With electric mixer cream butter, sugar and cream cheese until fluffy. Add eggs one at a time. Mix in vanilla. In separate bowl, mix flour, baking powder, baking soda and salt. Blend flour mixture with butter mixture just until blended. Add half ‘n half and only stir just to blend — do not overstir! Drain strawberries and blot dry. Carefully just fold in strawberries. Dough mixture will be thick. Grease and flour a 9×5 inch loaf pan. Bake in a 350 degree oven for 50 to 60 minutes. Let bread mellow for one day and then serve.
Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes. Preheat the oven to 400 degrees F. Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes. Place a metal bowl and beaters in the freezer during shortcake cooking time. Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
Mix all whipped cream ingredients in the metal bowl with metal beaters about 1 1/2 to 2 minutes. Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
Fresh Strawberry Bread
Fresh Strawberry Bread
With electric mixer cream butter, sugar and cream cheese until fluffy. Add eggs one at a time. Mix in vanilla. In separate bowl, mix flour, baking powder, baking soda and salt. Blend flour mixture with butter mixture just until blended. Add half ‘n half and only stir just to blend — do not overstir! Drain strawberries and blot dry. Carefully just fold in strawberries. Dough mixture will be thick. Grease and flour a 9×5 inch loaf pan. Bake in a 350 degree oven for 50 to 60 minutes. Let bread mellow for one day and then serve.
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Balsamic Strawberries
Balsamic Strawberries
Hull the strawberries and cut them into quarters lengthwise.
Place in a bowl and toss with the vinegar and sugar.
Cover and allow to rest on the counter for about an hour so that the berries will “juice” then chill in the fridge for another hour.
Toss again before serving.
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Strawberry Shortcake
Strawberry Shortcake
For the strawberries:
For the cake:
For the whipped cream:
Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes. Preheat the oven to 400 degrees F. Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes. Place a metal bowl and beaters in the freezer during shortcake cooking time. Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
Mix all whipped cream ingredients in the metal bowl with metal beaters about 1 1/2 to 2 minutes. Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
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