We are very excited to announce that it is officially strawberry season! If you read our blog on How To Eat Seasonally and learned of all the benefits surrounding the topic, then you will likely share our excitement. If not, we strongly suggest you head on over there and give it a quick read.
Either way, we are about to head over to the local farmers market and grab ourselves some of the fresh berries. This versatile fruit lends its self to many recipes, including salads, cocktails, smoothies and most definitely, desserts!
Here are our 3 favourite strawberry recipes. We hope you enjoy!
Roasted Strawberry Olive Oil Cake
This Roasted Strawberry & Olive Oil Cake will take you straight to the Mediterranean, this super simple cake is ideal for dessert or even breakfast. If you’ve never tried a roasted strawberry, please prepare yourself; they are other-worldly.
- 8 ounces strawberries, tops trimmed & cut into halves
- 2 tbsp maple syrup
- 1/3 cup olive oil + 1 tbsp
- 1-1/2 cups all-purpose flour
- 2 tsp fresh thyme leaves
- 1 tsp baking powder
- 1.2 tsp kosher salt
- 1/4 tsp baking soda
- 2 large eggs
- 1 lemon, zested
- 3/4 vanilla yoghurt
- 1/2 cup brown sugar
- 1 tsp vanilla bean paste
- 1/3 cup sliced almonds
- Preheat oven to 375 degrees
- Line a rimmed baking sheet with parchment paper and add strawberries, maple syrup and 1 tbsp of olive oil, toss to combine and add to the preheated oven. Roast for around 15 minutes or until the berries are soft and have released their juices.
- Remove from the oven and lower the temperature to 350 degrees
- Line an 8×8 pan with parchment paper and set aside
- In a large mixing bowl whisk together flour, fresh time leaves, baking powder salt and baking soda, set aside
- In a medium bowl add eggs, lemon zest, vanilla yogurt, brown sugar, 1/3 cup of olive oil and vanilla bean paste. Whisk together until smooth.
- Add wet ingredients to dry and stir to combine
- Add the batter to the prepared pan. Top the batter with roasted strawberries, include the juices and sliced almonds.
- Bake for 30 minutes, or until the cake is fully baked and springs back when touched.
- Leave to cool slightly, and enjoy!
DIY Strawberry Ice-Bucket
You can’t have cake without bubbles, right? keeping Champagne and wine chilled has never been so glamorous. This DIY ice Bucket can be fully customised. This looks beautiful sitting on a table and are perfect for summer entertaining. Here’s how to make your own!
What you’ll need:
- 2 x different sized plastic buckets (a large one and smaller one to fit inside the other **must be able to fit a wine bottle inside the smaller one)
- Flowers, fruit & some rocks
- Fill the large bucket with 2-3 inches of water and freeze
- Place the smaller bucket inside and fill it with rocks so its weighted, otherwise it will float when water is poured in
- Fill the large bucket up to the rim of the smaller bucket with water and tuck the flowers and fruit in tight, so they don’t all float to the top when frozen
- Place the bucket in the freezer over night. To remove the bucket, remove the rocks from the center, then fill that container with warm water and let it sit for a minute or so. It should loosen and pull out easily. Then run warm water around the outside of the bucket until it loosens.
- Place your bottle in the middle and enjoy!
Baked Avocados with Strawberry Salsa
These Baked Avo’s paired with Strawberry Salsa make a dreamy treat, perfect for parties, BBQ’s or if you’re as into avocado’s as us then breakfast! Why not grab some tortilla chips for scooping, you don’t even need to dirty an extra spoon!
- 3 avocados
- Extra-virgin olive oil
- 1 cup strawberries, stemmed and quartered
- 2 scallions, white and light green parts thinly sliced
- 2 tablespoons goat cheese crumbles
- 2 tablespoons fresh basil, thinly sliced
- 1 tablespoon balsamic vinegar
- Pre-heat your oven to 400 degrees.
- Cut the avocados in half. Remove and discard the seeds. To help the avocados remain upright during cooking, create a flat surface for them to rest on by slicing a small area (about the size of a postage stamp) off the back side of each half, being careful not to cut too deeply into the avocado. Place the avocados on a rimmed baking sheet, flesh side up. Rub a small amount of olive oil over the flesh. Transfer to your pre-heated oven and bake for 8 minutes.
- While the avocados are baking make the strawberry salsa. Gently mix together the strawberries and the remaining ingredients in a small bowl. Set aside.
- After 8 minutes, remove the avocados from the oven. Carefully fill each half with some of the strawberry salsa. Place the avocados back in the oven for an additional 2-3 minutes.
- Remove from the oven and serve immediately. These are best when eaten while still slightly warm.
We hope you’ve been inspired to go ahead an make some strawberry treats. Let us know how you get on by tagging us in your posts so we can see them! Here are our social media networks: