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Strawberry Recipes

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Freezing Methods:
Sarah's Favorite Easy Freezer Berries, Linda's Extra Special Freezer Berries, The Book's Best Method, Whole or Sliced Unsweetened Strawberries

Desserts: Strawberry Pie, Strawberry Pie with Cream Cheese, Stunning Strawberries with Orange Liqueur, Strawberry Pretzel Dessert, Strawberry Coffee Cake

Drinks: Strawberry Fizzy Drink, Festive Strawberry Punch

Other: Strawberry French Toast Bake, Strawberries in Salad, Strawberry Vinegar

Tips

  *  To maximize your strawberry experience, serve strawberries at ROOM TEMPERATURE!

  *  Our strawberries will stay fresh approximately three days in the refrigerator if you keep them covered lightly with a paper towel.

  *  Do not hull or wash your strawberries until shortly before serving them.

  *  STAIN REMOVAL: Dab lemon juice and baking soda onto a strawberry stain.  Rub lightly with an old toothbrush. Wash garment as per tag instructions.

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Freezing Methods

     Sarah's Favorite Easy Freezer Berries:

  Lightly blend strawberries in a blender or a food processor. Mix 1 cup sugar into 8 cups blended berries. Freeze in gallon Ziploc bags. Break off chunks or use entire bag later to make jams, smoothies, punch or muffins.

     Linda's Extra Special Freezer Berries:

  Slice 2 quarts of strawberries and gently place them in containers or Ziploc bags. Crush 1 quart strawberries and set aside. Pour 3/4 cup water into a small saucepan and bring to a boil. Mix 1 cup sugar with 3 tsp of Pomona's Pectin OR a whole box of Sure-Jell, slowly add to water. Bring to a boil; continue boiling for one minute. Remove from heat and add to crushed mixture. Stir well. Pour mixture over sliced strawberries in your containers or bags. Freeze. Great for ice cream or winter desserts. Yum!    

 Packing in Syrup:

  Dissolve about 1 cup sugar in 1-2 cups water; bring to a boil. chill. Pack sliced or whole strawberries into containers and pour syrup over berries. Freeze.

  Whole or Sliced Unsweetened Strawberries:

   Allow about 1 tablespoon lemon or lime juice to 1 quart water. Pack berries in prepared containers and cover with juice. Freeze.

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Desserts

     Strawberry Pie

1 cup Sugar ***
1/2 tsp. red food coloring
3 Tbsp. strawberry jello
1.5 cups water
4 Tbsp. cornstarch
3 cups fresh or LINDA'S frozen strawberries

Cook all ingredients except strawberries until thick. Cool and add strawberries. Pour into a baked 9 inch pie crust.
***If you use LINDA'S frozen berries don't add sugar.

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     Strawberry Pie with Cream Cheese

1 Single pie crust
1 8oz. package cream cheese
2 eggs
1 cup fresh sliced or LINDA'S frozen strawberries
1/2 cup sugar ***
2 Tbsp. lemon juice
1 package Junket or plain gelatin

Bake pie crust ahead of time until slightly brown. Mix sugar, cream cheese, lemon juice and eggs; adding eggs one at a time. Mix well. Spread in pie shell. Bake at 350 deg. for 15-20 minutes until middle seems somewhat set. Cool. Make 1 package Junket according to package directions. Arrange strawberries on top of cream cheese pie and pour junket/gelatin over top; refrigerate.
***If you use LINDA'S frozen berries don't add sugar.

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        Strawberry Pretzel Dessert

Bottom: 1 cup crushed pretzels
  3 Tbsp. sugar
  1/2 cup margarine softened
  1/4 chopped pecans
  Mix together and press in 9x13 pan. Bake at 350 for 10 minutes.

Middle: 1, 8 oz. package cream cheese, softened
   1 cup sugar
  1, 8oz container Cool Whip
  Combine and beat until smooth. Spread on top of cooled crust and refrigerate.

Top: 2-3 oz. Strawberry Jello
  1/2 cup cold water 
  2 cups hot water 
  2 cups fresh or LINDA'S frozen strawberries
  Mix and spread top layer over cream cheese layer. Refrigerate until set. Top with additional layer of cool whip.

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     Strawberry Coffee Cake

1/2 cup sugar
1 cup flour
2 tsp. baking powder
1/2 cup milk
1 egg, beaten
2 Tbsp. butter or marg., melted
1.5 cups fresh or LINDA'S frozen strawberries

Combine sugar, flour, baking powder, milk, egg and butter. Beat for 2 minutes. Pour into 9-inch square buttered baking pan. Arrange strawberries over batter.

Topping: 1/2 cup flour
  1/2 cup sugar
  1/4 cup butter
  1/4 cup chopped nuts
To make topping, in a medium bowl, combine flour and sugar. With a pastry blender, cut in butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle topping evenly over strawberries. Bake 35-40 minutes at 350 degrees.

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Drinks

     Strawberry Fizzy Drink

Get your vitamin C by mixing a half cup blended fresh or SARAH'S frozen strawberries with 1/2 cup 7-Up or Sierra Mist. A fabulous drink for yourself or company all year round.

     Festive Strawberry Punch

1.5 cups sugar ***
1.5 cups pure lemon juice
3 cups boiling water
6 cups cold water
3 cups orange juice
1 liter 7-Up
3 cups blended fresh or SARAH'S frozen strawberries

Dissolve sugar in boiling water. Add juices and cold water. chill. Add 7-Up and strawberries just before serving.
***If you use SARAH'S frozen berries, use only half the sugar required by the recipe.

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Other

     Strawberry French Toast Bake

1, 8 oz. loaf crusty French bread, sliced
2.25 cups milk
4 eggs, beaten
3 Tbsp. sugar
1/2 tsp. salt
1 tsp. cinnamon
1 Tbsp. Vanilla extract
2 cups fresh sliced or LINDA'S frozen strawberries

Topping:
1/2 cup flour
1/2 cup brown sugar
1/2 cup chopped pecans
1/3 cup butter

Oil a 9x13 pan. Arrange bread slices in pan. Combine milk, eggs, sugar, salt, cinnamon and vanilla; mix until sugar is dissolved. Pour mixture over bread. Chill, covered for 6 hours or overnight. Sprinkle 1 cup of the strawberries over the soaked bread. Preheat oven to 375 degrees.

Topping: Combine the flour, brown sugar and pecans; mix well. Using a pastry blender, cut the butter until crumbly. Sprinkle the topping over the bread and strawberries.

Bake for 35-40 minutes or until set and golden brown. Remove from oven and sprinkle with remaining strawberries.

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      Strawberries in Salad

Fresh strawberries add health, color and flavor to any leaf salad, but particularly to spinach salads. Fabulous with a poppy seed dressing!

     Strawberry Vinegar

Place 1.5 cups strawberries and 1.5 cups white wine vinegar in a 1 quart jar. Seal jar and let stand in a sunny window for 3-4 days.

Strain vinegar into a small stainless steel or enamel saucepan; discard berries. Stir in 1/2 cup sugar and heat over medium heat until mixture comes to a boil. Simmer over low heat approx. 10 minutes. Cool and pour into pint bottle. Cover and store in cool, dry place or refrigerator.

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Strawberries
U-Pick or
Pre-Picked


To order strawberries please call:
(320) 967-4718

or email to: brberries@gmail.com

Brouwer Berries
12951 105th St SW

Raymond, MN 56282