Strawberry Daifuku Mochi Recipe

A few weeks ago, my friend Estérelle and I attended a mochi cooking class held at La Cocotte, a lovely little cookbook shop in Paris.

Before we go any further, I think a semantics note is in order: strictly speaking, mochi is the name of a Japanese preparation of steamed glutinous rice that is pounded to form a sticky paste*. Mochi can be boiled, steamed, grilled, baked, or fried, and because it doesn’t have much inherent flavor, it is usually eaten with sweet or savory accompaniments. Although mochi is traditionally pounded from freshly cooked rice, modern home cooks are more likely to buy it ready-made at the store, or make it from rice flour.

I’m here to tell you that the glow and bounce of a freshly-made daifuku is plenty worth your trouble.

So that’s what mochi is, but it seems that many people outside of Japan use this term when they really mean daifuku mochi (or daifuku for short), which are soft mochi dumplings stuffed with a sweet filling, such as red bean paste (anko) or white bean paste (shiroan), served at room temperature and enjoyed as an afternoon treat (rather than a dessert).

I myself only recently learned the difference. When I first tasted (and took a shine to) daifuku in California years ago — we got them from our local Nijiya market — I thought of them as mochi, and kept calling them that until the afore-mentioned cooking class taught me otherwise.

Our teacher was Chihiro Tokioka, a Kyoto-born woman who now works as a cook and journalist in Paris. She first had us make dango, little balls of mochi skewered together and served warm, with a sauce or topping that can be sweet, savory, or both. We tasted ours with anko, with a sesame sauce, with a caramelized soy sauce, and with toasted soybean powder (kinako).

We then moved on to daifuku, of which we made two fruit-based kinds: some we filled with a chunk of kiwi wrapped in a layer of anko, others with a similarly anko-sheathed strawberry.

The latter kind, called ichigo daifuku in Japanese, was a revelation: I’d always had daifuku stuffed with a quite sweet, paste-like filling, and this variation took the concept to new heights: underneath the soft, powder-dusted exterior, the chewy-gooey layer of mochi, and the velvet of the anko, lay a juicy surprise that added freshness and a delicate floral flavor to the confection, making it easier on the sweet-o-meter, too.

At the first chance I got, I went out and bought the ingredients to repeat the experience in my own kitchen — whenever I take a cooking class, I try to make the recipes again shortly after, while the memory is still fresh — and on Saturday, I made my very first homemade batch of strawberry daifuku.

When I was researching all things mochi online, I read a few comments written by people who didn’t see the point of making their own daifuku when they could just buy them at the store. I obviously don’t know which store they go to, and how fresh those store-bought daifuku might be, but I’m here to tell you that the glow and bounce of a just-made daifuku is nothing if not worth the trouble.

I still need to work on my daifuku-shaping skills, but the process is a lot of fun and the outcome makes me and the other daifuku-lover in my household very happy, so I will be glad to practice. I might try to make the more classic anko-filled daifuku next time (I understand those can be made in larger batches and frozen, which isn’t true of the strawberry ones), and I may flavor/color the dough with green tea powder. I also read that chunks of mango work very well; any other stuffing suggestions to share?

Strawberry Daifuku

* So sticky in fact that people die every year in Japan from choking on a mouthful of mochi too large to swallow.

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Strawberry Daifuku Mochi Recipe

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Makes 10 ichigo daifuku.

Strawberry Daifuku Mochi Recipe


  • 10 small strawberries, about 10 grams (1/3 ounce) each (if your strawberries are large, you can cut them in half)
  • 100 to 120 grams (3 1/2 to 4 1/4 ounces) anko* (sweetened azuki bean paste: koshian is smooth, tsubuan is chunky)
  • 100 grams (3 1/2 ounces) shiratamako* (glutinous rice flour; comes in granules)
  • 50 grams (1/4 cup) sugar
  • 150 ml (2/3 cup) cold water
  • plenty of katakuriko (potato starch) for dusting (corn starch can be substituted) (see note)


