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Posts Tagged strawberries

Strawberry S’more’s

A treat for all the kids out there or for anyone who is a “kid at heart”

4 graham crackers
4 large marshmallows
2 tablespoons strawberry jam
8 strawberry slices

Break graham crackers crosswise into squares. Roast marshmallows until lightly brown and melted inside.  Spread strawberry jam onto 4 graham cracker squares.  Top with marshmallow.  Top with strawberry slices. Top with remaining graham cracker squares and press lightly.  Serve warm.


Adapted from:







Strawberry Margarita Cheesecake Minis

This recipe can change and we can use blueberries and strawberries to decorate in time for the 4th of July!

Salted Pretzel Crust:

1 3/4 cups pretzel sticks
1/4 cup melted butter
2 tablespoons sugar
Place pretzel sticks in a re-sealable plastic bag; seal bag. Crush pretzels with a rolling pin until fine crumbs form (you should have 1 cup). In a medium bowl stir together crushed pretzels, butter, and sugar.

Salted Pretzel Filling:

1 1/2 8 ounce tubs cream cheese spread, softened
1/2 cup sugar
1 tablespoon all-purpose flour
1 1/2 teaspoons finely shredded lime peel
1 teaspoon vanilla
1 egg
1 cup sliced small strawberries
1 tablespoon sugar
1 tablespoon lime juice
Finely shredded lime peel (optional)

Preheat oven to 325 degrees F. Line thirty-six 1 3/4-inch muffin cups with paper bake cups; set aside. Prepare Salted Pretzel Crust. Press about 1 1/2 teaspoons pretzel mixture into the bottom and up the side of each muffin cup. Bake for 5 minutes. Transfer pan to a wire rack.

Meanwhile, for filling, in a medium bowl beat cream cheese with an electric mixer on medium speed until smooth. Add the 1/2 cup sugar, flour, the 1 1/2 teaspoons lime peel, and vanilla; beat until combined. Add egg; beat on low speed just until combined.

Spoon filling into muffin cups, filling each three-fourths full. Bake for 15 to 17 minutes or until filling is set. Cool in muffin cups on wire rack for 10 minutes. Remove cheesecakes from cups. Cover and chill for 4 to 24 hours.

Before serving, in a small bowl stir together strawberries, the 1 tablespoon sugar, and lime juice. Spoon on top of cheesecakes. If desired, sprinkle with additional lime peel.









Strawberry Country Cake

3/4 cup unsalted butter (1-1/2 sticks) at room temperature
2 cups sugar
4 extra-large eggs at room temperature
3/4 cup sour cream at room temperature
1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon kosher salt
1 teaspoon baking soda
For the Filling for Each Cake:
1 cup heavy whipping cream (1/2 pint), chilled
3 tablespoons sugar
1/2 teaspoon pure vanilla extract
1 pint fresh strawberries, hulled and sliced

Preheat the oven to 350 degrees. Butter and flour two 8-inch cake pans

Cream the butter and sugar on high speed until light and fluffy in the bowl of an electric mixer fitted with a paddle attachment. On medium speed, add the eggs, one at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.

Pour the batter evenly into the pans, smooth the tops with a spatula, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature.

To make the filling for one cake, whip the cream by hand or in a mixer until firm; add the sugar and vanilla. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with half of the whipped cream, and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.






No-Bake Strawberry Chocolate Tart


32 oz.  Oreo Cookies
½ c butter melted
Chocolate filling
7 oz. milk chocolate
3.5 bittersweet chocolate
7 oz. heavy cream


10 oz. fresh strawberries
Chopped nuts, (almonds or pistachios) optional

Place cookies in a bowl of a food processor to crumble the cookies.

Mix crumbs with melted butter and press into a 9” round, square, or rectangular tart pan.  Place in the freezer until you prepare the filling
In a small saucepan, heat the cream.  Do not allow to boil.  Remove from the heat and add the chocolate allow to rest for 2 minutes, stir until melted
Pour the chocolate over the crumb crust.  Top with strawberries and sprinkle with nuts.  Refrigerate at least 2 hours or overnight before serving.





Four Ingredient Ice Cream

Many thanks to Kim DeMaria for sharing this family favorite with us this week.

2 bananas cut into one inch slices
1/2 cup strawberries, frozen
2 T almond milk or coconut milk
1/2 teaspoon vanilla

Place bananas on a plate separating each slice, place in the freezer for two hours, overnight is best
Freeze sliced strawberries.

Place the fruit into a food processor and blend until they are the consistency of soft serve ice cream.

Add the milk and vanilla and blend until smooth and well mixed.

Transfer to a freezer-safe container large enough to hold 2 cups, and freeze for at least 3 hours.

Scoop with an ice cream scoop and serve cold.


From: Mums Pantry September 23, 2015




Oven Baked Pancake

Prepare two 6-7” Crepe or Omelet pans, cover the plastic handles with foil
1 c all-purpose flour
3 T plus 1 t granulated sugar that you save for the topping
1 ½ teaspoons baking powder
½ t coarse salt
¾ c whole milk
1 large egg, room temperature
2 T unsalted butter melted, plus 1 T for the pan
Confectioner’s sugar, for serving
Maple, syrup for serving.

Mix in ¼ c chocolate chips and serve with sliced strawberries or stir in blueberries.

Preheat the oven to 375 with the rack in the upper third.  Place the pans in the oven.

Whisk together the flour the 3 t granulated sugar, baking powder and salt in a bowl.  Whisk together milk, egg, and melted butter in another bowl.  Whisk milk mixture into flour mixture until just combined.

Remove crepe pans from the oven and add remaining 1 T of butter ½ T for each pan swirl to coat.  Pour in the batter and smooth top with spatula. Sprinkle evenly with chocolate chips or blueberries. Add remaining 1 teaspoon granulated sugar.

Bake until golden brown and cooked through.  About 15 minutes.  Remove from the oven.

Let cool 5 minutes before dusting with confectioner’s sugar and serving with fresh berries and syrup.

Adapted by:




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