Looking for an easy homemade Strawberry Butter recipe? This sweet and creamy spread is as easy as it gets! It comes together in under 5 minutes and is perfect for breakfast, brunch, or anytime you’re craving a touch of fruity sweetness.

Made with fresh strawberries and just a few simple ingredients, this recipe is smooth, naturally sweet, and bursting with real berry flavor in every swirl. Enjoy this versatile spread on toast, pancakes, muffins, biscuits, crepes, scones, English muffins, bagels, and more. You can even scoop it into a jar for a thoughtful homemade gift during strawberry season or summertime gatherings.

Another reason to love this recipe is that kids can’t get enough of it! It’s perfect for dipping soft pretzel sticks, fresh fruit slices like apples, pears, or bananas, and even vanilla wafers, making it the ultimate after-school snack to keep them satisfied until dinner. My personal favorite way to enjoy it? Slathering it on a warm, freshly baked loaf. It turns an ordinary slice of bread into something truly delicious! 

Looking for a complimentary recipe? This fruit butter pairs well with my Easy Artisan Bread, 7-Up Biscuits, Coconut Banana Bread, Easy Crepes Recipe, and more, linked here. 

STRAWBERRY BUTTER

Made with just a handful of ingredients, this strawberry butter recipe comes together in minutes and is perfect for anyone craving a fresh, fruity twist on classic butter. It only takes 5 minutes to make, and it’s a favorite I return to every spring and summer. Fresh strawberries are what make this recipe truly burst with flavor and come alive.

For recipes like this, where the fruit takes center stage, I always recommend supporting your local farmers’ markets or sourcing the freshest, highest-quality produce available near you because quality really makes all the difference when it comes to simple fruit recipes like this.

Find my expert tips on how to make strawberry butter below! Don’t forget to tag me in your fruit butter creations on Instagram and Facebook @lifeinthelofthouse. I’d love to see what you’re pairing yours with!

Why You’ll Love This Easy Strawberry Butter:

• Easy-To-Make: With just a few simple ingredients and a few minutes of prep, you’ll have a homemade spread that tastes gourmet.
• A Versatile Staple: Delicious on toast, biscuits, pancakes, waffles, muffins, scones, or warm artisan bread — it complements many dishes, adding just the right amount of sweetness.
• Kid-Friendly: A fun and flavorful way to encourage kids to try new breads or breakfast items, especially with its natural pink color and fruity taste.
• Party-Approved: This pretty pink butter makes a charming addition to brunch spreads or a thoughtful gift during the spring, summer, or strawberry season. 

Ingredients

• 1/2 cup butter, softened (I use salted butter)
• 1/4 cup finely chopped fresh strawberries
• 2 Tablespoons strawberry jam
• 2 Tablespoons powdered sugar

Instructions

In a medium-sized bowl, add the softened butter, finely chopped fresh strawberries, strawberry jam, and powdered sugar.

Using an electric hand mixer (or you can whip it up by hand), start beating the mixture on low speed to combine the ingredients without splattering. Gradually increase to medium-high speed and continue whipping for about 2–3 minutes until the butter is smooth, creamy, and fluffy. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed. (I like mine fluffy and whipped well!)

Once well blended, transfer the strawberry butter to a serving dish or airtight container. Serve immediately on your favorite bread or baked goods, or refrigerate until ready to use. Enjoy!

Servings

Yields: 1 heaping cup of homemade strawberry butter. 

Storage

Store the strawberry butter in an airtight container in the refrigerator for up to 2 weeks. For longer storage, freeze it for up to 2 months. It’s best to let it sit and thaw before serving.

Holly’s Tips for The Best Strawberry Butter:

• Change It Up: This strawberry butter recipe works beautifully with other fruits, too! Try swapping in raspberries, blueberries or apricots for fun and flavorful variations. Even if strawberries are out of season, this recipe can be easily swapped with other fruits as the seasons change throughout the year. 
• Serve Fresh or Chill For Later: Serve immediately or chill in the fridge to let flavors meld. Bring back to room temperature before serving for easy spreading.

Frequently Asked Questions:

Similar Recipes

Craving more strawberry sweetness? Try my creamy Strawberry Cheesecake Dip.

Looking for a lighter treat? My Skinny Strawberry Cheesecake Dip delivers all the flavor without the excess calories.

In the mood for a homemade fruity pastry? My Strawberry Cheese Danish are buttery, flaky, and filled with strawberry cream cheese.

Looking for a treat to serve at your next family gathering or party? My moist and tender Strawberry Shortcake Cupcakes are always a hit!

Looking for something refreshing? My classic Strawberry Banana Smoothie is a favorite for a reason— it’s fresh, fruity, and satisfying.

Have you made this Strawberry Butter recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #StrawberryButter #StrawberryDip #LifeInTheLofthouse

Print

Strawberry Butter

Strawberry butter takes any slice of warm bread to a whole other level of yum. This sweet and delicious butter only takes 5 minutes to make!

Prep Time 5 minutes minutes

Author Holly

Ingredients

• 1/2 cup butter, softened (I use salted butter)
• 1/4 cup finely chopped fresh strawberries
• 2 Tablespoons strawberry jam
• 2 Tablespoons powdered sugar

Instructions

• In a medium bowl combine all ingredients. Beat with an electric hand mixer until well combined.
• (I like mine fluffy and whipped well.) Serve immediately and enjoy!

Notes

Yields: 1 heaping cup of strawberry butter.

Butter can be stored in refrigerator for up to 2 weeks.
It can also be frozen for up to 2 months.

 

The post Strawberry Butter appeared first on Life In The Lofthouse.

Pop Tarts are such a nostalgic treat that brings back childhood memories with every bite. They were a classic breakfast staple for me growing up, and this Giant Frosted Strawberry Pop Tart captures all the magic of the classic favorite, taking it to the next level with its mega-sized goodness. It’s a fun, family-friendly recipe that’s perfect for all ages and any time of year. Whether you serve it as a quick breakfast on the go, an easy homemade treat, or a kid-friendly after-school snack, this oversized strawberry Pop Tart is sure to be a hit. 

GIANT FROSTED STRAWBERRY POP TART

This giant frosted strawberry pop tart recipe is easy to make thanks to the pre-made pie crusts, your favorite strawberry jam, an egg wash, and a simple homemade icing. Its oversized shape makes it perfect for sharing, feeding a crowd, or reheating leftovers, and a fun alternative to store-bought strawberry pop tarts. Finish it off with colorful sprinkles or customize the colors for holidays, birthdays, or special occasions to make this giant pop-tart extra festive!

Find all my expert tips on how to make a homemade giant frosted strawberry pop tart from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Giant Frosted Strawberry Pop Tart Recipe:

• Quick & Easy: Made with pre-made pie crusts and simple ingredients, this recipe comes together in no time.
• Nostalgic Classic: A giant twist on a classic strawberry Pop Tart, perfect for bringing back childhood memories.
• Oversized & Shareable: Perfect for sharing, breakfast on the go, or as a sweet snack for the whole family.
• Customizable Recipe: Topped with homemade icing and your choice of sprinkles for a colorful, festive touch. Swap out jams or use different sprinkles to match holidays, birthdays, or special occasions.
• Kid-Friendly & Family-Approved: A fun, easy homemade Pop-Tart recipe that’s loved by all ages.

Ingredients

Pop Tart

• 1 package (2 crusts) pre-made pie crusts
• 3/4 cup seedless strawberry jam
• 1 egg, for egg wash

Icing

• 2 cups powdered sugar
• 3 Tablespoons milk or water
• 2 Tablespoons salted butter, melted
• 1 teaspoon vanilla extract
• sprinkles (optional)

Instructions

For The Pop Tart

Preheat the oven to 375°F. Line a large baking sheet with parchment paper and set it aside.

Remove the pie crusts from their packages. Place one crust on the prepared baking sheet. Gently roll it out with a rolling pin to a 11-inch wide circle.

Spread the strawberry jam evenly over the center of the pie crust, leaving a 1-inch border around all sides.

In a small bowl, whisk together the egg and 2 tablespoons of water. Using a pastry brush, lightly brush the outer 1-inch border of the dough with the egg wash.

Roll out the remaining pie dough to the same size as the first. Carefully place it over the jam-filled crust, then gently press the edges together with your fingers to seal. Use a large fork to crimp the edges all the way around, then lightly prick the center of the pop tart with the fork to allow steam to escape. If desired, brush the top of the pop tart with the remaining egg wash to give it a glossy finish.

Bake for 16 to 18 minutes, or until the crust is lightly golden. Remove from the oven and let cool while preparing the glaze.

For The Icing

Add all glaze ingredients (except sprinkles) to a medium bowl and whisk until smooth and fully combined. Spoon the glaze evenly over the cooled pop tart (it’s okay if it’s slightly warm), then finish with sprinkles.

Using a sharp, thin knife, slice into 8 equal pieces and enjoy!

Servings

Serves 8.

Storage and Reheating

Place leftover giant frosted strawberry pop tart in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, warm slices in the microwave for 15 seconds or in a toaster oven at 300°F for 3 minutes, being careful not to overheat so the icing doesn’t melt. 

Holly’s Tips For The Best Giant Frosted Strawberry Pop-Tart:

• Use Pre-Made Pie Crusts: Save time and still get a flaky, buttery crust with store-bought pie dough.
• Evenly Distribute The Jam: Spread the strawberry jam evenly, leaving a 1-inch border, to prevent overflow while baking.
• Seal The Edges: Crimp edges with a fork and prick the top with a fork to release steam and avoid soggy filling.
• Don’t Skip The Egg Wash: Brush the top crust with egg wash for a golden, glossy, and shiny finish that mimics the classic pop-tart finish.
• Allow Pop-Tarts To Cool Before Icing: Allow the giant pop tart to cool before drizzling glaze to prevent it from melting too much.
• Cut Cleanly: Use a sharp, thin knife to slice into even pieces for neat, shareable portions.
• Make It Your Own: Add sprinkles, colored sugar, or chopped nuts for festive variations for holidays, birthday parties, and any special occasion. 

