Simpler Living Blog

Sweet and Savory Strawberry Season Gems

Lehman's
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Strawberry season has always been a favorite time of the year, with a bounty of sweet, juicy, ruby-red strawberries picked fresh from your backyard patch, at a pick-your-own field or purchased from local farmer’s markets. While growing up I enjoyed a great variety of homemade jams and other strawberry treats.

Strawberries have always provided a sweet gem to be preserved and enjoyed even in the darkest part of winter. And, they are so easy to put up while in season! Cut tops off berries, wash and pat dry, then spread on wax paper-lined baking sheets and place in the freezer. When berries are frozen hard, place in freezer bags or containers and refreeze until ready to use.

Fresh strawberries help your family eat a diet that is rich in fruits. Enjoy these gems both in savory and dessert foods. Impress guests with a classic shortcake or sink your teeth into something new – strawberry chutney slathered on grilled pork loin. Yum!

Sweet and Savory Strawberry Season Gems

Author: Lehman's

Ingredients

3 pints of fresh strawberries
1/2 cup of sugar if needed
2 1/4 cups all-purpose flour
4 teaspoons baking powder
2 tablespoons white sugar
1/4 teaspoon salt
1/3 cup shortening – Lard was the original shortening used – I use Crisco™
1 egg – beaten
2/3 cup cold milk
2 cups whipped heavy cream – don’t cut corners – make your own

Directions

Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
Preheat oven to 425 degrees F
Grease and flour one 8 inch round cake pan.
In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
Spread the batter into the prepared pan. Bake at 425 degrees F for 15 to 20 minutes or until nicely golden brown. Let cool partially in pan on wire rack.
Slice partially cooled cake in half, making two layers. Place half of the berries on one layer of the cake and top with the other layer of cake. Top with remaining berries and cover with the whipped cream.