Strawberry & Veggie Flatbread

Strawberry Brussels Sprouts Flatbread

This strawberry and veggies flatbread, by Kristina LaRue, RD, CSSD, of loveandzest.com, 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: 
Total time: 
Serves: 2 servings
 
Ingredients
  • 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
Instructions
  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
Author: 
Recipe type: Dessert
 
Ingredients
Cake
  • 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
Instructions
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
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.
Notes
Plan to make the cake the day before, or at least 4 hours ahead of, the time you want to serve it.

 


Skinny Strawberry Sandwich

This Strawberry Sandwich recipe is great with milk or on its own! Made with an English Muffin and cream cheese base, it is a great choice for breakfast or an afternoon snack.

Skinny Strawberry Sandwich

 

Skinny Strawberry Sandwich

 

Skinny Strawberry Sandwich
 
Ingredients
  • Neufchatel or low-fat cream cheese
  • Honey
  • Grated lemon zest
  • English muffins, split and toasted
  • California strawberries, stemmed and sliced
Instructions
  1. In food processor, process cheese, honey and zest until well mixed, or beat in electric mixer using paddle.
  2. Spread 1 tablespoon cheese mixture on cut side of 1 muffin half; top with ¼ cup strawberries. Repeat with remaining ingredients to make 24 open-faced sandwiches.

 


Mexican Fruit Salad

Mexican Fruit Salad

This Mexican Fruit Salad recipe is a great way to enjoy fruit, especially California Strawberries!

Mexican Fruit Salad
Prep time: 
Total time: 
Serves: 8 Servings
 
Ingredients
  • 4 cups (about 1¼ pounds) halved stemmed California strawberries
  • 2 cups mango chunks
  • 2 cups melon chunks
  • 1 cup pineapple chunks
  • ½ cup fresh orange juice
  • ¼ cup fresh lime juice
  • ¼ cup sugar
  • ½ teaspoon salt
  • 1 to 1½ teaspoons ancho chile powder
Instructions
  1. In large bowl, combine strawberries, mango, melon and pineapple.
  2. Add orange juice, lime juice, sugar, salt and chile powder to taste; mix well.

Check out more California Strawberry Recipes here!


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
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 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
Instructions
  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, Shrimp and Feta Salad

Strawberry Shrimp Feta Salad

This Strawberry, Shrimp and Feta Salad is a hit! Find more of our recipes here!

 

Strawberry, Shrimp and Feta Salad
Serves: 4 Servings
 
Ingredients
Salad:
  • ⅓ cup thinly sliced red onion
  • ¾ pound peeled and deveined raw shrimp
  • 2 cups (about 10 ounces) fresh California strawberries, stemmed and quartered
  • 8 cups mixed salad greens, such as butter lettuce and watercress
  • 4 ounces crumbled feta cheese
  • 1 small cucumber, sliced (about 24 slices)
Vinaigrette:
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons water
  • 1 tablespoon chopped shallots
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
Instructions
  1. In small bowl, toss onion with 1 tablespoon of vinaigrette; set aside.
  2. Over grill or in pan on stove top, grill shrimp 5 minutes, turning once, or until pink and cooked through.
  3. In another bowl, toss strawberries with 1 tablespoon of the vinaigrette.
  4. In large bowl, toss greens and onion with enough of the remaining vinaigrette to coat lightly.
  5. Divide among 4 chilled salad plates and arrange strawberries and shrimp on top of greens.
  6. Sprinkle with cheese and garnish with slices of cucumber.
Tips:
  1. For a variation, substitute shredded smoked chicken for the shrimp. Pre-cooked, shelled shrimp may be substituted for grilled shrimp.
Nutrition Information
Calories: 304 Fat: 17g Carbohydrates: 15g Sodium: 808mg Fiber: 5g Protein: 25g Cholesterol: 192mg

 


Classic Strawberry Shortcake

Classic Strawberry Shortcake Recipe

A delicious recipe for a classic strawberry shortcake – using fresh California Strawberries is a wonderful way to balance out your sweet treats with delicious fruit that’s also a nutritional powerhouse.

Enjoy!

