Spring Fling: 14 Strawberry Recipes

May is the start of strawberry season and here is a round up of 14 irresistible strawberry recipes!

 

14 Strawberry Recipes

Each year in May we have our Strawberry Festival in Oxnard, Ca.  It's filled with lots of booths selling artistic creations and crafts, food vendors selling strawberry delicacies, and then there's the heavenly strawberries themselves!  We always bring home a flat of these gems so I can make all the different dishes that include this luscious fruit.

Below is a round up with links to 14 of my favorite strawberry recipes.  I hope you enjoy them.

1.  Strawberry Lime Slushy - perfect to cool down with on a summer afternoon.

2.  Grandma Landon's Strawberry Cake - a throwback recipe that is the best around!

3.  Strawberry Pear Smoothie - The perfect drink during the Spring when strawberries are popping up and pears are still around.  The pears lend a delicate flavor that compliments the strawberries.

4.  Spinach and Strawberry Salad - The perfect light salad.  Simple and delicious.  Great for Mother's day, Easter, or Memorial Day.

5.  Strawberry Banana Pancakes - get ready for all those Spring brunches.  This recipe is a crowd pleaser!

6.  Strawberry Shortcake Scones - I've made these scones for Mother's Day for many years.  They are elegant, flavorful, and lend something special to the day.

7.  Strawberry Waffles with Yogurt - These waffles are sweet with the flavor of strawberries in the batter and light with a dollop of yogurt instead of the heavy maple syrup.

8.  Strawberry Avocado Toast - this recipe is a WINNER!  Strawberries, avocado, and feta top toasted bread for one heck of a combination!

9.  Healthy Breakfast Banana Split - Banana Split for breakfast?  Yes! This modified version uses yogurt along with strawberries and almonds to top bananas.  It's heaven on a plate.

10.  Strawberry Couscous Spinach Salad - A favorite salad during the Spring and Summer months featuring strawberries and couscous.  Great for the 4th of July!

11.  Lighter Strawberry Crisp - An delicious dessert for spring and summer.  This is a lighter version!

12.  Strawberry Crostini - A great appetizer for any summer gathering.

13.  Mixed Berry Oatmeal Bars - I love these bars.  These are the best snacks!  I made these recently to take along with us on a road trip to Oceanside.

14.  Strawberry Banana Chunk Muffins - Muffins are a great breakfast treat.  These are filled with fresh strawberries and bananas that the whole family love.

Fall Flavors: Mom's Pumpkin Dump Cake - Family Size

There isn't an easier cake to make than a "dump cake" and my mom's Pumpkin Dump Cake will remind you of eating pumpkin pie with a cobbler topping.  

Mom's Pumpkin Dump Cake - Family Size

The ever so popular "Dump Cake" has made a comeback in recent years.  I was digging through my mom's old had written recipes the other day when I came across her Pumpkin Dump Cake.  I remember her making dump cakes way back when....(I'm not going to date myself and tell exactly how many decades ago that was!) and to tell you the truth I haven't made one in ages myself.  Her recipe is for an 8x8 square pan.  Most dump cake are very large in a 9x13, but this one is just right, family style.  You won't have cake around for days and in my book that is a good thing.

I've got to say, this has to be the easiest way to make a cake, other than just using a box.  But's it's better than the box, trust me.  You create this pumpkin base that's spiced just right and then layer on some yellow box cake mix, chopped pecans, and melted butter.  In the oven it goes and out comes a dessert that is like pumpkin pie on the bottom (no crust though) with a cake-ish crunchy topping similar to a cobbler.  Eating this warm with a little whipped cream or a scoop of vanilla ice cream is HEAVEN!

Enjoy!

What Ingredients do I need?

• Pumpkin puree – For this recipe, you want regular canned pumpkin puree and not pumpkin pie filling.

• Evaporated milk 

• Brown and White sugar 

• Eggs  

• Pumpkin Pie spice – See below for my recipe if you want to make your own blend.

• Salt 

• Yellow cake mix (any boxed variety)

• Butter 

• Pecans

• Whipped cream (for serving) 

Substitutions and Variations

• Try a different flavored cake mix. Try white, spiced cake, or butter pecan. All would work well.

