Strawberries
Strawberries are among the tastiest fruits. Check out these six strawberry desserts, including Strawberry Pie and Strawberry-Rhubarb Flummery. Enjoy!
STRAWBERRY SORBET
This comes from Amanda Hesser, also in The New York Times cooking e-newsletter. Amanda wrote, “This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon – it all works together beautifully.”
Yield: Makes 1-1/2 quarts; Time: 10 minutes.
This was featured in “The Arsenal” and can be viewed online here.
Ingredients
1 whole lemon, seeded and roughly chopped
2 cups sugar
2 pounds strawberries, hulled
Juice of 1 to 2 lemons
Preparation
Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.
Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.
STRAWBERRY PIE
A couple of summers ago, my daughter and I checked out a local fruit stand and came away with a quart of strawberries. They were on sale for $3 for a quart, so how could we pass them up?
Of course, then we had to decide what to do with all these yummy strawberries. And what better use for them than in a pie? So, here goes what I made.
Ingredients
1 quart strawberries
1 C sugar
3 Tablespoons corn start
3/4 cup hot water
1 pie crust
Directions
Preheat oven to 325 degrees. Place pie crust in an ungreased pie pan. Using a fork, pierce crust a couple of times (though don't go overboard), and bake for 10 - 15 minutes, or until lightly brown.
Note: If you're using a store-bought pie crust, bake until brown according to the package directions.
Wash strawberries. Cut up half of the berries (about 1 pint) and arrange in pie crust. You don't need to cut the strawberries too small; maybe in half or, for larger strawberries, in fourths.
Mash the remaining berries and place in a medium saucepan. Pour sugar over the strawberries in the pan and combine. Cook over medium heat and bring to a boil, stirring frequently.
In a small bowl, whisk hot water and cornstarch together, then stir into boiling strawberry mixture. Reduce heat, then simmer until mixture has thickened, about 10 minutes, stirring constantly. Pour thickened mixture over berries in pie crust. Chill for several hours before serving. Oh, and be sure to share!
STRAWBERRY NAPOLEON
This is from an old Weight Watchers' emailing list from maybe 2005. It begins, “Layered with fresh berries and sweetened cream, our napoleon is light on your taste buds as well as your waistline.”
Servings: 12; Preparation Time: 15 min; Cooking Time: 30 min; Level of Difficulty: Moderate
Ingredients
8 sheet phyllo dough, refrigerated preferred over frozen
1 serving cooking spray (5 one-second sprays per serving)
6 Tbsp sugar
2 tsp sugar
3 oz neufchatel cheese, softened
1/2 cup reduced-fat sour cream
2-1/2 tsp orange zest, freshly grated
3/4 cup lite whipped topping
4 cups strawberries, thinly sliced, about 1/4-inch thick
Directions
Preheat oven to 350°F. Place one sheet of phyllondough on a cookie sheet, coat with cooking spray and sprinkle with 1 teaspoon of sugar; repeat with remaining layers of phyllo, cooking spray and sugar. Cut the stacked dough lengthwise into 3 strips and prick all over with a fork. Bake for 30 minutes, or until golden; remove to a wire rack to cool completely.
In a mixer, beat the cheese until fluffy. Add remaining 1/4 cup of sugar, sour cream and zest, and continue to beat until light and airy; fold in the whipped topping.
Carefully place one phyllo strip on a serving dish and spread with half the cheese mixture; top with half the strawberries. Repeat with the second phyllo strip and remaining cheese and berries. Top with the third phyllo strip, slice into 12 pieces and serve.
STRAWBERRY SHORTCAKE MINI TACO BOWLS
This is from Old El Paso, and begins, "Looking for a dessert big on flavor but small in portion? These individual strawberry shortcakes are a delicious match. Strawberry shortcake tacos are perfect for summer desserts, picnics, potlucks, or as a snack when you need to satisfy a sweet craving! Fresh strawberries, whipped cream and crushed shortbread cookies are nestled in an Old El Paso™ Soft Tortilla Mini Bowl. Enjoy the sweet flavors and delightful crunch of a mini strawberry shortcake."
Prep Time: 30 minutes; Total Time: 45 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/strawberry-shortcake-mini-taco-bowls.
Ingredients
1 lb strawberries, sliced (4 cups)
7 tablespoons sugar
1 tablespoon melted butter
10 Old El Paso™ Taco Bowls™ mini soft flour tortillas (1 sleeve from Party Pack)
1/2 cup heavy whipping cream
1/2 teaspoon vanilla
1/4 cup crushed shortbread cookies
Mint leaves
Preparation
Mix strawberries with 3 tablespoons of the sugar; refrigerate while juices develop, at least 30 minutes.
