Recipes using Strawberries

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2 cups biscuit mix
2 tablespoons sugar
1/4 cup vegetable shortening
1 egg, slightly beaten
1/2 cup heavy cream
6 tablespoons butter, melted
4 cups strawberries, sliced and sweetened to taste
Cool Whip (optional)

Combine biscuit mix and sugar then cut in shortening. Combine egg and heavy cream, add to biscuit mixture and stir with a fork until mixture forms a ball. Roll about 1/2 inch thick onto floured board. Cut with a 3 inch cutter and place rounds on a greased baking sheet. Brush top of each round with melted butter. Bake at 450oC for 12 to 14 minutes. Split and butter while still hot. Spoon the strawberries over rounds and top with whipped cream.

Yield 6 to 8 servings.


1 box Duncan Hines white cake mix
1 box wild strawberry jello
1-cup oil
1 cup strawberries (cut up - can use frozen)
1/2 cup milk
4 eggs
1-cup flake coconut
1-cup nuts (chopped)

Mix all ingredients & bake at 350oC in three 8-inch layer pans for 25-30 min.


1 1/2 box of confectioners sugar
1 stick butter (room temperature)
1/2 cup strawberries (can use frozen)
1/2 cup coconut
1/2 cup nuts

Mix the sugar and butter together. Add the remaining ingredients - you may need to adjust the volumes of these to prevent the icing from being too moist. Ice all three layers - applying cut up strawberries between each layer on top of the icing. Decorate with strawberry halves. Keep refrigerated.


1 box white cake mix
1 box strawberry jello
3-tablespoon flour
4 eggs
1 cup crushed strawberries
1-cup oil

Mix all ingredients together and bake in tube pan or sheet pan 1 hour at 325oC.


1 box confectioners sugar
1/2 stick butter
1/2 cup crushed strawberries

Mix all together and ice cooled cake.


1 Duncan Hines strawberry cake mix
4 eggs
3/4 cup oil
1 1/2 cups mashed sweetened strawberries

Mix the above ingredients together and bake in 3 layers at 350oC for 20 minutes. Let layers cool before proceeding.


2 1/2 cups mashed sweetened strawberries
3 oz instant vanilla pudding
1 carton of Cool Whip

Fold the above ingredients together. Place the icing between the layers and on the top. Enjoy!


4 tablespoons strawberry jello
1-cup sugar
1-cup water
6 teaspoons corn starch
Dash of salt33
1 qt or whole or halved strawberries
Pie shell (baked)
Cool Whip (optional)

Cook together the sugar, water, cornstarch and salt until clear. Add strawberry jello, stir and let set until slightly thick. Add 1 qt of strawberries. Pour into a baked pie shell and chill overnight. Top with whipped cream.


10 oz 7 up
2 tablespoons lemon juice
3/4 cup sugar
2 tablespoons cornstarch
5 tablespoons strawberry jello
1-cup strawberries
Pie crust (bake)

Mix all of the ingredients except the strawberries, crust, and cook them until thick. Pour them into the baked crust and add the strawberries to the top. Allow to cool. Pies will freeze well.


1 qt strawberries (crush 1/2 of them)
1-cup sugar
3 tablespoons cornstarch
3 tablespoons cold water
8 oz cream cheese
3 tablespoons milk
Pie shell (baked)
Cool Whip (optional)

Add sugar to crushed berries and heat. Add cornstarch and water. Cook until thick. Allow this to cool while you prepare the pie shell. Mix the cream cheese and milk together and line the pie shell. Arrange the rest of the berries in the pie shell. Pour the chilled mixture over the berries in the pie shell. Chill and serve with whipped topping.


2 tablespoons cornstarch
3/4 cup sugar
1-cup water
1 pkg. of strawberry jello
Slice strawberries to fill pie shell
Pie shell (baked)

Combine cornstarch, sugar and water together and cook until thick. Add strawberry jello to this and allow the mixture to cool. Pour over strawberries in baked pie shell.


8 oz cream cheese
1 1/3 cup sugar
1/4 cup lemon juice
1 qt strawberries (quarter)
Pie shell (baked)
Cool Whip (optional)

Blend cream cheese, 1/3 cup of sugar and lemon juice together. Place this in baked pie shell. Mix the strawberries and remaining sugar. Stir until the sugar dissolves. Add this into the pie shell. Serve with whipped topping.


