In strawberry season, even a delicious cheesecake can be healthy — right?
Strawberry season is just around the corner (starting mid-June and going through July). And this year it seems sweeter than ever after what seems like forever living the quarantine life. Although not all farms will offer pick-yourown this season, make sure to check beforehand, pre-picked baskets should still be yours for the taking.
Although you can get strawberries year-round at your local grocery store, local, in-season strawberries are in a league of their own. It's almost pointless to compare them because they don't even taste like the same fruit.
Local strawberries are so much sweeter, more delicate, juicer and smaller. I'm ashamed to say I hadn't picked my own until last year when I visited Barthel Fruit Farm in Mequon. I lost track of time picking berries on a hot June afternoon because the whole experience was so relaxing. I think I picked enough to make about 12 big jars of homemade freezer jam, which we are still eating a whole year later.
But the versatility of strawberries goes way beyond jam. They can be used savory or sweet and for breakfast, lunch, dinner and dessert.
Take breakfast. Try whipping up a strawberry banana smoothie, topping your cereal or pancakes with fresh strawberries, or adding diced strawberries to your favorite scone or muffin batter.
For an easy lunch or dinner, try adding strawberries to your next salad.
Of course, the sky is the limit when it comes to strawberry desserts. From cookies to cakes, pies to cobblers, this is when the strawberry really shines.
Growing up, I'm sure everyone remembers those pre-made shortcake shells you'd find in the produce section of the grocery store. We'd top ours with
Flavor: Sweet
Uses: Try them in smoothies, salads, cookies, cakes and as a topping for pancakes or cereal.
Where to get them: For the most flavorful strawberries, find a local farm where you can pick your own or purchase a pre-picked basket strawberries and Cool Whip for an easy after-dinner treat. I recently gave this idea an upgrade with a strawberry shortcake cheesecake from Driscoll's. For the first time ever, I made my own shortcake base. And as much as I loved the cream cheese-whipped cream filling, the strawberries are what make this dessert.
This recipe is from Driscoll’s.
1
1 1⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄8 teaspoon salt
5 tablespoons butter, cut into cubes
2 1⁄4 cups heavy cream, divided
3 packages (24 ounces) cream cheese, room temperature
3⁄4 cup powdered sugar, divided
1 3⁄4 teaspoons vanilla extract, divided
2 packages (32 ounces) strawberries,
Filled with fruit, it almost tricks you into believing your dessert is healthy (no matter what it is). And technically, you're not wrong. Strawberries are an excellent source of vitamin C and manganese and contain decent amounts of folate and potassium. See, dessert can be healthy.
divided
2 tablespoons cornstarch
1⁄2 cup water
Preheat oven to 375 degrees.
Grease the inside of a 9-inch springform cake pan with cooking spray. Cut a 9-inch circle of parchment paper and fit it into bottom of pan. Spray with cooking spray.
Into the bowl of a food processor, add flour, 1⁄4 cup sugar, baking powder, baking soda, and salt. Pulse 2-3 times to mix. Add butter and pulse until mixture resembles coarse crumbs. Continue to pulse while slowly adding 3⁄4 cup heavy cream. Pulse just until dough is moistened. Press dough evenly into bottom of prepared springform pan. Bake for 18-20 minutes or until edges are golden brown. Allow shortcake to cool completely (do not remove shortcake from bottom of pan).
In a large bowl, beat cream cheese with an electric mixer until smooth. Add 1⁄2 cup sugar and 1 teaspoon vanilla extract. Continue to beat until ingredients are incorporated. Set aside.
In a separate large bowl, beat 1 cup heavy cream with an electric mixer until it begins to thicken. Add 1⁄2 cup powdered sugar and 1⁄2 teaspoon vanilla extract. Continue to beat until soft peaks form. Fold in whipping cream with cream cheese until fully combined. Set aside.
Line the inside of the original springform pan with a collar of parchment paper, making sure the parchment paper sticks above the edges of the pan about 2 inches. Carefully close the springform pan and paper collar around the cooled shortcake.
Remove stems from six large strawberries and cut berries into 1⁄4-inch vertical slices. Press the prettiest slices side-to-side against the inside of the springform pan. Spread about 1 1⁄2 cups cheesecake filling around sliced berries and over shortcake, carefully filling in any gaps.
Remove stems from remaining strawberries and place cut side down on top of cake. Spread remaining cheesecake filling evenly over top of the strawberries, carefully filling in any gaps. Cover loosely and refrigerate until firm, about 4–5 hours or overnight.
Remove stems from 7-9 strawberries and mash in a small bowl to make about 3⁄4 cups of strawberry puree. In a small saucepan, mix 3⁄4 cup sugar and cornstarch together. Add water and strawberry puree. Cook over medium heat, stirring constantly. When mixture begins to boil, cook for an additional minute while stirring. Remove from heat. Allow strawberry sauce to cool completely.
In a large bowl, beat 1⁄2 cup heavy cream with an electric mixer until it begins to thicken. Add 1⁄4 cup powdered sugar and 1⁄4 teaspoon vanilla extract and continue to beat until stiff peaks form. Spread whipped cream evenly over top of cheesecake. Carefully open springform pan and remove parchment collar.
Remove stems from remaining strawberries, cut into quarters, and arrange on top of cake. Pour strawberry sauce over berries. Serve immediately or refrigerate for up to several hours before serving.