Type what you have

Ingredients

• ✓ strawberry
• sweetened condensed milk

Instructions

1. 1 Add strawberries to a cup and pour desired amount of sweetened condensed milk on top.

By Jackie

Ingredients

• ✓ strawberry
• sweetened condensed milk
• heavy cream
• granola
• whipped cream

Instructions

1. 1 Stem strawberries and slice lengthwise.
2. 2 Mix 1/2 can condensed milk and heavy cream with an electric mixer until thickened.
3. 3 Dip a fork into the remaining condensed milk and drizzle it on the inside of serving glasses or cups. Spoon some thickened cream mixture into each cup, then top with some strawberries and granola. Repeat the layer process until glasses are full, leaving some granola leftover.
4. 4 Top each glass with whipped cream, then drizzle more condensed milk over top and sprinkle with remaining granola. Serve immediately.

By Evelyn P Bonilla

Ingredients

• ✓ strawberry
• papaya
• heavy cream
• brown sugar
• chili-lime seasoning

Instructions

1. 1 Cut the papaya in half lengthwise. Scoop out the seeds and pulp. Spoon out the flesh and place in a blender or food processor.
2. 2 Add heavy whipping cream, brown sugar, and chili-lime seasoning to the blender or food processor; blend until smooth, about 30 seconds.
3. 3 Place the mixture into an airtight bowl and refrigerate, 8 hours to overnight.
4. 4 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes.
5. 5 Add chopped strawberries in the last 5 minutes of churning.

By Soup Loving Nicole

Ingredients

• ✓ strawberry
• sour cream
• sweetened condensed milk
• evaporated milk
• vanilla extract

Instructions

1. 1 Combine sour cream, sweetened condensed milk, evaporated milk, and vanilla extract in a large bowl. Gently fold in diced strawberries.
2. 2 Divide strawberry mixture into 2 serving dishes. Refrigerate for 1 hour for flavors to meld.

By Yoly

Ingredients

• ✓ strawberry
• triple sec
• white sugar
• lime juice
• tequila
• lime zest

Instructions

1. 1 Mix together triple sec, sugar, lime juice, tequila, and lime zest in a medium bowl; stir to dissolve sugar. Pour over strawberries in a large bowl. Let stand, stirring occasionally, until juice forms, about 1 hour.

By Brandi Rose

Ingredients

• ✓ strawberry
• white sugar
• sour cream
• table cream
• sweetened condensed milk
• cream cheese
• vanilla extract

Instructions

1. 1 Combine sliced strawberries and sugar in a bowl, toss to coat, set aside, and let strawberries macerate, about 10 minutes.
2. 2 Whip sour cream, table cream, sweetened condensed milk, cream cheese, and vanilla with an electric mixer in a separate bowl until well combined; the mixture will be thin. Gently fold strawberries into the cream mixture.
3. 3 Refrigerate for 4 hours before serving.

By thedailygourmet

Ingredients

• ✓ strawberry
• egg
• sugar
• all-purpose flour
• milk
• baking powder
• vanilla extract
• sweetened condensed milk
• evaporated milk
• heavy cream
• whipped cream

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x15-inch baking dish.
2. 2 Make the cake: Beat egg whites in a large mixing bowl with an electric mixer on high speed until stiff peaks form. Gradually beat in sugar until mixture is glossy. Beat in egg yolks, one at a time, beating well after each addition. Reduce the speed to medium and mix in flour, about 1 tablespoon at a time. Mix in milk, baking powder, and vanilla. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until lightly browned on top and a toothpick inserted in the center comes out clean, about 25 minutes. Remove from the oven and let cool for 15 minutes.
4. 4 Make the tres leches: Combine condensed milk, evaporated milk, and cream in a blender. Pulse several times until well blended.
5. 5 Pour tres leches over cake. Cover and refrigerate until cake is cold and all liquid has been absorbed at least 1 hour.
6. 6 Cut chilled cake into 12 squares. Top each serving with a dollop of whipped cream and a few sliced strawberries.

By Patty Valle Kafati

Ingredients

• ✓ strawberry
• vegetable oil
• canola oil
• sugar
• cinnamon
• corn tortilla
• mango
• apple
• mint
• lime juice
• orange marmalade
• ginger
• peach sorbet
• raspberry sherbet
• vanilla ice cream

Instructions

1. 1 In a 10-inch skillet, heat oil over medium-high heat to 370 degrees or until a tortilla strip dropped in sizzles vigorously. Mix sugar and cinnamon in a small bowl. Set aside. Using tongs, slide one tortilla into the oil. Fry, turning once, until it stops sizzling and turns golden brown, about 2 minutes. Remove and set on paper towels lining a large wire rack set over a shallow pan. Sprinkle liberally with cinnamon sugar. Repeat with one tortilla at a time, then the tortilla strips. (Can be stored in foil or a large tin overnight.)
2. 2 Up to 4 hours ahead, mix next 7 ingredients for salsa; refrigerate until ready to serve.
3. 3 Put 3 small scoops of sorbet or ice cream on each tortilla. Top with fruit, garnish with tortilla strips and serve immediately.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ strawberry
• banana

Instructions

1. 1 Place strawberries and bananas in separate containers or resealable plastic bags; freeze at least 2 hours or overnight.
2. 2 Place strawberries in a food processor or blender and process until smooth.
3. 3 Place bananas in a food processor or blender and process until smooth.

