Strawberry Bread

Looking for a delicious way to use up fresh strawberries? This Strawberry Bread bursts with sweet berry flavor, warm cinnamon spice, and the perfect crunch from chopped pecans. It’s easy to make and irresistible fresh out of the oven!

Prep Time: 20 mins
Cook Time: 45 mins
Additional Time: 10 mins
Total Time: 1 hr 15 mins
Servings: 24
Yield: 2 9-inch loaves

Ingredients

2 cups fresh strawberries
1 tablespoon white sugar
3 ⅛ cups all-purpose flour
2 cups white sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 ¼ cups vegetable oil
4 large eggs, beaten
1 ¼ cups chopped pecans

Directions

Preheat the oven to 350 degrees F (175 degrees C)—grease and flour two 9×5-inch loaf pans.
Slice strawberries and place them in a medium-sized bowl. Sprinkle lightly with one tablespoon of sugar and toss to coat.
Combine the flour, 2 cups sugar, cinnamon, salt, and baking soda in a large bowl and mix well.
Blend the oil and eggs into the strawberries. Add the strawberry mixture to the flour mixture, blending until the dry ingredients are moistened. Stir in pecans. Divide batter into pans.
Bake in the preheated oven until a tester inserted in the center comes out clean, 45 to 50 minutes (test each loaf separately).
Remove from the oven and let cool in pans on wire racks for 10 minutes. Turn the loaves out of the pans and allow them to cool before slicing.

Strawberry Punch Bowl Cake

Strawberry Punch Bowl Cake

If you’re looking for a super easy, crowd-pleasing dessert that screams summer vibes, this Strawberry Angel Food Trifle is your new go-to. Perfect for potlucks, holidays, or when you just want to impress without turning on the oven!

Prep Time: 15 mins
Additional Time: 2 hours 5 mins
Total Time: 12 hrs 20 mins
Servings: 1 trifle
Yield: 2 pints

Ingredients

2 cups milk
1 (3 ounce) package instant sugar-free vanilla pudding mix
2 angel food cakes, sliced in half horizontally
3 (10 ounce) packages frozen sliced strawberries (such as Dole®), thawed
1 (16 ounce) package frozen whipped topping (such as Cool Whip®), thawed

Directions

Whisk milk and pudding mix together in a bowl until the pudding mix is dissolved, about 2 minutes. Refrigerate until the pudding is set, at least 5 minutes.
Place one angel food cake slice in the bottom of a punch bowl. Spread pudding over the cake and top with another cake slice. Spread strawberries over the cake and top with another cake slice. Spread whipped topping over the cake and top with the final slice of cake.
Cover the bowl with plastic wrap and refrigerate until chilled, at least 2 hours.

Strawberry Freezer Jam

This easy strawberry freezer jam is a sweet, simple way to capture the fresh flavor of summer berries—no canning required! With just a few ingredients and minimal prep, you’ll have a vibrant, homemade jam perfect for spreading on toast, stirring into yogurt, or gifting to friends. It’s a great recipe for beginners and a fun kitchen project to enjoy with kids.

Prep Time: 10 mins
Cook Time: 10 mins
Additional Time: 1 day 10 mins
Total Time: 1 day 30 mins
Servings: 32
Yield: 2 pints

Ingredients

4 cups halved fresh strawberries
1 ½ cups granulated sugar
1 (1.75 ounce) package dry pectin
¼ cup water

Directions

Gather all ingredients.
Crush strawberries using a potato masher in a large bowl. (Alternatively, pulse strawberries in a food processor until just finely chopped but not pureed.) Drain strawberries through a fine mesh strainer; reserve juice for another use. Transfer 2 cups crushed strawberries to a large bowl (reserve any extra strawberries for another use); add sugar, and stir until evenly combined. Let stand at room temperature for 10 minutes, stirring occasionally.
Meanwhile, stir pectin and water together in a small saucepan until combined. Bring to a boil over medium-high heat; boil, stirring constantly, until a thick paste forms and pectin is fully dissolved, about 2 minutes.
Stir the boiling pectin-water mixture into the strawberry mixture in a large bowl; stir constantly for 3 minutes. To check if jam is set, coat the back of a spoon with jam; run a finger through it. If jam remains separated, it is appropriately set. If the jam runs back together, it is not set; stir until set, for 3 more minutes. Pour into 2 sterilized pint-size jars or other storage containers, leaving a 1/2-inch space at the top to allow for expansion. Place the tops on the containers, and leave at room temperature for 24 hours.
Place in refrigerator for at least 1 hour before serving, or freeze until ready to use or up to 3 months. Enjoy!