Strawberries are still lighting up the store shelves and farmers' markets, so what better time is there to delve into fun ways to prepare and serve them?
Here are 5 fantastic ways to make strawberries a part of any healthful eating pattern. Feel free to use them in your next display, email blast, or cooking demonstration!
Strawberry Yogurt "Cake"
Serves 8 | Serving Size: 1/8th of a cake
- 4 cups of sliced fresh strawberries
- 1 cup fresh raspberries
- 1 teaspoon sugar
- 1 cup nonfat plain Greek yogurt
- Shaved chocolate (use a potato peeler)
- Julienned fresh mint
- Place the berries in a large mixing bowl and lightly mash them with a ladle or wooden spoon.
- Place the yogurt in a different large bowl. Top the yogurt with the mashed berries, then press down very well to compact the berries.
- Invert the bowl onto a plate.
- Garnish the "cake" with shaved chocolate and mint and serve cold.
Serves 6 | Serving Size: 3-4 strawberries per serving
- 1 pound fresh large strawberries
- 1 cup light cream cheese
- 2 tablespoons each:
- Chopped dried pineapple
- Dried cranberries
- Chopped chocolate chips
- Wash strawberries under cold, running water to remove any excess dirt. Pat them very dry with paper towels.
- Place cream cheese in small glass bowl, cover and microwave until soft and warm, about 30 seconds. Stir well.
- Place chopped items into small bowls.
- Dip each strawberry in cream cheese, then into one of the chopped mixtures.
- As you finish, place each strawberry on a plate, then refrigerate them until the cream cheese is firm.
- Serve chilled.
Serves 12 | Serving Size: 1/2 cup
- 4 cups strawberries, rinsed, stems removed
- 1 cup water
- 1 cup sugar
- 2 tsp pectin
- Mash strawberries in large mixing bowl.
- Bring water, sugar, and pectin to a boil, whisking frequently.
- Strain pectin mixture over the berries and mix well.
- Refrigerate covered, for 1-2 weeks.
- Serve atop fresh fruit, yogurt, or cereal
Serves 12 | Serving Size: 1 cup
- 2 cups flour
- 4 tsp baking powder
- Sprinkle of sugar, divided
- Dash of salt
- 1/2 stick unsalted butter
- 3/4 to 1 cup milk
- 2 pounds of strawberries
- 1 pint of cream
- 1 tsp vanilla extract
- Mix the flour, baking powder, sugar, salt, and butter together by hand in a large bowl, rubbing together until you have pea-sized pieces.
- Add the milk and mix until you have a wet, sticky dough. Do not overmix.
- Place the shortcake batter into a greased glass 9-inch pie pan. Sprinkle the top with more sugar.
- Bake at 350 until the shortbread springs back to the touch, about 25 minutes.
- Allow to cool. Store at room temperature, up to 12 hours.
- Meanwhile, rinse the strawberries in a colander. Remove the green tops and quarter them. Cover and chill until ready to serve.
- Finally, place the heavy whipping cream with a little sugar and vanilla in a whipping siphon and charge with nitrous oxide. You can also whip it with a little sugar and vanilla by hand to soft peaks - do that right before you serve your dessert.
- Cut the shortbread into 12 slices. Serve family-style with whipped cream and fresh berries.
Serves 4 | Serving Size: 1 tortilla
- 4 corn tortillas
- 1/2 cup cinnamon sugar
- Vegetable oil cooking spray
- 2 cups strawberries, washed, hulled, and sliced
- 2 cups sorbet (chocolate, berry, mango, etc)
- 1 cup peach baby food (2 jars)
- Preheat oven or toaster oven to 350°F.
- Lightly spray the corn tortillas with vegetable cooking oil spray on both sides. Dip each one into cinnamon sugar.
- Place corn tortillas on a baking sheet and bake until crisp, about 8-10 minutes on each side.
- Put each tortilla on a separate dinner plate. Top each one with 1/2 cup strawberries. Shave sorbet using a tablespoon and place 1/2 cup sorbet on each plate, putting it on top of the strawberries.
- Mix the baby food in a small bowl until it reaches a sauce-like consistency, then drizzle it over the top of each tortilla. Serve.
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.