NC Cooperative Extension

The N.C. Cooperative Extension Service houses a multidisciplinary group of professionals at the N.C. Research Campus as part of the Plants for Human Health Institute. Providing expertise in farm business management, communications and marketing, and fresh produce safety, these Cooperative Extension staff serve as an outreach component to complement the research conducted at PHHI.



Chef Mark Allison, Dean of Culinary Education at Johnson & Wales University in Charlotte, has created strawberry recipes to share during strawberry season.  Johnson & Wales students also are developing dishes made with North Carolina strawberries. The students will showcase their creations in a competition each term, with a grand prize winner being named in the spring. Find recipes below and watch Chef Mark and The Produce Lady prepare Tangy N.C. Strawberries and Shrimp and Strawberry Sunset Slaw.

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chef recipes

Diabetic strawberry & banana milkshake

Printable Recipe Card (PDF)

Yield: 2 servings

  • 1 cup frozen, whole strawberries
  • 1 ripe banana
  • 1 cup skim milk
  • 1 pack Truvia or other sugar substitute
  • 1/2 tsp. vanilla extract

Place all ingredients in a blender and run on the highest setting until smooth; serve immediately.

N.C. strawberry Daiquiri

Printable Recipe Card (PDF)

Yield: 1 serving

  • Ice cubes
  • 2 parts light rum
  • 1 part Triple Sec
  • 1 part fresh strawberries, tops trimmed off
  • Lime juice, as needed
  • Lime wedges
  • Sugar

Add to a blender and puree: ice cubes, light rum, Triple Sec, strawberries and lime juice. Rub the rim of a glass with lime. Roll the glass rim in sugar. Garnish with lime wedges.

N.C. Strawberries & Fresh Mozzarella with Mint Pesto Drizzle

Printable Recipe Card (PDF)

Strawberries and Mozzarella with Mint Pesto Drizzle

Strawberries Mozzarella Mint Pesto DrizzleYield: 6 servings

  • 1 lb. strawberries, sliced
  • 1/8 cup sugar
  • 1/2 cup extra virgin olive oil
  • 1 tbsp. mint leaves
  • 1/4 cup almonds, sliced
  • 1/8 cup Parmesan cheese
  • 1/2 clove garlic
  • 1 lb. fresh mozzarella cheese, 1/2-inch slices
  • 1 tbsp. balsamic vinegar (1/2 tsp. for each serving)

In a bowl, combine strawberries and sugar. Cover and set aside.

Mint Pesto Drizzle: In a food processor, combine the olive oil, mint leaves, sliced almonds, Parmesan cheese and garlic. Divide the mozzarella and place the slices (overlapping) on each serving plate. Spoon 1/2; cup sugared strawberries around and on cheese. Spoon 1/2 teaspoon balsamic vinegar and 1 to 2 tablespoons of the mint pesto drizzle over cheese and strawberries on each plate. Garnish with mint leaves.

N.c. strawberry jam

Printable Recipe Card (PDF)

Yield: 3 pounds

  • 2 lbs. fresh strawberries, hulled
  • 4 cups white sugar
  • 1/4 cup lemon juice

In a wide bowl, crush strawberries in batches until there are 4 cups of mashed berries. In a heavy bottomed saucepan, mix together the strawberries, sugar and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat to high, bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F. Transfer to hot, sterile jars, leaving ¼ to ½ inch headspace, and seal. Let cool. Refrigerate.

N.C. Strawberry Pizza

Printable Recipe Card (PDF)

Yield: 24 slices

  • 1/2 cup olive oil
  • 24 slices French baguette
  • Fresh mint leaves
  • 1/2 lb. mozzarella cheese, sliced
  • 2 cups fresh strawberries, chopped
  • 1/4 cup white sugar, or as needed

Preheat oven’s broiler. Brush a thin layer of olive oil on each slice of bread. Arrange bread slices in a single layer on a large baking sheet. Place bread under the broiler for 1 to 2 minutes; turn over and continue cooking until lightly toasted on both sides. Place one mint leaf on each piece of toast, followed by a slice of mozzarella; spoon some chopped strawberries over the cheese and sprinkle sugar over the strawberries. Place under the broiler again until sugar is caramelized, 3 to 5 minutes. Serve, garnished with fresh mint leaves.

