1/26
From the Recipe Creator:
My husband and I are strawberry lovers, so each spring we pick about 30 quarts. This strawberry bread recipe makes two delicious loaves. One we eat right away; the other we freeze and pull out when family comes to visit. —Shirley Durham, Poplar Bluff, Missouri
2/26
From the Recipe Creator:
When you want to make an impression, make this pie! The recipe produces one of the flakiest crusts ever, and the combination of rhubarb and different berries in the filling is delicious. —Suzanne Alberts, Onalaska, Wisconsin
3/26
From the Recipe Creator:
That classic spring treat—strawberry shortcake—takes on a wonderful new twist with this strawberry poke cake recipe. Strawberry gelatin and strawberries liven up each pretty slice of this lovely layered cake that’s made from a convenient boxed mix. —Mary Jo Griggs, West Bend, Wisconsin
4/26
From the Recipe Creator:
Use this sweet strawberry cake filling for a cake roll or layer cake. It also tastes fantastic served over ice cream or shortcake. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
5/26
From the Recipe Creator:
Cool off with a thick and rich treat that will remind you of a malt shoppe! Nothing can beat this strawberry shake recipe. —Kathryn Conrad, Milwaukee, Wisconsin
6/26
From the Recipe Creator:
When I’m planning party menus, I appreciate dessert recipes like this; you can make and freeze it up to two weeks before serving. A refreshing slice is welcome after a big meal.—Cassie Alexander, Muncie, Indiana
7/26
From the Recipe Creator:
I enjoy using strawberries in a variety of ways, including featuring them in this pretty and sweet-tart dressing. —Carolyn McMunn, San Angelo, Texas
8/26
From the Recipe Creator:
There are plenty of strawberry patches near my hometown, and soon they'll be brimming with red berries. I discovered this recipe a few summers ago and have made it often. Believe me, it tastes as good as it looks! —Laura Hagedorn, Fort Branch, Indiana
9/26
From the Recipe Creator:
I grew up helping my mom make a lot in our farmhouse kitchen; strawberry shortcakes, roasts, soups and pies. This sunny strawberry shortcake recipe brings back memories of family summers on the farm. —Janet Becker, Anacortes, Washington
10/26
From the Recipe Creator:
My mother-in-law and I dreamed up this jam after we'd been picking blueberries one day. She wondered if blueberries, raspberries and strawberries would taste good together. So she made a test batch—and we quickly learned that they definitely did! Then I came up with my own version of the jam. I preserve everything from our garden! —Karen Maerkle, Baltic, Connecticut
11/26
From the Recipe Creator:
Need to bring a dish to pass this weekend? This make-ahead strawberry pretzel salad will disappear quickly at any potluck. —Aldene Belch, Flint, Michigan
12/26
From the Recipe Creator:
When it starts warming up in Colorado, my kids ask for ice-cold treats. This rosy pink cream float is one of our household favorites. —Crystal Jo Bruns, Iliff, Colorado
13/26
From the Recipe Creator:
For a big berry taste, you can't beat this tasty spread. With a flavorful foursome of blackberries, blueberries, raspberries and strawberries, this lovely jam brightens any breakfast. —Marie St. Thomas, Sterling, Massachusetts
14/26
From the Recipe Creator:
My friend Dave always brought two strawberry rhubarb cakes to work to celebrate his birthday. He’d use up rhubarb growing in the yard and treat his co-workers. —Charlene Schwartz, Maple Plain, Minnesota
15/26
From the Recipe Creator:
Whenever one of my three sons or eight grandchildren has a birthday, I make this pretty, creamy cheesecake. The all love it...and I do, too! —Luverene Dove, Appleton, Minnesota
16/26
From the Recipe Creator:
This rich, creamy cheesecake is a crowd-pleasing standout. It has won first-place ribbons at numerous fairs and is my family’s favorite dessert. It’s an indulgence sure to elicit oohs and aahs when served to guests. —Sherri Regalbuto, Carp, Ontario
17/26
From the Recipe Creator:
Who can tell that this delicious smoothie is made with tofu? No one (especially your kids)! The blend of berries and pomegranate juice makes this welcoming drink a refreshing delight. —Sonya Labbe, West Hollywood, California
18/26
From the Recipe Creator:
Why reserve lemonade and strawberries for the summertime? They’re just as refreshing during the holiday season. Add two more ingredients to create a crowd-pleasing cocktail. —Silvia Garcia, New York, New York
19/26
From the Recipe Creator:
You won’t believe how tender these rich, buttery scones are. The lemony glaze is a lip-smacking treat! —Kathy Harding, Richmond, Missouri
20/26
From the Recipe Creator:
I like to cool down with this absolutely fantastic frozen margarita recipe. It's slightly icy, thick and perfect for when you need a break. —Julie Hieggelke, Grayslake, Illinois
21/26
From the Recipe Creator:
I found this recipe flipping through a vintage cookbook, and the vague name piqued my interest! This strawberry delight only requires three ingredients to create a sweet and fluffy dessert. —Nancy Mock, Southbridge, Massachusetts
22/26
From the Recipe Creator:
Whether you've seen it at the beach or on your favorite Instagram account, the Starbucks Pink Drink is still one of the most beautiful beverages. Create your own healthy version of the strawberry refresher at home. —Taste of Home Test Kitchen
23/26
From the Recipe Creator:
I actually first made a
raspberry sorbet with an abundance of raspberries I had growing, but this simple and easy strawberry sorbet is one of my go-tos. —Karen Bailey, Golden, Colorado
24/26
From the Recipe Creator:
Lime adds a delicious tang to this easy dessert. I'll never eat plain vanilla ice cream again! —Cory Roberts, Riverton, Utah
25/26
From the Recipe Creator:
Three simple ingredients mixed together and spread into a graham cracker crust make magic while your freezer does all the work. Prep this pie ahead and freeze it overnight or even longer. Feel free to vary the fruit if you'd like! —Debbie Glasscock, Conway, Arkansas
26/26
From the Recipe Creator:
I once had a friend who was obsessed with strawberry pretzel dip. For her birthday one summer, I created this strawberry pretzel salad poke cake to celebrate. I've been making it every year for her since. —Lauren Habermehl, Pewaukee, Wisconsin
Frozen Strawberry Recipes FAQ
How do I thaw frozen strawberries for recipes?
The best way to thaw frozen strawberries is to transfer them from the freezer to the refrigerator overnight. For a faster method, submerge the sealed bag in cold water for one to two hours, gently breaking apart clumps of berries as they soften. Thawing in the microwave is an option, too, though it softens the fruit quickly and releases a lot of liquid, so it’s best for cooked recipes, like sauces or compotes.
Are frozen strawberries as good as fresh in desserts?
Frozen strawberries aren’t as firm as fresh, but they’re still great in many desserts, especially if the recipe cooks or blends the fruit. Their softer texture and extra juice work well in smoothies, sauces and fruit crisps. For desserts that need firm, plump berries, like strawberry tarts, fresh berries are the better option.
How do I keep frozen strawberries from becoming watery in recipes?
You can keep frozen strawberries from becoming watery in recipes by thawing them completely and then draining them well to remove the excess liquid. For baked goods, like muffins or quick breads, toss thawed berries with a bit of flour or cornstarch before mixing them into the batter. If you’re using frozen strawberries in sauces or fillings, simmer them for a few extra minutes to cook out the excess liquid and concentrate the flavor.
