We all know that fresh, plump California strawberries are wonderful on their own, but straight out of the oven they’re an entirely different level of delicious. This Jumbo Strawberry Muffin recipe by Jennifer at Savory Simple is a great on-the-go or anytime snack.
These muffins are a simple way to use up strawberries that, by some miracle, have not yet been eaten. Pro tip: chop up fresh strawberries and freeze them before using in this recipe to help keep juices in place while the muffins bake.
4 Tbsp unsalted butter, melted and cooled slightly
1¼ cups plain, non-fat yogurt
2 tsp pure vanilla extract
1½ cups fresh or frozen chopped California Strawberries
Place an oven rack in the center position and preheat oven to 350 degrees F. Spray a jumbo muffin pan with nonstick baking spray.
Add the flour and zest to a large bowl, using clean fingers to press the zest into the flour and break up any clumps. Whisk in the baking powder and salt.
In a medium bowl, vigorously whisk the egg until it has lightened in color slightly, then add the sugar and continue vigorously whisking until the mixture is thick and pale, approximately 30 seconds. Slowly whisk in the butter, then whisk in the yogurt and vanilla until smooth.
Fold the wet ingredients into the dry until just combined. There shouldn’t be any big pockets of flour, but a few small streaks are okay. Gently fold in the strawberries.
Divide the batter evenly between the muffin tins. Bake for 27 to 32 minutes, rotating the pan halfway through. The muffins are ready when a toothpick comes out clean and the tops are a light golden brown. Cool for at least 5 minutes, then transfer to a wire rack.
Avoid chopping the strawberries too small or you’ll release too much liquid. Aim for blueberry-sized pieces. Chop and freeze the strawberries before adding them, since that will keep the juices in place while the muffins bake.
Serving size: 1 jumbo muffin Calories: 455 kcal Fat: 9 g Saturated fat: 5 g Trans fat: 0 g Carbohydrates: 80 g Sugar: 38 g Sodium: 191 mg Fiber: 2 g Protein: 11 g Cholesterol: 54 mg
The idea of making a homemade strawberry tart from scratch might sound intimidating, but I promise it’s not difficult at all! The key to preparing simple tarts at home is to use a few good quality ingredients and not much else. Fresh California strawberries, creamy mascarpone cheese, sugar, pure vanilla extract, and a delicate dough are all you need to create a lovely homemade tart. I’ve suggested a very forgiving tart dough recipe here, but you can certainly use a store-bought pie crust if you’re not ready to venture into homemade dough just yet.
I have a few recipe tips for you to help make this a fun, easy baking experience:
Keep in mind that because these tarts are smaller, it’s easier to roll the dough into the pans. I’ve used 4.75-inch fluted tart pans with removable bottoms. Use your thumb to gently press the dough into the fluted sections.
If you’re using homemade dough, weigh it down with beans wrapped in foil while baking to prevent the dough from puffing up. If you’re using store-bought dough, you can skip the beans and just prick the bottom with a fork several times to let air escape.
Try to select similarly sized strawberries for the tart; it will create a beautiful, even presentation when you go to layer the berries over the filling. If your strawberries are very sweet, the tart will be plenty sweet on its own with the mascarpone filling. If they could use a little pick me up, dust some powdered sugar on top.
Tart Shells (2, 9-inch store-bought pie crusts may be substituted)
2¾ cups all-purpose flour (12 oz)
3 Tbsp granulated sugar
8 oz unsalted butter, chilled and cubed
2 large egg yolks
¼ cup cold water
½ tsp pure vanilla extract
24-32 small to medium strawberries (6-8 per tart, see notes), hulled and sliced in half
8 oz mascarpone cheese
1 Tbsp granulated sugar
½ tsp pure vanilla extract
Confectioners’ sugar for serving (optional)
To make the Tart Shells (see notes if using store-bought):
Place the flour and sugar in a food processor and pulse a few times to combine. Add butter and pulse several more times until the butter is incorporated.
In a small bowl, whisk together the eggs, water, and vanilla. With the machine running, add the liquid ingredients until the dough forms. Turn the mixture out onto plastic wrap, kneading once or twice if there are unevenly mixed spots, then flatten and chill for two hours.
On a lightly floured surface, roll the dough to about ¼ inch thin, then divide into quarters. One at a time, roll each piece around a rolling pin, then unroll into the tart shell, gently pressing the dough into the flutes. Trim away excess dough, and chill for 15 minutes while preheating the oven to 375 degrees F.
