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This delightful Strawberry Mango Smoothie recipe is a burst of tropical flavors that will transport you to paradise. With just a handful of ingredients and a blender, you’ll be sipping on this refreshing treat in no time.

If you are a smoothie lover like me and will eat them no matter what time of day, you should try out some of my favorites! This Creamy Pineapple Smoothie, this Fresh Watermelon Smoothie, and this yummy Avocolada Smoothie are ones that you can’t miss!

Strawberry Mango Smoothie Recipe

Smoothies are so delicious and versatile, and this strawberry mango smoothie is no exception. I especially love the addition of ice in this recipe because it gives the smoothie a refreshing texture. This strawberry mango smoothie is perfect for hot summer days or whenever you need a cool pick-me-up.

You can use frozen or fresh fruit when you make this smoothie, but using frozen fruit will help this be a little bit thicker. Not to mention that when you use frozen fruit, it’s a lot easier to make this recipe all year round! This smoothie not only has vitamin C, but because it uses Greek yogurt, it has additional fiber, potassium, and probiotics. This makes this recipe a healthy and delicious choice!

Strawberry Mango Smoothie Ingredients

You can use fresh strawberries and mangoes instead of frozen ones if they’re in season. And, if you want to easily change this up, try adding a squeeze of lime juice or a handful of spinach to make it even healthier! Check out the exact ingredient measurements on the recipe card at the bottom of the post.

Ice: This adds a refreshing and icy-cold element to the smoothie.

Frozen Strawberries: Bursting with sweet and tangy flavors, they bring in a bright color and a dose of vitamin C.

Frozen Mangoes: These not only add flavor but they help make your smoothie nice and creamy.

Mango Juice: This complements all of the other ingredients in the smoothie.

Greek Yogurt: This adds a velvety and creamy texture to this strawberry mango smoothie.

Honey: The honey adds some natural sweetness

Steps to Make a Strawberry Mango Smoothie

All you have to do is gather your ingredients, toss them all into the blender, and let it work its magic. This recipe takes less than 5 minutes, and you’ll be sipping on this in no time. It’s perfect for summer!

Blend: Place all the ingredients in a blender. Blend until smooth and serve immediately.

Get ready to level up your summer barbecues, because this BBQ salmon is simply the best! It’s cooked to smoky, tender perfection and topped with homemade barbecue sauce that will leave your mouth watering.

I LOVE salmon. There are so many ways to prepare it, but one of my favorites is to throw it on the grill! And with grilling season in full force, now is the time to try out some new recipes! A few ideas: grilled honey lime salmon, citrus salmon with pineapple salsa, or this grilled salmon with avocado salsa!

BBQ Sauce Salmon

This is a simple salmon recipe that will have you coming back all summer long. This BBQ salmon cooks up to charred, tender perfection and is coated with an easy homemade BBQ sauce. Trust me, this combo will have you licking your plate. It’s so good!

This salmon only takes 10 (yes, 10!) minutes to grill up, so it’s perfect if you want dinner in a snap or you’re short on time! Throw it on the grill with some zucchini and you have the perfect summer dinner on your hands. For more great grilling recipes, check out this roundup here!

2 Ingredients

If you already have some salmon filets and barbecue sauce on hand, then you can jump straight to cooking! But here’s what I used to make this amazing dish:

Salmon Filets: I used all 6-ounce salmon filets so they would cook at the same rate. If you use different sized filets, you may need to adjust the cooking time by a minute or two.

BBQ Sauce: If you have some leftover BBQ sauce on hand, great! Use it up for this delicious salmon! If not, feel free to pick up a bottle of your favorite sauce or make your own blend from scratch. Homemade barbecue sauce really is a game-changer and I love it because you can customize the flavor to your liking. Check out my full recipe here.

How to Make the Best BBQ Salmon

Whether you’re new to grilling or a cookout veteran, this is the perfect recipe for you! You’ll end up with saucy, tender salmon with minimal time and effort.

Prep Grill: Prepare your grill by heating it to 450-500 degrees Fahrenheit. You will be grilling the salmon directly on the grill, so be sure to scrub your grill grates clean.

Coat With BBQ Sauce: Brush 1 tablespoon of BBQ sauce on each salmon filet.

Grill: Once your grill is up to temperature, place each filet, skin side down on the grates. Close the grill and cook them for 2-4 minutes.

