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North Carolina Strawberries


When picking, be sure the cap remains on the strawberry by pinching the stem of the berry between the thumb and forefinger. This procedure will prevent damage to both the fruit and the strawberry plant.

When selecting berries look for the ones that are firm, yet fully ripe. These are the best for all your needs - freezing, preserving, or eating just the way they are.

When storing in the refrigerator, do not remove the caps or wash the berries until you are ready to use them. When caps are removed before use, the berries lose some of their moisture. Washing early tends to bruise them and the berries lose their freshness.

Arrange berries in a shallow container and keep at 35 degrees for best results. They will lose their flavor after a few days and are best when prepared and eaten in the same day.

When preparing (for whatever use) place the berries in a strainer and rinse with cool water. To remove the caps, give the caps a gentle twist or use the point of a sharp knife trying not to remove any of the berry.

When measuring:

  • 1 basket= 1 pint strawberries
  • 1 pint= 3 1/4 cups whole berries
  • 1 pint= 2 1/4 cups sliced berries
  • 1 pint= 1 2/3 cups pureed berries
  • 1 cup= about 4 ounces
  • 1 pint= about 12 very large stemmed berries to about 36 smaller berries
  • 20 oz. frozen berries= about 4 cups whole berries

Nutritional value
Strawberries are high in Vitamin C and A, and supply 8% of the RDA for Iron. There are only 60 calories in a cup of fresh berries.

Featured Recipes. Enjoy!


  • 2 ½ cups Angel Food Cake
  • 1 large box vanilla instant pudding
  • Milk for pudding
  • 3 cups fresh strawberries, sliced
  • 1 8-oz. container Cool Whip

Tear cake into little pieces and cover bottom of 5 dessert dishes. Mix pudding according to directions on box; pour over cake. Spread fresh strawberries over pudding mixture. Top with Cool Whip. Refrigerate if not served immediately. NOTE: A 7 x 9 inch dish may be used instead of the dessert dishes.

  • 1 pint strawberries, rinsed, hulled & sliced
  • ¼ cup fresh orange juice, divided
  • 1 Tablespoon sugar
  • 1 lb. (2 cups) cottage cheese
  • 1 teaspoon grated fresh orange peel
  • ½ cup granola cereal
  • Salad greens

Combine in electric blender container 1 cup sliced strawberries, 2 Tablespoons orange juice and sugar. Cover and process until pureed. Mix cottage cheese with remaining 2 Tablespoons orange juice, orange peel and granola cereal. Arrange salad greens on 4 individual serving plates, topping each with ½ cup cottage cheese mixture and remaining sliced strawberries. Serve with pureed strawberry sauce and sprinkle with additional granola cereal, if desired. Yield: 4 servings.

  • 1 pint fresh strawberries, hulled
  • 1/3 cup sugar
  • 1 teaspoon fresh lemon or lime juice
  • ¼ teaspoon vanilla extract

In a food processor, combine strawberries, sugar, lemon or lime juice and vanilla. Puree, then chill. Serve sauce over custard, ice cream or pound cake. Yield: 2 cups.

  • 1 package (4-serving size) vanilla instant pudding and pie filling
  • 1 cup sour cream
  • ¼ cup milk
  • 2 teaspoons grated orange rind
  • 2 cups frozen whipped topping, thawed (plus extra for garnish, if desired) (1 8-ounce container equals 3 ½ cups)
  • 1 prepared 9-inch graham cracker pie crust
  • 2 cups fresh strawberries, hulled, rinsed and patted dry

In a large bowl, combine the vanilla pudding mix, sour cream, milk, and orange rind. Add the whipped topping and beat with a wire whisk for 1 minute or until well blended. Spoon half the mixture into the pie crust. Press the strawberries, stem-side down, into the mixture, then top with the remaining mixture. Freeze the pie for about 1 hour or refrigerate for 3 hours before serving. Garnish with additional whipped topping and/or strawberries. Yield: 6 to 8

  • 2 (8-ounce) packages cream cheese, softened
  • 1/2 to 3/4 cup sugar - depending on sweetness of berries
  • 3 cups sliced strawberries
  • 1 cup whipping cream, whipped

Beat cream cheese and sugar with mixer until light and fluffy. Fold in strawberries and whipped cream. Turn into 5-6 cup mold. Freeze at least 8 hours. Let stand at room temperature 30 minutes; unmold. Garnish with mint or strawberries.
Yield: 10 (1/2-cup) servings

  • 1 quart strawberries
  • 1 cup sugar
  • 2 1/2 or 3 tbsp. cornstarch
  • 2 tbsp. lemon juice
  • 1 baked pie shell
  • 1/2 pint whipping cream (optional)
  • red food coloring (optional)

Wash berries and hull. Put one half of berries in sauce pan and crush. Mix sugar and cornstarch; add to crushed berries along with lemon juice. Cook on medium heat until mixture thickens. Cool. Cut remaining berries into halves and mix with the cooked mixture. Add a few drops of red food coloring to the cooked mixture before adding the uncooked berries. Pour mixture into baked pie shell. Chill before serving. Serve topped with whipped cream.

  • 2 cups milk
  • 1 (3 3/4 oz.) package instant vanilla pudding
  • 2 cups non-dairy whipped topping
  • Fresh Strawberries

Combine milk and pudding according to package directions. Fold in whipped topping. Chill thoroughly, and serve with fresh strawberries. Yield: 4 cups of dip.

  • 1 box of a prepared and folded pastry for a 9-inch double crusted pie
  • 1 quart strawberries
  • 1/3 cup sugar
  • 1-2 cups non dairy whipped topping

With a 3 inch round scalloped cookie cutter, cut out 18 pastry rounds. Place on ungreased baking sheet and prick with a fork. Bake the rounds in a 425 degree oven for 15 minutes ( or until lightly browned. Remove from baking sheet and cool. Wash strawberries. Reserve 6 berries for garnish. Hull remaining berries and slice. Place in a mixing bowl and sprinkle with 1/3 cup sugar. Let berries stand for 20 minutes. About an hour before serving time, make strawberry towers by alternating pastry rounds and sweetened sliced strawberries to make 6 towers with 3 pastry rounds each, finishing with strawberries on top. Refrigerate for about 1 hour. Just before serving, top strawberry towers with whipped topping and garnish with reserved whole berries.
Makes 6 servings.

  • 1 large package of cream cheese, softened
  • 9-inch graham-cracker crust or baked pie shell
  • 3 cups whole strawberries, hulled
  • 1/2 cup red-currant jelly

Carefully spread cream cheese in crust. Arrange berries pointed end up in single layer over cheese. Chill. Heat jelly until smooth and of glaze consistency; spoon over berries. Serve at once or refrigerate.
Makes 8 servings.

  • 6 cups (3 pints) strawberries, washed, capped, and halved
  • 1/2 cup sugar
  • 3 Tbsp. orange juice
  • 3 Tbsp. ginger ale

In a wide shallow bowl arrange strawberries. Sprinkle sugar over strawberries, orange juice, and ginger ale. Let stand at room temperature 1 hour, turning berries occasionally. If there are leftovers, cover and store in refrigerator.
Makes 6 one cup servings.




NCDA&CS Markets Division, Joe Sanderson, Director
Mailing Address: 1020 Mail Service Center, Raleigh NC 27699-1020
Physical Address: 2 W. Edenton Street, Room 402, Raleigh NC 27601
Phone: (919) 707-3100; FAX: (919) 733-0999