STRAWBERRY RECIPES HOW TO
STRAWBERRY RECIPES FULL

In a large bowl, sift together 2 1/4 cups of flour, baking soda, and salt. Grease and flour a 10-inch Bundt pan (10-15 cup pan). Powdered Sugar – AKA confectioners’ sugar.Fresh Strawberries – for the best flavor and taste.

STRAWBERRY RECIPES HOW TO

It is wonderfully delicious on its own–but is also marvelous with a scoop of homemade ice cream! A perfect dessert to take to picnics and BBQs this spring and summer! How To Make Fresh Strawberry Cake Ingredients This cake slices well and doesn’t dry out quickly. The yogurt and lemon create a wonderful tangy balance to its sweetness.

STRAWBERRY RECIPES FULL

This super moist Fresh Strawberry Yogurt Cake is the perfect way to celebrate juicy berries! It’s thick, soft, and packed full of fresh strawberries that weep pink tears down each tender slice. I also like to believe that I’m honoring the berries by putting them in such lovely treats! (If that makes me slightly crazy, I can live with that.) Strawberry Cake I still like to pretend, as we’re picking berries, that I somehow had a part in cultivating them. This year is the first year we are going to give it a whirl, that is, be involved in a communal garden. I envision myself in overalls and work boots, driving a tractor. Then I imagine buying a large piece of land and reinventing our life. I could farm… It’s hard work, but peaceful and gratifying.” Every time I take the kid’s berry picking, I think to myself, “I could totally do this. Assemble shortcake using hot or cold shortbread.This Strawberry Cake is inspired by farm-fresh, hand-picked strawberries. Sprinkle tops with additional sugar.īake at 425 degrees for 10 to 12 minutes or until golden brown. Brush generously with the remaining egg white, beaten. On a floured surface, divide dough in half. Pour egg mixture into flour mixture, gently mix to form a soft ball of dough. In a small bowl blend milk, lemon peel and one whole egg. Drop in butter and pulse until mixture resembles coarse meal. In food processor bowl, combine flour, sugar, baking powder and salt. Top with remaining yogurt and decorate with whole reserved berries. Slowly pour on the rest of the strawberries and juice, letting the juice soak into the shortcake. Cover with yogurt, reserve about two tablespoons for decorating the top layer and then put on the top layer. Pour half of the sweetened strawberries and juice over it. To assemble, place the bottom shortcake on a serving platter. Reserve a few perfect berries for decoration.īake the shortbread following the recipe below. Pour honey or sugar over berries and let them soak in the sweetener for an hour or more at room temperature. Chill, serve with grilled chicken or fish. Strawberry Salsaġ green onion, finely chopped, top included Divide into two tall glasses and drink with a straw. Place all ingredients in a blender blend on high speed until smooth, scraping down ingredients in blender if necessary. Eliminate the jam, if desired and use an additional 1/2 cup strawberries.

Slice strawberries into halves or quarters and place in a large bowl.

In a medium bowl combine remaining ingredients and whisk together.

Wash spinach and remove large tough stems.

Wash strawberries under cool running water.

The bright green of the spinach and contrasting red of the strawberries is beautiful and the flavors are excellent together. This spring salad is teaming with Vitamin A and Vitamin C. Sprinkle each muffin with about 1/2 teaspoon sugar, if desired.

Spoon the batter evenly into 12 muffin cups.

Using a large spoon, gently fold ingredients just until moist do not overmix.

Make a well in the middle of the dry ingredients and pour liquid mixture in and the strawberries.

In another bowl, whisk together the buttermilk, butter, eggs and vanilla.On a large bowl combine flour, sugar, baking powder, baking soda and salt, stir well until all ingredient are well blended.Spray muffin tin with nonstick cooking spray or line muffin cups with paper cupcake liners. Can be stored refrigerated, in tightly covered containers for up to 4 days.įirm fresh strawberries work best in this recipe, but when the season is over substitute blueberries, cherries or chopped peaches.ġ pint fresh strawberries, hulled and chopped.Coarsely chop remaining strawberries and add to strawberry puree.Press through fine sieve to remove some of the strawberry seeds, if desired.Place half the berries in the jar of a blender add lemon juice and all the cooled syrup.Hasten cooling by setting pan in a shallow bowl of ice water. Simmer until the sugar is completely dissolved. Place sugar and 1/3 cup water in a small saucepan, stir and bring to a boil.Great as topping for pancakes and waffles too. This sauce can be used to spoon over yogurt with fresh strawberries, ice cream, pound cake or your favorite dessert.

Strawberry recipes