• Skip the nuts. Not a fan of pecans? While I love the crunch nuts add to the topping, you can easily leave them out if desired.

• Change up the toppings. Try chocolate chips or chocolate shavings on the top.

Kitchen Tips and Notes

• You can get away with using one bowl for this cake, although I have been know to mix up the pumpkin batter directly in my baking pan!

• Make sure that the middle of the cake is "set" and not jiggly.  

• If you cake is browinging too quickly before the middle is set, cover with aluminum foil.

• Make sure to wait at least 20 minutes for the cake to cool and the filling to set up before cutting.

• Keep leftovers in the refrigerator as you would a pie.

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Mom's Pumpkin Dump Cake

Family size 8x8 - serves 6-8

15 oz can pumpkin purée
6 oz or 3/4 cup evaporated milk
1/4 cup granulated sugar
2 Tablespoons brown sugar
2 large eggs
1 teaspoons pumpkin pie spice
1/4 teaspoon salt
1/2 of a 1 box yellow cake mix
1/3 cup pecans, chopped
1 stick or 1/2 cup butter, melted
whipped cream, for serving

Preheat the oven to 350 degrees and spray an 8x8 pan with nonstick spray.

Combine the pumpkin purée, evaporated milk, granulated sugar, brown sugar, eggs, pumpkin spice, and salt in a medium mixing bowl. Pour the pumpkin mixture into your cake pan. Sprinkle 1/2 of the package of  cake mix (eyeball it).  The pumpkin should be completely covered.  Sprinkle pecans over the top of the and then drizzle the melted butter over the cake mix.  

Bake for 40-50 until golden brown and the center of the cake looks set.  If you stick a toothpick in the cake portion there should be little to no crumbs on the toothpick when you remove it.   Remove from the oven and place on a cooling rack.

Let cool for a 20-30 minutes to set.  Serve with some whipped cream if desired.  

Spring Fling: Strawberry Cornmeal Skillet Cake

Juicy strawberries stud the golden top of this simple southern skillet cake.  It's made using one bowl and your cast iron skillet!

Strawberry Cornmeal Skillet Cake

I grew up eating my mom's cornbread which to people in the South shouldn't be sweet.    But when you use cornmeal in a cake, boy oh boy, that cake comes out with a wonderful texture and slighlty sweet.  This is my Strawberry Cornmeal Skillet Cake and it will be the cake of the summer!  This cake is slightly sweet, buttery and moist on the inside and has crispy edges from baking it in a cast iron skillet.  It's filled with strawberries, a little vanilla, and a little lemon zest.  You end up with a one layer cake that's the perfect little something to quench your sweet cravings.

This cake is perfect for Mother's Day.  You can serve it for dessert, brunch, or breakfast.  Serve it with a dusting of powdered sugar, whipped cream, or even ice cream for dessert to remember.  Oh, and did I mention that this cake is made in one bowl?  Yes, an electric mixer is not required.  The batter comes together easily and makes this cake a joy to make.  Be prepared to make this with different fruit all summer long.   Enjoy!

What Ingredients do I need?

• butter
• eggs
• sour cream
• vanilla
• all purpose flour
• yellow cornmeal
• sugar
• baking powder
• baking soda
• lemon zest
• strawberries
• Note:  you will need a 10" cast iron skillet for this recipe!

Substitutions and Variations

• You can create variations by using different fruit.  Any berry or stone fruit would work perfectly.  

• Use yogurt instead of the sour cream.  Make sure to add the baking soda.

• Use orange zest instead of lemon for a different citrus spin.

• Try adding chocolate chips instead of fruit.

Kitchen Tips and Notes

• Cast iron skillets work best for this recipe as it will create the crispy bottom and edges that other oven-proof skillets won't.  

• Use a 10" cast iron skillet for the best results.

• Slicing the strawberries instead of chopping them creates a pretty look.

• For an extra dash of sweetness sprinkle the top of the cake with sparkle or coarse sugar before placing it in the oven.

• The batter should turn out thick.  Spread it evenly in the bottom of the pan.

• Preheat your cast iron skillet along with the oven to create a sizzling environment for the cake.  It creates the crispy edges.

