This Strawberries 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.
1 tsp grated lime zest, reserve a pinch for garnish
1 lb 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 a 7 inch flan pan and swirl to coat the bottom and sides. Do not touch or attempt to taste caramel – it is extremely hot!
In bowl of stand mixer, combine evaporated and condensed milks, eggs, cream cheese and vanilla extract and blend until smooth, about 30 seconds. Add lime zest and mix by hand. Pour mixture into flan pan.
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.
Serving size: 1 slice Calories: 351 kcal Fat: 12 g Saturated fat: 7 g Trans fat: 0 g Carbohydrates: 53 g Sugar: 52 g Sodium: 148 mg Fiber: 0.6 g Protein: 8 g Cholesterol: 109 mg
Are you a flatbread fan? Then we have the recipe for you! Try these Buckwheat Flatbreads with Strawberries, Avocado and Herbs from our friend at Cowgirl Chef.
This flatbread uses half buckwheat and half regular flour. Instead of tomatoes used as a topping, strawberries are the star of this flatbread, and offer a bit of a surprise to a savory dish. Plus, a serving of eight strawberries is packed with beneficial antioxidants and nutrients, including potassium, folate and fiber.
Buckwheat Flatbreads with Strawberries, Avocado & Herbs
Author: Ellise Pierce
Serves: 4 flatbreads
1 package yeast
¾ cup warm water
1 tsp honey
1 tsp sea salt
2 Tbsp olive oil + 1 Tbsp for the bowl
1 cup buckwheat flour
1¼ cups bread flour
16 oz ricotta
1 pint California strawberries
8 fresh basil leaves
A few sprigs of fresh chives
12 fresh mint leaves
Extra-virgin olive oil, to taste
Sea salt and pepper, to taste
Put the first 5 ingredients in your mixer bowl and stir to combine. Let rest for 5 minutes or until the mixture is foamy. Add the flours. Mix for about 5 minutes or until the dough is smooth and no longer sticky and releases from the bowl.
Add the olive oil to a medium bowl, transfer the dough to the bowl, and cover with plastic wrap. Put in the fridge for 6 to 8 hours, or let rest overnight.
When you’re ready to make the flatbreads, pull the dough out of the fridge, and let it come to room temperature. Divide the dough into 8 pieces.
Half-cook the flatbreads. Roll out each piece of dough on a lightly floured board, and put into a medium-size skillet over medium-high heat. When the first side bubbles, flip it over and cook for a few more seconds, until very lightly browned — remember, you’re only cooking these halfway. Remove and stack on a plate. Repeat with the remaining flatbreads.
Save time: Make the flatbreads in advance, and keep them in a plastic bag in the fridge or freezer.
Preheat the oven to broil. Put the 4 flatbreads on a baking sheet. Spread 2 tablespoonsful of ricotta on each one. Bake for 10 minutes or until crisp on the edges.
Hull and thinly slice the strawberries, and add them to the flatbreads.
Dice the avocado, and add one-fourth to each of the 4 flatbreads.
Chop the herbs and scatter them on top. Drizzle with a little bit of olive oil, and sprinkle with sea salt and pepper. Serve warm or at room temperature.
Serving size: 1 flatbread Calories: 634 kcal Fat: 32 g Saturated fat: 12 g Trans fat: 0 g Carbohydrates: 67 g Sugar: 10 g Sodium: 707 mg Fiber: 8 g Protein: 24 g Cholesterol: 45 mg
Try this creamy and delicious Dairy-Free Strawberry Ice Cream from Michelle Smith at The Whole Smiths! She was gracious enough to not only create this amazing frozen treat for us using fresh California strawberries, but to share her thoughts on how to make the best creamy dairy-free ice cream in a guest post below:
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?
One serving of strawberries contains more vitamin C than an orange? 110% 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 clam shell 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.
Who doesn’t love a delicious strawberry salad? This Strawberry Quinoa Salad with Roasted Strawberry Vinaigrette will satisfy your cravings. Knowing that California strawberries are low in sugar and calories – only 50 calories per serving! – enjoying this salad is even sweeter. Not to mention, it’s a super easy way to eat a serving of 8 strawberries.
