You’ve loaded up the kids (including the neighbors), you’ve gone to the strawberry farm, you’ve braved the extreme heat, and now you’re home with a gazillion quarts of strawberries that need to be eaten RIGHT NOW! Don’t worry, I have you covered!
There is no better sign of the beginning of summer than that juicy ripe red strawberry freshly picked off the vine. Strawberries mark the beginning of the Summer growing season here in Massachusetts and it’s fun to start the CSA season with such a treat. We are only two weeks into Strawberry Season and we’ve eaten 10 quarts of berries. It’s my favorite fruit to eat right out of the container and it’s also really fun to make all kinds of treats with them.
It can be a lot of work to use all the strawberries we pick (or buy), but I never regret it come winter. In the dark days of winter, I can make strawberry something and it reminds me that Summer always comes. I’ve put together my favorite ways to use this delightful little gift from nature. Which ones do you want to try?
Strawberries & Cream—This makes a terrific afternoon snack or an easy and light dessert. Pour some heavy cream in a bowl, add a little powdered sugar (you don’t need much at all), and mix with a handheld mixer until soft peaks form. Dip your strawberries in it and watch them disappear.
Make jam—Strawberry jam is the one jam in our house that always gets eaten before Winter is over. It’s everyone’s favorite and for good reason. I’ve made pectin-free, sugar-free jam before, but my favorite is the traditional Ball recipe. It takes a few hours and makes a huge mess, but it’s so worth it.
Strawberry Galette - I’m not a huge fan of pie, but I can always go for a good galette. The Any-Kind-of-Fruit Galette is a great way to use strawberries. I also love mixing late-season strawberries with early-season peaches to make this galette.
Strawberry sauce—It’s good on waffles, yogurt, and just about anything else you could want. There’s no recipe for this, I just puree some strawberries and add a little maple syrup or honey. It’s delicious on top of yogurt, or you can heat it up and drizzle over pancakes or waffles. You really can’t go wrong with pureed strawberries.
Strawberry Syrup—Strawberry Syrup is a fantastic addition to your favorite cocktail. You can mix it with Sparkling Water to make Strawberry Sodas. You can add a little to plain water - because why not? This is a super easy canning recipe and is a great thing to start with if you’re new to canning. I love to pull it out in February and make pink everything. Pink milk, pink lemonade, pink water … you get the picture.
Strawberry milk— Remember when we could request strawberry milk for lunch in Elementary School? I’m sure it was made with terrible artificial flavoring, but it was always delicious. To treat my kids to the same fun experience, I use strawberries to make Strawberry Milk once a year. In the words of my husband, “Restaurants should sell this stuff … ‘Seasonal strawberry milk!” Because it doesn’t have sugar, and only a small amount of honey, it’s a fantastic breakfast treat. And much healthier than the Strawberry Carnation Instant Breakfast I used to drink as a kid.
Strawberry ice cream—During the summer, it seems our ice cream machine is always working. I usually stick to vanilla, but this year I’m vowing to expand our horizons. This recipe requires no cooking – and I can’t wait to taste the final product!
Strawberry Popsicles—Like the ice cream maker, our popsicle molds are never empty for very long. These pops are so easy and so delicious – they’ll be gone before you know it!
Strawberry Lemonade—Once upon a time I canned Strawberry Lemonade Concentrate, but I can’t remember the recipe I used. This Pink Lemonade recipe is great for an afternoon picnic. Pour it in a mason jar and bring it to your next beach outing and everyone will be happy!
Strawberry Summer Cake—It’s not Summer without a Strawberry Summer Cake. This is my favorite easy dessert. I always mean to make extra and freeze them, but it seems they always get eaten before they can be stored.
Pink Lady Cake—The Pink Lady Cake is one of my favorite cakes for Valentine’s Day. I know what you’re thinking. “But wait, Crystal, Valentine’s Day is 8 months away!” There are two ways to save your fresh strawberries for Pink Lady Cake. You can make the cake now. Wrap it in Saran Wrap (I double wrap it) and freeze it until February. Or you can measure the strawberries, cut off the tops and freeze them in a Ziplock baggie. You’re going to puree them eventually anyway, so it doesn’t matter if they stick together. Make sure you label it “for Pink Lady Cake” so you don’t forget which bag it is. Come February, pull the bag out of the freezer, let it thaw, and then proceed with the recipe as written.
Red & Black—A spicy twist on a Strawberry Margarita, this is my absolute favorite summer cocktail.
Eat them—Simple, right?? It’s funny how often we overlook the simple. They are only fresh in spring – so eat them up … and savor every bite!
Strawberry Top Infused Water—I try my hardest not to waste any part of our CSA share. It would be easy to compost those strawberry tops, but I love to throw them in a half gallon mason jar, add a few sprigs of mint, and maybe a slice or two of lime, and cover it with water. Infuse it for 6-12 hours, strain it, and you have the most beautiful pink water. It’s refreshing, and it’s fun. And you’ve used every single part of your berry!
Freeze them—Berries are one of the easiest fruits to prepare for freezing. You simply wash them, cut the greens off, and pop them in the freezer. It’s best if you freeze them in a single layer on a cookie sheet for 30 minutes or an hour before putting them in a freezer bag. Then – just use them as you would store-bought frozen strawberries. When I’m short on time (or feeling super lazy), this is how I make sure my strawberry bounty doesn’t go bad. Then I make jam or other goodies later in the year when I’m feeling inspired.
Do you have any other favorite strawberry recipes?
