30 Fast, Easy Strawberry Dessert Recipes Sure to Sweeten Your Loved Ones’ Day

There’s nothing quite like fresh, juicy strawberries —they’re just a quintessential taste of summer! And while we love enjoying the sweet gems on their own, we can’t resist adding them into all sorts of desserts recipes. From cheesecakes to ice cream treats, fudgy cupcakes and rich parfaits, strawberries make everything better. That’s why we gathered our best-ever strawberry dessert recipes. 

So whether you’re looking for delicious ways to use up the last of the berries you already have on hand or you found an amazing deal at the farmer’s market that’s too good to pass up, keep scrolling. And since all our recipes are developed by the experts in the Woman’s World test kitchen, you can rest assured that you’re guaranteed great results. The only problem? Which of these strawberry dessert recipes to make first!

Strawberries ‘n’ Cream Cake

Our quick from-scratch cream cheese frosting takes this mix-easy masterpiece over the top.

Ingredients:

• 1 (15.25 oz.) pkg. French vanilla cake mix 
• 3 eggs
• ½ cup oil
• 2 tsp. strawberry extract
• 12 oz. cream cheese, at room temp.
• 1½ cups confectioners’ sugar
• 2 tsp. vanilla extract
• 2 cups heavy cream
• 1 lb. strawberries, trimmed 

Directions:

1. Heat oven to 350°F. Coat 2 (9“) round cake pans with cooking spray. Prepare cake mix according to package directions with eggs, oil and 1 cup water. Stir in strawberry extract. Divide evenly between pans. Bake until toothpick inserted in centers comes out clean, about 20 min. Cool 10 min. Transfer from pans to rack; cool.  
2. On medium speed, beat cream cheese, sugar and vanilla until smooth.  On low, beat in ½ cup cream. Gradually beat in remaining cream until blended. On medium-high, beat until stiff. 
3. Trim cake layers slightly if domed. Reserve 1 whole strawberry; slice remaining strawberries. Place 1 cake layer on serving plate. Spread with 1⅓  cups cream mixture. Top with remaining cake layer. Spread top and side with remaining cream mixture. Chill until set, 1 hr. Press some of sliced strawberries into side of cake along bottom. Arrange remaining sliced strawberries in flower pattern on cake top; place whole berry in center.

Lemon Strawberry Cupcakes 

These easy boxed-cake mix bites are bound to bring smiles thanks to a strawberry-infused frosting. 

Ingredients:

• 1 (15.25 oz.) pkg. yellow cake mix 
• 3 eggs
• ½ cup oil 
• 1 Tbs. grated lemon zest
• 1 lb. strawberries, hulled 
• 1¾ cups butter, at room temp.
• 2 Tbs. + 4 cups confectioners’ sugar
• 2 tsp. strawberry extract
• Yellow and white paper straws, cut into 2½” pieces
• Lemon slices, halved 

Directions:

1. Heat oven to 350°F. Line 24 muffin cups with cupcake liners. Prepare cake mix according to package directions with eggs, oil and 1 cup water. Stir in zest. Divide among muffin cups. Bake until toothpick inserted in centers comes out clean, 15-18 min. Cool.
2. In food processor, process 1¾ cups strawberries and 2 Tbs. sugar until smooth. Using spoon, stir and push through strainer.
3. On medium speed, beat butter until fluffy. On low, gradually beat in remaining sugar until smooth. Beat in strawberry puree and extract until blended. On medium-high, beat until fluffy, 2 min. Slice remaining strawberries. Transfer frosting to pastry bag fitted with star tip. Pipe on cupcakes. Top with sliced strawberries, straws and lemon.

Frozen Strawberry Mousse Cake

Smiles are guaranteed when you serve our fresh berries ‘n’ cream delight covered with sweet cream cheese topping.

Ingredients:

• 7 cups strawberries, from 2 (16 oz.) conts., trimmed
• ¾ cup + 2 Tbs.  sugar
• 28 mini brownies, such as Entenmann’s Little Bites, from 2 (9.75 oz.) pkgs.
• 18 drops red liquid food coloring
• 2 cups heavy cream
• 4 oz. cream cheese, at room temp.
• 2 Tbs. milk
• ½ tsp. vanilla extract
• 2-3 meringue cookies, crumbled
• Fresh mint sprigs (optional)

Directions:

1. Quarter 5 cups berries; in bowl, toss with ½ cup sugar; let stand 20 min. Line bottom of 9”x3” springform pan with foil; coat with cooking spray. In bottom of pan, press brownies together to cover. 
2. In food processor, pulse berry mixture until smooth; transfer to large bowl. Stir in food coloring. In separate bowl, on medium-high speed, beat cream and ¼ cup sugar until stiff peaks form. Gently fold into berry mixture until smooth. Evenly spread in pan. Cover; freeze until firm, 6 hrs. or overnight.
3. On medium, beat cream cheese with remaining 2 Tbs. sugar until smooth. Beat in milk and vanilla until blended. Run knife around edge of cake; remove side of pan. Transfer to serving plate. Spread cream cheese mixture over cake top. Halve or slice remaining 2 cups berries. Garnish cake with berries, meringue pieces and mint.

Strawberry Margarita Mini Cheesecakes

These make-and-take cocktail-inspired treats turn any gathering into a party.

