Oh, what to do with that flat of strawberries you picked up as you leave the Florida Strawberry Festival?
From starters to desserts, salads to main courses, Florida Strawberry Growers Association Director of Marketing Sue Harrell, affectionately known as “Strawberry Sue,” shares some of her favorite and easy-to-prepare strawberry recipes.
Here are a few recipes from her collection but more can be found at floridastrawberry.org.
Strawberry Pizza with Sugar Cookie Crust
This easy recipe uses just four ingredients and takes very little time to make. Just grab sugar cookie dough, cheesecake filling, strawberry glaze, and, most importantly, fresh Florida strawberries!
Ingredients
• 1 roll refrigerated sugar cookie dough
• 1 tub ready-to-eat cheesecake filling
• 1 qt. Florida strawberries, sliced
• 1 pkg. strawberry glaze
Directions
1. Preheat the oven to 350°F. Cut cookie dough into slices about 1/8 inch thick. Arrange on a medium-sized pizza pan with the edges of the cookie discs touching each other. Carefully flatten and spread the cookie dough out so there are no gaps. This is easiest done by hand. Make sure the cookie dough is an even thickness so that it bakes evenly.
2. Bake at 350 degrees about 8 minutes or until golden brown. Cool completely.
3. Spread cheesecake filling mixture over the cooled cookie crust.
4. In a medium-sized bowl, combine the Florida strawberries and glaze. Spread the strawberry mixture over the cream cheese layer.
5. Garnish with fresh Florida strawberries and enjoy your strawberry pizza with sugar cookie crust!
Strawberry Gorgonzola Salad
Florida strawberries are especially sweet and juicy which makes them go great with leafy greens and intense cheeses like gorgonzola.
Ingredients
• 6 cups of fresh spinach
• 1 cup of fresh strawberries, sliced
• 1/2 cup gorgonzola cheese
• 1/4 cup walnuts, chopped
• 1 apple, sliced thin
• 4 tbs of your favorite vinaigrette
Directions
Toss all ingredients and serve immediately.
Strawberry Pancakes
Marion Myers, the founder of Life Tastes Good, created this recipe, using a secret ingredient that keeps the pancakes light and fluffy.
Ingredients
• 2 cups all-purpose flour
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups buttermilk
• 2 eggs
• 1 teaspoon pure vanilla extract
• 2 tablespoons unsalted butter, melted
• 1 cup dried strawberries, chopped
• Vegetable oil
• Fresh fruit for topping (optional)
• Pure maple syrup
Directions
1. Heat a cast-iron skillet or griddle to medium heat. A stainless steel skillet will work nicely too, but try to avoid non-stick. I’ve found the pancakes don’t get a nice crisp, golden outside when using non-stick.
2. While the skillet is heating, mix 2 cups all-purpose flour, 1/4 cup sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt in a large mixing bowl.
3. Next, whisk 2 eggs into 1 1/2 cups buttermilk and add 1 teaspoon vanilla extract along with 2 tablespoons melted butter. Whisk to combine the ingredients. Pour the buttermilk mixture into the dry ingredients and stir until just combined. Be careful not to over mix. Lumps are okay.
4. Gently fold the dried strawberries into the batter.
5. Pour a little vegetable oil on a paper towel and coat the heated pan. I recommend using tongs to hold the paper towel so you don’t burn your fingers! The oil should just coat the pan. You don’t want the oil to pool at all as this will result in greasy, blotchy pancakes.
6. Spoon about 1/4 cup of batter into skillet per pancake and cook, undisturbed, for about 2 to 3 minutes or until bubbles appear all over the surface of the pancakes.
7. Flip over and continue to cook for about 1 minute longer. Please don’t press down on the pancakes at any time! We want fluffy pancakes! Remove pancakes and keep warm while you finish making the rest of the pancakes. Remember to re-oil the pan in the same manner prior to putting new batter in the pan.
8. Serve with fresh fruit if desired and pure maple syrup. Enjoy!
Note: To store pancakes for later use, cool them completely and store in an airtight container until ready to use.
Florida Strawberry Icebox Pie
Ingredients
4 cups Florida strawberries, sliced (or blueberries)
1 tablespoon granulated sugar
1 tablespoon cornstarch
1 tablespoon fresh squeezed lemon juice
1 tablespoon lemon zest
3 cups heavy whipping cream
1/4 cup confectioners sugar
1 teaspoon vanilla extract
8-10 full sheets of graham crackers, roughly crushed
Directions:
In a small saucepan over medium-low heat, combine 2 cups sliced berries and the next four ingredients. Cook, while stirring, until a sauce has formed, about five minutes. Remove from heat and cool. In a large mixing bowl, add the heavy cream, confectioners sugar and vanilla extract. Whisk to form stiff peaks. Line the inside of a 9 x 5 inch loaf pan with plastic wrap, extending the plastic wrap over edges for easier removal. To assemble, spread an even thin layer of the whipped cream on the bottom. Next, add a layer of crushed graham crackers, then a layer of sliced berries, then drizzle a layer of the berry sauce. Repeat the process. Until the pan is full. Cover the pie using the extended plastic wrap and freeze. Before serving, place the frozen pie in the refrigerator for one hour. Use the extended plastic wrap to remove pie from the pan and place on a platter. Slice and serve cold. Garnish with whipped cream, crushed graham crackers and/or berry sauce, if desired.