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Strawberry Shortcake Cookies

7 Dec

These cookies were requested by my very famous blogger friend last week. To be honest, I wasn’t too excited about them. I mean, they looked good, but most baked goods look good to me. They turned out way better than I thought they would. The batter looks like you’re making biscuits, and the cookies were cakey and delicious. The recipe is pretty easy, and would most likely be great with different types of berries.

Strawberry Shortcake Cookies
makes about 2 dozen/adapted from this recipe

Here’s what I used:

  • about 2 cups diced strawberries
  • 2 teaspoons lemon juice
  • 1/2 cup plus 2 tablespoons sugar
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold butter
  • 2/3 cup heavy cream
  • coarse sugar to top cookies

Here’s what I did:

  1. Mix together strawberries, lemon juice and 2 tablespoons sugar in a bowl – set aside.
  2. Blend together the flour, 1/2 cup sugar, baking powder and salt in a bowl.
  3. Cut the cold butter into small pieces, and blend into the flour mixture using your hands or a pastry cutter (hands work better in my opinion).
  4. Stir in the cream, and then fold in the strawberries.
  5. Drop batter onto a parchment lined baking sheet (I used a tablespoon scoop and ended up with larger, more cakey cookies).
  6. Sprinkle with the coarse sugar and bake at 375 degrees for about 20-25 minutes.
  7. Watch the cookies toward the end of 20 minutes – some of my bottoms looked almost burnt (due to the strawberries settling when baking).
  8. Cool completely on a wire rack before eating.  

Red, White and Blueberry Tart

6 Jul


I took this Fourth of July treat out of the fridge, and it was gone in approximately 3 minutes. Literally. On a hot day in my parents’ backyard, a cold tart with fresh fruit was gold. The graham cracker crust came out great, and the blueberry jam was sweet and delicious. NOTE: Make at least two of these when you take them to cookouts…you’ll need the extra.

Red, White and Blueberry Tart
served 10 with small pieces/adapted from this recipe

Here’s what I used:

Crust

  • 8 graham crackers
  • 1/4 cup light brown sugar
  • 1/2 cup butter (melted)

Filling and topping

  • 6 oz. cream cheese (room temperature)
  • 1/3 cup sugar
  • 1/2 cup sour cream
  • 2 teaspoons lemon juice
  • 1/2 teaspoon vanilla
  • 1 pint fresh blueberries
  • 1/4 cup blueberry jam (I used Trappist blueberry preserve…yum)
  • Handful fresh strawberries

Here’s what I did:

Crust

  1. Break up graham crackers and blend with sugar (I used a regular standing blender).
  2. Add the melted butter and coat all crumbs.
  3. Press the crumbs in a 9″ pie plate (I coated mine with nonstick baking spray).
  4. Bake at 375 degrees for about 8 minutes.
  5. Let cool completely before filling.

Filling

  1. Beat together cream cheese and sugar until smooth.
  2. Mix in sour cream, lemon juice and vanilla.
  3. Pour filling into crust and chill for several hours (about 4 hours in the fridge).
  4. Spread blueberries and then jam over the chilled tart.
  5. Top with strawberries and enjoy!

Strawberry Rhubarb Crumble

26 Mar

Yey rhubarb! The first house my parents owned had a mess of rhubarb that grew in the backyard. I remember running around as a little girl chewing on raw stalks with my baby brother. While this crumble is a little bit sweeter and a little bit more grown-up, rhubarb will forever remind me of the feeling of bare feet in grass and summertime fun.

Strawberry Rhubarb Crumble
serves about six (with big girl scoops)/adapted from this recipe

Here’s what I used:

  • 4 cups strawberries, cut in quartered
  • 2 cups rhubarb, chopped
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 1 teaspoon lemon juice
  • 3/4 cup flour
  • 3/4 cup oats
  • 2/3 cup light brown sugar
  • pinch of salt
  • 6 tablespoons butter, chilled and cut into small pieces
Here’s what I did:
  1. Spray a baking dish with Pam – I used a 5 x 9.
  2. Combine the strawberries, rhubarb, sugar, cornstarch and lemon juice.
  3. Pour the mixture in the baking dish.
  4. Blend together the flour, oats, brown sugar and salt.
  5. Mix in the butter with your fingers a few pieces at a time until a sandy consistency is reached.
  6. Pour the crumble on top of the fruit mixture and bake at 375 for 40 minutes.
  7. This is excellent warm but also really good after sitting in the fridge.