What better way to celebrate summer than with luscious strawberries? From drinks to dessert, we’ve got you covered with the very best strawberry recipes you can find. You’ll want to try them all.
Strawberries are a fun and fascinating fruit. They can be eaten alone, dipped in chocolate, baked into a pie, or dropped into champagne. They’re perfect for a summer picnic in dishes like this Strawberry Pretzel Salad or Strawberry Fluff, some comfort food, like a fresh slice of homemade bread with butter and Strawberry Freezer Jam, or the perfect exclamation point on a romantic evening with the easiest Chocolate Covered Strawberries ever. But how much does the average person know about one of the most versatile fruits in existence?
As it turns out, not much. I recently did a little research to find out what people were curious about when it came to strawberries. I found 10 questions that range from informative to fun, and figured it might be a good idea to dive into these questions and answer them all to spread education and awareness about this very special fruit.
The average medium-sized strawberry (about 12g) contains four calories, making it a perfect light snack.
Figuring out what you can and can’t feed your dog can be terrifying. (Chocolate can KILL them!?) Well, breathe easy in knowing that strawberries are perfectly safe for man’s best friend to enjoy. However, it’s important to note that canned strawberries, or strawberries found in a syrup are not good for dogs and can cause issues.
When I first saw this question, my first response was, “duh, just grab them and pull.” Well, apparently I’m a strawberry fool because there is a preferred picking method.
First, grasp the stem between your thumbnail and forefinger and pull, giving a slight twist. You want to break the stem about a half inch from the berry. Then, just allow it to roll into your hand.
Yup! But not a whole lot. A medium-sized strawberry has 0.9g of carbohydrates. Sorry, keto folks!
I’m going to assume we mean the food here and not some kind of cryogenic suspension for the beloved cartoon character.
You certainly can freeze strawberry shortcake. In fact, some people freeze their shortcakes for a few days before ever cutting into it! Again…the food not the character. Go ahead, give it a try with our Bisquick Strawberry Shortcake or classic Strawberry Shortcake.
Not only can you eat the leaves of a strawberry, but they can help alleviate an upset stomach and treat symptoms of bloating, cramps, nausea and diarrhea. However, I would advise against eating a whole bunch of them. They can place stress on the digestive system when eaten in bulk.
Alpine strawberries are called the lollies of the strawberry world. They’re small in size but they pack a super sweet and intense flavor.
It depends. You can make this no-cook Strawberry Freezer Jam or this “cook and can” Homemade Strawberry Jam. The first involves pureeing strawberries and mixing them with sugar and pectin before freezing. The freezer keeps your jam fresh for months. The second version relies on old-school canning methods. You puree your strawberries and combine them with other ingredients and then you use a hot water bath to seal jars of jam. This latter version of strawberry jam keeps for months on your counter, no need to refrigerate (but do make sure you’ve followed the instructions carefully).
Place your berries curvy-side down on a parchment lined cookie sheet. Space them out so that the air has room to flow through them. Bake them slowly in the oven at 200°F for a full two hours on one side. Then flip them over and bake another two hours.
You can keep strawberries for up to six months if frozen, but there’s more to it than just sticking them in the freezer. Check out our handy guide for How to Freeze Strawberries. Tip: Make sure you don’t soak them in water for too long, as that will drain the berries of their natural flavor and nutrients.
So, there you have it. Everything you’ve ever wanted to know about strawberries. What’s your favorite way to eat this amazing fruit? Sound off and let us know!
Whether you’re looking for an easy date night dessert, a great transportable dish for a picnic or looking to spoil your significant other, Chocolate Covered Strawberries make an easy dessert. Not only are they tasty, but with these tips and tricks, you’re guaranteed to make the perfect little dessert every time.
Aside from Strawberry Crisp, Chocolate Covered Strawberries are one of my favorite desserts. Not only are they easy to make, but I find them to be one of the most diverse desserts you can make by simply changing up the toppings. If you’re on the hunt for a quick dessert for a romantic dinner date, a picnic in the park, a baby shower dish, bridal shower or just looking for a quick dessert to whip up for your friends, Chocolate Covered Strawberries are a go-to.
If you’ve ever walked Bourbon Street in New Orleans, you know just the machines I’m talking about. We don’t need one of those machines, nor the fake ingredients inside them. The frozen Strawberry Daiquiri we’re making is full of flavor from fresh lime juice, frozen strawberries, a touch of sugar, a bit of rum (obviously!) and the secret – a pinch of salt to really bring out the flavor of the strawberries.
