Kids in the Kitchen Strawberry Delights

It’s much healthier to eat “in-season,” and right now is strawberry season! After picking all those flats of strawberries, here are some ideas of how to prepare them! Check out the strawberry fields at Crossnore School & Children’s Home (formerly The Children’s Home) in Winston-Salem for pre-picked and you-pick options!

Easy Strawberry Jam (no-pectin recipe)

This jam is great drizzled onto Greek yogurt and on French bread toast with cream cheese.


  • 16 oz. of strawberries, hulled and coarsely chopped
  • ¾ cup of sugar
  • 2 Tbsp. lemon juice


  1. In a saucepan over medium heat, mix strawberries, lemon juice and sugar, stirring until the sugar is dissolved.
  2. Increase heat to medium-high and bring to a rolling boil.
  3. Stir frequently while the mixture is boiling, mashing strawberries as you stir until bubbles cover the mixture and jam is thickened (around 10 minutes).
  4. Transfer jam to jars and let cool to room temperature.
  5. Seal jars and store in refrigerator up to 10 days (or freeze it).

Makes about 1 ¾ cups.


Strawberry Frozen Yogurt – Serves 4


  • 4 cups of strawberries, frozen and coarsely chopped
  • 3 Tbsp. honey
  • ½ cup plain Greek yogurt
  • 1 Tbsp. lime juice


  1. Place all ingredients into a blender and blend until smooth.
  2. Pour into a container with a lid and freeze.

Note: You may substitute fresh strawberries for frozen ones, just add more liquid while blending and increase the freezing time.


Strawberry Salsa


  • 1 pint of fresh strawberries, diced
  • ¾ cup cilantro, chopped
  • 1 jalapeño, seeded and diced
  • 1 lime, juiced
  • ½ red onion, diced
  • ¼ tsp. salt, or to taste
  • ¼ tsp. pepper, or to taste


  1. Place all ingredients into a bowl and carefully mix together.
  2. Serve with white “lime” corn chips or blue corn chips.


Shopping List:


  • Strawberries
  • 2 Limes (juice)
  • 1 Lemon (juice)
  • 1 Jalapeño
  • 1 Red onion
  • Cilantro


  • ½ Cup Greek yogurt, plain

Baking Ingredients:

  • Sugar
  • Honey

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