Get ready to wow your taste buds with this Healthy Chocolate Swirl Berry Yogurt Bark! Quick, easy, and only 5 minutes to prep, it’s the ultimate after-school snack that’s as fun to make as it is to eat.

Creamy Greek yogurt, sweet berries, and decadent chocolate swirls come together for a treat that feels indulgent but is totally wholesome. Perfect for kids, grown-ups, or anyone who loves a little sweet crunch without the guilt!

Some days it feels like the snack struggle is real! How many times can you eat an apple, string cheese, or almonds before your taste buds revolt? I’m so over the same-old, same-old. That’s why I’m beyond excited to share this fun healthy snack idea with you: Healthy Chocolate Swirl Berry Yogurt Bark! It’s officially my new favorite treat, and our kids can’t get enough either. It’s the perfect after school snack!

Ingredients For Yogurt Bark

This Chocolate Berry Yogurt Bark is healthy and packed with flavor. Let’s break down the ingredients that make it so irresistible…

• Chocolate Chips: Melted and swirled throughout the bark for rich chocolate flavor. We used semi-sweet, but milk chocolate, white chocolate or dark chocolate would all be good.
• Greek Yogurt: Vanilla Greek yogurt creates a creamy, lightly sweet base.
• Fresh Berries or Fresh Fruit: We used blueberries, blackberries, and raspberries, but see below for more ideas!

With just chocolate, creamy Greek yogurt, and fresh berries, you’ve got a snack that’s as pretty as it is delicious!

Other Mix-Ins & Toppings

This yogurt bark is easy to customize, so feel free to get creative with mix-ins and toppings.

Try adding sliced bananas, fresh strawberries, mango, or cherries for more fruit flavor. 

Granola, chopped nuts, cookies, sprinkles, or coconut flakes add great crunch, while chia seeds, pepitas, or hemp hearts bring a little extra nutrition.

You can also swap the chocolate swirl for white chocolate, drizzle with honey or pure maple syrup, or sprinkle on crushed pretzels for a sweet-salty twist. Mix and match to make it your own.

How to Make Yogurt Bark

Making this yogurt bark is easier than you think! A few simple steps and you’ll have a colorful, chocolatey treat ready to chill.

• Melt: Place the chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring between each round, until smooth. Let cool slightly so it doesn’t melt the yogurt.
• Spread: Line a rimmed baking sheet with a Silpat mat or wax paper and evenly spread the Greek yogurt into a smooth layer.
• Top: Sprinkle the fresh berries evenly over the yogurt.
• Swirl: Dot the melted chocolate over the bark, then use a toothpick to gently swirl it through the yogurt.
• Freeze: Place the pan in the freezer for at least 4 hours or overnight until completely firm.
• Break: Remove from the freezer, quickly break or slice using a sharp knife, and store in an airtight container in the freezer for up to 2 weeks.

Once it’s frozen and broken into pieces, you’ve got a healthy snack ready to go!

Storing Yogurt Bark

Yogurt bark freezes beautifully for up to 3 months, but honestly, it’s at its absolute best within the first 2 weeks. I love making a big batch and keeping it on hand so I can grab a piece whenever a snack attack (or dessert craving) strikes.

What Kind Of Yogurt is Best for Yogurt Bark?

When it comes to yogurt bark, you really can’t go wrong! Vanilla greek yogurt is amazing for this recipe! It’s strained multiple times, giving it a thick, creamy texture that’s rich in flavor and packed with protein. You can use full fat, whole milk yogurt for extra creaminess, or go nonfat if you prefer.

Flavor-wise, vanilla works beautifully, but plain greek yogurt, strawberry, or any favorite variety will do. Greek yogurt also usually has less sugar than regular yogurt, though keep an eye on the fat and calories since not all yogurts are created equal.

Feeling adventurous? You can even make your own yogurt at home with our Instant Pot Homemade Yogurt recipe for an extra-special touch.

This Chocolate Swirl Berry Yogurt Bark is fun, fruity, and totally snackable. Perfect for after school snacks or whenever you need a little sweet fix without the guilt. Make a big batch, hide a few pieces for yourself, and let the rest disappear!

Healthy Snack RECIPES

• Healthy Herb Veggie Dip
• Cheesy BBQ Chicken Zucchini Nachos
• Peanut Butter Greek Yogurt Dip 
• Chocolate Blueberry Quinoa Bark!

Watch How This Yogurt Bark Recipe is Made…

Deep fried peaches are rolled in cinnamon sugar then served up with cold, creamy ice cream! This family-friendly treat is warm, crispy, and tastes like peach pie took a spin through the county fair – only faster and easier!

Making a Comeback!

This recipe for deep fried peaches might just be the best summer idea I’ve ever had. Nearly 20 years ago, it was one of the first recipes on our site to go totally viral – websites everywhere were buzzing about this sweet, cinnamon-kissed peach dessert. I felt like I had cracked the code on peach perfection.

Then I had more kids. Got more distracted. And I forgot.

How do you forget a dessert that good? Easy – life gets full. Kids may sleep through the night, but suddenly it’s sports, homework, and snack duty on repeat. But as I looked back through our 2000+ recipes, this one jumped out at me. It was time to bring it back.

I love mine with vanilla ice cream, maybe a spoonful of whipped cream, but the kids go all out with caramel sauce, raspberry drizzle – or both, because of course they do. The whole thing reminds me of my mom’s Dutch Oven Peach Cobbler and our Peach Crisp – those warm, spiced desserts that made every camping trip feel like a feast, even if we were eating cross-legged in the dirt.

If you’re loving these deep fried peaches, you’ll definitely want to check out these other peach-filled handy snacks: the chewy, wholesome Better For You Peach Oatmeal Bars and the buttery, golden Peach Dumplings with Crescent Rolls and Sprite.

Ingredients for Deep-Fried Peaches

Let’s be honest – anything dipped in batter and tossed in cinnamon sugar is already halfway to dessert heaven. Luckily, this easy recipe has simple ingredients that come together fast so you can get straight to the good stuff!

