all things food
In my life I am always the one that hosts the parties. With the pool in the backyard, we are the go-to place for the sports teams, cheerleading events, birthday parties and of course, all the fall holidays. And I’d be lying to you if I didn’…
In my life I am always the one that hosts the parties. With the pool in the backyard, we are the go-to place for the sports teams, cheerleading events, birthday parties and of course, all the fall holidays. And I’d be lying to you if I didn’t admit that I often cater the big portion...
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When I first whipped up this homemade strawberry ice cream topping, I knew it was a winner. You just can’t go wrong with classic flavors like vanilla, strawberry, and chocolate. This strawberry sauce is a game-changer! Although this is my go to f…
When I first whipped up this homemade strawberry ice cream topping, I knew it was a winner. You just can’t go wrong with classic flavors like vanilla, strawberry, and chocolate. This strawberry sauce is a game-changer! Although this is my go to for a homemade banana split recipe, strawberry topping is also awesome on waffles,...
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Frosé (Frozen Rosé Recipe)
Looking for a low cal cocktail to sip this summer? A Strawberry Frosé, aka frozen rosé, is the best blended boozy beverage when you need something fun, fruity, and frozen to beat the heat (even if you’re not a…
Looking for a low cal cocktail to sip this summer? A Strawberry Frosé, aka frozen rosé, is the best blended boozy beverage when you need something fun, fruity, and frozen to beat the heat (even if you’re not a calorie-conscious consumer)! Strawberry Frosé Recipe Our easy Strawberry Frosé recipe is a refreshing frozen cocktail served…
It’s easy to make your own homemade Strawberry Preserves. With just a few ingredients and a little time, you can create a delicious spread that captures the essence of fresh strawberries. Whether you spread it on toast, place a dollop on top of yogurt, or serve a spoonful on oatmeal or fluffy pancakes, it’s pure heaven…
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It’s easy to make your own homemade Strawberry Preserves. With just a few ingredients and a little time, you can create a delicious spread that captures the essence of fresh strawberries. Whether you spread it on toast, place a dollop on top of yogurt, or serve a spoonful on oatmeal or fluffy pancakes, it’s pure heaven in every bite.
Step 1: Begin by washing, stemming, and halving the strawberries.
Step 2: Place the strawberries, lemon juice, and honey (or agave nectar) in a saucepan or pot.
Step 3: Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low and let it simmer uncovered for 50-60 minutes or until mixture has thickened. Stir occasionally to prevent sticking and to help break down the strawberries.
Step 4: Allow the preserves to cool before transferring them to a jar or container with a lid. Store in the refrigerator and enjoy your homemade strawberry preserves!
Store the cooled preserves in an airtight container or jars in the refrigerator for up to two weeks. You can also freeze the preserves for up to 3 months.
The preserves are done when most of the liquid has evaporated, and the mixture has thickened. It should have a jam-like consistency with little chunks of strawberries remaining.
In a pinch, yes, you can use frozen strawberries. Thaw them completely and drain any excess liquid before cooking to ensure the preserves thicken properly.
It’s so much fun to make your own strawberry preserves. This homemade strawberry preserves recipe will give you a strawberry preserve that has way less sugar than what you’d buy in the grocery store but is still absolutely delicious. Every morning, we’ve been enjoying these vitamin C-packed, gooey, chunky preserves, and we can’t get enough! If you love this recipe, be sure to leave a comment and rating below.
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Photo by Maren Caruso
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A great way to start the day, our acai bowl recipe is simple and delicious, combining your favorite berries, fruits, and toppings into a ready-in-minutes Instagram worthy breakfast. Ingredients What is Acai? Acai is a berry grown on the acai palm tree…
A great way to start the day, our acai bowl recipe is simple and delicious, combining your favorite berries, fruits, and toppings into a ready-in-minutes Instagram worthy breakfast. Ingredients What is Acai? Acai is a berry grown on the acai palm tree in the rainforest. Full of antioxidants, acai has taken hold as a great...
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Summer is the perfect time to enjoy refreshing, homemade Strawberry Popsicles. These delicious treats are not only easy to make but are also a healthier alternative to store-bought options that are loaded with sugar. With just three simple ingredients, you can create a delightful dessert that the whole family will love. Why I Love This…
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Summer is the perfect time to enjoy refreshing, homemade Strawberry Popsicles. These delicious treats are not only easy to make but are also a healthier alternative to store-bought options that are loaded with sugar. With just three simple ingredients, you can create a delightful dessert that the whole family will love.
