Saturday, Nov 18th 2017

Welcome to Trax Farms
528 Trax Rd, Finleyville,PA 15332
412.835.3246

Home Recipes Strawberry Recipes

Strawberry Recipes

 Strawberry Dressing

1 pint Trax Farms Homegrown Strawberries

⅔  cup mayonnaise

1 cup strawberry yogurt

Crush strawberries in bowl. Add mayonnaise, stirring well. Fold in yogurt. Chill covered for 1 hour. Serve over honeydew, cantaloupe, and strawberries.

 


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Homemade Strawberry Cobbler Recipe

Strawberry Cobbler

1 cup flour

1 ½ tsp. baking powder

½ tsp. salt

¼ + ⅓ cup sugar, divided

¼ cup butter

⅔  cup water

2 cups Trax Farms strawberries, rinsed, drained, hulled

½ cup milk

In medium bowl, stir together flour, baking powder, salt, and 2 tablespoons of the sugar. With pastry blender or fingertips, cut in butter until mixture resembles coarse cornmeal. Set aside. In 1 quart saucepan over medium heat, combine ⅓ cup of the sugar and water. Cook, stirring until sugar dissolves and mixture comes to a boil. Reduce heat to low and simmer uncovered for 5 minutes. Spoon strawberries into a greased 1 ½ quart casserole and pour hot sugar mixture over berries. Immediately add milk to reserved flour mixture and stir until soft dough of drop-biscuit consistency forms, adding more milk if necessary. Drop by large tablespoons in 10 mounds evenly spaced over berries. Sprinkle with remaining 2 tbsp. sugar.

Bake at 450° until browned, 20-25 minutes. Serve at once or while still quite warm, accompanied with vanilla ice cream. Yields: 4 servings

 


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Hershey's Chocolate Strawberry Chiffon Squares Trax Farms

Chocolate Strawberry Chiffon Squares

1 ½ cups cake flour

1 + ½ cup sugar, divided

½ cup unsweetened cocoa

¾ tsp. baking soda

½ tsp. salt

1 cup buttermilk

½ cup vegetable oil

2 egg yolks

2 egg whites

Berry Cream (below)

Trax Farms strawberries, garnish

Combine cake flour, 1 cup sugar, cocoa, baking soda and salt in large bowl. Add buttermilk, oil, and egg yolks; beat until smooth. Beat egg whites in small mixer bowl until foamy; gradually add ½ cup sugar, beating until very stiff peak forms. Gently fold egg whites into chocolate batter. Pour into greased and floured 13x9 pan. Bake at 350° for 30 to 35 minutes or until cake springs back when touched lightly at center. Cool in pan on wire rack. Just before serving, prepare Berry Cream; frost top of cake. Cut into squares and garnish with strawberry halves. Refrigerate leftovers. Berry Cream: Mash 1 cup of strawberries in a blender or food processor to measure ½ cup. Whip 1 cup heavy cream or whipping cream until stiff; gently fold puree, add 1 teaspoon vanilla and, if desired, 2 or 3 drops of red food color.

 


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 Chocolate Dipped Strawberries

1 cup semi-sweet chocolate chips

1 tbsp. shortening

1 pint Trax Farms Pick Your Own Strawberries, with stems, washed and chilled

Melt chocolate chips and shortening in top of double boiler over hot, not boiling, water; or in microwave, stirring until smooth. Holding each berry by stem or hull, dip berry about ⅔ of the way into chocolate mixture. Shake excess chocolate. Place dipped berries on wax paper covered plate or tray; allow chocolate to harden slightly, about 30 minutes. Covers about 12 large berries.

 


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   Fresh Strawberries and Cream Dip

8 oz. cream cheese, softened

1 cup sour cream

⅓  cup confectioners sugar

¼ tsp. grated orange rind

2 quarts Trax Farms strawberries

Combine all ingredients except strawberries. Beat in mixing bowl until smooth. Chill an hour or overnight to blend flavors. To serve, arrange strawberries on tray with dip in the center.

