Saturday, May 2, 2020

I originally thought I would do Kentucky Derby recipes today because the Derby is always the first Saturday in May. But, it doesn’t feel like Derby because it has been moved to September 5 (Jack and Mason’s 18th birthday!). There is talk that it will be held without spectators. Anyway, I changed course after making this recipe this week. It is too good not to share immediately.

You may have everything needed for this recipe except the strawberries. Run, don’t walk, while wearing your mask of course, to buy strawberries today and make this recipe. If your state is opening up this would be an excellent Mother’s Day recipe.

I usually am a chocolate is for dessert person, by the way. This won me over!

It comes from the May issue of Southern Living.

You need:

2 quarts fresh strawberries, hulled and halved with the larger ones quartered – about 2 lbs. strawberries

2 tablespoon lemon juice and 1 tablespoon lemon zest (I left the zest out and used the juice from the bottle)

1 cup sugar

1 stick butter

1 cup flour

1 and 1/2 teaspoon baking powder

1/2 teaspoon kosher salt (I’m sure regular would be fine)

1/4 teaspoon baking soda

1 cup whole buttermilk (I used skim and did the vinegar trick)

1 teaspoon vanilla

You will do:

Preheat oven to 350

Gently stir sliced strawberries with juice, zest and 1/4 cup of the sugar until combined well and let stand for 15 minutes until juicy (this would be a good time to do the buttermilk replacement trick because it has to stand, too)

Place butter in 13 by 9 pan and put in oven to melt

Remove dish from oven after 8-10 minutes when melted

Whisk together the flour, baking soda, salt, baking powder, remaining 3/4 cup of sugar.

Whisk vanilla into your buttermilk

Now add buttermilk mixture to your flour mixture and whisk until smooth

Pour evenly over melted butter

Do not stir

Now use slotted spoon to scatter strawberry mixture over the top of batter

Drizzle 3 tablespoons of the juice and discard the rest

Bake 40-45 minutes until puffed and slightly golden around edges.

I served with a scoop of ice cream on top.

Let me know if you make it! I cannot wait to make it again!

Amy