Strawberry fields are forever so whip up these recipes – they’re sure to be amongst your greatest hits!

Watch this video and learn how to make the best Strawberry Margarita!

 1. Strawberry Salad with Sugared Almonds


Some people believe strawberries are an aphrodisiac, others, that almonds bring good fortune. So get lucky with our “perfect bite” – a fork crammed with crisp lettuce, scarlet strawberries and sugared almonds, all coated in a sweet-and-sour poppy seed dressing.

Sugared Almonds

1/4 cup sugar
2 tsp water
3/4 cup slivered almonds

Poppy Seed Dressing

1/4 cup sugar
1/4 cup mayonnaise
2 tbsp milk
1 tbsp white vinegar
2 tsp poppy seeds

8 cups romaine lettuce torn into bite-size pieces
1 cup sliced strawberries
1/2 cup dried cranberries


1) For the almonds, in a medium saucepan, combine sugar and water. Cook over medium heat until sugar dissolves. Add slivered almonds and stir to coat. Continue to cook and stir until sugar and almonds turn golden. Remove from heat and place almonds on a piece of aluminum foil that has been coated with non-stick cooking spray.

2) For the dressing, in a small bowl, whisk sugar, mayonnaise, milk, vinegar and poppy seeds.

3) In a large bowl, combine lettuce, strawberries, cranberries and sugared almonds. Toss with dressing and serve.

Serves 6

2. Strawberry-Stuffed French Toast


Don’t be put off by the word “soufflé.” There’s nothing complicated or intimidating about this amazingly delicious and impressive brunch dish – all you have to do is sleep on it. Yes, sleep on it. This easy overnight French toast does all the work for you, as the sweet egg bread, mounded with cream cheese and strawberry jam, is left to soak up a buttery mixture. When you wake, you bake this soufflé and ta-dah, a sweeter dream was never had!


2 egg breads (challahs), crusts removed and cut into 1/2-inch thick slices
1 cup cream cheese
1 cup strawberry jam
3 large eggs
4 large egg whites
1½ cups milk
2 tbsp melted butter
2 tbsp sugar
1 tsp vanilla extract
½ tsp kosher salt

Berry Sauce

1 cup sugar
1 tbsp cornstarch
¼ cup orange juice
3 cups frozen unsweetened berries, either mixed, blueberries or raspberries
3 cups strawberries, quartered


1) For the soufflé, coat a 13×9-inch baking dish with non-stick cooking spray. Lay a single layer of bread slices along the bottom of the dish. Spread cream cheese on each piece. Spread strawberry jam on the remaining slices and lay to face cream cheese, creating sandwiches in the baking dish.

2) In a medium bowl, whisk eggs, egg whites, milk, melted butter, sugar, vanilla and salt. Pour over sandwiches and turn to coat. Cover and refrigerate for several hours or, for best results, overnight. Bring to room temperature before baking.

3) Preheat oven to 350°F. Bake uncovered for 35-40 minutes.

4) For the berry sauce, in a medium saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Add frozen mixed berries and heat to a boil over medium heat stirring constantly until slightly thickened. Remove from heat and stir in fresh strawberries. Allow to cool and serve berry sauce spooned over individual portions.

Serves 8-10

3. Strawberry Coconut Layer Cake


We all know the importance of adding fruit to our diets, so it’s with great excitement that we give you this delicious dessert.

Fresh strawberries (yes, there’s your fruit for the day) are nestled between layers of moist, lemony (fruit!) vanilla cake, creamy vanilla frosting and all coated in shredded coconut (aha…another fruit!). Don’t thank us…we do what we can to help you maintain a balanced diet.


Vanilla Cake

2½ cups sifted cake flour
1 tbsp baking powder
¾ tsp kosher salt
1¾ cups sugar
¾ cups butter, room temperature
4 egg whites
2 tsp vanilla extract
1 tsp lemon zest
¾ cups buttermilk

Vanilla Icing

1 cup butter, room temperature
6 cups icing sugar
Pinch kosher salt
4 tbsp whole milk
1 tbsp vanilla extract

6 tbsp strawberry jam
2¼ cups fresh strawberries, hulled and sliced
1½ cups shredded coconut, to garnish cake


1) For the cake, preheat oven to 350ºF. Coat two 8-inch round cake pans with non-stick cooking spray.

2) In a small bowl, combine flour, baking powder and salt. Set aside. Using an electric mixer, cream sugar and butter on medium speed, until light and fluffy. Beat in egg whites a little at a time. Mix in vanilla extract and lemon zest. Alternate adding flour mixture and buttermilk to the mixer, beginning and ending with the flour. Mix just until combined. Divide batter evenly between prepared pans and bake 25-28 minutes until a toothpick inserted in the middle comes out clean. Cool cakes completely before frosting.

3) For the frosting, in an electric mixer, beat butter, icing sugar, salt, milk and vanilla extract on low speed to combine. Scrape down the sides of the bowl and continue to beat on medium speed, until it’s a smooth and creamy consistency.

