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!
12 medium California strawberries, sliced, for garnish
Preheat oven to 325 degrees F. Grease two large-sized muffin pans with butter and set aside.
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.
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.
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.
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.
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.
Place the slightly larger layers (these will be the cake bottoms) on a sheet of wax paper.
Spread strawberry mixture thickly over the bottoms. Cover with remaining layers of cake. Each cake will have both a chocolate and a strawberry layer.
Place ⅓ cup of the chocolate chips in a small bowl and set aside for garnishing.
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.
Garnish tops of cakes with slices of strawberries and reserved chocolate chips before serving.
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.
16 oz California strawberries, hulled and thinly sliced
Whisk the cocoa powder and coffee together in a medium bowl. Set this aside.
Cut the ladyfingers into small pieces, about 1½ inches long. Set these aside.
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.
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.
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.
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.
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.
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.
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.
Pour into popsicle molds, filling them only ¾ of the way to the top. Freeze for at least 8 hours, or until fully frozen.
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 made with California Strawberries-Yum!
We 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!
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!
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
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.
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).
Optional: 1 tablespoon orange liqueur, such as Grand Marnier
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.
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.
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
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
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.