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 floats
  • 16 oz. sparkling water
  • 2 scoops (½ cup) 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.
Nutrition Information
Serving size: 1 float Calories: 229 kcal Fat: 2 g Saturated fat: 1 g Trans fat: 0 g Carbohydrates: 54 g Sugar: 47 g Sodium: 26 mg Fiber: 3 g Protein: 2 g Cholesterol: 5 mg


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! Created by Ericka Sanchez at The Latin Kitchen.

Strawberry Nice Cream
Serves: 6 servings
  • 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.
Nutrition Information
Serving size: 162 g scoop Calories: 105 kcal Fat: 0.5 g Saturated fat: 0 g Trans fat: 0 g Carbohydrates: 26 g Sugar: 15 g Sodium: 2 mg Fiber: 4 g Protein: 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



Coconut Strawberry Cake

Coconut Strawberry Cake

This recipe for Coconut Strawberry Cake continues to be the most popular recipe on our site. We made it recently in our test kitchen to see if it needed any updates but found that it is perfect just the way it is.

Coconut Strawberry Cake
One of the things we love about this recipe is how clear the instructions are. Also, the frosting is like biting into sweet, fluffy clouds. There is an added step of boiling down the sugar water for a few minutes, but it’s worth it! While sweet to taste, it’s not overly sweet like traditional frosting made with butter and lots of powdered sugar.

This coconut strawberry cake is perfectly moist with the subtle flavor of coconut. The bright red, juicy strawberries add that extra color and sweetness to make this cake so irresistable. Pin it now so you don’t forget to make it!

5.0 from 1 reviews
Coconut Strawberry Cake
Prep time: 
Cook time: 
Total time: 
Serves: 12-16 slices
Nutrition per Serving: 527 calories; 22 g fat; 101 mg cholesterol; 254 mg sodium; 79g carbohydrate; 3 g fiber; 6g protein
  • Nonstick cooking spray
  • All-purpose flour for dusting
  • 2 cups sifted cake flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ¾ cup (1½ sticks) unsalted butter, at room temperature
  • 1½ cups sugar
  • 3 large eggs, separated
  • 1 cup "lite" coconut milk
  • ½ tsp coconut extract
  • 1 cup sugar
  • ⅓ cup water
  • ¼ tsp cream of tartar
  • 3 large egg whites
  • 1 tsp coconut extract
To serve:
  • 1 cup unsweetened shredded coconut, toasted
  • ½ cup strawberry preserves
  • 4 cups (about 1¼ pounds) whole stemmed California strawberries
To make Cake:
  1. Place oven rack in bottom third of oven; heat oven to 350 degrees.
  2. Spray two 8-inch cake pans with nonstick cooking spray Line bottom of each pan with a circle of parchment paper, spray the paper and dust inside of each pan with all-purpose flour, tapping out excess. Sift together cake flour, baking powder and salt; set aside.
  3. In bowl of electric mixer with paddle attachment, cream butter at medium speed until soft and light. Add sugar and continue to mix about 5 minutes or until light and fluffy. Add egg yolks one at a time, beating after each addition until completely mixed. On low speed, alternately add flour mixture in 3 additions and coconut milk in 2 additions, beginning and ending with flour mixture. Add extract and beat at low speed until completely mixed.
  4. In clean bowl with whisk attachment, beat egg whites at high speed to soft peaks. Gently fold one third of the egg whites into the batter; fold in remaining egg whites gently but thoroughly.
  5. Divide batter between prepared cake pans and bake about 35 minutes or until cake springs back when touched and toothpick inserted into center comes out clean.
  6. Cool on rack 5 minutes; run a small knife around edge of each pan and carefully invert cake onto rack. Remove pan and cool cake completely; remove paper before assembling cake.
To make Icing:
  1. In small saucepan combine sugar, water and cream of tartar. Bring to a boil, covered, over medium heat; do not stir. When sugar is completely dissolved, uncover and boil 5 minutes longer.
  2. In bowl of electric mixer with whisk attachment, beat egg whites at high speed to soft peaks. Continue to beat while slowly pouring hot syrup onto egg whites; add extract and beat until cool.
To assemble:
  1. Spread ¼ cup of the preserves on top of 1 cake layer. Thinly slice 2 cups of the strawberries and arrange in 1 layer on top of preserves
  2. Spread remaining ¼ cup preserves on bottom of second cake layer and invert onto first layer. Spread icing on top and sides of assembled layers; pat coconut onto sides of cake. Arrange remaining strawberries on top of cake, stem side down.
Substitute white cake made from a mix; add ½ teaspoon of coconut extract to batter.
Substitute pre-made white frosting; add coconut extract to taste.
Nutrition facts calculated based on a 16 slice yield.
Nutrition Information
Serving size: 1 slice Calories: 284 kcal Fat: 13 g Saturated fat: 8 g Trans fat: 0 g Carbohydrates: 40 g Sugar: 24 g Sodium: 185 mg Fiber: 1 g Protein: 4 g Cholesterol: 58 mg


