Fresh strawberry recipes made with Dillon's
Explore delicious ideas using our pesticide-free strawberries grown right here in Manchester.
Fresh strawberries deserve the right care
Learn how to select ripe berries, keep them fresh longer, and unlock their full flavour. Plus nutrition facts that prove why Dillon's pesticide-free strawberries are worth it.
Get creative with Dillon's strawberries
Discover six delicious ways to use our fresh, pesticide-free strawberries from Manchester. Each recipe brings out the natural flavour and sweetness.
Fresh strawberry jam
Simple homemade jam that captures the bright, sweet flavour of our farm-fresh berries year-round.
Strawberry shortcake
Classic layered dessert with fluffy sponge, whipped cream, and fresh strawberries piled high.
Strawberry smoothie bowl
Vibrant blended strawberry base topped with granola, coconut, and fresh fruit for a healthy breakfast.
Strawberry cheesecake
Creamy baked cheesecake with a strawberry swirl topping and graham cracker crust for elegance.
Strawberry lemonade
Refreshing chilled drink combining fresh strawberries, lemon juice, and sparkling water for summer.
Strawberry muffins
Soft, moist muffins studded with strawberry pieces and a touch of vanilla for a cozy bake.
Fresh Strawberry Jam with Lemon & Jam Sugar
Simple homemade jam that captures the bright, sweet flavour of farm-fresh berries year-round. Just three core ingredients and a little patience. --- **Ingredients** - Fresh Dillon's strawberries (approx. 1kg, hulled and halved) - Jam sugar (approx. 1kg) - Juice of 1 lemon --- **Method** 1. Place the strawberries in a large, heavy-based pan and gently crush with a potato masher to release the juices. 2. Add the jam sugar and lemon juice. Stir over a low heat until all the sugar has dissolved — do not let it boil at this stage. 3. Increase the heat and bring to a full rolling boil. Boil hard for 4–5 minutes, stirring frequently. 4. Test for a set: place a small amount on a cold plate, leave for 30 seconds, then push with your finger. If it wrinkles, it's ready. 5. Remove from the heat and skim off any foam. Leave to cool for 10–15 minutes before ladling into sterilised jars. 6. Seal immediately and leave to cool completely before labelling. --- **Tips for perfect results** - Use fully ripe, pesticide-free Dillon's strawberries for the best flavour and natural pectin. - Jam sugar already contains added pectin, making it the easiest route to a reliable set. - Sterilise jars in a low oven (120°C) for 15 minutes before filling. - Store unopened jars in a cool, dark place for up to 12 months. Refrigerate once opened.
Homemade jam made easy.
See how simple it is to turn fresh Dillon's strawberries into vibrant, delicious jam. Beautiful results every time.
Strawberry Shortcake with Dillon's Fresh Berries
Classic layered dessert with fluffy scones, whipped cream, and fresh Dillon's strawberries piled high. Takes 45 minutes from start to serving. --- **Ingredients** **For the scones:** - 225g self-raising flour - 1 tsp baking powder - 55g cold butter, cubed - 25g caster sugar - 150ml milk - Pinch of salt **To assemble:** - 300ml double cream - 1 tbsp icing sugar - 1 tsp vanilla extract - 400g ripe Dillon's strawberries, hulled and sliced --- **Method** 1. **Preheat** your oven to 220°C (200°C fan) / Gas 7. Lightly flour a baking tray. 2. **Make the scones:** Sift the flour, baking powder, and salt into a bowl. Rub in the cold butter until the mixture resembles breadcrumbs. Stir in the sugar. 3. Add the milk gradually and bring together into a soft dough — don't overwork it. 4. Turn onto a floured surface, pat to about 2.5cm thick, and cut into rounds using a 6cm cutter. Place on the tray. 5. Bake for 12–15 minutes until golden and well-risen. Transfer to a wire rack and cool for 10 minutes. 6. **Whip the cream** with the icing sugar and vanilla until soft peaks form. 7. **Assemble:** Split the scones in half. Spoon whipped cream onto the base, pile on the sliced strawberries, and place the top half on. Dust with a little icing sugar if desired. --- **Serving suggestion** Serve immediately for the best texture. Pairs beautifully with a fresh cup of tea or a glass of chilled Prosecco.
Strawberry shortcake perfection
Classic strawberry shortcake with fluffy scones, fresh whipped cream, and vibrant Dillon's berries. The perfect showcase for pesticide-free strawberries.
