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Recipes for fresh strawberries

This Fresh Strawberry Crisp is the best summer dessert ever! Fresh juicy strawberries are topped with a buttery and crumbly oat topping, and is absolutely swoothworthy with a big scoop of vanilla ice cream on top!

Since we are in the middle of summertime, my kids are eating me out of house and home! I’m beginning to feel like I live at H-E-B, or live in their curbside pickup parking spaces. ???? Does anyone else feel this way?!

When I’m not at H-E-B, I’m probably at Sam’s doing the exact same thing. Now that the baby is drinking regular milk, we go through so many gallons a week it’s complete insanity! My eight year old can basically eat a casserole dish full of cereal every morning and STILL be hungry!

During my visits to Sam’s I usually grab one of those giant containers of strawberries. The strawberries are nice and sweet since it’s summertime, and the price is just right, too. My kids will eat any kind of berries, and usually just like to eat them fresh. But if there’s one dessert that’s seriously irresistible in the hot summer months, it’s this delicious Fresh Strawberry Crisp!

OH yes. It’s hard not to dive right into the bubbly pan right out of the oven! But letting it cool just slightly and adding a scoop of vanilla ice cream is pure bliss, y’all, really!

Special thanks goes to my husband who helped me create this Strawberry Crisp recipe after we took the kids berry picking back in May. We came home with two giant baskets of strawberries, blackberries, and two zucchinis after a hot day in the fields. I made zucchini lasagna for dinner and he tinkered around making the filling for the strawberry crisp.

When this came out of the oven, the warm, sweet smell of strawberries filled the room and we totally snuck some out of the pan while the kids were still outside playing. And maybe hid some of it for later, too. Do you hide your favorite foods from your kids, too? If you do, let me share with you an excellent hiding spot; the Instant Pot!!

Really, truly, it’s worked marvelously so far! The only problem is where to put the stuff when I pull the IP out to use. Because my kids are obsessed with stealing my Dove dark chocolates, it’s necessary around here to hide them. And if you don’t already own an Instant Pot, this is just another great reason to get one. You’re welcome.

Contents

More Delicious Summer Dessert Recipes

  • Blueberry Sour Cream Pie
  • Soft Chocolate Chip Cookies
  • Pina Colada Poke Cake
  • Homemade Ice Cream in a Bag

Strawberry Crisp Recipe

This Fresh Strawberry Crisp is the best summer dessert ever! Fresh juicy strawberries are topped with a buttery and crumbly oat topping, and is absolutely swoothworthy with a big scoop of vanilla ice cream on top!
4.75 from 12 votes Pin Course: Dessert Cuisine: American Prep Time: 10 minutes Cook Time: 35 minutes Total Time: 45 minutes Servings: 8 Calories: 387kcal Author: Ashlyn Edwards | Belle of the Kitchen

Ingredients

Filling:

  • 5 heaping cups fresh strawberries,, hulled and quartered
  • 1/4 cup granulated white sugar
  • 1 teaspoon vanilla extract
  • 3 Tablespoons cornstarch

Topping:

  • 1 cup all purpose flour
  • 3/4 cup old fashioned oats
  • 2/3 cup granulated white sugar
  • 2/3 cup packed brown sugar
  • 1/2 teaspoon salt
  • 3/4 teaspoon cinnamon
  • 1/2 cup (1 stick) butter,, melted
  • Preheat oven to 350 degrees. Grease a deep dish pie plate or large baking dish with butter or cooking spray and set aside.
  • Combine the chopped strawberries and sugar in a large bowl and mix until the strawberries fully absorb the sugar. Add in the cornstarch and vanilla extract and stir until all of the strawberries are evenly coated. Pour into the prepared baking dish.
  • In a separate medium size bowl, combine the flour, oats, brown sugar, granulated sugar, salt, and cinnamon. Pour in the melted butter and stir well until well coated and crumbly. Sprinkle the crumb mixture evenly over the top of the strawberries.
  • Bake in the preheated oven for 35-40 minutes until fruit is bubbly and topping is golden brown. Allow to cool slightly before serving. Serve warm with vanilla ice cream on top. Enjoy!

