Strawberry pie recipe

Ingredients

• 2 quarts fresh strawberries
• ¾ cup granulated sugar
• 2 tablespoons cornstarch
• 1 cup boiling water
• 1 teaspoon vanilla extract
• 1 teaspoon fresh lemon juice
• 3-ounce package strawberry flavored gelatin
• 1 shortbread pie crust, pre-baked

Instructions

1. Wash strawberries and pat dry with paper towels. Hull and slice in half. Set aside.
2. Whisk together sugar and cornstarch in a small saucepan over medium heat. Add boiling water, whisking until it has thickened. Remove from heat and whisk in vanilla extract, lemon juice and strawberry gelatin. Allow to cool completely to room temperature.
3. Place strawberries into pre-baked shortbread crust and arrange to the final result you would like for your strawberry pie. Pour the cooled filling over top of the strawberries, being sure to coat them completely. Refrigerate until the strawberry pie has completely set, about 1½ - 2 hours.

Boozy strawberry lemonade slushies

Ingredients

• 1/2 cup sugar
• 1 cup water + 2 cups water
• 3 cups fresh strawberries, hulls removed
• 3/4 cup fresh-squeezed lemon juice
• 3/4 cup vodka
• 1/3 cup Cointreau liqueur
• Additional strawberries and lemon slices for garnish, if desired

Instructions

1. Add sugar and 1 cup water to a small saucepan over medium-high heat. Bring to a boil, stirring occasionally, until sugar has dissolved. Remove from heat and add remaining 2 cups water. Add to the pitcher of a blender along with strawberries, lemon juice, vodka, and Cointreau. Puree until completely smooth.
2. Pour into a large freezer-safe container and seal with lid or plastic wrap. Carefully transfer to freezer. Freeze until solid, 4-6 hours.
3. Remove from freezer. Scrape with a fork to loosen ice; stir with a spoon to mix ice and the rest of the ingredients back together if necessary. Spoon into glasses, decorate the glass with a strawberry and a lemon slice if desired, and serve with a straw and a spoon.

Jamba Juice Caribbean Passion Smoothie Copycat

Ingredients

• 2 cups natural orange juice
• 1 cup fresh or frozen strawberries
• 1 frozen banana
• 2 cups frozen peaches

Instructions

1. In a Vitamix blender, add ingredients in order listed. Blend on high until smooth and slushy.

Lava Flow Mocktails

Ingredients

• 46 oz. pineapple juice
• 40 oz coco lopez(Coconut)
• 1 pint half and half
• ice
• frozen strawberries in syrup
• 2 tablespoons water
• clear cups
• straws

Instructions

1. It’s really easy but my measurements aren’t exact. It’s one part pineapple juice to one part coco lopez. Usually it takes about three cans of coco lopez to one big can of pineapple juice. Then you add half and half until it turns white. So I’d say about 1 pint of half and half. In a separate bowl puree strawberries, sugar and water. Or you can puree frozen strawberries in syrup with a little water that seems to work a little better. You want it to be somewhat thick, almost like a syrup texture. 
2. Pour strawberries in the cup about an half an inch to an inch high. Put ice in your blender and pour the coconut mix in unitl it’s at an even height with the ice. Blend, then pour in the cup with strawberry mix. The strawberries should come up the sides of the cup. If it doesn’t, either thin out your strawberries a little bit, or before pouring the coconut take the cup and swish the strawberries around so they stick on the sides of the cup.

