5 L.)                          strawberries
                    (cut into small pieces before measuring) see note
1                   small lemon
1                   small lime
1                   small orange
5 cp. (1.25 L.)     sugar
1 pouch (85 mL.)    Certo liquid fruit pectin


Put strawberries into large saucepan.

Remove skins in quarters from lemon, lime and orange. Lay quarters flat. Shave off and discard about half of the white membrane. With a sharp knife or scissors, slice remaining rind very fine. Add to strawberries in saucepan

Add sugar to fruit and mix well; let stand for 10 minutes

Place saucepan over high heat. Bring to a ful rolling boil and boil hard 5 minutes, stirring constantly. Remove from heat. immediately stri in liquid fruit pectin. Stir and skim foam for 7 minutes to prevent floating fruit.

Pour quickly into hot, sterilized jars, leaving 1/4-inch headspace. Seal immediately with two-piece lids according to manufacturer's instructions and process in boiling water bath for 5 minutes.

Makes 6 cups (1.5 L.)

For firmer berries, let fruit and sugar mixture sit for 4 hours or overnight in the refrigerator.

  • Ginger-Orange Strawberry Shortcake


2 cp. (500 mL.)     all-purpose flour
2 tbsp. (30 mL.)    sugar
1 tbsp. (15 mL.)    baking powder
1/2 tsp. (2 mL.)    baking soda
1/4 tsp. (1 mL.)    salt
1/2 cp. (125 mL.)   butter
2 tbsp. (30 mL.)    finely chopped crystallized ginger
1 tbsp. (15 mL.)    finely chopped fresh ginger
1 tbsp. (15 mL.)    grated orange zest
1/2 cp. (125 mL.)   sour cream
1/4 cp. (50 mL.)    milk

In large bowl, combine flour, 2 tablespoons (30 mL.) sugar, baking powder, baking soda and salt. Using pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in crystallized ginger, fresh ginger and zest.

In small bowl, whisk together sour cream and 1/4 cup (50 mL.) milk; add all at once to dry mixture, stirring with fork to make a soft, slightly sticky dough. Gather into ball and place on lightly floured surface. Knead dough gently about 8 times or until smooth. Roll out into 8-inch (20 cm.) circle and place on baking sheet.

Lightly brush dough with milk and sprinkle with sugar. Bake at 425° F (220° C) oven for 20 minutes or until top is golden brown.

Berries and Cream:

4 cp. (1 L.)        sliced strawberries
                    Sugar (optional)
1-1/4 cp. (300 mL.) whipping cream
2 tbsp. (30 mL.)    sour cream
2 tbsp. (30 mL.)    sugar
1 tsp. (5 mL.)      vanilla

While shortcake is baking, put strawberries into a bowl; if necessary sweeten to taste with sugar, and let stand at room temperature. In another bowl, beat whipping cream, sour cream, 2 tablespoons (30 mL.) sugar and vanilla until soft peaks form; place in refrigerator.

Final Preparation:

When shortcake is done, remove from oven and turn out of pan; let cool slightly. While shortcake is still warm, slice in half horizontally.

To server, place bottom layer of shortcake on plate and spread with half the whipped cream mixture; top with half the strawberries. Place remaining shortcake layer over filling; spread with remaining whipped cream and top with remaining strawberries

Makes about 8 servings.

  1. Strawberry Shortcake
2.    Ingredients:
4.      - 3 cp. flour
6.      - 3-1/2 tsp. baking powder
8.      - 1 tbsp. sugar
10.  - 1 tsp. salt
12.  - 1/2 cp. butter or margarine
14.  - 1 cp. milk
18.  - 2 pints strawberries, sliced
20.  - 1/3 cp. sugar
22.  - 1 cp. heavy cream, whipped with 1 tbsp. sugar & 1 tsp. vanilla
26.Oven Temp:  450° F.

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.

