Layered Strawberry Tres Leches Cakes

Looking to put a fresh spin on dessert? Try this Layered Strawberry Tres Leches Cake from Mami Talks. Fresh California strawberries make these cakes taste great, and they’re full of nutritious benefits, too!

Clinical research suggests that eating just eight strawberries a day benefits the whole body, promoting heart health, helping to manage diabetes , supporting brain health, and reducing the risk of some cancers.

These cakes are the perfect treat for any occasion. Enjoy!

Layered Strawberry Tres Leches Cakes
Author: 
Recipe type: Dessert
 
Ingredients
Cake
  • 6 eggs (yolks and whites separated)
  • 1 cup sugar
  • 1½ cups flour
  • ½ cup milk
  • 1 tablespoon vanilla
Milk mix
  • 1 can condensed milk
  • 1 can evaporated milk
  • 1 cup heavy cream
  • ½ cup milk
Instructions
Baking Instructions
  1. Blend strawberries.
  2. Heat water and sugar until boiling, and carefully add to blender with the strawberries.
  3. Add the lemon juice and blend.
  4. Pour mixture back into the pot, and heat on medium-low heat for about 30 minutes, mixing occasionally. You may want to discard the foam that forms in the beginning.
  5. Heat syrup until desired consistency.
  6. Turn off the heat, and let cool in the refrigerator for about an hour before making the jars.
Assembly
Assembly Ingredients
  1. Premade strawberry sauce
  2. Premade mini tres leches cakes
  3. to 8 jars (depending on size)
  4. About 20 strawberries in small pieces
  5. Whipped-cream topping
Assembly Instructions
  1. Start with a layer of strawberries.
  2. Add about 4 teaspoons of strawberry sauce.
  3. Add one mini tres leches cake.
  4. Layer more strawberries on top.
  5. Add another mini tres leches cake.
  6. Top with whipped cream and a strawberry!
  7. TIP: Add the whipped topping right before serving; otherwise, it will melt quickly.
Notes
Plan to make the cake the day before, or at least 4 hours ahead of, the time you want to serve it.

 


Mini Strawberry & Chocolate Party Cakes

These mini strawberry & chocolate party cakes are sure to be both eye-catching and delicious! They are perfect for holidays or any festive occasion when you’re looking for a special dessert.

Mini Strawberry & Chocolate Party Cakes
Prep time: 
Cook time: 
Total time: 
Serves: 12 mini cakes
 
Nutrition Info: Per Serving: 655 calories; 37 g fat; 79 mg cholesterol; 332 mg sodium; 85 g carbohydrate; 5 g fiber; 7 g protein
Ingredients
  • Butter, for greasing pans
  • 2 cups diced California strawberries
  • 1 (15.25 ounce) strawberry cake mix, prepared to package directions
  • 1 (15.25 ounce) chocolate cake mix, prepared to package directions
  • 1 (8 ounce) package cream cheese
  • 4 tablespoons unsalted butter, at room temperature
  • 1½ cups powdered sugar, more or less as necessary
  • ½ teaspoon strawberry extract
  • 2 (12 ounce) packages semi-sweet chocolate chips, divided
  • 12 medium California strawberries, sliced, for garnish
Instructions
  1. Preheat oven to 325 degrees F. Grease two large-sized muffin pans with butter and set aside.
  2. Place diced strawberries in a small saucepan over medium-high heat, stirring constantly until berries start to bubble, about 3 minutes. Reduce heat to medium-low and simmer, stirring occasionally, until very thick, about 20 minutes. Remove from heat and set aside to cool completely.
  3. Prepare strawberry cake according to package directions. Pour batter into one of the muffin pans. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Remove from heat and let cool.
  4. Prepare chocolate cake according to package directions. Pour batter into the remaining muffin pan. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Remove from heat and let cool.
  5. Meanwhile, place thickened strawberries in the bowl of an electric mixer fitted with a whisk attachment. Add cream cheese and butter, mixing until smooth and creamy. Add powdered sugar ½ cup at a time, beating between additions until all sugar has been added and mixture is thick and smooth. Cover and refrigerate for at least 40 minutes.
  6. While cakes are still in the muffin tins, slice off the domed tops. Remove cakes from muffin tins and slice each cake into two layers.
  7. Place the slightly larger layers (these will be the cake bottoms) on a sheet of wax paper.
  8. Spread strawberry mixture thickly over the bottoms. Cover with remaining layers of cake. Each cake will have both a chocolate and a strawberry layer.
  9. Place ⅓ cup of the chocolate chips in a small bowl and set aside for garnishing.
  10. Place remaining chocolate chips in a microwave safe bowl and heat on high at 30 second intervals, stirring between each interval, until chocolate has melted and is very smooth. Pour over tops of cakes, letting drip down the sides. Let set for 20 minutes at cool room temperature, if serving right away. Or, refrigerate until ready to serve. Cakes can be refrigerated for up to 24 hours.
  11. Garnish tops of cakes with slices of strawberries and reserved chocolate chips before serving.

