for the social season ahead, Penelope Maguire writes.
Few foods conjure the excitement of spring and summer quite like a perfectly ripe, ruby-red strawberry — especially after a long, cold winter.Strawberries are incredibly versatile, shining in both sweet and savoury dishes.
Whether blended into smoothies, paired with cream cheese-stuffed dates and pistachios, or mixed into a bright vinaigrette for salads, their sweet-tart flavour is a welcome addition to many meals. I love folding strawberries into whipped cream and meringue or popping them atop sugar crusted puff pastry filled with pastry creme for an effortless dessert.
Even for breakfast, a simple plate of strawberries with avocado toast and boiled eggs feels like a luxurious, but very balanced start to the day.
At the height of the season, I infuse strawberries with elderflowers, lemons and sugar to create a shelf-stable cordial, perfect for mixing with sparkling water or Prosecco.
Nutritionally, strawberries are rich in vitamin C and antioxidants. Low in calories but high in fibre and water, they hydrate and support digestion. Interestingly, strawberry leaves and hulls are edible and have a long history of medicinal use. Their astringent properties make them useful in teas for upset stomachs or mouthwashes for oral health. They also add a pleasant bitterness to salads, but those trying them for the first time should try just a little first, as some people may experience allergies to the strawberry greens.
To remove any pesticide residue, I recommend soaking strawberries in a vinegar-water solution (3:1) for 5-10 minutes, then rinsing in cold water. Storing them in a sealed glass jar in the fridge keeps them fresh for much longer than leaving them in the original punnet.
Strawberry and almond shortcake
Ingredients
2 punnets fresh strawberries, trimmed, washed, and quartered
180g butter, softened
180g sugar
1 large egg
1 tsp vanilla extract
250g plain flour
1 tsp baking powder
Zest of 2 lemons
70g slivered almonds
Method
Preheat the oven to 180°C and line a baking tin with parchment. Cream the butter and sugar until light and fluffy. Add the egg, vanilla, and lemon zest; beat until combined.
Gradually add the flour and baking powder. Spread two-thirds of the mixture into the tin. Arrange strawberries on top, then drop the remaining dough over. Sprinkle with almonds. Bake for 35-40 minutes or until golden. Serve the shortcake warm or at room temperature. It can be enjoyed on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Strawberry, white chocolate, and coconut celebration cake (GF)
Ingredients
250g butter
375g sugar
8 large eggs
2 tsp vanilla extract
150g ground almonds
210g gluten-free flour
2 tsp baking powder
1 tsp salt
125g white chocolate, chopped
250g fresh strawberries, sliced
Method
Preheat the oven to 170°C. Line two 23cm cake tins. Cream the butter and sugar, then add eggs one at a time. Mix in the vanilla, followed by the dry ingredients. Fold in the white chocolate and strawberries. Divide batter between tins and bake for 30-40 minutes until a skewer comes out clean. Cool, then decorate with fluffy vanilla buttercream, lemon curd, and fresh strawberries.