  1. Rinse, dry, and hull the strawberries. Coat each strawberry with about 2 teaspoons red bean paste. Place the coated strawberries on a plate and reserve in the fridge.
  2. If you have a microwave:
  3. Combine the rice flour, sugar, and water in a plastic or glass bowl, and stir to dissolve. Cook for 2 minutes in the microwave on medium, stir with a silicone spatula, and repeat once or twice, until the mixture is thick and slightly translucent.
  4. If you have a rice cooker:
  5. Combine the rice flour, sugar, and water in the bowl of the rice cooker, and stir to dissolve. Cook for 10 to 12 minutes, stiring once or twice during that time with a silicone spatula, until the mixture is thick and slightly translucent.
  6. If you have a steamer:
  7. Combine the rice flour, sugar, and water in a heatproof bowl that fits inside your steamer, and stir to dissolve. Place the bowl in the steamer and cover the bowl with a heatproof plate or cover. Close the steamer and cook for 10 to 12 minutes, stiring once or twice during that time with a silicone spatula, until the mixture is thick and slightly translucent.
  8. While the rice flour mixture is cooking, pour a generous layer of potato starch in a rimmed baking sheet, and keep more potato starch on hand. When the rice flour mixture is ready, pour it onto the prepared baking sheet; it will be super sticky.
  9. Pouring
  10. Sprinkle generously with more potato starch and pat the dough to flatten it slightly (caution: it will still be super hot).
  11. Patting
  12. Use a pastry cutter/scraper or a knife to cut it into 10 even pieces, square or triangular.
  13. Cutting
  14. Remove the coated strawberries from the fridge. Take one piece of dough, stretch it gently so it will be large enough to envelop a strawberry, and place it on the palm of your hand.
  15. Shaping
  16. Dust the starch off the top surface with a pastry brush, place a coated strawberry in the center, tip side down, and wrap the dough around it, twisting the edges gently to seal into a pouch, and making sure the dough doesn't tear.
  17. Place the daifuku seam side down on a plate dusted with potato starch, and repeat with the rest of the ingredients. The dough will get less flexible as it cools, so try to work at a brisk pace. Save the unused potato starch in a container to use again next time.
  18. Let rest for an hour to set and cool to room temperature before serving. Leftovers should be covered and stored at room temperature, but note that strawberry daifuku taste best on the day they're made, so don't make more than you plan to eat within a day or so.


  • Look for anko, shiratamako and katakuriko in Japanese grocery stores.
  • The recipe can be doubled, but these daifuku taste best on the day they're made, so don't make more than you can eat within a day or so.
  • Take a look at this video for a demo.
  • Prep photos kindly provided by Estérelle.
  • Tickled pink you made these, Clotilde! There’s actually a little shop near Nijiya Market that sells all sorts of daifuku mochi – including ichigo daifuku. So cute, the ones you made!

  • Hummmmmmmmmm… Il m’en faut, là, tout de suite !

  • hello Clotilde,

    oh you can make even daifuku sound and look something palatable! you know, I’m one of those people in the anti-anko camp :P (then again, ichigo daifuku is not too bad, in fact – although I tend to peel the mochi shell off first, and scrape any anko off the strawberry and mochi!)

    while ichigo daifuku is definitely the most common and popular kind in the world of fruit daifuku, we have a whole lot of daifuku filled with other fresh fruits (in addition to kiwi and mango you’ve already mentioned), such as mandarin orange segments, kumquat, cherry, grape, banana, peach, you name it – but personally, I’d imagine somethig that has a good tartness would work better, to compensate the sweetness of anko.

  • Hehe, ever since I returned from a trip to the Asian market with some packaged daifuku and a box of mochiko my boyfriend has been bugging me to make mochi in one form or another. Now I know it’s much easier than I originally thought!

  • Thanks for the semantics note. I too have always called them mochi. Alas, daifuku mochi are delicious. I never knew much about how they were made. Thanks for posting this recipe!

  • Tu as de la farine, là…

  • Superbes! J’ai très envie de m’y mettre aussi. Je les ai découverts tout récemment.

  • Luney

    My mother is among those who despise the mochi creature for its chewiness and “I feel like I’m going to choke on it”. It did not help when my dad informed her that people die every year in Japan from mochi (but people also suffocate under the kotatsu table and from all the pickles they eat).

    My suggestion for a filling is ice cream. Ice-cream-filled mochi is super popular even with those who are unfamiliar with the various forms of daifuku. Also, the ice cream inside can be any number of different flavors from anko to matcha to chocolate, and all of them yummy.

