Strawberry Recipes: From Savory to Sweet to Spirits

Written by Carol Cain on 12 July 2011

I don’t normally copy and paste recipes here, but I wanted to share the recipes for the fabulous dishes we had at the event the California Strawberries Commission and I hosted last week, in case you couldn’t make, or you did and wanted to serve the dishes at home or to friends.

These and other recipes can be found on the California Strawberry Commissions website, as well as more information and dietary facts on this yummy fruit.

We hope you enjoy them!

Strawberry Muddle Cocktail

Ingredients

2 large or 3 small fresh California strawberries, stemmed

1/2-1 tablespoon simple syrup

2 slices lemon

6 ounces prosecco

Crushed ice

Mint leaf

Directions

In a glass, muddle strawberries to a fine pulp. Add simple syrup to taste. Place lemon slices on top of strawberries and punch out the centers, leaving rinds in glass. Gently pour in prosecco; do not stir. Layer top of glass with ice; garnish with mint.

Makes 1 cocktail

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Strawberry Basil Balsamic Mojito

Ingredients

18 cups stemmed and sliced California strawberries

1 ½ cups brown sugar

12 limes, quartered, pith removed

96 medium-sized fresh basil leaves

60 ounces 10 Cane Rum

Ice

Soda water

Balsamic vinegar (the best you can afford)

24 strawberries or basil sprigs, for garnish

Directions

For each serving, to order, in a strong pint glass, muddle 3/4 cup strawberries, 1 tablespoon sugar, 2 lime quarters and 4 basil leaves until juicy. Add 2 1/2 ounces rum. Fill glass with ice and a splash of soda. Stir; add another splash of soda. Top with a dash of vinegar. Garnish with a strawberry or a sprig of basil.

24 servings

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Strawberry Gazpacho

Strawberries, cilantro, cucumber and thyme are just some of the fresh flavors that make up this gazpacho topped with a jicama salad.

Ingredients

Strawberry Gazpacho:

6 lbs. Fresh California strawberries, stemmed and chopped

2 1/4 pounds plum tomatoes, chopped

1 1/2 pounds English cucumber, peeled, seeded and chopped

9 cloves garlic

3 jalapeño peppers

1 1/2 cups Sherry vinegar

Salt and black pepper as needed.

Jicama Salad:

8 cups Jicama, peeled and julienned

2 bunches chives, cut in 1 1/2-inch length

6 tablespoons extra virgin olive oil

3 tablespoons fresh thyme leaves

Salt and pepper as needed.

1 1/2 pounds fresh goat cheese

Directions

To make Strawberry Gazpacho, in blender, purée strawberries, tomatoes, cucumbers, garlic, jalapeños and vinegar. Season with salt and pepper. yield: 24 cups

To make Jicama Salad, combine jicama, chives, oil and thyme; season with salt and pepper. yield: 8 cups

For each serving, to order, mound 1/3 cup Jicama Salad in center of soup plate. Carefully ladle 1 cup Strawberry Gazpacho around salad; top with 1 ounce goat cheese, formed into a ball.

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Grilled Mahi-Mahi Tacos with Strawberry Salsa

Mango, pineapple, lime and other fresh ingredients are combined to take fish tacos to a whole new level!

Ingredients

Strawberry Salsa:

1 cup diced fresh California strawberries

1/2 cup diced mango

1/4 cup diced papaya

1/4 cups diced pineapple

2 tablespoons diced red onion

2 tablespoons freshly squeezed lime juice

1 tablespoon chopped cilantro

1 1/2 teaspoons rice vinegar

Salt and black pepper

Cayenne pepper

Avocado Sour Cream:

1/4 cup diced avocado

1/4 cup sour cream

1 tablespoon freshly squeezed lemon juice

1 1/2 teaspoons freshly squeezed lime juice

Chipotle Sour Cream:

1/2 cup sour cream

1/2 chipotle in adobo

Salt and white pepper

Granulated garlic

1 pound mahi-mahi, cut into 2-ounce pieces

Salt and black pepper

Ground cumin, ground coriander and ancho chile powder

8 (6-inch) corn tortillas, heated

8 (6-inch) flour tortillas, heated

2 cups shredded napa cabbage

Directions

To make Strawberry Salsa, gently mix together all ingredients; season with salt, pepper and cayenne pepper. To make Avocado Sour Cream, blend all ingredients in food processor or with stick blender. To make Chipotle Sour Cream, blend sour cream and chipotle in food processor or with stick blender; season with salt, pepper and granulated garlic. Season mahi-mahi with salt, pepper, cumin, coriander and ancho chile powder. On gas or charcoal grill, cook fish until it offers no resistance to the point of a small, sharp knife. Place 1 corn tortilla on top of each flour tortilla. Top each corn tortilla with 1/4 cup cabbage, 1 piece mahi-mahi and 1/4 cup Strawberry Salsa. Serve Avocado Sour Cream and Chipotle Sour Cream on the side. Makes 4 servings.

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Strawberry Shortcake Sliders

Sliders are showing in menus everywhere, but these strawberry shortcake sliders take the cake!

Ingredients

2 cups all-purpose flour

3 tablespoons sugar, divided

1 1/2 tablespoons baking powder

1/2 teaspoon salt

8 tablespoons cold unsalted butter, cut into 1/2-inch pieces

2 1/4 cups heavy cream, divided

6 cups stemmed fresh California strawberries, divided

1 cup simple syrup

1 teaspoon vanilla extract

Confectioner’s sugar

Mint chiffonade

Directions

Sift flour, 2 tablespoons sugar, baking powder and salt into a bowl.

With a fork or pastry cutter, cut in butter to fine particles. Stir in 1 to 1 1/2 cups cream (enough so that dough holds together and is soft but not sticky). On a floured surface, knead dough lightly a few times to form a ball. Pat into a 1/2-inch-thick circle. Wrap in plastic wrap; refrigerate at least 15 minutes. Heat oven to 400°F. With a 2-inch round cutter, cut dough into 12 circles. Place on parchment-lined baking sheet; bake 15-20 minutes or until golden.

In a saucepan, simmer 4 cups strawberries with simple syrup until jam-like consistency; cool. Slice remaining strawberries. Whip 3/4 cup cream with vanilla and 1 tablespoon sugar until soft peaks form.

To serve, cut shortcakes in half horizontally. Place 3 shortcake bottoms on each of 4 plates. Top with cooked strawberries, whipped cream and sliced strawberries, dividing ingredients evenly.

Place tops on shortcakes; dust with confectioner’s sugar and sprinkle with mint.

Makes 4 servings

All recipes courtesy of the California Strawberry Commission