Strawberries, with their vibrant color, juicy texture, and sweet-tart flavor, are a versatile ingredient in the culinary world. Beyond being enjoyed fresh, they serve as a star component in a myriad of baked goods. This article explores various delicious and creative ways to incorporate strawberries into your baking repertoire. From traditional favorites to innovative twists, here’s a guide to baking with strawberries that will leave your taste buds yearning for more.
Classic Strawberry Shortcake
Strawberry shortcake is a timeless dessert that highlights the natural sweetness of strawberries. This classic treat involves layers of tender biscuits, fresh strawberries, and whipped cream.
Ingredients:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 2/3 cup milk
- 1 egg, beaten
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, sliced
- 1/4 cup sugar (for strawberries)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Method:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Combine the milk, egg, and vanilla extract in a separate bowl. Add this to the dry ingredients and mix until just combined.
- Drop spoonfuls of dough onto the prepared baking sheet and bake for 12-15 minutes or until golden brown.
- While the biscuits are baking, mix the sliced strawberries with 1/4 cup of sugar and let them sit to macerate.
- Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- To assemble, split the biscuits in half, layer with strawberries and whipped cream, and top with the biscuit top. Serve immediately.
Strawberry Rhubarb Pie
The combination of sweet strawberries and tart rhubarb wrapped in a flaky crust makes for an exceptional pie. This dessert is perfect for showcasing the best of spring and early summer produce.
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 cup unsalted butter, cold and cubed
- 1/4 cup ice water
- 3 cups fresh strawberries, hulled and sliced
- 3 cups rhubarb, diced
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 egg (for egg wash)
- 2 tablespoons coarse sugar (optional)
Method:
- Prepare the pie crust by combining flour, salt, and sugar in a bowl. Cut in the butter until the mixture resembles coarse crumbs.
- Gradually add ice water, mixing until the dough comes together. Divide into two disks, wrap in plastic wrap, and chill for at least an hour.
- Preheat the oven to 400°F (200°C).
- In a large bowl, combine the strawberries, rhubarb, sugar, cornstarch, lemon juice, and vanilla extract.
- Roll out one disk of dough and fit it into a 9-inch pie plate. Add the filling.
- Roll out the second disk and place it over the filling. Trim, seal, and crimp the edges. Cut slits in the top to allow steam to escape.
- Brush the top crust with egg wash and sprinkle with coarse sugar if desired.
- Bake for 20 minutes at 400°F, then reduce the temperature to 350°F (175°C) and bake for an additional 40-50 minutes until the crust is golden and the filling is bubbly.
- Let cool completely before serving.
Strawberry Muffins
Perfect for breakfast or a snack, strawberry muffins are moist, fluffy, and bursting with berry goodness.
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 1/2 cups fresh strawberries, diced
Method:
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Fold in the strawberries.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack.
Strawberry Cheesecake
Rich, creamy, and adorned with a luscious strawberry topping, strawberry cheesecake is a dessert that never fails to impress.
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/2 cup strawberry preserves
- 1 cup fresh strawberries, sliced
Method:
- Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
- Combine the graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of the prepared pan.
- In a large bowl, beat the cream cheese until smooth. Add the sugar and vanilla, and mix until well combined. Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream.
- Pour the filling over the crust and bake for 55-60 minutes, or until the center is almost set. Turn off the oven, crack the door, and let the cheesecake cool in the oven for an hour.
- Spread the strawberry preserves over the top of the cooled cheesecake. Arrange the fresh strawberries on top.
- Refrigerate for at least 4 hours before serving.
SEE ALSO: What Dessert You Can Make with Cake Mix and Pudding
Strawberry Scones
These tender, buttery scones are perfect for a leisurely brunch or afternoon tea. The fresh strawberries add a delightful burst of flavor.
Ingredients:
- 2 cups all-purpose flour
- 1/3 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, cold and cubed
- 1/2 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, diced
Method:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the heavy cream, egg, and vanilla extract. Add this to the dry ingredients and mix until just combined. Gently fold in the strawberries.
- Turn the dough out onto a lightly floured surface and shape it into a 1-inch thick circle. Cut into 8 wedges and transfer to the prepared baking sheet.
- Bake for 15-20 minutes, or until the scones are golden brown. Cool on a wire rack.
Strawberry Bread
Strawberry bread is a moist, sweet bread that’s perfect for breakfast or as a snack. It’s a great way to use up ripe strawberries and enjoy their natural sweetness in a different form.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1 1/2 cups fresh strawberries, chopped
Method:
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In another bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the sour cream and strawberries.
- Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Strawberry Galette
A rustic strawberry galette is an easy, yet impressive dessert that showcases the natural beauty of strawberries. The free-form pie is less fussy than a traditional tart or pie, making it perfect for both novice and experienced bakers.
Ingredients:
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup ice water
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (optional)
Method:
- In a bowl, combine the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Shape into a disk, wrap in plastic wrap, and chill for at least an hour.
- Preheat your oven to 375°F (190°C).
- In a bowl, combine the strawberries, sugar, cornstarch, and lemon juice.
- Roll out the dough on a floured surface into a 12-inch circle. Transfer to a parchment-lined baking sheet.
- Spoon the strawberry mixture onto the center of the dough, leaving a 2-inch border. Fold the edges of the dough over the filling, pleating as needed.
- Brush the dough with egg wash and sprinkle with coarse sugar if desired.
- Bake for 35-40 minutes, or until the crust is golden and the filling is bubbly. Cool slightly before serving.
Strawberry Crumb Bars
Strawberry crumb bars are a delightful treat that combines a buttery crumb base, a juicy strawberry filling, and a crumbly topping. They’re perfect for picnics, potlucks, or as an everyday snack.
Ingredients:
- 1 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 cups fresh strawberries, hulled and chopped
- 1 tablespoon lemon juice
- 1/4 cup granulated sugar (for filling)
- 2 tablespoons cornstarch
Method:
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- In a large bowl, combine the melted butter, granulated sugar, brown sugar, and vanilla extract. Add the flour, baking powder, and salt, mixing until crumbly.
- Press half of the crumb mixture into the bottom of the prepared pan.
- In a separate bowl, combine the strawberries, lemon juice, granulated sugar, and cornstarch. Spread the strawberry mixture evenly over the crust.
- Sprinkle the remaining crumb mixture over the strawberry layer.
- Bake for 35-40 minutes, or until the top is golden brown and the filling is bubbly. Cool completely before cutting into bars.
Conclusion
Strawberries are a fantastic ingredient for baking, adding a burst of freshness, color, and flavor to a wide variety of treats. Whether you’re making a classic shortcake, a tangy pie, or a simple scone, strawberries can elevate your baked goods to new heights. So next time you have a surplus of strawberries, try one of these recipes and enjoy the delicious results. Happy baking!
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