Black Pepper Sponge Cake with Strawberry Balsamic Whipped Cream

Strawberry Black Pepper Sponge Cake

This delightful recipe for Black Pepper Sponge Cake with Strawberry Balsamic Whipped Cream, created by Running with Tweezers, is one of those must-bake strawberry layer cakes.

Not only is this naked cake beautiful, it’s a lot easier than covering the whole cake with traditional frosting. Also, the strawberry balsamic addition to the filling is a wonderful twist on classic whipped cream, pairing perfectly with sweet strawberries.

Black Pepper Sponge Cake with Strawberry Balsamic Whipped Cream
Prep time: 
Cook time: 
Total time: 
Serves: 12-16 slices
Black Pepper Sponge Cake
  • 1 cup (2 sticks) unsalted butter
  • 1 cup caster (very fine) sugar
  • 4 eggs
  • 2 cups self-rising flour
  • 1 large vanilla bean, split and seeds scraped from pod
  • 2 tsp finely ground black pepper
Strawberry Balsamic Whipped Cream
  • ⅔ pound fresh California strawberries
  • 1 pint heavy whipping cream
  • 1 Tbsp powdered sugar
  • 2½ Tbsp good quality balsamic vinegar
To serve:
  • ⅓ pound fresh California strawberries
To make Black Pepper Sponge Cake:
  1. Preheat oven to 350 degrees F. Grease two 8" springform cake pans and line bottoms with circle of parchment paper.
  2. Beat butter and sugar together with electric mixer until fluffy. Add eggs one at a time until just incorporated. Fold in flour gradually until smooth.
  3. Stir in vanilla bean and black pepper and pour batter into prepared cake pans.
  4. Bake 30-35 minutes, or until toothpick comes out clean from center of cake. Cool in baking pan for 8-10 minutes; remove and place on rack to cool before assembly.
To make Strawberry Balsamic Whipped Cream:
  1. Rinse all whole strawberries and gently pat dry. Divide into thirds. Cut tops off of two-thirds of the strawberries and cut into ¼"-1/2" slices. Reserve remaining third of whole strawberries to decorate top of cake.
  2. In large mixing bowl, combine heavy whipping cream, powdered sugar and balsamic vinegar. With electric mixer, whip until stiff peaks are formed.
To assemble:
  1. Place one cooled cake layer on cake stand or serving plate. Spread sliced strawberries evenly across the cake.
  2. Layer the strawberries with half the balsamic whipped cream. Top with the second cake layer. Repeat with whipped cream mixture and top with whole strawberries. For an interesting styling trick, leave some strawberries whole and cut some halves to add dimension to the garnish.
Nutrition information calculated based on a 16 slice yield.
Nutrition Information
Serving size: 1 slice Calories: 343 kcal Fat: 24 g Saturated fat: 15 g Trans fat: 1 g Carbohydrates: 29 g Sugar: 16 g Sodium: 215 mg Fiber: 1 g Protein: 4 g Cholesterol: 111 mg


Strawberry Mango Dessert Parfait

Strawberry Mango Dessert Parfait

A tasty combination of flavors that highlights bright, beautiful fruit, this Strawberry Mango Dessert Parfait is a delicious go-to for your sweet-tooth cravings.

