...strawberry season, that is. There is possibly nothing finer right now than fresh summer strawberries. This was taken at the Tuesday Eastside Farmer's Market, one of the many smaller markets that has sprung up over the last few years.
I love making strawberry shortcake this time of year - what's your favourite way to prepare fresh strawberries?
13 comments:
Yummy, yummy photo!
Okay, now I'm hungry for fresh strawberries. Great photo.
Mmm...is there anything better than fresh strawberries?
I bought fresh strawberries this morning! We like strawberry shortcake too, but I plan to make a fruit salad with these...strawberries, cantaloupe and blueberries.
Oh, a bowl of fresh strawberries with cream. You photo is wonderfully enticing! Aren't summer markets wonderful?
I just bought some fresh strawberries today. Nothing like fresh.
Have you tried them with a little balsamic vinegar sprinkled over?
Thanks for thinking about me and the yarn shops. I can't knit in the summertime either (gee, what at admission since usually when I say that to knitters they roll their eyes. I feel secure that your eyes aren't rolling since you said much the same). Anyway, I'm in no hurry for the yarn shop photos but I do look forward to them sometime.
Only women comments !!
As kate, a bowl of fresh strawberries with whipped cream known in France as Chantilly (like the castle).
What is the recipe of your famous strawberries shortcake ?
Why shortcake ? Is there a longcake ?
Strawberry Shortcake recipe, as requested by PaB:
1 quart strawberries, sliced
1/2 cup sugar
1/3 cup butter
2 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
Butter or margarine, softened
Cream or sweetened whipped cream
1. Sprinkle strawberries with 1/2 cup sugar; let stand 1 hour.
2. Heat oven to 450ºF. Grease bottom and side of round pan, 8x1 1/2 inches.
3. Cut butter into flour, 2 tablespoons sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk just until blended. Pat dough in pan.
4. Bake 15 to 20 minutes or until golden brown.
5. Split layer horizontally in half while hot. Spread with butter; fill and top with strawberries. Serve warm with cream.
mmmm sssoo nice !!!! I love strawberries and I like to remember when teen-agers I was used, in Summer, to pick up them in fresh woods :-)
Many thanks Chris for the recipe.
I'll try it this weekend !
I'll give you the opinion of my family samplers.
I love eating strawberries by itself and take along a bag full on my hikes but i imagine your cake will do just wonderfully after a long day of exercises! Sweet =)
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