Meanwhile, heat oven to 375°F. Line cookie sheet with foil. Lightly brush melted butter on all sides of each bowl. Place 3 tablespoons of the sugar in large resealable food-storage plastic bag. Place bowls, a few at a time, into bag, and gently shake until bowls are coated in sugar. Place bowls on cookie sheet. Bake 5 to 8 minutes or until browned on edges and firm to the touch. Bowls will crisp as cooled. Remove to cooling rack to cool.
In chilled small bowl, beat whipping cream, remaining 1 tablespoon sugar and the vanilla with electric mixer on high speed until stiff peaks form.
Use slotted spoon to divide strawberries among bowls. Top with a dollop of whipped cream; garnish with crushed shortbread cookies and mint leaves.
Expert Tips
If you like your strawberries with chocolate, drizzle the filled mini strawberry shortcake bowls with a little chocolate sauce.
Sliced bananas make a nice addition to the strawberry filling in the strawberry shortcake tacos.
If your strawberries are less ripe, refrigerate them with the sugar for longer, up to overnight. The sugar will help soften and break down the fruit.
STRAWBERRY-RHUBARB FLUMMERY
This was in the May/June 2006 issue of Vegetarian Times (page 63), and begins, "Layers of a fast fruit compote and coconut whipped cream make this traditional Irish dessert a fantastic warm weather finale when you want something light. The longer the coconut-cashew cream is left to chill, the thicker it gets, so make it a day or two ahead, if possible."
Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/strawberry-rhubarb-flummery/.
Ingredients
1 cup raw cashews
1 15-oz. can unsweetened coconut milk
1 cup cane or maple sugar
1-1/2 tsp. vanilla extract
3 stalks rhubarb, cut into 1/2-inch pieces (3 cups)
2 tsp. lemon juice
2 pints fresh strawberries, hulled and quartered (3 cups)
1/2 cup rolled oats
Preparation
Grind cashews in food processor or blender until powdery. Add coconut milk, 1/4 cup sugar and 1/2 tsp. vanilla. Process 5 minutes, or until creamy, stopping once or twice to scrape down sides of bowl. Cover and chill overnight or up to 2 days.
Combine rhubarb, 3/4 cup sugar and lemon juice in medium saucepan. Simmer 10 minutes over medium heat, or until rhubarb begins to soften, stirring occasionally. Add strawberries and cook 3 to 4 minutes more, or until strawberries are soft, but not mushy. Remove from heat, and stir in 1 tsp. vanilla. Transfer to bowl, let cool to room temperature, then cover and chill.
Toast oats in small skillet over medium heat 3 minutes, or until light brown, stirring often. Remove from heat, and cool.
To serve: Spoon 1/4 cup compote in bottoms of 6 wine or parfait glasses. Top with 2 Tbs. coconut-cashew cream, and sprinkle with oats. Repeat layering to fill glasses. Serve immediately.
MELT-IN-YOUR-MOUTH BERRY TRIFLE
This is from September 2006 issue of Vegetarian Times (page 85), and begins, "Even though you can use fresh berries in this trifle, frozen work better because they give off more juicy goodness for the chunks of pound cake to absorb." Makes 16 servings
To view this online, go to https://www.vegetariantimes.com/recipes/melt-in-your-mouth-berry-trifle/.
Ingredients
2 10-oz. bags organic frozen strawberries, thawed
2 10-oz. bags organic frozen blueberries, thawed
1/2 cup sugar
1/4 cup lemon juice
3 cups low-fat vanilla yogurt
2/3 cup low-fat sour cream
1 tsp. vanilla extract
1 16-oz. fat-free pound cake
1 cup raspberry jam
Preparation
Toss together strawberries, blueberries, sugar and lemon juice in large bowl. Combine yogurt, sour cream and vanilla in separate bowl.
Stand pound cake on side. Cut cake into 4 thin slices lengthwise. Spread first slice with 1/4 cup jam, and top with second slice. Continue with remaining slices and jam, and finish with layer of jam on top of cake. Cut into 1/4-inch-thick slices.
Line bottom and sides of clear trifle dish or large glass soufflé dish with prepared cake slices. Spoon in half of fruit. Top with half of yogurt mixture. Layer with remaining cake slices, fruit and yogurt mixtures. Cover with plastic wrap, and chill 4 hours, or overnight, to allow trifle to set.
STRAWBERRY SORBET
This comes from Amanda Hesser, also in The New York Times cooking e-newsletter. Amanda wrote, “This mouthwatering summer sorbet is an adaptation of one served at the River Café in London. Yes, it calls for an entire lemon (rind and all), but trust us: the sweet of the strawberries and sugar, the tart and bitter of the lemon – it all works together beautifully.”