    I wish you luck in your daifuku adventures! Next you might try making your own taiyaki, if only as an excuse to buy a fish-shaped griddle. =3

  • Shantel

    At some Japanese food stores and restaurants in the New York area, you can find daifuku mochi filled with ice cream! Amazing texture combo…

  • And a cherry mochio, what do you think ?

  • Carolyn

    My local Korean grocery store has daifuku with a blueberry filling. It’s even more delicious than it sounds.

  • I don’t know how anyone wouldn’t like daifuku, but I guess some people are pretty picky when it comes to texture. They’re missing out! The first time I tried one, I was startled that something filled with red bean paste was so fantastic. I’ve since become hooked on red bean ice cream, but that’s another story.

    Clotilde, I am so impressed that you made these, and that they turned out looking so pretty and pink. Your directions were very clear, but I’m still a little intimidated to try making them :(

  • When you were in Silicon Valley, did you go to Shuei-do Manju Shop in San Jose’s Japantown? We call them manju here, and Shuei-do ha them with white, pink and green-tea mochi, filled with red or white bean paste.

  • OMG… I have made black sesame daifuku before but have always found the microwave method to be less than ideal. Thanks for the variations on preparation! Such a nice addition as most post usually just do the microwave version.

    Which is the best? So excited.

  • I don’t have much experience eating mochi and certainly have never tried making it. But your instructions made it sound pretty simple and fun. I’ll be sure to try it next time I need a rainy day project.

  • I had never heard of these. they look so good.

  • trisha

    I remember the first time I ever heard of ichigo daifuku in the early 90’s… “a strawberry in a daifuku!?!?!”
    But the balance is delicate and delish, I agree. But my favorite daifuku is mame daifuku! The saltiness of the peas compliment the sweetness of the red bean paste.

  • sillygirl

    I first tried mochi at Trader Joe’s as frozen balls with ice cream inside. I am not a fan of green tea at all but I found myself craving the green tea flavor. Yum! The texture of the dough is addicting!

  • curiousbutton

    What timing – I just got back from Japan where I discovered mochi for the first time – but in savoury form on skewers wrapped in cheese & bacon. A seriously delicious snack! And now I know I can make this at home – cool!

  • Yummy!!! J’adore ces bouchées de riz gluant, version salée ou sucrée, mais n’en ai jamais fait. Que dirais-tu de les garnir de framboises?
    Quelle gourmandise!

  • I read this and had to make it right away! It was so easy and turned out great; I didn’t have the bean paste around, but enjoyed them anyways. I’ll definitely make the mochi again soon, especially since I LOVE its chewiness on top of frozen yogurt!

  • My boyfriend and I are totally addicted to these sweet little things. I will have to roll up my sleeves and give it a go soon !

  • LB

    My mother nearly choked on some of this at a local Japanese restaurant, so I had to finish the plate off. I had been wondering what precisely it was ever since, so thank you!

  • Maura


    Like some of the other commenters (commentators??), I’m a big fan of ice cream daifuku; green tea, mango, and coconut are a few of my favorites, and pairing different flavors of mochi and ice cream filling could be fun, though I’ve never attempted it myself.

    Thank you for sharing another lovely post!

  • Ann

    I lived for several years in Kyoto, around the corner from a tiny shop selling fabulous ichigo daifuku. It never occurred to me that I could make them at home. Arigato!

  • The wife and I made some last month as soon as we could get our mitts on some gariguettes. Very similar results :) I have a photo of the shaping process… Used a touch of gariguette syrup made the previous day to give the mochi dough a pink color.

  • Sam

    At a small japanese restaurant in San Francisco I had something like this, but instead of anko they used chocolate. It was such a simple variation, but it tasted sublime.

  • Julie

    At a store in Japantown in San Francisco, they make a version stuffed with peanut butter! It’s always a sellout.

  • Jenni

    yummy! Being Japanese and growing up in Hawaii, I always ate mochi of all kinds (sweet, savory, in soups, fried, for festivals etc…). Now that I’m in a small town in Oregon, I have to drive 3 1/2 hours to Portland to get mochi. My daughters and I will have to try out this recipe :) Thanks for sharing.

    • Grace

      The quality isn’t as good as freshly made Mochi, but you can order them online through Amazon and other sites. :o)

  • Caroline

    les Daifuku mochi me font penser à ce que nous nommons ici au Québec des “bonbons aux patates” – des pommes de terre en purée avec du sucre en poudre sur lesquelles on tartine du beurre de peanut. On roule la pâte et on coupe en petits bonbons!

