Easy strawberry cupcakes recipe (baking like a pro every time!)

Hello bakers! Are you prepared for a cupcake of sunshine? You found the right place. Today we’re making the perfect easy strawberry cupcakes recipe. These cupcakes are overflowing with fresh strawberry flavor. So soft and moist and so so delicious. And the creamy strawberry frosting is divine.

Forget store-bought mixes. Homemade is so much better. This recipe for easy strawberry cupcakes is made with basic ingredients. Most you probably already have. We use only real strawberries so they’re sure to taste good. No artificial flavors here!

Making these cupcakes is fun. It’s also a good beginner recipe. Follow these steps closely. Make delicious strawberry cupcakes. Perfect for parties, picnics, or just becauses. Join us to bake something amazing together! So this homemade strawberry cupcakes recipe will be your new favourite.

Why We Love These Strawberry Cupcakes Recipe

• loaded with actual strawberry flavor: The batter and the frosting, are made with fresh strawberries.
• Super Easy to Make: Simple steps make it easy to bake. No complex techniques needed.
• Perfectly Soft and Moist: These cupcakes are soft! جوa tender crumb that literally melts in your mouth.
• Crowd-Pleaser: Strawberry cupcakes are adored by everyone! Perfect for any occasion.
• Gorgeous Pink Colour: thanks to strawberries, it is naturally pink. So pretty!

Ready to get started? Let’s gather our ingredients.

The Strawberry Cupcakes Ingredients

You don’t require any fancy equipment for this recipe. Here’s your shopping list:

• All-Purpose Flour: Provides structure to the cupcakes. Be sure to measure it properly. (We’ll cover that!) (1 ½ cups)
• Granulated Sugar: To sweeten, obviously. (1 cup)
• Baking Powder: Rises the cupcakes nice and tall. (1 ½ teaspoons)
• Salt: Makes sweet things taste less sweet; makes everything taste better. (¼ teaspoon)
• Unsalted Butter — Must be softened to room temperature. (Which is important for a smooth batter.) (½ cup / 1 stick)
• Large Eggs: These should also be at room temperature They bind the ingredients. (2)
• Milk: Whole milk is ideal for moisture. Room temperature is ideal. (½ cup)
• Vanilla Extract: Contributes nice background flavor. Pure vanilla is best. (1 teaspoon)
• Strawberries — fresh (the star! They must be hulled and finely chopped. (1 cup)

Strawberry Frosting Dreamy Ingredients

This frosting is not difficult but so tasty.

• Unsalted Butter: Also at room temperature. (1 cup / 2 sticks)
• Powdered Sugar: Sifted, to prevent lumps. Also known as confectioners’ sugar. (3-4 cups, depending on how sweet/how stiff you want it)
• Fresh Strawberry Puree: From actual strawberries. This gives flavor and color. (¼ cup)
• Vanilla Extract: A small amount amplifies the berry flavor. (½ teaspoon)
• Pinch of Salt: Slightly reduces the sweetness. (Optional)
• Milk or Cream: Just to adjust the consistency if needed. (1-2 tablespoons, optional)

Equipment You Might Need

• Muffin Tin (standard 12-cup)
• Paper Cupcake Liners
• Small and Medium Mixing Bowls
• Electric Mixer (Either Handheld or Stand Mixer)
• Rubber spatula/wooden spoon
• Measuring Cups and Spoons
• Wire Whisk
• Small Saucepan (for puree, optional) or Blender/Food Processor
• Wire Rack for cooling
• Piping Bag and Tip (optional, for frosting) or Butter Knife

So, Let’s Bake Some Delicious Strawberry Cupcakes! Step-by-Step

Follow along closely. We’ll walk you through the process. Keep in mind, baking should always be fun!

Step 1: Prepare Your Oven and Pan

First things first. Combine all ingredients and toss with oil and seasoningPreheat the oven to 350°F (175°C). Put paper liners in your 12-cup muffin tin. The reason for this is that it prevents the cupcakes from sticking. It also makes cleanup easier. Set the prepared tin aside.

Step 2: Sift the Dry Ingredients

Take a medium sized mixing bowl. Mix in the all-purpose flour, granulated sugar, baking powder and salt. Beat them together well with a wire whisk. Whisking helps mix up the baking powder. This makes sure your cupcakes rise beautifully. It also helps to break apart any small particle clumps of flour.

