Strawberries Archives - Wood & Spoon

Strawberries and Cream Pie

It’s finally starting to feel like summer. Sure, the weather is warmer and the days are getting longer, but I can feel the energy in our house changing too. With the school year and extracurricular activities coming to a close, my heart is ready to settle into a summer pace. Today, I want to share a yummy recipe that features my favorite bit of warm weather produce: strawberries. This strawberries and cream pie is a unique way to share summer’s best fruit, so let’s dive in.

Remember that blueberry sour cream pie I made a few years ago? I absolutely LOVED that one. Including sour cream in a custardy dessert was such a new concept for me, and I loved the balance of flavors it brought to the pie. Well, it turns out that the sour cream method can extend into other desserts, too, because this strawberries and cream pie is the bomb. Although it didn’t turn out as polished looking as I would have hoped, it was one of those bakes that I couldn’t keep my hands off of it. After photographing the pie for this post, I found myself picking at the cut slices, nibbling at bits of crumb and enjoying bites of berry and cream. It was perfectly imperfect, and I was altogether thrilled.

Making the Pie

This strawberries and cream pie has a sweet and salty graham cracker crust that features finely chopped pecans, both for flavor and texture. If you’re in a rush, you can skip the homemade crust and opt for a store-bought graham cracker crust instead, but don’t hesitate to try making one from scratch if you haven’t before. Homemade crusts like this one have way more texture, and the addition of the pecans makes it really special.

The filling for this pie is beyond simple. Sour cream, milk, eggs, sugar, and flour get blended together until frothy. After being mixed, the filling is poured into the prepared crust before being topped with sliced strawberries. Here, I used fresh berries, but you could also thaw and rinse frozen sliced ones as well! After a bake in the oven, the pie is topped with even more crumble and baked a bit more until set. The final product is a pie with loads of flavor, crunch, and creamy filling to boot.

Whatever your coming summer months look like, I hope you’ll consider making this strawberries and cream pie! It’s just the thing to get you in the mood for the warmer days ahead. Happy Thursday to y’all and happy baking!

If you like this strawberries and cream pie you should try:

Blueberry Sour Cream Pie
Strawberry Icebox Pie
No-Churn Strawberry Pretzel Ice Cream
Strawberry Rhubarb Pie
Strawberry Slab Pie

Strawberries and Cream Pie

Print Recipe

This strawberries and cream pie features and creamy custard filling, a salted graham cracker pecan crust, and fresh summer berries!

Author: Kate Wood
Prep Time: 25
Cook Time: 45
Total Time: 1 hour 10 minutes
Yield: 9 Servings
Category: Dessert

Ingredients

For the crust:

1 cup graham cracker crumbs
¾ cup finely chopped pecans
¼ cup sugar
½ teaspoon salt
½ cup Unsalted Butter, melted

For the pie filling:

¾ cup sour cream
¼ cup milk
1 large egg
1 egg yolk
¾ cup sugar
3 tablespoons flour
1–1/2 teaspoons vanilla
¼ teaspoon salt
2 cups chopped strawberries, stemmed

For the crumb topping:

1 tablespoon flour
1–1/2 tablespoons sugar
2 tablespoons graham cracker crumbs
1–1/2 tablespoons salted butter, at room temperature
2 tablespoons finely chopped pecans

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Instructions

To prepare the pie crust:

Preheat the oven to 350 degrees. Prepare your crust: combine the graham cracker crumbs, pecans, sugar, and salt in a large bowl. Add the butter and stir to combine. Press the wet crumbs into the bottom and sides of a 9” tart pan with a removable bottom. I like to press a small amount of crumbs up the length of the sides first and then press the remaining into the bottom. Bake in the preheated oven for 8-10 minutes or until the edges are turning gold and the bottom is set.

