Strawberry Cheesecake With Double Berry Sauce Recipes

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CLASSIC CHEESECAKE WITH STRAWBERRY SAUCE



Classic Cheesecake with Strawberry Sauce image

This Classic Cheesecake is light and creamy, with a crisp crust, and luscious strawberry sauce on top. Cheesecakes really aren't difficult to make at all - I'll walk you through the entire process to ensure success each time you bake this!

Provided by Stephanie Simmons

Categories     Dessert

Number Of Ingredients 15

1 and 1/2 cups graham cracker crumbs
5 TBSP salted butter, melted
2 TBSP granulated or cane sugar
32 ounces cream cheese, at room temp (For best results, don't use the tub kind or fat free)
1 and 1/2 cups granulated or cane sugar
4 large eggs, at room temp
1 cup sour cream, at room temp (For best results, don't use low fat or fat free)
2 tsp vanilla extract
1 lb strawberries, quartered (Can use fresh or frozen - no need to thaw if using frozen)
1/3 cup granulated or cane sugar
3 TBSP water
1 TBSP corn starch
1 tsp vanilla extract
pinch of lemon zest (optional, but good)
splash of lemon juice (optional, but good)

Steps:

  • Make the Crust: Preheat oven to 350 degrees F. Spray a 9 inch springform pan with nonstick spray and make sure the bottom is securely fastened. Stir together crust ingredients and press into prepared pan and up the sides a bit (see photos above). Bake this for 8 minutes. Set aside. Keep the oven on at 350.
  • Make the Cheesecake Filling: Remember that your cold ingredients need to come to room temp before you start or the filling won't turn out. In a large mixing bowl, cream the softened cream cheese until nice and creamy, about 1-2 minutes. Add the sugar and mix until just incorporated. Add the eggs, one at a time, mixing after each until just incorporated. Add the vanilla and sour cream, and mix until just incorporated. (See photos above for what the batter will look like). Pour the batter over the baked and cooled crust, and smooth the top with a spatula.
  • Prepare the Water Bath + Bake: Get out a roasting pan and set the rack aside. Bring a large pot of water to a boil. Set the springform pan with the cheesecake on a rack positioned in the center of the oven, and place the roasting pan on the rack below. Pour the boiling water into the roasting pan. This is the best way to do a water bath - no possibility of leakage into your cheesecake!Bake for 88-91 minutes. When done, the cheesecake will have only a slight wobble in the center, and a toothpick inserted into the edge will come out clean, and will have a bit of thick batter when inserted into the center. Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour before removing it.
  • Cheesecake Cooling: Once the hour is up, remove the pan from the oven. It should be cool enough to handle. Remove the foil and set the springform pan on a cooling rack to continue cooling. Let cool completely at room temp, then cover well with foil and refrigerate at least 4 hours or up to 2 days before removing from the pan and serving.
  • Make the Strawberry Sauce: Stir together the cornstarch and water in a small bowl, making sure the cornstarch is fully dissolved. Add this and remaining sauce ingredients to a pot on the stove over medium heat. Stir, and bring the mixture to a simmer. Once simmering, cook for 5 minutes, stirring constantly. Remove from heat and allow to cool. It will thicken more and more the longer you let it cool. Store in the fridge in an airtight container until ready to use.
  • Serve + Store: Once cheesecake has chilled, remove it from the springform pan and serve with the strawberry sauce! Keep leftovers, well covered, in the fridge for up to a week.

STRAWBERRY CHEESECAKE



Strawberry Cheesecake image

Recipe video above. A light-yet-rich cheesecake, creamy but not dense-creamy like New York cheesecake. Topped with the most utterly incredible Strawberry Sauce topping - it's a match made in heaven! Don't be daunted by the number of steps - they are straightforward, I've just broken it down. Watch the video!

Provided by Nagi

Categories     Dessert

Time 7h25m

Number Of Ingredients 15

200g / 7oz Arnott's Marie crackers or other plain biscuit (Aus) or 28 Graham Cracker squares ((Note 1))
120 g / 8 tbsp unsalted butter (, melted)
1 lb / 500g cream cheese (, softened (Note 2))
2 tbsp plain flour ((all purpose flour))
1 tsp vanilla extract
1/2 cup sour cream ((full fat, sub sour cream))
1 1/2 cups caster sugar (superfine sugar)
Zest of 1 lemon
3 eggs (, at room temperature)
500g / 1 lb strawberries (, half diced and half halved)
2 tbsp lemon juice OR water ((Note 3))
1/2 cup white sugar
1/2 tsp vanilla extract
1 1/2 tsp cornflour/cornstarch
2 tbsp water