Frequently Asked Questions:

Similar Recipes

Craving something similar? Bake my Easy Strawberry Toaster Strudels with Icing next.

Looking for another fruit-filled pastry? These Cherry Turnovers are another classic favorite.

Wanting something different? Glazed Orange Rolls are just as delicious.

Searching for something more filling for a party? My Berry Croissant Bake and Puff Pastry Breakfast Tart are both amazing, crowd-pleasing options.

Have you made this Giant Frosted Strawberry Pop Tart recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #PopTartRecipes #HomemadePopTart #LifeInTheLofthouse

Print

Giant Frosted Strawberry Pop Tart

A soft, flaky crust meets sweet strawberry jam filling and drizzled icing in this Giant Frosted Strawberry Pop Tart!

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Servings 8

Ingredients

Pop-Tart

• 1 package (2 crusts) pre-made pie crusts
• 3/4 cup seedless strawberry jam
• 1 egg , for egg wash

Icing

• 2 cups powdered sugar
• 3 Tablespoons milk or water
• 2 Tablespoons salted butter melted
• 1 teaspoon vanilla extract
• sprinkles (optional)

Instructions

For The Pop-Tart

• Preheat the oven to 375°F. Line a large baking sheet with parchment paper and set it aside.
• Remove the pie crusts from their packages. Place one crust on the prepared baking sheet. Gently roll it out with a rolling pin to a 11-inch wide circle.
• Spread the strawberry jam evenly over the center of the dough, leaving a 1-inch border around all sides.
• In a small bowl, whisk together the egg and 2 tablespoons of water. Using a pastry brush, lightly brush the outer 1-inch border of the dough with the egg wash.
• Roll out the remaining pie dough to the same size as the first. Carefully place it over the jam-filled crust, then gently press the edges together with your fingers to seal. Use a large fork to crimp the edges all the way around, then lightly prick the center of the pop tart with the fork to allow steam to escape. If desired, brush the top of the pop tart with the remaining egg wash to give it a glossy finish.
• Bake for 16 to 18 minutes, or until the crust is lightly golden. Remove from the oven and let cool while preparing the glaze.

For The Icing

• Add all glaze ingredients (except sprinkles) to a medium bowl and whisk until smooth and fully combined. Spoon the glaze evenly over the cooled pop tart (it’s okay if it’s slightly warm), then finish with sprinkles. Using a sharp, thin knife, slice into 8 equal pieces and enjoy!

The post Giant Frosted Strawberry Pop Tart appeared first on Life In The Lofthouse.

These Chocolate Dipped Strawberry Mini Cheesecakes are creamy and delicious, drenched in melted milk chocolate, then topped with a chocolate-dipped strawberry. Are you drooling yet? If you’re looking for a delicious and amazing treat, this one is a must-make. It’s the ultimate dessert combination for every cheesecake and chocolate-dipped strawberry lover!

CHOCOLATE-DIPPED STRAWBERRY MINI CHEESECAKES

These chocolate-dipped strawberry mini cheesecakes are the best kind of dessert—creamy, rich cheesecake topped with juicy strawberries dipped in silky chocolate. They’re bite-size indulgent, and feel fancy without the fuss, making them perfect for parties, holidays, or anytime you’re craving something extra special.

Just some notes before we get started: I used a silicone cupcake/ muffin pan for this recipe. You can also use a mini cheesecake pan. I love the one I linked from Amazon. Another important note to remember is that it’s natural for cheesecakes to puff up as they bake, and then fall slightly as they cool. It is nothing to be alarmed about.

Find my expert tips on how to make homemade chocolate-dipped strawberry mini cheesecakes from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Chocolate-Dipped Strawberry Mini Cheesecakes Recipe:

• Classic 2-in-1 Dessert: Creamy cheesecake, buttery graham cracker crust, juicy strawberries, and rich melted chocolate are a match made in dessert heaven.
• Smooth & Creamy: Baking at a low temperature ensures a luscious, velvety cheesecake that sets beautifully.
• Festive Valentine’s Day Treat: These luscious mini cheesecakes are a fun twist on traditional chocolate-dipped strawberries. Instead of flowers or chocolate, gift these mini cheesecakes!
• Make-Ahead-Friendly: These chill perfectly in the fridge, making entertaining stress-free.
• Perfect For Every Occasion: These mini cheesecakes with chocolate-dipped strawberries on top are ideal for Valentine’s Day, birthday parties, and any celebration that calls for an elegant dessert.

Ingredients

• 1 ¼ cups graham cracker crumbs
• 6 Tablespoons salted butter, melted
• 2 packages (8 ounces, each) cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1/4 teaspoon fine sea salt
• 18 whole strawberries (preferably small), rinsed and pat dry
• 10 ounces good quality milk chocolate, melted

Instructions

In a medium bowl, combine the graham cracker crumbs and melted butter. Using two standard silicone 12-count muffin/cupcake pans, spoon about 1 1/2 Tablespoons of mixture into 18 cups. Press the crumbs firmly into the cups. Set aside.

Preheat oven to 325 degrees F.

In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese until smooth. Add sugar and continue beating on low speed. Add eggs one at a time, and the yolk, mixing just until combined. Scrape down bowl as needed. Add vanilla and sea salt and mix until smooth.

Evenly divide cheesecake filling among molds. Smooth tops with the back of a spoon. Bake 20 to 25 minutes or until centers are just set. (Cheesecakes will puff up slightly during baking and will fall/flatten slightly as they cool, so don’t be alarmed.) Allow the baked cheesecakes cool to room temperature in the pan. Then place in the fridge and let it chill for at least 2 hours.

Once cheesecakes are completely chilled, carefully run a sharp knife around each cheesecake edge and gently remove from pan.

Spoon melted chocolate over each cheesecake. Dip strawberries one by one in melted chocolate and place on top of chocolate covered cheesecake. Store in refrigerator. Best if eaten within a day.

Servings

Yields: 18 mini cheesecakes

Storage

Store leftover chocolate-dipped strawberry mini cheesecakes in an airtight container in the refrigerator. Because they’re topped with fresh strawberries, they’re best enjoyed the same day, but they can be stored for up to 2 days. No reheating necessary. 

Holly’s Tips for The Best Chocolate Strawberry Mini Cheesecakes:

• Use High-Quality Chocolate: Feel free to use milk chocolate or dark chocolate for this homemade cheesecake recipe. I find brands such as Ghirardelli, Guittard, and Lindt always taste the best.
• Soften Cream Cheese: For a smoother filling, let cream cheese sit at room temperature. Cold cream cheese can create lumps in the batter, making it harder to achieve a creamy texture.
• Don’t Over-Mix: When adding eggs and sugar, mix just until combined. Over-mixing can incorporate too much air, causing the mini cheesecakes to crack or collapse. If they crack it is fine, they will still taste wonderful!
• Bake Low & Slow: Bake the mini cheesecakes at 325°F to ensure a creamy, smooth texture.
• Chill Before Serving: Allow cheesecakes to chill in the refrigerator for at least 2 hours for best results. Chilling helps the filling set and makes it easier to remove the cheesecakes from their molds.
• Dip Strawberries While Chocolate Is Warm: Dip fresh strawberries in the melted chocolate while it’s still warm but not too hot. Let excess chocolate drip off to avoid pooling, then place it on the cheesecake carefully for a neat presentation.
• Make It Your Own: Use milk or dark chocolate, add the white chocolate drizzle, or swap berries to make them your own.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Chocolate Cupcakes with Strawberry Frosting.

Wanting something different? These Mini Lime Cheesecakes with Raspberry Sauce are just as creamy and sweet.

Looking for something more filling? Strawberry Chocolate Pound Cake Trifle presents beautifully for any party or gathering.

Can’t get enough of cheesecake? Try these highly-rated recipes next: Oreo Cheesecake Bites, Cheesecake Taquitos, Funfetti Cheesecake Pudding Cookies, and No-Bake Cheesecake.

Have you made this Chocolate-Dipped Strawberry Mini Cheesecakes recipe? 
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ChocolateDippedStrawberries #ChocolateStrawberries #MiniCheesecakes #CheesecakeRecipes #LifeInTheLofthouse

Print

Chocolate-Dipped Strawberry Mini Cheesecakes

Creamy, chocolatey, and bursting with strawberry goodness, these mini cheesecakes are the ultimate bite-size treat!

Prep Time 2 hours hours 20 minutes minutes

Cook Time 20 minutes minutes

Servings 18

Author Life in the Lofthouse

Ingredients

• 1 ¼ cups graham cracker crumbs
• 6 Tablespoons salted butter melted
• 2 packages (8 ounces, each cream cheese softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1/4 teaspoon fine sea salt
• 18 whole strawberries (preferably small)
• 10 ounces good quality milk chocolate melted

Instructions

• In a medium bowl, combine the graham cracker crumbs and melted butter. Using two standard silicone 12-count muffin/cupcake tins, spoon about 1 1/2 Tablespoons of mixture into 18 cups. Press the crumbs firmly into the cups. Set aside.
• Preheat oven to 325 degrees F.
• In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese until smooth. Add sugar and continue beating on low speed. Add eggs one at a time, and the yolk, mixing just until combined. Scrape down bowl as needed. Add vanilla and sea salt and mix until smooth. Evenly divide cheesecake filling among molds. Smooth tops with the back of a spoon.
• Bake 20 to 25 minutes or until centers are just set. (Cheesecakes will puff up slightly during baking and will fall/flatten slightly as they cool, so don’t be alarmed.) Allow the baked cheesecakes cool to room temperature in the pan. Then place in the fridge and let it chill for at least 2 hours.
• Once cheesecakes are completely chilled, carefully run a sharp knife around each cheesecake edge and gently remove from pan.
• Spoon a little melted chocolate over each individual cheesecake. Dip strawberries one by one in melted chocolate and place on top of chocolate covered cheesecake. Enjoy!

Video

Recipe slightly adapted from: The Little Epicurean.

The post Chocolate-Dipped Strawberry Mini Cheesecakes appeared first on Life In The Lofthouse.

