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From sweet treats to savory salsa, here are some delicious strawberry recipes to try this summer.

Grilled peach and strawberry salad

WHAT YOU'LL NEED:4 large firm peaches (about 1
Credit: Marge Perry

4 large firm peaches (about 1 pounds), quartered
1 teaspoon canola oil
2 cups strawberries, sliced
2 tablespoons sugar
1/4 cup fresh mint, chopped
1 teaspoon lime zest


1. Heat the grill for direct-heat cooking.

2. Toss the peaches with the oil, taking care to lightly coat the cut surfaces.

3. Place the peach wedges, cut-sides down, across grill. Cook 5 minutes on each cut side, or until the peaches are well marked and lift easily from the grill. Allow to cool slightly and cut into 1-inch pieces.

4. Toss the strawberries with the sugar, mint and lime zest. Gently stir in the peaches. Taste, and add sugar if needed. Makes 6 servings.

Mixed berry shortcake

WHAT YOU'LL NEED:2 1/4 cups biscuit mix such
Credit: Marge Perry

2 1/4 cups biscuit mix such as Bisquick
2/3 cup 1 percent milk
4 quarts (any combination) strawberries, blackberries and raspberries, trimmed and cut as needed
1/3 cup sugar (depending on sweetness of berries)
3/4 cup heavy cream
1/2 cup confectioners' sugar
7 ounces creme fraiche


1. Preheat oven to 450 degrees. Combine mix and milk in a bowl, stirring only until a soft dough forms. Place dough on a lightly floured surface and knead 10 times. Roll to 1/2 inch thick. Cut into 9 biscuits with a 21/2-inch biscuit cutter. Place on an ungreased baking sheet and bake 8 to 10 minutes until golden brown. Let cool.

2. Toss the berries with the sugar and let stand at room temperature.

3. Using an electric mixer, whip the cream to soft peaks; add the sugar a little at a time, whipping between additions. Add the creme fraiche a little at a time, again whipping between additions.

4. Split the cooled biscuits horizontally; place the bottoms on individual plates. Top with berries and whipped topping, place top of biscuit on top just before serving. Makes 9 servings.

Banana split with dulce de leche and strawberries

WHAT YOU'LL NEED:1/4 cup heavy cream1 tablespoon sugar1/2
Credit: Gordon M. Grant, Recipe by Lauren Chattman

1/4 cup heavy cream
1 tablespoon sugar
1/2 teaspoon vanilla
1 banana, split lengthwise
1 1/2 cups coconut or vanilla ice cream
1/2 cup stemmed and sliced strawberries, plus 3 small strawberries, stemmed
1/4 cup dulce de leche or other caramel sauce
2 tablespoons sweetened flaked coconut, toasted


1. Whip cream, sugar and vanilla with an electric mixer until cream holds soft peaks.

2. Place banana slices in a long, narrow, shallow dish. Arrange 3 scoops of ice cream on top of banana. Spoon sliced strawberries over ice cream and drizzle with about half of the dulce de leche sauce. Top with whipped cream, drizzle with more dulce de leche and sprinkle with coconut. Top each mound of ice cream and whipped cream with a small strawberry. Serve immediately. Makes 2 servings.

Strawberry cheesecake smoothie

WHAT YOU'LL NEED:8 ounces strawberries (plus 4 additional
Credit: Marge Perry

8 ounces strawberries (plus 4 additional berries for garnish)
6 ounces vanilla nonfat yogurt
6 ounces Neufchatel cream cheese
2 tablespoons confectioners' sugar
2 cups ice cubes
2 teaspoons graham cracker crumbs


1. Combine the berries, yogurt, Neufchatel, sugar and ice in a blender, and puree until smooth.

2. Pour into 4 glasses; top each with 1/2 teaspoon of the graham cracker crumbs and garnish each glass rim with a whole berry. Makes 4 servings.

