Strawberry & Veggie Flatbread

Strawberry Brussels Sprouts Flatbread

This strawberry and veggies flatbread, by Kristina LaRue, RD, CSSD, of, will excite your taste buds and be gone in a flash. Flatbreads are as versatile as strawberries because they can be sweet or savory and served anytime of the day!

Not only does this recipe deliver a unique pairing of flavors, the strawberries provide a boost of vitamin C. In fact, one serving of eight strawberries packs 110% of your daily recommended value. Who can say no to that?

Strawberry & Veggie Flatbread
Prep time: 
Cook time: 
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Serves: 2 servings
  • 1 (4.4 oz) naan flatbread
  • 3 tablespoons mascarpone cheese, softened
  • 2 teaspoons strawberry preserves
  • ½ cup shredded Brussels sprouts (2 large Brussels sprouts)
  • 1 large strawberry, sliced
  • 1 ounce (¼ cup) crumbled goat cheese
  • 1 teaspoon olive oil
  • Freshly ground pepper to taste
  • 1 teaspoon balsamic glaze, for garnish
  • 2 fresh basil leaves, chopped for garnish
  1. Preheat oven to 400 degrees F. Line baking sheet with parchment paper, and place flatbread on sheet.
  2. In small bowl, mix together mascarpone cheese and strawberry preserves. Spread strawberry cheese mixture evenly on flatbread.
  3. Top flatbread with shredded Brussels sprouts, strawberry slices and goat cheese. Drizzle with olive oil and season with freshly ground pepper.
  4. Bake in 400-degree oven for 12 minutes. Allow to cool slightly. Drizzle with balsamic glaze and garnish with fresh basil. Slice flatbread into 4–8 pieces.
Nutrition Information
Serving size: ½ flatbread Calories: 367 Fat: 21g Saturated fat: 9g Carbohydrates: 37g Sugar: 7g Sodium: 636mg Fiber: 2g Protein: 11g Cholesterol: 42mg


Layered Strawberry Tres Leches Cakes

Looking to put a fresh spin on dessert? Try this Layered Strawberry Tres Leches Cake from Mami Talks. Fresh California strawberries make these cakes taste great, and they’re full of nutritious benefits, too!

Clinical research suggests that eating just eight strawberries a day benefits the whole body, promoting heart health, helping to manage diabetes , supporting brain health, and reducing the risk of some cancers.

These cakes are the perfect treat for any occasion. Enjoy!

Layered Strawberry Tres Leches Cakes
Recipe type: Dessert
  • 6 eggs (yolks and whites separated)
  • 1 cup sugar
  • 1½ cups flour
  • ½ cup milk
  • 1 tablespoon vanilla
Milk mix
  • 1 can condensed milk
  • 1 can evaporated milk
  • 1 cup heavy cream
  • ½ cup milk
Baking Instructions
  1. Blend strawberries.
  2. Heat water and sugar until boiling, and carefully add to blender with the strawberries.
  3. Add the lemon juice and blend.
  4. Pour mixture back into the pot, and heat on medium-low heat for about 30 minutes, mixing occasionally. You may want to discard the foam that forms in the beginning.
  5. Heat syrup until desired consistency.
  6. Turn off the heat, and let cool in the refrigerator for about an hour before making the jars.
Assembly Ingredients
  1. Premade strawberry sauce
  2. Premade mini tres leches cakes
  3. to 8 jars (depending on size)
  4. About 20 strawberries in small pieces
  5. Whipped-cream topping
Assembly Instructions
  1. Start with a layer of strawberries.
  2. Add about 4 teaspoons of strawberry sauce.
  3. Add one mini tres leches cake.
  4. Layer more strawberries on top.
  5. Add another mini tres leches cake.
  6. Top with whipped cream and a strawberry!
  7. TIP: Add the whipped topping right before serving; otherwise, it will melt quickly.
Plan to make the cake the day before, or at least 4 hours ahead of, the time you want to serve it.


Fennel Roasted Strawberries Labneh Crostini

Fennel Roasted Strawberries Labneh Crostini

We love a savory spin on strawberries. Check out this Fennel Roasted Strawberries Labneh Crostini from Playful Cooking for a new and exciting appetizer that’s packed with vital nutrients like vitamin C, potassium and fiber.

If you’ve never tried roasting strawberries, this might be the perfect recipe for you!

