My husband and I went strawberry picking without the kids this year. I’m so happy that he loves freshly picked strawberries enough to harvest them. 🙂 We brought home nine quarts!
My list of “must make” strawberry recipes seems to keep expanding, so I was lucky enough to have plenty of berries to fulfill the list (links below) and make one new dessert- this delicious galette. I loved the graham cracker crust.
This recipe is from Bon Appétit, contributed by Claire Saffitz. We ate it with vanilla ice cream instead of the lime-flavored whipped cream. Wonderful!
Yield: 8 servings
7 graham crackers (about 3.7 ounces)
¾ teaspoon kosher salt
⅔ cup all-purpose flour, plus more for rolling
5 tablespoons granulated sugar, divided
2 large eggs
½ cup (1 stick) unsalted butter, melted, cooled, & divided (I melted 6 T and 2 T separately)
1 pound strawberries, hulled & sliced
1 lime, zested & juiced, divided
½ cup very cold heavy cream, optional
vanilla ice cream, for serving, optional
Place a rack in bottom third of oven; preheat to 350°, preferably on convection.
Place graham crackers in a large resealable plastic bag and zip it up, pressing out most of the air. Using a rolling pin, firmly roll over crackers several times, crushing them into fine crumbs (some larger crumbs are okay).
Measure out 1 cup crumbs (which should be almost all of them) and transfer to a medium bowl. Add salt, ⅔ cup flour, and 2 T sugar. Mix with a fork to combine.
Add 1 egg and 6 T melted butter.
Mix with fork until dough forms, then knead with your hands inside of bowl until no floury spots remain and dough is smooth. It’ll be a little soft and slightly oily.
Lightly flour a piece of parchment paper and place dough on top. Lightly flour top of dough, then cover with another piece of parchment or plastic wrap.
Using a rolling pin, roll dough into a round (it doesn’t have to be perfect!) about 12″ in diameter and ⅛” thick. (I used this amazing rolling pin that creates an 1/8″ thick crust.)
Slide entire sheet of parchment paper onto a rimmed baking sheet. Remove the top layer or plastic wrap or parchment paper.
Sprinkle 1 T sugar over surface of dough, leaving about a 2″ border.
Pile strawberries into center of dough and arrange in an even layer, leaving the same 2″ border.
Sprinkle strawberries with 1 T sugar and drizzle with remaining 2 T butter.
Using a microplane or fine grater, grate zest of about one-half of lime over strawberries.
Cut off half of lime with no zest and squeeze juice over strawberries. Save the other half for later, if making the whipped cream topping.
Beat remaining egg in a small bowl with fork until no streaks remain. Brush egg wash around border of pastry (you won’t use it all). Using edges of parchment to help lift, fold empty border of dough up and over strawberries, working your way around in roughly 2″ sections, overlapping folds as needed. Press all the way around to secure folds and keep dough in place. It might crack or tear in places, just pinch it back together.
Brush top of border with remaining egg wash and sprinkle with remaining 1 T sugar.
Bake galette until crust is browned around the edges and juices from strawberries are syrupy and actively bubbling, 40–45 minutes. If some juices escape and end up on the parchment paper, the parchment will prevent the tart from sticking.
Let cool at least 20 minutes.
For the Optional Whipped Cream Topping: Beat cream with a large whisk in a medium bowl until voluminous, thick, and starts to hold tracks of whisk. Hold whisk upright and look for the “peak” of cream that forms on the end. It should droop and slump over- making “soft peaks.”
Grate zest from remaining half of lime over cream and serve with tart.
Do Ahead: Tart can be made several hours ahead. Let sit at room temperature. Once fully cooled, droop a piece of plastic over top. (I kept the leftover slices in the refrigerator.)
Essential Freshly Picked Strawberry Recipes (in my house):
I had my eye on this recipe way before I even went strawberry picking…and these pie bars met every expectation. 🙂 This recipe is from Joy the Baker. Wonderful!
For the Crust:
1 cup (2 sticks) unsalted butter, softened to room temperature
1/3 cup granulated sugar
1/4 cup lightly packed light brown sugar
1 teaspoon pure vanilla extract
2 cups all-purpose flour
3/4 teaspoon kosher salt
1/3 cup chopped pecans
1/2 teaspoon ground cinnamon
For the Strawberry Filling:
2 pints fresh strawberries, hulled and sliced into bite-size chunks (about 4 cups)
2 tablespoons fresh lemon juice
3 tablespoons granulated sugar
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted
2 tablespoons minute tapioca
Confectioners’ sugar, for topping
Place a rack in the center of the oven and preheat oven to 375 degrees F.
Line an 8×8-inch square pan with parchment paper so that the paper hangs over two edges of the pan about two inches. This will make the pie bars easier to remove after it’s baked. Lightly spray the pan with non-stick cooking spray and set aside.
