CA Strawberries Healthy Recipe Roundup

Fresh or frozen, CA strawberries are a versatile fruit that can help you keep your healthy-eating resolutions in check. Available year-round and delicious in both sweet and savory dishes, strawberries offer a nutritional boost to any meal of the day.

For the New Year, we’ve enlisted four of our RD ambassadors − Regan Jones, Jenna Braddock, Robin Plotkin, and Caroline Kaufman − to create a roundup of #FreshorFrozen CA strawberry healthy recipe hacks that are perfect for the whole family, from breakfast to dessert.

BREAKFAST

Strawberry Vanilla Overnight Oats

Breakfast is the perfect opportunity to get your 8-a-day of California strawberries. Here are just a few fun new recipes you can try!

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Regan Jones, RD, serves up a Superfast Breakfast Strawberry Crisp, combining ingredients you likely already have in your kitchen in this quick how-to video. She starts with frozen California strawberries and ends up with a breakfast so delicious you’ll think you’re eating dessert!


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Making healthy easy is RD Jenna Braddock’s forte and it shines in this Strawberry Vanilla Overnight Oats recipe, featuring frozen California strawberries.
Simply prepare before bedtime and wake up to a healthy grab-and-go meal!

Strawberry Vanilla Overnight Oats

LUNCH

RD, Robin Plotkin, shares one of her favorite healthy lunch hacks − using sandwiches as an easy way to get your veggies and fruits in.

We’re loving this one in particular: Strawberry and Feta Stuffed Ciabatta Sandwich for the win!

Strawberry and Feta Stuffed Ciabatta Sandwich

DESSERT

RD, Caroline Kaufman, whipped up this simple dessert hack that makes keeping your healthy-eating resolutions more attainable. By indulging in healthier versions of your favorite desserts, it’s easy to satisfy your sweet tooth vs. depriving it.

Whole Grain Waffle Strawberry Shortcake − a handful of simple ingredients, fresh California strawberries … and no baking!



Strawberry Cardamom Torte Recipe

 

Your Perfect Fall Dessert: Strawberry Cardamom Torte Recipe

So many of our favorite fruits pop into season as quickly as they fade out (I’m thinking about you figs and persimmons!). When it comes to berries, we tend to think of summer as their only season to shine. While that may be true for the likes of blueberries and blackberries, it’s simply not the case for strawberries. In California, the strawberry growing season runs year round and the 400+ California farmers that grow strawberries provide the United States with 90% of the strawberries that we find poised and pretty on store shelves. Did you know this? All of the above is what makes strawberries my go-to berry throughout the year, whether fresh, baked, cooked, sautéed, stewed or roasted.

I’ve become more and more comfortable over the years using strawberries in both sweet (naturally) and savory dishes; not just during the sultry summer but also when we’re bundled up in sweaters during the cooler months. They’re a gorgeous addition when simply fresh-cut and thrown into a salad….think of fun ingredients like goat cheese and pepitas to pair with them. Quickly roasted strawberries just as easily top crostini for a delicious starter or vanilla bean ice cream as a cozy dessert. Not only are strawberries beautiful to look at with their vibrant color, but they are also loaded with vitamins and have half (half!) the sugar of many fruits, including apples.

So it should come as no surprise that this fall I wanted to create a stunning dessert and I turned to strawberries to make that happen. I re-created one of my most favorite recipes, the amazing New York Times Plum Torte by Marian Burros. I had visions of a puffed up cake, dotted with bright, fresh strawberries and in a nod to the seasonal change, I wanted to pair it with the warm spice of cardamom. This torte is so easy to throw together and comes out looking stunning every time. I hope it will grace your table this fall or any season the mood strikes.

Your Favorite Fall Dessert | Strawberry Cardamom Torte

 

 

 

 

 

 

 

 

 

 

 

 

 

Next time you’re trying to create a dessert that dazzles, think about adding strawberries as the star of the show no matter what time of the year!

