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Promo Order Form 2017 download PDF
Promotional Catalogue Items 2017 download PDF
EMAIL order form to Kristy Phillips – email@example.com
or MAIL order form to NCSA, PO Box 543, Siler City, NC 27344
Find a strawberry farm in your area easily! Find a strawberry farm in your area easily! Find a strawberry farm in your area easily!
Second Place Winner–Strawberry Dessert Contest 2013
Kristina G. Harris, Raleigh, NC
2 c. finely crushed pretzel sticks
¾ cup butter, melted
¼ cup firmly packed light brown sugar
2 cups sliced fresh strawberries
1 (14-oz) can sweetened condensed milk
4 oz. cream cheese, softened
4 Tbsp. plus 1 tsp. strawberry gelatin (1/2 (3 oz) package)
2 cups heavy whipping cream, divided
1/3 cup granulated sugar
1.Preheat oven to 350 degrees. Stir together first 3 ingredient
s, firmly press on bottom , up sides,
and onto lip of lightly greased 10-inch pie plate. Bake 10-12 minutes or until lightly browned.
Remove from oven to a wire rack, and cool completely (about 30 minutes).
2.Process strawberries in a food processor until finely chopped, stopping to scrape down sides as needed.
3.Beat condensed milk, cream cheese, and gelatin at medium speed with an electric mixer until smooth. Add strawberries, beat at low speed just until blended.
4.Beat ¾ cup whipping cream at high speed until soft peakforms; gently fold whipped cream into strawberry mixture . Spoon into prepared crust. Cover and freeze 8 to 12 hours or until firm
5.Beat remaining 1 ¼ cups whipping cream at high speed until foamy; gradually add granulated sugar, beating until soft peaks form. Spread over pie. Freeze 1 hour or until whipped cream is firm.
Source: Southern Living Magazine
By Betty Thompson Morton, Kernersville, NC
3 cups North Carolina Strawberry halves
1 cup North Carolina strawberry slices
1 cup uncooked brown basmati rice
2 Tbsp. rice vinegar or your favorite vinegar
1 tsp. Dijon mustard
1 tsp. seasoning blend (Spice Delight) or seasoned salt 1/4 cup extra-virgin olive oil
2 Tbsp. local North Carolina honey
1 bag salad spring mix (3 cups packed leaves), roughly chopped
2 cups chopped cooked chicken or turkey
1/2 cup sliced almonds
Slice and halve North Carolina strawberries. Prepare rice following package directions. When rice is done, fluff with a fork and cool.
While rice is cooling, in a large bowl whisk together vinegar, mustard, and seasoning blend. Whisk in olive oil in a thin steady stream until dressing thickens. Whisk in honey.
Add rice, salad mix, chicken, almonds, and halved strawberries to dressing bowl, tossing to combineafter adding each ingredient
. Garnish with strawberry slices. Serve immediately or cover and refrigerate until chilled. Makes 6-8 servings.
• Cooked bulgur, quinoa, red or black rice, or whole-wheat couscous can be substituted for the cooked brown rice if desired.
• If a meatless meal is desired, cooked turkey or chicken can be left out.
• Toast almonds for extra flavor, if desired.
• For a quick salad, substitute Honey Mustard Dressing for the made-from-scratch dressing.
Continue with recipe as directed above.
By Elicia Delapp, Stokesdale, NC
Third Prize Winner
1/2 cup butter
1 egg, lightly beaten
1 cup milk
1 cup flour
1 cup sugar
2 tsp. baking powder
1/2 tsp. salt
2 quarts strawberries, washed and capped
4 oz. cream cheese
Preheat oven to 350 degrees F. Melt butter and pour in 9 x 13 pan. Mix egg, flour, sugar, baking powder, salt, and milk. Pour over butter. Add strawberries and pieces of cream cheese.
Bake for 45 minutes.
