Strawberries. Succulent, decadent, romantic strawberries. When I say strawberries, what words do you think of? What memories come to mind? Nearly all romantic images/scenes involve wine and strawberries or chocolate and strawberries, right? I absolutely love strawberries, or rather, I did. Until I realized that they caused me to go into anaphylactic shock. Yes, I (Tricia) appear to be allergic to strawberries. Funny enough I don’t respond to strawberries in allergy testing BUT no doubt about the fact that eating them would require an accompanying epi-pen. So we steer clear. I haven’t always been this way with strawberries but looking back over my life I can definitely recall warning signs of increased intolerance. And I was shocked to find out how common strawberry allergies really are.
Photo Credit: Geir Halvorsen Flickr Creative Commons
Needless to say, despite the fact that I am allergic, I have a deep appreciation and dormant love of strawberries. They are great in a baked good, in a pie, as a topping or spread, in a salsa, you name it, they are pretty much good in it. Okay, not hamburgers. Not good in hamburgers. Anyway, it was time to do a little slicing and dicing of strawberries to figure out their yields and equivalents. After all, they do make quite a few appearances on our menus, especially in the Spring and early Summer months when they are in season. Here is what I got when measuring: 
Recipes Using Strawberries:
- Strawberry Banana Breakfast Popsicles
- Perfect Pound Cake with Fresh Strawberries
- Gluten and Dairy Free Strawberry Scones
- Strawberry Chocolate Chip Scones
- Strawberry Orange Smoothie