Tag Archives: strawberries

Savour All the Bright Flavours of Spring With These Strawberry Rhubarb Pie Bars

Celebrate the fresh flavours of spring with this simple, very adaptable recipe. Add your favourite chopped nuts for some crunch and swap in different fresh fruit depending on what is available. And with a dough that doubles as a crust and crumble topping, these pie bars come together in no time. No matter how you slice it, these sweet and slightly tart fruit bars are the perfect everyday treat.

Strawberry Rhubarb Pie Bars

Prep Time: 20 minutes
Bake Time: 30 to 35 minutes
Total Time: 50 to 55 minutes
Servings: 9 bars

Ingredients:

Filling
1 ¼ cup rhubarb, diced small
1 ¼ cup strawberries, diced small
1 Tbsp lemon juice
2 Tbsp brown sugar
2 tsp cornstarch
½ tsp cinnamon
Pinch of salt

Dough
12 Tbsp unsalted butter, softened
1/3 cup packed brown sugar
¼ cup white sugar
1 2/3 cup all-purpose flour
½ tsp salt
¼ cup chopped nuts (optional)

Directions:

1. Preheat the oven to 375°F. Line an 8×8-inch square pan with parchment paper and set aside.

2. In a mixing bowl, toss together the rhubarb, strawberries, lemon juice and 1 Tbsp of brown sugar. Set aside.

3. Using an electric mixer, cream together the dough’s first three ingredients: butter, brown sugar and white sugar until light and fluffy. Add the flour and salt. Mix on low speed until combined.

4. Place about 2/3 of the dough in the pan. Press the dough into the pan using your fingertips or the flat bottom of a measuring cup. Set aside.

Related: 45 Fresh and Beautiful Rhubarb Recipes

5. Drain off most of the juice from the fruit mixture. Add in the other Tbsp of brown sugar, as well as the cornstarch, cinnamon and salt. Toss to combine. Pour the fruit mixture on top of the crust and spread evenly.

6. Mix the reserved dough with the nuts (if using) and sprinkle over the top of the fruit. Bake for 30 to 35 minutes or until slightly browned on top and the juices around the edges of pan bubble.

7. Cool the bars completely before slicing.

Craving more sweet treats? Check out The Pioneer Woman’s most popular cake and pie recipes and these perfect lemon meringue cupcakes.

How to Make 5-Ingredient Strawberry Chia Frozen Yogurt Pops

Luxuriously creamy and speckled with chia seeds, our modern-day superfood, this frozen treat allows for more than the odd after-dinner sweet course. No electronic gadget is required, just a bit of muscle to muddle the strawberries for texture,  ensuring intense flavour in every bite. Make this healthy version and dip it into granola for a refreshing breakfast and snack option, or drizzle with honey and coat with chopped peanuts for a PB&J throwback.

5-Ingredient Strawberry Chia Frozen Yogurt Pops

Prep Time: 10 minutes
Freeze Time: 3 hours
Total Time: 3 hours and 10 minutes
Serves: 6

Ingredients:
1 cup hulled, finely chopped strawberries, divided
3 Tbsp liquid honey
2 cups Balkan-style plain yogurt or 2% Greek yogurt
1 Tbsp chia seeds
2 tsp vanilla
chia seed garnish (optional)
6 popsicle sticks

Directions:
1. In a bowl, using a fork, mash 1/3 cup of the strawberries. Add honey and mash to soften. Stir in yogurt, chia seeds and vanilla.

2. Spoon and divide yogurt mixture into moulds, tapping on counter to eliminate air bubbles. Sprinkle with more chia seeds on top (if using) and insert popsicle sticks.

3. Freeze until solid, 3 to 4 hours. To remove from mould, dip casing into cup of warm water to loosen yogurt pop.

Tip: For a fun decorative look, slice one strawberry. Fill moulds halfway and slide a slice directly on wall; top with remaining yogurt mixture.

Your love for this vibrant seasonal fruit doesn’t have to stop here. We’ve rounded up our 50 best strawberry desserts for summer. You can also keep cool with these 40+ no-bake sweets to make this season.

Irresistible No-Bake Vegan Strawberry Cheesecake Bites

I’m over chocolate on Valentine’s Day, which is why we created this sultry two-bite dessert you can whip up for yourself, your sweetheart, or all your single gal pals! They’re vegan, raw and gluten-free, giving you just the energy boost you need for some alone time — or, staying up all night gawking at Tinder.

