Village Bank is proud to be the title sponsor of the Ashland Strawberry Faire for the second consecutive year. As such, we rallied our very own Villagers to share their best strawberry recipes with us so you can put those fresh berries to good use. Enjoy!
Spinach and Strawberry Salad
1 Bag Spinach
1 Quart Strawberries, sliced
For the Dressing:
- ½ cup oil
- ¼ cup cider vinegar
- ½ cup sugar
- 1 Tbsp. poppy seeds
- 2 Tbsp. sesame seeds
- ¼ tsp. paprika
- ¼ tsp. Worcestershire sauce
- 1 ½ tsp grated onion
Mix ingredients for the dressing. Pour dressing over spinach and strawberries just before serving. Toss.
Strawberry Cheesecake Tarts
- 1 (8oz) package cream cheese, softened
- 1 cup frozen strawberries, thawed
- ¼ cup powdered sugar
- 1 ½ cups frozen whipped topping, thawed
- 6 individual graham cracker pie shells
In a food processor or blender combine cream cheese, strawberries, and sugar. Process until smooth. Transfer to large bowl. Fold in whipped topping. Spoon mixture, mounding slightly, into individual pie shells. Refrigerate until firm, about 1-2 hours. Garnish with additional whipped topping and fresh strawberries.
Strawberry Icebox Cake
- 8 oz. cream cheese, at room temperature
- 1 c. powdered sugar
- 3 c. heavy cream, divided
- 1 tbsp. vanilla bean paste (can use extract)
- 1 tbsp. lemon zest
- 20 graham cracker sheets
- 1½ strawberries, sliced about ¼-inch thick (about 4½ cups)
- Beat the cream cheese in the bowl of a stand mixer with the beater attachment until smooth. Add the powdered sugar; beat until smooth.
- Scrape down the sides of the bowl. Add 1 cup of the heavy cream and beat at low speed until smooth. Add the remaining 2 cups of cream; beat at medium to medium-high speed until soft peaks form, increasing the speed as the mixture begins to thicken. Fold in the vanilla and lemon zest.
- Spoon ¼ cup of the cream mixture into the bottom of a 9-by-9-inch pan or baking dish; spread into a thin, even layer.
- Top with the graham crackers in a single, even layer, breaking them as needed to fit. Spread about 1½ cups of the cream mixture over the graham crackers, smoothing into an even layer using a spoon or offset spatula. Top the cream mixture with an even layer of the berries (about 1½ cups). Sprinkle evenly with ¼ cup of the almonds, if using.
- Repeat one more time, then top with a final layer of graham crackers, cream mixture, and berries.
- Cover with plastic wrap and refrigerate at least four hours – best if overnight.
- 1 box white cake mix
- 1 tablespoon self-rising flour
- 1 small box of strawberry gelatin
- ¾ cup vegetable oil
- ½ cup water
- ½ cup fresh strawberries
- 4 large eggs
Preheat oven to 350 degrees. Mix together, cake mix, flour, gelatin, oil, water and strawberries. Add eggs, one at a time, beating well with a mixer after each addition. Divide batter between 3 (8-inch) round cake pans that have been greased and floured. Bake for about 25 minutes. Let cool completely. Frost layer with icing and top with fresh strawberries.
- 1 stick butter
- 1 box powdered sugar
- ¼ teaspoon vanilla extract
- ½ cup frozen strawberries (thawed)
Beat butter with mixer, gradually adding sugar, until smooth. Add vanilla and strawberries, and mix well. Don’t add too much syrup from the strawberries or icing could become too thin.
Strawberry Lemon Spritzer
- ½ cup honey
- 8 strawberries, plus 1 more for garnish
- 12 oz. 7-Up soft drink
- Juice of 4 lemons (seedless if possible)
- 16 oz. sparkling water
- 1 lemon slice
In a small saucepan, simmer honey and ½ cup of sparkling water over medium-low heat, 2 minutes. Let cool. Place 1 hulled (muddled) strawberry in each 8-ounce glass, mash. Fill with ice.
In a pitcher, combine honey mixture, 7-Up soft drink and sparkling water; stir. Divide among glasses, garnish with berries and lemon slices.
You can substitute your favorite clear alcohol for the 7-Up.
Grandma's Strawberry Pie
- 1 cup sugar
- 1 egg white
- 4 Tbsp water
- 1 Tbsp white syrup
- 1/8 tsp cream tartar
- ¼ tsp vanilla extract
- 1-pint strawberries, cleaned and sliced
- 1 pre-baked pie shell
Place sugar, syrup, water & egg white in double boiler and beat with egg beater for 7 minutes or it stands in peaks. Remove from heat. Add cream of tartar and beat.
Put 1 pint strawberries in baked shell. Add part of mixture, and then some more berries.
Add rest of mixture. Let stand for 2-3 hours.
- 5 (3 oz.) packages of Strawberry Jellow
- 2 cups flaked coconut
- 2 cups ground pecans
- 1 can Eagle Brand Sweetened Condensed Milk
- 1/3 cup sugar
- Red food coloring
Mix Jello, coconut, pecans and milk together. Let it stand about 20 minutes. Shape into strawberry shapes. Mix sugar with a few drops of food coloring and roll each “berry” in colored sugar.
Fit4Kids Strawberry Salsa
- 1 medium lime, juiced
- 1 ½ teaspoon honey or maple syrup
- Pinch of salt
- 1 pint of strawberries, diced
- 1 jalapeño pepper, seeded and chopped (use a smaller
jalapeño for less heat, or leave in some seeds for more
- ½ small red onion, chopped
- ½ cup chopped fresh cilantro
- Crackers or tortillas to scoop
In a large bowl, whisk together the lime juice, honey and salt. Stir in the strawberries, jalapeño, onion and cilantro.
Give it a little taste! You might want to add more honey or more lime! Let sit in the refrigerator for 30 minutes. Then serve and enjoy!