Your Perfect Fall Dessert | Strawberry Cardamom Torte

Strawberry Cardamom Torte

Makes 8-10 Servings

INGREDIENTS

  • ¾ cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon real vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon sea salt
  • About 30 strawberry halves, cleaned and hulled
  • 1 tablespoon granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon each cinnamon + cardamom for topping

INSTRUCTIONS

  1. Preheat your oven to 350 degrees F and butter a 9-inch springform (you can use a different 9-inch baking dish but the springform will deliver the prettiest torte).
  2. In a medium bowl*, cream together the sugar + butter until light and fluffy. Add the 2 large eggs and vanilla extract and mix until thoroughly combined. Then add directly on top of the butter mixture the flour, baking powder (I take extra effort to sprinkle the baking powder evenly about) and sea salt. Mix until just combined. This batter is crazy thick…you’ll think it’s wrong, but it’s not.
  3. Spoon the torte batter into the buttered springform and using the back of the spoon to evenly smooth the batter out to the edges of the pan.
  4. Place strawberries in a concentric pattern on the torte batter. Do not press them into the batter, just rest them on top. Place them close together…you’ll be surprised how they shrink and sink whilst baking.
  5. Sprinkle the top of the torte evenly with the 1 tablespoon of sugar, lemon juice, cardamom and cinnamon.
  6. Bake on the middle rack of the oven for 45-50 minutes. Let it cool for at least 30 minutes and run a knife around the edges of the pan before trying to get it out.
  7. You will die. It’s that good. The crust that the sugar and spices form on top of the torte…the sunken fruit…the fact that it’s easy…don’t even get me started on its one bowl nature… Heaven.

*This could also be done in an electric stand mixer with the paddle attachment.

Check out more California Strawberry Recipes here!


Tres Leches Cake with Strawberries

Tres Leches Cake with Strawberries and Whipped Cream

There are some desserts that just stand out from the rest when it comes to both visual appeal and taste, and this tres leches cake is one of them. The best part is that it’s a very basic recipe, and one that you probably already have the ingredients for in your kitchen. Another great thing about this cake, is that the cake portion can be made the day before it’s served – and that’s always convenient, especially if the cake is for a party or special occasion.

Since the cake is covered in whipped cream and fresh strawberries, it only takes about thirty minutes the day-of to make the frosting, slice the strawberries, and decorate before serving.

This cake is adapted from Garlic Girl’s Naked Strawberry and Honey Cream Cake.

Enjoy!

Tres Leches Cake with Strawberries and Whipped Cream
Prep time: 
Cook time: 
Total time: 
Serves: one cake
 
Ingredients
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • pinch of salt
  • 11/2 cups granulated sugar
  • 1 stick (1/2 cup) butter, room temperature, cut in pieces
  • 3 eggs
  • ¾ cup milk (divided)
  • 1 teaspoon vanilla
  • Whipped Cream Topping
  • 1½ cups heavy whipping cream
  • 1-2 tablespoons sugar (to taste)
  • ½ teaspoon vanilla extract
Instructions
  1. Heat oven to 350 degrees F.
  2. With butter, grease 8-inch, square cake pan and cover the bottom with parchment paper. Grease the paper too, and lightly dust pan with flour.
  3. Sift flour, baking soda, sugar and salt in bowl of stand mixer. With paddle attachment, blend on slow for 10 seconds.
  4. In small bowl, lightly whisk eggs with ¼ cup of the milk and vanilla extract; set aside.
  5. To the dry mixture, add the butter and beat on low for about a minute until combined. Slowly add the remaining ½ cup milk until incorporated into dry ingredients.
  6. Increase speed to medium and blend for about 1½ minutes until you have a thick, smooth batter.
  7. Add egg/milk mixture in three parts on medium speed, scraping down sides and bottom at least once. Beat for another 30 seconds until batter looks airy and smooth.
  8. Pour batter into pan.
  9. Bake for about 30 minutes, until light golden brown and toothpicks come out dry when inserted in the top center. Remove from oven and let cool in pan for 10 minutes, and then on wire rack until room temperature.
  10. For whipped cream, beat heavy cream and granulated sugar until stiff peaks. Add vanilla extract and beat 30 seconds until combined.
  11. Generously cover cake with whipped cream and smooth to desired look. Top with sliced strawberries.

 



Strawberry and Cinnamon Bowl Breakfast Recipe

Break the breakfast blues with this easy, and delicious, Strawberry and Cinnamon Bowl recipe from Robin Plotkin of Robin’s Bite! PLUS, a $100 Target giveaway below.

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I’m fairly old school when it comes to recipes….I’ve got 4 key indicators of a good recipe:

  1. the final product has to taste good -yes, this is my #1
  2. the ingredients have to provide nutritional benefits to me and my family
  3. the ingredients must be simple to find and the directions easy to follow
  4. easy clean up

This recipe has all of that and more.

