Mmm....Strawberries! - - The News for South Mississippi

MSU Home Economist, Nancy Freeman


There's just something about those delicious red berries. Not only are strawberries delicious but they are nutritious too!

One cup of whole, fresh, capped strawberries has 45 calories and is low in fat and sodium. They are also a good source of potassium and Vitamin C. Here's a few ideas for using strawberries for your Easter dinner. You can also enjoy strawberries year round by putting some in the freezer.

Strawberry Salad

  • 2 c. pretzels, crushed
  • 1-6 oz. pkg. strawberry gelatin
  • ¾ c. melted margarine
  •  1-10 oz. pkg. frozen strawberries
  • 3 T. sugar
  • 2 c. boiling water
  • 1-8 oz. pkg. cream cheese
  • 1 c. sugar
  • 2 c. whipped cream or frozen non-dairy whipped topping

Mix together crushed pretzels, margarine and 3T. sugar. Pat into a 9 x 13-inch baking pan. Bake at 400F for 8 - 10 minutes. Mix together cream cheese, 1-c. sugar, and whipped topping. Spread over pretzel mixture. Mix gelatin into boiling water. Add frozen strawberries. Stir until dissolved. Set aside to thicken. Spoon over cream cheese mixture. Garnish with fresh strawberries.


 Strawberry Cake

  • Large Angel Food Cake
  • 1/3 c. lemon juice
  • 8 oz. cream cheese, softened
  • 1 t. almond extract
  • 1 - 14 oz. can sweetened
  • 2 c. sliced fresh condensed milk strawberries
  • 8 oz. carton whipped topping

Cut 1 inch off top of cake horizontally. Starting 1" from inside of cake, cut cake all the way around and remove center of cake to make a tunnel. Break the cake that is removed into small pieces and set aside. Beat cream cheese until light. Add lemon juice, sweetened condensed milk and almond extract. Fold this mixture into cake pieces along with strawberries. Fill cake with berry mixture. Replace top. Frost with whipped topping and garnish with strawberries. Chill. Keep refrigerated during storage.


Freezing Strawberries

Preparation for all packing methods: Wash berries and remove caps.

Whole Berries Syrup Pack

  • Put berries into containers and cover with 50 % syrup, leaving head space. Seal and freeze. To make syrup dissolve 4 cups sugar in 4 cups lukewarm water, mixing until the solution is clear. Chill syrup before using. Makes 6 cups 50% syrup.

Whole Berries Sugar Pack

  • Add ¾ cup sugar to 1 quart strawberries and mix thoroughly. Stir until most of the sugar is dissolved or let stand about 15 minutes. Put into containers, leaving head space. Seal and freeze.

Sliced or Crushed

  • Prepare for packing as for whole strawberries; then slice or crush partially or completely. Add ¾ cup sugar to 1-quart strawberries and mix thoroughly. Stir until most of the sugar is dissolved or let stand about 15 minutes. Put into containers, leaving head space. Seal and freeze.

Unsweetened Packs

  • Unsweetened fruit can be packed in water, fruit juice or pectin syrup. Unsweetened packs generally yield a product that does not have the plump texture and good color of those packed in sugar. The fruits freeze harder and take longer to thaw. Pectin syrup is often used for strawberries to help retain better texture than if frozen in water or juice.

1 pkg. powdered pectin 2 ¾ cups water

Combine pectin & 1 cup water in saucepan. Heat to boiling and boil 1 minute. Remove from heat and add remaining water. Cool. Makes 3 cups moderately thick syrup.

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