Eating one serving of 8 strawberries a day has many surprising health benefits! For example, eating 8 medium strawberries provides 110 percent of the recommended daily intake of vitamin C, and 5 percent of the recommended daily intake of potassium. Talk about some great health benefits in a tiny package!
Strawberry Quinoa Salad with Roasted Strawberry Vinaigrette
Author: Manuel Villacorta
Strawberry Quinoa Salad
1 cup dry quinoa
2 cups vegetable stock
¼ tsp sea salt
16 medium sized California strawberries, de-stemmed and cut into half inch slices
1 whole avocado
8 Tbsp Roasted Strawberry Vinaigrette
Roasted Strawberry Vinaigrette
8 medium sized California strawberries, stemmed and cut in half
1 Tbsp coconut sugar
½ tsp dried thyme
Canola oil spray
½ tsp mustard
⅛ tsp sea salt
2 Tbsp red wine vinegar
1 Tbsp canola oil
To make the Strawberry Quinoa Salad:
In a small sauce pan, add the quinoa, vegetable stock, and sea salt. Bring it up to a boil and then simmer. Cook for 15 minutes or until the quinoa is cooked. Set aside and cool.
Slice up the strawberries and set aside in a bowl.
Peel and cut the avocado into ¼ slices.
Serve 4 strawberries sliced with ¼ avocado and mix 2 tablespoons of dressing per serving.
To make the Roasted Strawberry Vinaigrette:
Heat oven to 400 degrees.. In a medium-sized bowl, add the strawberries, coconut sugar and thyme. Mix and let it sit for about 5 minutes to allowsome of the natural juices to be released.
Cover a baking sheet with aluminum foil and spray with canola oil. Add the strawberry mixture and roast for 8 minutes. Remove from the oven and let cool for 1 minute.
In a food processor, add the strawberry mixture. Make sure to get any excess juices left over from the baking sheet. Add the mustard, salt, vinegar and oil. Puree until it reaches a smooth consistency.
Refrigerate and store up to one week.
Serving size: ½ cup servings for quinoa; 4 strawberries sliced with ¼ avocado Calories: 129 kcal Fat: 7 g Saturated fat: 1 g Trans fat: 0 g Carbohydrates: 17 g Sugar: 6 g Sodium: 243 mg Fiber: 4 g Protein: 2 g Cholesterol: 0 mg
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. Crème fraiche would also work.
Roasting strawberries is a wonderful way to enhance their flavors. This Roasted Strawberries & Clotted Cream Ice Cream 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 with all ice cream recipes when possible).
1 Tbsp orange liqueur, such as Grand Marnier (optional)
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.
Serving size: ½ cup Calories: 340 kcal Fat: 25 g Saturated fat: 15 g Trans fat: 0.7 g Carbohydrates: 27 g Sugar: 25 g Sodium: 17 mg Fiber: 1 g Protein: 3 g Cholesterol: 202 mg
Summer comes and goes, but my internal food alarm seems to be ringing off the hook for summer food and flavors year-round. At the top of my list are juicy California strawberries and steak. Wouldn’t it be great to have a way to enjoy them together in a recipe? Good news: I’ve created a salad recipe that brings them together in new way, a Roasted Strawberry & Peppered Steak Salad.
I love pairing bold-flavored foods, like steak, with fresh and light ingredients like strawberries to create surprising combinations. Plus, layering a lean steak on top of a mound of nutrient rich ingredients is a balanced way to enjoy it any day of year.
Instead of using fresh strawberries in this steak, I enhanced the strawberries by slow roasting them. This turns them into a naturally-sweet chutney/dressing on top of this flavor-explosion of a salad. If you’ve never roasted strawberries before then today is the day and this recipe is the place to start.
While the prep time looks lengthy in the recipe below, it’s mostly hands-off cook time. You can even prep many of the cooked ingredients ahead of time and reheat right before serving. Truly, this salad is easy to put together but is a show-stopper for looks and flavor. I hope you will give it a try at your first summer gathering or at your dinner table this week.