Nutrition

Calories: 387kcal | Carbohydrates: 67g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 254mg | Potassium: 206mg | Fiber: 3g | Sugar: 45g | Vitamin A: 365IU | Vitamin C: 52.9mg | Calcium: 41mg | Iron: 1.5mg Did you make this recipe? Let me know!Mention @TheBelleoftheKitchen or tag #BelleoftheKitchen

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Watch me make this fresh strawberry cobbler from start to finish!

Strawberry season is here!!!! Ok maybe I’m almost a little bit late here in NC but either way now is the time to take advantage of all those fresh, juicy, sweet strawberries that are on sale. My husband got me a big container full of strawberries and immediately I started thinking about ways to use them. We ate our fair share of fresh strawberries, made a quick berry salad, froze some for smoothies and now it’s fresh strawberry cobbler time!!

Cobblers are the best desserts ever. That golden, crisp top layer, the fluffy underside and then that sweet, gooey fruit. Never had a cobbler? If you like fluffy strawberry muffins fresh from the oven then you are gonna love this strawberry cobbler. I mean, essentially that’s kinda what cobbler is only better. Once I get my hands on some fresh berries I normally always make a cobbler, it’s been a long time since I’ve had a strawberry cobbler though so I was super excited.

OMG that crust is heaven. Pure heaven I tell ya!

You gotta love the fact that they are so easy to throw together. I usually always have the ingredients on hand to whip up a cobbler for dessert. Coupled with a scoop of vanilla ice cream and everyone is happy.

I always remember to double the crust mixture when it’s too late. That crust part is the best part of the cobbler in my house.

Pin 4.69 from 135 votes

Fresh Strawberry Cobbler

Course Dessert Author Divas Can Cook

  • 3 cups fresh strawberries diced
  • 1/2-3/4 cup sugar
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1 cup milk
  • 1/2 teaspoon vanilla extract
  • 1 stick butter melted
  • Preheat oven to 375.
  • In a medium bowl, add strawberries and 3/4 cup sugar.
  • Stir to coat strawberries in sugar and set aside.
  • In a large bowl whisk together flour, baking powder, salt and sugar.
  • Add in milk, vanilla extract and melted butter.
  • Stir until combined. A few lumps are ok.
  • Grease a 9-inch casserole dish.
  • Pour batter evenly into dish.
  • Spoon strawberries evenly on top of batter. Do NOT stir.
  • Baked for 35-40 minutes or until golden.
  • Serve warm or cold.

Video

Even though the strawberries were already sweet I was glad I added in the full amount of sugar. Strawberries can have a slightly bitter taste so it was perfect. ~TIPS~

Any kind of berry can be used.
Be careful not to over stir batter too much. A few lumps is best.
Feel free to cut down on the sugar. Tried this recipe?Mention @divascancook or tag #divascancook!

Easy Fresh Strawberry Cake Recipe

This is a lovely light strawberry cake recipe with fresh strawberries baked into the batter. The batter is scented with lemon zest, vanilla and almond extract which all work so nicely with strawberries. Jump to the Fresh Strawberry Cake Recipe or read on to see our tips for making it.

We love this simple strawberry cake with it’s tender, light crumb. We add fresh halved strawberries to the top of the batter so as the cake bakes, they fall slightly into the cake. Not only is this cake stunning on the table, it’s absolutely delicious.

YOU MAY ALSO LIKE: If you have more strawberries in the kitchen, try our Fresh Strawberry Pie with sweet strawberries coated in a light strawberry glaze then topped with whipped cream.

How to Make Simple Strawberry Cake with Fresh Strawberries

This strawberry cake recipe couldn’t get much easier. The batter is made in one bowl. You do need a hand mixer (you can also use a stand mixer if you don’t have one).

To make the batter, we cream butter and sugar together until light and fluffy — the same way we make cookies. Next comes egg yolks and lots of flavor from lemon zest, vanilla extract, almond extract and cinnamon.

The recipe calls for two eggs, but we add them at different times. This is pretty common in cake recipes. By adding the yolk first, it helps to emulsify the batter which really just means it won’t separate later on and makes for a luxurious rich batter.

It’s only after we add the flour that the egg whites come into play. Once the flour is incorporated into the batter, we mix in sour cream and egg whites. The sour cream adds richness, flavor and provides a tender crumb when the cake has baked. The egg whites add structure to the cake, allowing it to rise nice and tall in the baking pan without flowing over the edges.

The cake bakes for a while in the oven — just use a toothpick to check on doneness. If it comes out clean, you’re good to go. When it’s baked and cooled, we love dusting a little powdered sugar over the top, but serving with whipped cream or ice cream is also an excellent plan.