Place the tart pans on a baking sheet. Use a fork to prick several holes in the bottom of the dough, then top with foil and dried beans. Bake for around 15 minutes, carefully removing the beans midway through, until the dough has firmed up on the bottom. Allow to cool.
To make the Filling:
In a small bowl, combine the mascarpone, sugar, and vanilla extract, stirring until smooth. Use a small spatula or spoon to spread evenly between the 4 tart shells (about 2 tablespoons each).
Layer the strawberries on top of the filling, starting with the outer circle and moving toward the center.
If using, dust with a light layer of sifted confectioners’ sugar.
Tart should be served within 2-3 hours for best results.
I recommend starting with 2 pints of strawberries. There will be leftovers, but you’ll be able to pick through the berries to find ones that are similarly sized for presentation If using store-bought pie dough, roll into the tart shells and bake according to package instructions. Allow to cool before adding the filling.
Serving size: ¼ mini tart Calories: 280 kcal Fat: 19 g Saturated fat: 11 g Trans fat: 0.5 g Carbohydrates: 24 g Sugar: 7 g Sodium: 11 mg Fiber: 1 g Protein: 4 g Cholesterol: 71 mg
These Strawberry Whoopie Pies are such a fun treat to make for family and friends.
It is generally accepted that whoopie pies originated in New England, where they are a Pennsylvania Amish tradition. Traditionally, they were made with vegetable shortening and not butter, and the two soft cookies were made of leftover batter. While the most common combination is a chocolate cookie with creamy white filling, there are lots of other unique variations to try.
In a large bowl, mix the box cake, eggs and oil to create a gooey batter. Roll into balls and place on a cookie sheet a couple of inches apart. Bake according to box cake package directions. Remove from oven and let cool.
To make Strawberry Filling:
In another large bowl, place butter and beat until creamy. Add powdered sugar and vanilla and beat until fluffy. Add the diced strawberries and fold with a spatula until well incorporated.
To assemble Whoopie Pies:
Take one cookie and top with filling. Add strawberry slices and top with another cookie to create the whoopie sandwich.
*We used Duncan Hines Classic Yellow Cake Mix Nutrition information calculated based on a 12 pie yield.
Serving size: 1 whoopie pie Calories: 451 kcal Fat: 27 g Saturated fat: 8 g Trans fat: 0.5 g Carbohydrates: 49 g Sugar: 36 g Sodium: 250 mg Fiber: 0 g Protein: 4 g Cholesterol: 101 mg
Bite-sized desserts are so much fun! These Mini Creamy Strawberry Empanadas by dietitian Sylvia Klinger of Hispanic Food Communications, Inc. make the perfect bite-sized treat. While empanadas are traditionally filled with savory ingredients, this sweet variation shows just how versatile these pastry turnovers can be.
1 package frozen empanada disks (thawed) or 2 refrigerated pie crusts
1 large egg white - mixed egg white with 1 tsp water
Preheat oven to 350 degrees F.
In a medium sauce pan, bring milk, orange zest and cinnamon stick to a slow simmer over medium heat, watching the milk carefully so it doesn’t scorch or boil over. Simmer for 10 minutes; remove cinnamon stick and zest and reduce the heat down to low.
In a small bowl, mix together the egg yolk, sugar, cornstarch and vanilla in a small bowl. Add 1 tablespoon of hot milk into the egg mixture, stirring constantly. Repeat with another tablespoon milk. Add the egg mixture to the milk and whisk over low heat constantly until the mixture begins to thicken, about 2 minutes. It should be the consistency of creamy pudding. Allow mixture to cool to room temperature for 30 minutes before using. Once cool add the strawberries.
Roll each crust unto a flat surface. Fill each circle with about 1 tablespoon of cooled filling. Carefully fold the dough in half, taking care to keep the filling inside the pocket. Press the edges shut and then seal using the tines of a fork. Brush with egg white mixture.
On a medium size cookie sheet, place the sealed empanadas and bake for 15 to 20 minutes or until golden brown. Serve warm or at room temperature.
