Recipes for "strawberry"

Place the ice cream maker churning bowl, plus a separate mixing bowl large enough to contain your custard, in the freezer the day before you want to make ice cream. (Most manufacturers recommend that the churning bowl be frozen for 24 hours before making ice cream; the mixing bowl can go in while you are prepping the custard base.)

Pour the cream and milk into a medium saucepan set over medium low heat. Scrape the vanilla seeds from the pod and add to the milk mixture, along with a pinch of salt.

Slowly bring to a gentle simmer, until you see small bubbles around the edges of the pan. Stir occasionally. This will take about 15 to 18 minutes. Remove from heat, and let the vanilla infuse the cream for 15 minutes. (If using vanilla extract, add it now.)

In a separate bowl, beat the yolks and sugar together with a whisk until the mixture is thick and pale.

Place the milk mixture back over medium-low heat and warm to just below a simmer. The cream should be warm to the touch, and small bubbles around the edge are just beginning to form. (The mixture needs to be warm to temper the eggs in our next step.

In a slow, thin, steady stream, pour the milk mixture into the egg sugar mixture, whisking the entire time. Continue until all the liquid is combined. Don’t rush this; otherwise, you will end up with scrambled eggs.

Return the custard (vanilla bean pod and all), to the pan and place it over low heat. Stir gently with a spatula until the custard thickens to the consistency of maple syrup, about 8 minutes. When ready, it will coat the back of a spoon, and if you draw your finger through it, the mark will remain.

As soon as the custard thickens, remove from heat. Remove the mixing bowl from the freezer, and transfer the custard to the bowl. Allow the custard to cool to room temp, then cover and place in the fridge.

This is now the base for your ice cream. It can be made one week ahead of time and kept covered in the fridge.

Place half of the sliced strawberries in a saucepan with half of the sugar and all of the lemon juice. Place over medium heat and bring to a gentle boil. Stir occasionally and watch the pot, as the berries will foam up and could boil over.

After 10 minutes, lightly smash the cooking berries with a potato masher. Continue cooking the mixture, stirring occasionally, until the volume is reduced by half. This should take about 8 minutes. The sauce is ready when the syrup is a deep red, and thick like honey. Remove from heat. Transfer to a bowl, cover, and refrigerate.

Combine the remaining sliced berries and remaining sugar in a blender or food processor, or using an immersion blender. Puree until you have a thin sauce. Transfer to a bowl, cover, and refrigerate.

Remove vanilla pod from the cooled custard base. Stir in the cooled strawberry sauce and fresh strawberry puree.

Transfer to ice cream maker and churn according to the manufacturer’s instructions. When ready, it will be the consistency of soft serve ice cream.

The ice cream can be served immediately if desired. To harden to a scoopable consistency, transfer the ice cream to a loaf pan or other freezer-safe container, press a piece of parchment paper over the top, and cover it with a lid. Place in the freezer for at least 2 hours. When ready, scoop onto your favorite cone.

This ice cream will keep for about a month before starting to crystallize.

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Place strawberries into a blender or the bowl of a food processor; blend until smooth. Pour into a large bowl; set aside.

Heat 1 ¼ cups cream in a medium saucepan over medium heat until bubbles appear at the edge of the pan. Whisk sugar, egg yolks, remaining ¼ cup cream, and corn syrup together in a large bowl until well combined; gradually pour in hot cream, whisking constantly. Return mixture to the saucepan; heat until thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow custard to boil.

Strain custard through a sieve into strawberry purée; mix well. Refrigerate until chilled.

Pour strawberry custard mixture into an ice cream maker and freeze according to manufacturer’s instructions. Transfer to an airtight container and freeze until firm.

Place strawberries and sugar in a blender and pulse until pureed; set aside to steep for 10 minutes.

Pour cream, milk, vanilla extract, and salt into strawberry mixture; blend until smooth and slightly thickened, 10 to 15 seconds. Whisk red food color into cream mixture.

Pour strawberry mixture into the container of an ice cream maker and process until thick according to the manufacturer's instructions.

Transfer ice cream to a sealable container, cover the ice cream with plastic wrap, seal the container, and freeze, 2 hours to overnight.

1. Using an electric mixer, whip the cream, 1 3/4 cups strawberry jam, vanilla, and salt in a large bowl until soft peaks form, 3-5 minutes. Fold on the remaining 3/4 cup jam to create more of a swirl.

2. Transfer to a 9×5 inch loaf pan. Cover and freeze until firm, at least 6 hours. Let the ice cream sit at room temperature 5–7 minutes, then scoop and enjoy!

Place berries in blender. Whisk sugar into cream. With blender going, slowly add cream through opening in lid, stopping to stir the mixture 3 or 4 times so the ice cream is smooth, with small bits of berries.

Transfer to shallow pan and freeze to a scoopable texture, about 2 hours. Garnish with fresh strawberries, if you like.

Slice angel food cake into 3 equal horizontal layers using a long serrated knife or bread knife. Place bottom layer onto a freezer-proof plate.

Remove packaging from the ice cream; slice about 1 inch thick. Place ice cream slices on bottom cake layer, filling the gaps with ice cream and leaving the center unfilled. Press ice cream pieces together to form a solid layer the same size as the cake layer. Repeat with second cake layer and remaining ice cream. Top with final cake layer; freeze until ice cream is firm again, about 1 hour.

Spread whipped topping over cake. Garnish with fresh strawberry slices and mint.

Melt butter in a large saucepan over medium-low heat. Off heat, add rice cereal, sugar, coconut, and pecans to saucepan; stir well. Pat ½ cereal mixture into bottom of a 9x13-inch baking pan.

Spread ice cream evenly over cereal mixture; layer remaining ½ cereal mixture on top ice cream layer.

Freeze until set, at least 1 hour. Cut into squares when ready to serve.

Combine heavy cream, strawberries, sweetener, vodka, vanilla extract, xanthan gum, and salt in a wide-mouth pint-size jar.

Using an immersion blender and an up and down motion, blend cream mixture for 60 to 75 seconds, or until thickened and soft peaks have formed.

Cover jar and freeze, stirring every 30 to 40 minutes, until ice cream reaches your ideal consistency, 3 to 4 hours.

Slice prepared Angel Food cake in half horizontally. Spread softened strawberry ice cream on bottom layer. Put top layer on top the ice cream. Freeze cake for 45 minutes to an hour.

Mix cream cheese and confectioner's sugar until light and fluffy.

About 15 minutes before serving, remove cake from freezer and spread the cream cheese mixture over top and sides. Garnish with fresh strawberries.

Preheat the oven to 400 degrees F (200 degrees C).

Mix flour and sugar together in a large bowl.

Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.

Pour filling into prepared pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.

Brush egg yolk on top of pie with a pastry brush.

Sprinkle with sugar.

Cut several slits in the top crust to allow steam to escape.

Bake in the preheated oven until bubbly and brown, about 35 to 40 minutes. Cool pie on rack.

Enjoy!

Place rack in the middle and preheat the oven to 400°F.

In a large bowl, gently combine the rhubarb and the strawberries with the sugar, tapioca, salt, and orange zest. Let sit for 10 minutes.

Roll out one disc of pastry dough and line the bottom of a pie dish with it. Trim to 1/2 inch from the edge. Transfer the filling into the crust and spread out evenly.

Roll out the second disc of pastry dough and place over the pie. Trim the edges to an inch from the edge of the pie dish. Tuck the top crust edges over the bottom crust edges and use your fingers or a fork to crimp the top and bottom edges together. Cut slits in the top for the steam to escape.

(If you want, for a nice glaze on your pie, use a pastry brush to brush a thin layer of egg white or cream over the top of the pie.)

Place pie on the middle rack of the 400°F oven with a baking sheet on a lower rack to catch any juices that might spill over.

Bake for 20 minutes at 400°F, then reduce heat to 350°F and bake an additional 40-50 minutes longer (50 to 60 minutes longer if doing a 10-inch pie). The pie is done when the crust is nicely browned and the filling (that you can see through the venting holes) thick and bubbly.

Remove from oven and let cool on a rack.

Serve warm or cold. If you do cool to room temperature, the juices will have more time to thicken. Pie can also be covered and stored at room temperature for up to 2 days or refrigerated for 5 days.

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Combine the oats, flour, both sugars, cinnamon, and salt in a medium-sized bowl. Mix with a balloon whisk until consistent in color and all the ingredients are evenly distributed. Use your fingers to break up any chunks of brown sugar.

Drizzle the melted butter over the dry ingredients, tossing with a fork until the topping starts to clump together and the dry ingredients are moist. Place the bowl in the refrigerator to chill while you prepare the fruit.

Combine the strawberries, 1/2 cup of the sugar, candied ginger, cornstarch and orange zest in a large bowl, tossing to make sure the strawberries are coated with the dry ingredients. Set aside.

Spray a 10-inch cast iron skillet with cooking oil, and add the rhubarb and the remaining 1/4 cup of sugar. Cook over medium-high heat, stirring constantly, for 5 to 7 minutes, or until the sugar has dissolved and the rhubarb juice starts to thicken. You want to cook off some of the liquid, but you don’t want the rhubarb to get mushy or break down.

Add the strawberry mixture to the hot pan with the rhubarb, covering the rhubarb evenly. Bake in the oven for 30 to 35 minutes.

Take the pan out of the oven and sprinkle the crisp topping over the fruit filling. Return to the oven for an additional 15 to 20 minutes, or until the top of the crisp is golden brown and the fruit filling is bubbling hot.

Let the crisp cool at least 15 to 20 minutes before serving, to allow the filling to thicken a bit. Serve with your favorite vanilla ice cream.

This crisp is best eaten the same day but you can store it in the fridge after it has completely cooled, covered with plastic wrap, for up to 2 days (the crisp topping will soften, but still be delicious). Warm up in a 350°F oven for 10 to 15 minutes before serving.

