Strawberry Yogurt Popsicles

Fruity, frozen and delightful.  I love a cold treat in the summer.  

The more ripe your strawberries are the less sugar you're going to need.   Things taste less sweet once frozen so take that into consideration.  

Also, the yogurt you choose will alter the taste of your popsicles.  I used fat free vanilla yogurt and did not add any sugar, because the yogurt is sweet I wanted to keep these in the snack territory instead of dessert.   If you use plain yogurt, you will want more sugar.  Full fat yogurt will result in a creamier, less icy popsicle but does have more fat.  

Makes about 10 popsicles, depending on mold sizes. 

Strawberry Yogurt Popsicles

1 lb fresh strawberries, hulled

1 cup fat free vanilla yogurt

1 tablespoon sugar, optional

Blend strawberries, yogurt and sugar, if using.  Blend to your preferred consistency:  chunky, smooth... whatever.  Pour into popsicle molds, insert sticks and freeze until completely frozen, about 4 hours.  

 

Strawberry Rhubarb Buttermilk Pancakes

Walking around Williamsburg, brooklyn the other weekend and saw these on a brunch menu.  Although I did not try them (I was on a BLT mission.)  I have been thinking about them since.  In fact, they've been on the top of my to do list for the past two weeks.  

Finally.  Strawberry rhubarb pancakes.  

If you find you have extra compote left make fruit leathers!  Just blend it smooth, spread it evenly on a silpat lined sheet tray and bake it at 160 degrees, in the oven until set.  Remove from oven, cool and cut to desired sized strips.  

About 12 pancakes

Buttermilk Pancakes + Strawberry Rhubarb Compote

for the compote

2 tablespoons brown sugar

2 tablespoons water

squeeze of lemon

2 rhubarb stems, chopped

1 lb strawberries, stemmed, sliced

for the pancakes

2 cups whole wheat pastry flour

1 1/2 teaspoon baking powder

1 1/2 teaspoon baking soda

2 tablespoons sugar

2 eggs

2 cups buttermilk

2 tablespoons olive oil 

high heat oil, for the griddle

Warm sugar, water and lemon juice in a small pot over medium low heat, stir to dissolve sugar.  Add rhubarb and strawberries.  Let simmer 15 minutes, or until rhubarb is soft, stirring frequently.

While compote is stewing, set a griddle or skillet on stove and brush with oil.  Turn on burners to medium heat.    

In a bowl, whisk flour, baking soda, powder, salt and sugar.  Set aside.  

In another bowl, whisk eggs, buttermilk and oil.  Fold into flour mixture.  Fold until all flour in hydrated but batter still contains small to medium lumps.  Use a 1/3 cup to portion out pancakes.  Pour onto hot griddle.  Wait for bubbles to form, about 2 minutes, and flip.  Cook 2 minutes more.  Reduce heat if needed to avoid burning.  Work in batches.  Cooked pancakes can be held in a 200 degree oven, if needed.  Stack just before serving to help maintain fluffiness.  

Top with warm compote and serve.  

 

 

 

 

 

Strawberry Rhubarb Yogurt Cakes

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A perfect warm weather picnic mini cakes.  I used mini cake or giant muffin pans but adjust baking times to 20 minutes for cupcakes or 45 for a loaf.  

Makes 9 giant muffin or mini cakes. 

Strawberry Rhubarb Yogurt Cakes

2 rhubarb stems, thin diagonal slices

1 1/2 cup strawberries, quartered

Juice and zest of 1 lemon, divided

1/2 teaspoon kosher salt, plus 1 pinch

3/4 cups sugar plus 1/2 tablespoon

1 1/2 cup all purpose flour

2 teaspoons baking soda

1 cup plain greek yogurt

3 eggs

1/2 cup coconut oil, warmed but not hot

In a small pot, combine rhubarb, strawberries, juice and zest of half the lemon, a pinch of salt and 1/2 tablespoon sugar.  Cook over low heat, stirring occasionally, about 20 minutes until rhubarb is soft.  Drain and set aside.  (Save juices for future dessert garnishing.)

While the fruit is stewing, heat oven to 350 degrees.  In a bowl, whisk flour, baking soda, remaining sugar and salt.  Mix in yogurt, then eggs, then warmed coconut oil, lemon juice and zest.   

Portion into greased or lined tins, filling halfway.  With spoon, create a divot or crater in each cup and fill with a large spoonful of strawberry rhubarb mix.  The cake will rise around the fruit as it bakes.  Bake 25 minutes.  

Cool and serve.   

 

Strawberry + Cream Cupcakes

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I had to make cupcakes.  Had to!  I think this mini size is just right. 

These are more white cupcakes with strawberries in them than strawberry flavored cupcakes.  Creamy frosting tops them off.  

Makes 24 regular cupcakes or 56 (ish) mini cupcakes.  

Strawberry Cupcakes

2 1/2 cups cake flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 stick butter, softened

1 1/2 cup sugar

2 eggs

1 teaspoon vanilla

1 cup milk

2/3 cup  fresh strawberries, diced

Cream Cheese Frosting

4 oz cream cheese, softened

1 stick butter, softened

1 lb powdered sugar

2 tablespoons milk (maybe more or less)

For cake:

Heat oven to 350 degrees.  In a bowl whisk flour, baking powder and salt. Set aside.  

In a large mixing bowl and with an electric mixer beat butter until light and fluffy, about 1 minute.  Add sugar and mix for 1 minute.  Add eggs, vanilla and mix for 1 minute.  

Fold in flour mix and milk until just smooth.  Fold in strawberries.  Spoon into paper lined cupcake pans, filling the cups 2/3 full and bake 25 minutes for full sized cupcakes, for mini cupcakes, bake 20 minutes.   Let cool completely and frost.  

For frosting:

With an electric mixer, whisk butter and cream cheese until well combined.  Add sugar and 1 tablespoon milk.  Add 1 more tablespoon or two of milk as needed.  Mix until combined.