WHY YOU’LL LOVE STRAWBERRY SHORT CAKE ICE CREAM

• No ice cream maker… no problem
  
• Creamy base with real strawberry shortcake vibes
  
• Layers of soft, crunchy, and fruity in every scoop
  
• Comes together in minutes, then the freezer does the work
  
• Feels special without being complicated

Strawberry Shortcake Ice Cream

This is one of those desserts that looks like you fussed… but you absolutely did not. I love that.

You stir, fold, swirl, and walk away. That’s it.

The pound cake stays soft, the cookies keep a little crunch, and those strawberry ribbons? That’s where things get interesting.

Don’t overmix that part. Let it be a little messy. It’s supposed to look swirled, not stirred into oblivion.

Pull this homemade strawberry shortcake ice cream out after dinner and just watch… people suddenly have room for dessert.

INGREDIENT NOTES

• Heavy Cream + Sweetened Condensed Milk: This is your no-churn magic. It freezes creamy without needing an ice cream machine.
  
• Pound Cake: Soft is key. Dry cake turns a little tough in the freezer, and we’re not doing that.
  
• Golden Oreo Cookies: These add that classic strawberry shortcake crunch and a little vanilla sweetness.
  
• Fresh Strawberries: Chop them small so you get juicy bits in every bite.
  
• Strawberry Syrup: This creates those pretty ribbons and boosts the berry flavor without watering things down.

VARIATIONS

Chocolate Twist: Add white chocolate chips or a drizzle of melted chocolate between layers.

Berry Mix: Replace some of the strawberries with raspberries or blueberries.

Lemon Shortcake: Add a little lemon zest for a bright, citrusy version.

Graham Crunch: Use crushed graham crackers instead of Oreos for a more classic shortcake feel.

Strawberry Sauce Swap: Use homemade strawberry sauce instead of bottled syrup for a fresher flavor.

Lighter Version: Whip the heavy cream first, then fold in the sweetened condensed milk. The texture will be softer.

Extra Cake: Add more pound cake squares if you want strawberry shortcake ice cream that’s extra loaded and dessert-like.

SERVING SUGGESTIONS

• Top with freshly whipped cream and extra fresh strawberries.
  
• Add a drizzle of strawberry syrup or chocolate sauce.
  
• Scoop strawberry short cake ice cream into cones if you want full ice cream shop energy.
  
• Pair with our Classic Strawberry Shortcake Recipe for a full strawberry dessert spread.

STRAWBERRY SHORTCAKE ICE CREAM RECIPE FAQ

I’ve made a lot of no-churn ice creams over the years, and the biggest mistake people make is overmixing once the good stuff goes in.

You want layers. You want pockets of flavor. That swirl of strawberry syrup isn’t just for looks… it keeps bites from all tasting the same.

And when you’re adding cake, it’s all about texture. Too dry, and it turns chewy in a bad way. Soft cake absorbs just enough of that creamy base to turn into something really special.

This strawberry shortcake ice cream recipe isn’t tricky or difficult to make. It just requires care and attention.

TOOLS NEEDED

• Large Mixing Bowl or Loaf Pan: You can mix and freeze in the same dish to keep things simple.
  
• Spatula or Spoon: For folding everything together gently.
  
• Measuring Cups: Helpful for keeping the ratios right.
  
• Plastic Wrap or Lid: To cover homemade strawberry shortcake ice cream tightly and prevent ice crystals.
  
• Freezer Space: Make sure you’ve got a flat spot ready!

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy No Churn Ice Cream Recipes

Easy Homemade No Churn Blueberry Ice Cream Recipe

No Churn Peach Ice Cream (2-Ingredient Recipe) + Video

No Churn Maple Bacon Ice Cream (Salty Sweet Recipe)

Cheesecake Ice Cream Recipe (No Machine Needed)

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Strawberry Shortcake Ice Cream (No-Churn Recipe)

No churn Strawberry Shortcake Ice Cream is rich and creamy, with cake and berries in every bite. Prepped in 10 minutes with 6 ingredients!

Course Dessert

Cuisine American

Method Freezer

Prep Time 8 minutes minutes

Freeze Time 4 hours hours

Total Time 4 hours hours 8 minutes minutes

Servings 6 – 8

Calories 631cal

Author Donna Elick

Equipment

• loaf pan – Be sure to use a metal loaf pan – Cold glass breaks easily, and metal will chill the ice cream faster.
• heat-resistant silicone spatula – Because it's heat resistant, I use this spatula for cooking too.
• ice cream scoop – I have several scoops in my kitchen, but this one is my favorite!

Ingredients

• 2 cups heavy cream
• 14 ounces sweetened condensed milk
• 6 ounces pound cake, cut into 1 inch cubes (about ¾ cup)
• 5 Golden Oreo cookies, crumbled
• 1 cup fresh strawberries, chopped (about 6 ounces)
• 2 tablespoons strawberry syrup

Instructions

• MIX BASE: In a large freezer-safe bowl or 2-pound loaf pan, stir together 2 cups heavy cream and 14 ounces sweetened condensed milk until smooth and fully combined.
• ADD MIX-INS: Gently stir in 6 ounces pound cake, cut into 1 inch cubes and 5 Golden Oreo cookies, crumbled.
• ADD STRAWBERRIES: Scatter 1 cup fresh strawberries, chopped over the mixture and fold gently so they are evenly distributed without clumping.
• SWIRL SYRUP: Drizzle 2 tablespoons strawberry syrup over the mixture, adding a little at a time in different spots. Gently swirl with a spoon to create ribbons without fully mixing.
• FREEZE: Cover tightly with a lid, plastic wrap, or foil. Freeze for at least 4 hours, or until the ice cream is firm.
• SERVE: Scoop and serve straight from the freezer.

Notes

Make-Ahead: This ice cream can be made up to 1 week ahead and stored in the freezer.

Storage: Store in a tightly covered freezer-safe container for up to 2 weeks.

Freezing Tip: Press plastic wrap directly onto the surface before covering to prevent ice crystals.

Ingredient Tip: Use soft pound cake so it stays tender in the freezer and gives that classic strawberry shortcake texture.

Nutrition

Serving: 2scoops | Calories: 631cal | Carbohydrates: 67g | Protein: 10g | Fat: 37g | Saturated Fat: 22g | Cholesterol: 141mg | Sodium: 321mg | Sugar: 56g | Fiber: 1g | Calcium: 268mg | Iron: 1mg

First published May 2022, updated and republished May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it allows us to keep creating new recipes.

The post Strawberry Shortcake Ice Cream (No-Churn Recipe) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS STRAWBERRY BANANA SMOOTHIE RECIPE

• Ready in 5 minutes. No drama.
  
• Thick and creamy without adding ice.
  
• Made with simple, real ingredients.
  
• Sweet, fruity flavor that kids and grown-ups both go for.
  
• Easy to make ahead for a quick breakfast or snack.

Strawberry Banana Smoothie

One summer, all three of us drank this strawberry and banana smoothie every single morning for months.

It was just easy. No thinking. No fuss. I could make it half awake and still get something good on the table.

That’s how you know a recipe sticks.

After making it that many times, I can tell you… frozen strawberries are doing the heavy lifting here. They give you that thick, cold texture without watering everything down like ice does.

That’s the difference between a smoothie you tolerate and one you actually look forward to.

Simple. Reliable. And it just works.

INGREDIENT NOTES

• Orange Juice: This adds brightness and wakes up the strawberry flavor. You can use pulp-free if you want the smoothest texture.
  
• Pure Vanilla Extract: Just a small amount, but it softens the tang of the yogurt and makes the strawberry banana smoothie drink taste a little fuller.
  
• Plain Yogurt: Regular plain yogurt keeps the texture creamy without making it overly rich. Greek yogurt will work too, but it makes the smoothie thicker and tangier.
  
• Bananas: Ripe bananas are best here since they bring the natural sweetness. Spotty bananas are perfect.
  
• Frozen Strawberries: These do the heavy lifting for texture. Use frozen, not fresh, if you want that thick smoothie-shop consistency.

VARIATIONS

Flavor Boost: Swap the plain yogurt with strawberry or strawberry-banana yogurt.

Extra Citrus: Add a little more orange juice for a looser texture and brighter flavor.

