Strawberry Recipes Perfect for the Summertime! #FreshFinds
If you were to ask any of our six kids what their favorite fruit is during the summertime, I can almost guarantee that most of them would say strawberries. Living in California, it’s hard to not buy the yummy looking strawberries you’ll find in your local Save Mart Supermarket – especially when they are priced the way they are right now.
For our Summertime Recipe, I couldn’t decide, so I made both – Strawberry, Banana & Peanut Butter Smoothies and Strawberry Cheesecake. For my ingredients, I headed to our local Save Mart Supermarket. I love shopping at Save Mart because it’s clean, the produce is fresh and the prices are great for our big family on a budget!
When you walk into our Save Mart Supermarket, the Produce section is on your immediate right. I love how well lit the store is and how bright and fresh the fruit and vegetables look! The Driscoll’s Berries were super easy to spot and they were on sale – yes! There were blackberries, blueberries, raspberries, and strawberries. The blackberries are really yummy in yogurt, as are the blueberries and raspberries. The strawberries are great in recipes and to snack in, or to serve with whipped cream or raw sugar sprinkled on top. You can see more about my shopping trip by visiting my Google+ Story.
- 1 1/2 cups graham cracker crumbs (approximately 14 graham crackers)
- 1/3 cup butter or margarine, melted
- 1 tbsp sugar
- 3 pkgs Philadelphia cream cheese, softened
- 1 1/3 cup sugar
- 1/4 cup all-purpose flour
- 3 eggs, room temperature
- 1/2 cup sour cream
- 1 1/2 tbsp lemon juice
- 2 tsp vanilla
- 5 tablespoons sugar
- 1. Preheat oven to 300°F/150°C. For the crust, combine graham cracker crumbs, butter and sugar until well blended. Press the crumb mixture into the bottom of a Springform Pan. Bake for 10 minutes. Remove from the oven and place on a cooling rack.
- 2. For the filling, beat the cream cheese, sugar and flour at medium speed of electric mixer until smooth. Add the eggs, one at a time, and mix at a low speed just until blended. Stir in sour cream, lemon juice and vanilla. Pour filling into the crust.
- 3. Bake 55-60 minutes or until center appears nearly set when gently shaken (the center will firm as it cools). Remove from the oven to a cooling rack. Immediately run a knife (or releasing tool available with your springform pan) around the sides of the cheesecake to loosen from the pan. Cool completely. Cover and refrigerate for at least 4 hours or overnight. Release the collar from the pan. To serve, top with strawberry topping filling. Cut into wedges.
- While the cheesecake is baking, slice strawberries (as many as you want) and place in a bowl with a lid. Coat the strawberries with a layer of sugar until you see juices forming at the bottom of the bowl. You'll see the strawberries start to juice once you have enough sugar. The juice from the strawberries and sugar will create a glaze that is amazing on top of your cheesecake! Enjoy!
- 5 Strawberries
- 1 Banana
- 2 tbsp Peanut Butter
- 1 cup Orange Juice or other juice blend
- 5 ice cubes
- Remove the stems from the strawberries. Slice the banana into 3 pieces. Combine strawberries, banana, peanut butter, juice and ice and blend until desired consistency.
Through July 30th, Save Mart and Driscoll’s Berries are joining together to offer the Berry Best Sweepstakes! Participants will have the chance to win the following prizes:
– Grand Prize – KitchenAid Blender plus Driscoll’s Berries for a year ($440 value)
– 3 First Place Prizes – $100 worth of Driscoll’s Berries