Strawberry Shortcake Cookies

Right now we have fresh strawberries at our Mason and Belpre markets. The strawberry shortcake cookies are a delicious, one-bowl recipe that are a perfect spring dessert.

Ingredients

• 4 oz cream cheese room temperature

• 10 tablespoons butter softened

• 1 cup white sugar

• 1 egg

• 2 cups flour

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1/4 teaspoon baking soda

• 1 cup white chocolate or vanilla chips

• 1 ½ cups frozen strawberries diced into tiny pieces (plus more )

Instructions

1. Preheat oven to 350 F.

2. Line a baking sheet with parchment paper and set aside.

3. In a large bowl cream together cream cheese and butter.

4. Add in sugar and egg.

5. Add in flour.

6. Sprinkle the baking powder, salt and baking soda over the flour.

7. Use a rubber spatula to work in the flour until a dough forms.

8. fold in chocolate chips and frozen strawberries.

9. Using a mini cookie scoop, scoop out the cookie dough and place on prepared baking sheet.

10. Press pieces of frozen strawberries into the cookies (this will make the cookies look prettier when they are done with bits of strawberries peeping out)

11. Bake for about 10 minutes.

12. Transfer cookies to a cooling rack.

Strawberry Rhubarb Muffins

Strawberry rhubarb muffins are a delightful blend of sweet and tangy flavors that are sure to please your taste buds. Made with fresh strawberries and tart rhubarb, these moist muffins are perfect for breakfast, a snack, or dessert. Each bite offers a burst of juicy fruitiness mixed with the comforting warmth of a freshly baked muffin. Whether enjoyed on their own or paired with a cup of coffee or tea, strawberry rhubarb muffins are a delicious treat any time of day.

Ingredients

• 1 cup bread flour

• ⅓ cup amaranth flour

• ⅔ cup brown rice flour

• 2 teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon ground allspice

• ½ cup chopped rhubarb

• ½ cup water

• ¼ cup honey

• 3 tablespoons vegetable oil

• 1 egg

• ½ cup chopped strawberries

Directions

1. Place rhubarb and water in a saucepan, and bring to a boil. Cook until tender, about 15 minutes. Strain the rhubarb, and reserve the juice. Measure the juices, and if necessary, add a bit of water to make 3/4 cup liquid.

2. Whisk together rhubarb juice, honey, oil, and egg.

3. In a large bowl, mix flours, baking powder, baking soda, and allspice. Pour juice mixture into flour mixture, and stir briefly to combine. Do not overmix. Fold in rhubarb and strawberries. Spoon batter into 12 oiled or paper lined muffin cups.

4. Bake at 375 degrees F for 22 to 25 minutes.

Strawberry Spinach Salad

Combining these two classic spring crops is the perfect way to bring in some refreshing, uplifting flavors as bright as a sunny spring day.

Ingredients

Dressing:

• ½ cup white sugar

• ½ cup olive oil

• ¼ cup distilled white vinegar

• 2 tablespoons sesame seeds

• 1 tablespoon poppy seeds

• 1 tablespoon minced onion

• ¼ teaspoon paprika

• ¼ teaspoon Worcestershire sauce

Salad:

• 1 quart strawberries - cleaned, hulled and sliced

• 10 ounces fresh spinach - rinsed, dried and torn into bite-size pieces

• ¼ cup almonds, blanched and slivered

Directions

1. Make dressing: Whisk together sugar, oil, vinegar, sesame seeds, poppy seeds, onion, paprika, and Worcestershire in a medium bowl. Cover and chill for 1 hour.

2. Make salad: Combine strawberries, spinach, and almonds in a large bowl.

3. Pour dressing over salad; toss to coat. Refrigerate for 10 to 15 minutes before serving.

Strawberry Jam

Image by congerdesign from Pixabay

If you grow everbearing strawberry varieties, there’s still a harvest of strawberry goodness to be had this summer. Give this simple jam recipe a try.

Ingredients

• 2 pounds fresh strawberries, hulled

• 4 cups white sugar

• ¼ cup lemon juice

Directions

• In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry.

• In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved.

• Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees F (105 degrees C).

• Transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath.

• If the jam is going to be eaten right away, don't bother with processing, and just refrigerate.

Roasted Strawberries

Usually strawberries are more associated with Spring, but a post on Instagram by Green Valley Gable got me thinking about folks who grow ever-bearing strawberries that produce fruit throughout the summer. This recipe makes the perfect topping for yogurt or ice cream on hot summer days.

Ingredients

• 1 pound fresh strawberries, hulled

• 2 tablespoons white sugar, or more to taste

Directions

• Step 1

  Preheat the oven to 400 degrees F.

• Step 2

  Quarter large strawberries and halve smaller ones. Place strawberries in a 9-inch pie plate. Sprinkle sugar on top and toss several times.

• Step 3

  Roast in the preheated oven, stirring once, until strawberries are soft and juices are thick and bubbly, 15 to 20 minutes. Cool completely.

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Independence Day Cupcakes

A light fluffy cupcake filled with cool vanilla pudding offers a light alternative to a traditional cupcake. Substitute applesauce for a healthy alternative to shortening.

Ingredients

• 2 ¼ cups all-purpose flour

• 1 ½ cups white sugar

• 1 ½ teaspoons baking powder

• ½ teaspoon salt

• ½ cup vegetable shortening

• 3 egg whites

• 2 teaspoons vanilla extract

• 1 cup milk

• 1 (1 ounce) package instant sugar-free vanilla pudding mix

• 2 cups skim milk

• 1 (7 ounce) container light whipped cream

• 12 thinly sliced strawberries, or as needed

• 24 fresh blueberries

Directions

• Step 1

  Preheat oven to 350 degrees. Line 24 cupcake cups with paper liners. Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl.

• Step 2

  With a pastry cutter, chop the shortening into the dry ingredients until the mixture becomes crumbly, then beat in the egg whites, vanilla extract, and 1 cup of milk to make a smooth batter. Spoon batter into the paper-lined cupcake cups, filling them about 2/3 full.

• Step 3

  Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 22 to 26 minutes. Allow cupcakes to cool completely.

• Step 4

  In a bowl, beat together the pudding mix and 2 cups of skim milk until the pudding is thickened, about 2 minutes. Allow to stand for 5 minutes to finish thickening. Spoon the pudding into a pastry bag with a medium tip.

• Step 5

  To fill and decorate cupcakes, use a thin paring knife to cut a small hole, about 1/2 inch in diameter, into the top of a cupcake. Insert the knife about 3/4 of the way down into the cupcake, and remove the core. Use the pastry bag to fill the hole with pudding, piping in enough pudding to fill the hole flush with the top of the cupcake. Frost the tops of the filled cupcakes with light whipped cream, spreading it into a smooth layer.

• Step 6

  Place a blueberry in the center of each cupcake. Around the blueberry, arrange 5 slices of strawberry, pointed ends outward, to make a star shape. Store in refrigerator.