Heat - {Strawberry Ice Cream Sandwiches}

Some people complain about the heat. They crank up the air conditioning, hide inside and brood in the dark about the overbearing sun. They grimace at the thought of venturing out in the afternoon and do little but sip chilled drinks and shudder as they religiously check the weather report for signs of relief.But then there are people like me; the strange few that embrace the warmth. The ones

Bright - {Strawberry Pistachio Rolls}

I've started "tweeting." I think. Is that the right thing to say? Anyway, follow me if you want to watch me make a fool out of myself as I navigate the strange new world of Twitter! Just be careful... I walk into walls. Wow, I am just so darn original!----------------------------------C ducks under the brim of his cap and lets out a loud sigh. As he confidently falls to wrap his arms

Ring - {Strawberry Frasier}

The wind has been picking up for a number of minutes, but rather than seek shelter in the house, I recline further on the porch steps. I hear no sirens now, but they were the soundtrack for my drive home no more than half an hour earlier. The revolving whirl overpowered my stereo as headlights sliced through the darkness, but now, with nothing more than straining eyes to cut the night, it's

Strawberry-Apricot Slow Cooked Pork Short Ribs

1 large onion, diced
4 1/4 lb pork short ribs


for the barbecue sauce:
3 cloves garlic, minced
2 apricots, pitted
1 habanero
1 cup diced strawberries
8 oz tomato paste
1/3 cup balsamic vinegar
1 1/2 tablespoons dark brown sugar (optional)
1 teaspoon hickory liquid smoke
salt
freshly ground black pepper



Directions:

Place all of the sauce ingredients in a blender (I used my Vita-Mix) and pulse until smooth. If necessary, cut the short ribs in half to fit into your slow cooker. Broil until lightly browned on each side. Drain off excess fat. Place the onions in a single layer along the bottom of a oval four or 6 quart slow cooker. Top with the ribs and then pour the sauce over top. If the ribs are cut in half, place one layer on top of the onions then pour half of the sauce on top. Add the remaining ribs and remaining sauce. Cover and cook on low 8 hrs.

My thoughts:

I know when one hears "slow cooker recipe" one normally thinks of winter-friendly hearty soups and stews but when I was writing my slow cooker cookbook last summer, I realized how much I liked using it in the warm weather. We live in an older (1930s) house without central air conditioning and only have one window unit so the kitchen gets pretty hot once warmer weather hits. Using the slow cooker allows me to cook without heating up the kitchen at all.

I like to cook using seasonal, local produce so I started experimenting with using summery ingredients like berries and vegetables in my slow cooker recipes. For this recipe I made a barbecue sauce that is naturally sweetened with fruit to go over budget-friendly pork short ribs. The ribs can be a little fatty so I cut off some obvious fat and broiled them to remove even more which meant the final dish was pretty lean. Strawberry barbecue sauce sounds a little odd but it totally works; it is slightly hot from the pepper and has a fruity sweetness without being a really sweet sauce. It is pretty thick, which good for slow cooker recipes, you don't want it running off the meat when it cooks. I planning on making the sauce again and using it on something else.

If you don't have a slow cooker, try cooking it slow and low in the oven.

Remember - {Strawberry Rhubarb Pie}

I don't remember much about her, I think solemnly as I gently tousle the impressive leaves clouding my sight. My palms are buried deep in my sleeves as I search, crouched low to the ground and tossing my hair occasionally to sweep aside my growing bangs to simplify the hunt. Ruby red or bright green; thick or thin; I'm presented with a plethora of choices. But which would she pick?I remember

My Fantastic Experience on "The Martha Stewart Show" - {Strawberry Buttercream Bread}

Wandering through the city these past two days has been so fun! Mom and I didn't have any concrete plans (I'm weird about traveling. I just kind of go... Got that from Dad!), so we got a map and started circling things as we went. And I say "went," I mean WENT! Mom and I went allllllll over Manhattan. Not in a very organized manner, either. But it was so fun! Some highlights:Times Square

