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The Good Hearted Woman

Home Cooking & Cozy Living

  • SOURDOUGH RECIPES & RESOURCES

Creamy Fresh Strawberry Crêpes {with Basic Vanilla Crêpe Recipe}

February 23 By Renée 16 Comments

These easy-to-make Fresh Strawberry Crepes are light, creamy, and perfect for everything from an elegant brunch to a lazy summer back porch afternoon. 

If Freshalicious was a real word, and that word was in a real dictionary (Urban Dictionary does not count), this image of Fresh Strawberry Crème Crêpes would be the picture they would use to illustrate it.

This post may contain affiliate links, but don’t worry – they won’t bite.

If Freshalicious was a real word, and that word was in a real dictionary (Urban Dictionary does not count), these Fresh Strawberry Crêpes would be the picture they would use to illustrate it!

Despite their “fancy” vibe, Fresh Strawberry Crepes are super easy to make, and most of the work can be done ahead of time. These light, airy crepes are perfect for special occasions: birthdays, Mother’s Day, Father’s Day, Mid-Summer Back-Porch Sittin’ Day (I may have made that one up). 

Fresh Strawberry Crepes

I was so tickled when one of my daughter’s made Strawberry Crepes for me for Mother’s Day brunch a few years ago! In her version, she used plain whipped cream on the top, plus a little chocolate syrup for flare.

Instagram shot of strawberry Crepes

The only real challenge these creamy Fresh Strawberry Crêpes present is one of self-control: just try to not eat all the fresh strawberry cream before you assemble the crêpes!blank

Creamy Fresh Strawberry Crêpes

Creamy Fresh Strawberry Crêpes

Fresh Strawberry Crème Crêpes are fresh, creamy, and so easy to make!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Print Recipe Pin Recipe
Course: Breakfast or Brunch, Dessert
Keyword: brunch, mothers day, strawberries,, strawberry crepes
Servings: 12 crepes
Calories: 249kcal
Author: Renée B. ♥ The Good Hearted Woman

Equipment

  • Crepe Pan
  • Crepe Turner (or Spatula)
  • Stand Mixer
  • Blender

Ingredients

  • 2 pints Strawberries hulled and sliced, divided
  • 2 cups heavy whipping cream
  • 2/3 cup white sugar
  • 1 tablespoon vanilla
  • 1 batch Basic Sweet Vanilla Crêpes (These can be made ahead of time.)

Instructions

  • In a blender or food processor, puree 1 cup of the sliced strawberries with about 1/4 cup heavy cream. Set aside. (The remaining sliced strawberries will be used inside and on top of the crepes.

To make Strawberry Crème:

  • With an electric mixer, whip the remaining 1 3/4 cups heavy cream until it begins to form soft peaks.
    blank
  • Mix in the sugar until stiff peaks begin to form.
  • Turn mixture on LOW and stir in pureed strawberries.
    blank
  • Refrigerate strawberry crème until you are ready to assemble crêpes.
    Creamy Fresh Strawberry Crêpes {with Basic Vanilla Crepe Recipe}

Assembling the Crêpes

  • Fill prepared crêpes with strawberry crème and strawberries, fold and garnish with same.
    blank

Notes

Nutritional Information includes amounts from Sweet Vanilla Crepe Recipe. 

Nutrition

Serving: 1crepe | Calories: 249kcal | Carbohydrates: 28.8g | Protein: 4.4g | Fat: 13.1g | Saturated Fat: 12g | Cholesterol: 81mg | Sodium: 162mg | Potassium: 67mg | Fiber: 0.4g | Sugar: 16.2g | Calcium: 59mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Cooking the Crêpes

A well-seasoned crêpe pan is the optimal tool for cooking crepes: the sides are short, making flipping a breeze, and bottom is heavy, ensuring consistent heat and even cooking.

Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

If you don’t have a crêpe pan, be sure to use a heavy-bottomed stainless steel pan. The size of your pan will determine how big your crepes turn out: seven or eight inches is standard. 

Crepes can be made ahead and refrigerated for up to a week or frozen for up to two months.

Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

Basic Sweet Vanilla Crêpes {Recipe}

This versatile sweet vanilla crepe recipe is perfect for all your dessert crepes ideas!
Prep Time5 mins
Cook Time20 mins
Resting Time1 hr
Total Time1 hr 25 mins
Print Recipe Pin Recipe
Course: Breakfast, Breakfast or Brunch, Dessert
Cuisine: French
Keyword: crepes
Servings: 12 crepes
Calories: 137kcal
Author: Renée B. ♥ The Good Hearted Woman

Equipment

  • Crepe Pan
  • Blender
  • Rubber Spatula

Ingredients

  • 1 1/2 cups milk* see note
  • 3 eggs
  • 4 tsp. vanilla
  • 3 Tbs. sugar
  • 1/2 tsp. salt
  • 1/4 cup melted butter
  • 1 1/2 cups flour sifted

Simple fillings or toppings for sweet crêpes include:

  • A dusting of powdered sugar and a sprinkling of fresh lemon juice
  • Fresh fruits or berries
  • Whipped cream
  • Jam or jelly

Instructions

  • Put milk, eggs, melted butter, sugar, and salt in blender and process to combine. Add flour and process until smooth.
  • Allow crepe mixture to sit in the refrigerator for at least an hour before using.