  1. All I can say is I wish my blog had taste-o-vision.  This recipe is a go-to for my son and me for breakfast and snacks. The added cinnamon gives the yogurt a depth of flavor that’s a surprise to many.
  2. The main ingredients are packed with health. The strawberries are naturally sweet, but low in sugar (only 7 grams per cup) and provide the perfect combo of essential nutrients, dietary fiber and health-promoting phytochemicals.  In fact, there’s only 45 calories in 8 strawberries-it’s safe to say I consumed about 8 while making this recipe. Yes, the honey adds sugar, but you can decide how much or how little you’d like to add, if any. 0404161144_HDR
  3.  I had all of the ingredients in my house!  If I didn’t, I could find them easily at the grocery store and could purchase them at a reasonable cost.

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4. One bowl. One spoon. Need I say more?

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Strawberry Cinnamon Bowl Recipe

Ingredients

1 cup Greek Yogurt

1 1/2 teaspoons cinnamon, divided

1 1/2 teaspoons honey, divided

1/4 cup fresh California strawberries, chopped

Place yogurt in a serving bowl. Add in 1 teaspoon cinnamon and 1 teaspoon honey and mix well.  Top with chopped strawberries and drizzle with remaining honey – and sprinkle remaining cinnamon.

Makes 1 serving

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Spring Giveaway! $100 Target Gift Card

Did you know? CA strawberries are more than just a pretty face.
They’re actually nutritional powerhouses that make eating healthy … easy!

Enter our giveaway below and share your favorite strawberry fun fact
for a chance to win a $100 Target gift card.
PLUS, share the 8-a-day image below (tweet, post or pin) to earn bonus entries!

 

Eight Strawberries a Day
a Rafflecopter giveaway

Rules: Must be a U.S. Citizen, at least 18 years old and not an employee of California Strawberry Commission or an immediate family member of a Commission employee (husband/wife, child, sibling) to enter. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Twitter, Instagram, Pinterest or Google+. Participant releases Facebook, Twitter, Instagram, Pinterest, Google+, California Strawberry Commission and its agencies or representatives of any liability. Entries will be judged on creativity and selected by California Strawberry Commission. California Strawberry Commission reserves the right to disqualify an entry for any reason, at any time. By participating in this contest, participant grants sponsor permission to use his/her name, likeness, and photograph and/or video, submitted as an entry in this contest, for promotional purposes in connection with this contest without additional compensation, notification or permission, unless restricted by law. With all entries, you must note that your tweet, post, video or photo share is an entry into a contest (examples: #contest, I just entered a contest, etc.). By entering, you understand that your email will be added to California Strawberry Commission’s newsletter database, with an option for you to opt out in all related emails. No purchase necessary.


Healthy Strawberry Breakfast Cookies

Healthy Strawberry Breakfast Cookies

Healthy Strawberry Breakfast Cookies

It’s not always easy to get our kids to eat in the morning, especially before school. When my kids were smaller, I was always trying to think of healthy grab-n-go snacks they could munch on in the car going to, or coming from, school.

With some of us still getting adjusted to the new school year, we want to share the kinds of healthy, kid-friendly snacks and beverages that fit into the category of grab-n-go, and healthy. For example, a few weeks ago we shared this natural strawberry milk by nutritionist Anne Mauney.

Our latest recipe for healthy strawberry cookies was created by busy mom and dietitian Mitzi Dulan, the author of The Pinterest Diet. She raved about how much her daughters love these cookies. That’s a good sign!

These cookies are easy to make and can easily be frozen in for the convenience of just grabbing a couple at a time for early mornings, or after school snacks.

Enjoy!

Healthy Strawberry Breakfast Cookies
Prep time: 
Cook time: 
Total time: 
Serves: 18 cookies
 
Ingredients
  • 2 bananas, ripened
  • 1 cup dates
  • 2¼ cups California strawberries, finely chopped
  • 1 tablespoon coconut oil
  • 2 cups rolled oats
  • 2 tablespoons chia seeds
  • ½ cup unsweetened coconut
  • 1 teaspoon cinnamon
  • 1 scoop natural vanilla whey protein powder
  • Non-stick baking spray
Instructions
  1. Heat oven to 350 degrees. Spray a baking sheet with non-stick baking spray.
  2. Remove pits from dates and place dates and bananas in blender.
  3. Transfer mixture to a large bowl and combine with coconut oil.
  4. Gently stir in the strawberries.
  5. In a medium bowl, mix together the oats, chia seeds, coconut, cinnamon and protein powder. Add the bowl of dry ingredients to the wet ingredients and stir well.
  6. Roll the cookie batter into 2” balls and pat down gently. Bake 15-18 minutes.
  7. Allow to cool on baking sheet for 5 minutes and then finish cooling on a cooling rack.