We all know how good strawberries are for our bodies. They are versatile, stunning, and have several health benefits. For a lot of us, the favorite thing about summer and spring is strawberries. Sure, you may like other berries, such as blueberries, raspberries, and blackberries and their ilk, but nothing can take the place of strawberries.
There is something about the flavor of strawberries that makes us love them. They are so bright, sweet, and fun to eat. If you like filling your refrigerator with this fruit and look for recipes to use up strawberries, you are reading the right article.
Make a batch of strawberries from your garden or buy from the supermarket, and transfer these sweet, tart, red little berries into gooey strawberry cinnamon rolls with cheese cream frosting. For example, you can make a warm loaf of strawberry banana break.
Strawberries are great for adding a punch of flavor to salads, nestle into muffins, easy summer desserts, dress-up breakfast crepes, or pancakes; they can make everything extra flavorsome. However, people trying to lose weight prefer healthy snacks to control their hunger. You can use strawberries as a healthy snack to fulfill your cravings.
Best Strawberry Snack Recipes
1. Strawberry Milk
It is simple, yummy, and enough for two.
- 1 tbsp. maple syrup
- 8 strawberries (stems removed and hulled)
- 2 ½ cups whole milk
There are no complicated steps for it. Just blend the ingredients in a blender. Pour into two cups and serve with a straw. It makes an exceptional summer drink and gives you an extra boost of energy.
2. Rustic Strawberry Galette
A fresh and light strawberry tart, perfect for your get-togethers.
- One ¼ cup all-purpose flour
- ¼ cup granulated sugar
- 2 lbs. strawberries
- 1 tsp lemon zest
- ¼ tsp salt
- ½ package cream cheese
- 1 tbsp. cornstarch
- One egg
- 1 tbsp. granulated sugar
- 1 stick cold unsalted butter
- 1 vanilla bean
- 2 tbsp. turbinado sugar
- In a food processor, pulse one tablespoon of granulated sugar, salt, and flour to combine. Add butter and cream cheese and pulse until you see large crumbs forming, then add three to four tablespoons of water and pulse. Keep pulsing until dough starts to come together; this is what you want. Flour the work surface lightly, turn out the dough onto it, and gently knead till dough becomes even.
- Now pat the dough into a dish and wrap it tightly in plastic wrap. Then refrigerate it for at least one hour. You can keep it in the refrigerator up to overnight.
- Unwrap the dough and create a circle (1/8 inch thick and has 12 inches in diameter) by rolling between two parchment sheets. After that, transfer the dough to a baking sheet, and refrigerate for thirty minutes.
- Preheat the oven to 350° F, and in the meanwhile, take a large bowl, toss strawberries with lemon zest, vanilla-bean seeds, cornstarch, and remaining granulated sugar. Put strawberries on top of the dough and leave a one-inch border. Create a one-inch wide rim by folding the border up and over the strawberries. Sprinkle the crust with turbinado sugar, but before that, brush it with egg wash. Bake galette for 40 to 45 minutes or until the crust is golden.
Calories per serving: 417
Preparation time: 30 minutes
Total time: 1 hour 10 minutes
3. Strawberry Rhubarb Shortbread Bars/Pie
Get your taste buds ready for spring with this super easy strawberry rhubarb bar/pie recipe.
- ½ cup plus 1/3 cup granulated sugar, divided
- 1 cup plus 3 tbsp. all-purpose flour, divided, leveled, and spooned
- 1 tbsp. fresh lemon zest
- 1 cup sliced fresh strawberries
- ½ tsp kosher salt
- ½ cup cold unsalted butter (make sure to cut into pieces)
- 5 drops red food coloring
- 1 ½ cup frozen or sliced fresh rhubarb
- 2 tbsp. confectioner’s sugar
- 2 large eggs
- 2 large egg yolks
- Extra strawberries for garnish
- First of all, preheat the oven to 350°F. Next, take a parchment paper and line it on a 9-inch square baking pan.
- Combine strawberries, ¼ cup water, rhubarb, and ½ cup granulated sugar in a medium saucepan. Bring to boil and cook for two to four minutes until fruit gets softened and starts breaking down. Cool.
- Meanwhile, pulse one cup flour, salt, and confectioner’s sugar in a food processor for four to five minutes and wait for them to combine. Add butter and pulse 10 to 12 times till a coarse meal forms. Now, press mixture tightly into prepared pan’s bottom. Bake for 16 to 20 minutes and look if it gets golden around the edges. Once done, cool it on a wire rack.
- Puree rhubarb mixture for a minute in a food processor till it becomes smooth. Add egg yolks, 1/3 granulated sugar, eggs, zest, and process until smooth. It will hardly take 15 to 20 seconds. Pulse 3 tablespoons of flour and food coloring until they form a smooth mixture.
- Pour it over the crust and bake for 25 to 30 minutes. Cool on a wire rack and chill for at least two to three hours. And if you want, you can chill it up to a day.
- Cut into squares and garnish the crust with sliced strawberries.
Preparation time: thirty minutes
Total time: 3 hours 30 minutes
4. Strawberry Slab Pie
– Strawberry Slab Pie
- ¾ cup granulated sugar
- A pinch of salt
- 3 recipes buttery piecrust
- 6 tbsp. cornstarch
- 3 ½ lbs. strawberries, quartered and hulled
- All-purpose flour (for work surface)
- 1 tbsp. fresh orange zest
- 1 large egg white
- 2 tbsp. fresh orange juice
– Buttery Piecrust
- 1 tsp sugar
- ½ cup cold unsalted butter (cut up)
- 4 tbsp. ice-cold water
- To make the pie crust, whisk together salt, sugar, and flour in a bowl and cut in butter. Keep doing until the mixture looks like a coarse meal with many pea-size chunks remaining.
- Use a fork to pull the dough together into a crumbly pile by adding water. Add 1 tbsp. water at a time. You can add one tablespoon additional water if needed.
- Fold the dough in plastic wrap and use the plastic to press and flatten the dough into a disk. After that, refrigerate it until the dough gets firm for at least two hours.
- Preheat the oven to 425°F with the rack in the lowest position to make the pie. After that, line a baking sheet with parchment paper and roll two recipe doughs to an 18 by 13-inch rectangle on a lightly floured surface.
- Transfer it to a jelly roll pan and cut to a one-inch overhang. Lastly, fold edges under and crimp.
- Take the remaining dough and roll it to 1/8- to ¼-inch thick. With assorted flower-shaped cutters, cut dough and transfer it to a prepared baking sheet, and let it chill.
- Stir together salt, cornstarch, orange zest, and sugar in a bowl. Add orange juice and strawberries and toss gently to combine. Transfer the mixture to the bottom crust, packing firmly into the pan.
- Take 2 teaspoons of water and egg white and whisk them together in a bowl. After that, brush egg wash onto the dough flowers.
- Arrange dough flowers on top of strawberries (ensure they are slightly overlapping). Again, brush the egg wash on the edges of the dough and freeze for 20 minutes.
- Take a large aluminum foil-lined baking sheet and bake the dough on it until the crust is golden brown and the filling is bubbly. It will take about 15 minutes to 1 hour. Cool for 30 minutes on a wire rack and serve at room temperature or warm.
Preparation time: 45 minutes
Total time: 2 hours 25 minutes
The variety of snacks you can make with strawberries are limitless. Mix the strawberries/blueberries with other ingredients, and you can come up with your recipes; strawberries go well with almost everything. Make jam, shakes, pies, or whatever you can think of – the choices are endless.