Step 3: Frame up the Strawberries

Rinse your fresh strawberries well. Pat them dry lightly with paper towels. Make sure to remove the green tops (hull them). Finely chop the strawberries. You need those small, about ¼ inch pieces. Small pieces also integrate better into the batter. For the batter, you need 1 full cup of chopped strawberries. Save a few extra nice ones for garnish later!

Step 4: Cream together butter and sugar

Now for the wet ingredients. Place the softened unsalted butter in a large mixing bowl. Using an electric mixer, beat at medium speed until creamy. This typically takes around 1-2 minutes. Then, whisk in the granulated sugar (this is from the dry ingredients bowl and technically you whisked it but we add it here for creaming). Using an electric mixer, cream the butter and sugar on medium-high speed. Continue to mix for approximately 3-5 minutes. The mixture should become pale in color and fluffy in texture. This action introduces air into the batter. It also helps give the cupcakes their light texture.

Step 5: Mix eggs in one at a time

Ensure that eggs are at room temperature. Incorporate them into the butter-sugar mixture one at a time. Add the first egg and beat well. With a spatula, scrape the sides of the bowl. This will help everything mix evenly. Add the second egg and beat again until just combined. Don’t overmix here.

Step 6: Mix in Vanilla

Add the vanilla extract into the bowl. Mix briefly on low speed until barely incorporated. Vanilla brings warmth and depth to the flavor. It goes nicely with the strawberries.

Step 7: Alternate Dry and Wet Ingredients

Now we mix together the dry and wet ingredients. Have your bowl of whisked dry ingredients on hand. Make sure you have your room temperature milk measured out. Pour in about a third of the dry ingredients into the large bowl. Beat on low speed until just combined. No more dry flour streaks? Stop mixing. Then, mix in about half of the milk. Mix on low speed again, until just combined. Repeat this process. Mix in another third of the dry ingredients. Add the remaining milk, mix. Finally, the last third of the dry ingredients. Stir just until the batter forms. Be careful not to overmix! Overmixing develops gluten. Dh his is why too much gluten makes tough cupcakes. We want tender ones!

Step 8: Add in the Strawberries

Put down the mixer and pick up a rubber spatula or wooden spoon. Fold in 1 cup of finely chopped fresh strawberries into the batter. Use sweeping motions, from the bottom up, to gently fold them in. Turn the bowl as you fold. Fold only until the strawberries are evenly incorporated. Again, avoid overmixing. The batter should be studded throughout with tiny red jewels.

Step 9: Pour Into the Cupcake Liners

Distribution the batter evenly between the 12 prepared cupcake liners. Fill each liner about two-thirds of the way up. Don’t fill them to the top! They require room to rise as they bake. An ice cream scoop can aid in keeping this step tidy. It also helps make sure every cupcake is about the same size. Even sizes mean even baking.

Step 10: Bake to Perfection

Put the muffin tin in the middle of your preheated oven. Bake for 18-22 minutes. Baking time may vary a little. All ovens are slightly different. The cupcakes are ready when lightly golden. A wooden toothpick poked into the center should come out clean. If it contains wet batter, bake for another couple of minutes. Avoid opening the oven door early. This can result in sinking cupcakes.

Step 11: Cool the Cupcakes

After they are baked, carefully pull the muffin tin out of the oven. Cool the cupcakes in the tin for about 5 minutes. This helps them set slightly. Transfer the cupcakes from the tin to a wire rack. Cool them completely on the wire rack. This typically takes around an hour. Cupcakes should be completely cool to frost. Warm cupcakes will dissolve the frosting into a puddle. Patience is key here!

Now for the Lush Strawberry Frosting!

Now, while the cupcakes cool, we’re going to make the frosting. This fresh strawberry frosting is the ultimate standing.

Step 1: Make the Strawberry Puree

You require smooth strawberry puree for the frosting. Consider about ½ cup of fresh, hulled strawberries. Put them into a blender or small food processor. Puree until completely smooth. You may need to scrape down the sides a time or two. You will have about ¼ cup of puree. In the absence of a blender, you can mash them really well with a fork. Then strain the mashed berries through a fine-mesh sieve. This strains out seeds and leaves it even smoother. Puree provides big flavor and natural color.

