Strawberrycoolers Recipes

Steps:

• In a blender, process the water, sliced strawberries, sugar, and lemon juice and zest in batches until smooth. Strain the berry seeds if desired. Pour mixture into a pitcher; stir in the ginger ale. Serve in chilled glasses over ice. If desired, garnish with strawberries.

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Butter a 2-quart baking dish.
• Combine sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until thick and hot. Stir in strawberries, and remove from heat. Pour mixture into the baking dish, and dot with 2 tablespoons butter.
• Sift together the flour, sugar, baking powder, and salt. Cut in 3 tablespoons butter. Stir in cream. Mixture should be fairly soft. Spoon on top of berries.
• Bake for 25 minutes in the preheated oven, or until biscuit is golden brown and filling is bubbly.

Steps:

• Put sliced strawberries in an electric blender.
• Process for 30 seconds.
• Add water, sugar, lemon zest and lemon juice.
• Blend until smooth.
• Stir in ginger ale.
• Serve over crushed ice.
• Garnish with strawberry if desired.

Steps:

• In a blender, combine the strawberries (reserve a few slices for garnish), sugar and lemon juice. Puree until smooth. Push the berry mixture through a sieve and discard the seeds.
• Using an electric mixer, whip the cream just until stiff peaks form. Take a large spoonful of the whipped cream and stir it into the strawberry puree to lighten the mix. Fold the strawberry mixture gently into the whipped cream. Gently spoon the fool into a chilled serving bowl and garnish with the reserved strawberries and mint leaves. Refrigerate before serving, at least 1 hour and up to 4 hours.

Steps:

• Pre-heat oven to 375°F.
• Spread the sliced strawberries evenly in an 8 or 9 inch square baking dish.
• In a medium sized bowl, mix together the flour, baking powder and sugar.
• Add the egg, and mix (a fork works best) till crumbly and the dry ingredients are completely incorporated.
• Spread this over the berries.
• Dot with the butter cubes.
• Bake for 45-50 minutes, until the top is golden and the berries are bubbling.
• Cool slightly before serving.

Steps:

• Hull strawberries, then wash them and chop into 1/4-inch-thick pieces. Toss with half the sugar, and wait 10 minutes, stirring occasionally, until they give up their juices.
• Place half the strawberries and all the juice in a blender, and puree. Pour puree back in bowl with chopped strawberries.
• Whip the cream with remaining sugar and vanilla until cream is stiff and holds peaks easily. Fold berries and cream together, and serve immediately, or refrigerate for up to two hours.

Steps:

• In food processor, process 4 cups of the strawberries and the sugar with on-and-off motions until smooth.
• Pour pureed strawberries into large pitcher. Slice remaining 1 cup strawberries; set aside.
• Just before serving, stir in ice, carbonated beverage, sliced strawberries and mint.

Steps:

• In a bowl gently toss together strawberries and sugar and let stand 10 minutes. In a blender purée strawberry mixture with wine until smooth and pour through a fine sieve into a pitcher. Wine cooler may be made 4 hours ahead and chilled.
• Serve wine cooler chilled over ice.