Flip: Flip the salmon meat side down for 1 minute to get the grill marks on the filet. 

Rest: Remove the BBQ salmon from the grill and place on a plate. Allow them to rest for at least 2 minutes to finish cooking.

Add Additional Sauce and Serve: Brush additional BBQ sauce on each filet before serving. Serve with grilled vegetables.

Experience the perfect summer treat with this key lime cheesecake. Made with a scrumptious graham cracker crust and topped with lime zest whipped cream, this creamy but juicy dessert is a refreshing delight! Each bite is the perfect combination of tart and sweet.

Once you get the hang of making cheesecake from scratch, you won’t want it any other way. Looking for more ways to impress friends and family at your next get-together? Try making lemon cheesecake or Bailey’s cheesecake!

Key Lime Cheesecake Recipe

Key lime is the quintessential summer dessert flavor. I have quite a few key lime desserts already on the blog (no-bake key lime cheesecake and key lime cake are great!) but I thought that a classic cheesecake recipe needed to be added to the list. Key lime cheesecake is creamy, sweet, just a little bit tart, and everything that a summer dessert should be.

The light and fluffy cheesecake filling sits on top of a buttery graham cracker crust. It’s then finished off with a homemade whipped topping, lime zest for some extra citrus flavor, and key lime slices for a picture-perfect presentation! If you want to bring a show-stopping dessert to your next potluck, this key lime cheesecake is the way to go. With how creamy, flavorful, and indulgent it is, everyone will want a slice!

Ingredients for Key Lime Cheesecake

This is everything you will need to create a bakery-worthy key lime cheesecake. Trust me, you’ll think the grocery trip is worth it once you try a bite of this creamy, tangy heaven. Looking for measurements? They can all be found below in the recipe card.

Crust

Graham Cracker Crumbs: Crushed graham crackers give the crust nutty flavor and delicious texture!

Granulated Sugar: To add a touch of sweetness to the crust.

Unsalted Butter: Adds a tasty richness to the crust. Butter also helps to hold everything together. Since we’re adding salt separately, I used unsalted butter here.

Salt: You only need a pinch to make the crust even more delicious.

Cheesecake

Cream Cheese: It’s best if your cream cheese is at room temperature. This way, it mixes together smoothly with the other filling ingredients. Also, full fat cream cheese is the way to go. It will make your cheesecake nice and rich.

Granulated Sugar: To balance out the tartness of the key lime juice and zest.

Sour Cream: I know it seems out of place, but sour cream helps to make the cheesecake so soft and dreamy!

Key Lime Juice: Freshly squeezed is best. Save the rind for some zest!

Large Eggs: Give the cheesecake structure.

Vanilla Extract: Adds warm, sweet flavor to the mixture.

Key Lime Zest: A great way to add an extra pop of key lime flavor.

Topping

Heavy Whipping Cream: To whip up into light, fluffy goodness.

Powdered Sugar: Helps to sweeten and stabilize the whipped topping.

Key Lime Zest: Because you can’t go wrong with more lime flavor!

Key Lime Slices: For that bakery-worthy finishing touch.

Let’s Get Cooking!

Making homemade key lime cheesecake isn’t as difficult as it seems. I know this is a lot to read, but I’ve included a lot of tips and tricks on how to get your cheesecake to turn out perfectly. Patience and attention to detail is key (or should I say, key lime) here!

Crust

Preheat Oven, Prepare Pan: Preheat the oven to 325 degrees Fahrenheit. Prepare a 10-inch springform pan by spraying with cooking spray. To crush graham crackers, place in a sealed bag and use a rolling pin, or pulse in a food processor.

Combine Crust Ingredients: In a medium bowl, mix the graham cracker crumbs, sugar, melted butter, and salt together. This should resemble damp sand.

Press Into Pan: Pour the crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.

Bake: Bake for 10 minutes. Allow to cool completely.

Cheesecake Filling

Beat Cream Cheese: Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for another minute or so, until very smooth.

Add Sugar and Sour Cream: Add the sugar and sour cream and mix at medium/low speed until just combined. Scrape the bowl again and mix again for 30 seconds.

Mix in Remaining Ingredients: Add the lime juice, eggs, vanilla, and key lime zest and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again. Beat until just combined. At this point the key lime cheesecake batter should be smooth and fairly runny.

