Strawberry Breakfast Parfait

Strawberry Breakfast Parfait

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!

Strawberry Breakfast Parfait Recipe

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.

A healthy breakfast starts with California Strawberries – a great way to power up your day. Enjoy!

Strawberry Breakfast Parfait
Serves: 2
 
Ingredients
  • 1 cup granola, graham cracker cereal, or favorite cereal
  • 1 cup non-fat vanilla yogurt
  • 1 lb California strawberries, stemmed and sliced Mint sprigs
Instructions
  1. In each parfait glass, layer 3 tablespoons granola, ¼ cup yogurt and ⅛ cup strawberries.
  2. Repeat layers.
  3. Top with 1 mint sprig.
Nutrition Information
Serving size: 1 parfait Calories: 245 kcal Fat: 1 g Saturated fat: 0 g Trans fat: 0 g Carbohydrates: 56 g Sugar: 26 g Sodium: 219 mg Fiber: 6 g Protein: 6 g Cholesterol: 4 mg

 

Check out more California Strawberry Recipes here!

 


Skinny Strawberry Sangria

Skinny California Strawberry Sangria Recipe

Celebrate all year-round with this simple, fruity and guilt-free Skinny Strawberry Sangria recipe. Made with California Strawberries!

 

Skinny Strawberry Sangria
Prep time: 
Total time: 
Serves: 10
 
Ingredients
  • 3 cups California strawberries, hulled and sliced lengthwise
  • 750 mL bottle red wine
  • 2, 12 oz cans lime-flavored sparkling water
  • A few handfuls of ice
Instructions
  1. Add 2 cups of the sliced strawberries to a large pitcher. Pour wine over strawberries. Cover, place in refrigerator for 4-5 hours.
  2. Remove from refrigerator; add lime sparkling water and ice. Add a few slices of remaining strawberries to your glass. Pour sangria over strawberries and enjoy!
Nutrition Information
Calories: 77 kcal Fat: 0 g Saturated fat: 0 g Trans fat: 0 g Carbohydrates: 5 g Sugar: 3 g Sodium: 10 mg Fiber: 1 g Protein: 0 g Cholesterol: 0 mg

 

Check out more California Strawberry Recipes here!


Chocolate Cupcakes with Strawberry Cream Cheese Frosting

Chocolate Strawberry Cupcake Recipe

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.

4.8 from 13 reviews
Chocolate Cupcakes with Strawberry Cream Cheese Frosting
Author: 
Recipe type: Dessert
Serves: 14-16 cupcakes
 
Moist and tender chocolate buttermilk and coffee cupcakes with homemade strawberry cream cheese frosting make Valentine's Day extra sweet with California Strawberries.
Ingredients
Cupcakes:
  • 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
Instructions
  1. Preheat oven to 375 degrees F. In a stand mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla.
  2. 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.
  3. 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.
  4. Strawberry Cream Cheese Frosting:
  5. 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!

 


Healthy Strawberry Recipes

Healthy CA Strawberry Recipe Roundup

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. 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.

BREAKFAST

Healthy Recipe Roundup - Vanilla Overnight Oats

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!


Healthy Recipe Roundup

_ _ _ _ _
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!

Healthy Recipe Roundup

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!

Healthy Recipe Roundup

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!

Healthy Strawberry Recipe Roundup



Strawberry Cardamom Torte

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.

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 TorteCheck out more California Strawberry Recipes here!

Strawberry Cardamom Torte
Serves: 8-10 Servings
 
Ingredients
  • ¾ cup granulated sugar
  • 1 stick (½ cup) unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon real vanilla extract
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp sea salt
  • About 30 strawberry halves, cleaned and hulled
  • 1 tbsp granulated sugar
  • 1 tsp fresh lemon juice
  • ½ tsp 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 (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.
  3. 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.
  4. 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.
  5. 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.
  6. Sprinkle the top of the torte evenly with the 1 tablespoon of sugar, lemon juice, cardamom and cinnamon.
  7. 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.
Notes
Nutrition information calculated based on a 10-slice yield.
Nutrition Information
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


Tres Leches Strawberry Cake

Tres Leches Strawberry Cake

There are some desserts that just stand out from the rest when it comes to both visual appeal and taste, and this Tres Leches Strawberry 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.

