Strawberry Desserts to Make All Season Long

It’s no surprise strawberries are one of the most loved plants to grow in a GreenStalk. Sweet, juicy, and hard to resist, they’re a garden favorite for a reason! They’re easy to grow, incredibly rewarding, and produce fruit that tastes even better when it’s homegrown.

Strawberries are perfect for snacking, but they really steal the show in desserts. We’ve rounded up some of our favorite strawberry dessert recipes to share from our kitchen to yours.

Kathy, the wife of GreenStalk’s inventor, loves using strawberries in her recipes and is excited to share them with you. And as a bonus, we’re also featuring a recipe from Becky of Acre Homestead!

Whether you’re harvesting baskets of berries or just picking a handful at a time, these strawberry desserts are a great way to enjoy the fruits of your garden.

Who doesn't love strawberries—and, better yet, strawberries in a pie?! For almost 30 years, Kathy has made this often-requested recipe in nine-inch and three-inch mini pie pans. It's great to serve for a family gathering or get-together with friends!

Make the Dough

1. Preheat oven to 425 F.
2. Combine flour and salt in a large bowl. Cut in cold shortening and butter with pastry cutter or fork until mixture resembles coarse crumbs.
3. Add in egg, vinegar, and ice water and knead until dough forms.
4. Divide dough in half, slightly flatten and chill in a zip lock bag for about 45 minutes. The other half can be stored in the freezer for later, or used to make a second pie.
5. Flour a clean work surface and roll the dough out until it is two to three inches wider than your pie plate, and about 1⁄4 inch thick. Fit dough into a 9” pie pan.
6. Using a fork, perforate all over the bottom of the dough. Prepare to blind bake your crust: set a piece of parchment paper on top of the dough (it can overhang). Set pie weights (if you have them or dried beans) on the parchment and bake it at 425 F until the crust begins to turn golden, 17 to 20 minutes. Remove the parchment and pie weights and continue to bake until the piecrust is evenly browned and looks crisp, which should take another 5 to 10 minutes.

Add the Filling

1. Melt and stir the regular chocolate with one teaspoon vegetable oil in a microwave at 15 second intervals (stirring after each interval) until melted. In another heat-proof bowl, melt the white chocolate with the remaining teaspoon of vegetable oil. 
2. Spoon a thin layer of melted regular chocolate on the sides and bottom of the pie crust until completely covered. Set the crust in the fridge to cool while you finish the filling. Set aside half of the melted chocolate for the final touches.
3. In a large bowl, beat the cream cheese, almond extract, vanilla extract, and sugar until smooth. Add the chilled heavy whipping cream and beat together until thickened. Next, smooth the filling over the cooled chocolate on the pie crust.
4. Set the strawberries pointed up on the pie filling. The strawberries should cover the entire top of the pie.
5. Drizzle the remaining melted regular chocolate and white baking chocolate over the strawberries.

Freezing strawberries from your GreenStalk is a great way to save them for later! They are a great addition to smoothies and desserts. Kathy loves to make this strawberry-filled breakfast pastry when her grandkids are over. You can even make it the night before for an easy Christmas morning treat!

Make the Filling

1. Place strawberries, sugar, and lemon juice in a medium saucepan. Cook over medium heat until berries begin to lose their shape. Keep stirring until the mixture is slightly syrupy, about 10 minutes. The berries should be almost translucent.
2. In a small container, stir the cornstarch into water. Immediately add the mixture to the berries while whisking constantly. Cook until further thickened. Stir in salt and vanilla extract. 
3. Remove from stove top and let it cool (about 10 minutes), then put in the refrigerator to cool completely (about 30 minutes).

Make the Crust

1. While the strawberry filling is chilling, combine flour and salt in a large bowl.
2. Cut in cold shortening and butter with a pastry cutter until mixture resembles coarse crumbs. 
3. Add in egg, vinegar, and ice water and knead until dough forms. Divide dough in half, slightly flatten and chill in a zip lock bag for about 45 minutes.
4. Flour a clean work surface and roll each of the halves of dough on parchment paper to about 14x10 inches. Trim each piece to about 13x9 inches and place parchment paper under and over first dough, then place second dough over parchment paper and chill for about 30 minutes.

Assemble and Bake

1. Remove the dough from the refrigerator and spread the strawberry filling within 1 1⁄2 inches of the edge. 
2. Brush the edge of the pastry with the egg wash. 
3. Top with the second pie crust, lining up the edges evenly. Use a fork to crimp the edges of the pastry. Use the fork tines to poke holes all over the top crust. 
4. Lightly brush the entire surface of the pastry with the egg wash. 
5. Bake the pastry for 35-40 minutes at 375 F.

Glaze and Sprinkles

Whisk together the powdered sugar, milk, and vanilla. Mixture should be thick and opaque yet still pourable. Pour onto the cooled pastry. Top with fun sprinkles, and let the fun begin!

We were thrilled when Becky of Acre Homestead shared her shortcake recipe with us! Fluffy, sweet biscuits topped with juicy, fresh strawberries make this a springtime treat you’ll want to make again and again.

For the shortcake:

1. Preheat oven to 425 F.
2. In a small bowl, mix together milk and lemon juice and let sit while preparing the rest of the ingredients.
3. In a medium bowl, mix flour, baking powder, baking soda, sugar, and salt. Using a pastry knife, cut in cold butter until it resembles bread crumbs.
4. Make a well in the flour mixture and pour in the milk mixture. Mix until just combined. DO NOT over-mix. (If the mixture is too dry then add the additional tablespoon of half-and-half.)
5. Pour the mixture out onto a floured surface and pat it into a rectangle. Fold the rectangle into thirds, like you are folding a letter. Rotate the dough by 90 degrees and roll the dough until it doubles in size. Fold the dough in thirds again. Repeat this process one more time. Then roll the dough until it is about 1/2-inch thick.
6. Using a round biscuit cutter, cut the biscuits and place them onto a parchment paper-lined cookie sheet. Re-roll the scraps until you have used all the dough. Brush the tops with egg wash.
7. Bake for 12-15 minutes or until golden brown. Set aside to cool completely.

For the sweet whipped cream:

Use a cold mixing bowl and a whisk attachment on your mixer. Add all ingredients together and mix at a high speed. Mix until it holds its shape. Store in the fridge until ready to use.

Assemble:

Slice cooled biscuits in half. On the bottom half, arrange sliced strawberries and top with whipped cream. Place other biscuit half on top. Add more whipped cream and top with more strawberries.

Be sure to follow Becky's channel, and watch the full video here. 

Original recipe from Scratch Pantry.

And to end on a truly special note… these mini strawberry danishes are the kind of treat that disappears quickly at gatherings. Flaky, sweet, and topped with juicy berries, they’re perfect for sharing.

Once you make them, you’ll understand why they’ve become such a beloved go-to!