Lighter Strawberry Flavor: Reduce the strawberries slightly if you want the banana flavor to come through more.

Sweeter Blend: Use very ripe bananas if you want more sweetness without adding anything else. Otherwise, a drizzle of honey or maple syrup will do the trick!

Extra Creamy: Use milk (dairy or non-dairy) in place of the orange juice.

Smoothie Pops: Pour the blended drink into popsicle molds for an easy frozen treat.

SERVING SUGGESTIONS

• Pour this strawberry banana smoothie drink into chilled glasses and enjoy with our Make Ahead Oven Baked French Toast.
  
• Serve alongside Bacon Egg and Cheese Breakfast Bombs for a grab-and-go breakfast that actually fills you up.
  
• Pair with our Almond Blueberry Breakfast Cake when brunch needs something easy that still feels a little bit special.
  
• Add this to a breakfast spread with Sausage Egg and Cheese Breakfast Sliders.
  
• Sip a strawberry banana smoothie as an afternoon pick-me-up with our Easy Banana Coffee Cake Muffins with Pecans.

STRAWBERRY AND BANANA SMOOTHIE FAQ

I’ve made enough smoothies over the years to know the difference between a good one and one that tastes like cold fruit paste.

This one lands right in that sweet spot. Thick, but still sippable. Creamy, but not heavy.

And the real trick is using frozen strawberries instead of ice. Ice just waters things down and dulls the flavor.

Frozen fruit keeps everything cold and gives you that smooth, almost milkshake texture without messing with the taste.

That matters. Especially with a recipe this simple, where every ingredient is pulling its weight.

Once you know how to make a strawberry banana smoothie just right, that blender will live on the counter.

TOOLS NEEDED

• Blender: A good blender makes quick work of the frozen fruit.
  
• Measuring Cups and Spoons: Helpful so the balance stays right.
  
• Knife: Just for peeling and breaking up the bananas if needed.
  
• Glasses or Mason Jars: Pour and serve your strawberry banana smoothie right away, or stash it in the fridge for later.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Fruit Smoothies

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Strawberry Banana Smoothie (5 Ingredients)

This Strawberry Banana Smoothie is one of our favorite breakfast drinks! A power-packed shake loaded with OJ, yogurt, and fresh fruit.

Course Breakfast

Cuisine American

Method Blender

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2

Calories 280cal

Author Donna Elick

Equipment

• blender

Ingredients

• 1/2 cup orange juice
• 1/2 teaspoon pure vanilla extract
• 1 cup plain yogurt
• 2 medium bananas, peeled
• 3 cups frozen strawberries about 16 ounces

Instructions

• ADD INGREDIENTS: Add 1/2 cup orange juice, 1/2 teaspoon pure vanilla extract, 1 cup plain yogurt, 2 medium bananas, peeled, and 3 cups frozen strawberries to a blender.
• BLEND: Blend on high speed for 30 to 60 seconds until the smoothie is completely smooth and creamy, with no chunks remaining.
• SERVE: Pour into glasses and serve immediately.

Notes

Make-Ahead: Smoothies are best made fresh, but you can blend and refrigerate for up to 24 hours. Stir or shake before serving.

Storage: Store in a sealed jar or container in the refrigerator for up to 1 day.

Freezing: Freeze in an airtight container for up to 1 month. Thaw slightly and stir or re-blend before serving.

Ingredient Tip: Frozen strawberries give the smoothie a thick, cold texture without needing ice.

Nutrition

Serving: 1 | Calories: 280cal | Carbohydrates: 56g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 16mg | Sodium: 60mg | Sugar: 36g | Fiber: 8g | Calcium: 196mg | Iron: 1mg

Originally published September 2011, updated and republished May 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Strawberry Banana Smoothie Recipe (5 Ingredients) appeared first on The Slow Roasted Italian.

Strawberry Popsicles

The last thing I want to do in the summer is spend time at my oven or stove. I need to cool off, not stand in a hot kitchen.

That’s why I wanted to teach you all how to make strawberry popsicles that are no frills, no fuss, but so delicious — and with only berries, sugar, and lemon juice!

So summer is all about no-bake desserts, which very often turns into a popsicle palooza. They’re just so easy and so scrumptious when you can use ripe, seasonal fruit! 

Raspberries, kiwis, cantaloupe, pineapples and oranges… they’re all fair game for ice pops in my house. To be honest, so is coffee!

But you just can’t beat the classics, and nothing screams summer treat to me like simple strawberry popsicles.

Ingredient Notes and Substitutions

• Strawberries – Ripe, dark red berries are ideal for these ice pops. They have tons of juice, are easy to blend, and create the most gorgeous color!
  
  That’s not to say you can’t use frozen strawberries. You totally can! You’ll just want to let them thaw for a bit before blending so you don’t burn out your blender’s motor.
  
  Frozen fruit also tends to make homemade popsicles more watery, so overall, I recommend using fresh fruit whenever possible.
  
• Sugar – Just two tablespoons of white granulated sugar should be all you need for 10 homemade strawberry popsicles!
  
  Letting those berries macerate in the sugar really helps to bring out their natural sweet-and-tart flavor and aroma.
  
  You can start macerating the berries up to 24 hours in advance.
  
• Lemon Juice – Why lemon juice? Well, that little bit of acidity goes a long way!
  
  It balances out the sugar, matches the natural tartness of the strawberries, and just adds an overall bright taste that makes these pops taste amazingly refreshing!
  
  You could also use lime or even orange juice.

Tips and Tricks to Make Homemade Strawberry Popsicles

• Make them a little sweeter than you like.

Did you know that food tastes less sweet when it’s cold? It’s a thing!

Our taste buds are less receptive to cold food. So even if something tastes perfectly sweet when you’re mixing it up, you’re likely to find it not sweet enough once it’s frozen.

That’s why I recommend tasting your blended berries for sweetness before freezing. If it’s not sweet enough for you, it’ll definitely taste too bland once it’s frozen.

Add just a touch more sugar than you think you need, and your strawberry fruit popsicles will end up perfect!

• Best practices for using popsicle molds.

It’s easy to automatically fill all of the molds to the brim with your yummy berry concoction, but remember that liquid expands while it freezes!

So leave about ¼-inch of space in each mold to make sure they don’t spill over.

And there’s nothing more annoying than a lopsided popsicle stick! Keep those sticks in place with a little aluminum foil layered between the mold’s top and bottom.

This extra step will also make sure the tops don’t freeze to the popsicle, which is always a huge pain to thaw and peel off!

• Want a more intense flavor?

Because the ingredients are simple and natural, homemade strawberry popsicles are a lot more subtle than some of those store-bought ice pops!

Get a more concentrated flavor by adding strawberry jam or syrup to the blender — or swirled right into the molds!

Prep Ahead

• Chop the strawberries

Kitchen Tools You Will Need

• Ice Pop Mold – Silicone molds are great! This one comes with reusable sticks too.
• Blender – A high-powered blender is a must in every kitchen!

Bonus Flavor Ideas

Sweet and tangy strawberries taste so, so good with so many other fruits! Add bananas, raspberries, blueberries, blackberries, kiwi… literally anything fruit to these pops, and they’ll be a hit.

Either blend them up along with the berries or chop them into chunks and mix them in for texture.

Not into pairings? You can adapt this recipe to feature any of the above fruits and get amazing results.

And speaking of texture, I’ve also seen some really interesting fruit popsicles that use brown sugar instead of white to get a little extra variety in there!

So if you love the deep, caramel-like sweetness of brown sugar, that’s worth a try too.

Storing Strawberry Fruit Popsicles

Once frozen, wrap your strawberry popsicles in parchment paper or place them into separate baggies. Then, add all of those to a larger gallon-sized bag for maximum freshness. 

You can store them for months this way. And, it frees up your popsicle mold for a new batch!

Strawberry Popsicle Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Popsicle Recipes

Blueberry Popsicles (with Yogurt)

Berry Red White and Blue Popsicles

Banana Split Popsicles

Coffee Popsicles (Rocket Pops!)

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Sublime Strawberry Popsicles

These Strawberry Popsicles are a simple blend of fresh strawberries, a squeeze of lemon, and just enough sugar for a soft, scrumptious bite!