Fennel Roasted Strawberries Labneh Crostini
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Serves: 4 servings
  • 1 pound strawberries
  • 2 cups Greek yogurt
  • 1 teaspoon fennel seeds
  • Pinch of salt
  • 1 teaspoon honey to drizzle
  • 2 tablespoons roughly chopped pistachios
  • A few fresh mint leaves
  • Baguette bread slices
  1. Fold a cheesecloth in half, and layer it on a colander. Place the colander in the sink or a bigger bowl. Drop the Greek yogurt on the cheesecloth, and tie the edges of the cheesecloth to drain out all the excess water from the yogurt. Leave the colander aside for 4 hours or overnight in the refrigerator.
  2. Preheat the oven to 350 F/175 C.
  3. Trim the top of the strawberries, and the slice them in half or quarter. Layer them on a baking pan.
  4. Roughly crush the fennel seeds, and sprinkle them evenly on the strawberries, along with salt.
  5. Bake it for 15 minutes. (The roasted strawberries can be made in advance, and stored in an airtight glass jar in the refrigerator.)
  6. To prepare the labneh dip/spread, untie the cheesecloth and put the labneh on a serving plate. Spread it on the plate, and then, placing the back of your spoon against the labneh, press it down lightly as you rotate the plate to create swirls. Spoon the roasted strawberries on top, along with the juice. Don’t cover the labneh completely. Sprinkle the pistachios, drizzle honey and garnish with fresh mint.
  7. The bread slices could either be roasted using the broil setting on your oven or a hot pan. Or, you could just grill the bread slices.


Strawberry Oat Muffins with Strawberry-Orange Compote

Strawberry Oat Muffins

Make your mornings extra special with these Strawberry Oat Muffins with Strawberry-Orange Compote from Christy Wilson, RDN. They’re a great addition to your morning coffee, or any time of day, for that matter.

Strawberries help give these muffins a nutritional boost. In fact, strawberries have natural plant flavonoids that provide powerful antioxidant properties. They also give these muffins a natural sweetness that you won’t be able to resist.

Strawberry Oat Muffins with Strawberry-Orange Compote
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Serves: 12 muffins, ½ cup compote
  • ½ cup pastry flour
  • 1 cup whole wheat white flour
  • 1 cup old-fashioned oats
  • ¼ cup turbinado (raw) sugar
  • 2 tablespoons light-brown sugar
  • 1 ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 cup 1% milk
  • 1 egg
  • 3 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1 ½ cups frozen strawberries, quartered or chopped into bite-sized pieces, tossed with one teaspoon of flour
  • 1 cup frozen strawberries
  • 2 teaspoons orange juice
  • 1 teaspoon honey
  1. Preheat oven to 325°F. Lightly coat a standard 12-cup muffin tin with nonstick cooking spray, or add paper liners.
  2. In a medium bowl, whisk together flours, oats, sugars, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
  3. In a separate bowl, beat milk, egg, butter and vanilla.
  4. Pour wet ingredients into dry, and stir just until incorporated. Fold strawberries into mixture until combined.
  5. Portion batter equally between prepared muffin cups. Bake for 25–30 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool 5 minutes in the pan, then transfer muffins to a wire rack to cool completely.
Strawberry Orange Compote:
  1. While muffins are baking, add all compote ingredients to a small saucepan over medium-high heat.
  2. Once mixture begins to simmer, turn down heat to medium-low, and simmer for about 10–12 minutes, stirring every so often. As strawberries cook and soften, mash fruit with the back of a wooden spoon. Cook until mixture starts to thicken.
  3. Remove from heat, and allow compote to cool slightly. Spoon desired amount of compote over Strawberry Oat Muffins.
  4. Transfer remaining compote to a small jar. Store in refrigerator up to one week.
Nutrition Information
Serving size: 1 muffin Calories: 167 Fat: 4 g Saturated fat: 2 g Trans fat: 0 g Carbohydrates: 30 g Sugar: 13 g Sodium: 170 mg Fiber: 2.5 g Protein: 4 g Cholesterol: 24 mg


Mini Strawberry & Chocolate Party Cakes

These mini strawberry & chocolate party cakes are sure to be both eye-catching and delicious! They are perfect for holidays or any festive occasion when you’re looking for a special dessert.

