It’s strawberry season once again! The buds are blooming and the kitchens are filled with the flavors of spring! Here are 5 strawberry recipes you’ll want to try this season! From breakfast to dessert, quick snacks and more- the only thing sweeter than this blog are the berries themselves!
We live in a time where we can access strawberries year round, but I think we can all agree the fresh local berries are the best!
These scarlet gems, for us, ripen in early May.
We do all we can to make the most of this short season. From jams and jellies to tarts and lemonade. Strawberries are just as versatile as they are healthy.
On that note, why should you incorporate strawberries into your family’s diet?
Strawberries are rich in Vitamin C, manganese, and even folate. Click here for more health benefits associated with strawberries!
The best part of this season is we aren’t indulging in week old strawberries from India.
No, instead we can enjoy fresh off the vine berries from local, family owned farms- some may even let you come pick your own!
So, now what to do with all those delicious berries.
Of course you could always just eat them by the handful.
Or you may choose to preserve them and enjoy them throughout the year. (In that case check out our blog: Strawberry Jam 2 Ways.)
But if you’re swimming in strawberries and short on ideas- here are 5 strawberry recipes you’ll want to try this season!
5 Strawberry Recipes You’ll Want to Try This Season
1. Strawberry Lemon Pound Cake
At the end of my pregnancy with Isaac I had an unquenchable craving for blueberries and lemon.
A blueberry and lemon pound cake quickly became my go to snack. I’m ashamed to admit how many times I have made this over the past few weeks. But when the strawberries came in and I started raking my brain for what to do with them- viola! strawberry and lemon pound cake it is!
(I may or may not be enjoying a piece as I type this.)
Truly there is no better way to spend a rainy spring afternoon than curled up with a slice of strawberry and lemon pound cake.
My favorite pound cake recipe is from Once Upon a Chef, but it is of course for blueberry and lemon.
To sub out the blueberries in exchange for ripe red strawberries simply cut up or process your berries (about 1 cup) to your desired size and toss them with a little flour.
While your butter is creaming and the dry ingredients are coming together, allow the strawberries to sit.
Your berries will release some juices as they wait, simply drain that off or spoon it out of the bowl before adding the strawberries to your batter.
2. Strawberry Butter
Oh my goodness where do I begin with this one?
My family is obsessed with strawberry butter.
This recipe began with our homemade jam from last year, but unfortunately it didn’t last long.
So this recipe can be made with either homemade strawberry jam or with fresh strawberries!
We eat strawberry butter on biscuits, sourdough toast, pancakes, waffles, and even on chocolate sourdough! (I’m working on a new chocolate sourdough recipe to share with you guys!)
This is a really simple way to elevate a family brunch or top leftover biscuits for dinner.
- 1/2 cup grass fed salted butter, softened (1 stick)
- 1/2 cup chopped fresh strawberries or 1/2 cup homemade jam
- 1/2 cup powdered sugar
1. First, chop, dice, or puree washed strawberries to your desired consistency (Note: if you puree or mash your strawberries, they will release more liquid and it may take more powdered sugar to bring your butter mixture together); set aside
2. In the bowl of a stand mixer fitted with the paddle attachment, cream butter on medium-low speed until fully whipped and slightly lighter in color (about 1 minute)
3. Reduce the mixer to low, and add powdered sugar and then cream on medium-low until fully incorporated.
4. Add in chopped strawberries on low speed. If the mixture is runny- add more sugar. If your pieces of strawberry are pureed or you used jam- your butter will be light pink when fully incorporated. If you used chopped pieces- your butter is finished when the strawberries are evenly distributed.
5. Store in a glass container in the refrigerator for up to 1 week.
if your grass fed butter is unsalted, you may want to add a pinch of salt to offset the sweetness.
3. Sourdough Strawberry and Chocolate Chip Scones
This, again, is a favorite go-to recipe getting a fresh new look for strawberry season.
These sweet scones boast no sugar, a pop of sourdough flavor, and a perfect vessel for any seasonal fruit!
