AS LOW AS $39/mo with Affirm




10-15 DAYS



100-120 DAYS




Care & Harvest

Fruiting plants, like Mini Strawberries, drink a lot of water. While growing them, refresh your tank once every two weeks so your berries have the right amount of nutrients and fresh water. Strawberry plants produce “runners” which are a long stem, with leaves at the tip, that grow away from the yCube. When these appear, cut them at the base of the stalk. Prune back any flowers that appear before the plant has grown 4 full and separate leaves. Once your plant has started bearing fruit, wait until the berry has turned completely red, then snip or pick the berry off the plant and enjoy!

Quick Facts

Strawberries have been eaten by humans for hundreds, if not, thousands of years. However, it wasn’t until the 18th century that they gained popularity and became a staple in the home garden.

Strawberries are a delicious source of Vitamin C, folate, and healthful flavonoids including anthocyanins and ellagic acid (antioxidants).

You will love these delicious pops of color which thrive in the Gardyn. The berries might be small, but Alexandria Strawberry more than makes up for it in flavor. These strawberries are an Alpine type (Fragaria vesca) known for their abundant harvest of sweet, flavorful berries. Fresh Alexandria strawberries are a versatile fruit that can be enjoyed raw by themselves or prepared with fresh greens, granolas and cereals, cheeses, desserts or even muddled in a refreshing beverage. Plan on consuming these little berries quickly after harvest- they do not store well for extended periods of time. While most people wait for the reward of this flavorful fruit, the white blossoms on the strawberry plant are also edible and can be a delightful addition to salads.

Harvest to Plate Recipe


Photo / Recipe Source: Cozy Country Living


  • 1/4 cup unsalted butter, softened
  • 1/2 cup sugar
  • 1 egg
  • 1/2 tsp. vanilla extract
  • 1 cup all purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 cup buttermilk
  • 1 cup wild strawberries, hulled, rinsed and patted dry
  • 1 Tbsp. raw sugar, for tops of muffins


  1. Preheat your oven to 350 degrees.
  2. In your Kitchen Aid mixer or by hand in a large mixing bowl, cream your butter and sugar together until smooth.
  3. Add the egg and vanilla and mix well.
  4. Add your flour, powder and salt.
  5. Add the buttermilk and combine until the nice thick batter comes together.
  6. Add the wild strawberries and mix for a few seconds with the mixer paddle or hard by hand with a wooden spoon, then fold in the berries gently to combine well.
  7. Line a regular muffin pan with 6 paper muffin liners and fill with the batter until almost full.
  8. Sprinkle with raw sugar and bake for 25-30 minutes depending on your oven. *I have a convection oven and 27 minutes is just perfect, but everyone’s oven is different.
  9. Remove from the oven and serve warm or room temperature.
  10. Makes 6 muffins.
  11. Enjoy!
  12. *To freeze- cool completely and store in a freezer friendly container or bag.