Ingredients:

• 1½ cups graham cracker crumbs
• 3 Tbs. sugar
• 6 Tbs butter, melted
• 2 (8 oz.) pkgs. cream cheese, at room temp. 
• ½ cup frozen concentrated limemade
• ½ cup chopped fresh strawberries
• 4 Tbs. strawberry preserves
• 3 Tbs. honey 
• ¾ cup heavy cream
• Strawberry slices, lime slices and fresh mint (optional) 

Directions:

1. Line 12 muffin cups with foil-lined cupcake liners; coat with cooking spray. In medium bowl, combine graham cracker crumbs and 2 Tbs. sugar; stir in butter until crumbs are evenly moistened. Divide mixture evenly among bottoms of muffin cups (about generous 2 Tbs. each). Press down on crumbs with flat-bottom glass to compress.
2. In food processor, combine cream cheese, limeade concentrate, strawberries, preserves and honey. Cover; process until smooth. Divide mixture evenly among cupcake liners. Cover and freeze until solid, at least 8 hrs. or overnight. 
3. On medium-high speed, beat heavy cream and remaining 1 Tbs. sugar until stiff peaks form, about 2 min. If desired, transfer to pastry bag fitted with medium star tip. Peel papers from cheesecakes while solidly frozen. Pipe or dollop whipped cream on top. If desired, garnish with sliced strawberries, lime slices and mint.

Strawberry Cheesecake

Our dreamy dessert is so silky and luscious, no one would guess it’s dairy-free! 

Ingredients:

• 1 (16 oz.) pkg. sugar-free devil’s food cake mix
• 3 eggs
• ½ cup oil
• 1 (12 oz.) pkg. soft tofu, drained 
• ⅓  cup honey 
• ½ cup dairy-free sour cream, such as Tofutti
• 1 (¼ oz.) env. unflavored gelatin
• 1½ cups thawed dairy-free coconut whipped topping, such as Cocowhip
• 6 cups strawberries, trimmed
• ½ cup sugar-free strawberry preserves, melted, strained 

Directions:

1. Heat oven to 325°F. Coat 2 (9”) round cake pans with baking spray with flour. Prepare cake mix according to package directions with eggs, oil and 1¼ cups water; divide between 2 pans. Bake until toothpick inserted into centers comes out clean, 25 min. Cool. 
2. In food processor, process tofu and honey until smooth; pulse in sour cream until blended. Transfer to bowl. In 1-qt. microwave-safe bowl, stir 2 Tbs. water into gelatin; let stand until water is absorbed, 5 min. Microwave until melted, 10 sec. Stir in 1 cup tofu mixture (if lumps form, microwave in 15-sec. intervals until smooth). Stir gelatin back into remaining tofu mixture; fold in whipped topping. Chill until thickened, 30 min. 
3. Trim 1 cake layer if domed (save remaining cake layer for another use); place in 8”x3” springform pan. Stir tofu mixture; spoon over cake layer. Cover; chill until firm, 5 hrs. Run knife around cake edge; remove side of pan. Transfer cake to serving plate. Top with strawberries and preserves. 

Strawberries Star Cupcakes

Easy layers of from-scratch frosting and berry slices guarantee these treats are the star of any show. 

Ingredients:

• 1 (15.25 oz.) pkg. butter golden cake mix
• 3 eggs
• 7 Tbs. butter, at room temp.
• 2 Tbs. lemon juice
• 2 tsp. grated lemon zest
• 12 oz. cream cheese, at room temp.
• 1 ½ cups confectioners’ sugar
• 1 tsp. vanilla extract
• 2½ cups heavy cream
• 2 (16 oz.) pkg. strawberries, trimmed, sliced
• 24 blueberries

Directions:

1. Heat oven to 350°F. Line 24 muffin cups with cupcake liners. On low speed, beat cake mix, eggs, ¾ cup water, butter and lemon juice, 30 sec.; on medium, beat 2 min. Stir in lemon zest. Divide among liners. Bake until toothpick inserted in centers comes out clean, 18-20 min. Cool 10 min; transfer from pans to rack. Cool.
2. Meanwhile, on medium speed, beat cream cheese, sugar and vanilla until smooth, about 3 min. On low, gradually beat in heavy cream until blended, about 2 min. On medium, beat until stiff peaks form, about 2 min.
3. Transfer mixture to pastry bag fitted with star tip. Pipe one layer of frosting on cupcakes. Add sliced strawberries in star pattern. Repeat frosting and sliced strawberry layers once, making smaller with each layer. Pipe center with frosting; garnish each cupcake with one blueberry.

Strawberries Surprise-Inside Cake

You’ll get even more oohs and aahs when you slice into the treat and reveal a fun strawberry-studded filling.

Ingredients:

• 1 (15.25 oz.) pkg. white cake mix
• 3 egg whites
• ⅓cup oil
• 1 tsp. almond extract
• 2¼ cups butter, at room temp.
• 4½ cups confectioners’ sugar
• 2 tsp. vanilla extract
• ¼ cup seedless strawberry jam, stirred
• 6 cups strawberries, trimmed, from 2 (16 oz.) cont.
• ½ cup freeze-dried sliced strawberries, chopped
• ¼ cup finely chopped sliced almonds, toasted

Directions:

1. Heat oven to 350°F. Coat 2 (9”) round cake pans with baking spray with flour. Prepare cake mix according to package directions with egg whites, oil and 1 cup water. Stir in almond extract. Evenly divide batter between pans. Bake until toothpick inserted in centers comes out clean, 20-22 min. Cool in pans 20 min. Transfer from pans to rack; cool.
2. On medium speed, beat butter until fluffy, 2 min. On low, gradually beat in confectioners’ sugar then vanilla extract. On medium-high, beat until fluffy, 2-3 min. Transfer ½ cup frosting to pastry bag fitted with plain tip. Place 1 cake layer in 8” springform pan. Pipe frosting along edge. Spread center with jam. Reserve 1 cup berries. Place remaining berries flat sides down on jam. Spread 2 cups frosting over. Place remaining cake layer on top. Cover; chill 1 hr. 
3. Remove side of pan; place cake on serving plate. Spread top and side with remaining frosting. Reserve 1 tsp. dried strawberries. Combine almonds and remaining dried strawberries; press along cake bottom. Slice reserved berries. Arrange on cake. Sprinkle remaining dried strawberries on top.

