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.

Strawberry Puffs

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250 g strawberries, stemmed and sliced
Granulated sugar
250 ml water
100g butter
1/2 teaspoon salt
250 ml all-purpose flour
4 large eggs
300ml cream whipped
5ml vanilla extract
powdered sugar

  1. In bowl toss strawberries with sugar, to taste; cover and chill.
  2. Preheat oven to 200 degrees Celsius.
  3. In medium saucepan bring water, butter and salt to boil. Remove from heat; stir in flour all at once to blend thoroughly. Set over medium heat. Cook and stir until mixture pulls away from side of pan and forms a ball. Remove from heat and cool slightly. Thoroughly beat in eggs one at a time.
  4. Spoon or pipe batter in 6 equal mounds, spaced apart, onto lightly greased baking sheet.
  5. Bake in center of oven 20 to 25 minutes until puffs are evenly browned. Turn off oven. Remove from oven and with thin knife cut a slit in each puff. Return to oven for 10 minutes, and then cool completely on rack.
  6. In bowl whip cream to form soft peaks; sweeten with sugar, to taste, and flavor with vanilla.
  7. To assemble, halve puffs horizontally with serrated knife. Fill puffs with whipped cream and some of the strawberries. Cover with puff tops. Drizzle with melted white chocolate. Dust lightly with powdered sugar. Serve.

Strawberry Barbecue Sauce

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2 cups strawberry puree
1 cup tomato sauce
1/4 cup dark brown sugar, firmly packed
1/4 cup wine vinegar
2 tablespoons minced candied ginger
1/2 teaspoon dried chilli
2 tablespoons Worcestershire sauce
1 tablespoon minced onion
1 lemon, unpeeled, sliced thinly
1 garlic clove, minced
2 teaspoons black pepper
1 teaspoon celery salt
1 teaspoon dry mustard powder

  1. Combine all of the ingredients in a saucepan and blend well. Place over medium heat and simmer for 20 minutes, stirring occasionally.
  2. Use warm or chilled as a finishing sauce for pork of any kind. It’s also a good sauce for a nice glaze for poultry– start painting it on meat about 30 minutes before the end of the cooking time. This sauce will keep for several weeks in an airtight container in the refrigerator.

Makes 3 cups.

Strawberry Sangria

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  • 1 cup water
  • 2/3 cup sugar
  • 3 cloves
  • 2 medium lemon slices
  • 2 medium lime slices
  • 4 strawberry herb tea bags
  • 3 1/4 cups dry red wine
  • 2 cups strawberry juice
  • 6 tablespoons brandy
  • 1 1/4 cups fresh strawberries, trimmed and chopped
  • 1 cup club soda


Combine the water, sugar, cloves, and lemon and lime slices together in a saucepan and set over medium heat. Mix well, and allow simmering for a couple of minutes. Reduce the heat to low, and simmer for a further 2 to 3 minutes.

Remove the saucepan from the heat and add in the tea bags. After allowing the tea bags to infuse for five minutes, remove and discard the tea bags and the cloves, and transfer the mixture to a large serving pitcher. Add the wine, strawberry juice, brandy. Mix well and drop in the lemon and lime slices and strawberries. Cover and refrigerate for at least 12 hours.

Immediately before serving, mix in the club soda for extra fizz. Serve chilled, over ice.

Citrus-Strawberry Pork & Pasta Salad

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1 pork fillet
1 teaspoon vegetable oil

¼ cup balsamic vinegar
¼ cup olive oil

2 teaspoons lemon juice

2 teaspoons soy sauce

1 teaspoon sugar

1/4 teaspoon salt
1/4 teaspoon black pepper

3 garlic cloves, mashed

200g pasta, cooked and drained
1/2 cup celery stick, chopped
1/2 red onion, thinly sliced

1 blood orange, segmented

250g small strawberries, hulled
1/3 cup pine nuts

2 cups rocket leaves

  1. In a large nonstick skillet, heat oil over high heat. Add pork fillet and fry 10 – 12 minutes. Let pork rest for a while and cut into thick slices. Return to pan and fry slices until they are brown. Set aside.
  2. For dressing, whisk together ingredients. Keep in container, use enough for salad.
  3. In a large serving bowl toss together pork, onion, pasta, celery, blood orange, rocket, strawberries and pine nuts with dressing. Serve with crusty rolls.
  4. Chicken breasts can be used instead of pork fillet.

Serves 4

Barbecued prawns with strawberry and lime salsa

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  • 60ml lime juice
  • 60ml olive oil
  • 5ml ginger (finely grated)
  • grated rind of 1/2 lime
  • salt and pepper
  • 20 large green prawns (shelled and deveined)
  • 125g strawberries (hulled and chopped)
  • ½ Lebanese cucumber (chopped)
  • 1 lime (segmented).
  • 1 mango (chopped)
  • 1 small red chilli (chopped)
  • 30ml lime juice
  • 1 ml salt



Mix lime juice and olive oil in a bowl with ginger (finely grated), grated rind of lime and salt and pepper. Pour mixture over 20 large green prawns (shelled and deveined) and toss gently.

In a bowl, combine 125g strawberries (hulled and chopped), ½ Lebanese cucumber (chopped), 1 lime (segmented), 1 mango (chopped) and 1 chilli (chopped). Sprinkle with lime juice and salt.

Cook prawns on a hot barbecue for 2-3 minutes each side or until they just change colour. Prawns can be served on skewers which must be soaked in water for a few hours.

Strawberry and Shortbread desert

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  • 250g butter, softened
  • 1 cup icing sugar
  • 1 teaspoon vanilla extract
  • 2 cups Plain Flour
  • 1/2 cup cornflour


  1. Line a large baking tray with baking paper.
  2. Using an electric mixer, cream butter, sugar and vanilla until pale. Add flour and cornflour. Stir to combine. Turn onto a floured surface. Knead gently until smooth.
  3. Gently press in baking tray. Press out to a 4mm-thick slab.
  4. Take a large cookie cutter and cut rounds in the dough.       Refrigerate for 20 minutes or until firm. Preheat oven to 160°C.
  5. Bake for 30 to 35 minutes or until light golden and firm to the touch. Allow to cool completely on trays. Use a sharp knife to cut through markings.


Whip 300ml fresh cream with 100ml icing sugar and 2ml vanilla extract. Pipe a thick rosette on a shortbread round. Make a small hole in the centre of the rosette and fill with good quality strawberry jam. Add another shortbread round on top off the cream. Press gently down. Pipe another rosette on the top. Cut a few fresh strawberries in slices and place them gently between the shortbread rounds against the cream. Place a plump red strawberry on top.

The cream will soften the shortbread after a while.