 


Vegan Strawberry Cheesecakes

vegan strawberry cheesecake

Dessert. Everyone’s favorite word.

Switch up your dessert menu with these Layered Vegan Strawberry Cheesecake Minis from Kristina LaRue. They’re a tasty spin on tradition, and a great way to get your eight strawberries a day.

One serving of eight strawberries is filled with potassium, fiber and antioxidants. They’re also  naturally sweet, yet low in sugar, making these Layered Vegan Strawberry Cheesecake Minis a guilt-free option.

Dig in!

Mini Vegan Strawberry Cheesecake
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 8, 4-oz serving jars
  • ⅔ cup raw pecan halves
  • 4 Medjool dates, pitted
  • 2 cups whole raw cashews, soaked and water removed
  • 2 tbsp 100% pure maple syrup
  • ⅔ cup unsweetened vanilla almond milk
  • Pinch of coarse sea salt
  • ½ cup freeze-dried California Strawberries
  • ½ cup fresh-sliced California Strawberries
  • 6 medium California Strawberries, sliced in half, for topping
Instructions
  1. Using a high-powered blender or food processor, pulse pecans and dates together until ground. Add 1 tablespoon pecan-date mixture into each serving jar, and press into bottom to form crust.
  2. In same blender or food processor, add cashews, maple syrup, almond milk and sea salt. Blend slowly at first, and increase speed until mixture is completely smooth and creamy.
  3. Spoon 2 tablespoons of the mixture into each serving jar, and spread to form even layer.
  4. Add ½ cup freeze-dried and ½ cup fresh-sliced strawberries to blender; blend with remaining cheesecake mixture until strawberries are fully incorporated and mixture is smooth.
  5. Divide strawberry-cashew mixture evenly into each serving jar, and spread to form layer; top each mini cheesecake with half a strawberry.
  6. Chill in refrigerator for at least 15 minutes to set; keep refrigerated until ready to serve.
  7. Note: We recommend soaking raw cashews in hot water for at least 15 minutes, or overnight.
Nutrition Information
Calories: 292 Fat: 19g Saturated fat: 3g Carbohydrates: 25g Sugar: 15g Sodium: 24mg Fiber: 3g Protein: 6g Cholesterol: 0mg

 


Soufflé Omelet & Strawberry

This Soufflé Omelet with Balsamic Strawberries is a great breakfast! Garnished with mint and powdered sugar, this dish tastes as good as it looks!

 

Soufflé Omelet With Balsamic Strawberries
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1½ cups (about 8 ounces) fresh California strawberries, stemmed and quartered
  • 1 tbls chopped fresh mint
  • 1 tbls aged balsamic vinegar
  • 2 tsp granulated sugar, divided
  • 2 large eggs, separated
  • ¼ tsp vanilla
  • 2 tsp butter
  • Confectioners’ sugar, as needed
Instructions
  1. In bowl, combine strawberries, mint, vinegar and 1½ teaspoons of the granulated sugar; set aside.
  2. In small bowl, whisk egg yolks with vanilla and remaining ½ teaspoon granulated sugar for 1 minute or until slightly thickened.
  3. In bowl of electric mixer, beat egg whites until they form soft peaks.
  4. With rubber spatula, fold yolks into whites until no streaks remain.
  5. In 10-inch nonstick skillet over medium heat, melt butter. (To make 2 individual omelets, use 6-inch nonstick skillet.)
  6. When butter is sizzling, add egg mixture, spreading it into an even layer with spatula.
  7. Cover pan; reduce heat to low. Cook omelet 3 to 4 minutes or until golden brown on bottom and barely set on top.
  8. Spoon strawberries down center of omelet; with spatula, fold omelet in half over filling. Slide omelet onto plate; dust with confectioners’ sugar.

