Strawberry picking!

Today I'm going strawberry picking! I haven't gone since I was in fifth grade and I'm very excited. The strawberries in my csa this week were a bit of early summer heaven. All pink inside and very sweet. Below are two of my favorite strawberry recipes that let the flavor of the strawberry shine. And I found one new one to try- Strawberry Proseco Soup!

Spring Strawberry Pie
The classic strawberry pie is updated with a splash of balsamic vinegar.
Crust:
1 1/3 cups graham cracker crumbs
3 tablespoons butter, melted
2 tablespoons sugar
Cooking spray
Filling:
2 cups sliced strawberries
2 tablespoons balsamic vinegar
1/4 cup sugar
2 tablespoons water
2 teaspoons cornstarch
1 tablespoon fresh lemon juice
6 cups small strawberries
Topping:
3 tablespoons graham cracker crumbs
1 tablespoon chopped hazelnuts or almonds
1 1/2 teaspoons sugar
1 1/2 teaspoons butter, melted
1/2 cup frozen reduced-calorie whipped topping, thawed

Preheat oven to 350°.
Combine first 3 ingredients in a bowl, tossing with a fork until moist. Press into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 15 minutes; cool on a wire rack.
To prepare the filling, combine strawberry slices and vinegar in a medium nonstick skillet. Place the berry mixture over medium-high heat; cook for 3 minutes, stirring occasionally. Stir in 1/4 cup sugar. Combine the water and cornstarch in a small bowl. Add to pan, and bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in juice. Cool completely. Arrange whole strawberries, stem sides down, in crust. Pour cooled strawberry mixture over whole strawberries. Cover loosely, and chill 4 hours.
To prepare the topping, combine 3 tablespoons cracker crumbs, nuts, 1 1/2 teaspoons sugar, and 1 1/2 teaspoons melted butter in a small bowl. Place crumb mixture in a small skillet over medium heat. Cook 2 minutes or until golden brown; cool. Sprinkle crumb mixture over pie. Top each serving with whipped topping.
Yield: 8 servings (serving size: 1 wedge and 1 tablespoon whipped topping)
CALORIES 229 (35% from fat); FAT 8.8g (sat 4.1g,mono 2.8g,poly 1.4g); PROTEIN 2.3g; CHOLESTEROL 14mg; CALCIUM 34mg; SODIUM 176mg; FIBER 3.5g; IRON 1.4mg; CARBOHYDRATE 37g

HINTS
Save some nicely sliced strawberries to arrange over the top of the pie. It will look prettier.
I haven't ever made the topping- this pie is great without it.
Cooking Light, MAY 2001

STRAWBERRY, MASCARPONE, AND MARSALA BUDINI
These parfaits (or budini — Italian for "puddings") of ultra-creamy mascarpone layered with Marsala-soaked strawberries perfectly illustrate the way of dessert in Italy: utterly simple, not too sweet, and delicious.

1 8-ounce container mascarpone cheese*
6 tablespoons sweet Marsala (preferably imported)
3 tablespoons whipping cream
3 tablespoons sugar
3 cups sliced hulled strawberries (about 15 ounces)
2 1/4 cups coarsely crumbled amaretti cookies (Italian macaroons; about 4 1/2 ounces)*

Combine mascarpone, 3 tablespoons Marsala, cream, and 2 tablespoons sugar in medium bowl. Stir gently until well blended. Combine strawberries, remaining 3 tablespoons Marsala, and 1 tablespoon sugar in another medium bowl; toss to blend. Cover mascarpone and berry mixtures; refrigerate 30 minutes.
Place 2 tablespoons crumbled cookies in each of 6 goblets. Divide strawberry mixture with juices among goblets. Top berries with mascarpone mixture, then remaining cookies. Cover and chill at least 30 minutes and up to 2 hours.
*Mascarpone (Italian cream cheese) and amaretti cookies are available at Italian markets and many supermarkets.
Makes 6 servings.
Bon AppétitMarch 2003
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STRAWBERRY PROSECCO SOUP
1 lb strawberries, chopped (3 cups)
1 cup Prosecco
2 teaspoons chopped fresh tarragon
3/4 teaspoon salt
2 to 3 tablespoons sugar
3/4 cup vanilla yogurt
Garnish: cracked black pepper

Toss strawberries with Prosecco, tarragon, salt, and 2 tablespoons sugar. Let macerate, chilled and covered, 1 hour.Purée mixture in a blender until smooth, then set aside 1 cup purée. Blend remaining mixture with yogurt and sugar to taste. Serve soup drizzled with reserved purée. Makes about 4 cups.
Gourmet August 2006