Serving size: 1 mini empanada Calories: 199 kcal Fat: 10 g Saturated fat: 3 g Trans fat: 0 g Carbohydrates: 23 g Sugar: 6 g Sodium: 160 mg Fiber: 1 g Protein: 4 g Cholesterol: 20 mg
These Strawberry Crepes with Dulce de Leche and Orange Liqueur by Yvette at Muy Bueno will definitely have you wanting seconds! We think these would make the perfect dessert to share with friends and family.
Did you know? Crepes originated in France in the 12th century and were traditionally made using buckwheat flour. White flour is the more popular choice today.
Strawberry Crepes with Dulce de Leche & Orange Liqueur
Serves: 8-10 crepes
2 large eggs
½ cup water
½ cup 2% milk
¼ tsp vanilla extract
⅛ cup orange liqueur (optional)
2 Tbsp unsalted butter, melted
1 cup all-purpose flour
⅛ tsp ground cinnamon
¼ tsp salt
1 pint (2 cups) fresh strawberries, sliced
Dulce de Leche & Orange Liqueur
½ cup dulce de leche
¼ cup orange liqueur
To make Strawberry Crepes:
In a large mixing bowl whisk the eggs, water, milk, vanilla, and orange liqueur. Add the melted butter and mix well. Add the flour, cinnamon, salt and stir. Refrigerate and let the batter rest for at least 30 minutes or overnight. The flour changes composition as it rests.
Heat a shallow nonstick pan over medium heat. If using a stainless pan swipe the cooking surface with an oiled paper towel. This may be necessary only for the first crepe, but repeat between crepes if required.
Pour ¼ cup of batter (depending size desired and pan diameter) on the hot pan and immediately swirl the batter to cover the cooking surface evenly. The batter will cook quickly. Lift the crepe, as the batter loses its wet look, and check the browning on the underside. If nicely golden, flip the crepe with a broad silicone spatula. Cook the second side for 30 seconds to 1 minute. (The second side will not show the lovely brown makings like the first side and that’s ok).
Remove the cooked crepe to a waiting dinner plate and allow to cool thoroughly before stacking the next crepe. Use two plates if needed to alternate the cooling process.
Top each crepe with strawberry slices and drizzle with the warm dulce de leche mixture. Roll up; drizzle with more dulce de leche.
To make Dulce de Leche & Orange Liqueur:
Place the dulce de leche and orange liqueur in a saucepan and heat over a low flame, stirring constantly, until hot. Remove from heat.
Crepes may be made just prior to enjoying, or made ahead of time and stored for future use. Once the crepes have cooled, stack, and place in an airtight plastic bag. Crepes may be kept for 2 days in the refrigerator.
Nutrition information calculated based on a 10 serving yield.
Serving size: 1 crepe Calories: 144 kcal Fat: 5 g Saturated fat: 3 g Trans fat: 0 g Carbohydrates: 21 g Sugar: 10 g Sodium: 99 mg Fiber: 1 g Protein: 4 g Cholesterol: 49 mg
This no-bake strawberry cheesecake recipe from the talented Jennifer over at Savory Simple is the perfect summer dessert. Fresh strawberries, crunchy graham cracker crust and creamy center all work together for a sweet and cool treat. The bonus is that there’s no need to use a hot oven during the warm weather!
½ cup pureed California Strawberries (about 8 medium strawberries)
1 cup heavy cream, cold
3 cups California Strawberries, divided
1½ tsp granulated sugar
1½ tsp Grand Marnier (fresh-squeezed orange juice may be substituted)
To make the Graham Cracker Crust:
Place the graham crackers in a food processor and pulse several times to make crumbs. With the machine running, add the salt and butter. Scrape down the sides of the bowl with a spatula to make sure the ingredients are evenly blended.
Lightly spray a 9-inch springform pan with baking spray. Add the graham cracker crumbs and spread in an even layer. Use a flat surface, such as the bottom of a glass, to press down the crumbs and form the crust. Refrigerate until needed (this can be done up to 2 days in advance).
To make the Strawberry Cheesecake Filling:
Place the orange juice and water in a small bowl. Sprinkle the gelatin evenly over the top and briefly stir to combine. Microwave for 20 seconds, until the gelatin has completely melted. Set aside to cool while preparing the remaining ingredients.
In a stand mixer fitted with the paddle attachment (or using an electric hand mixer), combine the cream cheese, sugar, vanilla, and kosher salt on medium speed, until the ingredients are smooth. Add the pureed strawberries and continue mixing until smooth. Turn the mixer off and scrape down the sides of the bowl.
