- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 cups sugar
- 1 cup shortening
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 4 eggs
- 2 cups strawberries, sliced
Combine flour, salt, sugar, baking soda and cinnamon. Beat eggs. Add eggs, shortening , strawberries and bread dough enhancer.
Stir until all ingredients are moistened. Spoon batter into 2 well-greased 9x5x3-inch loaf pans.
Bake at 350 degrees for 60 to 70 minutes. Test and keep baking until toothpick comes out clean. Cool in pans 10 minutes.
Put upside down and let cool on racks. Serve while still warm. You can store the strawberry bread in the fridge for a few days.
Strawberry Banana Smoothie - Much to the pleasure of my roommate, I'm sure, I made these smoothies in the morning before work quite a few times.
Ingredients: 6 strawberries (fresh or frozen), 1 banana, 1/2 cup nonfat plain yogurt, splash of milk, handful of ice.
Fresh Strawberry Pie from allrecipes- very simple with minimal ingredients and not terribly bad for you. This pie was delicious. I used a shortcake crust that brought it all together.
Ingredients: 2 (8 inch) pie shells (baked), 2 1/2 quarts fresh strawberries, 1 cup white sugar, 2 tbsp cornstarch, 1 cup boiling water, 1 (3 oz) package strawberry gelatin
Directions: In a saucepan, mix together sugar and corn starch until corn starch is blended completely. Add boiling water. Cook over medium heat until mixture is thick. Add gelatin mix, stir until smooth. Let mixture cool to room temperature. Place strawberries in pie shells with tops sliced flat and tips up. Pour cooled gel mixture over strawberries. Refrigerate until set. Serve with whipped cream if desired.
Strawberry Shortcake Cookies from buddingbaketress - I was worried about these cookies because my strawberries were in the fridge marinating in their own juices, so the batter ended up being very very moist. I baked them anyways and they turned out a little damp but very very good. Use as fresh of strawberries as you can for this recipe.
Ingredients: 12 ounces strawberries, hulled and cut into 1/4-inch pieces (2 cups)
2 teaspoons fresh lemon juice
1/2 cup plus 2 tablespoons sugar
2 cups all-purpose flour
1/4 teaspoon lemon zest
2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small pieces
2/3 cup heavy cream
Coarse sugar, for sprinkling over the cookies
In a small bowl, stir together the strawberries, lemon juice, and 2 tablespoons of the sugar; set aside.
In a large bowl, whisk together the lemon zest and remaining sugar. Rub the zest into the sugar with your fingertips until moist and fragrant.
Add the flour, baking powder, and salt to the zest/sugar mixture and whisk to combine. Using a pastry cutter to cut the butter into the flour mixture until you have coarse crumbs. Add the cream to the bowl and stir until the dough starts to come together, then gently fold in the strawberry mixture.
Use a small cookie scoop (about 1 1/2 tablespoons) to drop dough onto the prepared baking sheet, evenly spaced apart. Sprinkle with coarse sugar. Bake for about 10-15 minutes, or until the cookies are golden brown. Transfer the pans to wire racks and let the cookies cool. The cookies are best the day they're made, but can be kept in an airtight container for 1 day.
Makes 3 dozen cookies.
Those are all my strawberry recipes, and the 5 pounds are officially gone (along with almost everything I made with them). I should say, the 5 pounds of strawberries are gone... who knows where those 5 pounds ended up ;)
Hope you enjoyed the recipes and you do your own strawberry baking before the season is over!