Neapolitan Mousse Cakes

Everyone will flip over this twist on the classic treat, complete with fudgy brownies and fresh berries. 

Ingredients:

• 1 (18.3 oz.) pkg. dark fudge brownie mix
• 1 egg
• ½ cup oil
• 4½ cups strawberries
• 2 Tbs. sugar
• 2 (.25 oz.) envs. unflavored gelatin
• ½ cup unsweetened coconut milk
• ½ tsp. coconut extract
• 3 cups thawed frozen whipped topping
• Red liquid food coloring (optional)
• ⅓ cup chocolate sauce, from 16-oz. btl.

Directions:

1. Heat oven to 350ºF. Line rimmed baking sheet with parchment paper. Line 9” square baking pan with enough foil to overhang sides by 2”; coat with cooking spray. Prepare brownie mix according to package directions with eggs, oil and ⅓ cup water. Transfer to pan. Bake until toothpick inserted in center comes out with moist crumbs clinging, 25-30 min. Let cool on rack. Using foil, lift brownie from pan; remove foil.
2. Coat 6 (3”x2”) ring molds with cooking spray. Using rings, cut out 6 rounds from brownie, leaving them in rings. Transfer to baking sheet.
3. Reserve 1 cup berries. Trim remaining berries; quarter. In food processor, process quartered berries with sugar until smooth. Using spoon, stir and push through strainer. 
4. In small microwave-safe bowl, stir 2 Tbs. water into 1 env. gelatin; let stand until water is absorbed, about 5 min. Microwave 10-15 sec. until melted; stir in coconut milk and extract. Fold in 1½ cups whipped topping. Spread in molds. Chill until set, 30 min.
5. In small microwave-safe bowl, stir 2 Tbs. water into remaining env. gelatin; let stand until water is absorbed, about 5 min. Microwave 10-15 sec. until melted; stir in berry puree. Fold in remaining 1½ cups whipped topping. If desired, tint with food coloring. Spread in molds. Chill until firm, 2 hrs. Trim and quarter remaining berries. Remove molds. Top with chocolate sauce and berries. 

Berry Ice Cream Cake 

This easier-than-pie cool delight starts with a honey-granola bar crust and finishes with juicy fresh berries — for even more strawberry goodness, swap in flavored ice cream.

Ingredients:

• 8 (.84 oz.) chewy chocolate chip granola bars, crumbled
• 2 Tbs. honey
• 1 (48 oz.) cont. vanilla ice cream, softened
• 1 tsp. coconut extract
• 1 cup heavy cream
• 2 Tbs. sugar
• 2 cups mixed berries

Directions:

1. Line 8” square baking pan with enough foil to overhang sides by 2”; coat bottom with cooking spray. In bowl, stir together bars and honey until mixture holds together. Press into bottom of pan; chill until set, 20 min. 
2. In bowl, mix ice cream and extract. Spread over crust. Cover; freeze until firm, 4 hrs. When ready to serve, on medium-high speed, beat cream and sugar until soft peaks form. Using foil, lift ice cream cake from pan. Spread top with whipped cream. Gently spread berries over whipped cream. Serve immediately.

Berry Brownie Bites

These too-cute chocolaty treats are guaranteed to have everyone begging for seconds.

Ingredients:

• 8 Tbs. butter
• 1½ cups semisweet chocolate chips
• 3 eggs 
• ¾ cup granulated sugar
• 1 cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• 2 tsp. vanilla extract
• 1 (8 oz.) pkg. cream cheese, at room temp.
• ½ cup confectioners’ sugar
• 1 (16 oz.) cont. strawberries, quartered
• 1 (6 oz.) cont. blueberries

Directions:

1. Heat oven to 350°F. Coat 24 mini-muffin cups with cooking spray. In microwave-safe bowl, microwave butter and chocolate chips in 30 sec. intervals, stirring, until melted.
2. Whisk in eggs, granulated sugar, flour, cocoa and 1 tsp. vanilla. Spoon batter into muffin cups; using back of spoon, press indent in center of each brownie. Bake until toothpick inserted into centers comes out with moist crumbs clinging, about 20 min. Cool 10 min; remove to racks and let cool completely.
3. On medium speed, beat cream cheese, confectioners’ sugar and remaining vanilla. If desired, spoon frosting into pastry bag fitted with star tip. Pipe or spoon frosting on top of brownie bites. Garnish with strawberries and blueberries. 

Neapolitan Cake 

Greek yogurt blended with cream cheese is the secret to the tangy filling in this twist on an ice cream shop favorite.

