I thought the last of the season’s strawberries were gone, but then on a visit to the market last week I witnessed incredibly plump, gorgeous crates of strawberries dotting the store with visions of red – and if you haven’t figured it out I can’t say no to strawberries. If I was broke and had to choose between paying rent and buying strawberries, I’d probably buy the strawberries.
It’s a family affair, have you seen my sisters blog: French Knots?
For Labor Day, my parents (Mom/Dad) just arrived in town – and the capitalists that we are, celebrated the occasion; in fact, any occasion that salutes the American Spirit, you can count me in!
I unfortunately had to cave in and finally buy ice cream that wasn’t Tillamook. I was in a sad state, until I paired it with strawberries, and voilà…
This month’s recipe swap is all about Strawberries!
#1: Chocolate Strawberry Cake Tart, by Passionate about Baking
Strawberries, Almonds, Pistachios, and cream! This looks so delicious, plus it is partnered with a beautiful ode to Mother’s (day) post: “When your mother asks, ‘Do you want a piece of advice?’ it is a mere formality. It doesn’t matter if you answer yes, or no. You’re going to get it anyway,” Erma Bombeck.
Plus, I’ve always wanted one of those square strawberry tart pans, hint hint Christmas is coming… anyone?
#2: Strawberry Pretzel Dessert, by Kelly’s Recipes
Kelly was inspired to make this by a reader, and though I’ve never considered pairing pretzels with strawberries, it looks delicious – so why not! In my experience, I’ve found there is nothing that strawberries don’t make taste good. It’s like the perfect accessory, it can make anything look good!
#3: Strawberry Coffee cake, by My Favorite Kitchen
This recipe sounds simple, yet delicious and a must have for breakfast! It is moist and fluffy, and I can easily imagine it with a bit of melted butter and pineapple juice!
#4: Strawberry Shortcake, by Fahrenheit 350° (oooh! that’s me!)
Throw the Bisquick out! This puffed shortcake will be the best and last shortcake you will ever make. It has a crispy outer crunch, encasing a buttery soft and temperately sweet cake. Over here, we make our Strawberry Shortcake Burgerville style, substituting ice cream for whipped cream.
2 cups vanilla ice cream
Juice from 1 lemon
Beat together with hand held mixer until smooth
Chill in freezer until ready to serve
Wash, hull and quarter ½ pound or more of strawberries
Stir with zest of one lemon and ½+/- cup sugar to taste
2 ¼ cups flour
¼ cup sugar
1 tablespoon baking powder
Add 2 egg yolks and mix with pastry blender
Then add 1 stick of chilled butter and mix with pastry blender until mixture is course and crumbly
Stir in ⅔ cup buttermilk until mixture is slightly wet (add more flour if too sticky, a little at a time)
Knead lightly with hands and roll onto a lightly floured surface
Roll out to ½ inch+ thickness, and cut out desired shapes
Place on parchment, or mat on baking sheet
Coat lightly with buttermilk and sugar
Bake at F350°, 20-25 minutes, until lightly browned and puffed
Cool on wire rack
When ready to serve, slice each cake in half
Place a dollop of lemon iced, ice cream on base of cake
Cover with a generous serving of strawberries
Place top of cake over strawberries
Adorn with a paper flag
Makes about 8 medium sized cakes
Six months ago I posted a Strawberry Tart
Zoe Bakes posted a beautiful rendition of Strawberry Fool
Daring Bakers, A Cat in the Kitchen, My Lime Green Kitchen and The Leftover Queen dared to challenge a Strawberry Mirror Cake
Now, it is your turn! Share your favorite Strawberry recipes for the month of August, and be sure to include a link! I will pick a recipe at random(.org), and highlight it on my blog!
I love to make new recipes, and I love to link to fabulous, talented people!
3…, 2…, 1…, Start submitting!