strawberry mocktail recipe

RECIPE | Tropical Breakfast Mocktail

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strawberry mocktail recipe
Recipe kindly submitted by Alison Burdon




10 mins

0 mins

250ml berry flavoured tea, chilled
150g watermelon, cubed
150g fresh strawberries, hulled
Juice of half a lime
A handful of ice cubes
A few sprigs of mint, plus extra to garnish


Brew the tea with boiling water, allowing it to infuse for 3 minutes before removing the tea bag. Place the tea in the fridge until completely cooled. 2. Put the cooled tea, watermelon, strawberries and lime juice in a blender and blitz until smooth. Add ice cubes and fresh mint leaves and use a pulse setting on the blender to crush. 3. Pour into glasses and drink immediately, garnished with lime rounds and extra mint sprigs.

Notes: Perfect for summer holidays, this makes a refreshing breakfast drink! For an evening version, replace chilled tea with sparkling white wine.

RECIPE | Strawberry & Lime Sorbet

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Recipe kindly submitted by Rachel Amanatidis




5 mins

5 mins

1 cup cold water
1/4 cup maple syrup
1 lime (peeled)
2 Punnets fresh strawberries

Simply whisk in blender for a few minutes until strawberries and lime are blended. Add cold water slowly until right consistency… serve immediately and keep remainder in freezer.
NOTES: You can’t get easier than this delicious recipe for a freshening vegan sorbet perfect for the summer months

RECIPE | Strawberry Bundt Cake

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Recipe kindly submitted by Michelle Budge




15 mins

1 hour

1 cup butter, softened
2 cups sugar
3 large eggs
3 tablespoons lemon juice, divided Zest of 1 lemon
2 1/2 cups Plain flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plain or vanilla Greek yogurt
1 1/2 cups fresh strawberries, diced
1 cup icing sugar

Preheat oven to 190°C. Grease and flour a 25cm Bundt pan (10-15 cup pan.) Sift together the 2 1/4 cups of flour, baking soda and salt. Mix in the lemon zest and set aside. With an electric mixer, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in 1 tablespoon lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until blended. Toss the strawberries with the remaining 1/4 cup of flour. Gently mix them into the batter. Pour the batter into the Bundt pan. Place in the oven and reduce the temperature to 160°C. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 tablespoons of lemon juice and the icing sugar. Drizzle over the top of the cake

RECIPE | Strawberry and Apple Crumble

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Recipe kindly submitted by Lisa Van Der Draay



30 mins

30 mins

6 pink lady apples peeled and quartered
1 punnet of Queensland strawberries hulled and sliced in half
2 dessert spoons of castor sugar for stewing the apples
Juice of 1/2 lemon
2 dessert spoons of castor sugar to slightly stew strawberries
Water to cover apples
Water to nearly cover strawberries (half way)
For the crumble you need
1 cup of gluten free self raising flour sifted (or regular SR – see ‘Note’)
1/2 teaspoon ground cinnamon
1/2 cup brown sugar
80-100grams soft butter

Stew peeled and quartered apples for 10-12 mins until soft but not mushy.
Put aside to cool
In a pan place the water, sugar and lemon juice and when the sugar has dissolved add strawberries and cook for 1-2 minutes until slightly soft. you don’t want them mushy just slightly soft.
Set aside to cool.
While the apples and strawberries are cooling you can make the crumble topping.
In a bowl combine sifted flour and cinnamon and then work in the butter with your fingertips, it should end up resembling lumpy breadcrumbs. then add the brown sugar and mix well.
To assemble:
Place well drained apples in a large oven proof dish or pie plate.
Then spoon the strawberries on top of the apples and then place crumble all over the top so it covers all apples and strawberries. and bake in a moderate oven (180oC ) for 30 minutes and enjoy. You can serve it with ice-cream or whipped fresh cream.
Note: I make this with gluten free flour as I am gluten free but you can make this with regular self raising flour. No need to adjust the amount, it cooks the same so just add 1 cup of regular S.R flour.
strawberry crepes recipe

RECIPE | Strawberry Crepes

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strawberry crepes recipe
Recipe kindly submitted by Natalie Talbot




