Creamy Horseradish Aioli: A Quick and Easy Recipe

Creamy Horseradish Aioli: A Quick and Easy Recipe

Horseradish Aioli (Easy & Creamy!)

This bold and tangy horseradish aioli is about to become your new favorite condiment. This wonderful dip and sauce is creamy, garlicky, and has just the right amount of heat.

Whether you are spreading it on sandwiches, drizzling it over roasted veggies, or using it as a dip, this easy homemade horseradish mayo takes everything up a notch.

Why You’ll Love This Recipe

  • Quick and easy: Mix it in 5 minutes
  • Versatile: Use it as a dip, spread, or drizzle
  • Customizable: Adjust the heat and tang to your taste
  • Budget Friendly: A Cheaper way to enjoy your favorite creamy horseradish aioli from the grocery store.

A stoneware bowl with a cream Horseradish Aioli along side some bright herbs.

Why I Love This Creamy Horseradish Sauce Recipe


When I first made this homemade horseradish mayo, I was looking for a way to add bold flavor to roasted Brussels sprouts during the winter. It turned out to be the perfect flavor booster, not just for veggies but also for sandwiches, burgers, and grain bowls.

One of my go-to lunches is a turkey and cheddar sandwich with horseradish aioli on sourdough:

  • Thick slices of sourdough bread
  • Deli turkey and sharp cheddar
  • A big handful of fresh spinach or arugula
  • A generous spread of horseradish aioli
  • Freshly cracked black pepper

It is simple, satisfying, and adds the perfect kick.

 

A stoneware bowl with a creamy Horseradish Aioli inside a casserole dish with air fried brussel sprouts. A fork is dipping one Brussel Sprout into the dip.

 

Equipment Needed For This Recipe

Choose one of the following methods based on your preference:

By Hand:

  • Mixing bowl: For combining ingredients
  • Whisk or spoon: To mix the aioli until smooth

With a Food Processor:

  • Food processor: For a smoother, emulsified texture

Additional Tools:

  • Garlic press (optional): For finely mincing fresh garlic if mixing by hand
  • Measuring spoons: To ensure accurate ingredient portions
  • Airtight container: For storing leftovers in the refrigerator

Both methods work well, with the food processor creating a smoother consistency and the hand-mixed version offering a slightly more textured result.

Ingredients in Homemade Horseradish Aioli

  • Mayonnaise: Store-bought or homemade. Make this sauce vegan by using a vegan mayonnaise.
  • Fresh Garlic: Freshly minced for extra flavor, option to use garlic powder instead
  • Prepared horseradish: Drained (or use fresh horseradish root)
  • Fresh Lemon juice: Fresh is best, but bottled works too
  • Dijon mustard: Adds depth and tang
  • Kosher salt and black pepper: To taste

 

A stoneware bowl with a cream Horseradish Aioli along side some bright herbs and a whisk.

How to Make Horseradish Aioli

  1. In a small bowl, mix mayonnaise, horseradish, garlic, lemon juice, and Dijon mustard.
  2. Taste and adjust the flavors by adding more horseradish for heat, extra lemon juice for brightness, or more salt and pepper.
  3. Refrigerate for at least 15 minutes to let the flavors meld.
  4. Store in an airtight container in the fridge for up to a week.

Make-ahead tip: The flavors deepen over time, so it is even better the next day.

Variations and Customizations

This recipe is flexible. Try these variations:

  • Extra garlicky: Add more minced garlic or garlic powder
  • Creamier, and milder: Omit the lemon juice
  • Thicker: Use Hint Of Lemon, a dehydrated lemon powder. It will add the lemon snap without the extra liquid for a thick and creamy sauce.
  • Spicy kick: Add a pinch of cayenne or a dash of hot sauce
  • Sweeter balance: Stir in a teaspoon of honey or maple syrup

 

Air fryer Brussel Sprouts with Horseradish Aioli in a Staub Baking Dish

 

What to Serve with This Easy Horseradish Aioli Recipe

This zesty, creamy aioli pairs well with many dishes.

Use it as a

  • Burger sauce: Slather it on veggie or beef burgers
  • Sandwich spread: Elevate turkey, roast beef sandwiches, or veggie packed subs!
  • Wrap sauce: This is the perfect sauce over a fresh veggie or grilled protein wrap
  • Grain bowl topping: Adds richness to bowls with quinoa, rice, or farro
  • Salad dressing: Thin it out and drizzle over hearty greens
  • Creamy Dip for Onion rings, French fries and veggies: Perfect with sweet potato fries, roasted root vegetables,  or air-fried Brussels sprouts
  • Protein booster: Serve with grilled chicken, fish, tofu, or tempeh. One of my favorite ways to eat this sauce is with some chicken fingers or plant based nuggets!
  • Drizzled Oven-roasted vegetables: Spoon this simple sauce over roasted carrots, cauliflower, or potatoes and top with fresh herbs

FAQ (Ask a Dietitian!)

What makes homemade aioli different from mayo?
Aioli is traditionally made with garlic, olive oil, egg yolks, and salt, while mayonnaise uses egg yolks, vegetable oil, and vinegar or lemon juice. This recipe is a mayo-based aioli with bold horseradish flavor.

What is horseradish mayo made of?
Horseradish mayo combines creamy mayonnaise with the sharp, spicy kick of grated horseradish. Prepared horseradish, which is horseradish root preserved in vinegar, works well in this recipe.

 

A stoneware bowl with a cream Horseradish Aioli along side some bright herbs.

 

More Sauce and Dressing Recipes You’ll Love

If you love this horseradish aioli, try these next:

Did you make this recipe? Join my newsletter to receive my latest recipes as well as flexitarian tips and inspiration.

