Strawberry ShortcakeStrawberry Shortcake

  • 3 cups all-purpose flour
  • 1/4 cup white sugar
  • 3 teaspoons baking powder
  • 1 cup butter
  • 2/3 cup heavy cream (or 2% milk works too)
  • 1 egg, beaten
  • 1 teaspoon vanilla
  • 3 cups sliced fresh strawberries
  • 3 tablespoons white sugar
  • whipped cream as desired (sweetened if you like)
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, mix flour, 1/4 cup sugar and baking powder. Cut in butter with pastry blender or two knives. The mixture should look very crumby. Stir in cream, vanilla and egg. Turn out onto a lightly floured surface and knead 2 minutes. Press into a half-inch thick sheet. Cut into squares or form into balls and press down slightly. Place on baking sheets.
  3. Bake in preheated oven 20 minutes, or until golden.
  4. Sprinkle 3 tablespoons sugar over sliced berries and mix gently.
  5. Let shortcakes cool. Slit horizontally and layer with whipped cream and then strawberries (use the juice as well), place the top on and repeat strawberry and whipped cream layers if you like.
  6. Enjoy!

Glazed Strawberry PieGlazed Strawberry Pie

  • 9 inch baked pie shell
  • 1 quart (4 cups) strawberries (more for a deeper pie)
  • 1 cup water
  • 1 cup sugar
  • 3 tbsp cornstarch
  • ¼ tsp salt
  • 1 tbsp butter
  • ¼ tsp vanilla
  • red food colouring
  1. Wash and hull berries and place in a large bowl.
  2. Take 1 cup of the smaller berries from the bowl and mash them in a medium saucepan, adding ¾ cup water. Bring berries and water to a boil for 2 minutes.
  3. Combine dry ingredients and add ¼ cup water to the dry ingredients. Mix them together till you get a smooth mixture.
  4. Slowly add and stir this mixture to the strawberry mixture. Cook until thick and clear (about 2 minutes). Remove from heat.
  5. Add butter, vanilla and, food colouring for a deep red colour (food colouring can be optional but it makes it look great). Mix together till even.
  6. Let mixture cool. When it is cool pour it over the remaining berries till they are all coated. Pour glazed berry mixture into a baked pie shell. Chill and serve. Garnish with whipped cream.
  7. Enjoy!

Strawberry BreadStrawberry Bread

  • 3 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp cinnamon
  • 2 cups sugar
  • 4 eggs
  • 1 ¼ cup oil
  • 2 cups mashed strawberries
  • 1 cup chopped nuts (optional)
  1. Preheat oven at 350 degrees F (175 degrees C).
  2. Mix dry ingredients together in a large bowl, sift together if at all clumpy.
  3. In a separate bowl beat eggs, add oil, strawberries and nuts.
  4. Make a well in the center of the dry ingredients and add the liquid mixture. Stir thoroughly but do not over mix.
  5. Pour into 2 greased loaf pans. Bake 50 minutes in preheated oven.
  6. Cool 10 to 15 minutes. Remove from pans and cool completely on wire racks.
  7. Enjoy!

Chocolate Strawberry CheesecakeChocolate Strawberry Cheesecake

  • 1 9-inch graham or chocolate pie shell
  • ¾ cup chocolate chips
  • 1 8 oz. package of cream cheese
  • 4 cups of berries, cleaned, hulled and sliced
  • ¾ cup of sugar
  • 2 tbsp of cornstarch
  • 1/3 cup water
  1. Melt chocolate chips using a double boiler or in the microwave then blend with cream cheese. You can soften the mixture with 1 tbsp of milk if you like. Spread mixture in pie shell.
  2. Cover the cream cheese with half of the strawberries.
  3.  Mix sugar and cornstarch in a pot, then add the water. Stir constantly over low heat till blended. Add the rest of the berries. When well blended pour over top of the cheesecake and chill.
  4. Top with whipped cream before serving if you like.
  5. Enjoy!

Strawberry JamKatie’s Strawberry Jam (No Pectin)

  • 4 cups strawberries (measured whole)
  • 4 cups of sugar
  • ½ cup strained lemon juice
  1. Wash and hull berries. Cut them in half or in quarters depending on their size.
  2. Put berries in a large dish or pot and mix in the sugar. Cover and let stand at room temperature overnight.
  3. Pour into a heavy pot and bring to a boil. Boil for 8 minutes. Add lemon juice and boil for another three minutes. (At this point mixture should sheet when poured off a cold metal spoon.)
  4. Remove from heat. Skim off foam. Pour into sterilized jars and fasten lids on. Makes four 1 cup jars. Let sit undisturbed till it makes a popping noise and the lid become indented. If this does not happen to one of them refrigerate it and use it first.
  5. Enjoy!

Strawberry TrifleStrawberry Trifle

  • Strawberries (about 4 cups)
  • Whipped Cream (about 3/4 cup)
  • Small (about 4 or 5) or large jellyrolls (1)
  • 1 package of instant vanilla pudding
  • 1 package of strawberry Jello
  • Some chocolate curls or grated chocolate bar for garnish (optional)
  1. Cut Jelly roll into 1 inch slices and layer on bottom of a large clear bowl.
  2. Prepare the Jello and put ½ on top of the cake layer.
  3. Wash, hull and slice the berries. Combine the other half of the Jello with the strawberries. Blend and add on top of the Jello layer. Chill.
  4. When the Jello is set prepare the pudding and add on top.
  5. Whip the cream and add on top. Finish off the desert with a sprinkle of grated chocolate bar or chocolate curls.
  6. Enjoy!

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