Once the gelatin is cool but still melted (you can place it in the refrigerator for a few minutes if it’s still warm), add it to the other ingredients with the mixer on medium speed.
Replace the paddle attachment with the whisk attachment. Add the heavy cream on medium-low speed, then turn the mixer up to high speed and mix for 1-2 minutes, until the ingredients whip up slightly.
Pour the filling into the prepared crust, smoothing out the top with a regular or (preferably) an offset spatula. Place in the refrigerator and chill for a minimum of 3 hours to allow the gelatin to set.
To make the Strawberry Topping:
While the cheesecake is chilling, prepare the topping. Place 1 cup strawberries in a medium-sized bowl. Add the sugar and Grand Marnier, stirring to combine.
Let the ingredients sit for a minimum of 30 minutes, stirring once or twice, until the sugar dissolves and the berries are juicy. Puree in a blender.
Slice the remaining 2 cups strawberries.
Run a knife or offset spatula around the edge of the springform pan before releasing the cheesecake to ensure it doesn’t stick.
Drizzle the macerated strawberry puree over the cheesecake, then top with sliced strawberries. Alternatively, you can top just with the individual slices (the puree can make the outside of the crust slightly soft, but it won’t impact the overall structure of the cake).
Serve chilled. Leftovers will keep up to 5 days in the refrigerator, wrapped tightly in plastic or in an airtight container.
Nutrition information calculated based on a 16 slice yield.
Serving size: 1 slice Calories: 319 kcal Fat: 21 g Saturated fat: 13 g Trans fat: 1 g Carbohydrates: 30 g Sugar: 23 g Sodium: 175 mg Fiber: 1 g Protein: 3 g Cholesterol: 59 mg
1½ cup of confectioners sugar, divided into 1 cup and ½ cup
3 cups of whipping cream
8 oz cream cheese, room temperature
½ tsp vanilla
2 cups fresh strawberries, chopped
To make Vanilla Cake:
Preheat the oven to 350˚F (180˚C). Grease three round 8” diameter cake molds. In a blender, put milk and strawberries. Blend until smooth. Set aside.
In a large bowl, mix the flour, baking powder and salt.
In another large bowl, use the paddle attachment to beat the butter until fluffy. Add the sugar and vanilla; beat until well incorporated.
Add the flour mixture, the strawberry mixture, and eggs little by little, continuing to beat until everything is fully incorporated.
Divide the mixture in each 8” diameter mold and bake for 25-35 minutes or until a toothpick inserted in the center comes out clean.
Remove form molds and allow to cool to room temperature on a rack.
To make Whipped Strawberry Cream Cheese Icing:
Place 1 cup confectioners sugar into the metal bowl* of a mixer and add the whipping cream. Using the whisk attachment, beat just until stiff peaks form. Set aside.
In another large bowl, use a mixer with paddle attachment to beat the cream cheese until fluffy. Add vanilla and remaining ½ cup of confectioners sugar. Beat until the icing is formed.
Mix the whipped cream with the cream cheese icing using a spatula, folding the mixture so it does not get flat. Add chopped strawberries and continue to fold until incorporated.
Assemble and Serve:
Place a layer of cake on a pedestal or cake tray. Place some of the icing on top and cover the entire base with slices of fresh strawberries. Repeat the process until you reach the last layer. Completely cover the cake with the remaining icing and decorate to your liking. Refrigerate at least 30 minutes before serving. You can keep it in the refrigerator for up to 1 week.
*Place metal bowl and whisk attachment in freezer for 10-15 minutes prior to use for best results.
Nutrition information calculated based on a 22 slice yield.
Serving size: 1 slice Calories: 361 kcal Fat: 23 g Saturated fat: 14 g Trans fat: 1 g Carbohydrates: 36 g Sugar: 25 g Sodium: 82 mg Fiber: 1 g Protein: 4 g Cholesterol: 90 mg
When the occasion calls for red, white and blue layer cake we’ve got you covered with Strawberry Fireworks Cake loaded with berries and homemade whipped cream. While it may appear to be complicated, it’s actually easier to make than the average layer cake. Homemade whipped cream is quite easy to whip up and even easier to slather on top of and in-between cake layers. As far as the colorful layers, it’s just a couple drops of color added to the batter!
