Category: Strawberries
Maple Custard with Strawberry Rhubarb Sauce
These custards are rich, lightly sweet and quite easy to make. The custard is delicious on its own, but the tart sauce cuts through the richness of the custard just perfectly. You could really use any berry, fresh or frozen, cooked down with a little sugar in place of the strawberries and rhubarb. You will likely have leftover sauce - feel free to halve the recipe or use leftovers on ice cream, yogurt, oatmeal, etc.
Serves 4
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Green Salad with Strawberries, Walnuts and Red Onion
Adding fresh berries, strawberries in this case, to a green salad adds sweetness and acidity. Just a handful of ingredients come together into a light, spring salad.... Read more »
Fresh Fruit Crumble Bars
Fresh berries, rhubarb or stone fruit, in most any combination, shine in these simple, not too sweet bars. The above is straight strawberry. My favorite might be apricot and sour cherry but actually every time I make them I say that batch is my favorite.
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Roasted Strawberries with Balsamic Vinegar
If you have lots of strawberries to use up or want to use your precious strawberries to make something intensely strawberry-y and delicious, make these. Also, if you strawberries that are not the most flavorful and/or are on there last legs, this is a good use for them.... Read more »
Strawberry Shortcake
I'm a big fan of this classic dessert when made with good buttery and creamy home-made biscuits/shortcakes and peak season strawberries. ... Read more »
Strawberry Spice Cake
--inspired by Smittenkitchen.com via Martha Stewart
This is a simple spring/summer cake with a hint of cardamom. I imagine it would be excellent with peaches, apricots, plums, raspberries, blackberries or blueberries.
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Rhubarb Cobbler
Rhubarb, spiced with a little cardamom makes for a luscious and beautiful cobbler.
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Rhubarb Strawberry/Raspberry Crumble/Crisp
Feel free to experiment with the amount of sugar here based on your taste and how sweet your berries are. I often have frozen strawberries that need using up when rhubarb starts showing up so I make this. Later in the season it's delicious with raspberries as well. Apricots, peaches and plums are great as are apples, pears and quince.
My husband and son don't like nuts in desserts so sometimes I grind the almonds I typically use here into almond meal in my cheese grater. It just takes a minute. It adds richness and depth to the crumble but does not reap furrowed brows from my family! You can also just skip the nuts. It's delicious with or without.
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Spring Green Salad with Strawberries
The lettuces and arugula are so tender in the spring that they need nothing but a light vinaigrette to be perfect. You can also add a few sliced strawberries to make it even more delicious.... Read more »
About: Strawberries
You know about strawberries! You can't wait to get your hands on that first pint and if your CSA has them, even better. I need not tell you much. They are of course a storied crop here in Oregon--the Hood having been developed at OSU--still one of the most flavorful strawberries ever. Oregon strawberries tend to be exceptionally flavorful, sweet and intense.
Strawberries don't lend themselves to baking as well as raspberries or blackberries do. They are wonderful in a strawberry rhubarb pie or in a strawberry summer cake or roasted in a tart. However, I think they're more suited to fresh eating, in strawberry short cake, made into ice cream or sorbet, in fruit salad (sweet and savory), or made into jam, syrup or roasted compote. They freeze well and are such a treat to thaw mid-winter.
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