2023 Strawberry Brunch 
No live or virtual event will be held this year.
​Look for a letter in the mail or give online here. 

DONATE TO PANTRY TODAY

Thank you for your sustained support of our SSVP Strawberry Brunch!

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Listen to Diane Mead and former ED, Marty Smith, speak about a prior year's Strawberry Brunch on KVSS. 

Enjoy some STRAWBERRY RECIPES at home!

Strawberry Charlotte
The cake holds up to slicing after 6 hours but the cookies soften more with a longer rest, making this a make-ahead dream.
PREP 30 minutes CHILL 6 hours Makes 10 servings

Ingredients
1 7 ounce package ladyfingers
1/3 cup lemon liqueur, orange liqueur or freshly squeezed orange juice
6 ounces white chocolate, broken up
3 Tablespoons water
1 1.2 ounce package freeze-dried strawberries
1/4 cup plus 1 Tablespoon sugar, divided
1 1/2 teaspoon lemon zest, divided
1 1/2 cups heavy cream
1 pound fresh strawberries
Directions

1. Line the bottom of an 8-inch springform pan with parchment paper.  Trim one end of each ladyfinger so that they are the height of the pan, or a bit taller.  Pour liqueur into a small bowl.  Dip the un-sugared side of each ladyfinger in the liqueur, up to the sugar, then stand them on cut ends, sugared sides out, around the pan.  Line the pan bottom with more dipped ladyfingers, sugared sides down, filling in the gaps with cut-off ends. 
2. Place white chocolate and the water in a microwave-safe bowl.  Microwave in 15-second increments until just melted, about 1 minutes.  Whisk until smooth.
3. In a food processor or blender, grind the freeze-dried strawberries, ¼ cup sugar and 1 teaspoon zest to a fine powder.
4. Whip cream to soft peaks.  Whisk a collop of whipped cream into the chocolate, then fold the chocolate into the cream, followed by the berry powder.  Pour mixture into the prepared pan.  Cover with plastic wrap and chill until firm, at least 6 hours or up to 24 hours.

To serve: Hull and then quarter the strawberries, then toss them with the remaining 1 tablespoon sugar and ½ teaspoon zest.  Uncover charlotte.  Unsnap springform.  Heap berries on top.  If you are feeling fancy, tie a ribbon around the ladyfingers.  Ta-Da!

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Strawberry Mimosas
Ingredients
7 cups sliced fresh strawberries (about 2 quarts)
3 cups orange juice
4 cups champagne, chilled
Garnishes:
Fresh strawberries and orange slices, optional

Directions

1. Place half of the strawberries and orange juice in a blender; cover and process until smooth. Press through a fine mesh strainer. Repeat with remaining strawberries and orange juice.
2. Pour a scant 2/3 cup strawberry mixture into each champagne flute or wine glass. Top with about 1/3 cup champagne. If desired, serve with a strawberry and an orange slice.

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Strawberry-Swirl Bundt Cake
Ingredients
3 sticks unsalted butter, room temperature, plus more for pan
3 1/2 cups cake flour (not self rising), whisked, plus more for pan
2/3 cup egg whites (from 5-6 large eggs)
3/4 cup whole milk
2 1/2 teaspoons pure vanilla
1 3/4 teaspoons plus a pinch of kosher salt
4 teaspoons baking powder
1 3/4 cups plus 3 tablespoons granulated sugar
4 tablespoons ground freeze-dried strawberries (1/2 ounce)
2 drops ping gel paste food coloring
1 quart fresh strawberries, hulled and sliced (2 1/2 cups)
1 cup heavy cream
2 tablespoons confectioners’ sugar, plus more for dusting
Directions

1. Preheat oven to 350, with a rack in the center.  Brush a 10 to 15 cup Bundt pan with butter, dust with flour , tapping out excess.  Whisk together egg whites, milk and vanilla.  Beat butter with 1 3/4 teaspoons salt, baking powder and 1 3/4 cups granulated sugar on medium high speed until light and fluffy, 2 to 3 minutes.  Beat in flour in three additions, alternating with egg-white mixture, and beginning and ending with flour.  You should have about 7 cups batter.  Separate 2 cups batter and stir in freeze-dried strawberries. 
2. Transfer 1/4 cup strawberry batter to a small bowl, stir in pink gel paste until combined.  Stir mixture back into remaining strawberry batter a little at a time, until you achieve desired color. 
3. Spoon 2 1/2 cups vanilla batter into bottom of pan.  Top with all of strawberry batter, then remaining vanilla batter.  Run a butter knife through batter four times to swirl, then use to fold and swoop in a couple of place to further marble.  Place pan in oven; reduce temperature to 325.  Bake until top of cake springs back when lightly touched, 1 hour to 1 hour, 5 minutes.  Let cool in pan on wire rack 15 minutes, then turn out onto rack and let cool completely. 

Stir together strawberries and remaining 3 tablespoons granulated sugar and pinch of salt; let stand until sugar dissolves, about 15 minutes.  Meanwhile, beat cream with confectioners’ sugar on high speed to soft peaks. Dust cake with more confectioners’ sugar and serve with shipped cream and macerated berries. 

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Easy Frozen Daquiries
This fruity frozen favorite is a surefire crowd-pleaser, especially in the summertime. Using frozen strawberries let's you skip the ice and makes the drink smooth and never watery. The fresh strawberries add extra flavor and keeps the drink from being too thick. 
YIELDS: 2 SERVINGS                       
PREP TIME: 10 MINS                      
TOTAL TIME: 20 MINS
 
Ingredients
4 oz. light rum
1/2 c. fresh strawberries, chopped, plus more for garnish
1 (10-oz.) bag frozen strawberries, chopped
Juice of 1 lime
Sliced lime, for garnish
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Directions
1. To a blender, add rum, fresh and frozen strawberries, and lime juice and blend until smooth.
2.  Pour into two glasses and garnish with lime slices and whole strawberries.

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Enjoy some of our past events!