3 summer strawberry recipes to use up that carton currently sitting in your fridge

Save these strawberry recipes for all the times you buy too many!

Tastes like summer, looks like summer! We are entering strawberry season — a sure sign that summer is on the way. Echo Blickenstaff shared three recipes that will put your strawberries to good use.

Nuts About Berries Salad

INGREDIENTS

Salad

• 8 cups spinach and spring salad mix
• 1 cup raspberries
• 1 cup strawberries
• 1 cup blackberries
• 1 cup blueberries
• ⅛ cup feta cheese

Raspberry Vinaigrette

• 1 cup raspberries
• ¼ cup olive oil
• 2 tablespoons white wine vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• ¼ teaspoon salt
• dash of fresh ground pepper

Cinnamon Pecans

• ½ cup coarsely chopped pecans, or almonds
• 1 tablespoon sugar
• 2 teaspoons cinnamon

METHOD

Salad

1. Wash and dry the berries.
2. Remove the green stems and slice the strawberries.
3. Place salad mix in a large bowl. Toss berries, feta cheese, and cinnamon pecans over the greens.
4. Top with raspberry vinaigrette.

Raspberry Vinaigrette

1. Place all ingredients in a blender and blend until smooth.

Cinnamon Pecans

1. Heat pecans and sugar in a skillet over medium heat.
2. Stir constantly until the sugar has just melted. Sprinkle cinnamon over pecans.
3. Immediately place pecans on a piece of aluminum foil to cool. The pecans will burn if they are left in the skillet.

Notes

Feel free to make your own variation on this salad.

• Candied almonds or pecans can be used in place of the cinnamon pecans.
• Goat cheese or blue cheese can be used in place of the feta cheese.
• Red onion can be added for a boost of flavor.
• Poppy seed dressing, balsamic vinegar dressing, our homemade creamy Strawberry Vinaigrette, or a store-bought raspberry vinaigrette can be used in place of the homemade dressing.

Strawberry Syrup

INGREDIENTS

• 1 pound strawberries
• 1 cup sugar
• 1/4 cup water
• 2 teaspoons lemon juice
• 1 tablespoons corn starch

METHOD

1. Wash strawberries well. Remove stems, hull, and cut into quarters.
2. Place strawberries, sugar, ¼ cup water, and lemon juice in a large saucepan and heat over medium-high heat.
3. When the mixture comes to a light boil, reduce heat and simmer 8-10 minutes or until strawberries become soft and syrup thickens.

For Chunky Syrup / Strawberry Topping:

• To thicken, make a slurry of 1 tablespoon cornstarch with 1 tablespoon of water. Mix until cornstarch is completely dissolved in the water. Slowly stir into the syrup while stirring until desired consistency is reached.

For Blended Syrup

• Use a blender, immersion blender, or food processor to blend strawberry mixture to desired consistency.
• Pour mixture into liquid measuring cup or jar through a fine mesh strainer (this will help remove the seeds) and allow to cool before serving.

For Simple Syrup (No Seeds, No Strawberry Bits)

• Drain the liquid from the strawberries into a large liquid measuring cup or jar. Press the strawberries gently to release excess juices. Skim foam from the syrup if needed.
• If syrup is too thin, return to sauce pan and bring to a simmer. Thicken by combining ¼ cup water and 2 tablespoons cornstarch. Add slowly, stirring constantly, until desired thickness is reached.
• Allow to cool before serving.
• Use excess strawberry pulp leftover in strainer as a spread if desired (It is SO good on toast or biscuits).

Notes

If you aren't able to enjoy your fresh syrup right away, there are some easy options for storing and enjoying later:

• Refrigerate – Refrigerate the fresh syrup for up to a week in the fridge. Keep the syrup in a jar or liquid measuring cup with a lid.
• Freeze – Place syrup into a freezer-safe container with a lid or a freezer-safe plastic bag and freeze for up to 3-4 months. Thaw in the refrigerator before using.
• Can & Process – *NOTE – Syrup thickened with cornstarch CAN NOT be safely canned. Strawberry syrup is easiest to can when the syrup is still piping hot from being on the stove. Prepare and sanitize pint-sized canning jars and add 1 teaspoon lemon juice to the bottom of the jars (if using 8 oz. jars, just use ½ teaspoon lemon juice). Add hot syrup and place lids over the top. Process in a water bath canner for 10-12 minutes, remove from canner and allow to cool until lids seal. Store in a cool, dark place for up to 1 year.

Cheesecake-Filled Strawberries

INGREDIENTS

• 1 pint strawberries
• 12 ounces chocolate chips , (I used Ghirardelli Milk Chocolate Chips)
• optional: sprinkles or mini chocolate chips for decorating

For the cheesecake filling

• 4 ounces cream cheese
• 1 cup Cool Whip
• 1/2 cup powdered sugar
• 1 teaspoon vanilla

METHOD

Cheesecake Filling

1. Beat together the cream cheese and cool whip until smooth. Then cream in the sugar and vanilla. Put the filling in the fridge to cool while you make the strawberries.

Dipping Chocolate

1. Melt half of the chocolate chips in a glass cup or coffee mug in the microwave for 1 minute. Stir in the remaining chocolate chips and melt in 20 second intervals until all the chocolate is melted and smooth. Do not overcook!

Strawberries

1. Clean and thoroughly dry the strawberries, if they are wet at all they will ruin the chocolate.
2. Dip the strawberries (leaving some space at the top) and place them on parchment paper.
3. Optional: sprinkle on some mini chocolate chips or sprinkles.
4. Let the chocolate completely cool and set. It's better if they set at room temperature but if you are impatient you can always put them in the fridge to cool faster.
5. Remove the stems from the strawberries and cut out the white center area.
6. Scoop the cheesecake filling into a ziplock bag and seal. Cut a small hole in the corner and pipe the filling into the strawberries. Keep refrigerated.

Notes

• Use a small paring knife to slice the green stem off the top of the strawberry.
• The same sharp knife can be used to dig out the white inside of the fruit, making a small space for the cheesecake filling.
• Use a hand mixer to whisk together the cream cheese mixture ingredients in a large bowl until they're smooth and light. Then refrigerate the bowl until your berries are dipped and ready for the filling.
• Use a Ziploc bag with a small hole cut in the corner, or a piping bag to add the cream cheese filling inside each berry.

Find more recipes from Echo on Instagram, @favoritefamilyrecipes.