Tag: strawberry

berry pavlova

Summer berry pavlova

summer berry pavlova

Difficulty: Easy

Time: 25 minutes plus 2 hours baking

Serves: 8


4 large egg whites
225g caster sugar
2 tsp cornflour
2 tsp white wine vinegar
For the topping
300ml double or whipping cream
Fresh summer berries (about 250g +) strawberries, raspberries, blueberries etc.

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Wimbledon is on, fruit picking season is in full swing, it must be time for some pudding made with strawberries and cream! First things first: A delicious summer berry Pavlova.

We’ve made a few meringues before, but this was the first big pavlova for a while. The original recipe is from Mary Berry, so we knew it was going to be good! It turned out to have the perfect mixture of soft gooey marshmallow on the inside with a delicious crunch on the outside – everything a good pavlova should be, in my opinion.


Preheat the oven to 160C / 140C Fan / gas 3 and prepare a baking tray
Line a baking tray with baking paper and mark a 23cm (approx) circle on it.

Whip the egg whites

Separate the egg whites from the yolks. I do this bit myself as it’s important you don’t get any yolks in, but Hannah enjoyed helping.


Get your toddler to pour the egg yolks into your mixing bowl or freestanding mixer. Whisk them until they are stiff and cloud like. It’ll take a few minutes.


Add the sugar

Get your child to measure the sugar out into a small bowl. Keep the mixer running and add the sugar to the eggs one teaspoonful at time until it is all added.


Add the cornflour and vinegar

Measure the cornflour and white wine vinegar out into a small dish and give them a good mix. Pour it slowly into the meringue mixture.


Bake the Pavlova

Pour the meringue out on to your baking tray and get your little one to spread it out to cover the circle. Build up the sides a bit so they are higher than the middle (to keep your fruit in place later).


Pop in your preheated oven and immediately reduce the temperature to 150C /130C Fan /Gas 2.

Bake for about an hour until it turns a pale beige colour. Turn the oven off and let the Pavlova to become cold in the oven,(we left it for another hour). If you keep the oven door closed you’ll get a more marshmallowy meringue.

Add the cream and fruit

Whip the cream until it’s stiff. Keep an eye on it and stop just before you think you need to as it’s really easy to over whisk it. If you do over whisk it (like we did) just add a little more cream or milk and mix it in.

Get your kids to help prepare the fruit if necessary -we chopped our strawberries in half.


Remove the cold Pavlova from the baking tray and baking paper and slide on to a serving plate. Top with your whipped cream and fruit.

Chill your summer berry pavlova for an hour before serving. Enjoy!

summer berry pavlova


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berry yoghurt parfait

Berry yoghurt parfait

Berry yoghurt parfaitDifficulty: Easy

Time: 20 minutes plus 6 hours freezing

Serves: 12

2 bananas, peeled
2kg Greek-style  natural yogurt
350g (2 cups) Frozen raspberries partly defrosted
200g (1 cup) Frozen blueberries
300g (2 cups) Strawberries, chopped


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Summer is finally with us so I was looking to make something frozen that was a bit healthier than ice-cream (there’s plenty of that in the freezer already!) I came across this berry yoghurt parfait recipe in a copy of ASDA’s Good Living magazine which looked delicious. It’s really simple to make – basically just mix some yoghurt with berries – we added a bit of berry puree as well for a bit of colour and because the kids love using our blender!
We used blueberries, raspberries and strawberries, but you can use any fruit you like.


Line a 2lb loaf tin with clingfilm.

Prepare the strawberries

Wash, de-hull and chop the strawberries. This is a great chance for little chefs to practice their chopping skills as you can do this with a blunt knife and it doesn’t really matter whether the pieces are even or not.


Make the puree

Put a few strawberries and raspberries into a small food processor. Give it a quick whizz until you have a nice puree.
Spoon the puree into the bottom of the tin.


Mix the bananas and yoghurt

Get your kids to peel and mash the bananas in a large bowl.


Pour the yoghurt into the bananas and give it a good mix.


Add the fruit

Add two thirds of the strawberries, blueberries, and raspberries to the yoghurt. You don’t need to be too accurate, just make sure you keep some back to sprinkle on top at the end.

Gently mix everything together. If you do it very carefully with a metal spoon you will get a nice ripple effect. Getting toddlers to anything gently is tricky so if, like us, you’re not very gentle don’t worry it’ll still be tasty, just less rippley!

Pop the remaining fruit into the fridge.

Freeze the berry yoghurt parfait

Pour or spoon everything into your tin and cover with clingfilm.

Pop in the freezer for 6 hours + to set.

To serve, take the parfait out of the freezer and leave to stand for 10-15 minutes. Remove from the tin and peel off the clingfilm. Sprinkle over the remaining fruit, serve and enjoy!

berry yoghurt parfait




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strawberry cupcakes

Strawberry cupcakes

Difficulty: Easy

Time: 30 minutes + 25 minutes baking

Serves: 12 cupcakes





150g butter
150g golden caster sugar
3 eggs
150g self raising flour
½ tsp baking powder
4-5 strawberries

For the icing
300g icing sugar
75g butter
Pink food colouring
Strawberry flavour
Strawberries to decorate


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We have lots of strawberries in the house now that it’s summer (kind of) and berry season. I found this recipe for strawberry cupcakes on Baking Mad’s website and thought would be a good one to try. It’s nice and easy and we got to do a bit of piping which is a first for Hannah!


Preheat the oven to 180C / 160C Fan and prepare your baking tin
Get your kids to help you line a cupcake tin with 12 cases.


Cream the butter and sugar together
Weigh the butter and cut it into small pieces before adding it to a large bowl.
Get your child to measure the sugar into a small bowl, and add it to the butter. Cream the butter and sugar together with a wooden spoon until it’s smooth, light and creamy.


Add the eggs and flour

Break the eggs into a separate bowl then add them in to the mixture. Beat them in gradually until the mixture is smooth.
Weigh the flour then add it to the bowl with the baking powder.


Add the strawberries

Chop the strawberries (your child may be able to help do this with a blunt knife) then add them into your mixture and give everything one final mix.



Spoon the mixture into your cases.


Bake the cupcakes

Pop your cupcakes in the oven for 20-25 minutes until they are golden brown and just firm to touch.

Make the icing
Add the icing sugar into a bowl. Weigh the butter then add it in as well as a drop or two of the colouring and strawberry flavouring and give it a good stir until it is smooth. We added a drop or 2 of hot water to help it come together.


Add the icing into a piping bag (we don’t have one so made do with a piping syringe). Pipe a swirl on each cupcake – Hannah tried but found it a bit difficult on her own so you may need to help.


Add a strawberry on top and enjoy!

strawberry cupcakes


The strawberry cupcakes should keep for a day or so in an airtight container.

*You can use dried strawberries instead of fresh ones and the flavour if you have them. You need about 20g – ground them up and add 15g into the cake mixture and 5g into the icing.

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