I love the way strawberry season stretches out, making it from late April all the way through June and I plan to fully embrace the season. This week, I have a few of my favorite simple recipes to share. Next month, I hope to share some more labor intensive strawberry recipes like jams and hand pies.
Always, strawberry shortcake is my favorite. The shortcake of my childhood featured strawberries and whipped cream over unsweetened Bisquick biscuits. Sometimes – I don’t know if it was because my mom was busy or because it was a special occasion – we’d have our strawberries piled atop Sara Lee pound cake instead. The shortcake I’m sharing today upholds my family’s tradition of biscuit-based shortcake and is made with tender whole wheat biscuits, fresh berries and thyme, and pillowy whipped cream.
The shortcake concept is easy to riff on. Sweet, maybe herby, macerated or sliced strawberries are very good over nearly any yellow cake, but especially the ricotta cake below. You could also bake your strawberries into a rustic, toothsome corneal cake.
For the time-challenged among us, I have one of my easy favorites: Strawberries in red wine over vanilla ice cream. I shared a variation on this – balsamic strawberry sauce – in my weekly recipe post a few weeks back.
Thank you to everyone who’s helped me make the jump from my old newsletter format to substack! If you haven’t yet, please consider a paid subscription. Paid subscriptions help me do this work (and I get really excited every time the I get notified that someone new has signed up).
Recently on Brooklyn Supper: Herby Strawberry Salad with Chèvre
In case all these desserts have you craving something savory, I’ve got a savory strawberry salad with chèvre and nutty sweet and salty pepitas. It’s a perfect spring salad and has SO much delicious flavor. Get the recipe on BkS.