These flaky, buttery scones are perfect for a make ahead breakfast, a tea time surprise, or a great companion for a spring picnic down by the creek.
Grab the full recipe for these sourdough scones at Farmhouse on Boone.
This spring we have simply excluded the coconut shreds and finishing sugar and simply added in sliced strawberries!
We also used all organic, soy-free mini chocolate chips from the Farmer’s Storehouse to keep these completely guilt free. Because believe me, you will over-indulge!
Don’t have a sourdough starter yet? Check out our blog: How to Make a Sourdough Starter +8 Tips to Simplify Sourdough to get you started.
4. Strawberry Milk Kefir
I adore fermented foods. It is a goal of mine to consume at least one fermented food each day.
Water kefir is a personal favorite, but it took me a while to come around to milk kefir.
I’ve had many experiences of accidently drinking spoiled milk before we made the switch to raw milk so the idea of fermented milk weirded me out a bit. But after a surplus of milk and strawberries I finally bit the bullet and made milk kefir.
It was an instant hit with my kids! Thank the Lord! But with me- eh not so much. The kids will happily chug it past the 36 hour mark, but I have decided for my personal taste I prefer it between 12 and 18 hours fermented.
So what is milk kefir?
Milk kefir is simply cultured, fermented milk. Think creamy, drinkable Greek yogurt. Depending on how long you allow it to ferment at room temperature (around 70°), will determine how sour the milk tastes.
We make ours with fresh, raw milk but of course you can also use pasteurized.
This recipe is a favorite because you get the health benefits of fermentation, raw milk, honey, and strawberries all in one- making it a perfect addition to our 5 strawberry recipes you’ll want to try this season!
- 1 quart of milk, raw or pasteurized
- 1 packet of kefir cultures or kefir grains
- 1/2 cup of honey
- 1/2 cup of pureed strawberries
1. To begin, add one packet of cultures to one quart jar of milk. Stir with a wooden spoon until dissolved. Place an upside down coffee filter fitted with a rubber band over the jar and sit in a warm place to ferment for anywhere from 12 to 48 hours depending your desired taste. (The longer it sits, the more sour the taste will be!)
2. After the fermentation period strain the milk through a mesh strainer. Place your kefir in the fridge to chill. Reserve a quarter cup in the fridge to culture your next batch of kefir.
3. To a blender or food processor add 1/2 cup of washed strawberries and pulse until chunky (about 30 seconds), then add in 1/2 cup honey and pulse until mostly smooth (about 30 seconds)
4. Lastly, pour in your kefir and puree until fully incorporated. Then serve!
Note: You can also add banana, blueberries, raspberries, or peaches!
This also makes a perfect morning smoothie!
5. Key Lime Slab Pie with Strawberry Whipped Cream
I know I’ve shared this recipe before in 4 Springtime Dinners (and a Dessert).
And I’m certain I will share it again. This is a springtime favorite in my world! In fact, it doesn’t feel like spring without it.
This slab pie is enough to feed a crowd.
With a pop of lime offset by the sweetness of rich strawberry whipped cream, this dessert is a hit at every party and family get together!
So many of the items on this list are sweet- I suppose that’s because strawberries are sweet. But often times we can fall into this idea that if it is sweet, it is bad for us.
That is simply not true.
The difference between an unhealthy meal and a healthy meal comes down to the ingredients used to make it.
Organic flour, ancient grains, fresh fruit, farm fresh dairy, pastured eggs, grass-fed butter, and mineral salt elevate every meal and nourish the body at the same time. Not to mention we can even replace sugar or sweeteners with honey, maple syrup, date sugar or monk fruit.
(Personally I use organic, raw sugar often and don’t feel bad about it.)
Nourishing our bodies with seasonal fruit should be a joyful experience.
This is how we teach our children to embrace the right foods without them feeling like they are missing out on something.
The best foods truly do taste the best!
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Happy Strawberry Season!
Did you try any of these recipes?
What’s your favorite way to savor the flavor of spring? Let us know in the comments down below!
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