Strawberry-Orange Melange

Ingredients
4 navel oranges (about 2 pounds)
1 tablespoon sugar
1 tablespoon cornstarch
1/4 cup fresh orange juice
1 tablespoon fresh lemon juice
2 cups sliced strawberries
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 cups vanilla low-fat ice cream
Mint sprigs (optional)

Preparation

Peel and section oranges over a bowl, and squeeze membranes to extract juice. Set the sections aside, and reserve 1/4 cup juice. Discard membranes. Chop the orange sections.

Combine sugar and cornstarch in a 1-quart glass measure. Stir in the reserved orange juice, 1/4 cup fresh orange juice, and lemon juice, and stir with a whisk until well-blended. Stir in the chopped oranges. Microwave mixture at high 2 minutes and 45 seconds or until thick, stirring after 2 minutes. Stir in strawberries and extracts. Se

Strawberry Soup

Ingredients:

2 cups hulled and sliced fresh or (thawed) frozen strawberries
1 cup orange juice
1 cup vanilla yogurt
1/2 teaspoon vanilla extract
Fresh mint sprigs, optional

In a blender, combine all the ingredients but the mint and process until smooth.

Ladle the soup into bowls and garnish with a dollop of whipped topping or mint, if desired.

Strawberry Lemon Shortcake

Ingredients:

1-1/2 cups sliced fresh strawberries
2 tablespoons sugar
SHORTCAKE:
1 cup all-purpose flour
2 tablespoons sugar
3/4 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons cold butter
3 tablespoons 2% milk
1 egg yolk, lightly beaten
3/4 teaspoon grated lemon peel
LEMON BUTTER:
1 tablespoon butter, softened
1/4 teaspoon grated lemon peel
WHIPPED CREAM:
1/3 cup heavy whipping cream
teaspoon sugar

Directions:
In a small bowl, combine strawberries and sugar; cover and refrigerate until serving.
In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine the milk, egg yolk and lemon peel; stir into crumb mixture until a soft dough forms (dough will be sticky).
Turn onto a lightly floured surface; knead 10 times. Divide dough in half. Gently pat or roll each half into a 3/4-in.-thick circle. Place 2 in. apart on an ungreased baking sheet.
Bake at 400° for 8-10 minutes or until golden brown. Remove to a wire rack; cool for 15 minutes.
Meanwhile, in a small bowl, combine butter and lemon peel; set aside. In another small bowl, beat cream until it begins to thicken. Add sugar; beat until stiff peaks form.
To assemble, split shortcakes in half. Place cake bottoms on dessert plates; spread with lemon butter, then top each with a fourth of the strawberries and whipped cream. Cover with shortcake top and remaining berries and cream. Yield: 2 servings.

Strawberry - Orange Margarita

Ingredients
3 parts of tequila
2 parts freshly-squeezed orange juice
1 part of fresh lime juice
1 part strawberry syrup
Coarse kosher salt or sugar (for the rim)
Lime or Orange Wedges - for garnish
Ice cubes

Method
First moisten the rim of the glass with lime juice. Then sprinkle salt on the the rim of the glass. You can even use powdered sugar for a sweeter drink.

Now fill the glass with ice cubes. Add the tequila, strawberry syrup, orange juice and lime juice, preferably in an ice-filled shaker. Shake well and pour the contents into a cocktail glass.

Garnish with a slice of lime or oranges and serve!

Strawberry Fresh Juice

Ingredients:

4 strawberries fresh or frozen – can be substituted with strawberry syrup
1 tblspoons white sugar
1 tblspoons Lemon / Lime Juice
A glass of lemonade
Crushed ice

Method:

Crush ice. Set aside
Hull strawberries and chop roughly.
Add in sugar.
Add Lemon or Lime juice. Fresh or bottled.
Blend till strawberries are minced to a pulp.
Add in Lemonade – Jive lemonade works well. If you’re using sprite or sprite zero, it might be too sweet.
Blend till it’s a puree. You can always add in more lemonade if desired
Mix in the crushed ice.
Pour into cocktail or martini glasses.
Serve with a straw.
To garnish add a strawberry, slice of orange, or sprig of mint for prettiness.

Strawberry Sensation Cake

6 layers strawberry cake with strawberry mousse between the layers decorated with whipped cream, fresh chocolate covered strawberries and drizzled with chocolate.