Ingredients:

• 2 (11.5 oz.) pkgs. chocolate loaf cake 
• 2 (¼ oz.) envs. unflavored gelatin
• ½ cup milk
• 2 (8 oz.) pkgs. cream cheese, at room temp.
• 2 cups plain whole milk Greek yogurt, at room temp.
• 1½ cups + 6 Tbs. sugar
• 1 Tbs. + 2 tsp. vanilla extract
• 1 (16 oz.) cont. strawberries, sliced, + additional halved 
• 1 cup heavy cream

Directions:

1. Line bottom of 8” springform pan with parchment round. Cut each cake into 4 pieces. Working with 4 pieces at a time, in food processor, pulse cake until crumbly. Evenly press all crumbs into bottom of pan.
2. In small microwave-safe bowl, stir gelatin into milk; let stand 5 min. In clean food processor, combine cream cheese, yogurt, 1¼ cups sugar and 1 Tbs. vanilla; process until smooth. Microwave gelatin mixture 10-15 sec. until melted. Add to food processor; pulse until blended. Pour mixture over cake layer. Cover; chill until set, at least 4 hrs. 
3. Toss sliced strawberries with ¼ cup sugar. Let stand 15 min. In blender, puree strawberries until smooth; strain through fine mesh strainer. On medium-high speed, beat cream with remaining 6 Tbs. sugar and 2 tsp. vanilla until stiff peaks form. Fold in ⅔ cup strawberry puree until blended. Cover and chill whipped cream and remaining puree separately, about 1 hr. 
4. Remove side of springform pan; transfer cheesecake to serving plate. Spread whipped cream over top. Drizzle with some of puree. Top with halved strawberries and serve with remaining puree.

Strawberry Biscuit Bake

Perfect for breakfast or dessert, our biscuit ‘n berries casserole topped with softly whipped cream or thick Greek yogurt is a cinch to make with convenient baking mix.

Ingredients:

• 5 cups strawberries, from 2 (16 oz.) pkgs., sliced
• ⅓ cup seedless strawberry jam
• 3 cups Bisquick baking mix
• ¼ cup + 2 Tbs. sugar
• 1¼ cups milk
• 1 egg, beaten
• 1 cup heavy cream or vanilla Greek yogurt

Directions:

1. Heat oven to 375°F. Coat 1½ qt. baking dish with cooking spray. In bowl, toss strawberries with jam. Transfer 1½ cups strawberry mixture to separate bowl; reserve. In separate bowl, combine baking mix, ¼ cup sugar and milk. 
2. Spread half of batter in baking dish. Top with remaining strawberry mixture, then remaining batter. Brush top with egg. Bake 30 min. until golden brown and toothpick inserted into center comes out clean. Cool.
3. On medium-high speed, beat cream and remaining 2 Tbs. sugar until soft peaks form. Serve biscuit bake with whipped cream or yogurt and reserved strawberry mixture.  

Strawberry Lime Cupcakes

These treats burst with fiesta-worthy fruit flavor.

Ingredients:

• 1 (15.25 oz.) pkg. white cake mix
• 3 egg whites
• 2 cups strawberries, trimmed, pureed
• ⅓ cup oil 
• 1 Tbs. + 2 tsp. grated lime zest
• Red liquid food coloring
• ½ cup butter, at room temp.
• 2 (7.5 oz.) pkgs. strawberry cream cheese
• 1½ cups confectioners’ sugar
• Decorating sugar, strawberry and lime slices (optional) 

Directions:

1. Heat oven to 350°F. Line 24 muffin cups with cupcake liners.
2. On low speed, beat cake mix, egg whites, puree, oil and 1 Tbs. zest 30 sec.; on medium, beat 2 min. If desired, tint with food coloring.
3. Divide among liners. Bake until pick inserted in centers comes out clean, 16-18 min. Cool. On medium, beat butter until smooth.
4. On low, beat in cream cheese, confectioners’ sugar and remaining zest until fluffy. Tint with food coloring. Pipe or spread over cupcakes. Garnish as desired. 

Bountiful Berry Fudge Cake 

This summery delight is a breeze to whip up thanks to cake mix, chocolate chips and a trio of juicy berries. 

Ingredients:

• 1 cup mini semisweet chocolate chips 
• 1 (15.25 oz.) pkg. dark chocolate fudge cake mix 
• 3 eggs
• ⅓ cup oil 
• ⅓ cup + ¾ cup heavy cream
• ⅓ cup confectioners’ sugar 
• ½ tsp. vanilla extract
• 2½ cups mixed berries, such as strawberries, raspberries and blackberries 

Directions:

1. Heat oven to 350°F. Coat 2 (8”) round cake pans with baking spray with flour. In bowl, combine ½ cup mini chocolate chips and 1 Tbs. dry cake mix; reserve. On low speed, beat remaining cake mix, eggs, oil and 1 cup water until just combined, 30 sec. On medium, beat 2 min.; stir in reserved chocolate chips mixture. Divide batter evenly between pans. Bake until toothpick inserted in center comes out clean, 25 min. Cool 10 min. Transfer from pans to rack; cool completely.
2. In microwave-safe bowl, microwave remaining ½ cup mini chocolate chips and ⅓ cup heavy cream in 15-sec. intervals, stirring, until smooth. Cool until slightly thickened. On medium-high speed, beat remaining ¾ cup heavy cream, confectioners’ sugar and vanilla until stiff, about 3-4 min. 
3. Place one cake layer on serving plate. Spread with whipped cream; top with half of berries. Top with remaining cake layer. Spread chocolate mixture over cake allowing some to drip down sides. Top with remaining berries.

