A Few More Strawberry Ideas...

For the record, this is not my piece of Strawberry Shortcake!! It certainly looks killer, doesn't it?! We had a light dinner tonight so we could enjoy large portions of this once-per-year treat, which is probably my all time favorite dessert. The trick is to use the most super sweet Oregon berries with just a touch of sugar so they juice a little (they don't need much), and a big dollop of real whipped cream, also lightly sweetened and with a hint of vanilla. Mmmm.

Usually I'll make a healthy biscuit and call it shortcake, but once every June I whip up a cake and do the real thing. This particular one is whole grain, and I think it's much better than a basic yellow or white cake. I like how the texture is really light and fluffy, and also how the wheat gives it a more full flavor that pairs so well with the assertiveness of the berries. Be aware, though...it tastes heavenly, feels great, but it will sneak up on you! While a person doesn't usually get a "full" feeling from a cake, this one sits heavily once it's gone down (so start small on the serving size). It's so tasty I will make it again and again, maybe even trying it as a layer cake in the future.


Whole Wheat Butter Cake

Double the ingredients to make a standard 2 layer cake recipe (or 24 cupcakes or one 13x9" cake). This will yield one 8" round, which is perfect for shortcake. Either dump the sliced berries over a whole piece or slice the cake into two layers and place berries and whipped cream in the middle as well. Use ingredients that have been brought to room temperature for the highest volume.

Preheat oven to 350 degrees. Line an 8" round pan with a parchment circle and grease well.

Whisk together:
1 cup, plus 2 tbsp whole wheat PASTRY flour (very important to use this type for texture)
1/2 cup all purpose flour
3/4 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt

In a large mixing bowl, cream together until light and fluffy:
1/2 cup unsalted butter
3/4 cup sugar

Add 2 eggs, one at a time, scraping bowl after each addition. Beat in 1 tsp pure vanilla extract. Add 1/3 of the flour mixture, mixing until incorporated.

Beat in 1/2 cup plain yogurt (nonfat or lowfat). Beat in the remaining flour, stopping the mixer from time to time to scrape the sides and bottom of the bowl.

Pour into the prepared pan. Bake until a toothpick comes out clean and top is golden brown and springs back, about 25-40 minutes. (I know that's a big window of time difference, but all ovens vary, so keep a close eye on your cake! You don't want an underbaked one to fall, and you don't want a dry overbaked one either!)

Cool in the pan on a wire rack.



Strawberry Yogurt Swirl Popsicles

These popsicles are really easy to make and very healthy too! Just puree or mash the berries (and sweeten if desired). Layer with vanilla yogurt, insert sticks, and freeze!









I experimented this morning with making a canned sauce for waffles, pancakes, or whatever else might come to mind this winter. Usually I freeze bags of rhubarb and strawberries for this purpose and cook the sauce as I need it, but I was short on freezer space last year and this idea came to mind today as I was filling the shelves yet again. I thought I'd make jam, just without the pectin. Perfect! They sealed nicely and look divine. The rhubarb thickens the berry juice just enough to be pourable (but not so much that it will soak a pancake before you bite into it).
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Canned Strawberry Rhubarb Sauce

Makes 3 quarts or 6 pints

Place about 10 cups chopped rhubarb in a large stockpot. Add a tiny bit of water, cover and cook on high until broken down and soft. You should have about 5 cups of rhubarb mush. Add 7 cups mashed strawberries (and their juice), a little orange zest, 1 tsp ground cinnamon, and sugar (start with 1 cup and add more to your liking). Bring to a full rolling boil.

Ladle into hot jars. Wipe rims and screw on lids. Process in a boiling water bath, 5 minutes for pints and 10 minutes for quarts. Remove from water bath and cool completely before labeling and storing in a dark, cool place. Contents may separate a little, but stir when you open the jar and it will be perfect!

Any leftovers can be used as a sundae or yogurt topping, or for breakfast the next day. I poured mine onto fruit leather sheets and popped them in the dehydrator.