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No-Bake Vegan Strawberry Cheesecake Bites

Ingredients:

Crust (makes 24 mini cheesecakes)
1 cup pecans
6 medjool dates
1/4 cup shredded coconut
1/4 tsp sea salt

Filling
1 cup raw cashews (soaked for 3 hours)
1/2 cup frozen strawberry slices
1/4 cup agave nectar
1/4 cup coconut oil (melted)
2 Tbsp lemon juice

Swirl/Topping
1/2 cup frozen strawberries, melted

strawberry-cheesecake-bites3Read More: Lauren Toyota’s Fail-Safe Tips for Eating Plant-Based (And Loving It)

Directions:

Crust
1. Remove the pits from the medjool dates and soak them in warm water for 10 minutes. Drain the water from the dates and place in a food processor along with the remaining ingredients. Process until the nuts are crumbled and the crust is sticking together on its own.
2. Press about 1 1/2 tsp of the mixture into the bottom of each mini muffin cup.

Tip: To remove the cheesecakes easily from the tray, cut 4-inch strips of parchment paper and place those in the bottom of each cup. Press the crust mixture on top of these. Then when the cheesecakes are done setting in the freezer, you can pull on the parchment tabs to lift the cheesecakes out.

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Filling
1. Drain cashews from the soaking water and rinse under fresh water. Then add them to a high speed blender or Vitamix along with frozen strawberries, agave nectar, melted coconut oil, and lemon juice. Blend until smooth.
2. Pour this mixture into a bowl and set aside. Clean out the blender to make the strawberry puree for the swirl.

Swirl/Topping
1. Allow these strawberries to melt at room temperature or heat over low heat in sauce pan for a few minutes until soft. Then blend this in a blender into a smooth purée.
2. Take a scant Tbsp of the cashew filling and pour on top of the pressed crust. Then take 1/2 tsp of strawberry purée and dollop on top of the cashew filling. Take the end of a toothpick and swirl the two mixtures around to make a fun artsy pattern!
3. Freeze the cheesecakes for 1-2 hours until solid. Remove them from the mini muffin trays and allow to thaw for 10-15 minutes before biting into them.

Craving more plant-based Lauren Toyota recipes? See here for her Buckwheat Pancakes with Brandied Strawberries and Coconut Whip (pictured) and her Easy 2-Ingredient Vegan Peanut Butter Cups.

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A Stunning Strawberry Rhubarb Upside-Down Cake That’ll Steal the Show

If you’ve managed to stop yourself from eating all of summer’s sweet strawberries fresh off the vine (or from the farmer’s market), then we have a treat for you. Turn these summery jewels into a delicious upside-down cake! Simple and understated, upside-down cakes are great for casual picnics because they travel well and pretty enough for any summer gathering. In this case, we used bright strawberries and vibrant rhubarb for this sweet and slightly tart cake.  The caramelized fruit and tender cake are definite crowd pleasers. Top with pillowy whipped cream for a festive ruby-red and white pairing for Canada Day!

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Strawberry Rhubarb Upside-Down Cake Recipe

Serves: 8 to 10
Bake time: 40 to 45 minutes
Total time: 1 ½ hours

Ingredients:
For the topping:
3 Tbsp unsalted butter
½ cup granulated sugar
½ tsp pure vanilla extract
1 ½ Tbsp heavy cream
2 cups strawberries, trimmed and sliced*
1 cup rhubarb, chopped into ½-inch pieces

*Slice small strawberries in half. For larger berries, cut into 3 to 4 slices, about ¼-inch thick.

For the cake:
1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp pure vanilla extract
1 cup buttermilk

For the whipped cream:
1 cup heavy cream
2 to 3 Tbsp granulated sugar
½ tsp pure vanilla extract

mint for garnish, optional

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Directions:

1. Pre-heat the oven to 350°F. Grease a 9-inch cake pan with butter and set aside.

2. Melt the butter in a small saucepan over medium heat. And the sugar and stir with a wooden spoon until the sugar melts, about 3 minutes. Remove from the heat and carefully whisk in the vanilla and heavy cream until smooth. If needed, return to low heat, whisking, until smooth. Pour the caramel into the prepared cake pan. Carefully arrange the strawberries, cut-side down, on top of the caramel. Pack the strawberries closely together as they may shrink after baking. Sprinkle in about a third of the rhubarb to fill in any gaps between the berries.