To prepare the pie:

Place the prepared pie crust on a sheet pan. In the bowl of a stand mixer, combined the sour cream, milk, egg, egg yolk, sugar, flour, vanilla, and salt. Beat on medium speed for 4 minutes. Pour the batter into the prepared crust and scatter the strawberries on top. Bake in the preheated oven for 30 minutes or until the top of the pie feels kind of set but is still a little jiggly in the center. In the meantime, prepare the crumb by combining the flour, sugar, graham cracker crumbs, and butter with the back of a fork. Toss in the pecans and set aside. Once the top of the pie feels kinda set, remove the pie from the oven and sprinkle on the crumb topping. Bake for an additional 15 minutes or until the crumb is golden and the pie is completely set. Allow to cool prior to serving!

Champagne and Strawberries Cake

6 Comments / Cakes

I recently saw this quote on Instagram that said “Women don’t want flowers for Valentine’s Day. They want sushi, a fun face mask, control over the tv, and for someone else to put the kids to bed. It’s me. I’m women.” I laughed, because, in a way, it’s totally true.

Most of the women I know (particularly Moms) do in fact want to be on the receiving end of thoughtfulness and recognition on Valentine’s Day, but most of us are starved for things much more valuable (but less expensive!) than a few dozen roses. We want our favorite meal, some personal space, and the ability to do exactly what we want to do when we want to do it. We want to watch our favorite show without flipping back to “the game” or without someone asking them to get them a cup of water. For those of us whose lives are run by school schedules and bedtimes, ever at the mercy of someone else’s fever or teething pain, we just want ~~a day~~ a few minutes that are exclusively ours to do exactly as we please.

Oh, and flowers. We also want flowers. Is this too much to ask?

Because it’s been a while since we did a “favorites” round-up on this site, I thought I’d share a few things that I’ve been loving lately. It’s definitely too late to pass on as a last-minute hint to your special someone, but there’s no time like the present to treat yourself. Take a look at some of my current faves, and who knows! Maybe they’ll be one of your faves soon too!

A Few Favorites:

“Cravings: Hungry for More.”

First up is Chrissy Teigan’s second cookbook. Is the book a few years old already? Yep. But is it currently $12 on Amazon and worth all that and then some? Absolutely. This cookbook is one of my favorites time and time again. Not only is she hysterical, but the food is delicious and rarely that difficult. If you’re a home cook with a hankering for American meets Thai food, this will be your jam.

Tata Harper Skincare.

Does anyone else’s skin freak out in the winter? (Cue everyone raising their hands.) Yep, me too. I’ve been totally digging Tata Harper skincare lately, and because they just started selling discovery kits, you can try it out too! Tata’s products are clean with better-for-you and natural ingredients that actually work. I’m obsessed.

Tonic and Rye Cocktails.

At our most recent trip to Blackberry Farm, my favorite cocktail was their tonic and rye, a citrusy and refreshing spin on this winter bourbon drink. I’ve made an embarrassing amount of these at home since finding the recipe online, and now you can too!

Fun Mom Hat.

Anyone else love that scene in “Mean Girls” where Regina George’s mom says, “I’m not a regular mom. I’m a cool mom!” Well, this hat feels like the updated version of that. My kids can barely read, but you can bet they know what this hat reads because, well… I’ve reminded them like a million times. This hat is comfortable and comes in all sorts of colors too!

Lake PJs.

At the end of last year, I did the very adult thing of investing in pajama sets. Truly, the only person I know that wears matching pjs all the time is my Nana (and she happens to be the coolest!), so I’m considering this a very stylish and put together decision. I love all the Lake pajamas for their thick and soft cotton, and this newest floral print is adorable.

Williams-Sonoma Goldtouch Pro Pans.

Goldtouch pans from WS were one of the first things on my wedding registry, and I’ve been loving them ever since. That is, until now, because now there’s goldtouch PRO, and obviously I need that in my life. I whole-heartedly recommend these (Especially their half-sheet, quarter sheet, cooling racks, and muffin tins!) for all things baking!

