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It’s the perfect time of year to pick up some sweet, juicy strawberries. About 88% of domestic strawberries are grown in California, and while we can enjoy them throughout the year since they are harvested in different regions up and down the coast, peak strawberry season in the Golden State begins in early spring and runs to fall so these delicate fruits are most abundant and at their best.
Fresh strawberries are most flavorful at room temperature, so if you have the time, let them warm up a bit after removing from the fridge. Enjoy them on their own, in salads, atop cereal or yogurt, swirled in ice cream, or blended into a smoothie. You can also easily freeze whole or sliced strawberries and have them on hand to bake into muffins, pies, cakes, and other delicious desserts. Speaking of dessert, you probably enjoy a sweet treat several times a week, so including strawberries can help add some health benefits. In the recipes here, which are courtesy of the California Strawberry Commission, try a sweet idea plus a savory twist, too.
Courtesy of California Strawberry Commission
Strawberry Shrimp Lettuce Cups
Makes 12
These strawberry shrimp lettuce cups are the perfect combination of sweet, savory, and refreshing. Paired with peanut sauce, these can be enjoyed as a meal or appetizer.
For the Peanut Sauce
¼ cup peanut butter
2 tablespoons rice wine vinegar
1 tablespoon soy sauce
1 teaspoon garlic powder
½ teaspoon ground ginger
2 tablespoons water or to desired consistency
1 cup cooked quinoa
36 large shrimp thawed, deveined, and tails removed
1 tablespoon olive oil
1 cup chopped strawberries
1 cup chopped cherry or grape tomatoes
1 cup chopped cucumber
12 leaves Bibb, Butter, or Romaine lettuce
Black pepper, to taste
Chopped green onion, to garnish (optional)
Make peanut sauce by whisking together all sauce ingredients in a small bowl. Add water until sauce reaches your desired consistency. Toss shrimp in olive oil. Heat a pan to medium-high and cook shrimp for 1 to 2 minutes each side, until pink and opaque. Remove from heat and set aside. In a large bowl, mix cooked quinoa with chopped strawberries, tomatoes, and cucumber. Place individual leaves of lettuce on a plate. Top with a small amount of strawberry-quinoa mixture and 3 shrimp per cup. Top each cup with a drizzle of peanut sauce, freshly cracked black pepper, and chopped green onion.
Cook’s Note: Recipe as written should make about 12 cups, but this may vary depending on size of lettuce used.
Courtesy of California Strawberry Commission
Strawberry Snickerdoodle Skillet Cookie
Makes 10 Servings
This classic snickerdoodle cookie is filled with cinnamon and fresh strawberries. Just make the dough, put it in a skillet, and bake! Serve it warm and top with your favorite vanilla ice cream.
1 cup butter, softened
1¼ cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
2¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon salt
1½ cups chopped strawberries
Heat oven to 350°F and lightly grease a skillet with butter or cooking spray. Once the butter is softened, beat it in a large bowl with an electric mixer. Add in the sugar and beat until the mixture is fluffy. Add eggs and vanilla extract and beat until smooth. Add flour, baking soda, cinnamon, and salt and mix on a low setting until ingredients are combined. Use the spatula to transfer the dough into the skillet, spreading it out evenly. Add the strawberries, pressing them into the dough with your hands. Bake for about 30 to 35 minutes or until the cookie is lightly golden brown. Let the cookie cool; then serve with ice cream or whipped cream.
