Tag Archives: strawberries

strawberry shortcake

A lot has happened since the last time I posted! Busy times on the farm!

These chicks

got turned into these broilers

A new calf was born on Saturday morning!

And local Vashon strawberries are back in season!

I bought a couple pints of strawberries at the market yesterday and some got turned into this year’s first shortcake. These shortcakes were the culmination of our mostly local meal over the weekend, including the roasting of one of the broilers! We roasted the chicken over some of our turnips and radishes, tossed together a simple salad with avocado and sunflower seeds, and made a gravy out of the giblets from our chicken. But my favorite part of the meal was the strawberry shortcake.

Shortcakes are really just slightly sweet biscuits and are quite forgiving. This recipe is easy to multiple and are decidedly rustic. Recently, I have been including almond flour in a lot of my baking. It tends to give baked goods a denser, fine crumb, but is not gummy. Almond flour is also great to have on hand for gluten free baking!

These would be even better with fresh, barely sweetened whipped cream or whipped coconut cream, but we used some half and half to add some moisture and richness to the shortcakes. Over the season, fill with whatever fruit you have on hand; peaches and nectarines would be lovely, as would any other berry.

Strawberry Shortcake

1.5 cups all purpose flour

1/4 cup almond flour

1/4 tsp salt

1 tsp baking powder

1/4 tsp baking soda

3 tbsp sugar, plus more for sprinkling

4 tbsp cold butter, cubed

1/3-1/2 cup of buttermilk or milk

1 egg, whisked

Strawberries or other fruit, as much as you want

Whipped cream or half and half

Preheat oven to 425. Grease a baking sheet. Trim and hull your strawberries. If they need a bit of a flavor boost, toss them in a bit of sugar and vanilla extract. Another option is to toss them in sugar and balsamic vinegar for an interesting twist.

Combine flour, almond flour, salt, baking powder and soda, and sugar. Cut in the butter until the mixture resembles damp sand. Whisk together the milk and egg. Gradually stream in the milk mixture into the flour mixture. Fold until just combined. You may or may not need the entire amount of the milk mixture. Turn the dough out on a floured board and shape into a 12″x6″ rectangle. Cut the dough into 6 shortcakes and transfer to the sheet. Brush with milk and sprinkle with sugar. Bake 12-15 minutes or until done.

Cool shortcakes on baking sheet. When ready to serve, split each shortcake and fill generously with berries and whipped cream or a drizzle of half and half. Enjoy!

Advertisements

1 Comment

Filed under summer, sweets

gluten-free strawberry cupcakes

i wanted to make something for a gluten-free friend for her birthday many, many weeks ago. unfortunately with charrette and finals, i didn’t get a chance until this past week. continuing with the strawberries from this past week, here are gluten-free strawberry cupcakes!  gluten-free baking is certainly another beast. there are so many flours and starches to chose from! but here, coconut flour seems like a good idea and i like that these are sweetened with honey or agave nectar. i liked the dense crumb and the fluffy cream cheese frosting. but in the end,  i liked that i could make something (successfully!) for a friend to enjoy, most of all.

gluten-free strawberry cupcakes with cream cheese frosting

from joy the baker

after eating one two, i thought that next time i could lighten this up a bit if i beat the egg whites separately and folded them in at the end, like an angel food cake. if anyone does this, let me know how it turns out. also, these baked up pretty dark in my oven, so keep an eye on them. or use cupcake liners. also, these really do only need 1/2 cup of coconut flour!

