May is National Strawberry Month. Fresh strawberries are one of the most popular and refreshing treats anywhere and healthy too! Perfect for everything from cheesecake to mojitos to jam. And since the peak picking season starts in May, there will be plenty of juicy blooms.
Here are some juicy tidbits about strawberries:
- Strawberries are high in Vitamin C. Eating eight strawberries is all it takes to consume 140% of a child's recommended daily intake of Vitamin C. Good thing my grandson loves strawberries.
- You can find them all over the U.S. Strawberries are grown in all fifty states.
- They are ar related to a popular flower. Strawberries belong to the Rosaceae flowering plant family, which is also the family of the rose.
- Strawberries aren't berries. Fruits that fall into the berry category have seeds on the inside, not the outside.
- They are very stimulating. The French are convinced that strawberries serve as a powerful aphrodisiac, so much so that it's a tradition in the French countryside to serve cold strawberry soup to newlyweds.
Make something wonderful with those strawberries. Here are some delicious recipes:
Strawberry Mojito
Prep Time:
15 mins
Total Time:
15 mins
Ingredients
- white sugar, for rimming
- 2 large limes, quartered
- ½ bunch of mint leaves
- 7 strawberries, quartered
- 1 cup white sugar
- 2 cups club soda
- 1 cup white rum
- 8 cups ice cubes
Directions:
- Pour about 1/2 inch of sugar onto a small, shallow plate. Run a lime wedge around the rims of 8 cocktail glasses, then dip the rims into sugar to coat; set aside.
- Squeeze all of the lime wedges into a sturdy glass pitcher. Toss juiced limes into the pitcher along with mint, strawberries, and 1 cup sugar. Crush with a muddler to release strawberry juice and mint oil. Stir in club soda and rum until the sugar has dissolved.
- Pour into the prepared glasses over ice cubes to serve.
Strawberry Tart
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| photo cred Taste of Home |
TOTAL TIME: Prep: 30 min. + chillingYIELD: 8 servings.
TOTAL TIME: Prep: 30 min. + Chilling Bake: 40 min.YIELD: 8 servings.
Ingredients
- 1 sheet refrigerated pie crust
- 3 ounces German sweet chocolate, melted
- 2 packages (8 ounces each) of cream cheese, softened
- 3 tablespoons heavy whipping cream
- 2 teaspoons vanilla extract
- 1-3/4 cups confectioners' sugar
- 2-1/2 cups sliced fresh strawberries
- 1/4 cup red currant jelly
Directions
- Preheat oven to 450°. Unroll the crust and press onto the bottom and up the side of an ungreased 9-in. fluted tart pan with a removable bottom. Place on a baking sheet. Bake until golden brown, 10-12 minutes. Cool on a wire rack.
- Spread melted chocolate over the bottom of the crust. Refrigerate until almost set, 5-10 minutes. Meanwhile, in a large bowl, beat cream cheese, cream, and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over the chocolate layer.
- Arrange strawberries over filling; brush strawberries with jelly. Refrigerate for at least 2 hours. Remove the side of the pan before serving.
photo cred Taste of Home TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling YIELD: 8 servings.
Ingredients
- 1/2 cup plus 1 tablespoon sugar, divided
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 4 cups fresh strawberries (about 1-1/4 pounds), sliced
- Pastry for double-crust pie
- 2 tablespoons 2% milk
Directions
- Preheat oven to 425°. In a large bowl, mix 1/2 cup sugar, flour, and cinnamon; add strawberries and toss to coat.
- On a lightly floured surface, roll half of the dough into a 1/8-inch-thick circle; transfer to a 9-inch. pie plate. Trim crust even with rim. Add filling.
- Roll the remaining dough into a 1/8-inch.-thick circle. Place overfilling. Trim, seal, and flute edge. Cut slits in the top. Brush with milk; sprinkle with remaining sugar.
- Bake for 35-40 minutes or until the crust is golden brown and the filling is bubbly. Cover the edge loosely with foil during the last 20 minutes if needed to prevent over-browning.
- Remove foil. Cool on a wire rack 1 hour before serving.
