Jumbo Strawberry Muffins

Jumbo-Strawberry-Muffins-116

We all know that fresh, plump California strawberries are wonderful on their own, but straight out of the oven they’re an entirely different level of delicious. This Jumbo Strawberry Muffin recipe by Jennifer at Savory Simple is a great on-the-go or anytime snack.

These muffins are a simple way to use up strawberries that, by some miracle, have not yet been eaten. Pro tip: chop up fresh strawberries and freeze them before using in this recipe to help keep juices in place while the muffins bake.

Jumbo Strawberry Muffin
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2½ cups (10 oz) all-purpose flour
  • 1 tsp grated lemon zest
  • 1 Tbsp baking powder
  • ½ tsp kosher salt
  • 1 large egg
  • 1 cup (7 oz) granulated sugar
  • 4 Tbsp unsalted butter, melted and cooled slightly
  • 1¼ cups plain, non-fat yogurt
  • 2 tsp pure vanilla extract
  • 1½ cups fresh or frozen chopped California Strawberries
Instructions
  1. Place an oven rack in the center position and preheat oven to 350 degrees F. Spray a jumbo muffin pan with nonstick baking spray.
  2. Add the flour and zest to a large bowl, using clean fingers to press the zest into the flour and break up any clumps. Whisk in the baking powder and salt.
  3. In a medium bowl, vigorously whisk the egg until it has lightened in color slightly, then add the sugar and continue vigorously whisking until the mixture is thick and pale, approximately 30 seconds. Slowly whisk in the butter, then whisk in the yogurt and vanilla until smooth.
  4. Fold the wet ingredients into the dry until just combined. There shouldn’t be any big pockets of flour, but a few small streaks are okay. Gently fold in the strawberries.
  5. Divide the batter evenly between the muffin tins. Bake for 27 to 32 minutes, rotating the pan halfway through. The muffins are ready when a toothpick comes out clean and the tops are a light golden brown. Cool for at least 5 minutes, then transfer to a wire rack.
Notes
Avoid chopping the strawberries too small or you’ll release too much liquid. Aim for blueberry-sized pieces. Chop and freeze the strawberries before adding them, since that will keep the juices in place while the muffins bake.
Nutrition Information
Serving size: 1 jumbo muffin Calories: 455 kcal Fat: 9 g Saturated fat: 5 g Trans fat: 0 g Carbohydrates: 80 g Sugar: 38 g Sodium: 191 mg Fiber: 2 g Protein: 11 g Cholesterol: 54 mg

 


Strawberry Yogurt Bark

Strawberry Yogurt Bark

A Delicious Combo

Fresh strawberries and vanilla yogurt has got to be one of our all time favorite combinations, not only because of the great flavors but also because they’re both so healthy! The cool, creamy yogurt matches perfectly with the naturally sweet, juicy goodness of strawberries, and together they provide free-radical fighting antioxidants, tons of vitamin C, protein, and gut-healthy, live, active cultures.

 

The only thing that could make this treat even better is making it portable, and Michelle Smith at The Whole Smiths did just that when she created this impossibly easy Strawberry Yogurt Bark recipe featuring beautiful California strawberries. This easy recipe is great for making with the kids and can be taken as an on-the-go snack, packed easily into school lunches, or enjoyed at home straight out of the freezer. Feel free to use whatever type and flavor of yogurt you prefer – Greek yogurt, non-dairy options, and fruit flavored yogurts all work wonderfully. The honey drizzle is optional, but we highly recommended it for an added touch of sweetness. You could also personalize this a bit by adding other mix-ins such as graham cracker pieces for a strawberry cheesecake twist, or coarsely chopped almonds for a bit of crunch.