If you’re a fan of Pop-Tarts or toaster strudels, this nostalgic breakfast recipe is one you’ll want to save for later. These Easy Strawberry Strudels with Icing are made with buttery puff pastry, sweet strawberry jam, and a simple vanilla glaze drizzled on top. They’re the perfect grab-and-go breakfast, brunch party dish, and dessert that looks fancy but comes together effortlessly with simple ingredients and bakery-style results. The best part is that this recipe requires no toaster or complicated dough or filling. This homemade toaster strudel recipe will become your latest breakfast obsession. After one bite, you’ll want every morning to start with warm, flaky, homemade goodness!

EASY STRAWBERRY TOASTER STRUDELS WITH ICING

These sweet, golden strawberry strudels require minimal ingredients. Using flaky puff pastry sheets (Pepperidge Farm is my go-to!), thick strawberry jam, cornstarch, egg, and water, you can have golden strudels ready to devour in under 30 minutes. The sweet icing is quick to mix with melted butter, powdered sugar, milk and vanilla extract for the perfect finishing touch. If you’re craving an easy strawberry pastry, this recipe is a great place to start!

Find my expert tips on how to make these strawberry strudels even more delicious below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love These Homemade Strawberry Toaster Strudels:

• Easy-To-Make: Simple steps and basic ingredients mean you can whip these up in 30 minutes. 
• Homemade Flaky & Buttery Pastry:  Golden puff pastry bakes up crisp and tender, just like a bakery treat or store-bought version.
• Sweet Strawberry Filling: The strawberry jam brings a bright, fruity flavor to every bite.
• Family Favorite: Loved by kids and adults alike for a delicious brunch, grab-and-go breakfast, dessert, or after-school treats.

Ingredients

Toaster Strudel

• 2 sheets puff pastry, thawed
• 2/3 cup thick strawberry jam
• 2 teaspoons cornstarch
• 1 large egg
• 1 Tablespoon water

Icing

• 1 1/2 Tablespoons salted butter, melted
• 1 cup powdered sugar
• 1 1/2 Tablespoons milk
• 1/4 teaspoon vanilla extract

Instructions

For The Toaster Strudel:

Preheat the oven to 400°F. Line two baking sheets with parchment paper.

Place 1 sheet of puff pastry onto one of the prepared baking sheets. Gently roll out into a flat square and cut it into 6 equal rectangles.

In a small bowl, whisk the jam with cornstarch.

Spoon about 1 1/2 Tablespoons of jam onto 3 of the rectangles, leaving a 1/2-inch border around the edges.

In another small bowl, whisk the egg with 1 tablespoon of water. Lightly brush the edges (the area without jam) with the egg wash — you can use a pastry brush or your fingertip. Only a small amount is needed.

Place the remaining puff pastry rectangles over the jam-covered ones. Press the edges to seal. Transfer to the pan to the refrigerator while you prepare the second batch, repeating the same steps with the other sheet of puff pastry.

Place all 6 strudels onto the same baking sheet. Brush the tops of each strudel lightly with the egg wash. Bake for about 16 minutes, or until golden brown. Let cool on a wire rack until just warm.

For The Icing:

Whisk all icing ingredients in a small bowl until smooth.

Add more milk if needed to reach a drizzling consistency. Pour the icing into a small resealable plastic bag, snip off a tiny corner, and drizzle over the strudels.

Servings

Yields: 6 strudels.

Storage and Reheating

These strudels are best eaten the same day. I highly suggest eating them warm out of the oven.

If you need to store any leftover, I suggest storing them covered in the fridge for only one day. Reheat in the microwave or oven until warmed through. They won’t have the crispy, flaky goodness they do when eating them fresh.

Holly’s Strawberry Toaster Strudel Tips and Facts:

• No Toaster Required: These delicious homemade treats do not use a toaster. Don’t attempt to cook them in the toaster, either. Very important! They mimic the classic treat from Pillsbury, so I kept toaster in the name.
• Puff Pastry Guidance: Opt for an all-butter puff pastry instead of one made with vegetable shortening — it makes a noticeable difference in flavor and texture.
• Customizable Filling: Feel free to use any jam you love, just steer clear of ones that are overly thin or runny. And use your favorite flavor! Raspberry and blueberry are other great options. 
• Icing Tip: As for the icing, make sure it’s thick enough to cling to the pastries rather than dripping off. 
• Serve Warm: Trust me, you’ll want to enjoy these homemade strudels while they’re still warm. That’s when they’re at their most irresistible!

Frequently Asked Questions:

Similar Recipes

Craving something similar? My Strawberry Cheese Danish is a buttery and flaky crescent roll with a sweet strawberry center.

Looking for more nostalgic breakfast recipes? These Cherry Turnovers are flaky puff pastries with cherry pie filling and topped with a sweet glaze.

Need a quick grab-and-go breakfast? My Strawberry Bliss Bars combine oats, coconut, chocolate chips, and fresh strawberries for a tasty, portable bite. 

In the mood for a warm and cozy strawberry dessert that can be made year-round? Strawberry Cobbler offers fresh berries baked under a soft, cookie-like crust.

Looking for something more filling? My Berry Croissant Bake blends mixed berries, sweet cream cheese, and flaky croissants for a satisfying breakfast or brunch-ready casserole.

Have you made this Easy Strawberry Toaster Strudels recipe?
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #StrawberryToasterStrudelsWithIcing #ToasterStrudelsRecipe #HomemadeToasterStrudels #BrunchRecipes #BreakfastRecipes #LifeInTheLofthouse

Print

Easy Strawberry Toaster Strudels with Icing

Easy Strawberry Toaster Strudels with Icing are flaky, fruity, and baked to perfection—no toaster needed! The perfect portable breakfast.

Prep Time 15 minutes minutes

Cook Time 16 minutes minutes

Servings 6 toaster strudels

Ingredients

Strawberry Toaster Strudels

• 2 sheets puff pastry thawed
• ⅔ cup thick strawberry jam (I use seedless jam)
• 2 teaspoons cornstarch
• 1 large egg
• 1 Tablespoon water

Icing

• 1 ½ cup Tablespoons salted butter melted
• 1 cup powdered sugar
• 1 ½ Tablespoons milk
• ½ teaspoon vanilla extract

Instructions

• Preheat the oven to 400°F. Line two baking sheets with parchment paper. Place 1 sheet of puff pastry onto one of the prepared baking sheets. Gently roll out into a flat square and cut it into 6 equal rectangles.
• In a small bowl, whisk the strawberry jam and cornstarch together until smooth. Spoon about 1 1/2 Tablespoons of jam onto 3 of the rectangles, leaving a 1/2-inch border around the edges.
• In another small bowl, whisk the egg with 1 tablespoon of water. Lightly brush the edges (the area without jam) with the egg wash — you can use a pastry brush or your fingertip. Only a small amount is needed.
• Place the remaining puff pastry rectangles over the jam-covered ones. Press the edges to seal. Transfer to the pan to the refrigerator while you prepare the second batch, repeating the same steps with the other sheet of puff pastry.
• Carefully place all 6 strudels onto the same baking sheet. Brush the tops of each strudel lightly with the egg wash. Bake for 16 minutes, or until golden brown. Let cool on a wire rack until just warm.

Icing

• Whisk all icing ingredients in a small bowl until smooth. (Add more milk if needed to reach a drizzling consistency.) Pour the icing into a small resealable plastic bag, snip off a tiny corner, and drizzle over the strudels. Serve and enjoy!

The post Easy Strawberry Toaster Strudels with Icing appeared first on Life In The Lofthouse.

Dreaming of lazy-filled, sun-drenched afternoons by the pool? My Strawberry Lemon Loaf Cake captures the essence of summer with every bite. This recipe is delicious and easy as I believe all summer recipes should be, especially when it comes to dessert!

STRAWBERRY LEMON LOAF CAKE

This recipe strikes the perfect balance between tart and sweet. The sweetness of ripe strawberries pairs nicely with the bright and tangy kick of lemon zest, creating a moist and fluffy cake that melts in your mouth. Each bite feels light yet indulgent. As the weather warms and fruits are back in season, this cake deserves a spot in your summer recipe rotation. This is a must-try for anyone who loves a fruity dessert!

Strawberry Lemon Loaf Cake truly “takes the cake” for light and refreshing desserts. It was meant to be enjoyed for gatherings, a weekend brunch, or a cozy afternoon in the sunshine. Strawberry Lemon Loaf Cake truly speaks for itself with its vibrant fruity flavors. If you’re not typically a fruit dessert enthusiast, this might just be the recipe that changes your mind. Give it a try!

Ingredients

Lemon Loaf Cake

• 1 cup salted butter, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1/4 cup sour cream, room temperature
• 3 Tablespoons fresh lemon juice
• 1 Tablespoon fresh lemon zest
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt

Strawberry Glaze

• 3 Tablespoons reduced strawberry puree (made from 1 cup of strawberries)
• 3 cups powdered sugar
• ¼ cup whole milk

Instructions

For Cake

Lower the oven rack to the lower third position. Preheat the oven to 350 degrees F. Grease the bottom of an 8×4-inch loaf pan. Line with parchment paper and allow the short sides to extend a couple inches past the sides for easy removal.

In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and granulated sugar together on medium-high speed until pale and fluffy; about 2 minutes. Scrape the butter down off the sides of the mixing bowl. With the mixer on low speed, add the eggs, one at a time, scraping down the bowl in between each addition. Add the sour cream, lemon juice, lemon zest and vanilla. Mix until combined. (It is normal for the mixture to look curdled right now.)

Whisk the flour, baking powder and salt together in a medium bowl. Slowly add the flour mixture into the wet mixture, while mixers on low speed, just until combined. Don’t over-mix.

Pour the batter into the prepared loaf pan and spread out evenly. Bake at 350 degrees F. for 55 to 60 minutes or until a toothpick inserted into the center comes out mostly clean. (a few crumbs left are fine.) To prevent over-browning, tent a piece of foil over the pan halfway through the baking time.