A stoneware bowl with a cream Horseradish Aioli along side some bright herbs and a whisk.

Horseradish Aioli

Sarah Harper MS, RD, LDN
This Horseradish Aioli recipe is creamy with a kick! It goes well with air fried veggies, baked proteins, or on a sandwich!
Prep Time 5 minutes
Total Time 5 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 194 kcal

Ingredients
  

  • 1/2 cup Mayonnaise
  • 1 clove garlic, minced
  • 2 tbsp prepared horseradish, drained
  • 1 tbsp lemon juice
  • 1/2 tbsp Dijon Mustard
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper

Instructions
 

  • In a bowl, mix mayonnaise, prepared horseradish, garlic, lemon juice, and Dijon mustard.
  • Adjust flavors to your liking (extra horseradish for heat, more lemon juice, salt, or pepper). Cover and refrigerate for at least 15 minutes. This sauce can be made in advance.

Nutrition

Calories: 194kcalCarbohydrates: 1gProtein: 0.4gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 12mgSodium: 344mgPotassium: 16mgFiber: 0.1gSugar: 0.3gVitamin A: 20IUVitamin C: 2mgCalcium: 5mgIron: 0.1mg
Keyword dip
Tried this recipe?Let us know how it was!
The 7 Best Greens for Smoothies (And How to Actually Make Them Taste Good)

The 7 Best Greens for Smoothies (And How to Actually Make Them Taste Good)

Skip the Pricey Café Smoothies and Make Your Own!

Tired of spending $10 or more on a green smoothie from your local café? Same! That’s why I make my own at home.

Adding greens to your smoothies boosts flavor, color, and nutrition—all while keeping costs low. I love experimenting with different greens and flavor combinations, but the best part? You can customize every blend to match your taste.

Whether you prefer mild and refreshing or bold and earthy, homemade green smoothies let you create the perfect sip every time!

 

Dietitian Sarah with a copycat panera green smoothie in a mason jar with a glass straw.

More Reasons Why You’ll Love Making Green Smoothies

  • Easy way to get more greens: Perfect for busy days when a full meal isn’t happening.
  • Quick & nutritious: A simple way to boost your energy and stay on track.
  • Balanced flavor: Earthy greens, natural sweetness, and a tart kick.
  • Tastes amazing: Not just for the health benefits—I genuinely love them!
  • Veggie lover approved: I used to order Virgin Bloody Marys as a kid. Some things never change!

 

11 Healthy Greens for Smoothies

From leafy greens to fresh herbs and other green veggies, adding greens to your smoothies is a great way to boost your daily nutrition. Whether you’re looking for mild flavors or something with a bit more bite, here are my top recommendations for healthy greens to blend into your smoothies.

Leafy Greens

Leafy greens are a great option for beginners. Fresh baby spinach has a mild flavor and vibrant color, making it an easy addition that won’t overpower your smoothie.

01. Spinach or Baby Spinach

One of the easiest leafy greens to add! Most grocery stores sell frozen spinach, which is my go-to for smoothies. But if you have fresh spinach from the farmers market—or better yet, your garden—it works just as well.

02. Kale or Baby Kale

A nutrient powerhouse, kale is a great source of plant-based calcium and vitamin K. For a milder taste, opt for baby kale.

03. Lettuce Greens (Romaine, Butter, and Green Leaf Lettuce)

Have leftover lettuce in your fridge? Don’t let it go to waste—toss it into your smoothie! Lettuce is hydrating, mild in flavor, and blends seamlessly.

04. Microgreens

Microgreens are often used as a garnish, but they’re also perfect for smoothies! They have a delicate flavor and pack in extra nutrients. I get mine locally from Gorge Greens!

2 kale leaves on a cutting board with a knife

Fresh Herbs

05. Mint

Easy to grow in pots, mint is refreshing in smoothies, infused waters, and even cocktails or mocktails.

06. Parsley

Loaded with vitamins A, C, and K, parsley is a bright and nutritious addition to any green smoothie.

07. Basil

Think strawberry basil cooler—but in smoothie form! Try blending frozen strawberries, basil, and coconut milk. Want an extra nutrient boost? Add some frozen spinach.

08. Lemon Balm

One of my favorite plants to grow! Known for its citrusy aroma, lemon balm may help with anxiety, mood, focus, and sleep.

Other Veggies & Green Ingredients

09. Celery & Celery Tops

Instead of tossing celery tops, freeze them for veggie stock—or blend them into a smoothie for a fresh, slightly salty kick.

10. Cucumber

Not a leafy green, but still green! Cucumbers are my favorite smoothie addition. They’re mild, hydrating, and blend beautifully for a refreshing drink.

11. Matcha Powder

My first-ever green smoothie featured matcha! I love blending matcha with strawberries, soy milk, and dates—a copycat version of Smoothie King’s Matcha Man.

Top down of many different cucumber varietals and some Chinese garlic leek to the left side as a prop. Noted one cucmber is sliced down the middle showing the seeds inside, it is a melon cucumber.

Other Greens to Try

Looking for more options? Try:

  • Beet greens
  • Bok choy
  • Swiss chard
  • Dandelion greens
  • Collard greens

Adding greens to smoothies is one of the easiest ways to boost your nutrition. So experiment and find your favorite combo!

