Some of my earliest memories of parties involved going to the annual Strawberry Social at a little school named Rowena northwest of Rosetown, Sask.
I remember lining up and being delighted that my grandmother was the creamy vanilla ice cream scooper, while a neighbour was in charge of the sliced and sugared strawberries.
I don’t remember if there was cake on my plate, but the sweet cream and berries were all I needed.
When the eating was done, my aunt ran the fish pond for the children, and the mysterious thrill of what was going to come out on the hook left children bursting with excitement.
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The community ladies ran the event like clockwork and it was much-anticipated each year.
The gathering was a way to connect with the friends and neighbours of the district. We are now coming out of a few years of not being able to get together and there is a resurgence of these events to soothe our need for social contact.
Make in-season strawberries a reason to come together and enjoy food.
Traditionally, a strawberry social involved serving berries over a baked shortcake or for some an angel food cake.
I am guilty of enjoying fresh sliced strawberries alone, which is the healthiest option or with just ice cream, or making a store-bought angel food cake to serve with the berries. Recently, I decided to take the time to make traditional shortcake.
Strawberry shortcake
- 2/3 c. sugar 150 mL
- 1/4 c. butter 60 mL
- 1 large egg, room temperature
- 1 tsp. vanilla 5 mL
- 1/4 tsp. salt 1 mL
- 1 1/2 c. all-purpose flour 375 mL
- 2 tsp. baking powder 10 mL
- 1/2 c. milk 125 mL
- 1 c. heavy whipping cream, whipped 250 mL
- 6 c. fresh or frozen strawberries, sliced 1.5 L
Preheat the oven to 350 F (180 C). Prepare a nine-inch (22 cm) square baking dish.
In a mixing bowl, cream the sugar and butter. Add the egg and vanilla and beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in the prepared baking dish and bake for 20-25 minutes. Cool.
Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake and spoon on some whipped cream and more berries. Serve immediately.
You can also just leave the cake piece whole without slicing and serve berries and whipped cream on top. The presentation is less dazzling but the taste is the same. You may just have to score the top of each piece to help the strawberry juice soak into the cake. Makes nine servings.
Strawberries on shortcake is the historical pairing in the world of food, but there are many other ways to serve strawberries.
Strawberry crisp
Filling:
- 5 c. fresh strawberries, hulled andquartered 1.25 L
- 1/4 c. white sugar 60 mL
- 1 tsp. vanilla 5 mL
- 3 tbsp. cornstarch 45 mL
Topping:
- 1 c. all-purpose flour 250 mL
- 3/4 c. old-fashioned oats 175 mL
- 2/3 c. white sugar 150 mL
- 2/3 c. packed brown sugar 150 mL
- 1/2 tsp. salt 2 mL
- 3/4 tsp. cinnamon 3 mL
- 1/2 c. butter, melted 125 mL
Preheat oven to 350 F (180 C). Grease a deep-dish pie plate or large baking dish with butter or cooking spray and set aside.
In a mixing bowl, combine the chopped strawberries and sugar in a large bowl and mix until the strawberries fully absorb the sugar. Add in the cornstarch and vanilla extract and stir until all of the strawberries are evenly coated. Pour into the baking dish.
In another mixing bowl, combine the flour, oats, brown sugar, granulated sugar, salt, and cinnamon. Pour in the melted butter and stir well until well coated and crumbly. Sprinkle the crumb mixture evenly over the top of the strawberries.
Bake in the preheated oven for 35-40 minutes until fruit is bubbly and topping is golden brown. Allow to cool slightly before serving.
Serve warm with vanilla ice cream on top. Makes eight servings. Source: www.belleofthekitchen.com.
Note: cut back the sugar on the berries if you do not like things too sweet.
Strawberry cookies
What an interesting twist of sweetness in a cookie. Quite a light treat if that is possible!
- 1 egg
- 2 tbsp. lemon juice 30 mL
- 1/2 c. oil 125 mL
- 1/2 tsp. vanilla 2 mL
- 1/2 c. +
- 2 tbsp. sugar 125 mL + 30 mL
- 1 3/4 c. all-purpose flour 420 mL
- 1 1/2 tsp. baking powder 7 mL
- 1 c. chopped strawberries 250 mL
Preheat the oven to 350 F (180 C) Prepare cookie sheets.
In a large bowl, mix the egg, lemon juice, oil, vanilla and sugar.