Carefully remove the cake from the oven and let it cool in the pan for 1 hour. Using the parchment paper, carefully remove the loaf from the pan and let it cool completely on a wire rack before glazing.

Strawberry Glaze

Pulse one cup of fresh or frozen strawberries in a food processor until pureed. Pour into a small saucepan and add 2 tablespoons of water. Heat over medium heat until the strawberries are simmering and thickened. Strain through a fine mesh strainer into a small bowl. Chill the reduced puree in the refrigerator for 15 minutes.

In a large bowl, add the powdered sugar, milk and 3 tablespoons strawberry puree. Whisk to combine well. The glaze should be thick but pourable. If too thin, add more confectioner’s sugar. If too thick, add more whole milk. Pour glaze over the top of the cake and allow it to drip down the sides. Slice, serve, and enjoy!

Storing and Reheating

Due to the fresh fruit used in this recipe, it’s best to consume within 1 to 3 days. Store in an airtight container in the refrigerator. You can also freeze a couple of slices, store in a freezer-safe container and consume within a month. It’s best to let it sit at room temperature after you take it out of the freezer when serving again. When it comes to reheating, reheat in the microwave for up to 10 seconds to soften the cake and glaze. Be careful not to overheat.

Holly’s Tips for the Perfect Strawberry Lemon Loaf Cake

1. Use the freshest produce you have available near you. Fresh fruit will make this so much better!
2. Bake the cake in the center and lower third rack of the oven. And don’t open the oven door too early. This ensures the oven temperature stays consistent, so the cake bakes correctly.
3. Use a toothpick to check when the cake is done. If it comes out clean or with very little crumbs it is done! 
4. Let the cake cool completely before glazing.
5. You can make this cake one day ahead, although I would make glaze the day you plan to serve it!

Servings

This delicious Strawberry Lemon Loaf Cake yields up to eight servings, but this will vary on how thick you slice it.

Similar Recipes

Looking for something similar? Try my Strawberry Sheet Cake. Another delicious summer dessert with cream cheese frosting and fresh strawberry slices. Yum!

Try my Skinny Strawberry Cheesecake Dip for a lighter dessert option. It tastes great at a fraction of the calories. Dig in!

Who says you can’t have breakfast for dessert? Try my Berry Croissant Bake for a Danish inspired meal.

Impress at your next summer BBQ or soiree with this Berry Cheesecake Salad. A delicious side dish that is to die for!

We all scream for ice cream (especially if no machine is required)! Try my Easy Strawberry Ice Cream recipe. It tastes like summer! 

Print

Strawberry Lemon Loaf Cake

Enjoy the taste of summer with Strawberry Lemon Cake. This light cake melts in your mouth blending the lines between tart, sweet and delicious!

Prep Time 1 hour hour

Cook Time 55 minutes minutes

Servings 8

Ingredients

Lemon Loaf Cake

• 1 cup salted butter softened
• 1 cup granulated sugar
• 3 large eggs room temperature
• 1/4 cup sour cream room temperature
• 3 Tablespoons fresh lemon juice
• 1 Tablespoon fresh lemon zest
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt

Strawberry Glaze

• 3 Tablespoons reduced strawberry puree (made from 1 cup of strawberries)
• 3 cups powdered sugar
• 1/4 cup milk

Instructions

Cake

• Lower the oven rack to the lower third position. Preheat the oven to 350 degrees F. Grease the bottom of an 8×4-inch loaf pan. Line with parchment paper and allow the short sides to extend a couple inches past the sides for easy removal.
• In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and granulated sugar together on medium-high speed until pale and fluffy; about 2 minutes. Scrape the butter down off the sides of the mixing bowl. With the mixer on low speed, add the eggs, one at a time, scraping down the bowl in between each addition. Add the sour cream, lemon juice, lemon zest and vanilla. Mix until combined. (It is normal for the mixture to look curdled right now.)
• Whisk the flour, baking powder and salt together in a medium bowl. Slowly add the flour mixture into the wet mixture, while mixers on low speed, just until combined. Don't over-mix.
• Pour the batter into the prepared loaf pan and spread out evenly. Bake at 350 degrees F. for 55 to 60 minutes or until a toothpick inserted into the center comes out mostly clean. (a few crumbs left are fine.) To prevent over-browning, tent a piece of foil over for the pan halfway through the baking time.
• Carefully remove the cake from the oven and let it cool in the pan for 1 hour. Using the parchment paper, carefully remove the loaf from the pan and let it cool completely on a wire rack before glazing.

Strawberry Glaze

• Pulse one cup of fresh or frozen strawberries in a food processor until pureed. Pour into a small saucepan and add 2 tablespoons of water. Heat over medium heat until the strawberries are simmering and thickened. Strain through a fine mesh strainer into a small bowl. Chill the reduced puree in the refrigerator for 15 minutes.
• In a large bowl, add the powdered sugar, milk and 3 tablespoons strawberry puree. Whisk to combine well. The glaze should be thick but pourable. If too thin, add more confectioner’s sugar. If too thick, add more whole milk. Pour glaze over the top of the cake and allow it to drip down the sides. Slice, serve, and enjoy!

Notes

Yields: about 8 slices (depending on how thick the cake is sliced.)

The post Strawberry Lemon Loaf Cake appeared first on Life In The Lofthouse.

I want to start by saying that I KNOW this is not a classic biscuit-like shortcake recipe. That is something I want to clarify now. lol These yummy Homemade Strawberry Shortcakes are MY take on the classic treat, and they are delicious! It’s a showstopper of a treat that’s as beautiful as it is delectable, making it perfect for any occasion!

HOMEMADE STRAWBERRY SHORTCAKE

Who knew that there are many versions of Strawberry Shortcake out there, AND that it is a very sensitive topic! Haha. Growing up, we ate ours with angel food cake from the store, and I always loved it. Sometimes Mom would even serve it with poundcake. I personally have never tried the classic biscuit version yet, but it is on my bucket list.

The recipe I’m sharing today is my favorite and one that my family adores. Desserts have a way of bringing the Lofthouse crew together, and these are no exception. These cakes have a light and fluffy texture that was made for all the strawberries and juice to seep into!

Not only are these delicious, but they are a cinch to prepare. So, grab your apron, whip up a batch, and get ready to fall in love!

INGREDIENTS

Strawberries

• 5 to 6 cups freshly sliced strawberries
• 3 Tablespoons granulated sugar
• 1 teaspoon vanilla extract

Sweetened Whipped Cream

• 2 cups heavy whipping cream
• 2 Tablespoons powdered sugar
• 1 teaspoon vanilla extract

Shortcakes

• 1/2 cup salted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup buttermilk
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 ½ cups (180 grams) all-purpose flour
• 1 ½ teaspoons baking powder
• 1/4 teaspoon salt

INSTRUCTIONS

Strawberries

Combine the sliced strawberries, granulated sugar, and vanilla extract together in a large bowl. Cover bowl and place in fridge to chill for at least 30 minutes or for up to several hours. (The longer the strawberries sit, the more juice they’ll produce.)

Sweetened Whipped Cream

Beat the heavy whipping cream, powdered sugar, and vanilla extract together until it’s thickened and stiff peaks form. Cover and place in fridge to chill until ready to serve. (*Don’t prepare whipped cream too far in advance. After an hour it can get liquidy.)

Shortcakes

Preheat oven to 350℉. Grease 10 cups in a muffin tin. Set aside.

Using an electric hand mixer, cream the butter and granulated sugar together in a large bowl. Beat until light and fluffy; about 2 minutes. Add the buttermilk, eggs, and vanilla extract. Beat on low speed just until combined.

In a separate a medium-size bowl, add the flour, baking powder, and salt. Using a whisk, stir to sift and combine. Gradually beat this dry mixture into the wet mixture, just until combined and no dry lumps remain. Don’t over mix. Divide the batter evenly among the 10 prepared muffin cups.

Bake for 15 minutes or until a toothpick inserted in the center of one comes out clean. Allow cakes to sit in the pan to cool for 10 minutes, then carefully remove from pan. Place each shortcake on a plate and top with the fresh strawberries, juice, and whipped cream. Enjoy!

SERVING SUGGESTIONS

Homemade Strawberry Shortcake can be enjoyed in so many ways. Serve it as a show-stopping finale to a dinner party, a spring BBQ treat, or as a fun sweet for family movie night!

STORING INSTRUCTIONS

If you have leftovers (though that’s unlikely!), you can store each component to enjoy later. The shortcakes can be kept in an airtight container at room temperature for up to three days or frozen for up to one month. The strawberries can be refrigerated in a covered container for up to two days.

*I don’t suggest making the sweetened whipped cream a head of time. Make that within the hour you’re going to serve it.

WAYS TO CUSTOMIZE

For a chocolate lovers’ twist, drizzle on some chocolate sauce or hot fudge right before serving! If you love a mix of berries, use a combination of strawberries, raspberries, and blueberries for a vibrant medley. Add chopped almonds or pecans for a delightful nutty crunch or incorporate a teaspoon of lemon zest for a refreshing citrus zing!

ENJOY THIS RECIPE? HERE ARE A FEW MORE STRAWBERRY SENSATIONS!

The Best Strawberry Bliss Bars – These are loaded with coconut, chocolate chips, oats, and strawberries. They are perfect for any time of the year!

Strawberry Cheese Danish – Buttery, flaky crescent rolls with a delicious strawberry center and a vanilla glaze drizzle. The perfect treat for mornings!

Amazing Strawberry Cobbler – A warm baked dessert with fresh strawberries and a soft cookie crust. My recipe is what summer daydreams are made of.

Strawberry Shortcake Cupcakes – Delicious and light as air. Topped with strawberries, glaze and whipped cream, these cupcakes are the perfect treat!

Print

Homemade Strawberry Shortcake

Homemade shortcakes, fresh strawberries, and homemade whipped cream, this dessert couldn’t get any more delicious!