 


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 Strawberry Sauce Supreme

1 ½ quarts Trax Farms strawberries, sliced

⅓  cup + 2 tbsp. sugar, divided

1 pint red Trax Farms raspberries

2 tsp. grated orange rind

1 tsp. fresh lemon juice

Combine strawberries and sugar; stir to blend. Add raspberries, sugar, orange rind and lemon juice. Refrigerate at least 4 hours. Serve over ice cream, pound cake or angel food cake. Yields: 2 quarts

 


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 Fresh Strawberry Pound Cake

Cake:
1 box white cake mix (18 ¼ oz)

1 cup Trax Farms strawberries

1 package strawberry flavored gelatin

½ cup vegetable oil

4 eggs, room temperature

Glaze:

¼ cup butter or margarine

3 ½ cup confectioners sugar

¼ cup strawberry puree

Combine cake ingredients together in large bowl; mix for 3 minutes. Pour into a well greased and floured tube pan. Bake a 325° for 45-55 minutes or until cake tests done. Cool in pan on rack for 10 minutes; remove to serving plate. Combine glaze ingredients and spread over cake. Yields 12-16 servings.

 


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Strawberry Mini Muffin Recipe Trax Farms

Miniature Strawberry Muffins

1 ½ cups mashed Trax Farms strawberries

¼ + ½ cup sugar, divided

1 ¾ cup flour

¼ tsp. nutmeg

¼ tsp. salt

½ tsp. baking soda

2 eggs, beaten

¼ cup butter

1 tsp. vanilla

Combine strawberries and ¼ cup sugar; set aside. After 30 minutes, drain strawberries; reserve liquid. Combine flour, nutmeg, salt, and baking soda; set aside. In medium bowl mix eggs, butter, vanilla, remaining ½ cup sugar and reserved juices from berries. Add to flour mixture; stir until combined. Fold in berries. Spoon into greased miniature muffin tins. Bake at 350° for about 15 minutes for mini-muffins, 20 minutes if baking larger muffins. Yields about 32 mini-muffins or 12 large muffins.

 


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 Stuffed Strawberries

½ pint whole Trax Farms strawberries

3 oz. cream cheese

⅓  cup finely chopped nuts

2 tablespoons honey

Wash the berries, leaving caps on, and drain them on a towel. Cut a small wedge out of the side of each berry. With a fork or in the food processor mash together the wedge cuts, the cream cheese, chopped nuts, and honey. Stuff the mixture into the cuts of each berry.

 


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Homegrown Strawberry Kiwi Tart Recipe

Strawberry Kiwi Tarts

Crust:

1 cup flour

½ cup confectioners sugar

½ cup butter

Cream Filling:

8 oz. cream cheese

½ cup sugar

¼ tsp. lemon juice

Topping:

1 pint Trax Farms strawberries, washed, stemmed and mashed

4 tbsp. sugar

1 tbsp. cornstarch

2 kiwis, peeled and sliced crosswise

1 pint Trax Farms strawberries, washed, drained and sliced

For crust, combine flour and sugar; cut in butter until mixture clings together. Pat dough into single serving tart forms or 12-inch pizza pan. Bake at 350° for about 10-15 minute or until golden brown. For filling, combine cream cheese, sugar and lemon juice; beat until smooth and spread over pastry. Refrigerate. For topping, cook mashed strawberries over medium heat until juice is bright red; strain to remove pulp. Add sugar and cornstarch to strawberry juice; cool, stirring constantly until thick. Cool. Spread thickened juice over cream cheese mixture; top with sliced strawberries and kiwis. Chill for 1-2 hours before serving. Yields: 10 servings

 


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 Strawberry Cream Cookies

1 cup butter

1 cup sugar

3 oz. cream cheese

1 tbsp. vanilla

1 egg yolk

2 ½ cups flour

Trax Farms strawberry jam

Cream together butter, sugar and cream cheese. Add vanilla and egg yolk; mix. Add flour; blend. Chill dough. Shape into 1-inch balls. Using floured thumb, press hole in center of each cookie; fill with ¼ tsp. jam. Bake on ungreased cookie sheet at 350° for 10-12 minutes. Yields: 5 dozen

 


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Strawberry Streusel Muffins Recipe Trax Farms

Strawberry Streusel Muffins

1 ½ cups flour

½ cup sugar

2 teaspoon baking powder

¼ teaspoon salt

1 egg, lightly beaten

½ cup unsalted butter

½ cup milk

1 teaspoon almond extract

1 cup fresh Trax Farms strawberries, sliced

Streusel Topping:

½ cup chopped toasted almonds

½ cup sugar

½ cup flour

2 tbsp. unsalted butter, melted

⅛ tsp. almond extract

Preheat oven to 350°. Line 12 muffin cups with paper liners. In a medium bowl, combine flour, sugar, baking powder, and salt. Make a well in the center. In a separate bowl, beat egg, butter, milk and extract. Add to dry ingredients all at once and stir until just combined, add sliced strawberries. Do not over mix. Fill each cup ¾ full with batter.

