It’s not summer without strawberry shortcake! From lush strawberry shortcake dip to strawberry shortcake sangria, here are 7 ways to celebrate the iconic dessert.
I scream, you scream… you know the drill. Mariah’s Pleasing Plates plays up two of our favorite childhood snacks — strawberry wafer cookies and ice cream — in this gorgeous Strawberry Shortcake Icebox Cake. One cool bite and we’re sold.
Just a sprinkling of lavender buds makes a world of difference in this floral take on Strawberry Shortcake. My Kitchen Love blends hers right into the frosting, alongside fresh lemon zest and curls of whipped cream.
Bet your BBQ guests didn’t see this one coming. Grab a stack of shortbread cookies or graham crackers and dunk your way to deliciousness with a bowl of Strawberry Shortcake Dip from Just A Little Bit Of Bacon. Warning: the cream cheese base is undeniably addictive.
Waking up early on the weekend isn’t usually our forte, but for a stack of these Strawberry Shortcake Greek Yogurt Pancakes, we’ll make an exception. Cafe Delites makes them with half the guilt — so you can have your cake and eat it, too. Pass the strawberry syrup, please!
Put the “happy” in happy hour with a pitcher of Strawberry Shortcake Sangria. Lemon Tree Dwelling looks to just four ingredients to mix it up: pink moscato, whipped cream-flavored vodka, strawberry simple syrup, and strawberries. Hello, summer in a glass!
If The Spoon Fits knows exactly what we want in a summer drink: dessert, ice cream, and booze. Combine the classic flavors of strawberry shortcake with Grand Marnier and carbonated blackberry soda to achieve the ultimate Ice Cream Float.
Vodka lemonades are so last summer. Shake things up with life-of-the-party milkshakes, featuring everything from bourbon and peanut butter to Baileys and graham cracker ice cream. Bottoms up!
Somebody cue “Party In The USA.” These patriotic beauties from SoFabFood start with strawberry-whiskey and vanilla-amaretto ice cream, and finish with a layer of blueberry-orange liqueur. Take in all three flavors in one cool slurp. Now that’s how you ombre!
There are a million ways you can play up your s’mores, but none quite this refreshing. Sweet Sundays turns the campfire treat into The Perfect Boozy S’more Milkshake with homemade graham cracker ice cream and the sweetest liqueur on the shelf: Baileys Irish Cream.
Let’s be straight up: bourbon doesn’t always go down smooth, but Love & Lemons makes it easy thanks to her Vegan Peanut Butter Bourbon Milkshake. The secret to its distinct creaminess? Soaked cashews!
Forget mimosas — these Boozy Blueberry Pancake Milkshakes are at the top of our Sunday brunch menu. A Cookie Named Desire infuses hers with blueberry vodka and pure maple syrup. Drizzle your jars in blueberry syrup for a diner-worthy look.
You had us at Nutella. Dining With Alice turns everyone’s favorite chocolate snack into a frosty Nutella Milkshake with the help of chocolate milk, ice cream, vodka, and creme de cacao. We’ll cheers to that.
Like Thin Mints? Then you’ll love these Mint Chocolate Milkshakes from The Kitchen Prep. Inspired by the famous cookie, these shakes look to Irish cream liqueur and Bracamenta to booze things up. Sorry girl scouts, adults only!
Load up your freezer with chocolate ice cream – National Chocolate Ice Cream Day is here! Celebrate this yummy food holiday with our favorite desserts dedicated to one of America’s most popular ice cream flavors!
S’more Ice Cream Treats
It’s a good thing my coworkers enable my sugar/baking addiction, because these S’more Ice Cream Treats from Homemaking Hacks are definitely going to be on the menu this summer! This recipe combines two of my favorite summertime desserts: ice cream and s’mores. And they’re so easy to make! Just layer graham crackers, hot fudge topping, mini mallows, and softened chocolate ice cream. Freeze until firm, then cut into squares and devour!
Double Chocolate Chip Cookie Ice Cream Sandwiches
I’m floating on Cloud 9 after biting into these delicious Double Chocolate Chip Cookie Ice Cream Sandwiches from Foodie Crush! The rich chocolatey-ness of the soft, chewy cookies pairs perfectly with a healthy dollop of cold, creamy ice cream. I prefer my ice cream to be chocolate-based, but play around with your favorite flavors – peanut butter, mint chocolate chip, salted caramel – really, everything goes with chocolate! Bet you can’t eat just one!
Dirty Road Milkshake Shooters
If you have ice cream, milk and whiskey on hand, you’re all set to make these tasty Dirty Road Milkshake Shooters from Steph’s Bite by Bite. Simply blend all ingredients together, pour and toast the weekend! Make the drink extra festive with a chocolate-dipped rim studded with sprinkles.