Happiness - {Our Strawberry Blonde Cake}

I'm outside in a t-shirt, and I'm... Warm.What is this?I've spent the past few months starved of sun. True, this winter wasn't memorable weather-wise - and I must admit that I have a tendency to exaggerate the chill - but it's well-understood that the simple nature of winter leaves one cyclically under a thick covering of clouds. Blanketed, so to speak, by this unwelcome and vast palette of

Strawberry-Asparagus Salad with Strawberry-Balsamic Vinaigrette

Ingredients:
1 bunch spring lettuce
1 bunch baby spinach
2 strips crisp bacon
3/4 lb fresh asparagus
1 pint strawberries, sliced
1/3 cup bee pollen dusted hazelnuts
2 oz ch�vre

for the vinaigrette
2 oz avocado oil
2 oz pomegranate infused balsamic vinegar*
1 tablespoon Dijon mustard
1 strawberry, mashed**

Directions:
Place the vinaigrette ingredients in a jar or salad dressing mixer. Shake until a smooth, emulsified dressing forms.

Place the lettuce in a large bowl. Top with the spinach. Cut the bacon into bite sized pieces. Bring a small saucepan of water to a boil. Add the asparagus and cook for about 2 minutes. Drain and cut into manageable sized pieces. Arrange on the salad. Add the sliced strawberries. Dot with goat cheese. Toss in the hazelnuts and bacon. Drizzle with vinaigrette.

*I used locally bottled Pompeian vinegar.
**I just put it on a cutting board and mashed with with a potato masher until pretty smooth.

My thoughts:

A while back I was invited to do a cooking demonstration at the Maryland Heartland Sustainable Living Fair which is going on today. Of course I agreed to do it. The major challenge was designing a recipe that made the most of what is in season in the end of May in Maryland. Which, unfortunately, isn't terribly much as May is pretty much the beginning of the growing season here. I had thought of doing some sort of stir fry but when I looked at the list of what was in season I realized that a big salad might be a better choice. I used locally grown strawberries, lettuce, spinach and asparagus along with some local fresh goat cheese. I tossed in some bacon because it just smells so good and thought it might draw some people in to watch the demo. It also adds a smoky note to the salad. I used some hazelnuts from a family owned farm (in Oregon) that were dusted in local bee pollen for some crunch. The dressing was simple but extremely tasty and added an additional fruity note to the salad. Unfortunately some of the dressing ingredients were not quite local but there is a drawback to living in the mid-Atlantic; no avocado or olive trees for oil.

All of these seemingly disconnected ingredients came together to from a very satisfying salad that felt light and fresh. I loved the asparagus and the strawberries, they made the salad feel hearty despite the near absence of meat. The perfect springtime meal salad.

Strawberry-Rhubarb Crumb Cake

Ingredients:
for the cake:

2 cups flour
1 cup strawberry-rhubarb compote
3/4 cup sugar
1/2 cup milk, at room temperance
1/4 cup butter, at room temperature
2 teaspoons baking powder
1 teaspoon vanilla
1/2 teaspoon salt
1 egg, at room temperature

for the streusel:
1/4 cup butter, at room temperature
1/2 cup sugar
1/3 cup flour
1 teaspoon ground ginger


Directions:

Preheat the oven to 375. Butter and flour or spray with cooking spray with flour a 9-inch springform pan. In a medium bowl, whisk together 2 cups of flour, baking powder and salt. Set aside. In large mixing bowl, cream together butter and sugar until fluffy. Beat in the egg and vanilla. Add the flour mixture alternately with the milk, beginning and ending with flour until a thick dough forms Pour batter into the prepared pan. Thoroughly spread the cake with the compote. Set aside. In a small bowl, mix together all of the streusel ingredients by hand or with a fork until a rough crumb forms. Sprinkle streusel evenly over the compote-topped raw cake. Bake 40 minutes or until a toothpick inserted in the center comes out pretty much dry. Remove to a wire tack to cool. After about 15 minutes, release the buckle from the pan and serve.

My thoughts:

Rhubarb is finally in season and compote-ing is a great way to sweeten up some not quite in season strawberries. Combine that compote in a sweet cake and there is no stopping you. No stopping you! Take over the world, one breakfast at a time.

