Best Strawberry Smash Recipes

BERRY-SMASH MUFFINS (STRAWBERRY MUFFINS)

Steps:

• Heat oven to 425 F.
• Put a paper baking cup in each of 12 regular-size muffin cups, or grease just the bottoms of 12 muffin cups.
• Slightly smash strawberries in large bowl, using fork.
• Stir in sugar, oil and eggs until mixed.
• Stir in other ingredients just until moistened.
• Spoon batter into muffin cups.
• Bake 15 to 18 minutes or until light golden brown or toothpick poked in center comes out clean.
• Cool 5 minutes.
• Loosen sides of muffins from pan if needed, and take them out of the pan.
• Makes 12 muffins.
• Tip: If you do not have fresh strawberries, you can use frozen strawberries that you have thawed and drained.

STRAWBERRY BASIL BOURBON SMASH

Steps:

• Muddle strawberries, lemon juice, basil, and simple syrup together in a cocktail glass until smashed together and fragrant. Add bourbon and ice; stir to combine. Top with sparkling water.

STRAWBERRY SMASH COCKTAIL

Steps:

• Combine strawberries and mint in a rocks glass. Smash gently with a muddler until berries are a pulp and herbs smell strong. Add rum and sour mix and stir. Fill 3/4 full with ice and top off with Prosecco.

HEALTHY BERRY-SMASH MUFFINS (STRAWBERRY MUFFINS)

Steps:

• Heat oven to 425°F.
• Put a paper baking cup in each of 12 regular-size muffin cups, or grease just the bottoms of 12 muffin cups.
• Slightly smash strawberries in large bowl, using fork.
• Stir in sugars, applesauce, vanilla, and eggs until mixed.
• Stir in other ingredients just until moistened.
• Spoon batter into muffin cups.
• Bake 15 or until light golden brown or toothpick poked in center comes out clean. Do not overbake.
• Cool 5 minutes.
• Loosen sides of muffins from pan if needed, and take them out of the pan.

STRAWBERRY-BASIL BOURBON SMASH

Steps:

• In a saucepan, heat 2 cups water, the strawberries, sugar and basil over medium heat. Cook until the liquid reduces by half and the sugar dissolves.
• Pour in a blender and puree until smooth. Refrigerate until cool.
• Add the bourbon to the puree, then pour the mixture over ice to serve.

STRAWBERRY SMASH

Steps:

• Muddle the quartered strawberries with the Ginger Syrup in a cocktail shaker. Add the bourbon and lime juice, fill the shaker with ice and shake well. Strain into a highball glass filled with ice. Top with a splash of soda, garnish with a mint sprig and whole strawberry and serve.
• Combine the ginger juice and sugar in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up 2 weeks.

STRAWBERRY SMASH CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan with cooking spray.
• Combine cake mix, 1 cup cold water, oil, and eggs in a large bowl. Beat together until batter is smooth. Spread the batter into the 9x13-inch pan.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, 34 to 38 minutes. Remove the cake from the oven. Cool slightly, about 5 minutes. Press down on hot cake with a piece of waxed paper or clean towel to flatten. Let cool completely, about 30 minutes.
• Beat confectioners' sugar, cream cheese, and vanilla extract together in a bowl until smooth; blend in whipped topping. Spread mixture evenly across the cake.
• Stir boiling water and gelatin together in a bowl until gelatin is completely dissolved, about 2 minutes; add 1 cup cold water. Pour over the cream cheese mixture. Let the gelatin sit until it begins to set, 5 to 7 minutes. Spread sliced strawberries on top.
• Refrigerate until gelatin is completely set, about 1 hour.

MEZCAL STRAWBERRY SMASH

Steps:

• Divide the strawberries and basil between 2 large rocks glasses. Season with a pinch of salt. Using a cocktail muddler, macerate the strawberries and basil together until the strawberries are smashed and the basil has broken up. Add 1 1/2 ounces mezcal and 1/2 teaspoon agave into each glass. Fill each glass with two ice cubes, then cover with club soda. Use a cocktail stirrer to mix.

STRAWBERRY LEMONADE SMASH

Steps:

• Muddle 3 hulled strawberries in a cocktail shaker. Add 2 ounces white rum, 1 ounce fresh lemon juice, and 1 ounce simple syrup. Fill with ice, cover, and shake until outside of shaker is frosty, about 30 seconds. Fill a highball glass with crushed ice. Strain strawberry mixture into glass. Garnish with a strawberry, and serve with a straw.