Strawberry Blue Cheese Salad

Strawberry Blue Cheese Salad
Cuisine: American
A strawberry picker-friend told us about this great salad, and we found the recipe at Give this new strawberry salad recipe a try!
  • ½ cup chopped pecans
  • 3 tablespoons raspberry vinegar
  • 3 tablespoons balsamic vinegar
  • 8 ounces crumbled blue cheese
  • 3 tablespoons olive oil
  • 6 cups mixed salad greens
  • 2 cups diced fresh strawberries
  • ½ cup diced red onion
  1. Place the pecans in a skillet over medium heat. Tossing frequently, toast until lightly browned.
  2. In a bowl, whisk together the raspberry vinegar, balsamic vinegar, and olive oil.
  3. In a large bowl, mix the toasted pecans, greens, strawberries, blue cheese, and red onion. Toss with the vinegar and olive oil dressing mixture to serve.


Triple-Decker Strawberry Cake
Photo courtesy of Oxmoor House, Inc.

Strawberry lovers are in luck this time of year, as you can get them fresh at farms just like Southern Belle Farm in McDonough, Ga.



The recipe comes from the lovely Southern Living magazine. They have included it in a book, “Classic Southern Desserts: All-Time Favorite Recipes for Cakes, Cookies, Pies, Puddings, Cobblers, Ice Cream & More.” They wrote, “This Cake from Anne Byrn, aka The Cake Mix Doctor, is so good no one will know it’s not made from scratch. We doubled the frosting called for in Anne’s original recipe to add extra richness.”

Ingredients for 12 Servings

• 1 (18.25-ounce) Package white cake mix
• 1 (3-ounce) Package strawberry gelatin
• 4 Large eggs
• ½ Cup sugar
• ½ Cup finely chopped fresh strawberries
• ½ Cup milk
• ½ Vegetable oil
• 1/3 Cup all-purpose flour
• Strawberry Buttercream Frosting (see below)
• Garnish with whole and halved strawberries


1. Preheat oven to 350 degrees F. Beat cake mix, strawberry gelatin, eggs, sugar, chopped fresh strawberries, milk, vegetable oil and all-purpose flour at low speed with an electric mixer for 1 minute. Scrape down sides, and beat at medium speed for 2 more minutes, stopping to scrape down sides, as needed. (The Strawberries should be well blended.)
2. Pour batter into 3 greased and floured 9-inch round cake pans.
3. Bake at 350 degrees for 23 minutes, or until cakes spring back when pressed lightly with a finger. Let cool in pans on wire racks for 10 minutes. Remove from pans, and cool completely (about 1 hour.)
4. Spread the Strawberry Buttercream Frosting between layers and on top and sides of cake. Garnish with whole and halved strawberries. Serve immediately, or chill for up to 1 week.

NoteThis recipe was tested at Southern Living using Betty Crocker Supermoist Cake Mix, White. The recipe for the Strawberry Tart shown in the photo is on page 186 of the new book.

To make ahead: Prepare recipe as directed. Chill, uncovered, for 20 minutes or until frosting is set. Cover well with wax paper, and store in refrigerator up to a week.

Strawberry Buttercream Frosting

• 1 Cup butter, softened
• (32-ounce) Package powdered sugar, sifted
• 1 Cup finely chopped fresh strawberries
1. Beat butter at medium speed with an electric mixer until fluffy (about 20 seconds). Add sugar and strawberries, beating at low speed until creamy. (Add more sugar if frosting is too thin, or add strawberries if too thick.)


This recipe was taken (page 43).


Strawberry-Sugar Biscuit Trifle

We found this sweet Southern Living recipe, and others at


1. When berry season begins,  visit Southern Belle Farm and hand pick only the freshest, ripest, juiciest strawberries right from the plant.

2.  When ready to begin, wash off the fresh strawberries and allow to air dry.


  • Sugar Biscuits
  • 6 tablespoons orange liqueur or orange juice, divided$
  • 2 1/2 pounds strawberries, halved $
  • Trifle Custard
  • 1 1/2 cups whipping cream
  • 1/4 cup plus 2 tablespoons powdered sugar
  • Garnishes: strawberries, mint leaves


  1. Cut Sugar Biscuits in half; brush cut sides evenly with 5 tablespoons orange liqueur.
  2. Line bottom of a 4-quart bowl or trifle bowl with eight Sugar Biscuit halves. Arrange strawberry halves around lower edge of bowl. Spoon one-third of Trifle Custard evenly over Sugar Biscuit halves; top with one-third of remaining strawberry halves. Repeat layers twice, ending with strawberry layer. Drizzle remaining orange liqueur evenly over top. Cover and chill 3 to 4 hours.
  3. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over trifle; serve immediately. Garnish, if desired.

Unless you want to bring us a slice of your dessert, share a picture of your strawberry creations with us on Facebook!

Christmas Cookie Ornament Recipe

Slow down this holiday season to enjoy time with family & friends.  Turn on some Christmas tunes, and have fun baking & decorating with the kids!  Here’s a fun activity the whole family can enjoy!

Christmas Cookie Ornament Recipe

by Taste of Home 


  • 1/2 cup butter, softened
  • 1/3 cup shortening
  • 1 cup sugar
  • 1/4 cup honey
  • 1 egg
  • 1/2 teaspoon Spice Islands® pure vanilla extract
  • 3 cups all-purpose flour
  • 1/4 teaspoon salt

  • 6-2/3 cups confectioners’ sugar
  • 1/2 cup water
  • 1 tablespoon light corn syrup
  • 1 teaspoon Spice Islands® pure vanilla extract
  • Assorted liquid or paste food coloring

  • 9 yards of 1/8-inch-wide ribbon in Christmas colors of your choice

  • Christmas cookie cutters or sizes of your choice


  • In a bowl, cream the butter, shortening and sugar. Beat in the honey, egg and vanilla. Gradually add the flour and salt.
  • Turn the dough onto a floured surface and roll to an 1/8-in. thickness. Cut into shapes using cookie cutters dipped in flour. Transfer cutouts to ungreased baking sheets.
  • Using a straw, make a hole in the top of each cookie. Remove the center circle of dough. Bake the cookies at 350° for 6 minutes until the edges are lightly browned. Remove the cookies to wire racks to cool.
  • For frosting, combine the confectioners’ sugar, water, corn syrup and vanilla. Beat until smooth. Tint the frosting with liquid or paste food coloring in desired colors.
  • Place each color of frosting in a pastry or plastic bag. Cut a small hole in the tip of each bag. Spread and pipe frosting onto cookies as desired.
  • If desired, create stitch marks on a stocking or veins on holly leaves by dipping a toothpick in food coloring and painting on the lines.
  • For hanging loops, cut forty 8-in. strips of 1/8-in.-wide ribbon. Thread a ribbon strip through the hole in each cookie and tie the ends into a bow. 
  • Yield: 40(3-inch) cookies.
  • Crafter thoughts: —To help give your frosting a smooth look, work quickly when spreading it on the cookies. —Write a name on each treat by painting the letters with a toothpick dipped in food coloring or by piping them using plain or tinted frosting. Then serve the cookies after a holiday meal.
Source:  We found this fun activity for kids by Taste of Home.
Find this recipe and others on their website
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