Mini Strawberry & Chocolate Party Cakes
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Serves: 12 mini cakes
Nutrition Info: Per Serving: 655 calories; 37 g fat; 79 mg cholesterol; 332 mg sodium; 85 g carbohydrate; 5 g fiber; 7 g protein
  • Butter, for greasing pans
  • 2 cups diced California strawberries
  • 1 (15.25 ounce) strawberry cake mix, prepared to package directions
  • 1 (15.25 ounce) chocolate cake mix, prepared to package directions
  • 1 (8 ounce) package cream cheese
  • 4 tablespoons unsalted butter, at room temperature
  • 1½ cups powdered sugar, more or less as necessary
  • ½ teaspoon strawberry extract
  • 2 (12 ounce) packages semi-sweet chocolate chips, divided
  • 12 medium California strawberries, sliced, for garnish
  1. Preheat oven to 325 degrees F. Grease two large-sized muffin pans with butter and set aside.
  2. Place diced strawberries in a small saucepan over medium-high heat, stirring constantly until berries start to bubble, about 3 minutes. Reduce heat to medium-low and simmer, stirring occasionally, until very thick, about 20 minutes. Remove from heat and set aside to cool completely.
  3. Prepare strawberry cake according to package directions. Pour batter into one of the muffin pans. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Remove from heat and let cool.
  4. Prepare chocolate cake according to package directions. Pour batter into the remaining muffin pan. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Remove from heat and let cool.
  5. Meanwhile, place thickened strawberries in the bowl of an electric mixer fitted with a whisk attachment. Add cream cheese and butter, mixing until smooth and creamy. Add powdered sugar ½ cup at a time, beating between additions until all sugar has been added and mixture is thick and smooth. Cover and refrigerate for at least 40 minutes.
  6. While cakes are still in the muffin tins, slice off the domed tops. Remove cakes from muffin tins and slice each cake into two layers.
  7. Place the slightly larger layers (these will be the cake bottoms) on a sheet of wax paper.
  8. Spread strawberry mixture thickly over the bottoms. Cover with remaining layers of cake. Each cake will have both a chocolate and a strawberry layer.
  9. Place ⅓ cup of the chocolate chips in a small bowl and set aside for garnishing.
  10. Place remaining chocolate chips in a microwave safe bowl and heat on high at 30 second intervals, stirring between each interval, until chocolate has melted and is very smooth. Pour over tops of cakes, letting drip down the sides. Let set for 20 minutes at cool room temperature, if serving right away. Or, refrigerate until ready to serve. Cakes can be refrigerated for up to 24 hours.
  11. Garnish tops of cakes with slices of strawberries and reserved chocolate chips before serving.


Whole-Grain Strawberry Waffles with Strawberry Sauce

Whole-Grain Strawberry Waffles with Strawberry Sauce

Everyone’s heard the saying “Breakfast is the most important meal of the day,” but that doesn’t mean it can’t also be flavorful and fun, too. Need proof? Check out Jenna Braddock’s Whole-Grain Strawberry Waffles with Strawberry Sauce.

Using frozen strawberries for the sauce gives this recipe a unique spin. In fact, frozen strawberries are just as tasty and versatile as fresh strawberries, and boast just as many health benefits.

Whole-Grain Strawberry Waffles with Strawberry Sauce
Recipe type: Breakfast
Prep time: 
Cook time: 
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Serves: 4-6
Whole-Grain Strawberry Waffles with Strawberry Sauce
  • 1 cup whole-wheat pastry flour
  • ¾ cup all-purpose flour
  • 2 tablespoons cocoa powder
  • ¼ cup ground flax seed
  • ¼ cup cornstarch
  • 1 teaspoon baking powder
  • ¼ cup + 2 tablespoons oil of choice
  • 1 ½ cups milk
  • ½ cup Greek yogurt, plain or vanilla
  • 2 eggs
  • 2 tablespoons sugar
  • 1 tablespoon vanilla
  • 1 cup frozen strawberries, chopped
  • 2 cups part-skim ricotta
Strawberry Sauce
  • 3 cups frozen strawberries, slightly softened
  • 2 tablespoons cornstarch
  • 2 tablespoons sugar
  1. Preheat waffle iron. Preheat oven to 200 degrees F.
  2. In a mixing bowl, whisk together flours, cocoa, flax seed, cornstarch and baking powder to combine.
  3. In a separate mixing bowl, whisk together oil, milk, yogurt, eggs, sugar and vanilla.
  4. Pour wet ingredients into dry ingredients, and whisk together until smooth and no lumps are present. Fold in chopped strawberries.
  5. Spray inside of waffle iron with cooking spray. Ladle batter on waffle iron, being careful not to pour too much. About ½ cup of batter per waffle square is a good starting place.
  6. Once waffle is done cooking, remove with tongs and put straight onto bare, preheated oven racks to keep warm until serving.
  7. While the waffles are cooking, prepare strawberry sauce. Put 3 cups of slightly softened strawberries, cornstarch and sugar in blender or food processor. Pulse until strawberries are mealy and no large pieces remain.
  8. Pour contents into a saucepan, and heat over medium-low heat until a gentle boil occurs (about 5–8 minutes). Reduce to lowest setting until ready to serve.
  9. To serve, top waffles with ½ cup ricotta per person, then pour strawberry sauce on top.


