Posted on: May 16th, 2009 by admin 2 Comments

Seeing as strawberries are in season up north, here are a few ideas for how to use them, other than eating them whole.


Hulled just means cleanly removing the stem and little core of the strawberry.

Strawberries in balsamic vinegar (macerated strawberries)

It does sound a little like an ’80′s house party gimmick, but honestly somehow it works. The balsamic brings out the real strawberry flavor, you can use this on cake, ice-cream, yoghurt, etc…

  • 1 punnet strawberries, hulled
  • 2 tbsp balsamic vinegar
  • 2 tbsp caster sugar

Chop the strawberries roughly, place in a bowl and stir in the rest of the ingredients. Leave to macerate in the fridge for about an hour. Too easy!

Strawberry cheesecake


Cheesecakes always seem like a special occasion dessert, but they are actually pretty easy to make and the perfect afternoon treat with a black cup of tea.

  • 680 g (24 oz) cream cheese (philly is good)
  • 1 cup sugar
  • 90 g (3.2 oz) sour cream
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 1 tsp lemon juice
  • 6 eggs
  • 1 punnet fresh strawberries

For the crust

  • 1 1/2 c graham cracker crumbs (or plain biscuits crushed – Arnotts Nice or even ginger snaps)
  • 115 g (4 oz) butter, melted

Preheat the oven to 180ºC (350ºF) and grease a springform pan (about 23 cm- 9 in).

Combine the sweet crumbs and melted butter, press into the base of the pan and set aside.

In a bowl, beat the cream cheese for a few minutes, add the remaining ingredients with the eggs last- beating slowly. Let the mix stand for a few minutes and gently tap the sides of the bowl, so you get rid of as many bubbles as possible.

Pour the mix into the cake pan over the cookie base.

There are a few ways to make this cheesecake a strawberry one. First and easiest, just add some half cut strawberries straight into the mix. Second, crush or blend them until you get a nice strawberry liquid and pour in swirls into the cake mix, or just leave it and add berries to the top once the cake is baked.

Bake for 20 minutes then turn down the oven to 135ºC (275ºF) and bake for another 50 – 60 minutes.

When baking is done place some wax paper over the top of the cake and place a plate on top to weigh it down- let cool. Top with strawberries and serve with cream and the previous recipe!


Recipe adapted from the food

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2 Responses

  1. [...] are rough, so you can add more or less if you have different amounts, or different berries (macerated are great [...]

  2. [...] g (1 pint) strawberries, hulled and [...]

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