Recipe Page: Strawberries

Strawberry Shortcake

Duration: 35 minutes

Fluffy, sweet and so very delicious.

Utensils

  • Mixing bowls
  • Baking sheet
  • Parchment paper
  • Biscuit cutter

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cut into small pieces
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 4 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • Whipped cream or vanilla ice cream, for serving

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
  4. In a separate bowl, mix together the milk and vanilla extract. Gradually add the milk mixture to the flour mixture, stirring until a soft dough forms.
  5. Turn the dough out onto a lightly floured surface and knead gently a few times until smooth.
  6. Roll out the dough to about 1-inch thickness. Use a biscuit cutter to cut out rounds of dough and place them onto the prepared baking sheet.
  7. Bake in the preheated oven for 12-15 minutes, or until golden brown. Remove from the oven and let cool slightly.
  8. While the shortcakes are cooling, prepare the strawberries. In a bowl, combine the sliced strawberries with granulated sugar. Let them sit for about 15 minutes to macerate.
  9. To assemble, split the cooled shortcakes in half horizontally. Spoon some of the macerated strawberries onto the bottom halves, then top with whipped cream or vanilla ice cream.
  10. Place the top halves of the shortcakes over the filling.
  11. Serve immediately and enjoy your strawberry shortcake!

Strawberry Spinach Salad with Balsamic Dressing

Duration: 10 minutes

A tasty sweet and simple salad.

Utensils

  • Mixing bowl
  • Small bowl
  • Whisk

Ingredients

  • 6 cups baby spinach leaves
  • 2 cups fresh strawberries, hulled and sliced
  • 1/4 cup sliced almonds, toasted
  • 1/4 cup crumbled feta cheese or goat cheese
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon honey or maple syrup
  • Salt and pepper to taste

Instructions

  1. In a small bowl, whisk together the balsamic vinegar, olive oil, honey or maple syrup, salt, and pepper to make the dressing. Set aside.
  2. In a large salad bowl, combine the baby spinach leaves, sliced strawberries, toasted sliced almonds, and crumbled feta cheese.
  3. Drizzle the dressing over the salad and toss gently to coat everything evenly.
  4. Serve the strawberry spinach salad immediately as a refreshing appetizer or light meal.

Strawberry Coconut Nice Cream

Duration: 3 hours 5 minutes

A unique tasting and delicious vegan nice cream.

Utensils

  • Food processor or high-speed blender
  • Freezer-safe container

Ingredients

  • 4 cups frozen strawberries
  • 1/2 cup canned coconut milk (full-fat)
  • 2 tablespoons maple syrup or agave syrup
  • 1 teaspoon vanilla extract

Instructions

  1. In a food processor or high-speed blender, combine the frozen strawberries, canned coconut milk, maple syrup or agave syrup, and vanilla extract.
  2. Blend until smooth and creamy, scraping down the sides of the bowl as needed. If the mixture is too thick, you can add a splash of coconut milk to help it blend.
  3. Once the mixture is smooth and creamy, transfer it to a freezer-safe container and freeze for at least 2-3 hours until firm.
  4. When ready to serve, let the strawberry coconut nice cream sit at room temperature for a few minutes to soften slightly, then scoop into bowls and enjoy!