15 mins

20 mins

2 cup of flour
1/cup castor sugar
Pinch of salt
1/3 cup canola oil
1/2 cup milk3 punnets strawberries cleaned and hulled.
1/4 cup castor sugar
Dash of strawberry cointreau (optional)
1 tblsp lemon juice
1/cup fresh strawberry jam.
1/3 cup of water
Icing sugar to dust.
Strawberry or vanila icecream to serve

Add flour sugar salt to bowl make well in centre add egg oil and milk . Whisk for several minute ensuring no lumps .
Heat an oiled crepe pan or small omellete/frypan and reduce heat to medium low add a thin layer of batter and swirl to coat pan cook 15 seconds then flip cook other side a15. Continue till all batter is used.Cut half the strawberries in half. Add all other ingredients with strawberries to pot bring to boil then simmer about 5 to 7 mins till liquid thickens and strawberries soften a little. Place crepe on plate. Add 3 tbls of strawberries mixture on one side leaving edges  fold crepe over mixture drizzle a little syrup over and dust with icing . Place under  low lit grill till icing bubles and caramelizes a little. Serve with ice cream.

RECIPE | Queensland Strawberry Iced Tea

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Recipe kindly submitted by Bec @ MummyTea

10 mins
12 mins

4 teaspoons loose leaf tea of your choice

1L of boiling water

2 Punnets of strawberries halved

a handful of mint leaves

2 teaspoons honey

2 teaspoons hot water

1. Place Loose leaf tea into a diffuser and place into a heatproof jug. Pour in 2L of boiling water.
2. Add cut strawberries to the tea mixture and refrigerate for 12 to 24 hours.
3. Combine honey and 2 teaspoons of hot water and add to the tea mixture, stir well.
4. Add to a glass; Ice, cut strawberries and some mint and pour in iced tea! 5. Enjoy on a hot summer Queensland day!

It’s a Strawb Off! Send us your best strawberry recipes…

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You’ve heard of a bake off? Well this is a Strawb Off! Share your best strawberry recipe with us and we’ll select the best ones to share with the growing Queensland Strawberry Growers community who all have one thing in common – they love strawberries!

Submit your recipe now and we’ll feature it on our blog and social channels and attribute it to you! We also plan to make an ebook in time for Christmas featuring all the best strawberry recipes submitted and we’ll send you a copy to say thanks! Go to this page to submit your recipe!

Strawberry Muffins

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½ cup milk
¼ cup vegetable oil
1 teaspoon grated candied ginger (optional)

2 large eggs
2 cups all-purpose flour
1½ cup chopped strawberries
1 cup raw sugar
2 teaspoons baking powder
1/4 teaspoon salt

1 cup rolled oats
1/2 cup packed brown sugar
2 tablespoons butter, melted

  1. Combine milk, oil, grated ginger, and eggs in a large bowl. Stir in 2 cups flour, 1 cup chopped strawberries, sugar, baking powder and salt until just moistened.
  2. In a small bowl, combine oats, brown sugar, and melted butter.
  3. Spoon the strawberry batter into the paper cup filled muffin tins and sprinkle the rest of the chopped strawberries and the oats mixture on top.
  4. Bake in 200 degree Celsius oven for 15 to 20 minutes, or until the centers are set. Cool on wire rack.

Makes 1 dozen muffins.

Strawberry Sweet Chilli Sauce.

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4 serrano chillies, minced
4 birds eye chillies, finely chopped
1 cup Sugar
1/2 cup Water
1/2 cup Rice vinegar (White Vinegar)
2 tablespoons Finely Minced Garlic
1/2 teaspoon Sweet paprika
1 teaspoon Salt
1 tablespoon Thai fish sauce
1 tablespoon Fresh lime or lemon juice

1 cup chopped strawberries
Remove stems from peppers and prepare as specified – take the necessary precautions when handling chillies.
In a small, heavy saucepan, combine the chillies, sugar, water, vinegar, garlic, paprika and salt. Bring to a rolling boil over medium heat. Stir to dissolve the sugar and salt and reduce the heat to low. Simmer until the liquid reduces slightly and thickens to light syrup. Add strawberries. Remove from the heat and stir in the fish sauce and lime or lemon juice. If you want a thicker sauce still you can stir in a 1/2 teaspoon of cornflour mixed in with some water towards the end of the simmer.
Cool to room temperature before serving. Transfer the cooled sauce to a tightly sealed jar and store at room temperature for 2 to 3 days.