 


Strawberry Tiramisu

Strawberry Tiramisu

Check out this unique – and delicious – spin on tiramisu from Cowgirl Chef! This strawberry tiramisu will hopefully inspire you.

The strawberries give this tiramisu an aesthetic pop of color, an extra punch of flavor and tasty health benefits. In fact, just one serving of 8 strawberries a day are a great source of potassium, folate, fiber and antioxidants. 

This strawberry tiramisu really does hit the spot – give it a try!

Strawberry Tiramisu
Author: 
Serves: 8-10 servings
 
Ingredients
  • 2 tbsp cocoa powder + more for dusting
  • 1 cup brewed strong coffee
  • 1 (7-ounce) package ladyfingers (24)
  • 4 extra large eggs
  • ½ cup sugar
  • pinch sea salt
  • 2 (8-ounce) containers mascarpone
  • 16 oz California strawberries, hulled and thinly sliced
Instructions
  1. Whisk the cocoa powder and coffee together in a medium bowl. Set this aside.
  2. Cut the ladyfingers into small pieces, about 1½ inches long. Set these aside.
  3. Put the eggs, sugar, and pinch of salt in the top of a double-boiler over simmering water. Stir constantly for 5 minutes or until it’s slightly warm. Pour this into your mixer bowl with a whisk attachment.
  4. Whip the egg mixture until it’s very thick, about 5 minutes. Add the mascarpone (it’s fine cold, directly from the fridge) in spoonfuls while the mixer is running. You may lose volume, so let the mixer go until the mixture thickens again, for another 5 minutes.
  5. To assemble your tiramisus, dip the sliced ladyfingers one at time into the coffee/chocolate mixture, leaving them only for 1 or 2 seconds, then layer them in your serving glasses. (You don’t have to be too precise with the layering that comes next; in fact, you want this to more like a parfait than a traditional molded tiramisu.) Add a heaping tablespoonful of mascarpone filling, smooth it out slightly, then dust with chocolate. Add a few sliced strawberries. Repeat with the ladyfingers, filling, and chocolate dusting and decorate with a few sliced strawberries. Refrigerate until ready to serve.

 


Strawberry Hibiscus Popsicles

Strawberry Hibiscus Popsicles

Looking for a fun way to get your 8 strawberries a day in? Try these strawberry hibiscus popsicles from The Other Side of The Tortilla!

Strawberries are available all year-round and are bursting with antioxidants, vital nutrients and dietary fiber. Now, who wants a popsicle? You’re in for a healthy treat!

Strawberry Hibiscus Popsicles

Strawberry Hibiscus Popsicles
Serves: 10 2.5-ounce popsicles
 
Ingredients
  • 2 cups strawberries, hulled
  • 1 cup water
  • ½ cup dried hibiscus flowers
  • 3 tbsp brown rice syrup
  • ½ cup water or coconut water
Instructions
  1. Clean and hull 2 cups of fresh strawberries. Dry them off and put them in a plastic bag or on a small tray in the freezer for an hour.
  2. In a small saucepan, bring 1 cup of water and ½ cup dried hibiscus flowers to a boil. Turn heat down slightly and gently boil for 4-5 minutes, then remove from heat and allow to come to room temperature.
  3. Once the juice is room temperature, pour through a fine mesh sieve into a measuring cup. Press the flowers to get all the juice out. You should have about ½ cup concentrated juice. Discard the flowers. Set aside until your strawberries come out of the freezer.
  4. Add strawberries, hibiscus juice, 3 tablespoons brown rice syrup and ½ cup water or coconut water to a blender and blend on high until you have a smooth consistency.
  5. Pour into popsicle molds, filling them only ¾ of the way to the top. Freeze for at least 8 hours, or until fully frozen.
  6. Notes: To loosen the popsicles from the molds, run the bottom of the molds under cool or lukewarm water for a few minutes. They should slide right out.

 


Strawberry Granola Yogurt Pops

California Strawberries Strawberry Granola Yogurt Pops

Strawberry Granola Yogurt Pops made with California Strawberries-Yum!

Strawberry Granola Yogurt PopsWe 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!