Vegan Strawberry Cheesecakes

vegan strawberry cheesecake

Dessert. Everyone’s favorite word.

Switch up your dessert menu with these Layered Vegan Strawberry Cheesecake Minis from Kristina LaRue. They’re a tasty spin on tradition, and a great way to get your eight strawberries a day.

One serving of eight strawberries is filled with potassium, fiber and antioxidants. They’re also  naturally sweet, yet low in sugar, making these Layered Vegan Strawberry Cheesecake Minis a guilt-free option.

Dig in!

Mini Vegan Strawberry Cheesecake
Recipe type: Dessert
Prep time: 
Cook time: 
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Serves: 8
  • 8, 4-oz serving jars
  • ⅔ cup raw pecan halves
  • 4 Medjool dates, pitted
  • 2 cups whole raw cashews, soaked and water removed
  • 2 tbsp 100% pure maple syrup
  • ⅔ cup unsweetened vanilla almond milk
  • Pinch of coarse sea salt
  • ½ cup freeze-dried California Strawberries
  • ½ cup fresh-sliced California Strawberries
  • 6 medium California Strawberries, sliced in half, for topping
  1. Using a high-powered blender or food processor, pulse pecans and dates together until ground. Add 1 tablespoon pecan-date mixture into each serving jar, and press into bottom to form crust.
  2. In same blender or food processor, add cashews, maple syrup, almond milk and sea salt. Blend slowly at first, and increase speed until mixture is completely smooth and creamy.
  3. Spoon 2 tablespoons of the mixture into each serving jar, and spread to form even layer.
  4. Add ½ cup freeze-dried and ½ cup fresh-sliced strawberries to blender; blend with remaining cheesecake mixture until strawberries are fully incorporated and mixture is smooth.
  5. Divide strawberry-cashew mixture evenly into each serving jar, and spread to form layer; top each mini cheesecake with half a strawberry.
  6. Chill in refrigerator for at least 15 minutes to set; keep refrigerated until ready to serve.
  7. Note: We recommend soaking raw cashews in hot water for at least 15 minutes, or overnight.
Nutrition Information
Calories: 292 Fat: 19g Saturated fat: 3g Carbohydrates: 25g Sugar: 15g Sodium: 24mg Fiber: 3g Protein: 6g Cholesterol: 0mg


Strawberry Buckwheat Porridge

Vanilla-Spiced Buckwheat Porridge with Strawberries and Pumpkin Seeds

Healthy and comforting? Check! Try this delicious Vanilla-Spiced Buckwheat Porridge from registered dietitian Katie Cavuto!

The strawberries give this porridge a punch of natural sweetness and a splash of color, while providing a multitude of health benefits. Did you know that just one serving of eight strawberries a day benefits your whole body?

Vanilla-Spiced Buckwheat Porridge with Strawberries and Pumpkin Seeds
Serves: 4
  • 1 cup raw buckwheat groats (different than kasha, which is roasted)
  • 1½ cups water
  • 1 ½ cups unsweetened vanilla almond milk, divided
  • ½ tsp vanilla extract
  • 1 cinnamon stick or ½ teaspoon ground cinnamon
  • 1 tsp orange zest, divided
  • ¼ tsp cardamom
  • 2 tbsp real maple syrup
  • 2 tbsp ground flax seeds (optional)
  • 2 cups quartered strawberries
  • 2 tbsp freshly squeezed orange juice
  • ¼ cup pumpkin seeds
  1. Rinse the buckwheat using a fine-mesh strainer.
  2. Add the rinsed buckwheat to a medium-sized saucepan along with the water, ¾ cup of almond milk, vanilla extract and the cinnamon stick.
  3. Bring the mixture to a boil, then decrease the heat to simmer. Cover and cook for 12 minutes.
  4. At the 12-minute mark, turn off the heat and stir in the orange zest, cardamom and maple syrup. Cover the buckwheat to steam in the pot for an additional 5 minutes.
  5. While the buckwheat continues to cook, combine the strawberries with the remaining orange zest and orange juice.
  6. Uncover the buckwheat, and stir in the remaining ¾ cup of almond milk and the ground flax. Remove the cinnamon stick.
  7. Divide the porridge into 4 bowls, and top each with ½ cup of strawberries and 1 tablespoon of pumpkin seeds.