Pony In My Pocket Martha Stewart Strawberry Birthday Cupcakes

I promised my brother that I would make horsey-type cupcakes...because he and his wife Mary own and love horses...that promise just happened to coincide with the birthday of one of Cupcake Queen's friend's daughter, who is six years old today! She also loves horses!


These little ponies are called Pony in My Pocket Charm Fashions...because one can wear them on a bracelet or a necklace.


The cupcakes are Martha Stewart's Strawberry Cupcake recipe (see below). They are very moist and delicious!


The first part of the frosting is Martha's chocolate frosting (recipe below.) After I frosted the cupcakes, I melted a jar of Marshmallow Fluff and then dipped the frosted cupcake into the fluff for a few seconds!


Then I decorated the cupcakes with all kinds of colored sugars! This was pretty much fun and was so easy. I knew I needed a white surface for the sugars...and I still wanted the chocolate frosting!


Layla really wants that Pony in Her Pocket cupcake!


While Nigel could have cared less...he only cares about chipmunks!

Here are the recipes:

Martha Stewart's Strawberry Cupcakes

Ingredients

Makes 2 dozen

* 3 cups cake flour (not self-rising)
* 2 teaspoons baking powder
* 1 teaspoon salt
* 1 1/2 cups (3 sticks) unsalted butter, room temperature
* 2 1/4 cups sugar
* 1/2 teaspoon pure vanilla extract
* 1 cup milk
* 8 large egg whites
* Strawberry Meringue Buttercream
* 24 small fresh strawberries, washed (hulls intact), for garnish

Directions

1. Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners; set aside.
2. In a medium bowl, sift together flour, baking powder, and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.
4. In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold 1/3 of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture.
5. Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup batter. Bake, rotating pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer pans to a wire rack. Invert cupcakes onto rack; then reinvert and let cool completely, top sides up.

Martha Stewart's Chocolate Frosting

Ingredients

Makes 1 1/2 cups

* 3 ounces good-quality semisweet chocolate, coarsely chopped
* 3/4 cup confectioners' sugar
* 1 tablespoon plus 1 teaspoon unsweetened Dutch-process cocoa powder
* 1 pinch of salt
* 2 ounces cream cheese, room temperature
* 6 tablespoons unsalted butter, softened
* 1/4 cup sour cream

Directions

1. Melt chocolate in heatproof bowl set over pan of simmering water, stirring occasionally. Let cool slightly.
2. Sift sugar, cocoa, and salt into a large bowl. Put cream cheese and butter into mixer bowl; mix on medium until fluffy. Reduce speed to low. Add sugar mixture; mix until combined. Mix in melted chocolate and sour cream. Use immediately, or refrigerate airtight up to 2 days; bring to room temperature, and stir before using.

Marshmallow Fluff Topping

1 jar of Marshmallow Fluff

Heat in a tall, small pan until the fluff is easy to stir. Dip the frosted cupcakes one at a time into the fluff. Let the cupcakes sit for a few moments and then pour the colored sugar over the fluff.

Remember...this should not be stressful...just have fun and see what happens.

Hope you have a great week!

CQ

Pony In My Pocket Martha Stewart Strawberry Birthday Cupcakes

I promised my brother that I would make horsey-type cupcakes...because he and his wife Mary own and love horses...that promise just happened to coincide with the birthday of one of Cupcake Queen's friend's daughter, who is six years old today! She also loves horses!


These little ponies are called Pony in My Pocket Charm Fashions...because one can wear them on a bracelet or a necklace.


The cupcakes are Martha Stewart's Strawberry Cupcake recipe (see below). They are very moist and delicious!


The first part of the frosting is Martha's chocolate frosting (recipe below.) After I frosted the cupcakes, I melted a jar of Marshmallow Fluff and then dipped the frosted cupcake into the fluff for a few seconds!


Then I decorated the cupcakes with all kinds of colored sugars! This was pretty much fun and was so easy. I knew I needed a white surface for the sugars...and I still wanted the chocolate frosting!


Layla really wants that Pony in Her Pocket cupcake!


While Nigel could have cared less...he only cares about chipmunks!

