Strawberries in the Spring
When the spring season rolls around, strawberries are the first fruit to ripen.
All ages would agree readily there is nothing like a springtime, freshly ripened strawberry treat. The harvest season has a short window so go ahead and stock up in advance on the ingredients for your favorite strawberry recipes and be prepared to impress! Traditional strawberry recipes as well as some not so typical recipes
are surely the most reliably pleasing to the folks you cook for.
Not technically classified as a berry by botanists, the strawberry is a member of the rose family!
Keep in mind, this is a very delicate fruit so do not wash strawberries until you are ready to use them. When you refrigerate them, store on an uncrowded tray and loosely cover them with a paper towel. If you plan to freeze whole berries, freeze them on a cookie sheet, not touching and THEN once frozen, store in an airtight container or baggie.
1/2 cup sugar, plus 2 Tablespoons, reserved
1 Tablespoon cornstarch
1/2 cup water
1 Tablespoon lemon juice
1 pound strawberries,
green tops removed
2 Tablespoons butter diced
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3 Tablespoons melted butter
1/2 cup heavy whipping cream
Vanilla ice cream
Preheat oven to 400°F. Grease a 9×9-inch glass baking dish.
Combine sugar, cornstarch and water in a small saucepan. While stirring
constantly, bring to a boil over medium heat. Cook until thickened.
Add strawberries into saucepan; stir to coat. Pour strawberries into glass baking dish; sprinkle butter pieces evenly.
In a small bowl, sift flour, baking powder and salt together.
Add melted butter and cream.
Mix to combine.
NOTE: Mixture should be fairly soft.
Spoon flour mixture evenly over berries.
Bake in oven for 25 to 30 minutes.
Best when served warm along with vanilla ice cream!