May is National Strawberry Month! To celebrate the fruity little red treats we have put together our favourite strawberry recipes just in time for summer.


National Strawberry Month

Avocado & Strawberry Ices

Calories: 94, Fat: 7g, Carbs: 4g, Protein: 3g



  • 200g ripe strawberries chopped
  • 1 avocado stoned and chopped
  • 2 tsp balsamic vinegar
  • ½ tsp vanilla extract
  • 1-2tsp maple syrup (optional)


Add the strawberries, avocado, vinegar and vanilla into a food processor and blitz until it is as smooth as possible. Taste and add maple syrup if not as sweet as desired.

Pour into separate containers, add a strawberry to the top of each, cover with cling film and freeze. Allow to soften for 5-10 minutes before serving.


 National Strawberry Month

Strawberry Daquiri

We had to!
Calories: 219, Fat: 1g, Carbs: 17g, Protein: 1g



  • 500g strawberries
  • 200g ice
  • 100ml rum
  • Lime juice


  • Halved strawberries
  • 2 slices of lime
  • Straws


Blend together the strawberries and sieve to remove as many seeds as possible. Place the blended strawberries back into the blender with the ice, rum and lime juice. Blend again and pour into martini glasses.

Place the extra strawberries and limes into the glass for decoration and serve!


 National Strawberry Month

Strawberry Marshmallow Mousse

Calories: 404, Fat: 27g, Carbs: 40g, Protein: 3g



  • 250g fresh strawberries
  • 25g caster sugar
  • 140g mini marshmallows
  • 200ml double cream


Place strawberries in a pan along with 100ml of water and add the sugar. Over a medium heat, cook strawberries until soft enough to mash with a fork and take off the heat.

Squash the berries with a fork until pulpy and add the marshmallows, stirring until they dissolve. Leave to cool.

Whip the cream until it can hold its own shape, fold into the cooled strawberry mix and then spoon into separate serving bowls and chill for 2 hours. Add strawberries to decorate.


 National Strawberry Month

Classic Scones with Strawberries & Cream

Calories: 409, Fat: 23.9g, Carbs: 24.1g


  • 450g strawberries
  • 150g caster sugar
  • 225g self-raising flour
  • ¼ tsp salt
  • 50g butter
  • 100ml buttermilk
  • 3 tbsp whole milk
  • 227g clotted cream



Pre heat the oven to 220c.

Line a baking tray with baking paper ready for later.

To make the fresh jam, cut the ends off the strawberries and chop 300g. Put into a plan with 100g of caster sugar and 2 tbsp water. Simmer uncovered, stirring every so often for 35 minutes and leave to cool in the bowl.

Sift the flour and salt in a bowl. Cut the butter into small cubes and rub into the flour using your fingertips until it resembles small flakes. Stir in the remaining 50g sugar.

Mix the buttermilk and milk together, adding to the flour mix in one go and combining with a knife until a soft dough is produced.

Rub flour into your hands and a work surface, removing the dough from the bowl. Pat it out until it is around 2cm thick and use a cup or mug to cut out circles of the mixture. Place onto the pre-greased baking tray and bake for 10-12 minutes.

While cooking, slice the remaining strawberries and serve with the fresh jam and clotted cream while still warm. Beautiful!