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Strawberry Chocolate Cookies

Strawberries and chocolate are a match made in heaven. Chocolate covered strawberries are a classic dessert and have you tried my strawberry chocolate cake? SO delicious! Cookies are my favorite dessert so of course I had to combine the two ingredients…

Strawberries and chocolate are a match made in heaven. Chocolate covered strawberries are a classic dessert and have you tried my strawberry chocolate cake? SO delicious! Cookies are my favorite dessert so of course I had to combine the two ingredients in a cookie! These Strawberry Chocolate Cookies are DIVINE. They remind me of chocolate…

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The Absolute Best Way to Make the Strawberry Shortcake of Your Dreams

In Absolute Best Tests, columnist Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She’s boiled dozens of eggs, mashed a concerning number of potatoes, and seared more Porterhouse steaks than she cares to recall. Today,…

In Absolute Best Tests, columnist Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She's boiled dozens of eggs, mashed a concerning number of potatoes, and seared more Porterhouse steaks than she cares to recall. Today, she tackles a summer dessert superstar: Strawberry shortcake.


Strawberry shortcake hasn’t always been quite so recognizable. The three-part dessert—one part base, one part berry, one part sweet topping—was first popularized in America by an 1847 recipe for “Strawberry cake” penned by Eliza Leslie in The Lady’s Receipt-Book. While Leslie’s shortcakes did call for the essential three components, they were topped not with billowing dollops of whipped cream but rather with white icing designed to harden. Cream later found its way to the dish, around the 1860s, and by the time The Original Fannie Farmer Cookbook came out in 1896, strawberry shortcake called for a topping of “Cream Sauce I,” three parts cream to one part milk—beaten ‘til stiff with an egg beater—powdered sugar, and vanilla extract.

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Strawberry Granola

I love making homemade granola because I love eating homemade granola. A few favorites include: lemon blueberry, almond butter, peanut butter, chocolate, and chocolate chip cookie granola clusters. I also love this Strawberry Granola, especially during…

I love making homemade granola because I love eating homemade granola. A few favorites include: lemon blueberry, almond butter, peanut butter, chocolate, and chocolate chip cookie granola clusters. I also love this Strawberry Granola, especially during the spring and summer months. The strawberry flavor is so good! The granola is sweet, crunchy, and made with…

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Homemade Fresh Fruit Freeze Pops

These summery fresh fruit freeze pops are made with pectin for a less icy, more pleasing mouthfeel; they’re essentially a quick freezer jam in popsicle form! The beauty of this recipe is its unique consistency, but also its versatility—I’ve used strawberries, blueberries, and peaches here, but you can use pretty much any fruit you want […]

The post Homemade Fresh Fruit Freeze Pops first appeared on Love and Olive Oil.

These summery fresh fruit freeze pops are made with pectin for a less icy, more pleasing mouthfeel; they’re essentially a quick freezer jam in popsicle form!

The beauty of this recipe is its unique consistency, but also its versatility—I’ve used strawberries, blueberries, and peaches here, but you can use pretty much any fruit you want (the sky is the limit!)

Three jars with different flavors of Freezer Jam Ice Pops: Peach, Strawberry, and Blueberry

The freezer provides ample opportunities to preserve seasonal fruit for later, and these freezer jam pops do exactly that in a way that’s both fun to eat and as tasty as (or tastier than!) biting into a juicy ripe peach or strawberry or blueberry or any fruit, really.

Whether you call them freeze pops, otter pops, flavor ice, icy poles, freezies (hiya, Canada pals!) or Zooper Doopers (hello Aussie mates!) one thing is for sure: these refreshing summer treats are sure to beat the heat.

While fresh fruit popsicle recipes abound, this recipe has a uniquely pleasing texture that comes from a (not so) secret ingredient: pectin. The pectin makes the pops smoother, less icy, and softer to bite. With just a little bit of sugar plus a lemon juice and citric acid to make the flavors even brighter, you have yourself one perfect summer treat.

