Southern Belle Organics is pleased to share these strawberry recipes with you. We know your family will truly enjoy each one, and they can be made using our delicious organically grown berries. Enjoy!


Strawberry Cheesecake

Ingredients

Strawberry CheesecakeFor the Cheesecake
  • 3 8-oz. blocks cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1/4 cup sour cream
  • 1 tsp. pure vanilla extract
  • 1 tsp. lemon zest
  • Sliced strawberries, for garnish
For the crust
  • 15 graham crackers, crushed
  • 5 tbsp. butter, melted
  • 2 tbsp. sugar
  • pinch of kosher salt
For the sauce
  • 1 cup strawberry preserves
  • 2 tsp. lemon juice

Directions

  1. Preheat oven to 325º and grease a 9” spring-form pan with cooking spray. Make cheesecake mixture: In a large bowl using a hand mixer, beat cream cheese and sugar until combined. Add eggs and beat until combined, then add sour cream, vanilla and lemon zest. Divide cheesecake mixture into four bowls.
  2. Make crust: Stir together graham cracker crumbs, butter, sugar, and salt until completely moist. Spray a 9” spring-form pan with cooking spray and press graham mixture into prepared pan until packed. Pour cheesecake mixture over crust.
  3. Bake until slightly jiggly in the center, about 1 hour 10 minutes. Let cool 1 hour in oven, then refrigerate until completely cool, at least 4 hours and up to overnight.
  4. Make glaze: In a small saucepan over medium heat, combine strawberry preserves and lemon juice. Whisk constantly until the mixture is smooth.
  5. Top the cheesecake with strawberries, then brush the glaze over strawberries. Slice into wedges and serve cold.

Strawberry-Avocado Salsa

Ingredients

  • Strawberry Avocado Salsa1 cup finely chopped strawberries
  • 1/4 cup finely chopped peeled avocado
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • 1/2 teaspoon grated lime rind
  • 2 tablespoons fresh lime juice
  • 2 teaspoons finely chopped seeded jalapeño pepper
  • 1/4 teaspoon sugar

How to Make It

Combine all ingredients in a medium bowl; toss gently. Serve immediately.


Strawberry Rhubarb Trifle

Ingredients

  • Strawberry Rhubarb TrifleCustard:
  • 2 cups 2% reduced-fat milk
  • 1/3 cup sugar, divided
  • 1/8 teaspoon salt
  • 1/4 cup cornstarch
  • 1 large egg
  • 3 large egg yolks
  • 1 1/2 teaspoons vanilla extract
  • Rhubarb:
  • 1/2 cup sugar
  • 1/2 cup fresh orange juice
  • 1/8 teaspoon salt
  • 1 (12-ounce) package frozen rhubarb, thawed and undrained
  • Remaining ingredients:
  • 1 (15-ounce) prebaked angel food cake, cut into 2-inch cubes
  • 1 pound strawberries, sliced
  • 2 cups reduced-fat frozen whipped topping, thawed
  • 1 tablespoon sliced almonds, toasted

How to Make It

Step 1

To prepare custard, heat milk, 3 tablespoons sugar, and 1/8 teaspoon salt in a saucepan to 180° or until tiny bubbles form around edge (do not boil). Combine remaining 2 1/2 tablespoons sugar, cornstarch, egg, and egg yolks in a bowl, stirring with a whisk until smooth. Gradually add hot milk mixture to egg mixture, stirring constantly with a whisk. Return milk mixture to pan. Cook over medium heat until thick and bubbly (about 4 minutes), stirring constantly. Remove from heat; stir in vanilla. Place pan in an ice water-filled bowl 20 minutes or until mixture comes to room temperature; stir occasionally.

Step 2

To prepare rhubarb, place 1/2 cup sugar, orange juice, 1/8 teaspoon salt, and rhubarb in a medium saucepan, and bring to a boil. Reduce heat, and simmer 15 minutes or until rhubarb breaks down and mixture thickens. Place the pan in an ice water-filled bowl until mixture cools to room temperature, stirring occasionally.

Step 3

Arrange one-third of cake cubes in bottom of a 3-quart trifle dish. Arrange one-third of strawberries around edge and over top of cake. Spoon one-third of rhubarb over cake. Spoon one-third of custard over rhubarb. Repeat layers 2 more times. Carefully spread whipped topping over top. Sprinkle with nuts. Cover and refrigerate 4 hours or overnight.