The trick to a good frozen cocktail is to make sure you don’t water down the drink too much, hence the use of frozen strawberries. Ideally, you’ll make the lime juice and rum mixture ahead of time so you can chill it, too. But don’t stress if you can’t chill ahead of time. It’ll be fine.
This recipe is a great guide, but ultimately you’ll need to try out the daiquiri for yourself and decide if you need a little more lime juice or sugar. Just like wines and other spirits, the flavor of rum varies, so some rums might be better suited to a little more sugar, some a little more lime. Check out our guide to making perfect Margaritas to see how you can go about adjusting a cocktail to you own liking. It’s a hard job testing cocktail recipes, but we’re confident that you’re up for the challenge. Cheers!
Mojitos have been considered the official drink of summer for quite some time – the 16th century to be exact. In addition to its historic Cuban roots, the mojito is routinely touted as one of Ernest Hemingway’s favorite drinks. It’s debatable, but we wouldn’t doubt it.
And now we’re giving the classic mojito our own twist with Strawberry Simple Syrup. A strawberry mojito may sound really involved, but it’s quite simple to make. The simple syrup lends a subtle sweetness and lots of fresh strawberry flavor to the cocktail.
Gently muddle the mint (there is no need to shred the mint, it just needs to be lightly bruised to release the oils) and then shake with fresh lime juice, strawberry simple syrup, white rum and ice. Stir in the soda water at the end (we learned this the hard way – do NOT shake the soda water!) and garnish with some fresh mint. Sip. Repeat. Ahhhh, Strawberry Mojitos.
Strawberry Green Tea is a flavorful, sweet drink – perfect for afternoon sipping on the porch. My easy Strawberry Simple Syrup adds real strawberry flavor (nothing fake or artificial here!) that shines with ripe strawberries at their peak of juiciness.
We think that the light strawberry flavor pairs perfectly with a more delicate green tea, but you can also use a black tea if you prefer it. Simply brew your favorite green tea on the strong side, add a bit of the strawberry simple syrup and pour over lots of ice.
We all know Simple Syrup is the key to mixing sweetener into our favorite cold beverages like lemonade and my favorite Margarita recipe, but what if we changed it up a bit and made a Strawberry Simple Syrup? Yes, we’re going there (and you will too once you see how easy it is to make).
Strawberry Simple Syrup adds just one more step to our Simple Syrup recipe and a whole new level of flavor to pretty much every summery drink out there. Just you wait ’til you taste a Strawberry Green Tea over ice or Strawberry Mojitos.
To make Strawberry Simple Syrup, we combine sugar, water and fresh strawberries and cook them together. It only takes about 15 minutes to make. Plus, you can use it in many ways. It’s a great addition to tea or cocktails, but you can also thicken it up a bit and use it as a syrup for pancakes or ice cream!
Now gather those ingredients and let’s get to work. Cocktail hour is calling your name.
If using this simple syrup in cocktail recipes, it may not translate 1:1 for plain simple syrup as the strawberries add more liquid and water it down. Adjust accordingly.
Did you know that Starbucks has a secret menu? For a long time, a drink called the Pink Drink was on that menu but guess what. The secret’s out guys, and it’s on the main menu now. Everyone is talking about this “Pink Drink”and we totally see why.
This fruity, refreshing pink drink is similar to the Ombre Pink drink on the summer menu – just without the lime refresher. It’s made with acai berry tea, coconut milk, fresh strawberries and a touch of honey, making it the perfect drink for spring and summer.
How delicious does that sound?! Best part about it? Now you can totally make it at home. It’s the ideal pick-me-up for that afternoon slump when you just need an energy boost to make it through the rest of the day and aren’t feeling a Strawberry Milkshake.
This recipe is made without artificial flavors or ingredients and is just so delicious, you’ll think it’s the real thing. So put your barista hat on ‘cause this easy-to-make Pink Drink is coming right up.
During the week you probably have your routine of breakfast foods down – oatmeal, eggs and toast, Strawberry Banana Smoothies or a homemade Strawberry Pop Tart and a banana as you rush out the door. But now it’s the weekend and it’s time to enjoy this satisfying Strawberry Stuffed French Toast with your significant other or a group of girlfriends!