Baking

Wrap Springform Pan: Using 18 inch heavy-duty aluminum foil, wrap the outside of your springform pan with 4 sheets of foil. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into your pan.

Add to Roasting Pan: Place the wrapped pan in a large roasting pan with deep sides. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.

Prepare Water Bath: Using very hot water, add water to the baking sheet until there is about 1 ½ inch of water around the springform pan. With the rack in the lower 3rd of the oven, carefully move the pan into the oven.

Bake: Bake at 325 degrees Fahrenheit for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be only slightly jiggly, but not liquid. If it still seems very liquidy, give it 15 more minutes and check it again.

Cool in the Oven: Once the cheesecake has only a slight jiggle, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.

Chill in the Fridge: Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan. Cover and chill in the fridge for at least 6 hours.

Add Topping: Before serving, whip together the cream, powdered sugar, and zest until medium soft peaks form. Either pipe or spread the whipped cream over the top of the key lime cheesecake and garnish with slices of fresh key limes.

Learning how to boil a whole chicken is a great skill to have in your back pocket, especially if you’re trying to eat clean or meal prepping! This boiled chicken is flavorful, juicy, and can easily be transformed into a one-pot meal.

Not only is boiled chicken healthy, juicy, and delicious, but you can use it in so many different ways. Try it out in any recipe that calls for shredded or rotisserie chicken. If you’re looking for another great way to prepare your chicken, try this shredded chicken in the Instant Pot!

The Best Boiled Chicken

Let’s talk boiled chicken. If you’re thinking it comes out rubbery and flavorless, think again. Boiling chicken is actually one of my favorite ways to prepare it! Every time I use this recipe, the chicken turns out juicy, fork-tender, and absolutely delicious.

So why boil a whole chicken instead of just chicken breasts or thighs? There are a few reasons. One, when you boil a whole chicken, the bones, skin, and connective tissues infuse the broth with incredible flavors. The result is a broth that’s bursting with deliciousness, and in turn gives any veggies you’re cooking it with a savory touch. Two, the skin and bones act as a natural barrier to keep all the moisture in, making your chicken more delicious and tender. And three, just look at that presentation!

Ingredients You Will Need

Besides the whole chicken and spices, feel free to throw in any veggies that you may have in your fridge! They become so delicious when the cook in the chicken’s natural broth. For exact measurements, check out the recipe card below.

Bone-In Whole Chicken: The chicken I used was about 6 pounds. You may need to adjust the cooking time a little depending on the size of the chicken you use.

Yellow Onions: Chopped yellow onions are a must-add for any hearty dish.

Whole Carrots: Cut into 2-inch pieces. Is there anything better than chopped carrots that have been cooked in broth? They’re so tender and flavorful!

Celery Stalks: These also become nice and tender when cooked. Stews and roasts are the best way to get your daily dose of veggies.

Whole Garlic Cloves: For a punch of savory flavor.

Fresh Herbs: Adding fresh herbs is a no-brainer. They add the best flavor and aromatics! I used fresh parsley, thyme, and rosemary.

Salt: Help to boost the flavors of the boiled chicken.

Whole Peppercorns: Adding these in is another great way to flavor the chicken.

How Long to Boil a Whole Chicken

Boiling a whole chicken is incredibly easy. Simply add all of your ingredients to a large pot, and let it do its thing! I love how hands-off this recipe is. It gives you plenty of time to make some side dishes, or just watch a few episodes of your favorite TV show!

Add Chicken to Pot, Cover With Herbs and Vegetables: Place the chicken in the bottom of a large stock pot. Then add the rest of the ingredients on top and around the chicken.

Cover With Water, Boil: Cover everything completely with water and then bring to a boil over high heat.

Simmer: Once your water has come to a rolling boil, reduce heat to medium-low and simmer, uncovered, for 2-3 hours. The cooking time will depend on the size of the chicken. When it’s done, the internal temperature of the chicken should be 165 degrees Fahrenheit.

Serve: Carefully remove the whole chicken from the pot. Then shred and debone the chicken and use it as desired for recipes.

Save Chicken Stock: Strain the chicken stock and save it for later use!

This pearl couscous salad is just what you need for all of your summer potlucks. The couscous is cooked in vegetable broth to make it fluffy and flavorful, then it’s combined with fresh veggies, feta cheese, and a zesty lemon vinaigrette for the ultimate Mediterranean flavor combination!