• Fresh Whipped Cream: Optional fluff to finish it off just right.
• All-purpose Flour: Creates that golden, crispy coating.
• Milk: Keeps the batter smooth – whole milk is best, but any kind works.
• Sugar: Adds just enough sweetness to balance the cinnamon.
• Large Egg: Binds the batter and adds structure.
• Baking Powder: Helps the batter puff up light and fluffy.
• Sea Salt: Enhances flavor and balances the sweet.
• Peaches: Juicy and sweet – fresh is ideal, canned works if well-drained.
• Cinnamon Sugar: That classic sweet-spiced coating.
• Peanut Oil: Fries up super crisp. Canola or vegetable oil are great backups.
• Fresh Raspberries: Optional, but add tart contrast and color.
• Vanilla Ice Cream: Melts perfectly over hot peaches – a must.

What are the Best Peaches for Cooking?

Freestone peaches are ideal for deep-fried peaches – they’re sweet, juicy, easy to pit, and hold their shape beautifully during frying. Look for firm, fragrant fruit with vibrant skin that gives slightly when gently pressed.

You want them ripe, but not overly soft, to avoid mushy results in the hot oil. Some of the best freestone varieties include Early Amber, Golden Jubilee, Lucky 13, Nectar, September Snow, and July Prince.

Frying Tips for the Best Results

Use peanut oil if you can, since it handles high heat and gives the crispiest texture. Avoid olive oil because it burns quickly and changes the flavor. Keep the heat at medium to medium-high. If the oil is too hot, the batter will slide off, and if it is too cool the food will soak up oil and turn soggy.

Once the oil is ready, fry, coat in cinnamon sugar, and finish with vanilla ice cream and raspberries.

Can I Make Deep-Fried Peach in an Air Fryer?

Yes! You can air fry battered peaches at 350°F for 5-6 minutes. Use a thicker batter so it doesn’t drip, and don’t overcrowd the basket. They won’t get quite as crispy as deep frying, but they’ll still be golden and delicious.

How to Make Deep Fried Peaches From Scratch

Making these deep fried peaches is easier than you’d think – just a few simple steps, a skillet full of hot oil, and a little cinnamon sugar magic.

1. Prep the peaches: Slice peaches in half, remove the pits, sprinkle with cinnamon sugar, and let sit for 30 minutes.
2. Make the batter: Whisk flour, milk, sugar, egg, baking powder, and salt until smooth and pourable.
3. Heat the oil: Heat peanut oil over medium-high. It’s ready when bubbles form around a wooden spoon handle.
4. Dip and fry: Dip peaches in batter, let excess drip off, and fry for about 3 minutes until golden.
5. Coat in cinnamon sugar: Transfer directly from oil to cinnamon sugar and roll to coat.
6. Serve: Serve warm with ice cream, whipped cream, and raspberries, or let cool on a rack to eat by hand.

Storing and Freezing Deep Fried Peaches

Deep fried peaches are best fresh. Leftovers should be cooled completely and stored in an airtight container with a paper towel in the fridge for up to 2 days.

To freeze, place cooled peaches on a baking sheet, freeze until firm, then transfer to a sealed container. Reheat from frozen in the oven or air fryer to keep the crust crisp.

For a head start, prep the batter and slice peaches the night before. Store both in the fridge with a splash of lemon juice on the peaches to prevent browning.

Variations and Substitutions

• Use canned peaches: Well-drained canned peaches work if fresh ones aren’t available, just handle gently, as they’re softer.
• Try nectarines or plums: Great alternatives that hold up well and offer a slightly different flavor.
• Sub buttermilk for milk: Adds a rich, tangy depth to the batter if you have it.
• Add nutmeg or allspice: A pinch in the cinnamon sugar mixture gives cozy, warm spice.
• Top with pecans or maple syrup: A peach pie-inspired twist that’s just as comforting.
• Switch out the oil: Canola oil or vegetable oil are great if peanut oil isn’t an option.

Try this delicious and indulgent easy dessert recipe for deep fried peaches and ice cream. Perfect for summer gatherings and special occasions all summer long!

More Mouth-watering Summer Fruit Desserts:

• Peach Cobbler
• Peach Crisp
• Strawberry Shortcake
• Strawberry Pie
• Razzleberry Pie

If you’re looking for a simple, crowd-pleasing homemade coleslaw recipe, you’re in the right place. This one is creamy, crisp, and full of flavor with just a few easy ingredients.

I recently showed my husband how to make this homemade coleslaw, and now he’s hooked! He loves the contrast of the crisp cabbage and carrots paired with the creamy dressing. My quick and easy recipe uses a mix of green and purple cabbage for color and crunch, all tossed in a simple, flavorful homemade dressing.

With his southern roots, it was important that this coleslaw passed his taste test, and it did! I’m confident that once you try this American classic coleslaw recipe, it’ll become your go-to coleslaw recipe no matter where you’re from. Whether you’re piling it onto a pulled pork sandwich, serving it alongside burgers, or adding crunch to brisket tacos, this coleslaw will take your backyard barbecues to the next level.

Ingredients For The Perfect Homemade Coleslaw:

With just a few basic ingredients, you can whip up this easy coleslaw recipe in minutes. Here’s what you’ll need:

• Bag of Coleslaw Mix: I usually grab the pre-shredded cabbage mixture with green and red cabbage because it’s quick, easy, and tastes just as good as shredding it yourself. If you’re feeling ambitious, go ahead and slice your own with a sharp knife, food processor, or mandolin.
• Mayonnaise: This part really matters. I swear by Duke’s Mayo for the best flavor. Hellman’s is a decent substitute if that’s what you have on hand, but steer clear of light or avocado mayo unless you don’t mind changing the taste.
• Shredded Carrots: They add a little sweetness and crunch, and I love the pop of color they bring.
• Apple Cider Vinegar: Just the right amount of tang to balance out the creamy dressing. If you’re out, lemon juice or white vinegar will work in a pinch.
• Sugar: Just a touch to round everything out and keep it from tasting too sharp.
• Salt and Pepper: A must for bringing all the flavors together.
• Celery Seed: Optional, but it gives the slaw that classic, savory flavor that makes it taste like the real deal.

How to Make Easy Homemade Coleslaw:

Making coleslaw at home couldn’t be easier. With just a few simple ingredients, you can whip up a creamy, crunchy side dish in minutes.

1. Whisk: combine ACV, Sugar, Mayo, Salt, Pepper, and Celery Salt in a large bowl and stir until well combined.
2. Toss: Add your vegetables into the coleslaw dressing and mix until well combined.
3. Enjoy: It’s as easy as that!

That’s it! In just a few steps, you’ll have a fresh, flavorful coleslaw ready to serve with your favorite meals.

Why Is My Coleslaw Watery?

