Strawberry Pineapple Mojito

Strawberry Pineapple Mojito

You’ll be enjoying happy hour all summer long with this Strawberry Pineapple Mojito recipe from our friend Yvette at Muy Bueno Cooking.

Strawberry Pineapple Mojito
  • ¼ tsp honey
  • 1 Tbsp raw sugar for rims
  • 12 fresh mint leaves
  • 2 lime wedges
  • 6 strawberries
  • 1 pineapple slice, wedged
  • 1 lime, juiced
  • ½ tsp raw sugar
  • Ice
  • 4 oz white rum or silver tequila
  • 1 cup pineapple juice
  • Sparkling water
  1. Place raw sugar on a small plate. Rim the lip of two tall glasses with honey and press into the raw sugar. Set aside.
  2. 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.
  3. 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.


Strawberry Cabbage Smoothie

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.

Strawberry Cabbage Smoothie
  • 7 oz chopped red cabbage, frozen
  • 1½ - 2 cups cold water
  • 2 cups sliced strawberries, frozen (about 10 medium berries)
  • 1 small banana, sliced and frozen
  • ⅔ cup plain 2% Greek yogurt
  1. 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.
  2. Next, add strawberries, banana and Greek yogurt and blend again until smooth. Leftovers may be stored in the refrigerator for up to 24 hours.


Strawberry Float

Strawberry Float

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.

Strawberry Float
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
  • 16 oz. sparkling water
  • 2 scoops dairy free vanilla ice cream
Strawberry Syrup
  • 16 fresh California strawberries, hulled and chopped
  • ¼ cup honey/maple syrup
  • ¼ cup water
To make Strawberry Syrup:
  1. 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:
  1. 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.


Strawberry Nice Cream

3 Ingredient Strawberry Nice Cream

Love ice cream but don’t love all the sugar, fat, and calories? Give this Strawberry Nice Cream a try!

Strawberry Nice Cream
  • 3 bananas, chopped in large pieces and frozen
  • 2 cups California Strawberries, chopped, divided
  • 1 tsp vanilla extract
  1. Combine bananas, 1 cup California strawberries and vanilla in a blender container; blend until smooth.
  2. Stir in remaining strawberry pieces and pour into a chilled 9x5x3 metal loaf pan. Cover with plastic wrap and freeze for 2 hours.
  3. Remove from freezer, let sit for 10 minutes to soften enough to scoop and serve. Can also be enjoyed immediately after blending.


Strawberry Cucumber Salad

Strawberry Cucumber Salad

This Strawberry Cucumber Salad is refreshing any time of year. With simple ingredients, it’s a great mid-week meal for the whole family.


Strawberry Cucumber Salad
Prep time: 
Total time: 
Serves: 6 Servings
  • 3 Tbsp rice vinegar
  • 1½ tsp chopped fresh dill
  • 1½ tsp chopped fresh mint
  • ½ tsp ground cumin
  • ½ tsp sweet paprika
  • ½ tsp salt
  • ½ tsp sugar
  • ¼ cup extra virgin olive oil
Strawberry Cucumber Salad
  • 4½ cups (1½ pounds) California strawberries, stemmed and quartered
  • 1 medium cucumber, peeled, seeded and cut into ½ inch dice
  • ¾ cup Italian parsley leaves
  • 4 green onions, chopped
  • 6 radishes, thinly sliced
To make the Vinaigrette:
  1. In bowl, whisk together all vinaigrette ingredients except oil.
  2. Whisk in oil until blended.
To make the Strawberry Cucumber Salad:
  1. In large bowl, toss salad ingredients with vinaigrette until coated.
  2. Mound salad on 6 chilled plates, dividing it equally. Serve immediately.
Nutrition Information
Serving size: 174 grams Calories: 174 kcal Fat: 10 g Trans fat: 0 g Carbohydrates: 11 g Sugar: 7 g Sodium: 199 mg Fiber: 3 g Protein: 1 g Cholesterol: 0 mg


Find more California Strawberry Recipes here!


California Strawberry Sunrise

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.

CA Strawberry Sunrise


California Strawberry Sunrise
Serves: 1, 10 oz coktail
  • 4 ounces fresh orange juice
  • 3 ounces fresh strawberries, sliced
  • 2 ounces tequila
  • 1 ounce agave syrup
  • 1 tsp Grand Marnier
  • Dash of fresh lemon juice
  • Garnish with orange wheel, fresh strawberry, mint spring
  1. Combine orange juice and strawberries in a blender
  2. Pulse to puree
  3. Strain into cocktail shaker
  4. Add ice, tequila, and agave syrup and shake until frost forms on shaker
  5. Pour into stem glass, finish with a spritz (dash) of fresh lemon juice and garnish as suggested
Nutrition Information
Serving size: 1 drink Calories: 340 kcal Fat: 0.7 g Saturated fat: 0 g Trans fat: 0 g Carbohydrates: 51 g Sugar: 43 g Sodium: 4 mg Fiber: 2 g Protein: 1.5 g Cholesterol: 0 mg


Strawberry Shortcake Cupcakes

Strawberry Shortcake Cupcakes

Naturally sweet California strawberries shine in these Strawberry Shortcake Cupcakes. They are so easy to make and will please any crowd, so go ahead and give them a try!

