Strawberry Season is underway here at Parlee Farms. Sure, we know our strawberries taste great when eaten freshly picked. They’re so juicy and sweet! However, depending on how much you picked, you may want to branch out and try them in a few recipes. Here’s a roundup of some great recipes that you can try using our strawberries and some of our other products.
Homemade Strawberry Shortcake
You spend some time picking your perfect strawberries. While here, consider picking some of our scones from Mary’s Country Kitchen, which are a perfect pastry to make a delicious strawberry shortcake.
Ingredients:
1 pint fresh strawberries, washed, hulled, and sliced
1/2 teaspoon lemon juice
2 tablespoons sugar, or more to taste
4 scones from Mary’s Country Kitchen
Whipped cream, to taste
Instructions:
Add the strawberries to a mixing bowl and toss in the lemon juice. Toss in the sugar. Let it sit on the counter for 10 minutes to let the flavors meld together. Lay out the scones into serving dishes. Top with strawberries and whipped cream. Serve immediately. If you want to make this in advance, you can prep the strawberries from the night before, and then make the dessert right before serving.
Strawberry Lemonade Recipe
Ingredients:
1 pint of strawberries, washed and hulled
3/4 cup of fresh lemon juice (from 4-5 juiced lemons)
1/2 cup of sugar, or more to taste
3 cups cold water
Ice cubes, as needed
Instructions:
Puree the strawberries in a food processor or blender and set aside.
In a pitcher, add the lemon juice and sugar together. Let it sit for a few minutes to start the process of letting the sugar dissolve. Whisk in the water. Let it sit for another minute.
Using a wooden spoon, stir in the strawberry puree. Add ice cubes to the pitcher and serve immediately.
Strawberry Jam Cookies Recipe
Ingredients:
1 stick unsalted butter, softened
1/3 cup sugar
1 egg yolk
1 teaspoon vanilla extract
1 cup all purpose flour
1/4 teaspoon salt
1/3 cup strawberry jam
Instructions:
Preheat the oven to 350 Degrees Fahrenheit. Line baking sheet with parchment paper.
Cream the butter and sugar together using a mixer. Keep mixing until the ingredients are well combined and small beads form. Add the egg yolk and beat until combined. Add the vanilla extract and mix until smooth. Add the flour and salt and mix until a soft dough forms.
Form the dough into 1-inch balls. Make a thumb print in the center of each ball to flatten the cookie. Fill each indentation with jam. Don’t overfill or the jam will ooze onto the baking sheet while cooking.
Bake until cookies are golden on the edges, about 12-14 minutes. Set the timer for 12 minutes and check progress. Let the cookies cool at least 15 minutes on the baking sheet before removing to cooling racks or serving.