The history of modern strawberry breeding dates back to the 1714 when
Amedee Francois Frezier, a French army officer returned from a foreign
mission with plants of the large fruited F. chiloensis he had seen
fruiting in Chile. Later in France, these plants were crossed with F.
virginiana, which had been introduced into Europe at an earlier date.
Genetic improvement during the next two hundred years was relatively slow
and was done primarily by private breeders. Over the next eighty years,
strawberry breeders have sought to increase yield and fruit size as well
as incorporating resistance to diseases and insect pests.
Strawberries remain the favorite of many gardeners around the world
because they require little space to grow and fruit relatively quickly
after planting. There are two widely cultivated types of strawberries; "Junebearing"
and "Everbearing". "Junebearing" strawberries bloom in response to short
day-lengths, are planted in late fall or winter and produce fruit the
spring after planting. In Texas, the name "Junebearing" does not really
apply because in some locations, fruit begins to ripen in February, but
with cool springs, plants can at times continue to produce fruit through
May and into early June.
Strawberries And Cream
2 c. all purpose flour
1/4 c. sugar
1 tbsp. baking powder
1/4 tsp. Salt
2/3 c. Crisco
2/3 c. milk
1 pkg. instant vanilla pudding
1/2 c. cold water
1 r oz. container whipped topping (1 3/4 c.)
1 qt. fresh strawberries
1 beaten egg
1 tsp. Vanilla
1 14 oz. Eagle brand condensed milk
Preheat oven to 450 degrees. combine flour, sugar, baking powder, and salt. cut in
shortening until crumbly. In another bowl combine milk, egg and vanilla. Add to dry
ingredients, stirring just until moistened. Spread into 2 8 or 9 inch round layer cake
pans. Bake 10 minutes or until golden. Remove from pans. Cool completely. Combine
sweetened condensed milk and water. Beat in pudding mix. Chill 5 minutes. Fold in whipped
topping. Chill 30 minutes. Place one shortcake layer on serving plate. Top with half
pudding mix and garnish with half of strawberries. Put second cake layer on top and put
rest of pudding and berries on top. Store covered in refrigerator.
Strawberries & Pudding Cake
1 box graham crackers
2 sm. boxes instant vanilla pudding
1 sm. Cool Whip
3 c. milk
Fresh strawberries or strawberry preserves
Mix pudding and milk until thick. Mix Cool Whip into pudding using a 9 x 13 inch pan. Make
layers. Layer 1 graham crackers whole. Layer 2 pudding mixture. Layer 3 graham crackers
whole. Layer 4 pudding mixture layer. Layer 5 few crushed graham crackers. Layer 6 scatter
strawberries. Cover and refrigerate 2 hours before serving other fruits or berries can be
Strawberries Cream Cheese Pie
1 (10 oz.) pkg. Birds Eye strawberries, halved, in syrup,
2 (8 oz.) pkgs. cream cheese
1/4 c. sugar
1 tsp. Vanilla
2 c. Cool Whip whipped topping, thawed
1 prepared chocolate flavor crumb crust (6 oz.)
Drain strawberries; reserving 1/4 cup liquid. Beat cream cheese, reserved liquid, thawed
strawberries, sugar and vanilla until smooth. Fold in whipped topping. Spoon into crust.
Refrigerate several hours or overnight. Garnish with strawberry halves and kiwi slices.
Makes 6 to 8 servings.
Layered Cream Cheese And Strawberries
1 1/4 c. crushed round buttery crackers
1/4 c. margarine, melted
1 pkg. (8 oz.) cream cheese, softened
2 tbsp. Sugar
2 tbsp. Milk
1 1/2 c. halved strawberries
1 pkg. (4 serving size) Jello vanilla or lemon instant pudding & pie filling
1 1/2 c. cold milk
1 3/4 c. thawed whipped topping
Combine crackers and oleo; press into bottom of 8 inch square pan. Chill. Beat cream
cheese with sugar and 2 tablespoons milk in bowl until smooth. Spread evenly in
crumb-lined pan. Arrange berries on cream cheese mixture. Prepare pudding as directed
using 1 1/2 cups cold milk. Fold in 1/2 cup of the whipped topping. Spoon over berries and
chill until set about 2 hours. Garnish with rest of whipped topping and more strawberries.
Cut into squares. Makes 9 servings.
Strawberries & Cream
1 can sweetened condensed milk
1 1/2 c. cold water
1 pkg. (4 serving size) instant vanilla pudding
2 c. whipping cream, whipped
1 pkg. frozen pound cake, thawed & cubed
4 c. fresh strawberries, sliced
1/2 c. strawberry jam
Fresh strawberries for garnish
Toasted, slivered or sliced almonds
In a large mixing bowl, combine sweetened condensed milk and water. Add pudding mix, beat
well. Chill until set. Fold in the whipped cream. Spoon 2 cups pudding mixture into a 4
quart round glass serving bowl. Top with half the cake cubes, half the berries, half the
jam and half the remaining pudding mixture. Repeat layering ending with pudding mixture.
Garnish with more strawberries and almonds. Chill 4 hours or until set. Refrigerate
leftovers. Makes 10 to 12 servings.
2 (3 oz.) strawberries Jello
1 c. pecan ground
1 c. coconut ground
3/4 c. sweet condensed milk
1/2 tsp. Vanilla
Red food coloring
Add all the above ingredients together and chill for 1 hour or overnight. Red sugar
crystal, take red food coloring and add to 1 1/2 cups sugar (until you get it the color
red you want). Sliced almonds, add green food coloring to these until you get color of
green you want. Take strawberry mix and shape with hand looking like a red strawberry.
Next roll in red sugar until coated. Stick green almonds for steam. Keep in refrigerator
will last a week in refrigerator.
Angel Food Cake With Strawberries
Angel food cake (bought or made)
1 (20 oz.) pkg. frozen whole strawberries ( or other fruit)
Lg. whipped topping
Cut 1/4 to 1/3 of top off angel food cake. Set aside for
putting back on after filling bottom. Partially scoop out bottom of cake, being careful
not to break the outer edges. Put pieces of cake in mixing bowl with thawed, drained and
cut up fruit, saving 6-10 berries for on top of cake. Mix with 1/2 of whipped topping. Put
mixture of cake, berries and whipped topping back into bottom of cake. Put top back on
cake. Ice with rest of topping and put whole berries on top. Store in refrigerator.