Breakfasts, desserts and snacks covered with 3 mouth-watering strawberry recipes

As people wind down from summer activities and look towards new autumn routines, this seasonal change will also influence the food choices and meal plans that will be made over the coming months. Strawberries are a delicious locally grown fruit that will be in season right up until November. As part of its Celebrate Strawberry Season campaign, Bord Bia is encouraging people to make the most of fresh strawberries by adding one more portion into the diet while they are at their best.

The vibrant red berry is suitable for all lifestyles and routines due to its versatility, ease of preparation and many health benefits. These nutritional powerhouses are a natural source of sugar, fibre and Vitamin C making strawberries the perfect healthy ingredient to add natural sweetness to a host of dishes.

Sweet strawberry recipes

Strawberries can take centre stage across a variety of meals from breakfast and brunch to classic desserts and tasty snacks. Make the most of local, in-season strawberries with these three mouth-watering recipes.

Overnight strawberry oats (serves 2)

Busy mornings are made easy with these oats. Simply prep the night before and top with some extra fresh strawberries the next day.

Ingredients

• 200-250g fresh strawberries
• 50g porridge oats
• 2 tbsp. chia seeds
• 300ml milk of choice
• 120ml Greek style or natural yoghurt
• 2 tbsp. toasted flaked almonds
• 2 tsp. honey

Method

1. Mix the oats, chia seeds and milk in a bowl or container. Cover and chill in the fridge overnight.
2. When ready to serve, cut the stalks off the strawberries and place half of them in a jug and using a hand-held stick blender, blitz until smooth.
3. If you are warming the oats, heat them gently in a small pan. Divide into bowls or jars and swirl in the strawberry puree. Add the yoghurt and decorate with the remaining strawberries and almonds. Finish with a drizzle of honey to serve.

Rolled pavlova with strawberries and cream (serves 6-8)

Delicious, juicy strawberries take centre stage in this family favourite dessert.

Ingredients

• 450 - 500g fresh strawberries
• A little butter, for greasing
• 5 egg whites
• 275g caster sugar
• 1 tsp. vanilla extract
• 1 tsp. white wine vinegar
• 1 tsp. cornflour
• 400ml cream
• Icing sugar, to dust
• Fresh mint sprigs, to decorate (optional)

Method

1. Preheat the oven to 220°C (425°F) or gas mark 7.
2. Lightly grease a Swiss roll tin or flat baking tray (33cm x 23cm) and line with non-stick baking parchment. Place the egg whites in a spotlessly clean bowl and whisk with a hand-held electric mixer on a high speed until stiff peaks begin to form.
3. Now add the sugar, a tablespoon at a time, keeping the mixer on high speed and whisking well after each addition. Whisk until very stiff and glossy. Reduce the speed to low and add the vanilla extract, white wine vinegar and cornflour and whisk until well combined. Spoon into the prepared tin, using a spatula to spread out the meringue mixture evenly.
4. Place the meringue in the oven and immediately lower the temperature to 180°C (350°F) or gas mark 4 and bake for 20-25 minutes until crisp and firm to the touch. It should be a nice pale beige colour.
5. Remove from the oven and turn almond side down onto a large sheet of non-stick baking parchment. Carefully peel the paper off the base of the cooled meringue and leave to cool completely.
6. Put the cream in a bowl and whip until soft peaks form. Spread two-thirds evenly over the meringue. Cut the stalks off two-thirds of the strawberries and then cut them into quarters and scatter over the cream mixture.
7. Roll the meringue up firmly, using the paper to help you, from the long end of the roulade and be sure to do it very tightly. Slide onto a long tray or platter with the seam facing down. Spoon the rest of the cream down the length of the roulade and top with the rest of the fresh strawberries. Dust with icing sugar and then decorate with mint sprigs if liked, then cut into slices to serve.

Strawberry ice-cream (serves 4-6)

Why not get the little ones involved in preparing this delicious strawberry ice-cream recipe - the perfect sweet and healthy alternative.

Ingredients

• 450 - 500g fresh strawberries
• 250g tub mascarpone cheese
• 400g tin condensed milk
• Decorations of your choice, to serve

Method

1. Cut the stalks off the fresh strawberries and then cut the strawberries into quarters.
2. Place the chopped strawberries in a flat-bottomed dish and mash to a puree with a potato masher until smooth.
3. Add the mascarpone to the strawberry puree and mash again until combined. Stir in the condensed milk until streaky but evenly mixed.
4. Using a spatula, transfer the mixture into a plastic container and put it in the freezer. Leave in the freezer for 6 hours or overnight for best results.
5. Scoop the strawberry ice-cream into bowls or cones and decorate with additional fresh strawberries or with toppings of choice.

For more strawberry recipes and nutritional information, visit bordbia.ie/strawberry-season or @BordBia on social media.

The #CelebrateStrawberrySeason campaign is organised by Bord Bia and promoted by Irish Soft Fruit Growers Association, in partnership with the IFA. Bord Bia quality-assured strawberries are grown by a network of Irish strawberry growers and are widely available to purchase in supermarkets nationwide during the main growing season from May-November.