Course Dessert

Cuisine American

Method Freezer

Prep Time 5 minutes minutes

Freeze 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 10 popsicles

Calories 39cal

Author Donna Elick

Ingredients

• 2 pounds fresh strawberries, washed, hulled, and halved (about 5 cups)
• 2 tablespoons granulated sugar
• 2 tablespoons fresh lemon juice

Instructions

• MACERATE STRAWBERRIES: Place 2 pounds fresh strawberries, washed, hulled, and halved in a medium bowl. Sprinkle with 2 tablespoons granulated sugar and toss to coat. Let the strawberries sit for about 30 minutes until they release their juices.
• BLEND FRUIT: Transfer the strawberries and their juices to a blender or food processor. Add 2 tablespoons fresh lemon juice and blend until the mixture is smooth and fully pureed.
• FILL MOLDS: Pour the strawberry mixture evenly into popsicle molds, leaving about ¼ inch of space at the top of each mold.
• INSERT STICKS: Cover the molds with their lids or aluminum foil and insert popsicle sticks.
• FREEZE: Place the molds in the freezer and freeze for at least 4 hours, or until completely frozen. For the firmest popsicles, freeze for up to 24 hours.
• SERVE: To release the popsicles, run warm water over the outside of the molds for about 10 seconds and gently pull the popsicles out.

Notes

Make-Ahead: These popsicles can be made several days in advance and stored in the freezer until ready to serve.

Storage: Store popsicles in a freezer-safe container or bag for up to 2 weeks.

Freezing Tip: If the popsicles stick to the mold, run warm water over the outside of the mold for a few seconds to release them easily.

Ingredient Tip: Ripe, bright red strawberries will give these popsicles the sweetest flavor and best color.

Nutrition

Serving: 1 | Calories: 39cal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Sugar: 7g | Fiber: 2g | Calcium: 15mg | Iron: 1mg

Originally published June 2012, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Sublime Strawberry Popsicles appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE SPINACH STRAWBERRY SALAD

• Sweet, savory, creamy, and crunchy in every bite
  
• Homemade candied pecans take it to another level
  
• Bright homemade vinaigrette ties everything together
  
• Perfect for spring and summer gatherings
  
• Beautiful enough for holidays or dinner parties

Strawberry Spinach Salad

There are salads that quietly sit on the table… and then there are the ones people keep coming back to.

Strawberry spinach salad is definitely the second kind.

It’s the combination that makes it work: sweet berries, creamy avocado, sharp blue cheese, and those warm candied pecans that bring just a little bit of indulgence to the bowl.

Then the dressing pulls everything together with a bright tang that keeps the whole thing feeling fresh instead of heavy.

I’ve served this at everything from holiday dinners to backyard cookouts, and every single time someone asks for the recipe. That’s usually how you know a salad is worth keeping! I also make this easy salad all the time!

INGREDIENT NOTES

• Baby Spinach: Tender leaves that hold dressing well without becoming heavy.
  
• Fresh Strawberries: Bring natural sweetness and bright color.
  
• Blueberries: Add juicy pops of flavor throughout the spinach strawberry salad.
  
• Avocado: Adds creamy richness that balances the tangy dressing.
  
• Blue Cheese: Provides bold flavor contrast against the sweet fruit.
  
• Candied Pecans: Buttery, crunchy, and lightly sweet… they elevate the entire salad.

VARIATIONS

Goat Cheese Version: Replace blue cheese with goat cheese for a milder flavor.

Feta Swap: Use crumbled feta for a salty, Mediterranean twist.

Chicken Spinach Salad: Add grilled chicken to make it a full meal.

Walnut Version: Substitute candied or toasted walnuts for the pecans.

Balsamic Dressing: Swap the white wine vinaigrette for a balsamic reduction.

SERVING SUGGESTIONS

• Perfect with pasta dishes.
  
• Serve alongside grilled chicken or steak.
  
• Great for Easter or spring brunch.
  
• Pair with roasted chicken.
  
• Enjoy with crusty bread for a light meal.

STRAWBERRY SPINACH SALAD RECIPE FAQ

Great salads rely on contrast. Sweet fruit, creamy elements, crunchy toppings, and bright dressing all working together to keep every bite interesting.

The secret to this spinach strawberry salad recipe is the candied pecans. They add warmth and texture that balance the cold, fresh ingredients beautifully.

Letting the salad chill briefly before serving also allows the dressing to lightly coat the spinach without wilting the leaves too much.

It’s a small step that creates balance and makes this the best spinach salad recipe!

TOOLS NEEDED

• Large Mixing Bowl: Plenty of room for tossing spinach strawberry salad.
  
• Small Skillet: For making the candied pecans.
  
• Mason Jar: For the dressing. A bowl and whisk work too.
  
• Cutting Board: Something sturdy that won’t slide around on the counter.
  
• Sharp Knife: Makes prep easy.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Salad Recipes

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Strawberry Spinach Salad (Homemade Dressing)

Make Strawberry Spinach Salad with sweet berries, creamy avocado, candied nuts, and a tangy dressing for the best spring or summer side dish!

Course Side Dish

Cuisine American

Method Stovetop

Prep Time 25 minutes minutes

Cook Time 5 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 279cal

Author Donna Elick

Equipment

• silicone baking mat OR
• parchment paper
• medium skillet
• heat-resistant silicone spatula

Ingredients

Candied Pecans

• 1 tablespoon unsalted butter
• 1 tablespoon packed light brown sugar
• 1/2 cup pecan halves
• Pinch kosher salt

Dressing

• 2 tablespoons granulated sugar
• 1/4 cup extra virgin olive oil
• 1/4 cup white wine vinegar
• 1 tablespoon Dijon mustard
• 2 cloves garlic, minced (about 2 teaspoons)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon paprika

Salad

• 10 ounces fresh baby spinach, rinsed, dried, and torn into bite-size pieces
• 1/4 medium red onion, thinly sliced
• 1 quart fresh strawberries, hulled and quartered about 1 pound
• 1/2 cup fresh blueberries about 2 ½ ounces
• 1/2 medium avocado, pitted and cut into bite-sized pieces
• 2.5 ounces blue cheese crumbles about ½ cup

Instructions

• PREP COOLING SURFACE: Place a silicone baking mat or a sheet of parchment paper on the countertop or a baking sheet. This will be used to cool the candied pecans.
• MAKE CANDIED PECANS: In a small skillet over medium heat melt 1 tablespoon unsalted butter. Add 1/2 cup pecan halves, 1 tablespoon packed light brown sugar, and a Pinch kosher salt. Stir constantly with a silicone spatula until the sugar melts and coats the pecans, about 3 to 5 minutes.
• COOL PECANS: Transfer the pecans to the prepared parchment or silicone mat. Spread them out and separate the pieces so they cool without sticking together. Allow them to cool completely.
• MAKE DRESSING: In a mason jar or small bowl combine 2 tablespoons granulated sugar, 1/4 cup extra virgin olive oil, 1/4 cup white wine vinegar, 1 tablespoon Dijon mustard, 2 cloves garlic, minced , 1/2 teaspoon kosher salt, 1/4 teaspoon fresh ground black pepper, and 1/4 teaspoon paprika. Seal and shake or whisk until fully combined.
• COMBINE SALAD: In a large serving bowl add 10 ounces fresh baby spinach, rinsed, dried, and torn into bite-size pieces, 1/4 medium red onion, thinly sliced, 1 quart fresh strawberries, hulled and quartered, and 1/2 cup fresh blueberries.
• ADD DRESSING: Pour about half of the dressing over the salad and gently toss until the spinach and fruit are lightly coated.
• FINISH SALAD: Top the salad with 1/2 medium avocado, pitted and cut into bite-sized pieces, 2.5 ounces blue cheese crumbles, and the cooled candied pecans.
• CHILL: Refrigerate the salad for about 15 minutes before serving to allow the flavors to blend.
• SERVE: Serve with the remaining dressing on the side.

Video

Notes

Make-Ahead: Prepare the candied pecans and dressing up to 2 days ahead. Store them in separate airtight containers in the refrigerator.

Storage: Store leftover salad in the refrigerator for up to 1 day. The spinach will soften once dressed.