N.C. Strawberry Tarts

Printable Recipe Card (PDF)

Yield: 6 servings

  • 1/2 cup heavy cream
  • 1 tbsp. sugar
  • 1/2 cup Mascarpone or cream cheese
  • 1 tbsp. strawberry-flavored liqueur
  • 1 pint strawberries, hulled and halved
  • 6 sweet pastry shells
  • 1/2 cup strawberry jelly
  • 2 tsp. water

Using an electric mixer on high speed, beat heavy cream and sugar until stiff peaks form. In medium bowl, combine cheese and liqueur; beat until soft. Fold whipped cream into cheese mixture. Place a few strawberry halves on the bottom of each shell; fill with cream mixture. Top with strawberry halves or cut into fan shape. In small saucepan, over medium-low heat, cook jelly with 2 tsp. water until melted. Brush jelly over strawberries. Garnish with remaining strawberries.

Strawberry & Spinach Salad

Printable Recipe Card (PDF)

Yield: 4 servings

  • 2 bunches spinach, rinsed and carefully dried
  • 4 cups strawberries, sliced
  • 1/2 cup extra virgin olive oil
  • 1/4 cup white wine vinegar
  • 1/2 cup white sugar
  • 1/4 tsp. paprika
  • 2 tbsp. sesame seeds
  • 1 tbsp. poppy seeds

In a large bowl, toss together the spinach and strawberries. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds and poppy seeds. Pour over the spinach and strawberries and toss to coat.

Strawberry Sunset Slaw

Printable Recipe Card (PDF)
Watch the Video

Yield: 4-6 servings

  • 1/4 tsp. Cajun seasoning
  • 1/4 tsp. red pepper flakes
  • 1/4 tsp. cumin seed
  • 1 tsp. sugar or sugar substitute
  • 2 limes, zest and juice
  • 1/4 cup vegetable oil
  • 1 carrot, cut into fine strips
  • 1 small jicama, cut into fine strips
  • 1/2 red pepper, cut into fine strips
  • 1/2 yellow pepper, cut into fine strips
  • 2 cups strawberries, quartered
  • 1/4 cup black olives, pitted and sliced
  • 1 red chili pepper, cut into fine dice
  • 1/2 tbsp. cilantro, chopped

Place the Cajun seasoning, red pepper flakes, cumin and sugar into a bowl; add the lime zest and juice. Whisk in the oil. Add the remaining ingredients and mix together well. Place in refrigerator to infuse the flavors for about 1 hour before serving. Serve as a side or with pan-roasted cod or your favorite fish such as tuna or salmon.

Strawberry Shrimp Cocktail

Printable Recipe Card (PDF)
Watch the Video

Yield: 4 servings

  • 2 garlic cloves, crushed
  • 1 tbsp. organic honey
  • 2 tsp. nam pla (Thai fish sauce)
  • 1 tbsp. lemon zest, grated
  • Juice and zest of 2 limes
  • 2 Thai red chillies, finely diced
  • 6 oz. shrimp, cooked and shelled
  • 1/3 cup unsalted roasted almonds, lightly chopped
  • 2 cups strawberries, cut into quarters
  • 2 tbsp. cilantro, chopped
  • 1 tbsp. mint leaves, chopped

In a large bowl, combine the garlic, honey, nam pla, lemon zest, lime juice, lime zest and chilies. Fold in the shrimp and almonds, add the strawberries and stir to combine. Sprinkle and stir in chopped cilantro and mint, serve.

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Chefs-of-Tomorrow Strawberry Competition

Students from Johnson & Wales University are creating recipes and competing for scholarships and strawberry glory! During the fall 2010 and winter and spring 2011 academic terms, these chefs-of-tomorrow will develop dishes that incorporate fresh N.C. strawberries as a way to emphasize the versatility and importance of this flavorful fruit.
Recipes are judged based on the following guidelines:

  • Main ingredient – strawberries.
  • Healthy – demonstrate the use of healthy fats and are low in sugar.
  • Suitable for home cooking – use 10 ingredients or less and involve few steps to prepare (completed in 30 minutes or less).

JWU culinary faculty will select winners for each academic term – three in all – with the winning students receiving $500 scholarships. The winners will square off in a strawberry recipe showdown during the spring of 2011 for a chance to win an additional $1,000 scholarship!