(more…)

The Absolute Best Macerated Strawberry

Macerated strawberries are as much a part of my dependable cooking technique arsenal as the Nora Ephron vinaigrette, adding a drained jar of tuna fish to freshly cooked rigatoni along with Pecorino, cream, and salt, or standing over the sink as I eat c…

Macerated strawberries are as much a part of my dependable cooking technique arsenal as the Nora Ephron vinaigrette, adding a drained jar of tuna fish to freshly cooked rigatoni along with Pecorino, cream, and salt, or standing over the sink as I eat cold salami with my bare hands while my husband is on a work trip. The word itself—maceration—may have lofty connotations (I do hate to “steep”), but in this context, it simply means tossing fruit with sugar, some form of acid, a hint of salt, and letting it sit until it releases its sweet juices. Those juices then mix with the soaking solution to forge a thick syrup excellent for drizzling over ice cream, whipped heavy cream, or an unadorned cake. Macerating strawberries requires no special equipment and produces a peerless form of fresh berries, even if (and don’t tell any cheffy types I said this; I’ll know) your berries aren’t peak-season to begin with.

With that said, let’s dive in.

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Strawberry Biscuits

Homemade biscuits are one life’s greatest simple pleasures. You can’t beat a warm biscuit that melts in your mouth. I love classic buttermilk biscuits, but I also love creating new recipes. I tweaked my favorite buttermilk drop biscuit reci…

Homemade biscuits are one life’s greatest simple pleasures. You can’t beat a warm biscuit that melts in your mouth. I love classic buttermilk biscuits, but I also love creating new recipes. I tweaked my favorite buttermilk drop biscuit recipe to make Strawberry Biscuits and they are SO good! They kind of remind me of Strawberry…

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Strawberry Rhubarb Pie

This strawberry rhubarb pie recipe is pure perfection, with thick sweet tart berry filling and flaky pie crust. 5 stars!…

A Couple Cooks – Recipes worth repeating.

This strawberry rhubarb pie recipe is pure perfection, with thick sweet tart berry filling and flaky pie crust. 5 stars!

Strawberry rhubarb pie

What’s the most popular rhubarb recipe of them all? Three words: strawberry rhubarb pie. This iconic pie filling is famous for a reason: it’s just that good. Sweet tart stalks of pink rhubarb are the perfect foil for sweet summer berries. When you taste this thick, gooey filling, you’ll understand. Bake it up in a flaky pastry crust, and there’s really nothing better to finish a summer meal.

Ingredients in strawberry rhubarb pie

This recipe is a true revelation: the gooey red filling is a burst of sweet tart, pure fruity flavor. Like any pie, it’s a bit of a project: but it’s worth every minute. Strawberry rhubarb pie has a relatively short ingredient list. Once rhubarb is in season, it’s a matter of stocking up on a few extra ingredients and setting aside a few hours. Here’s what you’ll need:

  • 2 Homemade Pie Crusts (or your favorite recipe)
  • Fresh strawberries
  • Rhubarb stalks
  • Granulated sugar
  • Cornstarch
  • Vanilla extract
  • Orange zest
  • Egg, for egg wash
  • Turbinado sugar, for sprinkling
Rhubarb

The secret to this strawberry rhubarb pie

One note on fruit pies: the liquid content of your filling can vary based on the specific fruit. Rhubarb and strawberries are approximately 95% water, which is activated when the fruit is heated. It’s easy to end up with a runny pie, so we’ve safeguarded this recipe so it works every time:

  • Pre-cook the filling with cornstarch for 5 to 6 minutes. Cooking the filling on its own gives it time to interact with the cornstarch, making a thick and gooey filling. Cook it just long enough so that the cornstarch is activated, but not enough that the fruit texture starts to disintegrate.
  • Allow the filling to cool while making the crust. If the filling is too hot, it can heat up the top crust of the pie which can cause the butter to melt. Making the filling first allows it time to cool.

Tips for making homemade pie crust

This homemade pie crust recipe is our tried and true favorite! If you’ve never made a pie crust from scratch, now is the time. It’s loads tastier than purchased dough, and it’s an important cooking skill that’s fun to master. Here are a few tips and tricks for our Pie Crust recipe:

  • Use Irish butter if you can find it. Irish butter has a higher fat and lower water than American butter. It gives baked goods a richer flavor and flakier texture: the absolute best for pie crust! The most popular brand of Irish butter is Kerrygold, which is easy to find at most grocery stores.
  • Keeping pie crust cold is essential. You’ll add ice cold water to the crust when making the dough to make sure the butter doesn’t melt. Then, it’s important to refrigerate the pie crust for 1 hour before rolling it out. This allows the gluten to relax and the fat to firm up, which makes an extra flaky and helps it hold its shape.
  • When rolling, pick up the dough and rotate it occasionally so it doesn’t stick. Liberally flour the work surface and the rolling pin. Roll as perfect of a circle as possible and making sure it’s not sticking to the work surface. If it starts to stick, dust with a bit more flour.
Strawberry rhubarb pie

Egg wash is ideal for a double crust

This strawberry rhubarb pie recipe features a double pie crust: one crust on the bottom of the pan and one crust on the top. This makes for an incredibly satisfying pie, though you can also do a streusel topping like our Rhubarb Pie.