Mini Berry Cheesecake Trifles

Mini star garnishes made from store-bought puff pastry gives these parfaits a fancy finish without the fuss.

Ingredients:

• 1 sheet frozen puff pastry, like Pepperidge Farm
• 4 Tbs. butter, melted
• 1 cup graham cracker crumbs
• 1 (3.5 oz.) pkg. instant vanilla pudding mix
• 1 (8 oz.) pkg. cream cheese
• 8 oz. whipped topping
• 2 cups chopped strawberries
• 1 pint blueberries

Directions:

1. Heat oven to 400°F. Roll out puff pastry. Using a small star-shaped cookie cutter, cut stars; transfer to parchment paper-lined baking sheet. Bake 9 to 11 min. Cool completely. 
2. In a bowl, combine butter and graham cracker crumbs. Divide mixture evenly among six glasses.
3. Prepare pudding according to package instructions. In processor, puree cream cheese with prepared pudding. Fold in whipped topping. 
4. Spoon ⅓ of pudding mixture over crumbs in the 6 glasses. Arrange a layer of strawberries over top. Continue layering with pudding mixture and blueberries. Top with remaining pudding mixture. Garnish with pastry stars and additional berries. 

Very Strawberry Cheesecake

Convenient prepared cookie dough creates the crisp crust for this creamy dreamy delight. 

Ingredients:

• ¾ of 1 (16.5 oz.) pkg. refrigerated sugar cookie dough
• 8 Tbs. all-purpose flour
• 3 (8 oz.) pkgs. cream cheese, at room temp.
• 1 cup sugar
• 3 eggs
• 1 tsp. vanilla extract
• ½ cup sour cream
• 1 (16 oz.) pkg. strawberries, trimmed, halved or quartered if large
• ¼ cup seedless strawberry jam, melted

Directions:

1. Heat oven to 350°F. Coat 9”x3” springform pan with cooking spray. Line bottom with parchment paper; coat with cooking spray. In medium bowl, mix dough with 6 Tbs. flour. Press into bottom and halfway up side of pan. Coat 18” sheet of foil with cooking spray. Press, coated side down, onto dough; fill with dried beans or pie weights. Bake until edges are lightly browned, 15-20 min. Remove foil and beans. Bake until bottom is browned, about 10 min. Let cool. Lower oven temperature to 300°F.
2. On medium speed, beat cream cheese and sugar until smooth, 1-2 min. On low, beat in eggs and vanilla, then sour cream and remaining 2 Tbs. flour until combined; on medium, beat 1 min. Pour into crust. Bake until center jiggles slightly when gently shaken, about 1 hr. Turn oven off. Leave in oven with door closed 1 hr. Run knife around cake edge to loosen. Cool. Chill 8 hrs., or overnight. 
3. In medium bowl, stir together strawberries and jam. Remove side of pan. Transfer cake to serving plate. Top with strawberry mixture.

Chocolate-Strawberry Parfaits 

A snap to assemble, these layered delights get a sophisticated flavor from coconut-infused whipped cream. 

Ingredients:

• 2 cups strawberries, divided
• 1 Tbs. sugar
• 1 cup whipping cream
• 1 tsp. vanilla extract 
• 2 Tbs. plus 1 tsp. coconut flakes, divided 
• 1 cup dark chocolate chunks, divided 

Directions:

1. Dice 1 cup strawberries. In bowl, toss with sugar; set aside. 
2. In large bowl with handheld mixer on medium speed, beat whipping cream and vanilla 2 min. or until light and fluffy. Fold in 2 Tbs. coconut flakes.
3. Divide ¾ cup chocolate chunks evenly among 6 dessert glasses. Spoon chopped strawberries and accumulated juices over chocolate. Top each with coconut cream. Sprinkle with remaining chocolate. Halve remaining strawberries; garnish each with strawberry half and additional coconut flakes.

Strawberry Rhubarb Pie

Juicy berries pair perfectly with tart rhubarb in our irresistible pie crowned with a golden-brown lattice crust.

Ingredients:

• 1 orange
• 2 (16 oz.) pkgs. fresh strawberries, cut into ½”-thick slices
• 1 (16 oz.) pkg. frozen cut rhubarb, thawed, drained
• 1 cup + ½ tsp. sugar
• ¼ cup quick-cooking tapioca
• 1 (11 oz.) pkg. pie crust mix
• 1 egg, beaten

Directions:

1. Position rack in lower third of oven; place jellyroll pan on rack. Heat oven to 375°F. Grate 1 tsp. zest and squeeze ¼ cup juice from orange. Toss berries and rhubarb with 1 cup sugar, tapioca, juice and zest; let stand, stirring occasionally, until sugar is dissolved, 15 min. 
2. Prepare pie dough according to package directions for 2-crust pie. Shape ⅔ dough into disk; shape remaining dough into disk. On lightly floured surface, roll out large dough disk into 13” round; fit into 9” deep-dish pie pan. Spoon strawberry mixture into pie shell. On lightly floured surface, roll remaining dough into 9” circle. Using fluted cutter, cut into ¾”-wide strips. Arrange strips in lattice pattern over filling; pressing strips into bottom crust. Trim edges. Brush lattice with egg; sprinkle with ½ tsp. sugar. Transfer to pan in oven; bake until filling bubbles in center, 1 hr., 30 min. Cool on rack. Garnish as desired.

