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
Author: 
Serves: 3 servings
 
Ingredients
Filling
  • 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
Toppings
  • Whipped cream
  • Granola
  • Sliced strawberries
Instructions
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.
Notes
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

 


Farmer’s Wife Strawberry Granola

Farmer's Wife Strawberry Granola

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!

Farmer's Wife Strawberry Granola
Serves: 17, ½ cup servings
 
Ingredients
  • 3 cups old-fashioned oats
  • ½ cup sliced almonds
  • ½ cup cashew pieces
  • ½ cup unsweetened shredded coconut
  • ¾ tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp salt
  • ⅓ cup honey
  • 3 Tbsp brown sugar
  • 2 Tbsp vegetable oil
  • 1 cup assorted dehydrated strawberries and mango
Instructions
  1. 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.
  2. 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.
Nutrition Information
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

 


Strawberry and Blackberry Kale Salad

Berries and kale – talk about a superfood salad! Our Strawberry and Blackberry Kale salad is full of antioxidants, fiber, and vitamins to keep you feeling your absolute best.

Strawberry and Blackberry Kale Salad
Serves: 2 servings
 
Ingredients
Salad
  • 2- 5 oz grilled chicken breasts, sliced
  • 1 lb lacinato kale, rinsed, hard stems removed, tear or chop into bite-sized pieces
  • 8 oz California strawberries, rinsed, hulled and halved
  • 4 oz blackberries
  • 2 Tbsp Gorgonzola cheese
Dressing
  • 3 Tbsp strawberry balsamic vinegar (can also use balsamic vinegar or red wine vinegar)
  • 1 Tbsp extra virgin olive oil
  • 2 tsp honey
Instructions
  1. Put kale into a large mixing bowl, set aside. In a small bowl, whisk together the vinegar, olive oil and honey. Pour dressing over kale and massage well, making sure the kale absorbs dressing.
  2. Add chicken breast, California strawberries, blackberries, and gorgonzola. Serve immediately or chill for a few minutes.
Notes
Exchanges: 1 Fruit, 3.5 Vegetable, 5 Very Lean Meat, 0.5 Medium-Fat Meat, 1.5 Fat
Nutrition Information
Serving size: 520 g Calories: 393 kcal Fat: 13 g Saturated fat: 4 g Trans fat: 0 g Carbohydrates: 46 g Sugar: 17 g Sodium: 536 mg Fiber: 10 g Protein: 32 g Cholesterol: 43 mg

 


Strawberry Rhubarb Parfloat (Float)

Strawberry Rhubarb Parfloat

Strawberries, rhubarb, and oranges are the stars of this impressive float! This indulgent Strawberry Rhubarb Parfloat snack is so much more than the ice cream float of your childhood. This grown-up version combines fruits AND a vegetable (never could’ve snuck that past your 10 year old self), and has the sophisticated, subtle peppery flavor of basil syrup. Plus, there’s the added benefit of over 100% of your daily value of vitamin C. Enjoy!

Strawberry Rhubarb Parfloat
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
 
Ingredients
Rhubarb Syrup
  • 2 lbs rhubarb, trimmed and cut into 5-inch pieces
  • 2 cups sugar
Orange Milk
  • 3 oranges
  • 3 cups skim milk
  • 3 Tbsp sugar
Basil Syrup
  • 1 cup sugar
  • ¾ tsp light corn syrup
  • ¼ vitamin C powder
  • ¾ cup Thai or Italian basil leaves, loosely packed
To assemble
  • ½ lb fresh California strawberries, stemmed and diced
  • 1½ pints vanilla bean ice cream
  • 1½ cups seltzer
  • 6 basil sprigs
Instructions
To make Rhubarb Syrup:
  1. In heavy-bottomed saucepan, heat rhubarb and sugar with 2 tablespoons water over low heat, covered, about 10 minutes or until rhubarb is soft, stirring occasionally.
  2. Strain syrup through fine strainer or colander lined with cheesecloth. Refrigerate.
To make Orange Milk:
  1. Remove zest (orange part of skin) from oranges with vegetable peeler.
  2. In saucepan, heat milk and zest to just below boil; remove from heat and steep, covered, 1 hour. Strain; add sugar. Refrigerate.
To make Basil Syrup:
  1. In saucepan, simmer sugar, corn syrup and vitamin C with ½ cup water until slightly thickened. Cool.
  2. In blender, purée syrup with basil and pinch of salt; strain through fine strainer. Refrigerate.
To assemble:
  1. Sweeten strawberries with sugar to taste.
  2. For each serving, in chilled 16-ounce glass, layer ¼ cup Rhubarb Syrup, 2 tablespoons diced strawberries, two ¼-cup scoops ice cream, ½ cup Orange Milk, and 2 more tablespoons diced strawberries. Add ¼ cup seltzer; drizzle with 2 tablespoons Basil Syrup. Garnish with 1 basil sprig.
Nutrition Information
Serving size: 1 float Calories: 846 kcal Fat: 18 g Saturated fat: 10 g Trans fat: 0.5 g Carbohydrates: 162 g Sugar: 152 g Sodium: 123 mg Fiber: 6 g Protein: 11 g Cholesterol: 87 mg

 


Fresh Strawberry Scones

Fresh Strawberry Scones

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!

