Berries are a special treat at Plowshares & Prairie, and we love when strawberries, raspberries, and black raspberries are in season. These healthy berries are a great source of vitamin C. Generally devoured quickly as a snack on their own, they also make great smoothies, syrup, or additions to cereal, oatmeal, salads, yogurt, ice cream, or cake.
Store unwashed in the refrigerator for a few days. Rinse before eating.
We love freezing berries to enjoy in smoothies during the winter. Freeze whole berries (remove stems from strawberries) on a cookie sheet so they freeze individually rather then clumping; transfer to a freezer bag.
In our experience these berries rarely last long as they are so tasty on their own and an easy addition to breakfasts, salads, and desserts. We make a ton of strawberry and raspberry smoothies, and usually enjoy the brief black raspberry season by sprinkling a handful of berries over vanilla ice cream. Scott's dad also famously makes a black raspberry liqueur which helps extend the flavor year-round.
2 cups flour
1/4 cup sugar
4 tsp. baking powder
1/2 tsp. salt
Few grains nutmeg
6 T. butter (cold)
1/3 cup milk
4 cups fresh strawberries
3/4 cup brown sugar
Combine flour, sugar, baking powder, salt, and nutmeg. Work in butter. Add egg and milk, and mix until dough is moist. Put dough in a buttered and floured 8" or 9" round cake pan, and pat into place. Bake for 15-20 minutes at 400°F, until golden brown. Remove from pan, and cut in half horizontally with a serrated knife. Put a layer of whipped cream and strawberries in between these two cake layers and on top. Garnish with a few whole berries. (Strawberries: Rinse, remove stem, and slice berries. Add 3/4 cup brown sugar and let stand for at least 1 hour at room temperature.) (Whipped cream: To make from scratch, whip 1 cup heavy cream until almost stiff. Add 1/4 cup sugar and 1 tsp. vanilla, and beat until cream holds peaks.)