Recipes

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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Strawberry Panna Cotta
Strawberry Panna Cotta (Keto-Friendly)
Strawberry Coffee Cake
Strawberry Salsa
Strawberry Ice Cream
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

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Strawberry Panna Cotta

2 cups chopped strawberries, divided
1½ cups heavy whipping cream
1 3⁄4 tsp unflavored gelatin
1/3 cup confectioner’s sugar
½ tsp vanilla extract

Lightly grease 4 small (4oz) ramekins (or simply use small dessert cups if you don’t plan unmolding the panna cotta).

Puree the berries until smooth. Set aside.

Pour the cream into a medium saucepan. Sprinkle with the gelatin and whisk to combine. Over medium heat, bring to a simmer while continuing to whisk so that gelatin dissolves. Remove from heat and whisk in half of the pureed strawberries, sugar and vanilla. Divide among the ramekins and refrigerate at least 2-3 hours until set.

To unmold, set the ramekins in a bowl of hot water for 15-30 seconds.
Cover with a plate and flip over. Or simply serve in the dishes.

Either way, top with the rest of the pureed berries!

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Strawberry Coffee Cake

1 c butter, softened

1 cup sugar
2 eggs
1 tsp vanilla
1 1/₃ c flour
1 ¼ tsp baking powder
¼ tsp salt
½ cup sour cream
2 cups  fresh sliced strawberries
¼ cup sugar for topping

Preheat oven to 350.  Beat the butter and sugar until light and fluffy.  Thoroughly beat in eggs one at a time, scraping down sides of the bowl.

Add in vanilla.

Stir together flour, baking powder, and salt in a small bowl. Add to the batter alternately with the sour cream, beating just til combined. Fold in strawberries.  Spread the batter in a greased 9-inch round cake pan.  Sprinkle the remaining ¼ cup sugar over the top. Bake 60-65 mins, til center is done.  Cool and serve with whipped cream and extra berries!

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Strawberry Salsa

1 TBSP balsamic vinegar
1 TBSP honey
¼ tsp salt
1/8 tsp pepper
1 lb (2 cups) strawberries, diced
1 TBSP chopped fresh basil
Zest of 1 lemon (1tsp)

Whisk first 4 ingredients until well combined.  Then add in berries, basil & lemon zest.  Refrigerate and allow to chill for a day or two to meld flavors.

Serve with pita chips (cinnamon is great!).  Also an excellent finish for grilled pork, beef, chicken or fish.

~Recipe from a faithful customer @ Maxwell’s

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Strawberry Ice Cream (with or without an ice cream maker)

4 egg yolks
½ cup sugar
2 tsp vanilla
1/8 tsp salt
2 cups whole milk
2 cups heavy cream
3 cups fresh strawberries
¼ cup sugar

In a medium saucepan, whisk together the first 4 ingredients. Then add the milk and whisk to combine.  Over medium heat, cook, stirring constantly until the custard mixture thickens enough to coat the back of a spoon.  (10-15 mins) Slowly stir in the cream, then remove from the heat. Cover the bowl with plastic wrap, pressing it down onto the surface of the custard. (This will prevent a “skin” from forming). Refrigerate until completely chilled.

In a separate bowl, mash strawberries and add ¼ cup sugar.  Let set for at least 30 mins.  When custard is chilled, stir into strawberries.

Ice Cream maker:  follow instructions for churning.

No Ice Cream maker: pour mixture into a sturdy, deep pan or bowl and set in freezer. After 45 mins, take it out and whisk vigorously to break up any frozen parts around the edges.  Return to freezer. Continue to remove from the freezer every ½ hour and beat (a hand held mixer or stick–blender works well) until ice cream is frozen.  This will take several hours. The result is not as smooth and creamy as with an electric ice cream maker, but just as delicious!

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

Crust:
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.

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.

Topping:

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.

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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.

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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.

Filling:

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.

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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.

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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!

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Strawberry Pizza

Crust:

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.

Filling:

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.

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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.

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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.

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Strawberry & Spinach Salad

Salad

Mix the following in a medium bowl:

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

Dressing

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.