Fall 2010
Finalists: Amy Hellman (Dublin, OH), Emily Tower (Warsaw, NY), Stuart Dunn (Garrettsville, OH) and Tyler Creech (Charlotte, NC)

: Tyler Creech – Strawberry and Shrimp Ceviche

Winter 2011

Finalists: Amy Hellman (Dublin, OH), Shawn Guffey (Concord, NC) and Robert Love (Prescott, AZ)

Winner: Shawn Guffey Grilled Swordfish with Strawberry-Cucumber Salsa

Spring 2011

Finalists: Patrick Golden (Mantua, NJ), Amy Hellman (Dublin, OH), Kaitlyn Payne (Richmond, VA) and Leicel Ros (Virginia Beach, VA)

Winner: Leicel Ros – Gluten-free Strawberry Tart with Yogurt-injected Strawberries

Strawberry Showdown (Championship)

Finalists: Tyler Creech (Charlotte, NC), Shawn Guffey (Concord, NC) and Leicel Ros (Virginia Beach, VA)

Winner: Leicel Ros – Gluten-free Strawberry Tart with Yogurt-injected Strawberries

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Student Recipes

Fall 2010 Winner

Strawberry and Shrimp Ceviche

Printable Recipe Card (PDF)

  • Strawberry and Shrimp Ceviche photo1 lb. medium shrimp, peeled and tail removed
  • 1 lb. fresh strawberries, quartered
  • 1 cup red onion, cut into small cubes
  • 1 orange, juiced
  • 2-3 lemons, juiced
  • 4-5 limes, juiced
  • 1/2 cup cilantro, minced
  • 1 cucumber, peeled, sliced and quartered
  • 2 avocados, cut into small cubes
  • 1-2 Serrano chiles, diced
  • Salt and pepper, to taste

Cook shrimp in boiling, salted water until done, about 2 minutes. In a bowl, combine citrus juices, onions and Serrano. Drain shrimp and add to bowl with citrus juices, refrigerate for 30 minutes. Before serving, mix in avocado, cilantro, strawberries, cucumber and salt or pepper as needed. Serve as a side dish or as a dip.

Created by: Tyler Creech (Charlotte, NC)


Winter 2011 Winner

Grilled Swordfish with Strawberry-Cucumber Salsa

Printable Recipe Card (PDF)

  • 1 cup strawberries, tops removed and diced
  • 1 cup cucumber, peeled, seeded and diced
  • 3 tbsp. cilantro leaves, freshly chopped
  • 1 1/2 tbsp. red onion, minced
  • 1 tsp. jalapeno, minced
  • 1 tsp. Tabasco hot sauce
  • 1 lime, zest and juice
  • Salt and black pepper, to taste
  • 4 (6 oz.) swordfish steaks
  • 2 1/2 tbsp. olive oil

In a bowl, combine the strawberries, cucumber, cilantro, red onion, lime zest, jalapeno and Tabasco sauce. Set aside. Heat the grill to medium-high. Brush fish with olive oil, season with salt and pepper on both sides. Grill fish for about 3 minutes, give a quarter turn halfway through for grill marks. Flip and continue grilling for another 3 to 4 minutes for medium doneness. Remove from grill and place on warm serving plates. Add lime juice and dash of salt to the salsa and combine. Taste and adjust seasoning if needed. Place a generous portion of salsa onto the plate with swordfish and serve immediately. Serves 4.

Created by: Shawn Guffey (Concord, NC)


Spring 2011 Winner

Gluten-free Strawberry Tart with Yogurt-injected Strawberries

Printable Recipe Card (PDF)

  • 1/2 cup quinoa flourGluten-free Strawberry Tart with Yogurt-injected Strawberries photo
  • 1 1/2 cups walnuts, finely chopped
  • 2 tbsp. olive oil
  • 2-4 tbsp. light soy milk
  • 2 tbsp. organic maple syrup
  • 4 oz. dark chocolate, melted
  • 12 oz. Chobani Greek yogurt, flavor of choice (preferably vanilla)
  • 2 pints strawberries
  • 1 cup agave
  • Mint leaves, chiffonade (long, thin strips)

Preheat oven to 350 degrees.Mix together first five ingredients by hand (mixture will be damp, but not too wet or dry).Press dough into a nine-inch pie plate coated with cooking spray.Bake for 10 to 15 minutes.Cool when finished. De-stem and slice strawberries, reserving a few whole berries for garnish.Dice approximately 1 cup for syrup. Cook diced strawberries in a small pot with agave nectar until strawberries have cooked down and a syrupy sauce develops.Strain sauce and allow to cool.Brush the bottom of cooled crust with melted chocolate.Mix cooked strawberries with yogurt and spread a thin layer on pie crust.Arrange sliced strawberries on top, garnishing with mint.Use a brush to lightly glaze strawberries with strawberry-agave syrup.

Yogurt-injected Strawberries: Fill a flavor-injector with yogurt.Slowly inject the yogurt into the center cavity of strawberry through the top. Yields 1 nine-inch tart.

Created by: Leicel Ros (Charlotte, NC)

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