  1. Strawberry Cobbler
31.  - 4 cp. sliced strawberries
33.  - 1 tbsp. lemon juice
35.  - 3/4 cp. plus 3 tablespoons sugar
37.  - 1 tbsp. corn starch
39.  - 2 cp. buttermilk biscuit mix
41.  - 3 tablespoons butter or margarine, melted
43.  - 1/2 cp. milk
45.  - 1 tsp. vanilla
49.  - 1/2 tbsp. sugar
51.  - 1/8 tsp. ground cardamon
55.Oven Temp:  400° F.

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.

  1. Strawberry Torte
60.  - 3 egg whites
62.  - 1 cp. sugar
64.  - 1 tsp. vanilla
66.  - 1/4 tsp. baking powder
68.  - 1/8 tsp. salt
70.  - 1/8 tsp. baking soda
72.  - 1 cp. chopped nuts
74.  - 10 saltines, crushed
76.  - 1 pint strawberries, sliced
78.  - 1/2 pint heavy cream, whipped and sweetened to taste
82.Oven Temp:  300° F.

Beat egg whites until soft peaks form. Add sugar and beat until stiff. Add vanilla, baking powder, salt and soda. Fold in nuts and saltines. Spread in a greased 9" or 10" pie pan. Bake at given temperature for 30 minutes. Cool. Add strawberries and top with whipped cream. Refrigerate until serving time.

  1. Festive Strawberry Desert
87.  - 2 pints strawberries with stems
89.  - 1/2 cp. dairy sour cream
91.  - 1/2 cp. lightly packed brown sugar

Wash and dry berries. Set aside. Spoon sour cream and sugar into separate small bowls. Place bowls on a large serving plate, or platter. Use a fork to fluff sugar. Arrange strawberries around bowls. Diners first dip berries in sour cream, then in brown sugar.

  1. So Easy Strawberry Pie
96.  - 1 baked pie shell, or graham cracker crust
98.  - 2 pints strawberries
100.     - 1/2 cp. sugar
102.     - 3 tbsp. corn starch

Crush 1 pint strawberries and place in a saucepan. Add sugar and corn starch. Stir and bring to a boil. Boil 1 minute. While mixture cools, slice remaining pint of berries and place in pie shell. Pour cooked berries on top and refrigerate. Good served with a dollop of whipped cream.

  1. Strawberry Butter
105.   Ingredients:
107.     - 1 pint strawberries, 
109.       or 10 oz. package frozen strawberries, thawed and drained
111.     - 1/2 pound butter, softened
113.     - 1 cp. confectioners sugar
115.       (1/2 cp. is using frozen berries)

Place ingredients in food processor or blender and process until smooth and creamy. Chill. Especially good spread on a bagel or your morning toast.

  1. Strawberry Bread
118.   Ingredients:
120.     - 3 cp. flour
122.     - 1 tsp. baking soda
124.     - 1 tsp. cinnamon
126.     - 2 cp. sugar
128.     - 1 tsp. salt
130.     - 3 cp. mashed strawberries
132.     - 1-1/4 cp. oil
134.     - 4 eggs, well beaten
138.     - 1/2 cp. strawberry juice, drained from mashed strawberries
140.     - 8 oz. softened cream cheese.
144.   Oven Temp:  350° F.

Mix first five ingredients together. Make a well in centre of mixture. Stir strawberries, oil and eggs in by hand . Pour into two greased 9x5" loaf pans. Bake at given temperature for 50 to 60 minutes. Cool on wire rack. For topping, blend reserved strawberry juice with cream cheese. Drizzle over cooled loaves.