Step 1: Place the strawberries, lemon juice and honey in a food processor or blender and puree.
Step 2: Pour several tablespoons of the puree into the individual popsicle molds. (Follow the manufacturers directions for your mold).
Step 3: Freeze overnight or a minimum of 5 hours.
Step 4: Remove popsicle from mold and serve.
Homemade popsicles can be stored in the freezer for up to 3 months, although they are best enjoyed within the first few weeks for optimal freshness.
To make popsicles without molds, use small paper cups and insert a wooden stick once the mixture is partially frozen (about 1-2 hours).
It’s best to consult with your pediatrician before introducing new foods to your baby. However, if your baby is over six months old and has already been introduced to strawberries with success, then these popsicles can be a refreshing treat! Just leave out the honey for babies under 1 year old.
Strawberry popsicles are sure to become a favorite summertime treat for the whole family. Get your strawberries ready and make your own today! Let me know what you think of this recipe by leaving a rating and comment below!
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It’s summer! Whether you’re in or outdoors, hopefully for all of you there are beautiful summer fruits and berries to be had, and I hope that you’re able to get your hands on as many of them as you can. I am loading (actually, overloading…) myself up at the market. While a good portion on the fresh fruit gets eaten just as-is, some of it…
It’s summer! Whether you’re in or outdoors, hopefully for all of you there are beautiful summer fruits and berries to be had, and I hope that you’re able to get your hands on as many of them as you can. I am loading (actually, overloading…) myself up at the market. While a good portion on the fresh fruit gets eaten just as-is, some of it goes into the following dessert recipes that I continue to make year after year. Others go into jam, which is a great way to preserve all those summer fruits and berries, and make them last through fall and winter.
Cherry season is behind most of us (sniff…sniff…), but if they are still lingering where you live, you can type “cherry” or “cherries” into the search engine at the top right corner of the page to find cherry recipes. (And we don’t get a bountiful array of fresh raspberries and blackberries here, so I don’t have many recipes that use them on the blog.) But for nectarines, strawberries, peaches, plums and other summer fruits, here are some of my favorite recipes on the blog…
Summer Fruit Galette with Frangipane
I’ve seen so many galettes this year on social media, that it’s tempting to already call galettes The Dessert of the Year. (Okay, there were plenty of Banana Breads as well. And it’s hard to knock Banana Bread, even my low(er) fat one.) But for the bang-for-the-buck, it’s hard to beat the silly-easy galette, made with a fail-safe dough that gets rolled out, topped with fresh fruit, and baked until ripe ‘n ready. Mine has a layer of frangipane under the fruit to keep some of those juices away from the bottom crust, so it stays crisp. It also tastes good, too! Apricots work especially well in this one but you can use nectarines, plums, peaches, or…
…rhubarb and strawberries! Yes, the classic combo works well as a galette, too. But don’t let tradition stand in the way of deliciousness and you can swap out cherries, raspberries, or blackberries for the strawberries.
When I was a cook in upstate New York back in the 1980s (!) I remember someone brought us a (as in 1) basket of fresh apricots from California, which I’d never seen before. I made a simple tart with them and only eight lucky customers could get a taste of it. (Or maybe I cut it into ten?) Fast-forward to today, summer brings a cavalcade of fresh apricots to the markets and toward the end of the season, I don’t have time to shed any tears as I’m piling apricot jam into pots, to save them for the coming months. It’s Romain’s favorite jam so I make sure there’s enough to keep him happy, because I’ve learned what happens when I don’t : 0
Summer Fruit Tart (with frangipane)
Another summer fruit favorite, yes, with more almond cream than the galettes above, this is that classic French tart that you’ll find in many pastry shops all year round, using everything from pears to pineapple. Don’t love almonds, or want to take it in a different direction? Replace the almonds with hazelnuts for a special treat.
While apricots are Romain’s favorite for jam, I am 100% on team plum. The luscious tang of juicy plum, and the high natural pectin content, makes this one of the easiest jams to make. And it’s not too difficult to eat, either.
