Strawberry Tiramisu

By Debbie McDermott of Thousand Oaks

3 pounds fresh strawberries

1/2 cup sugar

1 cup Chambord

16 ounces cream cheese

16 ounces mascarpone cheese

1/2 pound powdered sugar

2 teaspoons vanilla extract

1 to 2 packages ladyfingers (1 pound each)

Clean and slice strawberries. Place them in a large pot and add sugar and Chambord liqueur.

Cook to reduce for about 15 minutes over medium heat.

For cream cheese filling, combine cream cheese and mascarpone cheese with vanilla and powdered sugar until smooth and creamy.

Assemble using springform pan.

Dip one side of the ladyfingers in the strawberry sauce (not soaking).

Place ladyfingers in a circle, standing on ends), wet edge toward the center. Then line the bottom of the pan with more ladyfingers.

Cover with a layer of the cream cheese mixture and then a layer of the strawberry sauce.

Alternate the layers three or four times.

End with a layer of cream cheese mixture and garnish with fresh sliced strawberries.

Chill for serving.

Add strawberry sauce over each serving as desired.

Strawberry Gazpacho Salad with Tangy Lime Vinaigrette By Wendy Taber of Ventura

2 finely chopped strawberries

1/4 cup red wine vinegar

3 tablespoons balsamic vinegar

2 tablespoons lime juice

Zest from 1 lime

1/2 cup olive oil

1 large finely minced shallot

2 pints strawberries, rinsed, stemmed and chopped into 1/2-inch dice

2 hothouse cucumbers (peeled if skin is tough), diced into 1/4-inch cubes

2 cups prepared peeled mango, diced into 1/4-inch cubes

1 pint red and orange sweet mini peppers (or 1 orange and 1 red bell pepper), stemmed, seeded and diced into 1/4-inch cubes

4 or 5 celery stalks, diced into 1/4-inch cubes

1/2 serrano chili, seeded and finely diced

1 cup finely slivered fresh basil leaves

Salt and pepper

Butter lettuce cups for serving

For the dressing: In a small bowl, combine strawberries, vinegars, lime juice and lime, then slowly whisk in olive oil.

Stir in shallot and set aside.

For the salad: Combine all fruits and vegetables with basil in large bowl and toss gently with the prepared dressing. Season with salt and pepper to taste.

Serve in butter lettuce cups.

Mediterranean Strawberry Quesadilla By Kateri Lawson of Ventura

2 tablespoons honey

2 tablespoons balsamic vinegar

2 teaspoons orange zest

3 cups fresh strawberries

6 medium flour tortillas

6 tablespoons fresh goat cheese

2 tablespoons fresh mint minced, plus one whole leaf for garnish

2 tablespoons olive oil

3 tablespoons sliced almonds

For the honey vinaigrette: In a small sauce pan, combine honey, vinegar and orange zest. Warm over low to medium heat for about 5 minutes. Remove from heat.

Slice strawberries. Transfer to medium bowl. Pour honey vinaigrette over strawberry mixture. Stir and set aside.

On a large cutting board or six plates, lay out the tortillas.

In center of each tortilla, place the following in order: 1 tablespoon goat cheese (spread out about 2 inches), 1/2 tablespoon mint, 2 tablespoons of the strawberry mixture using a slotted spoon.

Fold two sides of the tortilla over mixture (careful not to break it).

Crimp the top and bottom 1 inch. Turn over to hold in place. Heat oil in large frying pan. Add each tortilla crimped side down. Cook each side until golden brown (about 1-2 minutes).

Transfer to plates. Spoon honey vinaigrette from the strawberry mixture over quesadilla. Garnish each quesadilla with 1/2 tablespoon almonds and mint.

Turkey Cutlets with Strawberry Black Pepper Sauce By Krista Slack of Simi Valley

1 1/4 cups washed and hulled strawberries, thinly sliced

1 cup petite syrah

1 1/4 tablespoon honey

1 1/2 teaspoons freshly ground black pepper or to taste

1/2 teaspoon cornstarch

6 turkey cutlets

1 1/2 teaspoons salt

1/4 cup flour

4 tablespoons oil

2 bags salad greens of choice

6 whole strawberries cut to fan out

In a saucepan over medium heat, combine strawberries and wine. Cook for 7 minutes, until the strawberries soften and mixture is fragrant. Add honey and pepper to taste, stirring well.

While the sauce cooks, whisk the cornstarch and water in a small bowl, then add to saucepan. Cook for 2 minutes, stirring until the sauce has thickened (enough to coat the back of a spoon).

Strain sauce through cheesecloth and return to pan to reduce the heat to low and keep warm.

Season turkey cutlets with salt and pepper. Lightly coat both sides of the cutlets with flour, shaking to remove any excess.

Heat oil in a large nonstick skillet over medium-high heat. Cook cutlets for 2 to 3 minutes on one side to develop and light crust. Then carefully turn. Cook additional 2 to 3 minutes or until done.

Place one cutlet on top of salad mix of choice. Spoon sauce over each cutlet and salad. Garnish each cutlet with a fanned strawberry.

Strawberry UFOs in Snow By Bernie Barnes of Camarillo

1 box very large strawberries

1 8-ounce package cream cheese

2 cups Cool Whip or Dream Whip

1/2 cup milk

2 cups miniature marshmallows

Thinly slice strawberries crosswise, to make large red discs. Soften cream cheese, place in bowl and beat in the milk. Fold in whipped cream and marshmallows. Layer into parfait or sherbet glasses, alternating cream mix and strawberries. End with berries as UFOs landing on the top layer.

— Compiled by Anne Kallas