Everyone has a favorite way to have their strawberries. Here’s a few of our favorites to give you a few ideas!

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Bill Brewington’s Chocolate Strawberry Pie
Strawberry Butter
Strawberry-Filled Cream Puffs
Mom Maxwell’s Strawberry Muffins
Fresh Strawberry Smoothie
Strawberry Pizza
Fresh Strawberry Trifle
Strawberry Sorbet
Strawberry & Spinach Salad


2012 Strawberry Fest Recipe Contest Winner: Bill Brewington’s Chocolate Strawberry Pie

1 ½ cups chocolate wafers, finely crushed
1/3 cup sugar
5 TBSP butter, softened
1/8 tsp salt

Preheat oven to 375 F. Mix wafer crumbs, sugar, butter and salt until well blended. Press firmly onto bottom and sides of 9” pie plate. Bake 8 minutes and cool thoroughly before filling.


8 oz. cream cheese, softened
1/3 cup sugar
¼ tsp almond extract
1 cup whipping cream, whipped

Beat cream cheese, sugar and almond extract until thoroughly blended and smooth. Fold whipped cream into the cream cheese mixture until blended. Spread onto pre-baked pie shell.


Fresh-picked Maxwell’s Farm strawberries, uniform sized
¼ cup dark or semi-sweet chocolate melted

Arrange hulled strawberries to cover the top of the pie with the points standing up. Drizzle the milted chocolate over the strawberries. Chill pie in the refrigerator for 2 hours before serving.


Strawberry Butter

(Recipe submitted by a faithful customer & former employee)

1 cup fresh strawberries
3/4 cup powdered sugar
1 stick butter, softened
1/2 tsp vanilla

Wash and hull berries; let dry. Put butter, sugar and vanilla & berries in food processor. Mix well.

Great served on toast, warm biscuits, scones or bagels.


Strawberry-Filled Cream Puffs

Cream Puffs:

1 cup water
6 tablespoons butter (no substitutes)
1 cup flour
¼ tsp salt
4 eggs

In a saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from the heat; let stand 5 minutes.

Add eggs, one at a time, beating well after each. Beat until smooth.

Cover a baking sheet with foil; grease foil. Drop batter into mounds onto foil.

Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees; bake 30 minutes longer.

Remove puffs to a wire rack.Immediately cut a slit in each for steam to escape.


1 cup whipping cream
1-3 TBSP sugar
1 tsp vanilla
1-2 cups chopped strawberries

In a mixing bowl, beat cream until soft peaks form. Gradually add sugar and vanilla; fold in strawberries.

Just before serving, split puffs and remove soft dough. Add filling; replace tops. Can drizzle with extra crushed berries.


Mom Maxwell’s Strawberry Muffins

Stir with a fork or whisk:

1 1/2 cups mashed strawberries
1 egg
1/3 cup oil

Mix together and add to above:

1 1/2 cups flour
1/2 to 3/4 cup sugar
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt

Fill muffin pan and bake 350 degrees 20 -25 mins. Recipe can be doubled and baked in 2 loaf pans or bundt pan.


Fresh Strawberry Smoothie

1 cup strawberries, washed and hulled
1 cup milk
1 cup vanilla ice cream or frozen yogurt
1 cup 7-Up or any lemon-lime soda

Mix together in blender and enjoy!


Strawberry Pizza


2 cups flour
1 cup margarine or butter
1/4 cup confectioner’s sugar

In medium bowl, cut above ingredients into coarse crumbs. Press into pizza pan sprayed with non-stick spray. Bake 400 degrees for 8-10 minutes. Cool.


8 oz cream cheese
1/2 cup confectioner’s sugar
1 1/2 cup whipped topping
1 tsp vanilla
1 quart fresh strawberries, sliced

Beat first 4 ingredients together in mixing bowl until smooth. Spread on cooled crust. Cover filling with sliced strawberries. Refrigerate.


Fresh Strawberry Trifle

1 Angel Food Cake
Fresh Maxwells Farm strawberries, washed, hulled & sliced
2 small pkg instant vanilla pudding, prepared
12 oz Cool Whip, thawed
Slivered almonds

Cut angel food cake into bite-sized pieces and use them to line the bottom of a trifle dish (or a deep dish). On top of the cake, layer the strawberries, vanilla pudding and cool whip. Repeat layers starting with cake and ending with cool whip. Sprinkle with almonds and refrigerate.


Strawberry Sorbet

(A simple to make, healthy, fat-free dessert)

1 cup buttermilk
1/4 cup frozen lemonade concentrate
1 cup sugar
3 cups fresh strawberries, washed and hulled

Put all ingredients into a blender and mix until smooth. Freeze in a covered bowl.

To serve, scrape with a spoon into dessert dishes.

Or freeze in ice cube trays. To serve, put cubes into blender and mix again. Pour into dessert dishes.


Strawberry & Spinach Salad


Mix the following in a medium bowl:

1 lb. fresh spinach, washed and torn into pieces
1 pint Maxwells Farm strawberries, cut up


Mix well and pour over salad:

1/3 c. strawberry vinegar (recipe below or can use plain)
1 tsp salt
3/4 cup vegetable oil
1/3 cup sugar
1 tsp dry mustard
1 1/2 TBSP poppy seeds (add last)

Strawberry vinegar:

1 1/2 cup small strawberries
1 1/2 cup white wine vinegar
1/2 cup sugar

Place strawberries and vinegar in a jar with tight fitting lid. Let stand in a sunny window for 3-4 days. (Vinegar should be bright red)

Strain vinegar into a small saucepan; discard berries. Stir in sugar and heat over medium heat until mixture comes to a boil. Simmer over low hear approx. 10 minutes. Cool and pour into a clean bottle. Cover and store in a cool, dry place or in the refrigerator.