With warm breezes and brilliant pink azaleas beginning to bloom, thoughts turn to preparing scrumptious spring dishes with seasonal fruits. Strawberries are nearly everyone’s favorite, and they can be used to create yummy cakes, pies, breads and other treats.
When azaleas begin blooming in the yard, it brings back memories of springtime when I was growing up in Opelika. Mom could grow the most beautiful azaleas, as well as having a bountiful garden.
After Don and I married, we lived in Philadelphia, Pennsylvania, in a city apartment. In the spring, the city streets with old row homes were still a dreary gray. When I put on my spring coat to go shopping, I always thought about the weather being warm back home and that my mother’s beautiful azaleas would be in full bloom.
I would tell friends about the azaleas blooming in my hometown and that there was an azalea drive in the spring. I missed the colorful blooms, and I also missed my mother’s good southern cooking.
While we always had more blackberries than strawberries, Mom made many yummy berry desserts. Strawberries and pound cake were a delicious pairing especially with whipped cream or ice cream.
After we moved back to Opelika, we lived on the azalea trail for about 15 years. We have azaleas in our yard now, and they always bring back sweet memories. I am still making my mother’s wonderful southern recipes. Although eggs are more costly now for making pound cakes, I almost always have at least one in the freezer.
My favorite thing to make with strawberries now is Fresh Strawberry Bread. Once the walnuts or pecans are chopped and the strawberries sliced, the bread goes together quickly. It is like making muffins since you just mix the batter until combined.
The strawberry bread recipe makes two loaves or you can make muffins. Sometimes I will make miniature ones, which are nice for a luncheon. For a special treat, serve the bread or muffins with softened cream cheese or whipped cream cheese.
When planning your menu for Easter or other spring occasions, bake the strawberry bread or muffins to serve on your menu. They freeze well, so you can prepare them ahead of time. They are also great for brunch.
Other favorite strawberry recipes include Fresh Strawberry Pies or Tarts, one of Carol Dillard’s recipes. Carol was an instructor in the Department of Nutrition, Dietetics and Hospitality Management at Auburn University for 38 years. Her career as an instructor encompassed teaching nutrition and foods, as well as catering, hotel and restaurant management and a dietitian for AU sports medicine.
Carol’s recipe Fresh Strawberry Pies can be baked in pie pans or tart pans with removable sides. The pies can be prepared ahead and chilled until ready to serve. When I prepare this recipe, I will often use a large tart pan (see the photo).
For a yummy cake with fresh strawberries, try Frances Blackburn’s recipe. Frances uses a white cake mix that is embellished with mashed strawberries, and the cream cheese frosting is enhanced with additional strawberries. It makes a lovely dessert for spring occasions.
A former home economics teacher, Frances and her husband, Art, were missionaries in Ecuador. Frances grew up in a small German community near Foley. Her mother was a wonderful cook. During the summer months, Frances would help her mother freeze and can vegetables. Her mother made bread once a week until she was almost 80 years of age.
Strawberries are a versatile fruit and are also good to have on hand to add to green salads, cereals, yogurt or combine with other fruits for a hearty salad.
Strawberries are a good source of vitamin C and low in calories. When purchasing strawberries, select ones with a natural shine and fresh looking with a green cap. Check the bottom of the container for red stains, which indicate the berries are deteriorating.
When washing strawberries, rinse them quickly in a colander under cold water. Never soak them.
Whether you enjoy strawberries in pies, cakes or breads, try several of the recipes for family meals and when entertaining this spring
Fresh Strawberry Bread or Muffins
Freezes well
2 to 2 ½ cups sliced fresh strawberries
2 cups sugar, divided
3 cups plus 2 Tbsp. all-purpose flour
1 Tbsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 ½ cups cooking oil
4 eggs, well beaten
2 cups chopped pecans or walnuts
Sprinkle 1 cup sugar over sliced strawberries; set aside. Combine other cup of sugar with flour, cinnamon, salt and baking soda.
In a separate bowl, blend together oil, eggs and strawberries. Add this mixture to the flour mixture, blending until dry ingredients are just moistened. Stir in chopped nuts.
Divide mixture into two greased and floured loaf pans. Bake at 350 for 45 to 50 minutes until tests done. Let cool in pans for 10 minutes. Remove from pans and finish cooling.
Muffins
Coat regular sized or mini muffin pans with nonstick spray. Fill muffin cups about two-thirds full. Bake around 20-22 minutes for regular sized muffins or 16-18 minutes or until test done for mini muffins.
