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Strawberry Strata Recipe

Strawberry Strata

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (70)

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Average Rating:

Total Reviews: 70

Showing 61-70 of 70

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  • on March 26, 2007

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    This turned out really well for me. I did make some modification, though, based on the reviews. I used 1 cup of honey, and at least 2 cups of fresh strawberries. I also added 1/2 tsp vanilla. I covered it with foil, but removed it the last little while so the top could brown. I was beautiful--all puffy and golden. My whole family gobbled it up in no time. It was just the right amount of sweetenr, I thought, and I don't care for overly sweet desserts. So I can imagine with just 1/2 cup honey it is not sweet enough. I poured a bit of cream over the top to serve. It is like a warm strawberry shortcake, but I imagine it would be really good with raspberries or blueberries.

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  • on March 23, 2007

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    I pulled the Strata from the oven to "Ohhs & Ahhs" from myself & guests. But, when it was served, everyone immediately gave it thumbs down! Instead of being sweet, it was nearly flavorless, or worse. We wondered if a sweet sauce, or even cream would have helped.

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  • on March 22, 2007

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    Needed more honey for sure! But had good flavor.

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  • on March 21, 2007

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    Sorry Giada - I usually love your recipes. I agree with the suggestion for more honey, more fruit and covering with foil (mine burnt a bit as well and I had to add foil for the last 15 minutes. Everyone in my house agreed that it was just sort of lackluster.

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  • on March 20, 2007

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    I just finished making this for a dinner party - I had to make a heavy cream sauce to pour over it as the strata wasnt sweet. I think you may need more than 1/2 cup of honey. Also, some of the strawberries on the top burnt when the strata was cooked without the foil. The taste of bread pudding is better in my opinion but for those who like non-sweet desserts, this may be okay

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  • on March 19, 2007

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    I made this one for my family but it came out a bit watery. This may have happened due to me not being good at baking. I'm more of a Bobby Flay.

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  • on March 18, 2007

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    First make sure you bake in a low flat pan instead of a casserole pan. I baked mine in a deeper casserole dish and was not happy with the results. Obviously my fault and not that of the recipe.

    I lightened it up some by using low(er fat cheeses and using 4 eggs and 4 egg whites. I doubled the amount of strawberries.

    I am very pleased and will definitly make this again.

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  • on March 18, 2007

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    Easy, and light and wonderful

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  • on March 18, 2007

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    Looks delicious and easy!!!

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  • on March 17, 2007

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    This recipe is wonderful and a great twist on an American favorite. Probably, the Italian's had they'res first....so they have had more time to improve it. Love Ya Gaida, Casey

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