Step 2: Beat the Butter

It is very important that your butter is very nice and soft. In a large mixing bowl, add 1 cup (2 sticks) of softened butter. With an electric mixer, beat on medium speed for 2-3 minutes. You want it nice and smooth, and creamy. This helps aerate the icing, making it light and fluffy.

Step 3: Slowly Incorporate Powdered Sugar

Reduce mixer speed to low. Add the sifted powdered sugar, slowly, one cup at a time. Take care to mix slowly at first or you will create a sugar cloud! Once you are incorporated, you can speed it up a bit. Continue adding sugar until it is all incorporated. The frosting will be sticky and perhaps a bit stiff.

Step 4: Mix in Strawberry Puree and Vanilla

Then mix in the ¼ cup of fresh strawberry puree. Stir in the ½ teaspoon of vanilla extract, too. (Optional) Add a pinch of salt, if desired. For 2-3 minutes, beat the frosting on medium-high speed. You want it to be light, fluffy and beautifully pink. Scrape down the bowl as necessary.

If Necessary, Step 5: Adjust Consistency

Ensure the frosting is the right consistency Is it smooth and spreadable? Perfect! If it appears too stiff, add milk or cream, one tablespoon at a time. Mix in very well each time until it’s the right consistency. If it’s too thin, add a little more powdered sugar, a few tablespoons at a time. Beat until it thickens up.

How to Frost and Decorate your Strawberry Cupcakes

The long awaited moment! Just make sure those cupcakes are completely cool.

Step 1: Frost the Cupcakes

You can frost the cupcakes simply using a butter knife or an offset spatula. Spread a thick layer over each of the cupcakes. For a more refined appearance, use a piping bag. Insert your fave piping tip (such as a star tip or round tip). Filling the bag with the strawberry frosting. Pipe swirls on each cupcake. Go around the top and then backwards into the family.

Step 2: Garnish (Optional but Quite Nice!)

Here’s how to make them even more special. Garnish each frosted cupcake. A single, fresh slice of strawberry looks beautiful. You could add a little mint leaf, too. Sprinkles are always fun too! Pick confetti that is on theme for pink!

Step 3: Serve and Enjoy!

And there you have it, your delicious homemade strawberry cupcakes! Serve them immediately. Or keep them safe until you are ready to share. You see the light go on in everyone’s faces. These strawberry cupcakes are a winner of a recipe.

The Best Tips for Kickass Strawberry Cupcakes

Do you want to verify that your easy strawberry cupcakes recipe are a success? Here are some extra tips:

• Get to Room Temperature: No, you’re not skipping this for butter, eggs, and milk. Ingredients that are at room temperature combines better. This traps in more air, resulting in a smoother batter and a more tender cupcake. Cold ingredients can cause the batter to curdle or lump.
• Measure Flour Correctly: No matter how you measure flour, it matters! Do not scoop directly from the bag with your measuring cup. This compresses the flour, so you’re getting way too much. Too much flour means dry cupcakes. Use the “spoon and level” method instead. Aerate the flour in its container. Spoon your flour gently into the measuring cup and let it overflow. Then use the back of a straight knife to level it out.
• Don’t overmix: We said this already, but it matters. At each stage, mix batter only until the ingredients are just incorporated. Especially once flour is added to it. Overmixing creates gluten, the substance that makes cupcakes tough or dense. Gentle handling is best.
• Fresh vs. Frozen Strawberries: The best strawberries for flavor and texture in the batter are usually fresh. If you do use frozen, thaw thoroughly first. Pat them very, very dry with paper towels to dry them of excess moisture. Too much water can inhibit the batter from drying. For the frosting puree, you can use fresh or thawed frozen.
• Strawberry Puree Power: Be sure your puree is smooth for the frosting. Seeds can clog piping tips. Puree makes a better circulation of flavor in frosting, and adjusted texture. Some have said they like reducing the puree for extra intensity. In a small saucepan over low heat, simmer ½ cup of the puree until reduced by half (to ¼ cup). Allow it to cool completely before using. This concentrates the flavor.
• How full to fill liners: there is the two-thirds full rule. Not enough batter equals small cupcakes! Too much and they could start to overflow and make a mess. Consistency is good!
• Proper Doneness Tests: Toothpick test work well. Stick it inside the middle of a cupcake. If it emerges clean (no wet batter, perhaps a few dry crumbs), they’re done. You can also press down gently on the top of a cupcake. If it bounces back, it’s done.
• Cooling Is Key: Do not frost warm cupcakes. The heat will ruin that lovely frosting. Let cool completely on a wire rack. This enables air to circulate, which helps prevent soggy bottoms.

