strawberries

Strawberry Spring Salad & Strawberry Shortcakes

It was a berry scrumptious morning in the Fox56 kitchen featuring classic Strawberry Shortcakes (but faster!) and a Spring Salad with Strawberry Poppyseed dressing. Go pick some local berries and turn them into something bright and delicious this week! The kids and I picked 10lbs + last Thursday and I’m about ready to restock. We’re going back out to Eckert’s Orchard on Wednesday!

strawberry spring salad

Strawberry Spring Salad

Course Salad
Cuisine American

Ingredients
  

  • 6-8 cups spring mix, butter lettuce, or romaine
  • 2 cups strawberries, hulled and halved
  • 4 oz goat cheese, crumbled
  • 1 cup chopped, toasted pecans
  • 1/4 cup fresh dill sprigs

Strawberry Poppyseed Dressing

  • 1 cup fresh strawberries, stemmed
  • 1/4 cup avocado, or other neutral flavored oil
  • 1/4 cup apple cider vinegar
  • 2 tbsp sugar
  • 1 tsp poppyseeds
  • salt and pepper, to taste

Instructions
 

  • To make the dressing, blend the strawberries, oil, vinegar, and sugar in a blender. Add the poppyseeds and season to taste with salt and pepper.
  • To assemble the salad, pile the spring mix into a large bowl and top with the strawberries, goat cheese, pecans, and dill sprigs. Alternately, you can divide the ingredients into four large salad bowls for individual servings. Drizzle with the Strawberry Poppyseed Dressing or serve on the side.
Keyword seasonal produce
strawberry shortcake

Strawberry Shortcakes

Course Dessert
Cuisine American

Ingredients
  

Strawberries

  • 1 quart strawberries
  • 2 tbsp sugar
  • pinch salt

Shortcakes

  • 2 cups self rising flour
  • 1/4 cup sugar
  • pinch salt
  • 1 1/2 cups heavy cream
  • 1 tsp vanilla extract

Whipped Cream

  • 2 cups cold heavy cream
  • 1/4 cup sugar
  • 1 tsp vanilla extract
  • pinch salt

Instructions
 

  • Macerate the strawberries by cutting the berries in half or quarters and mixing with the sugar and salt. As this mixture sits, the berries will release their juice and create a lovely, flavorful syrup.
  • Preheat the oven to 450 degrees. To make the shortcakes, stir together the flour, sugar, and salt in a mixing bowl. Stir the heavy cream and vanilla together and add to the dry ingredients. Stir together to form a soft dough and scoop onto a parchment lined baking sheet. I like to press the scooped dough down into a biscuit shaped disc and sprinkle with sugar. Bake for 12-16 minutes until golden brown. Remove from oven and cool.
  • To make the whipped cream, whip the cream, sugar, vanilla, and salt in the bowl of a mixer. For shortcakes, I like to whip the cream to soft peaks, rather than stiff.
  • To serve, split a shortcake in half horizontally. Spoon the strawberries and any juices onto the shortcake, then top with a generous draping of whipped cream.

Notes

Show link: https://fox56news.com/news/meal-time-monday/strawberry-shortcakes-spring-salad/
NOTE: Either my studio oven runs hot or my home oven runs cool, but my shortcakes take 15 minutes at home, but were overdone in 12 at the station today. Check yours after 10 minutes! 
Keyword seasonal produce

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