Strawberry

Jocelyn Delk Adams

Strawberry Rhubarb Crumble Pie

I sometimes have the hardest time making dessert decisions.  Should I have a milkshake or an ice cream float?  Do I want cookies or brownies?  And the one that always seems to get me stuck is the age old question (well maybe not age old but old enough) Pies or Crumbles?

For me, deciding on the filling was quite simple.  I wanted strawberries and rhubarb.  End of discussion.

The only issue was deciding on whether I wanted to make a pie or a crumble.  There is nothing like the flaky buttery crust of a pie packed with gorgeous sweet fruit.  However, I simply can’t resist the brown sugar sweetened crunchiness of crumbs browned over a deep dish of delicious filling.

After mulling over it a bit too long, I thought it would be cool if I just combined the two.  Why choose?  So that’s what I did.  I found this Best-Ever Strawberry Rhubarb Pie and made the following changes:

  • I halved the Rich Butter Pastry recipe so I would have just enough for the bottom pie crust.
  • Next, I proceeded with making the strawberry rhubarb filling as is with no adjustments.
  • Lastly, I made the crumble topping from Strawberry Raspberry Rhubarb Crumble recipe and added to the top.  I baked the pie according to the original Best-Ever Strawberry Rhubarb Pie instructions and perfection happened!

This was so delightful and satisfied every single craving I thought I could ever have.  It also settled once and for all the “this or that” debate.  My new answer for any difficult dessert decisions in the future will be “this AND that”!


Michael Wurm, Jr.

White Chocolate Strawberry Shortcake

When it comes to easy, light, and totally delicious summer desserts, strawberry shortcake is a quintessential favorite. So when I saw this recipe for Classic Shortcakes this past week, I knew I had to kick of the summer properly with this sweet treat.

However, to make things a little more interesting I decided to add a little something extra to the classic recipe with some white chocolate chips. When served slightly warm, the little morsels of melted white chocolate add an extra layer of creamy flavor.

I simply followed this recipe and added in about 3/4 cup of chopped white chocolate chips when mixing together the dry ingredients. I also think these would be delicious with milk or dark chocolate chips as well. Any chocolate goes wonderfully with strawberries.

I also like that you can bake a bunch of these up, throw them in the freezer, and have a quick easy dessert any night of the week. There’s no  need to turn the oven on each time you get a craving for something sweet.

Strawberry Shortcake is definitely one of my summer favorites! What yours? Let us know in the comments below.

Happy Baking!

Michael Wurm, Jr. – Inspired by Charm

 

 

 

 


BHG Guest Blogger

Guest Blogger: Strawberry Shortbread Cookies

Hi everyone, I’m Jesseca, the cook and baker over at One Sweet Appetite. I can’t even begin to tell you how excited I am to be guest blogging here on BHG’s Delish Dish today! It wasn’t hard to pick a recipe to recreate, but these Strawberry Shortbread Cookies quickly pulled me in and won me over!

Strawberries are high on my list of favorite flavors. I’ve made everything from cupcakes to donuts but somehow never thought to create a cookie! I am in love with the fun speckled effect in both the cookie and the sweet glaze. This recipe is a show stopper and a great way to cozy up to friends and neighbors.


I chose to use a round scalloped edge cutter to give these a clean yet elegant look, but I’m sure you could use any shape your heart desires. Maybe a heart for valentines day or rectangle?


I kept recipe modifications minimal. Shortbread cookies tend to be fairly basic and easy to whip up. The biggest change came with the amount of preserve added to the dough. After mixing things together I decided doubling the amount of strawberry preserve was the best route to take. It added more of that gorgeous speckle and a small punch of berry flavor.


I also substituted the almond extract for pure vanilla. Mainly because that is what I had on hand, but I really think it helped enhance the berry goodness and worked in my favor. If you are in a bit of a time crunch you can actually skip the chilling process. I had a hungry five year old lurking in the kitchen who hasn’t mastered the art of patience. To compensate I rolled the dough in between two pieces of wax paper to keep it from sticking.


These cookies quickly vanished. I always know a recipe is a keeper when I receive the stamp of approval from my five year old critic! Ready to try out the recipe for yourself? Click here!

 

 


BHG Guest Blogger

Guest Blogger: Grandbaby Cakes

Hi everyone, I’m Jocelyn, the blogger, recipe developer and photographer at Grandbaby Cakes!  I am so honored to guest blog for BHG’s Delish Dish today!  If there was any magazine that was front and center in my home growing up, it was definitely Better Homes and Gardens.  I’ve got a great Strawberry Shortcake Tiramisu to share!


 

On Grandbaby Cakes, I love sharing unique twists on traditional recipes that have been passed down from my grandmother.  One of my Big Mama’s (grandmother) vintage recipes I simply adored indulging in was strawberry shortcake.  In fact, I celebrate my birthday each year with one.  When spring finally surfaces and gorgeous bright berries are in season, I get excited to make one of my own from scratch.


