Tag Archives: Strawberries

Strawberry Trifle

Since the strawberry season had a late start this summer,  we still have local strawberries available.  That gives us an opportunity to enjoy even more delicious strawberry desserts.

One of my favorite farms to visit is Ed Dunneback & Girls Farm.  They grow many fruits and vegetables and also offer U-Pick.  I especially love the strawberries I buy from them.  Later in the season, they also offer less than perfect looking strawberries at a discounted price for making jam.

I made this trifle for our recent 4th of July celebration.  This dessert looks really pretty in a footed glass trifle dish.  I used a round plastic bowl because I needed to transport the dessert.

This strawberry trifle is a delicious way to use some of the local strawberries.  In fact, I only make it when locally grown strawberries are available.

Strawberry Trifle

  • Servings: 8
  • Difficulty: easy
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2 quarts fresh strawberries, washed, hulled and sliced
1/2 cup granulated sugar
2 packages (8 ounces each) cream cheese, softened
1 3/4 cups powdered sugar
2 cups heavy cream, whipped
1 loaf (10 3/4 ounces) frozen pound cake, thawed and cut into 1/2 inch cubes

In a large bowl, toss strawberries with the granulated sugar; set aside.  Let the strawberries stand at room temperature until juices are released, at least 30 minutes.

In a large mixing bowl of a stand mixer, beat the softened cream cheese with the powdered sugar until smooth and creamy.  Beat in the whipped cream until well combined.  Set aside.  (Reserve a small amount for garnish, if desired.)

Drain the strawberries.  Reserve the juice and set the berries aside.  Lightly sprinkle the cake cubes with the reserved strawberry juice.  (You may not need all of the strawberry juice.)

Cover the bottom of a large trifle dish or 4 quart clear bowl with half of the cake cubes.  Spread half of the cream cheese mixture over the cake cubes; top with half of the strawberries.  Repeat the layers with remaining cake cubes, cream cheese mixture, and strawberries.  Garnish with the reserved cream cheese mixture.

Cover and refrigerate for at least 4 hours or overnight.  

I used a Sara Lee frozen pound cake.


Strawberry Lemonade

Every summer, I look forward to the locally grown strawberries.  But this year, we had to wait longer to enjoy these red beauties of summer.  We had so much rain and cool weather that it caused a delay in the picking of the berries.  Strawberries need the heat and the sun to ripen.

Fortunately, our local strawberry season finally started a couple of weeks ago.  The strawberries are available at nearby local farms and Farmers Markets.  Below are some of the strawberries I picked up locally.

For the past couple of summers, I have been making a homemade strawberry lemonade made with the local strawberries.  This strawberry lemonade is a very refreshing and delicious drink and is perfect for a hot summer day.  It is also very easy to make.  For a more festive drink, a splash of vodka can be added to your glass of strawberry lemonade.

Strawberry Lemonade

  • Servings: 4-6
  • Difficulty: easy
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1 cup granulated sugar
2 cups water

2 cups fresh strawberries, washed and stems removed
2 tablespoons granulated sugar
1 cup water

2 cups fresh squeezed lemon juice
4 cups water

Combine the cup of sugar with 2 cups of water.  Microwave for 2 minutes or heat on the stove until very hot.  Stir until sugar is dissolved.  Set aside and let cool to room temperature.

Place the strawberries in a blender or food processor; top with 2 tablespoons of sugar.  Pour 1 cup of water over the sugared strawberries.  Blend or process until smooth.  Strain the strawberry puree through a fine mesh sieve, if desired.

Combine the strawberry puree, reserved sugar water mixture, lemon juice and 4 cups of water in a large pitcher.  Stir until blended.  Chill before serving.

Yes, we have had a rainy early summer but a bright spot to the rain can be found in rainbows.  A beautiful rainbow was spotted in West Michigan after our last rain.  Some even spotted a double rainbow.  Here are  photos of the rainbow my beautiful daughter took in Belmont, MI.

1.  I used 9 standard sized lemons for two cups of juice.
2.  I have a BTipsy Jumbo Citrus Hand Juicer that I used to juice the lemons.  I got it several years ago from Amazon for about $14.00.

Strawberry Ice Cream

When I bought my ice cream maker last year, I was afraid that I might not use it enough to justify the purchase.  But I’m happy say that I used it several times last summer and this summer as well.  I especially like it for making homemade strawberry ice cream.