Add the flour and baking powder and mix until combined, then very gently mix in the chopped strawberries.
Form the dough into balls (golf-ball size) and place on the prepared cookie sheets, sprinkle with a little granulated sugar and bake for approximately 15 minutes. Let cool.
Dust with powdered sugar before serving, if desired. Makes about 18 cookies. Source: www.anitalianinmykitchen.com.
Strawberry crepes
Many think crepes are difficult to make but this recipe makes it simple.
- 3 eggs
- 1 c. flour 250 mL
- 1/8 tsp. salt .5 mL
- 1 c. milk 250 mL
- 1/4 c. water 60 mL
- 2 tbsp. butter or margarine, melted 30 mL
Filling:
- 4 c. fresh sliced strawberries 1 L
- 1/2 c. brown sugar 125 mL
- 4 c. whipped cream 1 L
- icing sugar
In a large mixing bowl, beat the eggs with a fork. Add the flour and salt and beat. Gradually add milk and water, combining until smooth. Cover the batter and refrigerate for at least 30 minutes.
Mix the strawberries with the brown sugar and let sit.
After the batter is set, heat a skillet that is lightly greased with butter. Pour in about a 1/3 cup (80 mL) of batter and that should spread over the entire bottom of the skillet.
Cook for about 30 seconds or until lightly browned. With a good flipper, loosen and turn. Repeat on the other side.
Once done, move to an oven-safe container big enough for the crepes to lay flat, then place into a low-heat oven to keep warm until you have cooked enough to serve.
Fill each crepe with about 1/2 cup (125 mL) of strawberries and top with a dollop of whipped cream.
Fold over the crepe and garnish lightly with strawberries and a touch more of whipped cream. Sprinkle with icing sugar if desired.
Makes six to eight crepes. Source: Cooks.com.
Strawberry-topped Greek yogurt pancakes
An upgraded pancake.
- 3.4 c. vanilla or plain Greek yogurt 175 mL
- 3/4 c. milk 175 mL
- 2 large eggs
- 2 tbsp. maple syrup or sugar 30 mL
- 1 tsp. pure vanilla 5 mL
- 1 1/2 c. flour 375 mL
- 2 tsp. baking powder 10 mL
- 1/2 tsp. salt 2 mL
- 2 tbsp. hemp seeds or ground flax for added nutrition, optional 30 mL
- strawberries and whipped cream for topping
In a large mixing bowl, whisk together yogurt, milk, eggs, syrup, and vanilla.
In another bowl, whisk together flour, baking powder, and salt. Add hemp seeds or ground flaxseed, if desired.
Add flour mixture to yogurt mixture and mix to combine (batter will be thick but pourable).
Heat a large skillet over medium heat.
Spoon in enough batter to make three to four medium pancakes (about two heaping tablespoons each) and cook pancakes until bubbles begin to appear on top.
Flip the pancake when the underside is golden brown. Skillet the other side for about one minute more, depending on size.
Once cooked, serve immediately or keep warm in a baking dish.
Top with strawberries and cream, or syrup. Serves four. Source: www.cremedelacrumb.com.
Strawberry salad with poppy seed dressing
- 1/4 c. sugar 60 mL
- 1/3 c. slivered almonds or pecans 80 mL
- 1 bunch romaine, washed and torn (about 8 c.) 2 L
- 1 small onion, halved and thinly sliced
- 2 c. halved fresh strawberries 500 mL
Dressing:
- 1/4 c. mayonnaise 60 mL
- 2 tbsp. sugar 30 mL
- 1 tbsp. sour cream 15 mL
- 1 tbsp. 2% milk 15 mL
- 2 1/4 tsp. cider vinegar 11 mL
- 11/2 tsp. poppy seeds 7 mL
In a small skillet, over medium heat, cook and stir the sugar until melted, about eight minutes. Stir in nuts and stir until coated. Spread on foil to cool.
Place romaine, onion and strawberries in a large bowl. Whisk together dressing ingredients; toss with salad. Break candied nuts into pieces, sprinkle over salad. Serve immediately.
Note: you can eliminate the sugared nuts completely or just add raw nuts with no sugar.
Also, the dish can be made more substantial by adding some cooked meat/protein of your choice and perhaps a grated cheese to the salad. Serves five. Source: adapted from Taste of Home.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com.