Hot Cocoa No-Churn Ice Cream
Drinking a cup of hot chocolate on a snow day is a cozy, comforting treat – but eating a scoop of this Hot Cocoa No-Churn Ice Cream from Delish brings that same Christmasy joy to the heat of summer! Plus, it’s almost as easy as whipping up its beverage counterpart. Just mix the ingredients, freeze until firm, add an extra handful of marshmallows and enjoy!
Chocolate Stout Cheesecake Fudgesicle
What’s more decadent than cheesecake? How about creamy, beer-filled, graham cracker-crusted Chocolate Stout Cheesecake Fudgesicles? The Beeroness balances the sweetness of cream cheese with the tanginess of dark chocolate and stout for the perfect grown-up freezer pop.
The Darkest Chocolate Ice Cream
How could you celebrate National Chocolate Ice Cream Day without a digging into a bowlful of plain chocolate ice cream? The Bite-Sized Baker’s recipe for the Darkest Chocolate Ice Cream is equal parts indulgent, creamy and rich – with just a hint of coffee and the right amount of sweetness.
Chocolate Crunch Ice Cream Cake
This Chocolate Crunch Ice Cream Cake from The Gunny Sack is truly a chocolate lover’s dream! Melted chocolate chips coat crunchy chocolate cereal, which is swirled in chocolate ice cream before freezing and topping with – you guessed it – more chocolate! With just four ingredients and no bake time, this cake whips up in a snap.
Breakfast may be the most important meal of the day, but more than often, we just don’t have the time to prepare anything warm and filling. These savory ham and cheese breakfast tarts make breakfast time a breeze. Inspired by these jam filled breakfast tarts, you can prepare these hand tarts ahead of time. They can be kept frozen or chilled in the refrigerator. When you’re ready, simply reheat it in a toaster oven or microwave. Best of all, these breakfast tarts also taste great at room temperature.
The tart dough is a straight forward butter based crust. It’s simple to whip together and the dough does not need a lot of chilling/resting time before use. The dough is very sturdy and easy to work with. This recipe makes 6 hand tarts. You can easily double or triple the recipe to fit your needs.
I filled the dough with cheddar cheese and a slice of deli ham. There are so many combinations you can use: mozzarella and pepperoni, Swiss and turkey, etc.
Cover the filling with another piece of dough. Seal the edges of the tart with a fork. Brush the dough with a little milk and top it with additional cheese. It takes about 20-25 minutes for these to bake. You can enjoy them immediately, or pack them up for later use. According to the Better Homes and Gardens Test Kitchen, you can freeze these tarts for up to 2 months. Use an oven or toaster oven to reheat.
This is the original BREAKFAST TART RECIPE.
I followed the recipe for the dough as instructed in the link above.
The only changes I made:
- Instead of 6 tablespoons strawberry jelly, I used 6 slices of deli ham and 6 slices of cheddar cheese.
- Omit vanilla icing recipe, instead top tarts with cheddar cheese.
For the full list of ingredients and directions, visit the original recipe here.
Hands down, our favorite afternoon snack on warm weekend days are freezer pops. We like all sorts of flavors, but we this Carrot-Orange version is so bright and refreshing that I know it will be a staple all summer long. Plus, with a dose of Greek yogurt (and all the protein it has), it’s nice that it’s a bit more balanced than straight fruit pops.
This easy blender recipe is based on this Carrot-Orange Smoothie and is simply frozen into pops using small disposable cups and popsicle sticks. (You can of course also use your favorite reusable molds!) The smoothie is super delicious, but there’s something about freezing it onto a stick that seems to make toddlers happy—and it works much better in my house since my daughter has never been a huge smoothie girl.
I didn’t make many changes to this recipe since it’s so simple and good the way that it is, though I did choose a low-added-sugar yogurt, a navel orange instead of clementines, and I added a ripe banana to ensure that the final result would be super creamy. (We also had a ton of very ripe bananas, so it was also just a practical decision.) And rather than romaine, I used a delicate green leaf lettuce that we’ve been getting at our farmer’s market—both have a mild flavor so I figured that it would work just as well. One thing to keep in mind: You really need a high powered blender for this recipe to ensure that both the carrots and the lettuce gets fully incorporated into the mixture. And it might take a bit longer than the 30 seconds that’s stated in the original recipe.
I put a little unsweetened shredded coconut onto the bottom of some of the cups, then again sprinkled some onto the top of the smoothie mixture, just for fun. I let the smoothie mixture set up in the cups in the freezer for 30 minutes, then added the popsicle sticks. After letting them freeze for 4-6 hours, they were ready to serve—if using the little white cups, simply snip one top edge and pull the cup down and off. They were plenty sweet, really refreshing, and my daughter never noticed that there were two different types of veggies tucked inside!
It’s time to toast the official drink of the Kentucky Derby! You’ll love the refreshing combination of sugar, mint, and bourbon served over ice. The classic is great but these twists from our favorite bloggers are even better!