1 stick butter
2 cups confectioners’ sugar
1 teaspoon vanilla flavoring
2 eggs
1/2 pint whipping cream
1 qt unsweetened strawberries
12 oz box Vanilla Wafer (crushed)

Cream butter, sugar, eggs and vanilla. Whip cream. Place a little more than half of the crumbled vanilla wafers into pan, then layer egg mixture, strawberries, and then whipped cream. Last add remaining crumbled vanilla wafers. Chill overnight


1 qt strawberries
6 oz package strawberry jello
1/2 cup sugar
2 - 3 oz boxes of instant vanilla pudding
3 cups of milk
8 oz carton of sour cream
12 oz container of Cool Whip
1 box vanilla wafers

Combine strawberries, jello, sugar, and heat just until the sugar and jello melt. Mix together the instant pudding and milk, add sour cream and 3/4 of the Cool Whip. Layer vanilla wafers, pudding mix & strawberry mix. Make two layers of these 3 ingredients. Top with remaining Cool Whip and garnish with a few strawberries.


1 can Eagle Brand milk
1/4 cup lemon juice
3 oz cream cheese
2 egg yolks
2 cups sliced strawberries
Graham cracker crust
Cool Whip (optional)

Mix milk, lemon juice, cream cheese and yolks together. Fold strawberries into the mixture. Put in graham cracker crust. Chill and top with Cool Whip.


1 family size strawberry jello
2 cups boiling water
1-pint strawberries (fresh or frozen)
1 small can crushed pineapple
1 banana (mashed)
1/2 cup nuts
8 oz sour cream

Mix all the above ingredients together EXCEPT sour cream. Place half of the mixture into a container and allow it to jell. Add sour cream. Then add the remaining jello mixture. Let jell.


1 3 oz strawberry jello
1-cup boiling water
1-cup cold water
2/3 cup yogurt
2 cups strawberries (sliced thin)
1/2 cup drained crushed pineapple
1/4 cup finely chopped pecans

Combine jello and boiling water. Stir until dissolved, add cold water and chill until slightly thickened. Combine yogurt, strawberries, pineapple and pecans. Swirl this mix through jello and chill.


1 cup halved fresh strawberries
1 cup orange sections
1 cup sliced banana
1/2 cup powdered sugar

Combine all ingredients and stir gently. Chill fruit mixture and spoon into sherbet glasses. During the winter, you can use frozen strawberries and, depending on your taste, you may omit the powdered sugar.


2 cups crushed pretzels (not too fine)
3/4 cups melted margarine
3 teaspoons sugar
8 oz cream cheese
1-cup sugar
8 oz Cool Whip
2 pkg. strawberry jello (small size)
2 cups boiling water
1 or 2 - 10 oz pkg. frozen strawberries

Mix pretzels, margarine and 3 tsp sugar in 9 x 13 pan. Bake at 400oC for 8 min. Careful not to over bake. Cool. Mix cream cheese and 1-cup sugar together, fold in Cool Whip. Spread onto cooled crust. (Be sure to cover the whole thing so the jello does not leak through.) Mix jello and water well, add slightly thawed strawberries, and stir well. Pour on top. Chill.


2 tablespoons sugar
2cups sliced strawberries
3 oz pkg strawberry jello
1-cup boiling water
1/2 lb mini marshmallows
1/2 cup milk
1 cup whipping cream (whipped)

Sprinkle sugar over berries and let stand 30 minutes. Dissolve jello in boiling water. Drain berries, reserving juice. Add enough water to juice to make 1 cup. Add this to the gelatin and chill until partially set. Combine marshmallows and milk. Heat in top of double boiler and stir until marshmallows melt. Cool this thoroughly and fold in whipped cream. Add berries to jello and fold in marshmallow mix. Pour into quart mold and chill until set.


1 8 oz Marshmallow cream
1 8 oz cream cheese
2 tablespoons orange juice

Mix and enjoy with any fruit.


1-cup graham cracker crumbs
1-cup soft butter
3 1/3 cups sifted confectioners' sugar
3 eggs
1-teaspoon vanilla
4 cups sliced strawberries
2 cups heavy cream
1/4 cup sugar
1-teaspoon vanilla
1/3 cup chopped pecans

Spread crumbs in bottom of 13 x 9 inch baking dish. Cream butter and 3 cups of confectioner’s sugar until light and fluffy. Add eggs and beat well. Blend one-teaspoon vanilla. Drop mixture by spoonfuls over crumbs and spread. Combine strawberries with 1/3 cup of sugar. Arrange on creamed layer. Refrigerate. Whip cream until thick. Beat in sugar and 1-teaspoon vanilla. Beat until soft peaks form. Spread over strawberries. Sprinkle with pecans. Refrigerate at least two hours. May be frozen. Yields 16 servings.