Strawberry Sorbet
Strawberry sorbet is a wonderful dessert to keep around, especially in summer. It is sweet and a little tart and very refreshing. It is such a pretty color.
You can play around with adding other flavors. I sometimes add fresh herbs, like mint or pineapple sage. Vanilla or citrus zest are nice add ins, too. I added a few lavender blossoms to this batch.
Sorbets can be served on their own, with cake, or drizzled with chocolate sauce. I sometimes add a scoop of sorbet to a glass of lemonade or ice tea on a hot day. So refreshing. Sorbet can be a fun topper in cocktails, too.
You can make sorbet in an ice cream machine, if you have one, but you don’t need to. I don’t. It really is simple. As an added bonus, once your sorbet is made, you have it on hand whenever you need a dessert. The secret is to blend the sorbet a couple of times after it is frozen, if you can. Each time, the sorbet gets smoother and creamier. I use my food processor.
Strawberry Sorbet
1 1/2 lbs strawberries, fresh or frozen
1/2 c. sugar, or to taste – you could also sweeten with honey, if you prefer, or use no sweetener
1 T. lime or lemon juice
Wash and stem berries. Place in food processor with juice and blend until smooth. Sweeten to taste, stirring until sugar is dissolved. Place in a container with a lid and freeze. Once frozen, remove strawberry mix from freezer and sit it on the counter to soften a little bit. This is really the important part. You don’t want it to thaw, but you do want it soft just enough to break into chunks. Place chunks in food processor and blend it again. It will actually start to look a little creamy and lighter in color. You can serve it right away- or put it back in the freezer to serve later. At this point the sorbet is ready- but you can repeat the soften/process step once more, if you like, for even creamier sorbet. Makes 3-4 cups.
Note: If you have an ice cream maker, you can just pour the chilled mixture into it, and process as you would for ice cream.
Giant Strawberry Shortcake
A couple of weeks ago, I posted a recipe for mini strawberry shortcakes. Now, we go to the other extreme. One giant shortcake.
Seriously, it is a fun way to make shortcake. You could make one for any special occasion or party.
This is a great dessert for a party, picnic or barbecue. Instead of making a bunch of individual shortcakes, make one really big one. It makes quite an impression.
When ready to serve it, just cut into slices, like cake or pie. I often serve this shortcake with ice cream on the side. Feel free to switch up which fruits you use. I used kiwi fruit with the strawberries, but you can add different fruits. Peaches would go well with the strawberries or blueberries. Just have fun and use fruit combinations you like. For the 4th of July, you could use a combination of strawberries, raspberries and blueberries.
Giant Strawberry Shortcake
1 egg
3/4 c. milk
1/2 t. lemon juice
2 c. flour
1/4 c. brown sugar
1 T. baking powder
1/2 stick cold butter plus 1 T. softened
1/2 c. plus 1 T. sugar
1 qt. strawberries, sliced thin
2 kiwi fruit, peeled and sliced thin
1/4 c. chopped nuts, toasted
whipped cream, optional
In small bowl combine egg, milk and lemon juice and set aside. In larger bowl combine the flour, brown sugar and baking powder. Cut in cold butter to resemble coarse crumbs. Add egg mixture and stir until mixture forms into a soft dough. Knead dough gently on a lightly floured surface about 10 times. On greased baking sheet pat dough into a 15×6-inch oval. Sprinkle dough with the 1 tablespoon of sugar and dot with the softened butter. Bake in a preheated 400 degree oven for 20-25 minutes, or until lightly golden. Place on wire rack to cool. Toss the berries with the remaining 1/2 cup of sugar. Allow to stand 30 minutes. Split the shortcake lengthwise and remove the top. Spoon over the half the berries and replace top of shortcake. Combine the kiwi with the remaining berries.Spoon over the remaining fruit and sprinkle with the nuts. Dot with whipped cream, if desired. Cut in wedges to serve. Serves 8.
Note: you can bake shortcake day ahead and prep the fruit day ahead, keeping it chilled and just assemble when ready to serve.
Strawberry Cupcakes
Fresh Strawberry Cupcake
I just don’t get tired of strawberries. Maybe because the season for local berries is so short- and sweet. Local strawberries are at all the markets now- and they are fabulous. The season for local berries is short and I try to use them as much as I can. I also will freeze some for use throughout the year.
I was making cupcakes for some friends and decided to make some with strawberries. As you might expect, they were a big hit. The berries add sweetness and color in a delicate, natural way. You could also make these with frozen berries. I like to get extra strawberries and freeze some, so I will have them, even when the season is over.
Strawberry Cupcakes
2/3 cup whole fresh strawberries
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing. Makes 12.
Strawberry Frosting
1/2 cup whole fresh strawberries or frozen strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract
Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not over-mix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream. Makes enough for 1 dozen cupcakes.
Fresh Strawberry Cupcakes
Fresh Strawberry Cupcake
I just don’t get tired of strawberries. Maybe because the season for local berries is so short- and sweet. Local strawberries are at all the markets now- and they are fabulous. The season for local berries is short and I try to use them as much as I can. I also will freeze some for use throughout the year.