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Servings 10

Ingredients

Strawberries

• 5 to 6 cups freshly sliced strawberries
• 3 Tablespoons granulated sugar
• 1 teaspoon vanilla extract

Sweetened Whipped Cream

• 2 cups heavy whipping cream
• 2 Tablespoons powdered sugar
• 1 teaspoon vanilla extract

Shortcakes

• 1/2 cup salted butter softened
• 3/4 cup granulated sugar
• 1/2 cup buttermilk
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 ½ cups (180 grams) all-purpose flour
• 1 ½ teaspoons baking powder
• 1/4 teaspoon salt

Instructions

Strawberries

• Combine the sliced strawberries, granulated sugar, and vanilla extract together in a large bowl. Cover bowl and place in fridge to chill for at least 30 minutes or for up to several hours. (The longer the strawberries sit, the more juice they'll produce.)

Sweetened Whipped Cream

• Beat the heavy whipping cream, powdered sugar, and vanilla extract together until it's thickened and stiff peaks form. Cover and place in fridge to chill until ready to serve. (*Don't prepare whipped cream too far in advance. After an hour it can become liquidy.)

Shortcakes

• Preheat oven to 350℉. Grease 10 cups in a muffin tin. Set aside.
• Using an electric hand mixer, cream the butter and granulated sugar together in a large bowl. Beat until light and fluffy; about 2 minutes. Add the buttermilk, eggs, and vanilla extract. Beat on low speed just until combined.
• In a separate a medium-size bowl, add the flour, baking powder, and salt. Using a whisk, stir to sift and combine. Gradually beat this dry mixture into the wet mixture, just until combined and no dry lumps remain. Don't over mix. Divide the batter evenly among the 10 prepared muffin cups.
• Bake for 15 minutes or until a toothpick inserted in the center of one comes out clean. Allow cakes to sit in the pan to cool for 10 minutes, then carefully remove from pan.
• Place each shortcake on a plate and top with the fresh strawberries, juice, and whipped cream. Enjoy!

The post Homemade Strawberry Shortcake appeared first on Life In The Lofthouse.

These Strawberry Bliss Bars are my idea of the perfect treat. Strawberry jam is layered with an amazing oatmeal cookie crust and topped with sweetened coconut and chocolate chips. They are truly blissful, and can also feed a crowd! I call that a double win.

STRAWBERRY BLISS BARS

The homemade oatmeal crust starts with the essentials; butter, flour, oats, and sugar among a few other simple ingredients. This delicious mixture is baked until golden brown. Afterwards, strawberry jam is spread all over the crust. Once that step is completed white and milk chocolate chips and more oats are sprinkled all over the top. It’s then baked a second time until golden brown. After they have cooled they are ready to cut and serve!

INGREDIENTS

• 1 ¼ cups all-purpose flour; no good crust could be complete without this. If you want to watch your gluten intake, substitute with a favorite gluten free flour.
• 3/4 cup cold salted butter, cut into small pieces; this is a crust that you want to cut cold butter into. It creates that flakey texture that is irresistible.
• 2/3 cup light brown sugar; light brown sugar gives these bars a richer flavor.
• 1/4 cup granulated sugar; of course, granulated sugar is going to find its way into the recipe. Otherwise, it wouldn’t be a sweet baked good without it!
• 1/4 teaspoon salt; this is for balance in the flavor. Even though it’s a small amount, it plays a huge part in the overall flavor at the end.
• 1/4 teaspoon ground cinnamon; the slight warmth from the cinnamon also creates a heartwarming flavor to these treats.
• 3/4 cup sweetened shredded coconut; this will add more texture and flavor!
• 1/2 cup old-fashioned oats; it is important to only use old-fashioned oats. Do not use quick oats or instant oats because they will make the bars too dense.
• 1 ¼ cups seedless strawberry jam; this is a great opportunity to use your favorite jam. Using homemade or local jam from a farmer’s market will only make these bars better!
• 3/4 cup milk chocolate chips; use your favorite brand of chocolate chips here, for pure bliss in every single bite.
• 3/4 cup white chocolate chips; use your favorite brand of chocolate chips here, for pure bliss in every single bite.

INSTRUCTIONS

Preheat the oven to 350 degrees F. Line a 9×13-inch pan with parchment paper and spray lightly with nonstick spray.

In the bowl of a food processor, pulse the flour, butter, brown sugar, granulated sugar, salt, and cinnamon until mixture resembles coarse meal, about 4 to 6 pulses. (If you don’t have a food processor, you can use a pastry blender to blend this together.)

Transfer flour mixture to bowl and stir in coconut and oats. Reserve ¾ cup flour-coconut mixture and set aside. Pour remaining flour-coconut mixture into the prepared pan and press into an even layer. Bake until lightly golden, about 15 to 18 minutes. Let the crust cool in a pan on a wire rack for 10 minutes.

Carefully spread jam over warm crust. Sprinkle jam with white and milk chocolate chips. Sprinkle the reserved flour-coconut mixture evenly over the top. Bake until bubbly and top is golden brown, 18 to 22 minutes.

Allow bars to cool completely in the pan, for about 1 hour. Using the parchment paper, remove bars from the pan. Cut into bars. Serve and enjoy!

SERVINGS

This recipe makes 24 dessert bars. You can also cut them into 12 large bars.

TREATS FOR ANY TIME OF THE YEAR 

Using strawberry jam makes these treats perfect for any time of the year! I like to make them for parties, picnics, or for when we go hiking!

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE DESSERT BARS!

Blackberry Bliss Bars – Everything you love about the recipe above, only made with blackberry jam instead. They are just as good, and a delicious variation.

Apple Crumble Bars – This dessert bar is loaded with apples meant to go into a pie, then baked with gooey caramel and oats to top it off. So easy to make!

Golden Graham S’mores Bars – All the components you love about a S’more packed into one dessert bar with Golden Graham cereal as the star!

Print

Strawberry Bliss Bars

Loaded with coconut, chocolate chips, oats, and strawberries, these Strawberry Bliss Bars are perfect for any time of the year!

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Servings 24

Ingredients

• 1 ¼ cups all-purpose flour
• 3/4 cup cold salted butter cut into small pieces
• 2/3 cup light brown sugar
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 3/4 cup sweetened shredded coconut
• 1/2 cup old-fashioned oats
• 1 ¼ cups strawberry jam
• 3/4 cup milk chocolate chips
• 3/4 cup white chocolate chips

Instructions

• Preheat the oven to 350 degrees F. Line a 9×13-inch pan with parchment paper and spray lightly with nonstick spray.
• In the bowl of a food processor, pulse the flour, butter, brown sugar, granulated sugar, salt, and cinnamon until mixture resembles coarse meal, about 4 to 6 pulses. (If you don’t have a food processor, you can use a pastry blender or two forks to blend this together.)
• Transfer flour mixture to bowl and stir in coconut and oats. Reserve ¾ cup flour-coconut mixture and set aside. Pour remaining flour-coconut mixture into the prepared pan and press into an even layer. Bake until lightly golden, about 15 to 18 minutes. Let the crust cool in a pan on a wire rack for 10 minutes.
• Carefully spread jam over warm crust. Sprinkle jam with the white and milk chocolate chips. Sprinkle reserved flour-coconut mixture evenly over the top. Bake until top is golden brown; about 18 to 22 minutes.
• Allow bars to cool completely in the pan, about 1 hour. Using the parchment paper, remove bars from the pan. Cut into bars. Serve and enjoy!

Notes

Nutrition Info: 1 bar = 273 calories / 13 fat / 38 carbs / 2 protein

24 bars total. 

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!

The post Strawberry Bliss Bars appeared first on Life In The Lofthouse.

Summer is in full swing and I couldn’t be happier! The time I spend with my kids, and husband, enjoying the sunshine and outdoors, are the moments I cherish a lot. Another reason I’m so happy is because it’s strawberry season, so we get to use this delicious fruit in so many recipes. I love this juicy, bright, versatile fruit so much that my blog is overflowing with recipes using them. That’s the reason I compiled 20+ Favorite Strawberry Recipes of mine all in one spot. All you need to do is save this post so you can come straight here whenever you’re looking for the best strawberry recipes.

20+ FAVORITE STRAWBERRY RECIPES

When I find something that I love I try to use it in as many ways as possible. I have created some amazing desserts, drinks, salads, and yes, even a butter recipe that has strawberries in it. It’s the number one favorite fruit of the entire Lofthouse crew, so we never tire of all the ways to enjoy them. I hope that you try many of these recipes so you’ll discover your favorites too! When you do, please share it! You can find me on Instagram @lifeinthelofthouse. Take a picture, or video, and make sure to tag me!

SALADS

Strawberries go so well in salads. Don’t believe me? Then try my recipe for The Best Strawberry Chicken Salad. It will not disappoint! Mixed together with a grilled juicy chicken breast, crisp cut slices of apple, crunchy chopped walnuts, and chopped lettuce all tossed with poppyseed dressing. It is a lunch that pops. Not only is it fruity and flavorful, but it also can be made in less than 30 minutes.

I even have a couple of different pasta salads that combine cool al dente noodles with freshly sliced strawberries and spinach that are great to make for a picnic or backyard BBQ.

My Strawberry Poppyseed Dressing is out of this world! If you’re looking to turn a mundane salad into something that is bursting with fresh flavor, then make sure to give this one a try. I am telling you what, you could probably put this dressing on any salad, and it would make it that much better.

DESSERTS

Have you ever heard the expression, “the sky is the limit”? That’s what you’ll find in this lineup of wonderful desserts. There is an abundance of delicious goodies that you can incorporate this fabulous fruit in. If you’re craving ice cream while you’re in the summer sun, make sure to freeze a batch of my Easy Strawberry Cheesecake Ice Cream. Again, don’t be intimidated because you don’t need a fancy ice cream machine. All you need is a freezer. Believe me, you’ll be wanting this all season long. I prefer mine in a waffle cone

I also have many dessert recipes for cakes, cupcakes, cobbler, and trifle. You’ll never run out of sweet and delicious ways to use strawberries.

BREAKFAST

My Strawberry Cheese Danish might be one of the best things that you’ll ever pair with a cup of coffee. Even if you don’t drink coffee, this will still be one of the best ways to start your day.