Chocolate Strawberry Torte

Three layers of moistened sponge, filled with chocolate cream and an abundance of fresh strawberries and glazed with chocolate ganache.

Strawberry Mirror Cake

Two pounds of strawberries, 11 eggs, 14 ounces of whipping cream, a lot of sugar, and a little bit of gelatin make one delicious and pretty cake!

Strawberry Kiss

Ingredients:
2 ounces rum
2 quartered strawberries
1/4 ounce orange liqueur, like Cointreau
1/2 ounce fresh lemon juice
1/2 oz fresh lime juice
1 tablespoons simple syrup
1 tablespoon water
Strawberry slice for garnish (optional)

Directions:
1. Combine ingredients in a cocktail shaker filled with ice.
2. Shake vigorously for about 10 seconds.
3. Strain into a martini glass, and garnish with a slice of a strawberry.

Strawberry Banana Milk Cake

Ingredients

14 oz (400 g) almond sponge cake, sliced
½ cup (12cl) coconut milk
1 Tbsp Cointreau
1 cup (25cl) heavy cream, very cold
1 Tbsp confectioners' sugar
1 pint (300g) fresh strawberries, rinsed and
trimmed
2 ripe bananas
fresh mint sprigs for garnish

Preparation

1 - Soak slices of cake in a mixture of coconut milk and Cointreau.
2 - Whip chilled heavy cream until it reaches soft peaks. Sweeten with confectioners sugar.
3 - Assemble cake: alternate layers of cake, cream, then sliced strawberries and bananas.
4 - Garnish with fresh mint.

Sparkling Strawberry-Mango Sangria

Ingredients:Sarving Size (4)
1/2 bottle sparkling wine (chilled)
2 ounce orange liquor
2 ounce Lime-flavored vodka
4 1/2 ounce Fresh mango & strawberry puree (6 large strawberries with 1 ounces simple syrup + 6 ounces strained mango puree)
3 ounce Fresh orange juice
3 ounce Fresh lemon juice
1 1/2 ounce Simple syrup (mint infused) or to taste
1 Cinnamon sticks
Mango diamond chunks, strawberries, orange & lemon slices, mint sprig
Large Boudreaux glass with ice

Instructions:
Place above ingredients (excluding sparkling wine) into a large glass container, cover and refrigerate overnight. When ready to serve pour into an ice filled pitcher to 2/3 full. Add fresh sliced fruits and top with sparkling wine, stir gently to mix.

Serving Tips:
Serve in wine glasses with fresh fruit.

Strawberry-Orange Salad

Ingredients

3/4 cup sugar
1/4 cup thinly sliced fresh basil leaves
2 pounds strawberries
4 navel oranges

Preparation

1. Bring 1 1/2 cups water and sugar to a boil. Cook just until clear, 2 to 3 minutes. Let syrup cool very briefly, then add 1/4 cup thinly sliced fresh basil leaves. Set aside to steep and cool.
2. Rinse and hull strawberries and cut them into quarters (or sixths if very large).
3. With a small, sharp knife, cut ends off oranges. Set 1 orange cut side down on a cutting board. Following its curve with the knife, slice off peel and white pith. Holding orange over a bowl to catch juice, cut between inner membranes and fruit to release segments; drop segments into bowl. Squeeze juice from membranes into bowl and discard membranes. Repeat with remaining oranges.
4. Add strawberries to oranges and pour basil syrup over fruit. Refrigerate at least 30 minutes before serving.

Strawberry Cheesecake Crunchies

Ingredients

125ml double cream
40g butter
100g golden caster sugar
25g flaked almonds
25g shelled pistachios , chopped
50g plain flour

For The Filling & Decoration

397g can sweetened condensed milk milk
200g packet full fat soft cheese
grated zest of 2 lemons and 8 tbsp juice
142ml carton double cream , lightly whipped
450g strawberries
2 tbsp golden caster sugar

Strawberry Floats

Ingredients:
2 tablespoons pink decorative sugar (optional)
2 cups (8 ounces) frozen unsweetened strawberries
1 container (6 ounces) strawberry yogurt
1/2 cup milk
2 tablespoons honey or sugar
2s coops strawberry sorbet
2 fresh strawberries (optional)

Preparation:

1.Place sugar in small shallow dish. Wet rims of glasses with damp paper towel; dip into sugar. Place glasses upright to dry.