Reheating: Not applicable. This salad is best served chilled.

Ingredient Tip: If the dressing thickens in the refrigerator, let it sit at room temperature for a few minutes and shake well before using.

Variation: Mozzarella, feta, or goat cheese are delicious substitutes for blue cheese.

Nutrition

Serving: 1 | Calories: 279cal | Carbohydrates: 25g | Protein: 4g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 279mg | Sugar: 16g | Fiber: 7g | Calcium: 89mg | Iron: 2mg

Originally published May 2016, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Strawberry Spinach Salad (Homemade Dressing) + Video appeared first on The Slow Roasted Italian.

Banana Berry Popsicles

After enjoying such fantastic frozen treats in New Orleans, we knew we wanted to share Munchkin’s new favorite ice pop with you!

She’s crazy about anything banana — and especially if sweet, fresh berries are involved.

I’ve been making my fair share of smoothies and ice cream lately, but nothing beats banana berry popsicles on a hot summer day!

It’s a super helpful way to use up ripe bananas when it’s too hot to turn on the oven for muffins or bread, and I love how healthy they are too.

Rich, creamy yogurt mixed with mashed bananas and swirled with sweet berries… you can easily say “yes” to ice cream for breakfast!

We can’t get enough of this banana berry ice pop recipe, and I know you’ll love it too.

Ingredient Notes and Substitutions

• Bananas – The riper they are, the sweeter your banana berry ice pops will be! The peels should be completely yellow and covered in brown freckles but still pretty firm.
  
  Avoid overly ripe bananas — when the peels are covered in large spots or completely brown and mushy. If there’s still some green on the peel, they need more time to ripen.
  
• Plain Yogurt – A creamy base that really lets the natural fruit flavor shine. Greek yogurt would work too, though it will be a bit thicker.
  
• Honey – For a touch of sweetness and to help keep the banana berry popsicles soft and creamy instead of icy and hard to eat.
  
• Blueberries – Remove any lingering stems from the berries before rinsing and drying. Pick out any shriveled or overly mushy berries before mashing.
  
• Raspberries – Look for plump berries with a deep color. They shouldn’t be shriveled or have any pale/yellowed bumps.
  
  Pick through the berries and remove any leaves, then give them a quick rinse and air dry on a paper towel.
  
• Strawberries – These should be plump and colorful as well. The deeper the color, the sweeter they will be. Avoid any that are very pale or have lots of white/yellow at the top.
  
  Pluck or slice off the leafy tops, then cut them into flat slices so they freeze evenly.

Tips and Tricks to Make Perfect Banana Yogurt Popsicles

• Mash the blueberries separately.

All you really need to do is press on each one until it bursts open so they are easier to bite into once frozen. No need to overly mash or purée them.

Do this in a separate bowl from the bananas and yogurt — you want to swirl them through the creamy mixture, not blend it all together.

• Add the berries to the popsicle molds first.

If you add them last, they’ll end up at the bottom of your banana yogurt popsicles once you turn them upright.

Spoon the yogurt mixture on top, then tap the molds on the counter so the yogurt fills in any gaps.

• Layer the ingredients for a more consistent texture.

Add a little yogurt mixture to each mold, then a handful of berries, and then more yogurt. Finish with a few more berries before tapping on the counter.

This will help the fruit sink into the yogurt layers and spread out a bit so you don’t end up with only yogurt at the base of your banana berry popsicles.

Prep Ahead

• Smash blueberries
• Slice strawberries

What You’ll Need for This Recipe

• Mixing Bowl – I like to have a variety of sizes on hand, and this set has them all.
• Ice Pop Mold – Silicone molds are ideal! This one comes with reusable sticks too.

Different Flavors to Try

Make your banana berry yogurt pops even sweeter with flavored yogurt! Vanilla would be perfect and wouldn’t change the overall color, while coconut milk yogurt is a fantastic dairy-free option.

But you can really amp up the berry flavor with strawberry, blueberry, or mixed berry yogurt.

I know kids can sometimes be picky, so feel free to stick with one berry at a time if you’d like. And if textures are a problem, blend everything together for all of the flavor in a smoother consistency.

Personally, I like a little zing with my berries, so sometimes I’ll sneak in some lemon zest or use a lemon yogurt instead. Lime would be yummy too!

Storing Banana Berry Yogurt Pops

Once they are frozen solid, remove homemade banana yogurt popsicles from the molds and wrap each in a piece of parchment paper.

Stack them in a freezer-safe storage bag or airtight container, then store them in the coldest part of your freezer for 1-2 months.

Banana Berry Ice Pops FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Banana Berry Popsicles

Make Banana Berry Popsicles with yogurt and mashed banana swirled with your favorite berries. A naturally sweet and healthy dessert!

Course Dessert

Cuisine American

Method Freezer

Prep Time 5 minutes minutes

Inactive Time 4 hours hours

Total Time 4 hours hours 5 minutes minutes

Servings 10 (4 ounce molds)

Calories 62cal

Author Donna Elick

Ingredients

• 2 1/2 large ripe bananas
• 1 1/2 cups plain yogurt
• 1 tablespoon honey
• 1/4 cup blueberries, smashed
• 1/4 cup raspberries
• 8 strawberries, sliced

Instructions

• MASH BANANAS: In a large mixing bowl, mash 2 1/2 large ripe bananas with a fork until mostly smooth.
• MIX BASE: Add 1 1/2 cups plain yogurt and 1 tablespoon honey to the mashed bananas. Stir until well combined and creamy.
• ADD BLUEBERRIES: Stir in 1/4 cup blueberries, smashed and gently swirl them through the banana yogurt mixture.
• FILL MOLDS: Evenly distribute 1/4 cup raspberries and 8 strawberries, sliced into 10 popsicle molds.
• POUR MIXTURE: Pour the banana yogurt mixture into the molds, filling each one nearly to the top. Tap the molds gently on the counter to release air bubbles and help the mixture settle.
• FREEZE: Insert popsicle sticks, cover, and freeze for at least 4 hours or until fully frozen.
• SERVE: Remove popsicles from molds and serve immediately.

Notes

Make-Ahead: These popsicles can be made several days in advance and stored in the freezer until ready to serve.

Storage: Store popsicles in a freezer-safe container or bag for up to 2 weeks.

Freezing Tip: If the popsicles stick to the mold, run warm water over the outside of the mold for 10 to 15 seconds to release them easily.

Ingredient Tip: Very ripe bananas provide the best natural sweetness and help create a creamy texture without needing extra sugar.

Nutrition

Serving: 1 | Calories: 62cal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 17mg | Sugar: 8g | Fiber: 1g | Calcium: 49mg | Iron: 1mg

Originally published July 2013, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link, your price will remain the same, and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Banana Berry Popsicles appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE FRENCH TOAST ROLL UPS WITH CREAM CHEESE

• Crispy outside, creamy center
  
• Quick enough for mornings, special enough for brunch
  
• Kid-friendly but not childish
  
• Uses simple pantry ingredients
  
• Easy to prep ahead

French Toast Roll Ups

I mean… just look at these beauties!! They look like something you’d order out for a special occasion. But trust me, they’re not.

This is just bread, cream cheese, strawberries, and a little patience with a rolling pin. That’s it. 

All the magic is inside these strawberry French toast roll ups: warm cream cheese, jammy berries, soft bread soaking up that cinnamon egg mixture. It’s familiar, but better. Comfortable, but special.

Don’t overfill them. Don’t rush the browning. Let the butter do the work. They cook quickly, so each batch is ready in about 15 minutes.

Serve them hot, dust them generously… And don’t expect any leftovers!

INGREDIENT NOTES

• White Sandwich Bread: Soft bread rolls up the best. Fancy bread tends to fight back.
  
• Cream Cheese: Full-fat blocks melt smoothly and give that classic cheesecake feel.
  
• Strawberry Jam: Adds sweetness and helps bind the French toast roll ups cream cheese filling.
  
• Fresh Strawberries: Finely chopped so they don’t tear through the bread.
  
• Eggs & Milk: To make the custard coating. Bring the eggs to room temperature first for a smoother, more cohesive mixture.
  
• Cinnamon: Just enough warmth without turning this into dessert-dessert.

