Dessert Recipes

Strawberries in Balsamic Vinegar

Strawberries in pints

Strawberry shortcake isn’t the only thing you can make with this summer’s fresh strawberries — create this fun and surprising dessert in minutes.

Fresh strawberries, washed, hulled or unhulled, and dried
1/2 cup good-quality, aged balsamic vinegar
1 cup powdered (confectioners) sugar

Place strawberries, balsamic vinegar, and powdered sugar in separate bowls.

To serve, let each guest dip a strawberry into the  balsamic vinegar and then into the powdered sugar. Watch your surprised guests’ faces as they eat their strawberries.

Have you tried this recipe? Tell us how it turned out!

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Super Simple Strawberry Rhubarb Crisp

Strawberries in pints without hulls

Here’s an easy way to throw a tasty dessert together without a lot of fuss — and celebrate strawberry season at the same time!

1 ½ cups rhubarb, sliced into ½” pieces
2 ½ cups strawberries, washed and sliced
½ tsp. salt
¾ cup flour
1.2 cups rolled oats
1 cup sugar
1/3 cup chopped nuts (optional)
1/3 cup butter or margarine
1 tsp. cinnamon

Place rhubarb and strawberries in the bottom of an 8×8” baking pan. Sprinkle with salt. Mix together dry ingredients, cutting in butter until it becomes crumb-like. Cover the fruit with topping and bake at 375 degrees for 55 minutes, until bubbly and golden.

We thank Betsy Wharton for this recipe.

Have you tried this recipe? Tell us how it turned out!

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Strawberry Shortcake

Strawberries in pints without hulls

It’s that time again! Summer has arrived, and with the warm days and sunny skies come strawberries. Here’s a classic recipe for a summertime treat.

2 pints strawberries, sliced
2 tablespoons honey
1-3/4 cups whole wheat pastry flour
3/4 cup whole wheat flour
2 teaspoons baking powder
3/4 teaspoon sea salt
2/3 cup cold buttermilk
8 tablespoons butter, melted and cooled
1 egg
3 tablespoons honey
3/4 cup whipping cream
2 tablespoons honey

Preheat oven to 435 degrees and adjust rack to middle position.

Toss together strawberries and honey in a small bowl. Set aside.

Whisk whole wheat pastry flour, whole wheat flour, baking powder, and salt in large bowl.

In a medium bowl whisk together buttermilk, cooled butter, egg and honey. Pour buttermilk mixture into dry ingredients and stir until incorporated.

Spoon 1/3 cup scoops of dough onto a baking sheet lined with parchment paper. Bake for 12-15 minutes until tops are golden brown. Cool for 20 minutes.

Whip cream and honey together until soft peaks form.

To serve, cut each shortcake in half, spoon several tablespoons of whipped cream on the bottom-inside layer of the shortcake. Spoon strawberries over the cream and top with the other half of the shortcake. Serve immediately.

Have you tried this recipe? Tell us how it turned out!

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Strawberry-Rhubarb Sauce

strawberries in pints

It’s strawberry season!

2/3 cup white sugar
1/2 cup orange juice
5 teaspoons cornstarch
1 1/2 teaspoons vanilla extract
4 cups sliced fresh strawberries
1 cup sliced rhubarb

Combine sugar, orange juice, cornstarch, and vanilla in a large sauce pan. Bring to a boil over medium heat. Add strawberries and rhubarb; reduce heat and cook, stirring occasionally, until tender, 5 to 10 minutes. Remove from heat and mash the cooked berries with a fork. Stir in food coloring, if using. Serve warm or cold.

Have you tried this recipe? Tell us how it turned out!

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