Tres Leches Cake with Strawberries

 

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: 9-16 slices
 
Ingredients
Tres Leches Cake
  • 2 cups all purpose flour
  • 2 tsp baking powder
  • Pinch of salt
  • 11/2 cups granulated sugar
  • 1 stick (1/2 cup) unsalted butter, room temperature, cut in pieces
  • 3 large eggs
  • ¾ cup low-fat milk (divided)
  • 1 tsp vanilla extract
Whipped Cream Topping
  • 1½ cups heavy whipping cream
  • 1-2 Tbsp sugar (to taste)
  • ½ tsp vanilla extract
Instructions
To make Tres Leches Cake:
  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.
To make Whipped Cream Topping:
  1. Beat heavy cream and granulated sugar until stiff peaks. Add vanilla extract and beat 30 seconds until combined.
To serve:
  1. Generously cover cake with whipped cream and smooth to desired look. Top with sliced strawberries.
Notes
Nutrition information calculated based on a 16-slice yield.
Nutrition Information
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

 


Buñuelo Berry Muffin Cups

Buñuelo Berry Cups Recipe

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!

bunuelos-with-berries

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.

california-strawberries

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.

roasted-berries

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.

roasted-strawberries-blackberries-blueberries

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!

bunuelo-berry-cups

4.5 from 2 reviews
Buñuelo Berry Muffin Cups
Author: 
Recipe type: Dessert
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Mexican fritter muffin cups filled with homemade Chantilly cream, and topped with delicious roasted berries.
Ingredients
Buñuelo Cups
  • 3 Tbsp olive oil
  • 2-3 large flour tortillas
Coating:
  • 2 Tbsp granulated sugar
  • ½ tsp ground cinnamon
Roasted Berries
  • 1 lb strawberries cut in half lengthwise
  • 6 oz blueberries
  • 6 oz blackberries
  • ¼ cup granulated sugar
  • Vanilla bean, split and seeds removed
Chantilly Cream
  • 1 cup whipping heavy cream
  • ½ Tbsp vanilla extract
  • 1 Tbsp fine granulated sugar
Instructions
To make Buñuelo Cups:
  1. Preheat oven to 350 degrees F.
  2. Cut tortillas into 8 4-inch rounds.
  3. Brush rounds with olive oil.
  4. Dust with sugar and cinnamon mixture.
  5. Place rounds in muffin cups.
  6. Bake for 10 to 12 minutes.
  7. Remove buñuelo cups to cool.
To make Roasted Berries:
  1. Preheat oven to 450 degrees F.
  2. Place strawberries, blueberries, and blackberries in a baking dish and toss with sugar and vanilla bean and seeds.
  3. Roast for 20 minutes. Cool to room temperature before serving.
To make Chantilly Cream:
  1. Place cream, vanilla, and sugar in a bowl of an electric mixer and beat until soft peaks begin to form. Cover and refrigerate until serving.
To assemble:
  1. Plate a buñuelo cup, fill with Chantilly cream, add roasted berries over the Chantilly cream, and garnish with a mint leaf and lemon zest.
Nutrition Information
Serving size: 1 cup Calories: 313 kcal Fat: 18 g Saturated fat: 8 g Trans fat: 0 g Carbohydrates: 35 g Sugar: 19 g Sodium: 246 mg Fiber: 3 g Protein: 4 g Cholesterol: 34 mg

 


Strawberry & Cinnamon Bowl

Break the breakfast blues with this easy, and delicious, Strawberry and Cinnamon Bowl recipe from Robin Plotkin of Robin’s Bite!

Strawberry and Cinnamon Bowl Breakfast Recipe

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.  Strawberry and Cinnamon Bowl Breakfast Recipe
  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.

    Strawberry and Cinnamon Bowl Breakfast Recipe

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

 

 

Strawberry & Cinnamon Bowl
Serves: 1 bowl
 
Ingredients
  • 1 cup low-fat plain Greek Yogurt
  • 1½ tsp cinnamon, divided
  • 1½ tsp honey, divided
  • ¼ cup fresh California strawberries, chopped
Instructions
  1. 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. Sprinkle with remaining cinnamon.
Nutrition Information
Serving size: 1 bowl Calories: 163 kcal Fat: 3 g Saturated fat: 2 g Trans fat: 0 g Carbohydrates: 20 g Sugar: 15 g Sodium: 52 mg Fiber: 3 g Protein: 15 g Cholesterol: 15 mg

 


Healthy Strawberry Breakfast Cookies

Healthy Strawberry Breakfast Cookies Recipe

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.

Enjoy!

Healthy Strawberry Breakfast Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 18 cookies
 
Ingredients
  • 2 bananas, ripened
  • 1 cup dates
  • 2¼ cups California strawberries, finely chopped
  • 1 tbsp coconut oil
  • 2 cups rolled oats
  • 2 tbsp chia seeds
  • ½ cup unsweetened coconut
  • 1 tsp 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; blend until smooth. Transfer mixture to a large bowl and combine with coconut oil. Gently stir in the strawberries.
  3. 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.
  4. Roll the cookie batter into 2” balls and pat down gently. Bake 15-18 minutes.
  5. Allow to cool on baking sheet for 5 minutes and then finish cooling on a cooling rack.
Nutrition Information
Serving size: 1 cookie Calories: 92 kcal Fat: 3 g Saturated fat: 2 g Trans fat: 0 g Carbohydrates: 15 g Sugar: 6 g Sodium: 11 mg Fiber: 3 g Protein: 3 g Cholesterol: 0 mg