VARIATIONS

Blueberry Cheesecake: Swap strawberries (and jam) for blueberries.

Raspberry: Another berry swap! These are tart and rich, a great contrast with cream cheese.

Chocolate Chip: Sprinkle a few mini chips into the filling.

Lemon: Add lemon zest to the cream cheese for brightness.

Buttery Brioche: Use sandwich slices of brioche instead of white bread.

Cinnamon Sugar: Skip the powdered sugar and coat French toast roll ups in cinnamon sugar while hot.

No Jam: Just fresh berries and cream cheese for a lighter bite.

SERVING SUGGESTIONS 

• Dust strawberry cheesecake French toast roll ups with powdered sugar.
  
• Top with a drizzle of maple syrup or chocolate sauce.
  
• Serve with crisp bacon or sausage links.
  
• Add fresh fruit (or fruit salad) on the side.
  
• Pair with scrambled eggs or breakfast potatoes for balance.
  

STRAWBERRY FRENCH TOAST ROLL UPS FAQ

This French toast roll ups cream cheese recipe works because of structure and moisture control.

Flattening the bread breaks down the crumb so it rolls instead of cracking. Cream cheese melts but doesn’t liquefy, which keeps the filling where it belongs. 

The egg mixture coats the outside only, creating a custardy shell that browns quickly in butter.

Cooking seam-side down first seals the roll before the filling warms. That matters! And using medium heat gives the inside time to heat without burning the outside.

It’s not complicated. It’s just smart sequencing.

TOOLS NEEDED 

• Large Nonstick Skillet or Griddle: Even browning matters when making French toast roll ups!
  
• Rolling Pin: Flattens bread slices so they roll cleanly.
  
• Shallow Bowl: Easy dipping, no mess.
  
• Whisk: Make a smooth custard without any streaks.
  
• Spatula or Tongs: For gentle turning.

Enjoy!

With love, from our simple kitchen to yours.

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Strawberry Cheesecake French Toast Roll-Ups

These French Toast Roll Ups are stuffed with berry cheesecake filling and browned to perfection for the sweet breakfast of your dreams!

Course Breakfast

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 -3

Calories 761cal

Author Donna Elick

Ingredients

• 9 slices white sandwich bread
• 2 ounces softened cream cheese
• 2 tablespoons strawberry jam
• 5 fresh strawberries, hulled and finely chopped
• 2 large eggs
• 1 tablespoon milk
• 1 teaspoon pure vanilla extract
• 1 teaspoon ground cinnamon
• 3 tablespoons unsalted butter
• 1/4 cup powdered sugar for serving
• Maple syrup for serving

Instructions

• PREP PAN: Heat a large nonstick skillet or griddle over medium heat. Add 3 tablespoons unsalted butter and let melt, swirling to coat the pan.
• MIX CUSTARD: In a shallow bowl, add 2 large eggs, 1 tablespoon milk, 1 teaspoon pure vanilla extract, and 1 teaspoon ground cinnamon. Whisk until fully combined and smooth.
• PREP BREAD: Using a rolling pin, flatten 9 slices white sandwich bread until thin. Trim off the crusts.
• FILL AND ROLL: Spread about ½ teaspoon of 2 ounces softened cream cheese onto one short edge of each bread slice. Top with a small spoonful of 5 fresh strawberries, hulled and finely chopped and a drizzle of the 2 tablespoons strawberry jam. Roll the bread up tightly, seam-side down.
• DIP: Dip each roll-up into the egg mixture, turning to coat all sides lightly.
• COOK: Place roll-ups seam-side down in the hot skillet. Cook for 2 to 3 minutes per side, turning gently, until golden brown on all sides and warmed through.
• SERVE: Transfer to plates. Dust with 1/4 cup powdered sugar and drizzle with Maple syrup. Serve warm.

Notes

Make-Ahead: You can assemble the roll-ups up to 12 hours ahead. Store covered in the refrigerator and dip in egg mixture just before cooking.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat in a 325°F oven for about 10 minutes, until warmed through. Avoid the microwave, it softens the bread.

Freezing: Freeze cooked roll-ups for up to 2 months. Reheat from frozen in the oven at 350°F for 12 to 15 minutes.

Ingredient Note: Full-fat cream cheese gives the richest cheesecake flavor and melts smoothly inside the roll-ups.

Nutrition

Serving: 1 | Calories: 761cal | Carbohydrates: 90g | Protein: 19g | Fat: 36g | Saturated Fat: 19g | Cholesterol: 260mg | Sodium: 710mg | Sugar: 34g | Fiber: 4g | Calcium: 326mg | Iron: 5mg

Originally published February 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post French Toast Rollups (Strawberry Cheesecake) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS STRAWBERRY SWIRL CHEESECAKE RECIPE

• Sweet berry flavor contrasts with the rich and tangy cheesecake.
  
• Easy-to-follow steps and a foolproof cooling process for crack-free results.
  
• Vanilla wafer crust + silky smooth filling = dessert perfection.
  
• Perfect for holidays, birthdays, and romantic celebrations.

Strawberry Swirl Cheesecake

My family loves cheesecake. Like, really really loves cheesecake! And we are complete suckers for anything strawberry. 

So when I created this cheesecake strawberry swirl recipe, I needed it to hit all the notes: creamy, tart, sweet, fruity, and impressive enough for a celebration.

Nailing the flavors was easy, but getting that perfect swirl design without it cracking takes a little more effort. Thankfully, I have a tried-and-true combination of tricks to guarantee perfection every time!

This strawberry swirl cheesecake always disappears fast. It’s the ultimate smooth-and-swirly tribute to my family’s strawberry obsession.

INGREDIENT NOTES 

• Vanilla Wafers: Any brand works, but Nilla Wafers are my favorite for this strawberry swirl cheesecake recipe. Graham crackers or shortbread cookies are also delish!
  
• Cream Cheese: Use full-fat brick cream cheese for a smooth, rich filling. Higher-quality brands taste better.
  
• Greek Yogurt: Gives the filling a lovely tang and helps it stay creamy. You can substitute sour cream here if you’d like.
  
• Eggs: Ensure they’re room temperature for a lump-free batter.
  
• Strawberry Swirl: Pureeing the berry pie filling creates a professional, ripple-free swirl. Extra important if using homemade!

VARIATIONS

Blueberry Swirl Cheesecake: Swap strawberry pie filling with blueberry pie filling.

Raspberry White Chocolate Cheesecake: Swirl raspberry sauce and add white chocolate chips.

Chocolate-Covered Strawberry Cheesecake: Drizzle with melted chocolate after chilling.

Lemon Strawberry Cheesecake: Add lemon zest to the batter for a citrus lift.

SERVING SUGGESTIONS

• Drizzle extra strawberry sauce over each slice.
  
• Serve with whipped cream or fresh strawberries.
  
• Pair with hot coffee, espresso, or a sparkling drink.
  
• Add a drizzle of melted chocolate for a more decadent treat.
  

CHEESECAKE STRAWBERRY SWIRL FAQ

After making dozens of cheesecakes over the years, I’ve learned that the secret to a perfectly smooth texture is simple: room-temperature ingredients, low-speed mixing, and baking the cheesecake gently in a water bath.

Pureeing the pie filling gives the strawberry cheesecake swirl its picture-perfect look with no large clumps, no sinking, just that gorgeous marbling every time. 

And taking the cooling process slowly prevents cracks and keeps the texture velvety.

TOOLS NEEDED 

• 9-inch Springform Pan: Makes removal easier for the perfect presentation.
  
• Food Processor: To crush cookies for the crust and blend the strawberry cheesecake swirl.
  
• Mixing Bowls: If using a hand mixer.
  
• Hand or Stand Mixer: For mixing the cheesecake filling.
  
• Measuring Cups and Spoons: Accuracy matters for perfect results!
  
• Roasting Pan: For the water bath.
  
• Lint-Free Towel: Keeps the springform from sliding around in the roasting pan.
  
• Aluminum Foil or Oven-Safe Baking Bag: Seal the springform pan to protect the cake from the water bath.
  
• Instant-Read Thermometer: The most accurate way to know if your cheesecake is done!

Enjoy!

With love, from our simple kitchen to yours.

