My favorite thing about this time of year is the cheap strawberries. Target had them for $1 a pound this past week! I’m pretty sure we’ve had strawberries for breakfast, lunch, and dinner almost every night. No one’s complaining though!

Strawberry cupcakes are something I’ve wanted to make for awhile but I’ve just never gotten around to it. These guys were everything I hoped for. The cake had a very subtle strawberry taste thanks to the gentle folding but the buttercream – oh, the buttercream. It was exploding with strawberry flavor. And the pink? Totally natural, no food colors at all! That is why I love working with strawberries.

Strawberry Cupcakes with Strawberry Buttercream
Ingredients
For the cupcakes:
  • 2 1/2 cup cake flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter
  • 1 1/4 cup sugar
  • 2 eggs
  • 1/3 cup buttermilk
  • 1/4 cup oil
  • 1 teaspoon vanilla extract
  • 2 cup chopped strawberries
For the frosting:
  • 1 stick butter softened
  • 1 pound powdered sugar
  • 1 cup chopped strawberries
Instructions
To make the cupcakes:
  1. Preheat oven to 350 degrees and prepare 2 cupcake pans.
  2. Sift flour, salt, and baking soda in medium bowl.
  3. In bowl of mixer, cream butter and sugar until fluffy. Add eggs one at a time until combined. Add buttermilk, oil and vanilla until combined. Add flour mixture and stir until just combined. Fold in berries.
  4. Fill cupcake pans 3/4 way. Bake for 20 minutes. Allow to cool completely before frosting.
To make the frosting:
  1. Use a mixer to beat butter until light and fluffy. Add in powdered sugar a little at a time until you reach a slightly stiffer consistency then you wanted. Blend the strawberries into the mixture. The strawberry juices should thin out your buttercream a little bit, add more powdered sugar if needed.
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You guys get Cooking Light magazine, right? Please tell me you do. If you don’t, order now. You won’t regret it. So those of you that do get it, did you die a little when you saw the cobbler on the most recent cover? Or was I the only one that happened to? I have been thinking about it since I got my copy of the magazine and today I finally found decent priced blueberries.

The original recipe uses blueberries, blackberries, and peaches but I’m not a big fan of blackberries. I switched to strawberries and I’m so glad I did. The fruit went together perfectly and the topping was biscuit-y and delicious. Now, the sugared almonds? Ehh, I hardly noticed them. This cobbler is just fine without them.

Try this recipe if you’re looking for a good summery dessert. My kid and I went through half the pan after dinner tonight. It’s that good.

Strawberry, Blueberry, Peach Cobbler
Ingredients
For the filling:
  • 1 16-ounce package fresh strawberries, sliced
  • 2 6-ounce packages fresh blueberries
  • 3 medium peaches peeled and sliced
  • Cooking spray
  • 1/2 cup granulated sugar
  • 2 1/2 tablespoons cornstarch
  • 3 tablespoons fresh lemon juice
  • 1/8 teaspoon salt
For the topping:
  • 4.5 ounces all-purpose flour about 1 cup
  • 1/4 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon salt
  • 6 tablespoons chilled butter cut into small pieces
  • 1/2 cup milk
  • 1/3 cup sliced almonds
  • 3 tablespoons turbinado sugar
  • 1 tablespoon egg white
Instructions
  1. Preheat oven to 350F.
  2. To prepare filling, combine strawberries, blueberries, and peaches in a 13 x 9–inch baking dish lightly coated with cooking spray. Sprinkle 1/2 cup granulated sugar, 2 1/2 tablespoons cornstarch, juice, and 1/8 teaspoon salt over fruit; toss gently to combine.
  3. To prepare topping, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/4 cup granulated sugar, 2 tablespoons cornstarch, baking powder, and 1/8 teaspoon salt, stirring well. Cut butter into flour mixture with a pastry blender or two knives until mixture resembles coarse meal. Add half-and-half; gently knead dough just until moistened. Drop dough by spoonfuls evenly over top of filling. Combine almonds, turbinado sugar, and egg white; sprinkle over top. Bake at 350° for 50 minutes or until topping is browned. Let stand 10 minutes. Serve with ice cream.
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This week’s Sweet Melissa Sundays recipe was chosen by Wendy of Pink Stripes. Wendy chose what my husband has been waiting for since strawberries started appearing at our grocery store.

Okay, I have to admit something. When I think strawberry shortcakes, I think of those spongy cakes that you find in the produce section that are made specifically for this dessert. I either use those or make angel food cake for strawberry shortcakes so this one kind of threw me for a loop. It was kind of a biscuit or maybe a scone? I still prefer a soft cake for shortcakes but the lemon zest in this recipe was divine! I wish I had a better picture to show you how pretty the zest was in the cakes.

This is the perfect summer dessert. All you really have to do is make the cakes, the rest takes only a few minutes!

Visit Wendy to get the recipe!

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