Easy Strawberry Trifle:

1 angel food cake or 1 large poundcake

1-2 quarts strawberries, stemmed, sliced and sprinkled with powdered sugar. Mash slightly and leave at room temperature to "juice"

1 large box instant vanilla pudding (or you can make your favorite pastry cream from scratch)

1 1/2 cups whole milk or half and half

1 large container Cool Whip (or you can whip a pint of heavy cream, add 1 tsp. vanilla, and 3 T sugar)

Mix the vanilla pudding with milk and stir to thicken. Add 1/2 of the container of Coolwhip and set aside. Cut cake into cubes and layer as follows: cake, strawberries, pudding and repeat 2-3 more times. Top with remaining CoolWhip and sprinkle with chocolate. Refrigerate until serving time, usually several hours so flavors can meld.

You can also make a simple ricotta cheese cake and top with sweetened fresh strawberries. For a good recipe, check out The Brown-Eyed Baker.

Easy Strawberry Shortcake:

1. Make biscuits from Jiffy baking mix.

2. Put strawberries in bowl and add sugar.

3. Let strawberries sit for a couple of hours and they will develop a natural syrup.

4. Top biscuits with strawberries and whipped cream right before serving.

5. Enjoy!

I have added fresh strawberries with their juice to Angel Food Cakes!! Measure the fruit and juice to the 1 and quarter cup and beat them in!!

I have added frozen (defrosted) strawberries to regular cake mixes too, Just measure them as the liquid content and beat in with the eggs and melted butter.

Blend them into vanilla pudding and toss into pie crust!! top with whipped cream or topping and garnish with more berries.

you can make strawberry cobbler too!!

1 cup flour, 1 cup sugar, 2 teaspoons baking powder, 1 teaspoon salt, blend all well, then add 1 cup milk and stir well.

put 1/2 stick butter in 9x13 baking dish and melt in 350 oven while it is preheating, pour the batter over the melted butter, then toss the berries allover the batter. can be as thickly as you wish. Bake at the 350 F for about 45 minutes. Might add 1 teaspoon almond extract to the batter for more interest.

You can use sliced strawberries for many different things. We often struggle to come up with ways to use them during the peak of strawberry season. Some things that we often use them for are listed below. Hopefully this gives you some ideas!

strawberry shortcake

strawberry fruit crisp and cobbler

waffles with strawberry and whipped cream

baked strawberry and cream cheese oatmeal

strawberry and banana smoothies

chocolate covered strawberries

strawberry and brownie trifle

strawberry angel food cake layered dessert

dessert pizza (shortbread crust, vanilla pudding, strawberries)

ice cream sundae with fresh strawberries

strawberry cheesecake

strawberry jelly

strawberry and almond salad with balsamic vinaigrette

Chocolate Strawberry Shortcakes Recipe:

Ingredients:

1 quart fresh strawberries, sliced

2/3 cup sugar, divided

2 cups all-purpose flour

1/4 cup baking cocoa

1/2 teaspoon baking soda

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup cold unsalted butter

2/3 cup plus 1 tablespoon miniature semisweet chocolate chips, divided

3/4 cup half-and-half cream

1 egg white, lightly beaten

1 tablespoon coarse sugar

1/2 pint heavy whipping cream

3 tablespoons confectioners' sugar

3/4 cup hot fudge ice cream topping

10 fresh strawberries or grated chocolate, optional

Grated chocolate, optional

Directions:

Combine strawberries and 1/3 cup sugar; refrigerate if desired. In a large bowl, combine the flour, cocoa, baking soda, baking powder, salt and remaining sugar. Cut in butter and 2/3 cup chips until crumbly. Add half-and-half and stir until just moistened.

Divide dough into 8 patties, about 3/4-in. thick. Place on parchment paper-lined baking sheets. Brush with egg white; sprinkle with coarse sugar and remaining chips.

Bake at 450° for 13 minutes or until toothpick inserted near the center comes out clean. Cool. Meanwhile, in a small bowl, beat whipping cream and confectioners' sugar until stiff peaks form. Refrigerate.

To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Top with about two-thirds of the strawberries, whipped cream and fudge topping. Replace shortcake tops; top with remaining berries, cream and topping. Garnish with chocolate if desired. Yield: 8 servings.

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Cupcakes and Cakes are a great idea! You could also try adding them to an ice cream sundae. Or Make Strawberry Shortcake! Or use them in a smoothie. Or Mash them up and put milk and sugar into a bowl with them. Or try using them for sides for breakfast! Or put them in a salad. :)

cold strawberry soup:

- 1 bag frozen strawberries

- 1/2 cup orange juice

- 1/2 cup honey

- 2 tbsp cream/whole milk

- 4 tbsp sugar

put all ingredients in a bowl & use an immersion blender OR put in food processor or blender. Blend/puree until creamy & smooth. put in container. put in fridge until ready to serve.

hope I helped! Enjoy!

Vanilla ice cream and fresh strawberries on top.