Strawberries are prefect for entertaining and are also the perfect snack. When shopping for strawberries, select those that are firm, plump, have a bright, glossy-red appearance and are fragrant. Their fringed caps should be bright green and look fresh. Berries should be firm, but not crunchy. Avoid bruised or soft berries or those having a dull appearance.
Strawberries do not ripen after they are harvested, so select fruit that’s at the right state of maturity — when the berry surface is fully red. Cool berries as soon as possible and store them in the refrigerator until ready to use. It comes as no surprise that fresh strawberries are highly perishable. Use them as soon as possible after purchasing for the best flavor, appearance and nutrient content. Fresh strawberries should be eaten within three to four days of purchase. There are any number of recipes you can make with fresh strawberries. Below are just a few of them.
Easy Strawberry Parfaits
- 2 cups fresh strawberries, rinsed, hulled and sliced
- 8 ounces whipped low-fat cream cheese
- 2 tablespoons honey
- 1/2 cup low-fat vanilla Greek yogurt
- 6 amaretto cookies, crushed
- 1 lemon, juiced
- 4 sprigs fresh mint for garnish
In a medium-sized mixing bowl, combine the whipped cream cheese, honey and lemon juice. Fold the yogurt into the cream cheese mixture.
In four wide-mouth glasses, evenly layer cream cheese mixture, strawberries and crushed amaretto cookies. Garnish with sprigs of fresh mint. Serve chilled.
Light As Air Pancakes with Strawberry Sauce
Makes about 10 pancakes
- ½ cup whole wheat flour
- ½ cup all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup low-fat milk
- 1 teaspoon vegetable oil
- 2 egg whites
- 2 cups fresh strawberries
- 1 tablespoon sugar
- 1 teaspoon vanilla
In a mixing bowl combine the flours, 1 tablespoon sugar, baking powder and salt. Stir in milk and oil.
In another bowl, beat egg whites until stiff. Fold egg whites into the flour mixture.
Grease a griddle and preheat it over medium heat.
For each pancake pour about 1/4 cup batter onto the hot griddle. Cook over medium heat until pancakes are golden brown (1 to 2 minutes per side); turn the pancakes over when bubbly and the edges are slightly dry.
In a blender container or food processor bowl combine the strawberries, 1 tablespoon sugar and vanilla. Cover and blend or process until smooth. In a small saucepan, heat the sauce until warm. Serve over the pancakes.
Spring Strawberry Salad
- 1/4 cup water
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 16 oz fresh strawberries, halved
- 4 sprigs fresh thyme, leaves removed
- 1/4 cup apple cider vinegar
- 1 bag fresh baby arugula (4–5 oz)
- 1/4 cup crumbled Gorgonzola cheese
- 1 tablespoon good quality balsamic vinegar
- 1 cup pistachio nuts, shelled and toasted
Microwave water on HIGH 30 seconds or until hot. Stir honey and salt into the water until dissolved; let stand 5 minutes to cool slightly.
Place in a medium bowl: the strawberries, thyme leaves, cider vinegar and sweetened water; toss to coat. Cover and chill 20 minutes (or up to 1 hour), stirring occasionally.
Place arugula in a salad bowl; top with the strawberry mixture, toasted pistachios and cheese. Toss well. Drizzle with the balsamic vinegar and serve.
- 8 ounces mascarpone cheese
- 1 pound strawberries, top trimmed
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest, grated
- Fresh mint leaves for garnish
- Optional toppings: mini chocolate chips, blueberries or nuts
In a medium-sized mixing bowl, combine the mascarpone cheese, powdered sugar, vanilla and lemon zest.
Use a small paring knife to quarter the strawberries from the pointed end almost to the flat top. Don’t cut all the way through
Use a small spoon to fill the space between the strawberry quarters with the mascarpone mixture.
Sprinkle with toppings, if desired. Refrigerate until serving time.
Garnish with fresh mint leaves and serve cold.
- 1 ½ cups all-purpose flour
- ¼ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ⅓ cup cold butter
- 1 egg, lightly beaten
- ½ cup sour cream or plain yogurt
- 3 tablespoons milk
- 5 cups sliced fresh strawberries
- 3 tablespoons sugar
- Sweetened Whipped Cream, recipe below
Preheat oven to 400 degrees F. Grease an 8 x 1 1/2-inch round baking pan; set aside.
In a medium bowl combine the flour, 1/4 cup sugar, baking powder, salt and baking soda. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs.
Make a well in the center of the flour mixture. In a small bowl stir together the egg, sour cream and milk. Add the egg mixture to the flour mixture all at once, stirring with a fork just until moistened.
Using a small offset metal spatula, spread dough evenly in the prepared pan. Bake for 18 to 20 minutes or until a wooden pick inserted near the center comes out clean.
Cool in the pan on a wire rack for 10 minutes. Using a small metal spatula, loosen the sides of the cake.
Place a wire rack on top of the pan; place one hand on top of rack and the other hand under the pan and carefully invert the pan with the rack. Lift the pan off shortcake. Cool on wire rack.
Combine 4 cups of the sliced strawberries and the 3 tablespoons sugar and, using a potato masher, mash the berries slightly; set aside.
Cut the shortcake in half horizontally. Spoon the sweetened strawberry mixture and the whipped cream over the shortcake bottom. Replace the shortcake top.
Spread the remaining 1 cup sliced strawberries over the top of the cake.
Sweetened Whipped Cream
- 1 cup whipping cream
- 2 tablespoons sugar
- ½ teaspoon vanilla
In a chilled bowl combine the whipping cream, sugar and vanilla. Beat with an electric mixer on medium speed until soft peaks form.