June marks the official start of strawberry season with the season continuing through the summer. While strawberries are usually available year-round, it is during this time that strawberries taste the best and are the most affordable. For instance, Target has a selection of large ruby red Driscoll strawberries at $1.79 a pound. Taking advantage of all this fruit has to offer is easy because of the fruit’s edible versatility; one can eat it whole or use it as an ingredient in a variety of recipes. Below is one such recipe that highlights strawberries and makes one wish strawberry season never ended.
Strawberry Shortcake Cookies
Source: Martha Stewart
Yields 2 dozen cookies
- 12 ounces strawberries, hulled and diced into 1/4-inch pieces (about 2 cups)
- 1-2 teaspoons freshly squeezed lemon juice
- 1/2 cup plus 2 Tablespoons granulated sugar
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3 ounces (6 Tablespoons) cold, unsalted butter, cut into small pieces
- 2/3 cup heavy cream
- Preheat the oven to 375. Line 2 baking sheets with parchment paper.
- Combine strawberries, lemon juice, and 2 Tablespoons of granulated sugar in a medium bowl. Set aside.
- Whisk together the flour, remaining sugar, baking powder, and salt in a large bowl. Using a pastry cutter, cut in the butter to the flour mixture until coarse crumbs are formed. You can also use your fingers. Stir in the heavy cream until the dough starts to come together, then gently fold in strawberries.
- Using a 1-1/2 inch cookie scoop, drop dough onto cookie sheets, evenly spaced apart. Sprinkle with coarse sugar. Bake for 22-27 minutes, or until cookies are golden brown. Transfer to a wire rack to cool completely. The cookies are best eaten the same day.
- 1/2 to 3/4 cup powdered sugar
- 1 Tbsp lemon juice
- Combine ingredients in a bowl and mix until smooth.
Here are a few other strawberry-friendly recipes that are making the rounds on the blogosphere:
- Mini Strawberry Trifles on Bakingdom.
- Strawberry Banana Bread on Galexi Cupcakes.
- Strawberry Frozen Yogurt on Pink Parsley.
- Strawberry Margarita Cheesecake on Gimme Some Oven.
- Strawberry Muffins on Confections of a Foodie Bride.
Stephanie Diaz is the writer behind Confessions of a City Eater. For more on baking visit Confessions of a City Eater or send your emails to firstname.lastname@example.org.