If you think the only frozen strawberry recipes I can come up with will be smoothies and milkshakes, you’re in for a treat.
Sure, frozen strawberries are ideal for making smoothies, thanks to the fact they make the drink extra thick and creamy.
But it doesn’t stop there! Frozen strawberries are great for pies and cobblers, not to mention popsicles, daiquiris, and cheesecake.
I’m willing to bet you have a bag tucked away in the freezer right now. So, pull it out and brush off the frost because it’s time to hit the kitchen.
I had to start with a smoothie recipe because, honestly, it’s what I use frozen strawberries for the most.
Using frozen fruits is a sure-fire way to add texture without adding ice, which will water it down in the end.
Of course, frozen strawberries are pretty big, so you’ll need a decent blender if you want to get these nice and smooth.
Fresh strawberries are great when you can get them, but their window is kind of small.
I had a huge strawberry harvest this year, but the plants were exhausted after just a couple of weeks.
The best thing to do with all those berries is to bag them and freeze them while they’re as fresh as possible.
That way, you can enjoy something like this heavenly strawberry cobbler, even in the dead of winter.
It’s a little unusual for this kind of recipe to actually suggest you use frozen fruits.
Typically, they’ll say you can use frozen fruits and then remind you to thaw and drain them first.
But since strawberries release so much juice as they bake, using fresh will make your scones soggy and sad.
So, when the recipe says frozen berries, it means frozen solid!
As the scones bake, the strawberries will thaw and release a little juice, but not too much.
As mentioned above, strawberries will release a LOT of fruit when they’re cooked.
That’s why you’ll see them mixed with some kind of thickener in a lot of baking recipes.
This pie is no exception, and since this is just one big pile of strawberries, you’ll need more than you think.
For the filling of this strawberry pie, you’ll need to add 1/2 cup of cornstarch.
You’re probably used to only adding a couple of tablespoons, but trust the process.
Most milkshakes are thick and creamy because they include a generous amount of ice cream.
When you want to treat yourself, there’s nothing better!
But if you’re looking for a lighter version to help cool you down this summer, this recipe is just as creamy but has no ice cream in sight.
As mentioned above, using frozen berries will leave you with an ultra-thick and decadent milkshake.
Plus, you won’t have to worry about extra calories or ice watering it down. Win, win!
If you want it even creamier, try adding half a frozen banana, too!
Though this looks like some kind of strawberry slushy, I don’t recommend taking a sip!
It might be vibrant and sweet-looking, but it’s also full of apple cider vinegar and salt and pepper.
As far as summer salads go, I love throwing fruits into the mix to lighten things up.
This gorgeous salad dressing will boost those sweet and tangy flavors perfectly.
Did I mention it’s crazy-easy to make? Just toss the five ingredients into a blender and let it do the hard work.
Trifle might look complicated, but with the right ingredients, you can whip up even this most classic recipe at the last minute.
Looking at that picture, I’ll bet you would think the ingredient list is long, right?
The good news is, you’ll only need half a dozen pantry staples to pull this show-stopper off!
You’ll need instant pudding and milk, frozen strawberries, a couple of bananas, Cool Whip, and store-bought angel food cake (or any cake you prefer).
Feel free to throw in some extra berries if you have them, and don’t be afraid to play around with the pudding flavors.
I think lemon would make a nice change.
When I first saw this recipe, my brain somehow skipped over the “frozen” part of the title.
I became baffled about how pureed frozen strawberries would mix into a cheesecake without gelatin to hold it steady.
Usually, you would need to make some kind of reduction, so all that juice doesn’t ruin the filling or add a stabilizer.
Eventually, I looked back and saw that this cheesecake is supposed to be served frozen, which makes all the difference.
Yes, the strawberries will be super juicy, but since you’ll be blending it in and serving it frozen, you won’t have to worry about the filling falling apart in the fridge.
To make the prep a little faster for this, feel free to use a store-bought tart shell.
Just remember that the frozen ones are usually raw, so you’ll need to bake them before adding the filling.
But this recipe is pretty straightforward and takes just a few ingredients, so it’s not too taxing.
Since the filling is so wet, I highly recommended you brush the cooked and cooled tart shell with melted chocolate (white or dark).
It will seal the pastry and allow the tart to keep for longer.
Blueberry muffins are great, but have you ever tried a batch of lightly spiced strawberry muffins before?
As these bake, the strawberries will soften to the point they just melt in your mouth when you take that first bite.
One unusual ingredient on this list here is black pepper.
Since strawberries have a little bit of tartness, black pepper helps to mellow that out and enhance the sweetness.
Of course, you can leave it out if you prefer.
Ice cream is easier to make than you think, and I promise you won’t regret buying an ice cream maker once you taste this!
I enjoy some texture in my ice cream, so I mashed the berries a little when I made this but kept them pretty chunky for bigger pops of color and flavor.
Of course, you can always blend it if you want this to be silky smooth.
If you do decide to blend your berries, maybe try adding something else to the mix instead?
White chocolate or dark chocolate chips would be nice, or maybe even chopped Golden Oreos for another layer of flavor.
I’ve been a margarita gal my whole life, but there’s one other cocktail that adds a pep to my step, and it’s the classic daiquiri.
When you want something cold and sweet, this is the perfect drink.
The rum is noticeable but not the main event. Instead, the fruity flavors can really shine (I guess that makes it a little dangerous, too!).
