We all know that fresh, plump California strawberries are wonderful on their own, but straight out of the oven they’re an entirely different level of delicious. This Jumbo Strawberry Muffin recipe by Jennifer at Savory Simple is a great on-the-go or anytime snack.
These muffins are a simple way to use up strawberries that, by some miracle, have not yet been eaten. Pro tip: chop up fresh strawberries and freeze them before using in this recipe to help keep juices in place while the muffins bake.
4 Tbsp unsalted butter, melted and cooled slightly
1¼ cups plain, non-fat yogurt
2 tsp pure vanilla extract
1½ cups fresh or frozen chopped California Strawberries
Place an oven rack in the center position and preheat oven to 350 degrees F. Spray a jumbo muffin pan with nonstick baking spray.
Add the flour and zest to a large bowl, using clean fingers to press the zest into the flour and break up any clumps. Whisk in the baking powder and salt.
In a medium bowl, vigorously whisk the egg until it has lightened in color slightly, then add the sugar and continue vigorously whisking until the mixture is thick and pale, approximately 30 seconds. Slowly whisk in the butter, then whisk in the yogurt and vanilla until smooth.
Fold the wet ingredients into the dry until just combined. There shouldn’t be any big pockets of flour, but a few small streaks are okay. Gently fold in the strawberries.
Divide the batter evenly between the muffin tins. Bake for 27 to 32 minutes, rotating the pan halfway through. The muffins are ready when a toothpick comes out clean and the tops are a light golden brown. Cool for at least 5 minutes, then transfer to a wire rack.
Avoid chopping the strawberries too small or you’ll release too much liquid. Aim for blueberry-sized pieces. Chop and freeze the strawberries before adding them, since that will keep the juices in place while the muffins bake.
Serving size: 1 jumbo muffin Calories: 455 kcal Fat: 9 g Saturated fat: 5 g Trans fat: 0 g Carbohydrates: 80 g Sugar: 38 g Sodium: 191 mg Fiber: 2 g Protein: 11 g Cholesterol: 54 mg
These Whole Wheat Pancakes with Strawberry Piloncillo Syrup, created by Lola Dweck at Lola’s Cocina, make a great weekend treat the whole family can enjoy!
What is piloncillo? Piloncillo is boiled down unrefined Mexican cane sugar. The resulting syrup is poured into cone-shaped molds where it dries and hardens. It can be found in most Mexican grocery stores.
Whole Wheat Pancakes with Strawberry Piloncillo Syrup
Author: Lola Dweck, @lolascocina
Serves: 10-12 pancakes
1, 8 oz piloncillo cone
1 pound California strawberries, rinsed and hulled
Your favorite whole wheat pancake mix*
¼ cup (½ stick) unsalted butter
2 Tbsp pepitas
Bring piloncillo and 8 ounces of water to a boil in a small pot over medium heat. Using a wooden spoon, move piloncillo so that it begins to break down on each side. Boil until piloncillo cone is completely dissolved, about 10 minutes.
In the meantime, chop ½ pound strawberries into cubes. Once piloncillo is completely dissolved, add strawberries and boil for an additional three minutes. Remove from heat. Once slightly cool, strain mixture through a fine sieve and set aside the syrup.
Next, prepare pancakes according to package instructions.
To serve, stack pancakes adding a pat of butter in between each layer. Top with a pat of butter, chopped strawberries, pepitas, and strawberry piloncillo syrup.
*We used Aunt Jemima Whole Wheat Pancake mix, prepared with 1 cup mix, 1 cup skim milk, 1 tablespoon canola oil, and one large egg. Nutritional information calculated based on a 12 pancake yield.
Serving size: 4 pancakes Calories: 748 kcal Fat: 25 g Saturated fat: 11 g Trans fat: 1 g Carbohydrates: 126 g Sugar: 92 g Sodium: 904 mg Fiber: 7 g Protein: 13 g Cholesterol: 104 mg
A Strawberry Quinoa Parfait recipe made with California strawberries! Drizzled with honey and topped with strawberries and quinoa, this makes a sweet and delicious breakfast or snack. We used plain, non-fat Greek yogurt in our recipe, but you can choose your favorite flavored or plant-based yogurt for variety.
5-6 fresh California strawberries, stemmed and quartered
¼ cup cooked quinoa
2 Tbsp sliced almonds
1 Tbsp honey
Fresh mint leaves for garnish
Spoon half of the yogurt into a parfait glass. Layer half of the sliced strawberries on top, followed by half of the quinoa and a tablespoon of sliced almonds. Repeat the layering, ending with the remaining almonds on top. Drizzle with honey and garnish with fresh mint.
Serving size: 1 parfait Calories: 353 kcal Fat: 8 g Saturated fat: 1 g Trans fat: 0 g Carbohydrates: 46 g Sugar: 29 g Sodium: 86 mg Fiber: 5 g Protein: 28 g Cholesterol: 11 mg
Sometimes you just need something quick and easy to give you that much-needed energy boost. This Simple California Strawberry Smoothie is perfect for a lazy Sunday morning or busy weekday. It’s not complicated at all and contains simple ingredients you probably already have in your kitchen. If you don’t have fresh strawberries, frozen work just as well. The good news is that frozen strawberries have the same nutritional value as fresh!
