Spring Bounty: Strawberry Recipes

With strawberry season in full swing, the time is now to capitalize on the bounty of these tart berries. Here, we’re offering up a few recipes to get the kitchen humming. Enjoy!

Strawberry–Basil Bellini

Strawberries and basil were meant to be. The subtle sweetness of the basil enhances the tart undertones of the strawberry for a savory flavor profile. The Strawberry-Basil Bellini is great as a cocktail, even better as a popsicle. Read on and cheers!

Serves 8

• ¾ cup water
• ½ cup sugar
• 1 hearty basil sprig
• 2 cups roughly chopped strawberries
• 1 bottle of Prosecco
• *4 oz. vodka (for popsicles)

Combine water, sugar and basil in a small saucepan and bring to a boil. Once sugar has dissolved, remove from heat and let cool. Strain into a bowl, removing solids; cover and chill in fridge for at least an hour.

   In a food processor, add strawberry and basil syrup; process until smooth. Strain mixture into a bowl to remove the strawberry seeds, and chill overnight. Once chilled, add 1 oz. of strawberry syrup into Champagne flute, top with about 3 oz. of chilled Champagne, garnish with basil and serve.

For an alternative to the sipping variety, turn these Strawberry-Basil Bellini’s into popsicles. Once the strawberry syrup has been strained, mix wine, vodka and syrup with a wooden spoon. The vodka will change the overall flavor profile of the Bellini and make them a bit stronger, so proceed with caution. Pour into popsicle molds and allow to freeze over night. The alcohol will freeze, though one must be patient. Serve immediately after pulling from freezer.

Strawberry Salsa

Though it may sound strange, strawberries mixed in a salsa is quite good. Give this recipe a try, the perfect addition to grouper tacos.

• 1 cup cored, finely chopped strawberries
• 1/4 cup peeled, pitted and diced avocado
• 1/4 cup diced red onion
• 2 tbsp. chopped fresh cilantro
• 1/2 tsp. lime zest
• 2 tbsp. lime juice
• 1 tbsp. finely diced jalapeño
• 1/2 tsp. agave nectar
• Pinch of salt

In a medium nonreactive mixing bowl, combine all ingredients; toss gently. Refrigerate for 1-2 hours before serving.

Strawberry Avocado Salad

Sweeten that springtime salad with a dash of strawberry flair, the perfect lunchtime dish.

   Serves 2-4

Salad Ingredients:

• 1 cup strawberries, hulled and halved
• 1 ripe avocado, diced
• 6 cups salad greens
• 4 oz. blue cheese
• Candied walnuts (recipe below)
• Honey vinaigrette (recipe below)
• 6 slices of bacon, cooked and crumbled*

Method:

Toss ingredients together with desired dressing until combined. Reserve some dressing for serving.

*For a salty addition to this sweet salad, try adding some bacon to the mix. Cook four slices of bacon, let drain on a paper towel, then crumble over the salad.

Honey Vinaigrette

• 3 tbsp. olive oil
• 1/4 cup cider vinegar
• 2 tbsp. sugar
• 1/3 cup local honey
• 1 lemon, juiced
• Salt and pepper to taste

Mix all ingredients together until thoroughly blended.

Candied Walnuts

• 1 teaspoon unsalted butter
• 1/2 cup walnuts, chopped
• 1 tbsp. natural sugar
• 1 pinch cayenne pepper

Heat a medium-sized pan over medium-high heat. Add butter, walnuts, sugar and cayenne pepper. Cook while stirring constantly until sugar dissolves and turns golden brown. Remove walnuts from heat and cool to room temperature.

Strawberry Pancakes

Serve up some breakfast in bed, strawberry style.

• 1 1/2 cup all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 tablespoon brown sugar
• 1 1/4 cup milk
• 1 egg
• 3 tbsp butter, melted
• 1 cup chopped strawberries

In a medium bowl, sift together flour, sugar, baking powder and salt. Create a crater in the middle and pour in milk, egg and butter; mix until smooth. Add chopped strawberries and fold until evenly distributed.

