Strawberries are here for their short stay
Oh, Strawberries! They are abound now and will be gone soon.
I was thrilled that a local 3 generation family owned farm with organic, pesticide free, picked daily, fruits and veggies, have opened a second stand down the road from me. They have another stand near by but this one is super convenient for me. Now I have three to pick from all within less than 15 minutes drive and, that's not counting the 2 farmer's market's.
I feel so spoiled after moving from the desert. There was one ranch that was picked over and trampled before anything was ready at least by the time I arrived. It made me so sad to see had people abused all the brothers hard work. Thank goodness Whole Foods arrived.
I've made a few batches for sending to some of my family and, extra for Mike..who loves my strawberry jam, strawberry shortcake and anything else strawberry.
I made some strawberry shortcake cookies. It's an old Martha Stewart recipe that I've tweaked with sour cream instead of heavy cream. Basically, I think it's just like a scone. I think I would like scones made with these fresh strawberries even more than the cookies. But these are different and very enjoyable.
I also baked a Pain Au Levain with whole wheat ala Jeffrey Hamelman's 'Bread'. Mike loves a bit of toast with the SJ.
Strawberry Jam on Pain Au Levain w/ whole wheat - Jeffrey Hamelman's 'Bread'
Strawberry Shortcake Cookies - These cookies remind me of a scone, they are not mild in sweetness and, the strawberries really come through in flavor.
I've posted the recipe below. They should be eaten right away or refrigerated for a short time. They won't last long.
Martha Stewart's strawberry desserts
Strawberry - Shortcake Cookies
A handy portable version of a classic dessert.
12 ounces strawberries, hulled and cut into 1/4 in diced pieces (2 cups)
1 teaspoon - fresh lemon juice
1/2 cup plus 1 tablespoon granulated sugar
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 ounces (6 TBsp. cold unsalted butter cut into small cubes
2/3 cup of heavy cream - I didn't have any cream so I used sour cream
Some sparkle sugar crystals to sprinkle on top of cookies before baking.
1. Preheat oven 375F - I use convection setting for best results.
Combine strawberries, lemon juice and a Tablespoon of granulated sugar. Whisk together flour, baking powder, salt,
and remaining 7 Tablespoons granulated sugar in a large bowl. Cut in the butter with a pastry cutter, or rub in with
your fingers, until mixture resembles coarse crumbs. Stir in cream until dough starts to come together, then stir in
2. Using a 1 1/2 - inch ice cream scoop or a tablespoon, drop dough onto baking sheets lined with parchment,
spacing evenly apart. sprinkly with sanding sugar, and bake until golden brown, 24 to 25 minutes apx.
Transfer to a wire rack, and let cool. Cookies are best served immediately, but can be stored in an airtight container
at room temperature for up to 1 day.
Have a Berry Happy Day!