Fresh Strawberry Scones
Serves: 8 Servings
 
Ingredients
  • 1¾ cup unbleached flour
  • 4 Tbsp butter, refrigerated
  • 2 tsp baking powder
  • ½ cup fruit juice concentrate (we used orange)
  • ¼ cup plus 1 Tbsp skim milk
  • 1 tsp lemon zest
  • 2 cups sliced California strawberries
  • 4 Tbsp strawberry jam
Instructions
  1. In a large mixing bowl, stir the flour and baking powder together.
  2. Cut in the cold butter until the mixture resembles coarse crumbs.
  3. 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.
  4. 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.
  5. Once dough is ready, prepare a baking sheet by sprinkling it with a generous amount of flour.
  6. 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.
  7. 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.
  8. Serve when cooled just enough to handle, or store covered and re-heat in the toaster oven to crisp.
Notes
Special equipment recommended, preferably a rubber spatula or a plastic dough divider.
Nutrition Information
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

 


Strawberry Chocolate Chip Crepe

Strawberry Chocolate Chip Crepe

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.

Enjoy!

Strawberry Chocolate Chip Crepe
Serves: 48 crepes
 
Ingredients
Strawberry Grand Marnier Sauce
  • 2 cups sugar
  • ¾ cup orange juice
  • 2 lbs fresh California strawberries, stemmed
  • 6 Tbsp Grand Marnier
Crepes
  • 1 lb cream cheese
  • ½ cup sour cream
  • ½ cup confectioner's sugar
  • ½ tsp vanilla extract
  • ¾ cup semi-sweet chocolate chips
  • 8 oz fresh California strawberries, sliced
  • 1½ cups (3 sticks) butter
Instructions
To make Strawberry Grand Marnier Sauce:
  1. In saucepan, heat sugar and orange juice until sugar dissolves; cool.
  2. In blender, puree strawberries with orange juice mixture and Grand Marnier. Strain.
To assemble Crêpes:
  1. In electric mixer with paddle attachment, mix cream cheese, sour cream, sugar and vanilla until smooth.
  2. Add chocolate chips; mix just until chips are evenly incorporated.
  3. 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.
  4. Repeat with remaining crêpes. Refrigerate, covered.
For each serving, to order:
  1. In sauté pan, melt 1 tablespoon butter over medium heat.
  2. Cook 2 crêpes about 4 minutes on each side or until golden brown and warmed through.
  3. Place crêpes on plate; spoon ¼ cup Strawberry-Grand Marnier Sauce on top. Garnish with sliced strawberries.
Nutrition Information
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

 


Strawberry Souffle Pancake

Strawberry Souffle Pancake

The perfect brunch – a fluffy souffle pancake topped with airy powdered sugar and fresh, sweet strawberries.

Don’t be afraid to share your attempt with us on social – we love to see your take on these delicious recipes!

Enjoy!

Strawberry Souffle Pancake
Serves: 24 servings
 
Ingredients
Batter
  • 2½ quarts half-and-half (divided)
  • 36 large egg yolks
  • 12 oz butter, melted
  • 1 cup Grand Marnier
  • 2 Tbsp granulated sugar
  • 2 Tbsp ground cinnamon
  • 1 Tbsp salt
  • 1 lb, 14 oz all-purpose flour
To serve
  • 7 lbs, 8 oz stemmed and sliced California strawberries
  • 11 oz granulated sugar
  • 3 quarts egg whites
  • 1½ cups clarified butter
  • Powdered sugar, as needed
  • Maple syrup, as desired
Instructions
Heat oven to 400°F.
To make batter
  1. In mixer bowl, using whisk attachment, mix 1 quart of the half-and-half, egg yolks, butter, Grand Marnier, granulated sugar, cinnamon and salt until blended.
  2. Gradually add flour, mixing just until combined (batter will be lumpy).
  3. Stir in remaining 1½ quarts half-and-half. Cover and refrigerate, if made ahead. (Yield: about 18 cups)
For each serving, to order
  1. In a bowl, combine 1 cup strawberries and 1 tablespoon sugar; set aside.
  2. In a separate bowl, beat ½ cup egg whites to soft peaks; set aside.
  3. In a third bowl, combine ¾ cup batter and ½ of the sugared strawberries (with juices); gently fold in beaten egg whites.
  4. In a small (7-inch) heatproof nonstick skillet, heat 1 tablespoon clarified butter over medium heat until hot. Add strawberry batter; cook 3 to 4 minutes or until edges are set.
  5. Transfer skillet to oven; bake 10 to 12 minutes or until pancake is lightly browned and center is set.
  6. Plate, top side up, and garnish with remaining ½ of the sugared strawberries. Dust with powdered sugar; serve with maple syrup, as desired.
Notes
Recipe created by Bette Kroening, Bette’s Diner (Berkeley, CA)
Nutrition Information
Serving size: 1 souffle pancake Calories: 917 kcal Fat: 41 g Saturated fat: 22 g Trans fat: 1 g Carbohydrates: 116 g Sugar: 78 g Sodium: 583 mg Fiber: 4 g Protein: 25 g Cholesterol: 368 mg