Yield: Makes 1-1/2 quarts; Time: 10 minutes.
This was featured in “The Arsenal” and can be viewed online here.
Ingredients
1 whole lemon, seeded and roughly chopped
2 cups sugar
2 pounds strawberries, hulled
Juice of 1 to 2 lemons
Preparation
Place the chopped lemon and sugar in a food processor, and pulse until combined. Transfer to a bowl.
Purée the strawberries in a food processor, and add to the lemon mixture, along with the juice of 1 lemon. Taste and add more juice as desired. The lemon flavor should be intense but should not overpower the strawberries. Pour the mixture into an ice cream machine and churn until frozen.
STRAWBERRY PIE
A couple of summers ago, my daughter and I checked out a local fruit stand and came away with a quart of strawberries. They were on sale for $3 for a quart, so how could we pass them up?
Of course, then we had to decide what to do with all these yummy strawberries. And what better use for them than in a pie? So, here goes what I made.
Ingredients
1 quart strawberries
1 C sugar
3 Tablespoons corn start
3/4 cup hot water
1 pie crust
Directions
Preheat oven to 325 degrees. Place pie crust in an ungreased pie pan. Using a fork, pierce crust a couple of times (though don't go overboard), and bake for 10 - 15 minutes, or until lightly brown.
Note: If you're using a store-bought pie crust, bake until brown according to the package directions.
Wash strawberries. Cut up half of the berries (about 1 pint) and arrange in pie crust. You don't need to cut the strawberries too small; maybe in half or, for larger strawberries, in fourths.
Mash the remaining berries and place in a medium saucepan. Pour sugar over the strawberries in the pan and combine. Cook over medium heat and bring to a boil, stirring frequently.
In a small bowl, whisk hot water and cornstarch together, then stir into boiling strawberry mixture. Reduce heat, then simmer until mixture has thickened, about 10 minutes, stirring constantly. Pour thickened mixture over berries in pie crust. Chill for several hours before serving. Oh, and be sure to share!
STRAWBERRY NAPOLEON
This is from an old Weight Watchers' emailing list from maybe 2005. It begins, “Layered with fresh berries and sweetened cream, our napoleon is light on your taste buds as well as your waistline.”
Servings: 12; Preparation Time: 15 min; Cooking Time: 30 min; Level of Difficulty: Moderate
Ingredients
8 sheet phyllo dough, refrigerated preferred over frozen
1 serving cooking spray (5 one-second sprays per serving)
6 Tbsp sugar
2 tsp sugar
3 oz neufchatel cheese, softened
1/2 cup reduced-fat sour cream
2-1/2 tsp orange zest, freshly grated
3/4 cup lite whipped topping
4 cups strawberries, thinly sliced, about 1/4-inch thick
Directions
Preheat oven to 350°F. Place one sheet of phyllondough on a cookie sheet, coat with cooking spray and sprinkle with 1 teaspoon of sugar; repeat with remaining layers of phyllo, cooking spray and sugar. Cut the stacked dough lengthwise into 3 strips and prick all over with a fork. Bake for 30 minutes, or until golden; remove to a wire rack to cool completely.
In a mixer, beat the cheese until fluffy. Add remaining 1/4 cup of sugar, sour cream and zest, and continue to beat until light and airy; fold in the whipped topping.
Carefully place one phyllo strip on a serving dish and spread with half the cheese mixture; top with half the strawberries. Repeat with the second phyllo strip and remaining cheese and berries. Top with the third phyllo strip, slice into 12 pieces and serve.
STRAWBERRY SHORTCAKE MINI TACO BOWLS
This is from Old El Paso, and begins, "Looking for a dessert big on flavor but small in portion? These individual strawberry shortcakes are a delicious match. Strawberry shortcake tacos are perfect for summer desserts, picnics, potlucks, or as a snack when you need to satisfy a sweet craving! Fresh strawberries, whipped cream and crushed shortbread cookies are nestled in an Old El Paso™ Soft Tortilla Mini Bowl. Enjoy the sweet flavors and delightful crunch of a mini strawberry shortcake."
Prep Time: 30 minutes; Total Time: 45 minutes; Makes 10 servings
To view this online, go to https://www.oldelpaso.com/recipes/strawberry-shortcake-mini-taco-bowls.
Ingredients
1 lb strawberries, sliced (4 cups)
7 tablespoons sugar
1 tablespoon melted butter
10 Old El Paso™ Taco Bowls™ mini soft flour tortillas (1 sleeve from Party Pack)
1/2 cup heavy whipping cream
1/2 teaspoon vanilla
1/4 cup crushed shortbread cookies
Mint leaves
Preparation
Mix strawberries with 3 tablespoons of the sugar; refrigerate while juices develop, at least 30 minutes.
