Sara’s Strawberry Slush
1 cup of mixed juice or Kool-Aid
(you can use any juice – orange, grape, pineapple, lemonade, fruit punch- have fun experimenting!)
1/4 cup lemon juice
3/4 cup sugar
Pinch of salt
2 cups Rod’s Berry Farm strawberries
Put entire mix in blender and puree 30 seconds until smooth and creamy then freeze.
To serve, let thaw 15 – 30 minutes prior to serving, then scrape with a big spoon into glasses and top up with 7Up or ginger ale and serve with a straw. Makes 8-10 servings.
Tripling the recipe will fill up a 5 quart ice cream pail and makes 20-25 servings.
Strawberry Éclair No Bake Dessert – New!
- 1 box graham crackers (14 oz)
- 3 oz. box vanilla instant pudding
- 1 ½ cups of cold milk
- 8 oz. cool whip
- 1 pound of fresh Rod’s Berry Farm strawberries (rinsed, hulled, sliced thin)
- Strawberry or chocolate canned frosting (or make your own!)
- Layer 9x13x2” pan with graham crackers. (Do not crush, just break into smaller pieces to cover the bottom)
- Add pudding to cold milk and whisk until it thickens. Fold in cool whip gently. Put ½ of this over graham crackers.
- Layer sliced strawberries over pudding
Repeat all 3 layers one more time and finish with a final layer of graham crackers.
Finally, spread the frosting over the top. Refrigerate at least 6 hours so the graham crackers soften up. Good to make it a day ahead of when you want to serve.
** Recipe taken from Catherine’s plates
Strawberry Rhubarb Coffee Cake – New!
Filling:
- 2 ¼ cups of rhubarb (chopped)
- 12 ounces sliced Rod’s Berry Farm strawberries (fresh or frozen)
- 2 Tbsp. lemon juice
- ¾ cup of sugar
- ¼ cup of corn starch
Cake:
- 3 cups flour
- 1 cup sugar
- 1 tsp. baking powder
- 1 tsp. salt
- 1 cup butter (softened)
- 1 cup buttermilk
- 2 eggs (slightly beaten)
- 1 tsp. vanilla
Topping:
- ¾ cup sugar
- ½ cup flour
- ¼ cup soft butter
Directions:
For Filling: Combine fruits in saucepan and cook covered, over medium heat, stirring occasionally, until rhubarb softens. Add lemon juice sugar and cornstarch to small bowl, stir well and add to fruit. Cook and stir until thickened – set aside to cool.
For Batter: Combine flour, sugar, baking powder, salt in large bowl, cut in butter until crumbly mixture. Stir together buttermilk, eggs, and vanilla and add to flour mixture. (It will be kind of thick). Spread ½ in a greased 9x13x2” pan. Spread fruit over batter. Spoon rest of batter in small mounds over filling. (It will not fully cover the filling.)
For Topping: Mix ingredients together, cut in butter until crumbly. Sprinkle over the top of the cake. Bake @ 375° for 45 min or until starting to brown. Let cool a while but is best served warm.
**Recipe is originally from Taste of Home – (Note: I halved the amount of filling from original recipe)
Simple Strawberry Glazed Pie
3/4 cup sugar
4 tablespoon corn starch
5 tablespoon red jello
1 1/4 cup water
Stir mixture together in small sauce pan and bring to boil for 1 minute and cool
Place 1 quart of washed and sliced Rod’s Berry farm strawberries in a baked graham cracker crust or traditional crust and pour glaze over top. Chill for 2 hours. Serves 8-10.
Ann’s Strawberry Treasure Pie
2 tablespoons sugar
2 tablespoons milk
8 ounces cream cheese
1 cup of Rod’s Berry Farm strawberries
8 ounces tub of Cool Whip
1 cup of milk
1 graham cracker crust
1 small pack Instant French Vanilla Pudding
Mix sugar, milk and cream cheese and spread on a graham cracker crust and cover with halved strawberries.
Take pudding and mix with milk (following pie making directions on pack) and fold-in 1 cup of Cool Whip and spread mixture over strawberries. Chill for 2 hours.
After chilling, frost with Cool Whip and garnish with extra strawberries. Serves 8-10
Strawberry Sorbet
1 cup buttermilk
¼ cup frozen lemonade concentrate
3 cups of Rod’s Berry Farm strawberries (fresh or frozen)
½ – 1 cup of sugar (depending on your preference)
Combine all ingredients in a blender and blend until smooth.
Pour into a freezer safe container and freeze.
**We like to triple the batch and freeze it in a five quart ice cream pail.
Strawberry Fruit Leather
4½ cups of Rod’s Berry Farm Strawberries
2 Tbsp. lemon juice
½ cup sugar or honey – optional – we think they are sweet enough on their own.
Blend ingredients together in a blender until smooth. If desired strain to remove seeds.
These can either be made in an oven on baking sheets lined with silicone baking mats or in a dehydrator on fruit leather trays.
Oven: Set your oven to 170 degrees and divide the fruit leather mixture between two pans. Bake for about 6 hours or until just barely sticky.
Dehydrator: Follow your dehydrator’s instructions. Pour a thin layer on to fruit leather trays. Dehydrate at 140 degrees for 6 hours or until just barely sticky.
Peel off trays / baking sheets and cut into your desired shape. Roll with parchment paper and store in an airtight container.
Strawberry Spinach Salad
6 oz. baby spinach
1½ cups sliced Rod’s Berry Farm strawberries
¼ cup goat cheese or feta cheese
1 cup candied pecans
Balsamic vinaigrette
Layer spinach, strawberries, goat cheese, and pecans into your salad bowl. Serves 4-6. Recipe from I Wash You Dry.
Strawberry Shortcakes
2 cups Jiffy Baking Mix
2 Tbsp. sugar
3 Tbsp. shortening, melted
1/ 2 cup milk
Rod’s Berry Farm Strawberries for topping
Whipped cream for topping
Preheat oven to 450 degrees.
Combine ingredients to make a soft dough.
On floured surface, knead 2-3 times. Roll or pat out to 1/2″ thick.
Cut with 3″ floured cutter.
Bake on uncreased baking sheet 10-12 minutes.
Serve warm with Rod’s Berry Farm strawberries and whipped cream.
Strawberry Julious
15 large Rod’s Berry Farm strawberries, rinsed and hulled
1 cup milk
5 Tbsp. sugar
10-12 ice cubes
1 tsp. vanilla
Mix all ingredients in a blender until ice cubes are a slush like consistency.
Strawberry Icee
1/2 cup powdered lemonade drink mix
1/2 cup water
1 cup Rod’s Berry Farm strawberries, rinsed and hulled
3 cups ice cubes
Combine all ingredients in a blender and enjoy!
Rod's Berry Farm 