Strawberry Yogurt Bark
Serves: About 12 pieces
 
Ingredients
  • 2½ cups diced fresh California strawberries
  • 2 cups non-fat vanilla yogurt (or flavor of your choice)
  • ½ cup melted coconut butter
  • Honey to drizzle (optional)
Instructions
  1. Line a 9½ x 13 in. rimmed baking sheet with parchment paper.
  2. Add 2 cups of the strawberries, yogurt, and coconut butter to a large bowl and stir to combine. Pour the mixture onto the baking sheet and spread into an even layer.
  3. Sprinkle the remaining strawberries on top and drizzle with honey (optional). Freeze for 8 hours minimum.
  4. To serve, break apart a piece of the bark and enjoy!
Notes
Frozen or dried strawberries can be used in addition to or instead of fresh. If using dried, adjust amount to your preference.

Try adding other mix-ins such as graham cracker pieces, chopped nuts, or chocolate chips.
Nutrition Information
Calories: 125 kcal Fat: 7 g Saturated fat: 6 g Trans fat: 0 g Carbohydrates: 15 g Sugar: 7 g Sodium: 23 mg Fiber: 2 g Protein: 2 g Cholesterol: 1 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!
Enjoy!

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
Ingredients
Cake:
  • 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
Icing:
  • 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
Instructions
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.
Notes
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
 
Ingredients
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
Instructions
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.
Notes
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

 


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

 


Strawberry Easter “Eggs”

Strawberry Easter EggsDipping strawberries in chocolate, or just about anything, is both fun and delicious. This week we had some fun dressing up juicy California strawberries in the colors of Spring and then decorating them to be Strawberry Easter “eggs!” While it may look like it took a long time to make these cute treats, with candy melts, a few Ziploc bags, sprinkles and a microwave, it only took about 30 minutes to create a couple dozen!

These treats are great for Easter or anytime – and a wonderful DIY activity project for kids and grownups. There are so many different colors and techniques, so feel free to be as creative as you want!

Strawberry Easter "Eggs"
Prep time: 
Cook time: 
Total time: 
Serves: 24 strawberries
 
Ingredients
  • 1-2 pounds California strawberries
  • 2 (or more) 12 ounce bags of Wilton Candy Melts
  • Sprinkles
Instructions
  1. Rinse strawberries with cool water; pat dry with paper towels.
  2. Place candy melts in small microwavable bowl. Heat for 1 minute and stir well. Continue to microwave and stir at 30 second intervals until smooth and completely melted.
  3. Dip dry strawberries into the melts to about halfway and then place on parchment-covered cookie sheet.
  4. Repeat heating/melting procedure with accent color(s). Once melted, spoon into small Ziploc bag or piping bag. If using a Ziploc, just snip off a tiny tip of the bottom corner and then drizzle on the coated strawberry.
  5. To add sprinkles, make sure the coating is still wet when applying so that the sprinkles stick.
  6. If needed, refrigerate until firm.

 

 


Layered Strawberry Tres Leches Cakes

Looking to put a fresh spin on dessert? Try these Layered Strawberry Tres Leches Cakes from Mami Talks. Fresh California strawberries are used in two of the layers in this dessert, making this treat a strawberry-lover’s dream come true. Layering the ingredients in 4-oz mason jars shows off the beautiful combination of colors and ingredients, and would make great individualized desserts for cookouts, picnics, or even a summer time wedding.

Enjoy!

Layered Strawberry Tres Leches Cakes
Author: 
Recipe type: Dessert
Serves: 8 servings
 