3. Sift together the flour, baking powder, baking soda, and salt. Set aside.

4. In the bowl of a stand mixer (or a large mixing bowl using a hand mixer), mix the butter and sugar together on medium speed until light and fluffy. With the mixer on medium-low, add the vanilla and eggs, one at a time. Stop the mixer and scrape down the bowl.

5. Add half of the flour mixture and mix to combine on low. Stream in the buttermilk until incorporated. Add the remaining flour and mix until just combined. Stop the mixer and fold in the remaining rhubarb.

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6. Tip the batter into the pan, on top of the strawberries. Smooth out the top of the cake and bake for 40 to 45 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Allow the finished cake to rest for 10 minutes. After 10 minutes, run a thin knife around the inside edge of the cake pan. Place a large cake plate on the top of the cake pan, and very carefully (using oven mitts) flip the cake plate and cake pan upside-down. Remove the cake pan and allow the cake to continue to cool.

7. Meanwhile, whip the cream and sugar together with a whisk (by hand or electric) until medium peaks. Add in the vanilla and whisk again until combined.

8. Serve the cake with a dollop of whipped cream and a fresh sprig of mint, if desired.

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Looking for more delicious strawberry treats? Try our 45 Best Strawberry Desserts to Celebrate Summer.

Anna Olson’s Dainty Easter Egg Chocolate Covered Strawberries

This easy and unique dessert is an exciting take on chocolate covered strawberries and dazzles on your spring sweets table.  Anna shows us how to give the time-honoured treat an Easter spin for a play on chocolate eggs that’s fresher, juicier, and prettier, too. It’s the chocolate and strawberry combo we all know and love, presented in a brand new way. There’s not a tastier way to enjoy fruit this Easter.

 

Make Your White Chocolate Eggshell

Whole strawberries with their stems cut off are dipped in melted white chocolate, taking on the appearance of an eggshell and acting as a blank canvas for your Easter egg designs. If you like brown eggs, this would be a great place to melt down some unwrapped chocolate eggs to coat the strawberries in place of, or in addition to, the white chocolate. For ease of dipping, choose firmer strawberries, not overly ripe ones that may bleed or cause the chocolate to split.

Decorating Eggs with Royal Icing

Anna uses royal icing to decorate the white chocolate dipped strawberries. This is simply a mixture of water, icing sugar and meringue powder, and you can get Anna’s royal icing recipe here. The royal icing is neutral base can be tinted in any colour you wish; in this case, it’s delicate springtime pastels. To pipe, Anna uses a parchment cone, which is easy to make – she demonstrates the technique in this quick video.

Add Some Sparkle

The royal icing also acts like glue when soft for a shower of decorator’s sugar (more colour!). This adds texture and vibrancy to really make the chocolate dipped strawberry eggs pop. Head to your local bulk food store and see the Easter-inspired sparkles and sprinkles they have available.

Do-Over Your Design

Anna notes that if you’re not happy with your design, just wipe it off before the royal icing sets. You don’t even need to re-dip the strawberries. As long as the white chocolate is firm, you can remove any unsightly icing squiggles in a pinch.

Have an Egg Decorating Party

For an interactive Easter activity, dip a few pints of strawberries far enough ahead of time so that the white chocolate can set, about 4 hours at room temperature or about 30 minutes if you put them in the refrigerator. Then, lay out sprinkles, tinted royal icing and any other edible decorations at the table for kids to embellish their own eggs.

Double the Chocolate

Easter wouldn’t be the same without mountains of chocolate. So, if you’d like even more chocolate on your white chocolate dipped strawberry eggs, decorate with a contrasting dark chocolate or coloured white chocolate instead of royal icing. This imaginative recipe is versatile and adaptable to your favourite sweet drizzles.

Keep the chocolate and berries theme going this Easter with Anna Olson’s Chocolate Raspberry Mousse Torte, decorating the top with these chocolate dipped strawberry eggs for a real showstopper.

Red Velvet Crêpes with Strawberry Cream Filling

Gorgeous, decadent and absolutely delicious, these red velvet crêpes, filled with sweet strawberry syrup and fresh whipped cream, are sure to please whether you’re serving them for breakfast or dessert.