Mini Banana Split Pastry Dessert

Ingredients

• One package of puffed pastry sheets
• 1 egg
• sugar for sprinkling
• 1 small package banana pudding
• 2 bananas
• Fresh pineapple cut into about 1" wedges
• Fresh strawberries cut into slices
• Frozen whipped topping thawed
• about 1/4 cup chocolate syrup
• 8 maraschino cherries

Instructions

1. Preheat oven to 375 and line 2 cookie sheets with parchment paper
2. On a lightly floured surface roll each sheet into a 11 x 11 inch square
3. Cut 5 " circles and place on lined cookie sheets
4. With a small sharp knife, lightly score about 1/2" from edge in a circle shape being careful not to cut through pastry
5. Brush the 1/2" edge with the beaten egg and sprinkle with some sugar
6. Bake until golden brown
7. Remove from oven and using small knife again rescore the edge and push the centers of the pastries down to make a well
8. Cool completely
9. While pastry is baking, prepare banana pudding as directed and place in refrigerator to cool completely

To assemble

1. Place about 4-5 banana slices in each pastry well, top with about 3-4 tablespoons of banana pudding, add pineapple and strawberries around edge
2. Top with piped whipped topping and drizzle with chocolate sauce
3. Top with cherries and serve immediately
4. To make ahead and serve later, complete step through whipped topping. Just before serving drizzle with chocolate and top with cherry.

Strawberries and Cream Scones

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/3 cup granulated sugar
• 1 stick unsalted butter, VERY cold and cut into tiny pieces
• 1 large egg
• 1/2 cup whole milk
• 2 tablespoons heavy cream
• 1 cup fresh strawberries, hulled and quartered

For the egg wash

• 1 large egg, beaten
• 1 teaspoon milk or water
• 2 tablespoons sugar, for sprinkling

For glaze

• 2 tablespoons heavy cream
• 3/4 cup confectioners' sugar
• 1 teaspoon vanilla extract
• Tiny pinch of salt

Instructions

1. Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
2. In a large bowl combine flour, salt, baking powder, baking soda, and sugar; mix well to combine.
3. Cut the butter into small cubes then work it into the mixture until lit resembles a coarse meal.
4. In a small bowl whisk together the egg and milk, then add to flour/butter mixture. Use a fork to stir everything together until just moistened.
5. Add strawberries and using a rubber spatula gently fold them into the dough. Don’t worry if some of the berries break up a bit.
6. Empty the loose dough out onto a clean, floured work surface, then shape the dough into an 8-inch circle. You may need to knead the mixture a few times to get it to a workable texture.
7. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet, placing them 2" apart.
8. Lightly brush each scone with the egg wash, then sprinkle the tops with sugar.
9. Bake for 18 minutes, or until light golden brown.
10. Allow scones to cool for 10 minutes on the baking sheet. In the meantime you can make your glaze.

For the glaze

1. In a small bowl whisk together the heavy cream, confectioners' sugar, vanilla, and salt. Drizzle over semi-warm scones and serve at once.

Pavlovas with Strawberries, Vanilla Cream, and Basil Coulis

Ingredients

For the Meringues

• 4 large egg whites, room temperature
• 1 cup confectioner's sugar, divided into ¾ cup and ¼ cup
• 1½ teaspoons cornstarch
• ½ teaspoon white vinegar

For the Vanilla Cream

• ¾ cup chilled heavy whipping cream
• 1 tablespoon sugar
• ½ vanilla bean, split lengthwise

For the Strawberry Coulis

• ½ pint container strawberries, hulled
• 1 tablespoon sugar

For the Basil Coulis

• ⅓ cup packed fresh basil leaves
• ½ cup light corn syrup or light agave syrup

For Garnish

• 1 pint strawberries, halved, stems and leaves left on
• ⅓ cup crushed raw pistachios

Instructions

To make the Meringues

1. Position rack in the middle of the oven and preheat to 325 F degrees.
2. Trace six 2½-inch diameter circles on parchment paper, spacing apart about 2 inches. Invert paper onto baking sheet.
3. In a large bowl of an electric mixer fitted with a whisk, beat egg whites on medium speed until soft peaks form, about 4 minutes.
4. Gradually add ¾ cup sugar, beating until medium-firm peaks form, about 3 minutes.
5. Mix remaining ¼ cup sugar and cornstarch in a small bowl. Gradually beat sugar-cornstarch mixture into meringue batter, continue beating until very stiff, about 2 minutes. Beat in vinegar for 1 minute. Total beating time should be around 10 minutes.
6. Divide meringues equally among circles, mounding and filling the rounds completely.
7. Bake meringues for 40 minutes.
8. Turn oven off and keep meringues inside with the door closed for another 30 minutes.
9. Open door slightly and let meringues cool in oven until almost completely dry in center, about 30 minutes longer.
10. Can be made up to 3 days ahead. Cool completely and store in an airtight container at room temperature.
11. To make the Vanilla Cream: Combine cream and sugar in medium bowl. Scrape in seeds from vanilla bean. Using electric mixer, beat cream until soft peaks form.

