Red, White and Blue Strawberries

Red, White and Blue Strawberries 

July 4: American Independence Day

Happy birthday, America! People are especially patriotic today and traditionally celebrate the country’s independence by watching parades and fireworks; stimulating the economy by shopping at the sales; or spending time, relaxing and feeding our faces (of course!) with family and friends. On this national holiday, we usually grill burgers and hot dogs or barbecue spare ribs, steaks or chicken. Sometimes we also prepare a patriotic parfait or American flag cake. Today we tried a simple sweet treat featuring red strawberries, white chocolate and blue sanding sugar for a cute red-white-and-blue dessert as a festive Fourth of July food!

Recipe

(Inspired by Internet photos)

Ingredients

  • strawberries
  • white chocolate or vanilla candy wafers
  • blue sanding sugar

Directions

Wash and dry the strawberries.  Melt the white chocolate or vanilla candy wafers in the microwave as directed on the package. Stir until smooth.

Red, White and Blue Strawberries

Dip each strawberry two-thirds with the melted chocolate or vanilla candy. Place on waxed paper to set slightly. Before the coating hardens, generously dip the bottom third of the strawberry into the blue sanding sugar. Place on waxed paper to set completely or display in mini-paper cupcake/muffin cups.

Red, White and Blue Strawberries

Notes

  • Strawberries should be at room temperature for dipping or they will “sweat” after cooling.
  • White chocolate or vanilla candy wafers may also be melted in a double boiler.
  • It is best to prepare the red-white-and-blue strawberries on the day of the meal or as close to serving as possible for freshness. The strawberries tend to leak some juices and the coating melts in higher temperatures. Refrigerate to solidify the coating as necessary.
  • Search our blog for more festive Fourth of July foods.

Strawberry Parfait

 Strawberry Parfait

June 25: National Strawberry Parfait Day 

Summer is strawberry season! On a hot Texas day, we like to cool off with a light and fruity treat. Strawberry parfaits hit our sweet spot for a super simple snack or an easy after-dinner dessert. It is refreshing for the summer and “berry” nice, especially on National Strawberry Parfait Day!

Recipe

(Adapted from Kraft Foods)

Ingredients

  • ½ cup fresh strawberries, sliced
  • 4 tablespoons cream cheese (we used fat-free)
  • 2 tablespoons strawberry jam
  • ¼ cup whipped cream, cold (we used fat-free Cool Whip brand) 

Directions

Wash the strawberries and pat dry with paper towels before slicing. In clear parfait glasses or dessert bowls, layer the bottom of each with the strawberry slices. In a mixing bowl, cream the cheese with the strawberry jam until smooth.

Strawberry Parfait

Fold the whipped cream into the cheese-strawberry jam mixture. Divide the topping over the fruits. Garnish each serving with whipped cream and strawberries. Serve chilled.

Strawberry Parfait

Notes

  • Thanks to our kumare Cherlyn B. for the homemade jam featuring wild Maine strawberries from her in-laws’ yard.
  • For a festive Fourth of July patriotic parfait, layer red strawberries and the cream cheese mixture in a clear glass or dessert bowl, then add white whipped cream and top with blueberries. Garnish with a flag pick or more berries and cream.
  • Search our blog for more recipes containing strawberries.

Strawberry Daiquiri Cupcakes

Strawberry Daiquiri Cupcakes

May 20—Pick Strawberries Day

We tagged along with our goddaughter, Keira B., and her big sisters when they went to pick wild strawberries in their Nana’s big backyard in Central Maine a few years ago. Strewn about were tiny bright red berries peeking out of vibrant green clusters of leaves. Like they were on an Easter egg hunt, the little girls delighted in their discoveries and put their precious finds in a bowl. Sometimes their family would be able to pick bucketloads of wild strawberries, can them and send us jars of preserves.

We don’t live near a strawberry farm or field so we “pick” strawberries at our local grocery store. And we picked a recipe for strawberry daiquiri cupcakes with strawberry buttercream to blog about on Pick Strawberries Day (and National Strawberry Month).

Recipe

(Adapted from Kitchen Goddess)

For the cupcakes

  • 1 (18 ounce) box of strawberry cake mix (we used Duncan Hines brand)
  • 3 eggs
  • 1/3 cup vegetable oil
  • 2 limes, divided
  • ¼ cup rum
  • water

Directions

Grate the peel of one line. Squeeze the juice from the grated lime and from another lime in a liquid measuring cup. Mix in the rum. Add enough water to equal 1 1/3 cups of liquid. Combine the liquid with the cake mix, eggs and oil.

Strawberry Daiquiri Cupcakes

Mix until the ingredients are blended into a smooth batter. Scoop into muffin tins lined with cupcake papers. Bake in a preheated oven at 350 degrees F for 12-15 minutes. Remove from the oven and let cool. Prepare the frosting.

Strawberry Daiquiri Cupcakes

For the frosting

(Adapted from Sprinkles)

  • ½ cup frozen whole strawberries, thawed
  • 1 cup (2 sticks) unsalted butter, firm and slightly cold
  • pinch of coarse salt
  • 3 ½ cups powdered sugar, sifted
  • ½ teaspoon vanilla
  • red food coloring

Directions

In a blender, puree the strawberries. In a mixing bowl, cream the butter with a pinch of salt. Gradually blend in the powdered sugar until well combined and fluffy. Mix in 3 tablespoons of strawberry puree (reserve the rest for another recipe).

Strawberry Daiquiri Cupcakes

Stir in the vanilla. Add a few drops of red food coloring to get a light shade of pink. Mix well until it is a smooth consistency. Frost the cupcakes. We used Wilton tip 1M for a decorative swirl on top of the cupcakes. Refrigerate to set the frosting. Allow the cupcakes to come to room temperature before serving.

Strawberry Daiquiri Cupcakes

Notes