Suggestion: top with vanilla ice cream, store-bought or homemade.

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Preheat the oven to 400 degrees F (200 degrees C).

Whisk 1 cup flour and salt together in a bowl; cut in ⅓ cup butter with a pastry blender until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, until mixture just holds together. Shape dough into a ball; roll out on a floured work surface into a 12-inch circle (crust will be thin). Fold dough gently into quarters; lay into a 9-inch pie plate. Unfold dough; center in the pie plate. Trim crust to ½ inch overhang; crimp or flute edges; chill in the refrigerator while making filling.

Combine 1 ¼ cups sugar, ⅓ cup flour, cinnamon, and nutmeg in a bowl; stir in rhubarb and strawberries. Pour filling into crust; sprinkle with pecans.

Combine remaining 1 cup flour and ⅔ cup sugar in a bowl; cut in remaining ⅓ cup butter with a pastry blender until mixture resembles coarse crumbs. Sprinkle crumb topping over pie filling; cover pie edges with aluminum foil strips.

Bake in the preheated oven until crumb topping is golden and filling bubbles around edges, 50 to 60 minutes. Remove foil durng last 10 minutes of baking to brown pie edges.

Whisk cornstarch and 1 tablespoon water together in a large bowl until combined; stir in rhubarb, strawberries, white sugar, vanilla extract, cinnamon, and lemon juice. Set filling aside for 30 minutes.

Preheat the oven to 425 degrees F (220 degrees C).

Roll out half dough on a floured surface to fit a 9-inch pie plate; place in pie plate and refrigerate until ready to use. Roll top crust on a floured surface into a 10-inch circle. Cut into 1-inch wide strips with a sharp paring knife or pastry wheel; set aside.

Stir filling; pour into the prepared pie plate. Moisten the rim of the crust with a small amount of water. Start with the longest dough strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Press strips down on crust rim to seal; trim excess. Beat egg white and 1 teaspoon water together in a small bowl; brush over lattice top. Sprinkle with turbinado sugar. Wrap aluminum foil strips around edges of pie.

Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 375 degrees F (190 degrees C); bake until crust is golden and filling is bubbling, 40 to 45 more minutes. Remove aluminum foil for the last 10 minutes of baking time. Cool pie completely before serving.

Preheat the oven to 425 degrees F (220 degrees C).

Roll out pie crusts into 11-inch circles. Place 1 crust into a 9-inch pie plate; place on a rimmed baking sheet. Cut remaining crust into ½-inch wide lattice strips; set aside.

Whisk ½ cup flour, ½ cup sugar, and 1 teaspoon cinnamon together; cut in butter until topping resembles coarse crumbs. Set aside.

Combine strawberries, rhubarb, 1 ⅓ cups sugar, remaining ¼ cup flour, ginger, nutmeg, remaining ¼ teaspoon cinnamon, and salt in a bowl; beat in eggs. Spoon strawberry-rhubarb filling into pie crust; sprinkle crumb topping evenly over top.

Moisten the rim of the pie crust with a small amount of water. Start with the longest lattice strips and lay 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust.

Bake in the preheated oven for 10 minutes; reduce the oven temperature to 350 degrees C (175 degrees C) and continue baking until filling bubbles and crust is light brown, 45 to 50 minutes more. Cool pie before serving, at least 1 hour.

Preheat the oven to 425 degrees F (220 degrees C).

Combine flour and salt in a large bowl. Pour oil into a 1 cup-sized measuring cup and top with milk; do not mix. Pour oil-milk mixture over flour; blend with a fork until dough forms. Divide dough into 2 balls.

Place 1 ball on a sheet of waxed paper. Top with another sheet of waxed paper and roll out large enough to fit a 9-inch pie plate. Repeat with remaining dough ball. Peel the top paper off of one of the crusts and flip dough into the pie plate. Peel off the paper and press dough in. Set aside remaining dough for top crust.

Mix together rhubarb, strawberries, sugar, tapioca, nutmeg, and salt in a large bowl until fruit is well coated; pour into prepared crust in the pie plate. Cover with top crust; trim and flute the edges to seal, then cut several slits in top crust to allow steam to escape.

Bake in the preheated oven for 20 minutes. Reduce oven temperature to 375 degrees F (190 degrees C) and continue to bake for 20 more minutes. Let pie cool before cutting.

Preheat the oven to 400 degrees F (200 degrees C).

Roll out ½ pastry into a 12-inch circle; place into the bottom of a 10-inch pie plate.

Combine 1 ½ cups sugar, tapioca, orange zest, salt, and nutmeg in a large bowl until well blended; gently stir in rhubarb, strawberries, and orange juice, taking care not to crush strawberries. Pour rhubarb-strawberry filling into the prepared pie plate; dot with butter.

Roll remaining ½ pie pastry into about a 12-inch circle; place over fruit filling.

Fold top and bottom crust edges together to seal; flute edges. Brush milk over top crust; sprinkle with 1 tablespoon sugar. Cut several vent holes in top crust.

Bake in the preheated oven until filling is thickened and bubbling and crust has browned, 40 to 50 minutes. Check after 30 minutes of baking time; if edges are browning too quickly, cover them with strips of aluminum foil. Cool pie before serving.

Mix graham cracker crumbs and melted butter together in a bowl; press into the bottom of a 9-inch pie dish. Line bottom of pie crust with one layer of strawberry halves.

Place remaining strawberries in a saucepan; crush (there should be about 1 cup of crushed berries). Stir sugar, water, rhubarb, and cornstarch into crushed berries; bring to a boil over medium-low heat, stirring often, until mixture thickens and becomes translucent. Turn off the heat, let mixture stand until slightly cooled, about 2 minutes; stir in lemon juice. Pour mixture over strawberry halves in pie dish.

Refrigerate until completely chilled, about 1 hour.

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Place a pie dish onto a baking sheet.

Mix strawberries, rhubarb, sugar, tapioca, and lemon juice together in a bowl, and let stand for 15 minutes, stirring occasionally.

Arrange a pie crust into a 9-inch pie dish; pour filling into the bottom crust. Scatter pieces of butter over filling; arrange top crust on pie.

Press the edges together and crimp with a fork to seal.

Cut several slits in the top crust with a sharp knife.

Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 40 to 55 minutes.

Enjoy!

Preheat the oven to 400 degrees F (205 degrees C).

Line a 9-inch pie plate with 1 pastry crust. Set aside.

Mix together rhubarb, strawberries, 1 ½ cups sugar, tapioca, and orange zest until well combined; spoon into crust.

Roll out remaining pastry on a lightly floured surface and place over rhubarb mixture. Seal the edges, brush the top crust with milk, then sprinkle with 1 tablespoon sugar.

Bake in the preheated oven for 10 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake for 35 minutes more.

Combine strawberries, rhubarb, brown sugar, ½ cup white sugar, flour, 1 tablespoon cornstarch, cinnamon, and allspice in a large bowl until flour and cornstarch dissolve; set filling aside, 30 minutes. (Add 1 tablespoon more cornstarch if filling is very juicy.)

Preheat the oven to 400 degrees F (200 degrees C).

Roll out ½ dough on a floured work surface into an 11-inch circle; place into a 9-inch pie plate and chill until ready to use. Roll out remaining ½ dough on a floured work surface into a 10-inch circle; cut into ¾-inch wide strips. Pour filling into pie crust in pie plate; scatter butter over top.

Moisten rim of bottom crust with a small amount of water. Start with the longest dough strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Press lattice strips down into bottom crust edge to seal; trim top crust strips neatly. Brush lattice with milk; sprinkle with 1 tablespoon white sugar. Cover edges with aluminum foil strips.

Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 375 degrees F (190 degrees C). Bake until filling is bubbling and crust is golden, about 40 minutes more. Remove aluminum foil about 15 minutes before end of baking.

Turn off oven with the door open; rest pie for 15 minutes. Close the oven door; rest 15 minutes more. Transfer to a wire rack; cool completely, 3 hours to overnight. Filling will thicken as it sits.

Whisk 2 ½ cups flour and salt together in a large bowl; cut in shortening and ½ cup butter with a pastry cutter until pea-sized. Stir in water, 1 tablespoon at a time, until mixture holds together when squeezed. Divide dough in half, form into disks, wrap in plastic, and refrigerate at least 1 hour to overnight.

Preheat the oven to 375 degrees F (190 degrees C).

Roll out 1 disk on a lightly floured surface into an 11-inch circle; place in a 9-inch pie plate and refrigerate while making filling.

Combine strawberries, rhubarb, sugar, tapioca, 2 tablespoons flour, vanilla extract, cinnamon, orange zest, and orange juice in a bowl; pour into pie crust. Sprinkle 2 tablespoons butter pieces over filling.

Roll out remaining 1 dough disk on a lightly floured surface into a 10-inch circle; gently place over filling. Crimp edges together with a fork to seal. Brush top crust with egg white; cut several vent slits in top crust.

Bake in the preheated oven until crust is golden and filling is bubbling, 55 to 60 minutes. Cover pie edges with aluminum foil if browning too quickly. Cool completely before serving.

Preheat oven to 375 degrees F (190 degrees C).

Place 1 cup of sugar into a saucepan, and mix in the rhubarb; add butter, and bring to a boil over medium-high heat. Cook, stirring often, until the rhubarb is tender, about 10 minutes. Stir in the strawberries, and set aside. Let cool to lukewarm. Beat the eggs in a bowl until frothy, and mix into the rhubarb mixture.

Unroll the pie crusts, and line an 8-inch pie dish with a crust; pour the filling into the bottom crust. Place the second crust on top of the pie, and press the edges together. Crimp edge with a fork to seal. Cut 4 1-inch slits in the top of the crust with a sharp knife. Pour milk into a small bowl, and brush top crust with milk; sprinkle pie with 3 more tablespoons of sugar.

