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Frosted Strawberries

Frosted Strawberries

  • Prep

    20 m
  • Ready In

    35 m
blessedmommy

blessedmommy

This is one of my favorite summer treats. They are elegant enough for a Mother's Day brunch, but easy enough for a mid-week treat.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 258 kcal
  • 13%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 187 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Wash and pat dry the strawberries with paper towels, leaving the green caps and stems intact.
  2. Line a baking sheet with parchment or waxed paper, and set aside. Place the finely chopped peanuts in a bowl, and set aside.
  3. Heat the frosting in the microwave until warm and melted, 20 to 40 seconds. Hold each strawberry by the green top, and dip it straight down into the warm frosting, coating about 3/4 of the berry.
  4. Gently roll the dipped strawberry in chopped peanuts, and place on the lined baking sheet to set up. Serve as soon as they have set.
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Reviews

blessedmommy
3

blessedmommy

1/2/2012

Thanks for bringing that up theserenesparkle! I should have mentioned that in the recipe. Don’t refrigerate- they “sweat” and lose their coatings. These are best prepared and served that day. They don’t need to be refrigerated to set and they actually have more flavor at room temp. I use a food processor to chop the peanuts but have also put them in a Ziploc bag and let my boys whack them with a rolling pin before when we needed the diversion. Hope you enjoy them as much as we do!

theserenesparkle
2

theserenesparkle

6/16/2011

this was yummy and quite easy to do, except for chopping up the nuts by hand. The thing I didn't like though, was that the frosting seems to melt off the strawberrys, after an hour of doing them. Even in the fridge, it's still melting off the strawberries and it doesn't look very appealing.

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