The following recipes were taken from A Day in Your Kitchen, Every Week a Day in Your Kitchen, and a New Day in Your Kitchen: all cookbooks by Betty Wrenn Day and published by the Gazette-Journal.
STRAWBERRY BUTTER
Belmont Berry Farm, 1995
      Prepare at least 30 minutes before serving or up to three days before. In a small bowl, mash ½ pint of strawberries until thoroughly crushed. Set aside. In another bowl, beat with electric mixer 1 c. butter or margarine until softened. Add 3 Tbs. powdered sugar, beating until fluffy. Beat in crushed strawberries until smooth. Store in air-tight container and keep chilled.
STRAWBERRY SOUP
Jessie Christie, 1997
3 c. washed, hulled, quartered strawberries
11/3 c. water
2/3 c. dry white wine
1/3 c. sugar
Juice and zest of 1 lemon
Sliced strawberries for garnish
Blend ingredients until smooth and chill in freezer until somewhat thickened; then refrigerate for 1 hour. Garnish and serve. Serves 4 to 6.
EVER LOVING FRESH STRAWBERR...