By Amy Iori
My grandparents’ hometown of Bedford, Ohio, had an annual strawberry social. It was a big deal! The town square was decked out with cloth-covered tables to hold every strawberry dish and dessert imaginable. I followed my grandparents around because everyone knew them. My grandmother was the local librarian as well as the head of the Bedford Historic Society, member of the Zonta Club, and regular columnist in the local newspaper, so people stopped to talk to her. Grandpa was the happiest Hungarian for miles and I was content just holding his hand and eating strawberries.
Strawberry socials aren’t a thing in Apex, but maybe you’re still working your way through a bucket of beauties picked from one of our local produce stands. Go beyond shortcake and try one of these scrumptious substitutes.
Chilled Strawberry Soup
Easy and creamy, this soup is refreshing on a hot day. If the seeds put you off, you can work the soup through a sieve before serving.
Ingredients:
4 cups washed, hulled, sliced strawberries
1/2 cup orange juice
1 cup vanilla yogurt
½ teaspoon vanilla extract
Mint leaves and additional strawberry slices are optional for garnish
Directions:
Combine strawberries, orange juice, yogurt, and vanilla in a blender.
Process until smooth.
Ladle soup into chilled bowls.
Top each serving with a mint leaf and strawberry slice (or a dollop of whipped cream.)
Puff Pastry with Fresh Strawberries
This might seem fussy because it’s in three parts, but it’s really not! And the end result is totally worth it. Makes two pastries.
THE CRUST
Ingredients:
1/2 cup butter, softened
1 cup flour
2 Tbsp water
Directions:
Preheat your oven to 350 degrees F.
Place flour in a medium bowl.
Cut the softened butter into the flour until the mixture resembles coarse crumbs.
Drizzle the water over dry ingredients and mix with a spatula.
Gather together into a ball and divide in half.
On an ungreased baking sheet, pat each ball into a strip that measures 12 inches by 3 inches. Leave about 3 inches between the strips.
THE PASTRY
Ingredients:
½ cup (1 stick) salted butter
1 cup water
1 teaspoon vanilla extract
1 cup all-purpose flour
3 large eggs
Directions:
Measure out 1 cup of flour and have the vanilla extract handy.
In a medium saucepan, bring the butter and water to a rolling boil.
Stir in the vanilla extract and flour. Beat until smooth and forms a ball.
Remove from heat and beat in the eggs (one at a time) until batter is smooth and glossy.
Spread half of the mixture evenly over each strip of pastry crust, covering completely.
Bake for about 55-60 minutes, or until crisp and golden brown. Cool completely.
THE FROSTING & TOPPINGS
Ingredients:
1 ½ cups powdered sugar
2 tablespoons salted butter, softened
1 ½ teaspoons vanilla extract
1 -2 tablespoons warm water
1 cup fresh strawberries, sliced (for topping)
Directions:
Mix together all ingredients until smooth.
Add water, 1 tablespoon at a time, to achieve a spreading consistency.
Divide evenly between the cooled pastries. Spread evenly to the edges.
Slice into 1 to 1¼ inch slices.
Top with sliced fresh strawberries.
Serve at room temperature.
Strawberry-Pretzel Salad
I’ve never understood why this is called a salad, but it doesn’t matter because it’s a perfect balance of sweet and salty!
Ingredients:
2 cups crushed pretzels
¾ cup butter, melted
3 tablespoons white sugar
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
2 (3 ounce) packages strawberry flavored Jell-O
2 cups boiling water
1 pint fresh strawberries, cleaned, hulled, sliced
Directions:
Preheat oven to 400 degrees F.
Stir crushed pretzels, melted butter, and 3 tablespoons sugar together until well-combined. Press mixture into the bottom of a 9×13-inch baking dish.
Bake in the preheated oven until set, about 8 to 10 minutes; set aside to cool.
Place cream cheese and 1 cup sugar in a large bowl. Beat with an electric mixer until smooth; fold in whipped topping. Spread mixture onto cooled crust.
Dissolve gelatin in boiling water. Stir in sliced strawberries and allow to set briefly. Pour and spread over cream cheese layer. Refrigerate until set, at least 2 hours.
