Estimates based on 1/4 cup serving
Raw: whole, sliced, chopped (about 10 1/2 servings per pound)
Like all other berries, strawberries are best if used within a few days of getting.
Have fruit salad on the menu every week or two. Use up any fresh fruit before going bad. Add canned fruit until you have enough for everyone. This also helps because you get mixed fruit with no grapes or cherries.
Can add a little sugar to cut strawberries to pull out the liquid and make ‘juicy’.
Can dehydrate any remaining fruit.
Spinach & Strawberry salad: Mix spinach leaves (cut up or whole) to sliced strawberries. Add balsamic vinaigrette. The actual recipe adds sliced almonds (but of course most of us avoid all nuts).
Red/White/Blue Salad: Cut up red fruit (Apples with red peels, watermelon, strawberries). Cut up white fruit (apples without peels, bananas). Add blue fruit (blueberries, blackberries).
Strawberry ice cream: freeze strawberries (without hulls). Blend frozen strawberries for a mock ice cream. Can add some milk for consistency.
Serve cut (with or without sugar) over biscuits for a healthier strawberry shortcake.