Champagne and Strawberries Cake

So true, you may not get any of the above favorites in time for Valentine’s Day, but I do have one additional happy for you today: champagne and strawberries cake! It’s pink, lightly sweetened, and even mini in size for our stay-at-home 2021 Valentine weirdness, and the flavoring feels just right for February 14th, doesn’t it? Champagne and strawberries always feels like a romantic and festive combo in my mind, and in this cake, it works like a dream. Here, champagne-scented cake layers are baked soft and fluffy into two 6″ layers. A champagne simple syrup is added later for extra flavor and moisture.

The frosting here, though, really is the star. Fresh strawberries and pureed, cooked down, and combined with a smidge of powdered sugar and butter. The end-product American buttercream truly tastes like strawberry ice cream, and that is in no way disappointing. The cake layers come together with a thick slather of buttercream, and then you’re free to decorate as desired!

To add words to this champagne and strawberries cake, I printed a text template in a word document that was sized to fit on the 6″ cake. After chilling the cake thoroughly, I gently centered the paper on the cake and used a toothpick to lightly trace the text, indenting in through to the cake. I went back over my light trace with the toothpick a second time and then piped the text on using a number 5 piping tip. Voila! My piping skills are not great, so I was thrilled to figure out a way to get some pretty writing on this pretty little cake.

Happy Friday and happy Valentine’s Day to you! I hope you get EXACTLY what you want this Sunday, and moreso than that, I hope you feel really loved by someone special in your life- a spouse, a child, a friend, a parent, whoever. Enjoy this champagne and strawberries cake and HAPPY BAKING!

If you like this champagne and strawberries cake you should try:

Raspberry Champagne Pop-Tarts
Champagne Elderflower Cupcakes
Champagne Popsicles
Strawberry Rhubarb Cake

Champagne and Strawberries Cake

Print Recipe

★★★★★

4.3 from 3 reviews

This champagne and strawberries cake features fluffy champagne cake layers, a champagne syrup soak, and a real strawberry American buttercream!

Author: Kate Wood
Prep Time: 30
Cook Time: 30
Total Time: 120
Yield: 4-6 servings
Category: Dessert

Ingredients

For the cake:

2 large eggs, at room temperature
¾ cup (150 gm) granulated sugar
1 teaspoon pure vanilla extract
½ cup (120 gm) vegetable oil
1–1/2 cups (190 gm) cake flour
1–1/4 teaspoons baking powder
1/4 teaspoon salt
½ cup (120 gm) champagne or sparkling wine

For the buttercream:

1–1/2 cups (200 gm) fresh strawberries, hulled and halved
1 cup (230 gm) unsalted butter, at room temperature
4 cups powdered sugar
1 teaspoon vanilla extract
Pinch of salt

For the syrup:

1 cup (240 gm) champagne or sparkling wine
¼ cup (50 gm) granulated sugar

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Instructions

To make the cake:

Preheat the oven to 350 degrees Fahrenheit and lightly grease 2- 6” pans. Line the bottom with a round of parchment paper.
In a large bowl or the bowl of the stand mixer, beat to combine the eggs, sugar, and vanilla on medium speed for one minute. Add in the oil and beat to combine again. Add in half of the flour as well as the baking powder and salt. Stir on low to combine and add in half of the champagne. Stir and repeat this process with the remaining flour and champagne. Scrape the sides of the bowl and stir in any unincorporated bits. Divide the batter between the two pans and then bake in the preheated oven for about 25 minutes, or just until a toothpick inserted comes out clean. Remove from oven and set aside to cool completely. In the meantime, prep the buttercream and syrup.