Steps:

  • Preheat oven to 160C/320F (standard) or 140C/295F (fan/convection).
  • Get a 20cm/8" springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly and place a square piece of parchment/baking paper on the base. Then clip into the springform pan - excess paper will stick out, see photos in post and video.
  • Butter and line the side of the pan.
  • Break up biscuits roughly by hand and place in a food processor.
  • Blitz until fine crumbs (Note 5). Add butter, briefly blitz until dispersed and it resembles wet sand.
  • Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.
  • Use something with a flat base and vertical edges (I used a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.
  • Use a mixer or beater to beat the cream cheese until just smooth, no longer than 20 seconds on speed 4. (You do not want to aerate cheesecake filling as it causes cracks when it bakes)
  • Add flour, beat for 5 seconds on speed 4 until just incorporated.
  • Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 sec max, speed 5).
  • Add eggs one at a time, beat in between until just combined (5 sec each), and after the last one, beat just until the egg is fully incorporated.
  • Pour into prepared crust.
  • Bake for 55 minutes. The top should be a very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan.
  • Cool the cake in the oven with the door open 20 cm / 8" (Note 6), then refrigerate for 4 hours+ in the pan.
  • Remove sides. Use overhang paper to slide cheesecake off the cake pan. Then slide the cheesecake off the paper.
  • Place chopped strawberries, vanilla, sugar and lemon juices in a saucepan. Stir then bring to simmer over medium heat.
  • Simmer for 10 minutes until strawberries breakdown.
  • Mix cornflour with water, then add into saucepan and stir.
  • Add halved strawberries and cook for 1 minute to soften.
  • Sauce should be syrupy - remove from stove and cool. Will thicken as it cools.
  • Once cool, stirl. Adjust thickness to make it the right "oozing" consistency (see video, Note 7) with a tiny touch of water (be careful!).
  • Spoon onto cheesecake so it's covered with a single layer of strawberries. Flip strawberry halves so they are facedown. Refrigerate 2 hours+.
  • Slice and serve with remaining Strawberry Sauce!

Nutrition Facts : Calories 489 kcal, Carbohydrate 55 g, Protein 5 g, Fat 28 g, SaturatedFat 15 g, Cholesterol 114 mg, Sodium 284 mg, Fiber 1 g, Sugar 41 g, ServingSize 1 serving

DOUBLE STRAWBERRY CHEESECAKE



Double Strawberry Cheesecake image

This creamy pink dessert breaks out of the usual strawberry cheesecake mold. Instead of two distinct layers (creamy cheesecake on the bottom, bright red berries on top), the berries and cream cheese mixture are puréed together until smooth, silky and deeply flavored. A little red wine adds complexity and intensifies the rosy color, but feel free to use water or orange juice instead. Just don't skip the goat cheese, which tamps down the sweetness and adds a mild and pleasant earthiness to the cake without being an obvious ingredient. You can make this three days ahead; store it in the refrigerator until just before serving. It's at its best served cold.

Provided by Melissa Clark

Categories     project, dessert

Time 1h30m

Yield 10 to 12 servings

Number Of Ingredients 14

8 tablespoons/115 grams unsalted butter (1 stick), at room temperature
2 tablespoons/30 grams packed dark brown sugar
2 tablespoons/30 milliliters honey
1 cup/125 grams all-purpose flour
1/4 cup/35 grams whole-wheat flour
1 tablespoon/7 grams unsweetened cocoa powder
3/4 teaspoon/3 grams kosher salt
1/4 teaspoon/1 gram ground cinnamon
1/2 cup/120 milliliters dry red wine
1 envelope (2 1/4 teaspoons/7 grams) powdered gelatin
1 pound/455 grams cream cheese, cut into small pieces, at room temperature
2/3 cup/135 grams granulated sugar
1 cup/8 ounces/225 grams fresh goat cheese, broken into small pieces, at room temperature
1 pound/455 grams fresh strawberries, hulled and coarsely chopped, plus several pretty whole or sliced strawberries for serving

Steps:

  • Prepare the crust: In the bowl of an electric mixer or a food processor, cream together butter and brown sugar until smooth, about 1 minute. Beat in honey.
  • In a separate bowl, whisk together flours, cocoa, salt and cinnamon. With mixer running on low speed or using the pulse button on the food processor, add dry ingredients to butter mixture in two batches. Scrape dough onto a sheet of plastic wrap. Flatten into a disk and chill for at least 2 hours or overnight.
  • Place dough round between two sheets of parchment or wax paper. Working quickly, roll out dough to a thickness of 1/8 inch. If dough becomes sticky, chill in refrigerator until firm. Transfer dough to an 8- or 9-inch springform pan. Press into bottom of pan and 2/3 up the sides (don't worry if the sides aren't even). Prick bottom with a fork. Refrigerate 20 minutes.
  • Heat oven to 325 degrees. Place pan on a baking sheet and transfer it to oven; bake until crust is golden and dry to touch, about 25 minutes. Cool completely on a wire rack.
  • Meanwhile, prepare the filling: Put red wine in a small saucepan and sprinkle gelatin on top. Let rest for 5 minutes, until absorbed. Put pan over low heat and stir until gelatin dissolves. Don't let gelatin boil, which impedes its gelling power. Let cool.
  • In a food processor or electric mixer, combine cream cheese, granulated sugar and goat cheese; blend until smooth. Stop once or twice to scrape down sides of bowl and blend again. Add chopped berries and gelatin mixture and blend until incorporated (berries will break down to a purée, which is fine). Scrape mixture into cooled crust; cover loosely with plastic wrap and refrigerate until set, at least 6 hours or overnight. Top with sliced or whole strawberries before serving.

Nutrition Facts : @context http, Calories 370, UnsaturatedFat 7 grams, Carbohydrate 29 grams, Fat 25 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 15 grams, Sodium 251 milligrams, Sugar 18 grams, TransFat 0 grams

CHEESECAKE WITH BERRY SAUCE



Cheesecake with Berry Sauce image

This creamy cheesecake is a family tradition; I've even shipped it to my daughter as a special treat. Using frozen seasonal berries, it's an excellent dessert any time of year. -Jeanette Volker, Walton, Nebraska

Provided by Taste of Home

Categories     Desserts

Time 1h50m

Yield 16 servings.

Number Of Ingredients 16

1-3/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
FILLING:
5 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup sour cream
1/2 cup heavy whipping cream
2 teaspoons vanilla extract
7 large eggs, lightly beaten
TOPPINGS:
1 package (12 ounces) frozen raspberries or blueberries , thawed
1/2 cup sugar
2 cups heavy whipping cream
1/2 cup confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350°. Place a greased 10-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around outside of pan. Place on a baking sheet., In a small bowl, mix cracker crumbs and sugar; stir in butter. Press onto bottom and 1 in. up sides of prepared pan. Bake 8 minutes. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream, cream and vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake 50-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool cheesecake on a wire rack for 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., For toppings, place berries and sugar in a food processor; process until blended. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form., Remove rim from springform pan. Serve cheesecake with sauce and whipped cream.

Nutrition Facts : Calories 423 calories, Fat 28g fat (17g saturated fat), Cholesterol 180mg cholesterol, Sodium 186mg sodium, Carbohydrate 37g carbohydrate (30g sugars, Fiber 1g fiber), Protein 6g protein.

STRAWBERRY CHEESECAKE



Strawberry Cheesecake image

This creamy strawberry cheesecake is perfect for any special occasion! You have to bake the cake and let it cool for an hour, then chill it in the refrigerator for at least 4 hours prior to serving.

Provided by Kathy Higgins

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 10h45m

Yield 12

Number Of Ingredients 12

1 ¼ cups graham cracker crumbs
¼ cup white sugar
2 teaspoons ground cinnamon
⅓ cup butter, melted
2 (10 ounce) packages frozen sweetened sliced strawberries, thawed and drained
1 tablespoon cornstarch
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
¼ cup lemon juice
½ teaspoon vanilla extract
3 eggs
1 tablespoon water

Steps:

  • Combine graham cracker crumbs, sugar, cinnamon, and butter in a bowl. Press onto the bottom of an ungreased 9-inch springform pan. Refrigerate for 30 minutes.
  • Preheat oven to 300 degrees F (150 degrees C).
  • Place strawberries and cornstarch into a blender. Cover and puree until smooth. Pour strawberry sauce into a saucepan.
  • Bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.
  • Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; gradually beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined. Pour half of cream cheese mixture over crust; drop half of reserved strawberry sauce by 1/2 teaspoonfuls on cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top. Cut through top layer only with a knife to swirl strawberry sauce.
  • Bake in preheated oven until center is almost set, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve reserved strawberry sauce with cheesecake. If the sauce it too thick, stir in water.

