★ P.O. Box 7428, Spreckels, CA 93962 ☎ 1 (800) 676-1577

Strawberry Trifle

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  • 16 oz. cream cheese
  • 2 cups confectioner’s sugar
  • 8 oz. sour cream
  • ¼ tsp. plus 3 tbsp. almond (flavoring)
  • 1 tsp. vanilla
  • ½ pint whipping cream
  • 1 angel food cake
  • 2 pounds fresh, sliced strawberries
  • ¾ cup sugar
  • 1 trifle bowl

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Cream together the cream cheese and confectioner’s sugar. Add sour cream, ¼ tsp almond flavoring and 1 tsp vanilla. Set this mixture aside.

In a separate bowl, whip the whipping cream until fluffy and add to the cream cheese mixture.

Slice the strawberries place into a bowl. Add ¾ cup of sugar and 3 tbsp. of the almond flavoring. Mix with a spoon and set aside.

Tear or cut up angel food cake into small pieces and fold into cheese mixture. In a clear glass Trifle bowl* alternate layers of the cream cheese mixture and the berries.

Garnish the top with sliced berries.

Refrigerate for a couple hours.

Submitted By: Eva M. Blazer
*The photo displayed illustrates the use of mini dessert dishes; this recipe is perfect for individual servings as well.
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  • 6 ounces semisweet chocolate, chopped
  • 3 ounces white chocolate, chopped
  • 1 pound strawberries with stems (about 20), washed and dried very well

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Put the semisweet and white chocolate into 2 separate heatproof medium bowls. Fill 2 medium saucepans with a couple of inches of water and bring to a simmer over medium heat. Turn off the heat; set the bowls of chocolate over the water to melt. Stir until smooth. (Alternatively, melt the chocolate in a microwave at half power, for 1 minute, stir and then heat for another minute or until melted.)

Once the chocolates are melted and smooth, remove from the heat. Line a sheet pan with parchment or waxed paper. Holding the strawberry by the stem, dip the fruit into the dark chocolate, lift and twist slightly, letting any excess chocolate fall back into the bowl. Set the strawberries on parchment paper. Repeat with the rest of the strawberries. Dip a fork in the white chocolate and drizzle over the dipped strawberries.

Set the strawberries aside until the chocolate sets, about 30 minutes.

Recipe Credit: Food Network Kitchens

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  • 2 ½ cups self-rising flour
  • 1 ¼ cups sugar, divided
  • 1 (8-oz.) container sour cream
  • ½ cup butter, melted
  • 1 tbsp. lemon zest
  • ¼ cup fresh lemon juice
  • 2 large eggs, lightly beaten
  • 1 ½ cups diced, fresh strawberries

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Preheat oven to 400°F. Combine flour and 1 cup sugar in a large bowl; make a well in the center of mixture.

Stir together sour cream and next 4 ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Gently fold strawberries into batter. Spoon batter into lightly greased 12-cup muffin pans, filling ¾ full. Sprinkle remaining ¼ cup sugar over batter.

Bake at 400°F for 16 to 18 minutes or until golden brown and a wooden pick inserted in center comes out clean. Cool in pans on a wire rack for 1 minute; remove from pans to wire rack and cool 10 minutes.

Recipe Credit: Southern Living, April 2012

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  • 1 ½ cups all-purpose flour
  • 1 cup sugar
  • 2 tsp. baking powder
  • ¾ tsp. Kosher salt
  • 3 large eggs
  • 1 ½ cup ricotta
  • ½ tsp. vanilla
  • ½ cup melted, unsalted butter
  • 1 ½ cups strawberries, quartered
  • 1 tbsp. lemon or orange zest (optional)

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Preheat oven to 350. Butter 9” cake pan.

Whisk dry ingredients in large bowl. In a separate bowl, combine and whisk eggs, ricotta, and vanilla until smooth. Fold wet mixture into dry ingredients until blended. Slowly fold in butter, followed by one cup strawberries. Put batter into prepared pan top with remaining strawberries. Bake until golden and tester inserted in center comes out clean (approximately one hour).

Cool completely before unfolding and serving.

Submitted By: Makayla McKinley

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  • 2 cups pretzels, crushed with hands
  • ¾ cup melted margarine
  • 1 cup plus 3 tsp. sugar
  • 8 oz. packaged cream cheese
  • 4 ½ oz. Cool Whip
  • 6 oz. package strawberry Jell-O
  • 2 cups water
  • 2 pounds fresh, sliced strawberries

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Preheat oven to 375 degrees.