To make the buttercream:

Use a blender or food processor to puree the berries. Add them to a small saucepan and cook down on low heat, stirring regularly, until halved down to ¼ cup total mixture. Set aside in a heat-safe container to cool in the fridge. When ready to frost the cake, cream the butter in a stand mixer set to medium speed for 4 minutes until pale. Add the powdered sugar, ¼ cup of the strawberry mixture, the vanilla, and salt. Stir to combine. Add in water, milk or cream 1 tablespoon at a time to get the mixture to the appropriate consistency.

To make the syrup:

Bring the champagne to a boil in small saucepan, reduce heat to low, add in the sugar, and cook for an additional 5 minutes to dissolve the sugar. Set aside in a heat-safe container to cool completely. You won’t use all the syrup.

To assemble the cake:

Trim the domes off of the cakes using a serrated knife. Use a pastry brush to paint the cake tops with the cooled syrup. Spoon a bit of frosting onto a 6” cake board or plate and place your first cake layer on the center. Spread a thick layer of frosting on top of this first layer and place the second layer on top. Spread the frosting all over and decorate as desired. Cake is best eaten within two days of making and should be stored covered at room temperature.

Rosé Popsicles

22 Comments / Food and Drink, Frozen Desserts

Rose Popsicles by Wood and Spoon blog. These boozy frose pops are made with rose wine and a puree of pears and strawberries. Just a few simple ingredients make this summer water dessert something that will be perfect for pool and outdoor BBQ parties all season. Find these lightened up snacks on thewoodandspoon.com

Ok, ok, I know…. TWO BOOZY RECIPES IN LESS THAN A WEEK!? All I can say is that it’s summer and I’m living large and taking charge, okay? Last week you got raspberry champagne pop-tarts and this week we’re cooling off with ultra basic (but super delicious) rosé popsicles. Prepare your liver and bellies for these summer water treats.

Let the record show that rosé is my beverage of choice in the summer. It’s delicious, totally refreshing, and I like to trick myself into thinking it’s a little more hydrating than a margarita or daiquiri. But let’s be honest- sometimes a cold beverage isn’t good enough in the summer. Sometimes you need something colder.

Sometimes you’re so hot you fear your face might actually melt off. Sometimes you’re tired of embarrassing sweat stains soaking through your jean shorts. Sometimes a frozen treat is the only thing that will take the edge off of the Africa-hot temperatures in your backyard. Luckily, when the sun is assaulting you and you need hydration and dessert all at the same time, there’s rosé popsicles to save the day.

I got the idea for these rosé popsicles from Jeni’s Splendid Ice Creams. Earlier this spring, they came out with a Frosé sorbet that was so good that I knew I had to recreate the flavor in popsicle form. I followed Jeni’s advice and used pureed pears as the sweet base for the frozen mixture and I added a dry rosé and fresh summer strawberries to round out the flavor of these pops. The result is nothing short of fab.

These rosé popsicles are every bit as boozy as they are dessert, a treat that tastes entirely like rosé wine and fresh fruit all at the same time. But the best part is how simple they are! All of the ingredients get dumped into a blender and the pureed mixture heads straight for the popsicle molds. I like to add a few sliced strawberries at the end, but this step is entirely optional and up to you. Your call!

I’m sharing these rosé popsicles today in celebration of Billy’s annual popsicle week! You might remember that last year I shared the recipe for roasted strawberry and buttermilk popsicles. The event is always hugely successful, so I was excited to be able to participate again. Be sure to check out his site for more frozen treats that a number of bloggers will be sharing later this week. In the meantime, give these rosé popsicles a try and let me know what you think! Happy hump day!

If you like these rosé popsicles you should try:

Rose Margaritas

Roasted Strawberry and Buttermilk Popsicles

BBC (Baileys, Banana, Coconut) Popsicles

Lemon Mint Sorbet

Vegan Coconut Lime Ice Cream Pie

Rosé Popsicles

Print Recipe

★★★★★

5 from 2 reviews

These Rosé popsicles are boozy treats inspired by everyone’s favorite summer wine! With a pear and strawberry puree base, these pops are icy beverages in dessert form that everyone will enjoy!