Make the batter and sweet strawberry filling ahead of time so you’ll be able to impress loved ones or guests in a flash.

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Prep Time: 5 minutes
Cook Time: 20 minutes
Serves: 4-6

 

Ingredients:

Crêpe Batter
1 1/2 cups all-purpose flour
3 Tbsp sugar
1/2 tsp baking powder
1/2 tsp salt
2 cups milk
2 eggs
2 Tbsp melted butter
1/2 tsp vanilla extract
2 Tbsp cocoa
1 tsp apple cider
Red food colouring
Butter (for pan)

Filling
15 strawberries (chopped)
3/4 cup water
2 Tbsp sugar (adjust to taste)
500 ml heavy cream
Sugar
Vanilla

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Directions:

Crêpes:
1. Combine ingredients for crêpe batter in a blender, mixing for 1 minute until mixture is smooth and slightly frothy.
2. Add red food colouring until you reach your desired colour of red.
3. Allow crêpe batter to rest in fridge for at least 1 hour or overnight.
4. In a pan on medium heat, add butter and then about ¼ cup of crêpe batter into the pan, frying until it begins to brown on the bottom (about 1-2 minutes).
5. Flip and cook crêpe for about another minute.

Red Velvet Crepes with Strawberry Syrup & Whipped Cream

Filling:
1. In a pan on medium heat, add strawberries and water.
2. Cook for about 10-15 minutes before adding sugar. It will begin to reduce in this time. Then add sugar to taste, allowing to continue cooking until syrup reaches desired thickness (thick enough to coat a spoon). Keep in mind it will get a little bit thicker as it cools down.
3. In a bowl, combine heavy cream with sugar and vanilla to taste.
4. Beat cream until you reach desired thickness.
5. Plate and add filling just off the centre of the crêpe with a little whipped cream, rolling up the crêpe around it. Top with more whipped cream and syrup.

Mouth-Watering Watermelon and Strawberry Icebergs

Get your fill of sweet and juicy watermelon this summer with these simple strawberry-watermelon icebergs; they’re the perfect way to quench your thirst and cool you down on these unbearably hot days. You can make the kid-friendly version as listed below, or feel free to spike them for a grown-up twist.

Prep Time: 15 minutes
Makes: 4 x 16 oz drinks

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Ingredients:
2 cups watermelon chunks/cubes
2 cups whole frozen strawberries
2 ½ cups ice cubes
1 ½ L sparkling water (or lemon lime soda), chilled
2 limes
Fresh mint sprigs

Directions:
1. In each glass muddle the juice of half a lime and 3-4 torn mint leaves.
2. In a blender combine ice cubes, watermelon and frozen strawberries until a thick slush is made. To assist when blending, you may need to use a spoon or spatula to push the contents of the blender closer to the blade between pulses.
3. Pour approximately 1 1/2 cups of sparkling water into each glass. (Use lemon lime soda if you prefer a sweeter drink).
4. Scoop slush into each glass until it is full to the brim. Serve immediately!

Optional: if you prefer a spiked drink, add 1 -1.5 oz of vodka or rum to the glass when muddling the lime and mint.

See more from hot for food on their YouTube channel.

How to Keep Fruit Fresh

How to Keep Summer Fruit Fresh Longer

As summer stretches into long, balmy afternoons and ripens to a peak, so does the fruit in the fields and orchards. Suddenly the market is brimming with sweet, juicy nectarines, ruby red strawberries, and plump indigo blueberries. And then, poof! As quickly as they appeared, they’ll be gone. If this brief, dizzying moment of plenty sends you into a buying frenzy, you’re not alone. Once you’ve carried home your weight in peak-ripeness apricots and raspberries, how do you keep them from turning to mush before you can devour every last one? Here’s how to extend the life of your precious summer bounty.

How to make fruit last longer

Keep it cool.
Refrigerate all berries and ripe stone fruits as soon as you bring them home.  Once they’ve reached their peak, the heat (even room temperature) will cause spoilage, quickly. Perfect strawberries can go bad in a single afternoon on the counter.