If you are wanting a lighter way to start your day, then I recommend making my Strawberry Banana Smoothie. It’s so simple to make and will keep you satisfied and happy all morning long. Add a scoop of your favorite protein powder to stay energized all the way through lunch.

UNIQUE RECIPES

My Strawberry Jell-o Pretzel Salad is unique and delicious. Although, if you’re from Utah you are likely aware of this wonderful treat. It’s the perfect balance of salty and sweet. Not only that, all of the textures that are in this dessert marry together so well. Serve this at your next summer BBQ and your guests will be asking for the recipe!

The Best Strawberry Chicken Salad

Easy Strawberry Cheesecake Ice Cream

Poppyseed Strawberry Dressing

Cheese Danish with Strawberries

Strawberry and Chicken Spinach Pasta Salad

Banana Strawberry Smoothie

Strawberry Jell-O Pretzel Salad

Jell-O Strawberry Poke Cake

Strawberry Butter

The Best Strawberry Smoothies

Strawberry Shortcake Cupcakes

Cheesecake Strawberry Dip

Grilled Strawberry Chicken Wraps

Orange Strawberry Julius

Strawberry Cobbler

Chocolate Cupcakes with Strawberry Frosting

Strawberry Cake with Cream Cheese Frosting

Chocolate Dipped Mini Strawberry Cheesecakes

Chicken Strawberry Pasta Salad

Strawberry Shortcake Sheet Cake

Strawberry Chocolate Pound Cake Trifle

Strawberries and Cream Crepes

Rainbow Fruit Salad

The post 20+ Favorite Strawberry Recipes appeared first on Life In The Lofthouse.

There is nothing quite like a freshly picked, juicy strawberry. They are my favorite fruit to cook with and eat on their own. My family loves strawberries too. I like to make this Strawberry Cake with Cream Cheese Frosting for Valentine’s Day and Easter. It’s the perfect treat to celebrate any occasion with! I also make it for our wedding anniversary. It’s a special cake for Kale and I. With the help of a box cake mix, and a few extra add-ins, it is pretty amazing!

STRAWBERRY CAKE WITH CREAM CHEESE FROSTING

You may think that a decedent cake like this might be a complicated one to make. On the contrary, this is such a simple recipe! It all begins with a box of cake mix. Yes, cake mix. I know what some of you are thinking, but boxed cake mixes are a gift from above, and I am happy to reap in the benefits. The cream cheese frosting is just as easy to make, and the coup de gras of it all is the freshly sliced strawberries mixed in the batter. A piece of this delicious cake will have anyone falling head over heels in love with you.

INGREDIENTS TO MAKE STRAWBERRY CAKE WITH CREAM CHEESE FROSTING

Strawberry Cake

• 1 box (15.25 ounces) Strawberry Cake mix
• 1 cup water
• 1/3 cup oil
• 3 large eggs
• 1/3 cup sour cream
• 1 cup freshly chopped strawberries

Cream Cheese Frosting

• 1 package (8 ounces) cream cheese, softened
• 1/3 cup salted butter, softened
• 3 ½ cups powdered sugar
• 3 Tablespoons milk
• 1 teaspoon vanilla

HOW TO MAKE STRAWBERRY CAKE WITH CREAM CHEESE FROSTING

Preheat the oven to 350 degrees F. Spray a 9×13 baking dish with non-stick spray. Set aside.

In a large bowl, add the cake mix, water, oil, eggs, and sour cream. Using a hand mixer, beat on low speed until just combined.

Fold in the cup of chopped strawberries until just combined. Pour batter into the prepared baking dish. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool completely before frosting.

For frosting: In a large bowl, beat together the cream cheese and butter until creamy and fluffy; about 2 minutes. Slowly add in the powdered sugar, one cup at a time, until combined. Add the milk and vanilla. Beat on medium speed until frosting is smooth and free of any lumps. Frost cake and serve!

SERVINGS

This beautiful cake makes 12 servings.

STORAGE

If you have a few extra slices of cake leftover, make sure to keep them covered and stored in the fridge. The cake should remain good for 3 days when stored properly.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE CAKES!

Coffee Cake – This traditional recipe is just what your morning cup of coffee has been asking for. A dense flavorful cake with a crumbly topping.

Raspberry Cream Cake – This beautiful cake has a white cake base with a cream cheese, and raspberry topping.

Oreo Pudding Poke Cake – A moist chocolate cake that is perfect for any Oreo lover.

Pumpkin Roll Cake – The perfect fall time cake. Pumpkin spiced cake is the star of the show with a layer of cream cheese filling right in the center.

Print

Strawberry Cake with Cream Cheese Frosting

This is a simple and delicious cake with lots of strawberry flavor. The cream cheese frosting adds a perfect balance of sweetness. This cake will make anyone swoon!

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Servings 12

Calories 472kcal

Author Holly

Ingredients

Strawberry Cake

• 1 box (15.25 ounces) Strawberry Cake mix (I used Pillsbury's Moist Supreme)
• 1 cup water
• 1/3 cup oil
• 3 large eggs
• 1/3 cup sour cream
• 1 cup freshly chopped strawberries

Cream Cheese Frosting

• 1 package (8 ounces) cream cheese softened
• 1/3 cup salted butter softened
• 3 ½ cups powdered sugar
• 3 Tablespoons milk
• 1 teaspoon vanilla

Instructions

Strawberry Cake

• Preheat oven to 350 degrees F. Spray a 9×13 baking dish with non-stick spray. Set aside.
• In a large bowl, add the cake mix, water, oil, eggs and sour cream. Using a hand mixer, beat on low speed until combined, and then on medium speed for about 30 seconds. Fold in the cup of chopped strawberries until just combined.
• Pour batter into the prepared baking dish. Bake for 30 to 35 minutes, or until toothpick inserted in center comes out clean. Allow the cake to cool completely before frosting.

Cream Cheese Frosting

• In a large bowl, beat together the cream cheese and butter until creamy and fluffy; about 2 minutes. Slowly add in the powdered sugar, one cup at a time, until combined. Add the milk and vanilla. Beat on medium speed until frosting is smooth and free of any lumps. Frost cake and serve!

Notes

Store any leftover cake covered in the fridge for up to 3 days. 

Nutrition

Serving: 1 piece | Calories: 472kcal | Carbohydrates: 67g | Protein: 3g | Fat: 17g

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!

The post Strawberry Cake with Cream Cheese Frosting appeared first on Life In The Lofthouse.

I believe homemade ice cream is one of the most rewarding and fascinating things to make. Food is always a labor of love for me, and I might just love ice cream the most. My Easy Strawberry Cheesecake Ice Cream is bound to be one of the most irresistible ice creams you’ll ever eat, and one of the easiest recipes to make.

This refreshing treat is filled with chunks of golden Oreo cookies, and strawberries. It is truly the ultimate summer dessert! You’ll find me enjoying two scoops in a waffle cone for sure.

DO I NEED AN ICE CREAM MACHINE TO MAKE THIS RECIPE?

You do not need an ice cream machine to make wonderful ice cream. I don’t own an ice cream machine, and this recipe alone is why I believe I’ll never need one. With a few of the right ingredients, you can create homemade ice cream with just a bowl, a spatula and a loaf pan. Yep, that is it!

INGREDIENTS

• 1 can (14 ounces) sweetened condensed milk
• 1 container (8 ounces) Cool Whip, thawed 
• 1 block (8 ounces) cream cheese, softened
• 1/4 cup butter, softened
• 1 Tablespoon lemon juice
• 1 teaspoon vanilla extract
• 15 Golden Oreo cookies
• 1/4 cup butter, softened
• 1 can (21 ounces) Strawberry Pie filling

FREEZING THE ICE CREAM

It’s crucial that you let your lovingly homemade dessert sit in the freezer for a minimum of 6 hours. It is going to be tempting to want to try some beforehand but believe me when I say that it will be worth the wait. I recommend letting the ice cream freeze overnight, but if you can’t wait that long it’s okay. In only 6 hours you will be able to indulge in this heavenly treat.

TIPS FOR MAKING NO CHURN ICE CREAM

• Don’t over mix the add-ins to the ice cream. Fold them in only 2 to 3 times tops, to keep the beautiful swirls.
• Be sure to buy the ingredients as stated in the recipe. Don’t use low fat or low sugar ingredients as the ice cream won’t turn out correctly.
• Be sure to cover and seal the container well to prevent freezer burn.

STORING

Another great thing about this recipe is that it’s made to live in the freezer. It will stay good frozen for up to 3 months if covered properly. If you have a large enough freezer you may want to make extra to stock up! After you’ve made your first batch, you’ll see how truly easy it is to make. I have a couple of pints in my freezer for emergency cravings.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE HOMEMADE ICE CREAM TREATS!

Fried Ice Cream Dessert – Dreamy frozen ice cream dessert with a quick fried crust of oats, cinnamon and sugar.

Biscoff Ice Cream – A deep dish of delicious homemade vanilla ice cream with pieces of Biscoff cookies.

Peanut Butter Cookie Ice Cream – Layers of no churn frozen ice cream, peanut butter, and cookie pieces.

No Churn Oreo Fudge Ice Cream – Vanilla ice cream with swirls of rich chocolate fudge, and pieces of Oreo cookies.

Print

Strawberry Cheesecake Ice Cream

Delicious strawberry cheesecake ice cream with golden Oreo pieces. This easy recipe does not require a machine!

Prep Time 6 hours hours 15 minutes minutes

Author Holly

Ingredients

• 1 can (14 ounces) sweetened condensed milk
• 1 container (8 ounces) Cool Whip thawed
• 1 block (8 ounces) cream cheese softened
• 1/2 cup butter softened and divided
• 1 Tablespoon lemon juice
• 1 teaspoon vanilla extract
• 15 Golden Oreo cookies
• 1 can (21 ounces) Strawberry Pie filling

Instructions

• In a large bowl, add the sweetened condensed milk, cool whip, cream cheese, 1/4 cup butter, lemon juice and vanilla extract. With a hand mixer, beat on medium speed until smooth. Set aside.
• In a food processor (or you can use a large ziplock bag and rolling pin) add the Golden Oreos and remaining 1/4 cup butter. Combine and crush together until crumbly.
• Dump the oreo crumbs into the center of the batter, then pour the can of Strawberry pie filling over the oreo crumbs. Using a large rubber spatula, gently fold the filling and crumbs into the ice cream batter. *Only fold 2 or 3 times. You want swirls in the ice cream, so don’t over mix. Pour mixture into a standard loaf pan and cover tightly with saran wrap.
• Freeze atleast 6 hours or overnight. Then serve and enjoy!