Author: Kate Wood
Prep Time: 5
Total Time: 240
Yield: 10

Ingredients

1 heaping cup (150 gm) peeled, chopped pear
1 heaping cup (150 gm) stemmed, quartered strawberries
12 ounces rose (preferably one that isn’t terribly sweet)
2 ounces simple syrup
½ cup sliced strawberries, optional

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Instructions

Combine all of the ingredients in a blender and process until smooth. Divide the mixture between 10 (2.5 ounce) popsicle molds and freeze in a flat place in the freezer for one hour. Use a popsicle stick to break up any frozen chunks and push the sliced strawberries into the mixture. Add the popsicle sticks and freeze until solid, about 6 hours. Unmold and enjoy!

Notes

I use a popsicle mold that makes 10-2.5 ounces popsicles. Your yield will change if you make smaller or larger popsicles. The preparation and ingredients will remain the same.
The alcohol in these popsicles will cause them to melt faster than some popsicles. Be sure to keep them frozen until you’re ready to enjoy them.

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Strawberry Rhubarb Pie

10 Comments / Pies and Tarts

Spring- the onset of blooming trees, baseball games, and berry-filled desserts like this strawberry rhubarb pie. While the rest of the world debates whether or not to wait until Memorial day to break out their shorts and white denim, I’ll be licking my sticky fingers free of this gooey, fruity pie and soaking up every last minute of sunshine and 70 degrees these days have to offer.

This past weekend was filled with quintessential spring moments (I’m looking at you, backyard picnics!), and this stir crazy mama couldn’t be happier about it. Being cooped up indoors through the winter months is tough on morale when there’s no escaping the chaos that comes with two children under two. There’s no quick stops for sno-cones, no trips to the pool, no long walks in the stroller to survive the witching hour. Thankfully, spring shows up all sunshiny and pastel-colored to revive us from our winter comas of cold and gray. All the signs of new life are enough to make anyone hopeful for the coming months.

Strawberry Rhubarb Pie

We’ve got some really fun plans lined up these next few weeks including some friend reunions, a bucket list trip (more on that later!!!), little George’s first birthday (ALREADY!?! HOW!?!), and Brett and I’s fourth anniversary. I’ve been gearing up for these days for months now and I can’t wait to share the details with all of you. To start this new season off on the right foot, I think we should dive in head first with this strawberry rhubarb pie.

A Little on Rhubarb

I can already hear some of you. “Rhubarb? What even is that? I can’t cook with rhubarb!” Yes, I hear you. I’ve been there. I know. But if you love the fruity sweetness of summer berries, then you will adore the way that these tart little rosy stalks of rhubarb round out the flavors of your favorite pies, galettes, and tarts. If you’re new to rhubarb, let’s take a look at the basics first:

It’s a vegetable. Ha! Can you believe it? Because it is prepared more frequently in sweet dishes, most people think it is a fruit, but alas, it’s not!
This stalky fruit (er, vegetable) looks like a cross between celery and swiss chard. With rose colored stalks and bright green ends, rhubarb is a beauty to behold. Don’t eat the leaves though! The toxins in the tops of the stalks can actually have poisonous effects.
You probably don’t want to eat rhubarb raw. It’s incredibly tart, and best eaten after the fruity floral flavors have been cooked into existence.
To prepare the stalks for use, trim off the leaves and any ruddy ends similar to how you would prepare celery. Wash the stalks well and use a vegetable peeler to remove any blemishes.

OK, now that you know everything there is to know about rhubarb, let’s talk pie of the strawberry rhubarb variety.

Making the Pie Dough

This strawberry rhubarb pie is one of my favorites to prepare. The filling is sweet and fragrant with just enough tart kick from the rhubarb to make each bite pop. I always use my favorite pie crust which is buttery and flaky enough to be eaten all on its own. Each bite of this pie is sweet, floral, and tart with buttery, slightly salty morsels of crust, making nearly every aspect of taste present in this pie. This is the pie that your friends will taste and say, “What is that flavor!?!” It’s unique yet familiar and 100% delicious.

