Sopapillas with Crushed Pistachios & Strawberries

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Prep Time40 min

Use strawberries to add a pop of color and flavor to the classic sopapilla dessert. Homemade whipped cream and crunchy pistachio pieces join the bright strawberries on top of the sopapilla.

Sopapillas with Crushed Pistachios & Strawberries


    For the Sopapillas:

  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 tablespoon shortening
  • ¾ cup warm water
  • canola or vegetable oil to fry (1 large bottle)
  • Toppings:

  • 2 cups California Giant strawberries, chopped
  • 1 cup chopped pistachios
  • Honey to drizzle
  • For the Whipped Cream:

  • 1 cup heavy cream
  • ⅓ cup powdered sugar
  • ½ teaspoon vanilla


      • In a food processor pulse together the flour, baking powder, salt, and shortening a few times. Continue to pulse as you slowly pour in the water.
      • Remove dough from the processor and roll into a ball and then flatten into a square. Wrap in plastic wrap and let rest 30 minutes.
      • In a medium bowl, beat all ingredients for whipped cream together until soft peaks form. Set aside.
      • Heat a medium pot of oil (make sure the oil is at least 3-4 inches deep) to 375 degrees
      • With a rolling pin, roll out dough to so that it is no more than ¼ inch thick. Cut into triangles.
      • Fry in batches, only a few at at time, and let drain on a paper towel lined plate or rack.
      • Once all fried, arrange on a platter and drizzle with honey. Top with chopped pistachios, strawberries, and whipped cream.
Sopapillas with Crushed Pistachios & Strawberries

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berries to learn about where they were grown. Too bad we can’t deliver the fresh fragrance, too!