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.
These Chocolate Cupcakes with Strawberry Cream Cheese Frosting are such a special treat. Whether it’s Valentine’s Day or just a good day to show some love, everyone is flattered by surprises – chocolate cupcakes with a strawberry heart surprise are a wonderful way to go!
As we all know, chocolate dipped strawberries are a classic treat for Valentine’s Day, but this year I’m changing it up. How about rich chocolate buttermilk and coffee cupcakes topped with strawberry cream cheese frosting and a sweet surprise?
Aren’t these cupcakes absolutely adorable? Are you wondering how the heck I baked a strawberry in the batter?
This is such a fun little magic trick. They look like average chocolate cupcakes, but once you cut them in half there is a strawberry inside the cupcake, and it’s shaped like a heart!
How did I make them, you ask? Watch this video to get the gist and read the recipe below, but basically all you do is stuff each cupcake after baked with a hulled strawberry, then hide it with cupcake crumbs and frosting. When you slice the cupcakes in half, the strawberries look like hearts..taadaa!
With beautiful and juicy strawberries displayed at markets this time of year, they’re all I really want to eat right now. The leafy tops are a convenient handle for eating, but for this recipe they just get in the way. Sure, you could chop the tops off, but you lose what’s often the sweetest part of the berry and the heart shape, so take the extra time and hull the strawberries.
It goes without saying that these would be such a sweet treat to bake up for loved ones on Valentine’s Day, and they will no doubt be a huge hit when I share these babies at my sons Valentine’s Day classroom party.
Moist and tender chocolate buttermilk and coffee cupcakes with homemade strawberry cream cheese frosting make Valentine’s Day extra sweet with California Strawberries.
Moist and tender chocolate buttermilk and coffee cupcakes with homemade strawberry cream cheese frosting make Valentine's Day extra sweet with California Strawberries.
½ cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tsp vanilla extract
1½ cups all-purpose flour
½ cup baking cocoa
½ tsp ground cinnamon
1 tsp baking soda
¼ tsp salt
½ cup fresh brewed coffee
½ cup buttermilk
14 - 16 strawberries, hulled
Strawberry Cream Cheese Frosting
1 (8 oz) package cream cheese, softened
¼ cup unsalted butter, at room temperature (optional for a thicker and creamier frosting)
½ cup granulated sugar
1 cup chopped fresh strawberries
1 tsp lemon zest
1 Tbsp lemon juice
Preheat oven to 375 degrees F. In a stand mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla.
In a bowl combine the flour, cocoa, cinnamon, baking soda, and salt; gradually add to creamed mixture alternately with coffee and buttermilk, beating well after each addition.
Fill paper-lined muffin cups two-thirds full. Bake for 12 to 15 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Using a paring knife, core out a well down into each cupcake, for your hulled strawberry to fit into. Stick the strawberry pointy side down into your cupcakes. Take the piece of the cupcake that you cut out, and place it on top of the strawberry, after you push it down into the cupcake.
Strawberry Cream Cheese Frosting:
Beat cream cheese and butter, if using with an electric mixer until fluffy. Gradually beat in sugar, until smooth. Add strawberries, lemon zest, and lemon juice and beat until well combined. Spread frosting on cupcakes with a spatula or use a piping bag.
Check out more California Strawberry Recipes here!
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. Look through for a healthy recipe roundup to keep you on top of your nutritional kick!
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.
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!
_ _ _ _ _ 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!
_ _ _ _ _ Making healthy easy is RD Jenna Braddock’s forte and it shines in this Strawberry Vanilla Overnight Oatsrecipe, featuring frozen California strawberries. Simply prepare before bedtime and wake up to a healthy grab-and-go meal!
Strawberry Vanilla Overnight Oats
RD, Robin Plotkin, shares one of her favorite healthy lunch hacks − using sandwiches as an easy way to get your veggies and fruits in.
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.
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 – or particularly perfect for a Strawberry Cardamom Torte.
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 each fall, winter, or any season the mood strikes.
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!
Check out more California Strawberry Recipes here!
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).
In a medium bowl (or an electric stand mixer with the paddle attachment), cream together the sugar and butter until light and fluffy. Add the 2 large eggs and vanilla extract and mix until thoroughly combined.
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.
Spoon the torte batter into the buttered springform and use the back of the spoon to evenly smooth the batter out to the edges of the pan.
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.
Sprinkle the top of the torte evenly with the 1 tablespoon of sugar, lemon juice, cardamom and cinnamon.
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.
Nutrition information calculated based on a 10 slice yield.
Serving size: 1 slice Calories: 221 kcal Fat: 10 g Saturated fat: 6 g Trans fat: 0 g Carbohydrates: 29 g Sugar: 19 g Sodium: 74 mg Fiber: 1 g Protein: 3 g Cholesterol: 62 mg
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 with Strawberries and Whipped Cream 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.
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.
Sift flour, baking soda, sugar and salt in bowl of stand mixer. With paddle attachment, blend on slow for 10 seconds.
In small bowl, lightly whisk eggs with ¼ cup of the milk and vanilla extract; set aside.
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.
Increase speed to medium and blend for about 1½ minutes until you have a thick, smooth batter.
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.
Pour batter into pan.
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.
To make Whipped Cream Topping:
Beat heavy cream and granulated sugar until stiff peaks. Add vanilla extract and beat 30 seconds until combined.
Generously cover cake with whipped cream and smooth to desired look. Top with sliced strawberries.
Nutrition information calculated based on a 16-slice yield.
Serving size: 1 slice Calories: 272 kcal Fat: 14 g Saturated fat: 9 g Trans fat: 0.5 g Carbohydrates: 33 g Sugar: 21 g Sodium: 49 mg Fiber: 0 g Protein: 3 g Cholesterol: 42 mg
These festive and colorful Buñuelo Berry Muffin Cups are the perfect dessert recipe for entertaining friends and family!
I love individually-portioned desserts and I wanted to highlight strawberries as well as blueberries and blackberries to make a festive Mother’s Day, Fourth of July or Christmas dessert – the possibilities are endless!
California strawberries are produced year round and sweet any time of year, but peak season signals an abundance of strawberries just waiting to be added to your favorite breakfast, lunch, dinner, snacks, and desserts. Did you know that one serving of eight medium strawberries is only 45 calories? Strawberries are easy to prepare, available year-round, and deliver exceptional nutrition and health benefits.
These sweet dessert cups are made with flour tortillas that are cut with a 4-inch cookie cutter. I brushed them with olive oil and dusted each round with a sugar and cinnamon mixture, and placed them in a muffin pan.
They are baked until slightly crispy, filled with a homemade Chantilly cream, and topped with fresh berries that are combined with sugar and vanilla and baked until bubbly to make a delicious roasted berry filling.
These simple cups remind me of buñuelos that are traditionally made during Christmas. They are basically Mexican fritters but these are shaped in muffin cups rather than flat tortilla shapes, and baked instead of deep-fried – making the base for this dessert so simple. No dough or crust necessary.
These buñuelo cups would be a simple and great dessert to make with your children this Mother’s Day. See me and my son create them in the video below!
Break the breakfast blues with this easy, and delicious, Strawberry and Cinnamon Bowl recipe from Robin Plotkin of Robin’s Bite!
I’m fairly old school when it comes to recipes….I’ve got 4 key indicators of a good recipe:
the final product has to taste good -yes, this is my #1
the ingredients have to provide nutritional benefits to me and my family
the ingredients must be simple to find and the directions easy to follow
easy clean up
This recipe has all of that and more.
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.
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.
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.
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 Breakfast 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.