Strawberry-Recipes ~ Super Food Recipes

Strawberries boast more vitamin-C than many other berries and a respectable 40 micrograms of folate.

The powerful B vitamin crucial to developing embryos.

The anthocyanidins found in these ruby-red mouthfuls also help protect against heart disease.

One pound of berries will yield about 4 cups hulled.

When you’ve had your fill of plain-ole strawberries, try one, or all of these deliciously delectable treats.

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

Strawberry-Recipes #1

Almond Cream with Strawberries

A dollop of lightly sweetened ricotta over fresh berries makes a sophisticated, super-simple dessert.

Makes 4 servings

Active Time: 10 minutes

Total Time: 10 minutes

Strawberry-Recipes Ease of Preparation: Easy


1/4 c. slivered almonds

2 c. strawberries, rinsed

1 c. part-skim ricotta

2 Tbs. sugar or Splenda

1/4 tsp. almond extract


1. Toast almonds in a small dry skillet over medium-low heat, stirring constantly, until golden and fragrant, 2 to 3 minutes.

Transfer to a plate to cool.

2. Hull strawberries, slice and divide among 4 dessert plates.

Mix ricotta with sugar (or Splenda) and almond extract until smooth.

Spoon over the strawberries and sprinkle with the toasted almonds.

Strawberry-Recipes ~ Nutrition:

Per serving:

189 Calories;

9 g. Fat (3 g. Saturated, 4 g. Monosaturated);

19 mg. Cholesterol;

17 g. Carbohydrates;

9 g. Protein;

2 g. Fiber;

79 mg. Sodium

Nutrition bonus: Vitamin-C (82% daily value), Calcium (19% dv).

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

Strawberry-Recipes #2

Buttermilk Cake with Strawberries

Mascarpone (Italian cream cheese) is blended with drained nonfat yogurt for a smooth, creamy cake filling.

Makes 12 servings

Active Time: 1 hour

Total Time: 2 1/2 hours (plus overnight draining of yogurt)

Strawberry-Recipes Ease of Preparation: Moderate

Buttermilk Cake Ingredients:

2 Tbs. fine dry breadcrumbs

1 Tbs. butter

2 Tbs. canola oil

1/3 c. buttermilk

1 1/2 c. unsifted cake flour

2 tsp. baking powder

Pinch of sea salt

2 large eggs, at room temperature

3/4 c. sugar

2 tsp. pure vanilla extract

Orange-Mascarpone Filling Ingredients;

2 c. nonfat vanilla yogurt, drained overnight in a cheesecloth-lined sieve in the refrigerator

1/4 c. mascarpone (Italian cream cheese)

2 Tbs. confectioners' sugar

1 1/2 tsp. grated orange zest

Orange Syrup & Strawberry Layers Ingredients:

1/4 c. sugar

1/4 c. fresh orange juice

1/4 c. Grand Marnier or other orange liqueur

4 c. fresh strawberries, hulled and sliced

1/2 c. red currant jelly, melted


1. To make the cake: Preheat oven to 350°F.

Lightly oil a 9-inch round cake pan or coat it with nonstick cooking spray.

Add breadcrumbs, tilting the pan to evenly coat the inside.

Tap out excess.

2. In a small saucepan, melt butter over medium-low heat.

Cook, swirling the pan, until the butter turns a nutty brown, about 30 seconds.

Pour the butter into a small bowl.

Whisk in oil, then buttermilk and set aside.

Sift flour, baking powder and salt into a small bowl and set that aside.

3. In a mixing bowl, combine the eggs and sugar.

Beat with an electric mixer on high speed until the mixture is thick and pale and falls in a ribbon when the beaters are lifted, about 5 minutes.

Beat in vanilla.

4. Sift half of the reserved dry ingredients over the egg mixture and fold in with a rubber spatula until blended.

Fold in half of the reserved buttermilk mixture.

Repeat with remaining dry ingredients and buttermilk mixture.

5. Pour the batter into the prepared cake pan.

Bake for 20 to 25 minutes, or until a skewer inserted in the center comes out clean.

Let the cake cool in the pan on a wire rack for 5 minutes, then turn out of the pan and place right-side up on the rack to cool completely.

1. To make filling and syrup and assemble cake: In a bowl, whisk drained yogurt, mascarpone, confectioners' sugar and orange zest until smooth.