Keep it dry.
Humidity is the enemy. Don’t wash your fruit until ready to eat, and store on paper towels or a clean dish towel to absorb any excess moisture. Keep it on a shelf in your fridge, not in the crisper drawer — unless you have one you can program. The standard fridge drawers offer a higher-humidity environment suited to vegetables, but unfriendly to fruit.

Give it space.
Ripe fruit is soft and injures easily. Don’t leave raspberries piled into the box they came in to be mushed under their own weight, and don’t cram juicy nectarines into a produce bag where they bash and bruise each other senseless every time you rustle them. Whenever you damage the flesh, you create an opportunity for mould.

How to Keep Fruit Fresh

Give it air.
If fruit is packed tightly, there is little air circulation, which means more humidity and faster rot. Store ripe stone fruit like peaches, plums and cherries in a shallow bowl in the fridge. Gently transfer fragile berries to a wide container lined with paper towels, keeping them in a single layer or close to it. Leave the container lid slightly ajar to let excess moisture escape.

Wash in acid.
If you’ve brought home apricots or strawberries that are still slightly under-ripe, try giving them an acid bath. Swish any whole (never cut), firm fruit in one part vinegar to 10 parts water. The solution kills off any mould spores already on the fruit, potentially increasing its longevity.

Looking for more tasty recipes? Try one of our 36 Strawberry Desserts to Celebrate Summer.

No-Bake Vegan Strawberry Shortcake Pies

Nothing says summer like strawberry shortcake! Sweet cashew-coconut crust is packed with a creamy strawberry filling in these raw vegan strawberry shortcake pies. They’re delicious, healthy and completely satisfying — perfect for an outdoor party or an intimate get-together with friends. Tip: you can choose to forgo the crust and serve the filling in custard cups or martini glasses for a quick yet beautiful result.

Total Time: 12 minutes
Serves: 4 (4 mini tarts or 1 medium pie)

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Ingredients:

For the crust:
1 cup cashews
1 cup dried coconut
2/3 cup dates

For the filling:
2 cups cashews
2 cups strawberries (to blend)
1/2 cup coconut oil
1/2 cup honey
1/4 cup lemon juice
4 cups strawberries (reserve)

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Directions:
1. To make the crust, place coconut and cashews in food processor. Process until flour-like.
2. Add the dates to the food processor mixture. Process again for 3 minutes. Stop processing once it sticks together when pinched.
3. Press crust mixture firmly into tart pan(s). (Press crust down very firmly so it will stay together. If it won’t stick together, you haven’t processed long enough.) Set aside.
4. Place filling ingredients (except cashews and the final 4 cups of strawberries) in a blender. Blend until smooth.
5. Add cashews and blend again until smooth. Pour filling mixture into large bowl.
6. Finely chop the remaining strawberries. Add to filling mixture and stir gently with a spoon.
7. Spoon mixture into tarts and enjoy immediately.

Notes:
– If preparing in advance, store the pie crust and filling separately, then spoon filling into pie crusts just before eating.
– To make a smaller batch, feel free to halve the recipe. It won’t be enough to make an entire pie crust (using a standard 8″ pie dish), but if you have 2 mini pie pans they will work perfectly.

100x100_laura-jane-rawtarian Laura-Jane The Rawtarian is a leading creator of simple, satisfying raw vegan recipes.

How to Make Strawberry Jam

As much as we love a delicious gourmet meal, there’s something to be said about a good ol’ classic PB&J. What better way to take a basic sandwich to a whole new level than with rich, homemade strawberry jam?

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Composed of nothing but a few simple ingredients, this made-from-scratch pantry staple is a must-try. When you see how easy (and insanely delicious) it is, we’re sure you’ll be making it every other week!

Ingredients:
1 quart of ripe strawberries (normal-sized container from the grocery store)
½ cup sugar
1 tsp water

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Directions:

1. Sort through the strawberries and make sure they’re completely ripe. Green ones just won’t cut it.

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2. Wash them, remove the stems, cut out the white bits and place them on a paper towel to remove the water.

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3. In a medium-sized pot on medium heat, add 1 tsp water along with the strawberries. Using a wooden spoon, mash the strawberries into small pieces and add the sugar. Stirring continuously, let them come to a boil and then simmer for about 15 minutes. Remove from the stove and let it sit over night.

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4. The next morning, put it back on the stove. While you wait for the strawberries to come to a boil, fill two small jars with water and put them in the microwave until boiling. When the strawberries on the stove start to boil, pour the water out of the jars and fill them with the strawberry jam.

