Five Strawberry Recipes for Spring

The arrival of March promises that warmer temperatures are on the horizon. Yet even before the grass greens and the flowers bloom, a touch of colorful hope appears in the produce aisle. The strawberry—with its sweet and tangy flavor—allows us to bring a bit of spring into our kitchens, and feel that much closer to afternoons spent on the porch enjoying the sunshine once again.

strawberry recipes
Some of our springtime favorites: a trio of delectable strawberry cupcakes (styling: Tracey Runnion; photography: Will Dickey) and a sweet-and-tangy berry salad (styling and recipe: Callie Aldridge; photography: Stephen DeVries)


To bring this early springtime experience to fruition, we’ve compiled some of our favorite strawberry recipes. Appealing to your sweet tooth, the selection includes Grilled Strawberry Cobbler, Strawberry Cupcakes, and Strawberry Meringue Ice Cream. We’ve also thrown in a refreshing Strawberry-Mint Spritzer, and for a more savory option: the zesty Strawberry-Blueberry Salad from our March/April issue.

Spring is just beginning and there’s no better way to celebrate than with the season’s first fruits.

Grilled Strawberry Cobbler with Lemon Custard Ice Cream
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  1. 6 (12-inch) wooden skewers
  2. 1 (2-pound) container fresh strawberries, stems removed
  3. 1 cup strawberry preserves
  4. 1/4 cup water
  5. 2 tablespoons fresh lemon juice
  6. 1/2 cup butter
  7. 2 cups all-purpose baking mix
  8. 2 cups sugar
  9. 1 1/2 cups half-and-half
  10. Lemon Custard Ice Cream (recipe follows)
  1. Soak wooden skewers in water for at least 30 minutes. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to high heat (400° to 450°).
  2. Thread strawberries onto skewers. Arrange skewers on grill, and grill for 1 to 2 minutes per side; slice strawberries, and set aside.
  3. In a small saucepan, combine strawberry preserves, water, and lemon juice over medium heat. Bring to a simmer; cook for 2 minutes.
  4. Preheat oven to 350°.
  5. Place butter in a 13x9-inch baking dish. Place dish in oven until butter melts.
  6. In a medium bowl, combine baking mix, sugar, and half-and-half. Pour batter into dish with butter. Arrange strawberries on top of batter. Pour preserves mixture over top of strawberries. Bake for 50 to 55 minutes or until lightly browned and set. Serve warm with Lemon Custard Ice Cream.
Southern Lady Magazine
Lemon Custard Ice Cream
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  1. 3 cups heavy whipping cream
  2. 1 cup half-and-half
  3. 1 (12-ounce) can evaporated milk
  4. 1 1⁄4 cups sugar
  5. 2 tablespoons lemon zest
  6. 1/4 teaspoon salt
  7. 6 egg yolks, lightly beaten
  8. 1/4 cup fresh lemon juice
  9. 1 teaspoon vanilla extract
  1. In a heavy 3-quart saucepan, combine cream, half-and-half, evaporated milk, sugar, lemon zest, and salt. Bring to a simmer over medium heat; do not boil. Remove from heat.
  2. In a medium bowl, combine egg yolks, lemon juice, and vanilla. Add 1 cup hot cream mixture to egg mixture, stirring until well blended. Whisking constantly, gradually add egg mixture to remaining hot cream mixture in saucepan. Return to medium heat, and cook, stirring constantly, for 7 to 8 minutes or until mixture coats the back of a spoon. Remove from heat, and cool for 10 minutes. Cover, and chill for 4 hours to overnight.
  3. Pour mixture into a gel-type countertop freezer. Freeze according to manufacturer’s instructions. Ice cream will be soft. For a firmer texture, freeze ice cream in a freezer-safe container for up to 1 month.
Southern Lady Magazine