Strawberry Lime Rickey

Strawberry Lime RickeyIngredients

  • 2/3 cup hulled strawberries, quartered
  • 2 teaspoons sugar
  • 1 lime
  • 3 ounces gin
  • 1/2 cup chilled soda water

How to Make It

Combine strawberries and sugar in a pint glass. Cut lime in half. Slice one half into quarters; add quarters to strawberry mixture. Squeeze juice of other lime half into strawberry mixture; discard squeezed lime. With a muddler or wooden spoon, muddle strawberry mixture until well blended and sugar has dissolved. Add gin to glass; cover glass and shake well for 30 seconds. Pour strawberry mixture through a strainer evenly into 2 glasses. Add ice to each glass; top each glass with 1/4 cup soda water.


Strawberry Flan
Ingredients

  • Strawberry Flan2 cups sugar for caramel
  • 1 12-fluid ounce can evaporated milk
  • 1 14-ounce can condensed milk
  • 6 eggs (room temperature)
  • 1 8-ounce package cream cheese
  • 1 teaspoon vanilla
  • 1 teaspoon grated lime zest, reserve a pinch for garnish
  • 1 pound of California strawberries, hulled and sliced

Instructions

  1. Heat oven to 350 degrees Fahrenheit.
  2. Prepare caramel by dissolving sugar in a small saucepan over low-medium heat. Once sugar comes to a boil, stir it frequently with a wooden spatula until smooth. Working quickly, pour caramelized sugar mixture into flan pan and swirl to coat the bottom and sides. Do not touch or attempt to taste caramel – it is extremely hot!
  3. Combine evaporated and condensed milks, eggs, cream cheese and vanilla extract and blend until smooth, about 30 seconds.
  4. Prepare water bath by arranging flan pan into a larger baking pan and place in oven. Pour enough hot water into the larger baking pan to come halfway up the sides of flan pan.
  5. Bake for 45 to 60 minutes (depends on oven), or until center of flan is set. Insert a thin-bladed knife into center to check, it should come out clean. It is okay if knife comes out slightly wet because flan will continue to cook as it cools and sets.
  6. Let water cool before removing flan pan from water bath and refrigerate until ready to serve.
  7. To de-mold flan, run a knife carefully around the edges without cutting into flan. Place plate over pan and invert onto a plate. Flan should come out easily with caramel sauce.
  8. Garnish with freshly sliced California strawberries and lime zest. Quick tip: using an egg slicer to cut strawberries creates uniform slices.

Grilled Lamb Chops with Wheat Berry, Strawberry, and Lacinato Kale Salad

Ingredients

  • Strawberry Lambchops with Kale6 cups water
  • 1/2 cup uncooked soft white wheat berries
  • 12 (4-ounce) center-cut lamb loin chops
  • 2 tablespoons fresh thyme leaves, divided
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • Cooking spray
  • 2 tablespoons olive oil
  • 1 1/2 tablespoons balsamic vinegar
  • 1 1/2 teaspoons finely chopped shallots
  • 1/2 teaspoon honey
  • 8 ounces Lacinato kale, stemmed and thinly sliced (about 1 bunch)
  • 1 cup sliced strawberries
  • 1 ounce feta cheese, crumbled (about 1/4 cup)

How to Make It

Step 1

Bring 6 cups water and wheat berries to a boil in a medium saucepan over high heat. Reduce heat to low; cover and simmer 22 minutes or until slightly chewy. Drain; rinse with cold water. Drain.

Step 2

Heat a grill pan over medium-high heat. Sprinkle lamb with 1 tablespoon thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Coat pan with cooking spray. Add 6 lamb chops to pan; grill 5 minutes on each side or until desired degree of doneness. Remove lamb chops from pan. Let stand 5 minutes. Repeat procedure with remaining lamb chops. Sprinkle remaining 1 tablespoon thyme over lamb chops.

Step 3

Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, oil, vinegar, shallots, and honey in a large bowl, stirring with a whisk. Rub sliced kale between your hands 5 minutes or until just slightly wilted. Add wheat berries and kale to vinegar mixture; toss to coat. Top salad with strawberries and cheese.


Strawberry-Almond Cake Roll

Ingredients

  • Strawberry Cake RollsCooking spray
  • 1.73 ounces white rice flour (about 1/3 cup)
  • 1.2 ounces almond meal flour (about 1/3 cup)
  • 1 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • Dash of salt
  • 5 large egg yolks
  • 1/2 cup granulated sugar
  • 1/2 teaspoon almond extract
  • 5 large egg whites
  • 2 cups frozen fat-free whipped topping, thawed
  • 3 cups sliced strawberries
  • 1 tablespoon powdered sugar

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Coat a 15 x 10-inch jelly-roll pan with cooking spray; line bottom and sides with parchment paper. Coat parchment paper with cooking spray.

