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Strawberry recipes
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Strawberry cheesecake lush

  • 1 package Golden Oreos
  • 6 tablespoons of melted butter
  • 1 cup powdered sugar
  • 8 ounces softened cream cheese
  • 1 (16-ounce) container of Cool Whip
  • 2 packages (3.4 ounces each) instant cheesecake pudding mix
  • 3 cups of milk
  • 3 ½ cups sliced strawberries

Crush cookies, add melted butter and layer in a 13-by-9 inch glass baking dish. Place dish in refrigerator.

Beat 1 cup of powdered sugar, cream cheese and 1 cup of Cool Whip. Spread over cookie crumbs.

Mix pudding, milk and 1 cup Cool Whip, spread over cream cheese layer.

Layer strawberries on top and add remaining Cool Whip.

Keep refrigerated until ready to serve.

Source: Ian Pardue

Granny Jo’s strawberry cake

  • 1 cup milk
  • 2 teaspoons vanilla
  • 1 cup butter, softened
  • 2 cups sugar
  • 3 cups cake flour
  • 2 tablespoons baking powder
  • 5 egg whites
  • 1 small package instant vanilla pudding
  • 2 ounces strawberry preserves
  • 1 cup coconut
  • 1 cup pecans
  • 1 pound fresh strawberries

Preheat oven to 350 degrees. Grease and flour cake pans.

Stir together the milk and vanilla and cream butter. Add sugar to butter and beat until fluffy

Sift flour and baking powder together, and alternate adding flour/baking powder and milk/vanilla to creamed butter. Add instant vanilla pudding, preserves, 1 cup of coconut, 1 cup of pecans and pound of chopped strawberries.

Take 5 egg whites in a separate bowl and beat to stiff peaks, then gently fold them into batter.

Pour into pans and bake for 30-35 minutes in a convection oven or 50-55 minutes in a traditional oven.

Cool and then spread on vanilla buttercream icing.

Vanilla buttercream

  • 1 cup butter, softened
  • 1 package cream cheese
  • 3 teaspoons vanilla
  • 4 cups powdered sugar

Cream butter, cream cheese and vanilla until smooth.

Add powdered sugar 1/2 cup at a time, beating after each addition until all sugar is incorporated and icing is smooth.

Spread onto strawberry cake

Source: Rebecca Fry

Jaemor Farms’ strawberry million-dollar pie

  • 2 graham cracker pie crusts
  • 1 (14-ounce) can condensed milk
  • 2 cups sliced strawberries
  • 9 ounces Cool Whip
  • 3 tablespoons lemon juice
  • 3/4 cup pecans

Mix condensed milk, strawberries, Cool Whip, lemon juice and pecans. Pour into pie crusts.

Garnish with extra pecans.

Refrigerate at least two hours before serving.

Source: Jaemor Farms

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