By Ivy Tanvishut, High Point, NC, who credits the recipe to her stepmother, Cathy McClatchy of Brookings, OR
Second Prize Winner
3 cups flour
1-1/3 cup shortening
1 Tbsp sugar
1 tsp salt
1 Tbsp white vinegar
6 Tbsp ice cold water
2 packages (8 oz each) cream cheese, softened
1 cup sugar
2 Tbsp fresh lemon juice
2 lbs. fresh strawberries
14 oz. Marie’s strawberry glaze
Mix flour, shortening, sugar, and salt together, until like course cornmeal. Beat egg, add vinegar and water, pour into flour mixture. Mix until just blended. Chill in refrigerator 30 minutes. Then roll crust out on floured board to about 1/4″ thick. Place on a medium-size pizza pan. Flute edges and
prick with a fork. Bake at 375 degrees F. for 12-14 minutes Let cool slightly.
Cream together ingredients until smooth and creamy. Pour into the slightly cooled crust. Bake at 350 degrees until knife near the center comes out clean. Cool. Refrigerate overnight.
Clean and slice strawberries. Fold in strawberry glaze and pour on top of the pizza. Keep refrigerated.
Serving: Cut into pizza
-style slices. Serve with a squirt (or dollop) of whipped cream on each slice.
Note: May also assemble and serve the same day rather than refrigerate overnight and assemble on second day.
By Jimmie Sexton, Kernersville, NC
First Prize Winner
2 cups fresh North Carolina strawberries, sliced
1-1/2 cups ricotta cheese
1/4 cup granulated sugar
1 tsp. vanilla extract
1 cup flower
1 cup milk
1/4 tsp. salt
2 Tbsp. sugar
1 cup slivered almonds
1/4 cup maple syrup
2 Tbsp. butter
Whipped cream or CoolWhip
Sugared almonds: place all ingredients in a non-stick frying pan and cook on medium heat until the syrup becomes thick and the bubbles get larger. Place the almond mixture on parchment paper on a cookie sheet and bake in a 200-degree oven for about 45 minutes. Let cool and break into pieces.
Filling: Combine all ingredients and set aside while you make the crepe batter and the crepes.
Crepes: put all ingredients in blender and blend until smooth. Heat an 8-inch, non-stick skillet on medium-high heat. Pour a scant 1/4
cup batter in the pan and rotate the pan to evenly coat bottom.
When you start to see brown around edges, turn over to finish cooking. Stack on a plate, placing a piece
of waxed paper between each completed crepe. Makes about 12 crepes.
To combine: Place a crepe on plate, place about 1/3 cup of strawberry mixture on it, and roll up, leaving ends open. Repeat until you have filled all crepes. Place a spoonful of whipped cream or CoolWhip on top of each crepe and sprinkle with sugared almond slivers. Place a slice of strawberry on top.
Type of Recipe: Breads and Muffins
List of Ingredients:
2 c. fresh strawberries (rinsed and hulled)
1 T. lemon juice
1 bag spiced chai decaffeinated tea, opened
4 eggs, beaten
1 ½ c. sugar
1 tsp. vanilla extract
1/8 c. plain flour
2 c. chopped fresh strawberries (rinsed & hulled)
1 tsp. lemon zest
3 c. plain flour
1 tsp. baking soda
1 tsp. salt
For the spread:
8 oz. mascarpone, softened
½ c. fresh strawberries, rinsed & hulled ¼ c. sugar
1 T. lemon juice
1 tsp. lemon zest
1/8 t. vanilla
Preheat oven to 350 degrees.
Grease and flour pans. (Can use either 2 8 x 4 or 1 9×5 and 1 8×4 loaf pans)
Puree 2. c fresh strawberries, lemon juice and tea.
Stir together in a large bowl, eggs, sugar, and vanilla extract.
Sprinkle flower over 2. c. chopped fresh strawberries and lemon zest. Set aside.
Pour the pureed strawberry and tea mixture into the large bowl of wet ingredients.
Stir together 3 c. flour, baking soda, and salt.
Add the dry ingredients to the wet ingredients, stirring until just combined.
Gently fold in the chopped/floured strawberry mixture.
Divide batter between 2 greased and floured loaf pans or bundt pan.
Bake at 350 degrees for 45-60 minutes until toothpick comes out clean. (Will slice easier the next day. Keep on counter overnight.)
To make the spread:
Mix all ingredients in a food processor until well-combined. Store in refrigerator.
Deborah Whitmire, Cary, NC. First place in State Farmers Market Strawberry Recipe Contest, Raleigh NC