   Heat a lightly oiled griddle or frying pan over medium-high heat. Pour approximately a 1/4 cup of mixture onto the griddle per pancake. Brown both sides, serve hot with a pad of butter, fresh strawberries and maple syrup.

Strawberry White Balsamic Vinaigrette

Give that salad a flavor kick with this strawberry vinaigrette.

• 1/4 cup fresh strawberries, hulled and halved
• 1/4 cup white balsamic vinegar
• 1/4 cup extra virgin olive oil
• 1 tbsp. Dijon mustard
• 1 tsp. local honey
• 1 clove garlic, minced*
• Salt and pepper to taste

Method:

1. In a food processor, process strawberries until smooth.
2. Add remaining ingredients and pulse until combined—do not over process as to not liquefy garlic. Serve on your favorite salad.

*For a flavor shift, substitute the minced garlic for a clove of roasted garlic. Simply add it to the food processor whole in step 2 and let the blades do the mincing for you.

Florida Strawberry Tiramisu

Who doesn’t love dessert? For an interesting take on an Italian classic, Chef Justin Timineri offers up a Fresh From Florida recipe for strawberry tiramisu. Though not for children (there is liqueur in the mix), you can at least capitalize on their hard work at the u-pick farm for this ditty and whip some up for you.

   Serves 8

• 1 1/2 pounds fresh strawberries
• 1 1/4 cups strawberry preserves
• 1/3 cup plus 4 tablespoons orange liqueur
• 1/3 cup orange juice
• 1 pound Italian mascarpone cheese, room temperature
• 1 1/3 cups heavy whipping cream, chilled
• 1/3 cup natural sugar
• 1 teaspoon vanilla extract
• 52 ladyfinger cookies

Whisk preserves, 1/3 cup orange liqueur and orange juice together. Place mascarpone cheese and 2 tablespoons orange liqueur in large bowl; fold just to blend. Using a whisk, beat cream, sugar, vanilla and remaining 2 tablespoons orange liqueur in another large bowl to soft peaks. Stir 1/4 of whipped cream mixture into mascarpone mixture to lighten. Fold in remaining whipped cream a small amount at a time.

   Slice half of the strawberries. Spread 1/2 cup preserves mixture over the bottom of a 3-quart serving dish or a 13x9x2-inch glass baking dish. Arrange enough ladyfingers over strawberry mixture to cover bottom of dish. Spoon 3/4 cup preserves mixture over ladyfingers, then spread 2 1/2 cups mascarpone mixture on top. Arrange 2 cups sliced strawberries over mascarpone mixture. Repeat layering with remaining lady fingers, preserves mixture and mascarpone mixture. Cover with plastic and chill at least 8 hours or overnight.

   Slice remaining strawberries. Arrange over tiramisu and serve.

Recipe and strawberry tiramisu image courtesy of Chef Justin Timineri and the Florida Department of Consumer Services.

Pan-Grilled Red Snapper with Avocado-Strawberry Salsa

Yields 4 servings

• 1 jalapeño pepper, finely chopped
• 1 ripe avocado, diced
• 2 cups strawberries, finely chopped
• ¼ cup red onion, finely chopped
• 2 tablespoons cilantro, finely chopped
• 1 teaspoon fresh lime juice
• ¼ teaspoon sugar
• sea salt, to taste
• 4  6-ounce red snapper fillets
• 1 tablespoon olive oil
• 1 ½ tablespoons fresh lime zest
• salt and pepper to taste

Stir jalapeño, avocado, strawberries, onion, cilantro, lime juice, sugar and sea salt together in a bowl. Cover and set aside. Salsa may be made several hours ahead and chilled. When making ahead, add the sugar, salt and avocado when ready to serve. Preheat stovetop grill pan over high heat. Pat fillets dry then brush both sides with the oil; sprinkle with the lime zest, salt and pepper. Lay fillets on grill pan skin side down and cook 4-5 minutes on each side, turning once, until cooked through. Transfer fillets skin side up to individual serving plates. Carefully remove skin; top with avocado-strawberry salsa.

Recipe and strawberry tiramisu image courtesy of Chef Justin Timineri and the Florida Department of Consumer Services.