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5 Delicious Strawberry Recipes You Need to Try

From baked brie to warm salads, we've got five recipes that taste better with a healthy serve of strawberries.

The strawberry peak season is in full swing and with excellent growing conditions, there’s a huge abundance of strawberries hitting the shelves. According to Queensland Strawberries, many farms have been increasing their volume output by 30-50% in just the last week alone, which is set to continue for the next 6 weeks! So now’s the time to stock up on punnets whilst they're in their prime.

Currently, punnets of strawberries are widely available for under $2. Meaning, farmers are actively losing around 50c for every sale and are unable to cover the most basic of costs if demand doesn’t increase - which could ultimately lead to no strawberries on our shelves!

It’s now more important than ever for Aussies to take advantage of the super low prices and get inventive with their strawberries, from oven roasting and complimenting a baked brie, to a refreshingly healthy salad- the options are endless!

So, if you’re a strawberry lover and want to help save the local strawberry industry, there’s no better time than now to head into your local store to stock up on punnets of high-quality fruit, while they’re at their plumpest and juiciest. 

To help you get creative, we have put together our five favourite strawberry recipes you need to try for yourself!

Strawberry Recipes: Baked Strawberry Brie

(Prepare the Baked Strawberries ahead of time to use in the Baked Strawberry Brie Recipe).

Ingredients: Baked Strawberries
  • 2 punnets strawberries, hulled then halved
  • 2 tablespoons caster sugar
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon of lemon juice
Method: Baked Strawberries
  1. Preheat oven to 200°C.
  2. Place the strawberries, sugar, lemon and vinegar in a bowl, toss well to combine.
  3. Place on cookie tray lined with baking paper, aligning in a single layer for even cooking.
  4. Roast the strawberries for 10 minutes or until just releasing their juices.
  5. Allow to cool then serve.

Keeps for 2 chilled days and can also be served with croissants, ice-cream

Ingredients:
  • 1 wheel of double brie
  • ¼ baked strawberries (use recipe above)
  • 1 tablespoon nuts/seeds, roughly chopped
  • Nuts & herbs for garnish (optional)
Method:
  1. Preheat oven to 180°C (350°F). 
  2. Prepare the brie by shaving off the top of the white rind on one side.
  3. Position onto a tray lined with baking paper and bake for 10 minutes or until the brie is just soft.
  4. Arrange sliced baked strawberries on top of the brie and return to the oven for a further 5 minutes.
  5. Pull out brie ready to serve. If desired, sprinkle with herbs and nute (eg. lemon thyme and toasted slivered almonds).
  6. Add a little extra balsamic and serve immediately.

Strawberry Recipes: Strawberry, Basil & Goats Cheese Foccacia

Ingredients:
  • 1½ cups lukewarm water
  • 2 teaspoons dry yeast
  • 1 teaspoon sugar
  • 4 tablespoons olive oil
  • 2 cups wholemeal plain flour
  • 1 2/3 cups bread flour (high protein), plus a little extra for kneading
  • 1½ teaspoons salt
  • 10 Queensland strawberries, hulled and halved
  • Basil, handful leaves, shredded
  • 100g fresh goats cheese
  • Coarse salt and freshly ground pepper to taste
Method:
  1. Pour the water into a large bowl, add the yeast and sugar stirring to dissolve.
  2. Add the olive oil followed by the flours and salt then mix with your hands to form a dough.
  3. Turn dough onto a floured work surface and knead until the dough is elastic and smooth (adding a little flour as necessary to prevent sticking). Alternatively, you can use a stand mixer with a dough hook; mix on medium-low for 8 minutes until the dough forms around the hook
  4. Turn out onto a lightly floured surface, shape into a ball.
  5. Lightly oil a large clean bowl and add the dough ball. Cover with plastic wrap and let rise in a warm spot for 1½ to 2 hours, until doubled in size.
  6. Punch down the dough. Cover again and rest for a further 20 minutes.
  7. Preheat the oven to 220 degrees Celsius.
  8. Grease a baking tray with olive oil and line with baking paper. Shape the dough into a rectangle or oval pressing out until about 2 cm thick.
  9. Cover with a slightly damp towel and let rest for 30 minutes. Just before baking, dimple the dough all over with your fingertips.
  10. Gently press the strawberries into the dough and dot over grape-sized pieces of goat’s cheese. Sprinkle with coarse salt, pepper and the basil. Drizzle all over with olive oil (1-2 tablespoons).
  11. Bake for 20 to 25 minutes, until the bread is golden brown. Rest for 10 minutes before eating or cool completely.

Strawberry Recipes: Strawberry Galette

Ingredients:

Pastry:

  • 250g plain flour
  • 125g chilled unsalted butter, chopped
  • 100g caster sugar
  • 1 egg yolks
  • A pinch of salt
  • 3-4 Tbs chilled water
  • 1 tsp vanilla bean paste

Almond Base:

  • 50g Almond meal
  • 50g caster sugar 
  • 1 tablespoon plain flour 

Filling:

  • 500g strawberries, hulled and sliced 
  • 80g caster sugar 
  • Zest of ½ lemon 
  • Squeeze of lemon juice
  • 2 tablespoon cornflour 

Glaze:

  • 1 egg
  • 1 Tbs milk
  • sprinkle of raw sugar or light brown sugar

Toppings:

