Mid-June is the peak season for Strawberries in our area. For this week’s 4PM Panic post, I’m sharing three simple ways that you can use the season’s bounty. The first recipe is one of our favorite cakes. I love using almond meal in cakes, it adds texture and flavor. The Roasted Strawberries can be thrown into the oven while you’re serving and eating dinner to be ready just in time for dessert. Or, make them ahead of time. They will keep in a jar for about a week in the refrigerator. Although they have never lasted that long. When you roast the sweet strawberries the sugars caramelize and the liquid thickens and sweetens. They are great on cake, ice cream and – IF there are any left the next morning – they are perfect on pancakes.
The third recipe is compliments of my daughter Mary Clare who wanted to use strawberries to make Popsicles. It’s so easy she made them all by herself. (she’s 12)
- 4 medium eggs
- 1 cup caster sugar or fine ground sugar
- 1 teaspoon vanilla extract
- 1 cup self-raising flour
- 2/3 cup unsalted butter, melted
- 1 1/4 ground almond meal
- 8 oz strawberries hulled and cut in half or fourths
- powdered sugar for dusting
- Preheat the oven to 325°F
- Place the eggs, sugar and vanilla in the bowl of an electric mixer and whisk for 8-10 minutes or until thick, pale and tripled in volume.
- Sift the flour over the egg mix and fold in.
- Fold in the melted butter and ground almonds.
- Pour the mixture into a 8″ round cake tin lined with nonstick baking paper.
- Top with the Strawberries.
- Bake for 30-35 minutes or until cooked when tested with a skewer.
- Turn out on to a wire rack to cool.
- Dust with Powdered Sugar
- 16 ounces small to medium strawberries, hulled
- 4 tablespoons maple syrup
- 2 tablespoon extra-virgin olive oil
- 1/2 teaspoon fine-grain sea salt
- 2 tablespoon port wine
- A few drops balsamic vinegar
- Preheat the oven to 350°F with a rack in the middle of the oven. It is important to use a rimmed baking sheet or large baking dish for this recipe. You don’t want the juices running off the sheet onto the floor of your oven. If you are using a baking sheet, line it with parchment paper.
- Cut each strawberry in half. If your strawberries are on the large side, cut them into quarters or sixths. Add the berries to a mixing bowl.
- In a separate small bowl, whisk together the maple syrup, olive oil, and salt.
- Pour this over the strawberries and very gently toss to coat the berries.
- Arrange the strawberries in a single layer on the prepared baking sheet.
- Roast for about 40 minutes, just long enough for the berry juices to thicken, but not long enough for the juices to burn. Watch the edges of the pan in particular.
- While still warm, scrape the berries and juices from the pan into a small bowl. Stir in the port and balsamic vinegar. Use immediately or let cool and store in the refrigerator for up to a week.
- Makes about 1 cup
- 1 cup whole milk
- 1/4 cup heavy whipping cream
- Greek strawberry yogurt (full fat)
- 2 Tablespoons cornstarch
- 1/4 cup honey
- 1/4 cup sugar
- 1 Tablespoon strawberry extract
- 3 cups chopped, fresh strawberries
- 10 Popsicle sticks
- Using a 2 cup measuring container, add milk and heavy cream.
- Spoon in strawberry yogurt until mixture reaches 2 cups.
- Add cornstarch and whisk until smooth.
- Pour into a small saucepan; add honey and sugar and strawberry extract. Slowly bring mixture to a boil over medium-low heat; whisking continuously.
- Once it begins to boil, continue whisking until it begins to thicken (5 minutes). Remove from heat. Set aside.
- Fill Popsicle molds loosely with strawberries.
- Pour strawberry mixture over the top. Press down or stir gently in filled molds with a spoon or skewer to get rid of any air bubbles in between the strawberries. I slammed my molds on the kitchen counter a few times too. Add more strawberry mixture to each mold as necessary.
- Add Popsicle sticks. Freeze overnight and remove from Popsicle molds.