Coleslaw can get watery if it sits too long before serving. That’s because the salt in the dressing pulls moisture from the cabbage over time. For the best texture, try serving it within 4 hours of making it, or at least within a day. Give it a quick toss before serving to redistribute the dressing!

Can I Shred My Own Cabbage?

Absolutely! Just use four parts green cabbage, one part purple cabbage, and one part shredded carrot. Even when I use a store-bought coleslaw mix, I like to toss in extra carrot, it’s usually a little skimpy straight from the bag.

What Goes Well With Coleslaw?

Coleslaw is especially popular with barbecue meals, but try it at any potluck or picnic as well! Whether you’re enjoying Pulled Pork Sandwiches, simple Grilled Chicken, hearty Smoked Ribs, our creamy coleslaw is the perfect cool and crunchy accompaniment.

Other BBQ Side Dishes You’re Sure To Love

• Deviled Egg Pasta Salad
• Simple Broccoli Slaw
• Elote Grilled Mexican Corn Salad
• Baked Beans
• Cornbread

Watch How to Make Coleslaw…

This recipe for Brown Sugar Peach Crumble Pie Bars is for you, the one who is afraid of pie. Homemade peach crumble pie features a flaky crust and always fresh, sweet peach filling. To take things from yummy to AMAZING we top it off with a brown sugar crumble that you won’t be able to stop eating! This is the ultimate slice of summer dessert.

Tired of peach pies that turn into a soggy mess?

We’ve all been there – cutting into what should be a perfect peach pie, only to find a runny filling and a bottom crust that gave up halfway through baking. These peach crumble bars solve the problem of a weeping pie and soggy crust with a thick, juicy peach filling that holds up beautifully AND a sturdy crust that stays crisp, even under all that sweet summer fruit.

Why This Recipe is Always on Repeat in Our Kitchen

Late summer in Washington meant buckets of peaches and a kitchen that smelled like warm fruit and spice – something special was always baking. Peaches make me feel so content and nostalgic in life and this peach pie bar recipe is our go-to when peaches are perfect and we want something sweet without the fuss.

Ingredients for Brown Sugar Peach Crumb Bars

Nothing complicated here – just fresh peaches, a few pantry basics, and that buttery crumble magic that turns golden and crisp in the oven.

• All Butter Pie Crust: We use one double crust of Mom’s Magic Pie Crust – it’s flaky, foolproof, and our forever favorite.
• Peach Chunks: About 7 cups from 7 fresh peaches, peeled or unpeeled. Big chunks hold their shape better and give more texture.
• Brown Sugar: Adds rich, caramel-y sweetness to both the filling and the crumble.
• Cornaby’s Ultra Gel: Keeps the peach filling thick without tasting starchy. You can sub cornstarch in a pinch, but trust us – Ultra Gel is worth tracking down.
• Lemon Juice: Brightens the fruit and balances the sweetness.
• Cinnamon: A little warm spice in both the peachmixture and the topping.
• All-Purpose Flour: Gives the crumble topping its perfect, sandy texture.
• Salt: Just a pinch brings it all to life.
• Unsalted Butter (Cold): Cold and cubed so the crumble bakes into buttery, golden clumps.

How to Make Brown Sugar Peach Crumble Pie Bars

No fancy steps here, just summery dessert made easy.

1. Prep the crust: Roll out one batch of our Mom’s Magic Pie Crust into a 9×13” baking dish. Trim any edges hanging over the sides and dock the bottom with a fork.
2. Mix the filling: In a large bowl, stir together the peach filling. Set aside while you make the crumble.
   – Tip: If your peaches are super juicy, let the filling sit for a few extra minutes so the flavors can mingle and thicken up a bit then drain the juices before placing on the crust.
3. Make the crumble topping: In another bowl, combine the dry ingredients and the cold butter until it looks like damp sand and holds together when squeezed.
4. Assemble: Pour the peach mixture into the prepared crust. Top with crumble
5. Bake:Bake until the topping is golden brown and the peach filling is bubbling.
6. Cool and chill: Let the bars cool on the counter for 30 minutes, then transfer to the fridge to firm up if you’re in a hurry.

Make ahead:

Prep crust, filling, and topping separately up to a day ahead. Store in the fridge and assemble when ready to bake.

Storing and Freezing Crumble Peach Bars

How do I store leftovers, and can I make these ahead of time?
These bars keep beautifully – whether you’re saving leftovers or prepping ahead for guests.

Storage: Keep covered at room temp for up to 2 days, or refrigerate for 4-5 days. Chilling helps the crumble stay crisp and the filling set.

Freezing (baked): 

1. Wrap slices individually (we love using our foodsaver!), and freeze up to 1 month. Just note the topping softens a bit after thawing.

2. Bake in a foil tin. Cool and wrap in plastic wrap then foil, and freeze for a few months. Allow to defrost in the fridge and then serve.

Freezing (unbaked): Assemble the crust and filling, skip the crumble, and freeze. Add crumble before baking. Bake from frozen at 425°F for 45 minutes, then 350°F for 30 more.

FAQ About Peach Crumble Bars

Variations and Substitutions

• Sub part of the brown sugar with coconut sugar for a deeper, toasted flavor.
• Add finely chopped candied ginger to the filling for a sweet little zing.
• Stir in a handful of blueberries or raspberries for a mixed fruit moment – just don’t overdo it or things get too juicy.
• Sprinkle turbinado sugar on top of the crumble before baking for extra crunch and sparkle.
• Make it gluten-free with a 1:1 gluten-free flour blend for both crust and crumble.
• Go dairy-free by swapping in vegan butter – just keep it cold for that perfect crumble texture.

With those juicy peaches, buttery crumble, and a no-fuss crust, these bars are the kind of dessert that feels nostalgic and a little special without making you work for it. It’s one of those recipes you tuck away and find yourself making again and again – because it’s just that good.

More Summer Dessert Recipes to Try:

• The Best Peaches and Cream Pie
• Carrian’s Obsession Strawberry Shortcake
• How to Make Peach Dumplings with Crescent Rolls and Sprite
• Mini Cheesecakes with Raspberry Sauce
• Summer Blueberry Cobbler
• Berry White Yogurt Cake
• Fluffy Cheesecake Fruit Salad
• Wild Blueberry Pie with Shortbread Crust

Watch How This Recipe is Made…

You are going to LOVE these hot, fluffy Summer Buttermilk Peach Biscuits loaded with sweet peaches and drizzled in a simple glaze. Inspired by a Southern classic, peach cobbler, these Peach Biscuits are loaded with fresh peaches we got straight from Georgia! They are perfect for breakfast or dessert!

