The following recipes were copied from the book: Florida strawberries: a taste of summer all winter long, provided by the Florida Strawberry Growers Association (FSGA).

Copyright © 2016 by Hoffman Media – All rights are reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, or by any information storage and retrieval system, without permission in writing from Hoffman Media.

Florida Strawberry and Spicy Citrus Shrimp Salad with Avocado-Strawberry Dressing

(Recipe courtesy of Elise Wendland, Dickerson, Maryland, p. 52)

  • 15 jumbo fresh shrimp, peeled and deveined (tails left on)
  • 1-2 tablespoons jerk seasoning
  • ½ cup peeled, pitted, and chopped avocado
  • 20 large fresh strawberries, quartered and divided
  • ¼ cup plain yoghurt
  • ¼ cup fresh lime juice
  • 2 cloves garlic, minced
  • 3 tablespoons honey
  • ⅛teaspoon salt
  • ⅛teaspoon ground black pepper
  • 2 cups fresh baby arugula or spring mix
  • 2 naval oranges, sectioned (about 1 cup)


Spray grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350°C – 400°C).


Sprinkle shrimp with jerk seasoning. Grill, covered, until pink and firm, 2-3 minutes per side. Set aside to let cool.


In the container of a blender, combine avocado, 1/2 cup strawberries, yoghurt, lime juice, garlic, honey, salt, and pepper; process until smooth.


Place remaining strawberries in a medium bowl. Add arugula and orange sections, tossing gently to combine. Divide among 3 salad plates. Arrange shrimp over salad. Serve with avocado-strawberry dressing.

Floridian-Style Strawberry Shrimp Ceviche

(Recipe courtesy of Shannon Kohn, Simpsonville, South Carolina, p. 43)

  • 1 pound cooked medium fresh shrimp, peeled, deveined, and chopped
  • (16-ounce) container fresh strawberries, chopped
  • ¼ cup thinly sliced sweet onion
  • ¼ cup sweetened flaked coconut, toasted
  • 2 tablespoons mince fresh cilantro (optional)
  • 3 tablespoons fresh Key lime juice
  • 2 tablespoons honey
  • ¼ teaspoon salt
  • 18 teaspoon ground pepper
  • 18 teaspoon cinnamon
  • Endive leaves
  • Garnish: fresh cilantro leaves (optional)


In a large bowl, combine shrimp, strawberries, onion, coconut, and cilantro.


In a small bowl, whisk together lime juice, honey, salt, pepper, and cinnamon. Add to shrimp mixture, tossing gently to coat. Cover and refrigerate for at least 1 hour.


Spoon ceviche into endive leaves. Garnish with cilantro, if desired.

Fresh Strawberry Soup

(Makes 6 servings, p. 43)

  • 2 cups sliced fresh strawberries
  • 1 cup whole milk
  • 1 cup heavy whipping cream
  • 1 cup sweet white wine
  • ½ cup sugar
  • ½ cup sour cream
  • ½ cup honey
  • Garnish: whipped topping

    In the container of a blender or the work bowl of a food processor, combine strawberries, milk, cream, wine, sugar, sour cream, and honey. Process until smooth, stopping to scrape down sides of container as needed. Transfer to an airtight container, and refrigerate.


    To serve, stir well, and garnish with whipped topping, if desired.


    Spoon ceviche into endive leaves. Garnish with cilantro, if desired.

    Strawberry Pie

    (Makes 1 (9-inch) Pie, p. 114)


    • 1 cup sugar
    • 2 tablespoons cornstarch, sifted
    • 1 cup boiling water
    • 1 teaspoon strawberry extract
    • ½ teaspoon vanilla extract
    • 1 (3-ounce) box strawberry gelatin
    • 2 quarts fresh strawberries, halved


    In a small saucepan, whisk together sugar and cornstarch. Add 1 cup boiling water and extracts. Cook over medium heat, whisking often, until mixture thickens. Remove from heat. Add gelatin, stirring until smooth. Let mixture cool to room temperature.

    Arrange strawberries in baked Buttermilk Piecrust. Pour filling over strawberries, coating completely. Refrigerate until set, about 2 hours. Cover and refrigerate for up to 3 days.


    Buttermilk Piecrust:

    • 1¼ cups all-purpose flour
    • 1 teaspoon kosher salt
    • 1 teaspoon sugar
    • 8 tablespoons cold unsalted butter, cubed
    • 3-4 tablespoons whole buttermilk, chilled


    In a medium bowl, stir together flour, salt, and sugar. Using a fork or pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs.

    Add buttermilk, 1 tablespoon at a time, stirring until a dough forms. Turn dough out onto a lightly floured surface; shape into a disk. Cover tightly with plastic wrap, and refrigerate until firm, at least 30 minutes.

    Preheat oven to 350°C.

    On a lightly floured surface, roll dough into a 12-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Fold edges under, and crimp as desired. Top with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.

    Bake for 15 minutes. Carefully remove paper and weights. Continue to bake until golden brown, about 15 minutes more. Let cool on a wire rack.