Ingredients

1 ½ cups vanilla ice cream

½ to ¾ cup milk (nonfat, low-fat or full fat)

¾ cup chopped hulled strawberries

1 tablespoon sugar (optional)

Instructions

Add all ingredients to a blender and combine until somewhat smooth and pourable. Pour into a tall glass and enjoy!

Inspired by Baking Mischief

Strawberry Blondies

Made with pantry staples and fresh strawberries, this simple recipe makes for a perfect springtime treat.

Ingredients

1 cup salted butter

1 cup light brown sugar, packed

1 teaspoon vanilla extract

1 large egg

2 cups all-purpose flour

¼ teaspoon salt

½ teaspoon baking powder

½ cup white chocolate chips

1 ½ cups strawberries, chopped

Instructions

1. Preheat the oven to 350 degrees, and line an 8x8-inch baking dish with parchment paper, allowing the paper to overlap the sides for easy removal.

2. In a saucepan set over low heat, melt the butter, then whisk in the brown sugar and vanilla until smooth. Remove from heat.

3. When the mixture is sufficiently cooled, whisk in the egg. (Note: If the butter mixture is too hot, it will curdle the egg.)

4. In a separate bowl, whisk together the flour, salt and baking powder.

5. Stir the dry ingredients into the wet until completely combined. Then fold in the white chocolate chips and chopped strawberries.

6. Transfer to the prepared baking dish, and bake for 25 to 30 minutes. The middle may still be soft, but the edges should be pulling away from the sides and the top should be golden when done.

Inspired by Sugar and Soul by Rebecca Hubbell

Strawberry Cheesecake Dip

This no-bake treat is perfect for dipping with graham crackers, strawberries or pretzels.

Ingredients

1 cup chopped strawberries

¼ cup heavy whipping cream, cold

4 ounces full-fat cream cheese, room temperature (not cold to the touch)

2 tablespoons powdered sugar, sifted

½ teaspoon vanilla extract

Instructions

1. In a blender, puree ½ cup of strawberries. Strain to remove seeds.

2. In a large mixing bowl, beat the heavy cream on high speed until stiff peaks form, about 2-3 minutes. Keep cold in the refrigerator.

3. In another mixing bowl, beat together the cream cheese, sugar, strawberry puree and vanilla until smooth and creamy, about 2-3 minutes.

4. Fold in the whipped cream until no white streaks remain. Then fold in the remaining ½ cup of strawberries.

5. Refrigerate for at least 1 hour before serving.

Inspired by Homemade in the Kitchen