Easy Strawberry Recipies

Strawberry Smoothie

Ingredients:

1 cup fresh or frozen strawberries

1 ripe banana

1 cup almond milk (or any milk of your choice)

1/2 cup plain Greek yogurt

1 tablespoon honey or maple syrup (optional)

Ice cubes (optional)

Instructions:

Wash and hull the strawberries and peel the banana.

Add the strawberries and banana to a blender.

Pour in the almond milk and Greek yogurt.

If you want a sweeter smoothie, add honey or maple syrup to taste.

Blend everything together until smooth.

If the smoothie is too thick, add more almond milk until you reach your desired consistency.

Add ice cubes if desired and blend again until smooth.

Pour the smoothie into glasses and enjoy immediately.

Strawberry Parfait

Ingredients:

2 cups fresh strawberries, washed and hulled

2 tablespoons granulated sugar

1/2 teaspoon vanilla extract

1/2 cup heavy whipping cream

1/4 cup powdered sugar

1 cup plain Greek yogurt

1/2 cup granola

Fresh mint leaves (optional)

Instructions:

Slice the strawberries and place them in a bowl. Add granulated sugar and vanilla extract, and stir until the strawberries are coated with sugar. Let the mixture sit for at least 15 minutes to let the strawberries release their juices.

In a large mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.

In another mixing bowl, stir together the Greek yogurt and strawberry mixture until combined.

Assemble the parfaits by layering the strawberry-yogurt mixture, whipped cream, and granola in glasses or jars. Repeat the layers until you reach the top of the glasses.

Top each parfait with extra sliced strawberries and mint leaves, if desired.

Chill the parfaits in the fridge for at least 30 minutes before serving.

Strawberry Salsa

Ingredients:

1 pint of fresh strawberries, chopped

1/2 small red onion, diced

1 small jalapeño pepper, seeded and finely diced

1/4 cup chopped fresh cilantro

1 lime, juiced

Salt and pepper to taste

Instructions:

In a mixing bowl, combine chopped strawberries, diced red onion, diced jalapeño pepper, and chopped fresh cilantro.

Squeeze the juice of one lime over the mixture, and stir to combine.

Season with salt and pepper to taste.

Cover the bowl and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

Serve with tortilla chips or alongside grilled meats or fish.

Strawberry Lemonade

Ingredients:

1 cup freshly squeezed lemon juice (about 6-8 lemons)

1/2 cup honey

1/2 cup water

1 cup fresh strawberries, hulled and sliced

4 cups cold water

Ice

Sliced lemons and strawberries, for garnish (optional)

Instructions:

In a small saucepan, combine the honey and 1/2 cup water. Heat over medium heat, stirring occasionally, until the honey is dissolved. Remove from heat and let cool.

In a blender, combine the sliced strawberries and 1/4 cup of the cooled honey syrup. Blend until smooth.

In a pitcher, combine the lemon juice, blended strawberry mixture, and 4 cups of cold water. Stir well.

Serve the lemonade over ice, garnished with sliced lemons and strawberries, if desired.

Strawberry Crumble

Ingredients:

4 cups fresh strawberries, hulled and sliced

1/3 cup granulated sugar

1/2 cup all-purpose flour

1/2 cup rolled oats

1/3 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon salt

6 tablespoons cold unsalted butter, cut into small pieces

Instructions:

Preheat your oven to 375°F (190°C). Grease an 8-inch baking dish.

In a large bowl, toss together the sliced strawberries and granulated sugar. Set aside.

In a separate bowl, mix together the flour, rolled oats, brown sugar, cinnamon, and salt.

Cut the butter into the flour mixture until it resembles coarse crumbs.

Pour the strawberry mixture into the prepared baking dish.

Sprinkle the crumb mixture evenly over the strawberries.

Bake for 30 to 35 minutes, until the topping is golden brown and the strawberries are bubbling.

Let cool for a few minutes before serving. Enjoy!

Note: You can also add a scoop of vanilla ice cream on top for an extra delicious treat.