While I miss the purple Santa Rose and Elephant Heart plums we got in California, France has its own special selection of delectable plums, including Mirabelles, quetsches, and even wild plums. While the wild plum trees that we used to pick/glean from have been pruned by the absentee owners (phooey!) we found another source last summer. And the only thing better than free plums is free wild plums, which come in an array of snazzy colors and are extra tangy, perfect for those of us that like some pucker in our pastries.
The cousin of clafoutis, this flaugnarde features a jumble of plums baked in a silky custard. They’re so pretty I almost hate to bake them. But then, when I pull it out of the oven, I’m happy to have a beautiful baked gratin dish of custardy plums for dessert on a warm summer night.
Two tart fruits come together, baked under a buttery blanket of streusel. If these two bedfellows are available at the same time where you live, you’re doubly lucky!
The elusive Mirabelle plums have a cult-like following and while some mistakenly think they aren’t available in the U.S. (they were briefly banned a few years ago), if you’re lucky, you can indeed find them. They’re intensely flavored and sweeter than other plums, and make a wonderful confiture with jewel-like fruits suspended in a shimmering jelly, which are lovely heaped on toast in the morning. (If you want to get a taste of Mirabelles but can’t find them, Bonne Maman makes a golden plum Mirabelle jam that’s exported from France.)
While I wasn’t a fan of Angel Food Cake growing up, which my mother usually made to accompany strawberries, I became a convert as a grown-up. Perhaps it had to do with writing an ice cream book and having an overload of egg whites to use up. (And Angel Food Cake is an express route to doing that.) Nevertheless it’s a treat along with summer fruits and berries, either baked as a compote or fresh, tossed in a little sugar and perhaps a dash of crème de cassis. The spongy cake is an ideal way to make sure you get every drop of the fruit syrup that’s surrounding the airy slab. It’s French cousin, Gâteau de savoie, is equally enjoyable, and doesn’t require an Angel Food Cake pan.
Roasted Strawberry Miso Ice Cream
Roasting strawberries is lesser-known way of coaxing out their flavor, but works well when making ice cream as it concentrates them and reduced the water, so the ice cream stays creamier. Adding a touch of salty miso provides a curious contrast to the berries juicy sweetness, and a little umami to boot.
Once you make the (very) easy base for this Strawberry Spritz, you can use it to make Strawberry Margaritas, too. (And if you’ve got a hankering for a classic Spritz, I’ve got you covered there, too.) But this Spritz is a great, light apéritif to enjoy all season long. I was drinking lots of these a few weeks ago when strawberries were at their peak. If they available where you live, go infuse some in vermouth blanc for a great spring/summer sipper.
Spiced Plum Cake with Toffee Glaze
Toffee glaze is one of those things you could put on an old sneaker, and it would make those dilapidated Reeboks taste great. Even better (and more recommended) is this spiced plum cake, which isn’t too rich or too sweet. Crunchy toasted almonds on top are a nice contrast to the buttery glaze.
Peach Shortcakes with Butterscotch Sauce
Speaking of buttery sauces, butterscotch with peaches is a natural. Grammar-correct keeps asking me: A natural what? But I think you can figure that out. If not, give them a try together and you’ll see what I’m talking about.
If you’re fortunate enough to have a peach tree or can get some of the leaves, they lend a delicate almond-like flavor to this intriguing apéritif wine. I try to make a few bottles every year and serve chilled glasses as the season’s change, reminding me of summer, and reminding me that the light almond flavor of peach leaves in wine is something to put on my calendar for the following year.
Peaches and bourbon are natural partners, and they don’t mind sharing space in a tumbler with the classic French apéritif, Bonal. But not to worry if you don’t have it; I offer some substitutes that you might already have on your liquor shelf. This cocktail isn’t just pretty, it’s also a pretty effective way to beat the heat. (Yup, nectarines or plums could replace the peaches, if you’re so inclined.)
A vintage metal popsicle mold that was a find at a flea market prompted these summer ‘sicles. You can load ’em up with berries and since I used white nectarines, the popsicles were extra-pretty in pink. But anyone would say “yes” to them in yellow, if you go with standard nectarines.
Mixed berry anything automatically makes something my favorite dessert. I love, love, love the juicy tumble of strawberries, blueberries, blackberries, red currants, or whatever else you’ve got. Bring the berries on!
While I am nostalgic for the overload of blueberries that I grew up with New England, when I do find myrtilles, I try to keep them as close to their pure state as possible. Topped with crumbly drop biscuits, all that’s needed is a scoop of vanilla ice cream to complete the picture, but white chocolate-fresh ginger ice cream would also be welcome…and appreciated, on this cobbler.
Mango Frozen Yogurt with Blueberry Compote
While everyone’s mind is on peaches and nectarines, don’t forget mangoes, their tropical counterpart, which go just as well with summer berries. Blueberries particularly come to mind but raspberries and strawberries could fill in for them.
With pretty swirls of crispy meringue, this tangy frozen yogurt can be part of a composed dessert, which I like to serve in the summer, being generous with the fresh fruit…and filling in the blanks with frozen yogurt and meringues.
Blueberry Buckle with Lemon Syrup
I don’t know if blueberries get any better than in this buckle, which do indeed “buckle” under the weight of almost too many blueberries…if that’s even possible. A dousing with tart lemon syrup keeps things moist and tangy. You can skip the cream with this one. It’s great on its own.
Dinnertime just got a whole lot easier! With this premade meal plan take the stress out of meal time. Save time and money while being inspired to try new recipes!
This Strawberry Sheet Cake is fluffy, moist, and made with fresh strawberries and a simply irresistible strawberry cream cheese frosting.
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Summer is here and one of my favorite fruits to buy during this season are fresh strawberries. This is the time when they’re ripe, juicy, super sweet, and perfect to incorporate into recipes like this homemade Strawberry Sheet Cake! This strawberry cake is fluffy, moist, and made with fresh pureed strawberries that have been reduced for a more concentrated strawberry flavor. And the best part…it’s topped with an absolutely dreamy, irresistible strawberry cream cheese frosting! This strawberry sheet cake is perfect for almost any occasion including birthdays, potlucks and holiday gatherings. It definitely stands out from any boxed cake and is always a crowd-pleaser!
Here’s everything you need to make this delicious strawberry sheet cake recipe:
The fresh strawberry puree is a key ingredient in this cake. I tested this recipe by just adding pureed strawberries straight from the food processor; then a second test by reducing the strawberries in a saucepan with a little sugar over medium heat. The strawberry reduction was the winner! It removes a lot of the extra liquid and adds a more concentrated strawberry flavor to the cake. And it tastes ahh-mazing in the homemade strawberry frosting!
The strawberry frosting on this cake is my absolute favorite part! The intense strawberry flavor from the reduced strawberries, mixed with the cream cheese and powdered sugar is just heavenly. And if you’ve never made your own homemade cake frosting, then you’ll be surprised by just how easy it is to make. It only requires a few ingredients and it tastes wayyy better than store-bought icing.
You can easily store any leftover strawberry sheet cake in an airtight container in the refrigerator for up to 4 days, or you can freeze it for longer storage. To freeze, wrap the cake slices in a double layer of plastic wrap and foil, then freeze for 2-3 months. To thaw, simply let the cake come to room temperature for about 30 minutes then enjoy!
See how we calculate recipe costs here.
Preheat the oven to 350°F. Next wash, remove the stems, and quarter 1 lb. strawberries. Add the strawberries to a food processor and pulse for several seconds until the strawberries have broken down into a puree.
Add the pureed strawberries, 2 Tbsp of sugar and a pinch of salt to a small pot over medium-low heat. Simmer the strawberries for 20-25 minutes, stirring occasionally, until the strawberry puree has reduced by about half. You should end up with 1 cup of reduced strawberry puree.
Transfer the reduced strawberry puree to a bowl and allow it to cool.
While the strawberries are simmering, in a large bowl whisk together 2 3/4 cup all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
In a separate large bowl, whisk together 1 1/2 cups granulated sugar, 3/4 cup vegetable oil, 4 large eggs (2 at a time) and 2 tsp vanilla extract until well combined.
Now add in 3 oz. strawberry gelatin and ¾ cups of the reduced strawberry puree. Stir together until combined (save the rest of the strawberry puree for the frosting).
Next add the dry ingredients to the same bowl as the wet ingredients.
Then pour in 1 cup of milk. Stir together until just combined and there are no traces of dry flour left in the bowl. Be careful not to overmix at this point.
Pour the batter into a butter greased 9×13” baking dish and bake in the preheated oven for 40-43 minutes or until a toothpick inserted into the center comes out clean. You can also line your baking dish with parchment paper if you prefer.
