Mini Creamy Strawberry Empanadas

Mini Creamy Strawberry Empanadas

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.

Mini Creamy Strawberry Empanadas
Prep time: 
Cook time: 
Total time: 
Serves: 10 empanadas
  • ½ to 1 cup low fat milk
  • 1 tsp orange zest
  • ¼ stick cinnamon
  • 1 large egg yolk
  • 2 Tbsp sugar
  • 1¾ Tbsp corn starch
  • ¼ tsp vanilla extract
  • 1 cup California strawberries, diced
  • 1 package frozen empanada disks (thawed) or 2 refrigerated pie crusts
  • 1 large egg white - mixed egg white with 1 tsp water
  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Nutrition Information
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


Quinoa, Black Bean, & Strawberry Salad

Quinoa Black Bean Strawberry Salad

Quinoa, Black Bean, and Strawberry Salad by Sylvia Klinger of Hispanic Foods Communications, Inc. is a high protein side dish packed with the fantastic benefits of California strawberries! In addition to containing 110% of the recommended Daily Value for vitamin C, one serving of strawberries can also provide fiber, potassium, and chronic disease fighting antioxidants. This salad also highlights strawberries’ versatility as they show off their savory side.

Quinoa, Black Bean, & Strawberry Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
  • 1 tsp vegetable oil
  • 1 small onion, chopped (½ cup)
  • 2 garlic cloves, chopped
  • ¾ cup quinoa, uncooked
  • 1 (14.5 oz) can fat free chicken or vegetable broth (1½ cups)
  • 1 tsp ground cumin
  • ¼ tsp cayenne pepper
  • Salt and pepper to taste
  • 1 (8.75 oz) can or 1 cup frozen corn kernels
  • 1 (15.5 oz) can low-sodium black beans, drained and rinsed
  • ½ cup fresh cilantro, chopped
  • 2 cups California strawberries, cut in quarters
  • 4 to 5 cups baby spinach
Strawberry Dressing
  • ½ cup California strawberries, quartered
  • 1 to 2 Tbsp fresh lime juice
  • ¼ cup olive oil
  • 1 Tbsp honey
  • Salt and pepper to taste, optional
  1. In a medium saucepan, heat oil over medium heat. Stir in the onion and garlic, and cook until lightly browned.
  2. Add quinoa, broth and seasonings. Bring mixture to a boil. Cover, reduce heat, and simmer for about 20 minutes or until water is absorbed.
  3. Stir in corn and black beans and let cool or store overnight in refrigerator.
  4. In the meantime, mix all strawberry dressing ingredients in a blender. Blend for 30 seconds or until all the ingredients are well blended. Set aside in a small pitcher.
To serve:
  1. Fold in California strawberries and cilantro. Serve cold over a bed of baby spinach leaves and drizzle strawberry dressing over plated quinoa salad.
Nutrition information calculated based on 6 serving yield.
Nutrition Information
Serving size: 332 grams Calories: 269 kcal Fat: 13 g Saturated fat: 2 g Trans fat: 0 g Carbohydrates: 33 g Sugar: 7 g Sodium: 423 mg Fiber: 9 g Protein: 8 g Cholesterol: 0 mg


Strawberry Crepes with Dulce de Leche & Orange Liqueur

Strawberry Crepes with Dulce de Leche & Orange Liqueur

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
Strawberry 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:
  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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:
  1. 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.
Nutrition Information
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


No-Bake Strawberry Cheesecake

No-Bake Strawberry Cheesecake

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!

Watch the video here.


No-Bake Strawberry Cheesecake
Prep time: 
Total time: 
Serves: 12-16 servings
Graham Cracker Crust
  • 2 cups graham cracker crumbs (about 15 crackers)
  • 3½ oz unsalted butter (7 Tbsp), melted
  • ⅛ tsp kosher salt
Strawberry Cheesecake Filling
  • 3 Tbsp fresh squeezed orange juice, pulp strained (about ½ orange)
  • 2 Tbsp water
  • 1 Tbsp unflavored gelatin
  • 16 oz plain cream cheese, room temperature
  • 1¼ cup granulated sugar
  • 1 tsp pure vanilla extract
  • ⅛ tsp kosher salt
  • ½ cup pureed California Strawberries (about 8 medium strawberries)
  • 1 cup heavy cream, cold
Strawberry Topping
  • 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:
  1. 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.
  2. 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:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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:
  1. 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.
  2. 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.
  3. Slice the remaining 2 cups strawberries.
To Serve:
  1. Run a knife or offset spatula around the edge of the springform pan before releasing the cheesecake to ensure it doesn’t stick.
  2. 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).
  3. 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.
Nutrition Information
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