Ginger panna cotta with strawberries and mint

WHAT YOU'LL NEED:1/2 cup milk1 envelope unflavored gelatin2
Credit: Gordon M. Grant, Recipe by Lauren Chattman

1/2 cup milk
1 envelope unflavored gelatin
2 cups heavy cream
3/4 cup sugar
1 (3-inch) piece fresh ginger, peeled and sliced
1/2 teaspoon pure vanilla extract
1/3 cup water
1/2 cup mint leaves
1 cup strawberries


1. Pour milk into a small bowl and sprinkle with gelatin. Let stand until gelatin dissolves, 1 to 2 minutes.

2. Combine cream, cup sugar and ginger in a small, heavy saucepan and bring to a boil. Remove from heat, add gelatin mixture and whisk constantly for 1 minute to dissolve gelatin. Let stand 15 minutes to steep. Stir in vanilla and strain into four ramekins or custard cups. Refrigerate until firm, at least 6 hours or overnight.

3. Bring water and remaining cup sugar to boil in a small saucepan. Stir in mint leaves and let stand 10 minutes to steep.

4. Place strawberries in a bowl and pour mint syrup through a strainer and into bowl, pressing down on leaves with a spoon. Let stand 10 minutes to cool to room temperature.

5. Fill a medium-size bowl with very hot tap water. One at a time, run a paring knife around each panna cotta, then dip bottom half of ramekin in water for 30 seconds. Place a small plate on top of mold, invert, tap bottom of mold and lift off plate. Arrange berries around each panna cotta and serve immediately. Makes 4 servings.

Roll-It-Up Strawberry Roulade

WHAT YOU'LL NEED:For the cake:1 cup sugar1 teaspoon
Credit: FamilyFun Magazine


For the cake:
1 cup sugar
1 teaspoon orange zest
3/4 cup flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
4 eggs, separated, plus one yolk
2 tablespoons vegetable oil
3 tablespoons milk
1 teaspoon vanilla extract

For the filling:
1 pound strawberries, washed, hulled and sliced
1 tablespoon sugar
1 teaspoon orange zest
1 cup heavy cream
1 tablespoon sour cream
3 tablespoons confectioners' sugar, plus more for dusting


1. Heat the oven to 350 degrees. Coat a rimmed baking sheet with butter, cover it with parchment paper, then coat the paper with butter.

2. Make the cake. In a small bowl, whisk cup of sugar and the zest together. Add the dry ingredients and whisk until well blended. In a large bowl with a hand mixer set on high, beat together the five egg yolks, oil, milk and vanilla. Combine the mixtures and beat until blended.

3. In a large bowl with a hand mixer set on high, beat four egg whites until soft peaks form, about 1 1/2 minutes. Add the remaining sugar and continue beating until stiff peaks form, about 1 minute more. Fold the egg whites into the batter, then pour it onto the prepared baking sheet. Use a spatula to spread it evenly. Bake until the top of the cake is light brown, about 15 minutes. Let cool.

4. Meanwhile, prepare the filling. In a small bowl, toss the berries, sugar and zest.

5. In a large bowl with a hand mixer set on high, beat the remaining ingredients until stiff peaks form, about 2 minutes.

6. Spread the filling onto the cake, leaving a 1-inch border. Scatter the berries on top. Beginning at the short end, roll the cake, letting the parchment fall away while you work. Place the cake seam side down on a platter and dust with confectioners' sugar.

Strawberry-basil granita

WHAT YOU'LL NEED:1/2 cup water1/3 cup sugar1/4 cup
Credit: Marge Perry

1/2 cup water
1/3 cup sugar
1/4 cup red wine
16 ounces strawberries (about 4 cups)
1 tablespoon chopped fresh basil (plus leaves for garnish)


1. Combine water and sugar in a small saucepan; bring to a boil, stir and immediately lower heat to simmer. Stir until sugar is dissolved, about 2 minutes. Remove from heat, stir in wine and let stand.

2. Remove stems from the berries and puree in food processor until fairly smooth. Combine with sugar-wine mixture and basil, and transfer to a shallow baking dish (9 by 7 inches or 8 by 8 inches). Drape loosely with plastic wrap and place in freezer. After a couple of hours, and occasionally thereafter, scrape freezing mixture with the tines of a fork to loosen and crumble. Allow to freeze overnight.

3. Before serving, scrape with a fork one final time until mixture resembles finely shaved ice. Spoon into wine or martini glasses and garnish each serving with a sprig of basil. Makes 4 servings.