Green Juice Smoothie with cucumbers and lemon

Other Ingredients for Green Smoothies

My favorite green smoothie flavor combo is in my Green Juice Smoothie, but don’t be afraid to mix things up! Experiment with different ingredients to create your perfect blend. Here are some ideas to get you started:

Fruits & Juices

  • Banana – Adds creaminess and natural sweetness.
  • Mango – A tropical touch with a smooth texture.
  • Apples or Apple Cider/Juice – If you don’t like the taste of apples, you probably won’t like them in your smoothie!
  • Pineapple or Pineapple Juice – Bright, tropical, and naturally sweet.
  • Tart Cherries or Cherry Juice – A bold, slightly tangy option.
  • Citrus & Citrus Juice (Lemon, Lime, Grapefruit, Orange) – A zesty kick to brighten flavors.

Veggies & Boosters

  • Shredded Carrots – Mildly sweet and packed with beta-carotene.
  • Shredded Beets – Adds natural sweetness and a nutrient boost.
  • Ginger – A zingy, anti-inflammatory addition.

Sweeteners

  • Dates – Natural caramel-like sweetness with fiber.
  • Honey or Maple Syrup – A little goes a long way!

Creamy Add-Ins

  • Nut Butter – Adds richness and healthy fats.
  • Yogurt or Coconut Yogurt – Boosts creaminess and probiotics.
  • Milk (Cow’s Milk, Nut Milk, Oat Milk, Coconut Milk) – Choose your favorite for the perfect texture.

Superfoods & Extras

  • Protein Powder – Great for a post-workout boost.
  • Cacao – Adds a chocolatey depth and antioxidants.
  • Maca Powder – A nutty, malty superfood.
  • MCT Powder – Works as a shelf-stable coffee creamer, too!
  • Flax Meal – A great source of fiber and omega-3s.

 

Green Morning Juice Smoothie with 3 classes of carrying heights. Garnished with a lemon slice.

Green Smoothie FAQ: Ask a Dietitian!

What are the health benefits of green smoothies?

The nutritional benefits of green smoothies depend on the ingredients used. Most green smoothies are packed with vitamins, minerals, fiber, and even protein, making them a great addition to a balanced diet.

Why add greens to smoothies?

Adding greens to smoothies is a personal choice! Some people enjoy them for the healthy ingredients and nutritional benefits, while others use them as a healthy breakfast or energizing snack that pair well with frozen fruit. 

Personally, I love green smoothies because it is a convenient way for me to hydrate, while adding variety to my smoothies. Most of my fruit smoothies are creamy, made with milk, banana, Greek yogurt, nut butter, or MCT powder. But when I add greens, I prefer to keep things light and refreshing with citrus juice, apple juice, or water as the base.

What is the Healthiest Liquid for a Smoothie?

There is no single “healthiest” liquid for a smoothie. The best choice depends on your nutrition goals, flavor preferences, and dietary needs. Here are some nutritious options and how to use them in smoothies.

Water

A simple and hydrating option. It keeps smoothies light and refreshing without altering the flavor.
Pairs well with: Berry smoothies, citrus-based smoothies, or when you want a light and refreshing drink.

Cow’s Milk

A great source of protein and calcium. It adds creaminess and makes smoothies more filling.
Pairs well with: Banana, peanut butter, chocolate, or protein-packed smoothies.

Coconut Milk or Coconut Water

Coconut milk adds richness, while coconut water provides electrolytes and hydration.
Pairs well with: Tropical smoothies featuring sweet fruits such as mango, pineapple, or other tropical fruits and flavors.

Nut Milk (Like Unsweetened Almond Milk)

A dairy-free, lower-calorie alternative with a mild, slightly nutty taste.
Pairs well with: Smoothies with berries, ripe bananas, almond butter or other nut butters, hemp seeds, or chocolate.

Oat Milk

Naturally creamy texture with a subtle sweetness that enhances the overall texture.
Pairs well with: Dessert-like smoothies with cinnamon, vanilla, chia seeds, or chocolate.

100% Fruit or Vegetable Juice

Adds natural sweetness and an extra dose of vitamin C. Choose unsweetened juice to avoid added sugars.
Pairs well with: Green smoothies with spinach or kale, carrot-based smoothies, or citrus-flavored blends.

Tea or Coffee

Provides antioxidants and a natural caffeine boost. Green tea is light and refreshing, while coffee adds a bold flavor.
Pairs well with: Energizing smoothies like frozen banana, cacao, and coffee with milk or mango-green tea blends.

The best liquid for your smoothie depends on your taste and health goals. Experiment with different options to find your favorite combination!

One glass of green juice smoothie with a garnish of lemon

 

Bottom Line

Hopefully, this article gets you thinking about different ways to add greens to your diet, or even a bit more about nutrition. And, if green smoothies aren’t your thing, that’s okay! 

I’ll conclude with this question, just some food for thought; 

What are some of your favorite ways to eat some greens!?

 

Recipes and Articles

If you enjoy smoothies, check out some of my smoothie recipes!

Like this article? Check out some of my other informative article!

Easy & Healthy Snickers Dates (Chocolate Covered Date Bites)

Easy & Healthy Snickers Dates (Chocolate Covered Date Bites)

Snickers Dates – A Naturally Sweet Treat

Craving something sweet but looking for a better option? Snickers Dates are a simple, satisfying treat that combines natural sweetness, creamy richness, and a little crunch.

They make a great snack, dessert, or party treat and are always a crowd favorite. Made with just a few wholesome ingredients, they’re delicious chilled or at room temperature. Best of all, they have all the flavors of a Snickers bar without the processed sugars.

Let’s make some Snickers Dates!

Top down view of 7 Snickers Dates on plate with peanuts and 5 more Snickers Dates scattered around the plate.

5 Reasons Why I Love Snickers Dates

  1. This is a no added sugar recipe (*not including a small amount of sugar in the dark chocolate). The dates have natural sugar and the perfect caramel-like flavor for a Snickers Stuffed Date.
  2. Dark chocolate and majdool dates are a magical flavor combination.
  3. This is a 5-ingredient easy recipe!
  4. Yet, another, quick and easy “No bake” dessert that can be made into a big batch in advance.
  5. This recipe is simply delicious, especially when topped with a bit of flaky sea salt.