Strawberry Tiramisu

Strawberry Tiramisu

Check out this unique – and delicious – spin on tiramisu from Cowgirl Chef! This strawberry tiramisu will hopefully inspire you.

The strawberries give this tiramisu an aesthetic pop of color, an extra punch of flavor and tasty health benefits. In fact, just one serving of 8 strawberries a day are a great source of potassium, folate, fiber and antioxidants. 

This strawberry tiramisu really does hit the spot – give it a try!

Strawberry Tiramisu
Serves: 8-10 servings
  • 2 tbsp cocoa powder + more for dusting
  • 1 cup brewed strong coffee
  • 1 (7-ounce) package ladyfingers (24)
  • 4 extra large eggs
  • ½ cup sugar
  • pinch sea salt
  • 2 (8-ounce) containers mascarpone
  • 16 oz California strawberries, hulled and thinly sliced
  1. Whisk the cocoa powder and coffee together in a medium bowl. Set this aside.
  2. Cut the ladyfingers into small pieces, about 1½ inches long. Set these aside.
  3. Put the eggs, sugar, and pinch of salt in the top of a double-boiler over simmering water. Stir constantly for 5 minutes or until it’s slightly warm. Pour this into your mixer bowl with a whisk attachment.
  4. Whip the egg mixture until it’s very thick, about 5 minutes. Add the mascarpone (it’s fine cold, directly from the fridge) in spoonfuls while the mixer is running. You may lose volume, so let the mixer go until the mixture thickens again, for another 5 minutes.
  5. To assemble your tiramisus, dip the sliced ladyfingers one at time into the coffee/chocolate mixture, leaving them only for 1 or 2 seconds, then layer them in your serving glasses. (You don’t have to be too precise with the layering that comes next; in fact, you want this to more like a parfait than a traditional molded tiramisu.) Add a heaping tablespoonful of mascarpone filling, smooth it out slightly, then dust with chocolate. Add a few sliced strawberries. Repeat with the ladyfingers, filling, and chocolate dusting and decorate with a few sliced strawberries. Refrigerate until ready to serve.


Strawberry Hibiscus Popsicles

Strawberry Hibiscus Popsicles

Looking for a fun way to get your 8 strawberries a day in? Try these strawberry hibiscus popsicles from The Other Side of The Tortilla!

Strawberries are available all year-round and are bursting with antioxidants, vital nutrients and dietary fiber. Now, who wants a popsicle? You’re in for a healthy treat!

Strawberry Hibiscus Popsicles

Strawberry Hibiscus Popsicles
Serves: 10 2.5-ounce popsicles
  • 2 cups strawberries, hulled
  • 1 cup water
  • ½ cup dried hibiscus flowers
  • 3 tbsp brown rice syrup
  • ½ cup water or coconut water
  1. Clean and hull 2 cups of fresh strawberries. Dry them off and put them in a plastic bag or on a small tray in the freezer for an hour.
  2. In a small saucepan, bring 1 cup of water and ½ cup dried hibiscus flowers to a boil. Turn heat down slightly and gently boil for 4-5 minutes, then remove from heat and allow to come to room temperature.
  3. Once the juice is room temperature, pour through a fine mesh sieve into a measuring cup. Press the flowers to get all the juice out. You should have about ½ cup concentrated juice. Discard the flowers. Set aside until your strawberries come out of the freezer.
  4. Add strawberries, hibiscus juice, 3 tablespoons brown rice syrup and ½ cup water or coconut water to a blender and blend on high until you have a smooth consistency.
  5. Pour into popsicle molds, filling them only ¾ of the way to the top. Freeze for at least 8 hours, or until fully frozen.
  6. Notes: To loosen the popsicles from the molds, run the bottom of the molds under cool or lukewarm water for a few minutes. They should slide right out.