One of my favorite things about summer are the fresh strawberries.
Growing up we had a small strawberry patch in our backyard and I recall playing outside for hours, sneaking the strawberries when I thought my mom wasn’t looking out the kitchen window.
I bought a huge case of strawberries from Costco this last week and knew I had to use them in some type of recipe.
We threw together these Strawberry Cream Cheese Turnovers for breakfast Saturday morning and they were a hit. You can make these with any of your favorite berries, but strawberry will always be our favorite.
what is the best way to store these?
If you don’t eat them all in one sitting (which we wouldn’t blame you if you did, because they are just that good), then you will want to store them properly so they don’t dry out.
We recommend placing them in an airtight container, and putting them in the fridge. We also have put them in a ziplock bag and refrigerated them.
They are best when eaten within 3 days or so, or else they will begin to get a little soggy and gross.
could i use frozen strawberries for this recipe?
This recipe calls for fresh strawberries for a few reasons. First, the flavor. The fresh strawberries taste best with this one.
Second, the texture of the berries. Fresh berries are full of juice, but when you use frozen strawberries, they have juice, as well as melted water and strawberry juice.
For the best results we recommend using fresh strawberries.
If you only have fresh, you could use them, just thaw them, then pat them dry as best you can, with a paper towel, to remove any excess water or liquid.
watch how to make another one of our favorite breakfasts, here:
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