Festive Strawberry Recipes & Holiday Giveaway Print This
All year long we enjoy seeing the endless ways people serve and enjoy strawberries. Holidays have a way of bringing out the creative side of folks - and these two treats from a couple of our favorite food bloggers are perfect examples. We hope you find a ton of inspiration on our blog and website for strawberry treats this holiday or anytime!
Let's start with these Strawberry Santas from Superglue Mom. Aren't these the cutest strawberry treats ever?
Cream Cheese Stuffed Strawberry Santas
16 ounce package fresh California strawberries, washed
8 ounces cream cheese, softened at room temperature
4 tablespoons honey, or
4 tablespoons powdered sugar
1 teaspoon vanilla extract mini chocolate chips, to decorate
- On a cutting board, slice the stem off the strawberry (try to cut it as “flat” as possible since the Santa-berries will use that as a base).
- Cut the top third of the strawberry, this will be used as the “hat”.
- Beat cream cheese, honey or powdered sugar, and vanilla. Mixture will be thick so it’s best that the cream cheese really is at room temperature.
- Place creamed mixture inside a zip bag (or a piping bag) and snip one corner off. Make this first cut a bit larger since you are filling the “faces” first.
- Top strawberry base with cream mixture, top with the strawberry hats, and squeeze additional mixture on top of the hat.
- Next, snip the opposite corner or the bag (or change your piping tip) and make a smaller opening. Use this end to decorate “Santa’s” jacket buttons.
- Use mini chocolate chips or chocolate sprinkles to decorate Santa’s eyes. Serve immediately or store in the refrigerator up to 3 days.
Note:Once you create the Strawberry Santa’s, they can’t be frozen. When frozen strawberries thaw, their texture changes.
Can you use whipped cream? Yes, but make sure a) it’s very cold when you pipe it onto the strawberry, and b) make small “hats” otherwise they will sink inside the whipped cream.
We're getting hungry just looking at the photo of these gorgeous crepes from blogger extrodinaire and author of Muy Bueno Cookbook.For the recipe for Strawberry Filled Crepes filled with Boozy Dolce de Leche, just head over to the Muy Bueno blog. We're sure you'll find even more wonderful recipes!
This warm and inviting dish from Domestic Fits, is prepared with fresh or frozen California strawberries is perfect for a holiday breakfast or brunch.
Strawberries & Cream Breakfast Casserole
I loaf bread country potato bread (680 g)
16 wt oz. cream cheese, softened
8 large eggs
2 cups whole milk
3/4 cup granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups (1 lb) California strawberries (thawed, if frozen)
- Cut the bread into bite sized cubes, spread in an even layer in a 9X13 baking dish.
- Add cream cheese, eggs, milk, sugar, vanilla, and salt to a blender or food processor. Process until smooth. Add strawberries and pulse a few times (don’t over process, you still want a few larger chunks of strawberries).
- Pour strawberries mixture evenly over the bread cubes. Cover and refrigerate until morning, about 12 hours.
- Preheat oven to 350. Bake uncovered until set and the top has turned golden brown, 35-40 minutes. Serve warm.
Head over to our Facebook page to enter to win a Sur La Table handmade, glass strawberry ornament! We are giving away 3-a-day for the next 10 days. Good luck and happy holidays!