I have the Cuisinart Ice21 model which makes up to 1 1/2 quarts of ice cream.  It is easy to operate and makes delicious ice cream.  It is a little noisy when it is making the ice cream but for me that is not a problem.  I think it sells for about $54 on Amazon.

The recipe is from the booklet that came with the ice cream maker.  The original recipe calls for part whole milk but I used all heavy cream.  This is a non custard type of ice cream which makes it even easier to prepare.  Even without an egg custard base, it is still rich and delicious tasting.

When the ice cream has finished processing, it will be like a soft serve consistency which is my favorite way to eat it.  A little (or a lot) of Hershey’s chocolate syrup drizzled on the strawberry ice cream is also delicious.

I used fresh locally grown strawberries for the ice cream.  The pureed strawberries turn the ice cream a light pink color; no need for food coloring here.  Every spoonful of this homemade strawberry ice cream is sure to remind you of happy summer days.

Strawberry Ice Cream

1 1/2 cups fresh strawberries, cleaned and hulled*
2 1/4 cups heavy cream
2/3 cup granulated sugar
pinch of salt
1 1/2 teaspoons vanilla extract

Place the strawberries into the bowl of a food processor fitted with the chopping blade.  Pulse the strawberries until roughly/finely chopped (depending on preference).  Reserve in a bowl.

In a medium bowl, use a hand mixer on low speed or whisk to combine the heavy cream, sugar, salt and vanilla until the sugar is dissolved.  Stir in the reserved strawberries with all juices.

Cover and refrigerate 1 to 2 hours, or overnight.  Turn on the ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes.  The ice cream will have a soft, creamy texture.  If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours.  Remove from freezer about 15 minutes before serving.

*Frozen strawberries may be substituted if fresh strawberries are not available.

I used freezing instructions for the Cuisinart Ice21 ice cream maker.  You will need to freeze in your ice cream maker according to the manufacturer’s instructions.

Strawberry Cupcakes with Strawberry Buttercream Frosting

May is a busy month for us, celebration wise.  We have three birthdays and also Mother’s Day to celebrate.  But they are fun gatherings and always involve food.

I have been looking for a special dessert for Mother’s Day and I decided on Strawberry Cupcakes with a Strawberry Buttercream Frosting.  My mom is no longer with us, but I just know she would have loved these cupcakes.

My mom was a true southern lady but she really didn’t care for cooking.  It was my dad who did all of the cooking.  While she may not have been a cook, she was a great gardener.  She always had beautiful flowers and a vegetable garden.  The green beans she grew were amazing.  I believe they were called Kentucky Wonders. I wish I had pictures of the beautiful flowers and vegetables she grew.

In the USA Mother’s Day is celebrated on the second Sunday of the month, which is May 8th this year.  It is the day of the year that we honor the millions of mothers across the USA.  We often give cards, flowers and gifts to our mothers. For some lucky moms, it may mean breakfast or dinner cooked for them.

The American version of Mother’s Day was created by Anna Jarvis in 1908 and became an official U.S. holiday in 1914.  She did not care for the way the holiday became so commercialized and actually tried to have it removed from the calendar.  Here is an interesting article about how mothers have been honored throughout history.

Now the cupcake can be traced as far back as 1796, when a recipe notation of “a light cake to be baked in small cups” was written in American Cookery by Amelia Simmons. The earliest documentation of the term cupcake was in Seventy-five Receipts for Pastry, Cakes, and Sweetmeats in 1828 by Eliza Leslie.  A free digital version of her cookbook is available from Archieve.Org.

Strawberry Cupcakes with Strawberry Buttercream Frosting

  • Servings: 12
  • Difficulty: easy
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½ cup (1 stick) – unsalted butter, softened
1 cup white granulated Sugar
2 large eggs, room temp
2 tsp vanilla extract
2 cups cake flour
2 tsp baking powder
½ tsp salt
1/4 cup – milk
1/2 cup pureed strawberries


1 lb box powdered sugar
1/2 cup butter (1 stick), softened
3 to 4 tablespoons pureed strawberries
1 teaspoon – vanilla extract

Preheat  oven to 350°F.

Line 12 muffin cups with paper liners.

Make the Cupcakes:  Sift the Cake Flour with the baking powder and salt; set aside.

Cream butter and sugar until light and fluffy, add eggs, one at a time, beating well after each addition. Beat in vanilla.