Ingredients
Cake
  • 6 large eggs (yolks and whites separated)
  • 1 cup sugar
  • 1½ cups flour
  • ½ cup 2 percent milk
  • 1 Tbsp vanilla
Milk
  • 1 10 oz can condensed milk
  • 1 10 oz can evaporated milk
  • 1 cup heavy cream
  • ½ cup 2 percent milk
Strawberry Sauce
  • 2 cups fresh, quartered California strawberries
  • ½ cup water
  • Juice of ½ a lemon
  • ⅔ cup sugar
To serve
  • 20 fresh, quartered California strawberries
  • 8, 4 oz mason jars
Instructions
To make Cake:
  1. Preheat oven to 350
  2. Whip the egg whites until they form stiff peaks then add the sugar little by little, then the yolks and the vanilla. Turn off the mixer and alternate folding in the flour and milk so that the volume is not lowered. Mix them in slowly to integrate everything.
  3. Pour mixture into a greased 11" round cake mold
  4. Bake for 30 minutes. Allow cake to cool for about 20 minutes; remove from mold and set aside.
  5. Using a round cookie cutter or jar, cut the cake in circles and place them on a deep platter.
  6. Combine all milks together in a bowl and slowly pour over the mini cakes. Allow the cakes to absorb the milk mixture for about 1-2 hours in the fridge.
To make Strawberry Sauce:
  1. In a blender, blend strawberries on high speed until smooth.
  2. In a medium saucepan, heat water and sugar until boiling. Carefully add to blender with the strawberries. Add the lemon juice and blend.
  3. Pour the sauce mixture back into the saucepan and heat on medium-low heat for about 30 minutes, mixing occasionally. You may want to discard the foam that forms in the beginning. Heat sauce until desired consistency. Turn off the heat, and let cool in the refrigerator for about an hour before making the jars.
To assemble:
  1. Start with a layer of fresh strawberries in each 4 oz mason jar
  2. Add about 4 teaspoons of strawberry sauce.
  3. Add one mini tres leches cake.
  4. Layer more fresh strawberries
  5. Add another mini tres leches cake.
  6. Top with whipped cream and a strawberry.
Notes
Plan to make the cake the day before, or at least 4 hours ahead of, the time you want to serve it.

Add the whipped topping right before serving; otherwise, it will melt quickly.
Nutrition Information
Serving size: 1, 4-oz jar Calories: 664 kcal Fat: 23 g Saturated fat: 13 g Trans fat: 0.6 g Carbohydrates: 101 g Sugar: 80 g Sodium: 180 mg Fiber: 2 g Protein: 16 g Cholesterol: 204 mg

 


Mini Strawberry & Chocolate Party Cakes

These Mini Strawberry and 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
 
Ingredients
  • Butter, for greasing pans
  • 2 cups diced California strawberries
  • 1 (15.25 oz) strawberry cake mix, prepared to package directions
  • 1 (15.25 oz) chocolate cake mix, prepared to package directions
  • 1 (8 oz) package cream cheese
  • 4 Tbsp unsalted butter, at room temperature
  • 1½ cups powdered sugar, more or less as necessary
  • ½ tsp strawberry extract
  • 2 (12 oz) 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.
Nutrition Information
Serving size: 1 mini cake Calories: 882 kcal Fat: 47 g Saturated fat: 19 g Carbohydrates: 116 g Sugar: 80 g Sodium: 690 mg Fiber: 6 g Protein: 10 g Cholesterol: 113 mg

 


Vegan Strawberry Cheesecake Minis

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 Vegan Strawberry Cheesecakes a guilt-free option.

Dig in!

Vegan Strawberry Cheesecake Minis
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 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 8, 4 oz mason jars 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.
Notes
We recommend soaking raw cashews in hot water for at least 15 minutes, or overnight.
Nutrition Information
Serving size: 1, 4 oz mason jar Calories: 373 kcal Fat: 18 g Saturated fat: 3 g Trans fat: 0 g Carbohydrates: 46 g Sugar: 30 g Sodium: 95 mg Fiber: 7 g Protein: 8 g Cholesterol: 0 mg

 


Soufflé Omelet with Balsamic Strawberries

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 oz) fresh California strawberries, stemmed and quartered
  • 1 Tbsp chopped fresh mint
  • 1 Tbsp aged balsamic vinegar
  • 2 tsp granulated sugar, divided
  • 2 large eggs, separated
  • ¼ tsp vanilla extract
  • 2 tsp unsalted 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.
Nutrition Information
Serving size: 1 omelet Calories: 174 kcal Fat: 9 g Saturated fat: 4 g Trans fat: 0 g Carbohydrates: 17 g Sugar: 13 g Sodium: 75 mg Fiber: 2 g Protein: 7 g Cholesterol: 196 mg