Although I only get a few small strawberries each year, I love when Michigan-grown strawberries hit our grocery stores. One of our favorite ways to serve them is with a cream cheese dip. I scribbled the recipe down after seeing it on a TV talk show years ago, when my daughter was just a baby. For the Strawberry Dip, unwrap a 3-ounce block of cream cheese and microwave it 20-30 seconds in a medium-sized bowl until it's soft and easy to whip with a fork. Add 2 large spoonsful of marshmallow creme; stir it together. Squeeze a teaspoon or so of fresh lime juice over the mixture and stir it in. Refrigerate a couple of hours and serve with fresh strawberries.
Strawberries are also tasty between layers of angel food cake with whipped cream, along with kiwi slices. One recipe idea that would never have occurred to me was for this strawberry pasta salad. Since my classmate Celia introduced me to this site, I'm eager to try it.
Last summer, strawberries and mice were the focus during one day of the 10-session "Cousin Camp" my son and I organized for my nieces. Because our camp was all about having fun while ramping up reading skills, our theme that day was mice. That day's books included one of my forever favorites, "The Little Mouse, The Red Ripe Strawberry, and THE BIG HUNGRY BEAR" by Don and Audrey Wood.