Nutrition Facts : Calories 458.7 calories, Carbohydrate 41.6 g, Cholesterol 132.8 mg, Fat 29.7 g, Fiber 1.4 g, Protein 9.3 g, SaturatedFat 17.9 g, Sodium 314.6 mg, Sugar 33.8 g

CLASSIC NEW YORK CHEESECAKE



Classic New York Cheesecake image

With this recipe, a creamy, gorgeous, crack-free New York-style cheesecake is totally doable, even for beginners!

Provided by Jennifer Segal

Categories     Desserts

Time 2h25m

Yield 8 to 10

Number Of Ingredients 15

1½ cups graham cracker crumbs, from 12 whole crackers
5 tablespoons unsalted butter, melted
2 tablespoons sugar
⅛ teaspoon salt
32 oz (four 8-oz blocks) cream cheese, at room temperature
2 cups sugar
3 tablespoons all-purpose flour
4 teaspoons vanilla extract
1 teaspoon packed lemon zest, from 1 lemon
2 teaspoons fresh lemon juice, from 1 lemon
¼ teaspoon salt
6 large eggs
½ cup sour cream
Special equipment: 9- or 10-inch springform pan; 18-inch heavy-duty aluminum foil (see Pro Tip)
Berry sauce, for serving (optional)

Steps:

  • Preheat the oven to 375°F and set an oven rack in the lower middle position. Wrap a 9- or 10-inch springform pan with one large piece of heavy-duty aluminum foil, covering the underside and extending all the way to the top so there are no seams on the bottom or sides of the pan. Repeat with another sheet of foil for insurance. Spray the inside of the pan with nonstick cooking spray.
  • Make the crust: In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the the bottom of the prepared pan. Bake the crust for 10 minutes, until set. Remove the pan from the oven and set aside.
  • Reduce the oven temperature to 325°F. Set a kettle of water to boil.
  • Make the batter: In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the cream cheese, sugar, and flour together on medium speed until just smooth, about 1 minute. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lemon zest, lemon juice, and salt; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until incorporated, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not over-mix.
  • Check to make sure your oven has cooled to 325°F, then set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes. (If the cheesecake starts to look too golden on top towards the end, cover it loosely with foil.) The cake should not look liquidy at all but will wobble just a bit when the pan is nudged; it will continue to cook as it cools. Carefully remove the roasting pan from the oven and set it on a wire rack. Cool the cheesecake in the water bath until the water is just warm, about 45 minutes. Remove the springform pan from the water bath and discard the foil. If necessary, run a thin-bladed knife around the edge of the cake to make sure it's not sticking to the sides (which can cause cracks as it cools), then cover with plastic wrap and transfer to the refrigerator to cool for at least 8 hours or overnight.
  • For serving: Remove the sides of the springform pan. Serve the cheesecake right from the base of the pan; or, to transfer it to a serving platter, run a long, thin spatula between the crust and the pan bottom, and then use two large spatulas to carefully transfer the cheesecake to a serving dish. Slice with a sharp knife, wiping the knife clean between slices. Serve with berry sauce, if you like.
  • Make Ahead: The cheesecake can be made and stored in the springform pan in the fridge, tightly covered with plastic wrap, up to two days ahead of time.
  • Freezer-Friendly Instructions: The cheesecake can be frozen for up to 3 months. To freeze, place the cake in the freezer briefly, unwrapped, to firm it up. Then double-wrap it tightly with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw in the refrigerator the night before you plan to eat it.
  • Pro Tip: Springform pans are notorious for leaking. Since a cheesecake bakes in a water bath, the foil prevents the water from seeping in during baking. Please do not attempt to use standard 12-inch (30cm) aluminum foil - you can't have any foil seams on the bottom or sides of the pan. No matter how well (or how many times) you wrap the pan, if there are seams exposed to the water, the water will find a way in. Even when wrapped properly, you can occasionally get some condensation inside the foil. If this happens, don't worry - the crust is likely just a bit moist around the edges. Simply remove the sides of the springform pan before refrigerating and let it dry out in the refrigerator.

