While we can't imagine getting tired of strawberry shortcake, we know not everyone shares our unyielding love of layered pastry, berries and whipped cream. And shortcake isn't the only way we enjoy strawberries. The following recipes showcase some of these.
Berry Tips
• Strawberries are best eaten as soon after picking as possible, but can be refrigerated for a few days. Avoid washing or wetting the berries until just before use. Wet berries will break down and rot sooner than dry ones.
• Strawberries do not continue to ripen or get sweeter after picking. Look for bright, evenly colored berries with fresh-looking bright green caps.
• To easily hull small berries without a strawberry huller, push a plastic drinking straw through the pointed end of the berry and up through the stem end. The straw will remove the core and the leafy cap.
• Strawberries are often sold by the pound, pint or quart, but recipes usually call for cups.
Here's a guide to help:
One pint whole berries equals about 3¼ cups whole berries or 2 ¼ cups sliced.
One quart whole berries equals about 6 ½ cups whole berries or 4 ½ cups sliced.
One pound whole berries equals about 3¾ cups whole berries or 3 cups sliced berries.
Strawberries in a salad with baby spinach, mandarin oranges and thinly sliced red onion is one of our favorite savory ways to serve the succulent berry. But for something a little different consider taking this salad to your next potluck; it travels well and the recipe easily doubles.
We made the salad using bulgur wheat, but if gluten is a concern, quinoa is a tasty substitute.
Strawberry Tabbouleh
3/4 cup bulgur wheat OR quinoa
1 clove garlic, minced
3 green onions, thinly sliced
1 pint fresh strawberries, diced
2 to 3 small seedless cucumbers, diced
1/3 cup finely chopped mint leaves
1/2 cup finely chopped parsley
Zest and juice of 1 lemon, or more to taste
1/4 cup extra-virgin olive oil
1 tablespoon red wine vinegar
1/2 to 3/4 teaspoon kosher salt
1/2 teaspoon ground black pepper, or to taste
1/2 cup crumbled feta cheese, optional
Prepare bulgur or quinoa according to package directions. Add the garlic to the cooked bulgur (or quinoa) and fluff with a fork. Set aside to cool.
In a large bowl, combine the green onions, strawberries, cucumbers, mint, parsley and lemon zest. Toss gently to combine.
In a small bowl, whisk together the lemon juice, olive oil, vinegar, salt and pepper. Pour mixture over bulgur and stir to combine. Add bulgur to strawberry mixture and mix gently, but thoroughly. Sprinkle with cheese if using. Serve chilled or at room temperature.
Makes about 5 servings.
Recipe adapted from The Sprouted Kitchen Bowl and Spoon: Simple and Inspired Whole Foods Recipes to Savor and Share by Sara Forte
This dessert is a riff on our favorite banana pudding recipe. It combines sweet cookies, fresh strawberries and a rich yet ethereal filling of cream cheese, whipped cream, vanilla pudding and sweetened condensed milk.
Strawberry Pudding
48 Pepperidge Farm Chessmen cookies (2 packages)
1 1/2 pounds strawberries, hulled and sliced, plus more for serving
2 cups milk
1 (5-ounce) box instant French vanilla pudding
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
2 cups heavy cream
Line the bottom of a 9-by-13-inch baking dish with half of the cookies. Layer the sliced strawberries over cookies and around the perimeter of the dish; set aside.
In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
In a separate bowl, combine the cream cheese and condensed milk and mix until smooth.
In a third bowl, beat heavy cream to stiff peaks.
Gently fold the whipped cream into the cream cheese mixture. Add the cream cheese mixture to the pudding mixture and gently mix to combine. Pour mixture over the cookies and strawberries. Using rubber spatula, spread to smooth. Cover with the remaining cookies. Cover and refrigerate until ready to serve. Serve with additional sliced strawberries, if desired.
Makes 24 servings.
Recipe adapted from foodnetwork.com
This cake looks impressive, but the real effort here is waiting for for the no-bake dessert to chill before eating it.
Strawberry Graham Cracker Icebox Cake
2 pounds fresh strawberries
3 1/2 cups chilled heavy whipping cream, divided use
1/3 cup confectioners' sugar
1 teaspoon vanilla paste or extract
24 to 28 whole (rectangle) graham crackers
2 ounces bittersweet chocolate, chopped
Several sprigs fresh mint, optional garnish
Sort through the berries, setting aside a handful of the prettiest ones.
Hull and slice the remaining berries.
In a large bowl, using a electric mixer, beat 31/4 cups of the heavy cream to medium peaks. Add the confectioners' sugar and vanilla and continue beating to stiff peaks.