Bake the pie in the preheated oven until the crust is golden and the filling is set, 45 minutes to 1 hour. Allow pie to cool before cutting. Refrigerate leftovers.

Blend strawberries, ice cream, milk, honey, and vanilla extract together in an electric blender. Blend in ice.

Pour into tall glasses. Top with whipped cream and a drizzle of chocolate sauce. Enjoy!

Combine milk, strawberries, and strawberry ice cream in a blender. Blend on high until smooth, about 1 minute.

Drizzle 1 1/2 teaspoons strawberry syrup on the inside of a glass jar. Pour in milkshake. Garnish with whipped cream and remaining strawberry syrup.

Take reserved strawberry and carefully cut at an angle but do not cut completely through. Place strawberry on the rim of the glass. Insert a straw and enjoy!

Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.

Blend together cake mix plus extender, water, egg whites, and oil in a large bowl with an electric mixer until just moistened. Pour batter into the prepared pan.

Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 26 to 32 minutes.

Meanwhile, combine pureed strawberries and strawberry preserves in a medium bowl. Stir in confectioners' sugar and lemon juice until incorporated. Refrigerate sauce until ready to use.

Transfer cake to a wire rack and let cool to room temperature, at least 25 minutes.

Using the handle of a wooden spoon, poke holes into cake about 1 inch apart. Slowly spread sauce over cake, letting it fill the holes. Refrigerate until completely chilled.

Gather all ingredients.

Preheat the oven to 350 degrees F (180 degrees C). Lightly coat a 9x9-inch baking pan with cooking spray. Line bottom and sides with parchment paper, leaving a 2-inch overhang on 2 opposite sides; set aside.

Cook strawberries, cornstarch, and 1/2 cup white sugar in a saucepan over medium heat, stirring often, until strawberries break down slightly and mixture is thickened, 6 to 8 minutes. Remove from heat, and let cool to room temperature, about 45 minutes.

Meanwhile, place miniature pretzels into a food processor, and process until finely ground, about 45 seconds. Transfer to a large bowl, and stir in 3/4 cup melted butter and 4 tablespoons light brown sugar until well combined.

Press 2 1/2 cups of the pretzel mixture evenly into the prepared baking pan; use a flat-bottomed drinking glass or measuring cup to form a compact, even layer. Set remaining 1/2 cup pretzel mixture aside.

Bake crust in the preheated oven until slightly crisp and browned, about 12 minutes. Let crust cool completely on a wire rack, about 30 minutes. Reduce oven temperature to 325 degrees F (163 degrees C).

Meanwhile, beat cream cheese in the bowl of a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, about 1 minute. Add vanilla, lemon zest and juice, 1 1/2 tablespoons flour, and remaining 1/2 cup white sugar; beat on medium-low speed until combined, about 15 seconds. Scrape down bottom and sides of bowl, add egg, and beat on medium-low speed until combined, about 15 seconds. Set aside at room temperature until ready to use.

Spread mixture over cooled crust in an even layer. Spread cooled strawberry mixture evenly over top of cream cheese mixture.

Stir remaining 1/2 cup flour, 1/4 cup melted butter, and 3 tablespoons light brown sugar into reserved 1/2 cup pretzel mixture until flour is fully combined; sprinkle evenly over strawberry mixture (it is okay if some strawberry peeks through). Bake in the preheated oven until top is golden brown and filling is almost set but has a slight jiggle in center, about 30 minutes.

Let cool completely in the pan on a wire rack at room temperature, about 3 hours. Using parchment paper as handles, remove from pan and cut into 12 bars.

Set the oven rack in the center. Grease an 8-inch cake pan with cooking spray and set it aside.

Combine the strawberries, lemon zest and juice, and 1 tablespoon sugar in a small bowl. Set aside.

There’s no need to measure exactly how much lemon zest and juice you add—any amount your lemon gives you is a good amount. Use a Microplane to zest the lemon first and then cut it in half to juice. Its acidity will prevent your strawberries from turning brown-gray when baked and will enhance their natural sweetness.

In a medium bowl, use a rubber spatula to stir together the melted butter and the remaining 1/2 cup sugar. Add the buttermilk, flour, baking powder, and baking soda and stir until combined.

Scrape the batter into the prepared cake pan and spread it into an even layer. Spoon the strawberries and all of their juices evenly on top of the batter. Don't push the strawberries down.

Simply Recipes / Mark Beahm

Bake the cake for 35 to 40 minutes, until the top and edges are golden brown. The strawberry juices in the center of the cake will be bubbling, and that’s OK—they’ll thicken and become jammy after you pull the cake from the oven.

Cool the cake on your kitchen counter for about 5 minutes. Spoon the warm cake into bowls and serve with vanilla ice cream.

How to store leftovers: Tightly cover the cake pan with plastic wrap and refrigerate for up to 2 days. Reheat in the microwave for 20 to 30 seconds if you’d like to serve it warm again.

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Simply Recipes / Mark Beahm

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Whisk flour, baking powder, baking soda, 1/3 cup white sugar, and salt together in a mixing bowl.

Cut in cold butter with a knife or pastry blender until the mixture resembles coarse crumbs.

Stir in buttermilk until the flour mixture is moistened.

Drop 1/3-cup scoops of the dough 2 inches apart onto the prepared baking sheet.

Brush biscuits with heavy cream and sprinkle generously with turbinado sugar.

Bake in the preheated oven until golden brown, 15 to 20 minutes.

Mix sliced strawberries, 1/4 cup white sugar, and lemon juice in a large bowl. Allow berries to rest until juices develop, about 30 minutes.

Serve strawberries with juice over the baked biscuits.

Prepare cake according to package directions and bake in a 9x13-inch pan. Cool completely.

Frost cake with whipped topping. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.

Preheat the oven to 375 degrees F (190 degrees C). Grease four 5.5-ounce ramekins with butter, and line bottoms with a round piece of parchment paper. Alternatively, line 6 wells of a standard muffin tin with parchment paper cups.

Beat butter and sugar together with an electric mixer until light and fluffy. Add egg, milk, flour, baking powder, salt, vanilla, and almond extract, and mix again until light and fluffy.

Add almond flour and mix until incorporated. Transfer batter evenly into ramekins, and top with sliced almonds.

Bake in the preheated oven until a toothpick inserted near the center comes out clean, 30 to 35 minutes. If using a muffin tin, check after 25 minutes. Let cool for 20 minutes; remove from the ramekins. Let cool completely before using.

Trim strawberries, cut into 1/8-inch slices, and add to a bowl. Add sugar and toss with a spoon until sugar disappears. Cover and let stand 20 minutes.

Uncover, toss berries; cover again and let stand 20 minutes more, then refrigerate until strawberries have produced as much syrup as you like.

To serve, cut shortcakes in half, and place bottom half in a bowl. Spoon strawberries and syrup generously over, then place top half of shortcake on top. Serve with whipped cream or vanilla ice cream.

Combine strawberries and 1 cup sugar in a bowl. Cover the bowl; refrigerate 2 hours to overnight, stirring occasionally.

Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9x13-inch baking dish.

Whisk flour, cornstarch, and baking powder together in a bowl; set aside. Beat egg yolks and vanilla extract together in a separate bowl until smooth; set aside.

Whip egg whites in a separate bowl with an electric mixer until very stiff. Fold in remaining 1 ¼ cups sugar, a few tablespoons at a time, until well combined. Fold in yolk mixture until mostly blended. Fold in flour mixture until just combined (a few small lumps of flour should remain). Transfer batter to the prepared baking dish.

Bake in the preheated oven until a toothpick inserted into center comes out clean, 22 to 25 minutes. Cool for 5 minutes, invert cake onto waxed paper, cut into 8 equal pieces, and continue to cool.

Whip cream and confectioners' sugar together in a bowl until soft peaks form.

Halve each cake square horizontally; transfer to plates. Divide strawberries and syrup among cakes; top with cake tops. Dollop with whipped cream, then serve.

Beat cream, sugar, and vanilla extract together in a chilled glass or metal bowl with an electric mixer until stiff peaks form.

Place bottom half of one doughnut on a plate. Spoon 1/4 cup whipped cream onto doughnut, arrange 1/4 of sliced strawberries over whipped cream, and then spoon another 1/4 cup whipped cream over strawberries. Top with remaining doughnut half. Repeat with remaining doughnuts, cream, and strawberries.

Place strawberries in a bowl; add sugar and stir to coat. Cover and refrigerate until sugar has dissolved, about 15 minutes.

Place 1 dessert cup in each serving bowl and smother with sweetened strawberries. Top each with whipped cream.

Preheat the oven to 400 degrees F (200 degrees C). Grease two 9-inch layer pans.

In a large mixing bowl, combine flour, 1/3 cup sugar, cocoa, baking powder, baking soda, and salt. Cut in butter until mixture resembles coarse crumbs. Add milk, mixing until just moistened. Spread batter evenly into the prepared layer pans.

Bake in the preheated oven for 15 minutes, or until a toothpick inserted in the center comes out clean. Cool.

Meanwhile, in a medium mixing bowl, combine strawberries and remaining 1/4 cup sugar. Let mixture stand for 10 minutes.

Remove shortcake layers from the pans. Place one layer on a serving plate; cover with 1/2 of the of strawberry mixture and 1/2 of the whipped topping. Place remaining shortcake layer on top, then remaining strawberry mixture and remaining whipped topping. Drizzle chocolate syrup over top.

Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet or line with parchment paper.

Whisk rice flour, cornstarch, tapioca flour, baking powder, salt, baking soda, and xanthan gum together in a bowl; set aside.

Beat sugar and shortening together in a large bowl with an electric mixer until light and fluffy. Add flour mixture, alternating with milk, mixing until just combined. Drop batter onto the prepared baking sheet in 8 equal portions.

Bake in the preheated oven until bottoms are golden brown, 10 to 12 minutes. Transfer to a wire rack to cool.

