This week’s column is dedicated to the Strawberry Festival Committee in Lincolnville. These are United Christian Church folks who will put on a wonderful time on Saturday, July 10 — a fair, parade and plenty of crafts, music and of course delicious strawberry shortcake.

Strawberry Parfait Pie

1 9-inch pie shell or graham cracker crust

1 cup boiling water

1 package (3 ounces) strawberry gelatin

2 cups vanilla or strawberry ice cream

1 cup washed, hulled and sliced fresh strawberries or frozen unsweetened slice strawberries

In a large bowl add boiling water to gelatin and stir until dissolved. Spoon ice cream into gelatin and stir until melted. Chill until mixture starts to thicken. Add strawberries. Pour into prepared pie shell. Refrigerate until firm. Garnish with whipped topping and fresh whole strawberries.

Variation: Frozen sweetened strawberries, thawed and drained, can also be used. The drained strawberry juice may be added to the water to make 1 cup of liquid.

Strawberry Barbecued Chicken

6 boneless chicken breasts

Worcestershire sauce

salt and pepper

1 jar (12 ounces) red current jelly

1 pint fresh strawberries, washed, hulled and sliced

Cook chicken breasts over an outdoor grill. Season to taste with Worcestershire, salt and pepper.

In a small saucepan, heat currant jelly slowly until warm and syrupy. Stir in strawberries and heat until berries are just warmed through. Serve warm over chicken breasts.

Strawberry Coffee Cake

1/2 cup sugar

1 cup flour

2 teaspoons baking powder

1/2 cup milk

1 egg, beaten

2 tablespoons melted margarine

1 1/2 cups washed, hulled and sliced strawberries

Topping:

1/2 cup flour

1/2 cup sugar

1/4 cup softened butter

1/4 cup chopped nuts

Preheat oven to 375 degrees. Spray an 8-inch-square baking pan with nonstick spray. In a large mixing bowl, combine sugar, flour, baking powder, milk, egg and margarine. Mix about two minutes until well blended. Pour into prepared pan; arrange strawberries evenly over batter.

For topping, in a medium bowl combine flour and sugar. With pastry blender cut in butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle topping evenly over strawberries. Bake 35 to 40 minutes. Serve warm or cooled.

Thought for the week: “We are bound by a small, sometimes magical fruit called the strawberry. This fruit has the power to make tears dry up, make friends with enemies, make sick people feel better, make the elderly feel younger by bringing back pleasant memories of days gone by, make acquaintances of strangers and above all make little children smile. What other fruit has that power?”  — Marvin Brown