Prepare Crepes

  • Heat a crêpe pan (or an 8- or 9-inch non-stick sauté pan) over medium-low heat. It is important to find the right temperature for crêpes. When done, crêpes should be very lightly golden.
    Start your pan on medium low and work from there.
  • If you are worried about your crêpes sticking, rub a little coconut oil or extra-virgin olive oil over the surface with a paper towel. Remove any visible oil before proceeding.
  • Pour 1/4 to 1/3 cup crêpe batter into the middle of the heated pan. Immediately swirl it around to create a thin flat crepe that reaches just slightly up the sides of the pan.
    (I usually lift it off the burner for this step: it makes it much easier to manipulate the pan.)
    Cook for about 1 minute.
  • The crêpe is ready to flip when the edges are just beginning to turn brown and the batter in the middle is no longer glossy or wet looking.
  • Using a large, thin rubber spatula, loosen the edges, and then gently flip the crepe. Allow it to cook an additional 30 seconds to a minute.
  • If you are making another crêpe, don’t let the pan set empty on the burner for more than a few seconds or it will get too hot.
  • Carefully lift edge of crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds on other side.

Notes

Flipping Crepes
I usually don't use the spatula to do the actual flipping. I flip the crepe by lifting the edges with the spatula, then I peel it up carefully with my fingers and I flip it over in one fluid motion. If you use this method, be sure to keep you fingers off the hot pan!
Refrigerating Crepe Batter
DO NOT SKIP the refrigeration step. 
Refrigerating the batter after it’s been mixed relaxes the gluten, resulting in light, airy crêpes.
Refrigerating and/or Freezing Cooked Crepes
  • If you wish to store your crepes in the refrigerator, place a stack of cooked, cooled crepes inside a heavy-duty zip-top plastic bag.
  • Crepes may be refrigerated for up to a week, and can be frozen for up to two months.
  • To defrost frozen crepes, place them in the refrigerator.
  • Reheat single crepes in a hot, dry pan for a few seconds, or reheat stacks of defrosted crepes in the microwave at 15 seconds intervals.

Nutrition

Serving: 1crepe | Calories: 137kcal | Carbohydrates: 16.7g | Protein: 4g | Fat: 5.7g | Saturated Fat: 3.2g | Cholesterol: 54mg | Sodium: 154mg | Potassium: 52mg | Fiber: 0.4g | Sugar: 4.7g | Calcium: 46mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Flipping Crêpes

Crêpes are ready to flip when the edges are just beginning to turn brown and the batter in the middle is no longer glossy or wet looking. Usually about a minute to a minute and a half. 

Use a rubber spatula to loosen the edges, and then gently flip the crêpe. Allow it to cook an additional 30 seconds to a minute.

I usually don’t use the spatula to do the actual flipping. I flip the crêpe by lifting the edges with the spatula, then I peel it up carefully with my fingers and I flip it over in one fluid motion. If you use this method, be sure to keep you fingers off the hot pan! 

Creamy Fresh Strawberry Crêpes

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 Creamy Fresh Strawberry Crêpes {with Basic Vanilla Crepe Recipe}   Creamy Fresh Strawberry Crêpes {with Basic Vanilla Crepe Recipe}

Fresh Strawberry Crepes
Wavy Line

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Updated Feb. 23.2020. Originally posted June 9, 2014. 

Filed Under: 30-Minute Meals, Sweets, Vegetarian Tagged With: berries, Breakfast, brunch, crepes, French, strawberries

The Best Triple-layer Strawberry Cake {from Scratch}

September 10 By Renée 50 Comments

Perfect for any occasion, this Southern Triple-layer Strawberry Cake (made from scratch – no boxed cake mix!) is a moist, amazingly delicious cake with a fresh, bright strawberry buttercream frosting. 

Southern Triple-layer Fresh Strawberry Cake from Scratch | The Good Hearted Woman
This post may contain affiliate links, but don’t worry – they won’t bite.

For me, baking is often about memories. Sometimes I bake memories for people I love: pineapple-upside down cake when we go camping, peach cobbler in August, pumpkin pie for my mother’s birthday. Other times, baking is a path that takes me back in time.

Recently, Mr B and I traveled to Tennessee, where we had the honor of attending the Change of Command and Retirement Ceremony for one of his best friends from his Navy days.

If you’ve never attended the retirement rites of a senior military officer, I highly recommend it. It may very well renew (or redeem) your faith in both our country and the people who protect it. (And if the flag passing ceremony of Olde Glory doesn’t move you to tears, I don’t know what will.)