Slice each shortcake in half; place bottoms on a plate. Divide strawberries among shortcakes, dollop with whipped topping, top with shortcake tops.

Preheat the oven to 300 degrees F (150 degrees C). Lightly grease two 9-inch round cake pans. Set aside.

Gently stir strawberries and ½ cup sugar together in a large bowl; chill.

Combine flour, ¼ cup sugar, baking powder, salt, and nutmeg in a large bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Whisk milk and egg yolks together in a medium bowl until well combined; stir into flour mixture until just moistened. Divide dough in half; pat into the prepared cake pans.

Beat egg whites until stiff peaks form; spread evenly over dough in pans. Sprinkle with remaining ¼ cup sugar.

Bake in the preheated oven until golden, 40 to 45 minutes. Cool 10 minutes; transfer to a wire rack to cool completely.

Place 1 cake layer on a large serving plate; spread with ½ whipped cream, spoon ½ strawberries over cream. Repeat with remaining each 1 cake layer, ½ whipped cream, and ½ strawberries; garnish with mint.

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 10-inch cast iron skillet; line the bottom with a round of parchment paper.

Whisk flour, sugar, baking powder, and salt for shortcake together in a large mixing bowl. Whisk buttermilk, egg yolk, and vanilla together in a glass measuring cup until evenly combined; set aside.

Scatter the butter pieces over the flour mixture. Use a rubbing motion with your fingertips and cut the butter into the flour mixture to distribute. Create a well in the center of the flour mixture. Pour the buttermilk mixture into the center of the well. Use a rubber spatula to mix the flour into the buttermilk mixture to form a moist, shaggy dough.

Transfer the dough to the prepared skillet. Smooth the dough to distribute evenly in the pan. Press the sliced strawberries gently into the surface.

Bake in the preheated oven until golden brown and baked through, 25 to 30 minutes. Cool for 10 minutes.

To prepare the topping, stir together the quartered strawberries, sugar, and lemon zest in a medium mixing bowl to macerate.

To prepare the whipped cream, combine whipping cream, sugar, and vanilla in a chilled mixing bowl. Using an electric mixer fitted with a whisk attachment, beat at medium speed until soft peaks form.

Spoon the strawberries and juices over the shortcake. Serve with whipped cream.

Preheat the oven to 350 degrees F (175 degrees C).

Beat heavy cream in a bowl with an electric mixer until stiff peaks form; set aside.

Beat cream cheese, milk, 1 ½ teaspoons strawberry jam, and confectioners' sugar in a separate bowl; fold in whipped cream. Cover the bowl; refrigerate until ready to serve.

Whisk flour, white sugar, baking powder, and salt together in a bowl; cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs.

Beat buttermilk and egg yolk together in a separate bowl; stir into flour mixture until just mixed.

Turn dough out onto a lightly floured surface; knead 5 to 6 turns. Pat or roll dough into a ½-inch thick round. Cut 1-inch biscuits using a biscuit cutter; place on a baking sheet.

Bake in the preheated oven until golden brown, 10 to 15 minutes. Cool for 10 minutes; transfer to a wire rack to cool completely.

Halve biscuits. Skewer 1 biscuit bottom, 1 strawberry slice, and 1 biscuit top onto each toothpick.

Stir remaining 1 tablespoon strawberry jam into cream cheese dip; serve with shortcake skewers.

Place strawberries and sugar in a bowl; stir in condensed milk and mash with a fork until juicy. Cover the bowl; refrigerate 30 to 60 minutes.

Place each shortcake cup on a dessert plate; top with strawberries and juice. Top with whipped cream; serve.

Place strawberries in a bowl and stir in 1/4 cup sugar. Refrigerate until sugar has dissolved, about 30 minutes.

Meanwhile, preheat the oven to 400 degrees F (200 degrees C).

Place flour, remaining 1/4 cup sugar, baking powder, and salt in a large bowl. Cut butter into 8 pieces and add to the bowl. Cut butter into flour mixture with a pastry cutter or 2 knives until finely crumbled. Add milk and stir until dough just comes together.

Place dough on a lightly floured surface and turn to coat with flour. Fold dough in half, press down, and push forward with the heel of your hand. Turn 90 degrees. Repeat 12 times.

Roll dough out to 1/2- to 3/4-inch thickness. Cut into 4-inch circles with a ring cutter or a cookie cutter. Place shortcakes on an ungreased baking sheet.

Bake in the preheated oven until golden brown, 12 to 15 minutes. Remove from the oven and let cool slightly.

Meanwhile, pour heavy cream into a large bowl and beat with an electric mixer until increased in volume, but is still soft. Add confectioners' sugar and mix to combine.

Top each shortcake with whipped cream and spoon strawberries on top.

Preheat the oven to 350 degrees F (175 degrees C). Line a large, rimmed baking sheet with parchment paper.

Process cookies in a food processor until mixture resembles fine crumbs, 20 to 30 seconds.

Stir together half of the crumbs (about 2 cups), gelatin, melted butter, almond extract, and salt in a large bowl until combined. Spread in even layer on the prepared baking sheet.

Bake in the preheated oven until edges are light golden brown, 10 to 12 minutes. Let cool completely, about 20 minutes.

Place remaining half cookie crumbs in a large bowl. Place cooled strawberry-cookie mixture back in food processor; pulse until fine crumbs, 10 to 12 pulses. Add strawberry-cookie mixture to remaining cookie crumbs, stir until well combined.

Place thawed frozen strawberries, amaretto liqueur, vanilla ice cream, vanilla extract, crushed ice, and vanilla vodka into a blender.

Cover and blend until smooth.

Pour into a glass and garnish with whipped cream and a fresh strawberry.

Granola: Preheat oven to 350 degrees. Mix everything + two tablespoons of the turbinado sugar. Spread on a large nonstick baking sheet (easier if it has raised edges). Bake for 20 minutes. Stir, and bake for another 20 minutes. Remove and toss with remaining turbinado sugar. Allow to cool and crunchify right on the pan.

Strawberries: Cut into small pieces. Mash them just a little bit with a fork to get them kinda juicy-like. Add another little spoonful of white or raw sugar. Voila – macerated strawberries.

Bowls: Serve the siggi’s yogurt in a bowl with a bunch of granola and spoon strawberries over the top. IT’S SO YUMMY.

1. To make the strawberries. Toss together the strawberries, sugar, and lemon zest in a bowl, adding 1 additional tablespoon of sugar, if you prefer a sweeter shortcake. Let the fruit sit for 10-15 to release some of its juices; chill until ready to use.

2. To make the shortcakes. Preheat the oven to 425 degrees F.

3. In a food processor, pulse the flour, baking powder, sugar, and salt until incorporated, about 5 pulses. Add the butter and pulse until incorporated but with lots of pea-size pieces, 10 to 15 pulses (make sure not to overprocess). Transfer the mixture to a large bowl and stir in the half-and-half until just incorporated and fully moist (do not overwork!), adding more half-and-half a tiny bit at a time if necessary; the dough will be slightly sticky.

4. Transfer to a floured work surface and, using floured hands, gently knead twice, then form into a 6 x 1-inch square, adding more flour if necessary. Using a very sharp knife or a pastry cutter, cut the dough in half, then cut across each half two times to create six rectangular shortcakes. Brush the tops with the cream and sprinkle with the sanding sugar. Bake until the tops are lightly golden and bottoms are slightly deeper golden, 12 to 13 minutes.

5. Meanwhile, make the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment, beat the cream and vanilla on medium-high speed until soft peaks form, 2 to 3 minutes. Add the crème fraîche and honey and beat until incorporated, 30 seconds. Chill until ready to use.

6. To assemble, slice the shortcake horizontally and spoon ¾ cup of the strawberries and some of the juices onto the open shortcake. Top with ¾ cup of the whipped cream, then close with the other shortcake half. Enjoy!

Preheat the oven to 350 degrees F (175 degrees C).

Mix together flour, 1/4 cup sugar, baking powder, and cream of tartar in a large bowl until well combined. Cut in cold butter with 2 knives or pastry blender until mixture resembles coarse crumbs. Stir in cream and beaten egg until incorporated. Turn dough out onto a lightly floured surface and knead for 2 minutes. Press dough into a 1/2-inch-thick sheet. Cut into squares and place on baking sheets.

Bake in the preheated oven until golden, about 20 minutes. Allow shortcakes to cool.

Place strawberries in a medium bowl. Sprinkle with 3 tablespoons sugar; stir to evenly coat.

Cut cooled shortcakes in half lengthwise and spread with sugared berries.

Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.

Melt butter in small saucepan over medium heat. Stir continually, letting foam dissipate, just until butter begins to brown, 2 to 3 minutes. Remove from heat.

Whisk self-rising flour and 1/4 cup white sugar together in a bowl. Add milk, 1/4 cup cream, and toasted butter; mix just until combined.

Turn dough out onto a floured surface; press or roll into a rectangle about 1-inch thick. Cut in half lengthwise, then cut each half into three portions. Place shortcake portions on the prepared baking sheet. Brush with cream; sprinkle with sugar.

Bake in the preheated oven until golden brown, 15 to 18 minutes. Transfer shortcakes to a rack to cool completely.

Sprinkle sliced strawberries with 1/4 cup sugar; stir until sugar begins to dissolve. Refrigerate until juice from berries is extracted, about 1 hour.

Beat 3/4 cup cream, 1 tablespoon sugar, and few drops vanilla extract in a bowl with an electric mixer until soft peaks form.

Split shortcakes in half; place bottom half in a bowl. Spoon strawberries and juice over shortcake half; top with shortcake top. Spoon more strawberries and juice over shortbread. Finish with a dollop of whipped cream.

Combine strawberries and 1 cup sugar in a bowl; allow to stand while completing remaining steps, stirring occasionally to help juices form.

Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch round baking pan.

Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl; cut in shortening with 2 knives or pastry blender until the mixture resembles coarse crumbs. Stir milk into crumb mixture until just blended; pour into prepared baking pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes; cool in the pan for 10 minutes before removing shortcake.

Split shortcake into two layers. Spread bottom layer with 2 tablespoons softened butter; top with strawberries and juice. Place top layer over strawberries. Serve with whipped cream.

1. In a blender or food processor, process 3 cups freeze-dried strawberries into a fine powder.

2. Preheat the oven to 350° F. Line a 9×13 inch baking dish with parchment paper.

3. In a large bowl, beat together the coconut oil, yogurt, eggs, sugar, strawberry jam, and vanilla. Add the flour, baking powder, baking soda, and salt. Add about 2/3 of the strawberry powder (save the remainder for the frosting). Mix until just combined, then slowly beat in the milk until fully combined.

4. Pour the batter into the prepared pan. Bake for 30-35 minutes, until the top is just set and no longer wiggly in the center. Remove and let cool.

5. To make the frosting: In a stand mixer, beat together the cream cheese until whipped. Add the butter and beat until light and fluffy, about 2 minutes. Add the powdered sugar and vanilla. Beat until the frosting is light and fluffy, then slowly stream in the milk until your desired consistency is reached, you may not use it all.

6. Frost the cake all over. Swirl the jam into the frosting, not fully mixing it in. Add the rice crispies to a blender or ziplock bag. Crush into fine crumbs, then mix in the remaining strawberry powder (about 3 tablespoons). Sprinkle the crumbs over the cake. Slice, eat and enjoy!

1. In a blender or food processor, process the freeze-dried strawberries into a fine powder. You need 1/2 cup powder for the cake.

2. Preheat the oven to 350° F. Line a 9×13 inch baking dish with parchment paper.

3. In a large bowl, beat together the melted butter, yogurt, eggs, sugar, strawberry jam, and vanilla. Add the flour, baking powder, baking soda, and salt. Add about 1/2 cup of the strawberry powder (save the remainder for the frosting). Mix until just combined, then slowly beat in the milk until fully combined.

4. Pour the batter into the prepared pan. Bake for 30-35 minutes until the top is just set and no longer wiggly in the center. Remove and let cool.

5. To make the frosting: mix all ingredients in a bowl with 3-4 tablespoons of strawberry powder. Stream in additional hot milk until your desired consistency is reached, you may not use it all.

6. Pour/spread the frosting over the cake. Decorate as desired. Let set. Slice into squares and enjoy!

Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C).

Stir crushed pretzels, melted butter, and 3 tablespoons sugar together until well-combined; mix well and press mixture into the bottom of a 9x13-inch baking dish.

Bake in the preheated oven until set, about 8 to 10 minutes; set aside to cool.

Place cream cheese and 1 cup sugar in a large bowl. Beat with an electric mixer until smooth; fold in whipped topping. Spread mixture onto cooled crust.

Dissolve gelatin in boiling water. Stir in still-frozen strawberries and allow to set briefly. Pour and spread over cream cheese layer; refrigerate until set, at least 2 hours.

Serve and enjoy!

1. Preheat the oven to 375°F. Line a baking sheet with parchment paper.

2. On the baking sheet, toss together the pecans, maple syrup/honey, butter, and cayenne. Arrange in a single layer. Bake for 10 minutes or until the pecans are toasted. Sprinkle with sea salt.

3. Meanwhile, in a salad bowl, combine the greens, strawberries, and avocado. In a mixing bowl, whisk together the lemon juice, honey, salt, and pepper. Pour over the salad and lightly toss the greens.

4. To make the dressing. Mix all ingredients together in a jar and season with salt and pepper.

5. Pour the dressing over the salad, tossing to combine. Top the salad with pecans. Eat and enjoy!

Gather all ingredients.

Combine strawberries, milk, yogurt, sugar, and vanilla in a blender. Add ice and blend until smooth and creamy.

Pour into glasses and serve immediately. Enjoy!

Preheat the oven to 300 degrees F (150 degrees C) and line a baking sheet with parchment paper.

Spread out coconut chips on the prepared baking sheet in an even layer. Transfer to the oven to toast for 5 to 7 minutes, checking on it frequently. Remove the baking sheet from the oven and immediately transfer coconut chips to a small bowl (they’ll still keep toasting if you leave them on the sheet).

Combine bananas, strawberries, Almond Breeze Unsweetened Vanilla Almondmilk, and hemp protein in a blender. Pulse until pureed. If the mixture is too thick, add a splash of Almond Breeze Unsweetened Vanilla Almondmilk to help loosen the smoothie. The mixture should be slightly thicker than a traditional smoothie. Pour into a bowl and top with toasted coconut and sliced almonds.

Combine whole strawberries, sugar, vinegar, and salt together in a large stockpot. Bring to a rolling boil, and cook stirring frequently for 15 to 20 minutes, or until the temperature of the mixture has reached 220 degrees F (105 degrees C).

Transfer preserves to hot sterile jars, leaving 1/2-inch headspace, and seal. Process jars for 10 minutes in a water bath. Refrigerate jam once the seal is broken.

Mix figs and sugar together in a large saucepan, place over medium heat, and cook, stirring often, until sugar has dissolved. Mix in strawberry gelatin; bring the mixture to a boil and boil for 7 minutes. Mash preserves with a potato masher if desired.

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the fig preserves into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

In a large bowl, beat together egg, milk, water and oil. Beat in flour, sugar and salt until smooth.

Heat a medium, nonstick skillet over medium-high heat. Place a ladleful of crepe batter into center of pan, tilting to coat the bottom. Cook until golden brown on one side, turning once, 2 to 5 minutes. Continue with remaining batter.

In a small saucepan over low heat, melt chocolate chips, stirring constantly. Remove from heat.

To assemble, spread some melted chocolate on the lighter side of one crepe. Place a line of overlapping strawberries down the center of the crepe and roll it up. Top with whipped topping and drizzle with a bit more chocolate. Repeat with remaining crepes.

In a small bowl, use a spatula to combine the cream cheese with the powdered sugar until smooth. Line a baking sheet that fits in your freezer with parchment paper. Drop tablespoonfuls of the filling onto the prepared tray. You should have 12. Freeze for at least 1 hour, or until frozen solid.

The filling can be prepared and kept covered with plastic wrap in the freezer up to 2 days in advance.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

In a large mixing bowl, whisk together the melted butter, softened cream cheese, granulated sugar, and brown sugar until fully combined, about 1 minute.

Add the egg and whisk to combine.

Add the flour, baking soda, and salt. Switch to a spatula and stir until the dry ingredients are almost fully incorporated. It’s okay if there are some streaks of dry flour.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Add the chopped strawberries. Use a spatula to fold in very gently, distributing them without squishing them or dying the dough pink. Mix just until combined, and no streaks of flour remain.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Cover the bowl and place it in the refrigerator to chill until the filling has frozen and you’re ready to assemble, about 30 minutes. This chill time is optional, but it makes assembling the cookies much easier since the dough won’t stick to your hands as much.

The dough can be made ahead of time and kept in the fridge for up to 2 days.

Arrange racks in the bottom and top third of the oven. Preheat the oven to 350°F. Line a second baking sheet with parchment paper.

Remove the cookie dough from the refrigerator. If the dough has chilled for longer than a couple of hours, let it sit on the counter for about 20 minutes to soften slightly. Use a cookie scoop (size 40 portioner, or about 1 1/2 tablespoons) to drop 12 cookies onto the lined baking sheet. Press your thumb into the center of each cookie to make a well, just as if you were making thumbprint cookies.

Simply Recipes / Mark Beahm

Remove the cheesecake filling from the freezer. Place 1 frozen ball of filling into the indentation of each cookie. You can use your hands to reshape the filling slightly, if needed, for it to fit nicely.

Scoop the remaining cookie dough on top of the cheesecake filling. Spread the cookie dough around the filling, ensuring it is completely covered and sealed. The cookie dough mounds will be big and tall.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Place 6 cookies on each of the lined baking sheets, spacing them at least 3 inches apart. Bake both trays at once for 8 minutes, then rotate the pans from top to bottom and back to front. Continue baking for 7 to 9 minutes longer until the edges are set and just beginning to brown.

Let the cookies cool and set them on the pan for 10 minutes before transferring them to a wire rack to cool completely. They are too soft to move straight out of the oven.

The cookies will keep in an airtight container on the counter for up to 3 days, or up to 1 week in the refrigerator.

Baked cookies will keep in the freezer for up to 3 months. Thaw in the refrigerator overnight.

Love the recipe? Leave us stars and a comment below!

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Preheat the oven to 350 degrees F.

Using a stand mixer or an electric hand mixer, combine the butter with the sugars until creamy.

Add the egg and vanilla; mix until just combined.

Add the flour, baking soda, and salt; mix until just combined.

Fold in the white chocolate chips. Crush the strawberry pieces gently by hand, not into powder but just into small chunks. Fold strawberry pieces into the dough.

Roll into balls (9-12 total) and bake on a parchment-lined baking sheet for 9-11 minutes depending on the size of your cookies. I usually do this in two batches. At 9-10 minutes, the cookies will be puffed up slightly – they’re not going to stay like that! You’ll want to let them sit out for a few minutes so they can sink back down and firm up into soft, dense, buttery, delicious little miracle cookies.

1. To make the syrup. Bring 1/2 cup water, the honey, and ginger to a gentle boil over medium. Simmer, 1-2 minutes and remove from the heat. Add the tea bags, cover, and steep 15 minutes. Strain out the ginger and discard the tea.

2. In a bowl, beat together the egg yolks, mascarpone, 1/4 cup heavy cream, honey, Aperol, vanilla, and ginger until combined and lightly whipped. Do not beat longer than 2 minutes.

