Say that title five times fast! I don’t include recipes often, but this one is so good you’ll want to make about four of them in the first week! At least that’s what I did. It’s a recipe I’ve adjusted slightly from the Food52 Website, called “Strawberry Balsamic Spoon Bread with Poppy Seeds.”
SUBLIME SUMMER STRAWBERRY SPOON BREAD
Serves 4
Balsamic Macerated Berries
1 pint strawberries, hulled and halved
2 tablespoons balsamic vinegar
2 tablespoons honey
1 pinch gray sea salt
Cake
3 tablespoons unsalted butter, cut into small chunks
1 cup all-purpose flour (I use gluten-free flour)
3/4 cup milk
1 1/4 teaspoons baking soda
1/4 teaspoon gray sea salt
2 tablespoons sour cream
1/2 teaspoon vanilla extract
1/2 teaspoon poppy seeds
1/2 cup sugar
Place berries in a bowl with vinegar, honey, and salt. Let macerate for 30 minutes.
While berries are macerating, preheat the oven to 350° F. Place butter in a 9-inch pie tin, then place the tin in the oven. Once the butter melts and is starting to get a bit brown, take it out.
Combine all other cake ingredients and stir well, mixture should be mostly lump free but this should all be done by hand, no need for a mixer. About forty good stirs. Pour cake batter into the pie tin containing the melted butter. Do not stir! Spoon berries and juices over the batter.
Bake cake for 25 to 30 minutes. Serve warm or cold, topped with ice cream or whipped cream. Personally, I like it naked, or with a light dusting of confectioners sugar. ENJOY!
What’s your favorite summer recipe?
Eileen, you’ve whetted my appetite! I learned a life-long custom from my college roomate’s mother, strawberry shortcake for dinner. And nothing else, just an unlimited supply of biscuit style shortcake served with pitchers of crushed strawberries and cream! When prepared with frozen berries it is particularly welcome during the cold winter months.
Mac
I’m with you on strawberry shortcake. I still remember my senior year party at Middlebury when my housemates and I hosted a strawberry shortcake party with all the strawberries and whipped cream you could handle! The shortcake wasn’t bad either!
Mmmmm, looks delicious! Thank you for sharing this yummy recipe, Eileen! Will try it.
My favorite summer fare includes homemade French toast with fresh strawberries and freshly-squeezed orange juice; spinach salads with hard-boiled egg, tomatoes, grated cheese and sautéed red peppers and mushrooms (the hot veggies on top of the cold salad is scrumptious plus melts the grated cheese so it’s nice ‘n gooey!) Lots of grilled salmon in teriyaki sauce, too.
For “comfort food” anytime of the year, I make Matzo Ball Soup with curly egg noodles and steamed carrots—hits the spot— warms the tummy and the heart.
And, always. . .Ben ‘n Jerry’s “Coffee, Coffee, Buzz, Buzz” ice cream and homemade peanut butter cookies for dessert (or anytime!). Gotta have that! 🙂
Dear Phyll, You are clearly a good cook! Thanks for the ideas. I have to admit though that I find Ben ‘n Jerry’s ice cream too rich for me. I prefer Bryers Light Vanilla!
I have been the direct beneficiary of your Sublime Summer Strawberry Spoon Bread and it is ‘lick the plate’ good!! XO
Yum! What fun we had! OX
This looks AWESOME. I plan to impress my friends and family with this very soon! 😉
So appreciate that it is a GF recipe as well.
My summer ‘go to’ dessert is an ‘old timey’ shortcake that I serve with whatever fruit is in season. It’s dense and moist thanks to buttermilk and is made with (don’t cringe) lard. I sprinkle sugar on it before baking and like Eileen, it can stand on it’s own without the whipped cream.
Cheers to the fruits of summer and thanks for sharing!
I’d love to have that shortcake recipe Deb. Shortcake is one of my weaknesses. I’ll try not to make any before my son’s wedding though! Got to loose those last 5 pounds!
Dear Eileen,
You certainly take care of us all, from sharing your personal thoughts to sending us into the
kitchen to bake that unusual cake. I’ll give it a try tomorrow.
Enjoy your time in Maine. I’ll take care of Vermont for you and Paul.
Alice O.
Dear Alice, I’m so happy you figured out how to leave a comment! It was lovely seeing you at the Museum the other evening and I was very touched by your story about how you often save my blog posts to read before you go to sleep. I’ll try to keep writing things that are soothing. It’s such fun for me to let ideas surface each week. Have a lovely August and let’s get together for lunch in the fall.
Dear Eileen, I can’t think of a thing…I am still drooling over your wonderful recipe!!! hugs. Louise
Enjoy it! It really is to drool over! Hugs back!
I am looking forward to trying your recipe. I will, definitely and without a moment’s hesitation, polish my beautiful berry spoons ( a gift from one of my sisters ) and think of summer’s sublime strawberries !!!!
Hi Elaine. Did you ever try the strawberry spoon bread recipe? I have missed hearing from you. You have been a regular for so long. I hope you are doing well and that you had a good summer.