May ushers in Strawberry season. I love a fresh ripe strawberry. According to Britannica.com the strawberry is a member of the rose family, with the most common varieties being a hybrid of the wild Virginia strawberry (native to North America) and a Chilean variety. Botanically, the strawberry fruit is considered an “accessory fruit” and is not a true berry. Although they have been around for thousands of years, strawberries were not actively cultivated until the Renaissance period in Europe. 75 percent of the North American crop is grown in California, and many areas have strawberry festivals, with the first one dating back to 1850. Strawberries are liked for their characteristic aroma, bright red color, juicy texture, and sweetness. Strawberries are rich in antioxidants and vitamin C, natural anti-inflammatory agents that help reduce chronic inflammation and its associated health issues. Strawberries are rich in dietary fiber, which supports healthy digestion. They’re also low in calories, containing only about 32 calories per half a cup.
I believe the best way to eat strawberries is freshly washed from the Salem Farmers Market but here are two recipes to highlight strawberries.
Fresh strawberry cake
Ingredients:
1½ cups all-purpose flour, spooned into measuring cup and leveled-off
1½ teaspoons baking powder
½ teaspoon salt
6 tablespoons unsalted butter, softened, plus more for greasing the pan
1 cup plus 2 tablespoons sugar, divided
1 large egg
1 teaspoon vanilla extract
½ cup milk (low fat is fine)
About ¾ pound strawberries, hulled and halved
Instructions:
Preheat the oven to 350°F and butter a 9-inch deep dish pie pan (or 9-inch round cake pan). In a medium bowl, whisk together the flour, baking powder and salt. Set aside. With an electric mixer, beat the butter and 1 cup of the sugar until pale and fluffy, about 3 minutes. Add the egg and vanilla and beat on low speed until well combined. Gradually add the flour mixture, alternating with the milk, and beat on low speed until smooth. (Note: the batter will be thick.) Transfer the batter to the prepared pan and smooth with a spatula. Arrange the strawberries on top, cut side down, so that they completely cover the batter (the recipe calls for approximately ¾ pound of strawberries; use more or less if necessary). Sprinkle the remaining 2 tablespoons of sugar over the strawberries. (Don’t be tempted to omit the sugar here; it balances the tartness of the berries and forms a deliciously crisp crust on top the cake.) Bake for ten minutes, then reduce the heat to 325°F and bake until the cake is lightly golden, and a tester comes out clean, about an hour. Let the cake cool in the pan on a rack. Serve with sweetened whipped cream or vanilla ice cream, if desired. Cake can be stored at room temperature for several days, loosely covered. Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, cover it tightly with aluminum foil or freezer wrap. Thaw overnight on the countertop before serving.
Strawberry nice cream
Ingredients:
2 ripe bananas; frozen
16 oz. bag frozen strawberries; about 2 1/2 cups (You can use fresh strawberries but freeze them first)
1 1/2 tsp. vanilla extract
1/2 cup milk or almond milk
1/4 cup honey; melted
Instructions:
Place all of the ingredients in a blender or food processor. Blend until smooth and all of the ingredients are combined, about 5 minutes. Be sure to scrape down the sides of the blender or food processor often. Serve immediately. If you want the consistency to be more like a thick frozen yogurt or pour the ice cream mixture into a loaf pan or airtight container. Cover with plastic wrap or a lid and place in the freezer and freeze for at least an hour.
When ready to enjoy, use an ice cream scoop and serve in a bowl or ice cream cone. Enjoy!
Courtesy photos