    Ce n’est pas la meme préparation, mais le résultat est aussi une petite bouchée de feculant avec un coeur sucré…

  • Marina

    A single marron glacé, perhaps?

  • How wonderful! MY daughter would love this–we always have a stash of mango mochi from TJs for her desserts.

  • Your blog is super. So are your photographies. They make me hungry. I have spent a nice moment when seeing them. Thanks a lot.

  • emily

    my mother sometimes uses freshly-ground peanut butter as a filling. she also makes a sweet potato-based mochi and fills it with anko. we coat the outside with a mixture of coarsely-ground peanuts and granulated sugar. mmmmmmm :)

  • Oh lovely! I made these for the first time just a few months ago!

    My favorite combination as a kid was a salty-sweet peanut filling. My own imitation of it recently used about three tablespoons of chunky natural peanut butter, a teaspoon or two of brown sugar, and a healthy pinch of salt. Easier to mix if you warm up the peanut butter for a few seconds in the microwave first – and excellent with strawberry bits inside!

    I keep meaning to get more sweet rice flour – because I think using a lavender infusion for the water to mix the dough with a lemon curd filling inside would be *divine*.

    Thanks for reminding me to stock up again!

  • Clotilde, do yourself a favor and go taste the homemade matcha cream daifuku from the kikoumaru store rue de la Roquette.

    a photo on my blog.

    so? drooling yet?

  • Clotilde, how about raspberry filled to go with a cup of Sencha or Fig filled to go with a cup of Sobacha (roasted bucked tea)?

  • Laura

    My boyfriend and I made both plain daifuku and kusa-mochi (the green ones made by mixing powdered yomogi, an herb whose slightly bitter flavor contrasts wonderfully with sweet anko, into the dough). We were happily surprised at how easy it was to create an authentic appearance and taste. I lived in Kyoto for three years and have been in Tokyo now for about 8 months. I’m always interested to read about your forays into Japanese cuisine and I hope you are one day able to visit Japan – it’s such an amazing and unique place, I love it here and no doubt you would too!

  • A lot of people fill it with peanut butter for (non-allergic) kids. And even nutella.

  • kayenne

    I would suggest poached pears as filling.

    we have a local version here in manila that i believe originated from the chinese and is called “buchi” difference is that the dough is prepared raw, filled (usually with red bean paste – similar to anka, yellow bean paste or a ground peanut mixture, but also purple yam or jackfruit puree). then, coated in sesame seeds, then deep fried.

    i’ve actually just bought glutinous rice flour the other day for tomorrow.

  • Rachel

    How about substituting confiture de chataigne for the anko?

  • Andrea

    second the peanut butter. I made it as a kid as part of the arts and crafts class at my Chinese school. so tasty.

  • Jan

    Looks yummy. I never tasted it and I can’t wait trying this.

  • Clotilde,
    could one also use kudzu (arrowroot) powder instead of potato starch?

  • kim

    I brought green chewy balls with some gooey core back home from Japan to serve to my unsuspecting family members – now I finally know that those were green tea daifuku mochi :D. They weren’t half bad but maybe a bit bland, with this recipe I could zing them up a bit, thanks!

  • My favorite mochi is “sakura mochi” or cherry blossom mochi, named so because it is quite pink, sweet, and wrapped in a young cherry leaf. It’s only available in season when the cherry trees are blooming in the spring.

    I could get very fat eating those.

    Some trivia. In the US we look at the moon as see a man’s face, hence “man in the moon”. In Japan they look at the moon and see a rabbit pounding rice to make mochi.

  • Alice

    OOh, it looks so good!My teacher has been to Japan…Maybe I should ask him about it!

  • megu

    a sweetshop in gifu, central japan, has a fruit daifuku which involves a daifuku filled with a lighter anko (beautiful deep purply red), strawberry, banana, a cooked chestnut (lightly sweetened), kiwi and of all things, a layer of whipped cream. they are slightly larger than regular daifukus and puffier. i don’t know how they wrap and seal the mochi with such delicate & full fillings but they do, and they are addictively delicious, especially along side a hot cup of green tea. have you tried making your own anko? you can adjust the sweetness to your liking and also choose between ogura (with resemblances of beans still present) or the other–i forget the name–which is simply smooth. yum!