Mixed Fruit Pavlova 

Vibrant fresh fruit and whipped topping pair perfectly with crispy-outside chewy-inside layers of toasted meringue. 

Ingredients:

• 6 eggs, separated, yolks reserved
• ¼ tsp. cream of tartar 
• 1½ cups sugar 
• 3 (1.3 oz.) env. whipped topping mix, such as Dream Whip 
• 3 cups (2%) reduced-fat milk
• 1 (16 oz.) cont. strawberries, trimmed, quartered
• 2 cups raspberries 
• 1 cup mango chunks 
• 2 Tbs. honey

Directions:

1. Heat oven to 200°F. Arrange empty baking sheet on top rack of oven to protect pavlova’s color. Arrange second rack in center of oven. Grease separate baking sheet. On sheet of parchment paper, draw 2 (7”) circles ½” apart. Flip paper; place on greased baking sheet.
2. On high speed, beat egg whites and cream of tartar until frothy, 1 min. On medium, gradually beat in sugar until stiff peaks form, 3-4 min. Divide meringue between circles, spreading and indenting slightly in centers. Bake 1 hr., 30 min. Turn off oven; let sit in closed oven 1 hr. Remove from oven; cool 30 min. 
3. Prepare topping mix according to package directions with milk. Place one meringue disk on serving plate; top with ½ of whipped topping and ½ of fruit. If desired, sprinkle with 1 Tbs. chopped pistachios. Repeat layering once. Drizzle with honey. 

Berry Brownie Cupcakes 

Strawberries ‘n’ cream meets brownies in these fantastically fudgy treats that are sure to satisfy any sweet craving.

Ingredients:

• ½ cup all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1½ tsp. baking powder
• ¼ tsp. salt
• ¾ cup butter, cut into 1” pieces
• 2 oz. unsweetened chocolate, chopped
• 1 cup packed light brown sugar
• 3 eggs
• 2 tsp. vanilla extract
• 1¾ cups heavy cream
• ¼ cup granulated sugar
• 12 strawberries, trimmed
• Mint sprigs, optional

Directions:

1. Heat oven to 350°F. Line 9 muffin cups with cupcake liners. Combine flour, cocoa powder, baking powder and salt; reserve.
2. In pot, combine butter and chocolate; over low heat, cook, stirring, until melted. Remove from heat. Stir in brown sugar, eggs and 1 tsp. vanilla until smooth. Stir in flour mixture until just blended. Evenly divide among muffin cups. Bake 28-30 min. until toothpick inserted into center comes out clean. Cool on rack.
3. On medium-high speed, beat cream, granulated sugar and remaining 1 tsp. vanilla until stiff peaks form. Crosswise cut 7 strawberries into thin slices. Halve remaining strawberries. Horizontally cut tops from cupcakes; reserve tops. Spread ¼ cup whipped cream over each cupcake; top with sliced strawberries and reserved tops. Garnish with remaining whipped cream, strawberry halves and mint.

Strawberry Red Velvet Cake

Our easy strawberry decorating technique makes it a snap to transform cake mix into a bakeshop beauty.

Ingredients:

• 1 (15.25 oz.) pkg. red velvet cake mix
• 3 eggs
• 1 cup buttermilk
• ½ cup + ½ tsp. oil
• 6 strawberries, hulled, halved lengthwise
• ⅓ cup white chocolate chips, melted
• 6 oz. cream cheese, at room temp.
• ¾ cup confectioners’ sugar
• 1 tsp. vanilla extract
• 1½ cups heavy cream

Directions:

1. Heat oven to 325°F. Grease 3 (8”) round cake pans. On low speed, beat cake mix, eggs, buttermilk and ½ cup oil 30 sec.; on medium, beat 2 min. Divide among cake pans. Bake until pick inserted in centers comes out clean, 15 min. Cool 10 min. Transfer from pans to rack; cool. 
2. Line baking sheet with wax paper; place strawberries cut side down on top. In bowl, mix chocolate and remining oil. Transfer to small food storage bag; snip end. Drizzle over berries. Chill 10 min. 
3. On medium, beat cream cheese, confectioners’ sugar and vanilla until smooth. On low, beat in ½ cup heavy cream. Gradually beat in remaining cream. On medium-high, beat until stiff. Trim cake tops if domed. Place 1 cake on serving plate; spread with ⅓ of frosting. Repeat layering twice. Garnish with berries.

Strawberry Double-Chocolate Cupcakes

These shortcut treats are guaranteed to delight in every bite.

Ingredients:

• 1 (15.25 oz.) pkg. devil’s food cake mix
• 3 eggs
• ⅓ cup oil
• ½ cup mini chocolate chips
• 1 lb. butter, at room temp.
• 4 cups confectioners’ sugar
• 3 Tbs. strawberry extract
• Red liquid food coloring
• 24 strawberries

Directions:

1. Heat oven to 350°F. Line 24 muffin cups with liners. Prepare cake mix according to box directions with with eggs, oil and 1 cup water. Stir in chips. Divide among cupcake liners. Bake until pick inserted in centers comes out clean, 18-20 min. Cool on rack.
2. On medium, beat butter, 2 min. On low, beat in confectioners’ sugar, then extract. On medium-high, beat until fluffy, 2-3 min. Tint with food coloring; transfer to pastry bag fitted with star tip. Pipe on cupcakes. Top with berries.

Strawberry-Cherry Cobbler

Easy from-scratch cinnamon-sugar biscuits make a tender, fragrant topping for an old-fashioned favorite that’s even better served with vanilla ice cream.  

