10-Minute Strawberry Recipes

Posted in July 3, 2014
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Strawberry, Lemon, and Rosewater Slushie
Strawberries are part of the rose family, so just a hint of rosewater is a natural addition to this bright, refreshing slushie.

10 oz. strawberries, hulled (about 2-1/2 cups)
1-1/2 cups lemon sorbet
1 cup ice
1/2 tsp. rosewater (more to taste)

In a blender, combine the strawberries, sorbet, ice, and rosewater, and blend until smooth. Divide between 2 glasses and serve immediately.

nutrition information (per serving):
Calories (kcal): 210; Fat (g): fat g 0; Fat Calories (kcal): 5; Saturated Fat (g): sat fat g 0; Protein (g): protein g 1; Monounsaturated Fat (g): 0; Carbohydrates (g): carbs g 53; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 40; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 4;

Strawberry Vinaigrette
Try this tangy dressing over greens, as a marinade for chicken or pork, or drizzled over beef carpaccio or roasted fish or vegetables.

1/2 cup extra-virgin olive oil
1/2 cup sliced strawberries
2 Tbs. chopped shallots
1 Tbs. Champagne vinegar
1/2 tsp. Dijon mustard
Kosher salt and freshly ground black pepper

In a blender, combine the olive oil, strawberries, shallots, vinegar, mustard, and 1/2 tsp. salt and pepper. Blend until smooth, about 30 seconds. Cover and refrigerate for up to 1 day.

nutrition information (per serving):
Size : (per 1 Tbs.); Calories (kcal): 60; Fat (g): fat g 7; Fat Calories (kcal): 60; Saturated Fat (g): sat fat g 1; Protein (g): protein g 0; Monounsaturated Fat (g): 5; Carbohydrates (g): carbs g 1; Polyunsaturated Fat (g): 0.5; Sodium (mg): sodium mg 40; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 0; 

Grilled Chicken and Strawberries with Balsamic Syrup
Grilling gives strawberries a slightly smoky flavor and a striking appearance. Balsamic vinegar adds a rich note that highlights and deepens the flavor of both the strawberries and the chicken, tying the meal together.

3 Tbs. balsamic vinegar
20 medium strawberries (unhulled)
4 5-oz. boneless, skinless chicken breast cutlets
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 Tbs. chopped fresh basil

In a 1-quart saucepan, boil the vinegar until reduced by half, about 2 minutes; set aside.

Thread 5 strawberries on each of 4 skewers. Brush the chicken cutlets with olive oil and season with salt and pepper. Heat a grill or grill pan over medium-high heat.

Grill the chicken and strawberries until the chicken is cooked through, 2 to 3 minutes per side, and the strawberries have slight grill marks, 1 to 2 minutes per side. Serve drizzled with a little olive oil and the reduced vinegar and sprinkled with basil.

nutrition information (per serving):
Calories (kcal): 220; Fat (g): fat g 6; Fat Calories (kcal): 50; Saturated Fat (g): sat fat g 1.5; Protein (g): protein g 29; Monounsaturated Fat (g): 3; Carbohydrates (g): carbs g 11; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 350; Cholesterol (mg): cholesterol mg 80; Fiber (g): fiber g 2; 

Strawberry-Yogurt Brûlée
Simple yogurt and fresh strawberries become a special treat with the addition of a crunchy, caramelized sugar topping. Enjoy it for breakfast or dessert.

2 cups plain whole-milk Greek yogurt
1 cup coarsely chopped strawberries, plus several strawberry slices, for garnish
5 Tbs. turbinado or granulated sugar

In a medium bowl, combine the yogurt with the chopped strawberries and 1 Tbs. sugar. Divide among four 6-oz. ramekins. Garnish each with a few strawberry slices. Sprinkle each with about 1 Tbs. sugar. Pass the flame of a torch over the sugar until it’s melted and browned, about 30 seconds. Serve immediately.

nutrition information (per serving):
Calories (kcal): 220; Fat (g): fat g 12; Fat Calories (kcal): 100; Saturated Fat (g): sat fat g 9; Protein (g): protein g 8; Monounsaturated Fat (g): 2; Carbohydrates (g): carbs g 22; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 40; Cholesterol (mg): cholesterol mg 20; Fiber (g): fiber g 1

Strawberry and Ricotta Bruschetta
Mint is a subtle but refreshing addition to the honey-laced ricotta and tangy strawberries on this sweet bruschetta.

12 1/2-inch-thick baguette slices
1 Tbs. extra-virgin olive oil
3/4 cup chopped strawberries
2 tsp. chopped fresh mint
1-1/2 tsp. balsamic vinegar
3/4 cup whole-milk ricotta
1 Tbs. honey
Fine sea salt

Position a rack about 4 inches from the broiler and heat the broiler on high. Put the baguette slices on a baking sheet and brush with 1 Tbs. extra-virgin olive oil. Broil just the oiled side until lightly toasted, about 1 minute.

In a medium bowl, toss the strawberries with the vinegar and mint.

In a small bowl, combine the ricotta with the honey and 1/4 tsp. salt. Spread the ricotta mixture on the toasted side of each slice of baguette and top with the strawberry mixture.

nutrition information (per serving):
Calories (kcal): 190; Fat (g): fat g 10; Fat Calories (kcal): 90; Saturated Fat (g): sat fat g 4.5; Protein (g): protein g 7; Monounsaturated Fat (g): 4; Carbohydrates (g): carbs g 19; Polyunsaturated Fat (g): 0.5; Sodium (mg): sodium mg 300; Cholesterol (mg): cholesterol mg 25; Fiber (g): fiber g 1;

Eton Mess
Named after a prestigious English boarding school, this mash-up of strawberries, whipped cream, and meringue crumbles is served at an annual cricket match there. A splash of liqueur is a grown-up touch that cuts the sweetness.

