Strawberry Archives - Wife Of A Hunter

Strawberry Shortcake

Sophie May — Fri, 23 Apr 2021 22:06:13 +0000

I am one of those peculiar people that goes to Cheesecake Factory and doesn’t get the cheesecake. In fact, I order their strawberry shortcake. Something about stuffing my face with their delicious food followed by heavy cheesecake doesn’t do it for me. Instead, I pretend I am being healthy and choose the shortcake because it has fruit 😂.

Growing up my mom and I would make strawberry shortcake on the weekends, to use up any strawberries we had on the verge of going bad. We would usually use a Bisquick biscuit recipe, but it would just taste like slightly sugared bread and I prefer to waste my carbs on better sweets! I decided I wanted to come up with a recipe where my biscuit is more like shortcake! I hope you enjoy this!

Strawberry Shortcake

Who doesn't love strawberry shortcake?!

Course Dessert

Cuisine American

Keyword American, Dessert, Southern, Strawberry

Prep Time 1

Cook Time 20

Total Time 1 20

Servings

Author Sophie May

Ingredients

Strawberry Topping

1 lb strawberries sliced
1/4 cup sugar

Shortcake Biscuits

2 1/8 cups all-purpose flour plus extra for flouring surface
3 tbsp sugar
4 tsp baking powder
1/2 tsp salt
7 tbsp butter cold
1/2 cup heavy cream
1/2 cup buttermilk

Extras

Vanilla Ice Cream
Whip Cream

Instructions

Strawberry Topping

Combine strawberries and sugar in a Tupperware or a gallon bag and refrigerate. This is key to get a juicy sweet strawberry topping.

Shortcake Biscuits

Preheat oven to 375 °F
Mix flour, sugar, baking powder, and salt thoroughly in a bowl.
Cut in cold butter until the mix is crumbly.
Add heavy cream and buttermilk and combine (~30 seconds).
Lightly flour your surface and place your dough on it.
Roll dough out and fold. Repeat this process rolling out less thin each time. Do this until you have 1-inch-thick dough.
Cut biscuits out of the dough (~4-6 oz).
Place the biscuits on a non-stick baking sheet. The biscuits will rise so leave space between them.
Bake for 10-15 minutes, or until they are slightly browned.
Take the biscuits out, slice them open, fill with whip cream and strawberry topping and ice cream on the side and ENJOY!

The post Strawberry Shortcake appeared first on Wife Of A Hunter.

Strawberry Crumble

Sophie May — Fri, 23 Apr 2021 15:54:11 +0000

As I said in my strawberry jam recipe, the Poteet Strawberry festival just happened. My husband and I got a flat of strawberries there and with strawberries up to our ears, I got to baking. One of my favorite fruity dessert dishes is a crumble. They are easy and so delicious, especially warmed with some vanilla ice cream (specifically H.E.B.’s 1905 vanilla if you can get your hands on some).

Anywho, one of my go to cereals is Cinnamon Toast Crunch. Having some on hand, I decided to incorporate it into my crumble. What baked was heaven. The slight crunch of the cereal with the softness of the strawberry filling is one of the best marriages my oven has made. In all honesty, I would quadruple the topping if my casserole dish would hold it haha! I would eat it by the spoonful.

I hope you enjoy this dish as much as my family. It was all gone before I could blink!

Strawberry Crumble

Fun tasty way to use some fresh strawberries!

Course Dessert

Cuisine American

Keyword American, Dessert, Southern

Prep Time 10

Cook Time 40

Total Time 50

Servings

Author Sophie May

Ingredients

Strawberry Filling

2 lbs strawberries* hulled/top cut off
2.5 tbsp flour
1/2 cup white sugar

Topping

1/2 cup flour
3/4 cup brown sugar
1/2 tsp baking powder
1/2 tsp cinnamon powder
1/4 tsp salt
6 tbsp salted butter melted
1 cup Cinnamon Toast Crunch crushed; 1/2 cup extra to sprinkle on top (crushed also)
1/4 cup old fashioned oats

Instructions

Preheat Oven to 350 °F
Combine strawberry filling ingredients in a bowl and set aside.
In a separate bowl combine topping ingredients. They will become a crumbly consistency.
In a 9x13 casserole dish evenly spread the strawberry filling.
Cover the strawberry filling evenly with the crumbly topping.
Bake for 35 minutes. You will know it is almost cooked when it bubbles up on the sides and begins to brown. This is key to make sure the crumble is not too wet.
Take out the casserole dish and sprinkle half a cup of crumbled Cinnamon Toast Crunch on top. Return to oven for five minutes.
Rest for at least 15 minutes. I recommend chilling overnight to get a good thick consistency.
Serve with ice cream and enjoy!