By Magda

Ingredients

• ✓ strawberry
• sweetened condensed milk

Instructions

1. 1 Combine strawberries and condensed milk in a high-powered blender (such as Vitamix); blend, stopping occasionally to scrape down sides of the blender with a spatula, until completely smooth.
2. 2 Transfer to a freezer-safe container; freeze for 2 hours.

By Eysa H

Ingredients

• ✓ strawberry
• white sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Quarter large strawberries and halve smaller ones; place in a 9-inch pie plate. Sprinkle sugar on top; toss several times.
3. 3 Roast in the preheated oven, stirring once, until strawberries are soft and juices are thick and bubbly, 15 to 20 minutes. Cool completely.

By chpmnk42

Ingredients

• ✓ strawberry
• white sugar

Instructions

1. 1 Place strawberries in a large bowl. Sprinkle sugar evenly over berries; stir to coat. Let stand at room temperature, stirring occasionally, for 10 minutes.
2. 2 Cover and chill in the refrigerator until ready to serve.

By bluegirl

Ingredients

• ✓ strawberry
• white sugar
• lemon juice

Instructions

1. 1 Place strawberries in a food processor and blend until smooth, about 30 seconds. Blend in sugar and lemon juice, about 10 seconds more.
2. 2 Freeze sherbet until solid, about 1 hour.

By The-1-Chef

Ingredients

• ✓ strawberry
• milk dipping chocolate

Instructions

1. 1 Line a baking sheet with waxed paper.
2. 2 Melt chocolate in the microwave as directed on package, 1 to 2 minutes.
3. 3 Dip strawberries in chocolate; let excess chocolate drip off. Place onto the prepared baking sheet. Let stand at room temperature or refrigerate until firm, about 30 min.

By Baker's

Ingredients

• ✓ strawberry
• white sugar
• white wine

Instructions

1. 1 Place strawberries into a medium bowl. Dust with sugar, then pour the wine over them. Cover and refrigerate for 2 to 3 hours.
2. 2 Let the strawberries stand at room temperature for 15 to 20 minutes before serving. Spoon berries into 6 dessert cups, and distribute the remaining wine over the berries.

By Shelly

Ingredients

• ✓ strawberry
• bittersweet chocolate

Instructions

1. 1 In a microwave-safe bowl, or in the top of a double boiler over simmering water, cook chocolate until melted. Stir occasionally until chocolate is smooth. Holding berries by the stem, dip each one in molten chocolate, about three-quarters of the way to the stem. Place, stem side down, on wire rack and chill in refrigerator until hardened.

By Colin

Ingredients

• ✓ strawberry
• honey
• lemon juice

Instructions

1. 1 Heat a saucepan over medium-low heat. Add strawberries, honey, and lemon; crush with a hand-held food chopper or potato masher. Simmer, uncovered, until strawberries reduce down, about 8 minutes. Stir.
2. 2 Increase heat to medium-high; cook 5 minutes more. Serve immediately.

By thedailygourmet

Ingredients

• ✓ strawberry
• buttermilk
• granulated sugar

Instructions

1. 1 Place strawberries and buttermilk into a blender or food processor and puree. Sweeten with sugar to taste, blend and either serve immediately or chill in the refrigerator.

By Elissa

Ingredients

• ✓ strawberry
• sugar
• sugar
• heavy cream

Instructions

1. 1 Place berries in blender. Whisk sugar into cream. With blender going, slowly add cream through opening in lid, stopping to stir the mixture 3 or 4 times so the ice cream is smooth, with small bits of berries.
2. 2 Transfer to shallow pan and freeze to a scoopable texture, about 2 hours. Garnish with fresh strawberries, if you like.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ strawberry
• white sugar
• salt
• champagne

Instructions

1. 1 Place the strawberries into a blender, and sprinkle with sugar and salt. Process until smooth. Cover, and chill for 2 hours. Stir in champagne just before serving.

By Tara Besares

Ingredients

• ✓ strawberry
• maple syrup
• lemon juice
• vanilla extract

Instructions

1. 1 Combine strawberries, maple syrup, lemon juice, and vanilla extract in a food processor or blender. Process at high speed until smooth and pureed.
2. 2 Store in an airtight container in the refrigerator.