You can make the crust for this strawberry rhubarb pie a few days ahead of time and store in the fridge wrapped in plastic wrap. I like keep an extra recipe of double pie crust wrapped in foil in my freezer so that if the mood strikes to have some pie, I’m already set with a crust. Keep your dough chilled prior to its time in the oven to ensure that you get the flakiest, most tender crust ever.

Sugar Modifications

If you find your strawberries are a bit tart or under-ripened, you may need to add an extra 1/4 cup of sugar. However, if your berries are juicy and ripe, I think you’ll find these proportions of sugar to fruit are perfect. In a pinch, you can use frozen berries and rhubarb, just let them thaw prior to using in the pie. If you need additional help on how to work with rhubarb, check out this post here.

If you haven’t gotten the spring fever yet, this strawberry rhubarb pie is sure to do the trick. Please give it a try and let me know what you think! I have adored reading stories and seeing photos of baking successes you’ve had from recipes on this site, so please keep ’em coming!

Y’all have a great week and enjoy this strawberry rhubarb pie! Cheers!

If you like this strawberry rhubarb pie, you may also like:

Berry Almond Streusel Pie

Strawberry Pretzel Tart

Vegan Coconut Lime Ice Cream Pie

Cranberry Pear Mini Pop-Tarts

Strawberry Shortcake

Strawberry Rhubarb Pie

Print Recipe

This strawberry rhubarb pie has a buttery, flaky crust and a perfectly sweet and tart berry filling.

Author: Kate Wood
Prep Time: 30
Cook Time: 90
Total Time: 2 hours
Yield: 9
Category: Dessert

Ingredients

1 double pie crust, prepared and chilled in fridge (see notes or link above)
1 pound of rhubarb, green part and ends trimmed, cut into ½” pieces (about 2–1/2 cups trimmed)
1–1/2 pounds of strawberries, hulled and halved into similar sized pieces (about 5 cups)
1/2 cup (100 gm) packed brown sugar
1/2 (100 gm) cup sugar
1/4 cup (30 gm) cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 egg yolk
1 teaspoon water

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Instructions

Preheat the oven to 400 degrees. I also like to place a layer of heavy duty aluminum foil on the bottom rack of my oven to prevent any bubbling pie filling from dirtying up my oven, but this is optional.
In a large bowl, combine the rhubarb and strawberries. In a small bowl, toss together the brown sugar, the sugar, corn starch, cinnamon, and salt. Add the dry ingredients to the rhubarb and strawberries and toss to combine. Set aside while you roll out your pie dough.
On a floured surface, roll out one half of the chilled pie dough to a 12” round. Lay carefully in the bottom a deep dish pie pan and gently press into the bottom of the pan. Leave about 1” of dough extending outside the perimeter of the dish and trim off any excess.
Spoon the rhubarb and strawberry mixture into the pie dish, discarding any exorbitant excess of juices that may have formed. Arrange the top half of pie dough on top of the filling in any manner you please. If you plan to make a lattice or any detailed pie top, work quickly so that your bottom of pie dough doesn’t get soggy with juices from the fruit. If you roll out the pie dough flat on your filling, be sure to vent the top with a couple of slits from your knife. Crimp the edges once finished.
In a small both, whisk together the egg yolk and water and use a pastry brush to paint a thin layer of the egg wash on the top of the pie crust. Place the pie in the oven and bake for 20 minutes at 400 degrees. Decrease the heat to 350 degrees and bake for an additional hour and fifteen minutes/ hour and thirty minutes, or until the middle of the pie has bubbling juices underneath and the top of the pie crust is golden brown. Allow the pie to cool on a cooling rack completely, or overnight. Cutting into the pie too soon can cause the pie to be too runny, but if this doesn’t bother you, you can cut into it as soon as it is a manageable and safe temperature. Serve with ice cream or whipped cream!

