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.
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 – 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 this fall 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*, 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.
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.
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.
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.
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 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.
Tres Leches Cake with Strawberries and Whipped Cream
Serves: one cake
2 cups all purpose flour
2 tsp baking powder
pinch of salt
11/2 cups granulated sugar
1 stick (1/2 cup) butter, room temperature, cut in pieces
¾ cup milk (divided)
1 tsp vanilla
Whipped Cream Topping
1½ cups heavy whipping cream
1-2 tbsp sugar (to taste)
½ tsp vanilla extract
Heat oven to 350 degrees F.
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.
For whipped cream, 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.
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.
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 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.