Here on the North Carolina coast, spring is filled with all sorts of wonderful things like warm sunny beaches, azaleas, time spent outdoors, festivals, and—strawberries!
That’s right, spring means strawberry season! People in North Carolina love strawberries, there are even numerous pick-your-own strawberry farms (Indigo Farms, Holden Brothers Farms, Lewis Farms, Thompson Farms, Southwest Strawberry Farms, etc.). Grocery stores are overflowing with the fresh, ripe berries, farmer’s markets offer them by the bucket—they are everywhere.
So we invite you to make the most of this wonderful time of year with some of our favorite strawberry recipes, so start picking and get cooking!
Strawberry Moon Pies
Heat oven to 350ºF.
Beat cake mix, water, oil, and eggs with mixer until blended. Drop 2 Tbsp. batter, 2 inches apart, into 32 mounds on baking sheets sprayed with cooking spray. Bake 10 min. or until a toothpick inserted in centers comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
Beat cream cheese and marshmallow creme in large bowl with mixer until blended. Add whipped topping; beat on low speed just until blended.
Spread about 2 Tbsp. whipped topping mixture onto the bottom side of each of 16 cookies. Top with strawberries and remaining cookies.
Recipe and Image from kraftrecipes.com
Strawberry Fruit Salsa with Cinnamon Tortilla Chips
- 2 kiwis, peeled and diced
- 2 red apples, peeled, cored and diced
- 8 oz raspberries
- 1 lb. strawberries
- 2 tablespoons white sugar
- 1 tablespoon brown sugar
- 3 tablespoons fruit preserves, any flavor
Cinnamon Tortilla Chip Ingredients:
- Flour tortillas
- Cinnamon sugar (Combine sugar and cinnamon together in equal parts to make cinnamon sugar)
- Thoroughly mix all fruit, sugars, and preserves. Cover and chill.
- Preheat oven to 350. Coat one side of flour tortilla with a butter flavored cooking spray. Sprinkle with cinnamon sugar mixture, spray again. Cut into wedges and bake for 8-10 minutes.
Image from Tablespoon.com
Strawberry Hand Pies
- 1 1/2 cups strawberries, hulled and cut in half or quarters, depending on size
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- All-purpose flour, for work surface
- 1/2 recipe pie dough recipe (see additional info below) for Strawberry Hand Pies
- 1 large egg, lightly beaten
- Sanding sugar, for sprinkling
Pie Dough Recipe:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup (2 sticks) cold unsalted butter, cut into small pieces
- Put flour, salt, and sugar in bowl of a food processor, and pulse to combine. Add butter, and process for about 10 seconds, or just until the mixture resembles coarse meal.
- Add ice water, tablespoon by tablespoon (1/4 to 1/2 cup), through the feed tube with machine running, just until the dough holds together without being wet or sticky; do not process more than 30 seconds. Test the dough at this point by squeezing a small amount together. If it is crumbly, add a bit more water.
- Divide dough in half, and wrap each half in plastic wrap, using a rolling pin to flatten into a disk. Chill until needed. Wrapped in plastic, dough can be frozen for several weeks before using.
Hand Pie Directions:
Preheat the oven to 425 degrees. Line a baking sheet with a Silpat (a French nonstick baking mat). In a medium bowl, add strawberries, sugar, and cornstarch; stir to combine, set aside.
On a lightly floured work surface, roll dough into a large rectangle, about 1/8 inch thick. Using a 5-inch cookie cutter, cut out 6 rounds. Transfer rounds to prepared baking sheet.
Place about 2 tablespoons of the strawberry mixture onto one-half of each round. Lightly brush egg around the edge of the covered half of each round. Fold remaining dough over to enclose, forming a half moon. Gently press edges together to seal. Brush the tops of each pie with egg. Using a paring knife, slash the top of each pie. Sprinkle generously with sanding sugar.
Bake until golden brown, 20 to 25 minutes. Transfer pies to a wire rack to cool slightly before serving. Or let cool completely, and store in an airtight container at room temperature up to 4 days.
Recipe and Images from MarthaStewart.com
- 4 oz coconut rum
- 4 oz light (white) rum
- 10 oz fresh or freshly frozen strawberries
- 8 oz pineapple juice
- 8 oz cream of coconut
- 2 cups crushed ice
- fresh pineapple wedges, for garnish
1. In a blender, combine coconut rum, light rum, and strawberries. Blend to a puree. Transfer to a clean pitcher.
2. Clean and wash out the blender. Add pineapple juice, cream of coconut, and crushed ice. Blend until smooth.
3. Divide strawberry rum puree among 4 serving classes. Slowly pour pineapple coconut mixture into the glass. The red mixture will evenly swirl with the white mixture.
4. Garnish with a pineapple wedge and serve immediately.
Recipe and Photos from thechicsite.com