Fresh Strawberry Pies or Tarts
Carol Dillard
Crust:
2 sticks butter, softened
2 cups all-purpose flour
1 cup chopped pecans
Combine ingredients and pat into 2 deep-dish pie plates or tart pans. Cover with foil; fill with beans or rice. Bake at 250 degrees for 35-40 minutes or until lightly brown. Remove foil the last few minutes of baking. Cool.
First Layer:
8 oz. cream cheese, softened
2 cups confectioners’ sugar
8 oz. Cool Whip or whipped cream
Spread onto crust.
Second Layer:
1 cup sugar
1 cup water
3 Tbsp. cornstarch
3 Tbsp. strawberry gelatin
2 pints fresh strawberries
Combine sugar, water and cornstarch; bring to a boil; cook until it is clear. Add gelatin while hot. Stir to dissolve; cool.
Slice strawberries and add to mixture or place whole strawberries on pie and pour gelatin mixture over top. Refrigerate until ready to serve. Pies should be completely cooled before slicing.
Fresh Strawberry Cake with Strawberry Cream Cheese Frosting
Frances Blackburn
1 box white cake mix
3 oz. strawberry Jell-O
1 cup mashed strawberries with juice
½ cup milk
4 eggs
1 cup oil
(Optional: 1 cup coconut and ½ cup nuts)
Frosting:
½ cup mashed strawberries
3½ cups powdered sugar
½ cup butter, room temperature
8 oz. cream cheese, room temperature
Preheat oven to 350 degrees.
Grease and flour two round nine-inch cake pans.
Mix together cake ingredients and beat for 2 minutes on medium speed.
Pour batter into prepared pans and bake for 30 minutes or until test done. Let stand 10 minutes before removing to cooking racks.
Mix frosting ingredients and frost stacked layers when cool. Garnish as desired.
Strawberry Pecan Shortcake
Carol Dillard
2 pts. sliced strawberries
¼ cup sugar
Mix strawberries and sugar: refrigerate.
2 cups all-purpose flour
2 Tbsp. sugar
1 Tbsp. baking powder
1 tsp. salt
1 tsp. baking soda
1/3 cup shortening
½ cup chopped pecans
1 cup sour cream
1/3 cup milk
6 oz. cream cheese, softened
1/3 cup sugar
1 tsp. vanilla
1 cup chilled whipping cream
Heat oven 450 degrees. Measure flour and 2 Tbsp. sugar, baking powder, salt and soda in a mixing bowl. Cut in shortening. Add pecans. Stir in sour cream and milk. Pat into buttered round layer pan (9-inch). Bake until golden brown, 15-20 minutes. Cool slightly.
Beat cream cheese until light and fluffy. Beat in 1/3 cup sugar and add vanilla gradually. Whip cream and fold in cream cheese mixture.
Split warm shortcake. Spread half cream cheese mixture on bottom layer. Top with half of strawberries. Add top of cake layer and repeat with remaining cream cheese mixture and berries. Refrigerate for several hours. When ready to serve, cut into wedges.
Quick and Easy Springtime Strawberry Cream Cake
Homemade or store-bought pound cake or angel food cake
1 qt. strawberries
2 cups whipping cream or Cool Whip
½ cup sugar if using whipping cream
Slice pound cake or angel food cake. Slice half of strawberries. Beat heavy cream until stiff; add ½ cup sugar.
Spread half of whipped cream over cake; spread sliced strawberries over cream. Add top layer; cover top with whipped cream. Garnish top with whole berries. Chill until ready to serve.
24 Hour Strawberry Dessert
2 cups sliced fresh strawberries
2 Tbsp. brown sugar
1 cup miniature marshmallows
1 cup sour cream
Whole strawberries for garnish
Sprinkle brown sugar over berries; let stand 10 minutes. Fold in marshmallows and sour cream. Keep covered in refrigerator overnight. Serve in dessert dishes. Garnish with whole strawberries. Makes 6 servings.
Easy Glazed Strawberry Pie
1 qt. strawberries
1 cup sugar
¼ tsp. salt
2 Tbsp. cornstarch
½ cup boiling water
1 baked pie crust
Whipped cream
Mash enough berries to make 1 cup. Mix crushed berries with sugar, salt, cornstarch and boiling water; cook, stirring constantly until thickened. Cool.
Arrange remaining whole berries in piecrust. Pour sauce over berries. Serve with whipped cream.
Cheesecake with Strawberry Topping
20 graham crackers, crushed
1/4 cup sugar
1/2 cup butter, melted
Filling
Three 8 oz. pkg. cream cheese, softened
1 1/2 cups sugar
4 eggs
1 tsp. vanilla
Topping
2 cups sour cream
1/4 cup sugar
2 tsp. vanilla
Strawberries
Combine cracker crumbs, sugar and butter; press into bottom of spring form pan. Chill.
