Strawberry Overload: 3 Easy Strawberry Recipes
Looking for an early summer activity? Strawberry picking at a local farm is “bushels’ of fun—peak time runs from early June through mid-August. If you’ve picked before, I bet you’ve done what most of us do…picked like crazy, then gone home overflowing with juicy berries and thought, “now what do I do?!”
We have a fresh take on what to make with your sweet bounty!
Here are a few quick tips on storing fresh picked strawberries:
- If you’re going to eat them within a day or so, keep them on the counter
- If refrigerating, don’t wash the berries, but keep them in a single layer on a dry paper towel lined baking sheet.
- Strawberries freeze very well–just rinse and remove the stems, then place them in a single layer on a baking sheet. Once frozen, remove the berries and place in a Ziploc freezer bag.
Strawberry, Ginger Pistachio Scones
These scones could also double for the shortcake in strawberry shortcake.
- 4 C. all-purpose flour
- 2 Tbs. sugar
- 2 Tbs. baking powder
- 2 tsp. salt
- 3/4 lb. cold unsalted butter, diced
- 4 eggs, lightly beaten
- 1 C. heavy cream
- 1 C. small-diced dried strawberries
- ¼ C. diced candied ginger
- ½ C. toasted pistachio pieces
- 1 egg beaten with 2 tablespoons water or milk, for egg wash
- 2 Tbs. Demerara sugar crystals for sprinkling
Preheat the oven to 400 degrees F.
In the bowl of an electric mixer fitted with the paddle attachment, combine flour, sugar, baking powder, and salt. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and add them to the flour and butter mixture. Combine until blended. Add the strawberries, ginger and pistachios, and mix until just incorporated. The dough may be sticky.
Dump the dough out onto a well-floured surface. First “flour” your hands and rolling pin and then roll the dough 3/4-inch thick. You should see lumps of butter in the dough. Cut into 4-5 squares. Now cut the squares in half diagonally to make triangles. Place on a baking sheet lined with parchment paper.
Brush the tops with egg wash. Sprinkle with Demerara sugar crystals and bake for 20 to 25 minutes, until the outsides are crisp and the insides are fully baked.
Quick Strawberry Jam
This jam is delicious over yogurt, on toast or even with ice cream.
- 1 C. strawberries, stems removed
- ½ C. sugar
- 2 Tbs. fresh lemon juice
Combine strawberries, sugar and lemon juice in a large pot. Cook over medium-high heat, stirring frequently, until jam has thickened, 9-10 minutes. Transfer jam to a jar and let cool to room temperature. (Refrigerated jam will last up to 10 days).
Strawberry Shortbread Bars
These bars are so delicious! Use the Quick Strawberry Jam (recipe above)
- ½ lb. unsalted butter (room temperature)
- ½ C. light brown sugar (packed)
- ½ C. granulated sugar
- 1 tsp. vanilla extract
- ½ tsp. almond extract
- ½ tsp. salt
- 1½ .C all-purpose flour
- ¾ C. almond flour
- 1 C. strawberry jam
- zest from 2 lemons
Combine the butter and sugars in a large bowl. Using an electric stand mixer set at medium-low speed, beat until creamy. Add the vanilla and almond extracts and salt and beat until combined.
Beat the flours into the butter mixture on low until a soft dough forms.
Preheat oven to 325F, with a rack positioned in the center.
Press half of the dough into a greased 9×13 baking pan and wrap the remaining dough in plastic and chill for 30 minutes.
In a small bowl, combine the strawberry jam and lemon zest.
Bake the crust until set and golden around the edges, about 20 minutes. Remove from the oven and allow to cool. Spread the strawberry mixture over the crust, and crumble the reserved shortbread dough over top. Return the pan to the oven and bake until the topping is firm and golden brown, about 45-50 minutes.
Now here’s the best part…you get to eat them and trust us, they are “BERRY” good!