1/2 c coconut flour

1 tbsp arrowroot powder

1/4 tsp salt

1/2 tsp baking soda

4 lrg eggs (room temp)

1/2 cup agave nectar or honey

1 tbsp vanilla extract

1/2 c finely diced strawberries, plus more for garnishing

preheat oven to 350. line or grease 8-9 cupcake molds.

whisk together the coconut flour, arrowroot powder, salt, and baking soda. make sure to whisk out any lumps in the coconut flour. in a separate bowl, whisk together the eggs, agave, and vanilla. add the egg mixture to the flour mixture all at once and stir well. the batter will get thicker as you stir. fold in the diced berries. scoop out to the prepared pan and bake about 20 minutes or until cakes are done. cool on a rack and frost.

cream cheese frosting

1/3 cup heavy cream

4 oz cream cheese

1 tsp vanilla

2 tbsp honey

beat the cream to stiff peaks. in another bowl, beat the cream cheese to lighten and beat in the vanilla and honey. fold the whipped cream into the cream cheese mixture and frost your cupcakes!

photo taken at pondicheri, houston, texas

Leave a comment

Filed under fruit, gluten free, sweets

strawberry oat bars

somehow it is now the beginning of may, the end of architecture school(!), and the middle of strawberry season. i made these over charrette week for some studio mates in need of some quick energy but wanted something a little more wholesome. these bars reminded everyone of granola, but in a good way. i made some quick strawberry-cranberry jam-like filling for these (based on the ingredients i had on hand) but i imagine that the fruit filling can change based on the season. an all cranberry and orange version would be a welcome change from all of the usual holiday cookies. a blackberry with lime filled cookie with good vanilla ice cream could be a great ending for a july evening supper. the original version of these bars come from the ever popular Baked cookbook and were titles “raspberry breakfast bars.” not sure if these would make a the most healthy breakfast, but they do contain fruit and oatmeal, at least.

thinking about berries always reminds me of those pacific northwest summers and buying half flats of delicious mixed berries (boysenberries, marionberries, and loganberries, oh my!) from my favorite farmers market stand and eating them while sitting on the curb until my fingers are stained bright purple. while i can’t wait to move and settle in seattle, houston will always hold a place in my heart. a tribute to the city of live oaks, expansive freeways, and all the tex-mex, viet, and indian food  you could want coming soon.

ps- these would be easy to make vegan by swapping out the butter for either earth balance or coconut oil.

strawberry oat bars

adapted from the baked cookbook, via smitten kitchen with some influences from oh she glows

crust and topping:

1 1/2 c whole wheat pastry flour (or all purpose)

1 1/2 c oatmeal (old fashion rolled oats or quick oats)

1/2 c sucanant or dark brown sugar

3/4 tsp salt

3/4 tsp baking powder

1/2 tsp baking soda

1/2 tsp cinnamon

light grating of nutmeg

1/4 c maple syrup (grade b if you can find it)

1 stick plus 2 tbsp butter, chilled and cubed

fruit filling

1 pound strawberries, hulled if fresh. i used frozen strawberries and they worked well.(i also used a handful of frozen cranberries because i was sort on strawberries)

3 tbsp to 1/4 c brown sugar, depending on sweetness of berries

1 small lemon, juiced and zested

1 tbsp of cornstarch or arrowroot starch

preheat the oven to 350. grease a 9×13 inch baking dish.

for the crust and topping:

combine flour, oatmeal, sucanant or brown sugar, salt, baking soda, baking powder, cinnamon, and nutmeg. cut in the cold butter until loose crumbs form. stir in the maple syrup.* i may have also stirred in a tiny splash of milk at this stage also, but dont quite remember. if the dough looks too dry, add it. if not ignore this.

reserve about 1.5 cups of this mixture. press the rest of it into the greased pan. bake about 15 minutes or until lightly golden.

meanwhile, make the filling:

in a small saucepan, heat together the berries, zest, and sugar. cook until the berries begin to break down. stir together the cornstarch or arrowroot starch and the lemon juice and stir it into the berry mixture. bring to a boil and stir until thick. remov from heat and cool. you could also stir in a tbsp of butter here if you want a richer filling.

once the crust is baked, pour on the filling. sprinkle with the reserved crumb mixture and sprinkle with some sesame seeds or crushed nuts, if desired. bake 35-40 minutes, rotating every 15 minutes until the filling is bubbly on the edges. cool and slice into bars.

1 Comment

Filed under fruit, grains, sweets, Uncategorized