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5. Seal the jars, turn them upside down, let them cool and keep them stored in the fridge.

headshot Renée Reardin is a lifestyle writer and stylist living in Toronto. To learn more about her, visit www.reneereardin.com, and follow her on Twitter @reneereardin.

Buckwheat Pancakes with Brandied Strawberries and Coconut Whip

There are many ways to make gluten-free vegan pancakes but buckwheat flour is our new fave! It cooks quickly, holds together without adding other binders and has a delicious nutty taste. Combined with a sweet brandied strawberry sauce and the most perfect coconut whip, you’ll be craving breakfast in bed every day of the week.

Prep Time: 15 minutes
Cook Time: 25 minutes
Makes: 8 pancakes

Buckwheat Pancakes with Brandied Strawberries and Coconut Whip

Ingredients:

Brandied Strawberries:
2 cups diced strawberries
½ cup maple syrup
¼ cup brandy
1 Tbsp lemon juice
1 tsp arrowroot flour (or cornstarch)
1 tsp water

Buckwheat Pancakes:
1 ½ cups buckwheat flour
1 tsp cinnamon
1 ½ tsp baking powder
1 Tbsp melted vegan butter
2 cups non-dairy milk
2 Tbsp vegan butter (or cooking pancakes)

Coconut Whip:
1 can full-fat coconut milk (refrigerated overnight)
1 tsp sugar (optional)

Directions:
1. In a small saucepan bring maple syrup and brandy to a simmer over medium heat.
2. Once the mixture is bubbling, add in the diced strawberries and lemon juice. Continue to stir occasionally while you bring to a simmer again.
3. Mix together arrowroot flour and water in a small bowl until smooth and add this to the strawberry mixture.
4. Continue to stir occasionally while simmering for 10 minutes until thickened. Remove the saucepan from the heat and set aside while you make pancakes.
5. Bring a non-stick pan to medium heat and combine the pancake batter ingredients together in a mixing bowl until well combined.
6. You may need to waver between medium and medium-low heat to keep the pancakes cooking evenly. Place a little bit of vegan butter in the centre of the pan and pour 1/3 cup of batter per pancake. It’s best to cook 1-2 pancakes at a time depending on the size of your pan, for about 2 minutes per side.
7. You must use a can of full-fat coconut milk for the coconut whip and have it already refrigerated, so it’s really cold and the thick cream is separated from the liquid. Another tip is to place the beaters from your hand mixer and a stainless steel bowl in the freezer in advance of preparing the coconut whip.
8. When you open the can of coconut milk, scoop only the thick cream that is sitting on top into the stainless steel bowl. Do not let any liquid get in the mixture. Beat on high for a couple of minutes until thick and fluffy.
9. Serve the pancakes warm with brandied strawberry sauce and a generous dollop of coconut whip.

See more from hot for food on their YouTube channel.

Strawberry Cream Puffs for Easter

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We can all agree that no holiday feast is complete without a great dessert. After indulging in a hearty meal, we’re often in need of a treat that satisfies our sweet tooth, but doesn’t put us over the edge. Well, we have an easy recipe for an Easter dessert your guests are bound to love. Cue the strawberry cream puffs.

They’re light enough that you always have room for one, so these mini bites of heaven are the perfect way to end a great meal (and a day of binge-eating chocolate eggs).

What could be better on a sunny spring evening than an airy pastry with homemade whipped cream and tangy strawberry jam? And that’s not even the best part: chances are you already have most of the ingredients in your pantry, so they’re totally inexpensive to make.

 

  • What You Need (for pastry):
  • ¼ cup water
  • ¼ cup 3.25% homogenized milk
  • ¼ cup unsalted butter
  • ½ teaspoon coarse salt
  • ½ cup all purpose flour
  • 2 large eggs
  • Icing Sugar
  • Strawberry Jam
  • What You Need (for vanilla cream):
  • 1 ½ cups 35% whipping cream
  • 2 tablespoons sugar
  • ½ teaspoon vanilla extract
 Click through the gallery for steps by clicking ‘caption’


 


renee-headshot Renée Reardin is a lifestyle writer and stylist living in Toronto. To learn more about her, visit www.reneereardin.com, and follow her on Twitter @reneereardin. 
 

 

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