Since we gently press the strawberries into the top of the batter, they fall into the batter over time in the oven. The cake looks amazing when you slice into it and having the baked berries in the middle of the cake keeps things light and full of flavor.

If you loved this recipe, you should take a peek at a few more of our easy cake recipes:

  • Buttery Lemon Blueberry Cake — Inspired by pound cake, this blueberry cake has a tender, rich and buttery crumb.
  • Upside-Down Pineapple Cake — We love this cake. The batter for this strawberry cake is very similar to the pineapple cake. Instead of adding fruit to the top, the batter is smeared over a layer of softened butter, brown sugar, warm cinnamon, and fresh pineapple slices. Amazing!
  • Incredible Moist and Easy Carrot Cake — You will love this incredibly moist carrot cake with its ultra-creamy cream cheese frosting. This is a must make!

  • PREP 15mins
  • COOK 40mins
  • TOTAL 55mins

This is a lovely light cake with fresh strawberries baked into the batter. The batter is scented with lemon zest, vanilla and almond extract which all work so nicely with strawberries. Since the cake is so flavorful, we love serving it simply. Try a dusting of powdered sugar on top or next to a bowl of whipped cream. (Ice cream would work, too!)

Makes one (8-inch) cake or 8 slices

You Will Need

8 tablespoons (115 grams or 1 stick) unsalted butter, softened

1 cup (200 grams) granulated sugar plus 1 teaspoon for strawberries

2 large eggs, separated, see notes

2 teaspoons lemon zest

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1/2 teaspoon ground cinnamon

2 teaspoons baking powder

1/4 teaspoon kosher salt

1 1/2 cups (195 grams) all-purpose flour

1/2 cup (125 grams) sour cream or plain yogurt

8 ounces fresh strawberries, hulled and halved (about 1 1/2 cups)

Powdered sugar for serving, optional

Directions

  • Make Batter
  • Position an oven rack in the lower third of the oven and heat oven to 350 degrees F. Butter and flour an 8-inch by 2-inch round pan. Place the pan on an insulated baking sheet or on two regular baking sheets stacked on top of the other (this helps even baking).

    In a large bowl, beat the butter and granulated sugar with an electric mixer on high speed until light and fluffy, 2 to 3 minutes.

    Add the egg yolks, lemon zest, vanilla and almond extract. Beat until smooth and blended. Scrape the sides and bottom of the bowl then beat in the cinnamon, baking powder and salt.

    Mix in a third of the flour until only a few streaks of flour remain then mix in the remaining flour. Add the egg whites and sour cream and mix on medium low speed just until smooth.

    • To Finish
    • Spread the cake batter into an even layer in the baking pan. Gently press strawberries into the top of the batter in a circular pattern so that the strawberries are covering most of the top of the cake. Sprinkle 1 teaspoon of granulated sugar over the strawberries.

      Bake until a toothpick inserted in the center of the cake comes out clean, 35 to 45 minutes.

      Cool cake in the pan for 5 minutes then run a knife around the edges and remove from the pan. Place strawberry-side-up on the cooling rack and allow to cool. Serve warm or at room temperature with powdered sugar sprinkled on top.

Adam and Joanne’s Tips

  • Eggs: It’s common in baking to add the egg yolks at a different time than the whites. Egg yolks help to emulsify the batter and add richness. Adding the whites at the end of the recipe adds some structure to the batter so when it rises in the oven, it does not overflow over the sides of the cake pan.
  • Recipe adapted and inspired from Alice Medrich’s upside down cake in “Sinfully Easy Delicious Desserts”
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the VeryWell Fit recipe calculator to calculate approximate values.

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1 slice (1/8 recipe) / Calories 342 / Protein 4.8 g / Carbohydrate 46.6 g / Dietary Fiber 1.3 g / Total Sugars 26.7 g / Total Fat 16.1 g / Saturated Fat 9.6 g / Cholesterol 83 mg / Sodium 182 mg AUTHOR: Adam and Joanne Gallagher

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This fresh tasting Strawberry Crisp is a simplified version of Strawberry Rhubarb Crisp. Use fresh or frozen strawberries to create this classic dessert. As one of the few easy desserts to make with strawberries, this strawberry crisp recipe saves time AND is kid approved!