Looking to switch up your summer salad game? After you make this pearl couscous salad, try quinoa salad or Greek orzo salad! They’re light and fresh but packed with hearty pasta and grains.

Pearl Couscous Salad

Pearl couscous (also known as Israeli couscous) is a bit bigger than regular Moroccan couscous. Because of this, it’s the perfect size for throwing into summer salads! If you’ve never tried this pearl-shaped pasta, you’re going to love it. When you cook it in broth (today I’m using vegetable) it becomes light, fluffy, and so flavorful!

Today’s pearl couscous salad recipe has a delicious Mediterranean twist. I added chopped cucumbers, tomatoes, and crumbled feta cheese, all coated in a wonderful lemon vinaigrette. And of course, every Mediterranean dish needs some fresh herbs, so this salad is filled with fresh chopped parsley. Trust me, this recipe is going to be a game-changer for all of your summer barbecues.

Ingredients Needed

Besides the couscous, this salad uses a lot of great ingredients. It’s jam-packed with fresh veggies and a homemade lemon vinaigrette you’ll love! I’ve linked my recipe below. You can also find exact measurements in the recipe card at the end of the post.

Extra Virgin Olive Oil: For toasting your couscous in.

Pearl Couscous: This is the star of the show, a small pasta made from semolina flour! Some debate whether it’s a grain or a pasta, but one thing is for sure- it adds the BEST texture to this salad!

Vegetable Broth: Once the couscous is toasted, then it’s cooked in this broth to make it fluffy and add flavor. You can also use chicken or mushroom broth if you prefer.

Lemon Juice: Because no Mediterranean recipe is complete without a splash of lemon juice!

Garlic Powder: The savory flavor helps to balance out the lemon juice and vinaigrette.

Salt and Pepper: Season to taste.

Fresh Parsley: A great way to add an extra pop of flavor! You can also use basil, mint, or rosemary.

English Cucumber: Cucumbers are a must for any summer salad. They have the best crunch and are so refreshing!

Grape Tomatoes: Add a little color and sweetness to the pearl couscous salad.

Red Onion: Chopped red onions add a tasty crunch and savory flavor to the salad.

Crumbled Feta Cheese: For some tangy, cheesy flavor.

Easy Lemon Vinaigrette: The best dressing to toss your pearl couscous salad in! It’s bright, tangy, and coats the couscous and veggies perfectly.

How to Make Pearl Couscous Salad

All you have to do is toast your couscous, then toss all of your ingredients together! It’s so simple! You’ll have it ready in less than 30 minutes.

Toast Couscous: Heat your olive oil in a medium saucepan over medium high heat. Add in your couscous and toast it in the oil for about 5 minutes, stirring occasionally.

Cook in Broth: Once the couscous is toasted, add in the vegetable broth, lemon juice, garlic powder, salt, and pepper. Bring the liquid to a rolling boil. Reduce heat to low, cover, and simmer the couscous for 13-15 minutes.

Simmer: Uncover the couscous and fluff with a fork. All of the liquid should be absorbed so continue to simmer for a few more minutes if there is liquid remaining. 

Prepare Vinaigrette: While the couscous cooks, prepare the vinaigrette by following the linked recipe and set it aside.

Remove From Heat: Once the couscous is fully cooked and tender, remove it from the heat. 

Add the cucumber, tomatoes, red onion, parsley, feta, and vinaigrette.

Toss and Serve: Gently toss to coat the ingredients and serve!

California Spaghetti Salad is a delicious pasta salad filled with fresh veggies and covered in a zesty Italian dressing.  With all those flavors and colors making one beautiful and tasty side dish, there is no doubt this will be the hit of your next gathering!

I love delicious, cool salads in Spring and Summer like Creamy Pea, Cauliflower Broccoli, and Cucumber Tomato Salad. Enjoy your salad at your next BBQ!

Easy California Spaghetti Salad

As the weather begins to change and warm up at this time of year, I find myself looking for recipes with a fresher and lighter feel.  I especially love quick and easy cold pasta salads! This California spaghetti salad only took 15 minutes to make, and it was a hit with my guests.  It is vegan-friendly, so it is great to bring to a potluck.