Close up of Dates Stuffed with Peanut Butter with peanuts scattered to the left and a bowl of peanuts in the top left corner

The Ingredients in Snickers Dates

Dates: Medjool Dates are the base of this recipe. I like to use natural delights dates. The chewy dates are what make this recipe like a healthy snickers bar, they are similar to the yummy nougat and caramel layers. This makes snickers dates a healthier alternative to this favorite candy bar.

Crunchy Peanut Butter: Use your favorite brand of peanut butter in this date recipe. The crunchy peanut butter represents the peanuts of the Snickers Bar. You could also use creamy peanut butter in this recipe. Have a peanut allergy or other reason for not wanting to use peanut butter? You can use almond butter or cashew butter instead.

Dark Chocolate (preferably at least 80% cocoa solids): I use high-quality dark chocolate chips with at least 80% cocoa solids. The sweet date paired with the dark chocolate is magic in the mouth. I enjoy Classic Blackout Dark Chocolate by Alter Eco. You could use a different type of chocolate such as milk chocolate or another dark chocolate bar.

Coconut Oil: There is an option here to omit the coconut oil, but it helps the chocolate remain shiny as it cools. This makes the dates look appetizing.

Peanuts: Peanuts are a beautiful topper for these Snicker Stuffed Dates. Additionally, peanuts to define the look of these dates. I like making these Snickers Stuffed Dates alongside my Almond Joy Stuffed Dates, which I top with coconut flakes (recipe coming soon).

Dates with Peanut Butter with a bite taken out of the center date. Peanuts are scattered over the plate.

How to Make Dates with Peanut Butter

In three easy steps

Melt Chocolate

  • Place the chocolate and coconut oil in a microwave-safe small bowl.
  • Then, melt the chocolate in a microwave-safe bowl, first for two 30-second increments, then in 10-second intervals, stirring between. It should take about a minute and a half in total.

*Option to melt the chocolate over a double boiler instead of the microwave method. Check out this article by Molly Allen “How to melt chocolate on the stovetop or microwave for smooth results every time” for further detailed instructions.

Stuff and Coat Dates

  • Using a sharp knife, remove the pit of each date and slice it in half. Once this step is complete, you will have 20 date halves.
  • Fill each date crevasse with a little less than 1 teaspoon of peanut butter. Continue with the remaining 19 date halves.
  • Place the peanut butter stuffed date in the bowl of melted chocolate. Use the rubber spatula to help coat the outside.
  • Place the date on your parchment paper lined cookie sheet in a single layer and sprinkle the crushed peanuts and/or some flaky salt on top of the dates.

Chill and Serve

  • For the final step, once all the dates are ready to go, place the cookie sheet in the refrigerator for at least 15 minutes to allow the chocolate coating to solidify. Store in the refrigerator in an airtight container for up to a week and enjoy this sweet treat all week long.

Snickers Dates on a plate with peanuts scattered.

Dates: A Naturally Sweet Flexitarian Staple

Dates are one of my favorite natural sweeteners to add to plant-focused recipes. They offer a rich, caramel-like sweetness while providing fiber, antioxidants, and essential nutrients. Below, I’ll cover their origins, where they grow, the best ways to store them, their nutritional benefits, and how I love using them in flexitarian meals.

Where Do Dates Come From?

Dates originate from the Middle East, where they grow in large clusters on date palm trees.

Where Do Dates Grow?

These fruits thrive in hot, dry climates. In addition to the Middle East, dates are grown in regions like Africa, Arizona, and California.

How to Store Dates

Dried dates can be kept at room temperature for up to six months, but for long-term freshness, store them in the refrigerator for up to a year.

Why Are Dates a Great Flexitarian Ingredient?

Dates are more than just a natural sweetener. They’re packed with fiber, antioxidants, and even small amounts of protein and iron. Their natural sugars provide quick energy, making them a great addition to plant-based snacks, desserts, and even savory dishes.

If you follow a flexitarian diet, a mostly plant-based way of eating that includes occasional animal products. Dates are an easy way to add natural sweetness without refined sugar. I love blending them into smoothies, stirring them into energy bites, baking them into treats, or using them to add depth to sauces and dressings. They bring natural sweetness and a boost of nutrients to any recipe.

Want to learn more about the flexitarian diet? Check out this article about Flexitarian diets!

Date nutrition information with information on natural sugars next to a bowl of madjool dates.

How I Use Dates in Recipes

  • Blended into smoothies for natural sweetness and a caramel-like flavor.
  • Sprinkled over salads for a chewy, sweet contrast to fresh greens.
  • Mixed into grains like rice, quinoa, or couscous for added texture and depth.
  • Stuffed with nuts, cheese, or nut butter for an easy appetizer, dessert, or snack.
  • Puréed into sauces and dressings for a touch of natural sweetness without refined sugar.

Top down view of 7 Snickers Dates on plate with peanuts and 5 more Snickers Dates scattered around the plate.

Love This Recipe? Try These Next!

Below are a few others you may enjoy.

Almond Flour Thumbprint Cookies

Pumpkin Chocolate Chip Cookie Smoothie

Strawberry Cornbread Drop Biscuits

Dates with Peanut Butter with a bite taken out of the center date. Peanuts are scattered over the plate.

