Strawberries are making their grand entrance into the grocery stores now and are always a long awaited treat. Luscious, plump, ripe and juicy, these succulent beauties are among the Aphrodites of fruits. Although they are good in desserts like strawberry/rhubarb pie, strawberry shortcake, tarts, etc., they stand their own chilled, dipped in chocolate or drizzled with cream and served with Champagne. Purchase them late May throughout the summer looking for firm, plump, fragrant and completely ripe berries (red all the way around the berry – they won’t ripen once they have been picked). Strawberries with their stems attached makes it easy to feed to one another. With their delicate skin, wash them off just before using, patting them dry with a paper towel. Buying local, seasonal and organic insures the greatest possible quality, nutritional value and taste.

A couple other interesting things about strawberries are that they contain anti-oxidants, vitamin C and protects against diseases such as cancer, heart attacks, strokes, Alzheimer’s and macular degeneration. Strawberries are the only fruit with the seeds on the outside.

Here are some very simple and delicious recipes for strawberries:

Chocolate Dipped Strawberries

1 Pint Fresh, Ripe, Organic Strawberries
12 Oz. Semi-Sweet Chocolate


In a double boiler melt the chocolate. If you don’t have a double boiler, you can put a glass or stainless steel bowl on top of a pot of boiling water. In either case, keep the water level below the bottom of the pot or bowl containing the chocolate. Stir with a wooden spoon till completely melted. Let cool off a bit until the chocolate coats the strawberries without dripping off. Place on a sheet pan (cookie sheet) lined with parchment or wax paper. Refrigerate till the chocolate sets and the berries are nice and cold.

Strawberries with Chantilly Cream

1 Pint Fresh, Ripe, Organic Strawberries
1 Pint Fresh Organic Heavy Cream
1 Whole Vanilla Bean (or 1 teaspoon vanilla extract)
1 teas. Cognac (Optional)
to taste Powered Sugar


Chill the bowl you are going to use to whip the cream in. Add the cream to the chilled bowl. Split the vanilla bean, scrap out the seeds and add to the cream. (or add vanilla extract) Add powered sugar to the sweetness you prefer. Whip with a mixer or by hand with a whisk until soft peaks start to form. Whip a little more if you want the cream to be more dense, but don’t over do it. You’ll end up with butter. Drizzle strawberries with the Chantilly cream and serve.

Note: Place the spent vanilla bean in your sugar container to make vanilla sugar.

Serve with chilled Champagne or Riesling.



Chef Trusan