California Strawberry Commission
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Celebrate summer’s plentiful crop of sweet strawberries—and National Strawberry Parfait Day
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Berry Best Selection and Storage
- Choose shiny, brightly colored plump strawberries with tips that aren’t too seedy and those that still have their green caps attached to “shoulders” that aren’t white.
- Berries are delicate and must be handled with care. Do not wash them until just prior to use; moisture can hasten their decay. Keep berries dry and refrigerated. If they didn’t come in a specially designed ventilated plastic container, store them in a single layer in a shallow container lined with paper (which will help keep them dry for optimum freshness). They may be topped with a paper towel to absorb additional moisture, then covered with plastic wrap.
- When it comes time to use them, rinse in cold water and pat dry with a paper towel. Never soak strawberries in water. They can become waterlogged.
- Refrigerated, under ideal conditions, strawberries will last 2 to 5 days.
Strawberries are always delicious on their own, but also a great addition to salads, atop cereal or yogurt, swirled in ice cream, or blended into a smoothie. You can also easily freeze these seasonal treats if you have an abundance on hand and bake them into muffins, pies, cakes, and other delicious desserts at a later date. The California Strawberry Commission features many sweet and savory recipe options to check out, including this one I have highlighted here in honor of the “holiday.”
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4 oz Glass Jars with Black Lids, Regular Mouth Mini Mason Jar
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No Bake Strawberry Cheesecake Jars
Makes 6 Servings | Recipe by Jaclyn Irwin courtesy of the California Strawberry Commission
Easy, portable no-bake cheesecake jars made with a jammy strawberry topping. These are perfect to have on hand during the warmer months when you want something light and refreshing.
For the Topping
2 cups chopped strawberries
2 teaspoons coconut sugar or brown sugar
½ teaspoon lemon juice
1 teaspoon arrowroot flour or cornstarch mixed with 3 tablespoons water
For the Base
1 cup graham cracker crumbs
3 tablespoons coconut oil, softened
For the Cheesecake Layer
⅔ cup Greek yogurt
7 ounces cream cheese
2 tablespoons maple syrup
1 teaspoon lemon juice
½ teaspoon vanilla extract
- In a saucepan over medium heat, combine the strawberries, sugar, lemon juice, and arrowroot (or cornstarch) and water mixture. Bring to a low boil and then reduce the heat and simmer for about 10 minutes, until thickened. Remove from the heat and set aside to cool.
- In a bowl, mix together the graham cracker crumbs and coconut oil until well combined and the mixture holds together when pressed between your fingers. Add this as the base to 6 small jars.
- In a stand mixer (or use a hand mixer) combine all ingredients for the cheesecake. Mix well on low speed until smooth, about 2 to 3 minutes.
- Divide the cheesecake mixture into the jars. Top with the strawberries. Store covered in the fridge until ready to eat.
