In Season Recipes: Strawberries

Strawberries might be the perfect snack. These sweet little jewels contain tons of antioxidants and nutrients. They contain compounds that are good for heart health and blood sugar control – all with relatively few calories per cup. That's just about perfect!

But cooking with strawberries only makes them more enjoyable. They bring vibrant color and tons of flavor to every dish they appear in! Whether enjoyed raw or cooked, baked or jellied, these babies are just such an incredible summer treat.

Fun fact? Strawberries aren't a berry at all; they're actually considered a "multiple fruit," meaning many tiny fruits are contained within a single strawberry. The "seeds" are actually the fruits (known as "achenes"). The more you know!

by Amanda Harper

Galettes!

pie dough or puff pastry

2 3/4 c. strawberries, stemmed and sliced

2 3/4 c. rhubarb, trimmed and chopped

1/3 c. sugar

3 T brown sugar, packed

2 T all-purpose flour

2 tsp. lemon zest

1 large egg, beaten with 1 T water

1 1/2 T lemon juice

In a large bowl, toss together strawberries, rhubarb and granulated sugar. Cover and refrigerate for 30 minutes. Roll out pie dough or puff pastry to 1/4” thick. Cut into 7” rounds.

Drain strawberry-rhubarb mixture and reserve the liquid for glaze.

In a small bowl, gently whisk together flour and brown sugar.

Add flour mixture and lemon zest to fruit; toss to coat. Place rounds on a parchment paper-lined baking sheet. Brush egg wash onto exposed pastry. Divide filling evenly among rounds (using 3/4 c. or so per galette). Fold the sides upward and press to seal into a rough 5” square or round. Cover and chill for at least 30 minutes.

Preheat oven to 375°F.

Brush remaining egg wash on exposed pastry. Sprinkle with coarse sugar, if desired.

Bake 30 minutes, rotating pan once halfway through. Look for a bubbling filling and golden crust; err on the side of baking longer without burning crust.

Pour 1/3 c. reserved liquid into a small saucepan. Add lemon juice. Bring to a boil and simmer until thickened, around 5 minutes.

Remove galettes from oven. Immediately brush glaze over fruit filling. (adapted from King Arthur Baking)

Shortcake!

6 c. strawberries, stemmed and quartered

1/4 c. sugar

2 3/4 c. all-purpose flour

1/4 c. sugar

4 tsp. baking powder

1/2 tsp. baking soda

1 tsp. salt

3/4 c. unsalted butter, cubed

1 c. buttermilk

2 T heavy cream whipped cream

Toss strawberries and 1/4 c. sugar in a bowl. Cover and refrigerate at least 1 hour.

Preheat oven to 400°F.

Sift together flour, 1/4 c. sugar, baking powder, baking soda and salt and add to the bowl of your food processor. Add the cold, cubed butter. Pulse until coarse crumbs form. Pour into a large bowl. Add buttermilk and fold until a shaggy dough begins to form. Move to a floured work surface and bring dough together using floured hands.

Using a rolling pin, flatten into a 3/4” thick rectangle. Fold sides in and flatten again into a 3/4” thick rectangle. Fold sides in and repeat.

Cut into 3” squares or use a 3” biscuit cutter until you have 10-12 biscuits. On a parchment paper-lined baking sheet, arrange biscuits so they are just touching. Brush tops with heavy cream. Bake 20 minutes, or until golden brown. Remove and allow to cool 10 minutes.

Slice biscuits in half and layer with strawberries and whipped cream. Garnish with mint leaves, if desired. (adapted from Sally’s Baking Addiction)

Freezer Jam!

1 qt. strawberries, stemmed and halved

4 c. sugar

3/4 c. water

1 box Sure-Jell Fruit Pectin

Add strawberries to your food processor and pulse until strawberries are diced, but not fully mashed. Measure 2 cups of the strawberries in a large bowl. Add the sugar one cup at a time, combining completely after each batch.

Let stand 10 minutes.

Add water and pectin to a small saucepan. Bring to a boil, stirring constantly. Once the pectin reaches a full boil, stir and cook for 1 minute. Remove from heat and add to the strawberry-sugar mixture. Stir well until sugar is dissolved.

Fill clean jars, leaving 1/2” space at the top. Cover with lids and leave to stand for 24 hours at room temperature. After 24 hours, refrigerate for up to 4 weeks or freeze for up to a year.

This recipe makes approximately 6 half pint jars – perfect for gifting! (adapted from Tastes Better From Scratch)

TOP Tip:

Make an easy vinaigrette with this jam! Mix 1 heaping Tablespoon with 2 Tablespoons of apple cider vinegar and 6 Tablespoons of extra virgin olive oil to a jar. Shake to combine. Add a pinch of pepper, a spoonful of Dijon mustard or some chopped herbs for more flavor!