Cooking in Season with Strawberries & Raspberries

Strawberries as we know them today were created in the 17th century by the order of King Louis XIV. French botanist Antoine Duchesne crossed two wild American species to obtain a larger, sweeter berry. The English soon began cultivating strawberries as well, and by the 1830s, they were being sold in markets. Raspberries, in comparison, are thought to have been eaten since prehistoric times. Both are high in fiber, vitamin C and other nutrients.

Amanda Cunningham, Staff Writer


From our Readers:

Cheesecake-Stuffed Strawberries

Daria Kiselica, Charlottesville, Virginia


16 oz. large, fresh strawberries
8 oz. cream cheese, softened
3 tablespoons powdered sugar
1 teaspoon vanilla
Melted chocolate chips or graham cracker crumbs


Rinse strawberries and cut around tops to remove. Use a paring knife to cut out a hollow. Beat cream cheese, powdered sugar and vanilla until creamy. Place cheese mixture in a piping bag with a narrow tip or a Ziploc bag with one corner snipped off. Fill strawberries with cheese mixture, then top with melted chocolate or graham cracker crumbs. These are best served the day they are made.


From our Readers:

Strawberry Nut Salad

Brenda Brooks, Chatham, Virginia


2 3-oz. boxes strawberry Jell-O
1 cup boiling water
2 10-oz. packages frozen, sliced strawberries
1 large can crushed pineapple, drained
1 cup nuts, chopped
3 bananas, mashed
1 pint sour cream


Dissolve Jell-O in boiling water. Fold in strawberries, pineapple, nuts and bananas. Turn half of mixture into serving dish and refrigerate until firm. Spread with sour cream, then spoon on remaining Jell-O mixture and refrigerate.


From our Readers:

Raspberry Muffins

Martha Porter, Rockingham, Virginia


2 cups flour
1 cup sugar
1 tablespoon baking powder
½ teaspoon salt
2 eggs, slightly beaten
1 cup light cream
½ cup oil
1 teaspoon lemon extract
1½ cups raspberries


In a large bowl, mix dry ingredients until well blended. Add wet ingredients, stirring until moistened. Add raspberries last; do not over mix. Spoon into 18 greased muffin cups. Bake at 375 degrees for 20 minutes or until done.


From Our Readers:

Sparkling Raspberry Punch

Elizabeth Ciresi, Spotsylania, Virginia


20 oz. frozen raspberries
1½ cups sugar
½ cup lemon juice
4 cups sparkling water, chilled


Combine raspberries and sugar in a large 3-quart saucepan. Cook over medium heat, stirring until all sugar has dissolved. Mash the raspberries thoroughly and strain. Discard the pulp and seeds. Add the lemon juice to the raspberry juice. Chill mixture in the refrigerator about 4 hours. Pour into a large pitcher and slowly add the sparkling water. Then add ice and cold water to make a gallon.



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Homemade Ice Cream

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    c/o Cooperative Living,
    P.O. Box 2340, Glen Allen, VA 23058-2340.

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