Strawberry Granola Yogurt PopsStrawberry Granola Yogurt Pops

Strawberry Granola Yogurt Pops
Prep time: 
Total time: 
Serves: 10 servings
 
Ingredients
  • 20 oz California Strawberries, hulled
  • 1¾ cup plain, unsweetened yogurt (either whole milk or greek)
  • Maple syrup or honey to taste (I used 2½ tablespoons maple syrup)
  • 1-2 tbsp granola
Instructions
  1. Puree the strawberries and yogurt in a blender.
  2. Taste, and add desired sweetener to taste (strawberries can vary in sweetness).
  3. Pour into pop molds, leave about ½ inch space at the top. Add granola and gentle press down to help pack it in place.
  4. Add popsicle sticks and freeze for at least 4 hours.
Notes
I used this popsicle maker. Other pop makers might use slightly more or less mix.

 


Strawberry & Quinoa Salad

Strawberry Quinoa Salad with Roasted Vinagrette

Who doesn’t love a delicious strawberry salad? This Strawberry Quinoa Salad with Roasted Vinagrette will satisfy your cravings.  Knowing that California strawberries are low in sugar and calories – only 45 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 suprising 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!

Check out the recipe below from our friend and registered dietitian Manuel Villacorta. Let us know what you think!

Strawberry-Quinoa Salad Recipe
Serves: ½ cup for quinoa, 4 strawberries sliced with ¼ avocado
 
Ingredients
  • 1 cup dry quinoa
  • 2 cups vegetable stock
  • ¼ tsp sea salt
  • 16 medium sized California strawberries, destemmed and cut into half inch slices
  • 1 whole avocado
  • 8 tbsp Roasted Strawberry Vinaigrette (see recipe below)
Instructions
  1. 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.
  2. Slice up the strawberries and set aside in a bowl.
  3. Peel and cut the avocado into ¼ slices.
  4. Serve 4 strawberries sliced with ¼ avocado and mix 2 tablespoons of dressing per serving.

In this recipe, roast the strawberries to bring out the natural sweetness of the fruit. By combining it with thyme, the herbal notes offer a great complement to the sweet berry flavors.

Strawberry Quinoa Salad with Roasted Vinagrette

Roasted Strawberry Vinaigrette Recipe
Serves: 1 cup
 
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Refrigerate and store up to one week.

 


Roasted Strawberries Ice Cream

Roasted Strawberries and Clotted Cream Ice Cream

Roasted Strawberries and Clotted Cream Ice Cream RecipeRoasted Strawberries and Clotted Cream Ice Cream

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 with all ice cream recipes when possible).

Roasted Strawberries and Clotted Cream Ice Cream

 

 

Roasted Strawberries and Clotted Cream Ice Cream
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 1 quart
 
Ingredients
  • 1 lb California Strawberries, hulled
  • ¾ cup granulated sugar, divided
  • 6 large egg yolks
  • 1 cup half-and-half
  • ⅔ cup clotted cream
  • ½ tsp pure vanilla extract
  • Optional: 1 tablespoon orange liqueur, such as Grand Marnier
Instructions
  1. 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).
  2. In a large bowl, vigorously whisk together the egg yolks and remaining sugar.
  3. 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.
  4. 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).
  5. 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.
  6. Prepare in an ice cream machine according to manufacturer's instructions.

This post was created by Jennifer Farley from savorysimple.net.


Strawberry & Steak Salad

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 Balsamic 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.

Roasted Balsamic Strawberry & Peppered Steak Salad

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.

Enjoy!
Jenna

Roasted Balsamic Strawberry & Peppered Steak Salad

Roasted Balsamic Strawberry & Peppered Steak Salad

 

Roasted Balsamic Strawberry & Peppered Steak Salad
Author: 
Prep time: 
Total time: 
Serves: Serves 4-6
 
Ingredients
  • 1 lb fresh California strawberries, washed, dried, hulled, and cut in half
  • 1 tbsp Balsamic vinegar
  • 1 lb top sirloin fillets
  • 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
  • Extra virgin olive oil
  • 1 ½ cups cooked quinoa (from about ¾ cup dry quinoa)
  • ¼ cup sesame seeds
  • 4 oz fresh mozzarella pearls
  • 2 tbsp chiffonade fresh basil
Instructions
  1. Preheat oven to 300 degrees F.
  2. 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.
  3. Meanwhile, cook quinoa if needed.
  4. 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.
  5. 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.
  6. 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.

Jenna Braddock, MSH, RDN, CSSD of MakeHealthyEasy.com.