To many, French toast can seem like an exhausting task for breakfast, but in reality it’s easy peasy and the clean-up is minimal. You probably have most of the ingredients on hand too.
Want to know the trick to having your French toast cooked through on the inside while still having a nice soft filling? I’ll let you in on my secret. It’s ALL about the temperature of the butter in your pan and what you have your burner set to.
You need to heat your butter at medium/low heat. Not too low, not too high – right under medium. This temperature guarantees a perfect browning on each side of your French toast! Also, be sure to wipe down the pan in between batches to get rid of any butter than may have burned and melt more butter for the new batch.
Now go schedule brunch into your family’s weekend or invite some of your girlfriends over.
Is there any combo more classic than a strawberry banana smoothie? It almost rivals peanut butter and jelly. I use to struggle with getting the perfect consistency with my smoothies. Now that I’ve finally found the right ratios for the perfect smoothie consistency – not too thick and not too thin, just like in these homemade Strawberry Milkshakes – I had to share it with you.
We use frozen strawberries and bananas to get the right thickness, and Greek yogurt to not only add to the thickness but to add a little extra protein. Then we add some chia seeds to boost the fiber content and just a touch of honey to add a warm sweetness. We think you’ll love our twist on this classic combo as much as we do!
One day while we were sitting at the diner sipping our milkshakes, we wondered how they get so creamy and decided to do some research so we could make them at home. Well, we’ve done the research and we found the perfect way to make your own restaurant-style, thick strawberry milkshake right in the comfort of your own home. Aren’t we awesome?
The secret is to use a little bit of strawberry syrup to really bring out that strawberry flavor, and to use a combination of milk and heavy whipping cream with vanilla ice cream. If you really want to amp up that strawberry flavor you can swap out vanilla ice cream for some Homemade Strawberry Ice Cream. (Oh yeah!)
Now that we’ve done the research and have the proper ratios down to a science, it’s time to share so you can enjoy them at home. I bet the kids will love being surprised with them after a long day of school. Or, even better, how about throwing an old timey burger joint-style party with burgers and milkshakes? Check out our Vegetarian Burger Recipes and don’t forget to invite us.
The rumors are true. Homemade ice cream is way better than store bought. And while making ice cream at home might seem scary, I can assure you it’s not. In fact, with the right tool, homemade strawberry ice cream is a breeze – a creamy, dreamy breeze that goes perfectly with Strawberry Crisp or Strawberry Pie à la mode. After just one taste, you’ll never buy strawberry ice cream from the store again.
The key to getting the ice cream creamy is a mixture of heavy whipping cream and half and half. Together, these create a luscious and creamy texture that is complemented by chunks of strawberries in every bite. The only thing that could possibly make this better is also making vanilla and chocolate ice cream for homemade Neapolitan ice cream.
This is a churned ice cream, which means you will need an ice cream maker. And if you don’t have one, I highly recommend you invest in one. You won’t be disappointed. (We’ve put this one to the test and love it.)
If you’re thinking about making strawberry jam, you’ve also probably searched and seen there are several ways to make it. The two main ways to make strawberry jam are cooked jam that is canned in a hot water bath like our Homemade Strawberry Jam (that’s the one on the right above), and our Strawberry Freezer Jam (on the left) that requires little to no cooking and that is preserved in the freezer rather than using a hot water canning process.
Now that we’ve shared the different preparation methods, you need to figure out which one works best for you. Let’s break down the pros and cons of each one.
Strawberry Jam Pros:
Strawberry Jam Cons:
Strawberry Freezer Jam Pros:
Strawberry Freezer Jam Cons:
The method you choose depends on: how much space you have in your kitchen, the time and energy you want to put into your jam-making session, the consistency and taste of the final product you prefer and how you want to store your strawberry jam.
I like both types of jam for different reasons and can’t say one is necessarily better than the other. We use and love both in our house. The canned/cooked strawberry jam is perfect for sandwiches and toast, while the freezer strawberry jam also works great as a spread in crepes or as a topping for vanilla ice cream. Either way, it’s strawberry jam and you can’t go wrong!
I grew up eating strawberry freezer jam. My mom made a huge batch every spring that would last us through the winter. Just thinking of it brings back fond memories. Sadly, I haven’t carried on this tradition with my own family like I hoped I would – I kept expecting my mom to make a big batch every spring so I could snatch a few jars to keep at my house.