Dates with Peanut Butter (Snickers Dates)

Enjoy these Snickers Dates as a healthy alternative to the classic Snickers Candy bar.
Prep Time 20 minutes
cooling time 30 minutes
Total Time 50 minutes
Course Dessert, Snack
Cuisine American
Servings 10 servings
Calories 204 kcal

Equipment

  • 1 heat safe bowl
  • 1 rubber spatula
  • 1 cookie sheet with parchment paper
  • 1 spoon
  • 1 knife

Ingredients
  

  • 10 Medjool Dates
  • 1/3 cup chunky peanut butter or smooth
  • 3.5 oz dark chocolate 85% cocoa solids
  • 1 tsp coconut oil
  • 3 tbsp chopped unsalted peanuts

Instructions
 

Melt Chocolate

  • Microwave chocolate and coconut oil in a heat-safe bowl for 30 seconds, then in 10-second intervals, stirring until smooth (~1½ minutes total).

Stuff and Chocolate Coat Dates

  • Slice each date in half, removing pits (20 halves total). Fill each crevice with just under 1 tsp peanut butter.
  • Dip each stuffed date in melted chocolate, using a spatula to coat evenly. Place on a parchment-lined cookie sheet and sprinkle with ½ tsp chopped peanuts.

Chill and Serve

  • Refrigerate 30 minutes until set. Let sit at room temperature for 5–10 minutes before serving.

Notes

Chunky Peanut Butter
  1. The amount of peanut butter may vary depending on how much is used to fill each date. Expect to use approximately ⅓ cup, but you may need slightly more or less.
Dark Chocolate
  1. For best results, use dark chocolate with at least 80% cocoa solids. The recipe is calculated using 3.5 oz (100g) of 85% dark chocolate, but you may melt extra to ensure easy coating. If using more chocolate, note that this may slightly alter the nutrition information.
Storage
Store the chocolate-covered dates in an airtight container in the refrigerator for up to one week.
Nutrition Disclaimer
Nutrition values are based on the ingredients listed and may vary depending on the specific brands, types of peanut butter, and chocolate used, as well as any modifications to portion sizes.

Nutrition

Serving: 2 stuffed datesCalories: 204kcalCarbohydrates: 25gProtein: 5gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 5mgPotassium: 311mgFiber: 4gSugar: 18gVitamin A: 36IUCalcium: 29mgIron: 2mg
Keyword 5-ingredient
Tried this recipe?Let us know how it was!
Upgrade Your Strawberry Shortcake with Sweet Corn Biscuits

Upgrade Your Strawberry Shortcake with Sweet Corn Biscuits

This gluten-free strawberry shortcake features tender cornbread drop biscuits made with cornmeal and coconut flour. Slightly sweet and rustic, they pair perfectly with juicy strawberries and fresh whipped cream.

Instead of traditional shortcake or pound cake, this version uses cornmeal biscuits that soak up homemade strawberry sauce and complement the richness of whipped cream. Each component is versatile, drop biscuits work for breakfast or dinner, strawberry sauce is great on pancakes or yogurt, and whipped cream adds a creamy finish to any dessert.

Make extra biscuits, and you’re halfway to dessert or a sweet breakfast the next day!

strawberry shortcake variation with a drop biscuit on a white plate with fresh strawberries and whipped cream

Why This Recipe Works

Cornbread drop biscuits have a crisp edge, tender crumb, and subtle sweetness that pairs perfectly with juicy strawberries. The homemade strawberry sauce enhances the natural flavor of the berries, and freshly whipped cream adds a light, airy finish.

Ingredients Breakdown

Strawberry Cornbread Drop Biscuits

These biscuits bring a balance of sweetness and texture, making them a great alternative to traditional shortcake. They have a slightly crisp edge, a tender crumb, and bursts of juicy strawberries in every bite. Plus, this recipe is naturally gluten-free, using coconut flour and cornmeal instead of wheat-based flour.

Ingredient Breakdown

  • Cornmeal: Adds a subtle crunch and rich corn flavor. Opt for stone-ground cornmeal for a more rustic texture.
  • Coconut flour: A naturally gluten-free alternative that helps absorb moisture while keeping the biscuits tender.
  • Coconut sugar: A lightly caramel-flavored sweetener that enhances the strawberries’ natural sweetness. Can be swapped for regular sugar or another sweetener of choice.
  • Baking powder: Provides lift, helping the biscuits rise and stay light.
  • Salt: Balances the sweetness and enhances the overall flavor.
  • Cold butter: Adds flakiness and richness. For a dairy-free version, use plant-based butter.
  • Milk (or milk + vinegar): Keeps the biscuits moist while adding a slight tang. Dairy-free milk works just as well.
  • Eggs: Help bind the ingredients together and contribute to a fluffy texture.
  • optional – fresh strawberries: Add pops of natural sweetness. If out of season, thawed and drained frozen strawberries can be used.
  • optional – corn: A unique addition that enhances the texture and adds natural sweetness.

Shortcut Option: If making biscuits from scratch isn’t an option, store-bought biscuits work too. Choose pre-baked or refrigerated quick-bake biscuits with a light, flaky texture that can hold up to the juicy strawberries and whipped cream. Warming them before serving helps bring out their best flavor.

Since these biscuits are naturally gluten-free, they are a great option for those avoiding wheat while still wanting a classic shortcake experience.

.Strawberry Sauce with Frozen Strawberries in 3 mason jars

Strawberry Sauce

A simple, naturally sweet topping that enhances the fresh berries’ flavor without relying on refined sugar.

  • Fresh strawberries, hulled and sliced: Peak-season strawberries have the best flavor. If using off-season berries, macerating them with a little sweetener helps bring out their juices.
  • Honey or sugar: Honey adds depth and pairs well with berries, while sugar draws out juices and creates a syrupy consistency. Maple syrup is a great alternative for a plant-based option.
  • Lemon juice: A little acidity brightens the flavors and keeps the berries fresh and vibrant.

