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Strawberry Resources

Eckert’s Home Grown Strawberries

Eckert’s Strawberry Season begins in May.

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

Strawberry-Chocolate Trifle

  • 1 pkg. yellow cake mix
  • 1 cup water
  • 1/3 cup oil
  • 3 eggs
  • one 5 oz. pkg chocolate pudding and pie filling (not instant!)
  • 3 cups milk
  • 2 lb. strawberries, sliced (4 cups)
  • one 8 oz. whipped topping

Heat oven to 350 degrees. Spray 15X10X1 inch pan with nonstick cooking spray. In large bowl, combine cake mix, water, oil and eggs; beat at low speed until moistened. Beat 2 minutes at medium speed. Pour batter evenly into sprayed pan. Bake for 20–25 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 50 minutes or until completely cooled.

Meanwhile, in small saucepan, combine pudding mix and milk. Cook, stirring constantly, over medium heat until mixture comes to a full boil and thickens. Remove from heat. Cool for 30 minutes.

Cut cake into 1 inch pieces. Place half of cake pieces in bottom of large glass bowl. Top with half of pudding, then half of strawberries. Repeat with remaining ingredients. Top with whipped cream. Serves 12.

Strawberries with Balsamic Vinegar and Black Pepper

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

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

Flower Cake

  • 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

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

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

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.