Eckert’s Home Grown Strawberries

For the most up-to-date pick-your-own crop information, check Eckert’s Harvest Hotline.

With the warmer than average temperatures for this time of year, we are expecting to have homegrown strawberries available for purchase in our Country Store by mid-April. We expect to open Pick-Your-Own Strawberries April 26th. This year the cost of pick-your-own strawberries will be $2.49/lb.

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Ruth Eckert's Glazed Strawberry Pie Recipe

Ingredients

2 full pints of hulled strawberries
1 cup sugar
4 tbsp. cornstarch
1 tsp. lemon juice or lemon extract
1 (9-inch) pie shell
Whipped cream

Directions

Using a potato masher, crush one pint of berries in a saucepan. In a bowl, combine sugar and cornstarch; add to berries. Cook, stirring until thickened and clear. Add lemon juice. Cool. Cut remaining pint of berries in halves and add to mixture. Pour into pie shell. Top with whipped cream and serve.

Strawberries with Balsamic Vinegar and Black Pepper Recipe

Ingredients

1 1/2 cup strawberries, sliced
1 Tbs. balsamic vinegar
1 tsp. sugar
1/2 tsp. freshly ground black pepper

Directions

Combine all of the above ingredients. Cover and refrigerate until ready to serve.

Flower Cake Recipe

Ingredients

1 cup coconut, flaked and sweetened
2 drops food coloring, any color
1 round angel food cake, store bought
1 cup whipped topping
3 cup halved strawberries

Directions

Toss coconut with food coloring until evenly tinted; set aside. Place angel food cake on large serving plate; frost top and sides with whipped topping, then sprinkle with coconut. Cut cake into 8 slices, leaving all slices in place. Then carefully pull out cake slices and separate slightly to resemble the petals of an open flower. Spoon halved strawberries into center of flower. Store leftover cake in refrigerator.

Strawberry Blossoms Recipe

Ingredients

12 large fresh strawberries, rinsed
one 3 oz. pkg. cream cheese, softened
2 Tbs. powdered sugar
1 Tbs. sour cream

Directions

Remove stems from strawberries to form a flat base. Place strawberries on cutting surface, pointed end up. With sharp knife, carefully slice each strawberry in half vertically to within 1/4 inch of base. Cut each half into 3 wedges to form 6 petals. (Do not slice through base.) Pull petals apart slightly. In small bowl, combine cream cheese, powdered sugar and sour cream; beat until light and fluffy. With pastry bag and star tip or small spoon, fill strawberries with cream cheese mixture.