Preheat oven to 375 degrees F (190 degrees C) oil an 8 cup muffin tin, or use paper liners.
In a small bowl, combine oil, milk, and egg. Beat lightly. In a large bowl, mix flour, salt, baking powder and sugar. Toss in chopped strawberries and stir to coat with flour. Pour in milk mixture and stir together.
Fill muffin cups. Bake at 375 degrees F (190 degrees C) for 25 minutes, or until the tops bounce back from the touch. Cool 10 minutes and remove from pans.
Old Fashioned Strawberry Shortcake
Ingredients
1 quart fresh strawberries, sliced
1 cup sugar
2 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
1 egg
1/2 cup cream
Butter
Whipped cream
Directions
Combine strawberries and sugar; set aside.
In a large bowl, sift together dry ingredients. Cut in butter until crumbly.
In another bowl, beat egg; add cream. Add to crumb mixture, stirring only until moist.
Pat into a greased 8-in. square or round baking pan. Bake at 450 degrees F for 15-20 minutes or until golden. Remove from pan; cool on wire rack.
Just before serving, split cake in two. Butter bottom layer; spoon half of the berries over butter. Replace second layer and spoon remaining berries on top. Cut into individual servings; top each with whipped cream.
Strawberry Crepes
Ingredients
Crepes
1 egg, beaten
1/4 cup skim milk
1/3 cup water
1 tablespoon vegetable oil
2/3 cup all-purpose flour
1/4 teaspoon white sugar
1 pinch salt
Filling
1/2 cup semisweet chocolate chips
1 cup sliced fresh strawberries
3/4 cup frozen whipped topping, thawed
Directions
In a large bowl, beat together egg, milk, water and oil. Beat in flour, sugar and salt until smooth.
Heat a medium, nonstick skillet over medium-high heat. Place a ladleful of crepe batter into center of pan, tilting to coat the bottom. Cook until golden brown on one side, turning once, 2 to 5 minutes. Continue with remaining batter.
In a small saucepan over low heat, melt chocolate chips, stirring constantly. Remove from heat.
To assemble, spread some melted chocolate on the lighter side of one crepe. Place a line of overlapping strawberries down the center of the crepe and roll it up. Top with whipped topping and drizzle with a bit more chocolate. Repeat with remaining crepes.
Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes.
In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth.
Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.
In a mixing bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until combined.
Pour half of the cream cheese mixture over crust. Drop half of the reserved strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberr
y sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce.
Bake at 300 degrees F for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.
Nutty Strawberry Salad
Ingredients
1/4 cup apple cider vinegar
1/4 cup sugar
1/4 cup vegetable oil
1/4 teaspoon paprika
1 dash Worcestershire sauce
1 tablespoon butter
1/2 cup slivered almonds
1 quart strawberries
2 romaine hearts, chopped into bite size pieces
Directions
In a bowl, mix the vinegar, sugar, oil, paprika, and Worcestershire sauce. Cover, and refrigerate at least 6 hours.
Melt butter in a skillet over medium heat. Stir in the almonds, and cook until golden brown. Remove from heat, and cool.
In a bowl, toss the strawberries, romaine, and almonds. Mix with the dressing just before serving.
