Here are some easy and delicious strawberry recipes that are perfect for when you find a good sale or are just overwhelmed with strawberries! Here are some easy strawberry recipes and ideas of great ways to use strawberries for you!
How To Use Strawberries
Ah June! –In the spring we think of a mouth-watering strawberry patch. Now it has turned into a forest with enough strawberries to feed most of the U.S. Undaunted by the mounds of berries in our kitchen, we have visions of row after row of beautiful jars of strawberry jam on our shelves.
Then it happens! The first pot boils over leaving a red mess all over the stove, up on the walls and on the counters and floor. Hours later after the kitchen looks like World War III was fought in it we stand in our kitchen and proudly display our 2 pints of strawberry jam.
Don’t despair. Canning isn’t the only way to use excess strawberries. Here are some other suggestions to help you use strawberries:
- Think small. Don’t plant too many plants in your garden. Plant just enough for what you need.
- File all your recipes for fruits and veggies in order by the name of the fruit. Then when you need to find recipes for all the extra produce you can easily find several recipes.
- To freeze berries: Throw extras into a bag and freeze. Don’t waste time freezing them on a tray, they do just as well thrown in a bag.
- Use extra strawberries in milkshakes, homemade smoothies, homemade popsicles, and fruit gelatin.
- Top on cereal or oatmeal; add milk for a cream flavor.
Easy Strawberry Jam Recipe
3 qts. fresh strawberries
3/4 cup sugar
1 Tbsp. lemon juice
In large microwave-safe bowl, combine strawberries, sugar, and lemon juice. Cover loosely and microwave on high 15 seconds. Stir mixture to dissolve sugar.
Microwave on high, uncovered, for 5 minutes. Stir mixture well and check to see if it is done by putting a little on a spoon and placing it in the freezer for 5 minutes uncovered.
Look at the preserves on the spoon. They should be thick but not hard.
For slightly thicker preserves, microwave on high for another 5 minutes. For sweeter preserves, stir in a little more sugar then cook another minute.
Spoon preserves into jars and refrigerate or cool at room temperature; spoon into plastic bags and freeze. Makes 7 cups.
Strawberry Fruit Leather Recipe
3 cups fresh or frozen strawberries*
1 Tbsp. lemon juice
1 Tbsp. light corn syrup
Place strawberries in a blender and process until smooth. Measure 2 cups of strawberry puree. Stir in lemon juice and corn syrup. Line a 15×10 inch jellyroll pan with heavy-duty plastic wrap and tape plastic wrap to the pan at the corners. Pour strawberry mixture in prepared pan and spread thin, leaving 1 inch on all sides. You can adjust this to fit your dehydrator or another pan; be sure it is spread thin on the pan. Dry in an oven at 150° or a dehydrator for 7-8 hours or until surface is no longer sticky. Remove leather from pan while still warm and roll up jellyroll fashion. Cut into logs and wrap in plastic wrap. Make five 2 inch logs.
*Any other fruit may be used in place of the strawberries.
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Smooth Strawberry Dessert
1 1/2 cup vanilla wafers (about 40 wafers), crushed
1/2 cup sugar
1/2 cup brown sugar
1/2 cup butter or margarine, melted
2 pkgs. (3 oz, each) strawberry Jello
1 cup boiling water
1 (16 oz.) package frozen strawberries, thawed
1 can (14 oz.) sweetened condensed milk
1 carton (12 oz.) whipped topping, thawed
Mix wafer crumbs, sugars and butter. Press into a 9×13 greased pan. Chill for 30 minutes. Dissolve Jello in boiling water. Stir in strawberries and milk. Chill for 30 minutes or until partially set. Fold in whipped topping, pour on crust and chill for 2 hours.
Kiwi Lime Strawberry Dessert
This recipe calls for frozen strawberries but if you want to use fresh strawberries just chop the fresh strawberries and sprinkle with a little sugar. Let set overnight for a few hours and they will produce the juice that you need in the recipe.
The strawberry juice can be used to make strawberry sauce anytime for recipes like strawberry shortcake. Making it this way is much cheaper than buying the sauce in the packets and it tastes so much better. You can make any kind of berry sauce you want using the strawberry sauce recipe below. It requires no baking and it’s quick. Does it get any better than that?