Three Old Sailors

After the formal ceremonies concluded, we were ushered into a reception room filled with sailors decked out in their full dress whites, along with families and friends. My eyes roamed from one small cluster to the next; to the smiling faces, the convivial conversations, the warm embraces.

In the middle of the reception room was a long refreshment table with two large, beautifully decorated cakes on either end. Centered between them sat a modest, unpretentious pale pink layer cake.

A memory flickered.

That pink cake. My mother always told me that Southerners love their cakes. I plated a small piece and took a bite.

In an instant, I was four…maybe five, sitting on my stool at my Pop’s yellow chrome and formica kitchen table. I don’t know the occasion, but I remember that cake. Smooth, sweet, pink, and perfectly strawberry.

It tasted like summer.

Southern Triple-layer Fresh Strawberry Cake {from Scratch} | The Good Hearted Woman

Standing in that reception room in Tennessee, I had not tasted strawberry cake in fifty years, but as that single bite melted on my tongue, it was yesterday.

When Mr B and I returned home to Oregon, I set about baking myself a memory.

Building a Perfect Strawberry Cake Recipe

Perfecting a recipe for a Strawberry Cake from scratch wasn’t easy. Nearly every recipe source I could find required a boxed cake mix, and I was intent on baking a cake *from scratch.*

In my quest, I consulted at least fifteen different recipes, cookbooks, and bakers’ websites before I finally felt confident about my game plan. However, once I got the ratios for everything right (the sugar levels were especially tricky) and recognized that those whipped egg whites make all the difference, it all fell into place.

I couldn’t be happier with the outcome!

This strawberry scratch cake is far and away easier to make than you might imagine; and in my opinion, working with the triple layers is easier than two thicker layers. My recipe for Strawberry Cake from scratch results in a moist, amazingly delicious cake with a fresh strawberry buttercream frosting. You are going to love it!!!

Southern Triple-layer Fresh Strawberry Cake {from Scratch} | The Good Hearted Woman

Frosting Philosophy 

There are two basic schools of thought about frosting: (1) the cake is a necessary conveyance for getting as much frosting as possible into your mouth; and (2) the cake is the star, and frosting is, well… frosting. It is for sealing the cake and adding additional texture and sweetness, but don’t go all crazy and let it overpower the cake.

I belong to the second, “less-is-more” group. You may notice that, in the images here, there is only enough frosting between the layers to hold them together, and that the outer frosting isn’t spread on very heavily. For my tastes, this amount of frosting provides the perfect balance for this cake.

If, however, you lean toward the first, “the-more-frosting-the-better” group, be assured that you will not run short of strawberry frosting with this recipe. I had well over a cup leftover when this cake was done. (Hello, late-night frosting-n-graham-crackers!)

Southern Triple-layer Fresh Strawberry Cake from Scratch | The Good Hearted Woman

Southern Triple-layer Fresh Strawberry Cake {from Scratch} | The Good Hearted Woman
5 from 16 votes

Triple-layer Strawberry Cake with Fresh Strawberry Buttercream Frosting

Perfect for any occasion, this Southern Triple-layer Strawberry Cake (made from scratch!) is a moist, amazingly delicious cake with a fresh, bright strawberry buttercream frosting.
Prep Time40 mins
Cook Time20 mins
Cooling time2 hrs
Total Time3 hrs
Print Recipe Pin Recipe
Course: Dessert
Cuisine: American
Keyword: Strawberry Cake
Servings: 16 servings
Calories: 610kcal
Author: Renée ♥ The Good Hearted Woman

Ingredients

Strawberry Puree

  • 8 ounces fresh hulled strawberries
  • 2 tablespoons white sugar

Strawberry Cake

  • 4 egg whites room temperature
  • 2 1/2 cups sifted cake flour VERY Important: Sift, THEN measure.
  • 1 tablespoon baking powder
  • 1 cup unsalted butter room temperature
  • 1 3/8 cups white sugar
  • 1 3-ounce pkg Strawberry flavored Jell-O®
  • 1 teaspoon salt
  • 3 egg yolks
  • 1 cup milk 2% or whole
  • 1/2 cup fresh strawberry puree
  • 1 teaspoon fresh lemon zest
  • 1 tablespoon vanilla

Strawberry Frosting

  • 6 cups powdered sugar
  • 1 1/2 cups unsalted butter room temperature
  • 1/3 cup strawberry puree
  • 1 tablespoon strawberry jam or 1/2 tsp. strawberry extract
  • 1/2 teaspoon salt
US Customary - Metric

Instructions

Make Strawberry Puree

  • Combine fresh strawberries and two tablespoons of sugar in a blender. Pulse until strawberries are reduced to a pulp.
    DO NOT blend until smooth. (You will use 1/2 cup of the puree for the cake. Reserve the remaining puree to use in the frosting.) 
    Set aside and allow to macerate further while you perform next few steps.

