May 2025 – Strawberries
Chocolate, Peanut Butter, Strawberry Bark
Lisa Engroff, Ephrata
- 1 pint strawberries, sliced
- 1 cup creamy peanut butter
- 1¼ cup dark chocolate chips
- sprinkles, optional
Line a 9”x13” pan with parchment paper.
Spread strawberries evenly in pan.
Melt peanut butter in microwave for 1 minute or until smooth. Pour over the strawberries.
Melt chocolate chips in microwave and spread over peanut butter. Top with sprinkles if using.
Chill in refrigerator for 1/2 hour or until chocolate is set. Lift parchment onto a cutting board and cut or break into pieces.
Easy Strawberry Bread
Lisa Engroff, Ephrata
- 2 eggs
- ½ cup oil
- 1 cup sugar
- 2 cups flour, divided
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- 1 pint strawberries, chopped in large pieces
- sanding sugar
Preheat oven to 350°F.
Grease a loaf pan.
Blend eggs, oil and sugar.
Toss the strawberries with a tablespoon of the flour. Add the remainder of flour to the oil mixture with the baking soda.
Fold in the strawberries and pour batter into the prepared loaf pan. Sprinkle with sanding sugar.
Bake for 40 minutes, or until toothpick comes out clean.
Strawberry Chutney
Lisa Engroff, Ephrata
- ¼ cup packed brown sugar
- ¼ cup fresh lemon juice
- ¼ cup strawberry vinegar
- 2 tablespoons honey
- ¼ teaspoon mustard
- ¼ cup grated orange peel
- 2 cups chopped strawberries
- 3 tablespoons small blueberries
Combine first six ingredients and bring to a boil. Reduce heat and simmer uncovered for 15 minutes, stirring occasionally.
Stir in strawberries and blueberries.
Reduce heat to low and simmer 10 minutes, stirring occasionally until thickened.
Refrigerate overnight.
Fresh Strawberry Cake
Marilyn Bashore, Lititz
- 1½ cups all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon salt
- 6 tablespoons butter, softened
- 1 cup plus 2 tablespoons sugar, divided
- 1 large egg
- 1 teaspoon vanilla
- ½ cup milk (low fat is fine)
- 1 quart box strawberries, hulled and halved
Preheat oven to 350°F and grease a 9” deep dish pie pan (or a 9” round cake pan).
In a medium bowl, whisk flour, baking powder and salt. Set aside.
In the bowl of an electric mixer, beat butter and 1 cup sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Batter will be thick.)
Transfer batter to prepared pan and smooth top with a spatula. Arrange strawberries on top, cut side down. Sprinkle with remaining 2 tablespoons of sugar.
Bake for 10 minutes. Then reduce heat to 325°F and bake until cake is lightly golden and tester comes out clean, about 1 hour. Note: The cake will rise and cover some of the berries.
Let cake cool in pan on a rack.
Serve with whipped cream or vanilla ice cream.
Cake can be stored at room temperature for several days, loosely covered.
Strawberry Bread
Marilyn Bashore, Lititz
- 2 cups sugar
- 1½ cups vegetable oil
- 3 eggs, slightly beaten
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 16 oz. bag frozen strawberries, thawed, but DO NOT DRAIN
- 3 teaspoons cinnamon
- 1½ cups chopped pecans
Preheat oven to 350°F.
Grease and flour two 9”x5”x3” loaf pans.
Mix sugar with oil. Add eggs. Add the dry ingredients, mixing until well blended. Add strawberries, cinnamon and pecans. Pour batter into prepared pans.
Bake for 1 hour or until done. Cool on rack.
Strawberries & Cream Dessert
Gloria Dougherty, Akron
“Delicious!”
- 3 oz. cook & serve vanilla pudding (can use sugar free)
- 3 oz. strawberry Jell-O
- 2 cups water or orange juice
- 2 tablespoons tapioca
- 2 cups fresh or frozen strawberries
- other fruit as desired (sliced banana, 8 oz. can drained crushed pineapple, etc.)
- Reddi-wip
Mix pudding and Jell-O powders together. Add water or juice and tapioca. Bring to a boil and cook about 5 minutes. Cool.
Add strawberries (if using frozen, you can chop in a food processor). Add additional fruit as desired. Pour into a bowl. Chill.
Serve with Reddi-wip.
Note: Can also substitute with other flavors/fruit (ex. Use peach Jell-O with peaches, etc.).
Fresh Strawberry Pie
Laura Brubaker, Ephrata
“Very good!”
- 1 cup water
- 1 tablespoon Clear-Jel
- ½ cup sugar
- 2 tablespoons strawberry Jell-O
- ¼ teaspoon salt
- fresh strawberries
- pre-baked pie shell
Mix water, Clear-Jel, sugar, Jell-O and salt together and boil for about 10 seconds. Cool.
Place the strawberries into the pie crust and pour glaze over top. Let sit in the fridge for about an hour.
Top with Cool Whip to serve.
Strawberry Cream Cheese Pie
Janice Martin, East Earl
Crust:
- ¾ cup Bisquick
- 5 tablespoons butter, softened
- 10 tablespoons hot water
Cheese Filling:
- 9 oz. cream cheese
- ¾ cup 10X sugar
- 2¼ cup Cool Whip
Strawberry Filling:
- 2 cups sugar
- 13 oz. package strawberry Jell-O
- 2 tablespoons Clear Jel
- 2 cups water
- 4 cups strawberries
Pat crust ingredients into three 9” foil pans. Bake at 400°F for 8 minutes.
Line crusts with cheese filling.
