Follow along as I document my adventures in baking. I hope it inspires you to try something new.
Thanks for visiting,
Sarah
All tagged Strawberries
This is a delicious recipe from Bake from Scratch magazine that I served up this past Memorial Day weekend. They really are strawberry shortcake in bar form – fruity, creamy, with crisp, buttery crumbles. I love the combination of sweet, fresh strawberries, and sweet-tart freeze dried strawberries. A very clever touch.
These Neapolitan Cookies from Sarah Kieffer’s “100 Cookies” cookbook have been on my list seemingly forever. I’m so glad I finally found the time to make them because they are even better than I’d expected. The cookie has such a nice texture – that perfect mix of crispiness and chewiness – and I love the contrast of the sweet/tart strawberry with the vanilla and chocolate.
A rich almond and sour cream cake, brightened by fresh strawberries and orange zest, with a little nutty crunch from sliced almonds on top and poppyseeds dotted throughout. So flavorful. It’s the kind of cake you savor at first bit, but then demolish pretty quickly, or at least that’s what happened in my house!
These Strawberry Shortcake Ice Cream Sandwiches are everything you love about the classic, homey Strawberry Shortcake: that magical combo of a buttery baked good, fresh strawberries, and whipped cream all bundled together in three cool, creamy bites.
This week started off with the Memorial Day holiday which signals the start of summer here in the U.S. and it’s also “retro dessert" week in my bakeoff group, so I chose a classic Strawberry Shortcake to celebrate both. Nothing says summertime to me like a pile of juicy strawberries and whipped cream.
I love the combination of strawberry and orange in this chia seed pudding. Strawberries can be wonderfully sweet on their own, but the citrus brightens them up and adds a little complexity to an otherwise simple pudding. The layer of strawberry sauce makes these pretty enough to serve for a Sunday brunch, and since you make them ahead, all you have to do is garnish them when serving. They can easily be made vegan by using almond or coconut yogurt.
A thin layer of lemon scented marscapone hides beneath those beautiful, sweet strawberries. But the thing that makes this Strawberry Tart so special is the dollop of basil infused whipped cream on top. It’s such an unexpected complement to the berries and adds an extra sense of freshness to the dessert. These tarts would be the perfect way to cap a leisurely Sunday brunch.
