Experimental Recipes :: Strawberry Popsicles, Sorbet & Shortcake



Early last week, the boys and I went strawberry picking with friends at McPeak's Orchard just outside of Gilmer, Texas. Since it is still early in the season, we didn't pick enough for the year, but we did get enough to make some strawberry creations!

Strawberry Popsicles

2 cups strawberries, hulled and quartered.
1 1/2 tbsp. lemon juice
1/4 cup powdered sugar*

In a small pan, bring strawberries and powdered sugar to a slight boil and slowly stir until the strawberries are cooked down into a pulpy mixture and there is a lot of juice present.

Allow the mixture to cool for about 3 minutes, then add the lemon juice. Once the strawberry mixture is completely cooled, place into a food processor and puree until thoroughly mixed. Pour into a freezer pop container.

This recipe makes approximately 8 Popsicles.

*If you want to avoid sugar, you can substitute honey for sugar. Just taste test to check for desired sweetness.

Strawberry Sorbet

2 cups fresh strawberries, rinsed, stemmed, and quartered

2/3 cup sugar (Definitely to your own taste. I prefer a sweeter sorbet)

1 ounce freshly squeezed lemon juice

1/2 ounce vodka (Voli light is a great choice for this recipe as there is no taste or smell of vodka in the sorbet.)

Pinch kosher salt

 

Puree the fruit in a food processor along with the sugar, lemon juice, vodka and salt. Pour into another container and refrigerate until the mixture reaches at least 40 degrees F, for approximately 4 to 6 hours.

Churn in an ice cream machine according to the manufacturer's instructions until the mixture resembles soft serve ice cream. Freeze for at least 4 more hours in a container.

This recipe was delicious. You can also make other varieties of sorbet by simply changing the types of fruit you use.

Strawberry Shortcake

This recipe was devoured in my home before I could capture an image to share with you all! It comes from the Food Network show Chic & Easy.

1/2 pounds strawberries, stemmed and quartered

5 tablespoons sugar

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

2 tablespoons sugar

3/4 teaspoon salt

1 1/2 cups heavy cream

 

Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes. Preheat the oven to 400 degrees F.

Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.

Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.

Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.

Whipped Cream for Strawberry Shortcake

1 1/2 cups heavy cream, chilled

3 tablespoons sugar

1 1/2 teaspoons vanilla extract

1 teaspoon freshly grated lemon zest

 

Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.

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If you are looking for a Strawberry Jam recipe, here is a link to last year's strawberry picking creation! This was very easy and extremely yummy! We made enough to share with family and friends!