Growing up, my grandma’s kitchen was always filled with the sweet scent of fresh peaches in the summer. While her famous peach cobbler was a beloved Sunday tradition, one day she surprised us with buttermilk peach biscuits instead. I still remember sitting at the kitchen table, biting into those flaky, buttery biscuits bursting with juicy peach pieces. It was like tasting summer and comfort all at once. Since then, these biscuits have become my way of bringing that cozy, nostalgic feeling to my family’s table, no matter the season.

Nothing says Southern comfort quite like warm, golden Buttermilk Peach Biscuits. Made with simple, classic ingredients, they blend juicy peaches, flaky butter, and tangy buttermilk for the perfect balance of sweet and savory. Plus the optional glaze adds just the right touch of sweetness to finish them off. Let’s dive in!

Ingredients for Peach Biscuits

These peach biscuits use simple ingredients to create tender biscuits that are sweet, buttery, and full of peach flavor.

• Finely diced peaches: Adds juicy sweetness and bursts of fresh flavor.
• All-purpose flour: Provides structure and a tender crumb.
• Baking powder: Helps the biscuits rise and stay fluffy.
• Salt: Enhances all the flavors and balances the sweetness.
• Powdered sugar: Adds light, subtle sweetness to the dough.
• Cold shortening: Creates tender, soft layers in the biscuits.
• Frozen unsalted butter: Adds flakiness and buttery richness.
• Cold buttermilk: Moistens the dough and activates leavening.
• Butter (for brushing): Melts into the tops for a golden finish.

Egg Wash:

• Egg: Adds color and shine to the biscuit tops.
• Milk: Thins the egg wash for easy brushing.

For Glaze:

• Powdered sugar: Sweetens and forms the glaze base.
• Butter: Adds smoothness and flavor.
• Milk: Thins the glaze to a pourable consistency.

How to Make Buttermilk Peach Biscuits

Making buttermilk peach biscuits is easier than you might think, and the results are absolutely worth it. With just a few simple steps, you’ll have soft, flaky biscuits filled with sweet, juicy peaches! They’re perfect for breakfast, brunch, or a summer treat. Here’s how to make them from start to finish:

1. Freeze: Place the shortening and butter in the freezer. Grate the cold butter and return it to the freezer while you prep the rest.
2. Prep Peaches: Dice the peaches and press them gently between paper towels to remove extra moisture.
3. Mix Dry: In a large bowl, whisk together the dry ingredients.
4. Add Fats: Toss in the frozen butter and shortening until coated, then add the peaches and mix gently.
5. Add Buttermilk: Pour in the buttermilk and stir just until a sticky dough forms.
6. Shape & Chill: Turn dough onto a floured surface, fold a few times to create layers, pat into a 1-inch thick rectangle, cut biscuits, and chill on a baking sheet for 20 minutes.

Bake

1. Preheat: Set oven to 450°F while the dough chills.
2. Brush: Whisk the egg and milk, then brush the tops of the biscuits with the egg wash.
3.  Bake: Bake for 15–18 minutes on the top rack, until golden brown and hollow-sounding.

Glaze

1. Whisk: While biscuits bake, whisk together glaze ingredients until smooth.
2. Butter: Once baked, brush the biscuits with melted butter.
3. Drizzle: Let biscuits cool slightly, then drizzle glaze. Let set and repeat for a second layer.
4. Serve: Enjoy warm or at room temperature. Store leftovers in the fridge.

Can I Use Canned Peaches or Frozen Peaches?

Yes! While fresh peaches are always my first choice, canned or frozen peaches can definitely be used if needed. Keep in mind that frozen peaches tend to release more juices, so you might want to add a bit of cornstarch to the mixture to help thicken it and maintain the right texture.

These buttermilk peach biscuits are a life changing treat! Full of a buttery crumb, fresh, juicy peaches, and homemade comfort. Perfectly tender and flaky, they bring warmth and sweetness to your kitchen table!

Other Summer Treats You’ll Love

• One Layer Strawberry Shortcake Cake
• Brown Sugar Peach Pie Bars
• Peach Cobbler Cinnamon Rolls
• Frozen Mango Dessert with Macadamia Nut Crust
• Classic Lemon Bars Recipe

Watch How These Peach Biscuits are Made…

This Citrus Grilled Chicken Marinade recipe makes a juicy, flavorful dinner that tastes like the golden hour on a warm summer evening. Fresh orange juice, garlic, tarragon, and a touch of Dijon mustard come together for such a simple blend of summer flavor!

Marinade for Chicken that Actually Works!

Have you ever felt like a marinade looks and smells amazing but totally disappears once you cook the meat?

This easy healthy citrus grilled chicken recipe marinade is your answer to bold flavor with minimal fuss. It’s juicy, tender, and just looks fancy enough to make a weeknight feel special, even though you barely lifted a finger.

Healthy BBQ Dish that ISN’T a Burger

This is our go-to recipe for summer cookouts when burgers feel a little too expected. The bright citrus, fresh tarragon, and smoky char make this marinated chicken a total crowd-pleaser. With just 10 minutes of prep time and totally make-ahead friendly, it’s your weeknight dinner hero.

This chicken marinade is great served with 5 Minute Grilled Peach Caprese Salad, Lemon Orzo, or Strawberry Cucumber Salad!

Ingredients for Citrus Grilled Chicken Marinade

This easy marinade keeps things simple, using citrus, herbs, and garlic to add fresh, vibrant flavor to any cut of chicken. Low in calories, low in sodium, and lean protein, it’s a great option if you’re trying to eat lighter or stick to a healthy routine!

• Chicken Breasts: High protein and easy to buy. Chicken thighs work too!
• Dijon Mustard: Adds zip and helps the marinade stick.
• Orange Juice: Try lemon juice or lime for an even tangier twist.
• Orange Zest: Boosts citrus flavor and adds freshness.
• Olive Oil: Keeps the chicken moist and helps the marinade work its way in.
• Fresh Tarragon: A soft, slightly sweet herb with a hint of anise – perfect with citrus. (Swap with fresh thyme or basil if needed.)
• Sugar: Balances the acidity.
• Garlic Cloves: For that essential savory punch.
• Salt: Enhances flavor and keeps the chicken juicy.