Strawberry Jalapeño Salsa

Strawberry Jalapeño Salsa

Strawberries make the perfect substitute for tomatoes in this Strawberry Jalapeño Salsa!

Strawberry Jalapeño Salsa
  • ½ cup red onion
  • 1 jalapeño pepper, seeds & ribs removed
  • 16 oz California strawberries washed
  • 1 handful cilantro
  • 1 tsp honey
  1. 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.
Nutrition Information
Serving size: 140 g Calories: 51 kcal Fat: 0 g Saturated fat: 0 g Trans fat: 0 g Carbohydrates: 12 g Sugar: 8 g Sodium: 3 mg Fiber: 3 g Protein: 1 g Cholesterol: 0 mg


Strawberry Lemonade Cooler

Nothing says “happy hour” like this refreshing Strawberry Lemonade Cooler. Cheers!

Strawberry Lemonade Cooler
Serves: 2 Cocktails
Strawberry Sauce
  • 1 lb fresh strawberries, rinsed, stemmed and chopped
  • 1 Tbsp granulated sugar
  • 2 Tbsp water
  • 8 oz Fresca (or sparking water)
  • 4 lemons, juiced & strained
  • 3 Tbsp sugar, honey or agave
  • ¼ cup ice
  • 4 oz vodka (optional)
  • Lemon slice + strawberry slice
To make Strawberry Sauce:
  1. In a saucepan over medium heat, cook strawberries with the water and 1 tablespoon of the sugar until sauce thickens; about 5 minutes.
  2. Purée strawberry mixture in blender, strain and then cool.
To mix Cocktail:
  1. To cocktail shaker, add Strawberry Sauce puree, lemon juice, Fresca, sweetener, and ice. Add vodka, if desired.
  2. Shake and pour thru strainer into martini glass.
  3. Garnish with floating slice of lemon topped with a strawberry slice.
Nutrition Information
Serving size: 1 cocktail Calories: 336 kcal Fat: 0 g Saturated fat: 0 g Trans fat: 0 g Carbohydrates: 48 g Sugar: 39 g Sodium: 15 mg Fiber: 5 g Protein: 2 g Cholesterol: 0 mg


Fresh Strawberry Cake

Fresh Strawberry Cake

This Fresh Strawberry Cake features delicious California strawberries in the layers between the vanilla cake and in the icing. It’s a strawberry lover’s dream come true!

Recipe by Karen Delgado of Mi Cocina Rápida.

Fresh Strawberry Cake
Serves: 18-22 slices
Vanilla Cake
  • ¾ cup whole milk
  • 1 cup strawberries
  • 2¼ cups of all purpose flour
  • 2¼ tsp baking powder
  • Pinch of salt
  • ¾ cup of unsalted butter, room temperature
  • 1½ cups sugar
  • 1½ tsp vanilla
  • 3 large eggs
Whipped Strawberry Cream Cheese Icing
  • 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:
  1. 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.
  2. In a large bowl, mix the flour, baking powder and salt.
  3. In another large bowl, use the paddle attachment to beat the butter until fluffy. Add the sugar and vanilla; beat until well incorporated.
  4. Add the flour mixture, the strawberry mixture, and eggs little by little, continuing to beat until everything is fully incorporated.
  5. 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.
  6. Remove form molds and allow to cool to room temperature on a rack.
To make Whipped Strawberry Cream Cheese Icing:
  1. 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.
  2. 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.
  3. 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:
  1. 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.
Nutrition Information
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


Strawberry Chia Pudding

Strawberry Chia Pudding

Did you know that both strawberries and chia seeds can help to decrease inflammation? Pair them together in this Strawberry Chia Pudding for a delicious treat!