Here are the recipes:

Martha Stewart's Strawberry Cupcakes

Ingredients

Makes 2 dozen

* 3 cups cake flour (not self-rising)
* 2 teaspoons baking powder
* 1 teaspoon salt
* 1 1/2 cups (3 sticks) unsalted butter, room temperature
* 2 1/4 cups sugar
* 1/2 teaspoon pure vanilla extract
* 1 cup milk
* 8 large egg whites
* Strawberry Meringue Buttercream
* 24 small fresh strawberries, washed (hulls intact), for garnish

Directions

1. Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners; set aside.
2. In a medium bowl, sift together flour, baking powder, and salt; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.
4. In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold 1/3 of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture.
5. Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup batter. Bake, rotating pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer pans to a wire rack. Invert cupcakes onto rack; then reinvert and let cool completely, top sides up.

Martha Stewart's Chocolate Frosting

Ingredients

Makes 1 1/2 cups

* 3 ounces good-quality semisweet chocolate, coarsely chopped
* 3/4 cup confectioners' sugar
* 1 tablespoon plus 1 teaspoon unsweetened Dutch-process cocoa powder
* 1 pinch of salt
* 2 ounces cream cheese, room temperature
* 6 tablespoons unsalted butter, softened
* 1/4 cup sour cream

Directions

1. Melt chocolate in heatproof bowl set over pan of simmering water, stirring occasionally. Let cool slightly.
2. Sift sugar, cocoa, and salt into a large bowl. Put cream cheese and butter into mixer bowl; mix on medium until fluffy. Reduce speed to low. Add sugar mixture; mix until combined. Mix in melted chocolate and sour cream. Use immediately, or refrigerate airtight up to 2 days; bring to room temperature, and stir before using.

Marshmallow Fluff Topping

1 jar of Marshmallow Fluff

Heat in a tall, small pan until the fluff is easy to stir. Dip the frosted cupcakes one at a time into the fluff. Let the cupcakes sit for a few moments and then pour the colored sugar over the fluff.

Remember...this should not be stressful...just have fun and see what happens.

Hope you have a great week!

CQ

Strawberry-Basil Granita

Ingredients:
4 cups fresh, whole strawberries
1 cup water
1 cup sugar
1 cup (loose) fresh basil

Directions:
Bring the water, sugar and basil to boil in a medium sauce pan. Boil, stirring occasionally until it reduces slightly and thickens to a light syrup. Strain and cool. Add to strawberries and blend until smooth in a blender. Pour mixture into 13x9 metal pan. Place in the freezer and freeze for 20 minutes. Rake any frozen areas with a fork, return to freezer for 20 minutes, then rake again. Re-freeze for 30 minutes, then rake with a fork before serving. It should look flaky and granular-not frozen solid. Store any leftovers in a freezer safe air-tight container in the freezer.

My thoughts:

I love making granita* because not only is it quick and easy (no ice cream maker required) but it is a great way to use up fruit that is on the urge of going bad. I had rather a lot of strawberries leftover from cupcake making and there was no way the two of us were going to be able to eat them before they spoilt. Enter the granita. It took about 5 minutes to mix together and now I have a fruit-packed, slightly herbal frozen treat that will keep longer in the freezer than the berries would have on my counter. The strawberries are fresh tasting and the basil keeps it from being too sweet.



*The difference between sorbet and granita is mostly a matter of technique. Sorbets are churned using a gelato or ice cream maker and the granita has a coarser texture as a result of being frozen in a sheet and raked with a fork. Sorbets can also contain egg whites (although not milk, that would make it sherbet) and granitas are a strickly a water-sugar-flavor affair.