Strawberry Smoothie Bowl
Vibrant blended strawberry base topped with granola, coconut, and fresh fruit for a healthy, energising breakfast. Ready in under 5 minutes. --- **Ingredients** **Base:** - 250g frozen Dillon's strawberries - 1 ripe banana (sliced and frozen works best) - 100–150ml oat milk (add gradually to control thickness) **Toppings:** - 3 tbsp granola - 2 tbsp coconut flakes (toasted or raw) - Handful of fresh Dillon's strawberries, halved - Fresh berries of your choice (blueberries, raspberries work well) **Optional extras:** - Drizzle of honey or maple syrup - Chia seeds - Sliced banana --- **Method** 1. Add the frozen strawberries and banana to a high-speed blender. 2. Pour in 100ml of oat milk. Blend until smooth, adding more oat milk a little at a time if needed. The mixture should be thick — almost like soft-serve ice cream. If it's too runny, add more frozen fruit. 3. Pour into a wide bowl and spread evenly with a spoon. 4. Arrange your toppings in rows or sections for a visually striking finish: granola, coconut flakes, fresh strawberries, and any extras. 5. Serve immediately. --- **Tips** - Freeze your strawberries the night before if using fresh Dillon's berries. - Keep the oat milk minimal for a thick, spoonable consistency. - Best eaten straight away — the frozen base softens quickly.
Blend fresh Dillon's strawberries into nutrient-packed bowls.
Vibrant smoothie bowls topped with our pesticide-free strawberries, granola, and coconut. See how easy it is to create breakfast that's both delicious and nourishing.
No-Bake Strawberry Cheesecake
A show-stopping dessert with a buttery digestive biscuit base, silky cream cheese filling, and a crown of fresh Dillon's strawberries. No oven required. Perfect for summer entertaining. --- **Ingredients** **Base:** - 300g digestive biscuits - 150g unsalted butter, melted **Filling:** - 600g full-fat cream cheese, room temperature - 100g icing sugar, sifted - 1 tsp vanilla extract - 300ml double cream - Juice of half a lemon **Topping:** - 400g fresh Dillon's strawberries, hulled and halved - Optional: 2 tbsp strawberry jam, warmed, for a glossy glaze --- **Method** 1. **Make the base:** Crush the digestive biscuits in a food bag until fine crumbs form. Mix well with the melted butter. Press firmly into the base of a 23cm springform tin. Refrigerate for 30 minutes. 2. **Make the filling:** Beat the cream cheese, icing sugar, vanilla, and lemon juice until smooth and creamy. 3. In a separate bowl, whip the double cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture until fully combined. 4. Spoon the filling over the chilled biscuit base. Smooth the top with a palette knife or spatula. 5. Refrigerate for a minimum of 4 hours, or overnight for the best results. 6. **Add the topping:** Arrange the fresh Dillon's strawberries over the top. Brush with warmed jam for a professional glossy finish, if desired. 7. Remove from the tin, slice, and serve. --- **Tips** - Use full-fat cream cheese only — low-fat versions don't set as firmly. - The cheesecake will keep in the fridge for up to 3 days. - For a cleaner slice, dip your knife in hot water and wipe between cuts.
No-bake strawberry cheesecake
Elegant and simple. Fresh Dillon's strawberries top a creamy no-bake filling on a digestive biscuit base.
Strawberry Lemonade Fresh & Refreshing
Refreshing chilled drink combining fresh Dillon's strawberries, zesty lemon juice, and sparkling water. Simple ingredients, big flavour — ready in minutes. --- **Ingredients** *(serves 4)* - 300g fresh Dillon's strawberries, hulled - Juice of 3 lemons (approx. 100ml) - 500ml sparkling water, chilled - 2–3 tbsp caster sugar or honey (adjust to taste) - Ice, to serve - Fresh mint leaves, to garnish (optional) - Extra strawberry slices, to garnish --- **Method** 1. Place the strawberries and sugar (or honey) into a blender. Blend until completely smooth. 2. Pass the blended strawberries through a fine mesh sieve into a jug, pressing with the back of a spoon to extract as much juice as possible. Discard the seeds and pulp. 3. Stir in the lemon juice. Taste and adjust the sweetness as needed. 4. When ready to serve, pour the strawberry-lemon concentrate over a glass filled with ice. 5. Top up with sparkling water and stir gently. 6. Garnish with a slice of strawberry and a sprig of fresh mint. --- **Tips & variations** - Make the concentrate in advance and store in the fridge for up to 3 days. Add sparkling water fresh when serving. - For a still version, swap sparkling water for cold still water. - Add a splash of elderflower cordial for a floral twist. - For adults: a measure of gin or vodka works beautifully.
Cool, crisp strawberry lemonade
Blend fresh Dillon's strawberries with zesty lemon and sparkling water for the perfect summer drink. Simple, refreshing, and made with pesticide-free berries.
