OFFICIALKIDSMAG.COM
KIDS
IN
THE
KITCHEN
Strawberry
Recipes
Strawberry Syrup
This super easy strawberry syrup
is great on waffles or pancakes, yo-
gurt, ice cream, angel food cake or
biscuits for strawberry short cake.
• 1 pint of strawberries
• 1/4 cup of sugar
Wash the strawberries and remove the green tops.
Slice the strawberries and place them in a bowl. Toss
them with the sugar and cover the bowl with plastic
wrap and place it in the refrigerator for at least 2 hours
or even overnight. The sugar and berries will naturally
make a sweet strawberry syrup.
Strawberry Spinach Salad
• 1 lb strawberries, hulled and sliced in halves (quarters)
• 3 oz or feta cheese, crumbled
• 1 1/2 cups pecans
• 16 oz bag baby spinach (prewashed)
• Poppyseed dressing
Preheat ceramic non-stick medium skillet on medium
heat and add pecans. Toast for about 3 minutes or until
fragrant, stirring frequently.
In a large bowl, add spinach and top with strawber-
ries, cheese, red onion and toasted pecans. Drizzle
dressing on top and stir gently until well combined.
Store: Refrigerate covered for up to 24 hours.
Make Ahead: Refrigerate covered salad and dress-
ing separately for up to 2 days. If you like nuts super
crunchy, store them separately in a pantry.
Strawberries and Cream
• 3 cups strawberries
• 1 cup heavy cream
• 2 teaspoons powdered sugar
In a large bowl use an electric mixer to beat heavy
cream until soft peaks form. Add powdered sugar and
continue to beat until cream has fluffy stiff peaks. Serve
with berries on top.
Strawberry Popsicles
• 1 pint of strawberries, with green tops off
• 1 1/2 teaspoons of fresh lime juice
• Six ice cubes
Put all ingredients in a blender or food processor
until mixed. Use popsicle mold and fill each cup evenly.
Put in freezer for up to 6 hours or overnight.
10 • Off icialKidsMag.com MAY 2019