To make the Strawberry Coulis

1. Purée strawberries and sugar in processor until smooth. Heat the purée over medium-low heat until syrup forms, about 3 minutes.

To make the Basil Coulis

1. Blanch basil leaves in a small saucepan of boiling water for 30 seconds.
2. Drain and transfer basil to bowl over ice to stop cooking. Squeeze out excess water from basil.
3. Purée basil with corn or agave syrup in blender. Cover and chill at least 2 hours or overnight to allow flavours to develop.
4. Bring basil coulis to room temperature. Strain syrup through a sieve before serving.

To assemble 

1. Divide the vanilla cream and place in the center of each meringue disc.
2. Top each with halved strawberries.
3. Spoon strawberry coulis and basil coulis around the meringue circle and over the strawberries.
4. Sprinkle with crushed pistachios. Serve immediately, or chill before serving.

White Wine Sangria with Strawberry Basil

Ingredients

• 1 lemon, thinly sliced
• 1pound strawberries, hulled and thinly sliced
• 2cups basil leaves, loosely packed
• 1 750 ml bottle Sauvignon Blanc

Instructions

1. Place the lemon slices, half of the strawberries, and half of the basil in a large pitcher and fill it with the wine. Refrigerate for at least 1 hour and up to 6 hours.
2. Fill half to two-thirds of another large pitcher with ice. Then add the remaining strawberries and basil.
3. Strain the infused wine into the prepared pitcher and stir. Pour the sangria into four stemless white wine glasses.

STRAWBERRY-KIWI FROZEN MOJITOS

INGREDIENTS

• 1 ½ cups chopped strawberries, frozen
• 1 ½ cups chopped kiwi, frozen
• 3 tablespoons simple syrup, divided
• 8 fresh mint leaves, divided
• 3 ounces rum, divided
• 3 ½ cups crushed ice, divided
• Strawberry and kiwi slices, to garnish
• Mint leaves, to garnish

DIRECTIONS

1. In a blender, combine the 1½ cups frozen strawberries, 1½ tablespoons simple syrup, 4 mint leaves, one shot of rum, and 1¾ cups of crushed ice. Blend until well combined and slushy-like.
2. Pour the strawberry mojito into 3 glasses, filling half-way.
3. Rinse out the blender jug and combine the remaining 1½ cups chopped kiwi, 1½ tablespoons simple syrup, 4 mint leaves, shot of rum, and 1¾ cups crushed ice. Blend to desired consistency.
4. Pour the kiwi mojito over the strawberry mojito.
5. Garnish with kiwi, strawberry, and mint.

Strawberry lemonade

Ingredients

• 1 ¼ lb strawberries, washed & cut in halves, about 4 cups
• 2 lemons, washed and quartered
• ½- ¾ cup honey or sugar to taste, adjust based on your preference and sweetness of strawberries
• 6 cups of water
• Ice

Garnishes

• Strawberry slices, lemon slices and/or fresh herbs (mint, lemon verbena, lemon balm, basil)

Instructions

1. Blend the strawberries, lemons and honey with 2 cups of water
2. Strain the strawberry lemon mix, add the additional 4 cups of water through the strainer
3. Taste and add additional honey/sugar if needed
4. Serve cold over ice and garnished with strawberry slices, lemon slices and herbs
5. First blend only the strawberries with the honey and 1 cup of water. You don’t need to strain this, it’s better to keep all the strawberries goodness. Then place the blended strawberries mix in a pitcher.
6. Then in the same blender, you don’t need to wash or rinse it, blend the quartered lemons with the 1-2 cups of water.
7. Strain the lemon mix into the pitcher, mix well and add the rest of the water. Taste and adjust sweetness level if needed.

