Strawberries are best to eat when fully ripe. Once they turn completely red, leave them on the vine for two days. The only way to determine if strawberries are ready to harvest is by tasting them. Once picked, set strawberries in the shade and when you are finished picking take them into the house.
Nutrition
Strawberries are high in Vitamin C. Eight strawberries contain more Vitamin C than a medium sized orange and they are also high in folic acid, which is very important in fetal development. Women who are pregnant should eat strawberries, fresh or frozen, at least once a week.
Picking Strawberries
If you wish to dip strawberries in chocolate, pick them leaving the stems on the fruit.
Wear sunscreen of at least 15 and a wide-brimmed hat to protect your skin from the sun.
Prolonging Shelf Life
As soon as you take the strawberries into the house, wash them and put them into the refrigerator, or preserve them. If you plan on freezing them, hull them, put them in air tight containers and put them into the freezer immediately. This will give them a fresh, delicious taste on a cold winter day. Leave berries whole for best results when freezing.
Strawberry Shortcake
Bake your favorite white or yellow cake either from a cake mix or from scratch, as you usually would. Cool thoroughly.
Clean and hull berries; at least one quart. Divide in half.
Mash one half of the berries and sugar to taste.
Sugar whole berries to taste.
Cut cooled cake in half and add ½ of the mashed berries to the top of that half. Lay the second half of the cake on top.
Pour remainder of mashed berries to the top of the cake. Add whole berries to the top and all around the sides of the cake.
Place slices of the strawberry shortcake in individual serving dishes and add whip cream.