Our Favorite Strawberry Recipes

Strawberry and Rosemary Shortbread

Welcome summer’s super berry hero with our favorite desserts. Strawberries are back, so it’s time for a sweet celebration, Bake from Scratch style. We’re doubling and tripling down on the strawberry flavor, incorporating the sweet-tart berry into a frosty icebox pie, creamy tarts, and chewy marshmallow crispy treats.

  1. Strawberry and Rosemary Shortbread

This herbal, crumbly Strawberry and Rosemary Shortbread turns a blush pink with a final dusting of Strawberry Sugar.

2. Strawberry Basil Scones

Welcome the year’s first haul of strawberries with these tender basil-scented scones. Sprinkle with sanding sugar for a breakfast that sparkles. Find more spring scone recipes in our 2018 March/April Issue, here

Best Ice Cold Desserts

3. Strawberries and Cream Icebox Cake

With fresh strawberries nestled amongst pillows of fluffy frosting, this fruity treat is as beautiful to serve as it is easy to make. Mix it up by replacing the strawberries with your favorite berry.

Champagne Cake with Fluffy Strawberry Frosting - Bake from Scratch Cake SIP

4. Champagne Cake with Fluffy Strawberry Frosting

We propose a toast to these light layers of white cake coated with delicate strawberry frosting, the perfect confection for any special occasion—or just a day when you need a little something sweet.

Photography by Stephen Devries

5. Strawberry Balsamic Muffins

Sweet strawberries and tangy balsamic vinegar are a match made in heaven. These muffins take this combo to an entirely new level. 

6. Strawberry Buttermilk Cake

Our go-to recipe when temperatures start to rise, this Strawberry Buttermilk Cake filled with fresh strawberries and bursting with flavor is as bright as springtime itself.

Strawberry Sheet Cake

7. Strawberry Sheet Cake

This Strawberry Sheet Cake is the trusty Old Reliable in our recipe box. With fresh strawberries and a light and fluffy frosting, this moist confection is quick to throw together and disappears even quicker. 


  1. When you’re working with freeze dried fruit and the measurement calls for a cup. Is that cup before you pulverize it or after you pulverize it


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