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Check out some of these ways to utilize summer’s favorite berry

Strawberries are a versatile fruit and can be incorporated into just about any course a number of different ways. Want to make your salad more interesting? Throw in some strawberries. Want to make lemonade pop with even more flavor? Blend some of summer’s favorite berry into the recipe.

We’ve provided some recipes that are a twist on an old favorite — instead of strawberry shortcake, give this strawberry trifle recipe a try. Plus, most of these recipes do not involve an oven or a stove, because let’s face it, who wants to turn those on once we get into the dog days of summer?

 

Strawberry Banana Chia Seed Pudding

Strawberry Banana Chia Seed Pudding

Makes 4 servings

Recipe from Tasty

Ingredients

  • 1 banana, mashed
  • 1/2 cup Greek yogurt
  • 1 cup almond milk
  • 1 teaspoon vanilla extract
  • 1/4 cup chia seeds
  • 1 cup diced strawberries
  • 1 banana, sliced
  • 1 handful strawberries, diced

Directions

Mash the banana in a medium bowl.

Mix the banana and the yogurt together until smooth.

Pour in the almond milk, vanilla extract, chia seeds and strawberries and mix until well combined.

Pour the mixture into an airtight container and refrigerate, covered, for 4 hours.

Spoon the pudding into desired serving dish and top with sliced bananas and diced strawberries.

Strawberry Trifle

Strawberry Trifle

Ingredients

  • 1 cup cold whole milk
  • 1 cup sour cream
  • 1 3.4-ounce package instant vanilla pudding mix
  • 2 cups heavy whipping cream, whipped
  • 8 cups cubed angel food cake
  • 4 cups sliced fresh strawberries

Directions

In a large bowl, beat the milk, sour cream and pudding mix on low speed until thickened. Fold in whipped cream.

Place half of the cake cubes in a 3-quart glass bowl. Arrange a third of the strawberries around the sides of the bowl over the cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving.

Strawberry Lemonade

Strawberry Lemonade

Ingredients

  • 8 large strawberries, halved
  • 2 tablespoons white sugar
  • 7 cups water, divided
  • 2 cups freshly squeezed lemon juice
  • 1 cup white sugar

Directions

Place strawberries in a blender; top with 2 tablespoons sugar. Pour 1 cup water over sugared strawberries. Blend until strawberry chunks transform into juice.

Combine strawberry juice, 6 cups water, 1 cup sugar and lemon juice in a large pitcher; stir until blended. Chill before serving.

Spinach Strawberry Salad with Balsamic Poppy Seed Dressing

Ingredients

  • 3/4 cup raw pecans
  • 1/2 small red onion, thinly sliced
  • 10 ounces fresh baby spinach
  • 1 quart strawberries
  • 3/4 crumbled feta cheese
  • 1/4 cup balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons poppy seeds
  • 1 1/2 tablespoons honey
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 4 cups sliced fresh strawberries

Directions

In a large bowl, beat the milk, sour cream and pudding mix on low speed until thickened. Fold in whipped cream.

Place half of the cake cubes in a 3-quart glass bowl. Arrange a third of the strawberries around the sides of the bowl over the cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving.

Strawberry Lemonade

Ingredients

  • 8 large strawberries, halved
  • 2 tablespoons white sugar
  • 7 cups water, divided
  • 2 cups freshly squeezed lemon juice
  • 1 cup white sugar

Directions

Place strawberries in a blender; top with 2 tablespoons sugar. Pour 1 cup water over sugared strawberries. Blend until strawberry chunks transform into juice.

Combine strawberry juice, 6 cups water, 1 cup sugar and lemon juice in a large pitcher; stir until blended. Chill before serving.

Ingredients

  • 3/4 cup raw pecans
  • 1/2 small red onion, thinly sliced
  • 10 ounces fresh baby spinach
  • 1 quart strawberries
  • 3/4 crumbled feta cheese
  • 1/4 cup balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons poppy seeds
  • 1 1/2 tablespoons honey
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper

Spinach Strawberry Salad with Balsamic Poppy Seed Dressing

Ingredients

  • 3/4 cup raw pecans
  • 1/2 small red onion, thinly sliced
  • 10 ounces fresh baby spinach
  • 1 quart strawberries
  • 3/4 crumbled feta cheese
  • 1/4 cup balsamic vinegar
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons poppy seeds
  • 1 1/2 tablespoons honey
  • 1/2 teaspoon dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon black pepper

Directions

Toast the pecans: Preheat the oven to 350 degrees. Spread the pecans in a single layer on an ungreased baking sheet. Bake for 8 to 10 minutes, until the pecans smell fragrant and the center of a pecan is tan when the pecan is broken in half. (Do not walk away from the oven in the last few minutes of cooking. This is when nuts love to burn.) Transfer to a cutting board and roughly chop.

Place the sliced onions in a bowl and cover with cold water. Let sit while you prepare the rest of the salad (this keeps their flavor but removes the harsh onion bite).

Prepare the dressing: In a small mixing bowl or large liquid measuring cup, whisk together all of the dressing ingredients — vinegar, oil, poppy seeds, honey, mustard, salt and pepper — until well combined. (Alternatively, you can shake the ingredients together in a mason jar with a tight-fitting lid).

Assemble the salad: Place the spinach in a big serving bowl. Add the strawberries. Drain the red onion and add it. Drizzle about half of the dressing over the salad and toss to coat the leaves. Assess the amount of dressing. You want the spinach leaves to be nicely moistened but not swimming in dressing. Add a little more if needed to suit your preferences. Add the feta and pecans. Toss lightly to combine. Serve immediately, with extra dressing on the side as desired.

Strawberry Cupcakes

Ingredients

  • 1 cup sugar
  • 3/4 cup butter, softened
  • 3 egg whites
  • 1 cup milk
  • 1/2 cup sour cream
  • 1/2 cup strawberry jam or preserves
  • 1 teaspoon vanilla extract
  • 1 2/3 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • Red or pink food coloring, optional
  • 2 cups heavy whipping cream
  • 1/3 cup confectioners sugar
  • 1/3 cup strawberry jam or preserves
  • 1/2 teaspoon vanilla extract

Directions

Cream sugar and softened butter together. Once combined, add egg whites one at a time. Beat the mixture together until fluffy, about 3 to 5 minutes on high speed.

Add vanilla extract and strawberry jam and mix until combined.

Alternate adding dry ingredients — flour, baking powder, baking soda and salt — with wet ingredients — the sour cream and milk. The finished product should be a pale and creamy looking batter.

If a pink or red color in the cupcakes is desired, add a few drops of red or pink food coloring.

Take batter and portion it out into lined cupcake pans; bake at 350 degrees for 20 to 25 minutes.

To make the frosting, whisk the cream until it starts to thicken. Then add in the confectioners’ sugar, jam and vanilla. Beat until soft peaks form.

Once cupcakes have been baked and have cooled completely, top with frosting.