Favorite Strawberry Recipes
Here are some strawberry recipes that our family has enjoyed and that we hope you will enjoy too! Return to the Strawberry page here.
STRAWBERRY PRETZEL SALAD
2 cups crushed thin stick pretzels
¾ cup butter or margarine (melted)
¼ cup sugar
Mix well and press into bottom of 9” x 13” baking dish. Bake at 400 degrees for 8 minutes.
1 (8 oz.) package cream cheese
1 (8 oz.) bowl of frozen dessert topping (Cool Whip)
1 cup sugar
Blend together until smooth. Pour over cooled crust. Chill until glaze is prepared.
1 large package of strawberry JELL-O
1 cup boiling water
1 cup cold water
2 ½ cups sliced fresh Altenburg’s strawberries (20 oz. frozen berries)
Prepare JELL-O according to directions, using the 2 cups of water (half the amount called for on the package). Fold in strawberries. Spread over filling. Chill until set.
VELVET CRUMB CAKE
1 ½ cups Bisquick baking mix
½ cup sugar
½ cup milk or water
2 tablespoons shortening
1 teaspoon vanilla
Preheat oven to 350 degrees. Grease and flour square pan, 8 x 8 x 2”. Beat all ingredients on low speed, scraping bowl constantly, for 30 seconds. Beat on medium speed, scraping bowl occasionally, for 4 minutes. Pour into pan.
Bake until wooden pick inserted in center comes out clean, 30 to 35 minutes. Cool.
This is a delicious cake for strawberry shortcake using Altenburg’s strawberries. The recipe may be doubled to make a 9 x 13” cake.
FANTASTIC FROZEN STRAWBERRIES
1 package Sure-Jell
4 quarts Altenburg’s strawberries
3 cups sugar
Put cleaned berries in large bowl with sugar. Mix carefully. Mix Sure-Jell with 1 cup water and boil 1 minute. Pour over berries and mix carefully. Let stand 10 minutes. Put in freezer containers. Berries will be bright red and thickened slightly. These taste like fresh strawberries.
1 cup flour
¾ tsp. baking powder
½ tsp. salt
¼ cup powdered sugar
½ cup butter (melted)
Combine and mix well. Pat dough on a 14” pizza pan. Bake at 350 degrees for 10 minutes.
1-8 oz. pkg. cream cheese
1-14 oz. can sweetened condensed milk
1/3 cup lemon juice
Blend together until smooth. Spread on cooled crust. Chill.
½ cup sugar
2 T cornstarch
½ cup water
1 qt. Altenburg’s strawberries (sliced)
Combine sugar and cornstarch in large saucepan. Add water, mixing well, and cook until thickened – about 5 minutes. Spread berries on filling. Pour on glaze slowly. Keep refrigerated.
1 pkg. piecrust mix (for a two crust pie)
1 1/3 cup sugar
3 T cornstarch
1 tsp. grated orange rind
1/8 tsp. salt
1 quart Altenburg’s strawberries, washed, hulled, and sliced
2 T butter
- Prepare piecrust mix, following label directions. Roll out half to a 12-inch round; fit into a 9-inch pie plate.
- Mix sugar, cornstarch, orange rind, and salt in a large bowl; stir in strawberries; spoon into shell. Dot with butter.
- Roll out remaining pastry; cut several slits near center to let steam escape; cover pie. Trim overhang to ½ inch. Turn under, flush with rim; flute.
- Bake in hot oven (425 degrees) 40 min. or until pastry is golden and juice bubbles up. Cool completely before cutting.
FRUIT DIP (Cream cheese)
1-8 oz. cream cheese
1-7 oz. marshmallow crème
2-3 T cherry juice for color
Beat well with mixer and then dip fresh Altenburg’s strawberries.
FRUIT DIP (Sour cream)
16 oz. sour cream
¼ cup brown sugar
½ tsp cinnamon (or to taste)
Mix well and then dip fresh Altenburg’s strawberries.
2 quarts fresh Altenburg’s strawberries, washed and hulled
1 ½ cup sugar
3 cups water
1 ½ cup lemon juice
Puree strawberries. Sieve to remove seeds. Combine sugar and water in saucepan. Stir and heat slowly until sugar dissolves. Mix with puree and lemon juice. Makes 1 ½ qts.