I doubled the fruit in this recipe and not mix the sugar with the berries as they were already sweet. This a super simple, tasty cake! This cake serves 8.
½ cup/115 grams unsalted butter (1 stick), melted, plus more for greasing
5 ounces/145 grams frozen and thawed or fresh, hulled strawberries (about 1 cup)
⅔ cup/150 grams packed light brown sugar
½ cup/120 milliliters whole milk, at room temperature
½ teaspoon kosher salt
1 cup/130 grams all-purpose flour
1 teaspoon baking powder
Vanilla ice cream, for serving
Heat oven to 350 degrees and grease an 8-inch (square or round) baking dish with butter. Set aside.
Using your hands or the back of a fork, mash the berries to release all their juices, and stir in 1/3 cup of the brown sugar.
In a medium bowl, whisk together the melted butter, remaining 1/3 cup brown sugar, milk and salt, then add the flour and baking powder and continue whisking just until the batter is smooth. Transfer the batter (it’s not much) to the greased baking dish, and spread evenly into corners.
Spoon the strawberries and all their juices over the top of the cake batter. Place in the oven and bake for 20 to 25 minutes, or just when a toothpick comes out clean in the center. Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls. Serve warm with ice cream.
This is a quick and easy recipe for strawberries (or any berries) on biscuits.
2 pints strawberries, halved or quartered if large
1 tbsp sugar
1 c flour
1 1/2 tsp baking owoder
1/2 tsp salt
1 c creme fraiche or sour cream
1 c whipped cream or creme fraiche
Preheat oven to 425. Line a baking sheet with parchment or baking mat.
Combine strawberries with sugar and set aside.
Stir together the flour, baking powder and salt. Add the creme fraiche and stir With a fork until dough begins to form. Dump on a floured surface and knead a couple times. Pat into 4 pieces about 1 inch thick.
Bake 15 minutes until lightly browned. Allow to cool for a couple minutes.
Spit the biscuit in half top with strawberries and whipped cream.
This recipe is from Food and Wine – I add more fruit and might add more next time. This cake is so easy to whip up, tastes amazing and looks impressive!
1/2 cup unsalted butter (4 ounces), softened, plus more for greasing pan
1 cup all-purpose flour (about 4 1/4 ounces), plus more for dusting pan
3/4 cup granulated sugar
1/2 teaspoon fine sea salt
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon finely grated lemon zest
1 cup fresh raspberries (about 4 ounces)
6 small fresh strawberries (about 4 ounces), stemmed and quartered
Preheat oven to 350°F. Grease a 8” springform pan with butter, and dust with flour. Set aside. Combine sugar, butter, and salt in a stand mixer fitted with the paddle attachment; beat on medium speed until light and fluffy, about 4 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in vanilla and lemon zest. Add flour; beat on low speed until smooth, about 30 seconds. Pour batter into prepared pan; spread to evenly cover bottom. Arrange raspberries and strawberries on top of batter.Step 2
Bake in preheated oven until a wooden pick inserted in center of cake comes out clean, 34 to 38 minutes. Let cake cool in pan 10 minutes. Run a small offset spatula around edge of pan to loosen cake; remove from pan. Let cool completely on a wire rack, about 1 hour.
This version of avocado toast from F&W takes things to the next level. So good!
2 cups strawberries, hulled and quartered
1 avocado cut into 1-inch pieces
2 tbsp fresh lemon juice
1/4 tsp crushed red pepper
Salt and pepper
Four 1-inch-thick slices rustic bread
Extra-virgin olive oil, for brushing and drizzling
1 garlic clove
8 ounces burrata, cut into bite-size pieces
Balsamic vinegar, for drizzling
Flaky sea salt and torn basil, for garnish
Light a grill. Grill the scallions over high heat, turning once, until lightly charred, 3 minutes. Transfer to a work surface and let cool, then cut into 1-inch lengths. Leave the grill on.
In a medium bowl, mix the scallions with the strawberries, avocado, lemon juice and crushed red pepper. Season with kosher salt and black pepper and let stand at room temperature for 15 minutes.
Meanwhile, brush the bread with olive oil and grill over high heat, turning once, until lightly charred, about 3 minutes. Transfer to a platter and rub with the garlic clove.
Top with the burrata and the strawberry salad. Drizzle with olive oil and balsamic vinegar. Garnish with flaky sea salt and torn basil.
This maybe my new go to summer drink. You can mix it with sparkling water or sparkling wine for a wonderfully refreshing beverage. You just need a couple TBSP to flavor your beverage so a little goes a long way.
1/2 c water
1/4 c honey
2 mint sprigs
One 1-inch piece of fresh ginger, peeled and thinly sliced
2 c seedless watermelon cubes
2 c hulled strawberries
Ice and chilled sparkling water, for serving
In a small pot, heat water and honey until it just comes to a boil. Remove from heat and add mint and ginger.
In a Vitamix or other lesser blender 😜, add fruit, strain water honey mixture and pour into blender, pop in 1 -3 slices of ginger. Purée till smooth.
Chill. Add a couple TBSP to sparkling beverage of choice and enjoy.
After several weeks of being self-indulgent, it’s time to get back on track. Nothing like a salad with tasty dressing to get me there. This is from Eating Well. If the dressing is too thick, add a little bit of water to thin it, or oil of you are not watching what you eat, a tsp at a time.
2 c strawberries, hulled, divided
1 spring onion or scallion, trimmed
1 small clove garlic, minced
2 TBSP champagne vinegar
2 TBSP olive oil
1 TBSP fresh tarragon
1/2 tsp whole-grain mustard
salt and pepper
10 c arugula (about 5 ounces)
3/4 c crumbled feta cheese
Puree 4 strawberries and onion (or scallion) in a small food processor or blender until chopped. Add garlic, vinegar, oil, tarragon, mustard, salt and pepper; pulse until well combined.
Toss arugula and feta in a large bowl. Slice the remaining strawberries and add to the bowl. Toss the salad with the dressing.
I was never a fan of blended drinks until I got a Vitamix and a fridge with an ice maker – now it’s margarita mayhem at my house come the weekend! It’s super hot today so needed something extra refreshing – these hit the spot!
1 1/2 lb frozen strawberries
8 oz tequila
4 oz lime juice
2 oz grand marnier
1/8 teaspoon fine salt
3 c ice
Place all of the ingredients except the ice in a blender and blend on high until smooth. Add the ice, pushing it to the bottom of the pitcher, and blend on high until smooth. Serve immediately.