How to Make Citrus Grilled Chicken 

This easy marinade delivers juicy, flavorful grilled chicken without the fuss. Follow these simplified steps for perfect results every time.

1. Make the dressing: Whisk ingredients together. Set aside.
2. Mix the marinade: Combine the marinade in a medium bowl or ziplock.
3. Marinate the chicken: Add the chicken and marinate in the refrigerator.
   • Tip: Flip the bag or chicken halfway through to marinate evenly.
4. Grill: Cook the chicken starting at a high heat to create the grill marks, then turn down.
5. Rest and serve: Rest chicken under foil for 5 minutes- this is essential for juicy chicken! Then Drizzle with dressing!

Storing and Freezing Citrus Grilled Chicken Marinade

Store leftover grilled chicken in an airtight container in the fridge for up to 4 days.

Freeze cooked chicken (sliced or whole) in a freezer-safe bag for up to 3 months. (We like to use our foodsaver for ultimate flavor later)

How to Reheat Grilled Chicken

Reheat gently in a covered skillet with a splash of water or oil, or in the microwave with a damp paper towel.

FAQ About Chicken Marinade

Variations and Substitutions

• Try chicken thighs for a richer texture and deeper savory notes.
• Fresh thyme or basil can be used instead of tarragon if that’s what you have on hand.
• Try honey or maple syrup instead of sugar for natural sweetness with added depth.
• For a savory twist, mix in a splash of soy sauce or Worcestershire sauce, or replace the citrus with a touch of vinegar for extra tang.
• Double the dressing to use as a sauce for rice, potatoes, or a fresh green salad on the side.

With zesty citrus, garlic, and herbs, it’s hands-down the best grilled chicken for laid-back dinners or sharing with friends. Tender, vibrant, and made with real ingredients – it’s the kind of meal that just feels right on a hot summer day.

More Flavorful Chicken Recipes to Try

Here are a few more juicy, flavor-packed chicken recipes from our kitchen that keep things easy, healthy, and anything but boring:

• Mango Salsa Mexican Grilled Chicken with Coconut Rice
• Greek Marinade Chicken Souvlaki
• Easy Huli Huli Grilled Chicken
• Asian Ginger Marinade for Grilled Chicken
• Sticky Asian Grilled Chicken Breasts
• Quick Grilled Chicken with Oregano
• Our Favorite BBQ Chicken on the Grill
• Marinated Smoked Chicken Thighs on the Traeger

How to Make Easy Citrus Grilled Chicken Marinade

Country-style ribs in the Instant Pot? Total game changer. These come out tender, flavorful, and taste like they’ve been on the grill for hours—but they’re ready in under one hour! A bold, no-fuss BBQ rub adds all the depth, and one secret step will make you swear these came off real flames.

You don’t need a grill or a smoker. You just need this method…. oh, and maybe some napkins!

We have several rib recipes on the blog, like our Asian Sticky Slow Cooker Ribs or our Oven Braised Short Ribs, but this is our first country ribs recipe. I don’t know why it took us so long because we’ve been eating them for years, and they are so dang delish!

A typical meal in our house with these pork ribs would include our Best Baked Beans and something light like our Garden Balsamic Avocado Salad. My kids love having cornbread with the ribs, too, so sometimes I am nice and make that as well!

If you are looking for more Instant Pot recipes for making dinner in a hurry, you can find all our Instant Pot recipes here! Another one of our Instant Pot favorites is our super viral Award Winning Instant Pot Chili. And if you need a quick guide for cooking all your Instant Pot basics, you can find everything you need on our Instant Pot Cheat Sheet! Ok, I’ve gone off on an Instant Pot tangent…back to these juicy Instant Pot country-style ribs!

What Cut of Meat are Country-Style Ribs?

I hope you’re sitting down for this one, but country-style pork ribs aren’t even ribs. They are cuts of pork shoulder (aka pork butt) and is the same meat you use to make pulled pork and carnitas.

Are Country Style Ribs Beef or Pork?

Country-style ribs can be either beef or pork. It just depends on what you prefer. Beef will be quite a bit meatier. For this recipe, we prefer pork country-style ribs. We also prefer boneless over bone-in.

Why Should I Make Country Style Ribs?

They are easy on the wallet! You can often find country-style ribs for a fraction of the cost of baby back or spare ribs.  They also have great fat marbling which makes them extra tender and super flavorful.

Ingredients You’ll Need For Instant Pot Country Style Ribs

The dry rub builds a smoky-sweet base, the homemade BBQ sauce takes it up a notch, and the ribs soak in all that goodness under pressure for perfect, tender results.

Ingredients for the BBQ Rub:

• Kosher Salt: Helps tenderize the meat and enhances every flavor.
• Brown Sugar: Adds sweetness and helps the rub caramelize beautifully.
• Pepper: A little bite to balance the sweet.
• Garlic Powder: Brings bold, savory depth.
• Onion Powder: Layers in subtle sweetness and umami.
• Chili Powder: A mild heat with smoky undertones.
• Smoked Paprika: Adds some of that grilled flavor.
• Thyme: Adds earthy, herbaceous balance.
• Ground Cumin: Warm and slightly nutty.
• Nutmeg: Just a hint of warmth to round it out.

For the Homemade BBQ Sauce

• Ketchup: The tangy, tomato base that pulls everything together.
• Apple Cider Vinegar: Cuts through the richness with bright acidity.
• Honey: Natural sweetness and a touch of shine.
• Brown Sugar: Deep, caramel-like flavor.
• Smoked Paprika: Reinforces the smoky notes from the rub.
• Garlic Powder: Keeps the sauce savory and well-rounded.
• Honey Mustard: Adds a tangy zip!
• Worcestershire Sauce: Salty, umami-packed depth.
• Molasses: Sticky, rich, and slightly bitter for balance.
• Pepper: A final punch of warmth.

What You’ll Need for the Ribs:

• Oil: For searing the ribs and locking in flavor.
• Boneless Country-Style Pork Ribs: Meaty, tender, and perfect for pressure cooking.
• Apple Juice: Adds subtle sweetness and keeps the ribs moist as they cook.

The measurements for each ingredient can be found on the recipe card at the end of this post.