This recipe is great to make ahead of time because it tastes better as it sits. It’s coated in a zesty Italian dressing (made from scratch) and all of the ingredients really soak up that flavor. All of the amazing veggies packed inside add so much texture, flavor, and color to the pasta. It is the perfect finishing touch to this pasta salad.

The Best California Spaghetti Salad Ingredients

These ingredients are simple and easy, and you probably already have most of them on hand. This recipe is great to make ahead of time so that the flavors can all blend together. Check out the recipe card at the bottom of the post for all of the exact measurements.

Spaghetti: Use thin linguine and break it into 1-inch pieces to make it easier to eat.

Cherry tomatoes: Chopped them in half to make them more bite-sized.

Cucumber: The cucumber gives this salad the fresh taste I love.

Bell pepper: I used red, but swap for any color of pepper you prefer. Make this recipe your own!

Red onion: If you don’t like biting into the raw onion, marinate them in the dressing first to lessen their strong flavor.

Olives: The olives are very salty and delicious!

Salad Dressing Ingredients

Italian salad dressing: Use any Italian dressing you love because you are going to amp it up with all the other seasonings to create your own version of this staple dressing. I love using this homemade version.

Parmesan cheese: Grated and combined with the dressing to cover each part of the salad with its great nutty flavor.

Sesame seeds: Add a rich, nutty flavor to the dressing.

Paprika: Adds great color to this dressing and is the perfect addition to this California spaghetti salad.

Celery seed: These little seeds pack all the powerful flavors of celery- earthy, grassy, and slightly bitter- that balance out this dressing.

Garlic powder: The extra garlic powder helps the flavor stay strong even when chilled.

Let’s Make a Pasta Salad!

This California spaghetti salad comes together in less than 15 minutes, and then all you have to do is let it sit and soak up all of the flavors. Once your noodles are cooked and ready to go, you have to throw everything in and mix it all up!

Cook the pasta: Make according to package directions. Drain and rinse in cold water.

Combine all ingredients: Add cherry tomatoes, zucchini, cucumber, green and red bell pepper, red onion and olives to the pasta in a large bowl.

Make the dressing:  Whisk together Italian salad dressing, Parmesan cheese, sesame seeds, paprika, celery seed, and garlic powder.

Toss the salad in dressing: Pour dressing over the salad and toss until coated. Cover and refrigerate for 3 hours or overnight.

Save

Looking for the most refreshing summer drink? This mango dragon fruit lemonade is the answer! It’s so easy to whip up and tastes just like Starbucks! Each sip is filled with bright, juicy flavor that’s guaranteed to quench your thirst.

If you love Starbucks but hate what it does to your wallet, you have to try making some of their signature drinks at home! I know you’ll love this copycat pink drink recipe as well!

Copycat Starbucks Mango Dragon Fruit Lemonade

Mango dragon fruit refreshers are my go-to when I want a refreshing drink. If you’ve never tried one before, meet your new favorite drink. It’s filled with tropical, fruity flavor and I mean, that bright pink color! It almost looks too good to drink.

You can easily recreate this popular drink with just a few simple ingredients- white grape juice, mango juice, a splash of lemonade, and either fresh or frozen dragon fruit! Combine them all and you have the perfect drink for warm summer afternoons. For more wonderful summer beverages, check out my full list here!

Ingredients You’ll Need

Making a copycat version of the Starbucks mango dragonfruit refresher at home is super simple. Here is everything that you will need to whip up a glass. (Or two!) See the recipe card below for exact measurements.

White Grape Juice: Gives the drink a light, tart flavor. You can also substitute this for apple juice.

Mango Juice: Adds a burst of tropical goodness!

Lemonade: No summer drink is complete without lemonade! It makes this drink bright and tangy.

Fresh or Frozen Dragonfruit: Both work, just make sure it’s cut into small chunks for that Starbucks feel. Another great option is to use freeze-dried dragon fruit pieces. Dragon fruit has a mellow flavor that’s somewhere in between a kiwi and a pear. You’re going to love it in this lemonade!

Ice: Because this mango dragonfruit lemonade is best served cold!

How to Make Mango Dragon Fruit Lemonade

To make this delicious drink, all you need to do is shake all of the ingredients together! For this step you can use a cocktail shaker, but a sealed jar will work just as well.

Combine: Add the grape juice, mango juice, lemonade, and dragon fruit to a jar or cocktail shaker.