For the best golden finish to a double pie crust, we recommend an egg wash. It makes a golden laminated exterior and gives a nice golden sheen to the surface. Whisk together 1 egg, then brush it onto the exposed crust with a pastry brush. Then we like to sprinkle with crunchy turbinado sugar for a glittery finished look.

Alternative topping: streusel

If you’re new to pie crust, the double pie crust requires a bit of finesse to get it right. Want an easier pie topping? Try the crumble topping from this Rhubarb Streusel Pie! It will taste even sweeter this way since the streusel has sugar, so you may want to cut the sugar in the crumbles in half (reduce to 2 tablespoons brown sugar).

Strawberry rhubarb pie recipe

Serving strawberry rhubarb pie

Make sure to allow ample time for this strawberry rhubarb pie to cool. Allow to cool for 4 hours before serving. This might seem like overkill, but it’s important for the pie to come to room temperature, which solidifies the textures.

If you like, you can top this strawberry rhubarb pie recipe with vanilla ice cream or homemade whipped cream. But we like it as is without topping! This allows the beautiful fruity flavor to shine through.

More rhubarb recipes

Got more rhubarb? Here are a few more rhubarb recipes we love:

Print
Strawberry rhubarb pie

Strawberry Rhubarb Pie


  • Author: Sonja Overhiser
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: 1 pie (8 large or 12 small slices)

Description

This strawberry rhubarb pie recipe is pure perfection, with thick sweet tart berry filling and flaky pie crust. 5 stars!


Ingredients

  • 2 Homemade Pie Crusts* (or your favorite recipe)
  • 3 cups (about 1 pound) sliced fresh strawberries
  • 3 cups (about 1 pound) diced rhubarb stalks
  • 1 ¼ cups granulated sugar
  • ¼ cup cornstarch
  • 2 teaspoons vanilla extract
  • ¼ teaspoon orange zest (or ½ teaspoon lemon zest)
  • 1 egg, for egg wash
  • Turbinado sugar, for sprinkling

Instructions

  1. In a large skillet, stir together the sliced strawberries and chopped rhubarb with the sugar, cornstarch, vanilla, and orange zest. Cook on medium high heat for about 5 minutes, until the cornstarch activates and the sauce thickens. Transfer to a bowl to cool completely while you make the crust.
  2. Make the pie crust.
  3. Preheat the oven to 425°F. Place a rack in the lower third of the oven with a rimmed baking sheet covered in foil to preheat.  
  4. Grease a standard 9-inch pie pan.
  5. Roll out the first pie crust and transfer it to a standard 9-inch pie pan, allowing the edges to drape over the sides (following these instructions). Add the filling and freeze the entire pie while rolling the next pie crust.
  6. Roll out the second pie crust. Use kitchen scissors to trim both crusts so there is about 1-inch of dough draping off of the edge. Fold both crusts under so they rest on the rim of the pan, then use your fingers to crimp the crust. Slice several vents in the crust with a sharp knife.
  7. Whisk the egg in a small bowl. Use a pastry brush to brush the top of the crust with the egg. Sprinkle generously with turbinado sugar.
  8. Bake immediately for 15 minutes. Then leaving the pie in the oven, reduce the oven temperature down to 350°F. Bake for 40 minutes until the crust is golden. (Check on the pie around 30 minutes and cover with aluminum foil if the crust is getting too brown.)
  9. Remove from the oven. Allow the pie to cool at least 4 hours at room temperature before serving.

Notes

*Want an easier pie topping? Top with the crumble topping from this Rhubarb Streusel Pie! It will taste even sweeter this way since the streusel also has sugar, so you may want to cut the sugar in the crumbles in half (reduce to 2 tablespoons brown sugar).

  • Category: Dessert
  • Method: Baked
  • Cuisine: Dessert
  • Diet: Vegetarian

Keywords: Strawberry rhubarb pie, strawberry rhubarb pie recipe

A Couple Cooks - Recipes worth repeating.