  1. Strawberry Soup
147.   Ingredients:
149.     - 3 cp. sliced strawberries
151.     - 1 cp. sugar
153.     - 1/2 cp. water
155.     - 1 tbsp. corn starch (or 2 tsp. arrowroot),
157.       mixed w/ 1 tbsp. water
159.     - 3/4 cp. rose wine
161.     - 1 cp. fresh orange juice
163.     - 1-1/4 cp. sour cream

Combine strawberries, sugar and water in saucepan. Bring to a boil and simmer 5 minutes. Stir in corn starch and water mixture, wine and juice. Bring mixture to a boil and cook, stirring constantly, until slightly thickened. Cool 15 minutes. Pour into a blender or food processor and puree. Stir in sour cream, and chill. Serve garnished with sliced strawberries and mint leaves. Serves 6-8.

  1. Strawberry Salad with Poppy Seed Dressing
166.   Ingredients:
168.     - 1 head Romaine or red-tipped lettuce
170.     - 1 pint strawberries, 
172.       or 1 package whole, frozen strawberries.
174.     - 1 red onion, thinly sliced
178.     - 1/2 cp. mayonnaise
180.     - 2 tbsp. strawberry vinegar, or a light wine vinegar
182.     - 1/3 cp. sugar
184.     - 1/4 cp. whole milk
186.     - 2 tbsp. poppy seeds

Wash Lettuce and spin or pat dry. Refrigerate until serving time. Place greens on individual salad plates or in large salad bowl. Slice strawberries. If using frozen berries, partially thaw before slicing. arrange berries and onion slices on top of greens. For Dressing, place ingredients in a jar. Cover and shake until blended. Drizzle dressing over top, or toss, if using salad bowl. Serves 8.

  1. Strawberry Vinegar
    (Wonderful for salad dressings! Makes 3 pints.)
189.   Ingredients:
191.     - 5 cp. strawberries
193.     - 1 quart white wine vinegar
195.     - 1/4 cp. sugar
199.   Requires: Three 1 pint jars/bottles

Reserve 1 cp. whole berries. Crush remaining berries. Add vinegar and sugar and stir well. Cover and refrigerate for 2 days. Place a jelly bag or a sieve lined with cheesecloth over a bowl, and strain berry mixture; do not squeeze. Discard pulp. Place juice in a large saucepan and bring just to a boil. Place 1/3 cup reserved berries in each 1 pint jar or bottle. Add hot juice to within 1/4" of top. Cap or cork. Store in dark cool place for 3 weeks before using.

  1. Strawberry Crepe
202.   Ingredients:
204.     - 3 eggs
206.     - 1/2 cp. flour
208.     - 1/2 cp. milk
210.     - 1/4 tsp. salt
212.     - 2 tbsp. butter, melted
214.     - 2 tbsp. sugar
218.     - 2 tbsp. sliced almonds
220.     - 2 tbsp. confectioners sugar
222.     - 1 tbsp. butter, melted
224.     - 1 tbsp. lemon juice
226.     - 3-1/2 cp. sliced strawberries sweetened w/ 1/4 cp. sugar
228.     - 1 cp. heavy cream, whipped
230.   Oven Temp:  450° F.

Beat eggs well. Slowly add flour, beating constantly. Stir in milk, salt, butter and sugar. Pour into a 9" greased quiche dish and bake at given temperature for 12 minutes, or until brown and fluffy. Remove from oven and sprinkle with almonds and sugar. Drizzle with a mixture of butter and lemon juice. Top with berries and whipped cream. Cut into quarters. Serves 4.

  1. Strawberry Ice Cream
233.   Ingredients:
235.     - 3 large eggs
237.      - 1-1/2 cp. sugar
239.     - 1/2 tsp. salt
241.     - 5 cp. milk
243.     - 1 (13 oz.) can evaporated milk
245.     - 1 (14 oz.) can sweetened condensed milk
247.     - 2 tbsp. vanilla
249.     - 1 pint crushed strawberries sweetened with 3 tbsp. sugar

Beat eggs in large mixing bowl. Add sugar and salt, beating until completely blended. Bring 5 cp. milk to a boil. Add hot milk slowly to egg mixture, beating constantly. Add evaporated and condensed milk and vanilla. Add crushed fruit with its juice. Let cool in refrigerator or freezer. Pour into a 4 quart ice cream container. Freeze according to freezer direction. Yield: 1 gallon

Microwave short-cut:
Pour 5 cp. milk into an 8 cp. glass measuring cup. Microwave on HIGH (100%) 10-12 minutes, or until milk comes to a boil. Follow above directions.