Make the Cake Layers

  • Preheat oven to 350°F [175°C].
    Grease and flour three 9-inch round cake pans. 
  • Whip eggs whites until they form medium peaks. Set aside. 
  • Combine sifted flour and baking powder. Set aside. 
  • Whisk together milk, strawberry puree, lemon zest, and vanilla. Set aside. 
  • In a large mixing bowl, cream together butter, sugar, dry strawberry Jell-O®, and salt.
    Beat in eggs yolks one at a time. 
  • Stir flour mixture into batter alternately with strawberry-milk mixture. 
  • Gently fold in whipped egg whites. 
  • Pour batter evenly into the three prepared cake pans.
    Bake in preheated oven for 20-25 minutes, or until a toothpick or skewer comes out clean. 
  • Allow cakes to cool in their pans over wire rack for at least 10 minutes. Carefully tap out onto wire rack to cool completely. 

Make Strawberry Frosting

  • Using an electric mixer, beat butter on medium-high until light and fluffy. 
  • With mixer on low, add powdered sugar to the whipped butter alternately with 1/3 cup pureed strawberries.
    Combine thoroughly into a soft, creamy mixture that will hold its shape.
    Cool in the refrigerator for 10 minutes, or until it has firmed up slightly.

Assemble the Cake

  • Spread the top of the bottom layer of cake with frosting.
    Add the middle layer and refrigerate again until the frosting has firmed up a bit.
    Add the top layer and frost sides and top of cake. 
    For a cleaner frosting, apply a crumb coat first to keep the crumbs out of your final frosting.
    If you are spreading the frosting on thick, you may want to refrigerate the cake after you apply the frosting between each layer until the frosting has firmed just a bit; about 10-15 minutes for each layer. (If you are frosting it thin, you probably won't need to do this.)
  • Decorate with fresh strawberries if desired. 

Notes

Cake freezes well. 

Nutrition

Serving: 1piece | Calories: 610kcal | Carbohydrates: 82g | Protein: 5g | Fat: 31g | Saturated Fat: 19g | Cholesterol: 114mg | Sodium: 325mg | Potassium: 100mg | Fiber: 1g | Sugar: 66g | Vitamin A: 960IU | Vitamin C: 14mg | Calcium: 81mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
The BEST Strawberry Cake Ever (from scratch - no boxed mix!) with Fresh Strawberry Buttercream Frosting • You are going to love it!Tweet & Share!

Cakes are Persnickety, and Ingredients Matter

Flour: It’s important to use cake flour for this cake. Cake flour is a finely milled, delicate flour that results in a fine crumb and a good rise.

The primary difference between cake flour and all-purpose flour [AP] is that cake flour has slightly less protein, which translates to less gluten in your cake, which means you will have a more tender cake. My personal cake flour preference is Bob’s Red Mill Super Fine Cake Flour.

I cannot stress this enough: when it comes to flour in baking, sift first, THEN measure.

Jell-O®: Y’all know that I try to avoid the boxes, but this recipe just doesn’t fly without Jell-O®. If possible, avoid using off-brand gelatin: the strawberry flavor in them usually tastes like cheap kids’ candy.

Strawberries: Fresh and frozen will both work.

Slice of strawberry cake
Egg White Whipping Stages

  • Soft peaks barely hold their shape, and flop over as soon as the beaters are lifted.
  • Medium peaks can hold their shape, but the peak curls over when the beaters are lifted.
  • Stiff peaks stand straight up when the beaters are lifted.

Pink Cake on Stan

Wavy Line

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Southern Triple-layer Fresh Strawberry Cake from Scratch | The Good Hearted Woman

Wavy Line

P.S. Did I mention how much I LOVE LOVE LOVE my new cake pans!?!  I finally took the plunge and bought three – count ’em: 3 – matching 9″ cake pans. As in, they are all the same size, shape, and weight! As in, I can put them all in the oven at the same time and take them out at the same time because they all bake evenly!! Aaahh!

I was so excited to get my new pans that I completely cleaned out my baking shelf so that they would have a cozy new place to hang out when they aren’t in use. (For those of you who regularly bake a lot of cakes, this might sound ridiculous, but this is the first time in my life that I’ve ever had more than two cake pans that match exactly, and I am going to celebrate it! Whoohoo!)

If you are thinking of buying a new set of cake pans, check these out; they are the ones I have now.


I’m sharing this recipe on the Weekend Potluck Recipe Linkup. Check it out for more great recipes!

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Recipes, Sweets, Vegetarian Tagged With: baking, cake, strawberries, Sweet Somethings

Homemade Fresh Strawberry Ice Cream (Best Ever!)

June 6 By Renée 40 Comments

There are few things as refreshing as a scoop of Fresh Strawberry Ice Cream on a hot summer day, and this is the best fresh strawberry ice cream recipe you’ll ever make!

This fresh strawberry ice cream is - no exaggeration - the best I've ever had. | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

This fresh strawberry ice cream is – no exaggeration – the best strawberry ice cream I’ve ever had. I’ll admit though, this recipe took Mr B and me some serious trial and error to put together. We wanted to get it just right, and so a lot of strawberry ice cream had to be made – and eaten – during the “research & development” phase. (Really – a LOT.)