How to Cook Country Style Ribs in the Instant Pot

1. Rub: The first step to making these ribs is to set aside a little bit of our smoky BBQ rub and then rub each rib with it.
2. Brown: Next, you’ll want to brown each rib in the Instant Pot (set to sauté mode). Be sure to add a little oil to the Instant Pot first. If you don’t have the sauté setting, you can totally brown the ribs in a pan on the stove! Once they’re browned slightly, remove them to a plate and turn off sauté mode.
3. Pressure Cook: You’re pretty much done already! Add the apple juice and liquid smoke to the Instant Pot, then drop in the trivet (I linked my favorite one!). Place the ribs on top, seal the lid, and set the valve to seal. Cook on manual pressure–high for 32 minutes.
4. Release: Allow a 10-minute natural release, then carefully turn the valve to do a quick release.
5. Transfer: The ribs will be so tender they’ll be falling apart—use tongs to carefully transfer them to an aluminum foil-lined baking sheet.
6. Broil: Set your oven to broil and sprinkle more of that BBQ rub all over the ribs. This is the secret step that makes them taste like they just came off the grill! Broil for up to 3 minutes, just until they start to get crispy.
7. Serve: Serve them hot with a generous side of our favorite BBQ Sauce, and don’t be surprised if you’re adding country-style ribs to your weekly shopping list.

That’s it! This country style pork ribs recipe is life-changing! The instructions can be found in more detail in the recipe card at the end of this post!

Read more: Loved these country-style ribs? Make our BEST Pulled Pork Recipe next!

Should I Use a Trivet?

Yes, it helps keep the ribs from being boiled or sitting in fat that’s dripping and then sticking to the ribs.

What to Serve With Ribs

Now you’re all set with the perfect Instant Pot country-style ribs, but should you serve it? We’ve got your back!

• Southern Macaroni and Cheese
• Best Baked Beans
• Easy 7-Up Biscuits
• Herbed Focaccia Bread
• Best Mashed Potatoes
• Grilled Corn on the Cob
• Corn Avocado Tomato Salad
• Grilled Veggies with Pesto
• Roasted Garlic Veggies
• Grilled Pineapple
• The Best Potato Salad

Can You Cook Ribs from Frozen in the Instant Pot?

Yes, cooking frozen country pork-style ribs works quite well in the Instant Pot. The cooking time will stay the same, but the time the Instant Pot takes to come to pressure will take longer. The cooking time won’t start until the pot comes to pressure. Be sure to take that into account when you’re giving you kids a time to be home for dinner!

How Many Ribs Do I Need to Feed a Crowd?

Whether you are cooking for your family or for a larger crowd, you can plan on adults eating about 2 ribs per person. Our kids usually just eat one.

Can Country-Style Ribs Be Cooked in the Slow Cooker?

Yes, you can definitely cook country-style ribs in the slow cooker. Sometimes, a slow cooker meal just fits better into your schedule. I totally get that! Follow the same steps of coating the ribs in BBQ rub and browning them on the stove. Pour the apple juice and liquid smoke in the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours. Follow the same instructions for broiling them after they are cooked.

How Long Will Country-Style Ribs Keep?

These ribs store beautifully and are perfect for meal prep or leftovers. Once cooked, let the ribs cool completely, then store them in an airtight container in the refrigerator for up to 4 days. They also freeze well! Just wrap tightly in foil or place in a freezer-safe bag or container and freeze for up to 2–3 months. Reheat in the oven or the microwave. For frozen ribs, thaw overnight in the fridge before reheating.

These country-style ribs are tender, juicy, and a quick and easy way to get dinner on the table in under an hour! Our whole family devours them, and they are a great meal to serve guests. They are rich in flavor and just good ol’ down-home comfort food!

More Ribs Recipes You Should Try:

• Traeger Smoked Ribs
• Smoky BBQ Instant Pot Ribs
• Braised Short Ribs in the Oven
• Sticky Instant Pot Bone-In Beef Short Ribs
• Asian Sticky Slow Cooker Ribs
• Mustard Carolina BBQ Sauce Instant Pot Beef Short Ribs
• Korean Oven Braised Short Ribs
• Easy BBQ Ribs
• Blackberry Hoisin BBQ Ribs

Watch How these Country Style Ribs are Made…

Think salads are boring? Think again. If your usual bowl of greens isn’t sparking joy, it’s time to shake things up with this bright, crunchy, flavor-packed Citrus Jicama Avocado Salad with a fresh and flavorful homemade salad dressing.

I wanted a side to go with our carne asada tacos, and I didn’t want to make black beans or Spanish rice like we usually do. So I decided to make a fresh salad with some leftover produce in the fridge. This Citrus Jicama Avocado Salad is refreshing, a little unexpected, and packed with the perfect mix of sweet, tangy, and creamy goodness. Plus, it comes together in minutes—no fussy prep, no weird ingredients, just simple, delicious bites.

And let’s be real: any excuse to eat more avocado is a good one.

I had seen a few similar jicama salads by simply recipes and Jessica Gavin, but didn’t have mango, so I decided to wing it with the produce we had. Pro Tip: We ate it fresh but found it tasted better at the end of the meal, so letting it sit is key!

Let’s dive in!

Ingredients for Jicama Avocado Salad

This is a citrus salad recipe, so you’ll be hitting the produce section hard for this one, and the rest of the ingredients you probably already have at home. Here is what you will need:

For the Salad

• Jicama: slice it thin and then julienne it
• Avocados: sliced thin
• Oranges: I used navel oranges, but blood oranges or cara cara oranges would work great too. Remove the peel with a knife and then slice it into wedges.
• Red Onion: I go back and forth on whether to include this. If you’re an onion lover, then keep it, but if you don’t have one on hand, it’s ok to leave it out.
• Cilantro: give it a good chop
• Feta: adds a nice salty taste and really amps up the flavor of the salad

For the Vinaigrette Dressing

• Orange Juice: freshly squeezed is preferred
• Lime Juice: fresh is best, of course
• Olive Oil: the base for the dressing
• Apple Cider Vinegar: adds some extra tang and zip
• Salt: boosts the flavor
• Cayenne: adds the tiniest bit of heat

The measurements for each ingredient can be found on the recipe card at the end of this post.

How to Make this Jicama Salad

This salad recipe is so simple! It’s just a bunch of chopping and some whisking, and you’re there!

1. Combine: Add all the ingredients for the salad to a large bowl and toss to combine.
2. Whisk: Add all the ingredients for the dressing to a glass measuring cup and whisk until well combined.
3. Toss: Pour the dressing over the top of the salad and toss to coat.
4. Rest: Let the salad rest in the fridge for 15-20 minutes for all the flavors to settle in.