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Strawberry Swirl Cheesecake

My Strawberry Swirl Cheesecake combines rich, silky filling with bright, berry flavor for one stunning (and crack-free!) baked dessert.

Course Dessert

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Chill Time 6 hours hours

Total Time 7 hours hours 50 minutes minutes

Servings 8 -12

Calories 423cal

Author Donna Elick

Ingredients

Crust

• 3 cups vanilla wafers whole, crushed into fine crumbs
• 2 tablespoons granulated sugar
• 6 tablespoons salted butter melted

Cheesecake Filling

• 3 8-ounce packages cream cheese, room temperature
• 1 cup granulated sugar
• 1/2 cup plain Greek yogurt room temperature
• 1 tablespoon pure vanilla extract or vanilla bean paste
• 4 large eggs room temperature

Strawberry Swirl

• 1 21 ounces can strawberry pie filling
• 2 tablespoons lemon juice

Instructions

• Preheat the Oven & Prepare the Pan: Preheat the oven to 325°F. Assemble a 9-inch springform pan by locking the base securely. Wrap the outside bottom and sides of the pan in aluminum foil or place it inside an oven-safe baking bag to protect it from water during baking.
• Make the Crust: Add 3 cups vanilla wafers and 2 tablespoons granulated sugar to a food processor and pulse until the mixture becomes fine crumbs, about 1–2 minutes. Add 6 tablespoons salted butter and pulse again until the mixture looks like wet sand and holds together when pressed.
• Press & Bake the Crust: Press the crust mixture firmly and evenly into the bottom of the springform pan using the bottom of a measuring cup or glass to create a compact, flat base. Bake the crust for 12–15 minutes or until lightly golden. Remove from the oven and cool while preparing the filling.
• Make the Cheesecake Filling: In a large mixing bowl, beat 3 8-ounce packages cream cheese, room temperature and 1 cup granulated sugar on medium-high speed for about 2 minutes until the mixture is smooth and fluffy. Reduce the mixer speed to low and mix in 1/2 cup plain Greek yogurt and 1 tablespoon pure vanilla extract just until smooth. Add 4 large eggs one at a time, mixing on low after each addition only until incorporated, and scrape down the sides and bottom of the bowl as needed to keep the batter silky and even.
• Prepare the Strawberry Swirl: Add 1 21 ounces can strawberry pie filling and 2 tablespoons lemon juice to a blender or food processor and blend for about 2 minutes until smooth and pourable.
• Assemble the Cheesecake: Pour half of the cheesecake filling into the cooled crust and tap the pan lightly on the counter to release air bubbles. Spoon five dollops (about 1–2 tablespoons each) of strawberry mixture across the surface. Pour the remaining filling over the top, tap again to settle the batter, and add five more dollops of strawberry mixture. Swirl through the top layer gently using a toothpick, chopstick, or butter knife to create your desired design.
• Prepare the Water Bath: Place a lint-free towel in the bottom of a large roasting pan and set the springform pan on top of it. Carefully pour hot or boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. The towel keeps the cheesecake stable and helps it bake evenly.
• Bake the Cheesecake: Bake the cheesecake for 90–100 minutes, or until the center registers 150°F on an instant-read thermometer. The center should wobble slightly while the edges appear set. If the top begins to brown too much, tent loosely with foil halfway through baking.
• Cool in Stages: Turn off the oven and crack the door, allowing the cheesecake to cool inside for 1 hour. Remove it from the water bath and let it cool on the counter for another hour. Cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight before slicing.
• Serve: Once fully chilled, release the springform ring, slice cleanly, and serve with the remaining strawberry sauce, if desired.

Notes

Make-Ahead: This cheesecake must chill at least 4 hours, but overnight is even better. It’s a perfect make-ahead dessert for holidays, birthdays, and Valentine’s Day.

Storage: Store covered in the refrigerator for 3–4 days. Leftover strawberry sauce can be refrigerated for 1 week.

Freezing: Freeze whole or sliced cheesecake (without sauce) for up to 3 months. Thaw in the refrigerator before serving.
Ingredient Flexibility:

Vanilla wafers: Graham crackers or shortbread cookies work too.

Greek yogurt: Sour cream is an excellent substitute.

Pie filling: You can use homemade strawberry filling. Just puree it smooth.

Nutrition

Serving: 1 | Calories: 423cal | Carbohydrates: 59g | Protein: 6g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 106mg | Sodium: 272mg | Sugar: 42g | Fiber: 1g | Calcium: 32mg | Iron: 0.4mg

Originally published December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Strawberry Swirl Cheesecake appeared first on The Slow Roasted Italian.

If you’ve ever wished for a way to combine your love for homemade brownies and cupcakes, this is the recipe you’ve been waiting for!

You’ll be surprised at how simple it is to whip up a batch of these scrumptious treats, using just a handful of ingredients that you likely already have in your pantry. 

Plus, there’s a variety of ways to customize them to suit your taste buds – whether you prefer them plain and chocolatey, or loaded with decadent add-ins like caramel, nuts, or candies. 

Why You’ll Love Chocolate Brownie Cupcakes

If you are a chocolate lover, you’ve just found your perfect treat! Let’s dive into reasons why you’ll be excited to make and enjoy these scrumptious brownie cupcakes:

• Amazing flavors: Imagine the combination of a rich, fudgy brownie melding with the light, fluffy texture of a cupcake – that’s precisely what you get with brownie cupcakes! 
  
  The end result of this brownie recipe is an extraordinary dessert experience that balances both flavors and textures in one delightful bite. 
  
  Make sure to try different recipes to discover various flavor combinations that suit you.
  
• Versatile and customizable: Brownie cupcakes are so versatile, opening up a world of creative options for you to explore. 
  
  You can add your favorite fillings, frosting, or toppings to make them uniquely your own.

So go ahead, indulge your sweet tooth and give these amazing brownie cupcakes a try! 

Remember to have fun in the kitchen and share your delicious creations with friends and family.

Ingredient Notes and Substitutions

• Ingredients should be at room temperature, including the eggs. It makes it easier to combine the ingredients, and it helps create more height in the brownie cupcakes.
  
• Don’t skip the salt, it enhances the chocolate flavor.
  
• Vanilla extract adds great depth and flavor to these cupcakes. I use a high quality pure vanilla extract.
  
• Unsweetened Cocoa Powder – use your favorite, but the end result will be better with the better quality ingredients.
  
• Strawberries– For the strawberry buttercream frosting, I am a HUGE fan of using freeze-dried strawberries. 
  
  Since they are dried, you can grind them into a powder and they won’t add extra moisture to the frosting. 
  
  Also, they add the most beautiful, natural pink color. The frosting will taste like it’s made with fresh strawberries. 
  
  If you can’t find freeze-dried strawberries, you can use strawberry puree or strawberry jam. 
  
  I prefer jam, as it’s easier to work with. However, you’ll need to use extra powdered sugar to create a thicker, creamy consistency in the frosting.

Equipment Needed

It’s time to make some delicious brownie cupcakes! Before we dive into the recipe, let’s gather all the equipment you need to make this baking process a breeze. 

Here’s a list of the essentials:

• Muffin pan/cupcake form: Choose a regular-sized muffin pan to create perfectly-sized brownie cupcakes.
• Paper liners: Line your muffin tin with paper cupcake liners for easy removal and minimal mess.
• Mixing bowls: You’ll need a large bowl and a medium heatproof bowl for your mix your brownie batter and wet ingredients.
• Whisk or electric mixer: Incorporate your ingredients smoothly for that perfect brownie texture.
• Ice cream scoop or tablespoon: Fill your muffin cups with the perfect amount of brownie batter with a scoop or spoon batter into cups.
• Wire rack: Let your brownie cupcakes cool down evenly and quickly before enjoying.
• Piping bag and piping tip for beautifully decorated cupcakes. You can also use a ziploc bag with the corner cut off.

With these tools ready, you can tackle this recipe confidently and create irresistible brownie cupcakes for you and your loved ones to enjoy! Happy baking!

Brownie Cupcake Recipe Notes

• These are not fluffy cupcakes. The consistency of the cupcakes is not cakey like you might expect with traditional chocolate cupcakes. 
  
  They are more like a dense brownie, which makes them rich and indulgent. 
  
