20 Scrumptious Strawberry Recipes (2024)

PREP TIME: 5 min
TOTAL TIME: 10 min + freezing time
SERVINGS: 4

½ lb strawberries, trimmed and hulled (about 1¾ c)
6 oz raspberries (about 1 c)
¾ c fresh orange juice
½ c 2% plain Greek-style yogurt
2 Tbsp honey
2 Tbsp hulled hemp seeds
2 Tbsp ground flaxseed
1 tsp freshly grated ginger

Line small sheet pan with wax paper or parchment. Arrange berries on pan in even layer. Freeze until completely frozen, about 3 hours. Transfer to I blender with remaining ingredients and puree until smooth.

NUTRITION(per serving) 164 cal, 6 g pro, 26 g carb, 5 g fiber, 18 g sugars, 5 g fat, 1 g sat fat, 12 mg sodium

PREP TIME: 10 min
TOTAL TIME: 45 min + cooling and setting time
SERVINGS: 8

Crust

¾ c whole wheat flour
¼ c unsweetened cocoa powder
3 Tbsp sugar
¼ tsp baking powder
¼ c coconut oil or melted unsalted butter

Filling

1½ c 2% plain Greek-style yogurt, strained
1 tsp vanilla extract
2 lg egg whites
¼ c + 1 Tbsp sugar
6 oz raspberries (about 1 c)
6 oz blackberries (about 1¼ c)

1. HEAT oven to 350°F.

2. PREPARE CRUST: Whisk flour, cocoa, sugar, baking powder, and 1¼ tsp salt in medium bowl. Using pastry cutter or 2 knives, cut in oil until mixture is crumbly. Stir in 1 Tbsp ice water until mixture forms a dough. If necessary, stir in more water. Coat 9" tart shell or pie pan with cooking spray. Press dough into shell in even layer. Bake until dry and set, about 15 minutes. Cool.

3. MAKE FILLING: Whisk yogurt and vanilla in large bowl and set aside. Combine egg whites and 1/4 cup sugar in large heatproof bowl set over pan of simmering water. Whisk until sugar is dissolved and mixture reaches 155°F, 2 to 3 minutes. Remove from heat and beat with electric mixer on high speed until mixture doubles in size and holds stiff peaks, about 6 minutes. Fold into yogurt mixture. Spread into tart shell and chill until yogurt mousse sets, about 2 hours. Toss berries with remaining 1 Tbsp sugar and 1 Tbsp water and chill while tart sets. Top tart with berries just before serving.

NUTRITION (per serving) 210 cal, 8 g pro, 29 g carb, 5 g fiber, 16 g sugars, 8.5 g fat, 6.5 g sat fat, 114 mg sodium

PREP TIME: 5 min
TOTAL TIME: 45 min + freezing time
SERVINGS: 8

2 Tbsp sugar
¼ c maple syrup
½ lb strawberries, trimmed and hulled (about 1¾ c)
6 oz blueberries (about 1¼ c)
1 Tbsp fresh lemon juice

1. COMBINE sugar and 1 cup water in small saucepan. Heat over medium-high heat until sugar dissolves. Remove from heat and stir in maple syrup. Cool to room temperature, about 30 minutes. Add to blender with berries and lemon juice and puree until smooth.

2. STRAIN mixture through fine mesh sieve and pour into 11" × 8" baking pan. Freeze until ice begins to form around edges of pan, about 45 minutes. With tines of large fork, scrape frozen sections away from edges of pan and stir center.

3. CONTINUE scraping every 30 to 45 minutes until mixture is completely frozen. Scrape again just before serving. Got extra? No worries. Leftover granita will keep for up to a month covered in the freezer.

NUTRITION (per serving) 59 cal, 0 g pro, 15 g carb, 1 g fiber, 13 g sugars, 0 g fat, 0 g sat fat, 4 mg sodium

SERVINGS: 4

1 lb strawberries
2 c low-fat vanilla yogurt, divided
6 tbsp muesli cereal, divided

1. CUT strawberries into quarters and divide half among 4 glasses.
2. DIVIDE 1 cup yogurt and 3 tbsp muesli evenly among glasses.
3. REPEAT with remaining berries and additional 1 cup yogurt and 3 tbsp muesli. Top with sliced berries.