Notes

Search “Pie Crust” in the search bar of my site, or look in the “Pie” folder archives for my favorite recipe for a double pie crust. In a pinch, you can use a store bought refrigerated crust. Pie crust can be prepared ahead of time and stored in the fridge for several days prior to use.
If your berries are under-ripe or too tart, consider adding an additional 1/4 cup of sugar.

Nutrition

Serving Size: 9
Calories: 340
Sugar: 26
Sodium: 344
Fat: 14
Saturated Fat: 3
Unsaturated Fat: 10
Trans Fat: 0
Carbohydrates: 51
Protein: 4
Cholesterol: 20

Recipe Adapted From: Epicurious

Strawberry Shortcake

3 Comments / Breakfast, Cakes

If I ended up on death row and tonight’s dinner was destined to be my last meal, I would you ask you for an over-sized portion of my mom’s baked spaghetti. It’s nothing fancy, really- diced onion, ground beef, and canned tomato sauce, baked together with cooked spaghetti noodles under a blanket of shredded mozzarella and parmesan- but to me, no baked spaghetti could ever taste as good to me as hers. Other contenders for my last meal just may include something similar to today’s recipe: strawberry shortcake .

Food Memories

One of the first foods I can remember learning to make is biscuits. Growing up, my Mimi would prepare her famous chicken and dumplings. I would watch her cut the fat into the the flour, rolling out the dough to cut our rounds. Mimi’s take on chicken and dumplings included baking the biscuits in the oven and smothering them with the chicken and thickened sauce. If we were lucky, she would prepare extra biscuits and these would become the foundation pieces for a dessert of strawberry shortcake. We would macerate berries in sugar and make a generous bowl of whipped cream to dollop over the sweet berries and warm biscuits. The words “strawberry shortcake” will always be synonymous with Mimi and I wouldn’t have it any other way.

And isn’t that the one of the coolest things about food? Food can take you somewhere- to a place, to a time, to a feeling. Just the smell of certain foods make me feel like I’m a kid again, or on a first date, or fanning the kitchen after scorching something on the bottom of the oven. Foods jar memories, emotions, and a range of other things because those moments become apart of us. Baked spaghetti and strawberry shortcake, to me, is more than just a meal- it’s a memory of home.

I want to create moments like that with my kids. I want them to grow up and say their version of some food was better because it was apart of their memories… because eating that food was like sharing a meal with their mom again.

Strawberry Shortcake

Okay, I swear I’m not crying over here. (Read: I am.) We should move on. Let’s get to the good stuff. The nitty gritty. Let’s talk strawberry shortcake.

roasted strawberry shortcake with honey whipped cream I started with my Mimi’s biscuit recipe and modified it to make a sweeter, more scone-like shortcake. The end result features roasted strawberries and realllly good honey whipped cream. Roasting the strawberries intensifies their strawberry-ness, making an otherwise ordinary dessert something to talk about. And the honey whipped cream? Well, let’s just say I’m putting this bad boy on everything now.

If I were you, I’d double the batch of shortcakes and plan on eating those little nuggets for breakfast all week long. Monday could be butter and honey, Tuesday could be fresh preserves and left over honey whipped cream, Wednesday could be hazelnut spread and marshmallow fluff… the possibilities are endless. The bottom line is that with summer just around the corner and fresh berries on the verge of taking over your grocery store, you NEED a strawberry shortcake recipe that is for the books. Done and done.

Strawberry Shortcake

Print Recipe

This strawberry shortcake recipe features roasted strawberries and really, realllly good honey whipped cream.