Strawberry Fireworks Cake (Red, White & Blue Layer Cake)
Serves: 12-16 slices
2 cups all purpose flour
2 tsp baking powder
¼ tsp salt
1½ cups granulated sugar
1 stick (½ cup) unsalted butter, cubed and room temperature
3 large eggs
¾ cup low-fat milk (divided)
1 tsp vanilla
Homemade Whipped Cream
8 oz cream cheese (preferably Philadelphia brand)
½ stick unsalted butter
2 cups powdered (confectioners) sugar
1 Tbsp honey
1 tsp vanilla extract
2 cups heavy whipping cream
¼ cup powdered sugar
1 tsp vanilla extract
1 pound fresh strawberries, halved
1 cup fresh blueberries
Heat oven to 350 degrees F.
With butter, grease two 8-inch cake pans and cover the bottoms with parchment paper. Grease the paper too, and lightly dust both pans with flour.
Sift flour, baking powder, sugar and salt in bowl of stand mixer. With paddle attachment, blend on slow for 10 seconds.
In small bowl lightly whisk eggs with ¼ cup of the milk and vanilla extract; set aside.
To the dry mixture add the butter and beat on low for about a minute until combined. Slowly add the remaining ½ cup milk until incorporated into dry ingredients.
Increase speed to medium and blend for about a minute until the batter is thick and smooth.
Add egg/milk mixture in three parts on medium speed, scraping down sides and bottom at least once. Beat for another 30 seconds until batter looks a bit airy and smooth.
Pour half the batter into another mixing bowl. To one bowl, fold in about 5 drops of red food coloring and to the other fold in about 5 drops of blue food coloring.Make sure color looks even in both bowls. Pour blue batter into one of the baking pans and the red into the other.
Bake for about 25 minutes, until light golden brown and toothpicks come out dry when inserted in the top center. Remove pans, let cool in pan for 10 minutes, and then on wire rack until room temperature.
Whipped Cream Topping:
On high speed, beat whipping cream with powdered sugar and vanilla extract until stiff peaks form.
With serrated knife, trim edges of cake.
With spatula, spread ⅓ of whipped topping onto first layer of cake. Add second cake layer.
Spread the remainder of the whipped cream to the top of the cake and arrange berries in any pattern.
Simply cut squares and layer in glass as desired. Top with whipped cream and strawberries.
Nutrition information calculated based on a 16 slice yield
Serving size: 1 slice Calories: 469 kcal Fat: 26 g Saturated fat: 16 g Trans fat: 1 g Carbohydrates: 55 g Sugar: 41 g Sodium: 110 mg Fiber: 1 g Protein: 5 g Cholesterol: 107 mg
4½ cups (about 1½ pounds) fresh California strawberries, stemmed and quartered
¾ cup sugar
1 vanilla bean
3 Tbsp sugar
¾ cup heavy cream
5 oz bittersweet chocolate, chopped
1 Tbsp strawberry or raspberry liqueur
9 cups vanilla ice cream
1½ cups (about ½ lb) fresh California strawberries, stemmed and quartered
To make Roasted Strawberry Sauce:
Heat oven to 350 degrees F.
In blender, purée 1½ cups of the strawberries; strain through fine-meshed strainer, pushing on strawberry purée with a spoon. Combine purée with remaining 3 cups strawberries and sugar.
Slit vanilla bean lengthwise and scrape out seeds; add bean and seeds to strawberry mixture. Let stand 10 minutes; transfer to shallow baking dish large enough to hold strawberries in one layer.
Roast in oven about 20 minutes or until strawberries are cooked and juices have reduced to a syrup.
To make Chocolate Sauce:
In saucepan, bring sugar and 3 tablespoons water to a boil; reduce heat and simmer until sugar dissolves. Add cream and chocolate. Cook over low heat, stirring, until chocolate melts. Remove from heat; add liqueur.
Spoon 2 tablespoons Chocolate Sauce in the bottom of each of 6 sundae glasses.
Add a (¾-cup) scoop ice cream; top with 2 tablespoons Roasted Strawberry Sauce. Repeat layers. Top each with ¼ cup fresh strawberries.
Serving size: 1 sundae Calories: 1,146 kcal Fat: 72 g Saturated fat: 43 g Trans fat: 2 g Carbohydrates: 115 g Sugar: 104 g Sodium: 160 mg Fiber: 5 g Protein: 16 g Cholesterol: 289 mg