Brighten Your Meal With Fresh Strawberries

— Written By and last updated by
en Español

El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.

Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.

English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.

Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.

Collapse ▲

Strawberries are one of the brightest, sweetest flavors of spring so enjoy them with some of these favorite recipes.

From salads to strawberry cheesecake, it’s always fun to find new ways to enjoy this irresistible fruit. You know spring is here when you take that first bite into a plump, juicy strawberry. Enjoy the berries in a variety of ways while they’re at their peak from April until June.

Strawberry Lemon Parfait


  • 2 Tbs. plus 2 tsp. sugar, divided
  • 1 Tbs. Limoncello (you may substitute lemon juice)
  • 1 cup plain nonfat Greek yogurt
  • 8 Ladyfingers, cut into bite-sized pieces
  • 12 large strawberries, or 16 small strawberries, cut into bite-sized pieces or quartered
  • 1 Tbs. blanched pistachios (not salted or roasted), coarsely chopped


Place 2 Tbs. sugar in small, heat-proof bowl. Pour 3 Tbs. boiling water over sugar, and stir until sugar has dissolved. Stir in limoncello. Cool.
Whisk together Greek yogurt and remaining 2 tsp. sugar. Dip ladyfinger pieces in limoncello syrup, and arrange ladyfingers in bottoms of glasses. Spoon 1 Tbs. yogurt into each glass over ladyfingers.
Gently toss strawberries in remaining limoncello syrup, and arrange over yogurt. Spoon remaining yogurt on top, and sprinkle with pistachios.

Serves 8, each serving contains Calories 78, Fat 1 g, Protein 4 g, Carbohydrate 13 g, Fiber 1 g, Cholesterol 15 mg, Sodium 61 mg.

Fresh Strawberry Vinaigrette Salad Dressing


  • 1 cup strawberries, sliced
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • Salt and pepper to taste


  1. Whisk vinegar and honey together in a small bowl. Add the sliced strawberries and mix to coat. Let sit for 30 minutes.
  2. Place all ingredients in a blender or food processor and blend until smooth. Taste and adjust seasoning if necessary. Serve immediately or store in the refrigerator for up to three days. Makes about ½ cup.

Strawberry Cheesecake Frozen Pops


  • 1 (5-ounce) can evaporated low-fat milk
  • ¼ cup sugar
  • 3 ounces ⅓-less-fat cream cheese, softened
  • ¼ cup plain fat-free Greek yogurt
  • 1 teaspoon vanilla extract
  • 3 tablespoons light-colored corn syrup
  • 1 teaspoon lemon juice
  • 10 ounce strawberries, hulled
  • ¼ cup graham cracker crumbs


  1. Combine milk and sugar in a saucepan over medium heat; cook 3 minutes. Place cream cheese in a medium bowl; gradually add milk mixture, whisking until smooth. Stir in yogurt and vanilla. Cool completely.
  2. Place corn syrup, juice, and berries in a blender; process until smooth. Divide half of cream cheese mixture among 6 (4-ounce) ice-pop molds. Top with strawberry mixture, followed by remaining cream cheese mixture. Stir slightly with a skewer. Freeze 4 hours or until solid.
  3. Unmold ice pops; dip tips in graham cracker crumbs.

Serves 6, each serving contains  Calories 154, Fat 4 g, Protein 4 g, Carbohydrate 26 g, Fiber 1 g, Cholesterol 14 mg, Sodium 101 mg.

Strawberry Pistachio Dutch Baby

(Adapted from a Cooking Light recipe)


  • 1 qt. fresh strawberries
  • 2 teaspoons powdered sugar
  • 2 teaspoons grated lemon rind, divided
  • 2 tablespoons fresh lemon juice
  • Cooking spray
  • 1 tablespoon cornstarch
  • 10 tablespoons fat-free milk
  • 2.25 ounce all-purpose flour (about 1⁄2 cup)
  • 2 large eggs
  • 1 large egg white
  • 2½ tablespoons butter, melted and divided
  • 2 tablespoons shelled unsalted pistachios, crushed


  1. Hull and quarter strawberries; place in a medium bowl. Add sugar, 1 teaspoon lemon rind, and juice; toss well. Set aside.
  2. Spray a 12-inch cast-iron skillet with cooking spray. Place in oven; preheat to 450°F.
  3. Combine cornstarch, milk, flour, eggs, egg white, remaining 1 teaspoon lemon rind, and 1 tablespoon butter in a blender; blend until smooth.
  4. Once oven is preheated, remove pan. Add remaining 11⁄2 tablespoon butter to pan; swirl to coat. Add batter to pan; place pan in oven. Bake at 450°F for 20 minutes or until batter is very puffed and deeply browned. Remove from oven. Top with strawberry mixture; sprinkle with nuts. Slice into quarters; serve immediately.