Did you overstock on strawberries? Have a strawberry garden and need something to do with all that fruit?

If you haven’t thought of making a fresh strawberry crisp, I am begging you to try it out! It can be a great spring treat.

For a strawberry crisp recipe with oatmeal, healthy and ripe berries have the best results. However, it’s perfectly fine to use frozen strawberries if that’s all you have or that’s all you can get.

I’m also a fan going one step further than a strawberry crisp and love to make Strawberry Rhubarb Crisp too! My Strawberry Rhubarb Crisp recipe is almost the same as this but with the addition of rhubarb!

Fresh vs. Frozen Strawberries

If you have the choice between fresh and frozen, Personally I love a good fresh strawberry crisp. Ripe berries that you’ve either picked yourself or purchased gives off the best results. However strawberry season is such a short season that using frozen strawberries when the berries aren’t quite in season is perfectly fine too!

Keeping fresh fruit around the house is sometimes and impossible task. Especially if you’re trying to manage a family’s meal plan. Either someone snacks on it or it sits around too long, getting gross and moldy.

There’s no shame in using frozen strawberries. Plus, if you keep a handful around, you can whip up this strawberry crisp dessert in a snap if you need an impromptu dessert!

But is there a technical reason to choose fresh over frozen, or vice versa? Besides preference?

Yep.

Berries hold a LOT of juice in them. This makes them great to cook with, but it also makes them hard to freeze and thaw properly. You know how ice takes up more space than water? So, when the juice in the berries expands, it sort of “pops” them during the baking process.

For a compromise, I recommend adding extra cornstarch to help absorb the additional water and juice that frozen berries produce.

What’s the Difference Between a Crisp and a Crumble?

This is a tricky one, and I’m sure I’ll get it wrong, too! There have always been hot debates about what separates a crumble from a crisp. Even the best answers still aren’t able to give definitive answers!

The way I see it, a fresh strawberry crisp is meant to be light and crunchy. This is why fruit crisps often include oats and nuts. A fresh strawberry crumble is a bit more like pie with a crumble topping, There are no oats in a crumble making it less crispy.

This strawberry oatmeal dessert is DEFINITELY a crisp. It is light, crispy, and would be hard to mix up with even the best strawberry crumble or crisp.

Can You Make a Crisp Ahead of Time?

Yes? No? Kind of?

Crisps shouldn’t sit around for too long. If you want to assemble it in the morning, so you can bake it fresh in the evening for a warm strawberry dessert, sure! Make it ahead of time.

If you want to make and freeze it to save for a week later, I’d suggest against that. Have you ever tried to microwave pizza? Like the kind that’s been out on the table for an hour, got cold, and you want to speed heat it? The edges that were previously nice and crispy with a good crunch… Yeah, say goodbye to that!

It’s all going to depend on time and moisture. If you leave something to sit out too long with wet and dry ingredients interacting, even if the dry is sitting on top of the wet, it’s going to soak up moisture. As such, it’ll come out soggy when you bake it.

If you freeze it, the topping won’t stay “crisp” and the fruit at the bottom can grow syrupy as it thaws.

So I suggest making it as you need it, or if using fresh berries, making it the morning of and baking it that afternoon. However if you use frozen berries, you’ll have to make it when you need it or the berries will be quite soggy tasting.

What ingredients are in a strawberry crisp?

  • strawberries, fresh or frozen
  • white sugar
  • cornstarch
  • flour
  • old fashioned rolled oats
  • brown sugar
  • cinnamon
  • salt
  • butter

How to You Keep a Crisp from Getting Soggy?

Less moisture! However, that’s hard to tell how much is ‘too much’ when you’re in the creation process. Baking can depend heavily on your environment. Sometimes the air is too humid, or your strawberries are so ripe they are extra juicy.

Knowing if your crisp needs more or less moisture often comes from experience. However with this easy strawberry crisp recipe, you’ll be able to easily know if you should add extra cornstarch (a thickening agent) to your crisp or not. If your berries are frozen or VERY ripe, then add a Tablespoon or two of extra cornstarch. If your berries are out of season ripe, then leave the recipe alone.

