Strawberry Crisp

Strawberry Crisp

 

Sliced strawberries are tossed in sugar and covered with buttery oats and brown sugar … then baked until the top is crisp. Serve it warm with lashings of cream or a scoop or two of ice cream.

 

Strawberry Crisp
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 30 minutes

  • Ingredients
  • For the strawberries
  • 1 quart container, 675g (1½ lb) strawberries, thickly sliced (4 cups)
  • 2 tbsp caster/white sugar

  • For the topping
  • 140g (5 oz) wholemeal/wholewheat flour (1 cup)
  • 85g (3 oz) porridge oats/rolled oats (1 cup)
  • 100g (3½ oz) light brown sugar (½ cup)
  • ¼ tsp bicarbonate of soda/baking soda
  • 115g (4 oz) butter, chilled and cut into small cubes (½ cup, or 1 stick)

  • Equipment
  • 2 pint ovenproof dish measuring 23 x 15 cm (9 x 6 inches)


  1. Method
  2. Preheat the oven to 180°C (350°F) (gas 4)
  3. For the strawberries
  4. Place the sliced strawberries in a bowl and toss with the sugar to coat. Leave on one side while preparing the topping.

  5. For the topping
  6. In a large bowl combine the flour, oats, brown sugar, and bicarbonate of soda/baking soda. Rub in the butter until a crumbly mixture is reached.

  7. For baking
  8. Tip the strawberries into the ovenproof dish, spreading out evenly, and spooning over the juice.

  9. Cover with the crumbly mixture.

  10. Bake in the oven for 30 minutes, until the top is crisp and the strawberry juices are bubbling.

  11. Serve warm with cream or ice cream.

  12. Tip: This recipe also works well with frozen strawberries.

 

Strawberry Cheesecake

Summer for me has always been about enjoying strawberries. I can remember when the season was very short because you could only buy locally grown ones. Memories of watching Wimbledon Tennis with a bowl of strawberries and cream – a wonderful combination where neither lasted long enough! Well perhaps the strawberry season lasted a little longer.  Now newer varieties are grown in many areas which extend the season and have a longer shelf life too. Meaning they are available in the stores for many months over the summer.

In U.K. stores they are mainly U.K. grown and here in Canada most are imported from the States, but wherever we have lived the best for me are those grown locally. Because they are not picked to travel far they tend to be left to ripen just that little bit longer which means they are sweet and full of flavour with an aroma which is always more intense. The best are those you can find being sold by the roadside outside the main towns.

A strawberry cheesecake recipe is always a must and here is my classic version. I hope you will enjoy it too.

 

Strawberry Cheesecake

 

This is a classic strawberry cheesecake. It has a sweet crumb base and a creamy cheese filling then topped with heaps of sliced strawberries and a gorgeous strawberry sauce.

 

Strawberry Cheesecake
Prepares: 8 servings (images show 4 servings size)
 
  • Preparation time: 30 minutes
  • Cooking time: 50 minutes
  • Cooling time: about 15 minutes

  • Ingredients

  • Strawberry Cheesecake


  • For the base
  • 170g (6 oz) Graham cracker crumbs (1¼ cups) OR
  • 170g (6 oz) plain digestive biscuits (12)*
  • 50g (1¾ oz) sugar (¼ cup)
  • 50g (1¾ oz) butter, melted (¼ cup)

  • *In North America you can buy packaged baking crumbs ready for using in desserts like cheesecakes. In the U.K. these aren’t readily available, so use plain digestive biscuits and just put them in a large plastic food bag and crush them with a rolling pin until they are broken into very small crumbs.

  • For the filling
  • 2 pkgs (250g each) cream cheese, softened
  • 2 eggs, large (U.K.)/extra large (N.A.)
  • 140g (5 oz) caster/white sugar (¾ cup less 2 tsp)
  • ½ tsp vanilla extract

  • For the topping
  • 675g (1 lb 8 oz) strawberries (about 1½ quart punnets)
  • 115g (4 oz) redcurrant jelly (2 tbsp)

  • Equipment
  • 23cm (9 inch) springform pan or loose-bottomed pan


  1. Method
  2. For the base
  3. Preheat the oven to 160°C (325°F) (gas 3)

  4. Mix the crumbs and sugar together in a bowl and pour over the melted butter. Stir to coat the crumb mixture.

  5. Strawberry Cheesecake


  6. Press into the pan pushing some of the crumbs up the sides to form a rim about 2cm (¾ inch) high and 1.25cm (½ in) wide.

  7. Strawberry Cheesecake


  8. Bake for 10 minutes then remove and leave to cool, about 20 minutes.

  9. For the filling
  10. Meanwhile, increase the oven temperature to 180°C (/350°F) gas 4.

  11. Beat the two packets of cheese together until soft and creamy, using a food mixer or electric hand mixer. Add the eggs, sugar and vanilla extract one at a time, beating well between each addition until smooth. Pour into the crumb crust.

