Tag Archives: strawberry recipes

Grilled Pound Cake with Balsamic Strawberries

We recently took our annual trip to Polzin Farms in Cedarburg, WI for some good old-fashioned strawberry picking. We came home with 14 pounds of juicy, red deliciousness. So what does one do with 14 pounds of strawberries ? Get creative. I’m like the Forrest Gump of strawberries: strawberry rhubarb crisp, strawberry french toast, strawberry banana smoothies and my latest, grilled pound cake with balsamic strawberries.

This is a fresh take on strawberry shortcake. I went all Sandra Lee and semi-homemade this one with store-bought pound cake. If you want to bake a fresh pound cake, I’m sure it would taste even better. This is a great dessert when entertaining. Just a quick toss on the grill and you are ready to go.

grilled poundcake and strawberries

Grilled Pound Cake with Balsamic Strawberries
Serves 4-6

2 C fresh, halved strawberries
1 TBSP white balsamic vinegar
1 TBSP sugar
1 loaf pound cake, sliced (store-bought or homemade)
Coconut cooking oil or spray (or olive oil spray)
1 C heavy whipping cream
1 TBSP powdered sugar
1/2 tsp cinnamon

Clean and oil grill. Pre-heat grill or grill pan to medium-high heat.

In a small saucepan, heat strawberries, balsamic vinegar and sugar. Stir occasionally until warmed through. Keep warm until served.

With an electric mixer, beat whipping cream, powdered sugar and cinnamon on high speed until thick and fluffy, about 5 minutes

Brush pound cake with olive or coconut oil. Place on heated grill. Sear for about 1-2 minutes on each side, making sure it doesn’t burn.

Place pound cake slice on plate, top with strawberries, strawberry sauce from the pan and whipped cream.

Grilled Poundcake with Balsamic Strawberries and Cream

stef

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Strawberry Rhubarb Crisp

As I mentioned last week, strawberries have been in full effect in our house. One of my favorite desserts (more than pie! shhh…) is a good, warm fruit crisp. I’ve yet to try a recipe that tops this one. The rhubarb and the orange flavoring perfectly balance out the sweet and tart of the strawberries. The top tastes like a warm crumbled oatmeal cookie. I found this recipe in Food Network Magazine awhile back and have adapted it a little bit to meet my taste buds. If you brave turning your oven on in this heat (it’s not too bad in the air conditioning), give this recipe a try! You won’t regret it.

Strawberry Rhubarb Crisp
Adapted from Food Network Magazine

5 C hulled and quartered strawberries
3-4 stalks rhubarb, diced
1 1/4 C sugar
Zest of one medium sized orange
1 TBSP cornstarch
Juice of one medium sized orange
1 C all-purpose flour
1/2 C light brown sugar
1/2 tsp kosher salt
1 C quick cooking oats (not instant)
10 TBSP cold unsalted butter, diced
Vanilla ice cream, for serving

Preheat oven to 350 degrees.

In a large bowl, add strawberries, rhubarb, 3/4 C sugar and orange zest. Stir until gently mixed together. In a small cup, dissolve the cornstarch into the orange juice. Add to the fruit mixture and stir. Pour mixture in an 8×8 square baking dish. Place on a sheet pan lined with parchment paper in case of bubble over in the oven.

With an electric mixer, combine flour, remaining 1/2 C sugar, brown sugar, salt and oatmeal. With the mixer on low, add the butter and mix until the dry ingredients turn moist and the mixture is crumbly. Sprinkle the topping over the fruit mixture, covering completely. Bake for 1 hour or until fruit is bubbling. Serve warm with a small scoop of ice cream.

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{Skinny BBQ Series} Tropical Grilled Chicken with Spicy Strawberry Salsa

Just like Anne, I am no stranger to strawberries. The fam and I went on our second annual strawberry picking excursion out in Cedarburg, WI last weekend. We outdid ourselves this year. With over 20 lbs of strawberries, I’ve been looking for ways to incorporate these delectable juicy berries into every meal possible. I’ve made some less healthy (but delicious) strawberry almond muffins and strawberry rhubarb crisp, but I’ve also incorporated strawberries into fresh salads and this skinny BBQ recipe: tropical grilled chicken with spicy strawberry salsa.

I’ve found pairing strawberries with different flavors (spicy, tangy, etc.) really balances out flavors and brings the strawberries to life in a different way. This strawberry salsa would also be great on grilled fish or fish tacos. Chicken breast is always an alternative for skinny BBQ but so often it comes out over cooked, dry and bland. This simple marinade brings sweet and tropical flavors and keeps the chicken nice and juicy.

Tropical Grilled Chicken with Spicy Strawberry Salsa

1 lb. boneless, skinless chicken breasts
6 oz. pineapple juice
1/4 C low-sodium soy sauce
2 cloves garlic, chopped
2 tsp cumin
1/2 tsp onion powder
1 C fresh strawberries, diced
1/2 large jalapeño pepper, diced
1/4 C cilantro, chopped
cracked black pepper
salt

In a shallow dish, mix pineapple juice, soy sauce, garlic, cumin and onion powder. Place chicken breasts in the dish, coating in the mixture. Cover and refrigerate for at least one hour.

Preheat grill to high.

In a small bowl, mix together strawberries, jalapeño and cilantro. Add a pinch of coarse black pepper and salt to taste. Set aside.

Reduce grill to medium high heat. Place chicken breasts on grill. Cook for 7-8 minutes on each side. Do NOT keep moving and turning the chicken. Remove chicken from grill.

Place chicken breast on plate and top with heaping spoonful of strawberry salsa.

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Cheesecake filled Strawberries

With strawberry season right around the corner, I have been searching for some new strawberry recipes.  I came across this one from the Our Best Bites cookbook and decided to make them for a summer cookout this past weekend.  The recipe was simple and just a little bit fussy, but everyone at the party raved about these strawberries.  This recipe is definitely a keeper!

Cheesecake filled strawberries

2 pints of medium to large strawberries
1 8oz brick of cream cheese
3/4 cup powdered sugar
1 tsp almond extract
Wash and dry your strawberries.

Mixed the softened cream cheese with the powdered sugar and almond extract.  Set aside.

Using a knife, slice the strawberry about 3/4 of the way down from tip to stem, being careful not to cut the strawberry in half.  Then, slice the strawberry the other direction, so you have made at “X’.

Fill a pastry bag with the filling and, using the star tip, fill each strawberry with the cream cheese mixture.

These can also be drizzled with chocolate or even half filled and then chocolate dipped, like Stef’s mother-in-law suggested!   Next time I will most definitely add some chocolate.

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