For the crust, place the butter, sugars, and vanilla in the bowl of an electric stand mixer fitted with a paddle attachment and beat on medium speed for 3 to 5 minutes, until light and fluffy.
Stop the mixer and scrape down the sides of the bowl. Add the flour, salt, and cinnamon and mix on low-speed until just combined.
Scatter two-thirds of the dough into clumps in the prepared pan, flour your fingers and press the dough across the bottom of the pan and up the sides of the pan about 1/2-inch. Refrigerate for 15 minutes.
Bake for 15 to 18 minutes, until the crust is golden brown and set aside to cool while you prepare the topping and filling.
In a small bowl combine the remaining crust and pecans. Stir until combined and set aside.
In a medium bowl toss together the sliced strawberries, lemon juice, sugar, and spices. Allow to rest at room temperature for 15 minutes until some juices develop in the bottom of the bowl.
After the juices have developed, add the melted butter and the instant tapioca. Stir to combine. The tapioca will look coarse within the mixture but it will dissolve in the oven.
Spread the strawberries evenly over the crust.
Pinch medium pieces of remaining dough with your fingers and drop them evenly over the top of the strawberry mixture (they won’t cover the top completely but do your best to cover).
Bake for 30 to 40 minutes until the topping is brown and the strawberry mixture is bubbling. (If there are still tapioca bits, take the pan out of the oven and gently stir those berries in so the tapioca gets moistened.)
Remove from the oven and allow to cool completely.
Chill in the refrigerator to easily remove the bars from the pan. Once cooled, remove from the pan and dust with powdered sugar just before serving.
Note: The bars can be stored, wrapped individually or covered in plastic wrap, in the refrigerator for up to 3 days.
I have been looking for an excuse to make this skillet cake since last summer. Graham crackers… peaches and blueberries… streusel topping… and baked in a cast iron skillet? Irresistible. I finally had to make it after having too many ripe peaches on the counter. 😉 What an excuse!
This recipe was adapted from Food and Wine, contributed by Chicago chef Stephanie Izard. (I have loved her since she won Top Chef.) The cake is baked on the grill in the original recipe. Delicious!
Yield: Serves 10 to 12
For the Streusel:
3/4 cup graham cracker crumbs (from 7 whole crackers)
3/4 cup all-purpose flour
1/2 cup light brown sugar
1 stick unsalted butter, softened
1/2 teaspoon kosher salt
For the Fruit:
3 large peaches, each cut into 1-inch wedges (I used 4 medium white peaches)
3/4 cup blueberries
1/2 cup granulated sugar
3 tablespoons fresh lemon juice
1 tablespoon cornstarch
1 tablespoon unsalted butter
For the Cake:
1 1/2 cups all-purpose flour
1/2 cup whole-wheat flour
1/2 cup fine graham cracker crumbs (from 4 whole crackers)
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1 stick plus 3 tablespoons unsalted butter, softened
1 1/4 cups light brown sugar
1/4 cup granulated sugar
3 tablespoons honey
4 large eggs
1 1/4 cups buttermilk
1/3 cup canola oil
1 tablespoon pure vanilla extract
Vanilla ice cream, for serving
Make the Streusel:
In a stand mixer fitted with the paddle, beat all of the ingredients together at medium speed until crumbs form.
Press together to form a large mass.
Transfer to a bowl and break into clumps.
Refrigerate until chilled, about 15 minutes.
Prepare the Fruit:
Preheat an oven to 300° F, preferably on convection.
In a medium bowl, toss the peaches with the blueberries, sugar, lemon juice and cornstarch.
In a 12-inch cast-iron skillet, melt the butter over low heat. Remove from the heat.
Scrape the fruit and any juices into the skillet.
Make the Cake:
In a medium bowl, whisk both flours with the graham cracker crumbs, baking powder and salt.
In a stand mixer fitted with the paddle, beat the butter with both sugars and the honey at medium speed until fluffy.
Beat in the eggs one at a time, then beat in the buttermilk, oil and vanilla.
Scrape down the side of the bowl and beat in the dry ingredients until just smooth.
Spread the batter in the skillet in an even layer.
Scatter the streusel evenly on top.
Place the skillet on a parchment paper-lined cookie sheet. Bake for about 1 hour and 15 minutes to 1 hour and 30 minutes, until a toothpick inserted in the cake comes out clean. (The cake is cooked off of the heat in a grill for the same amount of time in the original recipe.)
Let the cake cool for 1 hour. Cut into wedges and serve with vanilla ice cream.