  12. Strawberry Cheesecake


  13. Bake for 40 minutes or until just set. Leave to cool then refrigerate while preparing the topping or until 1 hour before you want to serve the cheesecake.

  14. Strawberry Cheesecake


  15. For the topping
  16. Wash, pat dry and hull the strawberries.

  17. Set aside 170g (6 oz) (about ½ small punnet) and purée. Strain so you are left with a smooth sauce.

  18. Melt the redcurrant jelly in a small pan over a low heat, stirring in the purée until blended together.

  19. Strawberry Cheesecake
  20. Strawberry Cheesecake


  21. Remove from the heat and pour into a small serving jug. Set to one side to cool.

  22. Slice the remaining strawberries.

  23. To serve
  24. No more than one hour before serving, carefully remove the cheesecake from the pan and decorate the top with the sliced strawberries.

  25. Strawberry Cheesecake


  26. Serve, cut into wedges and pour the strawberry sauce over.

Updated: July 17, 2017

Easy Summer Trifle

Easy Summer Trifle

 

A very refreshing summer trifle with fresh raspberries and strawberries, that is very quick and easy to prepare.

 

Easy Summer Trifle
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Standing time: about 15 minutes

  • Ingredients
  • 1 pkt. sponge fingers, lady fingers or trifle sponges
  • 4 tbsp raspberry conserve
  • 115g (4 oz) strawberries (about ⅓ of a pint container)
  • 115g (4 oz) raspberries
  • 2 tbsp sherry
  • 240ml (8 fl oz) Bird’s custard (1 cup)
  • 120ml (4 fl oz) double cream/whipping cream (½ cup)

  • Equipment
  • 4 glass dessert dishes


  1. Method
  2. Break enough of the sponges to fit the base of each dish.

  3. Spoon 1 tablespoon of raspberry conserve on top of the sponge and level.

  4. Reserve 4 raspberries and 4 strawberries for decoration. Equally divide the rest of the fruit between the four dishes, cutting the strawberries in half.

  5. Now sprinkle ½ tablespoon of sherry over the fruit in each dish and leave while preparing the custard so the sherry can be absorbed by the fruit and sponge. At this stage it can be left for up to an hour.

  6. Make up 1 cup of Bird’s custard according to the packet. Pour into a small jug and cover the custard with clingfilm so it does not form a skin. Leave until just cold. (I usually like to make my custard from scratch but, hey, this is supposed to be an easy, summer recipe! You could even buy a carton of ready-made custard.)

  7. Divide the custard between the four dishes.

  8. Whip up the cream until soft peaks form and put a dollop on top of the custard.

  9. Half the reserved strawberries and decorate each dish with two strawberry halves and a raspberry.

  10. Serve.

 

 

 

Strawberry Shortcake

Strawberry Shortcake

So summery. A very light strawberry shortcake that is filled with sliced berries and whipped cream.

 

Strawberry Shortcake
Prepares: 8 servings (photo shows 4 servings)
 
  • Preparation time: 40 minutes
  • Cooking time: 15 minutes
  • Standing time: about 15 minutes

  • Ingredients
  • For the shortcake
  • 225g (8 oz) plain flour/cake and pastry flour, plus extra for dusting (1½ cups + 1 tbsp)
  • 2 tsp baking powder
  • pinch of salt
  • 85g (3 oz) butter, cut into small cubes (⅜ cup, or ¾ stick)
  • 1 egg, large (U.K.)/extra large (N.A.)
  • 40g (1½ oz) caster sugar/white sugar (3 tbsp)
  • 3 tbsp milk
  • 14g (½ oz) melted butter (1 tbsp)

  • For the filling
  • 1 pint container strawberries
  • small carton double cream/whipping cream
  • icing sugar/powdered sugar for dusting

  • Equipment
  • A 20cm (8 in) sandwich tin that is 5cm (2in) deep and brushed with a little of the melted butter.


  1. Method
  2. For the filling
  3. Wash the strawberries and pat dry. Hull, then slice them lengthways and place in a bowl. Sprinkle with the sugar and toss to coat. Put to one side for at least 1 hour to draw out the juices.

  4. For the shortcake
  5. Meanwhile, preheat the oven to 200°C (400°F) (gas 6)

  6. Sift the flour, baking powder and salt into a large mixing bowl. Add the butter and rub in with fingertips.

  7. In a smaller bowl, add the egg and whisk with a fork to break up, then add the sugar and milk and mix together. Pour the mixture liberally over the dry ingredients and, using a table knife, cut through the mixture bringing it together to make a rough soft dough. With floured fingers, draw the mixture together, then turn out onto a lightly floured work surface and knead lightly a couple of times to smooth the surface.

  8. Divide the dough into two equal pieces and gently pat each half out to a circle that will fit the buttered tin. With floured fingers, lift one circle of dough and lay it in the tin, gently pressing it to fit. Brush the surface of the dough liberally with the melted butter. Now place the second circle of dough on top and press gently to fit.

