How to Freeze Strawberries
-Wash and hull Strawberries and put them into a Ziploc bag and freeze (it is important to wash berries, before hulling them). They can be used for deserts like Strawberry Gelato, Strawberry Fruitopia or for a breakfast shake. When you are ready to use the frozen berries, thaw the berries and puree them in a food processor for a few minutes. ( Pureed Strawberries taste and look like fresh)
-Another way to freeze Strawberries is to wash and hull the berries and then lay them on a baking sheet (single layer). When the Strawberries have been fully frozen, remove the Strawberries from the baking sheet and put into Ziploc bags soon without letting them melt again. This way you are able to take out single berries whenever you need them. Small single frozen Strawberries are nice to use in Chocolate Fondue.
Note: Single frozen Strawberries will have same consistency when thawed than "Ziploc frozen Strawberries", except that they can be separated if frozen single on baking sheet.
-Another way to freeze Strawberries is to wash and hull the berries and then lay them on a baking sheet (single layer). When the Strawberries have been fully frozen, remove the Strawberries from the baking sheet and put into Ziploc bags soon without letting them melt again. This way you are able to take out single berries whenever you need them. Small single frozen Strawberries are nice to use in Chocolate Fondue.
Note: Single frozen Strawberries will have same consistency when thawed than "Ziploc frozen Strawberries", except that they can be separated if frozen single on baking sheet.
Strawberry Gelato
-Heat 1 cup sugar and 1 cup water until sugar dissolves and let cool.
Combine with 3 cups of pureed strawberries, 2 Tbsp finely shredded lemon zest and 3 Tbsp fresh lemon juice.
Add to the cooled sugar mixture.
Freeze until firm.
This is a "Quick like fresh" strawberry dessert.
Combine with 3 cups of pureed strawberries, 2 Tbsp finely shredded lemon zest and 3 Tbsp fresh lemon juice.
Add to the cooled sugar mixture.
Freeze until firm.
This is a "Quick like fresh" strawberry dessert.
Strawberry Sauce
-For this recipe you may use either fresh Strawberries when they are in season or you can use frozen berries if berries are no longer in season. If you are using frozen berries make sure you take them out ahead of time so that they are able to melt before you puree them. Put the berries in the food processor for 1-2 minutes. Per quart add 1- 3 Tbsp of sugar or Maple Syrup to taste. Pour in glass or soup bowl. Add 1-2 Tablespoons sweetened whipped cream (maple syrup or sugar) in the center of the bowl.
Serve and enjoy.
This is the quickest desert you will ever make and it tastes great. Kids love it!
Also great over pancakes, waffles or ice cream or put in popsicle plastic containers for a healthy snack for kids on a hot summer day.
Note: For popsicle you may want to add a bit more sugar, maple syrup, milk or whipped cream)
Serve and enjoy.
This is the quickest desert you will ever make and it tastes great. Kids love it!
Also great over pancakes, waffles or ice cream or put in popsicle plastic containers for a healthy snack for kids on a hot summer day.
Note: For popsicle you may want to add a bit more sugar, maple syrup, milk or whipped cream)
Healthy Strawberry Fruitopia
recipe to come
Strawberry Trifle
Homemade Angle Cake for Trifle
- 6 whole eggs
- 180 gr sugar
-180 gr. sugar
Cream eggs and sugar about 5 minutes until mixture turns a lighter color.
Add 160 gr. of flour and fold under with a wire whisk.
Spread on a flat (parchment paper lined) baking sheet (~ 40 x 50cm). Bake for approximately 10 - 15 min at 375 °F. Let cool and use as the layers for the Trifle.
Layer angel fruit cake (homemade or ready bought),
2 packages vanilla pudding,
½ liter sweetened whipped cream
and lots of sliced Strawberries (~ 3-5 quart) sprinkled with about 4 Tablespoons of sugar in a glass bowl.
for "adults only" you may add some rum, vodka etc. on an angle cake as you layer it. To finish off, spread whip cream for top layer and decorate with shredded chocolate and Strawberries. Refrigerate for 2 hours and serve
- 6 whole eggs
- 180 gr sugar
-180 gr. sugar
Cream eggs and sugar about 5 minutes until mixture turns a lighter color.
Add 160 gr. of flour and fold under with a wire whisk.
Spread on a flat (parchment paper lined) baking sheet (~ 40 x 50cm). Bake for approximately 10 - 15 min at 375 °F. Let cool and use as the layers for the Trifle.
Layer angel fruit cake (homemade or ready bought),
2 packages vanilla pudding,
½ liter sweetened whipped cream
and lots of sliced Strawberries (~ 3-5 quart) sprinkled with about 4 Tablespoons of sugar in a glass bowl.
for "adults only" you may add some rum, vodka etc. on an angle cake as you layer it. To finish off, spread whip cream for top layer and decorate with shredded chocolate and Strawberries. Refrigerate for 2 hours and serve
Energizing, Anti-Aging Breakfast Smoothie
- 60 gr. whey powder or 30 gr. whey powder and 1 Tbsp hemp seeds.
-1 cup. fresh hulled and washed Strawberries.