Shortcut: If short on time, substitute with a high-quality strawberry jam or preserves. Warm slightly in the microwave or on the stovetop for a saucier consistency.

infographic with instructions on how to make whipped cream with image of strawberry shortcake

Whipped Cream

Light, airy, and the perfect complement to the biscuit and berries.

  • Heavy whipping cream: Rich and creamy with a soft, fluffy texture. For a plant-based version, use full-fat coconut milk or a dairy-free whipped topping. You could use cool whip or a coconut milk whipped cream.
  • Powdered sugar (optional): Adds slight sweetness without making the whipped cream too heavy. Can be omitted or replaced with a touch of maple syrup.
  • Vanilla extract (optional): A small amount enhances the overall flavor and adds a touch of warmth.

Shortcut: Use store-bought canned whipped cream for convenience. If choosing a pre-made option, I recommend a brand with minimal ingredients like Natural by Nature Organic Classic Whipped Cream.

How to Make This Strawberry Shortcake Variation

Make the Biscuits

Preheat the oven to 400°F and line a baking sheet with parchment paper. In a large bowl, whisk together the dry ingredients. Cut in the cold butter until the mixture resembles coarse crumbs. In a small bowl, whisk together eggs and milk. Stir in the egg and milk mixture unntil just combined, don’t overmix. Gently fold in the chopped strawberries.

Scoop 6 to 8 biscuits onto the prepared baking sheet. Bake for 15 to 18 minutes, until golden brown. Let cool slightly before serving.

Make the Strawberry Sauce

Combine sliced strawberries with honey or sugar and lemon juice in a bowl. Let sit for 10 to 15 minutes, stirring occasionally, until the strawberries release their juices.

Whip Cream

Chill a mixing bowl in the freezer for 15 minutes. Add the heavy cream, powdered sugar, and vanilla if using. Beat on medium speed for 2 to 4 minutes, until soft peaks form. Stop before it becomes grainy.

Assemble the Shortcake

Slice the biscuits in half and place the bottoms on serving plates. Spoon strawberry sauce over each biscuit and let it soak in. Add fresh strawberries for extra texture. Top with whipped cream, then place the biscuit tops over the filling. Serve immediately.

Tips for the Best Strawberry Shortcake

  • Choose fresh, in-season strawberries. Locally grown strawberries have the best flavor and texture. If using off-season berries, toss them with a little honey or maple syrup to boost their sweetness.
  • Keep the butter cold for flaky biscuits. This prevents them from becoming dense. Bake until golden brown for the best texture.
  • Macerate the strawberries. Let them sit with honey or sugar to draw out their natural juices, making the shortcake extra flavorful.
  • Make it ahead. Biscuits can be baked a day in advance and warmed before serving. Strawberry sauce keeps for up to five days in the fridge, and whipped cream can be made a few hours ahead.

strawberry shortcake variation with a drop biscuit on a white plate with fresh strawberries and whipped cream

 

Variations on This Gluten-Free Dessert

  • Mixed Berry Shortcake: Swap some or all of the strawberries for blueberries, raspberries, or blackberries for a more complex berry flavor.
  • Citrus-Infused Shortcake: Add a teaspoon of orange or lemon zest to the biscuit dough for a bright, refreshing twist. A splash of citrus juice in the strawberry sauce enhances the berries’ natural sweetness.
  • Boozy Shortcake: Stir a splash of Grand Marnier or rum into the strawberry sauce, or whisk a tablespoon of bourbon into the whipped cream for a grown-up version.
  • Dairy-Free/Vegan: Use plant-based butter and milk in the biscuits and swap heavy whipping cream for coconut whipped cream. Maple syrup is a great alternative to honey in the sauce.
  • Pair with Ice Cream: Serve with your favorite vanilla ice cream for an extra indulgent dessert. I love Tillamook!

biscuit on a plate with sauce

Storage Suggestions

Biscuits keep for one to two days at room temperature or up to three months in the freezer. Strawberry sauce lasts five days in the fridge, and whipped cream is best fresh but can be refrigerated for 24 hours.

This strawberry shortcake with cornbread drop biscuits is easy to make, bursting with fresh flavors, and perfect for celebrating strawberry season!

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strawberry shortcake variation with a drop biscuit on a white plate with fresh strawberries and whipped cream

Strawberry Shortcake with Sweet Corn Biscuits

Strawberry Shortcake with Sweet Corn Biscuits
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 8
Calories 439 kcal

Equipment

  • mixing bowls
  • pastry cutter food processor
  • hand mixer stand mixer
  • baking sheet and parchment paper
  • ice cream scoop large spoon
  • Sharp Knife
  • measuring cups and spoons

Ingredients
  

Sweet Corn Drop Biscuits

Dry Ingredients

  • 1 cup cornmeal
  • 1 cup coconut flour
  • ½ cup coconut sugar
  • 1 tbsp baking powder
  • ¼ tsp kosher salt

Wet Ingredients

  • ½ cup cold butter, cubed and frozen for 10 min
  • 1 cup 2% milk or milk of choice
  • 2 large eggs

Strawberry Sauce

  • 2 cups fresh strawberries
  • 2 tbsp honey sugar
  • 1 tsp lemon juice

Whipped Cream

  • 1 cup heavy whipping cream
  • 1 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions
 

Biscuits (Homemade or Store-Bought)

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, mix the dry ingredients. Cut in cold butter until crumbly.
    In a small bowl whisk milk and eggs. Stir in egg/milk mixture, until just combined. Drop 6 to 8 biscuits onto the baking sheet. Bake 15 to 18 minutes until golden brown. Let cool slightly.
    Shortcut: Use store-bought or quick-bake biscuits. Warm before serving.