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• Strawberry Cornmeal Skillet Cake

serves 8

9 Tablespoons unsalted butter, divided

2 eggs

1 cup sour cream

1 teaspoon vanilla

1/1/4 cups all purpose flour

1/3 cup yellow cornmeal

3/4 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 teaspoons kosher salt

1/2 teaspoon lemon zest

2 cups strawberries, hulled and sliced

Take a 10" cast iron skillet and place it in the oven.  Turn the oven on 350 degrees to preheat while the skillet is in the oven.

In a large bowl, add flour, sugar, cornmeal, salt, baking powder, baking soda, and lemon zest.  Stir to combine and set aside.

In a medium microwave-safe bowl, add 8 tablespoons (1 stick) of butter.  Microwave on high in 30 second intervals until melted.  Allow to cool 5 minutes.  Add in sour cream, eggs, and vanilla.  Mix to combine.

Add the wet ingredients to the dry ingredients and stir until mixed. The batter should be thick.

Remove the hot skillet from the oven and add 1 Tablespoon of butter to the bottom to melt.  Add 1/2 of the cake batter, spreading out in an even layer over the butter.  Add 1/2 of the strawberries on top of the batter.  Drop the remaining batter, by the spoonful, over the strawberries. You do not have to cover all areas.  Top with the remaining strawberries.

Place in the oven and bake for 35-40 minutes until golden brown on top and a toothpick comes out clean when you test the center of the cake.  Allow to cool on a wire rack for 30 minutes.  Cut and serve.

Spring Fling: Carrot Snack Cake

A wonderfully moist snack cake that's loaded with carrots and pecans and the perfect amount of spice.  The perfect everyday cake!

Here's to another installment in my Spring Fling series (yay!) where I bring you fresh and light recipes that use spring produce.  When I think of Spring I think of Easter, and when I think of Easter I think of Carrot Cake.  This Easter I didn't make a carrot cake so I was missing out on a wonderful family tradition and was literally craving it!  We typically don't have cake around the house so to solve my craving and the dilemma of having too much cake around I sought out an old favorite of mine, the snack cake.

I grew up with my mom making snack cakes.  Instead of making a tradition layer cake she would make a snack cake in a 8x8 pan just so we would have a little something sweet.  No layers, or icing, just a basic sheet cake that's topped with a little powdered sugar.  

I would say may favorite flavor has to be chocolate but since I'm craving springtime carrots, we'll turn a moist carrot cake into a snack cake. 

Hot from the oven this snack cake is loaded with carrots, pecans, brown sugar, and warming cinnamon, and it will fill your kitchen with the most heavenly scent!  

You won't be able to hold off very long before you dig in to this beauty.  This cake is so light and flavorful that is will be the snack cake you make for picnics, desserts, intimate birthdays, and those late night cravings.  The perfect size, and the perfect cake!

Enjoy!






Carrot Snack Cake


serves 9


2 large eggs, beaten
3/4 cup canola oil
1 cup brown sugar
3/4 tsp vanilla
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
pinch of salt
1 1/2 cups flour
1 1/2 cups grated carrots
1/2 cup chopped pecans
Powdered sugar for sprinkling on top

Preheat the oven to 350 degrees.

In a large bowl, combine the eggs, oil, sugar and vanilla. Mix to combine. Add in the dry ingredients, baking powder, baking soda, cinnamon, salt, and flour.  Mix until all combined.

Fold in the carrots and pecans, until distributed throughout.

Spray an 8x8 baking pan with cooking spray. Spread the batter in the prepared pan.

Bake at 350 degrees for 40-45 minutes, until a toothpick inserted in the center comes out clean. Note: make sure the center is fully cooked and the top springs back.  Since this is a very moist cake you must make sure the center cooks all the way through, no wet crumbs on the toothpick.

Remove from the oven and allow to cool on a wire rack.  Once cooled sprinkle powdered sugar on top of the cake using a fine mesh strainer, cut and serve.

slightly adapted from: Tastesofflizzyt.com

Buttermilk Blueberry Breakfast Cake

Yum

When is it okay to eat cake for breakfast?

When you call if a "breakfast" cake!  One that has blueberries in it.  Oh, and buttermilk.  Both blueberries and buttermilk are breakfast items so that qualifies as a breakfast right?