  In the world of chocolate desserts, our strawberry brownie cupcakes are a decadent Valentine’s Day dessert! For a moist, cakey texture, add 1/3 cup of oil OR 1 extra egg to the wet ingredients.
  
• Be careful not to overbake the cupcakes. Each oven is different but checking at the 15-minute mark is key to see how much more they need to be kept in the oven. 
  
  Keep in mind that the last few minutes of baking time is crucial, so if the cupcakes aren’t quite finished baking, check back every two minutes. 
  
  To check the doneness of the brownie cupcakes, insert a toothpick into the center. 
  
  Perfectly cooked the toothpick will come out with a few moist crumbs for the perfect fudgy brownie center.

Innovative Flavor Twists

1. Java Jolt: Add a teaspoon of instant espresso powder or finely ground coffee beans into the brownie mix to create a delightful coffee-infused chocolate treat worthy of any coffee lover! 
   
   You can also sprinkle some coffee granules on top before baking to add an extra burst of flavor. 
   
2. Sweet ‘n’ Spicy: Turn up the heat in your brownie cupcakes with a pinch of cayenne pepper or a dash of cinnamon. 
   
   This spicy fun spin on brownie cupcakes can create a delicious contrast to the richness of the chocolate, leaving your taste buds begging for more.
   
3. Nuts for Nutty: Love a good crunch? Add chopped nuts like pecans, walnuts, or almonds to the chocolate mixture. 
   
   Not only will this add a delightful texture to your brownie cupcakes, but it also brings an earthy, nutty flavor that complements the chocolate perfectly. 
   
   You could also use peanut butter chips or white chocolate chips. Or take it up a notch with mixed in peanut butter cups.
   
4. Chocolate lover: Use a chocolate frosting or rich chocolate ganache frosting and drizzle with melted chocolate kick up the cocoa power in these these chocolate brownie cupcakes. 
   
   Try topping the hot cupcakes with mini marshmallows and graham cracker crumbs for  s’mores brownie cupcakes.

Storage Instructions

Place your cooled fudgy brownie cupcakes in an airtight container and keep the container at room temperature. This way, your cupcakes will stay fresh and delicious for up to 3-4 days. 

You can freeze for 3 months by wrapping each cupcake in plastic wrap and storing in a gallon ziptop bag. 

Can I add other toppings to these fudge brownie cupcakes?

You can! Toppings are one of my favorite things to change up, so have fun with it.

Using chocolate fudge frosting is always a hit, but you can top with powdered sugar, marshmallow fluff and crushed graham crackers, or your favorite frosting from the grocery store.

I also think that peanut butter frosting would be SUPER yummy on this delicious cupcake recipe! 

You can also keep these as unfrosted cupcakes as well and just enjoy the dense texture of the brownie cups.  This is what makes delicious recipes like this super fun and easy to make! 

Enjoy!

With love, from our simple kitchen to yours.

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Brownie Cupcakes Recipe with Strawberry Frosting + Video

Brownie Cupcakes are the perfect combination of two classic desserts, rich, fudgy texture of brownies with the cute and convenient form of cupcakes.

Course Dessert

Cuisine American

Method Oven

Prep Time 1 hour hour

Cook Time 20 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 12

Calories 745cal

Author Donna Elick

Equipment

• 12-cup muffin pan

Ingredients

• 1/2 cup unsalted butter 1 stick
• 3 ounces semi-sweet chocolate chopped or grated
• 2 large eggs room temperature
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup sour cream room temperature
• 3/4 cup unsweetened cocoa powder
• 3/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt

Strawberry Frosting

• 1 1/2 cups freeze-dried strawberries
• 1/2 cup salted butter room temperature
• 1/2 cup shortening room temperature
• 4 cups powdered sugar

Chocolate Covered Strawberries

• 7 ounces semi-sweet chocolate chopped
• 1 tablespoon light corn syrup

Instructions

• Preheat oven to 350°F. Set the oven rack in the middle of the oven.

  Line a regular 12-cup muffin pan with cupcake liners. Set aside.
• Add butter and chocolate to a microwave safe bowl and melt in 30-second increments, stirring between each increment. Set aside to cool.
• In a large bowl, mix together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
• In another bowl, either using a hand mixer or stand mixer, beat eggs and sugar to combine. Add vanilla extract and sour cream, and whisk on medium speed until smooth, about 1 minute.
• Add melted chocolate mixture to the egg mixture and whisk until smooth, about 30 seconds.
• With the mixer on low speed, slowly add in the flour mixture, about ¼ cup at a time. Only mix until the flour is just combined, then turn off the mixer to avoid overmixing.

  The batter should be thick and shiny.
• Fill 12 cupcake liners ⅔ of the way full with batter.
• Bake for 15-18 minutes; (some ovens may take 20 minutes). At the 15-minute mark, check the cupcakes for doneness. The center of the cupcake should spring back up when gently pressed.

Make the Frosting

• Add freeze dried strawberries to a food processor and pulse into a powder.
• To the bowl of a stand mixer, add butter and shortening . Starting on low speed, then gradually increasing the speed to medium-high, cream butter and shortening until fluffy and pale yellow in color.
• Turn the mixer off and add in strawberry powder; beat on medium speed until combined, about 30 seconds.
• Turn mixer on to the lowest speed. 1 cup at a time, add in confectioners sugar to incorporate. Once incorporated, mix on high speed for 1-2 minutes.

  If the mixture is too thick add 1 tablespoon of whole milk at a time. If the mixture is too runny, add more confectioners sugar, ½ cup at a time. The frosting should be soft and creamy and hold its shape.
• Using either an offset spatula or a piping bag fitted with a tip of your choice, frost the cupcakes.

Chocolate Covered Strawberries

• Place 7 ounces chocolate in a microwaveable bowl. Melt chocolate in 30-second increments, stirring between each increment, until fully melted.

  Stir in light corn syrup.
• Dip each strawberry into the cooled chocolate and place on top of each frosted cupcake.

Video

Nutrition

Serving: 1 | Calories: 745cal | Carbohydrates: 102g | Protein: 5g | Fat: 36g | Saturated Fat: 19g | Cholesterol: 79mg | Sodium: 212mg | Sugar: 82g | Fiber: 7g | Calcium: 69mg | Iron: 9mg

Originally published February 2018, updated and republished September 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Brownie Cupcakes Recipe with Strawberry Frosting + Video appeared first on The Slow Roasted Italian.

Strawberry Cheesecake Ice Cream

This recipe was born from my obsession with all things cheesecake… and all things easy. 

I’ve made more batches of no-churn ice cream than I can count (honestly, we probably need to start an ice cream freezer support group), and this one is hands down a favorite in my house.

The secret? Letting the cream cheese sit at room temp so it whips into the silkiest base ever. Oh, and don’t even think about skipping the graham crackers. They give it that classic cheesecake vibe without extra work. 

I also learned that a chilled loaf pan keeps the first scoop from melting too fast.

You know I’m all about that rich, creamy texture… and this strawberry cheesecake ice cream recipe totally delivers. 

It’s the kind of dreamy dessert that tastes like it took forever… but nope. Just 20 minutes of prep and you’ve got a freezer full of happy.

INGREDIENT NOTES 

• Fresh Strawberries: Wash, hull, and pat dry before chopping. No need to be precise, as these are going in a blender anyway! When they’re not in season, thaw and drain frozen strawberries instead.
  
• Lemon: Use both the zest and the juice for brightness. If needed, replace the lemon zest with orange or lime zest.
  
• Cream Cheese: Full-fat, block cream cheese is ultra-rich and creamy, and that translates directly into the ice cream. Soften it on the counter for at least 20 minutes before getting started.
  
• Sweetened Condensed Milk: The secret to any good no-churn ice cream. Scrape out every last drop from the can.
  
• Heavy Cream: This whips up so much better if it’s very cold, so leave it in the fridge until you’re ready. Chill the bowl and beaters too… it makes a big difference!
  
• Kosher Salt: Enhances the sweetness of the strawberry cream cheese ice cream, so don’t skip it!
  
• Graham Crackers: For a sweet crunch that mimics cheesecake crust. Swap with crushed vanilla wafers, shortbread cookies, or digestive biscuits if needed.