Wavy Line

Strawberry Ice Cream is trickier than it looks!

You’d think, just throw some strawberries, cream, and sugar together and you’re golden, right? Wrong.

The biggest problem with fresh strawberry ice cream is the strawberries themselves. Strawberries have a very high water content, and what does water do when it get very, very cold? That’s right, class – it freezes! Into little ice crystals. Which are fine for winter windows and root beer mugs, but no so great for ice cream.

To avoid having hard, crunchy strawberry ice cream, you have to do something to counteract water crystallization; hence the vodka and the corn syrup in this recipe. (Note: Any 70/80 proof liquor will work: we use whipped cream vodka.)

With a higher freezing temp than water, the alcohol in the vodka keeps discourages water crystallization, which in turn keeps your little strawberry chunks from turning into little strawberry ice cubes, while the corn syrup adds body, and keeps the texture smooth and supple.

NOTE: If you prefer to avoid liquor completely, just leave it out. Your chopped strawberry chunks will be a bit crunchy, and the ice cream may get a little harder than optimal after a day or two in the freezer, but chances are it won’t last that long anyway.

Homemade Fresh Strawberry Ice Cream {Recipe} | The Good Hearted Woman

The day I took these pictures, the PNW was experiencing a heat wave. Luckily, this stuff is amazing even when it’s partially melted.

If you’ve made strawberry ice cream before, you may find a few other things are different about this recipe:

No Eggs – While eggs usually make for a richer ice cream, in the case of strawberry ice cream, they do so at the expense of that amazing fresh strawberry flavor – the exact thing that you want to preserve. Another bonus for leaving the eggs out – no cooking necessary. (I’m not afraid of raw eggs, but you may be, and that’s ok. Our eggs are produced in my backyard.) Anyway, that leads me to…

No Cooking – Why? First off, you don’t have eggs, so there’s no reason to make a “custard base.” Cooking also changes the flavor of the strawberries, and all I want to taste is sweet cream and fresh strawberries.

Less Sweeteners (i.e., sugar, etc.) – Almost all of the recipes I consulted as I was developing this recipe used a heavier hand with the sweeteners than my final recipe. I prefer to enhance the natural sweetness of the strawberries rather than overwhelm it. It’s a delicate balance, based in part on how sweet your strawberries are.

Corn Syrup – I use corn syrup in a number of my ice cream recipes, particularly the ones that are heavy on fruit. It adds texture and body, while discouraging ice crystal formation.

Half & Half – Yes, you can use heavy cream if you want. You can also use 1 cup of milk and 1 cup of heavy cream (but that’s basically what half & half is, so why?). I’ve made this recipe using each of these three options, all with fine results; however, I think the lighter, cleaner flavor of the half & half lets the fresh strawberry flavors shine through most brightly.

Homemade Fresh Strawberry Ice Cream {Recipe} | The Good Hearted Woman

We hope you enjoy this fresh strawberry ice cream as much as we do!

Homemade Fresh Strawberry Ice Cream {Recipe} | The Good Hearted Woman
5 from 4 votes

Homemade Fresh Strawberry Ice Cream

An easy-to-make strawberry ice cream that preserves the fresh taste of summer strawberries with a smooth, creamy texture. | Egg-free recipe
Prep Time30 mins
Ice Cream Maker30 mins
Total Time1 hr
Print Recipe Pin Recipe
Course: Dessert
Keyword: ice cream, strawberries,, summer
Servings: 12 servings
Calories: 175kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Ice Cream Maker
  • Blender or Food Processor

Ingredients

  • 1 quart fresh strawberries divided
  • 1 cup sugar divided (or more, to taste)
  • 2 tablespoons whipped cream vodka** [Optional, sort of]
  • 2 cups half & half
  • 1/3 cup corn syrup
  • 1/2 tsp kosher salt to taste
US Customary - Metric

Instructions

  • Hull all the strawberries. Chop enough strawberries to make one cup of chopped berries. (You probably want the chunks to be pretty small, but I'll leave that to you.) Put chopped strawberries in a small bowl with 1/4 cup sugar and the vodka. Refrigerate while you make the rest of the ice cream base.
  • Put remaining strawberries in a blender and puree. Measure out about 1 1/2 cups of puree. (If you have extra, put it in the fridge - you can use it for ice cream topping later!)
  • Blend the 1 1/2 cups of strawberry puree with the remaining ingredients. Taste the mixture and adjust the sweetness to your personal tastes by adding a little additional sugar if desired.
  • Chill the ice cream base in the blender jar in refrigerator for at least one hour.
  • Take the blender jar out of the fridge and add the chopped strawberry mixture. Pulse very briefly to combine. (You want to keep those little chunks of strawberries, so don't get crazy here.)
  • Churn in ice cream maker according to manufacturer directions. (For reference, it usually takes 25 -30 minutes to freeze in our ice cream maker.)
  • Serve immediately for soft serve ice cream, or, if you prefer your ice cream hard-set, put it in the freezer for 2-4 hours before serving.

