Looking for a unique, refreshing beverage using strawberries? Try this strawberry horchata recipe from Mama Latina Tips. Not only is it yummy and satisfying, it’s an easy way to incorporate a serving of 8 strawberries into your diet.
Plus, since California strawberries are available all year long, you can make this throughout the year. Try it out!
1 small cinnamon stick (or about 1-1/2 tsp ground cinnamon)
1 cup almond beverage
½ teaspoon vanilla extract
1¼ pounds of strawberries, plus a few extra for garnishing, washed and hulled
6 cups of water
Mix rice flour, cinnamon stick and almond beverage in a blender or food processor until cinnamon is completely pulverized. Pour into a small pot and warm over medium-high heat until it starts to boil. Add vanilla extract, turn the heat off and set aside.
In a food processor or blender, combine strawberries (remember to leave a few extra for garnishing), condensed milk and one cup of water. Mix until well integrated and as smooth as possible.
Strain rice flour mixture into the water, pour the strawberry-condensed milk mixture and mix well. Adjust for sweetness.
Either cut in half or chop strawberries to garnish the glasses.
This strawberry and flan recipe from our friend Lola Dweck at Lola’s Cocina is a fun strawberry dessert your family will love! Pairing the tartness of the strawberries with the sweet creaminess of the flan makes for a unique dessert.
Try out this recipe – your taste buds will thank you!
1 teaspoon grated lime zest, reserve a pinch for garnish
1 pound of California strawberries, hulled and sliced
Heat oven to 350 degrees Fahrenheit.
Prepare caramel by dissolving sugar in a small saucepan over low-medium heat. Once sugar comes to a boil, stir it frequently with a wooden spatula until smooth. Working quickly, pour caramelized sugar mixture into flan pan and swirl to coat the bottom and sides. Do not touch or attempt to taste caramel – it is extremely hot!
Combine evaporated and condensed milks, eggs, cream cheese and vanilla extract and blend until smooth, about 30 seconds.
Prepare baño María (water bath) by arranging flan pan into a larger baking pan and place in oven. Pour enough hot water into the larger baking pan to come halfway up the sides of flan pan.
Bake for 45 to 60 minutes (depends on oven), or until center of flan is set. Insert a thin-bladed knife into center to check, it should come out clean. It is okay if knife comes out slightly wet because flan will continue to cook as it cools and sets.
Let water cool before removing flan pan from water bath and refrigerate until ready to serve.
To de-mold flan, run a knife carefully around the edges without cutting into flan. Place plate over pan and invert onto a plate. Flan should come out easily with caramel sauce.
Garnish with freshly sliced California strawberries and lime zest. Quick tip: using an egg slicer to cut strawberries creates uniform slices.
We love this recipe and post from Jennifer Farley at Savory Simple – Enjoy!
I love enjoying yogurt pops during the hot summer months. They’re a healthy, easy-to-prepare snack that everyone loves! Strawberries add the perfect level of brightness, flavor and beautiful color, and I’ve packed a ton of them into this recipe. It feels like having dessert! I like using some granola for a bit of texture as well. While you could throw a bit extra into the pops themselves, they lose some of that texture when mixed with the yogurt. Sometimes as the popsicles begin to melt, I like to dip them in more granola for extra crunch!
There’s a reason I can never get enough strawberries. Just one serving of eight strawberries is packed with Vitamin C, fiber, potassium, folate and antioxidants. How could I not want to enjoy eight strawberries a day!
Want to know something that I’ve realized over the last week? Everybody loves strawberries. Sorry Raymond, but it’s really strawberries that everybody loves. Grown-ups, kids, grandmas, dogs, everyone. Truly, have you ever met anyone that said, “No thank you, I don’t like strawberries.”? Neither have I.
Thankfully, California strawberries are such a fun, versatile and healthy food to add into our diets and they’re available year around. Whether it’s eating them straight up or adding them to a salad, baked goods, or even a margarita, the ways to get your “8-a-day” in are endless.