NUTRITION (per serving) 169 cal, 7 g pro, 32 g carb, 3 g fiber, 2.5 g fat, 1 g sat fat, 92 mg sodium

SERVINGS:4

2 tbsp olive oil
1 tbsp vinegar
¾ lb cubed cooked chicken breast
2 c strawberries, quartered
1 c tender watercress leaves
⅛ tsp salt
⅛ tsp pepper

1. WHISKtogether olive oil and vinegar in medium bowl.
2. ADDchicken, strawberries, watercress leaves, salt, and pepper. Toss gently.

NUTRITION(per serving) 228 cal, 27 g pro, 7 g carb, 2 g fiber, 10 g fat, 2 g sat fat, 286 mg sodium

SERVINGS:6

2 c strawberries, chopped
7 tbsp reduced-fat cream cheese
3 tbsp sour cream
1 tbsp chopped fresh basil
⅛ tsp each salt
⅛ tsp pepper

1. STIRtogether strawberries, cream cheese, sour cream, basil, salt, and pepper.
2. DIVIDEmixture evenly among 12 toasted baguette slices and top each with a basil leaf.

NUTRITION(per toast) 92 cal, 3 g pro, 13 g carb, 0 g fiber, 3 g fat, 1.5 g sat fat, 228 mg sodium

SERVINGS:2

1 c strawberries, halved
1 small sliced banana
1 c ice cubes
½ c 1% milk
2 tsp agave nectar or honey

Blend all ingredients together. Pour into 2 chilled glasses and top each with a strawberry.

NUTRITION(per serving) 124 cal, 3 g pro, 27 g carb, 3 g fiber, 1.5 g fat, 0.5 g sat fat, 33 mg sodium

SERVINGS:12

1 c all-purpose flour
1 tsp baking soda
½ tsp salt
½ tsp sugar
1 c low-fat buttermilk
1 tsp vanilla extract
¾ cup strawberries, chopped

1. WHISKtogether flour, baking soda, salt, sugar, buttermilk, and vanilla.
2. HEATlightly greased nonstick griddle or pan. Spoon a scant ⅓ cup batter onto hot surface in batches of 3 and cook about 1 minute.
3. SPRINKLEabout 1 tbsp chopped strawberries one aech pancake and flip with spatula. Cook until golden brown on underside, about 1 minute longer.
4. SERVEwith maple syrup.

NUTRITION(per pancake) 51 cal, 2 g pro, 10 g carb, 0.5 g fiber, 0.5 g fat, 0 g sat fat, 224 mg sodium

SERVINGS:8

2 c strawberries, quartered
2 tsp sugar
2 tsp balsamic vinegar
Pepper to taste

1. HEATbroiler. Put strawberries on greased, foil-lined shallow baking pan. Broil strawberries 6" from heat until slightly charred and juicy, about 4 minutes.
2. POURinto bowl and toss with sugar and balsamic vinegar. Season with pepper to taste.
3. SERVEon crackers with goat cheese and basil leaves. Makes 1 cup.

NUTRITION(per 2 tbsp serving) 19 cal, 0.5 g pro, 5 g carb, 1 g fiber, 0 g fat, 0 g sat fat, 1 mg sodium

SERVINGS: 6

1½ c strawberries, chopped
2 tbsp cilantro, chopped
1½ tbsp fresh lime juice
1 tbsp jalapeno, chopped
2 tsp shallot, finely chopped
½ tsp agave nectar

Combine all ingredients. Makes 1½ cups.

NUTRITION(per 1/4 cup) 17 cal, 0.5 g pro, 4 g carb, 1 g fiber, 0 g fat, 0 g sat fat, 1 mg sodium

SERVINGS:1

Dressing
1 tbsp red wine vinegar
1½ tsp extra virgin olive oil
½ clove garlic, minced

Salad
1½ c chopped baby spinach
1½ c chopped romaine lettuce
3 slices prosciutto, chopped
½ c mandarin orange segments
⅓c sliced strawberries
2 tbsp chopped red onion

1. WHISKtogether all dressing ingredients and ⅛ tsp pepper in bowl.
2. ADDall salad ingredients to bowl and toss to coat with dressing.

NUTRITION(per serving) 238 cal, 9 g pro, 23 g carb, 6 g fiber, 14 g fat, 4 g sat fat, 450 mg sodium

SERVINGS: 6

1 c thinly sliced fresh strawberries
½ c premium semisweet chocolate chips
1½ c chocolate soymilk

1. FILL 6 ice pop molds evenly with strawberries, then chocolate chips, then soymilk. (Note: There should be about 1/2" of space at the top of each mold to allow for expansion during freezing. Adjust soymilk accordingly.) Insert handles/sticks into molds.
2. FREEZE at least 4 hours.