Shake and Serve: Shake well, then pour into a glass over ice, and enjoy!

These amazing grilling recipes are so mouthwatering and delicious, you won’t be ablet o pick a favorite! From burgers and chicken to steak kabobs, pineapple, and veggies… it’s all here!

If you need a jumping-off point to kick off your grilling season, you should start out by making the World’s Best Steak Marinade for your steak. And then trying out these burgers or this grilled asparagus. You will want to grill your food all year long!

The Best Grilling Recipes

Trust me when I tell you that you won’t find a better roundup of grilling recipes than this one! I have included only the best of the best and there is something for everyone. I’ve included veggies, burgers, steak and even some grilled fruit (you don’t want to miss out on those)!

Get yourself a grilling pan (like this one) that you can use on your stove! Then you don’t even need to wait until summer, you can cook them all year long! I especially love having a couple of good marinades on hand. Then I know my meat will turn out perfectly each time. I love my Chicken Marinade and my Shrimp Marinade because they are perfect with these amazing grilling recipes!

Chile rellenos feature roasted poblano peppers stuffed with a delightful blend of queso fresco and Monterey jack cheese, dipped in a light and fluffy batter, then fried to golden perfection. With its crispy exterior and gooey, cheesy interior, this Mexican appetizer will leave you craving for more.

Stuffed peppers are one of my all-time favorite appetizers! Try these turkey stuffed peppers, taco stuffed peppers, or for a deconstructed version, stuffed pepper soup!

Chile Relleno Recipe

Indulge in some chile rellenos, crafted with love using roasted poblano peppers filled with a delectable combo of queso fresco and Monterey jack cheese. The addition of cumin, chili powder, salt, and pepper gives them a rich and satisfying taste that is simply irresistible! The peppers themselves have a smoky flavor that pairs perfectly with the creamy and gooey cheese filling.

And if you’re not already convinced, these stuffed peppers are lightly battered and fried for the perfect crispy outer layer! Whether you’re throwing a party or simply treating yourself, chile rellenos are the ultimate appetizer choice. If you’ve never tried them before, prepare to be amazed. They’re smoky and crispy, with a gooey, cheesy filling that will leave you reaching for another. And if you need more tasty Mexican recipes in your life, find my full list here!

Everything You’ll Need

To make restaurant-quality chile rellenos, you’ll only need a handful of simple ingredients. Just make sure you grab some queso fresco (also known as queso blanco) because it adds the best flavor to the cheesy filling! All measurements can be found below in the recipe card.

Poblano Chiles: These are the perfect vessel for the cheesy filling. Poblano peppers are sweet and smoky, and taste even better when they’re roasted!

Queso Fresco Cheese: Queso fresco’s subtle saltiness and smooth texture perfectly complement the roasted poblano peppers and melty Monterey jack cheese.

Monterey Jack Cheese: The perfect savory, melty cheese for the filling. You could also use mozzarella, Oaxaca cheese, or cheddar cheese.

Large Eggs: For the batter. Eggs help it stick to the peppers.

All-Purpose Flour: Gives your chile rellenos a crispy outer layer that is SO delicious!

Salt and Pepper: For the first layer of seasoning. Add to taste!

Spices: I used Cumin and chili powder to give the batter a kick of flavor. You could also use a dash of cayenne or paprika.

Vegetable Oil: Used to cook the chile relleno in. You can swap this out for your favorite cooking oil!

How to Make Chile Relleno

Get ready to impress your friends and family with this amazing Mexican appetizer! I know it looks like a lot of steps, but they’re actually pretty simple to make.

Roast Chiles: Line a baking sheet with foil and place your washed poblano peppers on the baking sheet. Broil on high for 10 minutes. Rotating them halfway through.

Let Cool: Remove the blackened peppers from the oven and place them in a plastic bag while they cool, they need to sweat out as much moisture as possible.

Combine Cheeses: While the peppers are cooling, mix your two cheeses together in a bowl.

Remove Pepper Skins: Once the peppers are cooled. Take them out of the bag, dry them off with a paper towel, and remove the skins.

Stuff With Cheese: Using a sharp knife, cut a slit vertically along the peppers and remove the seeds and core. Stuff the peppers with your cheese mix and use a few toothpicks to close the slit and set the stuffed peppers aside.

