Last week we decided to go to the pick your own strawberry farm in the Adelaide Hills. This is an activity that the whole family can enjoy. For a small fee you are admitted to the strawberry patch and you can pick as many strawberries as you like for as long as you like. You then go and get the strawberries weighed and pay for what you take home.
Needless to say we put a lot of energy into this so had about 3 kg of fresh strawberries to bring home with us (this isn't counting those that we ate along the way). Most of these we ate fresh, but I have included a couple of recipes for what I have done with those that are still left.
Place 10 hulled strawberries, a cup of milk and a half cup yoghurt in a blender with plenty of crushed ice. Blend until smooth.
Beat 375ml evaporated milk until thick, then gradually sprinkle in 170g strawberry jelly crystals, beating as you go until the crystals dissolve. Fold in 1 cup chopped strawberries, refridgerate until set.
Process 500g hulled strawberries with 100 g icing sugar and juice of 1/2 lemon. Whip 300ml cream until thick then fold in the strawberry mixture. Place in a lamington pan and freeze until sides are frozen, then remove and beat again. Repeat several times. You could alternatively use an ice cream machine to make this.
Process 250g hulled strawberries with 1/2 tablespoon castor sugar. Shake in a cocktail shaker with 1/3 cup vodka and 1/2 cup crushed ice. Drink and pretend that you are on a yacht with your millionaire husband.