Ingredients:
1 1/2 c. fresh strawberries
2 c. vanilla ice cream
2 tbsp. sugar
2 tbsp. lemon juice
2 c. crushed ice

Preparation:

Put all the ingredients in blender and blend until smooth.

Yield: 4 cups.

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Filling:
5 cups strawberries, quartered
2/3 cup sugar
3 Tbs flour
1 Tbs lemon juice
1 tsp vanilla extract

Pastry:
4 oz butter, chilled
8 oz (225 g) self-rising flour
2 1/2 oz (70 g) sugar
a pinch of salt
4 1/2 fl oz (130 millilitres) buttermilk
A little sugar, for dusting

Preparation:

1. Filling: In large bowl, combine all filling ingredients. Spoon strawberry mixture into a greased baking dish.

 

2. Pastry: In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in sugar, salt and buttermilk until mixture forms a ball. Shape the dough into balls and place randomly over fruit.

 

3. Bake at 375 F (190 C) for 30 minutes or until golden brown.

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Preparation:

1. Beat together butter and sugar until white and light. The success of this sauce depends upon the long beating.

 

2. Add to the creamed butter and sugar the stiffly whipped white of an egg and strawberries mashed to a pulp.

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Preparation:

1. Preheat oven to 175 C (350 F).

 

2. Combine flour, baking powder, butter, sugar and egg yolks to make a dough. Be careful not to over-work the dough, otherwise the crust will not be flaky.

 

3. Bake the pie shell for 10 to 15 minutes or until lightly browned. Let cool.

 

4. To make MERINGUE: Beat egg whites until stiff. Add sugar and continue beating for a short time.

 

5. Put wild strawberries in the baked crust. Place meringue on top. Sprinkle with few drops of water.

 

6. Bake until browned.

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Preparation:

1. Mash strawberries with a fork.

 

2. Whip cream (not to stiff; it should still remain soft ).

 

3. Combine vanilla and powdered sugar. Add strawberries and whipped cream.

 

4. Freeze for at least 6 hours.

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Ingredients:
500-800 g (1 lb – 1.75 lb) fresh strawberries, washed & hulled
1/4 cup powdered sugar
1 Tbs rum
CAKE:
4 eggs, at room temperature
2/3 cup caster sugar
1/3 cup cornstarch
1/3 cup plain flour
1/3 cup self-raising flour
WHITE FILLING:
3 egg white
100 g (3.5 oz) sugar
juice of 1 lemon
YELLOW FILLING:
3 egg yolks (very fresh)
100 g (3.5 oz) sugar
100 g (3.5 oz) butter or margarine

Preparation:

1. CAKE: Beat whole eggs in a small bowl with electric mixer on a moderately high speed about 7 minutes.
   Add sugar, about 1 tablespoon at a time, beating after each addition until sugar is dissolved.
   Sift dry ingredients together over the egg mixture, use a spatula to lightly fold the flours through.
   Spread mixture evenly into pan, bake in 175 C (350 F) oven for 40 minutes.

 

2. WHITE FILLING: Whip the egg whites till stiffened. Add sugar and lemon juice and beat some more. Divide filling in 2 parts.

 

3. YELLOW FILLING: Beat together egg yolks, sugar and butter. Fold in ½ of the white filling.

 

4. Combine strawberries with sugar and rum and arrange them on the baked and cooled cake. Spread with the yellow filling, then with the white filling.

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Ingredients:
3 bananas, in chunks
3 cups strawberries, sliced
3 cups sugar
1 tbsp. lemon juice
1/3 c. pectin

Preparation:

1. Put fruit and lemon juice in a large bowl.
2. Add sugar and cook, uncovered, stirring every 3 minutes.
3. Add pectin during final 3 minutes. If jam is still too liquid, cook 2-3 minutes more. Keeps in refrigerator 2-3 weeks.

source: cooks.com

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Ingredients:
1 1/4 l (1 1/4 qt) strawberry juice
1 3/4 kg (3 1/2 lb) sugar
5 g (0.17 oz) citric acid
1 1/5 – 2 oz dry pectin

Preparation:

1. Place strawberries, sugar and acid in a heavy saucepan. Bring the berries r to a boil and simmer for 10 minutes.
2. Add pectin. Allow it to boil up. Boil rapidly for 4 to 5 seconds.
3. Pour into hot sterilized jars and seal.

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Ingredients:
1 kg (2 lb) strawberries, washed and hulled
800 g (1.75 lb) sugar
juice of 1 lemon
3 Tbsp brandy

Preparation:

1. Combine strawberries, sugar and lemon juice. Let stand for 2 to 3 hours.

 

2. Bring the mixture to a boil and keep boiling for15 minutes. Immediately place into the hot sterile jars. Pour little bit of brandy on top. Seal. Cover jars with a wool blanket and let cool slowly.

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