Did you know that one serving of strawberries contains more vitamin C than an orange? 140% to be exact. And even better, despite being sweet they’re naturally low in sugar. One serving of strawberries has half the amount of sugar of an apple. In addition, strawberries are loaded up in antioxidants, phytochemicals fiber and potassium.
And while California strawberries are available year around, summer is just around the corner and nothing screams “summer” better than a bowl of fresh strawberries. And ice cream. Summer always comes with ice cream. And because of that, I decided to create the perfect Dairy-Free Strawberry Ice Cream using California strawberries that you can indulge in guilt-free all summer long.
I’m not going to lie, creating a dairy-free ice cream that wasn’t overly icy was no easy feat. Alternative milks tend to have a higher water content than traditional dairy and tend to make an “icy” ice cream. In addition the water content for those beautiful juicy strawberries can add to that iciness.
So here’s how I fixed that problem… First, I added some eggs to the ice cream base to create more of a “custard” and make the base a bit creamier. And second, I reduced the strawberries down over some heat to remove some of the liquid and concentrate the strawberry flavor.
When the ice cream is done, I filled up a large freezer-proof jar and store it in the freezer. We can dig in at any time.
This Dairy-Free Strawberry Ice Cream is the perfect example of that. Not only were we able to add fresh California strawberries to it, but I was able to omit the refined sugar by using honey instead and use nothing but simple ingredients.
Next time you grab a giant flat of California strawberries don’t forget this recipe, it’s the perfect way to use up those last few strawberries that you don’t want to go bad.
In a medium saucepan, combine the almond milk, ½ cup of honey, coconut milk and vanilla extract. Whisk the ingredients over medium heat. Once it is hot, slowly drizzle the beaten egg into the saucepan vigorously whisking. Continue to whisk for 3 to 4 minutes, pour into a large bowl and set aside to cool.
Meanwhile, add the strawberries, remainder of the honey and lemon juice to a large saucepan over medium heat. Frequently stir the strawberries as the fruit breaks down. Continue to cook and reduce the strawberries down until they are a jam-like consistency, about 10 minutes.
Add the strawberries to the large bowl with the ice cream base and whisk in the strawberries. Let the ice cream base come to room temperature. Once it is at room temperature, add the ice cream base to your ice cream maker and follow manufacturers instructions.
This post was created by Michelle Smith from thewholesmiths.com.
Roasted Strawberries and Clotted Cream Ice Cream are a great pair for dessert on any occasion!
Simply hearing the words “strawberries and cream” brings me tremendous joy. There’s something so perfect and decadent about the combination, whether it’s a bowl of fresh strawberries and freshly whipped cream, a classic strawberry shortcake, or a more elegant dessert. When I recently came upon clotted cream at the grocery store, I immediately knew I wanted to pair it with strawberries. In case you’re unfamiliar, clotted cream is a thick, spreadable cream with a high fat content. It’s a UK product, but I’ve been finding it more frequently in the states, and I love throwing it into desserts for some added luxury. If you can’t get your hands on clotted cream, fear not. Mascarpone cheese can be substituted in this recipe as well. It’s thicker, but the flavor is similar and it will yield very similar results. Creme fraiche would also work.
Roasting strawberries is a wonderful way to enhance their flavors. The recipe will still work if you simply puree the berries without roasting them first, but I highly recommend taking this extra step. Also, since the base needs to be very cold before it goes into the ice cream maker, I like dividing this recipe into two parts when I manage to plan in advance. Basically, I follow steps 1-5 the day before I plan to serve the ice cream, and let it chill overnight in the refrigerator. It’s ready to go in the morning! (Note: I recommend doing this will all ice cream recipes when possible).
Optional: 1 tablespoon orange liqueur, such as Grand Marnier
Preheat the oven to 400 degrees F and line a baking sheet with aluminum foil. Place the strawberries in a large bowl, and toss with ¼ cup of the sugar to coat evenly. Spread on the prepared baking sheet and roast for 15-20 minutes, stirring and gently flipping the strawberries every 5 minutes. Allow to cool briefly, then transfer the berries and roasting liquid back into the same bowl. Use an immersion blender to puree (a regular blender or food processor will also work).