NUTRITION (per serving) 151 cal, 3 g pro, 21 g carb, 1 g fiber, 6 g fat, 3.5 g sat fat, 19 mg sodium

SERVINGS:2 cups

1 lb strawberries
2 tbsp fresh lemon juice
2 tbsp chia seeds
1 tbsp honey

1. HULLand chop strawberries. Put in bowl and coarsely mash with fork or pastry blender.
2. STIRin lemon juice, chia seeds and honey.
3. COVERand chill until set, about 45 minutes. Keep chilled and use within 2 weeks.

NUTRiTION(per tbsp) 11 cal, 0 g pro, 2 g carb, 1 g fiber, 1 g sugars, 0.5 g fat, 0 g sat fat, 0 mg sodium

SERVINGS:6

1 lb fresh strawberries, sliced
¼ c + 3 tbsp sugar, divided
2 containers (6 oz each) fat-free Greek-style yogurt, divided
1 c + 2 tbsp all-purpose flour
¼ c + 2 tbsp whole wheat flour
2 ¼ tsp baking powder
¼ tsp baking soda
¼ tsp salt
3 tbsp chilled unsalted butter, cut in ¼" pieces
¾ tsp vanilla extract

1. POSITIONrack in middle of oven and heat to 425°F. Toss strawberries with 3 tablespoons of the sugar in medium bowl. Let stand 30 minutes. Whisk 1 container of the yogurt (¾ cup) and 1 tablespoon of the remaining sugar in small bowl. Cover and chill.
2. WHISKflours, baking powder, baking soda, salt, and remaining 3 tablespoons sugar in large bowl while berries stand. Rub butter into flours with pastry cutter or fingertips to form a coarse meal. Add vanilla extract and remaining container of yogurt (¾ cup) and mix well with fork (dough will be very shaggy). Press dough together with fingers until well combined. Pat out to a generous½" thick on lightly floured surface. Cut out 6 biscuits with a 3" biscuit cutter, patting out scraps as necessary.
3. PUTrounds on baking sheet and bake until golden brown, 15 to 20 minutes. Let cool slightly.
4. SPLITwarm biscuits in half with fork. For each serving, place bottom half on plate, add about½cup of berries, top with other biscuit half, and dab a generous 2 tablespoons of yogurt on top.

NUTRITION(per serving) 273 cal, 9 g pro, 46 g carb, 3 g fiber, 6.5 g fat, 3.5 g sat fat, 323 mg sodium

SERVINGS:8

1 c all-purpose flour
1 tsp baking powder
⅛ tsp baking soda
½c + 2 tbsp sugar
3 lg egg whites
Pinch of salt
½c canola oil (MUFA)
¼c fat-free milk
1½tsp vanilla extract
1 quart strawberries, sliced
8 tbsp fat-free whipped topping

1. PREHEATthe oven to 350°F. Coat a 9" round cake pan with cooking spray.
2. WHISKtogether the flour, baking powder, baking soda, and¼cup of the sugar in a bowl.
3. PLACEthe egg whites and salt in a bowl and, with an electric mixer, beat on medium speed until the whites start to turn opaque. Increase the speed to high. Continue beating, gradually adding the remaining¼cup of the sugar until soft peaks form.
4. WHISKthe oil, milk, and vanilla extract into the flour mixture until smooth. Dollop one-third of the beaten egg whites onto the batter and gently whisk in. Dollop on the remaining whites and gently fold into the batter. Pour into the cake pan and smooth the top.
5. BAKEfor 25 minutes, or until the top is browned and the cake springs back when pressed with a fingertip. Cool in the pan on a rack.
6. MEANWHILE, combine the strawberries and the remaining 2 tablespoons sugar in a bowl. Refrigerate until serving.
7. CUTthe cake into 8 wedges. Cut each wedge horizontally in half. Place the bottom halves on 8 dessert plates. Dividing evenly, top the wedges with half the strawberry mixture. Cover with the cake tops. Spoon on the remaining strawberry mixture and 1 tablespoon of whipped topping. Serve right away.

