Start Your Summer With These Strawberry Recipes!

Strawberry Ricotta Crostini — Yield: 8 Servings

Ingredients

• 1 baguette, sliced into ½-inch pieces

• 1 cup whole milk ricotta cheese

• 1 pint strawberries, diced

• 2 tbsp olive oil

• 1 tbsp basil, chopped

• 2 tbsp honey

• 2 tbsp lemon zest

• ¼ tsp crushed red pepper flakes

• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F.

2. Place the baguette slices on a baking sheet and brush lightly with olive oil. 

3. Toast baguette for 8-10 minutes until lightly golden. 

4. In a bowl, stir honey and red pepper flakes together. 

5. In a separate bowl, combine strawberries, basil, and lemon zest together.

6. Spread ricotta on each crostini, then top with the strawberry mixture. 

7. Drizzle with the hot honey and serve! Top with salt and pepper if desired.

Strawberry Shortcake — Yield: 6 Servings

Ingredients

• 2 cups all-purpose flour

• 1 ½ lbs strawberries, sliced

• 1 ¾  cups heavy cream

• ⅓ cup granulated sugar

• 1 egg

• 1 tbsp baking powder

• 2 tbsp powdered sugar

• 6 tbsp unsalted butter, cubed

• 1 tsp vanilla extract

• ½ tsp salt

Instructions

1. Place strawberries into a bowl and toss with 2 tbsp sugar. Refrigerate for 20 minutes.

2. Preheat oven to 425°F. In a large bowl, add flour, baking powder, the remainder of sugar, and salt. Cut in cold butter until small crumbs form.

3. Stir in ¾ heavy cream and egg until dough forms. Pat dough flat and cut into 6 1-inch thick biscuits. 

4. Bake for 15-20 minutes until golden brown.

5. In a bowl, beat cream, powdered sugar, and vanilla to make whipped cream. 

6. Open the biscuits and layer strawberries with whipped cream. 

7. Serve warm and enjoy!

Strawberry & Spinach Salad — Yield: 4 Servings

Ingredients

• 5 oz baby spinach

• 1 pint strawberries, sliced

• ½ red onion, thinly sliced

• ⅓ cup feta cheese, crumbled

• ½ cup toasted nuts (walnuts or pecans)

• 3 tbsp balsamic vinegar

• 2 tbsp olive oil

• 1 tbsp honey

• 1 tsp Dijon mustard

• Pinch of salt and pepper

Instructions

1. Thoroughly wash and dry spinach and strawberries.

2. In a bowl, whisk together balsamic vinegar, olive oil, honey, salt, and pepper.

3. In a serving bowl, combine strawberries, spinach, red onion, nuts, and feta. Drizzle with dressing. 

4. Toss lightly and serve!

Strawberry Panna Cotta — Yield: 6 Servings

Ingredients

• 2 cups heavy cream

• 1 cup strawberries, diced

• 1 cup whole milk

• ⅓ cup sugar

• 2 ¼ tsp powdered gelatin

• 3 tbsp cold water

• 1 tsp lemon juice

• 1 tsp vanilla extract

• 6-12 mint leaves

Instructions

1. Combine gelatin and cold water in a small bowl and let bloom.

2. In a saucepan, heat heavy cream, sugar, milk, and vanilla over medium heat until steaming. Then, remove from heat.

3. In the same pan, add in gelatin and whisk until fully dissolved. 

4. Divide panna cotta into 6 bowls or glasses and refrigerate for at least 4 hours. 

5. Lightly crush or muddle strawberries with lemon juice. Spoon mixture over panna cotta.

6. Garnish with mint and extra strawberries!

Strawberry Rosemary Focaccia — Yield: 10 Servings

Ingredients

• 3 ¼ cups bread flour

• 1 cup strawberries, sliced thin (about ¼-inch)

• 2 cups strawberries

• 1 ¼ cup warm water

• ¼ cup olive oil (some additional for pan)

• 1 packet instant yeast (about 2 ¼ tsp)

• 1 tbsp sugar

• 2 tsp turbinado sugar

• 1 tsp salt

• 1 tsp rosemary, finely chopped

• 2 tsp honey

• ½ tsp sea salt

• ⅛ tsp red or black pepper

Instructions

1. In a large bowl, combine bread flour, yeast, sugar, salt, warm water, and olive oil. Stir until sticky dough begins to form.

2. Knead the dough until it becomes smooth. 

3. In a separate bowl, lightly coat the edges with olive oil. Place dough in the oiled bowl and cover. Let rise for 1 hour or until it has doubled in size. 

4. Generously grease a 9x13-inch baking pan and transfer the dough to the pan, carefully stretching it to fit the space. If the dough resists, let it sit longer before stretching.

5. Cover the baking pan loosely and let rise for 30 more minutes. 

6. Preheat oven to 425°F. Use your fingers and press dimples all over the dough. Brush the dough with oil. 

7. Ensuring strawberries are dry, arrange strawberry slices across the surface and sprinkle with rosemary, turbinado sugar, and sea salt. Bake in the oven for 25-30 minutes until golden brown. Let cool for 10 minutes. 

8. Drizzle lightly with honey and top with pepper!

Roasted Strawberry BBQ Sauce — Yield: 2 Cups

Ingredients

• 1 lb strawberries, halved and hulled

• ½ cup ketchup

• 2 tbsp brown sugar

• 2 tbsp apple cider vinegar

• 1 tbsp olive oil

• 1 tbsp Worcestershire sauce

• 1 tsp smoked paprika

• ½ tsp salt

• ½ tsp garlic powder

• ¼ tsp onion powder

• ¼ tsp black pepper

• 1 tsp hot sauce

Instructions

1. Preheat oven to 400°F. Toss strawberries in olive oil and spread onto a baking sheet. Roast strawberries for 20-25 minutes until softened. 

2. In a blender or food processor, add strawberries, ketchup, Worcestershire sauce, brown sugar, apple cider vinegar, garlic powder, onion powder, paprika, salt, pepper, and hot sauce. Blend together until smooth and creamy. 

3. Pour the pureed sauce into a saucepan and simmer for 10 minutes over low heat, stirring occasionally until slightly thickened. 

4. Remove from heat and let cool. Refrigerate for up to 1 week in an airtight container. Serve and enjoy!