In a large bowl, vigorously whisk together the egg yolks and remaining sugar.
Place the half-and-half, clotted cream and vanilla in a medium saucepan over medium-high heat. Gently stir the mixture a few times as it heats up to help the clotted cream melt into the other ingredients.
Once the cream is just simmering, turn the heat to low. Briefly re-whisk the yolks, then ladle in the cream while whisking. Carefully pour the mixture back into the saucepan, using a spatula to scrape everything out of the bowl. Over low heat, stir the mixture for several minutes until it thickens slightly and coats the back of the spatula. Stir in the pureed strawberry mixture, along with the orange liqueur, if using. (Note: adding some alcohol to ice cream improves its texture).
Pour the ice cream base into a clean container (I like to use a quart-sized liquid measuring cup), and press plastic film directly against the surface to prevent a skin from forming. Place in the refrigerator and chill until very cold.
Prepare in an ice cream machine according to manufacturer's instructions.
When it comes to power food combos, nothing beats strawberries and chocolate. Although dipping strawberries in melted chocolate is a delicious (and foolproof!) way to enjoy this food pairing, I thought it’d be fun to create a recipe that incorporated a few other foods that my kids and I enjoy eating, like pudding, graham crackers, and yogurt. So Chocolate Strawberry Crunch Parfaits were a great option!
Since I’m not a great baker and I don’t have time to craft intricate recipes, I decided to keep it simple and just add a bunch of juicy, seasonal and nutrient-rich California strawberries into a beautiful parfait. Like the character, Donkey, from the movie Shrek said, “You know what everybody likes? Parfaits. Parfaits are delicious!” I agree! Not only are parfaits delicious, they are simple to make and look beautiful when served in clear glasses.
In my Chocolate Pudding Crunch Parfaits, I took sugar free instant chocolate pudding mix, added milk, creamy and protein-rich Greek yogurt, and a bit of whipped topping, then folded in a bowl of diced strawberries. I took this rich pudding mix and layered it over crumbles of chocolate graham crackers and sliced, sweet strawberries. How can this dessert get any better? Shavings of dark chocolate over the whole thing, that’s how!
If you’re wondering how this recipe is healthy, you can rest easy knowing that in each parfait, you’re not only getting a dose of bone-building calcium from milk and yogurt in the pudding, you’re also getting at least one serving of fruit. That’s right! Between the diced strawberries in the pudding and the sliced ones between the crunchy grahams and creamy pudding, you are getting your #8aDay of strawberries. Here are three health highlights about this sweet superfood:
A 2012 study published in the Annals of Neurology suggests that eating strawberries more than twice a week appears to delay cognitive aging by up to 2.5 years.
The American Diabetes Association identifies berries, including strawberries, as one of their Top 10 Diabetes Superfoods because of they have a low glycemic index and because they are packed with cancer fighting antioxidants and dietary fiber.
Have the kids help you assemble these Chocolate Pudding Crunch Parfaits for a special dessert or impress your friends at your next gathering by serving them in pretty, stemless wine glasses. Whatever the occasion (or the excuse!), enjoy!
4 sheets (about ¾ cup) chocolate graham crackers, crushed
1 tablespoon dark chocolate shavings
Whisk first 2 ingredients in a large bowl until blended and smooth. Fold in yogurt and whipped topping. Chill in refrigerator for about 10 minutes or until firm. Gently fold strawberries into pudding mix. Set aside.
Spoon about 1 tablespoon graham cracker crumbles into each glass. Top crumbles with a layer of sliced strawberries, then add about ¼ cup of pudding. Repeat layers.
Top the second layer of pudding with a dollop of whipped topping, a single strawberry and chocolate shavings.