What is Jicama?

Jicama is a bulb-shaped root vegetable native to Mexico and Central America and belongs to the turnip family. Often referred to as a Mexican turnip, it has a thin, papery brown skin that’s typically peeled away to reveal a crisp, starchy white interior. Its flavor is mild and slightly sweet, similar to an apple but less sugary, while its texture is firm and crunchy, much like a raw potato.

How to Julienne Jicama

Peel the entire jicama bulb with a vegetable peeler, then cut it in half. Place one half flat-side down and slice it into 1/4-inch rounds using a sharp knife. Stack a few slices and cut them into 1/4-inch strips to create matchsticks.

How to Pick Ripe Avocados

I cringe whenever I see someone at the grocery store squeezing an avocado like a stress ball. Not only does it bruise the fruit for the next shopper, but it’s also not the best way to tell if it’s ripe. Instead, try this: Place your finger at the top near the stem and your thumb on the bottom. Gently press the top with your finger. If it feels firm but slightly soft, it’s perfectly ripe.

What to Eat with Crunchy Jicama Salad

This fresh avocado jicama salad is a great side dish for any Mexican meal. Here are a few ideas:

• Steak Fajitas
• Honey Lime Chicken Burritos
• Carnitas
• Chicken Enchiladas
• Carne Asada Tacos

Sometimes, the best recipes happen by accident when you use the ingredients you have on hand. That was exactly the case with this citrus jicama avocado salad. It’s bright, fresh, and a beautiful side dish for any Mexican meal.

Other Salad Recipes You’ll Love:

• Your Neighbor’s Tomato Cucumber Salad
• Elote Grilled Mexican Corn Salad
• Greek Mediterranean Orzo Pasta Salad
• Easy Italian Pasta Salad
• Gorgonzola Steak Salad
• Asian Cucumber Salad
• Spinach and Bacon Salad with Poppy Seed Dressing

Add some Italian flair to your next gathering with this delicious antipasto pasta salad! Packed with savory meats, cheeses, and vegetables, this easy recipe will be a crowd pleaser. Watch the video tutorial for step-by-step instructions.

When you’re looking for a spring or summer salad recipe this antipasto pasta salad needs to be at the top of your list. Our meaty pasta salad is full of olives, veggies and charcuterie meats like sausage and pepperoni!

We made a few charcuterie boards over the holidays for various gatherings, so I had so many different leftovers. I wasn’t quite sure how to use them up, and then it clicked…a pasta salad! And this pasta salad recipe was born!

What is Antipasto?

Antipasto means “before the meal” in Italian and it is a traditional Italian appetizer consisting of cured meats, cheese, olives and vegetables. It’s basically what you would find on a charcuterie board! All delicious things!

Ingredients for Antipasto Pasta Salad

I could probably call this kitchen sink pasta salad because it a little bit of just about everything. Ha! The ingredient list might look long at first glance, but if you’ve had a party with a charcuterie board and have some leftovers, then this is the pasta salad for you! Here is everything you need for this Italian antipasto pasta salad:

Pasta Salad

• Rotini Pasta: You want a pasta with a lot of surface area and lots of nooks and crannies to grab onto the delicious dressing!
• Hard Salami Stick: The pre-sliced salami will work, but I really prefer to buy a stick of salami and cut it into chunks myself.
• Pepperoni Stick: Same story as the salami, buy a stick of pepperoni and cut it into small cubes yourself.
• Artichoke Hearts: Grab a can of artichoke hearts, drain them and quarter them.
• Cherry Tomatoes: Grape tomatoes will work well too. Halve them and toss them in!
• Sun Dried Tomatoes: These add so much delicious flavor and a little acidity.
• Fire Roasted Red Peppers: You can grab a jar at the grocery store (be sure to drain it) or roast your own,.
• Pickled Pepperoncini Peppers: It can’t be antipasto without pepperoncini peppers!
• Olives: A mixture of black and green olives for color (and flavor!) is best.
• Mozzarella Pearls: Marinated mozzarella pearls will add the best flavor, and you HAVE to have cheese in a pasta salad. Just my personal rule!
• Red Onion: Adds flavor and crunchy texture.
• Fresh Basil: Fresh is a must and slice it really thin.

Dressing

• Olive Oil: Acts as the base for the vinaigrette dressing.
• Red or White Wine Vinegar: Adds acidity.
• Garlic: Adds flavor.
• Lemon Zest and Juice: Adds freshness and a bright pop of flavor.
• Italian Seasoning: Adds flavor.
• Fresh Parmesan: Adds richness and flavor.
• Red Pepper Flakes: Adds little heat.
• Salt & Black Pepper: Adds flavor.

The measurements and details for each ingredient can be found in the recipe card at the end of the post.

How to Make Antipasto Pasta Salad

There’s not too much to this recipe…cook the pasta, make the dressing and do a bunch of chopping! That’s it! Here are step-by-step instructions:

1. Cook the Pasta: Add the pasta to a large pot of boiling water that has been heavily salted and cook until just PAST al dente. Then drain and set aside to cool
2. Make the Dressing: Add all the ingredients for the dressing to a glass measuring cup and whisk to combine. Store in the refrigerator until ready to serve.
3. Prep the Salad Ingredients: Cut all the meats and vegetables.
4. Assemble the Salad: Add all the ingredients to a large bowl and pour the dressing over the top. Toss everything together to combine.
5. Chill: Let the pasta salad chill in the fridge for up to an hour but not much more.
6. Serve: Toss the salad one more time, sprinkle with a little more parmesan cheese if desired and serve.

Keep scrolling down to the recipe card for all the instructions. You can also print or save the recipe there.

Stop Making This Mistake with Your Pasta Salads!!

You always hear to cook your pasta al dente, but when you’re making a pasta salad, that is not the case!! If you’re making tomato basil angel hair pasta for dinner or our delicious Italian bolognese, then YES, cook the pasta al dente, but for a pasta salad, cook the pasta slightly PAST al dente.

Pasta that is cooked little longer will have less potential for absorption so it won’t soak up as much dressing. You want the dressing to cling to the outside of the pasta but not get absorbed. Dressing that gets absorbed loses all it’s flavor.

Storage Tips

Leftovers should be stored in an airtight container and will keep for 4-5 days. If you want to make this recipe ahead of time, prep and cut all the ingredients and then store everything separately. Chop the basil just before combining everything then add the vinaigrette dressing.