Strawberry frangipane

WHAT YOU'LL NEED:Butter, for greasing the baking dish5
Credit: Eve Bishop, Recipe by Lauren Chattman adapted from "The Art of French Baking" by Ginette Mathiot

Butter, for greasing the baking dish
5 large egg yolks
1 cup superfine sugar
1 1/2 cups whole or slivered almonds, finely ground in a food processor
1/2 teaspoon pure vanilla extract
1/8 teaspoon salt
1 pound small strawberries, washed, dried and hulled
Confectioners sugar for dusting (optional)


1. Preheat oven to 375 degrees. Grease a 9-inch tart pan and place on a baking sheet.

2. In the bottom of a double boiler or in a medium-size saucepan, bring 2 inches of water to a bare simmer. In the top of the boiler, or in a stainless-steel bowl big enough to rest on top of the saucepan, whisk together the yolks and sugar. If using a saucepan, set bowl over the pan without letting it touch the water. Whisk constantly until mixture is pale, tripled in volume, and just warm. Fold in almonds, vanilla and salt.

3. Smooth frangipane into prepared pan. Arrange strawberries, pressing them into frangipane so they are mostly submerged in batter. Bake until crust is golden brown and batter is set, about 30 minutes. Transfer to a wire rack and let cool to warm room temperature. Dust with confectioners' sugar, if desired, and serve warm, or let cool completely before serving. Makes 6 to 8 servings.

Cream Cheese "Crepes" with Warm Strawberries

WHAT YOU'LL NEED: 8 tablespoons cream cheese, softened
Credit: Eve Bishop

8 tablespoons cream cheese, softened
1/2 cup orange marmalade
8 egg roll wrappers
3 tablespoons unsalted butter
1 tablespoon sugar
1 pint fresh strawberries, stemmed and sliced
1/4 cup Grand Marnier or other orange liqueur

TIP: If you'd like, substitute orange juice for the liqueur.


1. Spread 2 tablespoons cream cheese and then 1 tablespoon marmalade in a 1-inch-thick line across the bottom quarter of each egg roll wrapper. Roll up tightly.

2. Heat the butter in a large skillet over medium heat. Carefully add the crepes, seam sides down, and sprinkle with sugar. Cook until golden brown on bottoms, 1 to 2 minutes. Carefully turn with a spatula and cook until golden on both sides, another minute.

3. Transfer crepes to four serving plates, 2 crepes on each plate.

4. Add the strawberries and liqueur to the pan, turn the heat to medium-high, and cook just until the alcohol has cooked off, about 1 minute. Spoon berries over each portion and serve immediately. Makes 4 servings.

Strawberry, mascarpone and amaretti parfaits

WHAT YOU'LL NEED:1 cup mascarpone1 tablespoon Amaretto or
Credit: Gordon M. Grant, Recipe by Lauren Chattman

1 cup mascarpone
1 tablespoon Amaretto or other almond liqueur
1/4 cup heavy cream
1/4 cup sugar
6 amaretti cookies, crumbled
1 cup stemmed and sliced strawberries


1. Combine mascarpone, Amaretto, cream and 2 tablespoons sugar in a bowl. Beat with a mixer until smooth.

2. Divide crumbled cookies among 4 parfait glasses. Spoon strawberries over cookies, then top with mascarpone mixture. Refrigerate for at least 30 minutes and up to 3 hours before serving. Makes 4 servings.

Strawberry cream brunch cake

WHAT YOU'LLL NEED:For filling:1 package (8 oz.) cream
Credit: "The Big Book of Bread," Betty Crocker


For filling:
1 package (8 oz.) cream cheese, softened
1/4 cup sugar
2 tablespoons all-purpose flour
1 egg

For cake:
2 1/4 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sour cream
1 teaspoon almond extract
1 egg
1/2 cup strawberry or raspberry preserves
1/2 cup sliced almonds


1. Heat oven to 350 degrees. Grease bottom and side of 10-inch springform pan or 117-inch (2-quart) glass baking dish with shortening; lightly flour.

2. In small bowl, mix all filling ingredients until smooth; set aside.

3. In large bowl, mix 2 cups flour and cup sugar. Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs. Reserve 1 cup of the crumb mixture. Stir baking powder, baking soda, salt, sour cream, almond extract and egg into remaining crumb mixture. Spread batter over bottom and 2 inches up side (about inch thick) of pan.