  • I finally found somewhere where the mochi recipe doesn’t call ABSOLUTELY for a micro-wave ;)

    I have one question however: do you think it will work with my rice flour that is a fine powder and not granules ?

  • Nolwenn – The important thing is not so much the consistency of the flour (powder vs. granule), but rather the fact that your rice flour is the glutinous/sticky kind. I’ve been told shiratamako is the easiest to handle for daifuku, but mochiko works too. Do report back if you try it!

  • Oooh!!

    ICE CREAM!!!

    Yes, I know it might be a little… messy, but if executed properly, it just might work! AND, it’s insanely delicious. There’s this frozen daifuku with ice cream in it available in the US. It’s REALLY GOOD. If you could make that, I just might worship you as a cooking god.

  • Jonathan

    I’m a huge fan of Shiro-an Ichigo Daifuku…but I always had trouble wrapping it up since the mochi would stick to my hands ;/ (Still well worth the effort…there’s a reason why the kanji for Daifuku is Big Happy…haha).

  • Brad

    A lot have already mentioned peanut butter, but I do peanut butter and chocolate. Peanut butter itself is too thick and sucks all the moisture out of your mouth, so to counter that I whip the peanut butter in a stand mixer and add a bit of Crisco/vegetable shortening (4:1 or 5:1 ratio). Mix it with chocolate sauce (use Hershey’s sauce and thicken it by adding chocolate chips melting them in). Use mini muffin pans sprayed with non-stick to blend the two and freeze it to make a nice little puck that’s easy to wrap the mochi around.

  • noone

    This was only enough for me to make 4…
    ended up eating 6 mochi-covered strawberries :/

    • The amount of mochi dough indicated is enough to cover 10 small strawberries — I’ve indicated the weight in the recipe. Perhaps your strawberries were the larger kind? In that case, it is best to halve or quarter them.

  • Annemarie Roos

    I just made these with the powder-type (glutinous rice-) flour and it went great. Now, to wait till I can eat them!
    I had a glitch with the anko; thought I bought a nice ‘pouch’ of paste, and it turned out to be powder! I forgot to add sugar, hopefully no problem. Now what to do with the anko powder I have left? :)

  • Amy

    Wow– that’s pretty intense that people die every year from choking on a piece of this that is too big to swallow! That would be just my luck too! I guess the good news is you would die eating something absolutely delicious..
    Zig Zag Papers

  • I enjoyed making the ichigo-azuki mochi immensely. However, on the fillings note, if you want to go totally rogue, drop a tablespoon or two of Nutella (or something better) into the mochi base before microwaving it. This works as a nifty chocolate mochi shell. Then take some chilled chocolate custard or chocolate pudding and use that in place of the azuki filling. A bit of berry also goes nicely, if you’ve got the room and packing skills. If you’re quick to get over the blasphemy, it makes a really lovely dessert. I’m sure a wagashi maker somewhere is turning in his grave.

  • I wish I had read this post before I tried my hand at making daifuku mochi yesterday. It actually came out good: the trouble was using my homemade green tea ice cream as filling. I will now go back and use strawberries (which don’t melt instantly!) to gain experience before I try again my preferred filling. In reading some of the comments, I also had another idea: we’ll see how it works out.

  • I love making mochi and I eat dango on my birthday a lot (the sauce is addicting). I also make a version of Ichigo Daifuku except I add two special ingredients to it.

  • Brianna

    Do you know a recipe for the chocolate mochi?

    • No, I don’t, but you should be able to find one online somewhere. Good luck!

  • Graid

    Thanks for the recipe! Alas my attempt at making Daifuku turned out a messy disaster. Not quite sure what what went wrong- possibly it was not having a proper steamer and improvising using a bowl on top of another upside down bowl. But the dough was just too sticky to do anything with, and stayed gooey and sticky too. I ended up with a bunch of sorry, sticky blobs of dough vaguely formed around some strawberries.

    • Sorry to hear that. It’s possible that the dough wasn’t cooked enough, but it is supposed to be very sticky when you work with it. Did you watch the video I linked to? It might help you determine whether the dough had a problem, or if it was the right consistency but simply hard to work with by nature.

