Back to Full List Press Releases

22 Jun 2018

Strawberries - an iconic symbol of British summertime - and, the predictable partner to cream. But, this summer supermarket Aldi is appealing to strawberry lovers to step out of their strawberries-and-cream comfort zone and discover a wealth of new ways to enjoy fresh British strawberries.

With a 400g punnet of British strawberries costing just £1.39 at Aldi, you can enjoy a taste of British summer at its finest and best value, too. Moreover, with handfuls of delicious yet simple new recipes available from Aldi, strawberry lovers can bask in a variety of tasty ways to celebrate this delightful fruit.

Why not try sweetening up your fresh greens with a Chicken and Strawberry Salad:

 400g Strawberries
 1 x 375g pack Mini Chicken Fillets
 100g Cheddar
 Romaine lettuce heart
 80g Watercress or Spinach leaves
 2 Avocados
 4 sticks Celery
 1 x 150g pack Sweet Mini Peppers
 ½ Cucumber
 Juice of ½ Lemon
 15ml Balsamic Vinegar
 Pinch Chilli Powder
 Sea Salt and Black Pepper
 50ml Olive Oil, plus a little extra for frying

 Wash, hull and chop 100g strawberries.
 Put them into a food processor along with the lemon juice, balsamic vinegar, olive oil and the chilli
 Season with a little salt and some black pepper, then process until smooth.
 Wash the lettuce – dry and shred.
 In a large salad bowl add the lettuce along with the watercress or spinach.
 Wipe the celery, chop and add to the salad.
 Slice the cucumber and add to the salad.
 Cut the peppers in half lengthways, remove any seeds, slice and add to the salad.
 Cut the avocado in half lengthways, remove the stone, scoop out the flesh and slice, then gently toss
with the salad.
 Wash, hull and slice the remaining strawberries and add these.
 Sauté the chicken strips in a frying pan in some olive oil until cooked through.
 Crumble the cheese.
 Add the warm chicken strips and the crumbled cheese.
 Drizzle over the dressing and serve.

For a new twist on a classic, how about our Strawberry, Spinach and Goats Cheese Salad:

 400g Strawberries
 200g bag Spinach leaves
 130g bag Walnuts
 150g log soft Goat’s Cheese
 100ml Olive Oil – plus a little extra for frying
 Juice of 1 lime
 1 tsp Dried Parsley
 Salt and Black Pepper

 Saute the walnuts in a little oil in a large frying pan or wok until
slightly burnt, cool, then chop roughly.
 Wash and hull the strawberries, then slice.
 Gently rip the spinach leaves.
 Put the spinach leaves, walnuts and strawberries into a large bowl.
 Gently break the goats’ cheese and sprinkle over the salad.
 To make the dressing, whisk the lime juice, parsley and the olive oil together. Season with some salt and pepper, pour over the salad, gently toss and serve.

For dessert, choose our classic Strawberry Tart, or get game, set and match ready with a special Wimbledon-inspired Strawberry Tart with a Net Top?

 2 packets Ready Rolled Shortcrust Pastry
 225g Strawberry Conserve
 200g Strawberries
 1 tbsp Icing Sugar
 300ml Double Cream (to serve)

 Pre-heat your oven to 180˚C/350˚F/Gas Mark 4.
 Roughly chop the strawberries and place them in a pan with the strawberry jam. Cook on a medium heat until the strawberries begin to soften and the jam is bubbling. Chill this mixture and prepare the pastry.
 Using one packet of the shortcrust pastry line the 6 individual tart tins, pressing a rolling pin over the top to remove any excess pastry.
 Place a small circle of scrunched up greaseproof paper over each tart, place some baking beans on top (dried lentils or rice will also
work) and bake for 10 minutes. Remove the baking beans and greaseproof paper and return to the oven for another 5 minutes until the pastry is cooked.
 In the meantime, using the second pack of pastry, cut 1cm wide strips (long enough to go across the tart cases). You will need 8 strips per tart.
 When the strawberry filling has cooled, distribute between the cooked tart cases.
 Place 4 strips of the pastry in diagonal lines on top of each tart. Turn back the 2nd and 4th strips of pastry, lay a horizontal strip across then place them back. Repeat with the 1st and 4th strips and place another horizontal strip across. Do this for the other 2 strips until you have created a lattice top.
 Press the edges of the raw pastry strips onto the tart and place in the oven for 15 minutes until the pastry is cooked and golden.
 Finally, lightly sieve the icing sugar over the tarts when they are still hot (as the heat of the filling will melt the sugar so that only the pastry will look dusted), to finish the ‘net’ and serve with a dollop of cream.

To satisfy even the most indulgent tastes, how about our Strawberries Dunked in Dark Chocolate with

 400g Strawberries
 100g Belgian Dark Chocolate
 45ml Amaretto
 20g Unsalted Butter

 Break up the chocolate and put into a heat-resistant bowl, along with the Amaretto and the butter.
 Place the bowl over a pan of boiling water, stirring gently until melted, making sure the bottom of the bowl doesn’t touch the water.
 Wash and dry the strawberries, then dip them into the bowl while the mixture is still warm. Transfer to a plate and pop them in the fridge to
For more inspiration to shake up your serving of strawberries and wake up your taste buds with our recipe ideas visit

View our 'Notes to Editor'