3. In a separate bowl, whip the remaining 1/4 cup of cream until soft peaks form. Gently fold the whipped cream into the mascarpone cream.

4. Working with one at a time, quickly dip each ladyfinger into the ginger syrup. Do not let the ladyfinger sit long in the syrup, they’ll get too soggy. Arrange a single layer of the dipped ladyfingers in a 9×9 inch baking dish.

5. Spoon over about half of the mascarpone cream. Dollop 1/2 cup strawberry jam over the cream. Then arrange a single layer of sliced strawberries on top.

6. Dip the remaining ladyfingers in the ginger syrup, lining them up over the berries one by one. Add the cream on top and spread it into a smooth layer. Cover and chill for 2 hours or up to overnight.

7. Before serving, top with 2-3 tablespoons jam plus the sliced strawberries. If desired, crumble freeze-dried raspberries overtop. Slice, scoop, and enjoy!

Preheat the oven to 325 degrees F (165 degrees C). Lightly spray the bottom of a 9x13-inch baking pan with cooking spray.

Beat cake mix and butter together in a large bowl with an electric mixer on low speed until crumbly. Reserve 1 cup of crumble mixture; press the rest into the bottom of the prepared pan.

Beat cream cheese and frosting together in the same bowl until smooth. Beat in eggs until well blended. Pour over the crust and spread evenly. Sprinkle the reserved crumble mixture evenly on top.

Bake in the preheated oven until set and golden, 45 to 50 minutes. Let cool completely, about 30 minutes. Cover and refrigerate until chilled, at least 2 hours.

Cut bars into 6x6 rows.

Preheat oven to 400 degrees F (200 degrees C). Combine pudding mix and cold milk; fold in whipped topping. Refrigerate until ready to use.

Unfold pastry on a cool, lightly floured surface. Cut into 3 strips along fold marks, then cut each strip into four equal pieces. Place 2 inches apart on a baking sheet.

Bake for 15 minutes in the preheated oven, or until golden brown. Remove from baking sheet, and cool.

Split pastries into 2 layers, setting the 8 best looking tops aside. Spread 8 bottom layers with dollops of the pudding mixture. Top each with a layer of strawberries, a small amount of pudding, and another pastry layer. (A small amount of the pudding mix on top of the berries will help keep the layers together.) Spread with remaining pudding mixture and strawberries, and top with remaining pastry layers (the best looking ones). Sprinkle with confectioner's sugar.

Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch square cake pan with enough parchment paper to have overhang on all sides.

Mix flour, sugar, baking powder, salt, and nutmeg together in a large bowl until combined. Cut in butter until mixture resembles wet sand. Measure out 1 cup of the crumb mixture to use for the topping, and set aside.

Add buttermilk, eggs, and vanilla to remaining mixture in the bowl. Mix just until there are no dry clumps of flour remaining. Fold in strawberries.

Pour cake batter into the prepared pan and smooth into an even layer. Sprinkle 1 cup reserved crumb mixture evenly over the top.

Bake cake in the preheated oven until a toothpick inserted into the center of the cake comes out with a few moist crumbs, 60 to 65 minutes. Allow cake to cool completely in pan before carefully lifting out of the pan using the parchment overhang. Cut and serve.

Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch square cake pan with enough parchment paper to have overhang on all sides.

Mix together flour, sugar, baking powder, salt, and nutmeg in a large bowl until combined. Cut in butter until mixture resembles wet sand. Measure out 1 cup of the crumb mixture to use for the topping, and set aside.

Add buttermilk, eggs, and vanilla to the dry ingredients. Mix just until there are no dry clumps of flour remaining. Fold in strawberries.

Pour batter into the prepared pan and smooth into an even layer. Sprinkle 1 cup reserved crumb mixture evenly over the top.

Place pan into the preheated oven and bake until a toothpick inserted into the center of the cake comes out with a few moist crumbs, 60 to 65 minutes. Allow cake to cool completely in pan before carefully lifting out of the pan using the parchment overhang. Cut and serve.

Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.

Spread thin layer butter on each bread slice; arrange slices in a single layer on a large baking sheet.

Broil under the preheated broiler until lightly toasted, 1 to 2 minutes. Divide strawberries among toast pieces; sprinkle with sugar.

Broil under the preheated broiler until sugar caramelizes, 3 to 5 minutes. Serve immediately.

Heat vinegar in a small skillet over medium-low heat. Simmer until reduced by about half, 8 to 10 minutes. Remove from heat and allow to cool to room temperature.

Prepare a grill for high heat. Place bread slices on a foil-lined baking sheet and drizzle with olive oil.

Combine strawberries and thyme in a small bowl and set aside.

Grill bread on the preheated grill until browned, about 3 minutes per side.

Spread goat cheese on toasted bread. Add black pepper, salt, and reduced vinegar to the strawberry mixture. Spoon over the goat cheese topped bruschetta. Garnish with additional thyme.

1. Preheat the oven to 350 degrees F. Line a 9×13 inch baking dish with parchment paper.

2. Add the butter to a medium pot set over medium heat. Allow the butter to brown, until it smells toasted, about 2-3 minutes. Remove from the heat and pour into a large bowl. Let cool 5 minutes. Whisk in the honey, eggs, and vanilla. Add the flour, baking powder, and salt, mixing until just combined.

3. Add spoonfuls of the jam to the dough. Sprinkle over the white chocolate. Then, fold the jam and chocolate into the dough, creating swirls of strawberry jam throughout.

4 Spread the dough out into the prepared dish. Evenly sprinkle the fresh strawberries over the dough. Bake for 22-25 minutes, just until set in the center.

5. To make the icing, mix all ingredients in a bowl with 3-4 tablespoons of strawberry powder. Add additional milk to thin, as needed.

6. Drizzle the glaze over the bars. Let set for 5 minutes. Cut into bars, snack, and enjoy!

1. In a large pitcher, combine the mint and sugar, if using. Using a muddler, mash the leaves until bruised. Stir in the green tea, bourbon, peach juice, lemon juice, fresh peaches, and strawberries. Chill until ready to serve.

2. Serve over crushed ice and garnish with fresh mint.

Mix strawberries and 6 Tbs. of the sugar in a bowl; let stand until berries release their liquid, 30 to 60 minutes.

When ready to assemble dessert, beat cream and orange zest to soft peaks, gradually adding remaining 1 1/2 Tbs. sugar.

Pour 6 Tbs. of the strawberry juice that has collected in the bowl over the crumbled macaroons. Toss to coat.

To assemble, choose six goblets that hold at least 12 ounces; in each, make two layers in the following order: scant 1/4 cup macaroons, scant 1/4 cup whipped cream, 1/4 cup strawberries. Refrigerate until ready to serve, up to 2 hours.

Stir flour, brown sugar, baking powder, and salt together in a medium bowl. Pour in milk, egg, oil, and vanilla; mix until well blended. Stir in strawberries.

Grease and heat a large skillet or griddle over medium heat.

Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, about 2 minutes more. Repeat with remaining batter.

in a large bowl.

Rinse and core the strawberries. Roughly chop the strawberries (I cut them in quarters lengthwise and then make one or two crosswise cuts). You should have about 1 1/2 cups chopped strawberries. Place in a small bowl.

Sprinkle with white sugar and balsamic vinegar. Gently stir to coat the strawberries with the sugar and vinegar.

Position a rack in the middle of the oven and preheat oven to 400°F. Prepare a 12-well muffin tin by coating with butter or lining with paper muffin cups.

Stir until just incorporated.

Use a wooden spoon to gently stir the flour mixture into the oatmeal. Stir until just incorporated and the flour is moistened. Do not over-mix! Or your muffins will end up rubbery. The batter should be rather lumpy, not smooth.

including any of the sugary vinegary liquid the strawberries have been sitting in.

at 400°F until the tops are browned and the muffin bounces back when you gently press on the top with your finger tips, about 20 minutes. A bamboo or metal skewer inserted into the center should come out clean.

Let cool for a couple minutes in the muffin tin before removing to serve.

1. Preheat the oven to 350° F.

2. Combine the strawberries, brown sugar, cornstarch, and butter in a large, oven-safe skillet set over high heat. Bring the berries to a boil and cook for 5-10 minutes until their juices are bubbling. Remove from the heat and add the vanilla, tossing to combine.

3. Meanwhile, make the cookie. In a bowl, whisk together 8 tablespoons of melted butter, brown sugar, an egg, and vanilla. Add the flour, oats, baking soda, and salt.

4. Sprinkle the cookie dough over the fruit. Bake for 30 minutes.

5. Remove the skillet from the oven. Arrange 4 tablespoons of butter evenly on top. Drizzle the maple syrup/ honey over the butter. Bake for 15 minutes.

6. Serve with lots and lots and lots of whipped cream or ice cream.

1. Line a 9×13 inch pan with parchment paper. Spread the vanilla ice cream out in an even layer, then cover and freeze. In a bowl, gently swirl together the strawberry ice cream and strawberry jam. Spread the ice cream/jam layer onto the vanilla layer, lightly swirling the 2 layers. Freeze for 4 hours or overnight.

2. Preheat the oven to 350° F. Line a baking sheet with parchment paper.

3. Add the butter to a skillet set over medium heat. Cook until the butter begins to brown, about 2 minutes. Remove from the heat and transfer to a heatproof bowl. Let cool 5 minutes or so.

4. To the butter, mix in the brown sugar, granulated sugar, eggs, and vanilla, mixing until smooth. Add the flour, baking soda, and salt. Gently fold in 1 1/4 cups of the freeze-dried strawberries. Add the pretzels crumbs, do not overmix.

5. Roll the dough into tablespoon size balls and place 2 inches apart on the prepared baking sheet. Gently flatten the dough down. Bake 8 minutes. Remove from the oven, tap the baking sheet on the counter 1-2 times to flatten. Bake another 2-3 minutes or until the cookies are just beginning to set on the edges.

6. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.

7. Add 2 cups of freeze-dried strawberries and the rice crispies to a blender or ziplock bag. Crush into fine crumbs. Place into a shallow bowl or pie plate.

8. Remove the slab of ice cream from the freezer, cut it into 12 circles or squares. Sandwich the ice cream between the cookies. Roll through the "shortcake" crumbs from step 7. Freeze. Enjoy!

Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper or aluminum foil.

Beat egg whites, cream of tartar, and salt in a large bowl with an electric mixer until soft peaks form. Beat in sugar, 1 tablespoon at a time, until stiff, glossy peaks form. Mix in cornstarch, vinegar, and vanilla until blended.

Spread egg white mixture on the prepared baking sheet into a 10-inch (25cm) circle with a raised edge and a slight indentation in the center.

Bake in the preheated oven until meringue is cream-colored and firm to the touch, about 1 hour 15 minutes. If meringue appears to be browning, reduce the oven temperature to 225 degrees F (105 degrees C). Remove meringue from the oven and let cool.

When ready to serve, peel parchment paper off the bottom of meringue. Place meringue onto a serving plate.

Whip cream in a medium bowl with an electric mixer until stiff peaks form. Gently stir in liqueur until incorporated. Spread whipped cream over meringue, leaving edge of meringue visible. Top with strawberries. Cut into wedges to serve.

1. In a salad bowl, arrange the melon, strawberries, cucumber, and basil leaves.

3. To make the vinaigrette. Combine all ingredients in a glass jar and shake, or whisk to combine. Season with salt and pepper.

4. Drizzle half the vinaigrette over the salad, gently tossing to coat. Add the burrata, pistachios, and the remaining vinaigrette. Top the salad with additional herbs and pickled onions.

5. To make the pickled onions. Combine the vinegar, honey, and salt in a glass jar. Add the onion and serrano pepper. Cover and let sit at least 30 minutes or up to 2 weeks in the fridge.

1. To make the crust. In the bowl of a food processor, combine the raw almonds, coconut, oats, dates, and pinch of salt. Pulse until finely chopped and easily holds together when squeezed in your hand. Press the base mixture into a 8-inch spring form pan. Place the pan in the freezer.

2. To make the filling. In a medium pot, bring the strawberries, honey, and lemon juice to a boil. Boil 8-10 minutes or until the mixture has thickened and becomes jam-like. Stir in a pinch of salt. Let cool and then puree in a blender.

3. Drain the almonds and add them to the bowl of your food processor with the Almondmilk, coconut oil, and vanilla. Pulse until smooth and creamy. Add 3/4 of the strawberry puree and pulse until combined. Remove the base layer from the freezer and add the almond cream in an even layer. Using a knife, swirl in the remaining strawberry puree. Cover and place in the freezer until firm, 1-2 hours. Remove 10 minutes before serving.

to the bowl of your food processor with the

Almondmilk, coconut oil, and

vanilla. Pulse until smooth and creamy. Add 3/4 of the strawberry puree and pulse until combined. Remove the base layer from the freezer and add the almond cream in an even layer. Using a knife, swirl in the remaining strawberry puree. Cover and place in the freezer until firm, 1-2 hours. Remove 10 minutes before serving.

Gather all ingredients.

To make the crust: Combine graham cracker crumbs, butter, sugar, and cinnamon in a bowl; mix well. Press onto the bottom of an ungreased 9-inch springform pan. Place in the refrigerator to chill for 30 minutes. Preheat the oven to 300 degrees F (150 degrees C).

To make the filling: Place strawberries and cornstarch into a blender; cover and puree until smooth.

Pour strawberry sauce into a saucepan and bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.

Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; gradually beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined.

Pour 1/2 of the cream cheese mixture over crust; drop 1/2 of the reserved strawberry sauce by 1/2 teaspoonfuls on cream cheese layer.

Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top.

Cut through the top layer only with a knife to swirl strawberry sauce.

Bake in the preheated oven until the center is almost set, 45 to 50 minutes.

Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool for 1 hour at room temperature. Refrigerate at least 4 hours to overnight before serving.

Serve reserved strawberry sauce with cheesecake. If sauce is too thick, stir in water.

1. In a blender or food processor, process the freeze-dried strawberries into a fine powder. You should have 1/2 cup to 3/4. Set aside.

2. Preheat oven to 350° F. Line 16 cupcake molds with foil liners.

3. In the bowl of a stand mixer (or use a hand-held mixer) beat together the coconut oil, sugar, vanilla, eggs, strawberry jam, and milk until combined. Add the flour, baking powder, baking soda, salt, and 4 tablespoons ground strawberry powder (from step 1). Mix until smooth and no lumps remain in the batter.

5. Fill prepared cups half full. Place 1 marble or pretzel rod stick (or marble-sized foil ball) in each muffin cup between liners and muffin pan to create a heart shape. If needed, use a small piece of foil to wedge between the pretzel rod and cupcake to help better create a heart shape. See above photo for a visual. Bake 18-22 minutes, until the tops are just set. Remove and let cool.

6. To make the frosting, add the cream cheese and butter to a large mixing bowl. Using an electric mixer beat until fluffy, 2 minutes. Add the powdered sugar, and 3-4 tablespoons ground strawberry powder (from step 1). Beat until mixed, then adding in the milk until combined. Spread the frosting over each cupcake.

3. To make the glaze. Whisk together the powdered sugar, lemon juice, and 1 tablespoon water until smooth and drizzly. If needed, thin the glaze by adding water, 1 tablespoon at a time. You want the glaze to drizzle, but be on the thicker side. Decorate each cupcake with whatever V-Day words you love! XO...was easiest for me 🙂

Preheat the oven to 200 degrees F (95 degrees C). Fit a large round pastry tip in a pastry bag. Set bag, tip side down, in a large, tall cup and fold edges over cup rim for easy filling.

Pulverize freeze-dried strawberries in a food processor. Measure out 3 tablespoons strawberry powder. Use any leftovers for dusting the plate or another use.

Whisk together egg whites and sugar in a bowl set over a pot of simmering water. Whisk until sugar has dissolved, about 4 minutes. Transfer to a large bowl. Add cream of tartar. Beat with an electric mixer at low speed until mixture starts to foam. Continue beating at high speed until glossy and stiff peaks form (tips stand straight). Fold in 3 tablespoons strawberry powder, milk powder, and vanilla.

Paint stripes of red gel food coloring (if using) inside the pastry bag. Carefully fill pastry bag with meringue mixture. Dot corners of a baking sheet with meringue, then line with parchment paper. (The dots will keep the paper in place.)

Pipe quarter-size meringue dollops on the baking sheet, pulling bag straight up and spacing about 1 inch apart.

Bake in the preheated oven until meringues are firm and easily peel off the parchment, 60 to 75 minutes.

Cut ribs of rhubarb in half lengthwise and slice into 1/4-inch pieces; place into a bowl. Add cubed strawberries and 2 tablespoons sugar. Toss to combine, cover, and let fruit macerate in the refrigerator for 1 to 2 hours.

Combine flour, baking powder, baking soda, and salt in a mixing bowl; whisk to combine.

Drain fruit in a strainer set over a bowl. Reserve the syrupy juices that pass through.

Grate frozen butter into the flour mixture, while stirring with a fork several times to coat butter pieces with flour. Add 1/4 cup sugar, and drained fruit, mixing with a fork until fruit is coated with flour.

Add 2 tablespoons of the reserved fruit juices, and pour in buttermilk. Mix with a fork just until the dry ingredients are incorporated into the dough. If the mixture is too dry to come together, add a little more buttermilk. If it seems too wet, and sticky, add a little more flour.

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with a silpat mat.

Scoop or spoon equal portions of dough onto the prepared baking sheet. Whisk together egg and water in a small bowl. Brush biscuits with egg wash, and sprinkle with sugar.

Bake in the preheated oven for about 25 minutes. Transfer to a wire rack and let cool completely.

Mix powdered sugar, lemon zest, and lemon juice together in a small bowl for the lemon icing. Fill icing into a piping bag or a plastic bag with the tip cut off and drizzle icing over cooled biscuits.

1. Steam the broccoli until tender, about 5 minutes.

2. In food processor or blender, combine the broccoli, avocado, basil, olive oil, lemon juice, and a pinch of salt. Pulse until combined, adding olive oil if needed to thin. Add the feta cheese and pulse until combined. Taste and season with salt, if needed.

1. Bring a large pot of salted water to a boil. Boil the pasta according to package directions until al dente. Drain.

2. Add the pasta to a large salad bowl and toss well with the pesto. Add the balsamic, mozzarella, strawberries, tomatoes, and basil and gently toss to combine. Serve cold or at room temperature. Enjoy!

Gather all ingredients.

To make the dressing: Whisk sugar, oil, vinegar, sesame seeds, poppy seeds, onion, paprika, and Worcestershire sauce together in a medium bowl until well combined. Cover the dressing and chill it in the refrigerator for 1 hour.

To make the spinach salad: Combine sliced strawberries, torn spinach leaves, and almonds in a large bowl.

Pour dressing over salad; toss to coat.

Refrigerate for 10 to 15 minutes before serving.

Combine spinach, strawberries, Gorgonzola cheese, and pecans in a large bowl.

Stir together balsamic vinegar and honey in a medium bowl; slowly stream in olive oil while whisking continuously. Season with salt and pepper.

Drizzle dressing over spinach mixture just before serving.

1. On a shallow plate, mix the Tajin with 2 tablespoons sea salt. Rim your glasses with the Tajin salt, then fill the glasses with ice.

2. In a cocktail shaker or glass jar, muddle the strawberries with the tequila, squashing everything to release the juices. Add the Aperol, Cointreau, lemon juice, and lime juice. Fill with ice and shake until combined.