Strawberry Mango Parfait
Serves: 4 to 6 servings
  • 1 qt. California strawberries, stemmed and halved
  • 1 to 2 medium mangos, peeled and thinly sliced
  • 2 Tbsp fresh orange juice
  • 1 to 1-1/2 cups whipping cream
  • 1 cup lemon curd
  • 20 plain vanilla cookies (galletas Marias) or vanilla wafers, crushed
  • Fresh mint sprigs, for garnish
  1. In a medium size bowl, toss together first 4 ingredients.
  2. Beat whipping cream with lemon curd at low speed with an electric mixer until blended. Gradually increase speed, beating until medium peaks form.
  3. In a medium glass bowl, layer one third of fruit mixture followed by curd mixture. Top with half of crushed cookies. Repeat layers once. Top with remaining fruit mixture and curd mixture. Cover and chill for about 1 hour. Garnish with extra whipping cream and mint sprigs, before serving.
Nutrition Information
Serving size: 1 parfait Calories: 629 kcal Fat: 33 g Saturated fat: 19 g Trans fat: 0.7 g Carbohydrates: 83 g Sugar: 73 g Sodium: 108 mg Fiber: 4 g Protein: 6.5 g Cholesterol: 148 mg


Strawberries & Cream Layered Cake

Strawberries + Cream Layer Cake

This Strawberries and Cream Layered Cake by Laylita’s Recipes is not a traditional your traditional strawberry cake – it’s better! The exposed layers make this cake both beautiful and unique.

Strawberries + Cream Layered Cake
Serves: 12-16 slices
Vanilla Sponge Cake
  • 6 large eggs, at room temperature (or sitting in warm water for about 10 minutes)
  • ¾ cup of caster sugar (can use regular sugar if needed)
  • 1 tsp vanilla
  • 2 tsp of lemon zest
  • 1 cup of all-purpose flour
  • 2 Tbsp (1 ounce) of unsalted butter, melted
Strawberry and Cream Layers
  • 2 ½ to 3 cups of chilled heavy whipping cream, adjust based on how thick you want the cream layers
  • 5-6 Tbsp of honey, add more or less to taste
  • 1 tsp vanilla extract
  • 2 tsp of lemon zest
  • 2 lbs of ripe strawberries, washed and sliced, reserve about 5-10 of the smallest and nicest ones (with leaves on) to decorate the top of the cake
To make the Vanilla Sponge Cake:
  1. Pre-heat the oven to 350F.
  2. Lightly grease and flour 2, 8-inch round cake pans, then line the base of each pan with parchment or baking paper.
  3. Combine the eggs, sugar, vanilla, and lemon zest in a large mixing bowl. Use an electric mixer to beat the eggs until you have a thick creamy pale mix that has tripled in volume, about 10 minutes.
  4. Sift the flour, then use a wood or metal spoon to gently fold in the sifted flour to the creamy egg mix; it works best to add the flour in small batches.
  5. Add the melted butter and gently fold it in to the cake batter mix.
  6. Pour the batter, in equal amounts, into the cake pans and then gently tap/drop the pans on the counter to remove any large air bubbles.
  7. Bake the cakes in the pre-heated oven for about 25 to 30 minutes or until the cakes are golden and springy – the edges of the cake will also start to separate from the pan.
  8. Unmold the cakes and let them cool down completely. Right before assembling the layer cake, place each sponge cake on a flat surface and use a long serrated knife to cut through the middle (horizontally).
To make the Strawberry and Cream Layers:
  1. Place the heavy whipping cream in large mixing bowl, stir in the honey, vanilla and lemon zest. Use an electric mixer to whip the cream until stiff peaks form. Refrigerate the whipped cream for about 30 minutes before using.
To assemble:
  1. You can either assemble it directly on the cake platter or use a round cardboard cake base – this will make it easier to move around and transfer it to a serving platter.
  2. Place a layer of sliced strawberries on top of the first cake layer, add whipped cream and use a small narrow spatula to evenly distribute the cream over the strawberries, and then add another layer of sliced strawberries.
  3. Add the second cake layer and repeat the same process until you have added the final cake layer.
  4. Spread the remaining whipped cream on the top layer and add the reserved strawberries to decorate the top of cake. You can use a mix of whole strawberries and halved/quarter strawberries. Chill the cake for at least an hour before serving.
Nutrition information calculated based on a 16 slice yield.
Nutrition Information
Serving size: 1 slice Calories: 304 kcal Fat: 20 g Saturated fat: 12 g Trans fat: 0.6 g Carbohydrates: 28 g Sugar: 20 g Sodium: 40 mg Fiber: 1 g Protein: 5 g Cholesterol: 124 mg