But I finally decided it’s time I started making my own. This Strawberry Freezer Jam is really simple to make (no cooking or canning involved like with Homemade Strawberry Jam) and has just 4 ingredients. With only 10 minutes of prep, you can have a batch of strawberry freezer jam in the freezer.
That’s it. You’re done. Seal the jars and then store in the fridge for 3 weeks or place in the freezer for up to 1 year. If I’d known making freezer strawberry jam was this easy, I would have started making it years ago. Now I can carry on the tradition my mom started with my own family. So whether you want to start a strawberry freezer jam tradition in your family or simply have a stock of ready-to-use strawberry jam in your freezer, this recipe is sure to hit the mark.
Everyone loves a classic recipe. It never gets old and you can trust it to be there for you again and again. That’s exactly what this strawberry jam recipe is: a classic. Who can argue strawberry jam doesn’t go great with peanut butter on bread? Or how about slathered on a crisp piece of toast? I certainly can’t.
This classic strawberry jam recipe has only 4 ingredients and is made using water bath canning. There are several steps in the process, but all are fairly simple. To start, you need to gather all of your canning equipment. You’ll need:
You can buy a basic canning essentials set (like this one) for relatively cheap.
Once you’ve gathered all your canning equipment it’s time to start making some strawberry jam. Make sure all your jars, lids and bands are clean by washing them in hot, soapy water. Place the jars in a large pot filled with heated water. Place the lids in a separate pot filled with simmering water. Dry the bands and set them aside.
If you have a canning pot, go ahead and use it. If you’re like me and don’t have one, simply use any large pot you have. Just make sure it’s about 3 inches taller than the jars you’re using to ensure they’ll be fully covered with water during the canning process.
You also need to figure in some extra space because you need to put something between the bottom of the pan and your jars. I placed a small rack on the bottom of my pot so the jars wouldn’t sit directly on the bottom and would be heated evenly from all sides but some people fold up a tea towel and put that in the bottom of the pan. While your jars and lids are getting hot, make your jam.
Put the lid on the pot and bring to a boil. Once it reaches a boil, start a timer for 10 minutes, continuing a steady boil the whole time. After processing, turn off the heat and remove the lid and allow to cool for 5 minutes. Finish by removing all the jars from the pot and placing on a clean towel or rack on the countertop. Do not tilt the jars or wipe the water from the lids. You don’t want to risk agitating the lid and preventing sealing. A proper seal is essential to prevent spoilage during storage. Leave undisturbed on the counter for 12 to 24 hours.
After 12 to 24 hours, check on your jam to see if the lids have sealed. Remove the screw bands and check the lids for a good seal by making sure the center of each is indented – do not push down on the center as you may force a seal but not realize it. If the center is pulled down and does not pop up, the lid is sealed. You can also check by slightly trying to pull the edge of the lid up (do not pull all the way). If it resists being pulled, the seal is set.
Congratulations, you just made a batch of classic strawberry jam! Give yourself a pat on the back and grab some bread and peanut butter out of the pantry. A moment as great as this must be celebrated.
*Tip: To prevent jam from foaming you can add 1/2 teaspoon butter to jam mixture before cooking.
If you’ve spent any time in northern Minnesota, you’ve likely experienced Tater Tot Hot Dish and Spam. But have you tried Snickers and Apple Salad? Snickers in a salad! Ha! Yes, Minnesotans truly believe that if it contains any fruit – whether or not Snickers bars are the main ingredient – it’s a salad.
The same feeling applies here with Strawberry Fluff. Strawberry Fluff is perfect on a summer day because it doesn’t require baking (just like Strawberry Pretzel Salad and Strawberry Icebox Cake). It’s a mix of strawberry Jell-O, vanilla pudding, Cool Whip, marshmallows and strawberries. It’s a creamy and delicious dessert (or salad) the whole family will love.
What’s the key to getting the fluff extra creamy and extra fluffy? First, make the Jell-O and pudding as one. Allow it to set before beating until thick and creamy. Then, fold in the Cool Whip, marshmallows and strawberries. Who knew you could make salad without any greens? Minnesotans knew!
Christine is the founder of TheCookful and also of her blog COOKtheSTORY. Her passion is explaining the WHY behind cooking – Why should you cook things a certain way; Will they turn out if you do it differently; What are the pros and cons of the method? Learn more about Christine, her cookbooks, and her podcast.
Cook With Us!