40 Strawberry Recipes Sweet, Savory & Drinks

• Chop strawberries (slice in half and then quarter each half).
• Place all but about ¼ C of chopped strawberries in a saucepan with the sugar and vanilla. Place pan over medium heat.
• Cook mixture, stirring occasionally, until starting to thicken, about 12-15 minutes. Remove from heat.
• Using an immersion blender, blend the mixture until smooth. Stir in reserved berries.
• Refrigerate until use.

• Preheat oven to 350.
• Melt butter and combine with graham cracker crumbs in a bowl. Stir to coat all crumbs. Press firmly into springform pan, slightly going up the sides as well, to form a crust. Set aside.
• Beat cream cheese and sugar until smooth. Add eggs (whole & yolk), one at a time, beating in between each one. Add cream, flour and vanilla and blend until smooth and all ingredients are incorporated well. Pour mixture over crust in springform pan.
• Place springform pan on a baking sheet and bake 40 minutes.
• After 40 minutes, reduce heat to 325 and bake an additional 40 minutes.
• Remove cheesecake from oven.
• Stir together sour cream and sugar. Spread mixture over top of cheesecake.
• Return cheesecake to oven and bake an additional 10 minutes.
• Allow cheesecake to cool completely before placing in the refrigerator. Keep refrigerated overnight (or for about 8 hours).
• After cheesecake is set, remove outer ring from springform pan.
• Arrange strawberry slices on top of cheesecake, starting on the outer edges, with points facing out. Continue creating rings of strawberry slices, moving inward, slightly overlapping each with the ring before.
• Place morsels in a microwave safe bowl and cook 30 seconds. Stir. Repeat in 20 second intervals until chocolate is melted and smooth.
• Drizzle melted chocolate over strawberries.
• Place in refrigerator for 10 minutes to help chocolate set.
• Enjoy!

Crust

• Preheat oven to 325.
  
• In a bowl, combine graham cracker crumbs and sugar.  Stir in butter until well combined.  Press mixture firmly into the bottom of a 7 inch springform pan.  Bake 8 minutes.  Set aside.  Once cooled, wrap bottom of springform pan in aluminum foil.
  
  

Cheesecake

• Cream together the cream cheese and sugar using either a stand mixer or an electric hand mixer.  Add sour cream and eggs, one at a time, mixing in between eggs.  Finally, add in vanilla and flour.  Mix just until combined.  Do not over mix.  Pour mixture over prepared crust.
  
  
• Place 1 C water into instant pot .  Place steam rack into pot.  Rip off two pieces of aluminum foil, about 2-3 inches wide and roll each up.  Place one on each side of the steamer rack, to create a makeshift, circle shaped rack that will hold the springform pan evenly.  Place springform pan on top of foil.  You may need to adjust foil to ensure springform pan is sitting evenly.
  
  
• Use the manual setting and increase time to 33 minutes.  When 33 minutes is up, allow the Instant Pot to use a natural release.  Once all steam has been released, carefully remove cheesecake from Instant Pot, using either tongs or kitchen towels, as to not burn yourself.  Place cheesecake on cooling rack and remove foil.
  
  
• Take 2 paper towels and gently lay them over the top of the cheesecake to absorb any excess water that may be on top. You may need to repeat this step until all water is removed. Take care to get the paper towels close to the edges. Leave out on rack until completely cool. Once cooled, run a butter knife around edges to avoid sticking and release the outer ring. Place cheesecake in refrigerator overnight or for at least several hours (I suggest this step with ALL cheesecakes).
• Top with desired toppings and serve.
  
  

• Preheat oven to 350.
• In a small bowl stir together flour, sugar, baking powder and salt. Set aside.
• In a separate bowl whisk together eggs, oil and milk.
• Stir together wet and dry ingredients. Fold in berries.
• Fill lined cupcake pan full with batter (batter will be thick)
• Combine topping ingredients with a fork to create a crumb. Top muffins with crumb and bake 25-30 minutes.
• Let cool 5 minutes in pan before removing.

• Place Outshine bars on a baking sheet.  Drizzle each one with a bit of honey.
  
• Add toppings, as desired, right on top of the honey.  Freeze until ready to eat.
  

• Place strawberries, tomatoes, green onions and cilantro in a bowl, stir gently.
• In a small bowl whisk together the oil, vinegar and salt. Pour mixture over strawberry mixture. Stir gently to combine. Refrigerate while cooking pork.
• Preheat grill on medium heat for 10 minutes.
• Season pork chops generously with salt and pepper.
• Add pork chops to grill, reduce heat to low and cover. Cook about 6 minutes per side or until thermometer reads about 150.
• Remove chops from heat and allow to rest 5 minutes.
• Spoon salsa over pork just before serving.

• Add all ingredients to bowl. Stir together. Refrigerate until ready to serve.
• Serve alone as a dip or over grilled chicken or pork.

• In a bowl stir together ricotta, goat cheese, lemon zest, salt and pepper until smooth.
• Spread mixture across each crispbread. Top with fruit spread.
• Garnish with additional zest if desired.
• Enjoy!

• Place lettuce in the bottom of a bowl.
• Arrange remaining ingredients over lettuce.
• If desired top with sunflower seeds.
• Serve with your favorite salad dressing.