You’ll love this Strawberry Shortcake French Toast by Naomi Robinson at Baker’s Royale. Perfect for Sunday morning brunch, breakfast for dinner, or any special occasion that deserves just a little bit something extra, this recipe is sure to be a hit.
For the perfect French toast, choose a bread that has a nice crust to it such as French bread, brioche, or challah.
Combine cornstarch and ½ cup milk and stir to dissolve. Beat whole eggs and yolks into cornstarch mixture; set aside.
Prepare an ice bath; set aside.
Combine remaining milk with sugar and salt in a saucepan and bring to a boil over medium heat. Remove sauce pan from heat and transfer mixture to a new pan to reduce any residual heat. Set aside and cool milk mixture for 5 minutes.
Slowly add egg mixture into hot milk stirring constantly so the eggs do not curdle. Return mixture to stove top and stir vigorously until mixture comes to a boil. Continue to stir until the whisk leaves a trail in the pastry cream, about 5-7 minutes. Once pastry cream reaches this stage, remove sauce pan from heat and stir in butter and vanilla extract. Transfer the saucepan to the ice bath. Stir occasionally until pastry cream is cool, about 30 minutes.
To make French Toast:
In shallow bowl like a pie pan, whisk together the eggs, half and half, and vanilla bean paste.
Heat a nonstick pan or a griddle. Add butter and let melt. Dip each slice of bread in the egg mixture, making sure that each side is soaked. Let any excess drip back into the bowl.
Place the dipped slice onto the griddle. Repeat with remaining slices. Cook for about 2 to 3 minutes on each side, or until a golden crust forms.
To make Strawberry Coulis:
In a large sauce pan, add fresh strawberries, sugar, and lemon zest and bring to a boil.
Lower heat and cook for 4 to 5 minutes on medium. Transfer mixture to a blender and process until smooth. Store in the refrigerator for up to 2 days.
Place one piece of French Toast down on a plate and layer with pastry cream, fresh sliced strawberries, and strawberry coulis. Repeat once more and top with a third piece of french toast, whipped cream, granola, and additional sliced strawberries, about 2 Tbsp of each.
Is it us or is there bacon in everything these days? Not that we’re complaining! Hop on board the bacon bandwagon and whip up these Bacon and Strawberry Stuffed Pancakes for a breakfast treat that everyone will enjoy!
We love the crunchy sweetness of this wholesome Strawberry Granola. It makes a great topping for yogurt or ice cream, can be mixed into a trail mix for an on-the-go snack, or simply enjoyed on its own or combined with ice cold milk for a satisfying treat. The old-fashioned oats and dehydrated strawberries don’t just add flavor, but also give this granola a heart-healthy edge!
Heat oven to 300 F. Line rimmed baking sheet with parchment paper. Mix first 7 ingredients in large bowl. Stir honey, oil and brown sugar in saucepan over low heat until smooth and not grainy.
Pour honey mixture over oat mixture; toss. Spread on prepared sheet. Bake until golden, stirring every 10 minutes, about 40 minutes. Place sheet on cooling rack. Stir granola; cool. Mix in fruit. Can be stored in airtight container for 2 weeks.
Serving size: ½ cup Calories: 215 kcal Fat: 8 g Saturated fat: 2 g Trans fat: 0 g Carbohydrates: 33 g Sugar: 18 g Sodium: 66 mg Fiber: 4 g Protein: 5 g Cholesterol: 0 mg
These Strawberry Scones are out of this world! Made with fresh California Strawberries, these scones are great for any occasion.
If your days are so busy that you hardly even see your own family, in your own home, know that you’re not alone. Between work meetings, sports schedules, doctors’ appointments, walking the dog, and a million other little things we do with our days, it’s rare to see another family member in passing, let alone enjoying a meal together at the breakfast table!
But every now and then you come across a recipe that’s so good, even your teenagers might slow down and stay a while, just to savor a few more bites. That’s what we’ve found with our quick and easy Strawberry Scone recipe. Baking fresh California strawberries right into the middle of the best flaky scones you’ve ever tasted is the perfect way to bring the whole family to the breakfast table. Who can resist such a sweet combination?
What’s your favorite way to eat a scone?
Scones are a basic component of the cream tea, a light afternoon meal consisting of tea taken with scones, clotted cream, and jam. According to experts, there are two methods to properly eat a cream tea:
The Devonian: Split the scone in half, cover each half with clotted cream, top with strawberry jam.
The Cornish: Split the scone in half, cover each with strawberry jam, top with clotted cream.
Whichever way you choose, it’s sure to be delicious!
In a large mixing bowl, stir the flour and baking powder together.
Cut in the cold butter until the mixture resembles coarse crumbs.