  1. Strawberry Sauce I and II
    (Either sauce is lovely served over cake, ice cream, pancakes or waffles, or fresh, sliced fruit.)

Sauce I

  - 1 pint strawberries
  - 4 tbsp. sugar
  - 1 tbsp. orange juice concentrate

Crush berries or process in food processor. Add sugar and orange juice. Cover and chill.

Sauce II

  - 5 tbsp. butter, softened
  - 1 cp. confectioners sugar
  - 2/3 cp. strawberries, crushed
  - 1 egg white

Cream butter. Slowly add sugar until well blended. Gradually add strawberries, beating until smooth. Add egg white and beat until sauce is light an barely holds a soft peak. Cover and chill.

  1. Freezer Strawberry Jam
253.   Ingredients:
255.     - 2 cp. finely crushed strawberries
257.     - 4 cp. sugar
259.     - 1 package powdered fruit pectin
261.     - 1 cp. water

Combine fruit and sugar. Let stand for 20 minutes, stirring occasionally. Boil pectin and water rapidly for 1 minute, stirring constantly. Remove from heat. Add berries and stir about 2 minutes. Pour into containers and cover. Let stand at room temperature for 1 hour. Refrigerate until set. Store in freezer. Once opened, refrigerate. Makes 5 to 6 half pints.

  1. Strawberry Syrup
    (Makes a wonderful "gift from your kitchen")
264.   Ingredients:
266.     - 8 cp. strawberries, crushed
268.     - 1/4 cp. lemon juice
270.     - 3 cp. sugar
272.     - 1 cp. corn syrup
276.   Requires:  3 hot sterilized pint jars

Place strawberries in a 4 to 6 quart pot and bring to a boil over medium heat, stirring occasionally. Pour berries into a damp jelly bag set over a bowl covered with a double thickness of cheesecloth. (To keep cheesecloth from slipping, fasten with clip clothespins to rim of bowl.) Let juice drip for at least 2 hours. There will be 3 to 4 cups of juice. Return juice to pot and combine with remaining ingredients. Stir constantly and bring to a rolling boil over high heat. Boil 1 minute. Pour syrup into 3 hot sterilized pint jars, leaving 1" headspace. Wipe rim of jar with damp cloth. Attach lid. Process in water bath for 10 minutes. Recipe can be halved and refrigerated without processing, when used within a few weeks.

Strawberry-Cheesecake Pie

1 cup chocolate chips
1/4 cup oil
2 commercial graham cracker crusts

32 oz plain, non-fat yogurt - drain 24 hrs
1 3/4 tablespoons arrowroot powder
2 egg whites
2/3 cup sugar
1 teaspoon vanilla

Strawberry Glaze:
1/2 cup strawberries, crushed
1/2 cup water
1/4 cup sugar
2 teaspoons cornstarch

Melt chocolate chips with oil. Pour into crusts until each is coated with thin covering. Set aside to cool. Mix together cheesecake ingredients. Pour into crusts and bake at 300 degrees about 40 minutes or until set. Cool. Top with strawberries. Combine glaze ingredients and cook until thickened. Cool and pour over pies. Chill and garnish with whipped cream before serving.


Strawberry Nutritional Guide

Adapted from the North American Strawberry Growers Association Booklet Fresh Strawberries.
(Also includes data on Raspberries and Blueberries)

Nutrition based on 1 cup (250ml) of fresh berries


































vitamin A









vitamin C












vitamin B6






What To Look For When Buying Strawberries
From: Handling Tips From The NASGA Fresh Strawberries Booklet

The best strawberries are the ones you pick yourself or buy from your local strawberry fields. Farm fresh strawberries are hours old with little or no handling and no travelling. Enjoy the flavour and fragrance of fresh-picked strawberries. Look for plump, bright red and fully ripe berries. Caps should be attached green and fresh looking. The size of the strawberry is not important. All strawberries, large and small, are equally sweet and juicy.

