Strawberry season is just around the corner….or already here depending on where you live! Even in March the strawberries start getting really cheap in the stores. At my favorite store ever (Aldis) they have been around $1.50 a pound for several weeks. I’ve been buying them up and we all scarf them down. Each of my kids can eat a whole container in a sitting if I let them. We eat them straight from the box, on top of vanilla ice cream, in smoothies and I think strawberry milkshakes are in our future. 🙂 Soon it will be time to make strawberry jam to fill the freezer for the year.
I found this recipe several years ago and was hooked. Everyone I’ve ever made it for just loves it. It’s a pretty simple recipe, but there’s something about it that is divine. I’ve only used fresh strawberries to make this, not sure how frozen would do.
3/4 cup sugar
1 large egg
1 teaspoon vanilla
1 1/4 cup flour
1 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
3 cups strawberries, cut into chunks
1/4 cup flour
1/4 cup brown sugar
1/4 butter, cold, cut into small pieces
Beat butter with mixer and gradually add sugar, mixing well. Add egg and vanilla and continue to mix thoroughly. Combine flour, baking powder and salt in a separate bowl. Add flour mixture alternatively with milk, beginning and ending with flour. Spoon half of batter into greased 8×8 square baking pan. Spread strawberries across batter, cover with remaining batter.
Combine streusel ingredients and cut butter into mixture with pastry blender until crumbly. Sprinkle streusel over batter. Bake at 350 degrees for about 1 hour. Strawberries should be bubbling and a toothpick should come out clean.
This recipe can be doubled and baked in a 9×13 pan. It may take a little longer than an hour to bake.
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