2.Place strawberries, yogurt, milk and honey in blender container and blend until smooth. Divide between prepared glasses. Top each glass with scoop of strawberry sorbet. Cut fresh strawberries from tip almost to stem end; place on rim of glasses.

Strawberry

A speical frozen dessert, 15-24g/unit, hollowed strawberries inside with sweetened condensed milk and cream, dipped with white chocolate on the bottom. It's very popular in chain stores, supermarkets, restaurants, bars ect.

Strawberry Ice Cream

Ingredients:

•150 ml/ 1/4 pint double cream •1 carton Resource® Shake Strawberry flavour
•250g/8ozs fresh Strawberries, hulled or 1 x 410g tin Strawberries, strained
•4-5 tablespoons icing sugar to taste

Method:

• Whip the double cream. Gradually whisk in the Resource® Shake strawberry
flavour and continue to whisk for a further minute.
• Puree the strawberries in a liquidiser or food processor and fold into the
cream mixture. Sweeten to taste by folding in icing sugar.
• Pour into a plastic container and chill until set. Leave to stand at room
temperature for 10-20 minutes before serving.

Coconut Strawberry Cake

Ingredients

2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
3 large eggs, separated
1 cup coconut milk
1/2 teaspoon coconut extract

For the icing:
1 cup sugar
1/3 cup water
1/4 teaspoon cream of tartar
3 large egg whites
1 teaspoon coconut extract

For the cake assembly:
1 cup unsweetened shredded coconut, toasted
1/2 cup strawberry preserves
4 cups (about 1 1/4 pounds) fresh whole stemmed Naturipe® Farms strawberries, washed and stemmed

Directions

To make cake:
Place oven rack in bottom third of oven; heat oven to 350°F. Spray two 8-inch cake pans with nonstick cooking spray. Line bottom of each pan with a circle of parchment paper, spray the paper and dust inside of each pan with all-purpose flour, tapping out excess. Sift together cake flour, baking powder and salt; set aside. In bowl of electric mixer with paddle attachment, cream butter at medium speed until soft and light. Add sugar and continue to mix about 5 minutes or until light and fluffy. Add egg yolks one at a time, beating after each addition until completely mixed. On low speed, alternately add flour mixture in 3 additions and coconut milk in 2 additions, beginning and ending with flour mixture. Add extract and beat at low speed until completely mixed. In clean bowl with whisk attachment, beat egg whites at high speed to soft peaks. Gently fold one third of the egg whites into the batter; fold in remaining egg whites gently but thoroughly. Divide batter between prepared cake pans and bake about 35 minutes or until cake springs back when touched and toothpick inserted into center comes out
clean.

Cool on rack 5 minutes; run a small knife around edge of each
pan and carefully invert cake onto rack.
Remove pan and cool cake comletely; remove paper before
assembling cake.

Fresh Stowberry Cake

Fresh strawberry cakes for any occasion
Southerners love their cakes and desserts, and strawberry cake is one of the region's favorites. A strawberry cake is perfect for any occasion, from a family dinner or snack to a shower or picnic. Many of these featured recipes use white or yellow cake mix as a base, but can be made with any "scratch" cake recipe.
Make a strawberry cake today, or try one of the strawberry dessert recipes.

Strawberry Cakes

Strawberry cakes come in all kinds of shapes and sizes and can be used for any occasion, including weddings, birthdays and anniversaries on just a family dessert.

Perhaps the first one that come to mind is a strawberry shortcake.

One of our nieces had a strawberry wedding cake. She had it iced with the traditional white fondant. Fresh strawberries and the cake topper were the only decorations.

If you have a strawberry lover in your family consider making him a strawberry soda pop cake. He will love it.

Strawberry Moon

Tonight’s full moon, the Full Strawberry Moon, was known to every Native American Algonquin tribe. The short season for harvesting strawberries comes each year during the month of June, so the full Moon that occurs during that month was christened for the strawberry.

Europeans in this new land, as usual, turned to their gardens rather than nature and called it the Rose Moon because of those blooms being most abundant at this time.

Strawberry Currant Jam

2 cups currants
1 cup water
1 qt strawberries (about 4 cups crushed)
3 cups sugar

Combine currants and water in a pot to make currant pulp. Cook 10 minutes to soften. Press mixture through a food mill or a sieve to remove the seeds.