Strawberry Cake

I have always enjoyed strawberries, but lately, I am obsessed. Strawberry season is my favorite. When strawberries are ripe and ready, we buy them like crazy. I love eating strawberries with my yogurt, acai bowls, in salads, and of course I love m…

I have always enjoyed strawberries, but lately, I am obsessed. Strawberry season is my favorite. When strawberries are ripe and ready, we buy them like crazy. I love eating strawberries with my yogurt, acai bowls, in salads, and of course I love making strawberry shortcake. It is a strawberry season classic! I also love making this…

Strawberry Banana Bread

Moist, flavorful banana bread studded with chunks of fresh strawberries, a hint of cardamom, and brushed with a sweet strawberry glaze. Take your favorite banana bread recipe to new heights with fresh strawberries for a flavorful twist you’ll simply adore. The sweet strawberry glaze on top is—literally—the icing on the cake! The theme of this […]

The post Strawberry Banana Bread first appeared on Love and Olive Oil.

Moist, flavorful banana bread studded with chunks of fresh strawberries, a hint of cardamom, and brushed with a sweet strawberry glaze.

Take your favorite banana bread recipe to new heights with fresh strawberries for a flavorful twist you’ll simply adore. The sweet strawberry glaze on top is—literally—the icing on the cake!

Loaf of Strawberry Banana Bread with a pink glaze, two slices laying down to show the interior texture, and strainer with strawberries in the background.

The theme of this spring’s recipes is red and yellow, apparently. Strawberry + lemon, strawberry + passionfruit, and now, strawberry + banana.

I can’t help it if strawberries are just so darn versatile, it’s one of the reasons they are one of my favorite ingredients to bake with.

Unfortunately this recipe used the last of my spring berries, marking the official end of strawberry season here in Tennessee.

I was lucky to get in two good picking sessions this year, though all the rain we’ve had has made the season particularly short (the last time we went, half the fruit in the field was rotten. It was very sad, indeed.). Still, I managed to get 3 good strawberry recipes out of them, which I certainly consider a successful strawberry season!

And actually, make that 4 good recipes, I forgot I’ve got something chilling in the freezer that’ll ultimately work with all different kinds of fruit, not just strawberries, so I’ll be sharing that one later this summer.

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Strawberry Ice Cream

This homemade strawberry ice cream recipe is the best! It’s creamy and bursting with pure, sweet tart berry flavor. Everyone…

A Couple Cooks – Recipes worth repeating.

This homemade strawberry ice cream recipe is the best! It’s creamy and bursting with pure, sweet tart berry flavor.

Strawberry Ice Cream

Everyone knows that homemade ice cream is the best. And in the case of strawberry ice cream, the results are beyond worth the effort. Try this homemade strawberry ice cream recipe! It’s lusciously creamy, with a pure sweet tart berry flavor interspersed with chunks of red berries. To be honest, I don’t like storebought strawberry ice cream, but I couldn’t stop eating spoonfuls of this homemade version!

Ingredients in homemade strawberry ice cream

Sure, it’s easy to buy a pint of strawberry ice cream from the store. But the flavor can have an artificial aftertaste. In fact, we typically avoid purchased strawberry ice cream. But homemade strawberry ice cream is like a totally different animal! The flavor is beautifully pure from the ripe berries and vanilla extract. All you need are a handful of ingredients for a symphony of flavor! Here’s what you’ll need:

  • Ripe strawberries: you’ll want the ripest sweet berries you can find
  • Cornstarch: cornstarch helps to thicken the ice cream and keep it soft after freezing; it’s absolutely essential in our book!
  • Whole milk
  • Granulated sugar
  • Heavy cream
  • Salt
  • Vanilla extract
  • Red food coloring: optional: keep reading!
Strawberry ice cream recipe

Food coloring is optional

Do you need food coloring in homemade strawberry ice cream? Typically we’re as natural as possible in the food we make, and we like to avoid adding artificial colors. However, we eat with our eyes, and the bright pink color really makes this ice cream! We’re not averse to adding a few drops of red food coloring to accentuate the color. (It’s the same reason we put a few drops of green in our classic mint chocolate chip ice cream.)

But if you’re not into added colors, no problem! This strawberry ice cream is a beautiful pale pink color without red food coloring.

