Wanted: Strawberry Recipes

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Have you gone strawberry picking this year?  I just picked 8 1/2 lbs. yesterday!



I’m trying some new containers to see if my berries will last longer in the refrigerator.  Have you ever used them?



I removed the stems on the strawberries and didn’t clean them before I packed them in the containers.  Hopefully, they’ll stay fresh so I can make a few strawberry desserts over the weekend.



I recently got some things at Crate & Barrel that I thought I’d share.  I just couldn’t resist! They’re so cute!


Berry Box Colander


Berry Colander

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  1. 1


    Hi Jane,
    I’ve never seen those containers, let us know if they work well or not! I’m always looking for a way to keep strawberries fresh for a few days longer!
    I linked up a couple recipes for you. Hope you enjoy and have a safe holiday.

  2. 3


    Hi Jane,

    I took the boys last week. It was fun! I ended up freezing a lot of mine. I’ve been making smoothies with the frozen berries. I use Greek yogurt and a little skim milk and sweetner. It’s very refreshing and high protein too!

  3. 4


    I picked strawberries about 2 weeks ago and made my own freezer jam with them. About 6 pounds of strawberries will make enough strawberry jam to last us the next year: I use Sur Gel and the directions are in the box but it’s so easy to do.

  4. 5


    WOW! That’s a lot of strawberries…hope your back isn’t aching Friend. I bet you’re gonna have a bunch of wonderful recipes to choose from right here. LOVELY pictures – they’re all so beautiful.

  5. 6


    Christy Jordan at http://www.southernplate.com has a wonderful strawberry cake recipie with step-to-step tutorial with great pictures. This cake is so moist and so delicious and when I make it I get great compliments and always ask for the recipe. She also has a good strawberry pie recipe.


    1 package plain white cake mix
    1 cup chopped strawberries, with juice
    3/4 cup milk
    1 (3 oz.) package strawberry Jello gelatin
    3/4 cup vegetable oil
    3 eggs

    Grease and flour two 8″ inch round baking pans or one 9″ x 13″ inch pan. Gently mash strawberries by placing them in a large plastic bag and rolling over it with a rolling pin or large can. Place cake mix, milk, gelatin mix, vegetable oil, and eggs in large mixing bowl. Beat with an electric mixer until smooth and creamy about two minutes or so. Add in strawberries and juice, mix again until well combined. Pour into baking pans. Bake at 350 degrees for 25 to 30 minutes or until toothpick inserted in center comes out clean. If using two round cake pans, allow to sit for ten minutes before turning out of pans to cool completely. If baking in 9″ x 13″ pan, simply allow to cool in pan.


    8 ounce cream cheese, room temperature
    4 Tablespoons margarine, room temperature
    3 cups confectioner’s sugar

    Combine all ingredients and mix with electric mixer until smooth and creamy. Ice cooled cake. Store cake in refrigerator.

    Cook’s Note: Some people add 1/2 cup crushed, drained strawberries to this icing as well. I leave them out to make the cake a bit prettier and easier to ice but feel free to add them in for more great strawberry flavor. Just mix them in after your icing is smooth and creamy and all other ingredients have been added.

  6. 7


    This year, the strawberry season here in NJ was over before we know it. We usually go picking several times but we only got to go once.
    I shared a recipe for a lovely crisp – strawberry rhubarb – from Baking from my home to yours (Dorie Greenspan’s wonderful cookbook). You could probably replace the rhubarb with apple if you don’t have any, but I would reduce the sugar a LOT.


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