2. In a small saucepan over low heat, dissolve sugar in 1/2 cup water.

Simmer gently for 5 minutes.

Remove from the heat and stir in orange juice and grand-marnier.

3. With a long serrated knife, cut the cake horizontally into 2 layers using a gentle sawing motion.

With a pastry brush, brush all of the syrup on the cut sides of the cake.

Place the bottom layer on a cake plate, cut-side up.

Spread half of the orange mascarpone filling over the bottom layer.

Arrange about one-third of the sliced strawberries in an even layer on top.

Spread with the remaining filling.

Place the second cake layer on top, cut-side down.

4. Brush the top of the cake lightly with about 2 tablespoons of the melted jelly.

Arrange the remaining sliced strawberries in straight rows on top.

Overlap the slices and reverse the direction of the slices in each row.

Cover the cake with plastic wrap and place in the refrigerator to chill for at least 1 hour.

5. Just before serving, remelt the remaining currant jelly and brush it over the strawberries on top of the cake.

Strawberry Recipes ~ Nutrition:

Per serving:

330 Calories;

9 g. Ft (4 g. Saturated, 2 g. Monosaturated);

50 mg. Cholesterol;

55 g. Carbohydrate;

6 g. Protein;

1 g. Fiber;

165 mg. Sodium;

221 mg. Potassium.

3 Carbohydrate Servings

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

Strawberry-Recipes #3

Strawberries with Sour Cream & Brown Sugar

Dessert doesn't get any simpler than strawberries dipped in sour cream and brown sugar!

Makes about 24 pieces

Active Time: 10 minutes

Total Time: 10 minutes

Strawberry-Recipes Ease of Preparation: Easy


2 pints strawberries

1/2 c. reduced-fat sour cream

1/2 c. light brown sugar


Arrange strawberries on a serving platter.

Place sour cream and brown sugar in separate small bowls.

To eat, dip a berry into sour cream and then into sugar.

Strawberry-Recipes ~ Nutrition:

Per strawberry:

29 Calories;

1 g. Fat (0 g. Saturated, 0 g. Monosaturated);

2 mg. Cholesterol;

6 g. Carbohydrate;

1 g. Protein;

0 g. Fiber;

2 mg. Sodium;

43 mg. Potassium.

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

Strawberry-Recipes #4

Strawberry Cream

Light and luscious, this berry-full dessert goes down nicely on a warm day.

A final spoonful of more diced berries on top adds sparkle.

Makes 4 servings

Active Time: 15 minutes

Total Time: 3 1/4 hours (including 3 hours chilling time)




3 Tbs. cold water

1 envelope unflavored gelatin

4 c. hulled strawberries

1/2 c. sugar

1 tsp. vanilla extract

3/4 c. reduced-fat sour cream


1 c. hulled strawberries, cut into 1/4-inch dice

2 tsp. sugar


1. To prepare cream: Stir together water and gelatin in a small heatproof cup or bowl.

Microwave, uncovered, on High until the gelatin has completely dissolved but the liquid is not boiling, 20 to 30 seconds.

(Alternatively, bring 1/2 inch water to a gentle simmer in a small skillet.

Set the bowl with the gelatin mixture in the simmering water until the gelatin has dissolved completely.)

Stir the mixture until smooth.

2. Place strawberries, sugar and vanilla in a food processor and puree.

Add sour cream; pulse to combine.

With the motor running, slowly add the dissolved gelatin.

Pour the cream into four 8-ounce bowls or wineglasses.

Cover and refrigerate until set, about 3 hours.

3. To prepare topping & serve: Toss diced strawberries and sugar in a small bowl; let stand until slightly juicy, about 2 minutes.

Divide among the creams.


Per serving:

231 Calories;

6 g. Fat (3 g. Saturated, 2 g. Mono-unsaturated);

18 mg. Cholesterol;

43 g. Carbohydrate;

4 g. Protein;

4 g. Fiber;

23 mg. Sodium.

Nutrition Bonus: Vitamin-C (180% daily value).

Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 3 days.

Add topping just before serving.

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

Strawberry-Recipes #5

Strawberry-Rhubarb Strudel

Spring’s best combo, strawberries and rhubarb, fill this simple strudel for two.