Strawberry Chia Pudding
Serves: 2 servings
  • 4 Tbsp chia seeds
  • 1½ cups unsweetened plain almond milk (or preferred nut or soy milk)
  • 1-2 Tbsp maple syrup to taste
  • 6 strawberries; 4 mashed, 2 sliced for garnish
  • ½ tsp vanilla extract
  • Optional toppings: mint
  1. In small bowl, stir together chia seeds, milk, maple syrup and vanilla extract. Cover with lid and refrigerator overnight.
  2. Remove lid and stir gently. Spoon half of the pudding into a separate bowl and combine with mashed strawberries.
  3. Fill serving glasses halfway with strawberry chia pudding and then top with plain pudding. Garnish with sliced strawberries (and mint, if preferred)
Nutrition Information
Serving size: 301 g Calories: 242 kcal Fat: 12 g Saturated fat: 1 g Trans fat: 0 g Carbohydrates: 31 g Sugar: 15 g Sodium: 233 mg Fiber: 13 g Protein: 8 g Cholesterol: 0 mg


Whole Wheat Pancakes with Strawberry Piloncillo Syrup

Whole Wheat Pancakes

These Whole Wheat Pancakes with Strawberry Piloncillo Syrup, created by Lola Dweck at Lola’s Cocina, make a great weekend treat the whole family can enjoy!

What is piloncillo? Piloncillo is boiled down unrefined Mexican cane sugar. The resulting syrup is poured into cone-shaped molds where it dries and hardens. It can be found in most Mexican grocery stores.

Whole Wheat Pancakes with Strawberry Piloncillo Syrup
Serves: 10-12 pancakes
  • 1, 8 oz piloncillo cone
  • 1 pound California strawberries, rinsed and hulled
  • Your favorite whole wheat pancake mix*
  • ¼ cup (½ stick) unsalted butter
  • 2 Tbsp pepitas
  1. Bring piloncillo and 8 ounces of water to a boil in a small pot over medium heat. Using a wooden spoon, move piloncillo so that it begins to break down on each side. Boil until piloncillo cone is completely dissolved, about 10 minutes.
  2. In the meantime, chop ½ pound strawberries into cubes. Once piloncillo is completely dissolved, add strawberries and boil for an additional three minutes. Remove from heat. Once slightly cool, strain mixture through a fine sieve and set aside the syrup.
  3. Next, prepare pancakes according to package instructions.
  4. To serve, stack pancakes adding a pat of butter in between each layer. Top with a pat of butter, chopped strawberries, pepitas, and strawberry piloncillo syrup.
*We used Aunt Jemima Whole Wheat Pancake mix, prepared with 1 cup mix, 1 cup skim milk, 1 tablespoon canola oil, and one large egg.
Nutritional information calculated based on a 12 pancake yield.
Nutrition Information
Serving size: 4 pancakes Calories: 748 kcal Fat: 25 g Saturated fat: 11 g Trans fat: 1 g Carbohydrates: 126 g Sugar: 92 g Sodium: 904 mg Fiber: 7 g Protein: 13 g Cholesterol: 104 mg


Strawberry & Mozzarella Mini Brochettes

Strawberry and Mozzarella Brochettes

This may just be the easiest appetizer you’ll ever make. Strawberries, mozzarella, and basil pair perfectly with a balsamic vinegar reduction in these Strawberry and Mozzarella Mini Brochettes, bringing out a savory sweet flavor combination that will satisfy your snack craving.

Strawberry & Mozzarella Mini Brochettes
  • 24 strawberries, rinsed and without steams
  • 12 buffalo mozzarella balls
  • 24 leaves of fresh basil
  • Balsamic vinegar reduction
  • Small bamboo skewers
  1. Assemble the skewers, starting with a strawberry that you must put upside down so that the skewers remain standing. Continue with a basil leaf, mozzarella, basil and ending with a strawberry. Repeat until finished.
  2. When serving, drizzle with a drop of balsamic vinegar reduction on top of each skewer so it falls to the base.
Nutrition Information
Serving size: 2 skewers Calories: 43 kcal Fat: 2 g Saturated fat: 1 g Trans fat: 0 g Carbohydrates: 4 g Sugar: 3 g Sodium: 7 mg Fiber: 1 g Protein: 2 g Cholesterol: 7 mg