Cook sugar, Jell-O, Clear Jel and water together. Cool. Add strawberries. Spoon over cheese filling.
Makes 3 pies.
Strawberry Cupcakes or Cake
Janice Martin, East Earl
- ¼ cup butter
- 1½ cups sugar
- 2 eggs
- 1½ cups crushed strawberries
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla
Cream shortening, sugar and eggs. Add strawberries and remaining ingredients.
Bake at 350°F for 25 to 30 minutes.
Frosting:
- 5 cups 10X sugar
- 1/3 cup butter
- ¾ cup shortening
- 3 tablespoons flour
- ½ cup crushed strawberries
Beat frosting ingredients together until fully combined.
Strawberry Pretzel Dessert
Janice Martin, East Earl
- 2 cups finely crushed pretzels
- ½ cup sugar, divided
- 2/3 cup butter or margarine, melted
- 12 oz. cream cheese, softened
- 2 tablespoons milk
- 1 cup thawed Cool Whip topping
- 2 cups boiling water
- 6 oz. package strawberry Jell-O
- 1½ cups cold water
- 4 cups fresh strawberries, sliced
Heat oven to 350°F.
Combine pretzel crumbs, 1/4 cup sugar and butter; press onto bottom of 13”x9” pan. Bake 10 minutes. Cool.
Beat cream cheese, remaining sugar and milk with mixer until blended. Stir in Cool Whip; spread over crust. Refrigerate until ready to use.
Add boiling water to Jell-O mix in a large bowl; stir 2 minutes until completely dissolved. Stir in cold water. Refrigerate 1½ hours or until thickened. Stir in berries; spoon over cream cheese layer.
Refrigerate 3 hours or until firm.
Makes 20 servings.
Strawberry Cooler
Pat Roth, Ephrata
“Something different to drink this summer. Delicious!”
- 5 cups sliced fresh strawberries
- 3 cups water
- ¾ to 1 cup sugar, to taste
- ¼ cup lemon juice
- 2 teaspoons grated lemon peel
- 1 cup ginger ale
- crushed ice
In a blender, process the strawberries, water, sugar, lemon juice and lemon peel in batches until smooth. Strain the berry seeds if desired. Pour into a pitcher and stir in the ginger ale. Serve over ice.
Makes 8 servings.
Strawberry Coffee Cake
Pat Roth, Ephrata
- 1 cup butter, softened
- 1½ cups sugar
- 3 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 cups chopped fresh strawberries
Filling:
- ¾ cup chopped walnuts
- ¼ cup sugar
- ¼ cup packed brown sugar
- ¾ teaspoon cinnamon
In a mixing bowl, cream the butter and sugar. Add the eggs and mix well.
Combine the flour, baking powder and baking soda. Add this to the creamed mixture alternately with the sour cream. Beat in vanilla, then fold in the strawberries.
Spoon half of batter into a greased and floured 10” fluted tube pan.
Combine the filling ingredients and sprinkle half over the batter. Top with the rest of the batter and filling.
Bake at 350°F for 50 to 60 minutes, or until a toothpick comes out clean.
Cool for 15 minutes before removing from the pan.
Fresh Strawberry Pie
Pat Roth, Ephrata
- 1 cup crushed fresh strawberries
- 1 cup sugar
- 1 tablespoon cornstarch
Boil crushed strawberries, sugar and cornstarch together until they are transparent and thickened.
- pre-baked pie shell
- fresh strawberries, enough to fill pie shell
Fill the pie shell with strawberries. Pour the hot berry syrup over the strawberries. Chill.
Top with whipped cream or Cool Whip to serve.
Strawberry Bread
Mary Ann Dell, East Earl
- 3 cups flour
- 2 cups sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3 eggs, well beaten
- ¾ cup vegetable oil
- 2½ cups sliced strawberries, drained
- 1 cup chopped pecans, optional
Combine dry ingredients. Add eggs and oil, stirring briefly. Fold in the berries and nuts. Spoon batter into two 8”x4” buttered loaf pans.
Bake at 350°F, about 1 hour.
Strawberry Pizza
Mary Ann Dell, East Earl
Crust:
- ¾ cup softened butter
- ½ cup powdered sugar
- 1½ cups flour
Topping:
- 8 oz. package cream cheese
- ½ cup powdered sugar
- ¼ cup whipping cream
- 4 cups sliced strawberries
Glaze:
- ½ cup pineapple or orange juice
- ¼ cup powdered sugar
- 1 tablespoon cornstarch
- 1 teaspoon lemon juice
Cream the butter and sugar. Mix in flour, then press into a greased 12” pizza pan.
Bake at 300°F for 25 to 28 minutes or until lightly browned. Cool.
Mix cream cheese and powdered sugar. Whip cream and fold into cream cheese. Spread on the cooled crust. Arrange berries over the filling.
Bring glaze ingredients to a boil and cook for 1 minute, stirring constantly. Cool slightly, then drizzle over the berries. Chill at least 1 hour before serving.
Strawberry Cheesecake
Mary Ann Dell, East Earl
- 2 cups graham cracker crumbs
- ½ cup melted butter
- ¼ cup sugar
- 6 oz. package strawberry gelatin
- 2 cups boiling water
- 8 oz. cream cheese
- 8 oz. carton frozen whipped topping
- 1½ cups sliced strawberries
Combine the graham cracker crumbs, butter and sugar. Press into a 13”x9” pan.
Dissolve the gelatin in boiling water. Cool until slightly thickened.
Beat cream cheese, then add the whipped topping. Beat 2 minutes and stir into gelatin. Add strawberries. Pour into crust and chill.