If you are really worried about it (which you shouldn’t be and are probably overthinking all this) I will give you one good tip: Let the strawberries sit in a bowl or on a paper towel for 5 minutes after rinsing them Any water you used to wash them – or berry juice sitting on top – will fall to the bottom. At this point, you can either:

  1. Pour off the excess liquid after 5 minutes.
  2. Just cook like normal. Since the liquid is at the bottom, when you add your crumble topping, it won’t automatically soak up the whole lot. As such, the moisture in the topping comes from the butter rather than the juice.

Overall, don’t worry about the moisture. Bake your frozen strawberries frozen and your fresh strawberries fresh and all will be ok. Your topping shouldn’t get soggy and if it does, I’d be shocked. I’ve made this so many times that a soggy crisp isn’t something I’ve ever had to deal with.

Why Are My Strawberries Turning Mushy?

When it comes to this fresh strawberry crisp recipe, you don’t have to worry about mushy strawberries. You want soft cooked berries with a crunchy crisp topping. This is 100% expected and normal.

However if your fresh berries are mushy before you even cook with them, it’s a sign that they are starting to decompose. Hurry and freeze them, eat them or bake with them!

Prep Time 20 minutes Cook Time 35 minutes Total Time 55 minutes

Instructions

  1. Preheat oven to 350*F
  2. Spray an 9 x 9 inch square pan with non-stick cooking spray.
  3. In a bowl toss strawberries, 1/4 cup sugar and cornstarch.
  4. Place berries into prepared pan.
  5. In a separate bowl, mix flour, oats, 1/3 cup white sugar, brown sugar, cinnamon and salt.
  6. Add melted butter and mix well.
  7. Pour oatmeal mixture on top of berries.
  8. Bake for 35 minutes or until topping is golden and berries are bubbly.
  9. Serve immediately with a scoop of vanilla ice cream!

Notes

When baking with frozen strawberries, do not thaw first. Bake frozen.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Quaker Oats, Old Fashioned, 18 Oz
  • Frozen Organic Strawberries 4.5 lbs
  • Anchor Hocking 8-InchSquare Glass Baking Dish with Teal TrueFit Lid

Nutrition Information:

6

Serving Size:

1
Amount Per Serving: Calories: 466 Total Fat: 17g Saturated Fat: 10g Trans Fat: 1g Unsaturated Fat: 5g Cholesterol: 41mg Sodium: 240mg Carbohydrates: 68g Net Carbohydrates: 0g Fiber: 5g Sugar: 38g Sugar Alcohols: 0g Protein: 5g Originally Posted: April 28, 2016

Text & Photos Updated: September 9, 2019

Check out all the other lovely strawberry recipes below from bloggers who took part in our 30 Day Strawberry Challenge.

      • Strawberry Pound Cake by Lovefoodies
      • Easy Strawberry Creme Bars by Life Currents
      • Strawberry popsicles (ice lollies) by Culinary Ginger
      • Strawberry Pudding by The Kitchen is My Playground
      • Yummy Strawberry Cheesecake Stuffed Angle Food Cake by Serena Bakes Simply From Scratch
      • Fresh Strawberry and Peach Salsa by Hot Eats and Cool Reads
      • Glazed Strawberry Lemon Yogurt Loaf by Who Needs A Cape?
      • Strawberry BBQ Chicken by Savory Experiments
      • Strawberry Zabaione by Blessed Beyond Crazy
      • Frozen Strawberry Easy Dessert by Noshing With The Nolands

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Using and Preserving In-Season Strawberries

When strawberry season rolls around we stock up in a grand way. We like to purchase enough local, organically grown strawberries to last an entire year. Sure, the fresh ones only last about a week or two, but we’ve found many ways to use strawberries so we can enjoy them even when they’re not in season. (Hint: they’re not just for eating!)

Find local strawberries

Of course, growing your own strawberries is always best, but for those of us who don’t have berry bushes, supporting a local farmer is the next best thing. If you’re still waiting on strawberry season in your corner of the world, use this time to start looking for a local farmer who grows them organically or without harmful pesticides. After all, strawberries are on the Dirty Dozen list. This means they are one of the most contaminated types of produce grown. Their soft, porous flesh allows them to absorb anything sprayed on them. This means you’ll be consuming anything the berries are sprayed with, despite your best rinsing efforts.

You can browse local Farmer’s Markets and talk to farmers about how their berries are grown, or you can check Local Harvest to find a farmer near you.

10 Ways to use strawberries

1. Strawberry Shortcake

No summer would be complete without fresh strawberry shortcake. There are many ways to prepare this berry-laden dessert, but this is our favorite way to make it.