Roasted Strawberry Smores

Roasted Strawberry Smores

This tasty Strawberry Roasted S’mores idea from Laura Fuentes of Fresh Living is a great treat and a fun one to make, too!


Roasted Strawberry S'mores
Serves: 1½ cups berry mixture
  • 1 pound California strawberries, hulled and quartered
  • 2-3 Tbsp honey
  • ½ vanilla bean, seeds removed or
  • 1 tsp vanilla extract
  • Marshmallows, store-bought or homemade
  • Graham Crackers
To make the Roasted Strawberries:
  1. Preheat oven to 450 degrees and line a baking sheet with a silicone mat or parchment paper. If you use a silicone mat, you can slide the berries off when they are done, right into your jar!
  2. In a large bowl, combine strawberries, honey, and vanilla bean seeds (or vanilla extract). Transfer strawberry mixture to your lined baking sheet .
  3. Bake for 20-25 minutes, remove from oven, and allow berries to cool down to room temperature. Once cooled, transfer roasted berries to a glass jar.
To assemble S'mores:
  1. Toast marshmallows until golden and gooey. Place a piece of chocolate onto the graham cracker, top with gooey marshmallow, drizzle with roasted berries (at room temperature not chilled), and top with another graham cracker.
You can refrigerate roasted berries for up to a week


How to Make Strawberry Hearts

How to make strawberry hearts

It’s so easy to learn how to make strawberry hearts from fresh strawberries! In just a few minutes you can transform a few strawberries into an even more special treat that can be shared as-is, or dipped in chocolate. Think special treats for mom on Mother’s Day, or a little strawberry bouquet for that special someone on Valentine’s Day – or just any time you want to make someone feel loved!

How to Make Strawberry Hearts

  1. With small, sharp knife cut out the stem of the strawberry as shown in the photo.

How to make strawberry hearts

2. Slice the strawberry in half.
How to make strawberry hearts

3. At the top center of the berry, cut a small V-shape. See photo below.
How to make strawberry hearts

4. To serve or for easy chocolate-dipping, insert a toothpick at the bottom.

How to make strawberry hearts

5. To cover in chocolate, melt chocolate chips for one minute in the microwave and stir. Microwave in 30-second intervals (stirring in-between) until soft and creamy. Add a little coconut oil for a softer consistency. Let cool on parchment paper.
How to make strawberry hearts


Coconut Lime Cheesecake with Strawberry Jam

Coconut Lime Cheesecake with Strawberry Sauce

There’s nothing like the flavors of coconut and lime to make us feel like we’re on a tropical beach vacation. Add in strawberries and put it all together in a cheesecake and we’re never coming home! This Coconut Lime Cheesecake with Strawberry Jam will bring the island life to you. It makes a wonderful dessert for backyard pool parties, BBQs, cookouts, or really any occasion, because who needs an excuse to eat cheesecake??

