Summer is synonymous with the taste of strawberries which vary in taste and are at their best when full of sweetness and juice.
Whether purchased from a supermarket, farm or grown in a personal allotment, these rich, red berries are best between June to August.
If buying strawberries from a shop, check the bottom of the punnet for staining from squashed fruit and use quickly.
Most commonly eaten with cream or ice-cream, strawberries are such a versatile fruit.
Preparing Strawberries for Cooking
- Allow 100g per person.
- Firm strawberries with stalks still attached are best.
- Wash with the stalk still attached to prevent water seeping into the fruit.
- Hull by pulling the stalk to remove the white core.
- Slice, quarter or fan the berries to use as a garnish or cake decoration.
Cooking Tips and Suggestions
- Serve strawberries with ground black pepper.
- Dip whole berries into ice-cold white wine and serve immediately.
- Roll strawberries in cream cheese mixed with whipped cream and icing sugar, then chill.
- To make a coulis, heat gently until the juices start to run. Add lemon juice and icing sugar before putting in a blender.
- Liquidise strawberries with milk and ice-cream for a cold shake.
Jayne's Summer Strawberry Shortcake
Difficulty: Easy
Preparation and Cooking Time: 15 minutes
Ingredients:
- 225g self-raising flour
- 1 teaspoon salt
- Icing sugar to dust
- 25g caster sugar
- 225g strawberries
- 50g butter
- 300ml double cream
- 150ml milk
Method:
- Preheat the oven to 230 degree Celsius and grease a baking tray.
- Sift the flour, salt and sugar, and then rub in the butter.
- Pour in the milk. Mix to form a dough and then knead for one minute.
- Roll out on a floured surface before cutting into rounds.
- Place on a baking tray and cook for ten minutes. Allow to cool.
- Whip the cream and cut the strawberries into quarters.
- Sandwich the shortbread rounds with cream and strawberries. Dust with icing sugar.
Summer Strawberry Soup
Difficulty: Easy
Cooking and Preparation Time: 10 minutes
Ingredients:
- Fresh mint
- 450g strawberries
- 150ml single cream
- 4 tablespoons caster sugar
- Shortbread for garnish
- 450ml white wine
- 450ml water
- Juice of 1 orange
Method:
- Roughly chop the strawberries and put in a saucepan with the sugar on a medium heat.
- Cook until the sugar has dissolved and strawberry juices start to run.
- Put in a blender and liquidise with the wine and orange juice.
- Return to the saucepan, add the water and heat gently. Then chill.
- To serve, swirl with cream and garnish with shortbread and freshly chopped mint leaves.
Jayne's Summer Strawberry Couscous Cake
Delicious and low-fat cake that makes the most of a summer fruit. Serve with crème fraiche or decorate with fresh fruit.
Difficulty: Easy
Preparation and Cooking Time: 25 minutes
Ingredients:
- 800ml apple juice
- 75g raisins
- 175g couscous
- 1 teaspoon vanilla essence
- 4 tablespoons strawberry jam
- Kiwi and strawberry slices to decorate
Method:
- Preheat the oven to 180 degrees Celsius.
- Put the apple juice and raisins in a saucepan and bring to the boil before allowing to simmer for ten minutes.
- Add the couscous and cook for five minutes until all the grains are soft. Add the vanilla essence.
- Empty the mixture into a greased, deep cake tin and bake for 15 minutes.
- Remove from the heat and leave to set, then turn out on to a plate.
- Warm the jam in a saucepan and spoon over the top of the cake.
- Decorate with fresh fruit.
Also try Lemon and Raisin Couscous Cake, which is another low-fat but tasty cake.
The copyright of the article How to use Strawberries in Cooking in Baking & Desserts is owned by Jayne Elliott. Permission to republish How to use Strawberries in Cooking in print or online must be granted by the author in writing.
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