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Strawberry Shortcake
Ingredients:
- 1 ½ cups all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and cut into small pieces
- ½ cup milk
- 2 cups fresh strawberries, sliced
- Whipped cream
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Instructions:
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine the flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in the milk until the dough comes together.
- On a lightly floured surface, knead the dough a few times, then roll it out to about ½ inch thickness.
- Cut out circles using a biscuit cutter and place them on a baking sheet.
- Bake for about 12-15 minutes or until golden brown.
- Allow the shortcakes to cool completely, then slice them in half.
- Fill each shortcake with sliced strawberries and top with whipped cream. Place the other half of the shortcake on top.
Strawberry Smoothie
Ingredients:
- 1 cup fresh strawberries, hulled
- 1 ripe banana
- ½ cup Greek yogurt
- 1 cup milk (regular or plant-based)
- 1 tablespoon honey (optional)
- Ice cubes (optional)
Instructions:
- Place all the ingredients in a blender and blend until smooth.
- If desired, add ice cubes to make the smoothie colder and thicker.
- Pour the smoothie into glasses and serve immediately.
Ingredients:
- 4 cups baby spinach
- 1 ½ cups fresh strawberries, sliced
- ½ cup crumbled feta cheese
- ¼ cup sliced almonds
- Balsamic vinaigrette dressing
Instructions:
- In a large salad bowl, combine the baby spinach, sliced strawberries, feta cheese, and sliced almonds.
- Drizzle with balsamic vinaigrette dressing and toss gently to coat all the ingredients.
- Serve the salad immediately.
Strawberry Salsa
Ingredients:
- 2 cups fresh strawberries, diced
- 1 jalapeño pepper, seeded and finely chopped
- 1 small red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
- Tortilla chips, for serving
Instructions:
- In a bowl, combine the diced strawberries, jalapeño pepper, red onion, cilantro, and lime juice.
- Season with salt and pepper to taste and mix well.
- Allow the salsa to sit for about 15 minutes to let the flavors meld together.
- Serve with tortilla chips as a refreshing and fruity salsa dip.
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Ingredients:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, sliced
- Strawberry sauce (optional)
Instructions:
- In a bowl, mix the graham cracker crumbs and melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan to create the crust.
- In a separate bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Spread the cream cheese mixture evenly over the crust in the springform pan.
- Arrange the sliced strawberries on top of the cream cheese layer.
- Refrigerate the cheesecake for at least 4 hours or overnight
