Strawberry Nuetella Recipe

Warm and loosen Nutella

Spoon 1 cup of Nutella into a small heatproof bowl. Add 2 tablespoons whole milk and a pinch of sea salt. Microwave in 10-15 second bursts, stirring between bursts, until mixture is smooth and slightly runny but not hot (about 30-45 seconds total). Alternatively, warm gently over a small saucepan of simmering water, stirring until smooth. Taste and adjust salt if needed.

Plate the base

Spread the warmed Nutella into an even layer on a small serving plate or shallow dish (enough for dipping or for toast). Leave a slight well in the center if you plan to drizzle additional topping.

Prepare strawberries

Rinse and hull enough fresh strawberries to yield 1 cup. Pat dry and slice into halves or quarters depending on size so pieces are bite-sized.

Quick macerate

Place the sliced strawberries in a small bowl. Add 1 teaspoon granulated sugar and 1 teaspoon fresh lemon juice. Gently toss and let sit for 5–10 minutes to release juices and brighten flavor. If using very sweet berries, you can omit the sugar.

Assemble topping

Spoon the macerated strawberries and their juices over the spread Nutella, arranging them evenly. Drizzle any extra juices from the bowl over the top for added shine and flavor.

Toast hazelnuts (if using)

If using hazelnuts, toast 2 tablespoons chopped hazelnuts in a dry skillet over medium heat for 2–3 minutes, shaking the pan, until fragrant and lightly browned. Cool slightly.

Finish and serve

Sprinkle the toasted hazelnuts over the strawberries, add a few fresh mint leaves for color, and dust lightly with 1 teaspoon powdered sugar if desired. Serve immediately with toast, crepes, crackers, or spoons for dipping.