B.C. strawberries are in stores, and because of our amazing spring weather it looks like this year’s crop is going to be a doozy.
The first batch I brought home recently was nothing short of perfection: ruby red and sugar sweet. Every year at this time I feel it’s my duty as a native British Columbian to pass along some recipes to make the most of our short-lived strawberry season.
Be sure to buy a few extra pounds to freeze. Rinse berries and let them dry completely on paper towels, place them in a single layer on a baking sheet, freeze until solid then store in plastic freezer bags to use in smoothies and baked goods.
Strawberry Poke Shortcake
Cake:
¾ cup cold butter, plus a bit of soft butter to grease pan
1+2⁄3 cup sugar
1 tsp finely grated lemon zest
3 eggs, room temperature
2 tsp vanilla
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
2¼ cups all-purpose flour
Strawberry layer:
1⁄3 cup water
1 envelope unflavoured gelatin
4 cups chopped strawberries, divided use
3 Tbsp sugar
Juice of one half lemon
1½ cups of buttermilk
Topping:
1 cup whipping cream
1 Tbsp sugar
½ tsp vanilla
Additional halved strawberries for garnish
Preheat oven to 350° F.; butter a 9x13-inch baking dish and line with parchment paper, then butter the parchment paper. Cake: With an electric mixer on medium speed, cream together the butter, sugar and lemon zest. Beat in the eggs one at a time, scraping sides of bowl occasionally, and beat until mixture is light and fluffy.
Add the vanilla, baking powder, baking soda and salt, mixing until well combined. Add the flour and the buttermilk in alternate additions, ending with flour, mixing after each addition until just combined.
Pour into the prepared pan and bake until a tester inserted in the centre comes out clean, about 35 to 40 minutes. Allow cake to cool for 20 minutes, then with a quarter-inch-diameter wooden spoon handle or wooden dowel, poke holes all over the cake, going about halfway through depth of the cake. In a small saucepan, combine the water and gelatin over low heat and heat until mixture becomes clear.
In a blender, combine two cups of the chopped strawberries, the gelatin mixture, lemon juice and the three tablespoons of sugar. Puree until smooth; taste mixture and add a bit more sugar if desired. Stir the remaining two cups of chopped strawberries into the puree and pour mixture over the top of the cake, shaking the pan gently to get berry puree to go into the holes in the cake.
Refrigerate cake for two hours or more before serving. To serve, whip the cream with the sugar and vanilla until firm enough to hold its shape. Spread whipped cream over cake; top with additional sliced strawberries to garnish. Serve immediately; makes 12 servings.
Strawberry Goat Cheese Endive Appetizers
4 oz herbed or plain soft goat cheese
2 Tbsp whipping cream
1 large apple, cored and quartered then cut into very thin slices (Granny Smith, Gala or Braeburn would be good choices)
2 heads of Belgian endive, ends trimmed and separated into individual leaves, rinsed and dried on paper towels
8 to 10 large strawberries, hulled, rinsed and dried on paper towels, then cut in half
2 Tbsp liquid honey
¼ cup shelled pistachios
In a small bowl, blend the goat cheese and cream together with a fork until smooth. Place an apple slice into each endive leaf (trim apples if necessary so they fit snugly into the endive). Spoon a mound of about two teaspoons of the goat cheese mixture on the apple slice (if you want to get fancy you can pipe the goat cheese on using a piping bag and a star tip).
Place a strawberry half on top of the goat cheese then drizzle with honey and add some pistachios as garnish. Serve immediately; makes about 16 to 20 appetizers.
Strawberry Mango Avocado Salad
1 firm, ripe avocado, peeled and diced
1 firm, ripe mango, peeled and diced
2 cups sliced strawberries
2 Tbsp chopped cilantro
¼ cup canola oil
2 Tbsp seasoned rice vinegar
1 Tbsp brown sugar
1 tsp Dijon mustard
Salt and freshly ground black pepper to taste
6 cups baby salad greens
In a large bowl, combine the avocado, mango, strawberries and cilantro. Place the oil, vinegar, brown sugar, mustard, salt and pepper in a jar with a tight fitting lid; screw on lid and shake dressing until well combined.
Place 1½ cups of salad greens on each of four serving plates. Top with some of the avocado mixture and drizzle some dressing over top. Makes four servings.
Angela Shellard is a self-described foodie. She has done informal catering for various functions. Contact: [email protected].