Nutrition Facts : ServingSize 1 slice, Calories 659, Fat 43 g, Carbohydrate 59 g, Protein 11 g, SaturatedFat 24 g, Sugar 49 g, Fiber 1 g, Sodium 464 mg, Cholesterol 233 mg

STRAWBERRY CHEESECAKE IN 4 EASY STEPS



Strawberry cheesecake in 4 easy steps image

Follow our step-by-step recipe for this easy no-cook cheesecake - a delicious summer dessert for all occasions

Provided by Good Food team

Categories     Afternoon tea, Dessert, Dinner, Treat

Time 1h30m

Number Of Ingredients 8

250g digestive biscuits
100g butter, melted
1 vanilla pod
600g full fat soft cheese
100g icing sugar
284ml pot of double cream
400g punnet of strawberries, halved
25g icing sugar

Steps:

  • To make the base, butter and line a 23cm loose-bottomed tin with baking parchment. Put the digestive biscuits in a plastic food bag and crush to crumbs using a rolling pin. Transfer the crumbs to a bowl, then pour over the melted butter. Mix thoroughly until the crumbs are completely coated. Tip them into the prepared tin and press firmly down into the base to create an even layer. Chill in the fridge for 1 hr to set firmly.For more detail on how to make a biscuit base, take a look at our how to make a biscuit base video.
  • Slice the vanilla pod in half lengthways, leaving the tip intact, so that the two halves are still joined. Holding onto the tip of the pod, scrape out the seeds using the back of a kitchen knife.
  • Pour the double cream into a bowl and whisk with an electric mixer until it's just starting to thicken to soft peaks. Place the soft cheese, icing sugar and the vanilla seeds in a separate bowl, then beat for 2 mins with an electric mixer until smooth and starting to thicken, it will get thin and then start to thicken again. Tip in the double cream and fold it into the soft cheese mix. You're looking for it to be thickened enough to hold its shape when you tip a spoon of it upside down. If it's not thick enough, continue to whisk. Spoon onto the biscuit base, starting from the edges and working inwards, making sure that there are no air bubbles. Smooth the top of the cheesecake down with the back of a dessert spoon or spatula. Leave to set in the fridge overnight.
  • Bring the cheesecake to room temperature about 30 mins before serving. To remove it from the tin, place the base on top of a can, then gradually pull the sides of the tin down. Slip the cake onto a serving plate, removing the lining paper and base. Purée half the strawberries in a blender or food processor with the icing sugar and 1 tsp water, then sieve. Pile the remaining strawberries onto the cake, and pour the purée over the top.

Nutrition Facts : Calories 393 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 15 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.7 milligram of sodium

STRAWBERRY CHEESECAKE



Strawberry Cheesecake image

The creamy texture and lovely look of this strawberry cheesecake always get compliments. —L.C. Herschap, Luling, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 16 servings.

Number Of Ingredients 21

CRUST:
3/4 cup ground pecans
3/4 cup graham cracker crumbs
3 tablespoons butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1 tablespoon lemon juice
2 teaspoons vanilla extract
4 large eggs, room temperature, lightly beaten
TOPPING:
2 cups sour cream
1/4 cup sugar
1 teaspoon vanilla extract
STRAWBERRY GLAZE:
2 tablespoons cornstarch
1/4 cup water
1 jar (12 ounces) strawberry jelly
3 tablespoons orange-flavored liqueur or lemon juice
Red food coloring, optional
1 quart whole fresh strawberries, halved

Steps:

  • Preheat oven to 350°. Combine pecans, crumbs and butter. Press onto the bottom of a 10-in. springform pan. Set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until blended. Spoon over crust. , Bake until filling is almost set, 45-50 minutes. Cool on a wire rack 15 minutes. Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over cheesecake and return to oven for 5 minutes. Cool on a wire rack 1 hour. Refrigerate overnight, covering when completely cooled. , Several hours before serving, prepare glaze. In a saucepan, combine cornstarch and water until smooth. Add jelly and cook over medium-high heat, stirring constantly, until jelly is melted and mixture has thickened. Remove from the heat; stir in liqueur and, if desired, food coloring. Cool to room temperature. , Just before serving, loosen and remove sides of springform pan. Arrange strawberries on top with pointed ends up. Spoon glaze over berries, allowing some to drip down sides of cake. Serve immediately.

Nutrition Facts : Calories 453 calories, Fat 22g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 159mg sodium, Carbohydrate 56g carbohydrate (48g sugars, Fiber 2g fiber), Protein 6g protein.

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Web Apr 17, 2023 Oven-Dried Strawberries. These homemade dehydrated strawberries are chewy—a bit softer than a dried apricot—with a plump, juicy consistency. Make a batch …
From epicurious.com


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