Makes 2 servings

Total Time: 1 hour

Strawberry-Recipes Ease of Preparation: Moderate

Health: Low Sat Fat, Low Cholesterol, Heart Healthy


1 c. sliced fresh strawberries

1/2 c. thinly sliced fresh or frozen (not thawed) rhubarb

2 Tbs. plus 1/2 tsp. sugar, divided

2 tsp. whole-wheat flour

2 tsp. instant tapioca

1/4 tsp. ground cinnamon

1/8 tsp. sea salt

5 sheets (9-by-14-inch) phyllo dough , thawed according to package directions (see Tip for Two)

5 tsp. walnut oil or canola oil


1. Preheat oven to 375°F.

Coat a baking sheet with cooking spray.

2. Combine strawberries, rhubarb, 2 tablespoons sugar, flour, tapioca, cinnamon and salt in a medium bowl.

3. Unroll phyllo sheets onto a clean, dry surface, keeping them in a stack.

Cover with a sheet of wax paper and then a damp kitchen towel.

(Keep the phyllo covered to prevent it from drying out while you work.)

Take one sheet of phyllo from the stack and place it on another clean, dry surface with a short side closest to you.

Starting at the center and working toward the edges, lightly brush the sheet with oil.

Lay another sheet of phyllo on top and brush with oil; repeat with the remaining sheets of phyllo.

4. Mound the strawberry-rhubarb filling on the lower third of the phyllo stack, leaving a 2-inch border at the bottom and sides.

Fold the long edges in toward the center and, starting at the short edge nearest you, roll the filling and phyllo into a cylinder.

Roll up firmly but not too tightly, to allow a little room for expansion.

5. Brush the strudel with oil and sprinkle with the remaining 1/2 teaspoon sugar.

Carefully transfer the strudel to the prepared baking sheet, placing it seam-side down.

Poke several steam vents in the top using the tip of a sharp knife.

6. Bake the strudel until golden brown, 30 to 35 minutes.

Cool on the pan for 10 minutes before serving.


Per serving

Calories - 346

Carbohydrates - 51 g.

Fat - 15 g.

Saturated Fat - 2 g.

Monounsaturated Fat - 4 g.

Protein - 4 g.

Cholesterol - 0 g.

Dietary Fiber - 3 g.

Potassium - 239 mg.

Sodium - 377 mg.

Nutrition Bonus: Vitamin-C (70 daily value).

Tip for Two: The 9-by-14-inch pieces of phyllo (or fillo or filo) dough are just the right size when making desserts for two, but phyllo comes in a variety of sizes.

Trim larger sheets to approximately the right size.

Leftovers: Each box of phyllo has more sheets than you'll need for a small dessert.

Store defrosted phyllo in the refrigerator or freezer.

Simply remove the sheets you need, re-roll the rest, wrap tightly in plastic and refrigerate for up to 1 month or freeze up to 9 months.

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * *

Strawberry-Recipes #6

Strawberry Vinaigrette

This is absolutely one of our best strawberry-recipes vinaigrette.

I cannot describe here just how good this vinaigrette is.

Try it and we certainly hope it becomes one of your favorite vinaigrette's as well!

If you don't want poppy seeds, simply omit, the vinaigrette is still fabulous!

If you prefer, use a sugar substitute (which we recommend), such as Splenda, there are only 23 calories in two tablespoons of this delicious dressing.

5 min. prep time.


16 oz. fresh or frozen strawberries.

6 Tbs. fresh squeezed real lemon juice.

1/4 c. sugar or substitute.

2 Tbs. cider vinegar.

2 Tbs. Extra Virgin Olive Oil (EVOO).

1/8 tsp. poppy seeds.

= 2.5 c.


Place the strawberries in a blender.

Cover and process until smooth.

Add lemon juice and sugar.

While processing, gradually add vinegar and oil in a steady stream and process until thickened.

Stir in poppy seeds.

Place strawberry vinaigrette in an airtight seal-able container and refrigerate until serving time.

There you have six scrumptious strawberry-recipes that should carry you through the strawberry season.

For more scintillating strawberry-recipes, you'll want to check back often as we continually test new recipes.

Visit's profile on Pinterest.


Natures Super Store

Super Food Recipes ~ Return


*** Our Featured Adverts ***