One of the more unusual ways I've had them was battered and deep fried, with powdered sugar sprinkled on top.

STRAWBERRY SPONGE ROLL
4 eggs, room temperature
3/4 tsp baking powder
Pinch of salt
3/4 cup granulated sugar
1 tsp vanilla
3/4 cup sifted cake flour
Confectioners' sugar
1 1/2 cups whipping cream, whipped w/sugar & vanilla
Fresh strawberries, sliced
Preheat oven to 400. Line a greased jelly roll pan (15 1/2x10 1/2") with parchment or waxed paper & grease again.
Beat eggs w/baking powder & salt until very thick & light colored. Gradually beat in granulated sugar. The mixture should form a ribbon as it drops from the beaters. Stir in the vanilla & then fold in the flour gently. Pour the batter into the prepared pan, spread evenly & bake for 13 minutes or until done. (Watch carefully & don't overbake.) Turn immediately onto a clean towel that has been generously sprinkled with confectioners' sugar.
Quickly remove the paper & roll, jellyroll style, starting with the long side & enclosing the towel inside. Cool on a rack.
Unroll the cake, spread with the sweetened whipped cream & place sliced strawberries over whipped cream. Roll cake up & sprinkle with more confectioners' sugar. Cover & refrigerate until ready to serve.~~

CHILLED STRAWBERRY SOUP (serves 4)
2 cups fresh strawberries
1/2 cup sugar, approximately (depending on sweetness of strawberries)
1/2 cup sour cream
2 1/2 cups half-and-half

Rub the berries through a fine sieve. Add sugar to taste & sour cream. Mix. Add half-and-half & correct sweetening. Chill.~~ Food for Thought

STRAWBERRY NUT BREAD (2 loaves)
3 cups flour
1 tsp baking soda
1 TBL cinnamon
2 cups sugar
3 eggs, well beaten
1 1/2 tsp vanilla
1 cup vegetable oil
Grated zest of 1 lemon
3 cups chopped strawberries
3/4 cup chopped pecans

Preheat oven to 350°. Grease & flour two 9" loaf pans. In a large bowl, combine the flour & baking soda & stir until the soda is well distributed. Add the cinnamon & sugar. Mix well. In a separate bowl, combine the eggs, vanilla, oil & lemon zest. Spoon the berries into the liquid ingredients & stir gently to coat them. Add this mixture in batches to the dry ingredients, incorporating by hand. Fold in the nuts. Pour the batter into the prepared pans & bake 1 hour, or until a toothpick inserted near the center comes out clean. Allow loaves to cool in the pan for 5 minutes, then turn out onto a rack. Do not slice until ready to serve.~~(These freeze well) From Delicious Decisions

FRUITY SPINACH SALAD (serves 4-6)
1/2 cup mayonnaise (low-fat will work)
3 TBL honey
1 TBL lemon juice
1 TBL poppy seeds
1 pint strawberries, quartered
10 oz bag pre-washed spinach, torn into bite-sized pieces
1 grapefruit, peeled, sections & cut into bite-sized pieces
2 TBL toaste pecans

Whisk the mayo, honey, lemon juice & poppy seeds in a small bowl. Combine the berries, spinach & grapefruit in a large bowl. Add the dressing & toss to coat. Sprinkle w/the pecans just before serving.~~Par 3

This is awesome!

Strawberry Spinach Salad with Poppyseed Dressing

Dressing:

1 c sugar
1/4 c poppyseeds
1/2 c Sesame seeds
1 c salad oil
1/2 c raspberry vinegar
dash paprika
1 T worcestershire sauce
1 T minced onion

Combine sugar and vinegar and whisk until sugar is dissolved. Add remaining
ingredients and chill well. Serve over baby spinach leaves and sliced
strawberries. Garnish with brie cheese wedges.
(you may want to half this recipe, as it makes a lot of dressing...)

Linda

Strawberry Orange Delight
1 punnet strawberries, hulled
4 oranges
2 teaspoons grated fresh ginger
3 tablespoons fresh coriander
castor sugar

Peel and slice the oranges over a bowl to catch the juice. Combine with strawberries, ginger and coriander. Sprinkle over a little castor sugar and refrigerate for 1 hour before serving.

Strawberry Butter (1)
1/2 cup butter, softened
250g cream cheese, softened
1/4 cup honey
1/2 cup mashed strawberries

Combine all ingredients and mix well. Best served with muffins, bagels, waffles, pancakes, etc. Store covered in refrigerator.

Strawberry Chicken
2 tablespoons butter
2 whole boneless chicken breasts, cooked,and skinned
1/2 cup strawberries
4 pear halves
1 cup heated chicken stock
1 tablespoons cornflour
2 tablespoons cold water
salt and pepper
few drops of lime juice

Heat butter in a frypan. When hot, add chicken and sprinkle with lime juice. Cover and cook 4 minutes over medium heat. Season chicken and turn over; continue cooking, covered, 4 minutes. Turn again; cover and cook 8 minutes over medium heat. Add strawberries and pears to pan. Continue to cook 3-4 minutes. Remove chicken and pears from pan. Add chicken stock to liquid remaining in pan; bring to the boil. Cook sauce 2 to 3 minutes over medium heat. Mix cornflour with water, stir into sauce. Simmer 2 minutes over medium heat. Pour sauce over chicken and fruit.