Meanwhile, heat oven to 375°F. Line cookie sheet with foil. Lightly brush melted butter on all sides of each bowl. Place 3 tablespoons of the sugar in large resealable food-storage plastic bag. Place bowls, a few at a time, into bag, and gently shake until bowls are coated in sugar. Place bowls on cookie sheet. Bake 5 to 8 minutes or until browned on edges and firm to the touch. Bowls will crisp as cooled. Remove to cooling rack to cool.
In chilled small bowl, beat whipping cream, remaining 1 tablespoon sugar and the vanilla with electric mixer on high speed until stiff peaks form.
Use slotted spoon to divide strawberries among bowls. Top with a dollop of whipped cream; garnish with crushed shortbread cookies and mint leaves.
Expert Tips
If you like your strawberries with chocolate, drizzle the filled mini strawberry shortcake bowls with a little chocolate sauce.
Sliced bananas make a nice addition to the strawberry filling in the strawberry shortcake tacos.
If your strawberries are less ripe, refrigerate them with the sugar for longer, up to overnight. The sugar will help soften and break down the fruit.
STRAWBERRY-RHUBARB FLUMMERY
This was in the May/June 2006 issue of Vegetarian Times (page 63), and begins, "Layers of a fast fruit compote and coconut whipped cream make this traditional Irish dessert a fantastic warm weather finale when you want something light. The longer the coconut-cashew cream is left to chill, the thicker it gets, so make it a day or two ahead, if possible."
Makes 6 servings
To view this online, go to https://www.vegetariantimes.com/recipes/strawberry-rhubarb-flummery/.
Ingredients
1 cup raw cashews
1 15-oz. can unsweetened coconut milk
1 cup cane or maple sugar
1-1/2 tsp. vanilla extract
3 stalks rhubarb, cut into 1/2-inch pieces (3 cups)
2 tsp. lemon juice
2 pints fresh strawberries, hulled and quartered (3 cups)
1/2 cup rolled oats
Preparation
Grind cashews in food processor or blender until powdery. Add coconut milk, 1/4 cup sugar and 1/2 tsp. vanilla. Process 5 minutes, or until creamy, stopping once or twice to scrape down sides of bowl. Cover and chill overnight or up to 2 days.
Combine rhubarb, 3/4 cup sugar and lemon juice in medium saucepan. Simmer 10 minutes over medium heat, or until rhubarb begins to soften, stirring occasionally. Add strawberries and cook 3 to 4 minutes more, or until strawberries are soft, but not mushy. Remove from heat, and stir in 1 tsp. vanilla. Transfer to bowl, let cool to room temperature, then cover and chill.
Toast oats in small skillet over medium heat 3 minutes, or until light brown, stirring often. Remove from heat, and cool.
To serve: Spoon 1/4 cup compote in bottoms of 6 wine or parfait glasses. Top with 2 Tbs. coconut-cashew cream, and sprinkle with oats. Repeat layering to fill glasses. Serve immediately.
MELT-IN-YOUR-MOUTH BERRY TRIFLE
This is from September 2006 issue of Vegetarian Times (page 85), and begins, "Even though you can use fresh berries in this trifle, frozen work better because they give off more juicy goodness for the chunks of pound cake to absorb." Makes 16 servings
To view this online, go to https://www.vegetariantimes.com/recipes/melt-in-your-mouth-berry-trifle/.
Ingredients
2 10-oz. bags organic frozen strawberries, thawed
2 10-oz. bags organic frozen blueberries, thawed
1/2 cup sugar
1/4 cup lemon juice
3 cups low-fat vanilla yogurt
2/3 cup low-fat sour cream
1 tsp. vanilla extract
1 16-oz. fat-free pound cake
1 cup raspberry jam
Preparation
Toss together strawberries, blueberries, sugar and lemon juice in large bowl. Combine yogurt, sour cream and vanilla in separate bowl.
Stand pound cake on side. Cut cake into 4 thin slices lengthwise. Spread first slice with 1/4 cup jam, and top with second slice. Continue with remaining slices and jam, and finish with layer of jam on top of cake. Cut into 1/4-inch-thick slices.
Line bottom and sides of clear trifle dish or large glass soufflé dish with prepared cake slices. Spoon in half of fruit. Top with half of yogurt mixture. Layer with remaining cake slices, fruit and yogurt mixtures. Cover with plastic wrap, and chill 4 hours, or overnight, to allow trifle to set.
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