Place raw sugar on a small plate. Rim the lip of two tall glasses with honey and press into the raw sugar. Set aside.
Place 6 mint leaves, 1 lime wedge, 3 strawberries, ½ pineapple slice, juice of half a lime, and ¼ teaspoon sugar in each glass. Use a muddler (or bottom of a wooden spoon) to gently muddle ingredients.
Fill each glass with ice, 2 ounces of rum, and ½ cup of pineapple juice. Gently stir and top with a splash of sparkling water. Garnish with a pineapple and strawberry on a skewer.
Cabbage in a smoothie? You betcha! Cabbage and strawberries blend together to make a beautiful smoothie that tastes great but is also nutritious. Cabbage is an excellent source of vitamin C, and so are strawberries (110% of the DV to be exact)! Both also provide potassium, a mineral that is important for maintaining a healthy blood pressure.
2 cups sliced strawberries, frozen (about 10 medium berries)
1 small banana, sliced and frozen
⅔ cup plain 2% Greek yogurt
Break up the frozen cabbage with your hands, add 1½ cups water to start and puree in a high power blender until it looks like very coarse shaved ice. Add up to ½ cup more water to get this consistency, if needed.
Next, add strawberries, banana and Greek yogurt and blend again until smooth. Leftovers may be stored in the refrigerator for up to 24 hours.
Ice cream floats bring back so many great memories of summer and good times spent with friends and family. This Strawberry Float recipe is a bit dressed up – almost too pretty to eat! Fix these up for a backyard BBQ, a quick and easy dessert that the kids will love, or even just an indulgent afternoon treat.
We’ve made ours with dairy-free vanilla ice cream, but you can use regular ice cream if you prefer.
16 fresh California strawberries, hulled and chopped
¼ cup honey/maple syrup
¼ cup water
To make Strawberry Syrup:
In a medium saucepan bring strawberries, honey/maple syrup and water to a boil over medium heat. Mash strawberries as they cook to break them down & release more juices. Once boiling, reduce to medium-low heat and cook for an additional 8 mins. Remove from heat and let cool. Add to a bowl, cover and refrigerate for a few hours.
To make Float:
Divide strawberry syrup mixture between 2 tall glasses. Pour in equal amounts of sparkling water and stir to combine. Top each with a scoop of dairy free vanilla ice cream, serve immediately with a straw & spoon.
This California Strawberry Sunrise recipe is a great way to spice up your happy hour! The simple blend of California strawberries, fresh orange juice, and agave syrup creates a refreshing cocktail with just the right amount of sweetness.
6 Tbsp non-fat plain Greek yogurt, room temperature
3 cups diced strawberries
1 Tbsp honey
1 batch of your go-to buttercream frosting, or store bought
To make Cupcakes:
Preheat the oven to 325 degrees. Line two 12-cup muffin tins with 18 paper liners.
In a medium mixing bowl, whisk together the flour, baking powder, and salt.
Using a stand mixer, cream together the butter and sugar on medium-high speed until pale and fluffy, about 8 minutes. Add the eggs, one at a time, beating them in thoroughly between each and scraping the sides of the bowl as necessary. Add the vanilla, and mix well.
Reduce the speed to low, and add the flour mixture in two batches, alternating with the Greek yogurt. Beat until well incorporated.
Divide the batter evenly between the 18 lined muffin cups, about ¼ cup in each.
Bake until a toothpick inserted in the middle comes out clean, about 30 minutes. Let cool thoroughly on a wire rack.
Stir the honey into the diced strawberries and mix well.
Spoon buttercream frosting into a pastry bag fitted with a large round tip.
Using a teaspoon, scoop out a hole in the center of each cupcake. Fill the hole with 1-2 teaspoons of the strawberry mixture. Then pipe a large round of the buttercream around the strawberry filling. Top off with more strawberry filling.
Refrigerate until ready to serve.
Serving size: 1 cupcake Calories: 232 kcal Fat: 11.2 g Saturated fat: 6 g Trans fat: 1 g Carbohydrates: 30 g Sugar: 23 g Sodium: 241 mg Fiber: 0.6 g Protein: 2.5 g Cholesterol: 52 mg
We love any excuse to grill, and these Strawberry Jalapeño Salsa Pork Chops are no exception. Try to choose pork chops that are about 1 ½ inches thick; this will prevent them from drying out and becoming overdone.
In the bottom of a 9x9 pan, add honey, balsamic and roasted garlic. Whisk to combine.
To grill the Pork Chops:
Season pork with salt & pepper on each side. Nestle into the marinade, covering all sides. Cover and marinade for 1 hour to 24 hours, turning chops 2-3 times.
To grill, remove from marinade. Let sit for 20 minutes to remove chill. Cook using a cast iron skillet over medium-high heat or on an outdoor grill. Chops should cook in about 4-6 minutes each side, depending on thickness. Let sit 10 minutes before cutting.
To make Strawberry Jalapeño Salsa:
While pork chops are cooking, make salsa. In a chopper, add red onion, jalapeño, cilantro and juice from one lime. Pulse to chop into medium chunks.
Remove stems from strawberries. Chop into small, bite sized pieces.
In a bowl, add strawberries and honey; stir. Add onion and pepper mixture. Season with a sprinkle of salt. Let sit for about 5 minutes.
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.