Strawberry Cheesecake
Crust:
1 1/2 cups plain sweet biscuits
3 tablespoons butter, melted
2 tablespoons sugar

Pre-heat oven to 170C. Stir together biscuit crumbs and sugar. Mix in butter thoroughly and press into a 23cm springform pan. Bake 10 minutes. Cool. Reduce oven temperature to 150C.

Filling:
170g cream cheese, softened
1/4 teaspoon vanilla
1 cup sugar
3 eggs
2 teaspoons lemon peel, grated

Beat cream cheese in a large mixing bowl. Gradually add sugar, beating until fluffy. Add lemon peel and vanilla. Beat in eggs one at a time. Pour into shell. Bake 1 hour or until centre is firm. Cool to room temperature and then spread with the strawberry glaze. Chill 3 hours.

Glaze:
1 cup mashed strawberries
3 tablespoons cornflour
1 cups sugar
1/3 cup water

Blend sugar and cornflour together in a small saucepan. Stir in water and strawberries. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cool thoroughly before spreading over cheesecake.

Strawberry Cobbler
1/4 cup butter, softened
3/4 cup sugar
1 large egg
1 teaspoon vanilla
1 1/4 cup self raising flour
1/2 cup milk
3 cups fresh strawberries, cut in half lengthwise
1/4 cup plain flour
1/4 cup sugar, extra
1/4 cup butter, chilled

Beat softened butter, gradually add sugar, beating well. Add egg and vanilla, mixing well. Add self raising flour to butter mixture alternatively with milk, beginning and ending with flour mixture. Spoon into a greased 20cm square baking dish. Arrange berries on top, cut side down. Combine plain flour and extra sugar; cut in butter until crumbly. Sprinkle over strawberries. Bake at 180C for 1 hour or until tester comes out clean. Serve warm with ice cream or whipped topping.

Strawberry Dumplings
4 eggs
4 tablespoons melted butter
4 teaspoons sugar
1 teaspoon salt
12 tablespoons self raising

Combine to make stiff batter which holds its shape.

4 cups strawberries
2 cups sugar

Mash berries with sugar. Bring to the boil in a large saucepan with a tight lid. Drop dumplings into hot liquid, reduce heat and simmer, with lid on, for 15 minutes, without lifting the lid. Remove dumplings carefully to dessert dishes and spoon berries over. Serve with vanilla ice cream or whipped cream.

Strawberry Salsa
1 cup coarsely chopped strawberries
1 tablespoon orange juice
1 teaspoon grated orange peel
1 green onion, finely chopped, top included
1 teaspoon Dijon mustard
2 tablespoons dried currants
2 tablespoons red wine vinegar

Mix all ingredients. Chill, serve with grilled chicken or fish.

Strawberry Spinach Salad
4 cups torn spinach or 2 cups spinach and 2 cups torn salad greens
1 cup sliced, hulled, fresh strawberries
1/2 small red onion, thinly sliced

Combine all ingredients. Top with dressing and toss to coat. Serve immediately.

Poppy Seed Dressing:
125g plain yoghurt
1 tablespoon honey (or to taste)
2 teaspoons poppy seeds (toasted for fuller flavour)
juice and grated rind of 1/2 lemon

Combine all ingredients

Strawberry Syrup
8 cups strawberries, crushed
1/4 cup lemon juice
3 cups sugar
1 cup corn syrup

Place strawberries in a large saucepan and bring to the boil over medium heat, stirring occasionally. Pour berries into a damp jelly bag set over a bowl covered with a double thickness of cheesecloth. Let juice drip for at least 2 hours. There will be 3-4 cups of juice. Return juice to the pan and combine with remaining ingredients. Stir constantly and bring to a rolling boil over high heat. Boil 1 minute. Pour syrup into sterilised jars, leaving 2cm headspace. Process in water bath for 10 minutes. Recipe can be refrigerated without processing, when used within a few weeks.

Daisy, do you think strawberry butter would freeze OK? I imagine it would.

This is a good dessert for low-cholesterol diets and fun to serve too:

GRILLED STRAWBERRY SUNDAES

1/ 4 cup orange juice
1/ 4 cup strawberry spreadable fruit
1 tsp. cornstarch
2 pint strawberries, hulled
2 cups low-fat vanilla frozen yogurt

Preheat the grill to a medium heat. In a medium saucepan, combine the orange juice, spreadable fruit, and cornstarch. Set aside. Thread the strawberries onto 4 skewers. Grill the kebabs, turning once, for 4 to 5 minutes. Meanwhile, place the medium saucepan directly on the grill or on the stovetop over medium heat and bring to a boil, stirring constantly. Cook, stirring, until the sauce is slightly thickened, about 1 minute.

Remove the strawberries from the skewers and stir gently into the sauce mixture in the saucepan. Divide the yogurt among 4 bowls, spoon the strawberry sauce over, and serve.

Notes: Can substitute ice cream for the frozen yogurt if desired. Sauce is best when serve hot. Can also be served over sliced angel food or pound cake.