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!

The post Easy Strawberry Cheesecake Ice Cream (no machine required) appeared first on Life In The Lofthouse.

This Strawberry Jello Poke Cake is a classic cake I’m sure you’ve either had or heard of before. Am I right? Jello Poke Cakes have been around forever because they are so dang delicious.

I think it was my Mom that first introduced me to jello poke cakes, and of course I fell in-love at first bite. They are moist and packed with so much flavor- the only problem is that you’ll have a hard time stopping at just one piece. This cake is not rich by any means so it is easy to devour and go for seconds! (If that’s a bad thing, I guess.)

Another thing I love about this cake is how simple it is to prepare. You can use any box cake mix (I prefer white so the color of the jello really shows) and I’ve made it with yellow. Both are amazing. You can always try a homemade cake and I’m sure it would be even better.

The second part is the topping. I use cool whip and I am not ashamed in any way. Homemade whipped cream is even better (duh), so when I have time I will whip up the good stuff, but we are happy campers with cool whip too. Either way, this cake is a winner. It is so simple, light and absolutely delicious.

CAN I USE OTHER FLAVORS OF JELLO INSTEAD OF STRAWBERRY?

Yes! You can definitely swap the strawberry jello for any flavor you prefer. Some great options are lemon, peach, raspberry and cherry jello!

DO I HAVE TO USE WHITE CAKE MIX? 

Not at all. Yellow cake mix and even chocolate cake mix are delicious alternatives. I think a chocolate cake with strawberry jello would be amazing!

MORE DELICIOUS CAKE RECIPES YOU MAY LIKE:

Raspberry Cream Cake

Skinny Funfetti Cake

Hot Fudge Pudding Cake

Chocolate Chip Banana Cake

Print

Strawberry Jello Poke Cake

Incredibly light and delicious Strawberry Jello Poke Cake! This white cake is filled with strawberry jello and topped with fresh whipped cream and strawberries.

Prep Time 4 hours hours

Servings 12

Author Holly

Ingredients

• 1 box (15 ounces) white cake mix
• (eggs, oil and water called for on cake mix package)
• 1 box (3 ounces) strawberry jello mix
• 1 cup boiling water
• 1 container (8 ounces) cool whip thawed
• sliced strawberries for garnish

Instructions

• Prepare and bake cake in a 9×13 inch baking pan, according to package directions. Remove cake from oven. Let cool 30 minutes.
• Using the back of a wooden spoon, poke holes all over the cake.
• Mix together jello powder and boiling water until jello dissolves. Carefully pour mixture evenly over the top of cake. Cover and place in fridge to chill for a few hours.
• When ready to serve, spread cool whip evenly over the top of cake. Cut in pieces and serve with sliced strawberries. Enjoy!

Notes

*This cake is wonderful using fresh whipped cream instead of cool whip.

WANT TO SAVE THIS CAKE RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!

The post Strawberry Jello Poke Cake appeared first on Life In The Lofthouse.

Valentine’s Day always brings to mind candlelit romantic dinners and chocolate-dipped strawberries. Today’s dessert takes it to another level. These Chocolate Cupcakes with Strawberry Frosting are the perfect Valentine’s Day dessert. They are rich, chocolatey, and sweet. Top them off with a freshly sliced strawberry, and your favorite pink and red sprinkles for the ultimate Valentine’s Day-themed cupcakes.

Find more highly-rated cupcake recipes here.

CHOCOLATE CUPCAKES WITH STRAWBERRY FROSTING

This homemade chocolate cupcake batter bakes into the lightest, most moist, and luscious cupcakes. If you’re not a baker or are short on time, feel free to use a boxed cupcake mix from your favorite store-bought brand. The homemade strawberry frosting comes together smoothly using only 5 ingredients in a blender or food processor. If you want to make it even simpler, you can use plain vanilla frosting and strawberry extract. Either way, you will have delicious festive cupcakes ready to go for your next Valentine’s Day party. 

Find my expert tips on how to make homemade chocolate strawberry cupcakes with strawberry frosting from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love These Easy Chocolate Cupcakes with Strawberry Frosting:

• Easy-To-Make: This recipe can be modified to make it as easy as you want, making it ideal for last-minute events and parties. It’s also perfect for all bakers of any skill level.
• Festive Valentine’s Dessert: From the rich, fluffy chocolate cupcakes to the delectable strawberry frosting and strawberries, this dessert embodies Valentine’s Day.
• Bakery-Style Finish: These homemade chocolate strawberry cupcakes present beautifully, giving a professional catered presentation. 
• Versatile Party Treat: Serve these cupcakes for Valentine’s Day or Galentine’s Day parties, birthday parties, or anytime you’re craving a strawberry chocolate dessert.
• Make-Ahead Friendly: This recipe is highly flexible and can be made ahead of time.

Ingredients

Chocolate Cupcakes

• 2 cups granulated sugar
• 1 ¾ cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup milk (I use 2%)
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Strawberry Frosting

• 2 cups chopped fresh strawberries
• 3/4 cup salted butter, room temperature
• 4 cups powdered sugar
• 4 Tablespoons milk
• 1 teaspoon vanilla extract OR strawberry extract

Instructions

For The Chocolate Cupcakes

Heat oven to 350 degrees F. Line 30 muffin cups with paper baking cups, set aside.

Stir together sugar, flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.

Add eggs, milk, oil, and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin). Fill cups 2/3 full with batter.

Bake 20 to 22 minutes, or until a toothpick inserted comes out clean. Cool cupcakes completely before frosting.

For The Strawberry Frosting

Place the freshly chopped 2 cups of strawberries in a food processor or blender. Blend until smooth.

Place puree in a small saucepan. Cook over medium heat. Stir constantly while the mixture slowly comes to a boil. Continue to stir constantly while the puree thickens and reduces to 2/3 cup. This will take about 10 minutes or less.

Pour reduced puree into a measuring cup. You should have 2/3 cup of puree. Let it stand until it cools and comes to room temperature.

In a large bowl, add the room temperature butter. Using a hand-held mixer, beat until the butter is smooth. Add 2 cups of powdered sugar and the 2/3 cup of strawberry puree.

Mix until frosting becomes smooth. Gradually mix in the remaining 2 cups of powdered sugar and the extract.

Add in milk, as needed, for the desired thickness of frosting.

Top cupcakes with fresh strawberry frosting. Serve and enjoy!

Servings

Yields: 12 standard chocolate strawberry muffins (if you use a standard muffin tin).

Storage and Reheating

Store leftover chocolate strawberry cupcakes in an airtight container. Cupcakes can sit at room temperature for no longer than a day. After a day, either discard or place them in the fridge. If refrigerating, they’ll last up to 3 days, but keep in mind that they’ll dry out as the days go by. To freeze, place frosting and cupcakes already assembled, or in separate airtight containers, for up to 1 month.

Holly’s Tips for The Best Chocolate Cupcakes with Strawberry Frosting:

• Save Time & Steps: This is a highly adaptable cupcake recipe. Feel free to use a boxed cupcake mix from your favorite store-bought brand instead of homemade. You can also use frozen or fresh strawberries for the frosting and topping. Whatever works best for you, do it!
• If Using Real Strawberries: Remove all seeds for a smoother, more consistent frosting. While this takes time, the end result is the most luscious and creamy frosting, making this small step worth not skipping.
• Reduce The Strawberry Puree: Reducing the strawberry puree concentrates the flavor and removes excess moisture. This step is essential for creating a thick, stable strawberry frosting that won’t become runny.
• Two Ways to Frost: You can either use a piping bag or a knife to frost. If you prefer to use a piping bag, place the frosting inside, add the tip, and frost away. I recommend this method if you’re going for a more aesthetic presentation for an event. For those who aren’t huge fans of frosting or aren’t going for an aesthetic presentation, use a knife and spread a layer of frosting over the top to your desired thickness.
• Make It Your Own: Get creative and use another fruit for the frosting and topping. You can also use vanilla cupcake batter if you don’t prefer chocolate. Use your favorite kind of sprinkles for different holidays and occasions.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Chocolate Dipped Strawberry Mini Cheesecakes.

Wanting something different? Bake my Chocolate Cupcakes with Oreo Buttercream.

Can’t get enough of strawberries? Make my Strawberry Shortcake Cupcakes next.

Looking for something more filling? My Neapolitan Cake and Strawberry Chocolate Pound Cake Trifle are both ideal for Valentine’s Day parties.

Have you made this Chocolate Cupcakes with Strawberry Frosting recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ChocolateCupcakes #StrawberryFrosting #LifeInTheLofthouse

Print

Chocolate Cupcakes with Strawberry Frosting

These Chocolate Cupcakes with fresh Strawberry Frosting make for the ultimate Valentine's Day party dessert and any chocolate lover's dream.

Servings 12

Ingredients

Chocolate Cupcakes

• 2 cups granulated sugar
• 1 ¾ cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup milk (I use 2%)
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water

Strawberry Frosting

• 2 cups chopped fresh strawberries
• 3/4 cup salted butter, room temperature
• 4 cups powdered sugar
• 4 Tablespoons milk
• 1 teaspoon vanilla extract OR strawberry extract

Instructions

For The Chocolate Cupcakes

• Heat oven to 350 degrees F. Line 30 muffin cups with paper baking cups, set aside.

  Stir together sugar, flour, cocoa powder , baking powder, baking soda and salt in a large bowl.

  Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin) Fill cups 2/3 full with batter.

  Bake 20 to 22 minutes, or until tooth-pick inserted comes out clean. Cool cupcakes completely before frosting.