NUTRITION(per serving) 286 cal, 4 g pro, 36 g carbs, 15 g fat, 1.5 g sat fat, 130 mg sodium, 2 g fiber

SERVINGS:4

1 ½ tsp unflavored gelatin
1 ½ Tbsp water
1 cup 1% milk
½ cup buttermilk
¼ cup honey
1 ½ cups sliced strawberries
½ cup Sweet Peanut Sauce

1. SPRINKLEthe gelatin over the water and mix. Set aside for 10 minutes to soften.
2. HEATthe milk over medium heat, whisking constantly, for 3 to 5 minutes or until the mixture is steaming hot but not boiling. Remove from the heat and whisk in the reserved gelatin. Stir until completely dissolved. Let cool slightly. Add the buttermilk and honey and whisk to dissolve. Cool to room temperature. Stir in the strawberries.
3. DIVIDEthe mixture among 4 custard cups or ramekins. Refrigerate for 4 hours or up to overnight until set.
4. RUNa knife blade around the inside of the cups to loosen each panna cotta. Gently shake each one onto a dessert plate. Drizzle with the peanut sauce before serving.

NUTRITION(per serving) 250 cal, 9 g pro, 31 g carbs, 9 g fat, 1.5 g sat fat,2 g fiber,90 mg sodium

SERVINGS:4

Crêpes
½ c all-purpose flour
1 tbsp sugar
⅛ tsp ground cinnamon
⅛ tsp salt
2 large eggs
1 c fat-free milk

Filling
2 c strawberries, sliced
1 banana, sliced
2 tsp sugar
½tsp vanilla extract
4 tbsp chocolate hazelnut spread, such as Nutella, warmed

1. TOMAKE THE CRÊPES: Combine the flour, sugar, cinnamon, and salt in a bowl. Whisk together the eggs and milk in a separate bowl. Whisk the egg mixture into the flour mixture until well combined. Cover and let rest in the refrigerator for at least 1 hour or overnight.
2. PREHEATthe oven to 275°F. Coat a large baking sheet with cooking spray.
3. COATa nonstick crêpe pan or 8" skillet with cooking spray and heat over medium heat. Pour 3 tablespoons of crêpe batter into the pan, tipping to coat the bottom evenly. Cook for 1 to 1½minutes per side, until lightly browned. Repeat 7 more times with the remaining batter. Stack the crêpes as you work and cover to keep warm.
4. TOMAKE THE FILLING: Combine the strawberries, banana, sugar, and vanilla in a medium bowl.
5. ARRANGEthe crêpes on a work surface. Spread each with 1½teaspoons chocolate-hazelnut spread in a straight line across the center. Top the spread with 6 tablespoons of the strawberry mixture, then roll up jellyroll style. Transfer the crêpes to the baking sheet, seamside up. Bake for 9 to 10 minutes, until the filling is warm.

NUTRITION(per serving; 1 serving = 2 filled crêpes) 280 cal, 9 g fat, 2.5 g sat fat, 135 mg sodium, 44 g carb, 3 g fiber, 9 g pro

SERVINGS: 1

1 soft tortilla wrap
2 tbsp natural unsalted crunchy peanut butter (MUFA)
½c sliced strawberries

1. LAY the tortilla on a work surface. Spread with the peanut butter.
2. COVER with the strawberries. Roll into a tube. Slice on the diagonal into the desired number of pieces.

NUTRITION (per serving) 332 cal, 10 g pro, 31 g carbs, 19 g fat, 2 g sat fat, 7 g fiber,230 mg sodium

SERVINGS: 1

2"-thick slice of whole grain peasant-style bread
⅓ cup sliced strawberries (or your favorite fruit)
½banana (mashed)
Cinnamon-seasoned egg and milk mixture
1 tsp butter

1. CUTa horizontal pocket in a 2"-thick slice of whole grain peasant-style bread.
2. FILL with ⅓ cup sliced strawberries (or your favorite fruit) mixed with½mashed banana.
3. SOAK both sides of fruit-filled bread in a cinnamon-seasoned egg and milk mixture.
4. MELT 1 teaspoon butter in nonstick skillet and cook bread until golden and cooked through, about 3 minutes per side.
5. GARNISH with fresh strawberries or other fruit, if desired.

NUTRITION (per serving) 307 cal, 10 g pro, 50 g carb, 9 g fat, 3 g sat fat, 6 g fiber, 264 mg sodium