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Recipes > Strawberry Dishes
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Lustful and Lovely

In this month of love, capture his heart and attention with these simple yet exotic strawberry recipes from Linu’s Kitchen. The gooey, sweet and fruity taste of these red pieces of heaven is sure to leave you wanting more. Known for their aphrodisiac traits, strawberries will have you falling in love more with every bite
Strawberry Cupcakes


3 cups flour

2 tsp baking powder

1 tsp salt

1 ½ cups unsalted butter, room temperature

2 ¼ cups sugar

½ tsp pure vanilla extract

1 cup milk

8 large egg whites

Strawberry butter cream

Fresh strawberries for garnishing

Preheat oven to 350° C. Line two 12-cup muffin pans with cupcake liners.
Sift together flour, baking powder and salt and keep aside. Beat butter and 2 cups of sugar in a bowl until light and fluffy. Beat in vanilla. Add flour mixture and milk alternately and beat until just combined. Set aside.
Beat egg whites in another bowl on low speed until foamy. Gradually add remaining sugar. Beat on high speed until stiff peaks form. Gently fold 1/3rd of the egg-white mixture into the butter-flour mixture until combined. Fold in remaining egg-white mixture. Divide batter evenly among the muffin cups. Bake until the cupcakes are golden brown for about 20 to 25 minutes. Allow the cupcakes to cool before frosting them with strawberry butter cream. Garnish with strawberries.
Strawberry Cookies


2 cups strawberries, hulled and cut into ¼ inch slices

1 tsp fresh lemon juice

½ cup plus 1 tablespoon granulated sugar

2 cups all-purpose flour

2 tsp baking powder

½ tsp coarse salt

6 tbsp cold unsalted butter, cut into small pieces

2/3 cup heavy cream

Sugar for sprinkling

Preheat oven to 375° C. Combine strawberries, lemon juice and 2 tablespoons granulated sugar. Whisk together flour, baking powder, salt and remaining granulated sugar in a large bowl. Rub in the butter until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in strawberry mixture.
Drop the dough using a tablespoon onto baking sheets lined with parchment. Make sure to space them evenly apart. Sprinkle with sugar and bake until golden brown (about 25 minutes). Transfer to a wire rack and allow cooling.
Strawberry Caprese Salad


3 tbsp white balsamic vinegar

1 small garlic clove, minced

1 tbsp light brown sugar

¼ tsp salt

¼ tsp freshly ground pepper

3 tbsp olive oil

1/3 cup chopped fresh basil

1 tub fresh small mozzarella cheese balls

4 cups halved fresh strawberries
Whisk together white balsamic vinegar, minced garlic, brown sugar, salt and freshly ground pepper in a large bowl until sugar is dissolved. Add olive oil in a slow, steady stream, whisking constantly until smooth. Add 1/3 cup chopped fresh basil and mozzarella cheese balls; toss to coat. Cover and chill 2 hours. Stir in strawberries; let stand at room temperature 30 minutes, stirring occasionally.
Serve with toasted French bread baguette slices. Garnish with thinly sliced fresh basil.
Strawberry Lemon Shortbread Bars

2 cups all-purpose flour

½ cup powdered sugar

¾ tsp lemon zest, divided

¾ cup cold butter

2 packages cream cheese, softened

¾ cup granulated sugar

2 large eggs

1 tbsp fresh lemon juice

1 cup strawberry preserve

Preheat oven to 350° C. Stir together flour, powdered sugar, and ½ tsp lemon zest in a medium bowl. Cut in butter until crumbly. Press mixture onto the bottom of a greased 13 x 9 inch pan. Bake at 350° C for about 20 minutes or until lightly browned.
Beat cream cheese and granulated sugar with an electric mixer until smooth. Add eggs and beat until blended. Stir in fresh lemon juice and remaining ¼ tsp lemon zest and beating well.
Spread preserve over shortbread. Pour cream cheese mixture over preserve and spread to edges. Bake for about 30 minutes or until set. Allow to cool for an hour before covering and chilling for about hours. Cut into bars and serve.
Strawberries with Whipped Cream

¼ cup sugar

2 cups fresh mint leaves, coarsely chopped

1 cup heavy cream

1 quart strawberries, hulled and thinly sliced

In a medium saucepan over medium heat, bring sugar, mint and 2 tablespoons of water to boil. Remove from heat and set aside for 15 minutes. Strain through a sieve into a measuring cup. Allow to cool. In a large bowl, whip cream until stiff peaks form. Gently fold in ¼ cup syrup.
Spoon alternating layers of strawberries and cream into four serving glasses.
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