Ingredients:

• 2 lbs. fresh cherries, pitted
• 2 cups sliced strawberries
• ¾ cup + ⅓ cup sugar
• 1 Tbs. vanilla extract
• 2½ cups all-purpose flour
• 1 Tbs. baking powder
• ¾ tsp. ground cinnamon
• ¾ tsp. salt
• ½ cup cold butter
• 1 cup milk
• ¼ cup toasted chopped hazelnuts

Directions:

1. Heat oven to 400°F. Line rimmed baking sheet with foil. Coat 2-qt. baking dish with cooking spray; place on baking sheet. In large bowl, combine cherries, strawberries, ¾ cup sugar and vanilla extract; transfer to baking dish. Bake 15 min. 
2. Meanwhile, in separate bowl, combine flour, ⅓ cup sugar, baking powder, cinnamon, and salt. Cut butter into small pieces. Using 2 forks or pastry cutter, cut butter into flour mixture until mixture resembles coarse meal. Stir in milk until dough forms. Using 2 spoons, drop heaping tablespoonfuls of dough onto fruit mixture. Bake until dough is baked through and golden, 45-50 min. Cool on rack. Sprinkle with hazelnuts before serving.

Strawberry-Orange Cheesecake Pie 

Lemon curd, cream cheese and a cookie crumb crust unite for a make-ahead wonder that preps in a flash. 

Ingredients:

• 24 golden sandwich cookies, such as Golden Oreos, from 14.3-oz. pkg. 
• 4 oz. white chocolate 
• 3 (8 oz.) pkgs. cream cheese, at room temp 
• 1 (10 oz.) jar lemon curd
• 1½ cups strawberries
• 1 orange 
• ¼ cup blueberries 
• Fresh mint sprig (optional)

Directions:

1. Coat 9” pie pan with cooking spray. In food processor, pulse cookies until fine crumbs form. Chop chocolate. In microwave-safe bowl, microwave chocolate in 20-sec. intervals, stirring, until melted and smooth. While pulsing, add chocolate to cookie crumbs in food processor; pulse until blended. Press mixture over bottom and up side of pie pan. Chill. 
2. In clean food processor, process cream cheese and lemon curd until smooth; spread in crust. Chill until set, about 4 hrs. 
3. Just before serving, trim strawberries and thinly slice. Peel orange and cut into segments. Arrange strawberry slices over pie filling, then top with orange segments and blueberries. If desired, garnish with mint.

Extra-Velvety Strawberry Dream Cake

Applesauce makes this cake super-moist, while strawberry gelatin and berry puree give it fruity freshness.

Ingredients:

• 1 (16 oz.) pkg. frozen strawberries, thawed
• 1 (15.25 oz.) pkg. white cake mix
• 1 (3 oz.) pkg. strawberry-flavored gelatin
• 4 eggs
• ½ cup unsweetened applesauce
• 1 (8 oz.) pkg. ⅓ less fat cream cheese, at room temp.
• 2 cups thawed frozen whipped topping (from 8 oz. cont.)
• ½ tsp. strawberry extract
• ¾ cup confectioners’ sugar
• 1 lb. small fresh strawberries
• ¼ cup fresh blueberries

Directions:

1. Heat oven to 350ºF. Coat 2 (9”) round cake pans with cooking spray. Puree thawed strawberries. On low speed, beat cake mix, gelatin, strawberry puree, eggs, applesauce and ¼ cup water, 30 sec.; on medium-high, beat 2 min. Divide batter evenly between pans. Bake until toothpick inserted in centers comes out clean, about 20 min. Cool 10 min. Transfer from pans to rack; cool completely.  
2. On medium, beat cream cheese until smooth. Beat in whipped topping and extract. Beat in confectioners’ sugar until smooth. Place one cake layer on platter. Spread top with ¾ cup frosting. Place second cake layer on top. Frost side and top of cake. Garnish as desired with strawberries and blueberries.

Strawberry Shortcakes

Nothing beats tender homemade biscuits sandwiched together with juicy fruit and fluffy whipped topping, and our easy pack ‘n go delights won’t disappoint.

Ingredients:

• 4 cups strawberries, thinly sliced + 8 whole strawberries
• ¼ cup + 2 Tbs. sugar
• 2 cups all-purpose flour
• 2 Tbs. baking powder
• ½ tsp. salt
• ¼ tsp. baking soda
• ½ cup cold butter, cut into small pieces
• 1 cup buttermilk
• 4 cups thawed frozen whipped topping

Directions:

1. Heat oven to 425°F. Line baking sheets with parchment paper. In bowl, toss sliced strawberries with ¼ cup sugar. Cover; reserve.
2. In bowl, mix flour, baking powder, salt and baking soda with remaining 2 Tbs. sugar. Using pastry blender or two knives, cut butter into flour mixture until coarse crumbs form. With fork, stir in buttermilk until dough just comes together. On lightly floured surface, roll out dough to 1” thickness. Using 2½” round cutter, cut out 8 biscuits. Place 2”-3” apart on baking sheet. Bake 20-24 min. until golden. Cool. 
3. When ready to serve, split biscuits. Dividing evenly, pipe or spoon 3 cups topping over biscuit bottoms; top with sliced strawberries, then biscuit top. Garnish with remaining 1 cup topping and whole berries.

Very Berry Chocolate Torte

Convenient cake mix and our quick-from-scratch creamy filling make it a snap to layer up this fresh and fruity treat.

