• sherrydewalt

Strawberry Sampler

When strawberries are in season make sure to get your fill. Here are several ways to enjoy them whether they are perfectly fresh, not so perfect, or frozen.


Here are the recipes:


Roasted Strawberries

  • 1 lb. strawberries

  • 2 Tablespoons maple syrup

  • 1 teaspoon vanilla


Preheat oven to 350 degrees and line a baking sheet with parchment paper. Wash and dry strawberries and remove their stems. Cut berries into large chunks, keeping pieces approximately the same size. Small berries may be left whole.


Add maple syrup and vanilla to bottom of a bowl and whisk to combine. Add the strawberries to the bowl and stir them gently to coat them with the syrup mixture. Spread the berries on the parchment paper in a single layer. Give them some space. Roast them for about 30 minutes. Remove from oven, give them a stir and return to oven for 10-15 minutes. Use warm as a topping for strawberry shortcake, pancakes, or waffles or refrigerate and stir into yogurt, etc.


Strawberry Vinaigrette


1 heaping cup fresh or frozen strawberries

1/4 cup water

1/4 cup balsamic vinegar

1/4 cup olive oil

1/2 teaspoon garlic powder

Dash or two of salt

Pinch of black pepper


Add all ingredients to a blender and blend until smooth.

Nutrition info per serving (3 Tablespoons): 73 calories, 3g carbohydrate, 7g fat.

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