Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes

This weekend, it’s all about strawberries as we celebrate National Strawberry Day on February 27! This cute fruit is versatile enough to incorporate in many dishes, and here are a few for you to try.

  • Strawberry Balsamic Bruschetta (courtesy of Delish.com)

Ingredients

  • 1 baguette, cut into 1" slices

  • 1/4 c. plus 2 tsp. extra-virgin olive oil, divided

  • 2 c. ricotta

  • 2 tsp. kosher salt

  • 1 tsp. Freshly ground black pepper

  • 2 c. strawberries, chopped

  • 2 tbsp. fresh basil, thinly sliced

  • Balsamic glaze, for serving

Directions

  1. Preheat oven to 400°F.

  2. Place baguette slices on a medium sheet tray and drizzle or brush with 1/4 cup olive oil. Bake until bread is toasted, about 10 minutes.

  3. In a medium bowl, mix ricotta with salt, pepper, and 2 teaspoons oil. Spread each toast generously with ricotta mixture then top with strawberries.

  4. Garnish with basil and drizzle with balsamic glaze. Serve.

  • Classic Strawberry Cake (courtesy of Tasty,co)

Ingredients

STRAWBERRY PURÉE

  • 2 pt strawberry, stemmed

  • ¼ cup granulated sugar

  • 1 teaspoon vanilla extract

CAKE

  • nonstick cooking spray, for greasing

  • 3 cups all purpose flour

  • 2 teaspoons kosher salt

  • 2 teaspoons baking soda

  • 4 sticks unsalted butter, room temperature

  • 1 cup granulated sugar

  • ½ cup light brown sugar

  • 4 large eggs

  • 3 teaspoons vanilla extract

  • 1 cup buttermilk

FROSTING

  • 5 ½ cups powdered sugar

  • 4 sticks unsalted butter, room temperature

  • 2 teaspoons vanilla extract

  • 3 tablespoons heavy cream

  • strawberry, for garnish

Directions

  1. Make the strawberry purée: Preheat the oven to 400°F (200°C).

  2. Spread the strawberries on a baking sheet and toss with the sugar until well coated.

  3. Roast the strawberries for about 25 minutes, or until very fragrant and bright red in color.

  4. Transfer the roasted strawberries to a blender and purée for 1–2 minutes, or until very smooth.

  5. Transfer the strawberry purée to a small saucepan over medium heat. Simmer for about 20 minutes, or until very fragrant and most of the liquid has evaporated. Stir in the vanilla. 6. Remove the pot from the heat and let the purée cool completely. The purée can be made 1 day ahead and stored in an airtight container in the refrigerator.

  6. Make the cake: Preheat the oven to 350°F (180°C). Grease and line 2 9-inch (22 cm) round cake pans with parchment paper.

  7. In a medium bowl, whisk together flour, salt, and baking soda. Set aside.

  8. In a large bowl, cream together the butter, granulated sugar, and brown sugar with an electric hand mixer on medium speed until very light and fluffy, about 4 minutes. Scrape down the sides of the bowl. Add the strawberry purée and beat on high speed for 30 seconds. Add the eggs, 1 at a time, beating on medium speed after each addition for about 30 seconds, or until just combined, before adding the next.

  9. Add ⅓ of the dry ingredients to the batter and beat on medium speed for about 30 seconds, or until fully combined. Add the vanilla, ½ of the buttermilk, and another ⅓ of the dry ingredients and beat for another 30 seconds, until well incorporated. Add the remaining buttermilk and dry ingredients and beat to incorporate. Scrape down the sides of the bowl. Add the vanilla, then mix on medium speed for 2 minutes.

  10. Divide the batter evenly between the prepared pans. Bake the cakes for 30–32 minutes, or until a toothpick inserted in the center comes out clean. Remove the cakes from the oven and let cool slightly, then remove from the pans and let cool completely on a wire rack.

  11. Make the frosting: In a large bowl, combine the powdered sugar and butter. Beat with an electric hand mixer on medium-high speed for 1 minute, until fluffy. Add the vanilla and heavy cream and beat for 1 minute more, until smooth. The frosting will keep in an airtight container in the refrigerator for up to 1 week. Bring to room temperature before frosting the cake.

  12. To frost the cake, set one layer on a cake stand lined with strips of parchment paper. Spread about 1½ cups (260 G) of frosting evenly over the cake. Top with the remaining cake layer and evenly frost the top and sides with a thick layer of frosting. Decorate the cake with fresh strawberries.

  • Whipped Strawberry Milk (courtesy of Delish.com)

Ingredients

  • 1/4 c. heavy cream

  • 1 tbsp. strawberry milk powder

  • Ice

  • Milk

Directions

  1. Combine cream and strawberry milk powder in a medium bowl and whip until stiff peaks form.

  2. Fill a large glass with ice, then fill 3/4 full with milk. Spoon strawberry whip over milk and serve.

Enjoy!