4. Pour filling over batter. Carefully spoon preserves evenly over filling. Mix almonds and reserved crumb mixture; sprinkle over preserves.

5. Bake springform pan 50 to 60 minutes, 117-inch dish for 35 to 45 minutes, or until filling is set and crust is deep golden brown. Cool 15 minutes; remove side of springform pan. Serve warm or cool. Store covered in refrigerator.

Strawberry apple bars

WHAT YOU'LL NEED:5 tablespoons unsalted butter, plus extra
Credit: Ella's Kitchen

5 tablespoons unsalted butter, plus extra for greasing
2 cups rolled oats
1/3 cup steel-cut oats
1/3 cup raisins
2/3 cup chopped dried apples
1/3 cup chopped dried strawberries or dried cherries
1/3 cup honey
1 egg, beaten


1. Preheat the oven to 350 degrees. Grease an 8-inch square cake pan or shallow baking pan and line the bottom and sides with parchment paper, creasing the paper at the corners. Grease the paper.

2. In a bowl, mix together the two types of oats, raisins, apples and strawberries or cherries.

3. Put the butter and honey into a saucepan and heat gently until the butter has melted but the mixture is not boiling. Pour the honey mixture over the dry ingredients, add the egg and mix together well.

4. Spoon the mixture into the prepared pan, level the top and press down firmly. Bake in the oven for 25 to 30 minutes, until turning pale golden. Let cool completely in the pan. To serve, cut into 12 slices. Store in an airtight container for up to four days.

Strawberry salsa

This is good on grilled fish, with tortilla
Credit: Gordon M. Grant, Recipe by Lauren Chattman

This is good on grilled fish, with tortilla chips or spooned over slices of fresh mozzarella.

2 cups stemmed and diced strawberries
1 avocado, pitted, peeled and diced
1 jalapeno pepper, seeded and finely chopped
Juice from 1 lime
2 tablespoons finely chopped fresh cilantro
1 teaspoon sugar
1/4 teaspoon salt


Combine strawberries, avocado, jalapeno, lime juice, cilantro, sugar and salt in a bowl and gently toss. Serve immediately with grilled fish or tortilla chips. Makes 4 to 6 servings.

Strawberry-rhubarb crisp

WHAT YOU'LL NEED:Filling:1 pound rhubarb cut into 1/2-inch
Credit: Marge Perry


1 pound rhubarb cut into 1/2-inch pieces
2 pounds strawberries, quartered
1 cup sugar
1/4 cup plus 2 tablespoons cornstarch

1 cup all-purpose flour
2/3 cup brown sugar
1 cup oats
1/2 teaspoon salt
1 stick butter, cut into bits
2/3 cup chopped pecans


1. Preheat oven to 350 degrees. Coat an 8-inch-square baking dish with cooking spray.

2. Combine the rhubarb, strawberries, sugar and cornstarch in a bowl. Toss until thoroughly combined, then transfer to the prepared baking dish.

3. Topping: Combine flour, brown sugar, oats, salt. Work butter in with a pastry fork or your fingers until mixture resembles coarse crumbs. Stir in pecans, and sprinkle mixture over top of fruit.

4. Bake 55 to 60 minutes, until the mixture bubbles up on the edges. Allow to cool before serving. Makes 9 servings.

Strawberries with sweetened ricotta and balsamic-black pepper syrup

WHAT YOU'LL NEED:1 cup balsamic vinegar1/2 cup plus
Credit: Gordon M. Grant, Recipe by Lauren Chattman

1 cup balsamic vinegar
1/2 cup plus 2 tablespoons sugar
1 tablespoon cracked black peppercorns
1 1/2 cups stemmed and sliced strawberries
2 cups full-fat ricotta cheese


1. Combine vinegar, 1/2 cup sugar and peppercorns in a small saucepan; bring to a boil over medium heat. Simmer, adjusting heat as necessary, until reduced by half. Strain into a bowl or small measuring cup and cool to room temperature.

2. Combine ricotta and remaining 2 tablespoons sugar in a medium bowl. Divide among 4 dessert bowls. Spoon strawberries over ricotta, drizzle with syrup and serve immediately. Makes 4 servings.

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