Everything I wanted to know about tetrasodium pyrophosphate but was afraid to ask!
Oh, Sally’s Baking Addiction recipes seem to always work well and be delicious! Did you use some cream or all buttermilk for the shortcake biscuits?
I opened my buttermilk and it had gone bad. I had to decide between using heavy cream or manually souring whole milk with vinegar; I did the latter. In retrospect I wish I had leaned more into combining milk with sour cream or Greek yogurt.
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The strawberry harvest 'round here is looking frankly epic this year. I have an urge and the time to really branch out and make some new recipes.
I already have habits/preferred recipes for strawberry ice cream, strawberry shortcake, strawberry jam, and a delicious Scandanavian-style "brita" cake that’s heavy on the strawbs (Smitten Kitchen version also rocks.) My family also has a long tradition of fresh strawberry pie, the OG strawb dessert of my youth, which is pie crust, banana instant pudding, and strawbs in strawberry Jell-O. In the past couple years, I’ve also really enjoyed this strawberry milk.
In general, I don’t prefer cooked strawberries in desserts. I’ve tried many baked things that were buzzy/highly-regarded (this spoon cake for instance) and didn’t love them. Willing to keep trying, of course.
I am not asking for links to strawberry recipe collections (I have spent lots of time surfing around on this question already.) I AM asking for what your favorite strawb recipes are.
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Some things that look interesting:
This well-loved martha strawberries and cream cheesecake.
I love the flavor combo here with this strawberry-pistachio galette; pistachio frangipane is legitimately one of my favorite tastes in the world, but the reviews aren’t terribly good and I don’t have a lot of success with melissa clark’s recipes generally. That’s a gift link.
This caramelized strawbs with ricotta.
Over 10 years ago I made a savory strawberry gazpacho that almost blew my mind. I can no longer find the specific recipe online, but this is similar.
This martha "rolled pavlova" is enticing - it’s a sarah carey recipe, which is a good sign, but doesn’t have very many reviews.
Honey-lime strawberries on lemon-buttermilk sherbet? Yes, please.
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I’m not a fan of cooked strawberries, either, nor of jello, which seems to be a popular way of incorporating them into desserts. My applications - outside of slathering them on top of separately prepared goods - have typically been in the frozen dessert department (ice cream, sorbet, etc).
That said, this year I’m contemplating a strawberry cake, where whole berries are bypassed in favor of a puree. Something along the lines of the recipes below. If I try it, will post results.
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I REALLY want to make a terrific strawberry cake too, but I am so skeptical! I recently read this write-up of a strawb cake test and that’s probably what got me thinking I want to try this.
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I might have to make a bundt, though.
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For the rolled pavlova, I can recommend this recipe for the meringue, but also recommend cutting the sugar to 200g. You can bake it a day ahead, and leave it in the pan sprinkled with confectioners’ sugar and covered with a tea towel, and it still rolls well. Then fill as desired.
This isn’t dessert, but if good strawberries and tomatoes intersect where you are, this Dorie Greenspan take on caprese salad is absolutely inspired.
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Both look great, thank you! I love tomato+fruit salads (tomatoes and peaches intersect here, and I eat them together a lot. Tomatoes and strawbs don’t, but I might try this anyway.)
The frosting will be the biggest challenge for me, as I’m not a frosting fan. I am thinking of making an iced version, or perhaps a whipped cream topping.
For me, cherry/grape tomatoes are the most reliable option outside of peak farmers’ market tomato season. DG describes the flavors as amazingly complementary, and they really are.
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The cake from Pancake Princess’ bake-off that she herself liked the most had a strawberry simple syrup for soaking (only time I’ve ever seen this with strawberries.) You could do the syrup, and then whipped cream topping…?
Same. Although I can get field tomatoes from south of here (like a couple hours south) at the local farmers’ markets now. I could try that.
Have you tried the Hiiros cherry tomatoes from Costco? Best yet
Your question has me planning a recipe cards search this weekend. Many, many years ago a favorite great-aunt served a fresh strawberries pie in a pretzel/Ritz?/Saltines?/graham? combination crust. It was a wonderful crust / fruit combination and did not (as I recall) involve jello.
Not dessert, quite, but fresh strawberries on pancakes is breakfast several times each spring during strawberry season.
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Yes, there’s a whole sub-genre of strawberry-pretzel recipes, isn’t there? I should try.
Most famously, perhaps (and yes, involving jello) strawberry pretzel “salad” (which I have not tried).
West coast chains’ version of fresh strawberry pie is usually a regular pastry crust with whole or halved strawberries, and a clear or strawberry glaze, topped with whipped cream.
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