2 cups chilled heavy cream
2 Tbs. granulated sugar
1 lb. strawberries, hulled (about 4 cups)
2 Tbs. plus 1 tsp. strawberry eau de vie or kirsch
2 oz. meringue cookies, crumbled into 1/2- to 3/4-inch pieces

Place the cream and sugar in a blender and blend until the cream just forms stiff peaks, about 10 seconds.

Add 3 cups of the strawberries to the blender along with 2 Tbs. of the eau de vie and blend briefly until the strawberries are incorporated but still chunky, about 5 seconds.

Divide three-quarters of the meringue crumbles among 6 to 8 glass dessert dishes. Top evenly with the strawberry cream. Slice the remaining 1 cup strawberries and toss with the remaining 1 tsp. eau de vie. Spoon the sliced berries on top of the strawberry cream and sprinkle with the remaining meringue cookies.

nutrition information (per serving):
Calories (kcal): 370; Fat (g): fat g 30; Fat Calories (kcal): 270; Saturated Fat (g): sat fat g 18; Protein (g): protein g 2; Monounsaturated Fat (g): 9; Carbohydrates (g): carbs g 23; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 40; Cholesterol (mg): cholesterol mg 110; Fiber (g): fiber g 2; 

Strawberry-Peppercorn Butter
This sweet and savory butter is great on toast, biscuits, waffles, or scones. Multicolored peppercorns add some extra color and have a mellower flavor than black peppercorns, but black will work, too.

4 oz. (1/2 cup) room-temperature salted butter
1/4 cup finely chopped strawberries
1/2 tsp. coarsely cracked multicolored peppercorns
1/2 tsp. chopped fresh thyme

In a stand mixer fitted with the paddle attachment, beat the butter on high until light and fluffy, 1 to 2 minutes. Lower the speed to medium and beat in the strawberries, peppercorns, and thyme until just incorporated, about 30 seconds.
Make Ahead Tips

The butter can be stored for up to 2 days in the refrigerator.

nutrition information (per serving):
Size : (per 1 Tbs.); Calories (kcal): 70; Fat (g): fat g 8; Fat Calories (kcal): 70; Saturated Fat (g): sat fat g 5; Protein (g): protein g 0; Monounsaturated Fat (g): 2; Carbohydrates (g): carbs g 0; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 40; Cholesterol (mg): cholesterol mg 20; Fiber (g): fiber g 1;

Strawberry and Spinach Salad with Herbs and Goat Cheese
Spinach salad with strawberries and goat cheese is a classic starter that becomes vibrant and complex with the addition of fresh herbs. While tinkering with the proportions of herbs is encouraged, the tarragon can become overpowering if increased.

3 cups baby spinach
1 cup packed small mixed fresh herb leaves such as basil, mint, and parsley
2 Tbs. packed tarragon leaves
1 cup quartered strawberries
Kosher salt and freshly ground pepper
3 Tbs. extra-virgin olive oil
1 Tbs. fresh lemon juice
3 oz. fresh goat cheese

In a large salad bowl, combine the spinach, mixed herbs, and tarragon leaves. Gently toss with the strawberries and a few pinches of salt and pepper.

In a small bowl, whisk together the olive oil, lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Toss the salad with enough vinaigrette to coat and crumble the goat cheese on top.

nutrition information (per serving):
Calories (kcal): 200; Fat (g): fat g 17; Fat Calories (kcal): 150; Saturated Fat (g): sat fat g 6; Protein (g): protein g 6; Monounsaturated Fat (g): 9; Carbohydrates (g): carbs g 7; Polyunsaturated Fat (g): 1.5; Sodium (mg): sodium mg 350; Cholesterol (mg): cholesterol mg 15; Fiber (g): fiber g 2; 

Strawberry Mojito
A mojito is traditionally made with white rum, muddled mint and lime juice, and seltzer. Strawberries make this cocktail both sweeter and more tart—a nice match for bold amber rum or more subtle white rum.

11 oz. strawberries, hulled (2-3/4 cups)
1/3 cup fresh lime juice
1/4 cup granulated sugar
10 large fresh mint leaves
1 cup white or amber rum
1 cup seltzer
Mint sprigs, lime wedges, or fresh strawberries, to garnish

In a medium pitcher, combine the strawberries, lime juice, sugar, and mint leaves and crush with a muddler or wooden spoon until the sugar is dissolved, about 1 minute. Add the rum and stir gently.

Fill 4 rocks glasses three-quarters full with ice, divide the mojito among them, and top each with about 1/4 cup seltzer. Garnish with mint sprigs, lime wedges, or strawberries.

nutrition information (per serving):
Calories (kcal): 210; Fat (g): fat g 0; Fat Calories (kcal): 0; Saturated Fat (g): sat fat g 0; Protein (g): protein g 1; Monounsaturated Fat (g): 0; Carbohydrates (g): carbs g 20; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 0; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 2; 

Strawberry-Pistachio Ice Cream Sundaes
Chopped pistachios and a sweet-tart pomegranate sauce lend an exotic Mediterranean note to the classic American sundae

1 quart strawberry ice cream
2 cups sliced strawberries
1 cup Strawberry Pomegranate Sauce
1/4 cup coarsely chopped pistachios
mint leaves, for garnish

Scoop 3 scoops of the ice cream into each of four bowls.

Top with the strawberries and strawberry pomegranate sauce. Sprinkle the pistachios on top and garnish with mint leaves.