Wash, hull and chop strawberries into quarters. Place them in a metal loaf pan. Pour in the apple juice. Grate the ginger root into the strawberries and apple juice mixture. Mix well.
Cover the pan with plastic, and freeze until solid or freeze overnight. Take the pan out of the freezer 30–40 minutes before serving. Break the frozen block into pieces.
Place the pieces into a food processor, and mix to desired consistency. Serve immediately; add mint if you like.
If you want this to be ready to go for serving later or just don’t finish everything, return the sorbet to the metal pan, cover with plastic, and place back in the freezer. Remove from freezer 10 minutes before serving.
Serving size: ½ cup Calories: 42 kcal Fat: 0 g Saturated fat: 0 g Trans fat: 0 g Carbohydrates: 11 g Sugar: 8.5 g Sodium: 5 mg Fiber: 1 g Protein: 0 g Cholesterol: 0 mg
These Strawberry Yogurt Cones make a great after school snack or healthy dessert. Set up all ingredients as a self-serve toppings bar to make these even more fun for kids! Pro tip: squish mini marshmallows into the bottom of each cone to help prevent any drips!
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
Begin this school year with a fresh new lunch idea from CA Strawberry Ambassador, Dietitian and Lunchbox-Packing Mom, Holley Grainger: Peanut Butter & Strawberry Sushi!
All you need is 5 minutes and 3 ingredients! Your kids will love this fun and tasty lunch!
Just use peanut butter & fresh strawberries, or an alternative to nut butters!
It’s hard to believe we are already heading back to school! A new year calls for new backpacks, pencils, binders, and of course lunches. Whether you have been off of lunch duty for the summer, or you have been packing lunch for your kids’ summer camp, it’s always nice to have new lunch ideas. Sure a turkey and cheese sandwich is easy to make, but so are these Peanut Butter & Strawberry Sushi Rolls. Ready in less than 5 minutes, everyone has time to throw these together. Best of all, I bet you already have most of the ingredients on hand.
All you need is a whole wheat flour tortilla, peanut butter, and strawberries. That’s it! Did you know that strawberries are an excellent source of vitamin C? They even have more vitamin C per serving than an orange! This recipe calls for a cup of strawberries (this is about 8 strawberries). Clinical research suggests that eating a serving of eight strawberries is good for the whole body, promoting heart health, diabetes management, supporting brain health, and reducing the risk of some cancers.
Spread the peanut butter onto the tortilla. Add diced strawberries and roll the tortilla inward into a tight long roll. Make sure that you have peanut butter on the edge of the tortilla. This will help your roll stick together and will create a “seal”. Cut into 1 inch pieces with a sharp knife and serve with cut side facing up. You can add some flax or chia seeds to the roll for added nutrients. They can also be made with sunflower, almond, or cashew butter.
Serve with a crisp strawberry salad to add some crunch!
If you want to make this lunch really fun for the kids, send with chopsticks and a note that says, “You’re on a “roll” keep up the good work!” They will be so surprised and love the sweet note from you!
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.