I was making cupcakes for some friends and decided to make some with strawberries. As you might expect, they were a big hit. The berries add sweetness and color in a delicate, natural way. You could also make these with frozen berries.
Fresh Strawberry Cupcakes
2/3 cup whole fresh strawberries
1 1/2 cups all-purpose flour, sifted
1 teaspoon baking powder
1/4 teaspoon coarse salt
1/4 cup whole milk, room temperature
1 teaspoon pure vanilla extract
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
1 large egg, room temperature
2 large egg whites, room temperature
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside. Place strawberries in a small food processor; process until pureed. You should have about 1/3 cup of puree, add a few more strawberries if necessary or save any extra puree for frosting; set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, mix together milk, vanilla, and strawberry puree; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing. Makes 12.
Strawberry Frosting
1/2 cup whole fresh strawberries or frozen strawberries, thawed
1 cup (2 sticks) unsalted butter, firm and slightly cold
Pinch of coarse salt
3 1/2 cups confectioners’ sugar, sifted
1/2 teaspoon pure vanilla extract
Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners’ sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended. Do not over-mix or frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream. Makes enough for 1 dozen cupcakes.
Fresh Strawberry Crepes
Strawberry Crepes
With what looks to be a great strawberry season this year I am looking forward to a lot of cooking with and just eating of fresh strawberries. One of my favorite dishes is Strawberry Crepes. The crepes take a little time but the end result is so worth the effort. These can be served as a dessert, but also for brunch or breakfast.
Strawberry Crepes
1 recipe dessert crepe batter- see below
2 lbs.fresh strawberries, washed, hulled and sliced
sugar to taste- start with 1/2 cup, then adjust to your taste
1 t. vanilla
1 t. grated orange peel
powdered sugar
whipped cream, optional
Make the crepe batter (recipe below) and cook the crepes. Toss the berries with the sugar, vanilla and orange peel. Place a crepe on your work surface and spoon berries down the middle. Fold up the sides of the crepe and move to serving dish. Repeat with remaining ingredients until you run out of something. I tend to put a lot of the berries in each crepe so I run out of berries and have left over crepes. How much fruit you put in each one is completely up to you and your taste. Dust filled crepes with powdered sugar and top with extra berries- if you have any left. You can also add some whipped cream on the top. I list it as optional- but I really think you’re going to want that whipped cream. Makes about 12 crepes, give or take.
Dessert Crepes
1 c. flour
4 eggs
1 1/2 c. milk
1 T. sugar
2-T. orange-flavored liqueur or orange juice concentrate
1/4 c. butter, melted and cooled
Mix all ingredients in blender (except butter) until smooth, scraping sides often. Add butter and blend well. Let stand for 30 minutes before using, or batter can be refrigerated, covered, over night. Beat again, just before using.Heat 6 or 7 inch skillet. Brush with butter or oil and pour in about 2 teaspoons of batter, tipping pan to cover bottom of pan completely with batter. Cook until edges start to brown, turn over and cook until lightly browned (about 2 minutes per side.) Crepes can be made day ahead or even placed between sheets of waxed paper and frozen. Makes 20.
Strawberry Shortcake “Sliders”
Strawberry Shortcake “Sliders”
While we were enjoying these at dinner last night one of my friends said they looked like sliders and the name stuck. I made the shortcake base with cream scones and used an ice cream scoop to put the batter on the baking sheet. They ended up looking like little sandwich buns. Split and filled with sweetened strawberries, I replaced the top and added chocolate ganache and whipping cream to finish them off. They were a big hit. The scone was tender and not too sweet. Satisfying and light at the same time.
Strawberry Shortcake “Sliders”
The shortcakes
2 c. flour
1/4 c. sugar
½ t. salt
1 T. baking powder
1 1/4 c. heavy cream or 1 cup half and half
Preheat oven to 425 degrees. Sift together dry ingredients and gradually add cream to form soft dough. Stir mixture until it just holds together. Using an ice cream scoop place batter on baking sheet a couple of inches apart. You should get about a dozen. Bake 10-12 minutes or until golden. Makes about 12. Cool on rack until ready to use.
The berries
2 lbs. strawberries, sliced thin
1/2 c. sugar, or to taste
Combine berries and sugar in medium bowl and place in fridge until ready to use. Berries should be in the sugar for at least a couple of hours and can even be prepped a day ahead to allow the juices to come out of the berries.
The ganache
1 c. semi sweet chocolate chips or 6 oz. semi sweet chocolate, chopped
1/2 c. heavy whipping cream.
Combine both in double boiler or in microwave and heat until mixture is just warm enough to melt the chocolate. Stir until smooth.
The whipped cream – use whipped cream, sweetened or unsweetened according to your taste.
Assembly: Slice the caps off the tops of the shortcakes. Place a generous spoonful of the sliced berries on the bottoms of the shortcakes and spoon some of the strawberry liquid over them as well. Place the tops of the shortcakes back on and spoon on a dollop of the chocolate ganache. I let me get to room temperature so it didn’t drip down exactly as I had planned. Top with some whipped cream and serve. Makes about 12.
“sliders” with berries added
Ganache added
Ready to serve.