One of our family traditions is to go strawberry picking in June. This year, we were able to pick them at the organic farm that produces our CSA share. The berries were absolutely perfect. The farm also grows many different varieties of berries, so it was fun to pick from different areas of the patch. We kept buying more containers to fill! We went home with eight quarts. 🙂
This recipe was adapted from The New York Times. I adapted the recipe by using an all-butter crust from Martha Stewart. I also used an additional cup of berries in the filling, used a 6-piece lattice crust, and sprinkled the top crust with turbinado sugar prior to baking. I also covered the edge of the pie throughout the baking time to prevent over-browning.
Fresh and fabulous. 🙂
Yield: one 9-inch pie, serves 8 to 10
For the Pate Brisee:
2 3/4 cups all-purpose flour
1 tablespoon granulated sugar
2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces
1/3 to 2/3 cup ice water
To Prepare the Crust:
Pulse flour, sugar, and 1 teaspoon salt in a food processor until combined.
Add butter, and pulse until mixture resembles coarse meal, about 10 seconds.
Drizzle 1/3 cup ice water (5 tablespoons) evenly over mixture. Pulse until mixture holds together when pressed between 2 fingers (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
Shape dough into 2 disks, and wrap each in plastic wrap. Refrigerate until firm, about 1 hour. (I made the crusts a day in advance.)
For the Filling:
2 ½pounds fresh strawberries, hulled and halved to make 6 to 7 cups
1tablespoon fresh, strained lemon juice
4 T cornstarch
pinch of coarse salt
1tablespoon cold unsalted butter, cut into small pieces
1 egg, lightly beaten
turbinado sugar, for sprinkling
vanilla ice cream, optional, for serving
Preheat the oven to 425 degrees, preferably on convection.
Make the Filling: In a large bowl, toss together the strawberries, sugar, cornstarch, lemon juice, and salt. Set aside.
Between layers of plastic wrap or on a lightly floured surface, roll out one dough round to fit a 9-inch pie plate.
Fit the dough in the pie plate and spoon in the filling. Scatter the butter evenly over the top.
Roll out the remaining dough, cut it into 1-inch strips (I cut mine into 6 pieces with a fluted pastry wheel) and weave a lattice top over the filling. Trim and crimp the edges.
Brush the egg over the crust and sprinkle with turbinado sugar.
Cover the edge of the crust to prevent over-browning.
Place on a rimmed baking sheet to catch any drips and bake for 15 minutes.
Turn the oven down to 350 degrees. Continue baking until the crust is nicely browned and the filling bubbles thickly, 40-50 minutes.
Place on a rack to cool completely, at least 3 hours and up to 1 day. Cut into wedges and serve, with or without vanilla ice cream, as desired.
I love an excuse to make a special breakfast. This time, it was a cold and rainy Saturday morning at home with my daughter. Perfect.
This recipe was adapted from San Francisco’s Hobee’s Restaurant via Mario Batali’s Big American Cookbook: 250 Favorite Recipes from Across the USA. I loved that Batali noted that this coffee cake is “suspiciously under the heading ‘Light Bites'” on their menu. 🙂 I suppose it doesn’t incorporate that much butter… 😉
I adapted the recipe by incorporating whole wheat pastry flour, increasing the baking time, and modifying the topping. Instead of using a 9×9-inch baking pan, I used an 8×8-inch equivalent baking pan (it has a berry pattern on it!), which was a little bit too small… Still yummy, thank goodness.
Yield: Serves 6 to 8
For the Cake:
1/2 cups fresh blueberries
1 1/2 cups all-purpose flour, divided
1/2 cup whole wheat pastry flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp coarse salt
2 large eggs, beaten
1 cup sour cream
1 tsp pure vanilla extract
1 cup granulated sugar
For the Brown Sugar Topping:
1/2 cup packed light brown sugar
2 T unsalted butter, softened
1 tsp ground cinnamon
Preheat the oven to 350 degrees, preferably on convection.
Spray a 9×9-inch baking pan with cooking spray.
Make the Cake: Rinse the berries in cold water and then toss them in 1/2 cup of the all-purpose flour.
Place a sieve over a mixing bowl, and pour the berries into the sieve. Shake the excess flour off into the bowl; set berries aside.
Add the remaining 1 cup all-purpose flour and whole wheat pastry flour to the bowl, along with the baking powder, baking soda, and salt. Whisk to incorporate.
In a separate bowl or stand mixer, beat together the eggs, sour cream, vanilla, and granulated sugar until well combined.
Gradually add the flour mixture and beat until a smooth batter forms.
Pour half the butter in the pan and scatter most of the berries over.
Pour in the rest of the batter and drop the rest of the berries on top.
Make the Brown Sugar Topping: In a small bowl, mix together the brown sugar, butter, and cinnamon. Combine throughly using a pastry blender.
Spread topping over the top of the batter.
Bake for 30 to 40 minutes or until the top is uniformly brown and a toothpick inserted into the center comes out clean.
