The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Strawberries are here for their short stay

SylviaH's picture

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

strawberry mixture.

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!




evonlim's picture

tempting!! great pictures of the jam on toast and shortcakes, up closed!! clicking bookmark :) 

thanks for sharing.. 


SylviaH's picture

and thank you!


lazybaker's picture

The photos are beautiful. All are so delicious.

SylviaH's picture


golgi70's picture

The jam looks wonderful.  Do you have a recipe your willing to share?

I often make a compotish style jam leavin small whole strawberries intact.  I'm deffinately trying those cookies


SylviaH's picture

Thank you, Josh for the nice comments.

The cookies are a great little carry and go strawberry shortcake.  Not overly sweet.  You can taste the sweet fresh tasting best eaten the same day or kept a short while in the frig.

This jam was made using Sure-Jell fruit pectin.  I like it because it requires a short cooking time for the fruit, retaining more flavor nutrients and, I can get a nice predictable jell the consistancy, I like by making tiny adjustments depending on the fruit's juicyness.  I usually get about 6oz. more than the recipe states.  I don't like my jam set stiffish firm..It's important to follow the measurements given as closely as possible. 

Use ripe, firm fruit.  I rinse them in a collander.  Holding each one in a paper towel, decap, pull out the core, cut off any white or bruised part on my strawberry.  This also dries each one off nicely and, removes a lot of those little strawberry hairs) then slice into about 1/2 rings.  Place enough to make about a cup of mashed ones, into the bottom of a ceramic pie plate and using my potato masher, mash them and then measure an exact cup full till I get what is recipe required including the juice.  Their shouldn't be a lot of juice if you dried them good and used firm ripe fruit. 

Follow the package measurments and proceed having everything ready for proper safe canning. 

I'm below 1000 ft. so I process boiling water canner for just 5 minutes.





dabrownman's picture

Sylvia but those cookies are on today's bake list  is a short one and has to include those fine cookies.  Gorgeous they are and delicious the must be.  The bread looks fantastic inside and out.  Got to go to the store now :-)

Happy baking Sylvia

SylviaH's picture

Thank you DA!

I almost made the shortbread with whole wheat pastry flour and yogurt 'out of yogurt'..but decided I would stick with the traditional white.  I'm sure they would have been tasty too!


isand66's picture

Great post Sylvia.   Thanks for sharing your beautiful looking jams and other assorted baked goodies.  



SylviaH's picture

This has been one jammin week : )


varda's picture

And I always know whose blog to turn to when it's time to make a yummy treat. -Varda

SylviaH's picture


breadsong's picture

Hi Sylvia :^)
So happy for you that you have great, organic produce nearby.
You've made some very lovely things for your family, to celebrate strawberry season!
:^) breadsong

SylviaH's picture

Hereing from you this morning has put a big smile on my face : )  

I missed putting up some berries last year and I'm making up for this year : )  



Mebake's picture

I love anything with strawberry too. Love the jam, and the sd bread will go especially well with some butter and jam.


SylviaH's picture

Strawberries smell so wonderful too!