Strawberries are ripe and ready for picking.
Strawberry
shortcake is an easy dessert.
Before sponge cake was available in packages, cooks used to make
the dessert with biscuits, sweetened with a little sugar and
covered with whipped cream.
That’s how Gayle Deaton serves strawberry shortcake at
Phoebe’s On Main in Beattyville.
Strawberry shortcakes
1 3/4 cups self-rising flour
1/2 cup sugar, plus 3 tablespoons
1 pint heavy whipping cream
3 pints strawberries, washed, hulled and sliced
Combine flour, 2 tablespoons sugar and 1/2 pint whipping cream
in a large bowl. Place dough on a floured surface, and knead
1 to 2 minutes. Roll out dough until it is 1/2 to 3/4 inch thick.
Cut with biscuit cutter. Place on ungreased cookie sheet. Bake
at 375 degrees for 12 to 15 minutes.
Combine strawberries with 1/2 cup sugar, and let stand for a
few minutes while biscuits are baking.
Whip remaining 1/2 pint of whipping cream and 1 tablespoon sugar
with an electric mixer until soft peaks form.
To serve, cut the biscuits in half horizontally with a serrated
knife. Fill with the berries and whipped cream. Drizzle
with strawberry juice. Makes about 6 servings.
This is a really great way to use those freshly picked berries.
Spinach-asparagus salad with strawberry
dressing
1 cup strawberries, stemmed
1/2 cup orange juice
2 tablespoons raspberry vinegar
2 tablespoons extra virgin olive oil
4 teaspoons honey
1/4 teaspoon salt
8 cups trimmed spinach leaves
1 pound asparagus spears, blanched and drained
4 tablespoons toasted slivered almonds
For dressing, combine strawberries, orange juice, vinegar,
oil, honey and salt in container of electric blender or food
processor. Pulse on and off; dressing should be slightly chunky.
Cover and refrigerate. For each serving, measure 2 cups spinach
onto each of four plates. Top each with one-fourth of the asparagus
and drizzle with about 1/3 cup dressing. Sprinkle with 1 tablespoon
almonds. Makes 4 servings.
This makes an easy sauce for breakfast.
Strawberry salsa
1/3 cup strawberry jam
3 tablespoons water
1 teaspoon cinnamon
2 pint baskets strawberries, stemmed and cut into 1/4-inch dice
In medium bowl, whisk jam, water and cinnamon; add strawberries.
Toss gently to combine. Serve salsa over pancakes, waffles, French
toast or hot cereal, or mix into plain yogurt.
Makes 4 servings.