Nutrition

Serving: 1serving | Calories: 175kcal | Carbohydrates: 32g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 120mg | Potassium: 174mg | Fiber: 2g | Sugar: 28g | Vitamin A: 152IU | Vitamin C: 47mg | Calcium: 56mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

If you are all about the strawberries, be sure to check out our Triple-layer Strawberry Cake (from scratch) – it goes perfectly with a scoop of fresh strawberry ice cream!

Homemade Fresh Strawberry Ice Cream {Recipe} | The Good Hearted Woman

Just so you know, I didn’t reinvent the wheel here – I consulted a vast number of other strawberry recipes, and incorporated some of their ideas as I developed this recipe. Here are the resources that I leaned on the heaviest:

  • Easy Eggless Strawberry Ice Cream [All Recipes]
  • Homemade Vanilla Bean Ice Cream [Life Made Simple]
  • The Best Strawberry Ice Cream [Serious Eats] – I totally borrowed the idea of macerating the strawberry chucks from this one.

Homemade Fresh Strawberry Ice Cream {Recipe} | The Good Hearted Woman

Wavy Line

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. • Be sure to PIN this post!

Strawberry ice cream melting in glass bowl. Fresh Strawberries in background.    Strawberry ice cream melting in glass bowl. Fresh Strawberries in background.Wavy Line

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Gluten-free, Recipes, Sweets, Vegetarian Tagged With: ice cream, strawberries, Summer, Sweet Somethings

Strawberry Freezer Jam {Step-by-Step Tutorial}

May 27 By Renée 3 Comments

Strawberry Freezer Jam is one of the best (and tastiest!) ways to preserve the fresh taste of summer! Follow this easy step-by-step tutorial and you can have fresh strawberry jam ready to eat about an hour! 

Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.

This post may contain affiliate links, but don’t worry – they won’t bite.

Strawberry freezer jam is one of the best, easiest (and tastiest!) ways to preserve the fresh taste of summer.

Strawberry freezer jam is super-easy to make and takes only about an hour, including the time it takes to prep the strawberries. Make a batch or two, and you will have strawberry jam to last well into the cold, dark days of winter, when a spoonful of freezer jam on a fresh buttermilk biscuit is a bite of heaven. 

Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.

The Problem With Pectin 

(NOTE: It’s not the pectin: it’s the people.)

I’m pretty sure that all the pectin companies use the same guy to write their directions, and as far as I’m concerned, they are all messed up.

For example, one set of directions has you measure things out [sugar] really early without telling you that you need to wait until two or three steps ahead before adding it.  Another has you measure the lemon juice, but never actually includes anything in the instructions about when to add it. You just have to figure it all out for yourself. 

I’ve made a ton of strawberry freezer jam over the years, so by now you’d think I’d have the process memorized. Nevertheless, every year I still have to remind myself – “Put the sugar in last. Put the sugar in last. Put the sugar in last.” 

Hopefully, this tutorial will clear things up!

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How to Make Strawberry Freezer Jam  •  Step-by-Step

IMPORTANT: MCP Premium Fruit Pectin changed its formula in recent years, and this recipe has been updated to reflect that change. Specifically, the recipe for strawberry freezer jam no longer contains corn syrup as one of the ingredients. 

This tutorial is written for use with MCP Premium Fruit Pectin. If you use any other kind of pectin, please consult the directions provided. The process is generally the same; however, ingredient amounts and/or times may differ slightly. 

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[Scroll down for a printable recipe]

To make Strawberry Freezer Jam, you will need: 

  • 4 pints fresh strawberries
  • 4 1/2 cups white sugar
  • 1/4 cup lemon juice
  • 1 box MCP Pectin

You will also need:

  • Extra-large bowl
  • Measuring cups
  • Potato Masher 
  • Freezer containers with seals

STEP 1 – Mashed the Strawberries

Clean and hull the berries.

Using a potato masher, squish the strawberries a cup or so at a time. 

Measure out exactly 3 1/4 cups of mashed berries into a large bowl.

You can process the hulled strawberries in a blender or food processor if you prefer, but I like having actual strawberry pieces in my jam. Pulverizing the strawberries beyond recognition from the get-go makes for a too-smooth jam, in my opinion.

Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.

Later you will see I had to change bowls because I wasn’t thinking when I started making this batch. You need a big bowl.

Step 2 – Measure the Sugar

Measure out exactly 4 1/2 cups of white sugar into a medium bowl, and then set it aside.

Do not put the sugar into the berry mix yet.  

Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.

Step 3 – Mix the Lemon Juice into Strawberries

Measure out 1/4 cup lemon juice.

Stir the lemon juice into the mashed strawberries.

The box directions say to use fresh, but this is one time when I do use the bottled stuff. It works just fine. 

Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.

Step 4 – Add Pectin

Sprinkle the pectin on top of the strawberry lemon juice mixture and stir it in. Do this a little at a time to avoid little pectin lumps in the jam mixture.

Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.

Step 6 – Stir the Strawberry Mixture

  • Stir the strawberry and pectin every five minutes or so, for 30 minutes total.
  • DO NOT Over-stir!

Some people are very precise about this stirring. They set timers and get all fidgety if they are 30 seconds late. My jam is lucky if I stir it every 10 minutes.

I usually use this time to clean up the kitchen: complete a task, stir the jam, complete another task, stir the strawberries again. Some chores take longer than others, so my timing is never every five minutes. Don’t sweat it – my jam always turns out fine.

IMPORTANT: DO NOT STIR CONSTANTLY! Doing so will break down the connective strands forming in the jam, and you will end up with a thick syrup, as opposed to a spreadable jam. It’s kind of like what happens to Jello if you just keep stirring it and never let it gel.

That one time Mr B helped me make freezer jam:

  • Mr B: “I’ll help you stir. I always loved to make jam with my Aunt Ailene.”
  • Me: “OK. Thank you! Just remember – this is freezer jam, not cooked jam. Don’t stir it all the time.”
  • Mr B: “Aunt Ailene always said to keep stirring all the time.” 
  • Me: “I know – because that was cooked jam. Freezer jam is different.”
  • Mr B: “Aunt Ailene said…”
  • Me: [Rolls eyes.]

Next day …

  • Mr B: “This jam is really thin.”
  • Me: “Yep. We have a couple years’ worth of strawberry syrup now!” (Which is not entirely a bad thing!) 
  • Mr B: “Oh. Yeah. Well…”

Lesson… learned. 

Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.

Step 7 – Add Sugar to Strawberry Mixture

NOW.  Now it is time to add the sugar. Pour it in slowly, stirring it in as you go, so that there are no sugar lumps in the mixture.

Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.

Stir constantly until the sugar is completely dissolved.  This will take about five minutes.

By the time the sugar has completely dissolved, the jam will have thickened a little. Don’t worry if it is still runny though – it takes about 24 hours to achieve optimum jamminess.

Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.

Step 8 – Prep Jam for Freezer

  • Pour freezer jam into freezer-safe containers, leaving at least a quarter-inch headroom.
  • Allow your strawberry freezer jam to to sit out for 24 hours to allow it to fully set up before putting it in the freezer.

P.S. You do not need to wait 24 hours to eat it – it’s ready right away! 

Strawberry Freezer Jam {Tutorial} - Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.

That’s all there is to it. The whole process – start to finish – will take about 45 minutes. One batch makes about seven cups of Strawberry Freezer Jam.

Strawberry Freezer Jam {Tutorial} - Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer.

Strawberry Freezer Jam

Step-by-Step Tutorial for making strawberry freezer jam.
Prep Time1 hr
Total Time1 hr
Print Recipe Pin Recipe
Course: Condiment
Keyword: freezer jam, fruit, preserves, strawberry jam
Servings: 112 servings
Calories: 35kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Extra-large Mixing Bowl
  • Measuring cups
  • Potato Masher 
  • Freezer containers with seals

Ingredients

  • 4 pints strawberries
  • 4 1/2 cups white sugar
  • 1/4 cup lemon juice
  • 1 box MCP Pectin
US Customary - Metric

Instructions

  • Clean and hull the berries, and then squish them up, a cup or so at a time, with a potato masher. 
  • Measure out exactly 3 1/4 cups of mashed berries into a large bowl.
  • Measure out exactly 4 1/2 cups of white sugar into a medium bowl, and set aside. Do not put the sugar into the berry mix yet. 
  • Stir 1/4 cup lemon juice into the mashed strawberries.
  • Gradually sprinkle the pectin on top of the strawberry lemon juice mixture a little at a time, stirring to avoid any pectin lumps.
  • Stir the strawberry and pectin mixture every five minutes or so, for 30 minutes total.
  • After 30 minutes have passed, give the strawberry mixture one last stir.
  • Slowly add sugar, stirring it in as you go, so that there are no sugar lumps in the mixture.
    Stir occasionally until the sugar is completely dissolved, about 5 minutes. (DO NOT stir constantly or you will have runny jam!)
  • By the time the sugar has completely dissolved, the jam will have thickened a little. 
    Jam will fully thickened after about 24 hours.
  • Pour freezer jam into containers. 
    Leave a quarter-inch or more of headroom in any sealed containers.

Notes

1 Tablespoon = 1 serving
You can eat this jam right away, but if you are planning to freeze it for later, be sure to allow it to sit out on the counter for a day to let it to set up.
IMPORTANT: This tutorial is written for use with MCP Regular Pectin. If you use any other kind of pectin, please consult the directions provided. The process is generally the same; however, the amounts may differ slightly.  