In a separate bowl, mix the fruit juice concentrate and milk together; stir in the lemon zest. Make a well in the center of the flour mixture and pour in the liquid, mixing together using a plastic dough divider or rubber spatula. The dough should come together forming a ball, yet remain fairly sticky, hence the need for the dough divider. This will make your task much simpler.
Knead the dough a few times in the bowl until it forms a workable ball, yet retaining most of its stickiness-you may need to work in an extra tablespoon or two of flour. Put the dough down to a circle about ¾ inch thick, wrap in plastic and refrigerate for at least one hour.
Once dough is ready, prepare a baking sheet by sprinkling it with a generous amount of flour.
Cut the dough with a serrated knife down the middle, as if you were splitting an English muffin. Place the bottom half of the scone dough on the baking sheet, lay the sliced strawberries evenly and place dollops of the jam to cover the bottom half. Lay the top of the scone dough over this and slightly crimp the edges together. You may want to carefully lift the dough at this point to check that enough flour has been sprinkled beneath it to prevent if from sticking while it bakes. If not, add a little extra.
Pre-heat the oven to 400°F. Cut the dough, using the dough divider or a blunt knife, into 8 equal pie-shaped wedges. Brush the top with a little milk or egg whites for a shinier appearance. Bake for 14 minutes or until browned.
Serve when cooled just enough to handle, or store covered and re-heat in the toaster oven to crisp.
Special equipment recommended, preferably a rubber spatula or a plastic dough divider.
Serving size: 1 scone Calories: 217 kcal Fat: 6 g Saturated fat: 4 g Trans fat: 0 g Carbohydrates: 37 g Sugar: 13 g Sodium: 145 mg Fiber: 2 g Protein: 4 g Cholesterol: 16 mg
If you like a little something sweet for breakfast (or any time of day really), then this Strawberry Chocolate Chip Crêpe recipe is for you! California strawberries and chocolate chips fold into delicate crêpes and are topped with a sweet strawberry Grand Marnier sauce.
Are crepes the same as pancakes?
While crepes and pancakes are similar, the key difference is that pancakes have a raising agent such as baking powder or baking soda, making them thick and fluffy. Crepes are very thin and flat – they also tend to have a a large diameter so that they can be rolled or folded with a filling. Pancake fillings are usually baked right into the pancake itself.
In saucepan, heat sugar and orange juice until sugar dissolves; cool.
In blender, puree strawberries with orange juice mixture and Grand Marnier. Strain.
To assemble Crêpes:
In electric mixer with paddle attachment, mix cream cheese, sour cream, sugar and vanilla until smooth.
Add chocolate chips; mix just until chips are evenly incorporated.
Lay 1 crêpe on work surface. Place 1 tablespoon cream cheese mixture in center of crêpe, top with 3 or 4 slices strawberry. Fold up bottom edge of crêpe, fold in both sides and roll up to form a rectangular package.
Repeat with remaining crêpes. Refrigerate, covered.
For each serving, to order:
In sauté pan, melt 1 tablespoon butter over medium heat.
Cook 2 crêpes about 4 minutes on each side or until golden brown and warmed through.
Place crêpes on plate; spoon ¼ cup Strawberry-Grand Marnier Sauce on top. Garnish with sliced strawberries.
Serving size: 1, 6-in crepe Calories: 151 kcal Fat: 10 g Saturated fat: 6 g Trans fat: 0 g Carbohydrates: 15 g Sugar: 13 g Sodium: 32 mg Fiber: 0.6 g Protein: 1 g Cholesterol: 27 mg
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
Author: Christy Wilson, RDN
Serves: 12 muffins, ½ cup compote
Strawberry Oat Muffins
½ cup pastry flour
1 cup whole wheat white flour
1 cup old-fashioned oats
¼ cup turbinado (raw) sugar
2 Tbsp light-brown sugar
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
¼ tsp ground nutmeg
1 cup 1 percent milk
1 large egg
3 Tbsp butter, softened
1 tsp vanilla extract
1 ½ cups frozen strawberries, quartered or chopped into bite-sized pieces, tossed with one tsp of flour
1 cup frozen strawberries
2 tsp orange juice
1 tsp honey
To make the Strawberry Oat Muffins:
Preheat oven to 325°F. Lightly coat a standard 12-cup muffin tin with nonstick cooking spray, or add paper liners.
In a medium bowl, whisk together flours, oats, sugars, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
In a separate bowl, beat milk, egg, butter and vanilla.
Pour wet ingredients into dry, and stir just until incorporated. Fold strawberries into mixture until combined.
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.
To make the Strawberry-Orange Compote:
While muffins are baking, add all compote ingredients to a small saucepan over medium-high heat.
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.
Remove from heat, and allow compote to cool slightly. Spoon desired amount of compote over Strawberry Oat Muffins.
Transfer remaining compote to a small jar. Store in refrigerator up to one week.
Serving size: 1 muffin Calories: 160 kcal Fat: 4 g Saturated fat: 2 g Trans fat: 0 g Carbohydrates: 28 g Sugar: 13 g Sodium: 234 mg Fiber: 3 g Protein: 4 g Cholesterol: 24 mg