Yes, it’s true… I’m still talking about Mother’s Day. 🙂
One of my special Mother’s Day gifts was a “Muffin-Top” pan. It’s genius. (My daughter only eats the top of her muffins, so this really was a perfect gift!) Needless to say, I already have a couple of muffin-top recipes to share. We enjoyed this version for our Memorial Day breakfast. They were fabulously loaded with fresh blueberries.
This recipe was adapted from Gourmet via Epicurious.com. I lowered the oven temperature, increased the vanilla, and reduced the flour in the topping. Next time I plan to incorporate some whole wheat flour. These muffins could also be made in a standard muffin tin, of course!
An absolute highlight in the original recipe was the informative explanation about the origin of the “Muffin-Top” baking pan. It was described as a TV triumph from a 1990’s Seinfeld episode. Here’s the recap:
“After Elaine exclaims that she only likes the tops of muffins (“The Muffin Tops” first aired on May 8, 1997), her former boss thinks Elaine has hit on a clever marketing idea. But when you only sell the tops, what do you do with the hundreds of muffin ‘stumps’ (bottoms) that are left? Elaine and her gang take to the streets with garbage bags of stumps, trying to pawn them off on anyone and everyone. There are no takers; even the homeless turn them down with disdain. It didn’t take long after the airing of the episode for muffin-top pans to appear on store shelves.”
LOVE it. 🙂
Yield: 12 muffin tops
For the Batter:
3/4 stick (6 tablespoons) unsalted butter
1/3 cup whole milk
1 whole large egg
1 large yolk
1 teaspoon vanilla
1 1/2 cups all-purpose flour (can use some white whole wheat flour, if desired)
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
3/4 teaspoon coarse salt
2 cups fresh blueberries (12 oz)
For the Topping:
3 tablespoons cold unsalted butter, cut into bits
1/4 cup all-purpose flour
3 1/2 tablespoons sugar
Make the Batter:
Put oven rack in the center or upper third of oven and preheat to 350°F, preferably on convection. Generously butter muffin pans. (I used cooking oil spray.)
Melt butter in the microwave or in a small saucepan over moderately low heat, then remove from heat. Whisk in milk, then whisk in whole egg, yolk, and vanilla until combined well.
Whisk together flour, sugar, baking powder, and salt in a bowl, then add milk mixture and stir until just combined.
Fold in blueberries gently but thoroughly.
Divide batter among 12 muffin cups, spreading evenly. (I used a large cookie scoop.)
Make the Topping and Bake the Muffins:
Rub together all topping ingredients in a bowl with your fingertips or a pastry blender until crumbly, then sprinkle evenly over batter in cups, about 1 tablespoon per muffin.
Bake until golden and crisp and a wooden pick or skewer inserted diagonally into center of a muffin comes out clean, 18 to 20 minutes.
Cool in pans on a rack 15 minutes, then run a knife around edge of each muffin top and carefully remove from cups. Serve warm or at room temperature.
I can’t try enough crisp recipes using summer berries. This dessert was described as a “unique and textured crisp with the flavors of corn muffins and blueberry jam smashed together.” I loved the textural contrast of the fresh corn kernels in the topping with the soft blueberry filling. Yummy!
This recipe was adapted from Bon Appetit, contributed by Nicole Rucker. I used medium-fine cornmeal instead of coarse. We ate it with a scoop of vanilla ice cream, of course. 🙂
Yield: Serves 8
For the Filling:
5 cups fresh (or frozen, thawed) blueberries
⅓ cup granulated sugar
2 teaspoons finely grated lemon zest
3 tablespoons fresh lemon juice
1 tablespoon cornstarch
¼ teaspoon coarse salt
For the Topping and Assembly:
⅔ cup all-purpose flour
⅔ cup coarse-grind cornmeal or polenta (I used medium-fine cornmeal)
⅓ cup granulated sugar
1 teaspoon coarse salt
10 tablespoons chilled unsalted butter, cut into pieces
1 cup fresh corn kernels (from about 1 large ear)
To Make the Filling:
Toss blueberries, sugar, lemon zest, lemon juice, cornstarch, and salt in a shallow 2-quart baking dish.
To Make the Topping and Assembly:
Preheat oven to 375°, preferably on convection.
Whisk flour, cornmeal, sugar, and salt in a medium bowl to combine.
Using a pastry blender or your hands, work butter into dry ingredients until no dry spots remain and mixture holds together when squeezed.
Add corn and toss to evenly distribute.
Press topping between your fingers and break into large pieces over filling.
Place baking dish on a parchment-lined baking sheet. Bake crisp until topping is golden brown and juices are thick and bubbling, 50–60 minutes.
Transfer to a wire rack and let cool 30 minutes before serving.
Note: Crisp can be made 1 day ahead. Store tightly covered at room temperature.