Author: Kate Wood
Prep Time: 60
Cook Time: 30
Total Time: 1 hour 30 minutes
Yield: 10

Ingredients

For the shortcakes

2 cups flour
1–1/2 tablespoons baking powder
1/8 teaspoon salt
2 tablespoons sugar
1 stick unsalted butter, cold
1 cup whipping cream

For the roasted strawberries

2 pounds of strawberries, stemmed, hulled- cut large berries in half and leave petite ones whole
1/2 cup sugar
1/4 teaspoon salt

For the honey whipped cream

3 ounces cream cheese, room temperature
2 tablespoons honey
2 tablespoons sugar
1–1/2 cup heavy whipping cream

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Instructions

To prepare the shortcakes

Preheat the oven to 425 degrees.
Whisk together the dry ingredients in a medium sized bowl.
Using a pastry cutter or the back of a fork, cut in the butter until well combined and with pea-sized clumps uniformly throughout.
Add the cream, stirring until a soft, shaggy dough is formed.
For rustic shortcakes, use an ice cream scoop or a spoon to portion out 1/4 cup mounds of dough and flatten them slightly with the palm of your hand. For more biscuit-like shortcakes, gently pat dough out on to lightly floured surface until 3/4″ thick. Using a 3″ biscuit cutter, cut out rounds of dough. Lightly brush the remaining cream over the mounts of dough. Sprinkle a little extra sugar on top, if desired.
Bake for about 15 minutes or until shortcakes are golden and cooked throughout. Allow to cool on a cooling rack.

To prepare the strawberries

Preheat the oven to 450 degrees.
Toss together the strawberries, sugar, and salt on a baking sheet. Roast in the oven for 10 minutes or until juices are released and strawberries are fragrant. Add two tablespoons of water to the berries and juices and stir with a spatula. Allow to cool slightly.

For the honey whipped cream

In a large bowl, beat the cream cheese until most clumps are smoothed out, about one minute. Add the honey and sugar and beat to combine, about one minute.
Add about 1/4 of the cream and beat just slightly until the cream cheese mixture is thinned out, about 30 seconds. Add the remaining cream and beat until cream is whipped to stiff peaks. Avoid over-beating.

To assemble the shortcakes

Set aside about 1/2 of the strawberries, leaving the juices behind with the other half. Using a potato masher, mash the half of strawberries with the juices remaining until all large bits of strawberry is smooshed. Fold in the other half of intact strawberries.
Slice each shortcake in half, removing the tops. Spoon a generous dollop of whipped cream on top of the bottom.
Spoon a generous helping of strawberries over the cream, saving enough liquid and intact strawberries for the rest of the shortcakes.
Replace the top of the shortcake and enjoy immediately!

Strawberries

Making the Pie

If you like this strawberries and cream pie you should try:

Strawberries and Cream Pie

Ingredients

For the crust:

For the pie filling:

For the crumb topping:

Instructions

To prepare the pie crust:

To prepare the pie:

A Few Favorites:

Tata Harper Skincare.

Tonic and Rye Cocktails.

Fun Mom Hat.

Williams-Sonoma Goldtouch Pro Pans.

Champagne and Strawberries Cake

If you like this champagne and strawberries cake you should try:

Champagne and Strawberries Cake

Ingredients

For the cake:

For the buttercream:

For the syrup:

Instructions

To make the cake:

To make the buttercream:

To make the syrup:

To assemble the cake:

If you like these rosé popsicles you should try:

Rosé Popsicles

Ingredients

Instructions

Notes

Strawberry Rhubarb Pie

A Little on Rhubarb

Making the Pie Dough

Sugar Modifications

If you like this strawberry rhubarb pie, you may also like:

Strawberry Rhubarb Pie

Ingredients

Instructions

Notes

Nutrition

Food Memories

Strawberry Shortcake

Strawberry Shortcake

Ingredients

For the shortcakes

For the roasted strawberries

For the honey whipped cream

Instructions

To prepare the shortcakes

To prepare the strawberries

For the honey whipped cream

To assemble the shortcakes

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