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Strawberry Recipes

There is nothing like fresh strawberries but you can also savor them long after they are out of season. Vickie Tucker shares her recipe for a delicious strawberry freezer jam. She says its easy and tastes great on all kinds of things. 



4 Cups strawberries (2 cups crushed) 

Remove and discard stems and crush the strawberries.


Mix 2 cups of strawberries with 4 cups of sugar (oh yeah) and let stand for 10 minutes. Stir occasionally

Stir 1 package of "Sure-Jell" fruit pectin into 3/4 cup of water in a small sauce pan. Bring to a boil on high heat, stirring constantly. Boil for 1 minute (stirring constantly) and remove from heat. 

Let stand at room temperature for 24 hours then refrigerate. They'll keep for up to three weeks in the fridge or up to a year in the freezer. The recipe makes 5 cups.

The jam is great on home made sour dough bread, toast or pound cake


  • 2 baked regular pie shells

  • 2 pounds fresh strawberries

  • 1 1/2 cups granulated sugar

  • 1 pkg (3 oz) strawberry gelatin

  • 4 tablespoons cornstarch

  • 2 cups water

Line two pie shells with washed, stemmed and sliced strawberris. Cook the sugar, gelatin, cornstarch and water in a small sauce pan. Stir constantly until the mixture becomes thick. Pour the mixture over the strawberries in the pie shells. Chill before serving. 

Strawberry Pie


This simple recipe will be a hit at your next lake gathering. 

  • 1/2 cup unsalted butter (softened)

  • 3 tablespoons sugar  

  • 2 1/2 cups pretzel sticks (coarsely chopped)

  • 1 (6 oz) pkg strawberry gelatin

  • 2 cups boiling water

  • 3 cups fresh strawberries (capped and sliced)

  • 8 ounces of cream cheese

  • 2 tablespoons sour cream

  • 1 cup sugar

  • 8 ounces of whipped topping

Fresh Strawberries

Preheat oven to 350. In a mixing bowl combine butter, 3 tablespoons sugar and the pretzels and mix well. Firmly press the pretzel mixture into a greased 9x13 glass baking dish. Bake at 350 for ten minutes. Remove from oven and allow to cool. In a large bowl, dissolve the gelatin in boiling water and add strawberries. Chill the mixture until it is partially set. In a separate mixing bowl, mix the cream cheese, sour cream and 1 cup of sugar until smooth. Fold in the whipped topping. 

Spread the cream cheese mixture over the pretzel crust. Pour the gelatin mixture over the cream cheese layer  and chill until set. For a little extra crunch you can top with crushed pecans. 

If you have a recipe you would like to share please send them our way. 

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