Add flour mixture alternately with milk and strawberries, beating well after each addition, beginning and ending with flour mixture.

Spoon batter into prepared muffin cups, about 2/3 full.

BAKE about 20-25 minutes. Cool in pan 5 minutes. Remove from pan, cool completely on wire racks.  Frost with the buttercream frosting.

Make the Frosting:  In a large bowl with electric mixer at low speed, combine sugar, butter, strawberry puree and vanilla. Beat at medium speed 1 to 2 minutes until creamy and is of desired consistency for piping or spreading.

1.  I used thawed frozen unsweetened strawberries for the puree.
2.  Frost or pipe the cupcakes. I used a Wilton 2D tip for piping.  Frosting needs to be fairly stiff but still spreadable.
3.  If you don’t have cake flour on hand, use this easy substitution:  1 cup all purpose flour minus two tablespoons all purpose flour plus two tablespoons cornstarch equals 1 cup cake flour.  Be sure to sift the flour and cornstarch together.


Chocolate-Strawberry Cream Cake

If you are looking for a sweet treat to make for someone special on Valentine’s Day, I can recommend this cake.  It is also fairly easy to make, using the convenience of a boxed cake mix.  It is a pretty cake (and decadent) with the White Chocolate Cream Cheese Frosting, chocolate cake and strawberry buttercream filling.

We know that Valentine’s Day is celebrated on February 14th and that many people give cards, flowers, candy, and presents to their loved ones.  I love getting a heart shaped box of chocolates for Valentine’s Day.  The chocolates seem to just taste better for some reason.

The history of Valentine’s Day has a lot of legends surrounding it.  Legend has it that Valentine’s Day is named after a martyred Christian Saint named Valentine.  There is doubt as to which Valentine the day is named after because legend also mentions three Valentines.

However, it was Chaucer’s poem The Parliament of Fowls in 1381 that may have linked the day with love.  This poem was in honor of the engagement of Richard II and Anne of Bohemia.  In the poem, Chaucer links the mating season of birds and Valentine’s Day.  (There was a medieval belief that birds select their mates on February 14th.)  Source

For this was on St. Valentine’s Day,
When every fowl cometh there to choose his mate.”

I found a print copy of the poem on Amazon for less than a dollar and felt the need to purchase it.  This print version has Middle English on one side and the modern English translation on the facing page.  It is quite an interesting poem.


I  make this cake at Christmas time for us as well as to give as food gifts, but Valentine’s Day seems like a good time to serve it also.

white chocolate cake

Chocolate-Strawberry Cream Cake

  • Servings: 8
  • Difficulty: easy
  • Print

For the Cake:
1 box devil’s food cake mix (Duncan Hines preferred)
1 cup water
3 large eggs
1/3 cup vegetable oil
1 tsp vanilla extract

Preheat oven to 350 degrees.  Prepare 2 round (9 inch)  cake pans.  Blend cake mix, water, oil, eggs, and vanilla extract in a large bowl at low speed until moistened (about 30 seconds).  Beat at medium speed for 2 minutes.  Pour batter in two prepared pans and bake 24-29 minutes.  Cake is done when toothpick inserted in center comes out clean.

Cool cakes on wire rack for 15 minutes.  Remove cakes from pan and cool completely before frosting.

While the cakes are baking and cooling, prepare the filling and frosting.

For the Strawberry Filling:
1/4 cup pureed strawberries
1 cup (2 sticks) unsalted butter, softened
2 cups powdered sugar

With electric mixer on medium speed, cream the butter and powdered  sugar together.  Add the strawberry puree and mix on medium low speed until incorporated.

For the White Chocolate-Cream Cheese Frosting:
8 ounces cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 1/4 cups white chocolate chips, melted and cooled
1 teaspoon vanilla extract
2 cups powdered sugar
pinch of salt

In a large bowl with mixer on medium speed,  beat the cream cheese and butter until smooth.  Add the melted and cooled white chocolate chips, pinch of salt, and vanilla extract and beat until blended.  Add the powdered sugar and beat until light and fluffy.

Spread the strawberry filling between the two cake layers.  Frost sides and top of cake with the White Chocolate-Cream Cheese Frosting.  Decorate with white chocolate curls, if desired.  Store cake in refrigerator.

white chocolate cake 5white chocolate cake slice 3

To make chocolate curls, use a vegetable peeler to shave the edges of a bar of room-temperature chocolate. Refrigerate until ready to use.



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