3. Strain into your prepared glass. Top off with ginger beer. Garnish with strawberries and herbs. Drink and enjoy!

Place strawberries in a blender or the bowl of a food processor; blend until smooth. Pour strawberry purée through a fine-mesh sieve or strainer set over a large bowl; press purée, using a rubber spatula or wooden spoon, to extract juices. Discard solids.

Combine mascarpone cheese, milk, sugar, lemon juice, and salt in the blender or food processor; blend until smooth. Stir mascarpone mixture into strawberry purée. Cover the bowl with plastic wrap; refrigerate until chilled, 3 hours to overnight.

Pour chilled mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, 2 hours to overnight.

Set gelato aside at room temperature before serving, 10 to 15 minutes.

Combine strawberries, mozzarella cheese, and basil in a large bowl.

Whisk oil, lemon juice, sugar, salt, and black pepper together in a small bowl; pour over salad and toss gently.

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13x2-inch baking pan.

Drain strawberries and reserve juice in a bowl. Chop into pieces and add any remaining juice to the bowl.

Combine cottage cheese, cream cheese, 1/2 cup sugar, egg yolks, whole egg, vanilla extract, and lemon zest in a bowl. Blend together using an electric mixer on medium speed. Stir in the drained strawberries.

Place phyllo dough sheets between dampened towels to keep moist.

Place 1 phyllo sheet on the prepared pan. Brush with melted butter. Repeat until 1/2 of the sheets are left.

Spoon the strawberry-cheese mixture over the top layer of phyllo; spread evenly. Layer the remaining phyllo sheets on top, brushing each with butter.

Bake in the preheated oven until golden brown, about 1 hour.

Combine 1/2 cup reserved strawberry juice, remaining 1/2 cup sugar, and lemon juice in a saucepan over medium heat. Cook into a thick syrup, about 5 minutes.

Spoon hot syrup evenly over the baked baklava. Let cool before cutting into pieces.

Gather all ingredients.

Preheat the oven to 375 degrees F (190 degrees C).

To make the fruit layer: Mix strawberries, rhubarb, white sugar, and flour together in a large bowl. Place the mixture in a 9x13-inch baking dish.

To make the crisp topping: Combine 1 ½ cups flour, brown sugar, oats, and butter and mix until crumbly. You may want to use a pastry cutter for this. Sprinkle on top of the rhubarb and strawberry layer.

Bake in the preheated oven until crisp and lightly browned, about 45 minutes.

Enjoy!

Place pudding mix into a bowl. Add cold milk and whisk together for 2 minutes. Let rest for 5 minutes.

Layer ½ of the cake cubes in a trifle bowl or other glass serving dish. Layer ½ of the pudding, ½ of the bananas, ½ of the strawberries, and ½ of the whipped topping over top. Repeat all layers once more.

Cover trifle and chill in the refrigerator for at least 4 hours before serving.

Beat cream cheese and pudding mix in a large bowl with an electric mixer on high speed until smooth and creamy. Add 16 ounce container whipped topping; beat on high speed until thoroughly combined. Beat in ½ cup sugar until incorporated. Set aside.

Combine water and cornstarch in a medium saucepan over medium heat. Add remaining 1 cup sugar, gelatin mix, and lemon juice; bring to a boil, stirring constantly until thickened. Cool for 5 minutes. Fold in strawberries.

Spread ¾ inch cream cheese mixture in bottom of a trifle bowl; top with ½ cake pieces, then add ½ strawberry gelatin mixture. Repeat layers.

Fold 8 ounce container whipped topping into remaining cream cheese mixture; spread over top. Store trifle in the refrigerator until ready to serve.

Stir together strawberries and glaze in a large bowl until evenly coated. Place in the refrigerator to chill.

Meanwhile, stir together cream cheese, confectioners' sugar, vanilla, and cinnamon in a medium bowl until well combined.

Beat heavy cream in a large bowl with an electric mixer just until it begins to thicken; add cream cheese mixture and continue beating until thick. Pour mixture into baked pie crust; top with strawberry mixture. Chill in the refrigerator before serving, at least 1 hour.

Puree strawberries (minus the green part…) in a food processor.

Juice the lemons – use a juicer if possible – and add the lemon juice to the food processor. Add the sugar and puree again for 15-20 seconds.

If you want to take out the seeds and pulp of the strawberries, strain it through a cheesecloth. Yes, I bought a cheesecloth!

Pour into a pitcher, add water, and stir. Add ice cubes and refrigerate until chilled. For the adults, pour in a little rum!

1. Preheat the oven to 350 degrees F. Grease three 8-inch round cake pans. Line with parchment paper, then butter/spray with cooking spray.

2. In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt.

3. In the bowl of a stand mixer (or use a hand held mixer) beat together the canola oil, buttermilk, eggs, sugar, brown sugar, and vanilla until smooth. Beat in the carrots and coconut. Slowly add the dry ingredients to the wet ingredients with the mixer on low until there are no longer any clumps of flour. Batter should be pourable, but not super thin.

4. Pour the batter among the 3 cake pans and bake 25-30 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan and turn the cakes out onto a cooling rack. Cover and let the cakes cool completely before assembling.

5. To make the frosting, add the cream cheese and butter to a large mixing bowl. Using an electric mixer beat until the mixture is light and fluffy, about 2 minutes. Add the powdered sugar and vanilla. Beat another 2-4 minutes or until the frosting is light and fluffy. Beat in the strawberry powder.

6. Place one cake layer on a serving plate or cake stand. Spread a little frosting. Top with half the strawberries. Repeat with the remaining 2 cake layers. Be careful not to over fill your layers with fruit. Frost the cake sides.

Place one cake layer on a serving plate or cake stand. Spread a little frosting. Top with half the strawberries. Repeat with the remaining 2 cake layers. Be careful not to over fill your layers with fruit. Frost the cake sides.

Combine strawberries and sugar in a bowl; stir well. Place in a refrigerator until a light syrup forms, about 40 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Grease 24 cupcake cups or line with paper liners.

Combine cake mix, oil, eggs, and food coloring in a large bowl. Add strawberry compote and mix well. Pour in water slowly and mix until batter is blended.

Divide batter evenly between the prepared cupcake cups.

Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 18 minutes. Remove from the oven and transfer to wire racks to cool completely, 15 to 30 minutes.

Beat heavy cream, sugar, and vanilla extract together in a mixing bowl using an electric mixer until stiff peaks form. Fold in cream cheese until smooth. Frost completely cooled cupcakes.

Combine chopped strawberries and rhubarb in a saucepan. Add sugar and salt; stir to coat evenly. Let sit until fruit has released its juices, about 10 minutes.

Bring fruit mixture to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until fruit is soft and mixture has thickened, about 20 minutes. Remove from heat and let cool, about 30 minutes. Mixture will further thicken upon cooling. Place in a jar or storage container and refrigerate for up to a week.

Combine chopped strawberries, sugar, balsamic vinegar, and salt in a saucepan; stir to coat evenly. Let sit until berries have released their juices, about 10 minutes.

Bring to a light boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until strawberries are soft and compote has thickened, about 20 minutes. Remove from heat and let cool slightly; serve warm or cool. Compote will thicken further as it cools.

Spray a 9x13-inch pan with cooking oil. Line the pan with parchment paper with the one inch of extra parchment paper hanging over the sides.

Combine the flour, sugar, baking powder, cinnamon, and salt in a medium-sized bowl. Cut the butter into 1/2-inch chunks and sprinkle over the dry ingredients. Using your fingers, squish the butter, breaking it down into small bits and mixing the dry ingredients together. The butter should be the size of small peas, but flat, not in chunks.

Add the egg and toss together with a fork at first, then massage into the dough with your hand. The dough will be crumbly.

Scoop 1 cup (about 170 g) of the crumbly dough and set it aside.

Dump the remaining dough into the bottom of the lined pan and press down on it firmly with your hands or with the flat bottom of a cup, to form an even layer of dough at the bottom.

Combine all the ingredients in a bowl (you can use the same bowl you made the dough if you’d like, no need to clean it). Spread it out evenly over the bottom crust.

Sprinkle the reserved crumbly dough over the fruit filling. Bake in the oven 40 to 45 minutes, or until the top of the fruit is bubbling and the crumb topping is golden brown. Cool completely in the pan until it reaches room temperature.

Use the side of the parchment paper to lift up and move the entire block carefully to a cutting board. Cut into bars. Serve at room temperature. Store in the refrigerator in an airtight container for 2 to 3 days.

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Preheat an oven to 300 degrees F (150 degrees C). Line the cups of four 24-cup mini cupcake pans with paper liners. Sift the flour, baking soda, baking powder, all the cocoa powder, 1 package of strawberry drink mix, and salt in a mixing bowl.

In a separate bowl, beat butter and white sugar with an electric mixer on medium speed until light and fluffy; beat the eggs in, one at a time, adding each egg after the previous one has been completely incorporated. Beat in vanilla extract; mix in the flour-cocoa mixture in 4 additions, alternating each time with milk. Reduce mixer speed to low, and beat in the cream. Fill the cupcake cups 1/2 to 3/4 full.

Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 10 to 15 minutes. Remove to racks, and allow the cupcakes to cool.

Bring 2 cups of cream almost to a boil in a saucepan over medium-high heat; dissolve the 2 packets of strawberry drink mix into the cream. Stir in the white chocolate until the chunks melt and the mixture becomes melted, smooth, and shiny. Set aside and allow ganache to cool to warm temperature (about 95 degrees F/ 35 degrees C). Frost each cupcake with ganache.

Combine strawberries and condensed milk in a high-powered blender (such as Vitamix); blend, stopping occasionally to scrape down sides of the blender with a spatula, until completely smooth.

Transfer to a freezer-safe container; freeze for 2 hours.

Place the peaches, strawberries, orange juice, and brown sugar in a food processor. Puree until smooth.

Pour mixture into an ice cream maker and freeze according to manufacturer's instructions until firm.