Fun Variations to Try

Love the basic recipe? Feel free to experiment!

• Lemon Strawberry Cupcakes: Stir the zest of one lemon into the cupcake batter when you add the vanilla. Well, lemon and strawberry are a classic combo!
• Strawberry White Chocolate Chip Cupcakes: Gently fold in ½ cup of white chocolate chips with the chopped strawberries. Delicious!
• Strawberry Cream Cheese Frosting: Replace the strawberry buttercream with a strawberry cream cheese frosting. The rest of the ingredients: Beat 8 oz softened cream cheese with ½ cup softened butter. Then beat in confectioners’ sugar and strawberry puree to taste.
• Mini Strawberry Cupcakes: Use a mini muffin tin with mini liners. Bake for about 10-12 minutes. Make adjustments on frosting amount according. Great for parties!
• Freeze-Dried Strawberry Boost: If you want super intense strawberry-frosting flavor without adding liquid, you can use freeze-dried strawberries. Crush about ½ cup freeze-dried strawberries to a fine powder. Sprinkle it into your regular buttercream or cream cheese frosting.

How Should You Store Your Strawberry Cupcakes?

Made too many? (Is that possible?) Here’s how to store them:

• Room Temperature: Cupcakes topped with this buttercream frosting are safe at room temperature for a maximum of 2 days. Keep them in an airtight container. Make sure to not expose them to sunlight. The fridge may be preferable if you have a very warm kitchen.
• In the fridge: Up to 4-5 days, store in an airtight container. Note: Though this can dry cupcakes out a bit, refrigeration is a great option because it may dry the cupcake out slightly. For the best texture, allow them to rest at room temperature for 20-30 minutes before serving.
• Freezing (Unfrosted): Unfrosted cupcakes freeze best. Once fully cool, wrap them individually in plastic wrap. Then put them in a freezer-safe bag or container. Freeze for up to 2-3 months. Defrost overnight in the refrigerator or on the counter. Frost before serving.
• Freezing (Frosted): Frosted cupcakes can be frozen, but note that the texture of the frosting may change slightly after thawing. First flash freeze them: Freeze frosted cupcakes on a baking sheet uncovered until firm (about 1 hour). Then wrap and place in a container. Thaw in the fridge.

Strawberry Cupcake Recipe FAQ

Got questions? We might have answers!

• Can I use frozen strawberries in the batter? Yes, but make sure they are completely thawed, and then pat them very dry. Too much water can alter the texture of the batter. Chop them after thawing.
• Can I prepare these cupcakes in advance? Yes. Bake the cupcakes the day before. Keep them in an airtight container at room temperature, cooled and unfrosted. Make the frosting also and keep it in the fridge. On the day you serve, allow frosting to come to room temperature, then re-whip briefly before frosting the cupcakes.
• Why are my cupcakes sinking in the middle? Some possible culprits: underbaking, opening the oven door prematurely (or too frequently), mis-measuring ingredients (especially baking powder or flour).
• Can I use gluten-free flour to make this recipe? A good quality 1-to-1 gluten-free baking flour blend (with xanthan gum in it) could also work here as a sub. (Note: Cooking times may vary a bit.)
• How can I make it taste even more like strawberries? Use super ripe, flavorful strawberries. For the frosting, try concentrating the puree as described in the tips, or try powdered freeze-dried strawberries.
• My frosting is not stiff enough/running! Too runny? Gradually add powdered sugar, one tablespoon at a time. Too stiff? Add milk or cream, one teaspoon at a time, until it’s correct.

Want to Bake the Best Strawberry Cupcakes?

There you have it! Everything you need to know to create the most tasty, easy strawberry cupcakes recipe from the scratch. Moist, dreamy, and full of fresh flavor, these homemade strawberry cupcakes are amazing.

Baking should be enjoyable. Don’t stress too much. Stick to the steps, use good ingredients, and have fun with it. For birthdays, anniversaries, or just a Tuesday afternoon, it is sure to elicit smiles from all who partake.

Try making strawberry cupcakes with this strawberry cupcakes recipe! In the comments below, tell us how they came out. We love hearing from you. Happy baking!