- 1 cup of water.
- 7 raw almonds.
- 1 Tbsp olive oil or flax oil
- ½ ripe banana
mix in food processor and drink as breakfast shake or snack any time of the day.
-1 cup. fresh hulled and washed Strawberries.
- 1 cup of water.
- 7 raw almonds.
- 1 Tbsp olive oil or flax oil
- ½ ripe banana
mix in food processor and drink as breakfast shake or snack any time of the day.
Strawberry Salad
- 2 medium heads of Boston lettuce or read leaf lettuce.Mix the following ingredients for dressing in a cup:
- 6-8 Tbsp Balsamic Vinegar.
- 4-6 Tbsp olive oil.
- ¼ teaspoon Herbamare (from health food store) or salt or spices as you like it.
- 1 Tbsp sugar.
Pour the dressing over the salad and mix.
-Top with 2-3 quart sliced Strawberries and serve.
- 6-8 Tbsp Balsamic Vinegar.
- 4-6 Tbsp olive oil.
- ¼ teaspoon Herbamare (from health food store) or salt or spices as you like it.
- 1 Tbsp sugar.
Pour the dressing over the salad and mix.
-Top with 2-3 quart sliced Strawberries and serve.
Strawberry Macadamia Nut Muffins
-3/4 cup milk
-1/3 cup margarine or butter, melted
-1 egg
-2 cups all-purpose flour
-2/3 cup sugar
-2 teaspoons baking powder
-1/2 teaspoon salt
-1 cup chopped fresh Strawberries
-1/2 cup chopped macadamia nuts
Heat oven to 400 degrees F. Grease bottoms only of 12 medium muffin cups, or line with paper baking cups.
Beat milk, margarine, and egg in large bowl.
Stir in flour, sugar, baking powder, and salt just until flour is moistened.
Fold in Strawberries and macadamia nuts.
Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with sugar if desired.
Bake for 20 to 22 minutes or until muffins are golden brown. Immediately remove from pan.
Yield: 12 muffins
-1/3 cup margarine or butter, melted
-1 egg
-2 cups all-purpose flour
-2/3 cup sugar
-2 teaspoons baking powder
-1/2 teaspoon salt
-1 cup chopped fresh Strawberries
-1/2 cup chopped macadamia nuts
Heat oven to 400 degrees F. Grease bottoms only of 12 medium muffin cups, or line with paper baking cups.
Beat milk, margarine, and egg in large bowl.
Stir in flour, sugar, baking powder, and salt just until flour is moistened.
Fold in Strawberries and macadamia nuts.
Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with sugar if desired.
Bake for 20 to 22 minutes or until muffins are golden brown. Immediately remove from pan.
Yield: 12 muffins
Strawberry Sour Cream Shortcake
-2 cups flour
-3 teaspoons baking powder
-Pinch of salt
-1/4 cup plus 1/3 cup sugar
-1 (3-ounce) package cream cheese
-2 Tablespoons butter
-1 egg, beaten
-1/2 cup milk, approximately
-1 quart fresh strawberries
-1 cup sour cream
Preheat the oven to 450 degrees F.
Sift together the flour, baking powder, salt, and 1/4 cup of the sugar. Add the cream cheese and butter, cutting them in with a pastry blender or 2 knives until the mixture resembles coarse cornmeal. Pour the beaten egg into a measuring cup. Add enough milk to make 3/4 cup and gradually stir into the flour mixture. Knead the dough about 20 seconds. Pat half the dough into a greased round 8-inch layer-cake pan. Brush the surface with melted butter. Pat the remaining half of the dough over the top. Bake until done, about 20 minutes. Remove to a cooling rack. When the cake is cold, split the layers apart and place 1 on a large serving plate.
Wash, hull and slice Strawberries. Add 1/3 cup of the sugar and let stand 10 minutes. Spoon the Strawberry mixture between and over the top of the shortcake layers. Top with sour cream sweetened to taste.
Yield: 6 servings
-3 teaspoons baking powder
-Pinch of salt
-1/4 cup plus 1/3 cup sugar
-1 (3-ounce) package cream cheese
-2 Tablespoons butter
-1 egg, beaten
-1/2 cup milk, approximately
-1 quart fresh strawberries
-1 cup sour cream
Preheat the oven to 450 degrees F.
Sift together the flour, baking powder, salt, and 1/4 cup of the sugar. Add the cream cheese and butter, cutting them in with a pastry blender or 2 knives until the mixture resembles coarse cornmeal. Pour the beaten egg into a measuring cup. Add enough milk to make 3/4 cup and gradually stir into the flour mixture. Knead the dough about 20 seconds. Pat half the dough into a greased round 8-inch layer-cake pan. Brush the surface with melted butter. Pat the remaining half of the dough over the top. Bake until done, about 20 minutes. Remove to a cooling rack. When the cake is cold, split the layers apart and place 1 on a large serving plate.
Wash, hull and slice Strawberries. Add 1/3 cup of the sugar and let stand 10 minutes. Spoon the Strawberry mixture between and over the top of the shortcake layers. Top with sour cream sweetened to taste.
Yield: 6 servings