OLD-FASHIONED FRESH STRAWBERRY PIE
1 9-inch prebaked pie shell 1 quart fresh whole strawberries 1/3 cup honey 1/2 cup sugar 1/4 cup water	3 Tbsp cornstarch 1/4 tsp salt 1 tsp butter 1 cup whipped cream
Arrange half of the strawberries in the baked pie shell.  Slice remaining berries into a saucepan with the honey, sugar, water, cornstarch, and salt.  Cook over medium  heat, stirring untili sauce thickens.  Remove pan from heat and stir in butter.  Let mixture cool.  Pour into pie shell over the fresh berries.  Regridgerate tilll well chilled.  Spread the whipped cream over pie and decorate top with 10-12 fresh berries.

STRAWBERRY SAUCE for ice cream, pancakes, waffles...
1 pint fresh strawberries 1 Tbsp cornstarch 1/2 cup sugar	1/2 cup water 1 Tbsp lemon juice
Slice one cup of the berries, and puree the other cup of berries.  Combine and set aside.  In a small saucepan, combine cornstarch, sugar, and water.  Cook while stirring constantly.  When smooth and dissolved, stir in berries.  Bring to a boil for one minute while stirring constantly.  Add lemon juice and stir until slightly thickened.  Best served hot.

STRAWBERRY SHAKE for a breakfast to-go...

3/4 cup fresh or frozen strawberries, cleaned or thawed 3/4 cup milk, rice milk, or soy milk (whole or low-fat) 3/4 cup yogurt (vanilla is best)

Combine all ingredients and puree.  I like to use a stick blender right in the drinking cup.  Or make a whole blender full to give everyone a treat.  Serve immediately over ice.  Add a dash of cinnamon if you like.

• Berries will be soft after they have been frozen. So, count on frozen berries for shakes, drinks, sauces, baking, and cooking. 
• If you want whole berries for garnish, rinse and let dry on a paper towel.  Freeze on a cookie sheet before storing in a freezer bag. 
• You get a great product that will last up to a year by freezing smaller pieces in their own juice.  So, go ahead and remove the green top, and cut away any bad spots.  Slice or food process. 
• Although I don't, you can add up to 3/4 cup of sugar to 4 cups of berries.  Stir gently and wait until the sugar dissolves.
• Scoop by the cupful into a quart ziploc freezer bag.  Push out all the air, zip, lay them all flat on a cookie sheet, and place in the freezer.  Retrieve your cookie sheet later. 
• Defrost in the fridge in some sort of dish just in case the bag leaks.  If you don't use thawed berries right away, transfer to a tight container.  The berries can last a week in the fridge when they are sitting in their own juice.