Put strawberries, sugar, and currant pulp in a large saucepan and cook over medium-low heat until sugar dissolves. Raise temperature and bring to a boil. Cook until thick, approximately 10 minutes. Stir occasionally midway through cooking to prevent scorching.

Pour hot jam into clean jars leaving a quarter-inch head space. Cover with lids and rings and process for 10 minutes in a boiling water canner. If you are going to keep it in the fridge or freezer just let cool overnight before storing.

Strawberry Jam

• Wash and drain strawberries. Pour boiling water over the berries and let stand one minute. Drain well. Mash and put two cups sugar and boil two minutes. Put in two more cups of sugar and boil three minutes. You're just about finished! Who knew it could be this easy to make easy strawberry jam.

• Pour into jelly jars and store in the refrigerator.

• Enjoy! Good over ice cream!

Strawberry Freezer Jam

If you love homemade jam but hate the time consuming canning process then this is the recipe for you! It is simple to make and simply delicious to eat.

2 cups fresh strawberries, crushed
4 cups sugar
1 (1.75 ounce) package powdered pectin
3/4 cup water


Mix crushed strawberries with sugar, let stand for 10 minutes. In a small saucepan mix water and pectin. Bring to a boil over med-high heat for one minute. Stir the boiling water into the strawberries. Let stand for 3 minutes before putting into storage containers.

Place tops on containers and leave for 24 hours. Label and freeze until ready to use.

Once you are ready to use it this jam can last for up to one month in the fridge but I'm pretty sure it will all be gone much sooner than that!

Strawberry

Strawberries

Strawberries are full of fiber and antioxidants, including vitamin C. A half cup of strawberries contains 49 mg of the vitamin and 27 calories.

Vitamin C helps the body maintain healthy tissues and a strong immune system, and it aids in the absorption of iron.

Strawberry Fruits

Strawberries make fantastic milkshakes and luscious daiquiris, but those are only two of the mouthwatering beverages that include summer's sweet little fruit. Stock up on strawberries, get out your blender and whip up a few delicious strawberry drinks.

Strawberry Juice

Strawberry juice can be a little on thick side and so you will need to dilute it with another juice or water.

If your juicer has more than 1 speed, you will want to try juicing on a slower speed.

Strawberry Sweets

Everybody loves strawberries. A survey says, over 53 percent of 7- to 9-year old kids singled out strawberries as their favorite fruit.

These kids are wise because strawberries are highly nutritious. These ruby-red and succulent berry fruits have protein, carbohydrates, dietary fiber, calcium, iron, magnesium, phosphorous, potassium, selenium, vitamin C, folate, and vitamin A. There's also an ancient belief that strawberries have medicinal uses.

Unfortunately, strawberries don't last forever, in or outside the refrigerator. But with some sugar and a very short time of cooking and preparation, you can make these fresh strawberries last for a long while. And make money by selling them as strawberry sweets.

The strawberry could be the most prolific fruit on earth. There are so many ways to cook and prepare these luscious berry fruits. From beverages to desserts to sweets, the delectable strawberries always fit in.

Healthy Strawberry

Simple, Low Fat, And Delicious Summer Food

This healthy recipe for Strawberry Shortcake is easy to prepare, requires minimal cooking, and will leave you wanting more. But don't worry, you can eat as much of this stuff as you want. It's completely low-fat and low in chlolesterol.

We'll start this recipe by making a strawberry compote out of strawberries, water, sugar, a little cornstarch, and a smidgen of lemon juice.

Strawberry yogurt

What to do

• Soak the gelatine sheets in 4 tablespoons of cold water for 10 minutes. Heat 150ml (5fl oz) of the strawberry and apple juice in a small pan. When hot, add the gelatine, shaking off the excess water. Stir until dissolved. Add the remaining juice and stir well.
• Pour 200ml (7fl oz) of the juice into a small bowl and leave to set in the fridge. Divide the rest of mixture between 6 small glass dishes or wine glasses and leave to chill in the fridge until almost set – about 1½ hours.
• Keeping 3 small strawberries intact, cut the leaves off the remaining fruit and discard. Place the strawberries in a liquidiser with the icing sugar and most of the yogurt (reserving about 6 teaspoons for decoration). Briefly whizz until roughly chopped.
• Stir this yogurt mixture into the bowl of jelly and divide between the wine glasses. Leave to set for a further ½ hour. Serve topped with the reserved yogurt and the strawberries, cut in half.