  • I made these with fresh raspberries and peanut butter (a sort of PB&J) this week–thank you for the easy and clear recipe. Now I’ve got all sorts of other filling ideas. I think I’d prefer only fruit, though, and no bean paste or peanut butter.

  • Kiri

    Thanks for your recipes, I appreciate the detail you go into for amateurs’ sakes, and for the demo videos.

    At a local restaurant we’ve had a “yaki daifuku” which is essentially a panfried daifuku which was delicious! It wasn’t oily at all, just lightly browned and very slightly crisp on the outside. Have you ever tried panfrying your daifuku, and would you have any tips for doing this?

    • I’ve never tried it, but it sounds wonderful! I would just pan-fry it in a little oil and see what happens.

  • Ayakashi

    You can get a better texture out of the flour (whatever you use) if you pound it with the end of a rolling pin after steaming (like the rabbit in the moon does). It won’t be as sticky and will gain elasticity and break when bitten into. You can also replace the water used with milk, flavoured milk, juice etc.

    Mochi can be stored in the freezer in airtight containers for several days, thawing for 30minutes to an hour (I just leave it in the fridge).

    For the comment that mentioned “light coloured bean paste with flavouring”, that’s white kidney bean paste (white bean paste – 白豆沙 in Asian supermarkets). There are lots of different kinds of white kidney bean, usually dried. You have to soak them overnight, peel them, boil them in a pressure cooker (or longer in normal pots), then mash them, mixing in sugar or flavouring as you cook off excess moisture.

    Cream and ice cream can be used as filling in combination with anko, especially if you make the white bean paste instead. The trick is to scoop whipped cream or ice cream onto gladwrap, then wrap the gladwrap up into a ball, freeze. If you have a takoyaki tin, this is easier since you can just scoop the filling into the tin.

    Frozen cream and ice cream can then be wrapped in anko or flavoured white bean paste before being wrapped into mochi skin. Let it sit until the mochi skin is cool before eating or storing (the warm mochi skin will help to thaw the frozen filling). Or you can chuck them into the freezer with potato starch and baking paper wrapper. Potato starch can be replaced by cooked sticky rice flour, just pop the dry flour into a microwave for a minute or 2, or fry up on low flame in a non stick pan.

    • Thanks so much for all the tips and info, Ayakashi-san!

  • Yuna

    Hi Clotilde,
    I stumbled upon your blog when I was looking for a good canele recipe! I can’t wait to try it.
    Being Japanese, it always makes me really happy when I see someone enjoying something from my culture. The words that you choose are amazing – you turn something simple into something so special and even adventurous. I was amazed at your warabimochi article.
    If you really enjoy Japanese sweets, next time please try making your own anko. Homemade anko requires time but isn’t difficult and is soooo worth it. I wish I had a good recipe. I usually just eyeball things, but a tip if you are interested would be to add a small amount of salt to bring out the sweetness and to add mizuame (sticky clear molasses like substance) at the end to add a glossy shine to the anko. I hope you try it sometime!!!

    • Thank you so much for your kind words, Yuna, I’m so glad my passion and admiration came through in those posts. And I have azuki beans in my kitchen cabinets, so homemade anko is in the cards! Thank a lot for your tips and suggestions.

  • DeAngelo Carrera

    I like to fill my Daifuku wiith sweet potato (I call sweet potatoes candied yams, but “sweet potato” is the more common name) filling. I just very lightly bake them (Usually, I bake them until they are warm, but not hot or browned on the outside) then I put them in my blender, then I take marshmallows (The regular sized kind, not tiny marshmallows), dip them in the puree, then put the dipped marshmallows in my mochi. I sometimes do it without the marshmallows, but the marshmallow supports the shape better.

  • Lois Evans

    Last month while in Tokyo at the Food Emporium at Takashimaya I experienced Strawberry Daifuku Mochi for the first time. Let me just tell you they were made with the largest, ripest most beautiful strawberries ever. I bought 4 and had the hardest time saving any to share but I managed to share one which had to be cut into two pieces for my friends because SOMEONE ate the other 3! A Taste Sensation!

  • philipmurphy

    Oh my, these look absolutely amazing. Strawberries are just starting to hit their stride here in FL as well, so really the perfect recipe since I have a whole flat in my kitchen!

    Dab Rigs

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