Step 3

Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, xanthan gum, baking powder, and salt; stir with a whisk.

Step 4

Beat egg yolks in a large bowl with a mixer at high speed 2 minutes. Gradually add granulated sugar, beating until thick and pale (about 2 minutes). Beat in almond extract. Gradually add flour mixture, stirring until well blended.

Step 5

Beat egg whites with a mixer at high speed until stiff peaks form. Gently stir one-fourth of egg whites into egg yolk mixture; gently fold in remaining egg whites. Pour batter into prepared pan. Bake at 375° for 12 minutes or until golden brown and cake pulls away from sides of pan. Cool in pan on a wire rack 5 minutes. Loosen cake from sides of pan; turn out onto a clean piece of parchment paper. Carefully peel off parchment paper from bottom of cake; cool cake 1 minute. Starting at narrow end, roll up cake and parchment paper together. Place, seam side down, on a wire rack; cool completely.

Step 6

Unroll cake carefully; remove parchment paper. Spread whipped topping over cake, leaving a 1/2-inch border around outside edges. Top with strawberries. Reroll cake; place, seam side down, on a platter. Sprinkle with powdered sugar. Cover and chill until ready to serve.


Strawberry Tart with Quinoa-Almond Crust

Ingredients

  • Strawberry Almond Quinoa TartCrust:
  • 1 cup uncooked prewashed quinoa
  • 1/2 cup almond flour
  • 2 tablespoons brown sugar
  • 1/4 teaspoon salt
  • 1 large egg, lightly beaten
  • Baking spray with flour
  • Almond cream:
  • 1 cup 2% reduced-fat milk
  • 2 1/2 ounces almond paste, crumbled
  • 3 tablespoons cornstarch
  • 1 tablespoon granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1/8 teaspoon salt
  • 2 teaspoons unsalted butter
  • Crema:
  • 2 1/2 ounces 1/3-less-fat cream cheese
  • 1 tablespoon granulated sugar
  • 2 teaspoons grated lemon rind, divided
  • 2 teaspoons fresh lemon juice
  • 3 tablespoons heavy whipping cream
  • 1 1/2 teaspoons fresh thyme leaves, divided
  • 12 ounces strawberries, hulled and sliced lengthwise
  • 1 tablespoon seedless strawberry jam

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Spread quinoa and almond flour evenly on a foil-lined baking sheet. Bake at 350° for 9 minutes or until lightly browned, rotating pan after 5 minutes. Cool completely on pan. Transfer mixture to the bowl of a food processor; process 1 1/2 minutes or until almost finely ground, scraping bowl after 1 minute. Add brown sugar and 1/4 teaspoon salt; pulse to combine. Add egg; pulse 3 to 4 times or until mixture begins to clump (mixture will be moist). Lightly press mixture into the bottom and up the sides of a 9-inch removable-bottom tart pan coated with baking spray (lightly coat hands with cooking spray if mixture sticks to skin). Bake at 350° for 18 minutes or until lightly browned, rotating the pan after 10 minutes. Cool completely on a wire rack. (Do not remove sides of pan.)

Step 3

To prepare almond cream, combine milk and almond paste in a medium saucepan over medium heat; bring to a simmer. Cook 2 minutes or until almond paste melts, stirring frequently with a whisk. Combine cornstarch, 1 tablespoon granulated sugar, 1 egg, 1 egg yolk, and 1/8 teaspoon salt in a medium bowl, stirring with a whisk until smooth. Drizzle hot milk mixture into egg mixture, stirring constantly with a whisk. Return mixture to pan. Bring to a boil over medium heat, stirring constantly with a whisk; cook 1 minute or until thick, whisking vigorously. Remove pan from heat; add butter, stirring with a whisk until butter melts. Place pan in a large ice water-filled bowl; cool to room temperature, stirring occasionally.

Step 4

To prepare crema, beat cream cheese and 1 tablespoon sugar at medium speed until smooth. Add 1 teaspoon rind, juice, and whipping cream, beating until mixture thickens (about 30 seconds). Stir in 1 teaspoon thyme leaves.

Step 5

Place sliced strawberries and jam in a bowl; toss gently to coat.

Step 6

Spread almond cream in bottom of cooled crust. Gently spread crema on top of almond cream. Arrange strawberries over top of crema. Sprinkle remaining 1 teaspoon rind and remaining 1/2 teaspoon thyme over top of strawberries. Chill 4 hours or overnight.


