I’ve shared my love of desserts and in the summer, I love them to incorporate fresh fruit. This week, I thought I’d spotlight strawberries because they’ve been abundant at my farmer’s market and they’re delicious right now.
Judy Garcia’s (Gunnison, UT) Jumbleberry Cobbler is a summertime favorite of mine.
“This is a recipe I created by taking the filling from one recipe and the crust from another,” explains Judy. “Yummy served warm with vanilla ice cream.”
I used rhubarb, strawberries, raspberries, and blueberries. The result was perfectly sweet and tart. It has a fabulous crumble on top that’s just begging for a scoop of ice cream. Yum!
Want to make a pie? Try Patsy Johnson’s (Elgin, OR) Fresh Strawberry Pie. It’s made with 4 ingredients!
“My grandmother was a wonderful cook and this is one of my favorite pies that she made,” shares Patsy.
This fresh strawberry pie will brighten up any dessert table. The simplicity of the pie with its strawberry glaze filling means it can be prepped in no time. Add a dollop of whipped topping when serving and you have a pie that’s not only delicious but beautiful too.
Another dessert that looks pretty when presented is Michael Sarubbi’s (Acworth, GA) Strawberry Shortcake Trifle.
“This makes a great summer dessert,” thinks Michael. “I originally modified this dessert to include shortbread cake instead of angel food cake. It’s much better this way and gives it a true strawberry shortcake taste.”
Trifles are a super easy dessert to prepare and I love this summertime strawberry shortcake one. Layered with fresh strawberries, cake, and creamy vanilla cream, each bite is delicious. It’s almost too nice to eat.
Jo Anne Sugimoto’s (Kaneohe, HI) Ricotta Mascarpone Mousse With Balsamic Strawberries is one of those deceptively easy desserts that will impress your friends.
“For some reason or other, I really like balsamic vinegar, especially with fruits and vegetables,” reveals Jo Anne. “And of course, who doesn’t like ricotta and mascarpone cheeses!”
Alone, both components are great but when combined it becomes an amazing strawberry dessert. The mousse is light and creamy. It’s rich but not overly sweet.
Where things get interesting is the strawberries. The sweet strawberries mixed with balsamic vinegar and a bit of sugar are sweet, slightly savory, and tangy all at the same time. A wonderful contrast to the creamy mousse.
“My family requests this cake over all others,” says Kathy Harrell (Camden, AR) of her Moist Strawberry Cake recipe. “The longer it is in the fridge the moister it becomes. The only problem is that it does not last long.”
Oh my gosh, this is the mother of all strawberry cakes. It’s cool, rich, refreshing, and six layers of yummy flavors.
I love the mixture of cream cheese and whipped cream layers. They taste amazing and aren’t overly rich. The cake itself is moist, but when the fresh strawberries are incorporated it makes the cake even better. This tastes like a delicious strawberry shortcake.
Grab a few pints of strawberries when you head to the market this week and try one of these Blue Ribbon desserts. Light and lovely, they are perfect for summer. Happy Pinching!