I read an article in one of Vancouver’s local junk-papers the other day.
It said that new research has shown that eating just a few strawberries a day is even better for you than eating an apple a day.
Now, I’m a little on the cynical side, and so I’d usually write the article off — the timing of it is just too contrived: strawberries are coming into season, lots of berries in the supermarkets, they run an article in the paper, and people are racing to buy these super berries that are just so conveniently available!
The world works like that. It really does.
But then I remembered a practice session from one of my past Japanese classes…
Our teacher was having the class talk about what we do for the sake of our health, and she told us that she eats five strawberries a day, without fail.
Then she told us that it’s been five years and she hasn’t been sick once since she started doing it.
Back then, I dismissed what she said, but after reading that article… hmm.
Maybe it’s just not the best idea to ignore new information just because of its opportunistic timing.
So, let’s eat some strawberries!
Strawberry Shortcake Cookies
*adapted slightly from Martha Stewart
- 2 cups fresh strawberries, diced
- 2 tablespoons white sugar
- 1 teaspoon lemon zest
- 2 cups all-purpose flour
- 1/2 cup white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 6 tablespoons butter, cold and cut into small cubes
- 2/3 cup whip cream
- 1 teaspoon vanilla extract
Preheat the oven to 350°F/175°C. Line a baking sheet with parchment paper.
Using your fingers, rub the fresh lemon zest into 2 tablespoons of sugar until evenly distributed. Sprinkle it over the diced strawberries, and gently toss to coat. Set aside.
In a large bowl, sift together the all-purpose flour, white sugar, baking powder, and salt.
Drop the cold butter cubes into the sifted flour mixture. Using your fingers, two knives, or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Add the vanilla extract to the whip cream, stir, and then pour the cream over the dry ingredients.
Mix with a spatula until the mixture comes together — do not worry about the dough being too dry at this point, since the juice from the strawberries while add the rest of the moisture this recipe needs.
Gently fold the strawberries into the batter, distributing evenly.
Scoop out 2-inch (4 cm) round dough balls and place on the prepared baking sheets, spacing about 1 & 1/2 inches (3 cm) apart.
Dust the tops with white sugar and bake for 35 ~ 40 minutes, or until the tops are golden brown.
A few pointers for this recipe: don’t be worried if the dough seems too wet or the batter gets too pink — they will bake up just fine. Also, these cookies are best if left out in the air, uncovered, and enjoyed day-of — otherwise, they get a bit soggy.
If you’re still not satisfied with all the — ahem — “health benefits” of strawberry cookies, then check out Liz’s veganized version of these bad boys!
Don’t forget the milk! Yum!