5 Recipes for National Strawberry Month
May is National Strawberry Month, and it is the perfect time to indulge in all of the sweet strawberry recipes. There are many great strawberry recipes you can try whether it is National Strawberry Month or not. Strawberries are delicious and sweet to enjoy. You can choose from a variety of recipes that you can enjoy.
There are many strawberry recipes available that you can choose from. One of the most common and popular recipes is Strawberry Shortcake. Strawberry Shortcake can be prepared in 20 minutes and can be done in one hour.Ingredients
1 ½ pounds strawberries, stemmed and quartered
5 tablespoons sugar
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
2 tablespoons sugar
¾ teaspoon salt
1 ½ cups heavy cream
1 ½ cups heavy cream, chilled
3 tablespoons sugar
1 ½ teaspoons vanilla extract
1 teaspoon freshly grated lemon zest
Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop at least 30 minutes.
Preheat the oven to 400 degrees Fahrenheit.
Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased, 8-inch square pan until golden, 18 to 20 minutes. .
Remove shortcake from pan and place on a rack to cool slightly. Cut into six pieces and split each piece in half horizontally.
Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
Whipped cream: using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form about 1 ½ to 2 minutes.
Strawberry Lemonade is another great recipe to enjoy during National Strawberry Month. This drink can be refreshing and it is best served cold. Strawberry Lemonade can be prepared in 45 minutes.Ingredients
Zest of one lemon in wide strips
2 cups sugar
2 cups chopped hulled strawberries
2 cups fresh lemon juice (from about 10 large lemons)
¼ teaspoon salt
Make the lemon syrup: Bring the lemon zest, 1 ½ cups sugar and 1 ½ cups water to a boil in a medium saucepan, stirring, until the sugar dissolves; let cool to room temperature.
Meanwhile, make the strawberry syrup: Toss the strawberries and the remaining ½ cup sugar in a bowl and let sit at room temperature until the sugar dissolves, about 45 minutes. Strain the strawberry mixture; reserve the strawberry syrup and berries separately.
Make the lemonade: Combine the lemon juice, lemon syrup, salt, and 2 cups cold water in a pitcher. For each drink, put about 1 tablespoon of the strawberry syrup in a tall glass. Fill with ice, then top the lemonade and some of the reserved strawberries.
Frozen Strawberry Cheesecake is another great recipe to try during National Strawberry Month. Not only is this recipe a good one to make and try, but it is also easy to make. You can enjoy this delicious frozen treat.Ingredients
½ gallon good-quality strawberry ice cream
1 ½ cups fine graham cracker crumbs
6 tablespoons melted butter
¼ cup plus 2 tablespoons sugar
1 store-bought cheesecake (8 or 9 inch), room temperature
1 pint strawberries, hulled and cut into pieces
½ lemon, juiced
Set the ice cream out at room temperature to soften for about 30 minutes. Meanwhile, use a fork to mix together the graham cracker crumbs, butter, and ¼ cup sugar in a bowl. Press this mixture over the bottom and sides of a 9-inch springform pan with your fingers; then press all over with the flat bottom of a glass to get the crust really well pressed together and compact. Set aside.
When the ice cream has softened, cream it in a mixer with a paddle attachment (or by hand in a bowl with a wooden spoon) until soft and creamy, but not melted. Break the cheesecake into pieces and beat or fold it into the ice cream. Pour the mixture into the prepared springform pan and smooth the top. Put that in the freezer to set.
Now combine the strawberries, the remaining 2 tablespoons sugar, and the lemon juice in a non-reactive saucepan and warm over medium heat just until the strawberries begin to break down and give off their juice, 3 to 5 minutes. Stick that into the refrigerator to chill.
When you’re ready to serve, remove the sides of the springform pan and put the frozen cheesecake on a cake plate. Spoon the strawberries over the top and serve.
Ingredients2 cups crushed ice½ cup strawberries puree (frozen can or fresh strawberries, pureed)1 cup tequila2 limes, juicedSplash Triple SecSplash simple syrup (equal amounts sugar and water heated until sugar dissolves, then cooled)DirectionsCombine in a blender, ice, strawberry water, tequila, lime juice, Triple Sec, and simple syrup. Puree until smooth. Pour into rocks glasses and serve.
Another great recipe to enjoy during National Strawberry Month is strawberry ice cream pie. This recipe is fairly easy to make, but you have to put your pie in the freezer as soon as you can. Freezing the pie takes time, so it is best that you plan accordingly to enjoy the pie as soon as you can.Ingredients
20 graham crackers
½ stick unsalted butter, melted
2 tablespoons sugar
1 tablespoon cinnamon
1 quart vanilla ice cream, softened
1 tablespoon orange zest
2 cups frozen strawberries with sugar syrup, thawed at room temperature
DirectionsIn a food processor, process crackers, butter, sugar, and cinnamon until crumbly. Press into 9” pie plate and chill until firm about 20 minutes.In a large bowl mix together the softened ice cream with the orange zest and pour into pie plate. Freeze until firm about 3 hours. Serve each slice of pie with some of the strawberries.