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Posts Tagged ‘lemon zest’


Strawberries are probably my favorite fruit. Or maybe blueberries. Either way, I overdose on all things strawberry when I see huge spreads of them at the farmers market.

At some point, I decided I wanted to try them in some cake and I found a recipe on Smitten Kitchen that I edited a bit. This one combined juicy strawberries with a light yellow cake, and my favorite parts were the slightly browned and crispy edges.

I imagine you could substitute all kinds of fruit for the strawberries, and I might just try it again with some peaches or nectarines.

Strawberry Cake

1 stick butter

1 1/2 cups (188 grams) flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup sugar

1 egg

zest of 1 lemon

1 teaspoon vanilla extract

1/2 cup milk

1 carton strawberries, hulled and halved (or quartered depending on the size of your strawberries)

Preheat oven to 350 degrees and line bottom of 10″ round pan with a circle of parchment paper.

Combine flour, baking powder, lemon zest, and salt in a bowl. In the bowl of an electric mixer, beat the butter and sugar (reserving a tablespoon or two) until light and fluffy, about 3 minutes. Add in the egg, milk, and vanilla and combine. Add the dry ingredients slowly, until just combined.

Pour the mixture into the prepared pan. Arrange the strawberries cut side down around the pan, pushing into the batter slightly. Sprinkle with reserved sugar.

Bake for 10 minutes, then reduce heat to 325 degrees and bake for an additional 50 minutes or until a tester comes out clean and the edges have started to brown. Let it cool completely before trying to flip and remove from pan.

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I had a craving for berry pie this weekend, but I was too busy to make a traditional one from scratch. So I adapted a couple different recipes and came up with this one. It was absolutely delicious and I can’t wait to make it again next week. Although I may actually make it with crust from scratch next time. But I’m a firm believer that frozen pie dough is better than not making a dessert. Sometimes you just don’t have the time.

Quick and Easy Berry Pie

2 pints blueberries

6-8 strawberries (you can substitute more strawberries if you leave out some blueberries)

1/4 cup sugar

2 tablespoons honey

3 tablespoons cornstarch

3 tablespoons water

1/4 teaspoon salt

1/4 teaspoon cinnamon

1.5 teaspoons vanilla extract

2 tablespoons butter

Zest and juice of 1 lemon

1 frozen pie crust or make pie dough

Blind bake the pie crust using beans or pie weights for 10-12 minutes, until it’s completely cooked. Let cool.

Combine half the blueberries, the strawberries, sugar, honey, cornstarch, water, salt, and cinnamon in a saucepan and cook for 5-6 minutes. It should thicken up and become jam-like. Add butter, vanilla, and lemon juice and zest. Stir to combine and melt the butter.

Refrigerate the mixture until it starts to gel, about 1 hour. Pour into cooled pie shell and spread out. Spread remaining blueberries over the top. You can sift some powdered sugar on it, but that’s optional.

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