Strawberry Sauce (Or Jam)

  • Mix sliced strawberries, honey (or sugar), and lemon juice in a bowl. Let sit 10 to 15 minutes to release juices.
    Shortcut: Use warmed strawberry jam or preserves.
    Or use Sarah's Strawberry Sauce

Whipped Cream (Homemade or Store-Bought)

  • Chill a bowl for 15 minutes. Add heavy cream, powdered sugar, and vanilla.Whip on medium speed for 2 to 4 minutes until soft peaks form.
    Shortcut: Use canned whipped cream.

Assemble the Shortcake

  • Slice biscuits in half. Layer with strawberry sauce, fresh strawberries, and whipped cream. Top with the biscuit lid and serve immediately.

Notes

Nutrition Information: The nutritional content of this recipe will vary based on the specific ingredients and portion sizes used. Factors such as the type of milk, butter, sugar, and add-ins can impact calorie, fat, carbohydrate, and protein counts. I

Nutrition

Calories: 439kcalCarbohydrates: 43gProtein: 8gFat: 27gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 107mgSodium: 413mgPotassium: 212mgFiber: 8gSugar: 17gVitamin A: 886IUVitamin C: 22mgCalcium: 160mgIron: 2mg
Keyword biscuit, strawberry
Tried this recipe?Let us know how it was!
Easy Spicy Crab Salad Sushi Bowl Recipe

Easy Spicy Crab Salad Sushi Bowl Recipe

Easy California Sushi Roll Bowl Recipe

Craving sushi but don’t want the hassle of rolling? This California Sushi Roll Bowl is an easy recipe that brings all the flavors of a classic California roll into a simple, no-fuss bowl. It’s fresh, flavorful, and comes together fast for an easy lunch.

Tangy sushi rice, creamy avocado, crunchy cucumber, and imitation crab create the perfect mix of texture and taste. It’s a healthy, satisfying meal that works for quick lunches, meal prep, or a budget-friendly way to enjoy sushi at home.

Make it your own by swapping in baked tofu or sushi-grade fish, adding extra veggies, or drizzling on your favorite sauce. Everything you need is easy to find at your local grocery store. Just assemble and enjoy.

california roll sushi bowl in a white bowl with a linen napkin and back chopsticks. veggies include shredded carrots, cucumber ribbons, and sliced avocado with white rice and a sweet soy sauce drizzle

Why You Will Love This Deconstructed Sushi Bowl Recipe

This California Sushi Roll Bowl is everything you love about sushi without the hassle. As a dietitian and foodie, I love meals that are both satisfying and nutritious, and this bowl checks all the boxes:

  • A healthy, balanced meal: Packed with lean protein, fiber-rich rice, and fresh vegetables, this bowl provides a mix of carbs, protein, and healthy fats to keep you full and energized.
  • Satisfies sushi cravings at home: No rolling required. Just toss everything in a bowl and enjoy all the flavors of a classic California roll with minimal effort.
  • Perfect for meal prep and easy lunches: Make a batch at the start of the week for quick, grab-and-go meals that don’t compromise on taste or nutrition.
  • A budget-friendly alternative to restaurant sushi: Get your sushi fix without spending a fortune. Making it at home is much more affordable while still delivering restaurant-quality flavors.
  • Fully customizable: Load it up with your favorite vegetables, swap proteins, or drizzle on your preferred sauces. This bowl is all about making sushi work for you.

ingredients for sushi roll bowl with labels including imitation crab, rice, avocado, carrots, nori, and cucumber

Ingredients for This Easy Sushi Bowl

This sushi bowl comes together with simple ingredients that deliver the perfect balance of flavors and textures.

Base:

  • White rice: Sushi rice or short-grain white rice for the best texture
  • Rice vinegar: Adds a touch of acidity and classic sushi rice flavor

Protein & Sauce:

  • Crab stick (imitation crab meat): The signature ingredient in a California roll
  • Mayo: For a creamy texture in the crab mixture
  • Soy Sauce: Adds salty umami
  • Sriracha: For The Spice!

Toppings:

  • Sesame seeds: White, black, or a mix of both for crunch and nuttiness
  • Nori sheets or seaweed snacks: Edible seaweed adds umami and classic sushi flavor

Fresh Ingredients:

  • Cucumber: I prefer English cucumber for its crisp texture and mild flavor
  • Carrot: Adds sweetness and crunch
  • Avocado: Creamy and rich, balancing the textures in the bowl

For Serving:

  • Soy sauce: A must-have for dipping or drizzling over the bowl
  • Optional: Sriracha sauce: Adds a bit of heat and depth to the dish

Step-By-Step Instructions For Easy Spicy Crab Salad Sushi Bowl Recipe

This deconstructed sushi bowl is simple to make and packed with flavor. Follow these steps for the perfect sushi-inspired meal.

How to Make Perfect Sushi Rice

The key to a great sushi bowl starts with properly seasoned rice.

  1. Cook the rice: Rinse white rice with cold water until the water runs clear, then cook according to package instructions.
  2. Season the rice: While the rice is still warm, gently mix in rice vinegar, a pinch of salt, and a touch of sugar (optional, but helps balance the acidity). Let it cool to room temperature before assembling the bowls.

prepared imitatiion crab mixture before mixing and after

Prepare the Crab Mixture

  1. Chop or shred the imitation crab into small pieces.
  2. In a bowl, mix the crab with sriracha, mayo, and soy sauce until evenly coated. Adjust seasoning to taste as needed.

