Strawberries are good for more than shortcake
Dan Bolyard/courtesy photo - Strawberry desserts can be enhanced with the right kind of cream.
The cultivated strawberry originated from an accidental cross between a white-fruited type brought to France from Chile in 1714 and a red-fruited species brought from the Virginia Colony to Europe in the 1600s. By the early 1800s a number of plantsmen on both sides of the Atlantic realized that larger, sweeter strawberries could be made by breeding, growing out seedlings, and selecting the offspring for improved traits. Since that time strawberry breeders have worked together and developed the tasty fruit that graces our markets today. Too bad they are picked nearly green before shipping to locations up north, like us. They really have no flavor.
That said, they are cheap right now and hard to resist as you pass them in the produce section of your local megamart. Local berries aren't too far away though.
I revisited the whipped topping category, so as to see if there have been any improvements in types and flavor. My choices were real whipped cream, in various cream percentages, whipped topping in the plastic tubs in the freezer section, aerosol cans, and Dream Whip. The higher percentages of cream whip up thicker and quicker than whipped creams with no percentage marked on the container. Those did whip up well, though took a bit longer. They do cost a lot less. Both versions of cream allow you to sweeten them to your personal preference. The plastic tubs in the freezer are certainly tasty, and cheap too. They do have a longer list of ingredients needed to replicate what plain whipped cream can do. Aerosol cans are real sweetened cream with an amazing amount of convenience. Kind of hard to wrong with them, unless you like less sweet cream. I was rather surprised to see the price of Dream Whip. Used just as a whipped topping, coupled with the price of milk, Dream Whip was the highest cost of any of the toppings tested. I also had to add my own vanilla. It did taste all right and wasn't offensive in the least.
Have you tried your strawberry shortcake with other fruits?
STRAWBERRY SHERBET
- 1 teaspoon unflavored gelatin
- 2 tablespoons lemon juice
- 2 cups skim milk
- 1 1/2 cups fructose
- 4 cups strawberries
In a small bowl, sprinkle gelatin over lemon juice; set aside for 1minute. In a medium saucepan, combine milk and fructose. Stir over low heat until sugar dissolves. Add softened gelatin; set aside. Puree berries in blender. Stir into milk mixture. Cool to room temperature. Pour into ice-cream canister. Freeze in ice-cream maker according to manufacturer's directions.
CHOCOLATE-DIPPED STRAWBERRIES
- 12 ounces semisweet chocolate pieces
- 6 tablespoons butter
- 1/2 teaspoon vanilla
- Strawberries with stems
Melt chocolate pieces in top of double boiler. Blend in butter and vanilla. Dip strawberries in chocolate, swirling to coat evenly. Place on waxed paper and set in cool dry place.
STRAWBERRY BROIL
- 2 cups strawberries, halved
- 1/4 cup sour cream
- 1/4 teaspoon cinnamon
- 1/4 cup brown sugar
Put strawberries in an ungreased shallow 1 1/2 quart baking dish. Combine sour cream and cinnamon; spoon over berries. Sprinkle with brown sugar. Broil until bubbly, about 3-4 minutes. Serve over low-fat ice cream if desired.
STRAWBERRY FREEZER JAM
- 5 cups fresh strawberries, stemmed
- 4 cups of sugar
- 3/4 cup water
- 1 package (1 3/4 ounce) powdered fruit pectin
Crush strawberries completely. Measure 2 cups strawberries with juices into bowl. Thoroughly mix in sugar; set aside 10 minutes. Combine water and pectin in saucepan. Bring to boil and boil one minute, stirring constantly. Stir pectin mixture into strawberries; continue stirring 3 minutes. Ladle quickly into sterilized freezer jars or containers, allowing 1/2 inch head space. Cover lids. Let stand at room temperature 24 hours. Store in freezer. If jam is to be used with 2 or 3 weeks, store in refrigerator. Makes 2 1/2 cups
STRAWBERRY MUFFINS
- 2 1/2 cup flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cup buttermilk
- 1/3 cup melted butter
- 2 eggs, slightly beaten
- 1 teaspoon vanilla
- 1 pint fresh strawberries, hulled and chopped
- Additional sugar for topping
Preheat oven to 400 degrees. Line muffin cups with paper cupcake liners. On a large bowl combine flour, sugar, baking powder, baking soda and salt, stir well until all ingredient are well blended. In another bowl, whisk together the buttermilk, butter, eggs and vanilla. Make a well in the middle of the dry ingredients and pour liquid mixture in and the strawberries. Using a large spoon, gently fold ingredients just until moist; do not overmix. Spoon the batter evenly into 12 muffin cups. Sprinkle each muffin with about 1/2 teaspoon sugar, if desired. Bake 20 to 25 minutes.
STRAWBERRY COBBLER
- 4 cups sliced strawberries
- 1 tablespoon lemon juice
- 3/4 cup plus 2 tablespoons sugar
- 1 tablespoon corn starch
- 2 cups buttermilk biscuit mix
- 3 tablespoons butter, melted
- 1/2 cup milk
- 1 teaspoon vanilla
- 1/2 tablespoons sugar
- 1/8 teaspoon ground cardamom
Preheat oven to 400 degrees. Combine strawberries, lemon juice, sugar, and corn starch in saucepan. Heat and stir until boiling and thickened. Pour into an 8 inch square baking dish. Combine next 5 ingredients for dumpling batter and drop by tablespoons onto strawberry mixture. Combine sugar and cardamom and sprinkle over top. Bake about 25 minutes, or until dumplings are done.
STRAWBERRY SALSA
- 3 tablespoons chopped red onion
- 2 tablespoons balsamic vinegar
- 2 tablespoons orange juice
- 2 tablespoons chopped Italian parsley leaves
- 1 tablespoon honey
- 1 1/2 teaspoon Dijon-style mustard
- 1 teaspoon grated orange peel
- 1 to 2 teaspoon minced fresh or canned jalapeño chile
- 1 pint strawberries, stemmed and diced
- 2 tablespoons raisins
- Salt to taste
In medium bowl whisk all ingredients except strawberries, raisins and salt. Add strawberries and raisins; toss. Season with salt. Makes about 2 cups. Serve with tortilla chips.
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