Strawberry Recipes
Strawberry recipes, strawberry shortcake recipe, strawberry lemonade and strawberry Romanoff recipe.

Strawberry Shortcake
What You Need:
- 16 oz fresh strawberries
- ¾ cup sugar
- ¼ tsp almond extract (optional)
- 1 cup whipping cream
- 2 tbsp sugar
- 2 ¾ cups all purpose flour
- 4 tsp baking powder
- ¾ cup cut up cold butter
- 2 lightly beaten large eggs
- 8 oz sour cream
- 1 tsp vanilla extract
- Fresh mint sprigs for garnishing
How to Make It:
- Combine strawberries, ½ cup sugar and almond extract
- Cover berry mixture and let stand for 2 hours
- Beat whipping cream at medium speed with an electric mixer until foamy
- Gradually add 2 tbsp sugar, beating until soft peaks form
- Cover and chill up to 2 hours
- Combine flour, remaining ¼ cup sugar and baking powder in a large bowl
- Cut butter into flour mixture with a pastry blender or two forks until crumbly
- Whisk together eggs, sour cream and vanilla until blended
- Add to flour mixture, stirring just until dry ingredients are moistened
- Drop dough by lightly greased 1/3 cupfuls onto a lightly greased baking sheet
- Coat cup with vegetable cooking spray after each drop
- Bake at 450 degrees for 12 to 15 minutes or until golden
- Split shortcakes in half horizontally
- Spoon about ½ cup berry mixture onto each shortcake bottom, top each with a rounded tbsp chilled whipped cream and cover with tops
- Serve with remaining whipped cream
- Garnish, if desired
Whipped Strawberry Lemonade
What You Need:
- 8 large fresh strawberries
- 1 cup sparkling mineral water
- 3 tbsp of chilled lemon juice
- 2 tbsp honey
- 4 large fresh mint leaves
How to Make It:
- Combine strawberries, sparkling water, lemon juice, honey and mint into blender and puree on low speed for 15 seconds
- Put on high speed and blend for 1 minute
- Serve with or without ice
Strawberry Romanoff
What You Need:
- 500g strawberries, quartered
- ¼ cup or 60 ml orange juice
- 2 tbsp icing sugar mixture
- 2 tbsp orange flavored liqueur
- 300ml thickened cream
How to Make It:
- Combine the strawberries, juice, icing sugar and liqueur in a medium bowl
- Cover and refrigerate for 1 hour
- Beat the cream in a small bowl with an electric mixer until soft peaks form
- Divide half the strawberry mixture among four ¾ cup or 180ml serving glasses
- Divide half the cream between the glasses
- Repeat layering with the remaining strawberries and cream
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