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(Recipe Card Summary — Optional for usability)

Easy Strawberry Cupcakes Recipe

Yields: 12 cupcakes
Prep time: 25 minutes
Bake time: 18-22 minutes

Ingredients:

• Cupcakes: 1 ½ cups all-purpose flour, 1 cup granulated sugar, 1 ½ tsp baking powder, ¼ tsp salt, ½ cup unsalted butter (softened), 2 large eggs (room temp), ½ cup milk (room temp), 1 tsp vanilla extract, 1 cup fresh strawberries (finely chopped)
• Frosting: 1 c unsalted butter softened, 3-4 c powdered sugar sifted, ¼ c fresh strawberry puree, ½ tsp vanilla extract, pinch salt optional, 1-2 tbsp milk/cream optional.

Instructions:

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin.
2. The first step to make the dry ingredients is to whisk together flour, sugar, baking powder, and salt.
3. Cream butter until smooth. Add sugar and beat until light and fluffy (3-5 min).
4. Add eggs one at a time, then vanilla.
5. Add dry ingredients and milk alternately to wet, starting and ending with dry. Mix on low speed until just combined.
6. Take care to fold in chopped strawberries.
7. Fill liners two-thirds full.
8. Bake 18-22 min, till a toothpick inserts and comes out clean.
9. Cool in pan 5 min, then transfer to wire rack; let cool completely.
10. Frosting: Purée ½ cup strawberries into ¼ cup puree. Beat butter until creamy. Slowly beat in the powdered sugar. Beat in puree, vanilla, salt. Add milk/cream if required to adjust consistency. Beat until light and fluffy.
11. Frost cooled cupcakes and garnish, if desired.

Storage: Store at room temp in an airtight container for 2 days or fridge for 4-5 days.

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Know Your Ingredients: The Why Behind the Bake

Ever question why we use some specific ingredients? Knowing their job makes you better at baking. Let’s take a look at the main players in our easy strawberry cupcakes recipe. Keep it simple!

• Flour: The flour is the structure. It creates the framework of the cupcake. This works well with all-purpose flour. Getting the measurement right averts too dense or dry results. Spoon and level method, people: remember that!
• Sugar: Sugar is more than a sweetener. It also aids in tenderizing the cupcakes. (Browning them nicely is also helpful.) Creaming sugar into butter makes for fluffy.
• Baking Powder: This is our leavening agent. Mixed and heated, it forms small gas bubbles. These bubbles cause the cupcakes to rise tall and light. Ensure yours is fresh for the best lift!
• Salt: Adding a bit of salt goes a long way. It doesn’t make cupcakes salty. It balances the sweetness instead. Salt also woke up the other flavors, including strawberry and vanilla.
• Butter: Use a standard of butter for rich flavor. It also helps create a tender texture. Softened butter is important for creaming. This process traps the air, resulting in lighter cupcakes. Unsalted butter allows you to control the saltiness.
• Eggs: Eggs are binders. They hold the ingredients intact. Egg yolks contribute richness and fat. Egg whites give structure and lift. Eggs at room temperature mix in better.
• Milk: Milk provides moisture in the batter. This helps keep the cupcakes from being dry. It helps add to the tender crumb, too. Whole milk gives it a touch more richness. Milk at room temperature mixes more easily.
• Vanilla Extract: Vanilla provides a nice warm backdrop flavor. It adds sweetness, and it goes so well with the fruit. I recommend using pure vanilla extract for the best flavor.
• Strawberries: The star! They add moisture, sweetness, tartness, and color. Fresh, ripe strawberries give the best flavor. Chopping them small goes a long way toward distributing them evenly. Puree in the frosting packs smooth, intense berry flavor.

Correlating these basics makes you a more confident baker! You understand how each part has its part to play. It’s like science experiment you can eat.”

Answering Common Cupcake Conundrums

Baking doesn’t always go as planned. Don’t worry! Here are solutions for strawberry cupcake problems:

Problem: My cupcakes are dry.

• Likely Culprit: Excessive flour (improper measuring). Overbaking.
• Simple Fix: Next time, spoon and level your flour. Test cupcakes on the shorter end of the range. Use the toothpick test. Remove them the minute it comes out clean. Start with milk and eggs at room temperature.

Problem: My cupcakes are tough or dense.