Beat cream cheese; add sugar and beat in eggs one at a time. Fold in vanilla. Pour into crust. Bake at 350 degrees for 50 to 60 minutes or until center is set. Cool 15 minutes. Prepare topping.
Combine sour cream, sugar and vanilla; spread over cheesecake. Bake at 450 degrees for 10 minutes until set. Chill. Cover top with strawberries.
Southern Strawberry Trifle
1 qt. strawberries, sliced
1/2 cup sugar
1 pound cake, sliced
1 large box vanilla instant pudding
1/2 cup heavy cream, whipped with 1 Tbsp. sugar
Save 8 strawberries to garnish.
Add sugar to strawberries; refrigerate 30 minutes. Make pudding as directed on box.
Line bottom of 1 qt. glass bowl with cake slices. Pour half the berries over cake and then pour half of custard over all.
Top with second layer of cake and repeat with berries and custard. Cover; refrigerate overnight. Before serving spread whipped cream over top; garnish with the 8 strawberries.
Strawberry Bruschetta
This is tasty served at breakfast or a snack anytime.
4 thick slices whole-wheat or white bread
6 Tbsp. brown sugar
2 tsp. lemon juice
3 cups sliced or diced hulled strawberries
4 Tbsp. mascarpone or cream cheese
Toast bread in a toaster.
Meanwhile, heat a large skillet over high heat. Add sugar and lemon juice and cook, stirring, until the sugar melts and mixture begins to bubble, 30 seconds to 1 minute. Add strawberries and stir until berries are heated through, 30 seconds to 1 minute more.
Spread 1 Tbsp. mascarpone on each piece of toast. Top with the warm berries.
Cheesecake Filled Strawberries
These are so easy but taste delicious. They are attractive to serve at lunches, teas or showers.
1 lb. pkg. large strawberries
8 oz. cream cheese, softened
3 to 4 Tbsp. powdered sugar
1 tsp vanilla extract
Graham cracker crumbs
Rinse strawberries and cut around top of strawberry. Remove the top and clean out with a paring knife, if necessary (some may already be hollow inside). Prep all strawberries and set aside.
In a mixing bowl, beat cream cheese, powdered sugar and vanilla until creamy. Add cream cheese mix to a piping bag or Ziploc with the corner snipped off. Fill strawberries with cheesecake mixture. Once strawberries are filled, dip the top in graham cracker crumbs or sprinkle crumbs on top. If not serving immediately, refrigerate until serving.
Strawberry Lemonade Cupcakes
Beth Brewer made these for a study club luncheon.
2 ¼ cups all-purpose flour
1½ tsp. baking powder
¾ tsp. salt
2 tsp. lemon zest
12 Tbsp. unsalted butter, room temperature
1½ cups sugar
2 eggs
¾ cup milk
2 cups fresh strawberries, chopped
Lemonade Syrup:
1 cup lemonade concentrate, thawed
3/4-cup confectioners’ sugar
Icing:
8 Tbsp. butter, room temperature
½ cup shortening
1 lb. confectioner’s sugar
1 tsp. lemon extract
Milk, enough to achieve desired consistency
Yellow food color, if desired
Preheat oven to 325 degrees. Line muffin pans with paper liners. In a bowl, combine flour, baking powder, salt and lemon zest. Stir together with a fork and set aside.
In bowl of a stand mixer, beat butter on medium speed until it is light and fluffy. Add sugar; beat until well combined. Beat in the eggs one at a time, scraping down bowl after each addition.
Add half of flour mixture to bowl and beat on low speed until just incorporated. Add milk; mix until smooth. Add in remaining flour mixture and mix on low speed until just blended. Fold in the fresh strawberries with a spatula.
Divide the batter evenly between paper liners, filling them about 3/4 full. Bake about 20 to 25 minutes or until a toothpick inserted in center comes out clean. Allow cooling in the pan 5 minutes, and then transfer to a wire rack to cool completely.
Once cupcakes have cooled, make lemonade syrup by whisking together lemonade concentrate and confectioners’ sugar in a small bowl. Poke several holes in the top of each cupcake with a skewer and pour syrup over cupcakes, allowing it to soak in. (Place wax paper underneath cooling rack so you don’t make a mess!)
Once syrup has soaked in you can frost. To make frosting, mix butter and shortening until fluffy. Then add confectioners’ sugar, lemon extract and milk.
Cream together until it reaches desired consistency. Makes about 21 cupcakes.