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Red, ripe and in season now, strawberries are one of nature's sweetest gifts of summer. There is almost no dish that doesn't benefit from the addition of a few berries, even if they're just for garnish. They are great in salads, from fruit to grilled chicken. Crushed strawberries make delicious jams, sauces and frosty beverages, too. And who can resist a bowl of cold and creamy home-churned strawberry ice cream? But of all the tasty uses for strawberries around here, sweet baked goods top the list.
It's no surprise that many creative ideas for the berry best cakes, shortcakes, pies, tarts, sweet snack breads and elegantly layered trifles have sprung from a box of just-picked strawberries. Let me say again that strawberries go with everything. Consider these divine combinations: strawberry-rhubarb, strawberry-chocolate, strawberry-lemon, mixed berry and strawberries and cream (whipped or cream cheese.) Recipe collector that I am, I'm happy to share some of my favorite finds, all easy to make and among the berry best.
Strawberry Pizza
Crust :
6 T. butter, softened
1/2 cup sugar
1 large egg
1/2 tsp. vanilla extract
1/4 tsp. almond extract
1 1/4 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
Filling:
1 (8-ounce) package cream cheese, softened
1/2 cup powdered sugar
2 cups sliced fresh strawberries
Glaze:
1 cup sugar
1/4 cup cornstarch
2 cups crushed strawberries
For crust: In mixing bowl cream butter and sugar 2 minutes. Beat in egg and extracts. In another bowl combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour. On floured surface roll dough into a 13-inch circle. Transfer to an ungreased 12-inch pizza pan. Build up sides slightly. Bake in preheated 350-degree F. oven 18 to 22 minutes or till lightly browned. Cool completely.
For filling: In mixing bowl, beat cream cheese and powdered sugar till smooth. Spread over cooled crust. Arrange sliced strawberries on top.
For glaze: In saucepan combine the sugar, cornstarch and crushed berries until blended. Bring to boil and stir 2 minutes or till thickened. Cool slightly. Spoon over the sliced strawberry layer. Refrigerate until serving. Serves 12 to 16.
Strawberry Crunch Cake
2 cups sliced fresh strawberries or 20 ounces frozen sliced strawberries
1 cup sugar
1 cup butter, softened
1 1/4 cups sugar
2 eggs
2 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup sour cream
1/3 cup firmly packed brown sugar
1/2 cup chopped pecans
1 tsp. ground cinnamon
Glaze (recipe follows)
Whipped sweetened cream, homemade or purchased
Directions: Add one cup sugar to fresh sliced berries, stirring well to combine. Set aside, stirring occasionally, allowing berries to make juice. Drain berries, reserving juice for glaze.
Meanwhile, cream butter. Gradually add 1 1/4 cups sugar, beating well at medium speed of electric mixer. Add eggs, one at a time, beating well after each addition.
In medium bowl combine flour and next 3 ingredients. Add to creamed mixture alternately with sour cream, beginning and ending with flour mixture.
In small bowl combine brown sugar, pecans and cinnamon; set aside.
Pour half of batter into a lightly greased 13×9-inch baking pan. Spoon strawberries over batter; sprinkle with half of the brown sugar mixture. Top with remaining batter, and sprinkle with remaining brown sugar mixture. Bake in 350-degree F. oven for 40 to 45 minutes or till a wooden pick inserted in center comes out clean. Let cake cool and cut into squares. Top each square with warm glaze (below) and a dollop of whipped cream. Serves 15.
Strawberry Glaze
Reserved strawberry juice with water added, if needed, to make 1 cup
1 T. plus 1 tsp. cornstarch
2 tsps. lemon juice
Directions: Combine berry juice and cornstarch in a small saucepan; cook over medium heat, stirring constantly, until mixture begins to boil. Boil 1 minute, again, stirring constantly. Remove from heat and stir in lemon juice. Makes 1 cup.
Strawberry Lemon
Shortbread Bars
(These buttery sweet-tart bars will go fast)
Crust:
2 cups all-purpose flour
1/2 cup powdered sugar
3/4 tsp. lemon zest, divided
3/4 cup cold butter
Filling:
2 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 T. fresh lemon juice
1 cup strawberry preserves
Sweetened whipped cream and sliced strawberries for garnish
Directions: For crust, in medium bowl stir together flour, powdered sugar and 1/2 teaspoon lemon zest. Cut in butter with pastry blender, fork or fingertips till crumbly. Press mixture into bottom of lightly greased 13×9-inch baking pan. Bake the crust in preheated 350 degree oven 20 to 22 minutes, or till lightly browned. Cool slightly. Spread strawberry preserves over crust.
Meanwhile, beat cream cheese and sugar with electric mixer till smooth. Add eggs, one at a time, and beat just till blended after each addition. Beat in fresh lemon juice and remaining lemon zest.
Pour cream cheese mixture over preserves, spreading to edges. Bake in 350-degree F. oven 28 to 32 minutes, or till set. Cool on wire rack at least 1 hour. Cover and chill 4 to 8 hours. Cut into bars. To serve, garnish with whipped cream and sliced fresh strawberries. Refrigerate leftovers.