15 Great Ways to Use Strawberries

1. Strawberry Short Bread/biscuits
2. Strawberry Glace Pie (so good and you can use any berries)
3. Smoothie  (just substitute strawberries for the mixed berries)

4. Strawberry Whole Grain Scones (see below for recipe)
5. Strawberry pancakes with strawberries on top (just add a few chopped strawberries to the batter)
6. Pattern kabobs with strawberries and bananas/blueberries
7. Rainbow Fruit Salad (strawberries, peach, pineapple, kiwi, blueberry, purple grapes)
8. Strawberry and Watermelon refresher
9. Make the filling for a strawberry-rhubarb pie and put it into a freezer bag so it is ready to use during the winter (maybe more than one)
10. Strawberry Spinach Salad
11. Sliced Strawberries on top of yogurt
12. Freeze them for later by washing, de-stemming, and letting them dry for a few hours. Then place them (do not let them touch each other) on a cookie sheet that will fit in your freezer flat. Once frozen place them in to a freezer bag and they are ready to use later. 
13. Place frozen berries with a container of greek yogurt and a bit of honey in a blender to create instant "ice cream"
14. On top of flour-less chocolate cake
15. Strawberry fruit rolls


NOW for the Strawberry Scones Recipe:

Whole Grain Strawberry Scones


1 1/2 cups whole wheat flour
1/2 cup almond flour/meal
1 tablespoon baking powder
3 tablespoons sugar
5 tablespoons cold unsalted butter, cut into 1/4 inch cubes
1/2 cup cleaned/de-stemmed and diced/sliced strawberries
1/2 cup heavy cream


1. Place the oven rack in the center of the oven, preheat to 425 degrees
2. Place the Dry ingredients in a large bowl mix with a whisk. 
3. Cut in the butter using a pastry blender or two knives. 
4. Add the strawberries and mix lightly to distribute through the flour mix.
5. Stir in the cream with a fork or spatula until dough just starts to form 
6. Transfer the contents of the bowl to the counter or a pastry cloth and knead by hand just until the dough comes together. It will be slightly sticky.
7. Divide into two balls and then flatten into two five in circles about 2 inches thick. Cut each round (like a pizza) into 6 wedges.
8. Place each wedge onto a cookie sheet lined with parchment paper. 
9. Bake until the tops are light brown about 12-15 minutes. 
10. Allow to cool on a wire rack.

The BEST Biscuit Recipe I have ever had:

Cream Biscuits: From America's Test Kitchen
2 cups flour (it says unbleached all purpose but I have used everything from whole wheat to flour made from other grains)
2 teaspoons sugar
2 teaspoons baking powder (fresh!)
1/2 teaspoon salt
1 1/2 cups heavy cream

Heat oven to 425
Get your baking sheet ready, line it with parchment

1. Whisk together the dry ingredients. Add in 1 1/4 cups of the cream and stir with a wooden spoon until the dough is forming. 
2. Transfer the dough to the counter/pastry cloth leaving the dry bits in the bowl. Add (to the bowl) in 1 tablespoon of cream at a time until the bits in the bowl are moistened. Add the moist bits to the dough and knead until smooth (about 30 seconds). 
3. Roll the dough until about 1 inch thick and then use a biscuit cutter to cut out. Place on the baking sheet and cook right away until golden brown about 15 minutes.