Prepare Batter: In a medium bowl, Whisk together your eggs, flour, salt, pepper, cumin, and chili powder.

Heat Oil: In a large skillet, heat your oil over medium high heat. Be sure the oil is completely heated by taking a toothpick and inserting it into the oil, if it’s hot enough the oil will bubble around the toothpick.

Coat: Dip each stuffed pepper into your dusting flour, then into the egg batter and carefully place them in the hot oil, 2 at a time.

Fry: Fry the chile rellenos until they are golden brown all the way around, you will need to rotate each one to evenly fry them.

Serve: Serve the chile rellenos fresh with your favorite sauce. I recommend my Quick and Easy Homemade Enchilada Sauce!

This moist Strawberry Crunch Cake is topped with a creamy whipped topping made with cream cheese and powdered sugar. The finishing touch is a delightful crunch topping made from crushed golden Oreos and freeze-dried strawberries.

I love a good strawberry dessert, especially in the summer months! It feels so festive and makes every BBQ have a deliciously sweet ending. Check out this Strawberry Tart, this delicious (and easy!) Fresh Strawberry Pie and this yummy Strawberry Icebox Cake.

Strawberry Crunch Cake Recipe

If you have never had strawberry crunch cake and are wondering what it is, you are in for a treat, especially if you love strawberries. The base cake is strawberry flavored ( you can make this from scratch with this recipe or from a box). It’s topped with a whipped topping, but the very best part is where you get the crunch. Sprinkled on top is a mixture of crushed vanilla Oreos and dehydrated strawberries.

We love this cake not only because it’s filled with strawberry flavor but the texture. It’s a match made in heaven. The cake is moist and delicious, but every bite has a delicious crunch. I love a recipe with a twist, and this one takes a classic cake to a whole other level!

What Ingredients are in Strawberry Crunch Cake?

The ingredients list is very simple. And once you try this recipe, you are going to want to make sure that you always have them on hand! All of the exact ingredient measurements can be found below in the recipe card at the bottom of the post.

Cake

Strawberry Cake Mix: You can make this easy by just grabbing boxed cake mix from the store!

Strawberry Jello: I love strawberry gelatin, and this adds an extra punch of flavor to the mix.

Eggs: I always use large eggs when I am baking.

Vegetable Oil: This adds moisture to the cake, making it the perfect soft and fluffy texture.

Milk: You can use 1 percent or 2 percent milk in this recipe.

Strawberry Crunch Topping

Golden Oreos: Remove the filling from your Oreos before you make the topping.

Freeze-Dried Strawberries: I find these in the aisle at the grocery store with nuts, chocolate chips, and baking additions.

Butter: I used salted butter in this strawberry crunch cake recipe.

Whipped Topping

Cream Cheese: Let this sit out and come to room temperature to mix in better.

Powdered Sugar: This blends seamlessly, making the topping smooth and sweet.

Whipped Topping: Let the Cool Whip thaw before mixing it with other ingredients. I like to keep it in my fridge rather than my freezer so that it’s ready to go.

Is Strawberry Crunch Cake Easy to Make?

Yes! This recipe is so simple and comes together in less than an hour. That’s baking and frosting time included! It’s a great recipe to be served with any meal for dessert. Everyone loves it!

Prep: Preheat the oven to 350 degrees Fahrenheit and spray a 9×13 baking dish with pan spray. Set aside.

Mix the Cake Batter: Add the cake mix, jello powder, eggs, oil, and milk to a large mixing bowl. Use a hand or stand mixer fitted with the paddle attachment and beat on medium speed for 2 minutes.

Bake and Cool: Add the batter to the prepared baking dish and bake for 25-30 minutes until a toothpick comes out clean from the center and the center springs back when lightly pressed on. Let the cake cool completely.

Make the Topping: To prepare the topping beat the cream cheese and powdered sugar in a bowl until smooth. Add ⅓ of the whipped topping and stir until smooth.

Spread the Topping: Fold in the remaining whipped topping and spread evenly over the top of the cooled cake.

Add the Strawberry Crunch: Add the golden Oreos (without the filling) and the freeze-dried strawberries to a large ziplock bag and crush with a rolling pin. You can crush them as much or as little as you’d like. I like a combination of chunky bits and crumbs. Sprinkle as much or as little as you’d like over the strawberry cake. I used about half of the mixture.