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It's National Strawberry Day❗

February is the month of love and we continue that theme in celebration of the juicy, succulent and sweet strawberry.

According to, "there are a few different stories behind the origin of the name. The more widely accepted version is that the berries would drop off the leaves and become "strewn" about the plant. Over time "strewn-berries" became "strawberries".

Here is some nifty berry picking tips:

  • Pick fully ripe berries. Strawberries don't continue to ripen if picked too early like bananas or pears.

  • Don't overfill your container. Berries are tender and can bruise easily.

  • Don't wash the fruit until you are ready to eat. Strawberries are susceptible to mold and washing will speed up spoilage.

  • The best time to pick strawberries is on cool, cloudy days, but if they will be eaten right away, any time is perfect!

  • If you pick more than you can eat before they spoil, strawberries freeze very well. Pluck off the green caps and toss into a freezer bag. Use for smoothies, ice cream, or cake toppings.

FUN FACT: Strawberries are one of the more aromatic fruits, and belong to the rose family."

In honor of today, here's some ways you can pay homage:

📍Plant your own strawberry patch, so this summer you can sit in your yard eating the sweet treat you planted yourself.

📍Eat everyone's fave: peanut butter and STRAWBERRY jelly sandwich.

📍Invite friends and family over and make this recipe: 𝗦𝘁𝗿𝗮𝘄𝗯𝗲𝗿𝗿𝘆 𝗖𝗵𝗲𝗲𝘀𝗲𝗰𝗮𝗸𝗲 𝗕𝗼𝗺𝗯𝗲


5 shortbread cookies

1 lb (450 g) fresh large strawberries, divided

1 tsp (5 mL) powdered sugar

1 pkg (8 oz/250 g) cream cheese, softened

1 lemon

3/4 cup (175 mL) white chocolate morsels

Additional shortbread cookies (optional)


Line Small Batter Bowl with plastic wrap; place in freezer.

Using Food Chopper, chop cookies into fine crumbs; set aside. Remove stems from 4-6 large strawberries with Core & More; cut in half. Set aside remaining strawberries for garnish. Coarsely chop halved strawberries with Food Chopper and place in (2-cup/500-mL) Prep Bowl; add powdered sugar and mix gently with Small Mix ‘N Scraper®.

Place cream cheese in small Bamboo Fiber Bowl. Zest lemon with Microplane® Zester to measure 1 tsp (5 mL) and add to cream cheese; mix until well blended.

Place chocolate morsels in another (2-cup/500-mL) Prep Bowl. Microwave, uncovered, on HIGH 30 seconds; stir using a clean and dry Mini Mix ‘N Scraper®. Continue microwaving an additional 20-30 seconds, stirring every 10 seconds or until almost melted. (Be careful not to overheat or chocolate will become grainy and not useable.) Stir melted chocolate into cream cheese mixture; mix until smooth.

Remove batter bowl from freezer. To layer bombe, pour strawberry mixture into bottom of batter bowl. Sprinkle cookie crumbs evenly over strawberries.

Spoon cream cheese mixture over the cookie crumbs; spread evenly, gently pressing to remove air bubbles. Return to freezer for 10 minutes.

Cut reserved strawberries in half lengthwise with Paring Knife.

To serve, carefully invert batter bowl over Round Platter to release bombe. Gently remove plastic wrap. Surround with strawberries and additional shortbread cookies, if you’d like.

𝗬𝗶𝗲𝗹𝗱: 12 servings of 2 tbsp/30 mL spread and about 2 strawberry halves

𝗡𝘂𝘁𝗿𝗶𝗲𝗻𝘁𝘀 𝗽𝗲𝗿 𝘀𝗲𝗿𝘃𝗶𝗻𝗴: Calories 170, Total Fat 12 g, Saturated Fat 6 g, Cholesterol 25 mg, Sodium 90 mg, Carbohydrate 14 g, Fiber 1 g, Protein 2 g

Classic Batter Bowl # 2431

Food Chopper # 2585

Don't have these item on hand, don't panic. Pick them up here⬇️

ACTION STEP: Prepare this sweet treat and then let me know in the comments how it turned out or kick your kitchen up a notch by booking your cooking show here:

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