Strawberry-Thyme Cupcakes

Ingredients:
3/4 cup flour
1/2 cup sugar
3 tablespoons butter, at room temperature
1/3 cup milk
3 large strawberries, mashed (with juices)
1 teaspoon baking powder
1/2 teaspoon salt
1 egg, at room temperature
3 sprigs thyme leaves, lightly crushed
zest of 1 small lemon


lemon thyme frosting



Directions:
Allow the thyme to seep in the milk for at least 15 minutes. Preheat oven to 350. Line or grease and flour 6 wells in a cupcake pan. In a large bowl, cream the butter and sugar. Add the egg and zest then mix thoroughly. Add flour, baking powder and salt to the butter mixture. Strain the milk into a small bowl and mix it into the strawberries. Add the mixture the rest of the batter and mix until well combined. Fill each well 2/3 of the way full. Bake 12-15 minutes or until a toothpick inserted the center of a cupcake comes out clean or with just one or two dry crumbs. Cool briefly in the pan, then remove cupcakes to wire racks to cool completely before icing with lemon thyme frosting.

My thoughts:

There have been several times when I have thought that Stef (of Cupcake Project fame) and I might be secretly related. Or that at the very least, we are transmitting some sort of subliminal signals to each other. How else to explain that we have both come up with several of the same concepts (absinthe cupcakes! Kentucky Derby cupcakes! winter Starbucks inspired cupcakes! our favorite versions of chocolate cream cheese frosting among others) with very different recipes just days apart? We finally decided to take this to the next level: we would both deliberately make cupcakes using the same ingredient (thyme) and post the results on the same day. Now, we didn't know what the other one was doing with the thyme or what the other ingredients might be, just that thyme had to be a star ingredient. I wasn't sure what I was going to make until I saw some impossible to resist and extremely-early-for-Baltimore strawberries for sale and decided to make a strawberry-thyme cupcake topped with a lemon-thyme icing as thyme pairs well with both citrus and berries. The result: edible Spring! Fluffy strawberry and thyme infused cupcakes with fluffy and not too sweet icing makes for possibly the the lightest and freshest flavored cupcakes I've ever made. Not terribly sweet, these are more on the adult side of the cupcake family but they are definitely not muffins. I love the bits of strawberry that are found throughout the cake and the thyme is a perfect counterpart to its fruitiness.

As a side note, the song "Time after Time" (both the Cyndi Lauper and unfortunately, the Paul Anka version) has been stuck in my head for days while I worked on these thyme-centric recipes. I can only hope that you are not similarly afflicted, Stef.

Check out Stef's thyme cupcake here.

Lemon Cupcakes with Fresh Strawberry Centers

Ingredients:
juice of 1 lemon
zest of 1 lemon
1 1/2 cup flour
1 cup sugar
3/4 cup buttermilk
7 tablespoons butter, at room temperature
2 eggs, at room temperature
12 small to medium sized strawberries

Directions:
Preheat oven to 350. Grease and flour or line 12 wells in a cupcake pan. In a large bowl, cream the butter, zest and sugar. Add the lemon juice and the eggs. Beat to combine. The mixture may look a little curdled but that is okay. Mix in the buttermilk. Continue to mix and slowly add in the flour. Beat the batter an additional 2 minutes, until light and fluffy. Pour an even amount into each cupcake well, filling about 3/4 of the way. Place a whole strawberry, point side down in the middle of each cupcake. Bake 15-20 minutes or until a toothpick inserted on the outside of the strawberry comes out clean. Cool in pan briefly, then remove from the pan and cool completely on a wire rack. Ice*.

Icing suggestion: make a basic buttercream and substitute lemon juice for any liquid and add some lemon zest. I actually made a cream cheese icing: 8 0z cream cheese, confectioners' sugar and some lemon zest.

My thoughts:

A reader, Jenn, wrote to me yesterday wanting to know if I had any suggestions or a recipe for a lemon cupcake with a strawberry inside. I had never done that before, but I gave her some suggestions and decided to try it out for myself. This might be my new favorite cupcake for Spring, lots of tangy lemon and a juicy, sweet strawberry sunk in the middle. I also made a few plain and they were excellent as well, but if you have access to good strawberries, use them! They are a great and tasty surprise.

Update: check out Jenn's post about the cupcakes she made using this recipe.

Strawberry-Rhubarb Compote

Ingredients:
1 cup strawberries, diced
1 stalk rhubarb, diced
1/4 cup water
1/4 cup sugar
1 teaspoon arrowroot powder
juice of 1/2 lemon

Directions:
Place the rhubarb, strawberries, water, lemon juice and sugar in a medium saucepan. Cook until the mixture boils and starts to thicken, about 10 minutes, stirring occasionally. Stir in arrowroot powder. Serve hot or cold. Allow to cool completely before refrigerating any leftovers. Great over ice cream, yogurt, pancakes or pavlovas.