• Potential Reason: You overmixed the batter, particularly after you added the flour.
• Simple Fix: Combine dry and wet ingredients only until combined. Stop mixing when you can no longer see streaks of flour. Fold in strawberries gently. Less mixing, more tender cupcakes.

Issue: The strawberries sunk to the bottom.

• Down to Error: Pieces of strawberry might not be cut or dried well enough. Might need a bit more for thin batter.
• Easy Fix: Dice strawberries (about ¼ inch). Pat them dry after washing. Instead, try tossing the chopped strawberries with 1 tablespoon of the measured flour mixture before folding them into the batter. This thin layer can help keep them suspended.

Issue: My frosting is grainy.

• Reason: If powdered sugar wasn’t sifted. Butter was too cold.
• The solution you need: Sift powdered sugar every time to get rid of lumps. Ensure the butter is properly softened before creaming. There is too much air in the frosting; beat it longer on medium-high speed; as a matter of fact, sometimes it just needs more whipping to smooth it out.

Problem: Cupcake liners are peeling away.

• Why you may want to try chopping when you make the caramel: You may have taken them out of the pan too quickly. Low-quality liners.
• Simple Fix: Let cupcakes cool in the muffin tin for 5 to 10 minutes before transferring them to the rack. Use greaseproof or even higher quality paper liners. A quick spray of non-stick spray inside the liners before adding batter might help, too, although I usually don’t find it necessary.

Baking involves variables. Don’t be demotivated by minor problems. Learn from them and try, try again! Every batch is a graduate course in baking.

Get the Kids Involved! Baking Memories

An easy strawberry cupcakes recipe for baking with kids We have discovered it’s a fun way to enjoy time together. Not to mention they receive a tasty reward! Here are some child-friendly steps:

• Washing Berries: Strawberries (supervised, little hands are good at washing!)
• Whisking Dry Ingredients: If they are in the measuring, then let them measure (with help) and whisk the flour, sugar, baking powder, and salt. It is like a tiny science project.
• Add Your Ingredients: Bigger kids can help add the pre-measured ingredients into the bowl.
• Mashing Berries (for Puree): For a puree, if not using a blender, kids may enjoy mashing strawberries with a fork or potato masher (this has the potential to get messy!).
• Put Liners in the Tin: This is an easy job for little ones.
• Decorating! Most kids would agree that this is the best part. Let them help frost (don’t need to be perfection!). Let them decorate with sprinkles or additional chopped berries. Embrace the creative chaos!

Just remember to supervise closely, especially around hot ovens and mixers. Teaching together should be focused on the fun, on creating. OOPS! Spills are part of it, memories are forever!

Strawberry Sweet Treats: What to Serve with Them

These cupcakes are amazing on their own. But you can also step up the experience! Here are some easy serving suggestions:

• Drinks: Serve with a glass of milk. Cold tea or lemonade is refreshing on the side. Even just a plain cup of coffee or hot tea will do the trick. For celebrations, the strawberry flavor pairs well with sparkling cider or rosé wine.
• Occasions: They’re great for birthday parties, baby showers, bridal showers, spring picnics, potlucks, Valentine’s Day, or just a sunny afternoon snack.
• Presentation: Transfer them to a lovely platter or cake stand. Providing a couple of whole fresh strawberries at the base is an aesthetically pleasing touch. Some powdered sugar dusted on top just before serving looks elegant.
• With Ice Cream: Serve a cupcake with a scoop of vanilla bean or strawberry ice cream for an even more decadent dessert.

Think simple and fresh. The cupcakes are the star, and pairings should not overpower them but complement them.

Conclusion: The Strawberry Baking Ball Is In Your Court!

Everything you need for strawberry cupcake perfection, you have now. This particular recipe emphasizes fresh ingredients and straightforward steps. It makes moist, tender cupcakes that burst with real fruit flavor. The strawberry frosting is the real “icing on the cake.”

Keep those essential tips in mind — room temperature ingredients, accurately measured flour and no overmixing. Don’t be daunted; try the variations, and get the kids involved. Baking is creative and meant to share delicious memory.

We hope this recipe for easy strawberry cupcakes becomes a staple in your household. It’s dependable, delicious and adds a little bit of sunshine to your table.” So fire up that oven, grab your strawberries, and get ready to bake some happiness!

Enjoy every single bite! Let us know if you bake them! Report your results or ask any other questions in the comments. Happy Baking Adventures!