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Creamy Strawberry French Toast Bake
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Ingredients
- 3 cups sliced fresh strawberries, divided
- 2 tablespoons sugar
- 1 package (8 ounces) of cream cheese, softened
- 1/2 cup confectioners' sugar
- 1 tablespoon grated orange zest
- 1 tablespoon orange juice
- 1 teaspoon vanilla extract
- 1 loaf (1 pound) cinnamon bread, cut into 1-in. pieces
- 5 large eggs
- 1 cup half-and-half cream
- Sweetened whipped cream
Directions
- Toss 2 cups of strawberries with sugar. In another bowl, beat the next 5 ingredients until smooth. Place half the bread in a greased 13x9-inch. baking dish. Spoon the cream cheese mixture over the bread. Layer with strawberry mixture and remaining bread. Whisk eggs and cream until blended; pour over top. Refrigerate, and cover overnight.
- Preheat oven to 350°. Remove the casserole from the refrigerator while the oven heats. Bake, uncovered, until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 5 minutes before serving. Top with whipped cream and remaining 1 cup strawberries.
Cinnamon-Strawberry Sundaes
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TOTAL TIME: Prep/Total Time: 10 min. YIELD: 4 servings.
Ingredients
- 1 tablespoon butter
- 2 tablespoons brown sugar
- 1 tablespoon lime juice
- 1/4 teaspoon ground cinnamon
- 2 cups frozen unsweetened strawberries, thawed and drained, or sliced fresh strawberries
- 2 cups vanilla ice cream
- 1 teaspoon grated lime zest
Directions
- In a small saucepan, melt butter over medium heat. Stir in brown sugar, lime juice, and cinnamon. Cook and stir until sugar is dissolved. Add strawberries; cook until tender, about 2 minutes longer. Serve with ice cream; sprinkle with lime zest.
Strawberry Shortcake Puffs
photo cred Taste of Home TOTAL TIME: Prep: 25 min. Bake 15 min. + cooling YIELD: 12 servings.
Ingredients
Directions
- Preheat oven to 400°. On a lightly floured surface, roll puff pastry to a 10-inch square; cut into 12 rectangles (approx. 3x2-1/2 in.). Place on ungreased baking sheets. Bake until golden brown, 12-15 minutes. Remove to wire racks; cool completely.
- In a large bowl, toss strawberries with 1/4 cup sugar. Let stand for 30 minutes, stirring occasionally. In another bowl, beat cream until it begins to thicken. Add vanilla and remaining sugar; beat until stiff peaks form.
- To serve, split pastries horizontally in half. Top each bottom half with 2 tablespoons of whipped cream and 1 tablespoon of strawberries; replace the top half. Top with remaining whipped cream and strawberries.
TOTAL TIME: 4 hrs Prep: 30 min. Additional time 3 hrs 30 mins YIELD: 10 servings
Ingredients
1 (3-ounce) package of strawberry-flavored gelatin (such as Jell-O®) - 1 cup boiling water
- 1 (8-ounce) package of cream cheese, softened
- 1 cup white sugar
- 1 teaspoon vanilla extract
- 1 (5-ounce) can of cold evaporated milk
- 1 (9-inch) prepared graham cracker crust
Directions
- Dissolve strawberry gelatin in boiling water in a bowl; cool in the refrigerator until thick, but not set, about 20 minutes.
- Beat cream cheese, sugar, and vanilla extract together in a bowl until smooth.
- Beat evaporated milk in a separate bowl with an electric mixer until whipped and thick. Gradually pour the strawberry gelatin mixture into evaporated milk, beating constantly. Fold the cream cheese mixture into the gelatin-milk mixture to form cheesecake filling.
- Set graham cracker crust on a baking sheet or plate to maintain stability. Pour cheesecake filling into the crust. Refrigerate until cake is set, at least 3 1/2 hours.
Easy Freezer Strawberry Jam Recipe
I made this jam last year. Check out the recipe by clicking the link above ↑
Do you go strawberry picking? If so, what do you do with all those lovely strawberries? Let us know by commenting below or sharing with us on our Facebook or Instagram pages.
Keep it sassy,
Kelly
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