Classic Strawberry Shortcake
Serves: 8-10 servings
 
Ingredients
  • 21⁄4 cups self-rising flour, divided
  • 1⁄4 cup granulated sugar
  • 1⁄4 cup chilled butter, roughly cut into 1⁄4-inch pieces
AND
  • 1⁄4 cup chilled butter, roughly cut into 1⁄2-inch pieces
  • 1 large egg
  • 2⁄3 cup heavy cream, divided
  • 3 cups sliced strawberries, sweetened with 1⁄4 cup sugar
  • ½ cup Plain Greek Yogurt
  • ½ Heavy Cream
  • vanilla to taste
  • ¼ cup sugar
Instructions
  1. Preheat oven to 425 degrees F.
  2. Select the baking pan by determining if a soft or crisp exterior is desired. For a soft exterior, use an 8- or 9-inch cake pan, pizza pan, or ovenproof skillet where the biscuits will nestle together snugly, creating the soft exterior while baking. For a crisp exterior, select a baking sheet or other baking pan where the biscuits can be placed wider apart, allowing air to circulate and creating a crisper exterior, and brush the pan with butter.
  3. Fork-sift or whisk 2 cups of flour and sugar in a large bowl, preferably wider than it is deep, and set aside the remaining 1⁄4 cup of flour. Scatter the 1⁄4-inch-size pieces of chilled fat over the flour and work in by rubbing fingers with the fat and flour as if snapping thumb and fingers together (or use two forks or knives, or a pastry cutter) until the mixture looks like well-crumbled feta cheese. Scatter the 1⁄2-inch-size pieces of chilled fat over the flour mixture and continue snapping thumb and fingers together until no pieces remain larger than a pea. Shake the bowl occasionally to allow the larger pieces of fat to bounce to the top of the flour, revealing the largest lumps that still need rubbing. If this method took longer than 5 minutes, place the bowl in the refrigerator for 5 minutes to rechill the fat.
  4. Make a deep hollow in the center of the flour with the back of your hand. Lightly beat together the egg and 1⁄3 cup of the cream, and pour the mixture into the hollow, reserving the remaining 1⁄3 cup of the cream. Stir the mixture with a rubber spatula or large metal spoon, using broad circular strokes to quickly pull the flour into the liquid. Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl.
  5. If there is some flour remaining on the bottom and sides of the bowl, stir in 1 to 4 tablespoons of reserved cream, just enough to incorporate the remaining flour into the shaggy wettish dough. If the dough is too wet, use more flour when shaping.
  6. Lightly sprinkle a board or other clean surface with some of the reserved flour. Turn the dough out onto the board and sprinkle the top lightly with flour. With floured hands, fold the dough in half, and pat dough out into a 1⁄3- to 1⁄2-inch-thick round, using a little additional flour only if needed. Flour again if necessary, and fold the dough in half a second time.
  7. If the dough is still clumpy, pat and fold a third time. Pat dough out into a 1⁄2-inch-thick round for a normal biscuit, 3⁄4-inch- thick for a tall biscuit, and 1-inch-thick for a giant biscuit. Brush off any visible flour from the top.
  8. For each biscuit, dip a 2-inch biscuit cutter into the reserved flour and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter. The scraps may be combined to make additional biscuits, although these scraps make tougher biscuits.
  9. Using a metal spatula if necessary, move the biscuits to the pan or baking sheet. Brush tops lightly with some of the reserved cream. Bake the biscuits on the top rack of the oven for a total of 12 to 15 minutes, depending on thickness, until light golden brown. After 6 minutes, rotate the pan in the oven so that the front of the pan is now turned to the back, and check to see if the bottoms are browning too quickly. If so, slide another baking pan underneath to add insulation and retard browning.
  10. Continue baking another 6 to 9 minutes until the biscuits are light golden brown. When the biscuits are done, remove from the oven and lightly brush the tops with softened or melted butter. Turn the biscuits out upside down on a plate to cool slightly.
  11. Toss berries together. Split biscuits in half and spoon fruit between layers. Beat the Greek Yogurt until loosened. Whip the heavy cream with sugar and a bit of vanilla. Fold the yogurt and whipped cream together.
  12. Top fruit. Put top layer. Add a bit more cream on top if desired.

 

Don’t forget to check out more of our recipes for great ideas!


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
Prep time: 
Cook time: 
Total time: 
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
Ingredients
  • 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
Instructions
  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
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
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
Instructions
  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
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 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
Instructions
  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