For the first layer, mix the crushed pretzels, margarine, and 3 tsp. sugar together and cover bottom of a 9 x 13 inch Pyrex dish.

Bake for eight minutes and cool.

While the first layer is baking in the oven, make the second layer by beating the cream cheese and remaining one cup of sugar; fold in the Cool Whip. Pour the second layer mixture over the cooled first layer and refrigerate.

For the third layer, boil two cups water and add entire package of strawberry Jell-O. Add the strawberries and chill until partially firm. Spoon third layer over cream cheese mixture (second layer).

Refrigerate until set and enjoy!

Submitted By: Eva M. Blazer
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  • 1 cup diced strawberries
  • 2 tsp. lemon juice
  • 2 cups plus 2 tbsp. all-purpose flour
  • 1 cup plus 1 ½ tbsp. granulated sugar
  • 2 tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp salt
  • 6 tbsp. cold butter, cut into small cubes
  • ½ cup nonfat Greek yogurt
  • 1 tsp. vanilla extract
  • zest of 1 lemon
  • vanilla glaze
  • 1 cup powdered sugar, sifted
  • 2 tbsp. milk
  • 1 ½ tsp. vanilla extract

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Preheat oven to 375°F. Place strawberries, lemon juice, 2 tablespoons flour, and 1 ½ tablespoons sugar into a small mixing bowl and toss together until well coated. Place in refrigerator and set aside.

In a medium mixing bowl, sift together the remaining flour, remaining sugar, baking powder, baking soda, and salt. Cut in the butter until a fine/even, grainy texture forms. Stir in the Greek yogurt and vanilla and mix until just combined. Fold in the strawberry mixture and lemon zest and mix until well combined.

Line a baking sheet with parchment and spoon on 2 tablespoons of dough at a time, about 1 inch apart. Bake for 17 to 20 minutes or until the cookies have barely started to brown on top. Remove from the oven and transfer cookies onto a cooling rack and allow to cool completely.

While the cookies cool, make the glaze: Place the sugar, milk and vanilla into a small bowl and gently stir together with a fork until no lumps remain. Drizzle glaze over cookies and serve or allow to set, about 30 minutes, before serving.

Submitted By: Pam Wilkinson – compliments of spoonforkbacon.com
http://www.spoonforkbacon.com/2015/05/strawberry-shortcake-cookies

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  • 1 tsp. honey
  • ½ cup Greek yogurt
  • 1 tsp. chopped hazelnuts
  • 1 chopped strawberry

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Mix one tsp. honey with ½ cup Greek yogurt, one tsp. chopped hazelnuts, and one chopped strawberry. Spread an even layer in a glass dish and freeze for three hours. Let sit at room temperature for a few minutes before breaking into bite-size pieces.

Recipe Credit: Women’s Health magazine, May 2015
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  • 2 cups Greek yogurt
  • ½ cup candied ginger, chopped
  • 1 bunch fresh mint, chopped

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Mix all ingredients together and let meld at least an hour. Serve with fresh, halved strawberries.

Submitted By: Makayla McKinley

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  • 1 cup strawberries
  • ¼ cup blueberries
  • ¼ cup pineapple chunks
  • 4 oz. strawberry Greek yogurt
  • 2 tsp. dried egg whites
  • 2 tbsp. vanilla instant breakfast
  • 4 oz. milk (dairy, soy, almond, coconut, etc.), water, or juice

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Add strawberries, blueberries, pineapple, yogurt, egg whites, and instant breakfast to a blender. Add milk, water, and/or juice depending on preference and start blender. Mix until all fruits are blended and smooth. Enjoy.

Submitted By: Pam Wilkinson

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For the pie filling

  • 1/8 tsp. salt
  • 3 tbsp. cornstarch
  • ½ to ¾ cups sugar
  • 1 cup mashed, fresh strawberries
  • ¾ cup water
  • Red food coloring
  • 2 to 3 cups sliced or halved fresh strawberries

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Combine first three ingredients and water in medium pan. Bring to boil over medium heat, stirring often. Soft boil for 1 minute and remove from heat. Add food coloring and then add mashed berries when coloring has incorporated. Fold in remaining berries. Pour in to a pre-baked pie shell. Let cool in refrigerator for at least 2 hours before serving.

Submitted By: Pam Wilkinson
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