This recipe calls for simple syrup, just like making smoothies, and I don’t suggest you skip it.
It’s not a lot, but that little bit of sugar brings the strawberries to life like you won’t believe.
Why would you buy expensive, sugary, preservative-laden popsicles when you can make a batch of these stunning and vibrant strawberry popsicles in just 15 minutes?
Molds are readily available in stores and online, and you’d be surprised at the money you can save when you take those frozen treats off your shopping list.
Just blitz strawberries with sugar, water, and lime juice, and let them freeze.
You can even add some rum to the mix if you’re making them for adults!
If you’ve ever searched for smoothies recipes before, you’ll know that many of them include frozen bananas.
That’s because they turn unbelievably creamy when blended and add such a lovely sweetness to the mix.
When you don’t want something creamy, this strawberry and mango smoothie is just to die for.
Not only does it look spectacular, but it’s also super fruity and incredibly fresh.
To get that two-toned look, just make the two flavors separately and then gently pour them into the glass.
Unlike sugary, powdered strawberry milk (or that neon syrup), this recipe is all-natural.
It relies on the fruit and its juices to make this tasty, and it’s so easy to make at home.
As we’ve talked about already, strawberries are incredibly juicy. So you’ll puree the fruit and then gently boil it to help thicken it up a little.
When serving, just add the puree to the glass and use the back of a spoon to spread it up the sides.
This will give it that cloudy effect when you pour in the milk.
I’m sure I’ve mentioned my love for this type of fruity, oat bar in the past.
It’s just so easy to make and modify (you can use anything from strawberries to Nutella), and they look amazing when the filling bubbles up into the oat topping.
The base is like a thick and chewy oatmeal cookie, and the top turns wonderfully golden and slightly crisp as it bakes.
Plus, the filling will thicken up and become intensely flavorful.
Strawberries and peaches are both sweet and bright, and I love them together in pies and cobblers.
So, it makes sense that this smoothie is insanely delicious!
It is nice and creamy, but instead of using bananas, it incorporates Greek yogurt.
Greek is better because it’s nice and thick, but if you don’t mind your smoothie being thinner, you can use whatever yogurt you have on hand.
If your fruits were frozen when they were fresh, you shouldn’t need any sugar in here.
I would try it without first and then add a squeeze of honey if you think it needs it.
Crepes are thin French pancakes that can be served either sweet or savory.
I’ve had them loaded with ham and cheese for lunch and then stuffed with banana and Nutella for dessert.
They’re nice and light, which makes them an excellent after-dinner treat. Though they can take a little time to make, it’s definitely worth it.
You’ll puree the strawberries for the sauce and then stir in sugar, orange zest, and fresh sliced strawberries for added texture.
This is great over regular pancakes and waffles, too!
Much like the strawberry and peach recipe above, this smoothie is light, creamy, and amazingly sweet.
It, too, uses yogurt to make it creamy, though the recipe calls for non-fat vanilla yogurt, so it won’t be as creamy.
If you like your smoothies to be on the thinner side, I recommend using half frozen and half fresh/thawed fruit if you can.
Before we start: no, this isn’t strawberry flavored angel food cake.
This fun dessert combines angel food cake, Jell-O, Cool Whip, and frozen strawberries.
The cake just needs to be broken into pieces and folded through the creamy Jell-O before going in the fridge to set.
By folding Cool Whip through the Jell-O, you’ll be left with a super light and creamy finish. Although, making layers would look great, too.
Speaking of layers: how amazing does this dish look?
It has two layers of strawberry Jell-O with pineapple, sliced bananas, frozen strawberries, and pecans mixed right inside.
You’ll need to add half of that mixture to a dish and pop it in the fridge, so it starts to set. Keep the other half out, so it doesn’t set while you wait.
The middle layer is, surprisingly, just plain old sour cream. The Jell-O should be sweet enough that you don’t need to add sugar to this.
Lastly, pour the rest of the Jell-O mix on top and smooth it out. The dish should be set and ready to slice in just a couple of hours.
If you don’t have a decent blender, you’ll struggle to get this smoothie smooth.
Pineapple has a unique texture, and it needs a good amount of power to get rid of those streaks.
Not to mention, those big strawberries can be tough to break down in a cheaper blender or food processor.
Though the recipe calls for almond milk, you can use regular or coconut milk or even orange juice if you want it fruitier.
If you’re looking for a quick dessert that needs minimal ingredients and even less effort, this mousse is the perfect recipe.
All you’ll need is strawberries pureed with sugar, salt, and liquor (though the alcohol is optional). Then, add gelatin to this so it will set in the fridge.
The last component is the simple whipped cream. Blend the two together and serve in a glass with extra whipped cream and chocolate shavings.
When making this recipe, you’ll notice that it asks you to make your own strawberry soda. Before you panic, it really couldn’t be easier!
Just blitz the strawberries with sugar and lime juice and then stir in sparkling water. How easy is that?
Once you have the soda ready to go, it’s just a matter of pouring it into a tall glass and topping it with a scoop or two of ice cream.
Making jam is a lovely rainy day activity, and it doesn’t need a lot of work.
This recipe uses pectin, which will help the jam to set nicely so you can store and spread it.
Pectin is available in most stores and online, and it’s pretty easy to work with.
That said, you can make jam without it; it will just take a lot longer.
You’ll need to have the mix on a low simmer for hours to achieve the same results.
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