To make topping, combine all ingredients into one bowl. Sprinkle evenly over top of each muffin. Bake in preheated oven 20-25 minutes.

 


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 Strawberry Butter

½ pound butter, softened

1 pint Trax Farms strawberries

½ cup powdered sugar

Combine all ingredients in a mixer or food processor until smooth and creamy. It’s best served at room temperature, but can be stored in refrigerate for several weeks.

 The Ultimate Strawberry Pie

Pie Crust:

1 ½ cup flour

½ tsp. salt

2 tbsp. sugar

½ cup vegetable oil

2 tbsp. cold milk

Filling:

11 oz. cream cheese, room temperature

4 tbsp. sugar

1 quart fresh Trax Farms strawberries, divided

2 oz. semisweet chocolate, melted

1 tbsp. finely chopped pistachios, pecans or walnuts

Combine all crust ingredients in 9-inch pie plate; mix and press onto bottom and side of plate. Do not prick. Bake at 400° oven for 12-15 minutes or until golden brown. Cool. Beat together cream cheese and sugar with mixer until smooth. Add about ¾ cup of strawberries; beat until just bits of berry remain. Spread mixture into cool pie shell. Melt chocolate over low heat; dip tips of remaining strawberries into chocolate. Arrange tips up over cream cheese layer. Sprinkle with nuts for garnish. Chill thoroughly. Cut with a sharp knife. Yields 8 servings.

 


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 Strawberry Honey Butter

3 ½ cups whole Trax Farms strawberries

½ cup honey

2 tablespoon lemon juice

¾ cup butter

Puree the strawberries in the blender or food processor. Pour them into saucepan with the honey, bring to a boil and simmer over low heat for 20 minutes, stirring from time to time. Stir in the lemon juice and chill the mixture. Have the butter at room temperature. Blend it into the strawberry honey mixture with a blender, food processor or electric mixer. Store in refrigerator.

 


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 Sensational Strawberry Chicken Salad

½ cup mayonnaise

2 tbsp. chutney

1 tbsp. lemon juice

1 tsp. grated lemon peel

1 tsp. salt

1 tsp. curry powder

2 cups diced cooked chicken

1 cup celery

¼ cup red onion, chopped

1 ½ pints Trax Farms strawberries, stemmed

lettuce leaves

mint sprigs

In large bowl, mix together mayonnaise, chutney, lemon juice, lemon peel, salt and curry powder. Add chicken, celery and onion; toss, cover and chill. Just before serving, slice 1 pint of strawberries; gently toss with chicken mixture. Line platter or individual serving plates with lettuce. Mound chicken mixture on lettuce. Garnish with whole strawberries and mint. Yields: 4 servings.

 


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 Strawberry Romaine Salad

1 bunch romaine lettuce, torn

1 pint Trax Farms strawberries, sliced

½ cup walnuts

1 small red onion, thinly sliced

1 cup salad dressing or mayonnaise

⅓ cup sugar

¼ cup milk

2 tbsp. cider vinegar

1 tbsp. poppy seed

In a large bowl, toss romaine lettuce, strawberries, walnuts, and onion. Combine all remaining ingredients in a quart canning jar; shake well. Pour over salad and toss lightly. Serve immediately. Yields: 6-8 servings.

 


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 Strawberry Pound Cake with Strawberry Icing

1 cup butter, softened

1 ⅔ cups sugar

5 eggs

¼ teaspoon salt

2 cups flour

1 tsp. vanilla extract

½ cup Trax Farms strawberries, chopped

Strawberry Icing:

½ cup shortening

1 ¾ cups confectioners sugar

3 tbsp. heavy cream

½ cup ripe strawberries, mashed

Preheat oven to 350 degrees. In mixing bowl cream together butter and sugar until pale and fluffy

Beat in eggs, one at a time. Once all eggs are added, beat until creamy.

In a small bowl, mix together salt and flour. Fold in the batter. Stir in vanilla and fold in strawberries.