Serves 4, each serving contains Calories 256, Fat 12 g, Protein 9 g, Carbohydrate 30 g, Fiber 4 g, Cholesterol 113 mg, Sodium 125 mg.

Protein Packed Strawberry and Peanut Butter Smoothie


  • 2 cups fresh strawberries
  • 1 frozen banana, chopped
  • 2 teaspoons peanut butter
  • 4 ounces fat-free plain Greek yogurt or fat-free milk
  • ½ cup ice cubes


  • Place all the ingredients in a blender, and mix until smooth. Enjoy immediately.

Each single serving contains Calories 302, Fat 6.2 g, Protein 9.5 g, Carbohydrate 56 g, Fiber 26 g, Cholesterol 2 mg, Sodium 114 mg.

Strawberry Almond Cream Tart



  • 36 honey graham crackers (9 sheets)
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • 4 teaspoons water
  • Cooking spray


  • ⅔ cup (about 5 ounces) ⅓-less-fat cream cheese
  • ¼ cup sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract


  • 6 cups small fresh strawberries, hulled and divided
  • ⅔ cup sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons sliced almonds, toasted


  1. Preheat oven to 350°.
  2. To prepare crust, place crackers in a food processor; process until crumbly. Add 2 tablespoons sugar, butter, and 4 teaspoons water; pulse just until moist. Place cracker mixture in a 9-inch round removable-bottom tart pan lightly coated with cooking spray, pressing into bottom and up sides of pan to ¾ inch. Bake at 350° for 10 minutes or until lightly browned. Cool completely on a wire rack.
  3. To prepare filling, combine cream cheese, ¼ cup sugar, and extracts in a medium bowl; stir until smooth. Spread cream cheese mixture evenly over bottom of tart shell.
  4. To prepare topping, place 2 cups strawberries in food processor, and process until smooth. Combine strawberry puree, ⅔ cup sugar, and cornstarch in a small saucepan over medium heat; stir with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat. Cool to room temperature, stirring occasionally.
  5. Combine the remaining 4 cups strawberries and juice; toss to coat. Arrange berries, bottoms up, in a circular pattern over filling. Spoon half of glaze evenly over berries (reserve remaining glaze for another use). Sprinkle nuts around edge. Cover and chill 3 hours.

Serves 8, each serving contains Calories 235, Fat 7.8 g, Protein 4.1 g, Carbohydrate 39 g, Fiber 2.4 g, Cholesterol 14 mg, Sodium 176 mg, Calcium 33 mg.

Strawberry Blueberry Cheesecake



  • 2 cups gluten-free graham cracker crumbs
  • ¼ cup unsalted butter, melted
  • 2 tablespoons sugar
  • ½ teaspoon ground cinnamon
  • Cooking spray


  • 2 (8-ounce) blocks fat-free cream cheese, softened
  • 1 (8-ounce) block ⅓-less-fat cream cheese, softened
  • 1 cup sugar
  • 1 cup fat-free sour cream
  • 2 teaspoons grated lemon rind
  • 1 teaspoon vanilla extract
  • 3 large eggs


  • ¾ cup fresh blueberries
  • ¾ cup sliced fresh strawberries  Preheat oven to 325°.


  1. To prepare crust, combine crumbs, melted butter, 2 tablespoons sugar, and cinnamon in a medium bowl. Wrap 2 layers of foil around bottom and outside of a 9-inch spring form pan; coat inside of pan with cooking spray. Firmly press crust mixture into bottom and ½ inch up sides of pan. Bake at 325° for 10 minutes. Cool completely on a wire rack.
  2. To prepare cheesecake, place cheeses in a large bowl; beat with a mixer at medium speed until smooth. Add sugar and next 3 ingredients (through vanilla); beat well. Add eggs, 1 at a time, beating well after each addition. Pour cheesecake batter over cooled crust. Place spring form pan in a shallow roasting pan; add enough hot water to come halfway up sides of spring form pan.
  3. Bake at 325° for 1 hour and 20 minutes or until center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.
  4. To prepare topping, combine berries, sugar, lemon rind, and lemon juice in a small bowl; let stand 30 minutes. Spread preserves over top of cheesecake; top with fruit mixture.

Serves 14, each serving contains Calories 305, Fat 8.5 g, Protein 9.1 g, Carbohydrate 48 g, Fiber 1.4 g, Cholesterol 66 mg, Sodium 375 mg, Calcium 212 mg.