Strawberry Fields Forever

Strawberry Fields Forever

Living part time in the Sunshine State gives us many food filled luxuries throughout the year: seafood, citrus, and one of our favorites... STRAWBERRIES! Each year in March the entire state celebrates the harvest of strawberries and many, like us, get so excited we buy way more than we could ever consume in a weeks time. So we have a few go to recipes to help the red juicy strawberry celebration continue.

Strawberry smoothies (*recipe below) are a no-brainer because you can freeze your strawberries to use in these smoothies for months to come. Our strawberry-rhubarb compote recipe is one of our favorite because of it's versatility. We use it to put on top of waffles or pancakes, we mix it with yogurt and granola for a quick breakfast on the go, and more. We have also included some additional recipes below for strawberry jam and strawberry pecan sandies from our friends at the Florida Strawberry Growers Association and their recipe blog Strawberry Sue.



3 1/2 cups rhubarb in 1/2 inch thick slices

3 1/2 cups strawberries cut in quarters

1/2 cup brown sugar

1/2 cup white granulated sugar

1 tsp Nielsen-Massey pure vanilla extract

1 shot of Grand Marnier Signature Collection No. 2 Raspberry Peach (*optional)

1 tbsp water

1/4 cup cornstarch

1 tsp cinnamon

1/4 tsp salt


In a mixing bowl ad rhubarb, strawberries, brown sugar, white sugar, vanilla extract, water, and Grand Marnier and mix until rhubarb and strawberries are coated. Pour into a medium size saucepan and bring to a boil, stirring occasionally. Reduce heat and simmer until rhubarb is tender. Stir in cornstarch, cinnamon, and salt and let simmer for a few more minutes until it thickens some. Let cool and store in refrigerator (mixture will thicken more after cooling). Strawberry compote should keep for about 2 weeks in an airtight container in the refrigerator.

Strawberry compote, yogurt, and granola.

A Florida Strawberry Smoothie 



1 banana (peeled, cut in to pieces, and frozen)

8 - 10 whole strawberries (stems cut off and frozen)

1 tbsp Golden Blossom Honey

1 cup Silk dark chocolate almond milk


Combine all of your ingredients in to a blender or your favorite one cup blender (like a Nutri-Ninja cup). Blend until smooth and enjoy!

Florida Strawberry Jam



1 lb Florida strawberries, washed,caps removed and halved

2/3 to 3/4 cup sugar

2 tbsp powdered fruit pectin

1 tsp fresh lemon juice


Mash strawberries in a large bowl using a potato masher or fork. Add sugar, pectin and lemon juice. Stir well. Pour mixture into a 12-inch nonstick skillet and boil until slightly thickened, about 5 minutes. Remove from skillet and pour into a bowl to cool. Once jam is at room temperature, cover tightly and refrigerate until ready to serve. Makes about 1-1/4 cups.

Jam will keep, chilled in an airtight container, for 2 weeks.

*see more strawberry recipes at Strawberry Sue

Florida Strawberry Jam Pecan Sandies



1 cup softened butter

1 cup vegetable oil

1/2 cup white sugar

1/2 cup brown sugar

1 cup confectioners’ sugar

2 eggs room temperature

2 tsp Nielsen-Massey pure vanilla extract

4 cups flour

1 tsp baking soda

1 tsp cream of tartar

1 tsp salt

2 cups chopped pecans

1 jar of Florida strawberry jam (*make your own with the above recipe)


In a large bowl or stand mixer, vigorously whisk together butter, oil and sugars until they are creamy. Whisk in eggs, one at a time, followed by vanilla.

Using a separate bowl, combine flour, baking soda, cream of tartar and salt. Stir into butter mixture. Add in pecans and mix until evenly distributed.

Place cookie dough in refrigerator for 30 minutes to 1 hour to firm up the dough. Meanwhile, preheat oven to 375°F.

Line a baking sheet with parchment paper. Remove chilled dough and roll into 1-inch balls placing them 2″ apart on the parchment paper. Use your thumb and press a well in the center of each cookie and fill each with Florida strawberry jam.

Bake 10-12 minutes or until the edges of the cookies are golden brown.

*see more strawberry recipes at Strawberry Sue

By Craig Chapman