This is the time of year when you start looking for all of the fruits and vegetables that are in season, and try to incorporate them into your meals.
One fruit that never seems to go out of season as far as popularity is concerned is strawberries.
In this House Works, Chef Judy Gilliard joins us in the kitchen with two ways to serve strawberries as a fantastic dessert or snack.
Chef Judy Gilliard
1 3/4 quarts fresh strawberries
1/4 cup turbinado sugar
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 cup turbinado sugar
1 cup whipped cream
2 cups heavy cream
Wash, drain, and stem strawberries. Slice and sweeten. Adjust sugar according to sweetness of berries. Mix dry ingredients in mixer bowl. Stir cream quickly into flour mixture. Mix just enough to moisten, if needed add more cream. Portion dough into ten pieces and place on a ungreased baking sheets. Place about 2 inches apart to allow for spreading. Bake at 375°F for 12-15 minutes or until golden brown. To serve, dip 3/4 cup (6 oz) strawberries over shortcake. Serve with cream or top with whipped cream. You can also use angel food cake or sponge cake.
Per Serving (excluding unknown items): 375 Calories; 21g Fat (49.2% calories from fat); 5g Protein; 44g Carbohydrate; 3g Dietary Fiber; 74mg Cholesterol; 389mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fruit; 0 Non-Fat Milk; 4 Fat; 1 Other Carbohydrates.
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