VARIATIONS

Simple Strawberry Swirl: Leave out the graham crackers for a lighter, just fruit dessert.

Berry Medley: Use a mix of raspberries, blueberries, and strawberries for a mixed berry cheesecake flavor.

Chocolate Chunk: Add chopped white chocolate or chocolate chips for added richness.

Nutty Crunch: Swap chopped toasted pecans or almonds in place of the graham crackers.

Cheesecake-Loaded Bites: Chop a slice of cheesecake into small cubes and fold them into the ice cream base.

STRAWBERRY CHEESECAKE ICE CREAM RECIPE FAQ

TOOLS NEEDED 

• Food processor or blender
  
• Hand or stand mixer
  
• Large mixing bowl
  
• 9×5-inch loaf pan
  
• Spatula

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy No Churn Ice Cream Recipes

No Churn Kit Kat Ice Cream

Easy Raspberry Ice Cream (No Churn!)

Easy Homemade No Churn Blueberry Ice Cream Recipe

No Churn Peach Ice Cream (2-Ingredient Recipe) + Video

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Strawberry Cheesecake Ice Cream (No Churn)

Strawberry Cheesecake Ice Cream is rich, creamy, tangy, and sweet… everything you could want in a frozen treat. And it’s no churn to boot!

Course Dessert

Cuisine American

Method Mixed

Prep Time 20 minutes minutes

freezer time 6 hours hours

Total Time 6 hours hours 20 minutes minutes

Servings 6 -8

Calories 559cal

Author Donna Elick

Ingredients

• 1 1/2 cups fresh strawberries roughly chopped
• 1/4 cup granulated sugar
• 1 tablespoon fresh lemon juice
• 1 tablespoon lemon zest
• 1 (8-ounce) cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 2 cups heavy cream very cold
• 3 full graham cracker sheets crushed

Instructions

• Prepare the Strawberry Mixture: In a food processor or blender, combine 1 1/2 cups fresh strawberries, 1/4 cup granulated sugar, 1 tablespoon fresh lemon juice, and 1 tablespoon lemon zest. Blend until smooth. Set aside.
• Make the Ice Cream Base: In a large mixing bowl, beat 1 (8-ounce) cream cheese, softened until smooth. Add 1 (14-ounce) can sweetened condensed milk, 1 teaspoon pure vanilla extract, and 1/4 teaspoon kosher salt. Mix until fully combined.
• Whip the Cream: Pour in cold 2 cups heavy cream. Beat with an electric mixer until stiff peaks form.
• Layer the Ice Cream: Spoon half of the mixture into a 9×5-inch loaf pan. Swirl in half the strawberry mixture and sprinkle with half the crushed graham crackers. Repeat with remaining ingredients. Gently swirl the top layer of strawberry mixture into the ice cream.
• Freeze: Cover and freeze for at least 6 hours or until firm.

Notes

Storage: Store in an airtight container in the freezer for up to 2 weeks. For best texture, press parchment or plastic wrap directly onto the surface before sealing.

Freezing Tips: Let sit at room temperature for a few minutes before scooping. This helps achieve that perfect creamy texture.

Nutrition

Serving: 1 | Calories: 559cal | Carbohydrates: 55g | Protein: 8g | Fat: 35g | Saturated Fat: 22g | Cholesterol: 112mg | Sodium: 250mg | Sugar: 50g | Fiber: 1g | Calcium: 253mg | Iron: 1mg

Originally published August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Strawberry Cheesecake Ice Cream (No Churn) appeared first on The Slow Roasted Italian.

That’s why creating frozen dog treats from scratch is such a great idea. Just real food ingredients and no fillers or junk.

These strawberry treats for dogs are a creamy, wholesome, and pup-approved snack that will cool off your furry friend on a hot day!

Strawberry Dog Treats

Let’s be honest, our four-legged babies deserve treats just as good as ours. Cocoa and Mocha go crazy for these all year long!!!  

These frozen strawberry yogurt dog treats are a simple, wholesome way to spoil your pup with ingredients you’d eat yourself.

To be honest, I have popped these in my mouth from time to time. I won’t tell you if you don’t. {wink}

No mystery fillers, no weird preservatives… just real food for your best friend. Bonus? They’re super easy to make and even cuter coming out of paw-print molds!

When it’s extra hot outside, I’ll make a few different flavors at once and toss them all into a big baggie for a flavor surprise.

And if you’re trying to come up with ways to entertain the kiddos during the summer, this is an easy way to get some time in the kitchen!

INGREDIENT NOTES

• Strawberries: Use ripe, fresh berries for the best flavor. The deeper the color, the better! Be sure to trim the stems completely before blending.
  
  I like to use a straw to hull strawberries quickly without losing too much of the fruit. Thaw frozen strawberries first and pat them dry to avoid excess water, which would lead to ice crystals.
  
• Yogurt: Avoid anything with flavors or sweeteners, especially xylitol (it’s toxic to dogs). Plain, unsweetened Greek yogurt is best!
  
  Regular yogurt is fine too, but it doesn’t tend to freeze as well.
  
• Honey: Helps to add a little sweetness, but it’s entirely optional. Always use real honey and not the artificial stuff, but leave it out if your dog is under 1 year old.

VARIATIONS

• Banana-Berry Blend: Replace half of the berries with a ripe banana.
• Melon Mix: Make your dog treats with strawberries and watermelon.
• Bone Broth Boost: Add extra nutrition with 2 tablespoons of unsalted chicken or beef bone broth.
• Minty Fresh: Include a few fresh mint leaves for a (vet-approved) breath-freshening twist.
• Blueberry Bliss: Swap the strawberries with blueberries.

STRAWBERRY YOGURT DOG TREATS FAQ

TOOLS NEEDED

• Food Processor for blending everything together
• Silicone Molds: The paw and bone shapes make these homemade treats for dogs a little extra fun!
• Baking Syringe: Since the molds are so small, this is a mess-free solution for the job. If you don’t have any on hand, a Pourable Cup will work too.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
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Other Easy Dog Treat Recipes

Frozen Blueberry Dog Treats Recipe (with Fresh Blueberries)

Frozen Dog Treats with Spinach and Rosemary

Homemade Watermelon Dog Treats

Peanut Butter Dog Treats + Video

Print

Frozen Strawberry Dog Treats

Strawberry Dog Treats are simple to make with yogurt, strawberries, and honey. A sweet and healthy frozen snack your pup will love!

Course Pantry Staple

Cuisine American

Method Food Processor

Prep Time 15 minutes minutes

Total Time 3 hours hours 15 minutes minutes

Servings 35 treats

Calories 7cal

Author Donna Elick

Equipment

• food processor

Ingredients

• 10 fresh strawberries
• 1/2 cup plain Greek Yogurt
• 2 tablespoons real honey

Instructions

• Prepare the Strawberries: Rinse the strawberries. Slice off the stems and cut each berry in half.
• Blend the Ingredients: Add 10 fresh strawberries, 1/2 cup plain Greek Yogurt, and 2 tablespoons real honey to a food processor or blender. Blend until smooth, scraping down the sides as needed.
• Fill the Molds: Place silicone molds on a flat, moveable surface like a cutting board or small baking sheet. Pour the mixture into each cavity, filling to the brim.
• Freeze: Carefully transfer molds to the freezer. Freeze for at least 3 hours, or until completely solid.
• Serve: Pop out the treats and serve frozen. Store any extras in a freezer-safe container or resealable bag.

Notes

Make-Ahead Tips: These frozen treats are perfect to prep in bulk! Make several batches and keep them in the freezer for hot days or treat time.

Storage: Store in an airtight container or freezer bag for up to 2 months.
Freezing: Best served straight from the freezer. No thawing needed dogs love the texture!

Customization Ideas: Swap strawberries for blueberries or bananas. Just make sure your ingredients are safe for dogs.

Ingredient Reminder: Always double-check that your yogurt and peanut butter (if using) contain no xylitol: a sweetener that is toxic to dogs.

Nutrition

Serving: 1 | Calories: 7cal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Sugar: 1g | Fiber: 1g | Calcium: 4mg | Iron: 1mg

Originally published July 2021, updated and republished August 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Frozen Strawberry Dog Treats appeared first on The Slow Roasted Italian.