Author: Jenna Braddock, MSH, RDN, CSSD of MakeHealthyEasy.com
Serves: Serves 4-6
1 lb fresh California strawberries, washed, dried, hulled, and cut in half
1 Tbsp Balsamic vinegar
1 lb top sirloin fillets, lean
1 Tbsp ground black pepper
1 tsp Kosher salt
1 Tbsp vegetable oil
2 cups fresh green beans, cut into 1” pieces
6 cups spring mix greens
1 Tbsp extra virgin olive oil
1½ cups cooked quinoa (from about ¾ cup dry quinoa)
¼ cup sesame seeds
4 oz fresh mozzarella pearls
2 Tbsp chiffonade fresh basil
Preheat oven to 300 degrees F.
In a 2 quart baking dish (or 8x8 square pan), toss strawberries and balsamic vinegar. Bake strawberries for 50 minutes, checking every 15 minutes and gently tossing in the juices.
Meanwhile, cook quinoa if needed.
Then, heat a heavy skillet (cast iron if you have it) over medium high heat. Season fillets with pepper and salt. When skillet is hot, add vegetable oil, then cook fillets to medium doneness, about 3 minutes per side. Remove from pan and set aside on a cutting board to rest. After about 5 minutes (more time is OK), thinly slice steak against the grain.
Reduce the skillet heat to medium and add green beans. Add 2 tablespoons of water and cook till evaporated or green beans are crisp tender, about 4 minutes. Remove skillet from heat.
When strawberries are done baking, assemble salad. Layer a large platter with the spring mix greens, then spoon cooked quinoa on top. Drizzle with extra virgin olive oil, about 1 tablespoon. Layer green beans on top of quinoa. Place steak slices on top of salad then spoon cooked strawberries and juice on top. Lastly, arrange sesame seeds, mozzarella pearls, and basil all around salad to your preference. If desired, sprinkle a small amount of fresh, ground black pepper on top.
Serving size: 1 filet Calories: 357 kcal Fat: 18 g Saturated fat: 5 g Carbohydrates: 22 g Sugar: 6 g Sodium: 1057 mg Fiber: 5 g Protein: 32 g Cholesterol: 73 mg
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!
Healthy and Delicious
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 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 Tbsp 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.
Serve immediately or chill for about 10 minutes.
Serving size: 1 parfait Calories: 131 kcal Fat: 2 g Saturated fat: 1 g Trans fat: 0 g Carbohydrates: 22 g Sugar: 12 g Sodium: 264 mg Fiber: 3 g Protein: 7 g Cholesterol: 4 mg
These Strawberry Yogurt Cones make a great after school snack or healthy dessert. Set up all ingredients as a self-serve toppings bar to make these even more fun for kids! Pro tip: squish mini marshmallows into the bottom of each cone to help prevent any drips!
A Strawberry Breakfast Parfait recipe that is both nutritious and tasty! You can take this to-go for breakfast wherever you’re heading or you can make this a great option for on-the-go snacking later in the day. With fresh California strawberries, this parfait is great for whatever your strawberry-craving heart desires!
If you’re on the run often, keep the ingredients around for an easy option without compromising your nutritional value when snacking. Don’t let the every-day rush keep you from getting the nutritional support that will keep you fueled throughout your day! Strawberries are a nutritional powerhouse – they’re considered a functional food for their health promoting benefits and assistance in chronic disease management. You’ll be enjoying a lovely meal but you’ll also be sneaking in some extra health benefits in the shape of a really good strawberry surprise.
All it takes is 8 strawberries a day to enjoy the health benefits that they provide. You’re just one delicious cup of strawberries away from adding a nutritious supplement to your daily snacking. Sometimes a little change can make a big difference! Adding a few strawberries is the best way.
Hear from Luis Chavez, a strawberry farmer from Santa Maria. He came to California from Mexico with nothing. Hear his heartfelt story about how strawberry farming gave him the opportunity to make a better life for him and his family.