Strawberry Yogurt Cones

strawberry yogurt cones

Ingredients

  • 1 cup fresh California strawberries, stemmed and halved
  • 1 cup non-fat yogurt, plain, vanilla or lemon
  • 4 waffle cones
  • Colored sprinkles or granola, for garnish

Instructions

  1. In bowl, gently mix together strawberries and yogurt.
  2. Spoon into waffle cones, dividing mixture equally.
  3. If desired, garnish with sprinkles or granola. Serve with spoons.

Triple Berry Salad with Sugared Almonds

berry salad with almondsIngredients: ALMONDS:

  • 3 Tablespoons granulated white sugar
  • 1/2 cup slivered almonds

DRESSING:

  • 3 Tablespoons strawberry jam
  • 1 Tablespoon chopped Italian parsley
  • 2 Tablespoons white balsamic vinegar
  • 1/2 teaspoon sea salt
  • dash of freshly ground pepper
  • 1/2 teaspoon Dijon mustard
  • 1/4 cup extra-virgin olive oil

SALAD:

  • 1 pound mixed baby greens
  • 1 large avocado, peeled, pitted and chopped
  • 2 whole green onions, finely chopped
  • 1 1/2 cups blackberries
  • 1 1/2 cups sliced strawberries
  • 1 1/2 cups blueberries
  • 3/4 cup Gorgonzola cheese crumbles

Directions:

  1. Prepare the almonds: In a small skillet, heat the sugar over medium heat until it begins to melt. Add the almonds to the pan and toss rapidly until the sugar coats all of the almonds and the almonds are lightly browned. Pour them out onto a glass dish and separate almonds with a fork. Cool until hardened and break into pieces.
  2. In a small bowl (or a shaker jar), combine all of the dressing ingredients except for the olive oil. Add the olive oil in a slow stream, whisking as you add the oil until the dressing thickens.
  3. In a large bowl, place the greens, avocado, green onions, blackberries, strawberries and blueberries. Toss them with the dressing. Add almonds and gorgonzola crumbles. Toss lightly and serve.

Tips:

  • Feel free to switch out the Gorgonzola crumbles for goat cheese or feta cheese.

Strawberry Chicken Salad

Strawberry Chicken SaladIngredients

  • 4 teaspoons extra-virgin olive oil, divided
  • 1 tablespoon white balsamic vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon chopped fresh thyme
  • 3/8 teaspoon freshly ground black pepper, divided
  • 1/4 teaspoon kosher salt, divided
  • 2 cups halved strawberries, divided
  • 2 (4-ounce) skinless, boneless chicken breast cutlets
  • 1/4 teaspoon smoked paprika
  • Cooking spray
  • 4 cups fresh baby spinach
  • 1/4 cup thinly sliced red onion
  • 3 tablespoons chopped pecans, toasted
  • 1 ounce reduced-fat feta cheese, crumbled (about 1/4 cup)

How to Make It

Step 1

Combine 1 tablespoon oil, vinegar, honey, thyme, 1/4 teaspoon pepper, and 1/8 teaspoon salt in a medium bowl; stir with a whisk. Add 1 cup strawberries, tossing to coat. Let stand at room temperature 10 minutes.

Step 2

Heat a medium skillet over medium-high heat. Brush chicken with remaining 1 teaspoon oil; sprinkle evenly with remaining 1/8 teaspoon pepper, salt, and paprika. Coat pan with cooking spray. Add chicken to pan; cook 2 to 3 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Cut across the grain into slices.

Step 3

Divide spinach, remaining 1 cup strawberries, and onion between 2 plates. Top evenly with chicken slices and strawberry-balsamic mixture. Top each serving with 1 1/2 tablespoons pecans and 2 tablespoons cheese.


Peanut Butter & Strawberry Sushi

Peanut Butter & Strawberry Sushi

Ingredients

  • 1 whole wheat tortilla
  • 2 Tbsp natural peanut butter (can substitute with sunflower seed butter or almond butter)
  • 1 cup diced strawberries

Instructions

  1. Place tortilla on a cutting board and spread with peanut butter. Making sure the peanut butter reaches the edges.
  2. Dice the strawberries and place on the edge of the tortilla in a line.
  3. Roll strawberries in the tortilla. Ensure the edge is “sealed” with peanut butter.
  4. Cut roll into 1 inch squares and arrange on a plate/ lunch box with cut side facing up.

Southern Belle Organics is pleased to bring you some of our favorite recipes using our fresh or frozen, organically grown strawberries. Think of it as the kind of health food your family loves to eat. Remember, Southern Belle Organics, where we serve, “Freshness with a Southern Charm.”

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