Assemble the Sushi Bowl

  1. Prepare the toppings:
    • Cucumber: Slice into ribbons, matchsticks, or half-moons.
    • Carrot: Shred for easy mixing and crunch.
    • Avocado: Dice or slice, depending on your preference.
    • Nori: Julienne into thin strips for easy sprinkling.
  2. Create the base: Add a scoop of cooked and seasoned sushi rice to each serving bowl.
  3. Add the toppings: Layer the crab mixture, fresh veggies, sesame seeds, and nori over the rice.
  4. Drizzle and serve: Finish with a drizzle of sriracha, spicy mayo, or soy sauce!

canned tuna mixed into spicy tuna in a bowl

Variations of Homemade Sushi Bowls

This recipe is highly customizable, so you can create your favorite sushi flavors at home. Try these variations:

  • Re-create your favorite sushi rolls: Use the same ingredients you love in a roll but in a bowl.
  • Use sushi-grade raw fish: Swap the imitation crab for sushi-grade salmon or tuna for a more authentic experience.
  • Try canned seafood: Make it with canned salmon or tuna for a quick and easy alternative.
  • Go plant-based with baked tofu: A great option for a vegetarian sushi bowl.
  • Add extra toppings: Try pickled ginger, pickled red onion, or other sushi-inspired veggies like tempura sweet potatoes, pickled radish, red peppers, or green onion.

Tips for the Best California Roll Sushi Bowls

  • Use quality seaweed snacks: Try GimMe Organic Seaweed Snacks or Annie Chun’s Seaweed Snacks for the best flavor and crunch.
  • Finish with bold flavors: Drizzle with sriracha, spicy mayo, my sweet garlic sauce, yum yum sauce, or a touch of sesame oil for extra richness.
  • Use a rice cooker: It takes the guesswork out of making perfectly cooked sushi rice.
  • Choose the right rice: Short grain rice is ideal for sushi bowls, but brown rice is a great high-fiber alternative.
  • Boost the veggies: Add fresh bell peppers for extra crunch or mix in thawed cauliflower rice to keep the bowl light while still maintaining some regular rice for texture.

california roll sushi bowl with chopsticks scooping up a bite

Storing This Recipe

For the best freshness, store each component separately in airtight containers.

Rice will stay good for up to three days, reheat with a splash of water to restore its texture. Keep veggies separate to maintain their crispness. The crab mixture is best eaten within two days.

If storing a fully assembled bowl, eat it within 24 hours for the best quality. This sushi bowl is perfect for meal prep, just assemble when you’re ready to eat!

More Delicious Grain Bowl Recipes!

Green Goddess Grain Bowl with Winter Greens & Cashew Dressing

Healthy and Easy Southwest Quinoa Bowl Recipe

Easy Spicy Tuna with Crispy Rice: A Must Try for Canned Tuna Recipes

 

california roll sushi bowl with chopsticks scooping up a bite

Spicy Crab Salad Sushi Bowl

Sarah Harper MS, RD, LDN
Enjoy this quick and easy flexitarian recipe, California Roll Sushi Bowl!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, Japanese
Servings 4 servings
Calories 512 kcal

Equipment

  • Rice cooker or pot with lid
  • Fine mesh strainer
  • mixing bowls
  • Sharp Knife
  • Cutting board
  • Vegetable peeler or julienne slicer
  • grater
  • Spoon or spatula

Ingredients
  

For The Rice

  • 1 cup white rice
  • ¼ cup rice vinegar
  • 1 tsp kosher salt
  • 1 tsp sugar optional

For The Crab Mixture

  • 16 oz imitation crab
  • ¼ cup mayonaise
  • 1 tbsp sriracha
  • 2 tsp soy sauce

Toppings and Fresh Ingredients

  • 1 English cucumber, sliced into ribbons, matchsticks, or half-moons
  • 2 carrots, shredded
  • 1 avocado, sliced or diced
  • 2 tbsp sesame seeds
  • 2 sheets of nori, julienned into thin strips ike GimMe Organic or Annie Chun’s

For Serving

  • extra soy sauce, sriracha, or mayo

Instructions
 

Make the Sushi Rice

  • Rinse the rice under cold water until the water runs clear. Cook according to package instructions.
  • While the rice is still warm, stir in rice vinegar, salt, and sugar (if using). Let cool to room temperature before assembling the bowls.

Prepare the Crab Mixture

  • Chop or shred the imitation crab into small pieces.
  • In a bowl, mix the crab with mayo, sriracha, and soy sauce until evenly coated. Adjust seasoning as needed.

Assemble the Sushi Bowls

  • Divide the sushi rice evenly into four bowls.
  • Top each bowl with the crab mixture, cucumber, carrot, avocado, sesame seeds, and julienned nori.
  • Drizzle with sriracha, soy sauce, spicy mayo, or sesame oil. Serve and enjoy!

Notes

Lower carb Tip:
  • Reduce the portion of rice and increase the protein and veggies to keep the bowl filling without as many carbs.
  • Replace half or all of the rice with cauliflower rice to reduce the overall carbohydrate content while still keeping a similar texture.
Increase Protein Tip:
  • Add edamame or sprinkle hemp seeds for extra protein and nutrients.
  • Increase the amount of imitation crab, sushi-grade fish, shrimp, or baked tofu to boost protein per serving.
Nutrition information is estimated and will vary based on cooking methods, specific ingredients used, and portion sizes.

Nutrition

Calories: 512kcalCarbohydrates: 69gProtein: 13gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 18mgSodium: 1505mgPotassium: 538mgFiber: 7gSugar: 8gVitamin A: 5322IUVitamin C: 9mgCalcium: 84mgIron: 2mg
Keyword easy
Tried this recipe?Let us know how it was!