Look at it like a coffee cake...

So I saw this recipe on my favorite addiction, Pinterest, and had to make it.  Hot blueberries fresh from the oven are another addiction of mine.  I'm sure that nobody can resist a blueberry bursting in your mouth.

BUTTERMILK BLUEBERRY BREAKFAST CAKE

Let me confess that "I LOVE THIS CAKE"!  A moist and tender cake filled with blueberries that give the sweetness a burst of tart.  Each bite leaves you wanting more.  Dangerous, I know.

This would be the perfect cake to serve at an Easter Brunch.  It would also do well at potlucks, as a hostess gift, or at bridal or baby showers.  It's easy to make and everyone will love it!

Enjoy!

Buttermilk Blueberry Breakfast Cake


½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
3/4 cup + 1 tablespoon sugar for sprinkling
1 egg
1 tsp. vanilla
1 3/4 cups flour
2 tsp. baking powder
1/2 tsp baking soda
1 tsp. kosher salt
2 cups fresh blueberries
1/4 cup flour
cup buttermilk

Preheat the oven to 350 degrees.   In a medium bowl cream the butter, lemon zest, and 3/4 cup of sugar with a hand mixer until light and fluffy.  Add the egg and vanilla and whisk until combined.

To a small bowl add the flour, baking powder, baking soda, and salt.  Add the flour mixture to the creamed butter a little at a time, alternating with the buttermilk.

Toss the blueberries with 1/4 cup of flour.  Fold in the blueberries into the batter. 

Grease a 9-inch square baking pan with non-stick spray. Spread batter into the pan. Sprinkle batter with a tablespoon of sugar. Bake for 35 to 45 minutes until golden brown and a toothpick inserted comes out clean.  Cool in the pan 15 minutes on a wire rack.  Serve.  

Adapted from Alexandra's Kitchen

Bakery Style Apple Cinnamon Coffee Cake

Let' celebrate Apple season! 

I know just the perfect way.  I'm going to make my mom's Bakery Style Apple Cinnamon Coffee Cake.  This coffee cake just screams comfort, and fall.  Just picture taking this coffee cake out of the warm oven.  The smells of cinnamon and apples fill the house.  Serve this as a morning treat, or warm it up in the evening and serve it with a scoop of vanilla ice cream for dessert.  This is the perfect autumn recipe!

Bakery Style Apple Cinnamon Coffee Cake

I found this recipe scribbled on an old recipe card in my mom's recipe box.  It was quite worn from years of reference.  I can remember mom making this many many times growing up and it brings back memories of raking leaves, and then jumping in them.  Oh!, the smells of fall. 

I sure have a love for apples which I got from my mom.  I love all varieties, but tend to gravitate more to the tart ones.  I can just hear mom saying "Eat an apple, they're good for you!".    So you can imagine my joy when I came across this recipe that brought back so many good memories.

Bakery Style Apple Cinnamon Coffee Cake is an easy one to make.  It bakes in one 9 inch cake pan, and the batter is light and crumbly instead of wet and well mixed like other cakes.  This produces a very light textured cake which you are sure to love.  It's topped with a wet crumb topping that gives it great flavor and that coffee cake style.  Filled with apples, this cake is light and delicious!

Enjoy your fall and have a piece of cake!





Bakery Style Apple Cinnamon Coffee Cake

Cake:
1 1 / 2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 / 2 teaspoon salt
1 / 4 cup (1/2 stick) butter, melted
1 egg
2 large Jazz apples, peeled, cored, and roughly chopped

Topping:
1 / 4 cup brown sugar
1 / 2 cup chopped pecans
1 teaspoon ground cinnamon
2 tablespoons butter, melted

Preheat oven to 350 degrees F.  Spray a 9 inch round cake pan with cooking spray.

In a large bowl, add flour, sugar, baking powder, salt, butter, and the egg.  Mix until crumbly.  Add apples and stir to blend.  Place mixture in prepared pan.  

In a small bowl, combine brown sugar, pecans, cinnamon, and butter.  Mix until blended.  Sprinkle over batter in the pan.


Bake 50 - 55 minutes, or until a toothpick comes out clean when inserted.  Serve warm or at room temperature.