Strawberry Gingerbread Recipes

Steps:

• Preheat oven to 450°. Unroll crust and press onto the bottom and up the sides of an ungreased 9-in. fluted tart pan with a removable bottom. Place on a baking sheet. Bake until golden brown, 10-12 minutes. Cool on a wire rack. , Spread melted chocolate over bottom of crust. Refrigerate until almost set, 5-10 minutes. Meanwhile, in a large bowl, beat cream cheese, cream and vanilla until smooth. Gradually beat in confectioners' sugar. Spread over chocolate layer. , Arrange strawberries over filling; brush strawberries with jelly. Refrigerate for at least 2 hours. Remove sides of pan before serving.

Steps:

• Set aside half the strawberries, choosing the smallest, prettiest ones. They'll be used for serving. Hull the remaining berries.
• Using a blender or food processor, purée the hulled strawberries, then strain through a fine mesh strainer. You should have about 2/3 cup of purée.
• In the bowl of an electric mixer set on low speed, whisk together strawberry purée, mascarpone, confectioners' sugar, vanilla, 3/4 teaspoon lime zest and the lime juice. Once the cream mixture is combined, but not fully whipped, taste and add more confectioners' sugar if necessary (this will depend on how sweet your strawberries are). Whip to medium-stiff peaks.
• On a serving platter, lay 2 rows of 4 cookies (for a total of 8) in a rectangle. Spread 1/2 cup cream mixture over the cookies, spreading it to the edges. Top with another 8 cookies, and spread with another 1/2 cup cream. Repeat 2 more times, so you have 4 layers of cookies. Top with remaining cream, spreading it along the sides like frosting. Cover loosely with plastic wrap and chill for at least 8 hours, and preferably overnight.
• Half an hour before serving, hull and quarter remaining strawberries (cut them in eighths, if they're large). Toss berries in a medium bowl with granulated sugar, remaining 1/2 teaspoon lime zest and the ginger. Let sit for at least 30 minutes, and up to 1 hour; they should release their juices, which will turn syrupy from the sugar. Taste and add more lime zest, ginger and a squeeze of lime juice, if you like.
• Just before serving, arrange strawberries on top of the cake and drizzle with accumulated syrupy juices. Serve at once, cutting cake into slices.

Steps:

• Place the strawberries, lettuce, beet, and ginger in a blender or food processor and blend until just combined.
• Add in the ice and continue to blend until the mixture is smooth.
• Serve immediately.
• Enjoy!

Steps:

• Place strawberries, mint, lemon juice, 1 cup water, sugar, and ginger into an electric blender and blend well.
• Pour into a pitcher, add 5 cups water, and stir well. Refrigerate or serve immediately over crushed ice.

Steps:

• Combine the strawberries, rum, lime juice, Simple Syrup and ginger in the carafe of a blender and puree until smooth. Pour into frozen drink glasses and garnish with sliced strawberries. Serve immediately.
• Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.

Steps:

• Chop strawberries, sprinkle with sugar, mix well, cover and refrigerate for an hour.
• Grease and flour a 12x8x2 baking dish.
• Preheat oven to 350 degrees.
• With electric beater, beat together oil, 1 cup sugar, salt and molasses.
• Beat in egg.
• In separate bowl combine flour, spices and baking soda.
• Drain strawberries if any liquid, dredge berries with 2 tablespoons of flour mixture.
• Add remaining flour mixture to first mixture alternately with buttermilk, beating after each addition.
• Stir in strawberries.
• Pour into baking dish.
• Sprinkle top with 2 tablespoons sugar.
• Bake for 35-40 minutes, until toothpick comes out clean.
• Cut into squares and serve warm with butter or whipped cream -- or serve later cold.

Steps:

• In a pitcher, muddle strawberries with ginger. Add lemon juice and vodka. Fill with ice and stir until cold. Pour into glasses; top with ginger beer. Serve with more strawberries and thin slices of ginger.