4) To assemble the cake, slice each cake layer in half to make 4 layers. Place 1 layer on a serving plate and spread with 2 tablespoons of strawberry jam. Spread ½ cup frosting over the jam and arrange ¾ cup sliced strawberries in a single layer over frosting. Top with the second layer and repeat with the 2 tablespoons of jam, ½ cup of frosting and ¾ cup sliced strawberries. Top with the third cake layer and again repeat with the jam, frosting and sliced strawberries. Top with final cake layer and spread remaining frosting over the top and sides of the cake. Coat the top and sides with the shredded coconut to garnish the cake. Refrigerate until ready to serve.

Serves 10-12

4. Easy Strawberry & Apple Crisp


This apple and strawberry crisp recipe is the best – not only does it serve up a delicious dessert of cinnamon apples and sweet strawberries tucked under a thick and extra-crunchy oat topping, but it also is the easiest, most foolproof dessert recipe around.


6 cups peeled and cubed Granny Smith apples
2 cups halved strawberries
1/4 cup sugar
½ tsp ground cinnamon

Oat Crumble Topping

1½ cups large flake oats
1½ cups flour
1½ cups packed brown sugar
1 tsp ground cinnamon
3/4 cup margarine


1) Preheat oven to 350°F. Coat an 11×7-inch baking dish with non- stick cooking spray.

2) In a large bowl, toss apples, strawberries, sugar and cinnamon. Place in prepared baking dish.

3) For the topping, in a large bowl, mix oats, flour, brown sugar and cinnamon. Add margarine, mixing with a fork until crumbly. Sprinkle over fruit.

4) Bake uncovered for 25 minutes. Loosely cover crisp with aluminum foil and bake an additional 10 minutes.

Serves 6-8

5. Mini Strawberry Shortcakes


Lisa gets super-annoyed when I try to take on the expressions and slang of the region she’s cooking from. If it irks you too, cheerio chap, but I’ve got to tell you that these mile-high strawberry shortcakes are bloody brilliant…scone-like, flaky and buttery biscuits hug layers of vanilla whipped cream and Grand Marnier-infused strawberries.
Perfect with a cuppa, aye? Ta muchly, Sis.


Buttermilk Biscuits

2 cups flour
2 tbsp sugar
1 tbsp baking powder
1/2 tsp kosher salt
1/2 cup cold butter, cut into small pieces
3/4 cup heavy cream
1/4 cup buttermilk

2 tbsp heavy cream

2 cups strawberries, hulled and chopped
1 tbsp Grand Marnier, optional

Vanilla Whipped Cream

1 cup heavy cream
2 tbsp icing sugar
1 tsp vanilla extract

Icing sugar, for dusting


1) Preheat the oven to 425ºF. Line a baking sheet with parchment paper.

2) In a large bowl, combine flour, sugar, baking powder and salt. Cut the butter into the flour mixture with your fingers until it resembles coarse meal. Add cream and buttermilk, stirring until mixture comes together. Turn dough out onto a lightly floured surface and knead gently a few times, just until dough comes together.

3) Roll dough out to approximately 3/4-inch thick. Using a 2-inch square or round cookie cutter, cut out 10-12 biscuits. Place on baking sheet and brush tops with 2 tbsp of cream. Bake 12 minutes or until tops are lightly browned.

4) In a small bowl, toss together chopped strawberries and Grand Marnier. Set aside.

5) For the whipped cream, place cream, icing sugar and vanilla in the bowl of an electric mixer. Using the whisk attachment, whip until soft peaks form.

6) To assemble, place each biscuit horizontally in half. Spoon strawberries on the bottom half, add a large spoon of whipped cream and place the other half of the biscuit on top. Dust with icing sugar and serve immediately.

Yield: 10-12 shortcakes

6. Strawberry Cheesecake Milkshake


Forget your fork and grab for your straw because you’re going to want to suck up this creamy, decadent Strawberry Cheesecake Milkshake. A homemade strawberry syrup, blended with vanilla ice cream, cream cheese and graham crackers will quash cheesecake cravings and satisfy your sweet tooth!


Strawberry Syrup

2 cups fresh strawberries, cored and sliced
¾ cups water
½ cup sugar

Strawberry Cheesecake Milkshake

4 cups vanilla ice cream
1 cup strawberry syrup
½ cup cream cheese
½ cup graham cracker crumbs
½ tsp vanilla extract
½ tsp lemon zest

Graham cracker crumbs, for garnish


1) For the strawberry syrup, in a small saucepan over medium-high heat, bring strawberries, water and sugar to a boil. Reduce heat to low and continue to boil for 10 minutes, until the strawberries are breaking down. Remove from the heat, strain mixture into a bowl and let cool completely before using in the milkshake.

2) For the milkshake, in a blender, combine ice cream, strawberry syrup, cream cheese, graham cracker crumbs, vanilla extract and lemon zest. Blend until smooth. Pour into a tall milkshake glass and garnish with graham cracker crumbs.

Serves 2

Authors of bestselling cookbooks Bite Me, Bite Me Too and Lick Your Plate, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes at


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