Spread a small dollop of whipped cream on the bottom of a 13-by-9-inch baking dish or a similarly sized platter. Arrange 6 whole graham crackers over the whipped cream. Lightly cover the top of the graham crackers with more whipped cream, and then a single layer of strawberries. Repeat 3 times, until you have 4 layers of graham crackers. Spread the last of the whipped cream over the top and swirl it lightly with a spoon. Add a few more strawberries.
In a small saucepan, heat the remaining 1/4 cup cream until bubbles form around the edges, then pour over the chopped chocolate. Let it stand for a few minutes, then whisk until the mixture is thick and glossy. Drizzle this over the layered dessert with a spoon, or transfer to a squeeze bottle and use that to drizzle.
Refrigerate for at least 4 hours, or until the crackers have softened completely. Garnish with reserved berries and mint sprigs.
Recipe adapted from thekitchn.com
These candies are easy to make and taste of fresh strawberries. The texture is similar to a gumdrop but not as chewy. A coating of granulated sugar makes the candies sparkle and gives them a slight crust. The candies are made with fruit pectin, making them vegetarian and vegan-friendly.
Strawberry Pates de Fruits
Spray oil, for greasing
1 1/2 pounds fresh strawberries
2 tablespoons lemon juice, divided use
2 cups granulated sugar, plus more for dredging, divided use
1/4 teaspoon raspberry extract
1 cup cranberry juice
2 tablespoons liquid fruit pectin (we used Sure-Jell)
Special equipment:
Parchment paper
Candy thermometer
Lightly coat an 8-inch square baking pan or dish with vegetable oil spray. Line pan with parchment paper, making sure the paper comes all the way up the sides of the pan; set aside.
Hull and quarter (or eighth) the strawberries.
In a large, heavy-bottomed saucepan such as an enameled Dutch oven, combine the strawberries, 1 tablespoon of the lemon juice, 2 tablespoons of the sugar and the raspberry extract. Cook mixture over medium heat, stirring frequently, until berries are soft and juicy. Transfer berries and liquid to food processor, add the cranberry juice and pulse to puree.
Return puree to saucepan and add remaining granulated sugar. Attach candy thermometer to the pan, and cook mixture over low heat, stirring frequently, until sugar dissolves. Increase heat to medium, and cook until mixture reaches 225 degrees on a candy thermometer. Whisk in the remaining lemon juice and the liquid pectin. Continue cooking, stirring frequently, until mixture returns to 225 degrees and begins to thicken.
Immediately pour mixture into the prepared baking dish. Let cool to room temperature. Lightly coat a sheet of plastic wrap with oil, and use it, oil side down, to loosely cover the pan, don't press the plastic against the surface. Let stand 6 to 12 hours or until set.
Place about 1 cup granulated sugar in a bowl or shallow dish.
Line a cutting board with parchment paper. Turn candy out onto parchment.
Lightly coat the blade of a sharp chef's knife with vegetable oil and use the oiled blade to cut the candy into 1-inch pieces. Clean and re-oil blade as necessary.
Dredge the candy in the granulated sugar. (You won't use all of the sugar. The leftover sugar can be sifted to remove any bits of candy and used for baking or sweetening tea.) Arrange the coated candies in a single layer on a wire rack and let dry for 8 to 24 hours. Store the dried candies between layers of parchment paper in an airtight container for up to 2 weeks.
Makes about 50 pieces.
Recipe adapted from Sweet Things Chocolates, Candies, Caramels and Marshmallows -- to Make and Give by Annie Rigg and The Liddabit Sweets Candy Book: How to Make Truly Scrumptious Candy in Your Own Kitchen by Liz Gutman and Jen King
Sometimes we like to drink our strawberries.
Strawberry Caipirinha
12 fresh strawberries, hulled and sliced
1 tablespoon PLUS 2 teaspoons granulated sugar
1 lime, quartered
1/2 cup white rum OR cachaca
Ice
Place the berries in a cocktail shaker and mash with them the sugar and 2 of the lime quarters using a muddler or the handle of a wooden spoon. Add the rum and enough ice to fill the shaker; cover and shake well.
Fill two cocktail glasses half-full with ice. Remove the lime quarters from the cocktail shaker and discard. Pour mixture over ice in glasses. Garnish each glass with one of the remaining lime quarters.
Makes 2 cocktails.
Recipe adapted from The Family Calendar Cookbook: From Birthdays to Bake Sales, Good Food to Carry You Through the Year by Kelsey Banfield
Food on 05/20/2015