Strawberry Muffins with Dillon's Fresh Berries
Soft, moist muffins bursting with pesticide-free Dillon's strawberry pieces and a warm touch of vanilla. A satisfying bake that works for breakfast, brunch, or an afternoon treat. --- **Ingredients** *(makes 12 muffins)* - 300g fresh Dillon's strawberries, hulled and roughly chopped - 280g plain flour - 2 tsp baking powder - ½ tsp bicarbonate of soda - Pinch of salt - 150g caster sugar - 2 large eggs - 240ml buttermilk (or whole milk with 1 tbsp lemon juice, left to stand 5 mins) - 90ml vegetable oil (or melted butter) - 1½ tsp vanilla extract --- **Method** 1. **Preheat** your oven to 200°C (180°C fan) / Gas 6. Line a 12-hole muffin tin with paper cases. 2. In a large bowl, whisk together the flour, baking powder, bicarbonate of soda, salt, and sugar. 3. In a separate jug, whisk the eggs, buttermilk, oil, and vanilla extract together until combined. 4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined — a few lumps are fine. Do not overmix or the muffins will be tough. 5. Fold in the chopped strawberries. 6. Divide the batter evenly between the 12 muffin cases. They should be nearly full. 7. Bake for 18–22 minutes until well risen, golden on top, and a skewer inserted in the centre comes out clean. 8. Leave to cool in the tin for 5 minutes, then transfer to a wire rack. --- **Baking tips** - Don't overmix — this is the most important rule for light, fluffy muffins. - Pat the chopped strawberries dry with kitchen paper before folding in, to prevent excess moisture. - For an extra touch, sprinkle a little demerara sugar over the tops before baking for a crisp crust. - These muffins are best eaten on the day of baking, but will keep in an airtight container for up to 2 days.
Warm, golden muffins packed with fresh strawberries.
Soft and moist muffins bursting with Dillon's pesticide-free strawberries. Perfect for breakfast, brunch, or an afternoon treat.
Better taste, better nutrition, better for the planet
Pesticide-free strawberries from Dillon's Strawberry Farm Ltd deliver cleaner fruit, richer flavor, and the peace of mind that comes with knowing exactly what you're eating.
100%
Chemical-free growing
Every strawberry grown without synthetic pesticides or harmful chemicals at Dillon's farm.
3x
More antioxidants
Pesticide-free strawberries retain higher levels of natural antioxidants and protective compounds.
0
Synthetic residues
No chemical residue on your strawberries, no worries about what's on your plate.
100%
Soil regeneration
Our sustainable methods strengthen soil health and support long-term environmental sustainability.
Ready to taste the difference? Pre-order now.
Secure your fresh, pesticide-free strawberries from Dillon's Strawberry Farm Ltd in Manchester before the June harvest sells out.
Questions about storing and buying strawberries
Find answers to common questions about keeping your strawberries fresh and ordering in bulk from Dillon's Strawberry Farm.
How long do fresh strawberries stay fresh after delivery?
Our pesticide-free strawberries stay fresh for 5-7 days when stored correctly in your fridge. Keep them in their original container or a breathable box, unwashed until you're ready to eat them. This preserves their natural protective layer.
What's the best way to store strawberries at home?
Store strawberries in the coldest part of your fridge, ideally between 0-4°C. Keep them in a shallow container with paper towels to absorb moisture. Don't wash them until just before eating. This method extends freshness and prevents mould.
Can I freeze strawberries from Dillon's farm?
Yes, freezing works well for cooking and smoothies. Wash and hull them, spread on a tray to freeze individually, then transfer to freezer bags. Frozen strawberries last up to 12 months. They're softer when thawed, so they're best for jams, desserts, or blended drinks.
How do bulk orders work at Dillon's Strawberry Farm?
We offer bulk strawberry orders for restaurants, cafes, and catering businesses. Contact us at anthony.dillon40@googlemail.com or call +447926155186 to discuss your volume needs, delivery schedule, and pricing. We can arrange regular supply or one-off large orders tailored to your business.
What's your minimum order for wholesale or bulk purchases?
We work with businesses of all sizes. Discuss your specific needs directly with us at anthony.dillon40@googlemail.com or +447926155186. We'll find a wholesale option that works for your kitchen, café, or catering operation in Manchester and beyond.
Are your bulk strawberries pesticide-free like your retail product?
Yes, all strawberries from Dillon's Strawberry Farm are pesticide-free, whether you're buying a small box or ordering in bulk. We use the same sustainable growing methods with our vertical grow towers for every harvest, ensuring consistent quality and freshness.
Ready to order or need more help?
Get in touch with our team about storage tips, bulk orders, or anything else about our strawberries.
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