Strawberry Season

One of my favorite things to do is pick fruit. Blueberries, peaches, apples, blackberries, figs, you name it. We are fortunate to live near a few pick-your-own places, and now that the 2021 strawberry season has wrapped I wanted to remember what all I made with fresh strawberries.

Strawberry-Rhubarb sauce (to eat on plain yogurt)

PB&S sandwiches

Strawberry Lemonade Freezer Pie

(Reminder: Next year try Buckle, Sour cream pie, and Skillet cobbler)

Pardon the formatting below. I'm about to tear out my hair, Blogger.

Strawberry Blondies

Crepes with cream filling and fresh berries

Lemon cupcakes (box), strawberry buttercream

Chocolate mousse pie

Strawberry ice cream
(with berries that are not rock hard)

Strawberry Pretzel "Salad"

Leftover macerated strawberry juice
from another recipe 

Strawberry shortcake (the sweet biscuit kind)

Strawberry Cream Pie 1

Strawberry Cream Pie, Attempt 2 

adapted from Life, Love, and Sugar

1 9-inch pie crust (I used the frozen deep dish kind)

8 oz. cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
1/2 cup heavy whipping cream, whipped

4 cups fresh whole strawberries, stems removed
1 cup more sugar
2 tbsp cornstarch
1/3 cup water
1/4 tsp vanilla

1. Blind bake pie crust at 450F for 12 minutes using pie weights or dried beans. Let cool. 
2. Beat cream cheese, 1/2 cup sugar, and vanilla in a bowl until smooth. Fold in whipped cream. Pour cream filling into pie crust. Arrange whole strawberries (~3 cups) on top and chill. 
3. Puree remaining strawberries (about 1 cup). Combine sugar and cornstarch in a saucepan. Stir in strawberry puree and water. Cook over medium heat, stirring constantly until mixture thickens and comes to a boil. Allow to boil for 1 minute, then remove from heat. Stir in vanilla extract and allow to cool for about 10 minutes.
4. Pour glaze over top of the strawberries in the pie. Refrigerate at least 4 hours before serving.