 


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 makes this recipe a breeze to put together. Plus, 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
 
Ingredients
Whole-Grain Strawberry Waffles
  • 1 cup whole-wheat pastry flour
  • ¾ cup all-purpose flour
  • 2 Tbsp cocoa powder
  • ¼ cup ground flax seed
  • ¼ cup cornstarch
  • 1 tsp baking powder
  • ¼ cup + 2 Tbsp vegetable oil, or oil of choice
  • 1½ cups skim milk
  • ½ cup non-fat plain Greek yogurt
  • 2 large eggs
  • 2 Tbsp sugar
  • 1 Tbsp vanilla
  • 1 cup frozen strawberries, chopped
Strawberry Sauce
  • 3 cups frozen strawberries, slightly softened
  • 2 Tbsp cornstarch
  • 2 Tbsp sugar
To Serve
  • 2 cups part-skim ricotta
Instructions
To make Whole-Grain Strawberry Waffles:
  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.
To make Strawberry Sauce:
  1. 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.
  2. 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.
To serve:
  1. Top waffles with ½ cup ricotta per person, then pour strawberry sauce on top.
Nutrition Information
Serving size: 1 waffle Calories: 831 kcal Fat: 37 g Saturated fat: 9 g Trans fat: 0.5 g Carbohydrates: 93 g Sugar: 26 g Sodium: 223 mg Fiber: 10 g Protein: 32 g Cholesterol: 135 mg

 


Strawberry Buckwheat Porridge

Healthy and comforting? Check! Try this delicious Strawberry 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?

Strawberry Buckwheat Porridge
Serves: 4
 
Ingredients
  • 1 cup raw buckwheat groats (different than kasha, which is roasted)
  • 1½ cups water
  • 1½ 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
Instructions
  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.
Nutrition Information
Serving size: 341 g Calories: 283 kcal Fat: 7 g Saturated fat: 1 g Trans fat: 0 g Carbohydrates: 48 g Sugar: 12 g Sodium: 70 mg Fiber: 8 g Protein: 9 g Cholesterol: 0 mg

 


Soufflé Omelet with Balsamic Strawberries

This Soufflé Omelet with Balsamic Strawberries is a great breakfast! Garnished with mint and powdered sugar, this dish tastes as good as it looks!

 

Soufflé Omelet With Balsamic Strawberries
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1½ cups (about 8 oz) fresh California strawberries, stemmed and quartered
  • 1 Tbsp chopped fresh mint
  • 1 Tbsp aged balsamic vinegar
  • 2 tsp granulated sugar, divided
  • 2 large eggs, separated
  • ¼ tsp vanilla extract
  • 2 tsp unsalted butter
  • Confectioners’ sugar, as needed
Instructions
  1. In bowl, combine strawberries, mint, vinegar and 1½ teaspoons of the granulated sugar; set aside.
  2. In small bowl, whisk egg yolks with vanilla and remaining ½ teaspoon granulated sugar for 1 minute or until slightly thickened.
  3. In bowl of electric mixer, beat egg whites until they form soft peaks.
  4. With rubber spatula, fold yolks into whites until no streaks remain.
  5. In 10-inch nonstick skillet over medium heat, melt butter. (To make 2 individual omelets, use 6-inch nonstick skillet.)
  6. When butter is sizzling, add egg mixture, spreading it into an even layer with spatula.
  7. Cover pan; reduce heat to low. Cook omelet 3 to 4 minutes or until golden brown on bottom and barely set on top.
  8. Spoon strawberries down center of omelet; with spatula, fold omelet in half over filling. Slide omelet onto plate; dust with confectioners’ sugar.
Nutrition Information
Serving size: 1 omelet Calories: 174 kcal Fat: 9 g Saturated fat: 4 g Trans fat: 0 g Carbohydrates: 17 g Sugar: 13 g Sodium: 75 mg Fiber: 2 g Protein: 7 g Cholesterol: 196 mg