My thoughts:

I love fruit compote but hardly ever remember to make it, which is a shame because it only takes a few minutes and elevates some thing like plain yogurt into a treat. I like to make it using a little arrowroot powder as a thickener instead of the usual cornstarch because it is virtually tasteless and when wet, is clear so you end up with a lump-free, translucent sauce.

Strawberry Pancakes

Ingredients:
3/4 cup flour
3/4 cup buttermilk
2/3 cup sliced fresh strawberries
1 tablespoon butter, melted
1 teaspoon lemon juice
1 teaspoon baking soda

1/2 teaspoons sugar

1/4 teaspoon salt
1/4 teaspoon lemon zest
1 egg

Directions:
Whisk together the egg, lemon juice, zest and buttermilk in a small bowl or measuring cup. Set aside. In the medium bowl, whisk together the sugar, flour, salt and baking soda. Slowly whisk in the egg/buttermilk mixture until a smooth batter forms. It may bubble slightly. Fold in strawberries. Spray a frying pan or griddle with nonstick spray or melt 1 tablespoon of butter. Heat the pan so that it feels warm when you hover your hand over it. Add about 1/2 cup of the batter into the middle. Cook until bubbles begin to appear and pop. Flip. Cook for about 2 minutes. Both sides should be golden brown. If not, return it to the stove and continue to cook for 1 minute. Take care that it cooks through, the strawberries some times create little pockets of raw dough, if your pancake is especially thick, you might want to test it before removing it from the griddle.

Yields about 4-5 mid-sized pancakes.

My thoughts:

Due to a buy one get one free sale at our local grocery, we ended up with a plethora of strawberries. While we love strawberries, a couple of pounds per person is a lot to eat in the few days before they would go bad. I had never made or had strawberry pancakes before so I thought I'd give it a try. They are on the thick side but fluffy and light-you can see the chemical reaction of baking soda, buttermilk and lemon juice, which puffs up the batter as soon as you stir the ingredients together. The strawberries cook through but don't get mushy, even the couple of strawberries that were just this side of spoiling.

Strawberry-Coconut Scones

Ingredients:
2 large eggs, at room temperature
12 oz strawberries, diced
1 3/4 cups flour
1 cup sweetened flaked coconut
1/4 cup sugar PLUS 2 tablespoons for sprinkling
3/4 cup heavy cream
1 tablespoon baking powder
1 tablespoon grated lemon peel
1/2 teaspoon salt

Directions:

Heat oven to 375. Coat a large cookie sheet* with nonstick spray (with or without flour). In large bowl, mix together flour, coconut, 1/4 cup sugar, lemon zest, baking powder and salt. In small bowl or glass measuring cup, whisk together cream and eggs. Pour over flour mixture, add strawberries. Carefully fold the strawberries and cream together with the flour mixture until it is mixed and the dough clumps together. Scrape onto center of prepared sheet. Gently pat into 9" round shape. The dough will be very sticky. Sprinkle with 2 tablespoons of sugar. Coat long knife with nonstick spray; score round into 8 wedges. Do not cut all the way through and or separate wedges. Bake 30-35 minutes until puffed and well browned, and wooden toothpick inserted into center of the dough comes out clean. The strawberries will caramelize on sheet but the toothpick should still come out clean. Re-cut wedges along the indentations. Serve warm or at room temperature.



*Even though you end up with a 9 inch round, I do not recommend using a pie plate for this recipe. You will get the best results using a cookie sheet. Trust me.

My thoughts:

This would be fun dish for brunch. It is fairly easy to make and the results are excellent. Be forewarned though, these scones are best the day there are made. Due to the fragile nature of strawberries, they can get moldy even after they have been baked. I would only make this the day you are planning to eat it and as close to the serving time as possible. You'll want to eat the scones warm anyway and I've never had leftovers so it's not as big of a deal as it seems.