Butter and flour a 9x5x3 inch loaf pan. Pour batter into pan and bake about 1 hour, or until a toothpick inserted in the center comes out clean. Remove from oven, cool on wire rack, and turn out of pan. While cake is cooling prepare icing. In a bowl, cream together shortening and sugar. Beat in heavy cream and mashed strawberries. If the icing is too thin, add more confectioners sugar. Frost cake and decorate with halved strawberries.

 


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 What’s the Difference?

Jelly - Clear and beautiful colored; jellies are made from the juice of the fruit

Jam - Crushed or chopped fruit cooked to a smooth, thick consistency

Conserves - Combinations of two or more fruits; cooked to a jam-like consistency, usually adding nut or raisins to the mixture

Fruit Butters - Made from the purees of fruit with sugar and spices added

Marmalades - Like the jellies but with suspended fruit and slivers of citrus

Preserves - Brightly colored with tender chunks of fruit

 


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 Strawberry Cherry Preserves

3 cups strawberries

3 cups sour cherries

4 ½ cups granulated sugar

Juice of 1 lemon

½ orange, sliced thin

Wash and hull the strawberries and pit the cherries. Combine them with the sugar, lemon juice and sliced orange in a large, heavy saucepan. Gradually bring to a boil, then cook rapidly, stirring all the time, until the mixture is thick, about 20 to 30 minutes. Ladle into sterilized jars, screw on hot lids, and process 5 minutes in a boiling-water bath.

 


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 Strawberry Peach Preserves

2 quarts Trax Farms strawberries

2 pounds peaches

3 tablespoons lemon juice

5 ½ cups sugar

Clean strawberries. Cut large ones into quarters and small ones in half. Peel and pit peaches and cut into small pieces. Put fruit, lemon juice and sugar into large heavy saucepan. Stir over medium heat until all sugar is dissolved. Bring to a boil and cook at a slow boil, stirring often until the preserves are thick and have a transparent look. Ladle into hot jars, clean rims and seal. Process in a waterbath canner for 10 minutes.

 


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 Strawberry Rhubarb Jam

6 cups Trax Farms strawberries

8 cups rhubarb cut in ½” pieces

6 cups sugar

Rind of 1 lemon, cut in strips

Wash, hull and mash strawberries. Put them in a large, heavy pot. Add the rhubarb. Pour in sugar and mix thoroughly. Allow to stand at least 1 hour. Over low heat, cook and stir until the sugar is dissolved. Add lemon rind. Bring to full boil and continue cooking until the mixture has thickened about 20-30 minutes. Stir often to prevent-sticking and burning on bottom. Remove jam from heat and skim off any foam, which may have accumulated. Pour into hot, sterilized jars and screw on hot lids. Process 5 minutes in a boiling waterbath.

 


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 Strawberry Freezer Jam

1 quart Trax Farms strawberries, crushed

4 cups sugar

1 pouch liquid fruit pectin

2 tbsp. lemon juice

In large bowl, crush strawberries. Add sugar to strawberries and stir. Set aside for 10 minutes; stir occasionally. Empty contents of CERTO liquid fruit pectin pouch into small bowl. Stir in lemon juice. Stir pectin mixture into fruit mixture. Stir constantly until sugar is dissolved and no longer grainy, about 3 minutes. Pour quickly into a clean jar or plastic container to within ½ inch from the top. Wipe off edge of containers; cover with lids. Let stand at room temperature, 24 hours to set. For immediate use, store in refrigerator up to 3 weeks. Freeze remaining containers up to 1 year. To use, thaw in refrigerator.

 


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 Strawberry Kiwi Jam

3 cups Trax Farms strawberries, crushed

3 kiwi peeled and diced

1 tbsp. lemon juice

1 tbsp. crystallized ginger, minced

1 package powdered pectin

5 cups sugar

Combine strawberries, kiwi, lemon juice, ginger and powdered pectin in a large saucepan. Bring to boil stirring frequently. Add sugar, stirring until dissolved. Return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into jars, leaving ¼-inch headspace. Adjust two piece caps. Process 10 minutes in a boiling water canner. Yields: 4 pints.

 


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Copyright ©2001 Trax Farms Inc. All Rights Reserved

Map/Directions

Contact Trax Farms

Monday - Saturday: 9 am - 8 pm

Sunday: 9 am- 6 pm

528 Trax Rd. Finleyville, PA 15332
(12 miles south of Pittsburgh on Route 88)
View Map/Directions

Phone  412.835.3246

 

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