  • Pistachio nuts
  • Cream or Ice-cream
Instructions:
  1. Preheat oven to 180°C (350°F). 
  2. Place the flour, butter, sugar & salt in a food processor. Pulse in the food processor until the mixture resembles breadcrumbs.
  3. Add the two egg yolks and vanilla bean paste whilst blending, then add 3-4 tablespoons of chilled water until the mixture comes together.
  4. When the mixture just combinesstop the processor & form a disc in your hands. Wrap in cling wrap & chill in the refrigerator for 1 hour. 
  5. Line a baking sheet with parchment paper.
  6. Place the strawberries, sugar, lemon zest, lemon juice and cornflour into a bowl and toss to combine.
  7. Roll out pastry onto a lightly floured sheet of baking paper on a benchtop to shape of approx 35-40cm circle and around 3-4mm thick.
  8. Sprinkle the almond base over the centre of the pastry. Arrange the strawberry mixture on top, in the centre of the pastry, leaving a 5cm border around the edge.
  9. Softly fold the pastry edges over the strawberry mixture. Gently transfer the galette, on the paper, onto a baking tray and place in the pastry for 15 minutes (this allows it to hold its shape better in the oven).
  10. Combine egg and milk in a small bowl. Using a pastry brush, brush over the edges of the pastry and then sprinkle with raw sugar.
  11. Bake for 35-40 mins or until light golden. Brush the strawberry mixture with any tray juices.
  12. Transfer the galette to a serving plate. Sprinkle with pistachios. Serve warm with desired toppings.

Strawberry Recipes: Warm Strawberry & Beetroot Salad with Grains & Greens

Ingredients:

Salad:

  • ½ cup burghul (cracked wheat)*
  • ½ cup pearl barley*
  • 1 can black beans, drained*
  • 1 can lentils or chick peas, drained and rinsed*
  • ½ red onion, thinly sliced
  • 250g Queensland strawberries, quartered
  • ¼ cup each slivered almonds and pine nuts, lightly toasted
  • 2 tablespoons pumpkin seeds, lightly toasted
  • 4 cooked baby beets, diced
  • 1 cup rocket leaves
  • 1 bunch Tuscan kale, finely shredded
  • Cooked BBQ chicken, shredded
  • Pomegranate arils

Dressing:

  • 2 tablespoons honey
  • 3 tablespoons lemon juice
  • ¼ cup extra virgin olive oil
  • Sprinkle of salt flakes
Method:
  1. Cook burghul and barley separately in boiling water until al dente, see packet recommendations for times. Drain and set aside to cool a little.
  2. Place all remaining salad ingredients in a large bowl and toss to combine
  3. Whisk the dressing, pour over the salad and toss gently again to combine
  4. Serve warm or cold with crusty sourdough bread

Strawberry Recipe: Strawberry & Almond Tart

Ingredients:

Pastry:

  • 250g plain flour
  • 100g chilled unsalted butter, chopped
  • 100g caster sugar
  • 2 egg yolks
  • A pinch of salt
  • 3-4 Tbs chilled water
  • 1 tsp vanilla bean paste

Filling:

  • 125g good quality unsalted butter, softened
  • 150g castor sugar
  • 1 tsp of vanilla bean paste or seeds of 1 vanilla bean
  • 2 large eggs
  • 200g almond meal
  • slivered almonds

Topping:

  • 250g strawberries, hulled and halved
Method:

Pastry:

  1. Place the flour, butter, sugar & salt in a food processor. Pulse in the food processor until the mixture resembles breadcrumbs. Add the two egg yolks & vanilla bean paste whilst blending, then add 3-4 Tbs of chilled water until the mixture comes together.
  2. When the mixture just combinesstop the processor & form a disc in your hands. Wrap in cling wrap & chill in the refrigerator for 1 hour.
  3. Preheat oven to 180°C (350°F). 
  4. Grease & line with a circle disc of parchment paper a 28 cm loose-bottomed tart pan.
  5. On a surface with a large piece of cling wrap underneath (you may need two pieces joined together), roll the pastry until it is round & 4-5mm thick, using a dusting of flour occasionally.
  6. With the cling wrap still attached to the pastry, carefully lift the pastry & gently flip into the tart tin pastry side down. Trim the edges by pressing down with the heal of your hand.
  7. Chill for 10 minutes in the freezer or 20 minutes in the fridge.
  8. Remove the cling wrap, prick the pastry with a fork then line with parchment paper & line with parchment paper then fill with pastry weights.
  9. Blind bake your pastry for 10 minutes. Remove pastry weights & parchment paper then bake for another 5-10 minutes, until just cooked through.
  10. Reset your oven to your desired temperature for recipe filling. 

Filling:

  1. While the pastry is blind baking, place butter, sugar and vanilla in an electric mixer and beat until butter mixture is light & creamy. Add eggs one at a time & make sure they are fully incorporated before you add the next. Finish by adding the almond meal & mix through.
  2. Spoon the Frangipane Cream evenly over the pastry, smoothing out the top when finished.
  3. Place the strawberries over the top of the almond mixture, pushing slightly into the batter. Finish with a scattering of slivered almonds.
  4. Bake for 35-45 minutes until it has turned a golden brown on top. Cool in tin for at least 30 minutes before serving.

Loving these beautiful strawberry recipes and keen to keep cooking? We've got you covered with an epic range of restaurant recipes including easy vegetarian recipes and crowd-pleasing cocktail recipes!