Strawberry Shortcake Cupcakes
Serves: 12 cupcakes
  • 1½ cups flour, plus 2 Tbsp
  • 1½ tsp baking powder
  • 1 tsp kosher salt
  • 1 cup (2 sticks) salted butter, room temperature
  • 1 cup sugar, plus 2 Tbsp
  • 4 large eggs, room temperature
  • 6 Tbsp non-fat plain Greek yogurt, room temperature
To assemble
  • 3 cups diced strawberries
  • 1 Tbsp honey
  • 1 batch of your go-to buttercream frosting, or store bought
To make Cupcakes:
  1. Preheat the oven to 325 degrees. Line two 12-cup muffin tins with 18 paper liners.
  2. In a medium mixing bowl, whisk together the flour, baking powder, and salt.
  3. 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.
  4. Reduce the speed to low, and add the flour mixture in two batches, alternating with the Greek yogurt. Beat until well incorporated.
  5. Divide the batter evenly between the 18 lined muffin cups, about ¼ cup in each.
  6. Bake until a toothpick inserted in the middle comes out clean, about 30 minutes. Let cool thoroughly on a wire rack.
To assemble:
  1. Stir the honey into the diced strawberries and mix well.
  2. Spoon buttercream frosting into a pastry bag fitted with a large round tip.
  3. 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.
  4. Refrigerate until ready to serve.
Nutrition Information
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



Strawberry Jalapeño Salsa Pork Chops

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.

Strawberry Jalapeño Salsa Pork Chops
Honey Balsamic Marinade
  • ¼ cup honey
  • ½ cup Balsamic Vinegar
  • 2 cloves roasted garlic (raw is fine too)
Pork Chops
  • Salt & Pepper to taste, about ¼ teaspoon each
  • 2 pounds center cut pork chops (boneless)
Strawberry Jalapeño Salsa
  • ½ cup red onion
  • 1 jalapeño pepper, seeds and ribs removed
  • 16 ounces California strawberries, washed
  • 1 handful cilantro
  • 1 tsp honey
To make the Honey Balsamic Marinade:
  1. In the bottom of a 9x9 pan, add honey, balsamic and roasted garlic. Whisk to combine.
To grill the Pork Chops:
  1. 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.
  2. 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:
  1. 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.
  2. Remove stems from strawberries. Chop into small, bite sized pieces.
  3. 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.
To serve:
  1. Top grilled chops with Strawberry Jalapeño Salsa.


Simple California Strawberry Smoothie

Refreshing California Strawberry Smoothie

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!


Simple California Strawberry Smoothie
Prep time: 
Total time: 
Serves: 2 smoothies
  • 1-2 cups fresh strawberries, stems removed
  • 1 cup vanilla non-fat yogurt
  • ½ cup orange juice
  • 1 medium banana
  • 4 Tbsp granola (optional)
  1. Combine the first four ingredients in a blender and blend on high until smooth.
  2. Pour into two tall glasses. Top each with about 2 Tbsp of granola (optional).
You can also use your favorite milk instead of orange juice for a creamier blend.
Nutrition Information
Serving size: 1 smoothie Calories: 272 kcal Fat: 4 g Saturated fat: 1 g Trans fat: 0 g Carbohydrates: 55 g Sugar: 35 g Sodium: 59 mg Fiber: 6 g Protein: 8 g Cholesterol: 10 mg

Strawberry Shortcake French Toast

Strawberry Shortcake French Toast

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.

Strawberry Shortcake French Toast
Serves: 3 servings
  • 2 cups whole milk
  • ¼ cup cornstarch
  • ½ cup + 2 Tbsp sugar
  • 1 large egg
  • 3 large egg yolks
  • Pinch of salt
  • 4 tbsp unsalted butter
  • 2 tsp vanilla
French Toast
  • 9 slices crusty bread
  • 3 large eggs
  • 2 tsp vanilla bean paste
  • 1½ cups half and half
  • 2 Tbsp unsalted butter
Strawberry Coulis
  • 1 pound fresh California strawberries
  • ¼ cup sugar
  • Zest of 1 lemon
  • Whipped cream
  • Granola
  • Sliced strawberries
To make Filling:
  1. Combine cornstarch and ½ cup milk and stir to dissolve. Beat whole eggs and yolks into cornstarch mixture; set aside.
  2. Prepare an ice bath; set aside.
  3. 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.
  4. 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:
  1. In shallow bowl like a pie pan, whisk together the eggs, half and half, and vanilla bean paste.
  2. 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.
  3. 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:
  1. In a large sauce pan, add fresh strawberries, sugar, and lemon zest and bring to a boil.
  2. 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.
To serve:
  1. 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.
We used Oats & Honey granola, but check out our Farmer's Wife Strawberry Granola for an extra homemade touch.
Nutrition Information
Calories: 726 kcal Fat: 21 g Saturated fat: 10 g Trans fat: 0 g Carbohydrates: 112 g Sugar: 37 g Sodium: 986 mg Fiber: 5 g Protein: 23 g Cholesterol: 183 mg