Remove the cake from the oven and allow it to cool completely at room temperature before frosting.
To make the frosting, first combine 8 oz. softened cream cheese and 1/2 cup softened salted butter in a large bowl using a handheld mixer until smooth. Then add 3 cups of powdered sugar (1 cup at a time), 1 tsp vanilla extract, and ¼ cup of the strawberry puree.
Blend together with the hand mixer until creamy and smooth.
Once the cake has cooled, spread the fresh strawberry frosting on top.
Feel free to garnish with extra fresh strawberries (optional) and enjoy with a glass of milk or some vanilla ice cream. Serve this delicious strawberry cake at your next potluck, holiday, or family gathering!
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These Vegan Strawberries and Cream Scones are so flaky, moist, and have fresh strawberries and cream in every bite! An easy one-bowl recipe to make for breakfast or brunch. For more quick and easy vegan scones, check out my recipes for Vegan Blueberry Scones, Peach Scones, and Vegan Pumpkin Scones. Strawberries bring me so much…
These Vegan Strawberries and Cream Scones are so flaky, moist, and have fresh strawberries and cream in every bite! An easy one-bowl recipe to make for breakfast or brunch.
For more quick and easy vegan scones, check out my recipes for Vegan Blueberry Scones, Peach Scones, and Vegan Pumpkin Scones.
Strawberries bring me so much joy in the summertime, which is why I add them to so many recipes! From vegan strawberry cheesecake to muffins to pie and beyond, the burst of juicy sweetness from the fresh berries instantly brings a smile to my face.
So, it’s no surprise that I’m bringing fresh strawberries and buttery vegan scones together in these Vegan Strawberries and Cream Scones!
The scones, with an oh-so-buttery and flaky crumb, are loaded with fresh strawberries and drizzled with a creamy vanilla glaze on top. They’re a wonderfully moist and decadent treat to enjoy for special summer breakfasts or brunches, or whenever you need to use up an abundance of fresh strawberries. Plus, the scones are easy to make in one bowl with baking staples, so they’re sure to become a summer staple!
Find the complete recipe with measurements in the recipe card below.
Whisk the flour, baking powder, salt, and sugar together in a large bowl. Cut in the cold vegan butter with a pastry cutter until the dough resembles coarse crumbs.
Gently stir in the vegan cream (or milk) and vanilla until the dough is shaggy. Finish by gently folding in the strawberries.
The dough will be a bit wet at this point but that’s okay! If the strawberries are hard to incorporate, use your hands to work them into the dough.
Transfer the dough to a lightly floured surface and knead until it comes together. Use your hands to flatten the dough into a circle, about 1-inch thick.
Tip: Lightly flour your hands to prevent the dough from sticking to your fingers.
Cut the dough into 8 pieces and place each piece onto a lined baking sheet. Place the baking sheet with the scone dough in the fridge for 30 minutes.
Bake the vegan strawberry scones until they’re lightly golden brown on top. Set them aside to cool.
Meanwhile, make the vanilla glaze by whisking the sugar, cream, and vanilla together in a small bowl until smooth.
Drizzle the vanilla glaze over the scones once they’re completely cooled, then enjoy!
Instead of the glaze, feel free to decorate the scones with turbinado sugar, strawberry jam, or vegan whipped cream.
Yes, frozen strawberries should work well. Don’t thaw the strawberries before adding them to the dough or else they’ll bleed and turn the dough pink.
I haven’t tried it, but a lot of readers have made my Blueberry Scones with a quality gluten-free flour mix and had good results. It should work just as well here.
Yes, I highly recommend chilling the scone dough for at least 30 minutes in the fridge before baking. This way, the butter in the dough can harden to yield a buttery and flaky crumb. Chilling will also help the dough firm up slightly so the scones won’t spread as much while they bake.
Sure. Shape the scone dough pieces as normal, place them on the baking sheet, and cover them with a layer of plastic wrap. Place the dough in the fridge overnight, then bake the next morning to start your day with fresh and buttery scones.
Yes, strawberry scones freeze very well! I would leave the icing off so it isn’t too runny after it thaws. To freeze the scones, let them cool completely before wrapping each one in plastic wrap. Place them in a freezer-safe container or ziplock bag and freeze for up to 3 months.