With Valentine’s Day just around the corner, now is the time to start thinking about romantic desserts! Chocolate and strawberries are a perfect fit, and there’s no better way to say “I love you” than with this layer cake. It’s beautiful and sweet, just like that special someone in your life.
It’s also packed full of a whopping 4 cups of California Strawberries! Clinical research suggests that eating just one serving of eight strawberries is good for the whole body, promoting heart health, diabetes management, supporting brain health, and reducing the risk of some cancers. That’s pretty great for a dessert recipe, isn’t it? And since California Strawberries are available year-round, this cake is perfect not just for Valentine’s Day, but for any occasion that begs for a beautiful cake.
I’ve used an Italian meringue buttercream, which is slightly more advanced, but it also creates a much lighter frosting. It’s less dense. However, if you are new to baking layer cakes and the frosting looks overwhelming, feel free to use you favorite simple chocolate buttercream recipe. It will work perfectly well here!
6 ounces (12 tablespoons) unsalted butter, room temperature
1½ cups granulated sugar
4 large eggs, room temperature
1 cup + 3 tablespoons half-and-half
1 tablespoon pure vanilla extract
For The Macerated Strawberries:
4 cups California Strawberries, hulled and sliced
¼ cup granulated sugar
optional: 3 tablespoons Grand Marnier (Chambord would be a great choice as well)
For The Buttercream:
3 large egg whites
¾ cup granulated sugar
3 tablespoons water
8 ounces (16 tablespoons) unsalted butter, cubed and at room temperature
1 tablespoon pure vanilla extract
2 ounces unsweetened chocolate, melted and cooled
Prepare the Cake:
Preheat the oven to 350 degrees F. Lightly grease 2 8-inch cake pans with baking spray, and line with parchment paper.
In a medium-sized bowl, whisk together the flour, cornstarch, baking powder and salt. Sift in the cocoa powder and whisk to combine.
In a stand mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, approximately 5 minutes. Scrape down the sides of the bowl with a spatula. With the mixer on low speed, add the eggs one at a time, allowing each egg to fully incorporate before adding the next one. Scrape down the bowl after the 2nd and final egg, all the way to the bottom of the bowl. Combine the half-and-half and vanilla. With the mixer on medium-low, swiftly alternate between adding the dry and liquid ingredients until just combined. Scrape down the bowl and then turn the mixer on again briefly to make sure there are no more dry patches.
Divide the batter between the two cake pans, leveling out the top. Bake for 33-35 minutes, or until a toothpick comes out of the center clean. Allow to cool completely.
While the cake is baking, prepare the macerated strawberries. In a medium bowl, stir together the sliced strawberries, sugar, and Grand Marnier, if using. Cover and refrigerate for at least 30 minutes, stirring periodically.
Prepare the Buttercream:
Place the egg whites in a stand mixer fitted with the whisk attachment. Beat on medium-high speed to begin forming a soft peak.
Meanwhile, place the sugar and water in a small saucepan. Turn the heat to medium-high, and cover until steam begins to form. Remove the cover and cook until the sugar syrup reaches the soft-boil stage, 235-240 degrees F.
Carefully pour the syrup down the side of the mixing bowl so that it slowly incorporates into the whipping egg whites. Then turn the mixer up to high speed. Continue mixing until the meringue reaches room temperature, approximately 15 minutes.
Once the meringue has cooled, turn the mixer to medium speed. Slowly add the butter, one piece at a time, scraping down the sides of the bowl periodically. Once the butter has incorporated, drizzle in the vanilla extract, followed by the melted chocolate.
To frost, spread a generous amount of chocolate buttercream on top of one cake layer, followed by approximately ⅓ of the macerated strawberries (allow them to briefly drain first to keep the cake from becoming saturated). Top with the second layer of cake and cover generously with frosting. Top the cake with the remaining strawberries. Drizzle slices with the macerated strawberry liquid.
Italian meringue buttercream creates a light and airy chocolate frosting. However, any chocolate buttercream with work with this cake.