#strawberrylemon

Strawberry Lemon Muffins

These Strawberry Lemonade Cookies combine the sweetness of strawberries with the tangy brightness of lemon for a delectable treat. They're soft, chewy, and incredibly simple to make because they're made with cake mix.

Ingredients: 1 box strawberry cake mix. 1/3 cup vegetable oil. 2 large eggs. Zest of 1 lemon. 2 tablespoons lemon juice. 1/2 cup powdered sugar.

Instructions: Preheat your oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, combine the strawberry cake mix, vegetable oil, eggs, lemon zest, and lemon juice. Mix until well combined and smooth. Chill the dough in the refrigerator for 30 minutes to make it easier to handle. Take spoonfuls of dough and roll them into balls. Roll each ball in powdered sugar to coat it completely. Place the coated dough balls on the prepared baking sheet, leaving some space between each cookie. Bake the cookies in the preheated oven for 8-10 minutes or until the edges are set and the tops are slightly cracked. Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes. Transfer the cookies to a wire rack to cool completely. Enjoy these delicious Strawberry Lemonade Cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Delicious gluten-free and dairy-free cookies that capture the flavors of strawberry lemon curd doughnuts. These soft and flavorful cookies are perfect for a sweet treat.

Ingredients: 1 cup almond flour. 1/4 cup coconut flour. 1/4 cup tapioca flour. 1/2 cup coconut sugar. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 2 tablespoons coconut oil, melted. 1 tablespoon lemon zest. 1/4 cup strawberry jam. 2 tablespoons lemon juice. 1 teaspoon vanilla extract.

Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a large bowl, combine almond flour, coconut flour, tapioca flour, coconut sugar, baking soda, and salt. Add melted coconut oil, lemon zest, strawberry jam, lemon juice, and vanilla extract to the dry ingredients. Mix well to form a dough. Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet and gently flatten each ball with your palm. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once the cookies are completely cooled, you can optionally drizzle them with additional strawberry jam and a sprinkle of lemon zest for extra flavor. Enjoy these delightful Strawberry Lemon Curd Doughnut Cookies!

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in these delectable gluten-free Strawberry Lemon Cheesecake Bars that boast a luscious almond flour crust, creamy dairy-free cheesecake filling, and a vibrant strawberry-lemon topping. Perfect for any occasion or as a sweet treat!

Ingredients: 2 cups almond flour. 1/4 cup coconut oil, melted. 1/4 cup maple syrup. 1/4 teaspoon salt. 8 oz dairy-free cream cheese, softened. 1/4 cup coconut cream. 1/4 cup powdered sugar. 1 tablespoon lemon zest. 1 teaspoon vanilla extract. 1 cup fresh strawberries, sliced. 2 tablespoons lemon juice.

Instructions: Set the oven to 350F 175C and heat it up. Put parchment paper around the edges of an 8x8-inch baking pan, leaving some overhang to make it easy to take off. Melt the coconut oil and add it to a bowl. Then, add the maple syrup and salt and mix them well. Press the mixture into the bottom of the pan in a round shape. For 10 to 12 minutes, or until just barely golden, bake the crust. Take it out of the oven and let it cool down a bit. Mix dairy-free cream cheese, coconut cream, powdered sugar, lemon zest, and vanilla extract in a different bowl until the mixture is smooth and creamy. Spread the cream cheese mix out evenly on top of the crust that has been cool. Put sliced strawberries and lemon juice in a small saucepan. For about 5 minutes, cook over medium heat until the strawberries get soft. A fork can be used to slightly mash the strawberries. Allow the mix to cool down. Place the strawberry mix on top of the cream cheese layer. Put the bars of cheesecake in the fridge for at least 4 hours, or until they are set. When the cheesecake bars are set, use the extra parchment paper to lift them and cut them into squares. Enjoy! Serve cold.

Prep Time: 20 minutes

Cook Time: 12 minutes