2. Whiten Your Teeth

I know what you’re thinking…sounds counterintuitive to whiten teeth with something that stains most surfaces, right? Here’s the science – strawberries contain malic acid, which can help remove stains on teeth.

To whiten your teeth naturally, simply combine one smashed strawberry with ½ teaspoon baking soda (and ½ teaspoon optional xylitol for added sweetness), and brush teeth with the mixture for several minutes. Allow the strawberry paste to remain on teeth for about 5 minutes, then rinse well with water and brush with your usual toothpaste if desired.

Note: Because malic acid can be harsh on tooth enamel, you should not use this strawberry whitening paste more than once or twice per month.

3. Strawberry Jam

For me, it’s all about the strawberry jam. There is nothing quite like the flavor of a homemade, ooey-gooey, sweet strawberry jam on fresh bread. Since most recipes call for sickening amounts of sugar, how about using honey to sweeten your homemade jam this year? We make several jars of freezer jam to sustain our jam cravings for almost an entire year.

4. Dehydrate

Purchasing dehydrated fruit can be expensive, but it’s so easy to do at home. Have dried strawberries to munch on all year by dehydrating some of them. Just slice and dry in your oven or in a dehydrator. Directions and tips can be found here.

(We recommend this dehydrator)

5. Strawberry Pie

Although I’m usually too lazy to deal with making pie crust, strawberry pie is one of my all-time favorite desserts. While my fridge is overflowing with berries, I need to motivate myself to make this delicious-looking recipe.

6. Strawberries and cream or strawberry ice cream

Mix up a little fresh whipped cream and toss a dollop onto a few berries for a simple dessert. If ice cream sounds better, there are countless recipes out there for strawberry ice cream. If you have an ice cream maker you may want to try this recipe – sweetened with maple syrup so you’re not feeding your family tons of refined sugar! We don’t have an ice cream maker, so we use our Vitamix (which is much faster). We toss in 1 cup of raw milk, 2 cups of frozen strawberries, ½ cup maple syrup, and a splash of homemade vanilla extract. Blend on high for about a minute or less, and you have warp speed strawberry ice cream.

7. Real Strawberry Fruit Snacks

For a great way to combine the health benefits of gelatin with your abundance of fresh strawberries, check out this recipe for homemade fruit snacks made with real fruit.

8. Strawberry Fruit Leather

Want something your kids will love to unroll? Learn how to make fruit leathers here, and control the ingredients to make this a healthful strawberry snack. You can use a dehydrator (find the best ones here) or a conventional oven.

9. Freeze Strawberries For Later Use

I will admit that most of my strawberries end up being frozen. That’s what happens when you buy over 20 pounds and realize, “Uh…something needs to be done with all these berries now.” It’s wonderful though, because I can freeze them and take my time thinking about how to use all of them.

Instructions for freezing: Wash and hull berries. Leave whole or cut into halves or quarters. (I cut mine into pieces so there is less air space between berries when frozen.) Spread in a thin layer on a cookie sheet and put in the freezer. Once frozen, transfer berries to zip-top freezer bags or air-tight containers and return to the freezer.

Besides the usual smoothie, we also use our frozen berries to make homemade gelatin jigglers, popsicles, ice cream, milk shakes, and strawberry kefir.

10. Face Mask

Strawberries contain alpha-hydroxy acid, the same ingredient found in many anti-aging serums and expensive moisturizers. This ingredient is used to exfoliate dead skin, improve your skin’s collagen production, and help diminish fine lines to give a more youthful appearance. (source) You can make a DIY Strawberry Face Mask with natural ingredients to achieve a bright, youthful glow!

Brightening Strawberry Face Mask

  • 2 tablespoons honey, warmed (ultra-moisturizing and its antimicrobial properties can heal blemishes and acne)
  • 2 tablespoons plain yogurt (the lactic acid in yogurt helps hydrate and exfoliate skin, and also brightens dull skin)
  • 2-3 whole strawberries, mashed (contains alpha hydroxy acid to help slough off dead skin)

Combine ingredients in a small bowl and stir well to blend. Spread mask over face in a thin layer and leave on for 15 – 20 minutes. Rinse well with warm water and pat face dry.

Take advantage of this season’s strawberry harvest and try something new with them! What’s your favorite use for in-season strawberries?

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