Notes

*my strawberries were smaller. If they are larger slice them into bite size pieces.

The post Strawberry Crumble appeared first on Wife Of A Hunter.

Sophie’s Strawberry Jam

Sophie May — Fri, 16 Apr 2021 15:53:17 +0000

I call this recipe Sophie’s Strawberry Jam. It is my take on strawberry jam and it might not be too out of the ordinary, but it sure is tasty!!

The Poteet Strawberry Festival was this past weekend, so I took the opportunity to buy a gagillion strawberries. I mean, they are fresh, delicious, and who doesn’t love helping local farmers?

With a gagillion strawberries on hand, I had just as many recipes flowing through my head. Unfortunately, some of the strawberries got soft on the trip home and needed to be used immediately. A jam is the perfect recipe for strawberries that need a second life.

This recipe doesn’t make a ton, but can sure as heck be doubled, tripled, even quadrupled if you so desire. You can use it on toast, to top ice cream, honestly wherever you think strawberries should go. This jam didn’t even last a day in my house it was so good!

Grab some bread, toast it up, slather on some butter and this jam *Chef’s Kiss*

Sophie's Strawberry Jam

Who doesn't love a good strawberry jam?? Throw this bad boy on just about thing and you'll be glad you did!

Course Dessert, Main Course, Side Dish

Cuisine American, Southern

Keyword Jam, Jelly, Strawberry

Prep Time 10

Cook Time 15

Total Time 25

Servings pint

Author Sophie May

Equipment

Wide Mouth Funnel

Ingredients

1 lb strawberries tops cut off, hulled, and sliced
1 2/3 C sugar
2 T & ½ tsp lemon juice freshly squeezed
1 small mason jar and lid 1 pint
Water enough to boil mason jar*

Instructions

Add strawberries and sugar to a saucepan and mix well.
Heat ingredients over medium heat and bring the mixture to a boil. I softly chopped the strawberries with my mixing spoon to break up the strawberries and get a smoother jam, but it is not necessary.
Once boiling, add lemon juice. Stir to combine.
Boil for ~15 minutes (or until the jam reaches 220F), stirring often so strawberries do not burn. If keeping in pantry jump down to Step 7.
Once done, carefully fill mason jar (I used a wide mouth funnel) and allow to cool.
Cover and refrigerate (lasts around 2 weeks).

If keeping in pantry:

Boil enough water to cover your mason jar and lid. This will sterilize it. When jam is ready to be removed from heat, carefully remove mason jar and lid.
Carefully pour jam into the mason jar (I used a wide mouth funnel).
Place lid on and turn over the jar. Leave upside down for 10 minutes.
This will seal the jam and allow you to store it in the pantry/counter/etc.
Refrigerate after opening.

Notes

*If you don’t plan on eating the jam immediately, this is for storing in pantry.

Ingredients:

1 lb strawberries (tops cut off, hulled, and sliced)

1 2/3 C sugar

2 T & ½ tsp lemon juice (freshly squeezed)

1 small mason jar and lid (1 pint)

Water (enough to boil mason jar)*

Directions:

Add strawberries and sugar to a saucepan and mix well.
Heat ingredients over medium heat and bring the mixture to a boil. I softly chopped the strawberries with my mixing spoon to break up the strawberries and get a smoother jam, but it is not necessary.
Once boiling, add lemon juice. Stir to combine.
Boil for ~15 minutes (or until the jam reaches 220F), stirring often so strawberries do not burn. If keeping in pantry jump down to Step 7.
Once done, carefully fill mason jar (I used a wide mouth funnel) and allow to cool.
Cover and refrigerate (lasts around 2 weeks).

If keeping in pantry:

Boil enough water to cover your mason jar and lid. This will sterilize it. When jam is ready to be removed from heat, carefully remove mason jar and lid.
Carefully pour jam into the mason jar (I used a wide mouth funnel).
Place lid on and turn over the jar. Leave upside down for 10 minutes.
This will seal the jam and allow you to store it in the pantry/counter/etc.
Refrigerate after opening.

*If you don’t plan on eating the jam immediately, this is for storing in pantry.

The post Sophie’s Strawberry Jam appeared first on Wife Of A Hunter.