As spring gives way to summer, nothing symbolizes the shift in temperature better than a sweet, ripe strawberry. Regardless of whether you prefer them in jams, cobblers, or straight off the vine, these delicious little berries never disappoint. Unless you’re like me and have yet to grow them successfully in your garden at home.
Each winter, I spend my days dreaming of a garden full of strawberries. Once spring is in full swing, I run to the garden center and fill my cart with tons of little strawberry plants. Then, I plant them in my garden and dote on them in all the days that follow.
As soon as I see the first green buds peeking out from under the lush green leaves, I am filled with hope. Hope that this will finally be the summer that my beloved strawberries will grow. But without fail, by mid-summer, my hopes are dashed again as they shrivel up and die under my black thumb.
That’s when I pack up the kids and head out east to visit our favorite strawberry U-Pick field. As I watch my children excitedly fill their baskets to the brim with warm, ripe strawberries, I cannot help but be amused. Although strawberries may never flourish and prosper in my own garden, I find myself thankful that I can always rely on the expert East End growers to provide us with the main ingredient for this sweet and simple dessert.
Don’t miss our story on the 8 Places You Can Pick Your Own Strawberries on Long Island!
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, melted
- 7 tablespoons sugar
- 1/2 cup milk
- 6 cups quartered fresh strawberries
- Preheat oven to 375 degrees.
- Heat a large cast iron skillet over medium heat. Add fresh quartered strawberries. Stir in 1 tablespoon sugar. Cook strawberries until softened, 5-10 minutes. Remove from heat.
- In a large bowl, combine flour, baking powder, 6 tablespoons of sugar and salt. Whisk milk, egg and melted butter. Stir wet mixture into the dry mixture.
- Drop the dough on top of the strawberries in mounds with an ice cream scoop.
- Bake for 40 minutes until lightly browned.