When To Buy Strawberries
From: Handling Tips From The NASGA Fresh Strawberries Booklet

Choose locally grown strawberries during the harvesting session, they will be the freshest and the most flavourful. When picking strawberries, try to pick early in the morning or later in the day when the fruit is cool. Strawberries are best used within 2-3 days of picking. Cover and store them unwashed in the refrigerator. Do not crowd or press.

How Much To Buy
From: Handling Tips From The NASGA Fresh Strawberries Booklet

Berries are sold by weight or volume. Container sizes vary from farm to farm: pints, quarts or larger. A pint box of medium sized berries will generally hold 2 cp. (500 mL.). 2 cp. (500 mL.) of berries, crushed will yield about 1 cp. (250 mL.) of purée.

How To Store Fresh Strawberries
From: Handling Tips From The NASGA Fresh Strawberries Booklet

Sort and remove any bruised or damaged berries as soon as possible and use in sauces, purées or jams. Place the berries in cool, well ventilated containers (32 to 40°F / 0 to 5°C). The moisture content of Fresh Strawberries is high, so store uncovered or loosely covered. Hull strawberries and rinse gently JUST before serving. Careful storing and handling will maintain their maximum flavour, colour and texture.

Freezing Strawberries Without Sugar for Jam and Other Uses
From: Handling Tips From The NASGA Fresh Strawberries Booklet

Fill freezer containers with prepared sliced, or washed and dried berries to within 1/2" (1 cm.) of top. Combine 4 cp. (1 L.) cold water with 1 tbsp. (15 mL.) of lemon or lime juice and pour over berries before freezing. Seal, Label and Date.

Freezing in Sugar Syrup
From: Handling Tips From The NASGA Fresh Strawberries Booklet

Fill freezer containers with prepared berries to within 1/2" (1 cm.) of top. Combine 4 cp. (1 L.) cold water with 4 cp. (1 L.) sugar; stir to dissolve. Pour over berries. Seal, Label and Date. Allow 1-1/2 cp. (125 mL.) prepared fruit and 1/3 to 1/2 cp. (75 to 125 mL.) syrup per 1 pint (500 mL.) container.

Freezing in Dry Pack, Sweetened
From: Handling Tips From The NASGA Fresh Strawberries Booklet

Toss together 3/4 cp. (200 mL.) sugar with 4 cp. (1 L.) prepared berries; let stand until juice forms and sugar is almost dissolved. Pack in freezer containers leaving 1/2" (1 cm.) head space. Seal, Label and Date.

Individual Quick Freezing -- Minimizing Berry "Mushiness"
From: Frank Curtis, and
From: Handling Tips From The NASGA Fresh Strawberries Booklet

For long term storage of individual berries individual quick freezing is recommended. This will minimize the "mushiness" associated with freezing the berries. Strawberries can be frozen and safely kept for up to 1 year. Place the berries on flat trays in a single layer, well spaced out, and put into the coldest part of the freezer (the colder the better). Choose firm, ripe berries; wash in ice water before hulling. Carefully drain well on several layers of paper towels first. When frozen, store in quarts (litres) or pints (500 mL.) containers or place in heavy freezer bags, tightly sealed. If freezer bags are used, try to suck out as much air as possible to minimize freezer burn. Seal, Label and Date. These berries can be used individually, if desired, for special desserts, on cereals or as ice cubes in fancy drinks.

How To Stop Strawberries from Absorbing Too Much Water
From: Berzinec, Nancy C. A Taste Of Strawberries, Wellspring, York, Pennsylvania: 1986

To keep strawberries from absorbing large quantities of water, hull after washing. A salad spinner works well for removing excess water from berries.