Fresh Springtime Strawberry Recipes

Fresh Springtime Strawberry Recipes Antonio Dinkens and Dan Gilliam Photographs by Cliff Maske

With springtime finally here, strawberries will soon be harvested all over the state. With the famous State Farmers Market just around the corner from Centennial Campus, it would be a shame to waste the opportunity to pick up some locally grown fresh strawberries. However, many college students are pressed for time. Here are three simple recipes you could make to welcome in the spring season that combine store-bought favorites with locally grown sweets.

Berry PACKed Fruit Salad This is the simplest recipe on the list — mostly because it’s just a matter of mixing together a handful of ingredients in a bowl — but that makes it no less delicious. The non-strawberry ingredients won’t be in season any time soon, so they’ll need to be picked up from a grocery store. If you make this later in the summer, however, the local farmers market should have you covered.

You will need: Equal parts farmers market strawberries, blueberries, raspberries and blackberries Honey to taste Lemon juice to taste

1. Rinse all of the berries in cool water. 2. Destem and chop the strawberries in half. 3. Mix all the berries together in a large bowl. 4. Add honey and lemon juice to the mix. 5. Refrigerator for several hours.

Strawberry Wolfcakes This recipe is for those who want to fulfill that sweet tooth craving, but also may not want to put too much work into baking something. You can buy most of the ingredients from your local grocery store, but the only thing you should go out of the way for is the strawberries, as they will be in season.

You will need: Pillsbury grands ⅔ lb. Farmers market strawberries Whipped cream to taste ¼ cup White sugar

1. Bake the biscuits according to the package instructions. Add a pinch of sugar to each biscuit before baking if desired. 2. Wash the strawberries in cool water. 3. Blend half of the strawberries with sugar into a puree. 4. Chop the rest of the strawberries into quarters. 5. Cut a biscuit in half. 6. Place the strawberry blend, whipped cream and a handful of strawberry quarters into the middle of the biscuit. 7. Top the biscuit with more strawberry puree, whipped cream, and quarters.

Red & White Rolls These Red & White Rolls combine the deliciousness of Pillsbury cinnamon rolls, a common childhood staple, with the tangy sweetness of fresh strawberries. Sure, you’re adding more sugar to an already sugary food, making this little more than a glorified dessert, but if you make it for breakfast, no one will judge you.

You will need: 12.4 oz. Pillsbury cinnamon rolls ⅔ lb. Farmers market strawberries 2 tbsp. Cornstarch Water ½ cup Sugar

1. Preheat the oven per the directions of the cinnamon rolls. 2. Mash ⅓ lb. of strawberries. 3. Add the mashed strawberries and ¾ cups of water to a saucepan. Bring water to boil and let simmer for a few minutes. 4. Add the juice to a mixing bowl. Discard pulp. Mix in the cornstarch, water, and sugar. 5. Add the mixture to the saucepan. Let simmer until clear and thick. 6. Add the mixture to the top of the uncooked cinnamon rolls as desired. 7. Cook cinnamon rolls according to packaging. Add more strawberry mixture to the top if desired.

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