For The Strawberry Frosting

• Place the freshly chopped 2 cups of strawberries in a food processor or blender. Blend until smooth.

  Place puree in a small saucepan. Cook over medium heat. Stir constantly while mixture slowly comes to a boil. Continue to stir constantly while puree thickens and reduces to 2/3 cup. This will take about 10 minutes or less.

  Pour reduced puree into a measuring cup. You should have 2/3 cup of puree. Let stand until it cools and comes to room temperature.
• In a large bowl, add the room temperature butter. Using a hand-held mixer, beat until butter is smooth. Add 2 cups of powdered sugar and the 2/3 cup of strawberry puree.

  Mix until frosting becomes smooth. Gradually mix in the remaining 2 cups of powdered sugar and the extract.

  Add in milk, as needed, for desired thickness of frosting.

  Top cupcakes with fresh strawberry frosting. Serve and enjoy!

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!

The post Chocolate Cupcakes with Strawberry Frosting appeared first on Life In The Lofthouse.

With the extra hot weather these days in Southern Utah, I’m all about easy recipes and not having to turn my oven on. I’ve been craving salads and wraps for the most part. Anything simple yet light and refreshing. That’s when I decided to turn my favorite Strawberry Chicken Salad into these delicious Strawberry Chicken Wraps! They’re filled with chicken, romaine lettuce, creamy poppy seed dressing, and sliced strawberries, all wrapped inside a flour tortilla. Besides being so good, they were a snap to make!

STRAWBERRY CHICKEN WRAPS

I chopped up the romaine lettuce pretty small, then added the sliced strawberries and drenched it in poppy seed dressing. Then I added some grilled chicken down the center of a large tortilla and added a little more dressing. I covered the chicken in the salad/strawberry mixture and wrapped it all up tight. My husband, my kids, and I devoured them in no time at all! I know these will be made often at our house.

Similar Recipes

Turkey Ranch Club Wraps

Sticky Chicken Finger Wraps

Crock Pot Chicken Caesar Wraps

PF Chang’s Chicken Lettuce Wraps

Print

Strawberry Chicken Wraps

Strawberry Chicken Wraps are filled with grilled chicken, romaine lettuce, creamy poppy seed dressing, and strawberries. They are a snap to make and absolutely delicious!

Servings 4

Ingredients

• 1 pound boneless skinless chicken breasts diced in 1-inch pieces
• salt and pepper to taste
• 1 Tablespoon olive oil
• 2 hearts romaine lettuce shredded
• 1 cup sliced strawberries
• 1 cup creamy Poppy seed dressing divided
• 1/4 cup sliced almonds optional
• 4 large flour tortillas

Instructions

• Heat oil in a large, non-stick skillet. Add the chicken, season with salt and pepper, and cook for 10 to 12 minutes, or until thoroughly cooked.
• Meanwhile, add the shredded lettuce, sliced strawberries, 1/2 cup of the creamy poppy seed dressing and sliced almonds in a large bowl. Gently toss to combine.
• Heat the tortillas in the microwave for about 10 seconds, or slightly warm.
• Take one tortilla and add 1/4 of the cooked chicken down the center. Drizzle with a tablespoon of poppy seed dressing. Add 1/4 of the strawberry mixture over the top of the chicken. Wrap up tightly. Repeat with remaining tortillas, chicken and strawberry mixture.
• Serve immediately with remaining poppy seed dressing.

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!

The post Strawberry Chicken Wraps appeared first on Life In The Lofthouse.

My hubby is a HUGE fan of cheese danishes. Me, not so much, until I made these delicious Strawberry Cheese Danishes!

I remember when Kale and I were dating he told me about a place that sold his favorite cheese danishes. It was up in Veyo, Ut. A tiny little town about 20 minutes north of St. George.

One day my sister had to go there, so I decided to tag along with her and grab one of those ‘amazing’ danishes to surprise Kale with. I was so excited! I returned back to his house and handed it to him. He looked at me like I was crazy.

“What’s wrong?” I asked.

“This isn’t the right one.” he said.

“What? I got it at that market in Veyo.”

He replied, “This is a packaged Danish I can get anywhere!”

“Oh.” Silence…

So low and behold, I accidentally bought him the wrong one. In that market there are fresh homemade danishes they sell there, but me being Miss. Dumb Blonde, bought him a packaged one that was next to all the Hostess stuff! lol  Ooopsie.

Hey, It’s the thought that counts! Right? haha.

These Strawberry Cheese Danishes are buttery, flaky crescent rolls with a delicious strawberry center and a vanilla glaze drizzle. They’re the perfect treat to have on a hot summer day or to start out your morning with.

Not only are these a cinch to make, but they taste a million times better than the store bought versions. And with only a 30 minute prep time, you can have these delicious baby’s in your belly in no time!

MORE DELICIOUS BREAKFAST ROLLS YOU MAY LIKE:

Perfect Cinnamon Rolls

Cinnabon Cinnamon Rolls

Pumpkin Cinnamon Rolls

Sticky Lemon Rolls with Lemon Cream Cheese Glaze

Print

Strawberry Cheese Danish

These Strawberry Cheese Danishes are buttery, flaky crescent rolls with a delicious strawberry center and a vanilla glaze drizzle. They’re the perfect treat to have on any day or to start out your morning with!

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Calories 415kcal

Author Holly

Ingredients

• 1 can (8 ounces) refrigerated crescent rolls
• 4 ounces cream cheese softened
• 1/4 cup granulated sugar
• 2 tablespoons lemon juice
• 8 teaspoons strawberry jam

Glaze

• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 2 teaspoons milk

Instructions

• Separate dough into four rectangles. Seal perforations. In a small bowl whisk together cream cheese, sugar and lemon juice until smooth.
• Spread 1/4 of the mixture onto each rectangle. Roll up from long side; pinch edges to seal. Holding one end, loosely coil each.
• Place on a greased cookie sheet. Top each coil with 2 teaspoons strawberry jam. Bake at 350° F. for 15 minutes or until golden brown.

Glaze

• In a small bowl, combine powdered sugar, vanilla and milk. Stir until smooth and drizzle over each baked danish. Serve and enjoy!

Nutrition

Serving: 1 danish | Calories: 415kcal | Carbohydrates: 54g | Protein: 6g | Fat: 19g

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!

The post Strawberry Cheese Danish appeared first on Life In The Lofthouse.

With summer quickly arriving, I wanted to share with you all one of my favorite summer time drinks- Strawberry Smoothies! These delicious frozen drinks are packed with strawberry flavor. They are also pretty healthy with natural ingredients. 

My kids love it when I make smoothies. I’ll serve them for breakfast, brunch or just for a nice refreshing treat on a warm summer day. You can’t go wrong with these yummy drinks. 

One of the reasons I love these Strawberry Smoothies is that they taste amazing and don’t have a lot of fat. I don’t feel guilty at all downing a glass of one of these. They’re also made in hardly any time at all and always a pleaser.

If you want to change up the flavor you can replace the strawberries with frozen blueberries, raspberries or mango. You could even do a mix of two. The options are endless!

This recipe also easily doubles if you need to serve more. Sometimes I ask myself why I didn’t double it, because usually one of my kids is asking for a second helping.  

MORE DELICIOUS SMOOTHIE RECIPES YOU MAY LIKE:

Berry Blast Smoothies

Detox Green Smoothie

Strawberry Banana Smoothie

Strawberry Orange Julius

Print

Strawberry Smoothies

Strawberry Smoothies are delicious frozen drinks with strawberry flavor. These are great to enjoy on a warm summer day!

Servings 3 (8 ounce servings)

Ingredients

• 2 ½ cups frozen strawberries
• 1 cup milk (I use 2%)
• 2 Tablespoons honey
• 1 Tablespoon sugar
• 1/2 teaspoon vanilla

Instructions

• Place all ingredients in a blender. Cover with lid. Blend until all blended together and smooth. Pour into individual glasses and serve immediately. Enjoy!

WANT TO SAVE THIS RECIPE FOR LATER?

PIN IT TO YOUR FAVORITE PINTEREST BOARD!

The post Strawberry Smoothies appeared first on Life In The Lofthouse.

I remember back in the day when our mall had an Orange Julius shop. Every time we’d go to the mall I would beg my Mom for one of those delicious drinks. Luckily she would always buy me one.  

Orange Julius’ are amazing frozen and frothy drinks that are filled with orange flavor. They remind me of a creamsicle and are so refreshing. One of the many great things about them is that they can be made in just minutes. Today I’m sharing my strawberry version and it is even more incredible.  

My original Orange Julius recipe was posted on my blog YEARS ago. It has been my go-to recipe for a very long time. I think I first started making them at home when Kale and I first got married. 

These Strawberry Orange Julius’ are the same recipe as my original but with freshly sliced strawberries added to it. They are a cold, refreshing and yummy way to enjoy a hot summer day with. They’re also fabulous to serve for a brunch! 

My kids absolutely love these. If I made them every single day they would be the happiest campers ever.  

MORE DELICIOUS DRINK RECIPES YOU MAY LIKE:

Watermelon Lemonade Slushies

Berry Blast Smoothies

Cherry Limeade

Frosted Lemonade

Print

Strawberry Orange Julius

Strawberry Orange Julius is a delicious frozen drink that can be made in minutes. We like to serve them with a yummy brunch or on a warm summer day!

Prep Time 10 minutes minutes

Servings 4

Ingredients

• 6 ounces frozen Orange Juice concentrate
• 2 cups sliced strawberries stems removed
• 1 cup milk (I use 2%)
• 1/2 cup water
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 10 to 12 ice cubes

Instructions

• Add all ingredients to blender EXCEPT for ice. Blend for about 20 seconds or until smooth and combined.
• Add ice cubes and blend again until no big chunks of ice remain.
• Pour into individual cups and serve immediately. Enjoy!

WANT TO SAVE THIS RECIPE FOR LATER? 

PIN IT TO YOUR FAVORITE PINTEREST BOARD!

The post Strawberry Orange Julius appeared first on Life In The Lofthouse.