  9. Bake the shortcake for 15 minutes, then turn out onto a wire rack and cool for 10 minutes. Then, using the tip of a palette knife, gently separate the two pieces of shortcake. The melted butter separating the two layers will have allowed them to remain separate.

  10. To assemble
  11. Place the shortcake base on a serving plate. Divide the top into 8 equal slices, which will make cutting the dessert easier to serve.

  12. Whip the cream until soft peaks form.

  13. Spoon the strawberries and their juice over the base and then cover with the whipped cream. Place the 8 slices on top in exactly the order they were cut so they will fit back together.

  14. Dust with icing sugar/powdered sugar using a small sieve and serve immediately.

 

Strawberry Rings

Strawberry Rings

 

These delicious little strawberry rings are a buttery biscuit filled with a layer of strawberry jam peeking through.

 

Strawberry Rings
Prepares: 18 biscuits
 
  • Preparation time: 25 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • For the biscuit mixture
  • 115g (4 oz) butter (½ cup, or 1 stick)
  • 55g (2 oz) caster sugar/white sugar (¼ cup + ½ tbsp)
  • 1 egg, medium (U.K.)/large (N.A.), beaten
  • ¼ tsp vanilla essence/extract
  • 200g (7 oz) plain flour/cake and pastry flour (1¼ cups + 2 tbsp)
  • 28g (1 oz) cornflour/cornstarch (3 tbsp)
  • ½ tsp baking powder
  • pinch of salt

  • For the filling
  • strawberry jam
  • icing sugar/powdered sugar for dusting

  • Equipment
  • 7cm (2¾ in) and 4cm (1½ in) fluted cutters
  • 2 large baking sheets/trays, greased


  1. Method
  2. Preheat the oven to 180°C (350°F) (gas 4).

  3. Beat the butter and sugar together using an electric hand mixer or food mixer. Once the mixture is creamy, gradually beat in the egg and then the vanilla essence/extract.

  4. Sift the remaining ingredients into the bowl and blend into the mixture using a spoon until just combined. Now gently knead by hand until a soft dough has formed.

  5. Take the dough and roll it out on a floured surface to 0.5cm (¼ inch) thick. Then using the large cutter, cut rounds from the dough and place them onto the baking sheets/trays. Now using the smaller cutter remove the centre of half the rounds. (Don’t try to remove the centres before placing the rounds on the sheets/trays as they will become misshapen.) Keep re-rolling the leftover dough and cutting out the rounds, making sure there are an equal number of the whole rounds and cut-out rounds. There should be enough dough to make about 18 finished biscuits.

  6. Bake in the oven for 15 minutes or until the biscuits are just starting to brown. Transfer to a wire rack and leave to cool.

  7. Spread a thick layer of strawberry jam over the whole rounds and then place the cut rounds on top. Finish by dusting with icing sugarpowdered sugar. The sugar will melt on the jam but will remain on the biscuit. Store in an airtight container.

 

Strawberry Tartlets

Strawberry Tartlets

 

Strawberry tartlets always say summer to me. These are very light and have a sweet, crisp pastry base which is filled with a creamy custard filling and topped with glazed strawberries. Mmm…just perfect!

 

Strawberry Tartlets
Prepares: 4 tartlets
 
  • Preparation time: 30 minutes
  • Chilling time: 20 minutes
  • Cooking time: 15minutes

  • Ingredients
  • For the pastry
  • 145g/5 oz plain flour/cake and pastry flour
  • pinch of salt
  • 85g/3 oz cold butter, diced
  • 1 tbsp caster sugar, extra fine sugar
  • 1 egg, large (U.K.)/extra large (N.A.), yolk only

  • For the filling
  • 100ml/3½ fl oz whipping cream
  • custard powder
  • 110ml/4 fl oz full fat milk/whole milk
  • 350g/12 oz small strawberries, washed and hulled
  • 2 tbsp redcurrant jelly

  • Equipment
  • 4 × 10cm/4 inch tartlet tins


  1. Method
  2. For the pastry
  3. Sift the flour and salt into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs, then stir in the sugar. Add the egg yolk, sprinkle over 1 tablespoon cold water and mix to a firm dough. Add a little more water if necessary. Wrap in cling film/wrap and chill for 20 minutes.

  4. Preheat the oven to 200°C/400°F/gas mark 6.

  5. Roll out the pastry on a floured surface then use to line the tartlet tins. Prick the bases with a fork, line with parchment paper and baking beans, then cook for 10 minutes.

  6. Remove the beans and paper and return to the oven for about 5 minutes until light golden and crisp. Leave to cool, then remove from the tins.

  7. For the filling
  8. Make up the custard according to the packet using 110ml/4 fl oz of milk. You want a thick custard. Cover the surface of the custard with cling film/wrap to prevent it forming a skin and leave it to become cold.

  9. Whip the cream until stiff and then fold into the cold custard. Spoon into the tart cases.

  10. Decorate the top with the strawberries, cutting them into halves or quarters, depending on their size.

  11. Add a little boiling water to melt the jelly (about 1 teaspoon) and then brush over the strawberries to glaze.