Coconut Lime Cheesecake with Strawberry Jam
Serves: 10 servings
Graham Cracker Crust
  • Non-stick cooking spray
  • 2 cups graham cracker crumbs
  • ½ cup sweetened shredded coconut
  • 2 Tbsp sugar
  • 1 tsp lime zest - finely chopped
  • 6 Tbsp unsalted butter - melted
  • 3 (8 oz.) packages cream cheese - soft, room temperature
  • 1 cup sugar
  • 3 large eggs - room temperature
  • 2 Tbsp lime zest - finely chopped
  • ½ cup fresh lime juice (about 5 limes juiced) - strained
  • 1½ tsp coconut extract
  • ½ tsp vanilla extract
Whipped Topping
  • 1 cup heavy whipping cream
  • ¼ cup sour cream
  • 2 Tbsp sugar
  • 1 tsp vanilla extract
  • ⅓ cup sweetened shredded coconut- toasted, 325 degree F oven, 8-9 minutes
  • 1 lime – cut into thin slices
Strawberry Jam
  • 2 pounds and 8 oz California Strawberries, rinsed, hulled and cut into 1 inch pieces
  • 1 pound and 2 oz sugar or granulated sugar
To make Graham Cracker Crust:
  1. Preheat the oven to 350 degrees F. Double-wrap the bottom of a 9 inch springform pan with aluminum foil. Lightly spray with non-stick pan coating. Set aside.
  2. Combine crumbs, shredded coconut, sugar and lime zest in a bowl. Add the butter and toss until combined.
  3. Place in springform pan, press on the bottom and press up the sides one inch. Bake in the oven for five minutes. Allow to cool completely.
To make Cheesecake:
  1. In a separate bowl, beat the cream cheese and sugar until creamy; add eggs in one at a time until they are incorporated.
  2. Add zest, juice and extracts. Mix until combined. Pour batter into crust and smooth evenly.
  3. Place the springform pan in a roasting pan, fill halfway up with hot water, and carefully place into the oven. Bake for approximately 45-50 minutes. Cooking time will vary depending on oven so the key to this recipe is sight, not timing. The edges should be lightly browned and the center should be barely set. It should jiggle slightly. Turn oven off and crack open lightly to allow the cheesecake to finish setting up for 25 minutes.
  4. Allow the cheesecake to cool completely on a cooling rack to room temperature. Cover lightly with plastic wrap and refrigerate for four hours or overnight.
To make Whipped Topping:
  1. Using a hand mixer, whip the heavy cream, sour cream, sugar and vanilla extract until soft peaks form.
  2. Place on top of the cheesecake freely or you may pipe a decoration.
  3. Top off with toasted shredded coconut and thin lime slices, and eat with strawberry jam.
To make Strawberry Jam:
  1. Combine strawberries and sugar in a stainless steel pot.
  2. With a wooden spoon, stir until combined. Allow to sit for five minutes.
  3. Place the pot over medium high heat, stir occasionally.
  4. Once the mixture has come to a full rolling boil, begin stirring constantly.
  5. Skim the surface (foam) with a large spoon. Discard the foam.
  6. Stir until the mixture has thickened and registers 220 degrees F on a candy thermometer. This will take almost 20-30 minutes.
  7. Cool the jam in a 9”x13” pan. Place into the refrigerator to cool down rapidly.
  8. Pour the cooled jam into a container for storage. It’s good for up to 1-2 weeks in the refrigerator or for up to one month in the freezer.
Nutrition Information
Serving size: 1 slice Calories: 872 kcal Fat: 46 g Saturated fat: 27 g Trans fat: 1 g Carbohydrates: 108 g Sugar: 94 g Sodium: 348 mg Fiber: 3 g Protein: 9 g Cholesterol: 173 mg