Strawberries add fresh burst to spring recipes

Published 8:37 am Thursday, May 17, 2018

Bless Your Spoon

By Stephanie Williams Dean


Strawberry flower buds have burst onto the spring scene packing intense red fruit and abundant flavor. If you’re looking for fresh berries, tasty and sweet, look no further than local source, Cherry Hills Farm. Justin and Holly Miller are adding their names to a long list of farmers who came before them – five generations – cultivating the family’s land while restoring the old homeplace.

But that’s not all. The Millers are leaving behind a legacy of education. Kids are learning where food comes from. There’s nothing more fun than watching a group of excited kids learning –nothing except joining them on a tractor-pulled hayride heading straight for a berry patch…ripe for pickin’.

My favorite recipes – as abundant as berries – made it difficult to choose a few.  I prefer the simple, less adorned strawberry – a slow release of the fruit’s juice – and believe smaller berries are sweetest.  Both salsa and relish combine perfectly with pork, steak, or seafood. You can be creative. An extra bonus…Justin and Holly shared their favorite strawberry pie recipe…it’s deliciously simple and sweet.


1/3 cup flour

2 Tbsp. melted salted butter

1 ¼ cup sugar

½ tsp. cinnamon

4 cups fresh strawberries, hulled and halved

1 pkg. pie crusts (2)

In a mixer, combine flour, butter, sugar, and cinnamon. Slice small berries in half. Fold gently into flour mixture.  Let sit for 30 minutes to allow fruit to release juice. Mix well.  Pour mixture into a deep dish pie pan. Spread crust over the bottom. Slice second crust into strips. Place strips across the top to form a lattice pattern. Crimp ends with bottom crust. Bake at 425 degrees for 55 minutes or until done. Prevent over browning by placing a piece of aluminum foil over the top if necessary.


¾ cup softened salted butter

1 Tbsp. sugar

2 2/3 crushed vanilla wafers

8 oz. softened cream cheese

1 cup sugar

4 oz. Cool Whip

1 lb. fresh strawberries, hulled

1/3 cup sugar

1 3oz. pkg. strawberry gelatin

2 cups boiling water

8 oz. drained, crushed pineapple

In a mixer, combine butter, sugar, and cookie crumbs. Mix well. Press into a 9 X 13 pan. Bake at 350 degrees for 10 minutes. Cool. In a mixer, cream cheese and sugar. Add Cool Whip and mix well.  Spread mixture evenly over entire top of cooled crust. Refrigerate. Slice small berries in half and place in a bowl. Add sugar to berries. On a stovetop, bring water to a boil. Dissolve gelatin in water. Combine strawberry mixture, pineapple, and gelatin. Refrigerate 1 hour until partially set. Then spread berry mixture over cream cheese. Garnish with fresh strawberries.


1 Tbsp. melted butter

2 cups small, fresh strawberries, hulled and halved

¼ cup sugar

6 Tbsp. kirsch

3 Tbsp. strawberry liqueur

1-pint premium vanilla ice cream

In a saucepan, melt butter. Add strawberries and sugar. Simmer at medium for 3 minutes. In a separate pan, warm kirsch and liqueur. Ignite with a kitchen match. While flaming, pour over strawberries. Spoon over ice cream in individual bowls. Festive!


2 lbs. fresh strawberries, hulled and halved

½ cup sugar

1-pint premium vanilla ice cream

1 cup whipped heavy cream

6 Tbsp. Cointreau

Juice from 1 lemon

Add sugar to strawberries. Chill until very cold.  Right before time to serve, soften and beat ice cream. Fold in whipped cream, Cointreau, and lemon juice. Pour over cold strawberries and blend gently. Serve immediately.


4 oz. softened cream cheese

2 Tbsp. sugar

Dash of salt

1 cup heavy cream, divided

1 lb. fresh strawberries, whole with stems

In a mixer, combine cream cheese, sugar, salt, and 2 Tbsp. heavy cream. Beat until fluffy. In a separate mixing bowl, whip remaining cream. Fold into cream cheese mixture and blend well. Use as a dip or spoon over fresh strawberries.


1 lb. diced, fresh strawberries, hulled

2 tsp. sugar

2 Tbsp. peanut or sunflower oil

2 Tbsp. orange juice

1 tsp. grated orange zest

1 tsp. grated fresh ginger

Salt and pepper

In a mixer, combine berries and sugar. Add the oil, juice, zest, and ginger. Mix gently. Season with salt and pepper. Chill. Good with melon and cantaloupe wrapped with thinly sliced prosciutto or with meat entrée.


1 lb. sliced fresh strawberries

½ cup chopped red onion

1 diced serrano pepper

2 Tbsp. chopped cilantro

2 Tbsp. red wine vinegar

Salt and pepper

Combine all ingredients and chill.