3 Berry Special Recipes for National Strawberry Month

By Kait Spong

National Strawberry Month seems to be the perfect way to celebrate strawberries, which are typically at their best in the springtime and summer months between April and August. Not only are strawberries popular and widely grown, but they’re also unique, being one of the only fruits or veggies to sport its seeds on the outside—approximately 200 on each berry, just in case you were wondering.

Packed with Vitamins C and K, fiber, and antioxidants, they’re a great component in your daily nutritional plan. Fruity in aroma, vibrant in color, and juicy in texture—what’s not to love? Better yet, strawberries make a great star ingredient in any dish because of their versatility. From a bunch of strawberry lovers to you, here are 3 recipes for a “berry” special celebration this year!

Berry Bliss Cobbler
Cobblers have been a popular dessert since the days of the American Colonies. Over the centuries, we’ve chosen it over and over again because it can always be improvised on a whim with very simple, affordable ingredients. Many view the cobbler as a Southern staple! The deep-dish fruit dessert comes with a thick, pie-like crust of batter, biscuit, or dumpling on both the top and bottom of the dish and a generous helping of fruity filling sandwiched in-between. And, this recipe for Berry Bliss Cobbler fits the description for everything a good cobbler should be, with a melt-in-your-mouth biscuit topping and creamy layer of strawberries, raspberries, and blueberries underneath.

Ingredients:
3 cups of fresh strawberries, halved
1-1/2 cups fresh raspberries
1-1/2 cups fresh blueberries
2/3 cup (plus 1 tablespoon) sugar, divided
3 tablespoons quick-cooking tapioca
1 cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
1/4 cup cold butter, cubed
1 large egg, room temperature
1/4 cup (plus 2 tablespoons) 2% milk
Course sugar

Method:
1. Preheat oven to 400 degrees Fahrenheit. Toss strawberries, raspberries and blueberries with 2/3 cup sugar and tapioca. Transfer to a greased 10-in. cast-iron or other ovenproof skillet; let stand 20 minutes.
2. Meanwhile, whisk flour, 1 tablespoon sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. In another bowl, whisk together egg and milk; stir into crumb mixture just until moistened. Drop by tablespoon onto fruit. Sprinkle with coarse sugar.
3. Bake, uncovered, until filling is bubbly and topping is golden brown, 20-25 minutes. Serve warm!

Strawberry Cheesecake Pancakes
Whether you are enjoying breakfast, brunch, or brinner, pancakes are a favorite for many college students—and best of all, they are super easy to make! Just bust out a griddle or frying pan, and you’re set to make these round, flat cakes, covered in your choice of syrup. Next, make the batter and heat the pan with butter or oil for frying! Though you could easily enjoy some plain pancakes, it’s National Strawberry Month, so why not dress up your standard recipe with sweet strawberries? Made with simple ingredients, like fresh strawberries, cream cheese, and milk, you “batter” believe that these Strawberry Cheesecake Pancakes are next-level!

Ingredients:
Strawberry Sauce
1-pound fresh strawberries
Juice of 1 lemon
2 tablespoons sugar

Pancakes
2 cups unbleached, all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon sugar
2 eggs
1 1/2 cups milk
6-ounces cream cheese, softened

Method:
1. Place the strawberries in a medium-sized pan with the lemon juice and sugar. Cook over medium-low heat until strawberries cook down and thicken, about 20 minutes. Mash the strawberries with the back of a spoon for a smoother sauce. Set aside and keep warm.
2. In a bowl, combine the flour, baking powder, salt, and sugar.
3. In a separate bowl, whisk together eggs and milk. Add in the cream cheese, breaking into pieces as you go. Using a hand mixer, gently blend in the cream cheese.
4. Add the wet mixture to the dry mixture and gently stir until combined, then preheat a non-stick pan.
5. Using a 1/4 cup, pour the batter onto the hot pan. Once the edges are dry and there are bubbles on the top of the pancakes, carefully flip them over. Cook for 1 to 2 minutes more.
6. Serve warm and topped with strawberry sauce.

Strawberry Grilled Cheese
Do you remember when mom would make you an ooey-gooey grilled cheese for lunch? There’s just something so nostalgic about the way the cheese melted between the buttery slices of your favorite bread. But, like anything good, sometimes, it’s fun to put a spin on a classic staple. Not only will you be doing that with this recipe for a Strawberry Grilled Cheese, but you’ll also be combining sweet and savory in a way that will make your taste buds sing. All you need is two slices of bread, Brie cheese, butter, powdered sugar, and, of course, strawberries. Who knows? You might enjoy the magical combo of creamy Brie cheese and strawberry so much that you will never make a traditional Grilled Cheese again.

Ingredients:
1/4 cup diced fresh strawberries
2 slices of your favorite bread
2 teaspoons butter, at room temperature
2 thick slices of Brie Cheese
1 teaspoon powdered sugar

Method:
1. Spread 1 teaspoon of butter on one side of each slice of bread.
2. Place a slice of bread butter side down on a cutting board. Top each with the strawberries and cheese, then place the remaining slice of bread on top, butter side up.
3. Grill the sandwiches in a large skillet over low heat until golden on both sides.
4. To serve, transfer each sandwich to a plate and sprinkle on a dusting of powdered sugar.

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