My girls are huge fans of strawberries–so much so that we planted some strawberry plants in our garden this spring. Not much beats the juicy sweetness of locally grown, fresh strawberries and although some farms have been closed to folks wishing to pick their own due to Covid-19, many local general stores and farmers markets have plenty of berries available.
Besides eating them plain, my favorite ways to use strawberries are in jams and preserves, in pies and cakes, and dipped into sweetened cream or chocolate sauces. My girls love them in smoothies and homemade popsicles as well. They also work well in spinach salads with a sweetened dressing, feta cheese, and candied nuts. My youngest wants to eat them constantly–she goes NUTS if she sees them out and doesn’t get to eat some.
My husband picked these beauties up from a local general store and they came in these lovely baskets. I think they make such a gorgeous centerpiece for the table–almost too pretty to eat!
So far, we have made some strawberry jam with the berries and are planning on making a pie or perhaps a cake. If you’d like to try making some jam, we used the recipe for Honey Sweetened Strawberry Jam from one of my favorite canning cookbooks, Preserving by the Pint. This recipe does not require pectin and you can find a similar recipe online here.
Please tell me your favorite ways to use these beautiful fruits!