By lutzflcat

Ingredients

• ✓ strawberry
• sugar
• sour cream

Instructions

1. 1 Place strawberries and sugar into a bowl; mash until well combined. Stir in sour cream until mixture is pink. Serve immediately.

By jazmin_17

Ingredients

• ✓ strawberry
• white sugar
• vanilla

Instructions

1. 1 Hull strawberries and cut them in half.
2. 2 Combine strawberries, sugar, and vanilla (if using) in a saucepan over medium-high heat. Cook, stirring occasionally, until mixture sizzles and juice begins to form.
3. 3 Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes. Remove from the heat.
4. 4 Transfer 1/3 of the strawberry sauce to a blender. Cover and hold the lid down with a potholder while you puree the mixture.
5. 5 Add pureed mixture back into the remaining sauce and stir until blended.
6. 6 Serve over a slice of cheesecake, ice cream, or you favorite dessert.

By Brad G Reynolds

Ingredients

• ✓ strawberry
• sugar
• heavy cream

Instructions

1. 1 Gather all ingredients.
2. 2 Combine frozen strawberries and sugar in a food processor or blender. Process until strawberries are roughly chopped.
3. 3 With the processor on, slowly pour in heavy cream until incorporated. Store in the freezer for up to 1 week.

By Pamela Euless-Barker

Ingredients

• ✓ strawberry
• sugar
• watermelon
• whipped cream

Instructions

1. 1 Mix strawberries and sugar together in a medium bowl until the strawberries are thoroughly coated. Allow the strawberries to macerate for 10 to 20 minutes.
2. 2 Cut the round watermelon slice into 8 wedges, and keep them together. Pat dry with a paper towel or clean dish towel.
3. 3 Spray or spoon the whipped cream onto the center of the watermelon round; don't be afraid to pile it on, as the cream will sink under the weight of the strawberries.
4. 4 Spoon the macerated strawberries and their juices over the whipped cream and serve immediately.

By Katherine Martinelli

Ingredients

• ✓ strawberry
• white sugar
• angel food cake
• whipped topping

Instructions

1. 1 Mix strawberries and sugar together in a bowl until evenly coated. Refrigerate until strawberries are thawed, 8 hours to overnight.
2. 2 Place a slice of angel food cake on each plate; top with whipped topping and sweetened strawberries.

By tamzie

Ingredients

• ✓ strawberry
• balsamic vinegar
• white sugar
• black pepper

Instructions

1. 1 Place strawberries in a large bowl. Drizzle vinegar over strawberries, then sprinkle with sugar. Stir gently to combine. Cover and let sit at room temperature for at least 1 hour but no more than 4 hours.
2. 2 Grind black pepper over strawberries just before serving.

By Hoolie

Ingredients

• ✓ strawberry
• white sugar
• vanilla extract
• half and half
• yogurt

Instructions

1. 1 Place strawberries, sugar, vanilla extract, and half-and-half in a blender; puree until smooth. Add yogurt (see Cook's Note) and pulse until combined.
2. 2 Pour the mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer frozen yogurt to a lidded plastic container. Cover surface with plastic wrap and seal. For best results, let it ripen in the freezer for at least 2 hours or overnight before serving.

By JENHYBR

Ingredients

• ✓ strawberry
• pie crust
• white sugar
• egg

Instructions

1. 1 Bring pie crust to room temperature. Place strawberries in a bowl and sprinkle with sugar. Set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
3. 3 Roll out pie crust. Use a 4-inch pastry cutter to cut out 6 rounds.
4. 4 Divide strawberries equally amongst the 6 rounds. Wet fingers with water and run them along the edges of each round. Fold rounds in half and press edges together using the tines of a fork until sealed. Transfer to the prepared baking sheet. Brush with beaten egg and cut a small slit in each pie.
5. 5 Bake in the preheated oven until lightly browned, 20 to 25 minutes.

By Yoly

Ingredients

• ✓ strawberry
• sugar
• heavy cream
• orange zest
• coconut macaroon

Instructions

1. 1 Mix strawberries and 6 Tbs. of the sugar in a bowl; let stand until berries release their liquid, 30 to 60 minutes.
2. 2 When ready to assemble dessert, beat cream and orange zest to soft peaks, gradually adding remaining 1 1/2 Tbs. sugar.
3. 3 Pour 6 Tbs. of the strawberry juice that has collected in the bowl over the crumbled macaroons. Toss to coat.
4. 4 To assemble, choose six goblets that hold at least 12 ounces; in each, make two layers in the following order: scant 1/4 cup macaroons, scant 1/4 cup whipped cream, 1/4 cup strawberries. Refrigerate until ready to serve, up to 2 hours.

By USA WEEKEND columnist Pam Anderson