1 large angel food cake, cut into cubes (about 12 cups)
2 (6 oz.) containers of custard vanilla yogurt
2 tsp. grated lime peel
1/4 cup lime juice
1 (8 oz.) container whipped topping
6 kiwi, peeled and sliced (use an egg slicer to cut your kiwi)
Arrange half of angel food cake cubes in a ungreased 13×9 pan. Mix lime peel, juice and yogurt. Fold in whipped topping. Spread half on cake cubes, pressing down to smooth. Arrange kiwi over it. Repeat cake and yogurt mix, pressing down. Lightly cover and chill several hours. Cut dessert into squares and top with strawberry sauce (below). Store in refrigerator.
Easy Strawberries And Cream Popsicles Recipe
1 cup strawberries
1/2 cup vanilla ice cream or yogurt
1 cup of milk
1 Tbsp. sugar
Blend the ingredients until smooth. Pour into molds and freeze.
Easy Strawberry Banana Popsicles pic on post above
1 (3 oz.) package strawberry gelatin
1 cup boiling water
1 cup yogurt or ice cream. Blend well and pour into molds.
Dissolve gelatin in water. In a blender, mix gelatin mixture, banana and yogurt. Pour into molds and freeze.
Easy 2 Ingredient Fruit Popsicles
2 cups white grape juice
fruit (grapes, Mandarin oranges, strawberries, raspberries, blueberries)
Place the fruit into molds and pour the juice over the top until filled. Freeze.
Easy Strawberry Mousse Recipe
2 tsp. unflavored gelatin
2 Tbsp. cold water
1/4 cup boiling water
1 1/3 cups instant strawberry drink mix (like Nestle’s strawberry)
2 cups heavy whipping cream
2 tsp. vanilla
Soften gelatin in cold water. Let stand 5 minutes. Stir in boiling water and keep stirring until gelatin is dissolved. Cool 10 minutes. Combine drink mix, whipping cream and gelatin mixture, beating until thickened. Beat in vanilla. Spoon into individual dishes. Chill for 1-2 hours. Serves 8.
This Berries on a Cloud Dessert Recipe makes a delicious light and fluffy dessert resembling meringue. It’s soft and sweet with a yummy strawberry flavor!
Berries on a Cloud Dessert Recipe
6 egg whites
1/2 tsp. cream of tartar
1 3/4 cup sugar
1 (8oz) pkg. cream cheese
1 cup sugar
1 tsp. vanilla
1 (8 oz) container of whipped topping
2 cups mini marshmallows
1 can (21 oz) cherry pie filling
1 tsp. lemon juice
1 pint fresh strawberries
Preheat oven to 275 degrees. Beat egg whites, cream of tartar, and salt until foamy. Add sugar, 1-2 Tbsp. at a time, until 1 3/4 cup is added. Continue to beat until stiff peaks. Spread into a greased 9×13 pan.
Bake for 1 hour, turn off oven and do not open the oven door. Leave in the oven with door closed for 12 hours.
After the 12 hours, mix cream cheese, sugar, and vanilla. Fold in whipped topping and marshmallows. Spread over meringue. Chill for 12 hours. Mix pie filling, lemon juice and strawberries and spoon over each serving.
This is probably one of my favorite desserts, partly because it is not too rich. It is a very light dessert. It is an especially good one to keep made up in the freezer for when unexpected company comes by.
I like to use it not only for graduation parties, but also for baby showers or any other get-together because I can make it a week ahead of time and that means one less thing to have to deal with the day of the special event!
1 cup flour
1/4 cup brown sugar
1/2 cup nuts
1/2 cup butter, softened
Mix and slightly press or crumble into a 9×13 pan. Bake at 350° for 20 minutes. Stir occasionally while baking to make crumbly. When cooled, remove 1/3 of it to save to sprinkle on top of the dessert. Evenly spread out the remaining portion in the pan.
2 egg whites
2/3 cup sugar
1 10oz. package of strawberries
2 Tbsp. lemon juice (must use)
1 small container whipped topping
Place first 4 ingredients in a large mixing bowl and beat at high speed for 10 minutes or until it forms stiff peaks. Be sure to use a large mixing bowl because this really increases in volume. Fold in whipped topping and spread over crust, Sprinkle with the 1/3 cup of crumbs you saved back. Freeze for 3-6 hours or overnight.