Sweet, red fruits are heralding the arrival of spring all across Beaufort County.

Strawberry season is making both customers and farmers happy again this year and the crop, produced in several locations around the region, is proving to be a plentiful one.

Wild strawberries were enjoyed for centuries but it wasn’t until the late 18th Century that a garden variety of the berry was cultivated in France. Strawberries are now grown worldwide, but local experts boast that nothing beats a Beaufort County strawberry. And they are readily available, from Pantego to Washington to Chocowinity.

These homegrown goodies can be used in a variety of recipes. Why not pick up a quart or two and try one today?

 

 

TRY THESE RECIPES … 

STRAWBERRY CAKE
Jean Dickerson
Hodges Chapel Pentecostal Holiness Church, Chocowinity

8 ounces cream cheese; 16-ounce carton Cool Whip; 2 containers fresh strawberries; 1 Angel Food cake mix; 1 package strawberry gel; 1 box 10x confectioners sugar.

Make Angel Food cake according to directions or purchase an Angel Food cake already prepared. Slice strawberries and mix with gel. If needed, you may add sugar to taste. Mix cream cheese, Cool Whip and confectioners sugar together. Slice Angel Food cake in three layers. Spread on the cream cheese mixture then put strawberries on. Repeat with other layers, ending with strawberries on top.

 

LAYERED STRAWBERRY CHEESECAKE BOWL
Debra Harris Clark
Ephesus Free Will Baptist Church, Blounts Creek

3 cups sliced fresh strawberries; 3 tablespoons sugar; 2 (8-ounce) packages Philadelphia Neufchatel cheese, softened; 1 1/2 cups cold milk; 1 (3.4-ounce) package Jello vanilla instant pudding; 2 cups thawed Cool Whip Lite whipped topping, divided; 2 cups frozen pound cake cubes (1 inch cubes); 1 square Baker’s semi-sweet chocolate.

Combine berries and sugar. Refrigerate until ready to use. Beat Neufchatel cheese with mixer until creamy. Gradually beat in milk. Add pudding mix; mix well. Blend in 1 1/2 cups Cool Whip. Spoon half into 2 1/2-quart bowl. Top with cake, berries and remaining Neufchatel cheese mixture. Refrigerate four hours. Melt chocolate; drizzle over dessert. Top with remaining Cool Whip.

Special extra: Melt one additional chocolate square. Dip five strawberries in chocolate, letting excess drip off. Refrigerate 30 minutes. Use to garnish dessert.

 

STRAWBERRY PIE
Kathy F. Engelhardt
Terra Ceia Christian School

4 ounces cream cheese; 1 tablespoon powdered sugar; 1/2 teaspoon vanilla; 2 tablespoons milk; 1 graham cracker crust; 1 quart strawberries; 3 heaping tablespoons cornstarch; 1/2 cup water; 1 tablespoon lemon juice; 1/4 teaspoon salt; 1 cup sugar.

Beat together cream cheese, powdered sugar, vanilla and milk. Spread on bottom only of pie crust. Place in freezer long enough to set. Mix half of berries with cornstarch and water, then add lemon juice, salt and sugar. Stir together over medium heat until it thickens and has a clear look. Let cool. After it has cooled, stir in remaining berries and pour into crust. Top with Cool Whip.

 

STRAWBERRY-COCONUT CAKE
Tammy Boyd
Pinetown Emergency Services Ladies Auxiliary

1 box white cake mix; 1 small box strawberry gelatin; 1 cup cooking oil; 1 cup drained fresh strawberries; 4 eggs; 1/2 cup milk; 1 cup coconut; 1 box powdered sugar; 1 stick butter; 1/2 cup coconut; 1/2 cup drained strawberries.

Mix together the cake mix and gelatin; add the oil, 1 cup strawberries, eggs, milk and one cup coconut. Beat well. Pour into three greased cake pans and bake at 350 degrees for approximately 30 minutes. Cool and frost. To make frosting, mix together powdered sugar, butter, 1/2 cup coconut and 1/2 cup strawberries. Spread between layers and on top of cooled cake.

 

STRAWBERRY & SPINACH SALAD
Sarah Murphree
Bath United Methodist Church

1 pound spinach; 1 pint strawberries; 3/4 cup almonds; 2 tablespoons butter.

Wash spinach and remove stems. Slice strawberries and mix with spinach. Saute almonds in pan with butter. Set aside to cool.

Dressing: 1/2 cup sugar or sugar substitute (Splenda); 1 tablespoons poppy seeds; 1 1/2 teaspoon minced onion; 1/4 teased paprika; 1/4 cup cider vinegar; 1/4 cup wine vinegar; 1/2 cup oil.

To make dressing, put all ingredients in a glass jar and shake well. Once mixed, put in refrigerator until ready to serve.

When ready to serve, drizzle a little dressing on spinach/strawberries and toss; add more dressing as needed. Sprinkle with toasted almonds.

 

STRAWBERRY BANANA SMOOTHIE
Caroline Woolard
Old Ford Volunteer Fire Department Ladies Auxiliary

1/2 banana, frozen; 3 frozen strawberries; 1 cup milk; 1 teaspoon honey; 2 ice cubes.

Process all ingredients in a blender until smooth. Yield: 1 1/2 cups.