Tag Archives: strawberries

Rhubarb Strawberry Crunch

17 Jun

We got some beautiful rhubarb in our fresh box. This recipe was delicious. I made it in a 9×13. Next time ill either make it in a smaller pan and halve the topping or keep it in the bigger pan and double the rhubarb and strawberry!


Rhubarb Strawberry Crunch
adapted from allrecipes


1 cup white sugar
3 tablespoons all-purpose flour
3 cups sliced fresh strawberries
3 cups diced rhubarb
1 1/2 cups all-purpose flour
1 cup packed brown sugar
1 cup butter
1 cup rolled oats


Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb.
Place the mixture in a 9×13 inch baking dish.
Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly.
You may want to use a pastry blender for this.
Crumble on top of the rhubarb and strawberry mixture.
Bake 45 minutes in the preheated oven, or until crisp and lightly browned.

Strawberry coffee cake

6 Nov

This one came out really good, but not at all like the picture in the recipe. My strawberries never thickened enough. So the strawberry layer baked into the cake layer. It was still delicious. I’ll have to try this one again!


Strawberry Coffee Cake
adapted from joy the baker

1 heaping cup sliced strawberries
1/3 cup sugar
2 Tablespoons cornstarch
2 teaspoons water
1/2 cup butter, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
8 ounces sour cream
1 teaspoon vanilla extract

3 Tablespoons cold unsalted butter, cut into 1/2-inch cubes
1/2 cup all-purpose flour
3 1/2 tablespoons sugar

Preheat oven to 350 degrees F.

To make the topping:

Combine all the topping ingredients in a bowl and rub together with your fingertips until crumbly. Set aside.

To make the strawberry mixture:

Combine strawberries, 1/3 cup sugar, water and cornstarch in a small saucepan. Cook over low heat for 5 to 7 minutes, stirring constantly until the sauce is thickened and strawberries are soft and somewhat broken down. Set aside to cool.

Grease and flour a 10×10-inch baking dish, knocking out excess flour, and set aside.

To make the coffee cake:

Cream butter and sugar until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Add vanilla extract.

Sift dry ingredients together. Add the dry ingredients to the creamed butter in 3 parts alternating with the sour cream in 2 parts, beginning and ending with the dry ingredients. Beat just until combined.

Spoon 2/3 of the batter into the prepared pan. Spread the cooled strawberry mixture over the batter. Spoon the remaining batter onto the strawberries and spread evenly. Top with streusel topping and bake in the upper third of the oven. Bake for 50-60 minutes, until a knife inserted into the center of the cake comes out clean.

Strawberry-Rhubarb Squares

20 Jun

i made these a few days ago just haven’t had time to post!    i didnt have fresh rhubarb so i used a bag of frozen.  they were still delicious!


Crust and Topping
1 cup butter or margarine, softened
1 cup packed brown sugar
1 teaspoon vanilla
2 cups Gold Medal® all-purpose flour
1 1/2 cups quick-cooking oats
2/3 cup chopped nuts
1/2 teaspoon baking soda
1/4 teaspoon salt
Strawberry-Rhubarb Filling
2 cups granulated sugar
2/3 cup Gold Medal® all-purpose flour
2 tablespoons milk
4 eggs
4 cups sliced strawberries (2 pints)
4 cups sliced rhubarb (8 stalks)
Whipped cream or ice cream, if desired
  1. 1 Heat oven to 375°F. In medium bowl, mix butter, brown sugar and vanilla with spoon. Stir in 2 cups flour, the oats, nuts, baking soda and salt until crumbly. Reserve 2 cups crumbly mixture. Press remaining crumbly mixture in ungreased 15x10x1-inch pan.
  2. 2 In large bowl, mix granulated sugar, 2/3 cup flour, the milk and eggs with spoon until smooth. Fold in strawberries and rhubarb. Spoon filling onto crust. Sprinkle with reserved crumbly mixture.
  3. 3 Bake 40 to 50 minutes or until topping is golden brown and filling is set. Cool slightly, about 30 minutes. For serving pieces, cut into 5 rows by 4 rows. Serve with whipped cream. Store covered in refrigerator.

strawberry coffee cake

29 Mar

i needed to use up the rest of those strawberries 😀  and was at the mercy of what i had in the pantry – i searched and searched and finally decided on this recipe.  i doubled the recipe to make a 9×13 pan.  its ok – nothing spectacular.


strawberry coffee cake


  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup milk
  • 2 tablespoons butter, melted
  • 1 1/2 cups sliced fresh strawberries
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar  (i used 1/2 white 1/2 brown)
  • 1/4 cup cold butter
  • 1/4 cup chopped pecans (left these out)


  1. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, beat the egg, milk and butter. Stir into dry ingredients just until moistened. Pour into a greased 8-in. square baking dish. Top with strawberries.
  2. For topping, combine flour and sugar in a bowl; cut in butter until crumbly. Stir in pecans if desired; sprinkle over strawberries.
  3. Bake at 375 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cut into squares; serve warm.

strawberry nutella crumb bars

27 Mar

using up some strawberries before they turned (thats a good excuse right?)  this was ok — i think you can leave out the nutella – between the strawberries and chocolate crust it gets lost.  i had a 9×9 pan so they came out a little too thin.


Strawberry Nutella Crumb Bars


For the crust:
1 – 9 ounce box chocolate wafer cookies, or chocolate graham crackers, finely crushed
1/4 cup sugar
1 stick butter, melted

For the filling:
1 cup diced strawberries  (i used 2.5 cups)
2 tablespoons sugar
1 tablespoon cornstarch
1/2 teaspoon vanilla
1/4 cup Nutella (probably used close to one cup)

For the topping:
1/3 cup sugar
1/3 cup flour
3 tablespoons butter, cold
Pinch of salt

Heat the oven to 350 F.  Spray a 8×8″ pan with non-stick spray, line with parchment paper leaving a three inch over hang on each side, and spray that with non-stick spray.

In a large bowl combine the cookie crumbs, sugar and butter  and stir until all the crumbs are coated with the butter.  Pour the mixture into the prepared pan and press it out evenly.  Bake for 10 minutes.

While the crust bakes prepare the filling and the topping.

For the filling combine the strawberries with the sugar and allow to stand for ten minutes.  Drain off half of the liquid, then add the cornstarch and vanilla.  Stir to combine.

For the topping combine the sugar, salt, and flour until evenly mixed.  Rub the butter in with your fingers until the mixture is coarse and crumbly and no large pieces of butter remain.  Refrigerate for ten minutes.

Heat the Nutella in the microwave for ten seconds, or until it thins out slightly.  Pour the Nutella over the prepared crust and carefully spread it to the edges of the crust.  Evenly distribute the strawberries, then the crumb topping.

Bake for 30 to 35 minutes, or until the topping is crisp and the berries are bubbling all over.  Allow to cool completely in the pan before using the parchment to carefully lift the bars out of the pan.  Cut into bars.

strawberry & cream dessert squares

10 Mar

betty crocker strawberry & cream dessert squares

i had some strawberries to use up before they turned.  i came across this recipe on betty crocker and thought i’d try it.  its pretty good i wouldnt say WOW though.  maybe it needs to be refrigerated first 🙂  its almost as if the cookie crust over-powers the strawberries.

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
1 cup white vanilla baking chips (6 oz)
1 package (8 oz) cream cheese, softened
4 cups sliced fresh strawberries
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup water
10 to 12 drops red food color, if desired
  1. Heat oven to 350°F. Spray bottom only of 15x10x1- or 13×9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.
  2. In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.
  3. In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.