Try this delicious and simple antipasto pasta salad recipe with a step-by-step video guide. This summer pasta salad is full of cured meats, pickled veggies and simple homemade vinaigrette dressing. Perfect for picnics, potlucks, or as a quick and tasty weeknight meal.

More Summer Salad Recipes:

• Tomato Cucumber Salad
• Best Broccoli Salad
• Elote Grilled Mexican Corn Salad
• Easy Italian Pasta Salad
• Spinach Berry Salad
• Loaded Cowboy Salad
• BLT Pasta Salad

Watch the Video on How to Make Antipasto Pasta Salad

Forget those little store-bought fake-cake shortcakes! This is the most delicious strawberry shortcake recipe we’ve ever made! We layer our buttery, flaky homemade biscuits with irresistible sweet strawberries and whipped cream to make homemade strawberry shortcake completely from scratch!

This strawberry shortcake is so simple that you can make it within the hour, and so satisfying that it will easily become your go-to summer dessert.

For me, the moment that marks the beginning of summer is when I bite into my first strawberry of the season. Is it even a lazy summer day if it doesn’t end with juicy berries piled on flaky biscuits and a big dollop of freshly whipped cream?! Homemade strawberry shortcake is the essential dessert for summer!

Gardening with Mom

I grew up obsessed with strawberry shortcake! Not only was it my favorite, it was a reward for hard work. 

Every summer, we’d plant the biggest garden, and by “we,” I mostly mean my mom. I remember Dad tilling the soil, and my 4 siblings and I “helping” for what felt like hours (it was probably 30 minutes). We’d dig through tomato vines and hunt for huge spiders with colorful patterns and potato bugs, then rush back to the house with dirt in our shoes and under our nails.

Fried Chicken, Jojo’s and Strawberry Shortcake

After a hot shower, we’d all pile around the table for fried chicken, JoJos (if you’re from the Pacific Northwest, you know), and to finish the day: strawberry shortcake. Always from those little spongy packages, always stealing the bits stuck to the white cardboard, and always – always – a big scoop of Cool Whip on top.

From Scratch Biscuits for Strawberry Shortcake

These days, unlike the little packaged angel food cakes, we make our shortcakes with from scratch flaky, buttery biscuits as a nod to BurgerVille (a PNW classic).  But the berries? Still done the way Mom taught us: 

How to Make Fresh Strawberries for Strawberry Shortcake

What’s the secret to Mom’s extra sweet berries?

Smash a few, slice the rest, sprinkle on a little sugar, and let them sit! That’s the secret to extra-juicy, syrupy strawberries – and trust me, they are heavenly.

Tips for Perfectly Flaky Biscuits

• Use a food processor or pastry cutter to cut in extra cold butter, jus like you would for a pie crust.  
• Use unsalted butter to control the salt of the biscuit. 
• Don’t over mix as this will lead to a tough biscuit. 
• Flour the biscuit cutter to avoid sticking. 
• Brush and sprinkle the tops with an egg wash and sprinkle with sugar before baking. The result is the best texture ever!

Ingredients for Strawberry Shortcake From Scratch

Here’s what you’ll need to make the strawberry shortcake biscuits, macerated strawberries, and whipped cream:

• All-Purpose Flour: The base of our shortcake biscuits, providing structure and a tender crumb.
• Granulated Sugar: Adds sweetness to both the biscuits and the macerated strawberries.
• Baking Powder: Leavens the biscuits, making them rise and become fluffy.
• Salt: Enhances the flavors and balances the sweetness.
• Unsalted Butter: Cold and cubed, it creates a flaky, mealy texture in the biscuits.
• Milk or Buttermilk: Brings moisture to the dough. Buttermilk adds a tangy flavor; milk keeps things neutral.
• Egg: Provides structure and richness to the biscuits.
• Fresh Strawberries: Essential for that syrupy, juicy layer we love in a classic strawberry shortcake.
• Heavy Whipping Cream: Whipped to soft peaks for that luscious topping.
• Powdered Sugar: Sweetens the whipped cream without adding graininess.
• Vanilla Extract: Adds depth and aroma to the whipped cream.
• Vanilla Ice Cream: Optional but highly recommended for an extra indulgent layer.

The measurements need for each ingredient can be found in the recipe card down below.

How to Make Strawberry Shortcake

Making this strawberry shortcake recipe is easier than you’d think – just follow these simple steps; the full recipe is in the recipe card below.

1. Make the sweet cream biscuit dough: Whisk the dry ingredients in a bowl. Cut in cold butter. In another bowl, whisk wet ingredients, then stir into the flour until clumps form. Knead lightly on a floured surface.
2. Roll and cut the dough: Press into a rectangle and cut rounds with a floured biscuit cutter.
3. Brush and sugar the biscuits: Place biscuits on a parchment-lined baking sheet. Do your egg wash and sugar.  BONUS Tip:Egg white helps the sugar stick and creates a golden, glossy top.
4. Bake the biscuits until golden: Bake until golden brown. 
5. Prepare strawberries: Slice berries and mash about ¼ of them. Stir in sugar and let sit.
6. Whip the cream: In a chilled bowl, whip the cream.
7. Assemble the shortcakes: Split biscuits open, spoon on strawberries, top with whipped cream.

FAQs

How to Store Strawberry Shortcake

Shortcake Biscuits 

Homemade biscuits can be stored separately at room temperature in an airtight container for up to 2 days. 

To Freeze: Wrap and freeze them for up to 2 months – just thaw on the counter before serving.

Strawberries

The strawberries should stay covered in the fridge for a couple of days, but they’ll be at their best within the first 24 hours to avoid excess juice. 

How Long do Strawberries in Sugar Last?

As long as the strawberries are stored in the refrigerator and covered, they will last up to 3-4 days.

This is more than just a recipe – it’s a little taste of home, sunshine, and sweet summer memories. Made completely from scratch, this is the best strawberry shortcake recipe for any summer gathering. Buttery biscuits, juicy strawberries, and whipped cream made with love -what more do you need?

Want to Try Different Strawberry Shortcake Recipes?

Now, let me prove my obsession with strawberry shortcake recipes…

• Strawberries and Cream Shortcake
• Deep Fried Shortcakes
• Lemon Strawberry Shortcake
• Angel Food Cake Strawberry Shortcake

Watch How These Homemade Strawberry Shortcakes are Made…