Easy Strawberry Pie

Ingredients

• 1 refrigerated pie crust
• 2 cup sliced strawberries
• 2 1/2 tbsp cornstarch
• 1 1/4 cup sugar
• 1 1/2 cup water
• 1 box strawberry gelatin

Instructions

1. Preheat oven to 350.
2. Place pie crust in pie pan and crimp edge.
3. Use a fork to poke holes in bottom.
4. Bake for 15-18 minutes or until edges are browned.
5. Allow to cool.
6. Layer bottom with the sliced strawberries
7. Stir together water sugar and cornstarch and bring to a boil.
8. Simmer, stirring constantly, until thickened.
9. Remove from heat, add Jell-O and stir until dissolved.
10. Pour mixture over strawberries.
11. Refrigerate until set.
12. You cab decorate with whipped cream before serving.

vegan chocolate chip cheesecake stuffed strawberries

ingredients

3/4 c. raw whole cashews, soaked in water overnight (8 hours)
2-3 tbsp. water
1 tbsp. coconut oil
2 tbsp. lemon juice
1 tbsp. Grade B maple syrup (or raw agave nectar if you're following a strict raw diet)
1 tbsp. cacao nibs or chopped dark chocolate
1 lb. strawberries, hulled
1 tbsp. ground flaxseed
1 tsp. ground cinnamon

instructions

Combine cashews, 2 tablespoons of water, coconut oil, lemon juice, and maple syrup in blender or food processor. Blend until smooth, scraping sides of blender if necessary. If mixture is too thick or the blade of the blender gets stuck, add an additional tablespoon of water. Fold in cacao nibs or chocolate chips. Place mixture in bowl, cover, and refrigerate until firm, 2-3 hours.
Combine flaxseed and cinnamon in a small bowl. Use a spoon to fill each strawberry with cheesecake. (If you want to serve the strawberries upright on a platter, slice off the tips of each strawberry; you can fill them with a little more cheesecake if you're standing them up.) Sprinkle tops with flaxseed mixture and serve.

Lemon Chia Seed Pancakes with Roasted Strawberries

Ingredients

For the Roasted Strawberries:

• 1 lb. fresh strawberries, hulled and cut in half
• 1 tablespoon fresh lemon juice
• 1 tablespoon sugar in the raw

For the Lemon Chia Seed Pancakes:

• 2 cups Gold Medal white whole wheat flour
• 2 tablespoons granulated sugar
• Zest of 2 large lemons
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups buttermilk
• 2 large eggs
• 1/4 cup Land O Lakes® unsalted melted butter, cooled
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1/4 cup chia seeds
• Land O Lakes® Butter with Canola Oil, for serving

Directions

1. Preheat the oven to 375 degrees F. In a medium bowl, combine the strawberries, lemon juice, and sugar. Toss to combine. Pour strawberries on a greased baking sheet and roast for 20 minutes. Stir the strawberries and roast for an additional 7-10 minutes, until the strawberries are soft and juicy.

2. While the strawberries are roasting, make the pancakes. In a small bowl, combine the sugar and lemon zest. Rub together with your fingers until lemon is fragrant.

3. In a large bowl, whisk together flour, sugar/lemon mixture, baking powder, soda, and salt. In a small bowl, whisk together buttermilk, eggs, melted butter, lemon juice, and vanilla. Add wet ingredients to the flour mixture and stir just until combined. Do not over mix. Gently stir in the chia seeds.

3. Heat a griddle or pan to medium low heat. Coat with cooking spray. Drop about a 1/4 cup of batter onto heated skillet. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a spatula, and cook until browned on the underside, 1 to 2 minutes more. Continue making pancakes until the batter is gone. Serve warm with Land O Lakes® Butter with Canola Oil and roasted strawberries.