Ingredients:

• 1 (15.25 oz.) pkg. devil’s food cake mix
• 3 eggs
• ⅓ cup oil
• 1 Tbs. instant espresso powder 
• 1 (8 oz.) pkg. cream cheese, at room temp. 
• 1 (4 oz.) pkg. white chocolate, chopped
• 1 (8 oz.) cont. frozen whipped topping, thawed
• 1 cup chocolate fudge topping 
• 6 cups assorted fresh berries, such as raspberries, blueberries and sliced strawberries

Directions:

1. Heat oven to 350°F. Coat 3 (9”) round cake pans with cooking spray. On low speed, beat cake mix, 1 cup water, eggs, oil and espresso powder until blended, 30 sec.; on medium, beat 2 min. Evenly divide batter among pans. Bake until toothpick inserted into centers comes out clean, 18-20 min. Cool 10 min. Transfer from pans to racks. Cool. 
2. On medium speed, beat cream cheese until smooth; reserve. In large microwave-safe bowl, microwave chocolate in 15-sec. intervals, stirring, until melted. Fold 1 cup whipped topping into chocolate until blended. Gradually fold in remaining topping. Add to cream cheese mixture; on low, beat until smooth.
3. If necessary, in microwave-safe bowl, microwave fudge topping in 15-sec. intervals until melted enough to spread, but not warm. Place 1 cake layer on serving plate; spread top with ⅓ of sundae topping. Top with 2 cups berries and ⅓ of cream cheese mixture. Repeat layering once. Top with remaining cake layer; spread with remaining fudge topping. If desired, transfer remaining cream cheese mixture to pastry bag fitted with star tip; pipe or spoon over cake top. Garnish with remaining berries.

Chocolate-Dipped Strawberry Cupcakes

From-scratch white chocolate buttercream makes these tender mix-easy bites extra-irresistible.

Ingredients:

• 1 (15.25 oz.) pkg. dark chocolate fudge cake mix
• 3 eggs
• ⅓ cup oil
• ½ cups mini chocolate chips
• 1⅓ cups butter, at room temp. 
• 1 ⅓ cups white chocolate chips, melted, cooled
• 2 ⅔ cups confectioners’ sugar
• ¼ cup milk
• 1 Tbs. strawberry extract
• Pink concentrated food coloring
• Chocolate-covered strawberries (optional)

Directions:

1. Heat oven to 350°F. Line 24 muffin cups with cupcake liners. On low speed, beat cake mix, eggs, oil and 1 cup water, 30 sec; on medium, beat 2 min. Stir in mini chocolate chips. Evenly divide among liners. Bake until toothpick inserted in centers comes out clean, 18-20 min. Cool completely in pans on rack. 
2. On medium-high, beat butter until smooth. On medium, gradually beat in white chocolate. On low, gradually beat in confectioners’ sugar, then milk until fluffy, 2-3 min. Beat in extract; tint with food coloring. Transfer to pastry bag fitted with medium star tip. Pipe over cupcakes. If desired, top each with chocolate-covered strawberry.

Berry-Topped Red and White Layer Cake

From scratch buttercream frosting and fresh berries elevate cake mix to a bakeshop beautiful showstopper.

Ingredients:

• 1 (15.25 oz.) pkg. white cake mix
• 3 egg whites
• ⅓ cup oil
• 1 Tbs. strawberry extract
• 1 Tbs. liquid red food coloring
• 2 cups butter, at room temp.
• 4 cups confectioners’ sugar
• 2 tsp. vanilla extract
• ½ cup raspberries, halved
• ½ cup blueberries
• 2 cups strawberries, trimmed, halved
• ½ cup blackberries

Directions:

1. Heat oven to 325°F. Coat 3 (8”) round cake pans with baking spray with flour. Prepare cake mix according to package directions with egg whites, oil and 1 cup water. Transfer ⅓ of batter to one pan. Add strawberry extract and food coloring to remaining batter; divide between 2 remaining pans. Bake until toothpick inserted in centers comes out clean, 20-25 min. Cool 15 min. Transfer from pans to racks; cool completely.
2. On medium speed, beat butter until fluffy, about 2 min. On low, gradually beat in confectioners’ sugar then vanilla extract until combined. On medium, beat until fluffy, about 2 min.
3. Place 1 red cake layer on serving plate. Spread with 1 cup frosting. Top with white cake layer; spread with 1 cup frosting. Top with remaining red cake layer. Spread top and side with remaining frosting. Arrange some raspberries and blueberries along bottom edge of cake; top cake with remaining berries. 

Berries ‘n’ Cream Gelatin Parfait 

Kissed with honey, this sweet berry treat is sure to win smiles. 

Ingredients:

• 1 (¼ oz.) packet gelatin
• 2 cups strawberries, hulled
• 1 cup raspberries
• ¼ cup honey
• ½ lemon, juiced
• ¾ cup heavy cream
• ¼ cup sugar
• 1 tsp. vanilla extract 

Directions:

1. In small bowl, gradually whisk 1 packet gelatin into ¼ cup cold water. Microwave 30 seconds. In blender or food processor, blend berries with ¼ cup honey, 1 Tbs. lemon juice and gelatin mixture.
2. Divide strawberry mixture among 4 glasses. Refrigerate at least 2 hrs. or until set.
3. Using electric mixer, beat heavy cream with sugar and vanilla until peaks form. Spoon whipped cream over set gelatin; top with fresh berries.