It’s that time of year when sun-ripened, bright red berries start appearing in our backyard gardens, at farmers markets around the state and in desserts at local restaurants. Look for strawberries from early May through June and then again in August through September. Totem, Hood, Tillamook, Firecracker, Puget Reliance, Puget Summer and Redcrest are popular varieties. Many Oregon farmers offer U-Pick strawberries or freshly picked berries at farm stands: check out area farmers markets or visit local farms like Draper Girls in Parkdale, Farmer John’s Produce in McMinnville, French Prairie Gardens in St. Paul, and Columbia Farms U-Pick on Sauvie Island.
Celebrate with other berry lovers at the Silverton Hills Strawberry Festival June 16. On July 20-21, you’ll find Oregon berries transformed into ice creams, pies, cobblers, jams, shortcakes, sauces, liqueurs, chocolates, sodas and much more at the annual Oregon Berry Festival in Portland.
In your own kitchen, turn your fresh Oregon berries into delicious strawberry shortcake with this recipe from Carrie Merrill, pastry chef at Urban Farmer in Portland.
Biscuit-style Strawberry Shortcake
All-purpose Flour – 1 ½ cups
Sugar – 1/3 cup
Baking Powder – 2 tsp
Salt – ¼ tsp
Unsalted Butter – 4 oz (cut into ½” pieces and frozen)
Egg – 1 large
Heavy Cream – ½ cup
Combine the dry ingredients then cut the butter in. Add in egg and heavy cream and combine until just mixed. Be sure not to over mix. Turn dough out onto a floured surface. Roll out to 1/2” thick. Fold half the dough on top of itself and roll out again to ½” thick. Cut dough into desired shape and freeze. Once frozen, egg wash, dust w/ sugar and bake at 350.
Cut fresh (Mt. Hood if you can get them) strawberries and sprinkle with small amount of sugar to taste; let sit until berries macerate (juices accumulate below berries; about an hour or so).
About the Author: Emily Forsha
Emily Forsha is Travel Oregon’s content editor and a runner, hiker and biker of many Oregon trails. When she’s not road tripping around the state with her husband and two little boys, this proud native Oregonian is cooking up new recipes in her kitchen, sampling the latest craft brews and cheering on her beloved Oregon Ducks.
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