When I was a young girl we'd overnight strawberries to my grandparents in Massachusetts. This might seem like a silly thing to do, but I've heard all too well the plight of over-priced, over-ripe, tiny strawberries on the East Coast. See, I grew up quite literally walking past the strawberry fields to school, and my little Southern California town is known as one of the strawberry capitals of the country. We even hold a massive strawberry festival each Spring. A life without fresh, ripe, dippable, bursting with flavor strawberries never occurred to me as I was painting my shirt, fingers, and face with strawberry juice as a child.
Who doesn't love a chocolate dipped strawberry? Well, those who don't like strawberries I suppose- but then, you wouldn't be reading this, would you? Prepare your gorgeous strawberry split vessels by dipping them in a thinned chocolate solution. I like to use a little bit of coconut oil, rather than butter, to give my chocolate a quick melting, even consistency. The trick is to get the chocolate just thin enough to begin running down the sides when you place it on your resting tray.
What Daughter Says: Strawberries mean Summer in my little hometown- and it just wouldn't be Summer without them!
Banana Split Strawberries
***Click here for a printable Banana Split Strawberries recipeIngredients:
2 C Fresh Strawberries
1/2 C Semi-Sweet Chocolate Chips
1/2 TBS Coconut Oil
Finely Chopped Nuts
1/2 C Heavy Cream
4oz Softened Cream Cheese
1/2 Banana, Mashed
1/4 C Well Drained Crushed Pineapple
4 TBS (About 1oz) Instant Pudding Mix in Vanilla or Banana
Maraschino Cherries, With Stems
1. Combine heavy cream, cream cheese, and instant pudding in a medium bowl and mix on medium speed until thick and fluffy. Fold in bananas and pineapple and refrigerate.
2. Wash and dry strawberries. Cut off top and bottom, as to create a flat surface to stand the berry. Using a small TBS measuring spoon core out the center of each strawberry and stand them upright on a prepared cookie sheet.
3. Melt chocolate chips and coconut oil in the microwave on medium for 90 seconds. Stir until smooth and even. Dip the bottom of each strawberry in the chocolate and immediately into the nuts. Place dipped berries on a prepared parchment paper and freeze for 5 mins.
4. Remove berries from freezer and pipe generously with filling. Drizzle warmed hot fudge atop and top with sprinkles and a cherry. Serve fresh or freeze and thaw for 5 mins prior to serving for a frozen treat.