Churn it in an ice cream maker

This is a classic strawberry ice cream recipe, so you’ll need an ice cream maker! It’s a great investment you can use to make sorbetssherbet and ice creams all year round. Here are two types of ice cream makers you can find on the market:

  • Freezer bowl ice cream maker: This type of maker is the most inexpensive and requires freezing overnight before making the recipe (store the bowl in the freezer). We use this 2 quart freezer bowl ice cream maker we use; it’s very durable and has held up well over the years.
  • Automatic ice cream maker: If you make ice cream often, you might want to consider an automatic ice cream maker, which is larger and more expensive. But it requires no pre-freezing, so you can make ice cream any time you please! You can also make multiple batches back to back without needing to freeze the base again.
Homemade strawberry ice cream

How to make homemade strawberry ice cream

This homemade strawberry ice cream recipe has no shortcuts — it’s the classic method for whipping up this popular dessert! You’ll make a custard, combine it with berries, and then churn it an an ice cream maker. We also recommend letting the ice cream “ripen” for 4 hours or overnight for the best hard ice cream texture.

  • Make the custard (5 minutes): Simmer the cornstarch, whole milk and sugar 4 to 5 minutes, taking care that it doesn’t boil. Then add in the heavy cream, more milk, vanilla, salt, and food coloring (if using).
  • Cool the custard (1 to 3 hours): Cool down the custard before churning it. Transfer the mixture to a large metal or glass bowl and place the bowl in a smaller bowl of ice water for 1 hour. Alternatively, place the bowl in the refrigerator and wait for 3 hours or until the temperature drops to 40°F.
  • Churn (25 minutes): Churn the ice cream in the ice cream maker. After 25 minutes, it makes a soft serve texture you can eat immediately.
  • Freeze or “ripen” for hard ice cream texture (4 hours or overnight): We recommend freezing the ice cream for 2 to 4 hours for a scoop-able, hard ice cream texture (as shown in the photos).
Strawberry ice cream

Mix-ins and variations

Homemade strawberry ice cream is one thing: and it’s darn good on its own! But want to step it up even more? Here are some fun ideas for mix-ins to add to strawberry ice cream:

  • Chocolate chunks: Make the chocolate chunks from this Mint Chocolate Chip Ice Cream to make it Strawberry Chocolate Chip
  • Graham crackers: Make Strawberry Pie Ice Cream by adding crushed graham crackers (like this Strawberry Cheesecake flavor)
  • Vanilla cookies: Make Strawberry Shortcake Ice Cream by adding crushed vanilla cookies

More homemade ice cream flavors

Want to make more ice cream at home? Here are some flavors to try:

This homemade strawberry ice cream recipe is…

Vegetarian.

Print
Strawberry ice cream

Strawberry Ice Cream Recipe


Description

This homemade strawberry ice cream recipe is the best! It’s creamy and bursting with pure, sweet tart berry flavor.


Ingredients

  • 1 1/2 pounds ripe strawberries (about 4 cups chopped)
  • 2 tablespoons cornstarch
  • 1 cup whole milk
  • 1 ¼ cups granulated sugar, divided
  • 2 cups heavy cream
  • ⅛ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • Red food coloring (optional)

Instructions

  1. In a small saucepan, slowly whisk the cornstarch into 1 cup whole milk, then whisk in 1 cup sugar.
  2. Heat over medium heat for 4 to 6 minutes, whisking frequently, until it’s almost simmering and the mixture thickens.
  3. Remove from the heat. Stir in the heavy cream, salt and vanilla extract. If desired, add 1 to 2 drops of red food coloring until the desired color is reached (it will lighten slightly when frozen). 
  4. Transfer the mixture to a large metal or glass bowl. Place the bowl in a smaller bowl of ice water for 1 hour, making sure not to splash any water into the custard. Alternatively, simply place the bowl in the refrigerator and wait for 3 hours or until the temperature drops to 40°F.
  5. Meanwhile, hull the strawberries and chop them into very small pieces. Place them in a bowl, sprinkle with ¼ cup sugar, and mash the fruit lightly with a potato masher or pastry blender for several minutes until they are very saucy.
  6. When the custard is chilled, stir together the custard and the strawberries. Pour them into an ice cream maker and churn according to the ice cream maker instructions, about 25 minutes for soft serve consistency. For a hard ice cream texture, transfer to a loaf pan or sealed container and freeze in the freezer for at least 2 hours (or up to 4 hours). Store in a loaf pan with a parchment sheet over the top or a sealed container for up to 2 weeks.

A Couple Cooks - Recipes worth repeating.