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.

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.