Nutrition

Serving: 1tablespoon | Calories: 35kcal | Carbohydrates: 9g | Potassium: 40mg | Fiber: 0.3g | Sugar: 8.5g | Calcium: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Do you love fresh strawberries?

Be sure to try our Triple-layer Strawberry Cake, and top it off with our Fresh Strawberry Ice Cream! 

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of The Good Hearted Woman. • Be sure to PIN this post!

Strawberry Freezer Jam   Strawberry Freezer Jam {Tutorial} - Strawberry freezer jam is one of the easiest ways to preserve the fresh taste of summer. | The Good Hearted Woman #strawberries #freezerjam #summer #summerfood #tutorial
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Strawberry Recipes from GHW

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Strawberry Soufflé Omelet with Caramelized Almonds

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Strawberry Freezer Jam {Tutorial}

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The Best Triple-layer Strawberry Cake {from Scratch}

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The BEST Homemade Fresh Strawberry Ice Cream EVER

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Quinoa Fritters with Arugula-Strawberry Salad {Sun Basket Review & Recipe}

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Fresh Strawberry Crème Crêpes {Recipe}

Filed Under: Canning & Preserves, Dairy-free, Gluten-free, Sauces, Dressings & Dips, Vegan, Vegetarian Tagged With: strawberries

Unicorn Glitter & Mother’s Day Brunch Ideas

May 2 By Renée 8 Comments

Mother’s Day doesn’t have to be all unicorn glittery Hallmark magical perfection to make a perfect memory. 

One of the best the best parts of Mother’s Day is the memories that it leaves with us. When our kiddos are small, it is all painted hand-prints and construction paper cards and crayon-scrawled “I love you” notes. You know, the stuff us Mamas fill our treasure boxes with.

unicorn glittery Hallmark magical perfection | The Good Hearted Woman

And then there are those amazing, often entertaining Mother’s Day breakfasts…

I have such fond recollections of my girls filing into my bedroom every Mother’s Day morning, the oldest proudly balancing our biggest tray heaped high with their carefully prepared breakfast creations.  After handing off the tray, they would all clamber up onto my bed and wiggle around like fresh puppies as they watched me eat every last bite. Some years (thanks in part to their father) it was all about the food; lovely little pancakes covered with warm syrup, plump berries, orange juice, cinnamon toast, and even a little vase of spring flowers on the side. Other years, let’s just say it was all about the love. And that’s what’s really important anyway.

However, lest you get the idea that Mother’s Day at our house was all unicorn glittery Hallmark magical perfection, let me reassure you that time has most definitely and conveniently smoothed over the rough edges of my memories. After a decade or two, I now only vaguely recall the major spills, and the passionate, heated arguments over who made what and who helped most, and the little sticky fingers stealing all the berries off my plate.

But, once again, it’s really all about the love. >If you are wondering how to read that last sentence, please refer to the little girl front left below.<

Mother's Day 1997 | The Good Hearted Woman

Mother’s Day 1997 – and yes, I made the girls’ dresses. (Except the oldest – she sewed that one herself. I was so proud of her. Still am.)

Many years have past since the days when my girls bounced their way across my bed and through my Mother’s Day Brunch.  Most of them have grown up, moved out, and started lives of their own. One even has her own little ones now, who I imagine bring her an equally memorable Mother’s Day breakfast, complete with unicorn glitter (or in their case, sparkly Frozen snow). Luckily though, I still have a couple of my girls around, and they usually take the time to make me something truly wonderful.

Surprisingly, as my girls grow older, the effort means even more to me then it did when they were little. Last year, one of my daughters surprised me with these lovely strawberries-and-chocolate crepes. Not only were they beautiful but they were delicious too, and YES! You bet I bragged!

What food blogger kids make for Mother’s Day breakfast. #mothersday #mykidcooksbetterthanyours #mothersdaybreakfast #yum #yummy #amazing #sweet #chocolate #whippedcream #delish #foods #delicious #tasty #eat #eating #hungry #foodpics #sweettooth

A photo posted by The Good Hearted Woman (@thegoodheartedwoman) on May 10, 2015 at 10:55am PDT

If you’re wondering what to make mom this year for her special day, here are a few of my favorite Mother’s Day brunch ideas to inspire you:

The Best Mother's Day Brunch Recipes | The Good Hearted Woman

  1. Strawberry Crème Crêpes
  2. Eggs Provençal a la Renée
  3. Strawberry Soufflé Omelet with Caramelized Almonds
  4. Smoked Salmon Benedict
  5. Dutch Apple Cranberry Crepes
  6. Huevos Rancheros

{Are poached eggs still a mystery to you? Check my post on How to Make Perfectly Poached Eggs.}

Mother's Day 1997

Best Mother's Day Brunch Recipes | The Good Hearted Woman
Simply Delicious! Best Mother's Day Brunch Recipes | The Good Hearted Woman

Filed Under: Main Dishes, Recipe Round-ups, Recipes Tagged With: Breakfast, brunch, eggs, strawberries

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