 

For this post, I knew I wanted to update this classic universally loved dessert, and when I saw this wonderful tiramisu recipe in the BHG recipe archives, I was sold.  I am the biggest fan of tiramisu.  Since my trip to Italy last year, I have tried recreating this dessert in every way possible on my blog.  From banana pudding tiramisu to even cookie dough tiramisu, I have tried it all but I knew a Spring remix was just what the doctor ordered to take this dish over the edge.  Strawberry shortcake tiramisu is perfect for Easter, spring entertaining or your last course for any Sunday dinner.


 

The original BHG version was already such a wonderful recipe so I didn’t have to make many changes to create the impact I wanted.

  • I replaced the original angel food cake with ladyfingers to provide more of a classic tiramisu taste.
  • I added two teaspoons of seedless strawberry jam and a couple drops of red food coloring to the cream cheese mixture.  It turned this super cute pink color and the jam added just the perfect hint of additional strawberry flavor I needed.

 

  • I also omitted the sour cream from the remaining whipped cream.  I wanted the whipped cream to shine when paired with the fresh strawberry slices mascerated in a couple of tablespoons of granulated sugar and lime juice.

After 12 long and patient hours, I finally had my first bite.

 

And then my second…. and third.


 

Honestly, it took a lot for me to walk away from another slice of this at 9 in the morning.  I have never had such a delightful tiramisu, and the nostalgia of my childhood came flooding back.  This dessert is a great reminder of the vintage strawberry shortcake recipe I enjoyed as a kid but with an adult flair.  I have no doubt that this dessert would become a favorite of yours as well.

 

To see the full recipe and instructions, click HERE!  Happy Baking!

 


Kelly Senyei

Strawberry-Mascarpone Dessert Pizza

Strawberry-Mascarpone Dessert Pizza

Ditch the dough, skip the marinara sauce and bypass those bell peppers because there’s a new pizza in town and it’s taking the savory slice for a spin on the sweet side. Introducing Strawberry-Mascarpone Dessert Pizza.

Just imagine the perfect pairing of buttery shortbread cookies and tangy cheesecake … and then up the indulgence with a layer of creamy Nutella. The result is a quick and easy dessert that looks just as great as it tastes. So how do you make this sliceable sweet happen in your home?

Strawberry-Mascarpone Dessert Pizza

It all starts with a basic brown sugar shortbread cookie dough made by working cold butter into your dry ingredients. While a pastry blender or two forks work well, don’t hesitate to forgo the gadgets and use your hands to break up the butter until your mixture is the consistency of wet sand.

Strawberry-Mascarpone Dessert Pizza

Once you’ve mixed up your cookie dough crust, transfer it to a pizza pan, pressing it firmly into an even layer. Using a pan will guarantee your pizza retains its round shape and will help it bake to golden brown perfection from crust to crust.

Strawberry-Mascarpone Dessert Pizza

And then it’s on to the toppings! Creamy mascarpone and heavy whipping cream go for a spin in the stand mixture and are given a sweet and tangy taste with the addition of powdered sugar and fresh lemon zest. I recommend zesting a bit extra off of the lemon so that you can use any leftover zest as a garnish.

Strawberry-Mascarpone Dessert Pizza

Once your cookie crust has cooled, transfer it to your serving dish. It’s easier to slice and serve the pizza if it’s no longer in the pan, so a large wood cutting board works well for this crowd-friendly sweet finale. 

I’ve added the layer of Nutella to this recipe, as I love the combination of tangy mascarpone and fresh citrus with the rich and creamy chocolate spread. You’ll need about 1/3 of a cup of Nutella, give or take a few tablespoons lost in the transfer process from container to spatula (to mouth) to cookie crust. Next up, pile on the mascarpone mixture, scatter the strawberries on top and then finish it all off with your leftover lemon zest.

Strawberry-Mascarpone Dessert Pizza

And it’s as easy as that! Ready to serve up a sweet slice? Preheat your oven and check out the recipe for Strawberry-Mascarpone Dessert Pizza.

- Kelly Senyei, Just a Taste


Lauren Brennan

Strawberry Pavlova with Mint

Growing up I hated strawberries with a passion. I have no idea why. Actually, most fruit {with the exception of bananas} was on my “do not eat” list. Then after I got married, had a baby and couldn’t eat chocolate or dairy, I became a little more open to fruit. {My little one had a sensitive tummy.} I started trying apples, cantaloupe and pineapple. I eventually expanded my horizons to *gasp* berries and loved them! Shocking, I know.

Since then, strawberries have always been at the top of my shopping list, especially in the summertime! Strawberries are so incredibly sweet and juicy when they’re in season. When I saw a recipe for this Strawberry Pavlova with Mint in the newest Better Homes and Garden cookbook Fresh, I knew I had to make it.

Pavlova is a pillow of baked meringue, topped with whipped cream and fruit. If you’ve never had pavlova before, you’re really missing out on something delicious not to mention really simple!

This specific recipe calls for homemade sweetened meringue that is baked and topped with lightly whipped cream and creme fraiche.

Finish it off with lots of strawberries and mint and that is one gorgeous, light summer treat.

Get the recipe here or buy yourself a copy of the book Fresh for this recipe and lots of other amazing, produce-heavy treats. Enjoy!